These Oreo dessert cups are a rich and creamy treat layered with crushed Oreos, smooth whipped cream, and luscious pudding. Served in individual cups, they’re perfect for parties, family gatherings, or when I just want a no-bake indulgence that satisfies my sweet tooth.

Why You’ll Love This Recipe

I love how simple and quick these dessert cups are to prepare. There’s no baking required, which makes it a go-to option when I’m short on time but still want to impress. Each cup is layered with textures and flavors—crunchy cookies, velvety cream, and silky pudding. It’s also super customizable, so I can easily switch up the flavors or toppings based on what I have on hand.

Ingredients

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

crushed Oreo cookies
instant vanilla or chocolate pudding mix
cold milk
cream cheese
powdered sugar
whipped topping (like Cool Whip)
vanilla extract
extra Oreos for topping

Directions

1. I start by crushing the Oreos—either in a food processor or by placing them in a bag and smashing them with a rolling pin.

2. In a mixing bowl, I prepare the pudding by whisking the mix with cold milk. I let it sit to thicken.

3. In a separate bowl, I beat the cream cheese with powdered sugar and vanilla extract until smooth. Then, I fold in the whipped topping to create a fluffy cream layer.

4. To assemble, I layer crushed Oreos at the bottom of small dessert cups, add a spoonful of pudding, then a layer of the cream cheese mixture. I repeat the layers as needed.

5. I finish by topping with more crushed Oreos or a whole Oreo on top for garnish.

6. I refrigerate the cups for at least 1 hour before serving to let the flavors meld together.

Servings and timing

This recipe makes about 6 to 8 individual dessert cups, depending on the size of the cups I use. It takes roughly 15 minutes to prepare, and I recommend chilling them for at least 1 hour before serving.

Variations

Sometimes I use different flavors of pudding, like cheesecake or cookies and cream, to change things up. I also swap the whipped topping for freshly whipped cream when I want a more homemade feel. For a fun twist, I occasionally mix in crushed peanut butter cups or drizzle a bit of chocolate syrup between the layers.

storage/reheating

I keep the dessert cups covered in the refrigerator, and they stay fresh for up to 3 days. Since they’re no-bake and served cold, there’s no need for reheating. I avoid freezing them, as the texture of the whipped topping and pudding can change.

FAQs

Can I make Oreo dessert cups ahead of time?

Yes, I often make them a day in advance. Just keep them covered in the fridge, and they’ll be ready when I need them.

Can I use homemade whipped cream instead of store-bought?

Absolutely. I sometimes whip up my own cream with a bit of sugar and vanilla extract for a fresher taste.

Are these cups kid-friendly?

Definitely. Kids love the creamy layers and the Oreo crunch, and I find they’re just the right size for little hands.

Can I use double-stuffed Oreos?

Yes, I’ve used both regular and double-stuffed Oreos. Double-stuffed just makes the dessert a bit richer.

What can I use instead of pudding mix?

If I want a more homemade version, I make a simple vanilla custard or mousse from scratch, but pudding mix saves time and still tastes delicious.

Conclusion

These Oreo dessert cups are a fun, fuss-free treat that always hits the spot. Whether I’m hosting guests or just indulging in a late-night craving, I love how easy they are to make and how delicious every spoonful tastes. With layers of creamy, crunchy, and sweet, they’re a no-fail favorite in my dessert lineup.

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Oreo Dessert Cups

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• Author: Sue
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 1 hour 15 minutes (including chilling time)
• Yield: 6 to 8 dessert cups
• Category: Dessert
• Method: No-Bake
• Cuisine: American
• Diet: Vegetarian

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Description

Oreo dessert cups are no-bake layered treats featuring crushed Oreos, creamy pudding, and a fluffy cream cheese mixture, served in individual cups for an easy, indulgent dessert.

