Lunch Lady Brownies are the best brownies ever. They’re like the ones the lunch ladies served for school lunch dessert, but this homemade version is better!

I’ve been on a brownie kick lately. I don’t know what’s come over me. Maybe it’s the stress of selling our house (which we finally sold. Yay!) and it could also be the pre-stress of building the new one soon. I’m not quite sure. All I know is that these brownies were sent from heaven above. And that I ate four. For real. 😉 

These Lunch Lady Brownies are simply incredible. Cake-like, filled with chocolate flavor, and totally amazing. Apparently, it’s an old recipe from the sweet ladies who served our lunches in Elementary school.

I honestly don’t remember the brownies in Elementary school, but I do remember the dinner rolls and pizza. Do you remember how good those rolls were? After I would eat mine I would go around the lunch table asking everyone else if I could have theirs. Haha.

Ingredients

• 1 cup salted butter, melted
• 1/2 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 4 large eggs, beaten
• 4 teaspoons vanilla extract

Frosting

• 1/4 cup salted butter, softened
• 1/4 cup unsweetened cocoa powder
• 1/4 cup milk (I use 2%)
• 3 cups powdered sugar

Instructions

Preheat oven to 350° F. Line a 9×13-inch baking dish with parchment paper. Set aside.

Pour the melted butter and cocoa powder in a large bowl. Using an electric hand-mixer, mix until smooth.

Add the flour and sugar. Beat together, then add eggs and vanilla. Mix until just combined. Don’t over mix. (Batter will be thick.)

Pour batter into the prepared baking dish and spread out evenly. Bake 25 to 28 minutes or until toothpick inserted in center comes out mostly clean. Remove from oven and allow to stand for 15 minutes before frosting. You want the brownies slightly warm when you frost them!

Chocolate Frosting

Beat together all of the frosting ingredients until smooth. Spread over the warm brownies. Let brownies cool completely before cutting and serving. Enjoy!

If you’re a brownie lover then try these other amazing recipes:

Brownie Caramel Coconut Bars

Twix Brownies

Rocky Road Brownies

and Chocolate Fudge Brownies

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Lunch Lady Brownies

The most incredible cake-like brownies with an irresistible chocolate frosting!

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 16

Ingredients

Brownies

• 1 cup salted butter melted
• 1/2 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 4 large eggs
• 4 teaspoons vanilla extract

Chocolate Frosting

• 1/4 cup salted butter softened
• 1/4 cup unsweetened cocoa powder
• 1/4 cup milk (I use 2%)
• 3 cups powdered sugar

Instructions

Brownies

• Preheat oven to 350° F. Line a 9×13-inch baking dish with parchment paper. Set aside.
• Pour the melted butter and cocoa powder in a large bowl. Using an electric hand-mixer, mix until smooth.
• Add the flour and sugar. Beat together, then add eggs and vanilla. Mix until just combined. Don't over mix. (Batter will be thick.)
• Pour batter into the prepared baking dish and spread out evenly. Bake 25 to 28 minutes or until toothpick inserted in center comes out mostly clean. Remove from oven and allow to stand for 15 minutes before frosting. You want the brownies slightly warm when you frost them!

Chocolate Frosting

• Beat together all the frosting ingredients until smooth. Spread over the warm brownies. Let brownies cool completely before cutting and serving. Enjoy!

Notes

Nutrition Info: 1 brownie = 373 calories / 15 fat / 61 carbs / 3 protein

Recipe makes 16 brownies total. 

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These Chocolate Dipped Strawberry Mini Cheesecakes are creamy and delicious, drenched in melted milk chocolate, then topped with a chocolate-dipped strawberry. Are you drooling yet? If you’re looking for a delicious and amazing treat, this one is a must-make. It’s the ultimate dessert combination for every cheesecake and chocolate-dipped strawberry lover!

CHOCOLATE-DIPPED STRAWBERRY MINI CHEESECAKES

These chocolate-dipped strawberry mini cheesecakes are the best kind of dessert—creamy, rich cheesecake topped with juicy strawberries dipped in silky chocolate. They’re bite-size indulgent, and feel fancy without the fuss, making them perfect for parties, holidays, or anytime you’re craving something extra special.

Just some notes before we get started: I used a silicone cupcake/ muffin pan for this recipe. You can also use a mini cheesecake pan. I love the one I linked from Amazon. Another important note to remember is that it’s natural for cheesecakes to puff up as they bake, and then fall slightly as they cool. It is nothing to be alarmed about. 😊

Find my expert tips on how to make homemade chocolate-dipped strawberry mini cheesecakes from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Chocolate-Dipped Strawberry Mini Cheesecakes Recipe:

• Classic 2-in-1 Dessert: Creamy cheesecake, buttery graham cracker crust, juicy strawberries, and rich melted chocolate are a match made in dessert heaven.
• Smooth & Creamy: Baking at a low temperature ensures a luscious, velvety cheesecake that sets beautifully.
• Festive Valentine’s Day Treat: These luscious mini cheesecakes are a fun twist on traditional chocolate-dipped strawberries. Instead of flowers or chocolate, gift these mini cheesecakes!
• Make-Ahead-Friendly: These chill perfectly in the fridge, making entertaining stress-free.
• Perfect For Every Occasion: These mini cheesecakes with chocolate-dipped strawberries on top are ideal for Valentine’s Day, birthday parties, and any celebration that calls for an elegant dessert.

Ingredients

• 1 ¼ cups graham cracker crumbs
• 6 Tablespoons salted butter, melted
• 2 packages (8 ounces, each) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine sea salt
• 18 whole strawberries (preferably small), rinsed and pat dry
• 10 ounces good quality milk chocolate, melted

Instructions

In a medium bowl, combine the graham cracker crumbs and melted butter. Using two standard silicone 12-count muffin/cupcake pans, spoon about 1 1/2 Tablespoons of mixture into 18 cups. Press the crumbs firmly into the cups. Set aside.

Preheat oven to 325 degrees F.

In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add sugar and continue beating on low speed. Add eggs one at a time, and the yolk, mixing just until combined. Scrape down bowl as needed. Add vanilla and sea salt and mix until smooth.

Evenly divide cheesecake filling among molds. Smooth tops with the back of a spoon. Bake 20 to 25 minutes or until centers are just set. (Cheesecakes will puff up slightly during baking and will fall/flatten slightly as they cool, so don’t be alarmed.) Allow the baked cheesecakes cool to room temperature in the pan. Then place in the fridge and let it chill for at least 2 hours.

Once cheesecakes are completely chilled, carefully run a sharp knife around each cheesecake edge and gently remove from pan.

Spoon melted chocolate over each cheesecake. Dip strawberries one by one in melted chocolate and place on top of chocolate covered cheesecake. Store in refrigerator. Best if eaten within a day.

Servings

Yields: 18 mini cheesecakes

Storage

Store leftover chocolate-dipped strawberry mini cheesecakes in an airtight container in the refrigerator. Because they’re topped with fresh strawberries, they’re best enjoyed the same day, but they can be stored for up to 2 days. No reheating necessary. 

Holly’s Tips for The Best Chocolate Strawberry Mini Cheesecakes:

• Use High-Quality Chocolate: Feel free to use milk chocolate or dark chocolate for this homemade cheesecake recipe. I find brands such as Ghirardelli, Guittard, and Lindt always taste the best.
• Soften Cream Cheese: For a smoother filling, let cream cheese sit at room temperature. Cold cream cheese can create lumps in the batter, making it harder to achieve a creamy texture.
• Don’t Over-Mix: When adding eggs and sugar, mix just until combined. Over-mixing can incorporate too much air, causing the mini cheesecakes to crack or collapse. If they crack it is fine, they will still taste wonderful!
• Bake Low & Slow: Bake the mini cheesecakes at 325°F to ensure a creamy, smooth texture.
• Chill Before Serving: Allow cheesecakes to chill in the refrigerator for at least 2 hours for best results. Chilling helps the filling set and makes it easier to remove the cheesecakes from their molds.
• Dip Strawberries While Chocolate Is Warm: Dip fresh strawberries in the melted chocolate while it’s still warm but not too hot. Let excess chocolate drip off to avoid pooling, then place it on the cheesecake carefully for a neat presentation.
• Make It Your Own: Use milk or dark chocolate, add the white chocolate drizzle, or swap berries to make them your own.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Chocolate Cupcakes with Strawberry Frosting.

Wanting something different? These Mini Lime Cheesecakes with Raspberry Sauce are just as creamy and sweet.

Looking for something more filling? Strawberry Chocolate Pound Cake Trifle presents beautifully for any party or gathering.

Can’t get enough of cheesecake? Try these highly-rated recipes next: Oreo Cheesecake Bites, Cheesecake Taquitos, Funfetti Cheesecake Pudding Cookies, and No-Bake Cheesecake.

Have you made this Chocolate-Dipped Strawberry Mini Cheesecakes recipe? 🍓
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChocolateDippedStrawberries #ChocolateStrawberries #MiniCheesecakes #CheesecakeRecipes #LifeInTheLofthouse

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Chocolate-Dipped Strawberry Mini Cheesecakes

Creamy, chocolatey, and bursting with strawberry goodness, these mini cheesecakes are the ultimate bite-size treat!

Prep Time 2 hours hours 20 minutes minutes

Cook Time 20 minutes minutes

Servings 18

Author Life in the Lofthouse

Ingredients

• 1 ¼ cups graham cracker crumbs
• 6 Tablespoons salted butter melted
• 2 packages (8 ounces, each cream cheese softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 1/4 teaspoon fine sea salt
• 18 whole strawberries (preferably small)
• 10 ounces good quality milk chocolate melted

Instructions

• In a medium bowl, combine the graham cracker crumbs and melted butter. Using two standard silicone 12-count muffin/cupcake tins, spoon about 1 1/2 Tablespoons of mixture into 18 cups. Press the crumbs firmly into the cups. Set aside.
• Preheat oven to 325 degrees F.
• In the bowl of a stand mixer fitted with a paddle attachment, beat cream cheese until smooth. Add sugar and continue beating on low speed. Add eggs one at a time, and the yolk, mixing just until combined. Scrape down bowl as needed. Add vanilla and sea salt and mix until smooth. Evenly divide cheesecake filling among molds. Smooth tops with the back of a spoon.
• Bake 20 to 25 minutes or until centers are just set. (Cheesecakes will puff up slightly during baking and will fall/flatten slightly as they cool, so don’t be alarmed.) Allow the baked cheesecakes cool to room temperature in the pan. Then place in the fridge and let it chill for at least 2 hours.
• Once cheesecakes are completely chilled, carefully run a sharp knife around each cheesecake edge and gently remove from pan.
• Spoon a little melted chocolate over each individual cheesecake. Dip strawberries one by one in melted chocolate and place on top of chocolate covered cheesecake. Enjoy!

Video

Recipe slightly adapted from: The Little Epicurean

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Soft, fudgy, and bursting with rich chocolate flavor, these Red Velvet Brownies with White Chocolate Buttercream Frosting are pure dessert bliss. They’re easy to whip up, will make your kitchen smell amazing as they bake, and are finished with a luscious homemade frosting that melts right into every bite. Even if you’ve never been a red velvet fan, this recipe might just win you over.

RED VELVET BROWNIES

This red velvet brownie recipe comes out soft, moist, and rich every single time. If I can give you a big tip when it comes to this recipe, this is the most important one to follow: weigh the ingredients. Buy a kitchen scale at the grocery store or Walmart. I can’t recommend this enough. We all tend to add too much when measuring in cups, so weights are listed on important ingredients. Weighing ingredients when baking will help your baked goods turn out perfect! Also, don’t over-mix. Especially, never over-mix brownie batter. Super important. 😊

Okay, back to the deliciousness. This red velvet brownie recipe can’t be beat. I found the original recipe on Bonnie Bakery, and used my own white chocolate buttercream frosting to top them off with. The results were red velvet magic!

My homemade white chocolate buttercream frosting truly takes this red velvet recipe to the next level. They are so amazing! Serve them on Valentine’s Day, an anniversary dinner, or at Christmas and everyone will fall in love.

Find my expert tips on how to make homemade red velvet brownies from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love These Easy Red Velvet Brownies:

• Rich, Classic Brownie Texture: These brownies combine cocoa powder and salted butter for a moist and rich fudgy brownie that melts in your mouth.
• Homemade White Chocolate Buttercream Frosting: Smooth, velvety buttercream frosting made from scratch adds a decadent, bakery-style finishing touch.
• Festive Red Velvet Presentation: The vibrant and fun pop of red paired with the buttercream frosting looks incredible on a dessert table for Valentine’s Day, Christmas, New Year’s, and more. A festive treat that fits any special occasion!

