These lemon blueberry scones are soft, tender, and bursting with juicy blueberries and fresh citrus flavor. With a sweet lemon glaze on top and a buttery, flaky texture inside, they’re the perfect treat for breakfast, brunch, or an afternoon snack.

Why You’ll Love This Recipe

I love how these scones strike the perfect balance between tart and sweet. The fresh blueberries add a juicy pop, while the lemon zest and glaze bring a refreshing brightness. They’re easy to make, look beautiful, and always impress whether I serve them at a brunch or enjoy one with my coffee. Plus, they freeze well—so I always make extra.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Baking powder
• Salt
• Granulated sugar
• Unsalted butter (cold and cubed)
• Fresh blueberries
• Lemon zest
• Heavy cream
• Vanilla extract
• Egg

For the glaze:

• Powdered sugar
• Fresh lemon juice
• Lemon zest

Directions

1. I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
2. In a large mixing bowl, I whisk together the flour, baking powder, salt, and sugar.
3. I cut in the cold butter using a pastry cutter or my fingers until the mixture looks like coarse crumbs.
4. Then I gently fold in the blueberries and lemon zest.
5. In a small bowl, I whisk the egg, cream, and vanilla extract, then pour it into the dry ingredients, stirring just until combined.
6. I turn the dough onto a floured surface, gently pat it into a circle about 1-inch thick, and cut it into 8 wedges.
7. I place the wedges onto the baking sheet and brush the tops with a little cream.
8. They bake for 18–22 minutes, or until the tops are golden.
9. Once cool, I drizzle them with the lemon glaze and finish with a sprinkle of lemon zest.

Servings and timing

This recipe makes 8 scones.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

I like to switch it up sometimes by using raspberries or blackberries instead of blueberries. When I want a slightly more indulgent version, I add white chocolate chips. And for a more rustic look, I sometimes shape the dough into a round disc and bake it whole, cutting it into slices afterward.

Storage/reheating

I keep the scones in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. For longer storage, I freeze them without glaze for up to 3 months. To reheat, I warm them in a 300°F oven for 5–7 minutes or microwave them for 20 seconds.

FAQs

How do I keep my scones from being dry?

I make sure not to overmix the dough and use cold butter to keep the texture tender and moist. Adding enough cream also helps keep them soft.

Can I use frozen blueberries?

Yes, I can use frozen blueberries, but I don’t thaw them. I add them straight into the dough to avoid too much juice leaking out and turning the dough purple.

Why didn’t my scones rise?

If the baking powder is expired or if I overworked the dough, the scones might not rise well. I always check that my leavening agent is fresh and mix the dough gently.

Can I make the dough ahead of time?

Yes, I sometimes make the dough, shape it, and refrigerate it overnight. Then I bake them fresh in the morning for a quick and easy breakfast.

What’s the best way to glaze the scones?

I let the scones cool completely before drizzling the glaze so it sets nicely and doesn’t melt into the pastry.

Conclusion

These lemon blueberry scones are a bright, flavorful way to start the day or treat myself any time. With their fresh citrus zing and juicy berries, I find myself coming back to this recipe again and again. Whether I enjoy them warm from the oven or save a few for later, they’re always a delight.

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Lemon Blueberry Scones

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• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 8 scones
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Soft, tender lemon blueberry scones bursting with juicy blueberries and citrus zest, topped with a sweet lemon glaze. Perfect for breakfast, brunch, or a snack.

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Ingredients

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• ⅓ cup granulated sugar
• ½ cup unsalted butter, cold and cubed
• 1 cup fresh blueberries
• Zest of 1 lemon
• ½ cup heavy cream, plus more for brushing
• 1 teaspoon vanilla extract
• 1 large egg
• For the glaze:
• 1 cup powdered sugar
• 2-3 tablespoons fresh lemon juice
• Zest of 1 lemon

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Instructions

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar.
3. Cut in the cold butter using a pastry cutter or fingers until the mixture resembles coarse crumbs.
4. Gently fold in the blueberries and lemon zest.
5. In a small bowl, whisk the egg, heavy cream, and vanilla extract. Add to the dry ingredients and stir until just combined.
6. Turn the dough onto a floured surface, gently pat into a 1-inch thick circle, and cut into 8 wedges.
7. Place the wedges on the baking sheet and brush the tops with cream.
8. Bake for 18–22 minutes, or until golden brown.
9. Let cool, then drizzle with lemon glaze and sprinkle with lemon zest.

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Notes

• Do not overmix the dough to keep the scones tender.
• Use cold butter to ensure a flaky texture.
• Frozen blueberries can be used straight from the freezer.
• Scones freeze well unglazed for up to 3 months.

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Nutrition

• Serving Size: 1 scone
• Calories: 290
• Sugar: 15g
• Sodium: 210mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 55mg

This easy chocolate mousse is a rich, airy dessert that's surprisingly simple to make. With just a few ingredients and minimal effort, I can create a decadent treat that's perfect for any occasion.

Why I Love This Recipe

I adore this chocolate mousse because it's both indulgent and effortless. The combination of melted chocolate and whipped cream creates a luscious texture that's hard to resist. Plus, it's a make-ahead dessert, which means I can prepare it in advance and have a stunning treat ready to impress my guests.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 8 ounces semisweet baking chocolate, chopped (I prefer high-quality chocolate for the best flavor)
• 2 cups heavy whipping cream, divided
• ¼ teaspoon instant espresso powder (optional, but it enhances the chocolate flavor)
• 2 tablespoons powdered sugar
• ¾ teaspoon cornstarch or arrowroot powder
• 1 teaspoon vanilla extract (clear vanilla extract keeps the whipped cream whiter)
• Chocolate shavings, for garnish (optional)