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Ingredients

• 2 cups crushed Oreo cookies
• 1 package (3.4 oz) instant vanilla or chocolate pudding mix
• 2 cups cold milk
• 1 package (8 oz) cream cheese, softened
• ½ cup powdered sugar
• 1 tub (8 oz) whipped topping (e.g., Cool Whip)
• 1 tsp vanilla extract
• Extra Oreos for topping

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Instructions

1. Crush the Oreos using a food processor or by placing them in a bag and crushing with a rolling pin.
2. In a bowl, whisk together the pudding mix and cold milk. Let it sit to thicken.
3. In another bowl, beat the cream cheese with powdered sugar and vanilla extract until smooth.
4. Fold the whipped topping into the cream cheese mixture until fluffy and well combined.
5. In individual dessert cups, layer crushed Oreos, a spoonful of pudding, and a layer of the cream cheese mixture. Repeat layers if desired.
6. Top each cup with extra crushed Oreos or a whole Oreo for garnish.
7. Refrigerate for at least 1 hour before serving to allow flavors to meld.

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Notes

• Customize with different pudding flavors like cheesecake or cookies and cream.
• Use homemade whipped cream for a fresher taste.
• Add extras like crushed peanut butter cups or chocolate syrup for variation.
• Keep refrigerated and consume within 3 days.

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Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 22g
• Sodium: 280mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0.5g
• Carbohydrates: 35g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 25mg

These No Bake Peanut Butter Oat Cups are the perfect snack or dessert that satisfies a sweet craving without turning on the oven. Made with simple pantry ingredients and packed with protein and fiber, they come together in just minutes and chill into chewy, chocolatey perfection.

Why You’ll Love This Recipe

I love how these peanut butter oat cups are incredibly easy to make and require zero baking. They’re sweet, a little salty, and have the perfect chewy texture with just the right amount of crunch from the oats. They’re freezer-friendly, so I can keep a batch ready whenever I want a quick snack. Plus, they’re naturally gluten-free and can be made dairy-free or vegan with simple swaps.

ingredients

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

peanut butter
maple syrup or honey
vanilla extract
old-fashioned rolled oats
semi-sweet chocolate chips
coconut oil

directions

1. I start by lining a muffin tin with paper liners or lightly greasing each cup.

2. In a medium saucepan over low heat, I stir together the peanut butter and maple syrup (or honey) until the mixture is smooth and combined.

3. I remove it from the heat, then stir in the vanilla extract and rolled oats until everything is evenly mixed.

4. I scoop the mixture into the muffin cups, pressing it down firmly to form an even layer.

5. In a separate bowl, I melt the chocolate chips and coconut oil together, either over a double boiler or in the microwave in short intervals, stirring until smooth.

6. I spoon the melted chocolate mixture over the top of each oat cup.

7. I place the muffin tin in the refrigerator or freezer until the cups are firm and set, about 30 minutes.

8. Once set, I remove the cups from the tin and store them in an airtight container.

Servings and timing

This recipe makes about 12 oat cups.
Prep time: 10 minutes
Chill time: 30 minutes
Total time: 40 minutes

Variations

I sometimes use almond butter or sunflower seed butter instead of peanut butter for a different flavor. For added texture, I like to mix in shredded coconut, chopped nuts, or dried fruit. If I want them sweeter, I might use mini marshmallows or white chocolate chips instead of dark chocolate. And for a protein boost, I add a scoop of protein powder to the oat mixture.

storage/reheating

I keep the oat cups in an airtight container in the refrigerator for up to a week. For longer storage, I freeze them for up to three months. When I want one, I let it sit at room temperature for a few minutes to soften slightly before eating. There’s no need to reheat since they’re best enjoyed cold or at room temp.

FAQs

How long do no bake peanut butter oat cups last?

I keep them in the fridge for up to 7 days, or in the freezer for up to 3 months.

Can I use quick oats instead of rolled oats?

Yes, I can use quick oats, but I find that rolled oats give a better chewy texture.

What can I use instead of coconut oil?

I’ve used butter or vegan butter as a substitute, and it works just as well to help the chocolate topping set.

Can I make these vegan?

Absolutely. I just make sure to use maple syrup instead of honey and dairy-free chocolate chips.