Ingredients

Red Velvet Brownies

• 6 Tablespoons salted butter
• 200 grams granulated sugar (1 cup)
• 55 grams light brown sugar (packed 1/4 cup)
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract or paste
• 80 ml vegetable oil (1/3 cup)
• 25 grams cocoa powder (3 1/2 Tablespoons)
• 1/2 teaspoon red gel food coloring
• 90 grams all-purpose flour (3/4 cup)
• 1 Tablespoon cornstarch
• 1/8 teaspoon salt
• 1 Tablespoon white vinegar

White Chocolate Buttercream Frosting

• 1/2 cup salted butter, softened
• 3 ½ cups powdered sugar
• 1 teaspoon pure vanilla extract or paste
• 4 ounces good-quality white chocolate, melted (NOT chocolate chips)
• 3 Tablespoons heavy whipping cream

Instructions

For The Red Velvet Brownies

Preheat oven to 350 degrees F. Line the bottom and sides of a 8-inch square baking pan with parchment paper, allowing 2 inches to extend over the sides.

Melt the butter in a microwave-safe bowl. Cook and stir in 20 second intervals until melted.

Add the granulated sugar and light brown sugar into a large mixing bowl. Pour in the melted butter. Whisk to combine.

Add the eggs, egg yolk and vanilla. Mix until combined. (Don’t over-mix, you don’t want to add air to the mixture.) Add the vegetable oil and cocoa powder to the batter. Whisk until combined.

Take 2 Tablespoons of the batter and place in a small bowl. Mix the red gel food coloring into this small amount of batter until it’s all combined. Whisk this red mixture into the main bowl of batter just until combined.

Now switch from the whisk to a spatula. Fold the flour, cornstarch and salt into the batter. When there are no longer any flour lumps, mix in the white vinegar.

Pour the brownie batter into the prepared pan and spread out evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.

Carefully, remove the brownies from the oven and allow to cool completely before frosting.

For The White Chocolate Buttercream Frosting

In the bowl of a stand mixer, cream butter until light and fluffy. Beat in vanilla. With the mixer on low speed, slowly add in the powdered sugar a half cup at a time. Allow the sugar to mix in before adding each half cup.

Once all the powdered sugar has been added, pour in the melted white chocolate and beat on medium speed until incorporated. Add in the heavy cream and continue to beat until it is at your desired consistency. Spread frosting over brownies. For easy cutting, use a plastic knife.

Servings

This recipe yields 16 small brownies.

Storage and Reheating

Store leftover red velvet brownies in an airtight container in the fridge for up to 5 days. If desired, slightly warm your brownie in the microwave for 10 seconds.

Holly’s Tips for The Best Red Velvet Brownies:

• Weigh the Ingredients: Weighing ingredients ensures accuracy and consistency, which is especially important in baking where small differences can affect texture and flavor. Measuring by weight eliminates variations caused by packing, scooping, or humidity, helping your recipes turn out perfectly every time.
• Don’t Over-Whisk The Batter or Eggs: Whisk the eggs in just until combined. Overmixing adds too much air and leads to cakey brownies instead of dense, fudgy brownies. 
• Line The Pan: Use parchment paper and leave 2 inches hanging over the sides. This creates “handles” so you can lift the brownies out cleanly for easy frosting and cutting.
• Allow Brownies To Cool Before Frosting: If the brownies are even slightly warm, the white chocolate frosting will melt and slide. Let them cool fully for clean, thick frosting layers.
• Chill Before Slicing: Refrigerate the frosted brownies for 20 minutes before cutting to get sharp, clean edges. I recommend using a plastic knife to cut these brownies so you don’t accidentally smear frosting or drag crumbs. 

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Red Velvet Santa Hat Brownies next.

Wanting something different? These Red Velvet Pancakes are fantastic! The cream cheese topping is swoon-worthy.

Wanting something more filling? Make my Red Velvet Cheesecake Cake, Red Velvet Cake with Cream Cheese Frosting, and Red Velvet Trifle next.

Have you made this Red Velvet Brownies recipe? ❤️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #RedVelvetBrownies #LifeInTheLofthouse

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Red Velvet Brownies with White Chocolate Buttercream Frosting

These red velvet brownies are rich, fudgy, and topped with a smooth white chocolate buttercream frosting. Perfect for holidays, parties, or anytime you’re craving a show-stopping dessert!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 16 small brownies

Author Life in the Lofthouse

Ingredients

For The Red Velvet Brownies

• 6 Tablespoons salted butter
• 200 grams granulated sugar (1 cup)
• 55 grams light brown sugar (packed 1/4 cup)
• 3 large eggs
• 1 large egg yolk
• 1 teaspoon vanilla extract or paste
• 80 ml vegetable oil (1/3 cup)
• 25 grams cocoa powder (3 ½ Tablespoons)
• 1/2 teaspoon red gel food coloring
• 90 grams all-purpose flour (3/4 cup)
• 1 Tablespoon cornstarch
• 1/8 teaspoon salt
• 1 Tablespoon white vinegar

For White Chocolate Buttercream Frosting

• 1/2 cup salted butter softened
• 3 ½ cups powdered sugar
• 1 teaspoon pure vanilla extract or paste
• 4 ounces good quality white chocolate melted (not chocolate chips)
• 2 Tablespoons heavy whipping cream

Instructions

For the Red Velvet Brownies

• Preheat oven to 350 degrees F. Line bottom and sides of a 8-inch square baking pan with parchment paper, allowing 2 inches to extend over sides.
• Melt the butter in a microwave-safe bowl. Cook and stir in 20 second intervals until melted.
• Add the granulated sugar and light brown sugar into a large mixing bowl and pour in the melted butter. Whisk to combine.
• Add the eggs, egg yolk and vanilla. Mix until combined. (Don't over-mix, you don't want to add air to the mixture.) Add the vegetable oil and cocoa powder to the batter. Whisk until combined.
• Take 2 Tablespoons of the batter and place in a small bowl. Mix the red gel food coloring into this small amount of batter until it's all combined. Whisk this red mixture into the main bowl of batter and mix just until combined.
• Now switch from a whisk to a spatula. Fold the flour, cornstarch and salt into the batter. When there are no longer any flour lumps, mix in the white vinegar.
• Pour the brownie batter into the prepared pan and spread out evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted in the center comes out with just a few moist crumbs.
• Carefully, remove the brownies from the oven and allow to cool completely before frosting.

For The White Chocolate Buttercream Frosting

• In the bowl of a stand mixer, cream butter until light and fluffy. Beat in vanilla. With the mixer on low speed, slowly add in the powdered sugar a half cup at a time. Allow the sugar to mix in before adding each half cup.
• Once all the powdered sugar has been added, pour in the melted white chocolate and beat on medium speed until incorporated. Add in the heavy cream and continue to beat until it is at your desired consistency. Spread frosting over brownies. For easy cutting, use a plastic knife.

Notes

*Weighing ingredients ensures accuracy and consistency, which is especially important in baking where small differences can affect texture and flavor. Measuring by weight eliminates variations caused by packing, scooping, or humidity, helping your recipes turn out perfectly every time.

Brownie recipe adapted from: Bonnie Bakery

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In my book, the ultimate breakfast strikes the perfect balance between wholesome and indulgent, and these healthy Greek Yogurt Banana Muffins do exactly that. They’re the kind of muffins that have you looking forward to a sweet breakfast minus the guilt. This protein muffin recipe is ideal for busy mornings, lunchboxes, or grab-and-go snacks. They’re easy to make, easy to store, and loved by families of all sizes, even those with the pickiest eaters at the table. This top-rated banana muffin recipe is perfect for breakfast, brunch, or snack time!

GREEK YOGURT BANANA MUFFINS

Bananas are the perfect foundation for this muffin recipe, adding natural sweetness and that classic comforting flavor everyone loves. They blend beautifully with the rich Greek yogurt and chocolate chips, creating a bakery-style muffin that’s soft, flavorful, and satisfying. These protein-packed chocolate chip banana muffins are already a favorite in our house, and I just know they’ll become a go-to breakfast or snack in yours, too—an easy, delicious way to start the day right.

Find my expert tips on how to make homemade greek yogurt banana muffins from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love This Easy Greek Yogurt Banana Muffin Recipe:

• Soft, Moist & Fluffy Muffins Every Time: Made with ripe bananas and Greek yogurt, these muffins come out mouthwateringly tender every time.
• Quick & Easy-To-Make: The simple ingredients and beginner-friendly steps make these muffins fast to prepare for breakfast or snacks.
• Great Source of Protein: The Greek yogurt boosts protein while keeping muffins light and fluffy, making them a healthier breakfast alternative and treat.
• Make-Ahead-Friendly and Freezer-Friendly: These muffins store well in an airtight container or freezer, perfect for meal prep or busy mornings.

Ingredients

• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 4 Tablespoons salted butter, softened
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 3 medium bananas, mashed (about 1 cup)
• 1 cup plain Greek yogurt
• 2 large eggs
• 1 ½ teaspoons vanilla
• 1 cup milk or semis-sweet chocolate chips

Instructions

Preheat the oven to 350°F. Line a standard-size muffin tin with baking cups or cupcake liners.

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.

In a large bowl, mix the butter and both sugars until well combined. Add the mashed bananas, Greek yogurt, eggs, and vanilla, mixing until smooth.

Gradually add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips, if using.

Spoon about ¼ cup of batter into each prepared muffin cup. Add a few more chocolate chips on top of the batter, if desired.

Bake for 15 to 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out mostly clean.

Let the muffins cool in the pan for a few minutes, then remove and transfer to a wire rack to cool completely. Serve warm or at room temperature. Store leftovers in an airtight container.

Servings

Yields: 16 greek yogurt banana muffins.

Storage and Reheating

Let the leftover greek yogurt banana muffins cool completely before storing them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To freeze, wrap muffins individually and store for up to 2 months. To reheat, place muffins in the microwave for 15-20 seconds or warm in a 350°F oven for 5-7 minutes.

Holly’s Tips for The Best Greek Yogurt Banana Muffins:

• Ripe Bananas Work Best: The sweeter and riper your bananas, the more naturally sweet and flavorful your muffins will be.
• Don’t Over-mix: Gently fold the dry ingredients into the wet ingredients just until combined to keep muffins light and tender. Over-mixing can make them dense.
• Adjust Sweetness As Needed: You can swap some granulated sugar for more light brown sugar or honey for a richer, deeper flavor.
• Customizable Mix-Ins: This homemade muffin recipe can be made with nuts, or dried fruit, which can be folded into the batter for extra texture and flavor.
• Use A Toothpick To Check For Doneness: Insert a toothpick into the center of a muffin; it should come out clean or with a few moist crumbs.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Banana Streusel Muffins.

Wanting something more chocolatey? My Banana Chocolate Chip Muffins are just as delicious.

Looking for something different? My delicious Banana Blondies are a classic dessert for any banana lover.

Wanting something more hearty and filling? Bake my Banana Cinnamon Roll Cake and Banana Bread Monkey Bread for brunch or dessert.

Have you made this Greek Yogurt Banana Muffins recipe?❤️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #GreekYogurtBananaMuffins #LifeInTheLofthouse

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Greek Yogurt Banana Muffins

These GreekYogurt Banana Muffins are moist, fluffy, and protein-packed—perfect for busy mornings, lunchboxes, or snacking.

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Servings 16 muffins

Ingredients

• 2 ¼ cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 4 Tablespoons salted butter softened
• ¾ cup granulated sugar
• ¼ cup packed light brown sugar
• 3 medium bananas mashed (about 1 cup)
• 1 cup plain Greek yogurt
• 2 large eggs
• 1 ½ teaspoons vanilla
• 1 cup milk or semisweet chocolate chips

Instructions

• Preheat the oven to 350°F. Line a standard-size muffin tin with baking cups or cupcake liners.
• In a medium bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
• In a large bowl, mix the butter and both sugars until well combined. Add the mashed bananas, Greek yogurt, eggs, and vanilla, mixing until smooth. Gradually add the dry ingredients to the wet ingredients and mix just until combined. Fold in the chocolate chips.
• Spoon about ¼ cup of batter into each prepared muffin cup. Add a few additional chocolate chips to the top of the batter, if desired.
• Bake for 15 to 20 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out mostly clean.
• Let the muffins cool in the pan for a few minutes, then remove and transfer to a wire rack to cool completely. Serve warm or at room temperature. Store leftovers in an airtight container.

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Christmas baking is one of my favorite parts of the holiday season, and each year I return to these festive desserts we love most. Whether you’re baking for neighbors, participating in a Christmas cookie exchange, or preparing treats for a holiday party, this roundup brings together 25 and more of the best Christmas cookies, bars, and desserts, all in one place!

25+ CHRISTMAS COOKIES & TREATS

I’ve organized each holiday dessert into sections to make it easier for you to find what you need. If you’re planning ahead for a Christmas party or looking for a specific seasonal flavor, these recipes have you covered.

While you’re here, check out my 20+ Delicious Christmas Recipes for the ultimate sweet-and-savory holiday roundup. And don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Happy Holidays, friends!

