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Raspberry Blondies with White Chocolate

Raspberry blondies with white chocolate are a quick and easy to make dessert recipe.  They mix in one bowl and bake up with a chewy and fudgy texture.  And the sweet white chocolate with tart raspberries is a perfect match!

raspberry blondies with milk and extra berries and white chocolate chips

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Blondie bars are super simple to make when you are a busy baker. I have been baking cookie bars for several decades now and I love how quick and easy they are to create. Just like my biscoff blondies, lemon blondies and strawberry blondies, you only need one bowl for mixing!

Like my raspberry cupcakes, frozen raspberries are my choice for this raspberry blondie recipe.  It means they can be baked year round, not just when fresh raspberries are in season.

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💗 why you should make these blondie bars

  • Raspberry and white chocolate ~ one of the great classic flavor combinations!
  • Easy ~ quick to make with melted butter.
  • You can make the blondies with frozen or fresh raspberries.
  • No mixer required!
blondies on a serving plate with a bowl of raspberries and a bowl of white chocolate chips

💭 what is the difference between a blondie and a brownie?

The main difference is chocolate. Blondies are made without cocoa powder or chocolate. Blondies typically rely on brown sugar and vanilla for their rich and indulgent taste.  This raspberry blondie recipe relies on just granulated {white} sugar so the raspberry flavor can really shine.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for raspberry blondies
  • Raspberries ~ I use frozen raspberries, see the frequently asked questions about using fresh raspberries. I haven't tested it, but suspect you could use freeze dried raspberries too. See the notes in the recipe card for how to substitute. 
  • Butter ~ you need melted unsalted butter for the blondies. If you only have salted butter, leave out the kosher salt.
  • Sugar ~ granulated or white sugar is needed. This helps the blondies shine with raspberry flavor.
  • Egg ~ one large egg is needed at room temperature.
  • Kosher salt ~ helps to balance all the flavors. If you only have table salt use half the amount.
  • Vanilla and almond ~ pure vanilla extract and almond extract adds another layer of flavor.  If you don’t care for almond, just replace it with vanilla.
  • All-purpose flour ~ gives structure to the raspberry blondies. For gluten free blondies, use a one-to-one flour replacement.
  • White chocolate chips ~ Ghirardelli are my favorite brand as I think they taste the best.  You could also use a chopped white chocolate baking bar.  A baking bar will melt a little more into the bars, which is also super yummy!  Milk or dark chocolate can also be used.  They are also delicious blondies with raspberries and no chocolate, if you prefer.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

🥣 how to make one bowl raspberry white chocolate blondies

Preheat oven to 350°F and line a 8x8 baking pan with parchment paper.

melted butter and sugar whisked together in a mixing bowl

In a medium to large bowl, whisk together the melted butter, granulated sugar and kosher salt until well combined.

egg and vanilla added to melted butter and sugar in a mixing bowl

Then add the egg, vanilla and almond extract. Scrape up and down the bowl as needed and whisk until combined.

flour added to blondie batter with some large streaks of flour remaining

Next add most of the all-purpose flour and mix until some large flour streaks remain {save aside a tablespoon or two to toss with the raspberries}. Then add the white chocolate chips and mix with a spatula until just a few streaks of flour remain.

flour tossed over frozen raspberries in a bowl

Toss the remaining flour with the frozen raspberries and gently fold them into the blondie dough.

unbaked blondie batter in a parchment lined baking pan

Drop the batter {it’s thick} into the prepared baking pan and smooth to an even layer.

baked raspberry blondies in a baking tin

Bake for 30 - 35 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs.

Allow the white chocolate and raspberry blondies to cool in the pan on a wire cooling rack. Then use the parchment to pull the bars out of the pan and cut into desired sizes.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💬 frequently asked questions

do I have to use frozen raspberries?

No, you can use fresh raspberries.  Be sure to wash and dry them prior to baking.  I like using frozen raspberries because it means they can be made year round, not just when fresh raspberries are in season.  Fresh raspberries do have a tendency to break apart and bleed more when combined in the blondie batter.

how do you cut blondies?

The raspberry white chocolate blondies slice best when completely cool or chilled. To cut the cookie bars into clean slices, lift them out of the pan by grabbing the edges of the parchment paper and lifting the whole slab onto a cutting board. Use a sharp knife to cut the blondies, wiping the knife clean in between each cut.

why use a room temperature egg?

A room temperature egg will blend more easily with the other ingredients, which helps to create a soft and chewy blondie bar.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

stack of blondies on a serving plate

👩🏻‍🍳 tips for the best blondies with raspberries

I know I am a broken record here, but weighing your ingredients is the most accurate and will give the best results. This is the kitchen scale I use in my kitchen and if your budget is tight, this Escali scale is also fantastic!

Do NOT thaw the frozen raspberries before adding them to the batter.

This recipe for raspberry and white chocolate blondies makes chewy and fudgy blondies.  To create this texture, be sure to not overmix the batter and don’t over bake the blondies! No one likes a dry blondie. It's better to err on the side of less done than over done. The blondies will firm up and continue to cook as they cool. 

Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.  

For the best blondies, I recommend baking in a light colored 8x8 baking pan.  Dark pans absorb more heat and can cause the edges to burn while the middle is undercooked.  Glass pans also distribute the heat differently and can have similar results to dark colored baking pans.

If you need to speed up the cooling process, once the blondies have cooled enough that you can pick up the pan with your bare hands, place the pan in the refrigerator to cool completely.

🫙 how to store

Raspberry blondies will stay fresh in an airtight container at room temperature for 1 day, but are best stored in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature.

They also freeze well for up to three months; allow to defrost before serving.

look at the inside texture of raspberry blondies

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Raspberry Blondies with White Chocolate. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🍪 more recipes using white chocolate

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

raspberry blondies with milk and extra berries and white chocolate chips
Print Recipe
5 from 3 votes

Raspberry Blondies with White Chocolate

Raspberry blondies with white chocolate are a quick and easy to make dessert recipe.  They mix in one bowl and bake up with a chewy and fudgy texture.  And the sweet white chocolate with tart raspberries is a perfect match!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Bars and Brownies
Cuisine: American
Keyword: blondie bars, blondies, frozen raspberries, raspberry
Servings: 16 bar cookies
Calories: 174kcal
Author: Tasia Harper

Ingredients

  • ½ cup unsalted butter melted (113g)
  • 1 cup granulated sugar (200g)
  • ¼ teaspoon kosher salt
  • 1 large egg room temperature
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon pure almond extract*
  • 1 ¼ cup all-purpose flour (157g)
  • 1 cup frozen raspberries** (140g)
  • ½ cup white chocolate chips*** (90g)

Instructions

  • Preheat oven to 350°F (177°C) and line a 8x8 baking pan with parchment paper.
  • In a medium to large bowl, whisk together the melted butter (½ cup/113g), granulated sugar (1 cup/200g) and kosher salt (¼ teaspoon) until well combined.
  • Then add the egg (1 large), vanilla (1 teaspoon) and almond extract (½ teaspoon). Scrape up and down the bowl as needed and whisk until combined, about 1 minute.
  • Next add most of the all-purpose flour (1 ¼ cup/157g) and mix until some large flour streaks remain (save aside a tablespoon or two to toss with the raspberries). Then add the white chocolate chips (½ cup/90g) and mix with a spatula until just a few streaks of flour remain. Toss the remaining flour with the frozen raspberries (1 cup/140g) and gently fold them into the blondie dough.
  • Drop the batter (it’s thick) into the prepared baking pan and smooth to an even layer.
  • Bake for 30 - 35 minutes or until the edges have lightly browned and a tester in the center comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.
  • Then use the parchment to pull the bars out of the pan and cut into desired sizes.

Notes

* If you don't want to use almond extract, replace it with vanilla.
** Do NOT thaw the frozen raspberries before adding them to the dough. If you'd like less raspberries, use between ½ - ¾ cup (70-105g). You can also use fresh raspberries (1 cup/120g), be sure to wash and dry the fresh raspberries and know they may break apart and bleed more into the batter. I haven't tested it, but think you could substitute freeze dried raspberries with no trouble. I would use one 1.2 ounce/34 g bag.
*** The white chocolate chips can be replaced with your favorite milk or dark chocolate chips. If you prefer raspberry blondies with no chocolate, they can also be left out.
My testers preferred all granulated sugar, but you can use a combination of white and brown sugar; do ½ cup/100g granulated sugar and ½ cup/100g brown sugar (light or dark).
Raspberry blondies will stay fresh in an airtight container at room temperature for 1 day, but are best stored in an airtight container in the refrigerator for up to 5 days. Serve chilled or at room temperature. They also freeze well for up to three months; allow to defrost before serving.
I recommend a light colored metal baking pan; glass can take up to double the amount of baking time and can cause the edges to over brown or burn while the middle is still raw. If you only have a glass pan, reduce the oven heat by 25° and know it may take a bit longer to bake.

Nutrition

Serving: 1 bar | Calories: 174kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 47mg | Potassium: 44mg | Fiber: 1g | Sugar: 16g | Vitamin A: 196IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

Blueberry Ricotta Cake with Crumb Topping

This Italian inspired blueberry ricotta cake is moist and tender with a buttery crumb topping.  It’s simple to make and bursting with blueberries. Whether you call it dessert, a breakfast cake or a coffee cake, it’s sure to jump to the top of your favorites.

slice of cake on a plate with a bite missing

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As a busy mama who has been baking cakes for a few decades, simple one layer cakes are my jam!  Much like my raspberry almond cake and ricotta bundt cake, this blueberry and ricotta cake is elegant enough for a holiday dinner dessert or a Mother’s Day brunch while also being simple enough for a weekday cake.

Blueberries are a well loved addition to cookies, frosting and scones and I know you are going to love them in this cake too.

My testers loved the moisture and soft crumb that the ricotta brings to the cake. And the sweet crumble topping means no glaze or icing is needed.

Tester Jenny said, "OMG this blueberry cake is amazing"!

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🫐 why you should make this ricotta blueberry cake recipe

  • The cake is quick and simple to make.
  • The crumb is incredibly moist and tender and who can resist a crumb topping?
  • Decorating is a breeze, just dust a little confectioners’ sugar over the top.
  • The blueberry ricotta cake is perfect for a simple dessert. It is also excellent with a cup of coffee {I am always going to be a fan of cake for breakfast}.

💭 what is ricotta cheese?

Ricotta is a soft Italian cheese made with the leftover whey from milk after making other cheeses.  It has a slightly sweet taste and can be used in savory dishes like lasagna or used in baking, where it adds richness and moisture, like in this cannoli cake. 

inside look at a cake slice on a cake stand with flowers in the background

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for blueberry ricotta cake
  • All-purpose flour ~ provides the structure. If you want to use cake flour, omit the cornstarch. I have a reader who tested this cake with a 1-to-1 gluten free flour and had great results!
  • Cornstarch ~ helps to create the tender and moist crumb texture. Do not use if substituting cake flour.
  • Baking powder ~ provides some lift to the cake.
  • Kosher salt ~ helps to balance all the flavors.
  • Unsalted butter ~ provides fla​​vor, moisture and structure. You want this at room temperature. I like my butter to be on the softer side of room temperature for cakes so I pull it out at least two hours prior to baking. If you only have salted butter, omit the kosher salt.
  • Granulated sugar ~ provides sweetness and structure.
  • Ricotta cheese ~ use whole milk ricotta at room temperature. Brings moisture and tenderness to the ricotta and blueberry cake.
  • Eggs ~ three large eggs are needed. Bring them to room temperature.
  • Vanilla ~ pure vanilla extract adds flavor.
  • Blueberries ~ I only tested this cake with frozen blueberries because I want you to be able to make it at any time of the year, but fresh blueberries should also work fine.

🥣 how to make this easy italian inspired cake

Preheat the oven to 350°F and position the rack to the center of the oven.  Prepare one 9-inch round baking pan; butter the pan, line the bottom with parchment paper, butter again and dust lightly with flour. Set aside.

butter, sugar, salt and ricotta beaten together in a mixing bowl

In a stand mixer fitted with the paddle attachment, beat together the unsalted butter, kosher salt and granulated sugar. Scrape the bowl and add the ricotta and beat another 2 minutes on medium.  The mixture may look a little curdled at this point, but don’t let it worry you!

cake batter after the eggs have been added in a mixing bowl

Scrape up and down the bowl and beat in the eggs on medium-low, one at a time, scraping up and down the bowl after each addition. Add the vanilla with the third egg. Again, the mixture may look very curdled at this point.

cake batter before adding the blueberries in a mixing bowl

Scrape up and down the bowl and add the cornstarch and baking powder and mix on low until incorporated.  Then add all but a tablespoon or two of the flour and mix on low until just a few streaks of flour remain, scrape the bowl again and mix the batter on medium for 30 seconds. The batter is quite thick.

blueberries tossed in flour on top of cake batter

Toss the remaining flour with the frozen blueberries and then gently fold them into the batter with a spatula.

cake batter in a 9 inch round baking pan

Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 30 minutes.

crumb topping mixed in a saucepan

While the cake is baking prepare the crumb topping. Melt the unsalted butter, then add the granulated sugar and all-purpose flour and mix until a clumpy mixture forms.

baked cake still in the baking pan

When the 30 minutes is up, pull out the oven rack and quickly add the crumb topping to the top of the cake batter and continue baking until the edges begin to brown and pull away from the pan and a cake tester comes out with just a few moist crumbs.