Do I need to grease the muffin tin?

If I don’t use liners, I always grease the muffin cups lightly to make removal easier once they’re set.

Conclusion

These No Bake Peanut Butter Oat Cups are one of my go-to treats when I want something easy, wholesome, and satisfying. They’re simple, customizable, and always a hit with family and friends. I like keeping a batch in the fridge or freezer for whenever I need a quick snack that feels indulgent but is made with real, nourishing ingredients.

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No Bake Peanut Butter Oat Cups

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• Author: Sue
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 40 minutes
• Yield: 12 oat cups
• Category: Snack
• Method: No Bake
• Cuisine: American
• Diet: Gluten Free

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Description

These No Bake Peanut Butter Oat Cups are an easy, wholesome snack or dessert made with simple pantry staples. They're chewy, chocolatey, and require no baking—perfect for a quick treat or meal prep snack.

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Ingredients

• 1 cup peanut butter
• ⅓ cup maple syrup or honey
• 1 tsp vanilla extract
• 2 cups old-fashioned rolled oats
• 1 cup semi-sweet chocolate chips
• 1 tbsp coconut oil

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Instructions

1. Line a muffin tin with paper liners or lightly grease each cup.
2. In a medium saucepan over low heat, stir together peanut butter and maple syrup (or honey) until smooth.
3. Remove from heat and stir in vanilla extract and rolled oats until evenly mixed.
4. Scoop the mixture into muffin cups, pressing down firmly to form an even layer.
5. In a separate bowl, melt chocolate chips and coconut oil together over a double boiler or in the microwave, stirring until smooth.
6. Spoon the melted chocolate over each oat cup.
7. Refrigerate or freeze until firm and set, about 30 minutes.
8. Remove from the tin and store in an airtight container.

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Notes

• Use almond or sunflower seed butter for variation.
• Add shredded coconut, chopped nuts, or dried fruit for texture.
• Use maple syrup and dairy-free chocolate chips to make it vegan.
• Add a scoop of protein powder for a protein boost.
• Store in fridge up to 7 days or freeze for up to 3 months.

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Nutrition

• Serving Size: 1 oat cup
• Calories: 210
• Sugar: 10g
• Sodium: 60mg
• Fat: 14g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 3g
• Protein: 5g
• Cholesterol: 0mg

I made these Crème Brûlée Cookies by combining buttery sugar cookies, silky vanilla pastry cream, and a crisp layer of caramelized sugar. They bring all the elegance of classic crème brûlée in handheld cookie form.

Why I’ll Love This Recipe

I love how these cookies deliver rich vanilla flavor with every bite. The combination of textures—chewy cookie base, smooth cream center, and crunchy brûléed top—is incredibly satisfying. They look impressive, but each step is simple and enjoyable to make at home.

Ingredients

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

For the Vanilla Pastry Cream

• Whole milk

• Egg yolks

• Granulated white sugar

• Salt

• Vanilla bean paste

• Cornstarch

• Unsalted butter

For the Sugar Cookies

• All-purpose flour

• Baking powder

• Salt

• Granulated white sugar

• Unsalted butter (softened)

• Egg

• Vanilla bean paste

• Extra granulated sugar (for rolling)

• Granulated sugar (for brûlée topping)

Directions

1. Make the pastry cream: I start by heating the milk until steaming. In a separate bowl, I whisk the egg yolks with sugar, salt, vanilla bean paste, and cornstarch until smooth and pale. I slowly pour in the warm milk to temper the eggs, then return everything to the pot and cook over medium heat, whisking until it thickens. I stir in the butter, transfer to a bowl, cover with plastic wrap, and refrigerate until fully chilled.

2. Make the cookie dough: I whisk the flour, baking powder, and salt together. In another bowl, I cream the butter and sugar until light and fluffy. I add in the egg and vanilla bean paste, then mix in the dry ingredients until the dough comes together.