5 Classic Christmas Cookies

Hot Cocoa Cookies

Raspberry Almond Shortbread Cookies

Iced Oatmeal Cookies

White Chocolate Raspberry Cookies

Christmas M&M Pudding Cookies

5 Easy No-Bake Holiday Treats

Heavenly Oreo Dessert

No-Bake Cheesecake

No-Bake Chocolate Cheesecake

See’s Fudge Recipe

The Best No Bake Cookies

10 Chocolate Lover’s Desserts

Chocolate Peppermint Cookies

Mint Chocolate Chip Cookies

Hot Fudge Pudding Cake

Chocolate Marshmallow Cookies

Oreo Pudding Poke Cake

Thin Mint Chocolate Poke Cake

Chocolate Candy Cane Cheesecake Cake

Crock Pot Chocolate Lava Cake

Slow Cooker Hot Chocolate

Slow Cooker Peppermint Hot Chocolate

5 Holiday Crowd-Pleasing Party Desserts

Cake Mix Cookie Bars

Candy Cane Kiss Sugar Cookie Bars

Pumpkin Rolls

Raspberry Cream Pie

Red Velvet Cake with Cream Cheese Frosting

*BONUS* Giftable Christmas Sweets & Snacks

Gooey Chex Mix (Reindeer Chow)

An easy holiday party snack everyone knows and loves!

Oreo Truffles

These truffles look so cute packaged like little mini snowballs!

White Chocolate Cinnamon Pretzels

A sweet & salty holiday snack ready in no time!

The holiday season is the best time of year to bake, and these Christmas M&M Pudding Cookies are the ultimate holiday treat. Perfect for gifting to neighbors, bringing to a Christmas party, or baking with your kids, this amazing cookie recipe is always a hit. With festive red and green M&Ms, white chocolate chips, and a soft chewy texture, these are as delightful to look at as they are to eat. After trying countless Christmas M&M cookie recipes over the years, this one has completely won me over.

CHRISTMAS M&M PUDDING COOKIES

This Christmas M&M Pudding Cookies recipe is everything a cookie should be: soft and chewy with a touch of festive flavor. The combination of white chocolate chips adds creamy, melted pockets of chocolate, while the red and green M&Ms give a fun, crunchy texture. A hint of vanilla and a touch of salt perfectly balance the sweetness, making them the perfect Christmas cookie recipe. You can always top them with colorful sprinkles for extra festive flair!

Find all my expert tips on how to make the best homemade Christmas M&M cookies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Easy Christmas M&M Pudding Cookies Recipe:

• Easy-To-Make: Quick, kid-friendly, and perfect for last-minute baking. Perfect for beginning bakers!
• Soft & Chewy: The best melt-in-your-mouth Christmas chocolate chip cookies.
• Festive Flavors: Red and green M&Ms plus holiday sprinkles make them extra fun.
• Versatile Holiday Cookie Recipe: Ideal for gifting to neighbors, sharing with friends, DIY holiday cookie exchanges, and Christmas parties.

Ingredients

• 1 cup salted butter, softened
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 box (3.4 ounces) Instant Vanilla pudding mix
• 2 large eggs
• 1 teaspoon vanilla
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup white chocolate chips
• 1 cup plain Christmas M&M’s

Instructions

Preheat oven to 375 degrees F. In a large bowl, using an electric-hand mixer, mix together the butter and both sugars together until light and fluffy.

Add the pudding mix, eggs and vanilla. Beat on medium speed just until combined.

Gradually add the flour and baking soda to the mixture. Beating on low speed until just combined. Stir in the chocolate chips and M&M’s.

Drop batter by 2 Tablespoons onto greased cookie sheets. Bake for only 9 to 10 minutes. (They may not seemed fully baked, but they are. Do not over bake!)

Remove from oven and let cookies rest and cool on the cookie sheets. No need to transfer to wire racks. Serve and enjoy!

Servings

Yields: 30 cookies.

Storage and Reheating

Store leftover cookies in an airtight container at room temperature (add a slice of bread to maintain their chewy texture) for up to 4 days, or in the refrigerator for up to 1 week, allowing them come to room temperature before serving. To freeze, transfer cookies to a freezer-safe bag and store for up to 2 months. To reheat, warm in the oven at 300°F for 5 minutes or microwave a cookie for 10 seconds.

Holly’s Tips for The Best Chewy Christmas M&M Cookies:

• Don’t Overmix: When combining the dry ingredients, mix just until incorporated to keep cookies soft and tender.
• Watch the Bake Time: Bake for 9-10 minutes only. Even if the cookies look slightly underbaked, they’ll set as they cool for the perfect soft center. Trust me!
• Customize Your Cookies: Swap in holiday-themed candy for a festive twist. The possibilities are endless!
• Holiday Baking With Kids: This easy Christmas cookie recipe is fun for kids to help mix, scoop, and decorate.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my holiday Cake Mix Cookie Bars next.

Can’t get enough of M&MS? Both of these Soft and Chewy M&M Cookies and White Chocolate Chip M&M Pudding Cookies recipes are amazing!

Wanting something different? Get into the holiday baking spirit with my Raspberry Almond Shortbread Cookies and Chocolate Peppermint Cookies.

Have you made this Christmas M&M Pudding Cookies recipe?  ❤️

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChristmasCookieRecipes #LifeInTheLofthouse

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Christmas M&M Pudding Cookies

Christmas M&M Pudding Cookies are soft, chewy, and packed with festive color in every bite. The instant vanilla pudding mix makes them extra delicious, while red and green M&Ms add the perfect holiday crunch!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 30

Ingredients

• 1 cup salted butter softened
• ¾ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 box (3.4 ounces) Instant Vanilla pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup white chocolate chips
• 1 cup plain Christmas M&M's

Instructions

• Preheat oven to 375 degrees F. In a large bowl, using an electric-hand mixer, beat the butter and both sugars together until light and fluffy.
• Add the pudding mix, eggs and vanilla. Beat on medium speed just until combined.
• Gradually add the flour and baking soda to the mixture. Beating on low speed until just combined. Stir in the chocolate chips and M&M's.
• Drop batter by 2 Tablespoons onto greased cookie sheets. Bake for only 9 to 10 minutes. (They may not seemed fully baked, but they are. Do not over bake!)
• Remove from oven and let cookies rest and cool on the cookie sheets. No need to transfer to wire racks. Serve and enjoy!

Video

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Crazy for Muddy Buddies? Me too! This classic treat is sweet, crunchy, and downright irresistible. These Easy Halloween Muddy Buddies take the classic recipe to the next level and are sure to become a new favorite Halloween tradition. Honestly, you might just eat the whole batch in one day (been there!), and I wouldn’t blame you. The best part? This recipe is an easy no-bake treat that’s perfect for parties, gifting, or sneaking a handful straight from the bowl. It’s totally customizable and make-ahead friendly. Fair warning—once you start snacking, it’s nearly impossible to stop! 🤤

HALLOWEEN MUDDY BUDDIES

These Halloween Muddy Buddies offer a balance of salty and sweet flavors. The creamy milk chocolate and powdered sugar, paired with the nutty, savory notes of peanut butter and salted butter, make this the best Halloween snack you’ll find! The rice Chex cereal adds a light and crunchy texture, while the candy corn, candy corn pumpkins, mini Reese’s peanut butter cups, and Reese’s Pieces balance it out with sweetness and festive colors. A hint of vanilla rounds out the flavors, enhancing the chocolate and peanut butter, making each bite a nostalgic, fun, and irresistibly indulgent. This recipe is a spooktacular Halloween party snack, or a fun, festive fall treat. It’s guaranteed to be a hit!

Find my expert tips on how to make Halloween muddy buddies below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love This Halloween Muddy Buddies Recipe:

• Easy-To-Make: Quick to whip up and simple to mix, these muddy buddies are perfect for last-minute Halloween treats or party snacks.
• Sweet & Salty Perfection: Crunchy Chex cereal is coated in a rich blend of chocolate and creamy peanut butter, then dusted with powdered sugar for that signature “muddy” texture.
• Festive Mix-Ins: Candy corn, candy pumpkins, mini Reese’s peanut butter cups, and Reese’s Pieces add bursts of chocolate, peanut butter, and Halloween fun in every delicious bite.
• Perfect for Sharing (or Sneaking!): Ideal for parties, school snacks, or movie nights, but you might want to keep a secret stash for yourself!
• Family-Friendly: Everyone from kids to adults will love the combination of flavors, textures, and festive Halloween colors.

Ingredients

• ¼ cup salted butter
• ¾ cup creamy peanut butter
• 1 cup milk chocolate chips
• 2 teaspoons vanilla extract
• 9 cups rice Chex Cereal
• 1 ½ cups powdered sugar
• 1 cup candy corn
• ½ cup candy corn pumpkins
• ½ cup Reese’s peanut butter mini pumpkins
• 1 cup Reese’s pieces
• Halloween sprinkles, if desired

Instructions

Combine the salted butter, peanut butter, and chocolate chips in a medium glass bowl or microwave-safe bowl. Microwave for 45 seconds, stir. Microwave for another 20 seconds or until melted. Stir to combine. Stir in the vanilla extract.

In a separate large bowl, add the rice Chex cereal. Pour the melted chocolate mixture over the cereal and gently stir to coat the cereal completely.

Add half the cereal mixture into a large gallon-sized Ziplock bag, and add half of the powdered sugar. Shake to cover the cereal completely with the powdered sugar. Pour into a large bowl. Repeat again with remaining cereal mixture and powdered sugar.

Gently fold in the candy corn, candy corn pumpkins, peanut butter mini pumpkins, and Reese’s pieces, and sprinkles, if using.

Line a large baking sheet with parchment paper. Spread the muddy buddies out onto the baking sheet in one layer. Allow to rest for about 30 minutes before serving. Enjoy!

Servings

Serves 12

Storage

Store the leftover Halloween Muddy Buddies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to a week. Enjoy them at room temperature, or gently warm in the microwave for seconds. Tip: Give them a gentle shake or stir before serving to redistribute any settled powdered sugar.

Holly’s Tips for the Best Halloween Muddy Buddies:

• Use Fresh Cereal: Make sure the rice Chex cereal is fresh and crisp for the best texture. Stale cereal can get soggy when coated.
• Melt Chocolate Carefully: Microwave in short intervals and stir frequently to avoid scorching the chocolate and peanut butter mixture.
• Coat Evenly: Gently fold the cereal in the chocolate mixture to ensure every piece is fully coated without breaking the cereal.
  Cool Completely: Let the muddy buddies rest on a lined baking sheet for at least 30 minutes before adding candy to prevent melting and sticking.
• Customize Your Mix-Ins: Swap or add seasonal candies, nuts, or pretzels to make it your own spooky creation.
• Shake, Don’t Stir: When coating with powdered sugar in a bag, shaking gently ensures an even, light coating without crushing the cereal.
• Serve Fresh: For the best taste and experience, enjoy within a few days of making.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Monster Munch combines pretzels, Chex cereal, candy corn, M&M’s, and creamy white chocolate for a sweet and salty fall treat.

Want something different? Salted Caramel Rice Krispie Treats feature the Rice Krispies coated in marshmallows and swirls of salted caramel.

Candy-corn lover? These Candy Corn Rice Krispie Cupcakes are crunchy and sweet with layers of orange and yellow, topped with white vanilla frosting.

In the mood for chocolate? My Mummy Cupcakes are rich chocolate cupcakes topped with cream cheese frosting and M&M’s, perfect for Halloween.

Can’t get enough of muddy buddies? This Gooey Chex Mix recipe combines Rice Chex and Golden Grahams cereal with shredded coconut, sliced almonds, and a sweet buttery-corn syrup mixture for a crunchy yet sticky snack mix.

Have you made this Halloween Muddy Buddies recipe? 🎃

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #MuddyBuddies #HalloweenRecipes #LifeInTheLofthouse

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Halloween Muddy Buddies

Quick, sweet, and spooky! These no-bake Halloween Muddy Buddies are packed with chocolate, peanut butter, and festive candy for the perfect party treat.

Prep Time 45 minutes minutes

Servings 12

Ingredients

• ¼ cup salted butter
• ¾ cup creamy peanut butter
• 1 cup milk chocolate chips
• 2 teaspoons vanilla extract
• 9 cups rice Chex cereal
• 1 ½ cups powdered sugar
• 1 cup candy corn
• ½ cup candy corn pumpkins
• ½ cup Reese’s peanut butter mini pumpkins
• 1 cup Reese's pieces

Instructions

• Combine the salted butter, peanut butter, and chocolate chips in a medium glass bowl or microwave-safe bowl. Microwave for 45 seconds, stir. Microwave for another 20 seconds or until melted. Stir to combine. Stir in the vanilla extract.
• In a separate large bowl, add the rice Chex cereal. Pour the melted chocolate mixture over the cereal and gently stir to coat the cereal completely.
• Add half the cereal mixture into a large gallon-sized Ziplock bag, and add half of the powdered sugar. Shake to cover the cereal completely with the powdered sugar. Pour into a large bowl. Repeat again with remaining cereal mixture and powdered sugar. Once coated, place into the large bowl.
• Gently fold in the candy corn, candy corn pumpkins, peanut butter mini pumpkins, and Reese’s pieces, and sprinkles, if using.
• Line a large baking sheet with parchment paper. Spread the muddy buddies out onto the baking sheet in one layer. Allow to rest for about 30 minutes before serving. Enjoy!