Remove the cake from the oven and allow it to cool completely in the pan set on a wire cooling rack. If you'd like to remove the cake from the pan once it is cool, run a knife or off-set spatula between the cake and the edge of the pan to loosen it.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💬 frequently asked questions

can I use fresh blueberries?

Yes, I would use the same amount {1 ½ cups}, but they will weigh a little more, about 230g.

does blueberry ricotta cake need to be refrigerated?

This blueberry ricotta cake can sit at room temperature for up to one day, but I would store it tightly wrapped or in an airtight container in the refrigerator.

can I use cottage cheese instead of ricotta?

I did not test this, but it should work if you can’t get your hands on ricotta cheese.  I would blend the cottage cheese to make it a softer and more similar texture to ricotta.  If you try this, please let me know how it goes!

sliced blueberry ricotta cake on a cake stand with a bowl of blueberries in the background

👩🏻‍🍳 tips for the best blueberry cake

  • Use a kitchen scale to ensure that you are using the accurate amounts of the ingredients. In my opinion, this is the number one reason why baked goods fail.
  • Use room temperature ingredients, they blend together better. I usually pull my butter out at least two hours before baking a cake. For this recipe you'll also want to pull out the eggs and ricotta cheese ahead too.
  • If the ricotta has a lot of water, you can drain most of it off.  If it’s just a little water after coming to room temperature, just stir it back into the ricotta.
  • Be careful not to over mix the batter. Over mixing cake batter can make for a dense and chewy cake; we want soft and fluffy! Over mixing can also cause a cake to sink in the middle due to too much air trapped in the batter.
  • Over mixing the blueberries into the batter can also cause the batter to turn blue.

🫙 how to store

This blueberry ricotta cake can be kept at room temperature for up to one day.  I would store it tightly wrapped or in an airtight container in the refrigerator for up to five days.

You can freeze the cake for up to 2 months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices; then wrap each slice tightly in a double layer of plastic wrap.

This Italian inspired cake tastes best at room temperature.

slice of blueberry ricotta cake on a plate with a fork

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Moist Blueberry Ricotta Cake with Crumb Topping. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🍰 more easy cakes for with coffee

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

slice of blueberry ricotta cake on a plate with a fork
Print Recipe
5 from 3 votes

Blueberry Ricotta Cake with Crumb Topping

This Italian inspired blueberry ricotta cake is moist and tender with a buttery crumb topping.  It’s simple to make and bursting with blueberries. 
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Cakes and Cupcakes
Cuisine: Italian
Keyword: blueberry crumb cake, blueberry ricotta breakfast cake, blueberry ricotta coffee cake, italian blueberry ricotta cake, ricotta cake
Servings: 12 slices
Calories: 358kcal
Author: Tasia Harper

Ingredients

Blueberry ricotta cake

  • ¾ cup unsalted butter room temperature (170g)
  • 1 teaspoon kosher salt
  • 1 ½ cups granulated sugar (300g)
  • 1 cup whole milk ricotta room temperature (220g)
  • 3 large eggs room temperature
  • 1 ½ teaspoons pure vanilla extract or vanilla bean paste
  • 3 tablespoons cornstarch* (24g)
  • 2 ½ teaspoons baking powder
  • 1 ⅓ cups all-purpose flour* (167g)
  • 1 ½ cups frozen blueberries (210**g)

crumb topping

  • 2 tablespoons unsalted butter melted (28g)
  • 3 tablespoons granulated sugar (38g)
  • ¼ cup all-purpose flour 31g

Instructions

  • For the cake: preheat the oven to 350°F and position the rack to the center of the oven.  Prepare one 9-inch round baking pan; butter the pan, line the bottom with parchment paper, butter again and dust lightly with flour. Set aside.
  • In a stand mixer fitted with the paddle attachment, beat together the unsalted butter (¾ cup/170g), kosher salt (1 teaspoon) and granulated sugar (1 ½ cups/300g) for 3 minutes on medium speed (6 on a KitchenAid mixer).  Scrape the bowl and add the ricotta (1 cup/220g) and beat another 2 minutes on medium.  The mixture may look a little curdled at this point, but don’t let it worry you!
  • Scrape up and down the bowl and beat in the eggs (3 large) on medium-low (4 on a KitchenAid), one at a time, scraping up and down the bowl after each addition. Add the vanilla (1 ½ teaspoons) with the third egg. Again, the mixture may look very curdled at this point.
  • Scrape up and down the bowl and add the cornstarch (3 tablespoons/24g) and baking powder (2 ½ teaspoons) and mix on low for about 30 seconds, or until incorporated.  Then add all but a tablespoon or two of the flour (1 ⅓ cups/167g) and mix on low until just a few streaks of flour remain, scrape the bowl again and mix the batter on medium for 30 seconds. The batter is quite thick.
  • Toss the remaining flour with the frozen blueberries and then gently fold them into the batter with a spatula.
  • Pour the batter into the prepared pan and smooth the top with a spatula.
  • Bake for 30 minutes. While the cake is baking prepare the crumb topping.
  • For the crumb topping: melt the unsalted butter (2 tablespoons/28g), then add the granulated sugar (3 tablespoons/38g) and all-purpose flour (¼ cup/31g) and mix until a clumpy mixture forms.
  • When the 30 minutes is up, pull out the oven rack and quickly add the crumb topping to the top of the cake batter (I leave the cake on the oven rack and work carefully in the hot oven). Then continue baking until the edges begin to brown and pull away from the pan and a cake tester comes out with just a few moist crumbs, about 15 - 20 minutes more.
  • Remove the cake from the oven and allow it to cool completely in the pan set on a wire cooling rack. If you'd like to remove the cake from the pan once it is cool, run a knife between the cake and the edge of the pan to loosen it.
  • Garnish with a dusting of confectioners' sugar, if desired.

Notes

If the ricotta is very watery, pour the water off the top. If a little water has seperated after coming to room temperature, just mix it back into the ricotta before adding it to the cake.
* You can substitute the all-purpose flour and cornstarch with 1 ½ cups/177g cake flour.
** Do NOT thaw the blueberries. The weight of your frozen blueberries may vary slightly. Check the label on your package for the correct weight.
This blueberry ricotta cake can be kept at room temperature for up to one day.  I would store it tightly wrapped or in an airtight container in the refrigerator for up to five days.
You can freeze the cake for up to 2 months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices; then wrap each slice tightly in a double layer of plastic wrap.
This Italian inspired cake tastes best at room temperature.

Nutrition

Serving: 1 slice | Calories: 358kcal | Carbohydrates: 46g | Protein: 6g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 318mg | Potassium: 74mg | Fiber: 1g | Sugar: 30g | Vitamin A: 574IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 1mg

One-Bowl Espresso Chocolate Chip Cookies

A dream cookie for chocolate and coffee lovers ~ espresso chocolate chip cookies!  This cookie recipe mixes in one bowl and creates the best chewy and soft espresso and chocolate cookies.

cookies on parchment paper with a bowl of instant espresso powder

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As a busy mom with decades of cookie baking behind me, I love a quick and easy cookie recipe.  Add in some coffee for a little pick-me-up and take a classic cookie up a notch.  You will love not having to wait for the cookie dough to chill and using melted butter, perfect for busy bakers! 

These espresso chocolate chip cookies have a soft and chewy middle with a slightly crisp edge.  They are an easier recipe than my espresso brown butter toffee cookies and have all the flavor of my coffee sugar cookies and espresso shortbread.

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💗 why you want to make these espresso cookies 

  • Coffee ~ adding espresso powder elevates the classic chocolate chip cookie to make it perfect for coffee lovers!
  • Texture ~ this cookie dough makes the BEST soft and chewy cookies!
  • Quick and easy ~ this cookie recipe uses melted butter and requires no chill time, which means you can have a cookie in 30 minutes or less. Oh, and did I mention you only need one bowl and no mixer to make them? #lessdishesforthewin 
espresso chocolate chip cookies with a glass of milk

💭 what is instant espresso powder?

Instant espresso powder is brewed espresso that has been dried into a fine powder. It is a great way to add coffee flavor to baked goods without adding additional liquid. I usually find instant espresso powder in the coffee aisle at the grocery store.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for espresso chocolate chip cookies

Butter ~ unsalted butter is my choice as I like to be able to control the saltiness in my baking.  The butter is melted, so no planning ahead!

Kosher salt ~ to balance the sweetness.  If you only have table salt, use half the amount.  If you only have salted butter, leave the salt out all together.

Sugars ~ Both granulated and brown sugars are used to add sweetness and moisture.  I prefer dark brown sugar, but light brown also works.

Instant espresso powder ~ brings the rich taste to these coffee cookies. I use this espresso powder.

Egg ~ one large egg is needed to bind the cookie dough together. I prefer a room temperature egg, but it won’t make or break the recipe if it is cold.

Vanilla ~ pure vanilla extract is always my first choice; it adds a layer of flavor.

Baking soda ~ just a little to lift the bakery size cookies up.

Cornstarch ~ adds softness and helps to keep the cookies from spreading.

All-purpose flour ~ adds structure to the espresso chocolate chip cookies.  If you don't use a kitchen scale {this is the scale I use and love}, use the spoon and level method to ensure you don't have too much flour. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.

Chocolate chips ~ my testers like semi sweet chocolate chips best, but use your favorite.  Milk chocolate, dark chocolate or white chocolate are all delicious.

Chopped chocolate bar {optional} ~ for melty pools of chocolate on top of the baked cookies, chop a chocolate bar and place a few pieces on top of each cookie dough ball before baking.

Flaky sea salt {optional} ~ to be sprinkled over the hot baked cookies, if desired. I love this Murray River Pink Salt.

🍪 how to make one bowl cookies

Preheat oven to 350°F and prepare two baking sheet pans with parchment paper or silicone baking mats and set aside.

melted butter, sugars, salt and espresso powder in a bowl

In a medium to large bowl, melt the butter. Add the dark brown sugar, granulated sugar, kosher salt and instant espresso powder and mix until fully incorporated. The espresso powder may get a little clumpy in the mixture, but don't let it worry you.

egg and vanilla added to butter and sugars in a mixing bowl

Add the egg and vanilla. Stir until the mixture is combined and smooth.

cookie dough in a mixing bowl before dry ingredients are added

Sprinkle the baking soda and cornstarch over the mixture and stir well.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

flour mixed into cookie dough with a spatula until some large streaks of flour remain

Then add the flour and stir until just a few streaks of flour remain. Fold in the chocolate chips.

cookie dough on a parchment lined baking sheet with additional chocolate pressed on top

Use about 2 tablespoons of dough per cookie {I like using a size 30 scoop} and place the dough onto the prepared baking sheets. Press the chocolate chunks into the tops of the cookie dough now, if desired.

espresso chocolate chip cookies with flaky sea salt on parchment paper

Bake the cookies for 10-12 minutes, until the edges are set. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely. Sprinkle with sea salt when hot from the oven, if desired.

💬 frequently asked questions

can I use instant coffee instead of instant espresso powder? What about ground espresso beans?

You could use instant coffee, but know that it tends to be less concentrated than instant espresso powder and the flavor may not be as intense. A dark roast instant coffee would be the best substitute.

If you don’t have espresso powder, finely ground espresso beans can also be used as a substitute.  Espresso grounds tend to be coarser than using instant espresso powder and they can be more intense. I would start with one tablespoon and adjust to your taste preference.

do these cookies contain caffeine?

Yes, instant espresso powder does contain caffeine. This answer will vary based on the espresso powder that you use.  I use Medaglia D’Oro Espresso instant coffee, which has 60mg caffeine per teaspoon.  With two tablespoons espresso powder in the recipe it means the whole batch has 360mg.  If you make 16 cookies, it’s 23mg caffeine per cookie.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

stack of espresso chocolate chip cookies with a glass of milk

👩🏻‍🍳 expert tips for the best chewy cookies

Use the "cookie scoot" to get perfectly round cookies. {This is the set of biscuit cutters I use for cookie scooting}.

Use a scale to measure your ingredients.  I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the OXO scale I use in my kitchen and if your budget is tight, this Escali scale is also fantastic!

Allow the cookies to cool for 2 minutes on the baking sheet before removing them.  I love using my fish spatula to easily remove the cookies from the pan.

Use real butter, not margarine for the best tasting cookies.

Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.

Don't over bake the cookies! You want to remove the cookies from the oven when the edges are set and the middle is still a little soft. They will continue to bake and set up as they cool.

Place some pieces of chopped chocolate on top of the cookie dough before baking for those bakery style melty pools of chocolate.

Sprinkle the finished espresso chocolate chip cookies with a sprinkle of flaky sea salt for the ultimate salty and sweet cookie!

 💡 variation ideas

White chocolate ~  replace the semi sweet chocolate chips with white chocolate chips.

Add peanut butter ~ peanut butter and coffee is a fantastic combination!  For this flavor, use peanut butter chips.

Toffee espresso cookies ~ add up to ½ cup of toffee chips with the chocolate chips.

🫙 how to store

Store espresso chocolate chip cookies in an airtight container at room temperature for 4 - 5 days.