Directions

1. In a small saucepan, I combine the chopped chocolate and 1 cup of heavy whipping cream. I heat it over low heat, stirring often, until the chocolate is completely melted and the mixture is steaming. I make sure not to let it boil. Alternatively, I can melt the chocolate and cream in the microwave in 30-second increments at 50% power, stirring in between.
2. I whisk in the instant espresso powder, if using, and set the chocolate mixture aside to cool to room temperature, stirring occasionally.
3. In a mixing bowl, I whip the remaining 1 cup of heavy whipping cream until soft peaks form.
4. I add the powdered sugar, cornstarch, and vanilla extract to the whipped cream and continue to whip until firm, but not stiff, peaks form.
5. I take 1 cup of the whipped cream mixture and gently fold it into the cooled chocolate mixture just until combined. I’m careful not to over-mix; it's okay to have some lighter streaks in the mousse.
6. I spoon the chocolate mousse into 4 to 6 (3 to 4-ounce) serving glasses or ramekins and place them in the refrigerator to chill for at least 2 hours, or overnight.
7. I continue to beat the remaining whipped cream mixture until stiff peaks form. This will be used to top the mousse before serving. I cover the whipped cream and refrigerate it until ready to serve.
8. To serve, I top each mousse cup with a generous dollop of the remaining whipped cream and some chocolate shavings.

Servings and Timing

This recipe yields 4 to 6 servings, depending on the size of the serving glasses or ramekins I use. The preparation time is about 10 minutes, and the mousse needs to chill for at least 2 hours before serving.

Variations

• For a mocha flavor, I add more instant espresso powder to the chocolate mixture.
• To make it dairy-free, I use coconut cream instead of heavy whipping cream.
• I sometimes fold in crushed cookies or nuts for added texture.
• For a fruity twist, I layer the mousse with fresh berries.

Storage and Reheating

I store the chocolate mousse in the refrigerator, covered, for up to 3 days. I don't recommend freezing it, as the texture may change. Reheating isn't necessary; I serve it chilled.

FAQs

How can I make this mousse ahead of time?

I prepare the mousse and refrigerate it in serving glasses or ramekins. I whip the topping cream and store it separately. Just before serving, I top the mousse with the whipped cream and garnish.

Can I use milk chocolate instead of semisweet?

Yes, I can use milk chocolate for a sweeter mousse. However, I might want to reduce the powdered sugar slightly to balance the sweetness.

What can I use if I don't have instant espresso powder?

If I don't have instant espresso powder, I simply omit it. The mousse will still be delicious, just without the subtle coffee undertone.

How do I achieve the perfect mousse texture?

I make sure to fold the whipped cream gently into the cooled chocolate mixture. Over-mixing can deflate the mousse, while under-mixing can leave streaks.

Can I double the recipe?

Absolutely! I double the ingredients and follow the same steps. I ensure I have enough serving glasses or ramekins ready.

Conclusion

This easy chocolate mousse is a go-to dessert for me when I want something rich, elegant, and simple to prepare. Its velvety texture and deep chocolate flavor make it a favorite among my family and friends. Whether I'm hosting a dinner party or just craving something sweet, this mousse never disappoints.

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Easy Chocolate Mousse Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 2 hours 15 minutes
• Yield: 4 to 6 servings
• Category: Dessert
• Method: Chilled
• Cuisine: French
• Diet: Vegetarian

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Description

A rich, airy chocolate mousse that's easy to make with just a few ingredients. Perfect for an elegant yet simple dessert.

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Ingredients

• 8 ounces semisweet baking chocolate, chopped
• 2 cups heavy whipping cream, divided
• ¼ teaspoon instant espresso powder (optional)
• 2 tablespoons powdered sugar
• ¾ teaspoon cornstarch or arrowroot powder
• 1 teaspoon vanilla extract
• Chocolate shavings, for garnish (optional)

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Instructions

1. In a small saucepan, combine the chopped chocolate and 1 cup of heavy whipping cream. Heat over low, stirring often until melted and steaming. Do not boil. Alternatively, microwave in 30-second increments at 50% power, stirring in between.
2. Whisk in the instant espresso powder if using, and let the mixture cool to room temperature, stirring occasionally.
3. In a mixing bowl, whip the remaining 1 cup of heavy whipping cream until soft peaks form.
4. Add powdered sugar, cornstarch, and vanilla extract. Continue whipping until firm but not stiff peaks form.
5. Fold 1 cup of the whipped cream mixture into the cooled chocolate mixture until just combined.
6. Spoon the mousse into 4 to 6 serving glasses or ramekins and refrigerate for at least 2 hours or overnight.
7. Continue to beat the remaining whipped cream mixture until stiff peaks form. Cover and refrigerate until ready to serve.
8. Top each mousse with a dollop of whipped cream and chocolate shavings before serving.

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Notes

• Use high-quality chocolate for best results.
• Do not overmix the mousse to maintain its airy texture.
• Mousse can be prepared a day ahead for convenience.
• Store in the fridge for up to 3 days; do not freeze.

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Nutrition

• Serving Size: 1 serving (based on 6 servings)
• Calories: 420
• Sugar: 18g
• Sodium: 35mg
• Fat: 34g
• Saturated Fat: 21g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 90mg

Mini Vanilla Cupcakes all dressed up for the 4th of July! This from-scratch vanilla cupcake recipe is a winner and so easy to make! Decorate with sprinkles and jimmies in colors of your choosing to customize this recipe for different holidays and occasions.