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It’s no secret that fall is my favorite season, and I’ve been searching for festive holiday desserts to share with you. If you’re looking for a homemade cookie skillet recipe, look no further than this Easy Pumpkin Chocolate Chip Skillet Cookie. This warm and classic pizookie dessert combines all the best flavors of autumn from the soft, spiced pumpkin to the warm, milk chocolate, all baked together in a simple, one-pan treat.

PUMPKIN CHOCOLATE CHIP SKILLET COOKIE

This pumpkin chocolate chip skillet cookie is pure fall indulgence, packed with all the flavors you crave in an autumn dessert. Pure pumpkin and pumpkin pie spice bring cozy notes of cinnamon, nutmeg, and clove to every bite, while brown sugar adds a rich, caramel-like depth. Milk chocolate chips melt into gooey pockets throughout the skillet, perfectly complemented by a pinch of flaky sea salt that balances the sweetness and highlights the spices. Serve warm with a scoop of creamy vanilla ice cream, this one-pan fall dessert is comforting, nostalgic, and impossible to resist. It embodies everything a fall treat should be!

Craving a classic chocolate skillet cookie? Try my version here! For more fall favorites, check out my top-loved pumpkin chocolate desserts here.

Find all my expert tips on how to make a homemade skillet cookie below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love This Pumpkin Chocolate Chip Skillet Cookie Recipe:

• Easy One-Pan Baking: Made entirely in a cast-iron skillet, this recipe is simple to prepare and easy to follow with minimal cleanup.
• Quick & Simple Ingredients: Using pantry staples like butter, sugar, eggs, and canned pumpkin, this pumpkin chocolate chip cookie comes together in no time.
• Soft & Gooey Pumpkin Chocolate Chip Cookie Skillet: Packed with melty semi-sweet chocolate chips, this skillet cookie is tender, chewy, and irresistibly chocolatey.
• Topped With Flaky Sea Salt & Ice Cream: Add a pinch of sea salt or a scoop of vanilla ice cream to take this dessert over the top.
• Ultimate Fall Dessert Recipe: This warm one-pan cookie is the perfect dish to serve at holiday parties, fall gatherings, or chilly weeknight desserts.

Ingredients

• ½ cup salted butter 
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 egg + 1 egg yolk, room temperature
• ¼ cup canned pure pumpkin
• 1 teaspoon vanilla extract
• 1 ⅓ cups all-purpose flour
• 1 ½ teaspoons pumpkin pie spice
• 1/4 teaspoon sea salt
• ½ teaspoon baking soda
• 1 cup milk chocolate chips, divided 
• pinch of sea salt for topping, optional
• vanilla ice cream for serving

Instructions

Preheat the oven to 350°F degrees.

Melt the butter in a microwave-safe bowl. Allow the melted butter to cool down.

In a large mixing bowl, whisk together cooled, melted butter and both sugars until smooth and incorporated. Add in the eggs, pumpkin, and vanilla extract and mix until combined.

Add the flour, pumpkin pie spice, sea salt, and baking soda. Mix until just combined.

Pour in most of the chocolate chips (reserve a small amount for the topping). Fold in the chocolate chips until well distributed. The batter will be thick.

Coat an 8-inch cast-iron skillet with butter. Press dough evenly into the skillet, spreading it all the way to the edges. Top evenly with the reserved chocolate chips.

Bake for 24 to 28 minutes. (If you want it gooier, lean toward the shorter time.) *No matter how long you bake it, you will need to lay a piece of foil over the top of the skillet during the last 10 minutes of cooking to avoid over-browning.

Remove from oven and sprinkle with sea salt, if desired. Enjoy the cookie warm, straight out of the skillet with vanilla ice cream, or allow to cool down for 30 minutes, then slice and serve. Enjoy!

Servings

Serves 4.

Storage and Reheating

Store leftover Pumpkin Chocolate Chip Skillet Cookie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or freeze for up to 3 months.

To reheat, warm the cookie in a 350°F oven for 5 minutes or microwave individual slices for 15 seconds or so. Serve warm with a scoop of vanilla ice cream.

Holly’s Tips for the Best Pumpkin Chocolate Chip Skillet Cookie:

• Use Room-Temperature Eggs: This helps the batter come together smoothly and ensures an even, tender texture.
• Cool The Melted Butter: Adding hot butter to the eggs can scramble them. Let it cool slightly before mixing.
• Don’t Over Mix: Once you add the flour and spices to the batter, mix just until combined to avoid a dense cookie.
• Adjust Baking Time For Your Preferred Texture: 24 minutes for a gooier center, 28 minutes for a slightly more set, yet still soft cookie.
• Sprinkle Flaky Sea Salt After Baking: This balances the sweetness and enhances the pumpkin spice and chocolate flavors.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Chocolate Chip Skillet Cookie next!

Craving something more bite-sized? These Pumpkin Chocolate Chip Cookies and Pumpkin S’mores Cookies are fall dessert recipe staples.

Looking for more fall baking inspo? Glazed Chocolate Chip Pumpkin Bread and White Chocolate Pumpkin Bread with Streusel Topping contain the top flavors of fall in homemade bread.

Have you made this Pumpkin Chocolate Chip Skillet Cookie? 🍪

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SkilletCookieRecipe #PumpkinChocolateChipSkilletCookie #LifeInTheLofthouse

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Pumpkin Chocolate Chip Skillet Cookie

Cozy up with this Pumpkin Chocolate Chip Skillet Cookie! 🍂 Warm, gooey, and loaded with milk chocolate chips, it’s an easy fall dessert you'll want to make on repeat.

Prep Time 15 minutes minutes

Cook Time 24 minutes minutes

Servings 4

Ingredients

• ½ cup salted butter
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 egg + 1 egg yolk room temperature
• ¼ cup canned pure pumpkin
• 1 teaspoon vanilla extract
• 1 ⅓ cups all-purpose flour
• 1 ½ teaspoons pumpkin pie spice
• ¼ teaspoon sea salt
• ½ teaspoon baking soda
• 1 cup milk chocolate chips divided
• Pinch of flaky sea salt for topping optional
• Vanilla ice cream before serving

Instructions

• Preheat the oven to 350°F degrees.
• Melt the butter in a microwave-safe bowl. Allow the melted butter to cool down.
• In a large mixing bowl, whisk together cooled, melted butter and both sugars until smooth and incorporated. Add in the eggs, pumpkin, and vanilla extract and mix until combined.
• Add the flour, pumpkin pie spice, sea salt, and baking soda. Mix until just combined.
• Pour in most of the chocolate chips (reserve a small amount for the topping). Fold in the chocolate chips until well distributed. The batter will be thick and sticky.
• Coat an 8-inch cast-iron skillet with butter. Press dough evenly into the skillet, spreading it all the way to the edges. Top evenly with the reserved chocolate chips.
• Bake for 24 to 28 minutes. (If you want it gooier, lean toward the shorter time.) *No matter how long you bake it, you will need to lay a piece of foil over the top of the skillet during the last 10 minutes of baking to avoid over-browning.
• Remove from oven and sprinkle with sea salt, if desired. Enjoy the cookie warm, straight out of the skillet with vanilla ice cream, or allow to cool down for 30 minutes, then slice and serve. Enjoy!

Recipe inspired by: Daddio’s Kitchen

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Nothing beats the joy of biting into an ice cream cookie sandwich on a hot summer day, and I could not be more thrilled to share this recipe with you! These Ice Cream Cookie Sandwiches are the perfect mix of chewy, creamy, cold, and sweet, all sandwiched in one nostalgic bite. This classic dessert never misses with pool days, backyard barbecues, and summer holidays.

This homemade ice cream cookie sandwich recipe is as easy as it gets, making it kid-friendly and the perfect make-ahead dessert to look forward to. Just pop your homemade cookies in the oven and let the oven do the work, so you can cool off and indulge with minimal effort. Be sure to save this recipe and pin it to come back to it later in the summer! Check out my other summer desserts here.

ICE CREAM COOKIE SANDWICHES

One of my favorite parts of being a mom is creating lifelong memories with my kids, especially in the summers when school is out and summer activities are in full-swing. I found this recipe here, made small tweaks, and have been in love ever since. This has become a new family-favorite recipe of ours and is so fun to make!

We all remember the thrill of hearing the ice cream truck roll down the street, and this homemade treat brings that same joy right to your kitchen! This recipe is meant to be fun, so get creative and have fun with it! I like to switch up this recipe every time I make it depending on the occasion. Switch out the vanilla ice cream with flavors like chocolate, strawberry, cookies and cream, mint chip, and more. Once the chipwiches have been assembled, roll the sides of them in mini chocolate chips, rainbow sprinkles, crushed cookies, or chopped nuts to make them pop for birthday parties, summer celebrations, and holiday events!

Why You’ll Love These Ice Cream Sandwich Cookies:

• Easy to Make – No fancy equipment or baking skills needed! Just soft cookies, your favorite ice cream, and some freezer time.
  
• Perfect for Summer – This is the ultimate frozen treat for pool days and backyard fun.
  
• Customizable – Use any ice cream combo you love! Chocolate chip and vanilla are classic, but the options are truly endless with this recipe.
  
• Kid-Approved – Fun to make and even more fun to eat. These are a hit with every age!
  
• Make-Ahead – Prep them in advance and store in the freezer for a quick, cool treat anytime.

Cookie Ingredients

• 2 1/4 cups all-purpose flour
• 1 1/2 teaspoons cornstarch
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup salted butter, softened to room temperature
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• ½ Tablespoon vanilla extract
• 1 1/4 cups mini chocolate chips

Ice Cream Filling and Toppings

4 cups vanilla ice cream (or desired ice cream flavor)
For rolling: mini chocolate chips, crushed Oreos, sprinkles, finely chopped nuts, etc.

Instructions

Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set them aside.

In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.

In the bowl of a stand mixer, with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract, and continue mixing until fully combined. Scrape down the sides and bottom of the bowl as needed. On low speed, mix in the dry ingredients, then add the chocolate chips and beat just until combined.

Scoop the cookie dough into balls, using about 1.5 tablespoons of dough per cookie. Place them on the prepared baking sheets, spacing them about 3 inches apart. Bake for 10 minutes, or until the edges are lightly golden. The centers will still look soft and slightly underbaked—don’t worry, they’re done!

Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely before assembling the ice cream cookie sandwiches.

Assemble the sandwiches: Take one cooled cookie and place a ¼ cup of ice cream onto the flat side. Gently spread the ice cream toward the edges. Top with a second cookie, then lightly press the sandwich together in the center to seal and compact it. Roll the sides in mini chocolate chips, sprinkles, or whatever topping desired. Wrap immediately in plastic wrap and place in freezer. Repeat with the remaining cookies and ice cream.

Freeze for at least 3 hours before serving, or store for up to 3 months. Enjoy!

Good To Know

Cookie Dough: You can prepare the cookie dough up to 2 days in advance. Store it in the refrigerator tightly covered until ready to use!

Baked Cookies: You can bake the cookies 1 day ahead. Keep them at room temperature and assemble when you’re ready. If the cookies are too soft for assembly, place them in the freezer for 20 minutes to firm up.

Assembled Cookie Sandwiches: Assemble and freeze each sandwich one at a time. Avoid making the whole batch before freezing, as the first ones will start to melt before you’re finished. Individually wrap each sandwich in plastic wrap and store them in an airtight container or large freezer bag in the freezer. They’ll keep well for up to 3 months.

Servings

Yields 10 cookie sandwiches.

Storing

Individually wrap each sandwich in plastic wrap and store them in an airtight container or large freezer bag in the freezer. Stored properly, they’ll keep well frozen for up to 3 months.

Tips for the Perfect Ice Cream Sandwich Cookies:

• Soft, chewy cookies make all the difference! For the best ice cream sandwich experience, skip crunchy or store-bought cookies. Homemade cookies are best. Slightly underbake the cookies to stay soft, even after freezing, and so they are easier to bite into. That tender texture is what makes these treats go from good to unforgettable.
• Let the Ice Cream soften — Let your ice cream sit out at room temperature for 15 minutes before assembling. Softened ice cream spreads more easily, speeding up the process.
• Use a Cookie Scoop — Scoop the ice cream evenly with an ice cream scoop or use a circle cookie cutter to shape it perfectly to your cookie. This gives your ice cream sandwiches that symmetrical, bakery aesthetic everyone loves.