3. Shape and bake: I scoop the dough into balls, roll them in sugar, and slightly flatten them on a parchment-lined baking sheet. I bake the cookies at 350°F (180°C) for about 9–10 minutes, then let them cool on the sheet for a few minutes before transferring to a wire rack.

4. Assemble and brûlée: Once the cookies are completely cool and the pastry cream is chilled, I pipe the cream into the center of each cookie. I sprinkle granulated sugar over the cream and carefully brûlée the tops with a kitchen torch until golden and crisp. I let them sit for about 10 minutes before serving.

Servings and timing

• Yield: 24 cookies

• Prep time: 1 hour 30 minutes

• Cook time: 9–10 minutes

• Assembly time: 20 minutes

• Total time: Approximately 2 hours

Variations

• Lemon version: I like swapping out the vanilla for lemon zest and a splash of lemon juice in the cream for a bright, tangy twist.

• Chocolate brûlée: I sometimes add a thin layer of chocolate ganache under the pastry cream before brûléeing the top.

• Different cookie base: These also work beautifully with a shortbread or brown sugar cookie for a deeper flavor profile.

• Flavored sugars: Mixing cinnamon or citrus zest into the sugar before brûléeing adds an aromatic layer.

• Mini version: I occasionally make them bite-sized for parties—just scale down the dough balls and piping.

Storage/reheating

I recommend storing the cookie bases and pastry cream separately. The cookies can be kept in an airtight container at room temperature for up to 2 days. The pastry cream should be refrigerated and used within 3–4 days. I assemble just before serving for the best texture. Once brûléed, the cookies should be enjoyed the same day, as the sugar topping will soften over time.

FAQs

Can I make the pastry cream ahead of time?

Yes, I often make the pastry cream the day before. It keeps well in the fridge and sets up nicely for piping once cold.

What can I use instead of a kitchen torch?

A kitchen torch gives the best results, but in a pinch, I’ve used the broiler on my oven. I just keep the cookies cold and place them under the broiler briefly—watching very carefully to avoid melting the cream.

Can I freeze these cookies?

I freeze the cookie bases before adding any toppings. I don’t recommend freezing them with the cream and sugar topping, as the texture won’t be the same after thawing.

Do I have to use vanilla bean paste?

I prefer vanilla bean paste for its intense flavor and visual appeal, but high-quality vanilla extract works well too.

Why is my pastry cream runny?

It might need more cooking time. I return it to medium heat and whisk until it thickens to a pudding-like consistency. Letting it chill completely also helps it set properly.

Conclusion

I love how these crème brûlée cookies bring elegance and fun to a dessert tray. They’re perfect for special occasions, but simple enough to enjoy on an ordinary afternoon. The flavor is rich, the texture is luxurious, and the process is just the right balance of baking and crafting. Once I hear that crack of the sugar topping, I know I’ve made something special.

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Crème Brûlée Cookies

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• Author: Sue
• Prep Time: 1 hour 30 minutes
• Cook Time: 9 minutes
• Total Time: 2 hours
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: French-American Fusion
• Diet: Vegetarian

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Description

Chewy sugar cookies topped with rich vanilla pastry cream and caramelized brûlée sugar, inspired by In Bloom Bakery’s recipe.

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Ingredients

• 2 cups whole milk
• 4 large egg yolks
• ½ cup granulated white sugar (for pastry cream)
• ¼ tsp salt (for pastry cream)
• 2 tsp vanilla bean paste (divided)
• 3 tbsp cornstarch
• 2 tbsp unsalted butter
• 2 ¼ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt (for cookie dough)
• 1 cup granulated white sugar (for cookie dough)
• ¾ cup unsalted butter, softened
• 1 large egg
• ¼ cup granulated sugar (for rolling)
• ¼ cup granulated sugar (for brûlée topping)

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Instructions

1. Heat milk until steaming. Whisk egg yolks with sugar, salt, vanilla, and cornstarch until pale. Slowly whisk in milk, return to heat, and cook for 8–12 minutes until thickened. Stir in butter, then cover with plastic wrap and chill.
2. Whisk flour, baking powder, and salt. In a separate bowl, cream butter and sugar until fluffy. Add egg and vanilla, then gradually mix in dry ingredients until dough forms.
3. Scoop dough into balls, roll in sugar, slightly flatten on parchment-lined baking sheets. Bake at 350°F for 9–10 minutes. Cool for 5 minutes on sheets, then transfer to wire racks.
4. Once cookies are cooled, fill a piping bag with pastry cream and pipe onto each cookie. Sprinkle about 1 teaspoon sugar on top and torch until caramelized. Let cool for 10 minutes before serving.