The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container or zip-top bag. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 30 minutes.

espresso chocolate chip cookies with milk and a bowl of espresso powder

Remember to snap a picture and tag me on Instagram if you make these One-Bowl Espresso Chocolate Chip Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

☕️ more coffee flavored recipes to enjoy

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 16 cookies

One-Bowl Espresso Chocolate Chip Cookies

salted espresso chocolate chip cookies with a bowl of espresso powder

A dream cookie for chocolate and coffee lovers ~ espresso chocolate chip cookies!  This cookie recipe mixes in one bowl and creates the best chewy and soft espresso and chocolate cookies.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 10 minutes
Bake Time 12 minutes
Total Time 22 minutes

Ingredients

  • ½ cup unsalted butter, melted (113g)
  • ½ cup dark brown sugar* (100g)
  • ⅓ cup granulated sugar (67g)
  • ½ teaspoon kosher salt
  • 2 tablespoons instant espresso powder (8g)
  • 2 teaspoons pure vanilla extract
  • 1 large egg, room temperature preferred**
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 ¾ cups all-purpose flour (219g)
  • ¾ cup chocolate chips*** (135g)
  • Flaky sea salt, optional for sprinkling over the finished cookies

Instructions

  1. Preheat oven to 350°F (177°C) and prepare two sheet pans with parchment paper or silicone baking mats and set aside.
  2. In a medium to large bowl, melt the butter (½ cup/113g). Add the dark brown sugar (½ cup/100g), granulated sugar (⅓ cup/67g), kosher salt (½ teaspoon) and instant espresso powder (2 tablespoons) and mix until fully incorporated. The espresso powder may get a little clumpy in the mixture, but don't let it worry you.
  3. Add the egg (1 large) and vanilla (2 teaspoons). Stir until the mixture is combined and smooth.
  4. Sprinkle the baking soda (1 teaspoon) and cornstarch (1 teaspoon) over the mixture and stir well. Then add the flour (1 ¾ cups/219g) and stir until just a few streaks of flour remain. Fold in the chocolate chips** (¾ cup/135g).
  5. Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18 cookies. If desired, press some chopped pieces into the tops of the cookies before baking.
  6. Bake the cookies for 10-12 minutes, until the edges are set. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely. Sprinkle with sea salt when hot from the oven, if desired.

Notes

* I prefer dark brown sugar, but light brown can be substituted

** To quickly bring an egg to room temperature, place in a bowl of warm water for 5 - 10 minutes. While a room temperature egg is preferred, it won't ruin the recipe if you use a cold egg.

*** Use your favorite; semi sweet, milk, dark or white chocolate. The chips might not stick to the dough very well because of the melted butter. Do your best to evenly mix them in.

If you only have table salt, use half the amount.

If you don't have cornstarch you can leave it out with no other adjustments.

Store cookies in an airtight container at room temperature for 4-5 days. The cookies also freeze well for up to three months.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 194Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 27mgSodium: 169mgCarbohydrates: 27gFiber: 1gSugar: 15gProtein: 2g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cookies

Chewy Peanut Butter Marshmallow Cookies

Soft and chewy peanut butter marshmallow cookies are nutty and sweet.  Easy to make with cold ingredients and they need no chill time.

baked peanut butter marshmallow cookies on a baking pan with a bowl of peanut butter and a glass of milk

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

These peanut butter marshmallow cookies are soft and chewy with a gooey marshmallow middle.  As the cookies bake, they break open to create crackly tops with the marshmallow showing through.

I have been baking cookies for multiple decades and with a stepdad that loves peanut butter cookies, I know a thing or two about making them!  My girls are marshmallow lovers {hello marshmallow brownies, fluffernutter bars and sunbutter crunch brownies} and when we were coming up with our Christmas cookie ideas for this year, we decided to make a peanut butter version of my peppermint hot cocoa cookies, except this recipe uses cold ingredients and needs no chilling, perfect for busy bakers!

As a teenager, I used to devour fluffernutter sandwiches {usually at my friend’s house because my mom rarely bought marshmallow fluff}.  Strangely, I used to put Funyuns onion ring chips on them….not sure if I would still eat them that way today.😂

💗 why you want to make these stuffed cookies 

Marshmallows ~ the gooey marshmallow center makes these cookies irresistible!

Texture ~ this cookie dough makes the BEST soft and chewy peanut butter cookies!

Pure nostalgia ~ for anyone who grew up eating fluffernutter sandwiches, these cookies have all the retro vibes!

cookie leaning up against a stack of cookies with tiny marshmallows

💭 what do marshmallow and peanut butter cookies taste like?

The cookies are full of peanut butter flavor and melty and gooey marshmallow. They get a little saltiness from the peanut butter and lots of sweetness from the marshmallow.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for peanut butter marshmallow cookies

Butter ~ unsalted butter is my choice as I like to be able to control the saltiness in my baking.  The butter is used cold and cubed, so no planning ahead!

Kosher salt ~ to balance the sweetness.  If you only have table salt, use half the amount.  If you only have salted butter, leave the salt out all together.

Sugars ~ Both granulated and brown sugars are used to add sweetness and moisture.  I prefer dark brown sugar, but light brown also works.

Peanut butter ~ brings all the peanut butter flavor! A processed peanut butter like Skippy or Jif is recommended. I have not tested this recipe with natural peanut butter.

Egg ~ one large egg is needed to bind the cookie dough together.

Vanilla ~ pure vanilla extract is always my first choice; it adds a layer of flavor.

Baking powder ~ just a little to lift the bakery size cookies up.

All-purpose flour ~ adds structure to the peanut butter marshmallow cookies.  If not using a kitchen scale to weigh the flour be sure to measure it correctly; fluff the flour in the container; then spoon it into the measuring cup and level it off with the flat side of a knife.

Marshmallows ~ a large {or regular} marshmallow works perfectly to stuff inside each cookie.  If you only have the small marshmallows, use 3 - 4.

Dehydrated tiny marshmallows ~ the tiny marshmallows are used for topping the cookies. My local market carries the dehydrated marshmallows, but you can also buy them online. You could also use mini chocolate chips or peanut butter chips instead of tiny marshmallows.

🍪 how to make soft peanut butter cookies

Preheat oven to 350°F {177°C} and prepare two baking sheet pans with parchment paper or silicone baking mats.

butter and salt beat together in a mixing bowl

In a stand mixer with the paddle attachment beat the cold and cubed butter and kosher salt on medium-high until softened. Scrape up and down the bowl.

brown sugar, white sugar and butter beat together in a mixing bowl

Add the granulated sugar and brown sugar and beat on low until combined, then increase to medium-high and beat until fully combined and a bit fluffy. Scrape up and down the bowl.

peanut butter beaten into the cookie dough

Now add the peanut butter and beat on medium until combined and fluffy. Scrape up and down the bowl. Then add the egg and vanilla and mix on medium for one minute.

baking powder added on top of the creamed wet ingredients in a mixing bowl

Now add the baking powder and mix on medium until combined, about 30 seconds.

peanut butter cookie dough in a mixing bowl

Add the all-purpose flour and mix on low until the dough just comes together. You may need to stop and scrape the bowl one time.

Using a little over 3 tablespoons of dough, scoop out 12 peanut butter dough balls, roll into a ball and place six dough balls on each prepared pan. If weighing the dough balls, it's about 65g of dough per cookie.

hand holding a flattened cookie dough ball

Take one peanut butter cookie dough ball flatten it into about a 3 ½ - 4 inch circle.

hand holding a large marshmallow placed in the middle of a flattened cookie dough ball

Place one large marshmallow in the middle and use your fingers to wrap the cookie dough back around the marshmallow and seal the dough together.

cookie dough ball wrapped around a marshmallow in a hand

Roll the marshmallow stuffed cookie dough between your hands to create a smooth cookie dough ball.

Place on the prepared baking pan and top each cookie dough ball with 7-9 freeze dried tiny marshmallows. Bake for 10 minutes, then remove the pan from the oven and bang it on the stove top one or two times to deflate them. Then bake for 2 more minutes, the cookies may still look a little underdone, but they should no longer be shiny on top.

baked peanut butter marshmallow cookies on a parchment lined baking sheet

Allow the cookies to cool on the pan for 10 minutes before removing to a wire cooling rack to cool completely. They will be very soft when they come out of the oven and when you transfer them to the cooling rack.

💬 frequently asked questions

do peanut butter cookies harden as they cool?

These peanut butter marshmallow cookies are VERY soft right out of the oven and when you move them to the cooling rack. Once they have cooled completely they will be firm enough to pick up, but will have a gooey marshmallow middle.

can you use marshmallow fluff to stuff the cookies?

No, while marshmallow fluff is great for fluffernutter sandwiches or marshmallow brownies, it will melt too much inside these cookies.

will small marshmallows work instead of large?

Yes, 3-4 mini marshmallows can be stuffed inside the cookie in place of the large marshmallow.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

👩🏻‍🍳 expert tips for the best chewy cookies

Be sure to completely enclose the marshmallow into the peanut butter cookie dough. This keeps it from melting out of the cookie while it bakes.

Sometimes the marshmallow will still leak out of the baked cookie. Using the "cookie scoot" can help wrangle in any unruly marshmallows that may have leaked out. {This is the set of biscuit cutters I use for cookie scooting}.

Allow the cookies to cool for 10 minutes on the baking sheet before removing them; they will still be a little fragile at this point.  I love using my fish spatula to easily remove the cookies from the pan.

Use a scale to measure your ingredients.  I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the kitchen scale I use in my kitchen and if your budget is tight, this Escali scale is also fantastic!

I use Jif Creamy. Basically any no-stir, non oily peanut butter will do. I have not tested this recipe with natural peanut butter.

Use real butter, not margarine for the best tasting cookies.

Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.

Don't over bake the cookies! You want to remove the cookies from the oven when the edges are set and the middle is still a little soft. They will continue to bake and set up as they cool.

stack of cookies with a bowl of marshmallows in the background

 💡 variation ideas

Add chocolate ~  mini chocolate chips could be used in place of the tiny marshmallows.

More peanut butter ~ use peanut butter chips on top of the cookies before baking.

🫙 how to store

Store peanut butter marshmallow cookies in an airtight container at room temperature for 4 - 5 days.

The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container or zip-top bag; a piece of parchment paper between the layers will help the cookies from sticking to each other. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 30 minutes.

peanut butter marshmallow cookies on a green counter with a glass of milk and a napkin

Remember to snap a picture and tag me on Instagram if you make these Chewy Peanut Butter Marshmallow Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🥜 more peanut butter recipes to enjoy

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 12 large cookies

Chewy Peanut Butter Marshmallow Cookies

baked peanut butter marshmallow cookies on a baking pan with a bowl of peanut butter and a glass of milk

Soft and chewy peanut butter marshmallow cookies are nutty and sweet.  Easy to make with cold ingredients and they need no chill time. As the cookies bake, they break open to create crackly tops with the gooey marshmallow peaking through.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 10 minutes
Bake Time 12 minutes
Total Time 22 minutes

Ingredients

peanut butter cookies

  • ½ cup unsalted butter, cold and cubed (113g)
  • ½ teaspoon kosher salt
  • ½ cup granulated sugar (100g)
  • ½ cup packed brown sugar (100g)
  • 1 cup peanut butter (250g)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¾ teaspoon baking powder
  • 1 ½ cups all-purpose flour (188g)
  • 12 large/regular marshmallows
  • ¼ cup tiny dehydrated marshmallows (about 12g)

Instructions

  1. Preheat oven to 350°F (177°C) and prepare two baking sheets with parchment paper or silicone baking mats. Set aside.
  2. In a stand mixer with the paddle attachment beat the cold and cubed butter (½ cup/113g) and kosher salt on medium-high (speed 6 on KitchenAid) until softened, about 1-2 minutes. Scrape up and down the bowl.
  3. Add the granulated sugar (½ cup/100g) and brown sugar (packed ½ cup/100g) and beat on low until combined, then increase to medium-high and beat until fully combined and a bit fluffy, 2-3 minutes. Scrape up and down the bowl.
  4. Now add the peanut butter (1 cup/250g) and beat on medium (speed 4 on KitchenAid) until combined and fluffy, about 30 seconds. Scrape up and down the bowl.
  5. Then add the egg (1 large) and vanilla (1 teaspoon) and mix on medium for one minute.
  6. Now add the baking powder (¾ teaspoon) and mix on medium until combined, about 30 seconds.
  7. Add the all-purpose flour (1 ½ cups/188g) and mix on low (stir on KitchenAid) until the dough just comes together. You may need to stop and scrape the bowl one time.
  8. Using a little over 3 tablespoons of dough, scoop out 12 peanut butter dough balls, roll into a ball and place six dough balls on each prepared pan. If weighing the dough balls, it's about 65g of dough per cookie.
  9. To assemble the cookies: take one peanut butter cookie dough ball flatten it into about a 3 ½ - 4 inch circle. Place one large marshmallow in the middle and use your fingers to wrap the cookie dough back around the marshmallow and seal the dough together. Place on the prepared baking pan. (I fit 6 large cookies on each baking pan). Top each cookie dough ball with 7-9 freeze dried mini marshmallows, peanut butter chips or chocolate chips (mini or regular sized).
  10. Bake for 10 minutes, then remove the pan from the oven and bang it on the stove top one or two times to deflate them. Then bake for 2 more minutes, the cookies may still look a little underdone, but they should no longer be shiny on top.
  11. Allow the cookies to cool on the pan for 10 minutes before removing to a wire cooling rack to cool completely. They will be very soft when they come out of the oven and when you transfer them to the cooling rack.