Holly’s Special Tip: 🍪 You can prep the cookie dough up to 3 days in advance and store it in the fridge, or bake the cookies a day ahead and store them at room temperature. If the cookies feel too soft for assembly, pop them in the freezer for 20 minutes to firm up. When it’s time to assemble, work one sandwich at a time and freeze immediately to keep everything from melting mid-batch.

Frequently Asked Questions:

Can I use store-bought cookies?
Homemade cookies are a must for this recipe! They’re softer, chewier, and easier to bite into when frozen. Store-bought cookies tend to be too hard or crumbly.

What kind of cookies can I use?
Use any cookie recipe you like! Chocolate chip, funfetti, snickerdoodle, or even brownie cookies all work great. Just make sure they’re not too crispy or too thick. Use soft cookies.

The best way to assemble these without making a mess:
Soften the ice cream for 15 minutes, use a cookie scoop to portion it, and press gently between two cookies. Work quickly and freeze each sandwich immediately after assembling.

Similar Recipes

Craving something similar? Bite into my frozen Cookie Dough Ice Cream Brownie Bars!

Looking for more cookie recipes? My Chocolate Chip Pudding Cookies and Bisquick Chocolate Cookies are great places to start.

Want something refreshing? My Mint Ice Cream Sandwich Cake is a no-bake favorite made with mint chocolate chip sandwiches, Cool Whip, and crushed Oreos.

Feeling extra nostalgic? My Banana Split Ice Cream Sandwich Cake captures all of the iconic flavors of a banana split with layers of ice cream sandwiches, chocolate, Cool Whip, and fresh fruit for the ultimate throwback dessert.

Have you made this Ice Cream Cookie Sandwiches recipe? 🍨🍪
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #IceCreamCookieSandwiches #IceCreamCookie #Chipwich #LifeInTheLofthouse

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Ice Cream Cookie Sandwiches

These delicious Ice Cream Cookie Sandwiches come together with chewy chocolate chip cookies and creamy vanilla ice cream for a dreamy summer bite.

Servings 10 cookie sandwiches

Ingredients

Cookies

• 2 ¼ cups (281 g) all-purpose flour
• 1 ½ teaspoons cornstarch
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup salted butter softened
• 3/4 cup (150g) packed light brown sugar
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1 large egg yolk
• 1/2 Tablespoon vanilla extract
• 1 ¼ cups mini chocolate chips

Ice Cream Filling and Toppings

• 4 cups vanilla ice cream (or desired ice cream flavor)
• For rolling: mini chocolate chips, crushed Oreos, sprinkles, finely chopped nuts, etc.

Instructions

Chocolate Chip Cookies

• Preheat the oven to 350°F. Line two large baking sheets with parchment paper and set them aside.
• In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. In the bowl of a stand mixer, with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and creamy, about 2 minutes. Add the egg, egg yolk, and vanilla extract, and continue mixing until fully combined. Scrape down the sides and bottom of the bowl as needed. On low speed, mix in the dry ingredients, then add the chocolate chips and beat just until combined.
• Scoop the cookie dough into balls, using about 1.5 Tablespoons of dough per cookie. Place them on the prepared baking sheets, spacing them about 3 inches apart. Bake for 10 minutes, or until the edges are lightly golden. The centers will still look soft and slightly underbaked—don’t worry, they’re done! Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely before assembling the ice cream cookie sandwiches.

Assembling the Ice Cream Cookie Sandwiches

• Take one cooled cookie and place a ¼ cup of ice cream onto the flat side. Gently spread the ice cream toward the edges. Top with a second cookie, then lightly press the sandwich together in the center to seal and compact it. Roll the sides in mini chocolate chips, sprinkles, or whatever topping desired. Wrap immediately in plastic wrap and place in freezer. Repeat with the remaining cookies and ice cream. Freeze for at least 3 hours before serving, or store for up to 3 months. Enjoy!

Recipe updated 7/27/25

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No Churn Chocolate Brownie Ice Cream captures the best of both worlds with fudgy brownie pieces and rich, velvety chocolate ice cream. It’s versatile, quick to prepare, and guaranteed to impress. From the very first bite, this homemade chocolate brownie ice cream will have everyone asking for seconds and the recipe!

Never made ice cream at home? This recipe is the perfect place to start and is easy as it is delicious. No ice cream maker required, complicated techniques, or fancy ingredients! All it takes is simple ingredients and a little freezer space to whip up a dessert that tastes like it came from your favorite ice cream parlor. The no-churn method couldn’t be easier: just whip, fold, freeze, and enjoy! It’s the ideal introduction for both beginners and seasoned home bakers alike.

No Churn Chocolate Brownie Ice Cream

No Churn Chocolate Brownie Ice Cream will be on repeat all season long. This recipe stands out from other homemade ice cream recipes for a few key reasons. First, it’s incredibly easy and fuss-free. You only need a handful of ingredients like heavy whipping cream, sweetened condensed milk, cocoa powder, and vanilla extract to create a rich and creamy base. But the best part about it is how easy it is to make it your own. There are endless ways to dress it up and make it extra delicious for any party or occasion!

Ingredients

• 2 ½ cups heavy whipping cream
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup Dutch-process unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ⅛ teaspoon sea salt
• 2 cups brownie pieces 

Instructions

In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until medium-stiff peaks form.

In a separate mixing bowl, combine the sweetened condensed milk, cocoa powder, vanilla extract, and sea salt. Whisk until the mixture is smooth and no traces of cocoa powder remain. 

Carefully fold the condensed milk mixture into the whipped cream using a rubber spatula, taking care not to overmix to preserve the volume of the whipped cream. Gently fold in the brownie pieces.

Pour the ice cream mixture into a 9×5-inch glass loaf pan (or freezer safe pan) smoothing it into an even layer. Cover tightly.

Place the pan in the freezer and allow the ice cream to set for a minimum of 8 hours before serving. Enjoy!

Storing

This recipe is obviously freezer-friendly, perfect for planning ahead. When stored in an airtight, freezer-safe container, it will stay fresh and delicious for up to 1 month. If you have the freezer space, consider making a double batch—you’ll be glad you did! Once you see how quick and easy it is to whip up, it’s great to stock up for those “just because” moments or last-minute guests in the heat of the summer.

🍨 Holly’s Tips for the Perfect No Churn Chocolate Brownie Ice Cream:

• Use cold cream – It whips faster and holds its shape better when folding it into the mixture.
• Fold gently – Combine the mixtures with a light hand to maintain the airy texture.
• Take the ice cream out of the freezer about 15 minutes before serving – Let it soften slightly at room temperature for easier scooping.
• Warm the ice cream scoop in hot water – Dip your scoop in a cup of hot water before serving, and re-dip between scoops for smooth, effortless portions.

More Special Tips: Looking for even more fun? Try mixing in cookie dough bits or cookie crumbs, crushed pretzels, or even a spoonful of Nutella. The possibilities are endless, and the result is always delicious! 🍨

• Swirl in hot fudge ganache – Create a gorgeous ripple effect by layering rich fudge or silky chocolate ganache throughout the ice cream before freezing. 
• Add chopped chocolate or chocolate chips – For a little extra texture and crunch, fold in semi-sweet, dark, or even white chocolate chips. 
• Drizzle caramel or peanut butter – Spoon ribbons of caramel sauce or melted peanut butter into the mix for a salty-sweet balance that’s totally crave-worthy.
•  Top with whipped cream and crushed brownies – Just before serving, add a dollop of whipped cream and sprinkle extra brownie bits for a decadent, sundae-style finish. 

Servings

This recipe yields about 6 to 8 servings, depending on how big you scoop it!

Similar Recipes

Craving something similar? This No Churn Oreo Fudge Ice Cream is what oreo lovers dreams are made of.

In the mood for something extra chocolatey? Try my Easy Fudge Ripple Ice Cream, swirled with rich fudge ribbons and full of classic flavor.

Prefer something creamy and nutty? My Peanut Butter Ice Cream features smooth vanilla ice cream layered with chunks of peanut butter cookies for the perfect sweet-salty combo.

Love cookie butter? Fall in love with my Homemade Biscoff Ice Cream, made with a luscious vanilla base and generous swirls of Biscoff cookie butter throughout.

For a more refreshing and fruity twist, check out my Easy Strawberry Cheesecake Ice Cream packed with real strawberries and chunks of creamy cheesecake.

Have you made my No Churn Chocolate Brownie Ice Cream?

Leave a review and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! 🍫🍦 #ChocolateBrownieIceCream #EasySummerDessert #NoChurnIceCream #LifeInTheLofthouse

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No Churn Chocolate Brownie Ice Cream

Ultra-creamy no churn chocolate ice cream loaded with fudgy brownie pieces. This easy treat comes together in minutes—no ice cream machine needed!

Ingredients

• 2 ½ cups heavy whipping cream
• 1 can (14 ounces) sweetened condensed milk
• 1/2 cup Dutch-process unsweetened cocoa powder
• 1 teaspoon vanilla extract
• ⅛ teaspoon sea salt
• 2 cups brownie pieces

Instructions

• In the bowl of a stand mixer fitted with the whisk attachment, whip the heavy cream until medium-stiff peaks form.
• In a separate mixing bowl, combine the sweetened condensed milk, cocoa powder, vanilla extract, and sea salt. Whisk until the mixture is smooth and no traces of cocoa powder remain.
• Carefully fold the condensed milk mixture into the whipped cream using a rubber spatula, taking care not to overmix to preserve the volume of the whipped cream. Gently fold in the brownie pieces.
• Pour the ice cream mixture into a 9×5-inch glass loaf pan (or freezer safe pan) smoothing it into an even layer. Cover tightly.
• Place the pan in the freezer and allow the ice cream to set for a minimum of 8 hours before serving. Enjoy!

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Craving a nostalgic treat with a playful twist? These Cosmic Brownie Cookies are truly out of this world! 😉🚀 Inspired by the beloved Little Debbie Cosmic Brownies many of us loved and grew up with, this dessert takes things to the next level with a soft, chewy brownie-cookie base and chocolate ganache topping. It’s the perfect mashup of a brownie and a cookie, loaded with deep chocolate flavor and topped with colorful candy-coated chocolate chips. This is the ultimate kid-friendly dessert that’s just as fun to make as it is to eat. Trust me, the whole family will be begging for more!

COSMIC BROWNIE COOKIES

The brookie base comes together with simple pantry staples like salted butter, light brown sugar, cocoa powder, and vanilla extract. Dutch-processed cocoa gives the dough a smooth, rich chocolate flavor, while baking powder and baking soda add a subtle lift, keeping each bite soft and tender.

The real magic happens on top thanks to the glossy, silky, and mouthwatering chocolate ganache! This ganache comes together easily made with heavy cream and semi-sweet chocolate chips, creating a melt-in-your-mouth layer that’s both decadent and indulgent. Once set, sprinkle on those vibrant rainbow chocolate candies for that signature Cosmic Brownie look. These colorful brookies are perfect for birthday parties, lunchbox treats, bake sales, or anytime you’re craving a quick and whimsical chocolate fix.

Whether you grew up loving Cosmic Brownies or you’re just a sucker for a rich chocolate dessert, this homemade version is one that will delight your taste buds. Keep scrolling for my best tips when it comes to making this delicious dessert!

✨ Holly’s Top Tip: Quality matters! Use high-quality Dutch process or natural cocoa powder to get the most out of this recipe. My all-time favorite is Ghirardelli’s 100% Cocoa Dutch-Process Unsweetened Cocoa Powder. If this one is unavailable or sold out, another great option is Modern Mountain’s Dutch Unprocessed Cocoa Powder.

Ingredients

• 1 cup salted butter, slightly softened
• 2 cups packed light brown sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs, at room temperature
• 1 Tablespoon vanilla extract
• 2 3/4 cups (390 g) all-purpose flour
• 2/3 cup (57 g) Dutch-processed unsweetened cocoa powder

Ganache Topping

• 2/3 cup heavy whipping cream
• 2 cups semi-sweet chocolate chips
• Rainbow candy-coated chocolate chips

Baking Instructions

Preheat the oven to 350 °F. Line 3 baking sheets with parchment paper and set aside.

For the Cookies:

In a mixing bowl, use an electric handheld mixer or a stand mixer, fitted with the paddle attachment to cream together the salted butter, brown sugar, baking powder, baking soda and salt. Beat until the mixture is light and fluffy, about 2 minutes.

Add the eggs and vanilla extract, mixing until fully combined. Be sure to scrape down the sides of the bowl as needed.

Next, gradually add the flour and cocoa powder, mixing until just combined and no dry streaks remain.

Using a cookie scoop or spoon, portion the dough into 2-Tablespoon-sized balls. Place 12 dough balls on each prepared baking sheet, spaced a few inches apart.

Bake for only 10 minutes, or until the cookies are slightly puffed, set around the edges, but still soft in the center. Don’t over bake.

Optional: 

The cookies may come out slightly domed. Right after baking, gently press the top of each cookie with a flat-bottomed glass to create an even thickness. Be careful not to flatten them completely—just level the dome. This step makes frosting easier and gives the cookies a fudge center.