Why You’ll Love This Recipe

I love how these mini vanilla cupcakes bring a festive touch to any celebration, especially the 4th of July. They're light, fluffy, and the red and blue sprinkles add a patriotic flair. Plus, making them from scratch ensures a rich vanilla flavor that's far superior to any box mix. They're perfect for parties, easy to make, and always a crowd-pleaser.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ¾ cup unsalted butter, room temperature, or butter-flavored shortening
• 1¾ cups granulated sugar
• 2 teaspoons vanilla extract or vanilla bean paste (clear vanilla can be used for a very white cake)
• 5 egg whites, room temperature
• 2¾ cups cake flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup milk
• ½ cup red and blue jimmies sprinkles or other sprinkles

Directions

1. Preheat the oven to 350°F (175°C). Line mini cupcake pans with liners.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Mix in the vanilla extract.
4. Add 3 egg whites and beat on medium speed until thoroughly combined. Add the remaining 2 egg whites and beat for another 30 seconds until combined.
5. In a separate bowl, whisk together the cake flour, baking powder, and salt.
6. Add half of the flour mixture to the wet ingredients and mix until combined.
7. Add the milk and mix until combined.
8. Stir in the remaining flour mixture until just combined.
9. Carefully fold in the sprinkles to avoid color bleeding.
10. Evenly divide the batter among the cupcake liners, filling each about ¾ full.
11. Bake for 12 to 14 minutes, or until a toothpick inserted into the center comes out clean.
12. Cool the cupcakes in the pans for 7 to 8 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe yields approximately 48 mini cupcakes. The preparation time is about 15 minutes, and the baking time is 12 to 14 minutes, making the total time around 40 minutes.

Variations

• Whole Eggs: If I prefer using whole eggs, I can substitute the 5 egg whites with 3 whole eggs. The cupcakes will have a slightly more yellow hue.
• Different Holidays: By changing the color of the sprinkles, I can adapt these cupcakes for various occasions—red and green for Christmas, orange and black for Halloween, or pastel colors for Easter.
• Box Mix Shortcut: When short on time, I sometimes use a white cake mix with added egg whites, buttermilk, and oil, then fold in the sprinkles.

Storage/Reheating

I store unfrosted cupcakes in an airtight container at room temperature for up to 3 days. If I've already frosted them, I keep them in the refrigerator to maintain freshness. To enjoy them warm, I let them sit at room temperature for about 30 minutes before serving.

FAQs

Can I use whole eggs instead of egg whites?

Yes, I can use 3 whole eggs in place of the 5 egg whites. This will give the cupcakes a slightly more yellow color but won't affect the taste.

How can I prevent the sprinkles from bleeding into the batter?

I make sure to fold the sprinkles in gently at the end of mixing and avoid overmixing the batter. Using jimmies instead of nonpareils also helps reduce color bleeding.

Can I make these cupcakes in advance?

Absolutely. I often bake the cupcakes a day ahead and store them unfrosted in an airtight container. I frost them on the day of serving to keep them fresh.

What type of frosting works best with these cupcakes?

I prefer using a classic vanilla buttercream frosting. It's simple to make and complements the vanilla flavor of the cupcakes perfectly.

Can I freeze these cupcakes?

Yes, I can freeze the unfrosted cupcakes for up to 2 months. I wrap them tightly in plastic wrap and place them in a freezer-safe container. When ready to use, I thaw them at room temperature and frost as desired.

Conclusion

These 4th of July Mini Vanilla Cupcakes are a delightful addition to any celebration. Their light, fluffy texture and rich vanilla flavor make them a favorite among guests. With the flexibility to customize them for various occasions and the option to prepare them in advance, they're a go-to recipe in my collection. Whether I'm hosting a party or simply craving a sweet treat, these cupcakes never disappoint.

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4th of July Mini Vanilla Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 40 minutes
• Yield: 48 mini cupcakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These festive 4th of July Mini Vanilla Cupcakes are light, fluffy, and full of rich vanilla flavor. Decorated with patriotic red and blue sprinkles, they're perfect for parties and easily adaptable for other holidays.

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Ingredients

• ¾ cup unsalted butter, room temperature, or butter-flavored shortening
• 1¾ cups granulated sugar
• 2 teaspoons vanilla extract or vanilla bean paste
• 5 egg whites, room temperature
• 2¾ cups cake flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup milk
• ½ cup red and blue jimmies sprinkles or other sprinkles

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Instructions

1. Preheat the oven to 350°F (175°C). Line mini cupcake pans with liners.
2. Cream together the butter and sugar until light and fluffy.
3. Mix in the vanilla extract.
4. Add 3 egg whites and beat on medium speed until thoroughly combined. Add the remaining 2 egg whites and beat for another 30 seconds.
5. In a separate bowl, whisk together the cake flour, baking powder, and salt.
6. Add half of the flour mixture to the wet ingredients and mix until combined.
7. Add the milk and mix until combined.
8. Stir in the remaining flour mixture until just combined.
9. Carefully fold in the sprinkles to avoid color bleeding.
10. Divide the batter among the cupcake liners, filling each about ¾ full.
11. Bake for 12 to 14 minutes, or until a toothpick inserted into the center comes out clean.
12. Cool the cupcakes in the pans for 7 to 8 minutes before transferring to a wire rack to cool completely.

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Notes

• You can substitute 3 whole eggs for the 5 egg whites for a slightly yellower cake.
• Use jimmies instead of nonpareils to prevent color bleeding.
• Change sprinkle colors for different holidays.
• Unfrosted cupcakes can be stored at room temperature for up to 3 days or frozen for up to 2 months.

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Nutrition

• Serving Size: 1 mini cupcake
• Calories: 85
• Sugar: 7g
• Sodium: 45mg
• Fat: 4g
• Saturated Fat: 2.5g
• Unsaturated Fat: 1.2g
• Trans Fat: 0g
• Carbohydrates: 11g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 10mg

Looking for a festive and effortless dessert to celebrate summer holidays? These Patriotic Mini Ice Cream Sandwiches are just the treat. With only two ingredients and minimal prep time, I can whip up a batch that's sure to impress guests of all ages. Perfect for Memorial Day, the Fourth of July, or any summer gathering, these colorful delights are as fun to make as they are to eat.

Why You’ll Love This Recipe

I love how this recipe combines simplicity with celebration. Using store-bought mini ice cream sandwiches and vibrant red, white, and blue sprinkles, I can create a dessert that's both eye-catching and delicious. It’s a no-bake option that’s perfect for hot summer days when I don’t want to turn on the oven. And it’s always a hit with kids and adults alike, bringing a pop of patriotic flair to any gathering.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box of 16 mini ice cream sandwiches
• 1 container of red, white, and blue sprinkles

Directions

1. Line a 9x9-inch pan with parchment or wax paper.
2. Keep the mini ice cream sandwiches in the freezer until ready to use.
3. Pour the sprinkles into a shallow bowl.
4. Working quickly, unwrap one sandwich and roll all four sides in the sprinkles until well coated.
5. Place the decorated sandwich in the prepared pan, standing it on its long edge.
6. Repeat with the remaining sandwiches, returning any that soften too much to the freezer.
7. Freeze the completed sandwiches for at least 1 hour before serving.