Notes

I recommend a shelf stable peanut butter like Jif or Skippy. I did not test this recipe with natural peanut butter.

Peanut butter marshmallow cookies can be stored in an airtight container at room temperature for 4-5 days. If you need to layer them, place a sheet of parchment paper between the layers. They also freeze well in an airtight container for up to 3 months. Allow to defrost at room temperature for 20 minutes or so before serving.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 346Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 36mgSodium: 201mgCarbohydrates: 40gFiber: 2gSugar: 22gProtein: 7g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cookies

Easy Olive Oil Cupcakes

Olive oil cupcakes have a soft and tender crumb thanks to olive oil and buttermilk.  They are not overly sweet and are topped with a light mascarpone frosting. Perfect for any celebration!

olive oil cupcake half on a plate with a fork; showing soft crumb t

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

These tender olive oil cupcakes are like many European desserts in that they are sweet, but not overly sweet and really showcase the olive oil flavor, which balances nicely with the almond flour. There is no butter in this recipe and you won't miss it!

As a busy mama and lifetime baker, I have been making cupcakes for decades. I have loads of tips and helpful information to help you make cupcakes that look as good as they taste, like these chocolate chip cupcakes or raspberry cupcakes.

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💗 why you will love these cupcakes with olive oil 

  • Yields 12 cupcakes ~ no need for an extra muffin pan!
  • Quick and easy to make ~ the from scratch batter comes together quickly in one bowl. No mixer needed for the cupcakes. 
  • Simple ingredients ~ made without cake flour, I bet you've got all the ingredients in your kitchen right now.
  • No butter frosting ~ a whipped mascarpone frosting adds a light topping to the cupcakes.
mascarpone frosting swirled on olive oil cupcakes on a cooling rack

💭 what is the best olive oil to use in baking?

Use an olive oil that has a flavor you enjoy.  I recommend an extra virgin olive oil to add richness and moisture to these homemade cupcakes. Mr. two sugar bugs and I are huge fans of Oliviers & Co olive oils, but it is spendy. Graza also makes great olive oils at a much more affordable price.

🧁 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for olive oil cupcakes

All-purpose flour ~ adds structure. If not using a kitchen scale, be sure to use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.

Almond flour ~ brings some texture and flavor to the cupcakes.  Use your favorite brand.

Baking powder ~ adds some height to the cupcakes.

Kosher salt ~ helps to balance the flavors. 

Granulated sugar ~ for a little sweetness and for a little moisture. This cupcake recipe has a more European level of sweet, which balances really nicely with the olive oil and almond flour. 

Eggs ~ 2 large eggs needed. Having the eggs at room temperature will provide the best results.

Vanilla ~ adds a nice burst of flavor to the cupcakes. For the best olive oil cupcakes, use a pure vanilla bean paste or pure vanilla extract.

Buttermilk ~ brings moisture to the baked cupcakes. Having the buttermilk at room temperature will give you the best cupcakes.  I prefer store bought, but you can make your own; see the recipe card notes below.  Substitute a non-dairy buttermilk if you need a dairy free cupcake.

Olive oil ~ I use extra virgin olive oil.  The olive oil flavor does come through in the finished cupcakes, so use a brand with a flavor you like.

Mascarpone cheese, whipping cream and confectioners' sugar {not shown} ~ for the mascarpone frosting.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

🥣 how to make cupcakes without a mixer

Preheat oven to 350°F (177°C) and line a 12 well muffin/cupcake pan with liners. Set aside.

eggs, olive oil, sugar and vanilla whisked together in a bowl

In a medium to large bowl add the granulated sugar, kosher salt, eggs and extra virgin olive oil and whisk for one minute, until fully combined and lighter in color.

cupcake batter in a bowl before the flour is added

Now add the almond flour and baking powder and mix with a spatula until fully combined.

olive oil cupcake batter in a bowl with a spatula

Scrape the bowl and add the buttermilk and all-purpose flour and mix with the spatula until just combined. The batter is on the thick side.

cupcake batter in a cupcake pan

Use about 2 generous tablespoons of batter {I use my favorite 30 scoop} into each cupcake liner. Each cavity should be about half full.

baked cupcakes in a muffin tin

Bake in the preheated oven for 15-18 minutes or until a tester comes out with just a few moist crumbs. Allow to cool on a wire cooling rack before frosting.

whipped mascarpone in a bowl and a bowl with whipping cream, confectioners' sugar and vanilla

For the mascarpone frosting: With a hand-held mixer or a stand mixer, beat the cold mascarpone cheese until smooth and creamy, about 30 seconds. In a separate bowl, add the cold whipping cream, confectioners' sugar and vanilla bean paste and beat on medium until soft peaks, about 2-3 minutes.

mascarpone frosting in a bowl

Then add in the softened mascarpone cheese and beat on medium until stiff peaks form, about 1 minute more. Spoon or pipe the mascarpone frosting on the cupcakes.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💬 frequently asked questions

how do you quickly cool cupcakes?

I tend to be impatient and don't want to wait around for my cupcakes to cool before I can decorate them. Once the cupcakes have finished baking, let them cool in the pan for 5 minutes. Then move them to a wire cooling rack and let them cool another 5 minutes before placing them in the freezer for 5-10 minutes.

can you freeze the mascarpone frosting?

Yes!  This mascarpone frosting freezes well.  Allow the frosted cupcakes to defrost in the refrigerator overnight or by setting them on the counter for about an hour {as long as your kitchen isn’t overly warm}.

can you make cupcakes ahead?

Yes! The freezer is your best friend when wanting to bake cupcakes ahead of time. Allow the cupcakes to cool completely, then store in an airtight container in the freezer for up to 2 months. Let the cupcakes defrost, then decorate them.

why are my cupcakes dry?

Dry cupcakes are often a result of too much flour or over baking. A kitchen scale will ensure that you have the correct amount of flour; this is the scale I use.

half a cupcake on a plate with a fork and a cup of coffee

💡 variations

Lemon buttercream ~ lemon would be a fantastic pair with the almond flour and olive oil.  Use my easy lemon buttercream recipe.

Chocolate frosting ~ small batch chocolate swiss meringue buttercream or the chocolate fudge buttercream from my chocolate snack cake would both be great options.

Vanilla buttercream ~ my not-too-sweet American buttercream from my vanilla snack cake would pair nicely with these cupcakes with olive oil.

👩🏻‍🍳 tips for the best homemade cupcakes

Use room temperature ingredients for the best cupcakes using olive oil.

Weigh the ingredients by using a food scale to ensure you have the correct amounts.

Use a cookie scoop {I use a size 30} to evenly fill each liner.

Only fill the cupcake liners about half full of cupcake batter.

Don't over mix the batter. When cake and cupcake batter is over mixed, it creates a more dense cake crumb. We are going for fluffy and moist!

Use good liners. These Paper Chef liners are my very favorite and the only brand I use in my kitchen. {not sponsored, just a fan!}

For the best, moist and tender cupcakes, don't over bake them. Remove them from the oven when a toothpick or cake tester comes out with just a few moist crumbs.

Remember your oven is different than mine and baking times may vary slightly.

🫙 how to store

Store the olive oil cupcakes covered in the refrigerator for up to 5 days.

They can also be frozen for up to 2 months. Allow to defrost overnight in the refrigerator.

The cupcakes tastes best at room temperature, so let them sit out for 30 minutes prior to serving. {although I've eaten many cold from the refrigerator too!}

cupcake on a plate with coffee and olive oil bottle in the background

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Olive Oil Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🍪 more easy cupcake recipes

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 12 cupcakes

Easy Olive Oil Cupcakes

olive oil cupcake half on a plate with a fork; showing soft crumb texture

Olive oil cupcakes have a soft and tender crumb thanks to olive oil and buttermilk.  They are not overly sweet and are topped with a light mascarpone frosting. Perfect for any celebration!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 10 minutes
Bake Time 15 minutes
Total Time 25 minutes

Ingredients

olive oil cupcakes

  • ¾ cup granulated sugar (150g)
  • ½ teaspoon kosher salt
  • 2 large eggs, room temperature
  • ⅓ cup + 2 tablespoons extra virgin olive oil (110mL)
  • 1 teaspoon vanilla bean paste*
  • ½ cup almond flour (50g)
  • 1 ½ teaspoons baking powder
  • ⅓ cup buttermilk, room temperature (80mL)
  • 1 ¼ cups all-purpose flour, (156g)

mascarpone frosting

  • 4 ounces mascarpone cheese, cold (113g)
  • ½ cup heavy cream, cold (120mL)
  • ½ cup confectioners' sugar (60g)
  • 1 ½ teaspoons vanilla bean paste*

Instructions

  1. For the olive oil cupcakes: Preheat oven to 350°F (177°C) and line a 12 well muffin/cupcake pan with liners. Set aside.
  2. In a medium to large bowl add the granulated sugar (¾ cup/150g), kosher salt (½ teaspoon), eggs (2 large) and extra virgin olive oil (⅓ cup + 2 tablespoons/110mL) and whisk for one minute, until fully combined and lighter in color.
  3. Now add the almond flour (½ cup/50g) and baking powder (1 ½ teaspoons) and mix with a spatula until fully combined. Scrape the bowl and add the buttermilk (⅓ cup/80mL) and all-purpose flour (1 ¼ cups/156g) and mix with the spatula until just combined. The batter is on the thick side.
  4. Use about 2 generous tablespoons of batter (I use my favorite 30 scoop) into each cupcake liner. Each cavity should be about half full.
  5. Bake in the preheated oven for 15-18 minutes or until a tester comes out with just a few moist crumbs. Allow to cool on a wire cooling rack before frosting.
  6. For the mascarpone frosting: With a hand-held mixer or a stand mixer with the paddle attachment, beat the cold mascarpone cheese (4 ounces/113g) until smooth and creamy, about 30 seconds.
  7. In a separate bowl, add the cold whipping cream (½ cup/120mL), confectioners' sugar (½ cup/60g) and vanilla bean paste (1 ½ teaspoons). (switch to the whisk attachment if using a stand mixer, no need to clean the beaters if using a hand-held mixer) and beat on medium until soft peaks, about 2-3 minutes. Then add in the softened mascarpone cheese and beat on medium until stiff peaks form, about 1 minute more. 
  8. Spoon or pipe the mascarpone frosting on the cupcakes.

Notes

*vanilla bean paste can be substituted with pure vanilla extract.

I prefer using store-bought buttermilk, but if you find yourself without it you can make your own. Place 1 teaspoon of white vinegar or lemon juice in your measuring cup and add milk to equal ⅓ cup, stir and let stand until room temperature (about one hour). The milk will appear curdled.

The stabilized mascarpone frosting should be okay at room temperature for up to two hours (this time may be shorter in a hot environment).

The cupcakes can be stored in the refrigerator in an airtight container for up to five days. The olive oil cupcakes also freeze well for up to three months. Allow to defrost in the refrigerator or at room temperature before serving. The cupcakes have the best taste and texture when served at room temperature.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 253Total Fat: 13gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 55mgSodium: 182mgCarbohydrates: 29gFiber: 1gSugar: 18gProtein: 4g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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© Tasia
Cuisine: American / Category: Cakes and Cupcakes

Chewy Oatmeal Cranberry Walnut Cookies

These oatmeal cranberry walnut cookies bake up thick; giving you chewy, soft cookies!  Made with cold butter, old fashioned oats, dried cranberry and walnuts.  This easy, no chill cookie recipe is perfect for Christmas cookie baking or anytime you are craving cookies.

stack of oatmeal cranberry walnut cookies with the top one missing a bite

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

This oatmeal cranberry walnut cookie recipe is for all the oatmeal cookie lovers! They have the perfect soft chewiness from the oats and dark brown sugar.  I don't even buy light brown sugar anymore.  It's one of my baking secrets. 🤫 Trust me on this one; it makes all your baked good taste just a little bit more special.

As someone who has been baking cookies for more decades than I care to admit, I know a thing or two about a good oatmeal cookie!  Ya’ll love my coconut oatmeal cookies and breakfast cookies {which would be delicious with cranberry and walnuts!} so I’m sharing all my secrets on how to make soft, thick and chewy cranberry walnut oatmeal cookies.

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💗 why you will love these oatmeal cookies 

  • Loaded with nuts ~ the addition of walnuts adds great texture and flavor!
  • Soft and chewy ~ these cookies have soft middles and crispy edges.
  • Classic nostalgic cookie vibes, perfect for Christmas or any day!
cookies on a cooling rack with a glass of milk in the background

💭 how do you toast walnuts? And do I have to?

Preheat the oven to 350°F.  Place the walnuts in a single layer on a parchment or aluminum foil lined baking sheet and place in the preheated oven for 6-8 minutes {I use my Breville countertop oven}.  Stir the nuts halfway through to help them toast evenly.