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Notes

• Assemble cookies just before serving to prevent sogginess.
• Store baked cookies and pastry cream separately.
• Refrigerate pastry cream for up to 4 days.
• Use a kitchen torch for the best brûlée topping.
• Vanilla extract can be used in place of paste if needed.

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Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 18g
• Sodium: 80mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 0.5g
• Protein: 3g
• Cholesterol: 45mg

I’m excited to share this classic Italian treat — soft, buttery dough rolled around a sweet, spiced nut filling. These cookies are perfect for holidays, family gatherings, or anytime I want something special with my coffee.

Why You’ll Love This Recipe

I love how the tender dough melts in my mouth, wrapping around a nutty, spiced center that reminds me of traditional family bakes. It’s a nostalgic yet easy recipe, and I can make it ahead or freeze it for later. The swirl pattern also makes these cookies look beautiful on a dessert tray.

ingredients

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

For the dough:

• 2 cups all-purpose flour

• ½ cup granulated sugar

• 1 teaspoon baking powder

• ¼ teaspoon salt

• ½ cup unsalted butter, cold and cubed

• 2 large eggs

• 1 teaspoon vanilla extract

For the filling:

• 1 cup finely chopped walnuts

• ½ cup granulated sugar

• ¼ cup powdered sugar

• 1 teaspoon ground cinnamon

• ¼ teaspoon ground nutmeg

• Optional: ½ cup fruit jam (like apricot or raspberry)

directions

1. In a large bowl, I mix the flour, sugar, baking powder, and salt.

2. I cut in the cold butter using a pastry cutter or my fingers until the mixture is crumbly.

3. I add eggs and vanilla, then stir until a soft dough forms. I wrap and chill it for at least 30 minutes.

4. While the dough chills, I combine all the filling ingredients in a separate bowl.

5. I roll out the dough into a rectangle, about ¼ inch thick, then spread the filling evenly. If I’m using jam, I spread a thin layer before adding the nut mixture.

6. I roll the dough tightly into a log, pinching the seam to seal, and chill the log again for 10–15 minutes.

7. I slice the log into ½ to 1-inch thick cookies and place them on a parchment-lined baking sheet.

8. I bake the cookies in a preheated oven at 350°F (175°C) for 30 to 35 minutes, until golden.

9. After cooling slightly, I transfer them to a wire rack and dust with powdered sugar if I want a sweet finish.

Servings and timing

This recipe makes about 24 cookies.

• Prep time: 30 minutes

• Chill time: 45 minutes

• Bake time: 30–35 minutes

• Total time: about 1 hour 45 minutes

Variations

• I sometimes add a layer of jam before the nut filling for a fruity touch.

• I switch the walnuts for hazelnuts or pecans depending on what I have on hand.

• I’ve added orange or lemon zest to the dough for a citrusy twist.

• For a spicier version, I add cardamom or cloves to the filling.

• I use a gluten-free flour blend to make a gluten-free version without losing the texture.

storage/reheating

I store the cookies in an airtight container at room temperature for up to one week. To keep them longer, I freeze them in a single layer, then transfer to a container or bag. They last up to two months in the freezer.
When I want to reheat them, I place them in a 300°F (150°C) oven for about 5 minutes to refresh them.

FAQs

Can I make the dough ahead of time?

Yes, I prepare the dough a day in advance and keep it wrapped in the fridge. It’s also great frozen — I just thaw it slightly before rolling.