Servings and Timing

• Servings: 16 mini ice cream sandwiches
• Prep Time: 10 minutes
• Freeze Time: 1 hour
• Total Time: 1 hour 10 minutes

Variations

• Add a popsicle stick to each sandwich for a fun handheld twist.
• Use different sprinkle colors for various holidays or party themes.
• Make homemade ice cream sandwiches with your favorite cookies and ice cream flavors.
• Dip half of each sandwich in melted chocolate before adding sprinkles for a richer treat.

Storage/Reheating

I store the finished sandwiches in an airtight container in the freezer, separated by layers of parchment paper to avoid sticking. They keep well for up to one week. I don’t need to reheat them, but if they’re too firm straight from the freezer, I let them sit for a few minutes before serving.

FAQs

How far in advance can I make these?

I can make them up to a week ahead and store them in the freezer in an airtight container.

Can I use regular-sized ice cream sandwiches?

Yes, I can use regular-sized ones. I just need to adjust the amount of sprinkles and possibly cut them in half for smaller portions.

What if I don’t have patriotic sprinkles?

I use whatever sprinkles I have or create a custom mix that fits the occasion or theme.

How do I stop them from melting while decorating?

I work in batches, decorating a few at a time and keeping the rest in the freezer until I’m ready for them.

Can I make this dairy-free?

Yes, I just use dairy-free ice cream sandwiches and double-check that my sprinkles are also dairy-free.

Conclusion

These Patriotic Mini Ice Cream Sandwiches are a quick and charming way to add fun and flavor to summer celebrations. I enjoy how easy they are to make and how festive they look on any party table. With just two ingredients, a few minutes of prep, and a little creativity, I’ve got the perfect crowd-pleasing treat.

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Patriotic Mini Ice Cream Sandwiches

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 10 minutes
• Yield: 16 mini ice cream sandwiches
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

These Patriotic Mini Ice Cream Sandwiches are a quick, festive, and fun summer dessert perfect for Memorial Day, the Fourth of July, or any warm-weather gathering. Made with just two ingredients, they’re easy to prepare and always a crowd-pleaser.

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Ingredients

• 1 box of 16 mini ice cream sandwiches
• 1 container of red, white, and blue sprinkles

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Instructions

1. Line a 9x9-inch pan with parchment or wax paper.
2. Keep the mini ice cream sandwiches in the freezer until ready to use.
3. Pour the sprinkles into a shallow bowl.
4. Working quickly, unwrap one sandwich and roll all four sides in the sprinkles until well coated.
5. Place the decorated sandwich in the prepared pan, standing it on its long edge.
6. Repeat with the remaining sandwiches, returning any that soften too much to the freezer.
7. Freeze the completed sandwiches for at least 1 hour before serving.

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Notes

• Add a popsicle stick for a handheld twist.
• Use different sprinkle colors for various themes.
• Dip in melted chocolate before decorating for a richer version.
• Store in an airtight container with parchment layers for up to one week.

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Nutrition

• Serving Size: 1 mini sandwich
• Calories: 120
• Sugar: 12g
• Sodium: 55mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 1.5g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 5mg

Pecan Pie Dump Cake is a delightful fusion of the classic pecan pie and the simplicity of a dump cake. With layers of gooey caramel-pecan filling topped with a buttery cake crust, this dessert offers the rich flavors of pecan pie without the hassle of making a traditional crust. It's an easy-to-make treat that's perfect for holidays, potlucks, or any time I'm craving something sweet and indulgent.

Why I Love This Recipe

I love how this recipe combines the deep, nutty flavors of pecan pie with the ease of a dump cake. It's incredibly simple to prepare—just mix, layer, and bake. The result is a dessert that's both comforting and impressive, making it a go-to for gatherings or a cozy night in. The contrast between the crunchy pecans, the gooey caramel layer, and the soft cake topping creates a texture that's absolutely irresistible.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 eggs, lightly beaten
• ½ cup packed brown sugar
• 1 cup caramel topping
• ½ cup salted caramel topping
• ¼ cup melted butter
• 3 cups pecan halves
• 1 box butter pecan cake mix
• 1 cup melted butter

Directions

1. Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick spray.
2. In a large bowl, combine the beaten eggs, brown sugar, caramel topping, salted caramel topping, and ¼ cup melted butter. Mix until well combined.
3. Fold in the pecan halves, ensuring they're evenly coated.
4. Pour the pecan mixture into the prepared baking dish, spreading it out evenly.
5. In another bowl, mix the butter pecan cake mix with the remaining 1 cup of melted butter until the mixture is crumbly.
6. Sprinkle the cake mix mixture evenly over the pecan layer in the baking dish.
7. Bake for 25–30 minutes, or until the top is golden brown and the edges are bubbling.
8. Allow the cake to cool for about 15–20 minutes before serving. This helps the layers set and makes serving easier.

Servings and Timing

This recipe yields approximately 12 servings. The preparation time is about 10 minutes, and the baking time is 25–30 minutes, making the total time around 40 minutes.

Variations

• Nutty Twist: I sometimes add chopped walnuts or almonds along with the pecans for a different nutty flavor.
• Chocolate Lover's Version: Sprinkling chocolate chips over the pecan layer before adding the cake mix adds a delightful chocolatey touch.
• Spiced Up: Adding a teaspoon of cinnamon or nutmeg to the pecan mixture gives the dessert a warm, spiced flavor that's perfect for fall.

Storage/Reheating

• Storage: I store any leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• Reheating: To reheat, I warm individual servings in the microwave for about 20–30 seconds. For larger portions, I cover the baking dish with foil and warm it in a 300°F (150°C) oven for about 10–15 minutes.