The short answer is no, you don’t have to toast the walnuts. BUT, toasting them takes out some of the natural bitterness in walnuts and adds richness to the chewy oatmeal cookies or cinnamon walnut coffee cake.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for oatmeal cranberry walnut cookies

All-purpose flour ~ adds structure to the cranberry walnut oatmeal cookies. If not using a kitchen scale, be sure to fluff the flour in the container; then spoon it into the measuring cup and level it off with a flat surface. I haven't tested it, but feel pretty confident a 1 to 1 gluten free flour substitute will work fine.

Baking soda ~ adds some lift and thickness to the cookies.

Butter ~ I prefer to bake with unsalted butter so I can control the saltiness.  If you only have salted butter, leave out the kosher salt.  The butter is used cold, just cut it into small cubes.

Kosher salt ~ helps balance the flavors and sweetness.  If you only have table salt, start with half the amount.

Cornstarch ~ my secret ingredient for thick oatmeal cookies!  If you don’t have cornstarch, you can leave it out with no other changes to the recipe.  The cookies will spread more and won’t be as thick.

Brown sugar ~ I prefer dark brown sugar, but light brown also works just fine.

Granulated sugar ~ adds sweetness and moisture to the cookies.

Eggs ~ two large eggs are needed, preferably at room temperature.

Vanilla ~ vanilla bean paste adds flavor to the cranberry walnut oatmeal cookies. You can substitute pure vanilla extract.

Old-fashioned rolled oats ~ use the spoon and level method to measure, if not using a scale. See the flour note above, if you don't know this method.

Dried cranberries ~ typically found with the nuts and dried fruit in the grocery store. I use sweetened dried cranberries.

Walnuts ~ I use premium California half walnuts {unsalted and unroasted} that I buy at Trader Joe's.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

🍪 how to make soft oatmeal cookies

Preheat oven to 350°F and prepare baking sheet pans with parchment paper or silicone baking mats. Toast the walnuts on a parchment or aluminum foil lined baking pan for 5-8 minutes. Allow the nuts to cool and chop into small pieces before making the cookies.

butter and salt beat together in a mixing bowl

In a stand mixer with the paddle attachment beat the cold and cubed butter and kosher salt on medium-high until softened. Scrape up and down the bowl.

butter, sugars and salt beat together in a mixing bowl

Then add the dark brown and granulated sugars and mix on low until incorporated, then turn up to medium-high and beat until light and fluffy, stop and scrape the bowl at least once during this time.

cookie dough in a mixing bowl before the dry ingredients are added

Scrape down your bowl and add pure vanilla extract the eggs, one at a time, mixing on medium until combined, about 30-45 seconds per egg. Scrape up and down your bowl again.

flour mixed into cookie dough in a mixing bowl

With the mixer on low, add the baking soda and cornstarch and mix on low for about 15-30 seconds, until fully combined. Then add the all-purpose flour and blend until some large streaks of flour remain.  Scrape up and down the bowl.

cookie dough on a parchment lined baking sheet

Add in the old-fashioned oats, toasted walnuts and dried cranberries and mix on low until just combined. Using a cookie scoop, place cookie dough on prepared baking sheet. Add a few walnut pieces or dried cranberries to the top of each cookie dough ball, if desired.

cookies on a parchment lined baking rack with a biscuit cutter "scooting" on of them

Bake 12-14 minutes, until edges are lightly browned, but centers still look soft and unset.

If the cookies are puffier then you would like use a flat bottomed glass or your clean hand to lightly press them down when they are hot out of the oven {use caution because they will be hot}. Allow to cool on the pan for 5 minutes and then transfer to a wire cooling rack to cool completely.

💬 frequently asked questions

why are my oatmeal cookies hard?

Oatmeal cookies need more moisture to stay soft.  These cranberry walnut cookies get extra moisture from the dark brown sugar.  You also want to be careful to not over measure your flour or old-fashioned rolled oats.

These oatmeal cranberry walnut cookies won't look "done" when in fact they really are. The middles may still look slightly uncooked, but they will finish cooking while they rest on the pan. If they look completely dry when you take them out of the oven, sadly they are over baked.

how do you get perfectly round cookies?

Remove the pan of baked cookies from the oven and use a large round biscuit cutter {this is the set I own} or glass/mug to “scoot” each cookie into a nice round cookie. This also creates a slightly thicker cookie. I learned this technique from Erin at Cloudy Kitchen.

cranberry walnut oatmeal cookies on a cooling rack with a glass of milk and a bowl of dried cranberries

👩🏻‍🍳 expert tips for the best chewy cookies

Follow the recipe ~ I develop recipes and test them multiple times, making lots of mistakes along the way. Once I am happy with a recipe, I test it a few more times to make sure it is consistent. Even one small change by you can change the outcome.

Hold some walnuts and dried cranberries aside to press on top of the cookies prior to baking to give them that bakery style look.

Use a scale to measure your ingredients.  I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the scale I use in my kitchen and if your budget is tight, this Escali scale is also fantastic!

Use real butter, not margarine for the best tasting cookies.

Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.

Don't over bake the cookies! You want to remove the cookies from the oven when the edges are set and the middle is still a little soft, even a little raw looking for cranberry walnut oatmeal cookies.  They will continue to bake and set up as they cool.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

 💡 variation ideas

Add chocolate ~  You can also add dark or white chocolate chips. Up to a half cup would be fine with no other changes.

Dried fruit ~ dried blueberries would be delicious in place of the cranberries!  Or if raisins are more your style, go with them.  Chopped dried cherries are also a solid choice.

Small batch ~ this recipe easily splits in half to yield a small batch of oatmeal cookies.

🫙 how to store

Cookies stay fresh in an air-tight container at room temperature for up to 5 days.

Baked oatmeal cookies freeze well, in an airtight container or zip-top bag for up to 3 months.  This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 30 minutes.

cookie leaned up against a stack of cookies and a glass of milk

Remember to snap a picture and tag me on Instagram if you make these Chewy Oatmeal Cranberry Walnut Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🍪 more no chill cookies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

stack of oatmeal cranberry walnut cookies with the top one missing a bite
Print Recipe
5 from 9 votes

Chewy Oatmeal Cranberry Walnut Cookies

These oatmeal cranberry walnut cookies bake up thick; giving you chewy, soft cookies!  Made with cold butter, old fashioned oats, dried cranberry and walnuts.  This easy, no chill cookie recipe is perfect for Christmas cookie baking or anytime you are craving cookies.
Prep Time15 minutes
Cook Time14 minutes
Total Time29 minutes
Course: Cookies
Cuisine: American
Keyword: Cookies, cranberry oatmeal cookies, dried cranberry, oatmeal cookies, walnuts
Servings: 32 cookies*
Calories: 178kcal
Author: Tasia Harper

Ingredients

  • ½ cup walnuts toasted (56g)
  • 1 cup unsalted butter cold and cubed (226g)
  • ½ teaspoon kosher salt
  • 1 cup dark brown sugar firmly packed (200g)
  • 1 cup granulated sugar (200g)
  • 2 large eggs
  • 1 tablespoon vanilla bean paste or pure vanilla extract
  • ½ teaspoon baking soda
  • 2 teaspoons cornstarch
  • 1 ½ cups all-purpose flour (188g)
  • 3 cups old-fashioned rolled oats (240g)
  • ¾ cup dried cranberries (120g)

Instructions

  • Preheat oven to 350°F and prepare baking sheet pans with parchment paper or silicone baking mats. Toast the walnuts (½ cup/56g) on a parchment or aluminum foil lined baking pan for 5-8 minutes. Allow the nuts to cool and chop into small pieces before making the cookies.
  • In a stand mixer with the paddle attachment beat the cold and cubed butter (1 cup/226g) and kosher salt (½ teaspoon) on medium-high (speed 6 on KitchenAid) until softened, about 1-2 minutes. Scrape up and down the bowl.
  • Then add the dark brown (1 cup/200g) and granulated (1 cup/200g) sugars and mix on low until incorporated, then turn up to medium-high and beat until light and fluffy, about 3 minutes, stop and scrape the bowl at least once during this time.
  • Scrape down your bowl and add pure vanilla extract (1 tablespoon) the eggs (2 large), one at a time, mixing on medium (speed 4) until combined, about 30-45 seconds per egg. Scrape up and down your bowl again.
  • With the mixer on low, add the baking soda (½ teaspoon) and cornstarch (2 teaspoons) and mix on low for about 15-30 seconds, until fully combined. Then add the all-purpose flour (1 ½ cups/188g) and blend until a few large streaks of flour remain.  Scrape up and down the bowl. 
  • Add in the old-fashioned oats (3 cups/240g), toasted and cooled walnuts (½ cup/56g) and dried cranberries (¾ cup/120g) and mix on low until just combined.
  • Using a cookie scoop (I use a size 30 scoop).  Each cookie dough ball weighs 44g), place cookie dough on prepared baking sheet, spacing about 2 inches apart. Add a few walnut pieces or dried cranberries to the top of each cookie dough ball, if desired.
  • Bake 12-14 minutes, until edges are lightly browned, but centers still look soft and unset.
  • If the cookies are puffier then you would like use a flat bottomed glass or your clean hand to lightly press them down when they are hot out of the oven (use caution because they will be hot). Allow to cool on the pan for 5 minutes and then transfer to a cooling rack to cool completely.

Notes

If using salted butter, omit the kosher salt.
If you only have table salt, start with half the amount.
The cornstarch can be left out with no other changes, but know the cookies may spread a little more.
Cookies stay fresh in an air-tight container at room temperature for up to 5 days. Baked oatmeal cranberry walnut cookies freeze well, in an airtight container or zip-top bag for up to 3 months.

Nutrition

Serving: 1 cookie | Calories: 178kcal | Carbohydrates: 26g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 61mg | Potassium: 58mg | Fiber: 1g | Sugar: 15g | Vitamin A: 192IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 1mg

No Chill Peanut Butter Nutella Cookies

Peanut butter Nutella cookies are thick and chewy peanut butter dough swirled with a three ingredient Nutella cookie.  They use cold ingredients and need no chill time.  These large bakery style cookies are perfect for peanut butter and Nutella fans.

cookies with a glass of milk and bowl of peanut butter

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As a busy mom who has been baking for a few decades now, I’ve come to really appreciate a cookie recipe that uses cold ingredients and doesn’t need any chill time!

True story, when I was six months pregnant with Big E, we took a trip to France and Italy and I developed a love for Nutella.  There is something about fresh baguettes slathered with the chocolate hazelnut spread that I couldn’t resist!

two sugar bugs has done peanut butter thumbprint cookies, peanut butter and white chocolate blondies, small batch peanut butter cookies and homemade chocolate almond spread, but this recipe is the first one where we swirl Nutella and peanut butter to create chewy, gooey homemade cookies!

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💗 why you will love these swirled cookies

  • Uses cold ingredients ~ no need to plan ahead!
  • Flavor ~ filled with chocolatey hazelnut Nutella and creamy peanut butter; a peanut butter chocolate lover’s dream.
  • Texture ~ the cookies are so soft and chewy!
  • No chill time ~ who wants to wait for cookies???
stack of cookies with the top two broken to show the peanut butter nutella swirl

💭 why are my cookies dry?

Cookies can be dry for several different reasons. Over baking cookies can make them dry; cookies will continue to bake for several minutes after they leave the oven.  If you bake them until they look “done”, they will likely be over baked, especially peanut butter cookies.

Using too much flour can also cause homemade cookies to be dry.  I highly recommend measuring your flour by weight {this is the kitchen scale I use}.

Improper storage can also cause cookies to dry out.  Follow the recommendation for storage in the recipe you are making.  When no instructions are given, using an airtight container is usually a good choice.

 🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for peanut butter cookies
3 ingredients for nutella swirl

Butter ~ unsalted butter is my choice as I like to be able to control the saltiness in my baking.  The butter is used cold and cubed, so no planning ahead!

Kosher salt ~ to balance the sweetness.  If you only have table salt, use half the amount.  If you only have salted butter, leave the salt out all together.

Sugars ~ Both granulated and brown sugars are used to add sweetness and moisture.  I prefer dark brown sugar, but light brown also works.

Peanut butter ~ brings all the peanut butter flavor! A processed peanut butter like Skippy or Jif is recommended. I have not tested this recipe with natural peanut butter.

Egg ~ one large egg per cookie dough {two total} helps to bind the dough together.

Vanilla ~ pure vanilla extract is always my first choice; it adds a layer of flavor.

Baking powder ~ just a little to lift the bakery size cookies up.

All-purpose flour ~ used in both cookie doughs.  If not using a kitchen scale to weigh the flour be sure to measure it correctly.

Nutella ~ used for the three ingredient Nutella cookie swirl.  I also tested this recipe with Trader Joe’s Cocoa Almond Spread.  The TJ’s version works fine, but creates a slightly oilier cookie. My tester’s were equally split between the Nutella version and the cocoa almond version.

Preheat oven to 350°F {177°C} and prepare two baking sheets with parchment paper or silicone baking mats. Set aside.

butter and salt creamed in a mixing bowl

In a stand mixer with the paddle attachment beat the cold and cubed butter and kosher salt on medium-high until softened. Scrape up and down the bowl.

sugars creamed into butter in a mixing bowl

Add the granulated sugar and brown sugar and beat on low until combined, then increase to medium-high and beat until fully combined. Scrape up and down the bowl.

peanut butter creamed into butter and sugar in a mixing bowl

Now add the peanut butter and beat on medium until combined and fluffy. Scrape up and down the bowl.

eggs and vanilla beaten into other peanut butter cookie dough in mixing bowl

Then add the egg and vanilla and mix on medium for one minute. Now add the baking powder and mix on medium until combined.

cookie dough in a mixing bowl

Add the all-purpose flour and mix on low until the dough just comes together.