Let the cookies cool on the baking sheets for only 5 minutes before gently transferring them to a wire rack to cool completely. This is an important step. If you leave the cookies on the hot baking sheet for too long they will continue to bake and become dry.

For the Ganache:

Place the chocolate chips in a medium glass bowl. Set aside.

Heat the heavy cream in a small saucepan, over medium heat, until it’s steaming and small bubbles form around the edges. Pour the hot cream over the chocolate chips, pressing the chips to fully submerge them. Let the mixture sit for 2 to 3 minutes, then stir or whisk until smooth and glossy.

To Assemble:

Spread a dollop of ganache on each cooled cookie and sprinkle with rainbow candy-coated chips. *(If the ganache starts to set/ thicken too much while you’re still frosting the cookies, reheat it in the microwave for 10 to 15 seconds.)

Serve the cookies while the ganache is soft, or let the cookies sit at room temperature until the ganache sets; about 1 hour. Enjoy!

Servings

Yields 36 cookies.

Storing and Reheating

Store Cosmic Brownie Cookies in an airtight container at room temperature for up to 4 days. They can also be stored in an airtight container in the fridge for up to 7 days. To reheat, place a cookie or two on a microwave-safe plate. Heat for only 5 to 8 seconds to warm the cookies and soften.

🚀 Holly’s Tips for the Perfect Cosmic Brownie Cookies:

• To get the cosmic brownie effect, I use the The Bulk-Priced Food Shoppe Rainbow Candy Coated Chocolate Chips! If you can’t find these exact ones, try searching for “rainbow baking chips” online. Other colorful options like mini-M&Ms, sprinkles, crisp chocolate pearls, or similar sprinkles can be great substitutes. Shop my Amazon “Favorite Ingredients” board for more!
• For portioning, I use a #40 medium cookie scoop to measure roughly 2 tablespoons of dough per cookie. If you prefer larger cookies, switch to a #20 scoop and add 1 to 2 minutes to the baking time.
• Want a more bakery-style finish ganache topping? Stir in 1 to 2 teaspoons of salted butter once the ganache is smooth and melted for that luxe sheen and smoothness.
• For an extra special touch, drizzle with melted chocolate or sprinkle a little sea salt on top just before serving to balance the rich, fudge flavor.

Serving Suggestions

This recipe yields 36 scrumptious Cosmic Brownie Cookies, ideal for sharing (or keeping all to yourself!) It can be easily doubled for parties, potlucks, and large gatherings.

Similar Recipes

Craving a similar treat? You can’t go wrong with my classic Brookies recipe. 

Want something extra chocolatey? My Fudge Brownies are another five-star classic.

In the mood for a refreshing twist? Give my Brownie Cookies with Mint Frosting a try.

Looking for something with extra frosting and creamy goodness? My Brownie Mix Cookies with Cream Cheese Frosting are a favorite. 

Want the best of both worlds? Get your chocolate and ice cream fix with my Cookie Dough Ice Cream Brownie Bars.

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Cosmic Brownie Cookies

Cosmic Brownie Cookies are a fun twist on the classic treat. Easy to make and perfect for any chocolate lover!

Course Chocolate, Cookies, Desserts, Treats

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 36

Ingredients

Ingredients

• 1 cup salted butter slightly softened
• 2 cups light brown sugar packed
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs room temperature
• 1 Tablespoon vanilla extract
• 2 ¾ cups (390 g) all-purpose flour
• 2/3 cup (57 g) Dutch-processed unsweetened cocoa powder

Ganache Topping

• 2/3 cup heavy whipping cream
• 2 cups semi-sweet chocolate chips
• 1 handful of rainbow candy-coated chocolate chips

Instructions

Baking Instructions

• Preheat the oven to 350°F. Line 3 baking sheet pans with parchment paper and set aside.

For The Cookies:

• In a mixing bowl, use an electric handheld mixer or a stand mixer, fitted with the paddle attachment to cream together the butter, brown sugar, baking powder, salt, and baking soda. Beat until the mixture is light and fluffy, about 2 minutes.
• Add the eggs and vanilla extract, mixing until fully combined. Be sure to scrape down the sides of the bowl as needed.
• Next, gradually add the flour and cocoa powder, mixing until just combined and no dry streaks remain.
• Using a cookie scoop or spoon, portion the dough into 2-Tablespoon-sized balls. Place 12 dough balls on each prepared baking sheet, spaced a few inches apart.
• Bake for only 10 minutes, or until the cookies are slightly puffed, set around the edges, but still soft in the center. Don't over bake.
• Let the cookies cool on the baking sheets for only 5 minutes before carefully transferring them to a wire rack to cool completely. *This is an important step. If you leave the cookies on the hot baking sheet for too long they will continue to bake and become dry.

*Optional:

• The cookies can come out slightly domed. Right after baking, I gently press the top of each cookie with a flat-bottomed glass to create an even thickness. Be careful not to flatten them completely—just level the dome. This step makes frosting easier and gives the cookies a fudge center.

For The Ganache:

• Place the chocolate chips in a medium glass bowl. Set aside.
• Heat the heavy cream in a small saucepan, over medium heat, until it’s steaming and small bubbles form around the edges. Pour the hot cream over the chocolate chips in the bowl, pressing the chips to fully submerge them. Let the mixture sit for 2 to 3 minutes, then stir or whisk until smooth and glossy.

To Assemble:

• Spread a dollop of ganache on each cooled cookie and sprinkle with rainbow candy-coated chips. *(If the ganache starts to set/ thicken too much while you're still frosting the cookies, reheat it in the microwave for 10 to 15 seconds.)
• Serve the cookies while the ganache is soft, or let the cookies sit at room temperature until the ganache sets; about 1 hour. Enjoy!

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If you’re a fan of rich, gooey chocolate desserts, then Mississippi Mud Bars are about to become your new favorite. These bars combine layers of fudgy brownie, fluffy marshmallows, and a decadent chocolate topping to create a dessert that’s indulgent and satisfying. They’re made with simple, everyday ingredients that you probably already have in the pantry. These ingredients come together to create a rich and flavorful dessert that is famous in the Southern states!

Perfect for any occasion, from casual get-togethers to holiday celebrations, Mississippi Mud Bars are a crowd-pleaser that will have everyone coming back for seconds. Plus, they’re incredibly versatile. Whether you’re looking for a dessert to bring to a potluck, a sweet treat to share with friends, or a special indulgence for yourself, these are the perfect choice.

MISSISSIPPI MUD BARS

The base is a thin chocolate brownie made from a combination of classic ingredients such as flour, sugar, butter, cocoa powder, and eggs. The mini marshmallows add a soft, gooey texture that soften in the oven, creating a nice contrast to the dense chocolate base.

The real star of the show is the chocolate glaze. Made from cocoa powder, milk, butter, and powdered sugar, this topping is drizzled over the marshmallows, in a beautiful crisscross pattern that’s as pleasing to the eye as it is to the palate. This glaze adds an extra layer of chocolatey goodness, making them truly irresistible!

An important note to add! Adding nuts to this amazing treat is the classic Southern way, but I am not a nut fan. Please feel free to add 1 cup of chopped pecans or walnuts to the topping if you enjoy them!

INGREDIENTS

Bars

• 1 ⅓ cups all-purpose flour
• 1 cup granulated sugar
• 1 cup packed light brown sugar
• ½ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup salted butter, melted
• 4 large eggs
• ½ Tablespoon vanilla extract
• 1 bag (10-ounces) mini marshmallows

Chocolate Glaze

• ¼ cup milk
• ¼ cup salted butter
• ⅓ cup unsweetened cocoa powder
• 2 cups powdered sugar
• 1 teaspoon vanilla extract 

INSTRUCTIONS

For Bars

Preheat the oven to 350 degrees F. Line a 10×15-inch rimmed baking sheet with parchment then lightly grease with cooking spray. Set aside.

In a large bowl, whisk together the flour, sugar, brown sugar, cocoa, baking soda and salt. Stir in the melted butter, eggs, and vanilla. Mix just until combined (be careful not to overmix). Spread the batter evenly in the prepared pan.

Bake for 16 minutes or until a toothpick inserted in the center comes out clean. Be careful not to overbake.

Remove from the oven, sprinkle the marshmallows evenly over the top of the brownie. Carefully place the hot pan back in the oven and bake for 2 more minutes or until the marshmallows are soft. (We’re not melting them, just softening them.) Remove from oven and allow to cool completely before glazing.

For Chocolate Glaze

In a medium saucepan, add the milk and butter. Heat over medium heat until butter melts. Whisk in cocoa powder until combined. Remove pan from heat and whisk in the powdered sugar and vanilla. Whisk until well combined. Allow the chocolate glaze to stand just a few minutes, to cool slightly, before drizzling all over the bars. Wait until the glaze sets before cutting them. Cut into 24 bars. Serve and enjoy!

CUTTING THE BARS

To cut these gooey bars, wait until they are room temperature and cut with a very sharp knife using short sawing motions.

SERVING SUGGESTIONS

Pair Mississippi Mud Bars with a cold glass of milk or a scoop of vanilla ice cream for the ultimate dessert experience! They also make for a great gift. Wrap them up in a decorative box or tin and share them with friends, family, or coworkers. They’re sure to be a hit!

SERVINGS

This recipe yields 24 delicious bars, making it perfect for sharing with a crowd or for enjoying over several days. This generous batch size ensures there’s plenty to go around.

STORING INSTRUCTIONS

If you have any leftovers, store them in an airtight container at room temperature for up to three days. For longer storage, you can refrigerate them for up to a week. Just be sure to let them come to room temperature before serving, as the marshmallow layer can become hard when chilled.

TIPS FOR THE BEST BARS

To ensure your bars turn out perfectly every time, here are a few tips to keep in mind:

Don’t Overmix the Batter: When mixing the wet and dry ingredients for the base layer, be sure to mix just until combined. Overmixing can lead to a dense, tough texture, which is not what you want in these rich, fudgy bars.

Watch the Baking Time: Be careful not to overbake the bars, as this can dry them out. The bars should be just set in the center when you remove them from the oven. Remember, they’ll continue to cook slightly as they cool.

Soften, Don’t Melt the Marshmallows: When baking the marshmallow layer, you want the marshmallows to soften, but not melt completely. Keep a close eye on them while they’re in the oven.

Let the Glaze Slightly Cool Before Drizzling: If your chocolate topping is too hot when you drizzle it over the bars, it can melt the marshmallows and create a mess. Let the topping cool slightly so it thickens up and holds its shape when drizzled.

CREATIVE CUSTOMIZATION

While the classic recipe is delicious on its own, there are plenty of ways to customize it to suit your tastes. Here are a few ideas:

Add Nuts: For some crunch, sprinkle pecans or walnuts over the marshmallow layer before adding the chocolate topping.

Try a Different Topping: If you’re not a fan of marshmallows, you can omit them and add a layer of chocolate chips, coconut, or caramel instead.

Make It a S’mores Bar: Add a layer of crushed graham crackers to the base before adding the batter to create a s’mores-inspired twist on this classic dessert.

Go for Double Chocolate: If you can’t get enough chocolate, try adding chocolate chips to the batter for an extra dose of chocolatey goodness.

ENJOY THIS RECIPE? HERE ARE A FEW MORE DELICIOUS DESSERT BARS!

S’mores Cookie Bars – everything you love about the classic treat but in bar form! Enjoy all the flavors of s’mores without the campfire. These bars are irresistible!

Cheesecake Chocolate Chip Cookie Bars – decadent homemade bars made with a cheesecake center. They have the perfect ratio of cheesecake to cookie!

No Bake Peanut Butter Bars – loaded with mini-Reese’s peanut butter cups and Reese’s pieces, topped with melted chocolate chips and more Reese’s pieces.

Peanut Butter and Jelly Bars – Your favorite sandwich just got turned into your new favorite dessert bar! The incredible combination of PB&J baked perfectly!

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Mississippi Mud Bars

Mississippi Mud Bars start with a thin homemade brownie layer, topped with pillowy marshmallows and a rich chocolate glaze. This famous Southern dessert is perfect for any gathering!

Prep Time 1 hour hour

Cook Time 16 minutes minutes

Servings 24

Ingredients

Bars

• 1 ⅓ cups all-purpose flour
• 1 cup granulated sugar
• 1 cup light brown sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup salted butter melted
• 4 large eggs
• 1/2 Tablespoon vanilla extract
• 1 bag (10 ounces) mini marshmallows

Chocolate Glaze

• 1/4 cup milk
• 1/4 cup salted butter
• 1/3 cup unsweetened cocoa powder
• 2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions

Bars

• Preheat the oven to 350 degrees F. Line a 10×15-inch rimmed baking sheet with parchment then lightly grease with cooking spray. Set aside.
• In a large bowl, whisk together the flour, sugar, brown sugar, cocoa, baking soda and salt. Stir in the melted butter, eggs, and vanilla. Mix just until combined (be careful not to overmix). Spread the batter evenly in the prepared pan.
• Bake for 16 minutes or until a toothpick inserted in the center comes out clean. Be careful not to over-bake.
• Remove from the oven, sprinkle the marshmallows evenly over the top of the brownie. Carefully place the hot pan back in the oven and bake for 2 more minutes or until the marshmallows are soft. (We’re not melting them, just softening them.) Remove from oven and allow to cool completely before glazing.