FAQs

What is a dump cake?

A dump cake is a simple dessert where ingredients are "dumped" into a baking dish without mixing, typically involving a fruit or sweet filling topped with a boxed cake mix and butter, then baked until golden.

Can I use a different type of cake mix?

Yes, if I can't find butter pecan cake mix, I use yellow or white cake mix and sometimes add a teaspoon of vanilla extract or a pinch of cinnamon for extra flavor.

Is it necessary to use both caramel and salted caramel toppings?

Using both adds depth to the flavor, but if I only have one type, I use it exclusively. The dessert will still be delicious.

Can I make this dessert ahead of time?

Absolutely. I often prepare it a day in advance and store it in the refrigerator. I reheat it before serving to bring back the gooey texture.

Can I freeze Pecan Pie Dump Cake?

Yes, I let it cool completely, then wrap it tightly in plastic wrap and aluminum foil before freezing. It can be frozen for up to 3 months. I thaw it in the refrigerator overnight and reheat before serving.

Conclusion

Pecan Pie Dump Cake is a delightful and easy-to-make dessert that brings together the rich flavors of pecan pie with the simplicity of a dump cake. It's perfect for any occasion, from holiday gatherings to casual get-togethers. I love how it requires minimal effort but delivers maximum flavor, making it a favorite in my recipe collection.

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Pecan Pie Dump Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 12 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Pecan Pie Dump Cake is a luscious dessert that blends the rich, nutty taste of pecan pie with the effortless preparation of a dump cake, featuring gooey caramel layers and a buttery cake topping.

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Ingredients

• 2 eggs, lightly beaten
• ½ cup packed brown sugar
• 1 cup caramel topping
• ½ cup salted caramel topping
• ¼ cup melted butter
• 3 cups pecan halves
• 1 box butter pecan cake mix
• 1 cup melted butter

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Instructions

1. Preheat the oven to 350°F (175°C) and spray a 9×13-inch baking dish with non-stick spray.
2. In a large bowl, combine the beaten eggs, brown sugar, caramel topping, salted caramel topping, and ¼ cup melted butter. Mix until well combined.
3. Fold in the pecan halves, ensuring they're evenly coated.
4. Pour the pecan mixture into the prepared baking dish, spreading it out evenly.
5. In another bowl, mix the butter pecan cake mix with the remaining 1 cup of melted butter until the mixture is crumbly.
6. Sprinkle the cake mix mixture evenly over the pecan layer in the baking dish.
7. Bake for 25–30 minutes, or until the top is golden brown and the edges are bubbling.
8. Allow the cake to cool for about 15–20 minutes before serving.

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Notes

• You can use only one type of caramel topping if needed.
• To enhance flavor, consider adding spices like cinnamon or nutmeg.
• Store leftovers in an airtight container; refrigerate for up to 5 days.
• Can be made ahead and reheated for serving.

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Nutrition

• Serving Size: 1 serving
• Calories: 460
• Sugar: 32g
• Sodium: 310mg
• Fat: 30g
• Saturated Fat: 10g
• Unsaturated Fat: 17g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 60mg

Oreo Dirt Cake is a rich, layered dessert that brings together moist chocolate cake, warm hot fudge, creamy pudding, fluffy Cool Whip, and crunchy crushed Oreos. I like making this cake for casual family nights or as a no-fail crowd-pleaser for parties. It’s a no-bake dessert (after the cake is made) and the flavors only get better as it chills.

Why You’ll Love This Recipe

I love how easy it is to assemble this Oreo Dirt Cake. It’s made mostly with pantry staples and comes together quickly. The mix of textures—the soft cake soaked in fudge, silky pudding, airy whipped topping, and crushed cookies—makes every bite feel indulgent. Since I can make it ahead of time, it's a reliable go-to for potlucks and holidays.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 box chocolate cake mix (plus ingredients listed on the box)
• 12.8 oz hot fudge
• Two 3.4 oz packages of instant chocolate pudding mix
• 3 ½ cups milk
• 8 oz Cool Whip, thawed
• 30 Oreo cookies, crushed

directions

1. I start by baking the chocolate cake according to the instructions on the box in a 9x13-inch baking dish. Once it’s done, I let it cool for about 10 minutes.
2. Using the handle of a spoon, I poke holes all over the warm cake. Then I microwave the hot fudge until it’s pourable and drizzle it over the cake, letting it soak into the holes. I allow the cake to cool completely.
3. In a bowl, I whisk one package of chocolate pudding mix with 1 ¾ cups of milk until smooth. I pour this over the cooled cake before it sets, then refrigerate it for about 20 minutes.
4. I prepare the second pudding mix with the remaining 1 ¾ cups of milk and let it set for 10 minutes in the fridge. Once it’s set, I fold in the Cool Whip and about three-quarters of the crushed Oreos.
5. I spread this pudding mixture over the cake and top it with the remaining crushed Oreos.
6. The cake goes back into the refrigerator to chill until I’m ready to serve it.

Servings and timing

• Servings: 16
• Prep time: 30 minutes
• Cook time: 25 minutes
• Total time: 55 minutes

Variations

• I sometimes switch the pudding to vanilla or cookies and cream for a different flavor.
• Adding gummy worms between layers turns this into a fun dessert for kids.
• I’ve tried different Oreo flavors like mint or golden Oreos to change things up.

storage/reheating

I store the Oreo Dirt Cake covered in the refrigerator for up to 3 days. For best results, I wait to add the top layer of crushed Oreos until right before serving so they stay crunchy. This cake is meant to be served chilled, so I don’t reheat it.

FAQs

How far in advance can I make this cake?

I usually make it up to 24 hours ahead. It holds up well in the fridge, but I wait to add the crushed Oreos until right before serving to keep them crisp.

Can I use homemade chocolate cake instead of a boxed mix?

Yes, I sometimes use my favorite homemade chocolate cake recipe. As long as it fits a 9x13-inch pan, it works perfectly.