Using a size 30 scoop {a little over 2 tablespoons of dough}, scoop out 18 peanut butter dough balls and place on a plate. If weighing the dough balls, it's about 44g of dough per cookie.

nutella and egg beaten together in a mixing bowl

Scrape the mixer bowl and paddle, but no need to wash! Add the Nutella and egg to the mixing bowl and mix on medium until combined.

nutella cookie dough in a bowl

Scrape up and down the bowl.Now add the all-purpose flour and mix on stir/low until fully combined. You may need to stop and scrape the bowl once.

Using a generous tablespoon, scoop out 18 Nutella dough balls and place on a plate. If weighing the dough balls, it's about 24g of dough per cookie.

🌀 how to create the peanut butter nutella swirl

peanut butter and nutella cookie dough balls on plates
peanut butter dough with nutella dough sandwiched in the middle

To assemble the cookies, take one peanut butter cookie dough ball and break it in half. Add a Nutella cookie dough ball to the middle.

two doughs rolled together

Then roll into a ball.

dough ball broken in half

Split the ball in half.

peanut butter nutella cookie dough swirled together

Then press back together and roll into a swirled cookie dough ball. Place on the prepared baking pan.

cookie dough on a parchment lined baking sheet

Use your hand and press the dough ball down to ¼ inch tall.

If making smaller cookies; follow the same pattern, but after you split the peanut butter Nutella ball in half, roll each half into a cookie, giving you two small instead of one large cookie.

Bake for 10-14 minutes, the cookies may still look a little underdone, but they should no longer be shiny on top. Allow the cookies to cool on the pan for 5-10 minutes before removing to a wire cooling rack to cool completely.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💬 frequently asked questions

what is Nutella?

Nutella is a hazelnut chocolate spread with a texture similar to peanut butter.

can I use natural peanut butter?

I only tested this recipe with a shelf stable peanut butter {Jif}.  Natural peanut butter tends to deliver a different texture in baked goods.  I suspect you can use it, but know that the cookies may have a crumblier texture and they may spread.

pile of cookies on a parchment lined cutting board

👩🏻‍🍳 tips for the best no chill cookies

  • Follow the recipe ~ I develop recipes and test them multiple times, making lots of mistakes along the way. Once I am happy with a recipe, I test it a few more times to make sure it is consistent. Even one small change by you can change the outcome.
  • The 3 ingredient Nutella cookie dough can get a little crumbly when swirling it with the peanut butter dough.  Use the warmth of your hands to soften it and work it into the cookie dough.
  • Weigh your ingredients ~ I know I say this all the time, but weighing your ingredients is the most accurate and will give the best results. This is the scale I use in my kitchen, but if you are looking for a more economical option this Escali digital scale is also a great one.
  • Use real butter, not margarine for the best tasting cookies.
  • Do not grease your cookie pans, which can make your cookies spread more. Use parchment paper or silicone baking mats instead.
  • Don't over bake the cookies! You want to remove the peanut butter nutella cookies from the oven when the edges are set and the middle is still soft.  Peanut butter cookies don't always look "done" when in fact they are. They should not be brown around the edges, but they should no longer look wet.

💡 variations

Dipped cookies ~ melt the chocolate of your choice and dip half the cookie.  Place on a parchment lined plate or baking pan for the chocolate to set.

Plain peanut butter cookies ~ you can make just the peanut butter cookie dough and bake them without the Nutella swirl.

Nutella cookies ~ the three ingredient Nutella cookies can also be baked by themself.

🫙 how to store

Store peanut butter Nutella cookies in an airtight container at room temperature for 4 - 5 days.

The cookies also freeze well for up to three months; allow them to cool completely, then store in an airtight container or zip-top bag. This is by far my favorite way to store cookies for freshness. The cookies will thaw at room temperature in about 30 minutes.

peanut butter nutella cookies on a parchment lined cutting board with a glass of milk and a jar of nutella

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Peanut Butter Nutella Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🍪 more recipes using peanut butter

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 18 large or 36 small cookies

No Chill Peanut Butter Nutella Cookies

peanut butter nutella cookie with a glass of milk, spoon of nutella and bowl of peanut butter

Peanut butter Nutella cookies are thick, chewy, and swirled with a simple Nutella dough, using cold ingredients and requiring no chill time.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 20 minutes
Bake Time 12 minutes
Total Time 32 minutes

Ingredients

peanut butter cookies

  • ½ cup unsalted butter, cold and cubed (113g)
  • ½ teaspoon kosher salt
  • ½ cup granulated sugar (100g)
  • ½ cup packed brown sugar (100g)
  • 1 cup peanut butter (250g)
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • ¾ teaspoon baking powder
  • 1 ½ cups all-purpose flour (188g)

Nutella cookies

  • 1 cup Nutella (296g)
  • 1 large egg
  • ¾ cup all-purpose flour (94g)

Instructions

  1. Preheat oven to 350°F (177°C) and prepare two baking sheets with parchment paper or silicone baking mats. Set aside.
  2. For the peanut butter cookies: In a stand mixer with the paddle attachment beat the cold and cubed butter (½ cup/113g) and kosher salt (½ teaspoon) on medium-high (speed 6 on KitchenAid) until softened, about 1-2 minutes. Scrape up and down the bowl.
  3. Add the granulated sugar (½ cup/100g) and brown sugar (packed ½ cup/100g) and beat on low until combined, then increase to medium-high and beat until fully combined, 2-3 minutes. Scrape up and down the bowl.
  4. Now add the peanut butter (1 cup/250g) and beat on medium (speed 4 on KitchenAid) until combined and fluffy, about 30 seconds. Scrape up and down the bowl.
  5. Then add the egg (1 large) and vanilla (1 teaspoon) and mix on medium for one minute.
  6. Now add the baking powder (¾ teaspoon) and mix on medium until combined, about 30 seconds.
  7. Add the all-purpose flour (1 ½ cups/188g) and mix on low (stir on KitchenAid) until the dough just comes together.
  8. Using a size 30 scoop (a little over 2 tablespoons of dough), scoop out 18 peanut butter dough balls and place on a plate. If weighing the dough balls, it's about 44g of dough per cookie.
  9. For the Nutella cookies: Scrape the mixer bowl and paddle, but no need to wash! Add the Nutella (1 cup/296g) and egg (1 large) to the mixing bowl and mix on medium until combined, about 1 minute. Scrape up and down the bowl.
  10. Now add the all-purpose flour (¾ cup/94g) and mix on stir/low until fully combined. You may need to stop and scrape the bowl once.
  11. Using a generous tablespoon, scoop out 18 Nutella dough balls and place on a plate. If weighing the dough balls, it's about 24g of dough per cookie.
  12. To assemble the cookies: take one peanut butter cookie dough ball and break it in half. Add a Nutella cookie dough ball to the middle and roll into a ball. Split the ball in half, then press back together and roll into a swirled cookie dough ball. Place on the prepared baking pan. (I fit 9 large cookies on each baking pan). Use your hand and press the dough ball down to ¼ inch tall. (If making smaller cookies; follow the same pattern, but after you split the peanut butter Nutella ball in half, roll each half into a cookie, giving you two small instead of one large cookie).
  13. Bake for 10-14 minutes, the cookies may still look a little underdone, but they should no longer be shiny on top. (I averaged 11 minutes for the small cookies and 12 for the larger cookies).
  14. Allow the cookies to cool on the pan for 5-10 minutes before removing to a wire cooling rack to cool completely.

Notes

I recommend a shelf stable peanut butter like Jif or Skippy. I did not test this recipe with natural peanut butter.

Both Nutella and Trader Joe's Cocoa Almond Spread were tested. The Nutella dough is slightly drier than Trader Joe's and my testers enjoyed the taste with both chocolate spreads. If the Nutella dough seems a little dry when rolling into the cookies, let the heat of your hands warm it back up.

Peanut butter Nutella cookies can be stored in an airtight container at room temperature for 4-5 days. They also freeze well in an airtight container for up to 3 months. Allow to defrost at room temperature for 20 minutes or so before serving.

Nutella cookie recipe from Preppy Kitchen.

Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 152Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 17mgSodium: 70mgCarbohydrates: 17gFiber: 1gSugar: 9gProtein: 3g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cookies

One Bowl Baked Peanut Butter Oatmeal

Easy baked peanut butter oatmeal mixes in one bowl and is a great breakfast option. This wholesome recipe is quick to make and creates soft and chewy bars or squares.

slice of baked peanut butter oatmeal on a plate with a fork. A bowl of peanuts and coffee sitting nearby

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

When I was growing up, my mom would say oatmeal "sticks to your ribs" and it was a common breakfast at our house. What she meant was that oatmeal can make you feel full for longer and I've had a love of everything oatmeal for most of my life. Coconut oatmeal cookies and brown butter oatmeal cookies are in my top five favorite cookie recipes.

I make overnight oats for breakfast a few mornings every week, but sometimes it's nice to shake things up. My peanut butter muffins and banana oat breakfast bars are a fun way to incorporate oats, but this baked peanut butter oatmeal has quickly become a new favorite. The oats mix up quickly to make a warm and inviting breakfast item.

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💗 why you need this baked oatmeal recipe

  • Perfect for meal prep!  The breakfast bars can be baked at the beginning of the week and provide a filling breakfast for the rest of the week.
  • Easy and relatively quick to make ~ 5 minutes of prep and 30ish minutes to bake.  You can have a warm breakfast on the table in not too much time!
  • Full of flavor ~ packed with peanut butter, protein powder and using old fashioned oats; this soft baked oatmeal is for all the peanut butter lovers.
  • Make it yours ~ need it gluten free?  Use gluten free oats and protein powder.  Need it dairy free?  Use almond milk or your favorite dairy free milk.  Want to add a little chocolate? Add some chocolate chips or a chocolate drizzle.

💭 what is baked oatmeal?

Baked oatmeal is typically a breakfast item.  Made with old fashioned oats, some liquid and sweetener then baked until it reaches a soft and chewy, but firm consistency.  It’s texture is similar to bread pudding.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients needed for baked peanut butter oatmeal
  • Peanut butter ~ I tested this recipe with both a natural peanut butter and a shelf stable peanut butter {Jif}. I personally preferred the natural pb without added sugar. I suspect you can substitute almond butter, sunflower seed butter or cashew butter; let me know if you try any of those.
  • Brown sugar ~ just a little for some sweetness.
  • Vanilla ~ pure vanilla extract gives the best flavor.
  • Kosher salt ~ to balance the flavors. If you only have table salt, use half the amount.
  • Eggs ~ large eggs are used and bind everything together. If you need an egg free alternative, see the recipe card notes.
  • Milk ~ I tested this with both almond milk and 1%. Use what you have in your refrigerator, I imagine oat milk or coconut milk would also be fantastic.
  • Old fashioned oats ~ provides the chewy texture and structure to the baked oats. If you eat gluten free, be sure to used certified gluten free oats.
  • Protein powder ~ adds flavor and some of that "stick to your ribs" aka help you stay full longer magic my mom used to talk about. Use a protein powder that you like the flavor of. I use Orgain plant based protein powder in vanilla bean.

🥣 how to make these quick and easy breakfast bars

Preheat oven to 350°F {177°C} and butter or use non-stick spray in an 8x8 baking pan. Set aside.

peanut butter, brown sugar, vanilla and kosher salt in a mixing bowl

In a medium to large bowl, add the peanut butter, brown sugar, vanilla and kosher salt and whisk together.

peanut butter, vanilla, sugar and salt mixed in a mixing bowl

The mixture is very thick initially.

peanut butter oatmeal batter after the eggs have been added

Now add the eggs and whisk to combine. This loosens the mixture.

milk added to the peanut butter mixture in a mixing bowl with a whisk

Then add the milk and whisk. The mixture will now be runny.

old fashioned oats and protein powder added to the oatmeal mixture in a bowl with a whisk

Now add the old fashioned oats and protein powder and stir until combined. The batter is runny.

oatmeal mixture in a baking pan

Pour into the prepared baking pan and place in the preheated oven.

baked peanut butter oatmeal in a baking tin

Bake for 25-30 minutes or until the edges are set and firm and the center looks almost set or a little wet. If you prefer a firmer baked oatmeal, bake another five minutes or so until the center has fully set.

Allow to rest and cool 5 minutes, then slice and serve. Can be topped with a drizzle of melted chocolate, peanut butter, or other toppings listed farther down in the post.

breakfast bars drizzled with peanut butter and melted chocolate with a cup of coffee and a knife

💬 frequently asked questions

can I make it ahead?

Yes!  Bake the oatmeal, then allow to cool and cover and place in the refrigerator for one to two days ahead.  Remove the baked peanut butter oatmeal from the refrigerator and allow to sit on the counter while the oven preheats.  Bake covered at 350°F for about 20 minutes, until warmed.

do I have to use natural peanut butter?

No, I prefer natural peanut butter because it doesn’t have added sugar, but a shelf stable peanut butter like Jif or Skippy also works.

can I use another nut butter?

I only tested this recipe with peanut butter, but I don’t know why it wouldn’t work with almond butter or sunflower seed butter.  Let me know if you try it!