Chocolate Glaze

• In a medium saucepan, add the milk and butter. Heat over medium heat until butter melts. Whisk in cocoa powder until combined. Remove pan from heat and whisk in the powdered sugar and vanilla. Whisk until well combined. Allow the chocolate glaze to stand just a few minutes, to cool slightly, before drizzling all over the bars. Wait until the glaze sets before cutting them. Cut into 24 bars. Serve and enjoy!

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I am declaring that these Cadbury Egg Chocolate Chip Cookies will become a dessert tradition in our home during springtime. These amazing cookies are loaded to the max with all the things. White chocolate, milk chocolate chips, and of course the Cadbury mini eggs we all love! All the pastel colors from the candy eggs make these so cute and fun for Easter.

CADBURY EGG CHOCOLATE CHIP COOKIES

Nothing beats a chocolate chip cookie, but when you add those famous Cadbury mini eggs, they turn into something so fun, and extra delicious! Now, there is a secret ingredient in these cookies that create the crispy edges and gooey centers. Keep scrolling to see what it is! These treats are a dream come true, so grab your apron and let’s make a batch or two!

Oh, one more thing before you head to the kitchen, make sure to use cold butter. That way the dough doesn’t have to be chilled, although you are welcome to chill it for up to 48 hours, if desired. That will make them even more flavorful, but is not necessary.

INGREDIENTS

• 1 cup cold salted butter
• 1 cup packed light brown sugar
• 1/2 cup white granulated sugar
• 2 large eggs
• ½ Tablespoon vanilla extract
• 2 3/4 cups all-purpose flour 
• 1 Tablespoon cornstarch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 bag (9 ounces) Cadbury mini eggs, chopped
• 3/4 cup milk chocolate chips
• 1/2 cup white chocolate chips

BAKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper. Set aside.

Cut the cold butter into slices. Add the slices of butter into the bowl of a large stand mixer with the paddle attachment. Add the light brown sugar and granulated sugar. Beat until light and fluffy; about 2 minutes. Add in the eggs and vanilla. Stir until just combined.

In a separate large bowl, add the flour, cornstarch, baking soda, baking powder, and salt. Whisk together to sift and combine. Slowly add this mixture into the wet mixture. Mixing just until combined.

Add the chopped Cadbury mini eggs, milk chocolate and white chocolate chips. Fold until evenly distributed throughout the dough. Scoop the dough by 2 Tablespoons and roll into balls, place dough balls onto the prepared cookie sheets; spacing at least 2 inches apart.

Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden-brown and the tops are still slightly soft. Remove from the oven and allow the cookies to cool right on the cookie sheets. Serve and enjoy!

STORING AND FREEZING

Keep the cooled cookies in an airtight container at room temperature for up to 4 days. If you’re planning to make a larger batch, they also freeze well! Place the cookies in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer them to an airtight container or freezer bag and store for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or warm them in the microwave for 10 to 15 seconds.

THE SECRET INGREDIENT

Cornstarch! Did you know professional bakers use cornstarch in their cookie recipes? It gives the cookies that slightly crispy outside, while maintaining a gooey center. Cornstarch is a game-changer in cookies!

PRO TIPS FOR SUCCESS!

– Measure Flour Correctly: Too much flour can make the cookies dense. Fluff the flour before scooping and level it off with a knife for an accurate measurement.

– Don’t Over Bake: The key to soft cookies is pulling them out of the oven before they look fully done. They’ll continue to set as they cool on the baking sheets. 

-Cold Butter: Make sure to use cold butter. That way the dough doesn’t have to be chilled, although you are welcome to chill it for up to 48 hours, if desired.

ENJOY THIS RECIPE? HERE ARE A FEW MORE CRAVE WORTHY COOKIES!

S’mores Cookies – Soft, chewy cookies that are filled with melty marshmallow, rich chocolate, and graham cracker.

Mint Chocolate Chip Cookies – A heavenly combination of peppermint flavor and rich chocolate come together. A warm, gooey center and slightly crisp edges.

Lemon Pudding Cookies – Filled with lemon flavor and white chocolate chips. These cookies soft and delicious.

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Cadbury Egg Chocolate Chip Cookies

Loaded with the famous candy-coated chocolate eggs, white chocolate and milk chocolate chips, these Cadbury Egg Chocolate Chip Cookies are irresistible!

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 30

Ingredients

• 1 cup cold salted butter
• 1 cup packed light brown sugar
• 1/2 cup white granulated sugar
• 2 eggs
• ½ Tablespoon  vanilla extract
• 2 ¾ cups all-purpose flour 
• 1 Tablespoon  cornstarch
• 1 teaspoon  baking soda
• 1 teaspoon baking powder
• ⅛ teaspoon salt
• 1 bag (9 ounces) Cadbury mini eggs chopped (see notes*)
• 3/4 cup milk chocolate chips
• 1/2 cup white chocolate chips

Instructions

• Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper. Set aside.
• Cut the cold butter into slices. Add the slices of butter into the bowl of a large stand mixer with the paddle attachment. Add the light brown sugar and granulated sugar. Beat until light and fluffy; about 2 minutes. Add in the eggs and vanilla. Stir just until combined.
• In a separate large bowl, add the flour, cornstarch, baking soda, baking powder, and salt. Whisk together to sift and combine. Slowly add this mixture into the wet mixture. Mixing just until combined.
• Add the chopped Cadbury mini eggs, milk chocolate and white chocolate chips. Fold until evenly distributed throughout the dough. Scoop the dough by 2 Tablespoons and roll into balls, place dough balls onto the prepared cookie sheets; spacing at least 2 inches apart.
• Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden-brown and the tops are still slightly soft. Remove from the oven and allow the cookies to cool right on the cookie sheets. Serve and enjoy!

Notes

*To easily chop the Cadbury mini eggs, place them in a large Ziplock bag. Gently pound with a rolling pin or mallet until they are broken in large pieces. Be careful not to chop them too small. 

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For over 18 years, these cookies have been a constant in our home. They’ve become part of our family traditions, baked for birthdays, holidays, and just-because days. The joy these cookies bring is undeniable, and I hope they become a beloved tradition in your home too. Incredibly soft and delicious, my Chocolate Chip Pudding Cookies will quickly become the only cookie recipe you’ll ever want to make.

With a delightful texture and rich flavor, these are not just any cookies—they’re award-winning treats that melt in your mouth. They have been my go-to recipe, gifted to me by my sister-in-law, Christine, the year Kale and I got married. They have stood the test of time and become a cherished family favorite, thanks to one secret ingredient: instant vanilla pudding mix. I often bake them for family gatherings, parties, or holiday cookie exchanges, and they’re always the first to go. They also make wonderful gifts! Package a dozen in a festive box with a bow, and you have an easy, homemade gift that everyone will appreciate.

CHOCOLATE CHIP PUDDING COOKIES

The vanilla pudding gives these cookies a velvety texture and keeps them soft, even days after baking. These are everything a cookie should be—soft, chewy, and packed with rich vanilla AND chocolate flavor. They’re easy to make, impossible to resist, and guaranteed to impress anyone who tries them. Whether you bake them for your family, friends, or just yourself (no judgment!), they’ll quickly become a favorite. Trust me—once you try these cookies, there’s no going back. So, what are you waiting for? Gather your ingredients and whip up a batch of these incredible cookies. You won’t regret it—just be prepared for them to disappear fast!

INGREDIENTS

• 1 cup salted butter, softened 
• 3/4 cup packed light brown sugar
• 1/4 cup granulated white sugar
• 1 box (3.4 ounces) instant vanilla pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ⅓ cups all-purpose flour
• 1 teaspoon baking soda
• 1 bag (11 ounces) milk chocolate chips (I like to use the Guittard brand of milk chocolate baking chips)

BAKING INSTRUCTIONS

Preheat the oven to 375 degrees F. Line two large baking sheets with parchment paper. Set aside.

In a large bowl, or the bowl of an electric stand-mixer, add the butter, both sugars, pudding mix, eggs and vanilla. Beat on medium speed until creamy and combined.

Gradually add in the flour and baking soda to the mixture. Beating at low speed until just combined. Stir in the chocolate chips.

Drop batter by Tablespoons on the prepared baking sheets. Bake for only 9 to 10 minutes. (They may not seem fully baked, but they are. Do not over bake!)

Remove from the oven and let cookies rest and cool on the cookie sheets. No need to transfer to wire racks. Serve and enjoy!

Recipe yields 32 cookies.

STORING AND FREEZING INSTRUCTIONS

These cookies store beautifully, making them perfect for baking ahead. Keep them in an airtight container at room temperature for up to 5 days. If you’re planning to make a larger batch, they also freeze well! Place the cookies in a single layer on a baking sheet and freeze for 1 hour. Once frozen, transfer them to an airtight container or freezer bag and store for up to 3 months. When you’re ready to enjoy them, simply thaw at room temperature or warm them in the microwave for 10 to 15 seconds.

SERVING SUGGESTIONS

These cookies are amazing on their own, but you can elevate them even further by serving them with vanilla ice cream for a delicious dessert. If you’re feeling extra indulgent, sandwich a scoop of ice cream between two cookies for an ice cream sandwich that’s out of this world.   

THE SECRET INGREDIENT

The instant vanilla pudding mix is what makes these cookies so irresistible. It not only adds a hint of extra sweetness but also ensures that the cookies remain soft and chewy for days. Even if you’ve had trouble with dry cookies in the past, this recipe will change the game. Thanks to the pudding, every bite is moist and flavorful. 

GET CREATIVE AND CUSTOMIZE

While the classic version is incredible, you can get creative with this recipe. Swap out the milk chocolate chips for semi-sweet chips for a richer flavor. Or, for something festive, mix in holiday-themed chocolate chips or M&Ms. Add chopped walnuts or pecans for an extra crunch. Want to experiment further? Try using butterscotch pudding instead of vanilla or mix white chocolate chips with dried cranberries for a winter twist. The base dough is versatile enough to handle a variety of add-ins, so you can make it your own.

PRO TIPS FOR SUCCESS

– Soften the Butter: Make sure the butter is fully softened before you start. This ensures it blends smoothly with the sugars and pudding mix, giving the cookies their perfect texture. 

– Measure Flour Correctly: Too much flour can make the cookies dense. Fluff the flour before scooping and level it off with a knife for accurate measurement.  

– Don’t Over Bake: The key to soft cookies is pulling them out of the oven before they look fully done. They’ll continue to set as they cool on the baking sheets. 

KALE’S FAVORITE COOKIE

Kale is obsessed with these cookies and it’s easy to see why. They have everything: soft centers, chewy edges, and gooey chocolate in every bite. Every time I bake these, they disappear within a day.

If I need help around the house or want Kale to run errands, all I have to say is, “I’ll make your favorite cookies,” and he’s out the door in no time. Ha Ha!

ENJOY THIS RECIPE? HERE ARE A FEW MORE CRAVE WORTHY COOKIES!

S’mores Cookies – Soft, chewy cookies that are filled with gooey marshmallows, rich chocolate, and graham cracker crumbs. Classic S’more, minus the mess!

Oreo Cheesecake Cookies – A dessert within a cookie within another cookie! Can it get any better than that? This is one of my personal favorites to bake.

Mint Chocolate Chip Cookies – A heavenly combination of peppermint flavor and rich chocolate come together. A warm, gooey center and slightly crisp edges.

Lemon Pudding Cookies – Filled with lemon flavor and white chocolate chips. The pudding mix makes these cookies extra soft and delicious.

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Chocolate Chip Pudding Cookies

Incredibly soft and delicious Chocolate Chip Pudding Cookies will become the only cookie recipe you make. These are award-winning!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 32

Ingredients

• 1 cup salted butter softened
• 3/4 cup packed light brown sugar
• 1/4 cup granulated white sugar
• 1 box (3.4 ounces) instant vanilla pudding mix
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 ⅓ cups all-purpose flour
• 1 teaspoon baking soda
• 1 bag (11 ounces) milk chocolate chips (I like to use the milk chocolate Guittard baking chips)

Instructions

• Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper. Set aside.
• In a large bowl, or stand-mixer, add the butter, both sugars, pudding mix, eggs and vanilla. Beat on medium speed until creamy and combined.
• Gradually add in the flour and baking soda to the mixture. Beating on low speed until just combined. Stir in the chocolate chips.
• Drop batter by Tablespoons on the prepared baking sheets. Bake for only 9 to 10 minutes. (They may not seem fully baked, but they are. Do not over bake!)
• Remove from oven and let cookies rest and cool on the cookie sheets. No need to transfer to wire racks. Serve and enjoy!