What nuts can I use?

Walnuts are traditional, but I use pecans or hazelnuts too. The key is to chop them finely for an even texture.

Do I have to use jam in the filling?

No, it’s optional. Sometimes I use just the nut filling, and other times I add a thin jam layer for more sweetness and moisture.

Why chill the dough before slicing?

Chilling helps firm up the dough so the cookies hold their shape better and slice cleanly.

Can I freeze these cookies?

Absolutely. I freeze them after baking. Once cooled, I place them in layers with parchment in between and store in a sealed container.

Conclusion

These Italian Nut Roll Cookies have become a favorite in my kitchen. They bring together classic flavors and a soft, buttery texture that’s irresistible. Whether I’m baking for the holidays or just want a comforting treat, these cookies always deliver that warm, homemade joy.

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Italian Nut Roll Cookies Recipe

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• Author: Sue
• Prep Time: 30 minutes (plus chilling)
• Cook Time: 30–35 minutes
• Total Time: 1½–2 hours
• Yield: 24 cookies
• Category: Dessert
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

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Description

Classic Italian Nut Roll Cookies feature tender, buttery dough wrapped around a sweet, spiced nut filling. These elegant swirl cookies are perfect for holidays and family gatherings, and can be customized with jam and different nuts.

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Ingredients

• 2 cups (250 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup (115 g) unsalted butter, cold and cubed
• 2 large eggs
• 1 tsp vanilla extract
• Optional: lemon zest
• 1 cup finely chopped walnuts (or hazelnuts/pecans)
• ½ cup granulated sugar
• ¼ cup powdered sugar
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• Optional: ½ cup jam (e.g., apricot or raspberry)

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Instructions

1. Mix flour, sugar, baking powder, and salt. Cut in cold butter until crumbly.
2. Add eggs and vanilla; mix until just combined. Chill dough wrapped for at least 30 minutes.
3. Mix filling: nuts, sugars, cinnamon, and nutmeg.
4. Roll dough into ¼″ thick rectangle. Spread jam (if using), then nut mixture, leaving edge clear.
5. Roll tightly jelly-roll style, pinch seam. Chill log for 10–15 minutes.
6. Slice into ½–1″ rounds. Place cut-side down on parchment-lined baking sheet.
7. Bake at 350 °F (175 °C) for 30–35 minutes until golden.
8. Cool slightly, transfer to rack. Dust with powdered sugar if desired.

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Notes

• Jam layer adds a fruity touch; apricot and raspberry work well.
• Chill logs before slicing for clean swirls.
• Use different nuts like hazelnuts or pecans for variety.
• Can be made gluten-free with 1:1 gluten-free flour blend.
• Store in airtight container up to 1 week or freeze up to 2 months.

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Nutrition

• Serving Size: 1 cookie
• Calories: 140
• Sugar: 9g
• Sodium: 40mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 17g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg

I fell in love with these brownies the moment I tasted the luscious blend of fudgy brownie, fresh strawberries, and silky chocolate ganache—a dessert that feels both luxurious and easy to make.

Why You’ll Love This Recipe

I love how this recipe brings together three of my favorite things: chewy brownies, sweet strawberries, and rich ganache. It’s perfect for special moments—romantic evenings or celebrations—yet simple enough for a cozy night in.

Ingredients

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

• unsalted butter

• granulated sugar

• large eggs

• vanilla extract

• all-purpose flour

• unsweetened cocoa powder

• salt

• baking powder

• fresh strawberries, hulled and halved

• semi-sweet chocolate chips

• heavy cream

Directions

1. I preheat the oven to 350°F and line a 9×13-inch baking pan with parchment paper.

2. I melt the butter in a saucepan, then whisk in the sugar until combined.

3. I remove the pan from heat and beat in the eggs and vanilla extract until smooth.

4. I stir in the flour, cocoa powder, salt, and baking powder until just combined.

5. I pour the batter into the prepared pan and spread it evenly.

6. I bake for 25 to 30 minutes, until a toothpick inserted comes out with a few moist crumbs.

7. I let the brownies cool completely before topping.

8. I arrange halved strawberries over the cooled brownies.

9. To make the ganache, I heat the heavy cream until just simmering, then pour it over the chocolate chips and stir until smooth.