👩🏻‍🍳 what to serve with oatmeal

Fresh fruit ~ always a winning combo at my house!  We love raspberries, strawberries, apple slices or nectarines.

Vanilla yogurt ~ or your favorite flavor.

Eggs ~ to add a little savory; fried, scrambled or poached are some of our faves.

Coffee ~ this is a given for Mr. two sugar bugs and I.  If coffee isn’t your thing, tea or hot cocoa or a glass of milk are also great choices.

💡 variation ideas 

Melt chocolate or peanut butter and drizzle over the top {like I did in these photos}.

Add up to two tablespoons cocoa powder for a chocolate peanut butter oatmeal.

Add some white or dark chocolate chips.

Top with flaked coconut or some chopped nuts.

🫙 how to store

Baked peanut butter oatmeal should be stored in the refrigerator for up to five days.  I like to portion into bars or squares and individually wrap them for a quick grab and go option.

You can also freeze this baked oatmeal recipe for up to three months.  Allow to defrost and warm to your liking before serving.  I place mine in our Breville countertop oven and bake at 350°F for about 5-10 minutes.

oatmeal breakfast bar on a plate with a fork and a cup of coffee

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Baked Peanut Butter Oatmeal. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🍪 more recipes using old fashioned oats

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 8 - 12 slices

One Bowl Baked Peanut Butter Oatmeal

slice of baked peanut butter oatmeal on a plate with a fork. A bowl of peanuts and coffee sitting nearby.

Easy baked peanut butter oatmeal mixes in one bowl and is a great breakfast option. This wholesome recipe is quick to make and creates soft and chewy bars or squares.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 5 minutes
Bake Time 30 minutes
Total Time 35 minutes

Ingredients

  • ½ cup peanut butter (125g)
  • ¼ cup packed brown sugar (50g)
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • 2 large eggs*
  • 2 cups milk** (480mL)
  • 2 cups old fashioned oats (170g)
  • ⅓ cup protein powder*** (~ 35g)

Instructions

  1. Preheat oven to 350°F (177°C) and butter or use non-stick spray in an 8x8 baking pan. Set aside.
  2. In a medium to large bowl, add the peanut butter (½ cup/125g), brown sugar (¼ cup/50g), vanilla (1 teaspoon) and kosher salt (¼ teaspoon) and whisk together.
  3. Add the eggs (2 large) and whisk to combine. Then add the milk (2 cups/480mL) and whisk. The mixture is runny.
  4. Now add the old fashioned oats (2 cups/170g) and protein powder (⅓ cup/~35g) and stir until combined. The batter is runny.
  5. Pour into the prepared baking pan and place in the preheated oven. Bake for 25-30 minutes or until the edges are set and firm and the center looks almost set or a little wet. If you prefer a firmer baked oatmeal, bake another five minutes or so until the center has fully set.
  6. Allow to rest and cool 5 minutes, then slice and serve. Can be topped with a drizzle of melted chocolate, peanut butter, or other toppings listed in the post.

Notes

Natural peanut butter or a shelf stable peanut butter like Jif or Skippy can be used. I haven't tested it, but suspect almond butter or sunflower seed butter can also be used. A natural nut butter will yield a less sweet oatmeal as it doesn't contain added sugar.

*⅓ cup applesauce or flax eggs can replace the eggs.

**Dairy full or a dairy free milk can be used.

*** I use Orgain organic plant based protein powder. ⅓ cup is about 1 ½ scoops/35g; this weight may vary slightly with other brands of protein powder.

Baked peanut butter oatmeal should be stored in the refrigerator for up to five days.  I like to portion into bars or squares and individually wrap them for a quick grab and go option.

You can also freeze this baked oatmeal recipe for up to three months.  Allow to defrost and warm to your liking before serving.  I place mine in our Breville countertop oven and bake at 350°F for about 5-10 minutes.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 257Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 52mgSodium: 172mgCarbohydrates: 27gFiber: 3gSugar: 10gProtein: 13g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Breakfast

Soft and Fluffy Candy Cane Cake

This candy cane cake is simple to make and decorate! It's a moist small vanilla sheet cake with crushed candy canes in the cake batter and buttercream. You will love it for parties, Christmas or birthday cakes!

slice of candy cane cake on a cutting board showing the red swirl

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As a busy mom, I am always looking for impressive cake recipes that are easy to make! I've got decades of cake making in my corner {have you seen the detailed cakes my girls request for birthdays on my Instagram?}.

So sheet cakes are absolutely my jam! No hard decorations and super easy to transport for a Christmas or holiday party.

This cake recipe is like my frosted peppermint brownies and shortbread peppermint bark in that it is flavored with crushed candy canes. Since it is made without peppermint extract, it's minty, but not overwhelming.

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💗 why you want this recipe for candy cane cake 

  • One layer ~ no fussy stacking or cake decorating!
  • Easy ~ one cake batter gets divided into a white cake and a red cake that you swirl together and bake in a sheet pan.
  • Soft and moist ~ the crumb on this cake stays tender and moist for days.
  • Perfect for any occasion ~ it is a perfect Christmas cake, but also for Valentine's Day or a birthday cake for candy cane lovers.

💭 how do you break candy canes for baking?

I find crushing the candy canes in their individual wrappers works most effectively {and makes the least mess!} Just a couple of whacks with a rolling pin seems to do the trick, then cut off the end of the wrapper and pour the crushed candy canes out.

You can also place the unwrapped candy canes in a zip top bag and crush with a rolling pin or meat hammer. I find this method to be messier as the candy canes get sharp and create holes in the bag. 

candy canes on a cutting board with a rolling pin

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for candy cane cake
  • All-purpose flour ~ Too much flour can result in a dense candy cane cake. A kitchen scale is the most accurate way to measure. If using measuring cups; fluff the flour in the container first. Then spoon the flour into the measuring cup and level it off with the back of a knife.
  • Cornstarch ~ adds softness to the cake.
  • Baking powder ~ to help the cake rise and have a nice soft texture.
  • Unsalted butter ~ used in both the cake and buttercream.  If you only have salted butter, leave out the kosher salt. The butter should be room temperature.
  • Kosher salt ~ to balance the sweetness.  If you only have table salt, use half the amount.
  • Sugars ~ granulated sugar is used for the candy cane cake and confectioners’ sugar or powdered sugar is used for the buttercream.
  • Eggs ~ one large egg + one large egg white to add structure and moisture to the cake, they should be room temperature. You can use the extra yolk to make cookies and cream bars or biscoff blondies!
  • Vanilla ~ I prefer pure vanilla extract for the best flavor.
  • Buttermilk ~ I find store bought buttermilk gives the best results, pull it out with the butter and eggs so it is room temperature. In a pinch you can add 1 tablespoon lemon juice or white vinegar to the measuring cup and then fill with whole milk to make ⅔ cup and stir.
  • Candy canes ~ use standard or mini candy canes.  I suspect you could also use round peppermint candies, if you can’t find candy canes.
  • Red food color ~ for the optional red swirl.  Use gel based food coloring for the best results.
  • Heavy whipping cream ~ used for the buttercream.  You can substitute half and half or milk.

🥣 how to make this easy small sheet cake

Preheat oven to 350°F and prepare an 8x8 baking pan with parchment paper. Set aside.

Sift the flour, cornstarch and baking powder together in a medium bowl and set aside.

creamed butter and sugar in a mixing bowl

In a stand mixer with the paddle attachment {or use a hand-held mixer}, beat the butter, kosher salt and sugar until light.

creamed butter, sugar, egg and vanilla in a mixing bowl

Next scrape up and down the bowl and add the whole egg and vanilla, mixing on medium-high for about a minute.

candy cane cake batter in a mixing bowl before flour is added

Now scrape the bowl again and add the egg white and mix on medium for another 2 minutes.

crushed candy canes added to vanilla cake batter in a mixing bowl

With the mixer on low, alternate adding the flour mixture and the buttermilk. Mix until a few streaks of flour remain, then add the crushed candy canes.

cake batter with a spatula in a mixing bowl

Mix with a spatula until the batter comes together.

red cake batter swirled into vanilla batter in a parchment lined baking pan

If desired, remove about ¼ cup batter and add red gel food coloring until you reach your desired red shade. Drop the white batter into a prepared 8x8 baking pan, leaving some space between the batter. Drop the red batter into the open spaces and then use a knife or off-set spatula to lightly swirl the batters together.

baked candy cane cake in a parchment lined baking pan

Bake for 25 - 30 minutes or until a cake tester comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.

let's make simple vanilla buttercream!

Once the candy cane cake has cooled, make the frosting.

creamed butter in a mixing bowl for the frosting

Beat the butter in a stand mixer with the paddle attachment {or use a hand-held mixer} on high for 5 minutes.

confectioners' sugar added to butter in a mixing bowl

Now add the confectioners' sugar and mix on low until the sugar is incorporated. Add the heavy cream and beat on high for another five minutes.

vanilla added to fluffy buttercream frosting in a mixing bowl

Scrape up and down the bowl, add the vanilla and a pinch of salt and beat 2 minutes more.

Spoon the frosting over the top of the cooled cake, the add the crushed candy canes and sprinkles, if using.

slice of cake on a plate with a fork

💬 frequently asked questions

can I quickly cool a cake?

Yes!  Allow the cake to cool in the pan set on a wire rack for 10-15 minutes.  Then place the cake pan in the freezer for about 15-20 minutes, the cake should be cool at this point and can be removed from the cake pan and decorated.

what size cake pans do I need?

I recommend an 8x8 baking pan.  If you prefer a round cake pan, a 9-inch round can be used.  If you only have an 8-inch round cake pan, the cake will be a little taller and will need a little more time to bake.

slices of cake on their sides on a parchment lined cutting board with crushed candy canes and sprinkles on top

👩🏻‍🍳 tips for the best from scratch cake

Use a scale to measure your ingredients for the best results. If you do not have a kitchen scale, see the notes in the ingredient section on how to measure the flour.

Don’t skip the cornstarch; it gives you the best soft and tender texture!

For the perfect crumb, use store bought buttermilk.  It will give the candy cake more flavor and moisture than a homemade version.

Don't over mix the cake batter. Use low speed when combining the wet and dry ingredients and mix until everything is just combined. I usually stop when just a few streaks of dry ingredients remain and use a spatula to finish the mixing.

The cake batter is thick so an off-set spatula works great to smooth it into the pan and make the red swirl, much like my red velvet loaf cake.

Don't over bake the cake. Remember your oven is different than mine and baking times may vary a little. The easy candy cane cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.

Allow the cake to cool completely before frosting. 

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💡 variations

Extra peppermint ~ this candy cane cake has a subtle peppermint flavor. The majority of my testers loved the level of peppermint {only one wanted more mint}. If you like a strong peppermint flavor, add ¼ - ½ teaspoon of peppermint extract to the buttercream. You can also add additional crushed candy canes to the frosting.

White chocolate candy cane cake ~ use white chocolate buttercream for the frosting. I have a white chocolate American buttercream or a white chocolate Swiss meringue buttercream {use half of the recipe for this small sheet cake}.

Chocolate frosting ~ if chocolate and peppermint is more your thing, use the easy buttercream from this chocolate snack cake.

🫙 how to store

Store the cake at room temperature in an airtight container for 3-4 days. The candy canes will start to melt into the buttercream after the first day or two and can start to look a little unappetizing, but it does not affect the taste. The cake can also be stored in the refrigerator, if you'd prefer for the candy canes not to melt. Cover the sides of the cake with parchment paper or plastic wrap to help keep the cake moist.