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There’s nothing quite like the velvety, rich taste of chocolate cream pie. My Easy Chocolate Cream Pie is creamy, chocolaty goodness with a buttery crust and homemade whipped cream topping. While this pie is perfect for any chocolate lover, it’s also versatile enough to suit any season. Serve it chilled for a refreshing summer dessert, or pair it with a hot drink in the cold months for a cozy indulgence.  For holidays, consider decorating the top with seasonal garnishes. Add chocolate curls for a Christmas twist, or sprinkle with colorful candies for a festive touch. The creamy, rich chocolate filling is always in season, making it a great dessert for any special occasion. I love to serve it at Thanksgiving, Christmas, and any time of year, really!

EASY CHOCOLATE CREAM PIE

Its smooth and rich filling is perfectly complemented by a light, fluffy whipped cream topping. With just a handful of ingredients, you’ll create a dessert that looks elegant and tastes like it took hours to prepare. And thanks to some helpful shortcuts, like using a premade pie crust, it’s easier than ever. This pie offers the best of both worlds: simplicity and decadence. It’s an ideal dessert for busy cooks who want a homemade treat without hours in the kitchen. With minimal ingredients and straightforward instructions, you’ll have a pie that looks and tastes like a bakery-quality masterpiece. Each slice is a delightful blend of creamy chocolate, fluffy whipped topping, and buttery crust: the perfect end to any meal!

Find my expert tips on how to make homemade chocolate cream pie below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Easy Chocolate Cream Pie Recipe:

• Rich, Creamy Pie Layers: The combination of cream cheese, cocoa powder, melted chocolate, and whipped cream creates a smooth, mousse-like filling that’s irresistible.
• Simple To Make: With a premade deep-dish crust and a no-bake filling, this pie comes together quickly without any complicated steps.
• Homemade Whipped Cream: Freshly whipped cream adds a light, fluffy finish that makes the pie taste extra special.
• Make-Ahead Friendly Dessert: The pie chills in the fridge until set, making it ideal for holidays, parties, or busy days when you need dessert done in advance.
• Nostalgic Chocolate Flavor: With its silky chocolate filling and cloud-like whipped topping, this pie is guaranteed to be a hit with chocolate lovers of all ages and works for any event!

Ingredients

Pie Crust

• 1 deep dish pie crust (9 inches)

*Whipped Cream

• 3 cups heavy whipping cream
• 1/3 cup powdered sugar

Chocolate Cream Pie Filling

• 1 package (8 ounces) cream cheese, softened
• 1 1/2 cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 4 Tablespoons salted butter
• ½ cup semi-sweet chocolate chips
• 3 cups of the above prepared whipped cream (or thawed Cool Whip)

Notes

*Can substitute the whipped cream ingredients with 2 containers (8 ounces, each) Cool Whip, thawed

Instructions

For The Pie Crust

Bake pie crust according to package directions. Poke several holes in the crust with a fork before baking. Bake, then allow the the crust to cool completely.

*For The Whipped Topping

In a medium bowl using an electric mixer, whip 3 cups heavy whipping cream and powdered sugar on high until stiff peaks form about 5 minutes. chill until ready to use. (This should make around 5 cups whipped cream).

For The Chocolate Cream Pie Filling

In a large bowl, using an electric hand mixer, beat the softened cream cheese, powdered sugar and cocoa powder until smooth. Set aside.

In a small microwave-safe bowl, add the butter and chocolate chips, microwave for 30 seconds. Stir until all the chips are melted. If needed, microwave again for 10-second increments until melted.

Slowly beat in the melted chocolate, and 3 cups of the whipped cream (or Cool Whip), into the cream cheese mixture until combined.

Spread the chocolate filling evenly into the pie crust. Refrigerate for at least 4 hours. Spread the remaining whipped cream on top. Garnish with chocolate shavings, if desired. Serve and enjoy!

Servings

This pie is perfectly portioned for serving 6 people, making it an ideal dessert for family dinners or small gatherings. With a generous filling of rich chocolate cream and a fluffy whipped topping, each slice is indulgent and satisfying.

Storage

If you have leftovers (though it’s rare with this pie!), store them in the refrigerator for up to three days. Be sure to keep the pie covered or in an airtight container to prevent the whipped cream from drying out. To freeze, wrap individual slices or the whole pie in freezer safe bags or dishes and tightly cover. Freeze and enjoy within a month or two. When you’re ready to enjoy, allow it to thaw overnight in the fridge. The whipped cream may lose some of its structure, so consider adding a fresh layer on top before serving.

Holly’s Tips for The Best Chocolate Cream Pie:

• Choose Quality Pie Ingredients: With so few ingredients, each one matters. Using high-quality chocolate, real cream, and fresh cream cheese will make a noticeable difference in taste.
• Beat the Cream Cheese Thoroughly: It’s essential to ensure a smooth filling, so take your time beating the cream cheese to remove any lumps.
• Let the Pie Set: Allow at least 3 hours for the pie to chill in the fridge. This helps the flavors meld together and makes slicing easier.
• Customize The Topping: Whipped cream is classic, but chocolate shavings, mini chocolate chips, crushed Oreos, or Candy Canes, with a drizzle of chocolate syrup all make great additions!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Caramel Cream Pie.

In the mood for something fruity? Give my Raspberry Cream Pie a try!

Wanting something different? My Easy Cherry Cobbler features a cherry pie filling and a golden cake-like crust.

Looking for a no-bake dessert? My Easy No Bake Cheesecake is just as good as New York cheesecake, and the best part is that there’s no travel!

Can’t get enough of chocolate desserts? My Easy Chocolate Molten Lava Cakes are mini cakes with a warm hot fudge center, topped with vanilla ice cream, drenched in chocolate magic shell.

Searching for more pie recipes? Find more highly-rated recipes here.

Have you made this Chocolate Cream Pie recipe? 🥧

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChocolateCreamPie #ThanksgivingPieRecipe #LifeInTheLofthouse

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Easy Chocolate Cream Pie

This pie is the perfect balance of creamy, chocolate goodness with a buttery crust and homemade whipped cream. It’s sure to impress all chocolate lovers!

Prep Time 4 hours hours

Servings 6

Ingredients

Pie Crust

• 1 deep dish pie crust (9 inches)

*Whipped Cream

• 3 cups heavy whipping cream
• 1/3 cup powdered sugar

Chocolate Cream Pie Filling

• 1 package (8 ounces) cream cheese softened
• 1 ½ cups powdered sugar
• 1/2 cup unsweetened cocoa powder
• 4 Tablespoons salted butter
• ½ cup semi-sweet chocolate chips
• 3 cups of the above prepared whipped cream (or thawed Cool Whip)

Instructions

For The Pie Crust

• Bake pie crust according to package directions. Poke several holes in the crust with a fork before baking. Bake, then allow the crust to cool completely.

* For The Whipped Cream

• In a medium bowl using an electric mixer, whip 3 cups heavy whipping cream and powdered sugar on high speed until stiff peaks form about 5 minutes. Cover and chill whipped cream in fridge until ready to use. (This should make around 5 cups of whipped cream).

For The Chocolate Cream Pie Filling

• In a large bowl, using an electric hand mixer, beat the softened cream cheese, powdered sugar and cocoa powder until smooth. Set aside.
• In a small microwave-safe bowl, add the butter and chocolate chips, microwave for 30 seconds. Stir until all the chips are melted. If needed, microwave again for 10-second increments until melted.
• Slowly beat in the melted chocolate, and 3 cups of the whipped cream (or Cool Whip), into the cream cheese mixture until combined.
• Spread the chocolate filling evenly into the pie crust. Refrigerate for at least 4 hours. Spread the remaining whipped cream on top. Garnish with chocolate shavings, if desired. Serve and enjoy!

Notes

*Can substitute the whipped cream ingredients with 2 containers (8 ounces, each) Cool Whip, thawed

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Nothing helps beat the heat other than a frozen treat. Especially here in Southern Utah. You can usually find lots of ice cream in the Lofthouse freezer in one way or another. Since I like to indulge when making dessert, I help fulfill other sweet cravings too. Twix has always been one of my favorite candy bars. It’s so good they give you two! So, to combat the heat, and my extra sweet tooth craving, my Twix Ice Cream Cake helps solve two problems. Just like a Twix should.

TWIX ICE CREAM CAKE

Now you may be thinking that this dessert is just regular ice cream with the candy bar crushed and sprinkled on top. Oh no, my friends, it is so much more than that. This frozen cake starts with a shortbread cookie crust, just like the candy bar. Vanilla ice cream mixed with chopped Twix is spread over the crust, and then MORE chopped Twix go on top. Cover and place in the freezer for at least 6 hours or up to 3 months!

When ready to serve, drizzle the top with melted milk chocolate and caramel sauce! Cut into squares and serve. And I am telling you what, just like the original, you might have to have two pieces!

INGREDIENTS

• 16 shortbread cookies (I use the Keebler brand)
• ¼ cup salted butter, melted
• 5 cups vanilla ice cream, softened
• 3 standard size TWIX Candy Bars, chopped and divided
• ½ cup milk chocolate chips
• ½ cup caramel topping

INSTRUCTIONS

Grease an 8×8-inch or 9×9-inch baking dish with non-stick spray. Set aside.

Place the shortbread cookies in a large Ziplock bag. Seal the bag shut. Crush the cookies into small crumbs with a rolling pin. Pour the cookie crumbs into the prepared pan. Pour melted butter all over the cookie crumbs and mix well. Press evenly into the pan. Freeze for 20 minutes.

Meanwhile, mix the softened vanilla ice cream with half of the chopped TWIX bars. Spread evenly over the frozen crust. Sprinkle the remaining chopped TWIX bars evenly over the top of cake. Cover the baking dish and freeze for at least 6 hours or overnight.

Once cake is frozen, and ready to serve, place the milk chocolate chips in a microwave-safe dish. Cook in 20 second increments until melted. Drizzle the milk chocolate evenly over the ice cream cake. Drizzle the caramel topping all over the cake. Slice into squares and serve!

ICE CREAM OPTIONS

I like to use traditional vanilla ice cream in this recipe to keep the flavor close to a Twix bar. If you want to keep costs low for this dessert, you can buy the value brand at your grocery store. If you have a brand of ice cream you love, then make sure to use it here. You can also get a little creative and try this recipe with chocolate ice cream, strawberry, or whatever flavor your heart desires!

SERVINGS

This recipe yields 9 servings. Believe me it’s so delicious you’ll contemplate having a second slice to keep things in line with having a Twix bar. If you have room, I say go for it! Otherwise, just keep in your freezer until you’re ready to enjoy again.

CELEBRATE

This is a great dessert to make any time of the year and for any celebration. Do you have a Twix lover in the family? Make this cake for their next birthday!

ENJOY THIS RECIPE? HERE A FEW MORE OF MY FAVORITE COOL CAKES!

Oreo Ice Cream Cake – America’s favorite cookie just got better! Cookies and Cream ice cream is mixed with crushed Oreos with a chocolate crust, and chocolate sauce on top.

Banana Split Ice Cream Cake – This classic ice cream shop dish transformed into a delicious ice cream cake. Everything you love is there including the cherry on top!

Mint Ice Cream Sandwich Cake – Cool mint ice cream sandwiches with chocolate cookies are stacked and frozen into one tasty treat.

Ice Cream Cupcakes – A chocolate cake base is topped with vanilla ice cream, and frozen into individual cupcakes. Topped with a chocolate drizzle and whipped cream.

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TWIX Ice Cream Cake

Twix Ice Cream Cake starts with a shortbread cookie crust then layers of vanilla ice cream, chopped Twix bars, milk chocolate and caramel.

Prep Time 7 hours hours

Servings 9

Author Holly

Ingredients

• 16 shortbread cookies (I use the Keebler brand)
• 1/4 cup salted butter melted
• 5 cups vanilla ice cream softened
• 3 standard size TWIX Candy Bars chopped and divided
• ½ cup milk chocolate chips
• ½ cup caramel topping

Instructions

• Grease an 8×8-inch or 9×9-inch baking dish with non-stick spray. Set aside.
• Place the shortbread cookies in a large Ziplock bag. Seal the bag shut. Crush the cookies into small crumbs with a rolling pin. Pour the cookie crumbs into the prepared pan. Pour melted butter all over the crumbs and mix well. Press evenly into the pan. Freeze for 20 minutes.
• Meanwhile, mix the softened vanilla ice cream with half of the chopped TWIX bars. Spread evenly over the frozen crust. Sprinkle the remaining chopped TWIX bars evenly over the top of cake. Cover the baking dish and freeze for at least 6 hours or overnight.
• Once cake is frozen, and ready to serve, place the milk chocolate chips in a microwave-safe dish. Cook in 20 second increments until melted. Drizzle the milk chocolate evenly over the ice cream cake. Drizzle the caramel topping all over the cake. Slice into squares and serve!

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