10. I pour the ganache over the strawberries and spread it evenly.

11. I refrigerate the brownies for at least 1 hour before slicing and serving.

Servings and timing

This recipe makes about 16 to 24 squares, depending on how large I slice them. Total time, including prep, baking, and chilling, is about 60 to 70 minutes.

Variations

• I sometimes use raspberries or cherries in place of strawberries for a different fruity twist.

• I like adding chopped walnuts or pecans to the brownie batter for extra texture.

• When I want a richer taste, I swap the semi-sweet chocolate for dark chocolate in the ganache.

• A dash of espresso powder in the brownie batter gives a deeper chocolate flavor.

• For a holiday twist, I sprinkle crushed peppermint over the ganache before it sets.

Storage/reheating

I store these brownies in an airtight container in the fridge for up to 4 days. Before serving, I let them sit at room temperature for 15 to 20 minutes so the ganache softens. I don’t recommend freezing once the strawberries are added, but the plain brownies freeze well for up to 2 months.

FAQs

Can I use frozen strawberries?

I’ve tried it, but they release too much moisture and make the brownies soggy. Fresh strawberries are best.

Can I make this recipe gluten-free?

Yes, I substitute a 1:1 gluten-free flour blend, and it works well without compromising texture.

How do I get a smooth and glossy ganache?

I make sure to heat the cream gently and let it sit over the chocolate for a minute before stirring until smooth.

Can I make this dessert ahead of time?

I usually bake the brownies a day in advance, then top them with strawberries and ganache the day I plan to serve them.

Can I make individual brownie bites with this recipe?

Yes, I bake the batter in a muffin tin lined with parchment and top each with a strawberry half and a spoonful of ganache.

Conclusion

These Chocolate Covered Strawberry Brownies always make me feel like I’m serving something special. Whether I’m impressing guests or indulging at home, they deliver the perfect mix of chewy, fruity, and chocolatey in every bite

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Chocolate Covered Strawberry Brownies

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• Author: Sue
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour (plus 1 hour chilling)
• Yield: 16–24 squares
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Decadent Chocolate Covered Strawberry Brownies combine fudgy brownies with fresh strawberries and a glossy chocolate ganache for a rich, luxurious treat.

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Ingredients

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup all-purpose flour
• 1 cup unsweetened cocoa powder
• ½ tsp salt
• ½ tsp baking powder
• 1 lb fresh strawberries, hulled and halved
• 1 ½ cups semi-sweet chocolate chips
• ¾ cup heavy cream

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Instructions

1. Preheat oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
2. Melt the butter, whisk in the sugar, then beat in the eggs and vanilla until smooth.
3. In a separate bowl, sift together flour, cocoa powder, salt, and baking powder.
4. Gently fold the dry ingredients into the wet mixture until just combined.
5. Spread the batter evenly into the prepared pan and bake for 25–30 minutes, until a toothpick comes out with a few moist crumbs.
6. Allow the brownies to cool completely in the pan.
7. Arrange the halved strawberries evenly over the cooled brownies.
8. In a saucepan, heat the heavy cream until just simmering, then pour over the chocolate chips in a bowl. Let sit for 1 minute, then stir until smooth to make the ganache.
9. Pour the ganache over the strawberries and spread evenly to cover.
10. Chill in the refrigerator for at least 1 hour before slicing into squares.

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Notes

• Use fresh strawberries for best texture; frozen may become soggy.
• Chill thoroughly for clean slices and glossy ganache.
• Let sit at room temperature 15 minutes before serving for best flavor and texture.
• Freeze plain brownies separately if needed; add fruit and ganache later.

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Nutrition

• Serving Size: 1 square
• Calories: 280
• Sugar: 22g
• Sodium: 60mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 55mg