Candy cane cake can also be frozen for up to three months. Allow to defrost overnight in the refrigerator and then let it come to room temperature.

buttercream frosted candy cane cake on a parchment lined cutting board with Christmas ornaments

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this soft and fluffy Candy Cane Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more recipes using candy canes

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 9 - 16 slices

Soft and Fluffy Candy Cane Cake

slice of candy cane cake on a cutting board showing the red swirl

This candy cane cake is simple to make and decorate! It's a moist small vanilla sheet cake with crushed candy canes in the cake batter and buttercream. You will love it for parties, Christmas or birthday cakes!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes
Bake Time 30 minutes
Total Time 45 minutes

Ingredients

candy cane cake

  • 1 ¼ cups all-purpose flour (156g)
  • 3 tablespoons cornstarch (24g)
  • 2 teaspoons baking powder
  • ½ cup unsalted butter, room temperature (113g)
  • ½ teaspoon kosher salt
  • ¾ cup granulated sugar (150g)
  • 1 large egg
  • 1 large egg white
  • 2 teaspoons pure vanilla extract
  • ⅔ cup buttermilk*, room temperature (160mL)
  • 4 standard size candy canes or 12 mini candy canes, crushed (~50g)
  • Red gel food coloring, if desired

vanilla buttercream

  • ½ cup unsalted butter, room temperature (113g)
  • 1 cup plus 2 tablespoons confectioners' sugar (135g)
  • 2 tablespoons heavy whipping cream (30mL)
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 2 standard size candy canes or 6 mini candy canes, crushed (~25g)
  • sprinkles, if desired

Instructions

  1. Preheat oven to 350°F (177°C) and prepare an 8x8 baking pan with parchment paper. Set aside.
  2. Sift the flour (1 ¼ cups/156g), cornstarch (3 tablespoons/24g) and baking powder (2 teaspoons) together in a medium bowl and set aside.
  3. In a stand mixer with the paddle attachment (or using a hand-held mixer), beat the butter (½ cup/113g), kosher salt (½ teaspoon) and sugar (¾ cup/150g) by starting on low and increasing to medium-high (6 on a KitchenAid) until light, about 3 minutes. Scrape up and down the bowl and add the whole egg (1 large) and vanilla (2 teaspoons), mixing on medium-high for about a minute. Scrape the bowl again and add the egg white and mix on medium (speed 4) for another 2 minutes.
  4. With the mixer on low, alternate adding the flour mixture and the buttermilk (⅔ cup/160mL). (⅓ flour mixture, ½ buttermilk, ⅓ flour mixture, ½ buttermilk, stop and scrape up and down bowl, final ⅓ of flour mixture). Mix until a few streaks of flour remain, then add the crushed candy canes (4 standard/12 mini/~50g) and give it a stir with a spatula until the batter comes together.
  5. If desired, remove about ¼ cup batter and add red gel food coloring until you reach your desired red shade.
  6. Drop the white batter into a prepared 8x8 baking pan, leaving some space between the batter. Drop the red batter into the open spaces and then use a knife or offset spatula to lightly swirl the batters together.
  7. Bake for 25 - 30 minutes or until a cake tester comes out with just a few moist crumbs. Allow to cool in the pan on a wire cooling rack.
  8. Decorate as desired once cool.
  9. Vanilla buttercream: Beat the butter (½ cup/113g) in a stand mixer with the paddle attachment (or using a hand-held mixer) on high (8 on a KitchenAid) for 5 minutes. Stop about half way through to scrape up and down the bowl.
  10. Add the confectioners' sugar (1 cup + 2 tablespoons/135g) and mix on low until the sugar is incorporated. Add the heavy cream (2 tablespoons/30mL) and beat on high for another five minutes.
  11. Scrape up and down the bowl, add the vanilla (1 teaspoon) and a pinch of salt and beat 2 minutes more.
  12. Spoon the frosting over the top of the cooled cake, the add the crushed candy canes (2 standard/6 mini/~25g) and sprinkles, if using.

Notes

I prefer using store-bought buttermilk, but if you find yourself without it you can make your own. Place 2 teaspoons of white vinegar or lemon juice in your measuring cup and add milk to equal ⅔ cup, stir and let stand until room temperature (about one hour). The milk will appear curdled.

To crush the candy canes: I find leaving the candy canes in the wrapper makes the process of crushing them less messy. Place the wrapped candy canes in a zip top bag and use a rolling pin or meat tenderizer to crush the candy canes. Remove from the bag and cut open the wrappers, the crushed pieces should fall right out.

For a stronger peppermint flavor: add ¼ - ½ teaspoon of peppermint extract to the buttercream.

Cake can be stored at room temperature in an airtight container for 3-4 days. The candy canes will start to melt into the buttercream after the first day or two and can start to look a little unappetizing, but it does not affect the taste. The cake can also be stored in the refrigerator, if you'd prefer for the candy canes not to melt. Cover the sides of the cake with parchment paper or plastic wrap to help keep the cake moist.

Candy cane cake can also be frozen for up to three months. Allow to defrost overnight in the refrigerator and then let it come to room temperature.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 289Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 56mgSodium: 147mgCarbohydrates: 41gFiber: 0gSugar: 24gProtein: 2g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

© Tasia
Cuisine: American / Category: Cakes and Cupcakes

Chewy and Soft Cookies and Cream Bars

Cookies and cream bars are soft and chewy blondie squares. Made using cookies and cream candy bars and Oreos, they are easy to make and will disappear quickly!

stack of cookie bars with Hershey's cookies 'n' cream bars

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As a busy mom and self taught baker with over 25 years experience in the kitchen, I am always looking for a dessert that will please everyone that is also quick and easy to make. I know you will love that these bar cookies use cold butter and will be finished in under an hour.

Blondie bars like my oreo brookie bars always get devoured when I share them at parties or potlucks. And Oreo desserts like cinnamon rolls, cookies and cream donuts or pound cake never fail to bring a satisfied "yum!" from the people eating them.

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💗 why you will make these bar cookies over and over

Soft and chewy ~ the cookies and cream bars have a dense and chewy texture. Much like some brownies, they also have bites with a fudge-like texture.

Quick and simple to prepare ~ 15 minutes of prep time {maybe even less if you aren't as distracted as me!} and 20 minutes to bake.

Cold butter means no planning ahead!

bar cookie squares on a counter with a napkin and extra cookies and candy bars

💭 what are cookies and cream bars made of?

These bar cookies have a blondie bar base and are filled with chocolate sandwich cookies {like Oreos} and Hershey’s Cookies and Cream candy bars.  They are baked just until they reach a brownie-like texture.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

ingredients for cookies and cream bars
  • Unsalted butter ~ unsalted is my choice, but if you only have salted butter leave out the kosher salt.   We are using cold and cubed butter, which helps to create a thicker bar cookie {and perfect for those of us that don’t plan ahead!}
  • Kosher salt ~ helps to balance the sweet, if you only have table salt use half the amount.
  • Sugars ~ both granulated and brown sugar are used to bring sweetness.
  • Eggs ~ one large egg + one large egg yolk are needed.  The extra yolk brings more moisture and chewiness to the cookies and cream bars. You can use the extra egg white to make candy cane cake or vanilla snack cake.
  • Vanilla ~ I prefer pure vanilla extract for the best flavor.
  • Baking soda and baking powder ~ just a little to give the right texture and height.
  • Cornstarch ~ adds softness to the baked cookie squares.
  • All-purpose flour ~ please measure your flour correctly.  If you don't have a kitchen scale, fluff the flour in it's container then spoon it into your measuring cup and use the back of a knife to level it.
  • Chocolate cream sandwich cookies ~ Oreos, Trader Joe’s Joe Joe’s or Back to Nature Classic Creme cookies all work.  
  • Cookies and cream candy bars ~ I made this recipe using Hershey’s Cookies ‘n’ Creme bars, but any brand will work.

🥣 how to make these easy dessert squares

Preheat oven to 350°F (177°C) and line a 8x8 baking pan with parchment paper and set aside.

creamed butter and salt in a mixing bowl

Using a stand mixer with the paddle attachment, beat the cold and cubed unsalted butter and kosher salt until combined.

butter, brown and white sugars creamed together in a mixing bowl

Add the brown sugar and granulated sugar and beat until light and fluffy. Scrape up and down the bowl.

bar cookies dough once eggs and vanilla have been added

Add in the 1 large egg + large egg yolk and vanilla and beat on medium until well blended.

flour mostly mixed into cookie dough in a mixing bowl

Sprinkle the baking soda, baking powder and cornstarch over the dough and mix on medium for about 30 seconds. Scrape up and down the bowl. Then add the all-purpose flour and mix on low until a few large streaks of flour remain.

Now add the chopped/broken chocolate cream cookies and cookies and cream candy bars and mix on low until the dough just comes together.

cookie dough pressed into a parchment lined baking tin

Then drop the dough into the bottom of the prepared 8x8 pan and smooth/pat into an even layer. The dough is thick and an offset spatula works well.

oreo cookies broken and pressed into the top of the bar cookie dough in a baking pan

Now take the remaining broken chocolate cookies and lightly press them into the top of the batter.

baked cookies and cream bars in a parchment lined baking pan

Place in the preheated oven and bake for 20 minutes, until the edges are very lightly browned. If you do the toothpick test, there may be some wet crumbs.

The bars will continue to cook and firm up as they cool. Allow to cool completely on a wire cooling rack before removing from the pan and slicing.

💬 frequently asked questions

can I make in a different size baking pan?

Yes, you can double the recipe and bake in a 9x13 baking pan.  You can also bake the cookies and cream bars in a 9x9 pan, but know the bar cookies will be a little thinner and will take less time to bake.

how many bars does this recipe make?

I typically slice the bars into 16 squares.  If you like larger bar cookies, go for 12 or 9.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

Don't over bake the cookies and cream squares! It's better to err on the side of less done than over done. The bars will firm up and continue to cook as they cool. This is how you will get a fudgy and chewy texture.  Please don’t be tempted to bake until you get a clean toothpick or the bars will be dry.

If you fear you have over baked your cookies and cream bars, pop the pan in the refrigerator right away; this will help to stop the baking process more quickly as they will continue to bake in the pan as they cool.

Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.

For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love.  If you are looking for a more economical option this Escali digital scale is also a great one.

If you need to speed up the cooling process, once the cookies and cream bars have cooled enough that you can pick up the pan with your bare hands, place the pan in the refrigerator to cool completely.

For the cleanest looking cuts, chill or completely cool the bar cookies first. Pull the bars out of the pan with the parchment paper and set them on a solid surface. Then use a sharp knife and wipe it clean between each cut.

Cookies and cream bars taste best at room temperature, but are quite delicious cold from the refrigerator too!

look at the inside texture of cookies and cream bars

💡 variation ideas

Vanilla sandwich cookies ~ replace the chocolate sandwich cookies with vanilla cookies.

Mint cookies and cream bars ~ use mint sandwich cookies and mint candy bars, such as Andes mints.

White chocolate drizzle ~ melt an ounce or two of white chocolate and drizzle it over the cooled cookies and cream bars.

🫙 how to store

Store cookies and cream bars in an airtight container at room temperature for up to five days.

Cookies and cream bars can also be frozen in an airtight container for up to 3 months.  Allow to defrost at room temperature before serving.

cookies and cream bar on it's side showing the layers of candy bars and cookies inside

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Cookies and Cream Bars. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 16 slices

Chewy and Soft Cookies and Cream Bars

stack of cookie bars with Hershey's cookies 'n' cream bars

Cookies and cream bars are soft and chewy blondie squares. Made using cookies and cream candy bars and Oreos, they are easy to make!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes
Bake Time 20 minutes
Total Time 35 minutes

Ingredients

  • ½ cup unsalted butter, cold and cubed (113g)
  • ½ teaspoon kosher salt
  • ½ cup dark brown sugar* (100g)
  • ¼ cup granulated sugar (50g)
  • 1 large egg + 1 large egg yolk
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon cornstarch
  • 1 ¾ cups all-purpose flour (219g)
  • 6 chocolate cream sandwich cookies, broken into pieces* (~78g)
  • 2 1.55 ounce cookies and cream candy bars, broken** (86g)
  • 4 chocolate cream sandwich cookies, broken into quarters (~52g)

Instructions

  1. Preheat oven to 350°F (177°C) and line a 8x8 baking pan with parchment paper and set aside.
  2. Using a stand mixer with the paddle attachment, beat the cold and cubed unsalted butter (½ cup/113g) and kosher salt (½ teaspoon) until combined, about 1 minute. Add the brown sugar (½ cup/100g) and granulated sugar (¼ cup/50g) on low - medium-low until combined, then medium-high (speed 6 on a KitchenAid) for 3-4 minutes until light and fluffy. Scrape up and down the bowl.
  3. Add in the 1 large egg + large egg yolk and vanilla (2 teaspoons) and beat on medium (speed 4 on a KitchenAid) for 1 - 2 minutes or until well blended.
  4. Sprinkle the baking soda (½ teaspoon), baking powder (½ teaspoon) and cornstarch (1 teaspoon) over the dough and mix on medium (speed 4 on KitchenAid) for about 30 seconds. Scrape up and down the bowl. Then add the all-purpose flour (1 ¾ cups/219g) and mix on low until a few large streaks of flour remain.
  5. Now add the chopped/broken chocolate cream cookies (6 cookies/78g) and cookies and cream candy bars (2 - 1.55 ounce bars/86g total) and mix on low until the dough just comes together.
  6. Then drop the dough into the bottom of the prepared 8x8 pan and smooth/pat into an even layer. The dough is thick and an offset spatula works well.
  7. Now take the remaining broken chocolate cookies (4 cookies/52g) and lightly press them into the top of the batter.
  8. Place in the preheated oven and bake for 20 minutes, until the edges are very lightly browned. If you do the toothpick test, there may be some wet crumbs. The bars will continue to cook and firm up as they cool. Don't be tempted to bake until a clean toothpick or you will have dry cookies and cream bars.
  9. Allow to cool completely on a wire cooling rack before removing from the pan and slicing.

Notes

If you only have salted butter, omit the kosher salt.

Light brown sugar can also be used.

*Chocolate cream sandwich cookies can be Oreos, Trader Joe's Joe-Joe's or any other brand. You can also use flavored Oreo cookies such as peanut butter, mint or golden Oreos.

**I break the cookies and cream candy bars into the pre-scored size on the candy bars. Having some larger pieces of candy bar will give nice "pools" of the cookies 'n' cream flavor inside the baked cookie bars.

Can be baked in an 9x9 baking pan, just know the baking time will decrease by 5 - 10 minutes and the bars will be thiner.

Store cookies and cream bars in an airtight container at room temperature for up to five days.

Cookies and cream bars can also be frozen in an airtight container for up to 3 months. Allow to defrost at room temperature before serving.

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 278Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 188mgCarbohydrates: 35gFiber: 1gSugar: 17gProtein: 4g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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© Tasia
Cuisine: American / Category: Bars and Brownies