Is it possible to make this dessert gluten-free?

I can easily make this gluten-free by using a gluten-free cake mix and gluten-free sandwich cookies. I always check the labels to be sure.

Can I freeze Oreo Dirt Cake?

I don’t recommend freezing it. The pudding and whipped topping can change texture after thawing. It’s best to keep it refrigerated and eat it within a few days.

What can I use instead of Cool Whip?

If I don’t want to use Cool Whip, I make my own whipped cream by beating heavy cream with a little sugar until it forms stiff peaks.

Conclusion

Oreo Dirt Cake is one of those desserts I turn to again and again because it’s simple, delicious, and always a hit. The combination of chocolate, creaminess, and cookie crunch is just irresistible. Whether I’m prepping it for a casual treat or a festive gathering, it always disappears fast.

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Oreo Dirt Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 16 servings
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

Oreo Dirt Cake is a rich, layered dessert combining chocolate cake, hot fudge, chocolate pudding, Cool Whip, and crushed Oreos. It's easy to make, no-bake after the cake is done, and perfect for parties or casual gatherings.

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Ingredients

• 1 box chocolate cake mix (plus ingredients listed on the box)
• 12.8 oz hot fudge
• Two 3.4 oz packages of instant chocolate pudding mix
• 3 ½ cups milk
• 8 oz Cool Whip, thawed
• 30 Oreo cookies, crushed

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Instructions

1. Bake the chocolate cake according to package directions in a 9x13-inch baking dish. Let cool for 10 minutes.
2. Using the handle of a spoon, poke holes all over the warm cake. Microwave the hot fudge until pourable and drizzle over the cake. Let cool completely.
3. Whisk one pudding mix with 1 ¾ cups milk until smooth. Pour over cooled cake and refrigerate for 20 minutes.
4. Prepare the second pudding mix with 1 ¾ cups milk and let set for 10 minutes in the fridge.
5. Fold in Cool Whip and about three-quarters of the crushed Oreos into the second pudding mixture.
6. Spread the pudding mixture over the cake and top with remaining crushed Oreos.
7. Refrigerate until ready to serve.

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Notes

• Wait to add the top layer of crushed Oreos until just before serving for maximum crunch.
• Can be made 24 hours in advance.
• Use gluten-free substitutes if needed.
• Cool Whip can be replaced with homemade whipped cream.

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Nutrition

• Serving Size: 1 slice
• Calories: 350
• Sugar: 28g
• Sodium: 320mg
• Fat: 17g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 20mg

Strawberry Dole Whip is a creamy, refreshing dessert bursting with fresh strawberry flavor. Inspired by the classic Disney treat, this homemade version is a healthier alternative to ice cream and takes only a few ingredients to make. Perfect for summer days or when I’m craving something light and fruity!

Why I Love This Recipe

I love this recipe because it's made with natural ingredients, making it a healthier dessert option. It's quick and easy to prepare with no special equipment needed. It's perfect for cooling down on a hot day. I can customize it with my favorite fruits or toppings. It's a family-friendly recipe loved by kids and adults alike.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 2 cups frozen strawberries
• ½ cup pineapple juice
• ½ cup unsweetened coconut milk (or any milk of my choice)
• 1 tablespoon lemon juice
• 2 tablespoons powdered sugar (adjust to taste)

Directions

1. Prepare the strawberries: If using fresh strawberries, I wash, hull, and freeze them for a few hours before starting.
2. Blend the ingredients: In a high-speed blender, I combine the frozen strawberries, pineapple juice, and coconut milk. I add honey or maple syrup if I prefer a sweeter whip.
3. Blend until creamy: I blend the mixture until smooth and creamy, stopping to scrape down the sides as needed to ensure even blending.
4. Serve immediately: I scoop the whip into bowls or serve it in a swirl using a piping bag for that classic Dole Whip presentation.
5. Optional garnish: I add fresh strawberry slices, a sprig of mint, or a drizzle of honey for extra flair.

Servings and Timing

• Servings: 4 servings
• Prep Time: 10 minutes
• Total Time: 10 minutes

Variations

• Mango Twist: I substitute half the strawberries with frozen mango chunks for a tropical twist.
• Banana Creaminess: I add a frozen banana for extra creaminess and natural sweetness.
• Dairy-Free Options: I use oat milk or soy milk instead of coconut milk.
• Extra Tang: I mix in a tablespoon of lime juice for a zesty kick.
• Topping Ideas: I garnish with granola, shredded coconut, or chocolate chips for added texture and flavor.

Storage/Reheating

• Storage: I store leftover Dole Whip in an airtight container in the freezer for up to 1 week.
• Reheating: I allow it to thaw at room temperature for 10–15 minutes before serving to regain its creamy texture. I stir or re-blend if necessary.

FAQs

Can I use fresh strawberries instead of frozen?

Yes, but I need to freeze them first to achieve the correct consistency.

Is this recipe vegan?

Yes, if I use plant-based milk and a vegan sweetener like maple syrup.

Can I make this ahead of time?

It's best enjoyed fresh, but I can freeze it and thaw slightly before serving.

Can I use a food processor instead of a blender?

Yes, a food processor works well, though blending time may be slightly longer.

What's the best alternative to coconut milk?

Almond milk, cashew milk, or even dairy milk (if not vegan) can be used.

Conclusion

Strawberry Dole Whip is a delightful dessert that's perfect for hot days or satisfying a sweet craving in a healthier way. With its fruity flavor and creamy texture, this easy-to-make treat is sure to become a household favorite. I customize it to my taste, serve it fresh, and enjoy a burst of summer in every bite!

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Strawberry Dole Whip

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings
• Category: Dessert
• Method: Blending
• Cuisine: American
• Diet: Vegan

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Description

Strawberry Dole Whip is a creamy, refreshing dessert inspired by the Disney classic, made with simple, healthy ingredients like frozen strawberries, pineapple juice, and coconut milk. It's a quick, vegan-friendly treat perfect for hot days.

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Ingredients

• 2 cups frozen strawberries
• ½ cup pineapple juice
• ½ cup unsweetened coconut milk (or any milk of choice)
• 1 tablespoon lemon juice
• 2 tablespoons powdered sugar (adjust to taste)

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---

Instructions

1. If using fresh strawberries, wash, hull, and freeze them for a few hours before starting.
2. In a high-speed blender, combine the frozen strawberries, pineapple juice, and coconut milk. Add honey or maple syrup if a sweeter whip is preferred.
3. Blend the mixture until smooth and creamy, stopping to scrape down the sides as needed to ensure even blending.
4. Scoop the whip into bowls or use a piping bag for a swirl presentation.
5. Optionally, garnish with fresh strawberry slices, mint, or a drizzle of honey.

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Notes

• Freeze fresh strawberries beforehand for best texture.
• Customize with other fruits like mango or banana.
• Use plant-based milk and sweeteners for a vegan version.
• Store leftovers in the freezer and thaw slightly before serving.

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Nutrition

• Serving Size: 1 serving
• Calories: 80
• Sugar: 10g
• Sodium: 10mg
• Fat: 2g
• Saturated Fat: 1.5g
• Unsaturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 2g
• Protein: 1g
• Cholesterol: 0mg

Deep Fried Marshmallows are a delightful twist on a classic treat, offering a crispy golden exterior with a warm, gooey center. Perfect for parties, fairs, or a fun weekend indulgence, these sweet bites are sure to impress.

Why You’ll Love This Recipe

I love how this recipe transforms simple marshmallows into an indulgent dessert. The combination of the crispy batter and the melty center creates a texture contrast that's absolutely irresistible. Plus, it's a fun and easy treat to make at home, bringing the joy of fair food right to my kitchen.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 20 large marshmallows, frozen
• ⅔ cup whole milk
• 1 large egg, room temperature
• ¼ teaspoon vanilla extract
• 1⅓ cups buttermilk pancake mix
• Canola oil for frying (enough to fill 3-4 inches deep in a 5-quart Dutch oven or to the fill line of an electric deep fryer)

Optional toppings:

• Powdered sugar, sifted
• Whipped cream
• Chocolate sauce
• Rainbow sprinkles

Directions

1. I start by placing the marshmallows in the freezer for at least 30 minutes. This helps them stay firm during frying.
2. I line a large rimmed baking sheet with paper towels and a wire rack, setting it aside for later.
3. I add enough canola oil to a large heavy-duty pot to fill it 3-4 inches deep, or to the fill line of an electric deep fryer. I heat the oil to 375°F. If using a pot on the stove, I attach a candy thermometer to monitor the temperature, keeping it between 365°F and 375°F.
4. Once the oil is hot, I make the batter by whisking together the whole milk, large egg, and vanilla extract in a small bowl.
5. In a separate bowl, I add the buttermilk pancake mix and create a well in the center. I pour the milk mixture into the well and whisk until combined.
6. I dip each frozen marshmallow into the batter, ensuring it's fully coated, and then carefully place it into the hot oil.
7. I fry the marshmallows for 25-30 seconds per side, or until lightly golden brown.
8. Using a slotted spoon, I remove the marshmallows from the oil and place them onto the prepared baking sheet to drain excess oil.
9. While still warm, I top them with powdered sugar, whipped cream, chocolate sauce, and sprinkles as desired.

Servings and Timing

This recipe yields approximately 20 deep-fried marshmallows. The preparation time is about 10 minutes, with an additional 30 minutes for freezing the marshmallows. Cooking time is roughly 1 minute per batch. In total, I can have this delightful treat ready in about 45 minutes.

Variations

• S’mores Style: I sandwich the fried marshmallows between graham crackers with a piece of chocolate for a decadent s’mores experience.
• Flavored Batters: I add a pinch of cinnamon or cocoa powder to the pancake mix for an extra flavor kick.
• Dipping Sauces: I serve them with caramel sauce, raspberry coulis, or a peanut butter drizzle for variety.

Storage/Reheating

These treats are best enjoyed fresh. If I have leftovers, I store them in an airtight container at room temperature for up to 1 day. To reheat, I place them in a preheated oven at 350°F for about 5 minutes to restore some of the crispiness.

FAQs

How do I prevent the marshmallows from melting too much during frying?

Freezing the marshmallows for at least 30 minutes before frying helps them maintain their shape and prevents excessive melting.

Can I use mini marshmallows for this recipe?

I find that large marshmallows work best, as mini ones can be challenging to coat and fry evenly.

What type of oil is best for frying?

I prefer using canola oil due to its neutral flavor and high smoke point, but vegetable or peanut oil also work well.

Can I make the batter ahead of time?

Yes, I can prepare the batter a few hours in advance and store it in the refrigerator until ready to use. I give it a good stir before dipping the marshmallows.

Are there any gluten-free options for this recipe?

Absolutely! I use a gluten-free pancake mix to make this recipe suitable for those with gluten sensitivities.

Conclusion

Deep Fried Marshmallows are a fun and indulgent treat that brings the excitement of fair food into my home. With their crispy exterior and gooey center, they're sure to be a hit at any gathering. I enjoy experimenting with different toppings and variations to keep things exciting. Give this recipe a try and indulge in a sweet, nostalgic delight!

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Deep Fried Marshmallows

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 45 minutes
• Yield: 20 pieces
• Category: Dessert
• Method: Frying
• Cuisine: American
• Diet: Vegetarian

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Description

Deep Fried Marshmallows are a crispy, golden treat with a gooey center, perfect for parties or fun indulgent desserts at home.

---

Ingredients

• 20 large marshmallows, frozen
• ⅔ cup whole milk
• 1 large egg, room temperature
• ¼ teaspoon vanilla extract
• 1⅓ cups buttermilk pancake mix
• Canola oil for frying (enough to fill 3-4 inches deep in a 5-quart Dutch oven or to the fill line of an electric deep fryer)
• Optional: Powdered sugar, sifted
• Optional: Whipped cream
• Optional: Chocolate sauce
• Optional: Rainbow sprinkles

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Instructions

1. Place marshmallows in the freezer for at least 30 minutes.
2. Line a large rimmed baking sheet with paper towels and a wire rack; set aside.
3. Add canola oil to a large pot or deep fryer to a depth of 3-4 inches or to the fill line; heat to 375°F.
4. In a small bowl, whisk together the milk, egg, and vanilla extract.
5. In another bowl, add pancake mix and create a well in the center; pour in the milk mixture and whisk until smooth.
6. Dip each frozen marshmallow into the batter to coat fully.
7. Carefully place coated marshmallows in hot oil and fry for 25-30 seconds per side or until golden brown.
8. Remove with a slotted spoon and place on the prepared baking sheet to drain excess oil.
9. Top with powdered sugar, whipped cream, chocolate sauce, and sprinkles as desired.

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Notes

• Freeze marshmallows before frying to prevent melting.
• Use a candy thermometer to maintain oil temperature.
• Serve immediately for best texture and flavor.
• Try different batters or toppings for variety.

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Nutrition

• Serving Size: 1 marshmallow
• Calories: 90
• Sugar: 8g
• Sodium: 45mg
• Fat: 4g
• Saturated Fat: 0.5g
• Unsaturated Fat: 3.2g
• Trans Fat: 0g
• Carbohydrates: 13g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 10mg

These Chocolate Chip Cookie Dough Twists are a creative and delicious twist (literally) on the classic chocolate chip cookie. They’re made by shaping cookie dough into spiraled sticks and baking until golden. Each bite combines the comforting sweetness of cookie dough with the satisfying crunch of a baked cookie.

Why You’ll Love This Recipe

I love how these cookie twists are both fun to make and delightful to eat. They’re not just another cookie—they’re a statement snack. The spiral shape gives them a playful look, and the chocolate chips baked into every curve add bursts of rich flavor. These are perfect for parties, bake sales, or even as a fun family baking project. Plus, I can enjoy all the classic flavors of a chocolate chip cookie in a unique and impressive shape.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour
• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract
• Baking soda
• Salt
• Eggs
• Semi-sweet chocolate chips

directions

1. I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper.
2. In a large bowl, I cream together the butter, brown sugar, and granulated sugar until the mixture is light and fluffy.
3. I add the eggs and vanilla extract, mixing well to combine.
4. In a separate bowl, I whisk together the flour, baking soda, and salt, then gradually add it to the wet ingredients.
5. Once the dough is formed, I fold in the chocolate chips.
6. I take small portions of dough, roll them into ropes, then gently twist them to form spirals.
7. I place the twists on the prepared baking sheet and bake for about 10-12 minutes or until lightly golden around the edges.
8. After baking, I let them cool on the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 18-20 cookie dough twists.
Prep time: 15 minutes
Bake time: 10-12 minutes
Total time: Approximately 25-30 minutes

Variations

I sometimes swap the semi-sweet chocolate chips for white chocolate or butterscotch chips for a fun flavor change. If I’m feeling a bit adventurous, I’ll mix mini M&Ms into the dough for a pop of color. For a richer taste, I’ve also added a spoonful of peanut butter to the dough or sprinkled coarse sea salt on top before baking for a sweet-salty combo.

storage/reheating

I store these cookie twists in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a zip-top bag for up to 2 months. To enjoy them warm, I pop a twist in the microwave for about 10-15 seconds—just enough to soften the chocolate chips and make them feel freshly baked.

FAQs

How do I keep the twists from unrolling during baking?

I make sure to press the ends down slightly onto the baking sheet, which helps keep their shape while baking.

Can I use store-bought cookie dough for this recipe?

Yes, I’ve used store-bought dough in a pinch. Just make sure it’s firm enough to roll and twist.

Do I need to chill the dough before shaping?

I usually don’t, but if the dough feels too soft or sticky, chilling it for 15-20 minutes helps make it easier to shape.

Can I make these gluten-free?

Absolutely. I’ve had success using a 1:1 gluten-free flour blend in place of the all-purpose flour.

What’s the best way to get evenly sized twists?

I use a cookie scoop to portion the dough evenly, then roll and twist each one by hand for consistent size and baking.

Conclusion

These Chocolate Chip Cookie Dough Twists are a fun and tasty twist on the traditional cookie recipe. I love how easy they are to make and how impressive they look once baked. Whether I’m baking for myself, friends, or a festive gathering, these always get rave reviews and disappear fast.

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Chocolate Chip Cookie Dough Twists

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 18-20 twists
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

These Chocolate Chip Cookie Dough Twists are a fun and creative take on classic chocolate chip cookies. Twisted into spirals and baked to golden perfection, they offer a delightful crunch and bursts of chocolate in every bite—perfect for parties, bake sales, or family fun.

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Ingredients

• 2 ¼ cups all-purpose flour
• 1 cup unsalted butter, softened
• ¾ cup brown sugar
• ½ cup granulated sugar
• 2 teaspoons vanilla extract
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 ½ cups semi-sweet chocolate chips

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Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
3. Add the eggs and vanilla extract, mixing well to combine.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until combined.
6. Fold in the chocolate chips.
7. Take small portions of dough, roll into ropes, and gently twist into spirals.
8. Place the twists on the prepared baking sheet.
9. Bake for 10-12 minutes or until lightly golden around the edges.
10. Let cool on the pan for a few minutes before transferring to a wire rack.

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Notes

• For a flavor variation, use white chocolate, butterscotch chips, or mini M&Ms.
• Chill dough for 15-20 minutes if it's too soft or sticky to handle.
• Press the ends of each twist onto the baking sheet to maintain shape during baking.
• Store in an airtight container for up to 5 days or freeze for up to 2 months.
• Reheat in the microwave for 10-15 seconds to soften and enjoy warm.

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Nutrition

• Serving Size: 1 twist
• Calories: 180
• Sugar: 13g
• Sodium: 95mg
• Fat: 9g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 25mg