Some recipes have a way of taking you back in time, and this dessert is one of them. This Pistachio Oreo Ice Cream Dessert is a special recipe my husband, Kale, made for me when we were dating. But I have to give credit to his amazing sister Christine (Hi, Christine!) for the original recipe; it remains one of our favorites to this day. You can make this treat anytime of the year, but we especially enjoy making it during the warmer months. You can let it freeze overnight or make it early and enjoy it later after some fun in the sun!

PISTACHIO OREO ICE CREAM DESSERT

This easy no-bake treat offers a flavorful balance of creamy, nutty, and chocolate. The homemade crust is constructed from double-stuffed Oreos, topped with sweet, nutty pistachio pudding that melts into rich vanilla ice cream and airy Cool Whip. Extra Oreo chunks on top add a satisfying chocolatey crunch, making each bite a multi-layered delight. This no-bake treat is so unique, refreshing, and pure warm-weather bliss. Sprinkle extra chopped pistachios or drizzle chocolate syrup for added flavor and presentation.

Find my expert tips on how to make homemade pistachio Oreo ice cream dessert 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 Pistachio Oreo Ice Cream Dessert:

• Easy Dessert Recipe: No complicated baking or fancy tools are needed for this step-by-step, simple recipe. Just mix, layer, and freeze!
• No-Bake Treat: This no-bake recipe saves time and is ideal for warmer months. The layers set beautifully in the freezer, giving you a creamy and cool, sliceable dessert.
• Light, Refreshing & Sweet: This homemade dessert is ideal for spring picnics, summer barbecues, or anytime you crave a cool, decadent treat.
• Perfect for Pistachio Lovers: If you’re someone who loves pistachio gelato or the creamy, nutty flavor in general, this dessert recipe is a must-try.

Ingredients

• 1.5-quart vanilla ice cream
• 1 package (15.35 ounces) Double-Stuffed Oreo cookies
• ½ cup salted butter, melted
• 8 ounces Cool Whip, thawed
• 2 packages (3.4 ounces, each) instant pistachio pudding mix

Instructions

Set the ice cream out on the counter to soften while preparing the Oreo crust.

Take a large zip-lock bag and place all the Oreo cookies inside. Seal the bag shut and place it on the counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them still to be chunky and small, but not fine crumbs.

Set aside 1/3 of the cookie crumbs for the topping.

Pour remaining cookie crumbs into a 9×13-inch baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the bottom of the pan to form a crust.

In a large mixing bowl, add the softened vanilla ice cream and the thawed Cool Whip. Whisk or stir until combined.

Add the instant pistachio pudding mix to the ice cream mixture. Whisk until well combined.

Spread evenly all over the Oreo cookie crust. Sprinkle the reserved Oreo crumbs evenly over the top, pressing down lightly. Cover and freeze for at least 6 hours or overnight.

Remove from the freezer 20 minutes before cutting into squares. Serve and enjoy!

Servings

Serves: 12.

Storage 

Store leftover pistachio Oreo ice cream dessert in an airtight container and keep it in the freezer. It will stay fresh for up to 1 week. For the best texture, remove the dessert about 15 minutes before serving to allow it to soften slightly for easier slicing.

Holly’s Tips for The Best Pistachio Oreo Ice Cream Dessert:

• Soften The Ice Cream First: Let the ice cream sit at room temperature for 15 to 20 minutes before mixing. This makes it easier to combine the Cool Whip and pudding mix.
• Crush Oreos Into Chunks: Keep some chunks in the cookie crumbs for texture. Avoid crushing into fine powder; you want a crunchy, satisfying topping and crust.
• Press The Crust Firmly: When combining cookie crumbs and melted butter, press firmly into the pan. This ensures the base holds together when serving.
• Let Dessert Chill: Freeze for at least 6 hours or overnight to let flavors meld and ensure clean cutting.
• Serve Fresh: Remove from the freezer 15 minutes before serving to make cutting easier and enhance creaminess.
• Personalize It: This recipe can be scaled down for smaller pans or even individual cups, making it perfect for personal servings, dessert jars, parties, and potlucks.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my highly-rated Heavenly Oreo Dessert!

Wanting something less sweet? My Heavenly Lemon Oreo Dessert is fresh and tangy.

In the mood for something different? Give my Mexican “Fried” Ice Cream Dessert a try.

Looking for more no-bake desserts? Make my Oreo Dip, Oreo Ice Cream Cake, No-Bake Chocolate Cheesecake, Monster Cookie Dough Cheesecake, and Butterfinger Pie.

Have you made this Pistachio Oreo Ice Cream Dessert recipe? 💚

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

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Pistachio Oreo Ice Cream Dessert

Whip up a no-bake Pistachio Oreo Ice Cream Dessert with this step-by-step recipe. A creamy and refreshing treat for anytime of year!

Prep Time 6 hours hours 20 minutes minutes

Servings 12

Ingredients

• 1.5 quart vanilla ice cream
• 1 package (15.35 ounces) Double-Stuffed Oreo cookies
• 1/2 cup salted butter melted
• 8 ounces Cool Whip thawed
• 2 packages (3.4 ounces, each) instant pistachio pudding mix

Toppings (optional)

• hot fudge
• whipped cream

Instructions

• Set the ice cream out on the counter to soften while preparing the Oreo crust.
• Take a large zip-lock bag and place all the Oreo cookies inside. Seal the bag shut and place it on the counter. Using a rolling pin, crush the cookies until they are small chunks/crumbs. You want them still to be chunky and small, but not fine crumbs.
• Set aside 1/3 of the cookie crumbs for the topping.
• Pour remaining cookie crumbs into a 9×13-inch baking pan. Pour the melted butter over the crumbs and mix well to combine. Once combined, press into the bottom of the pan to form a crust.
• In a large mixing bowl, add the softened vanilla ice cream and thawed Cool Whip. Whisk or stir together until combined.
• Add the instant pistachio pudding mix to the ice cream mixture. Whisk until well combined.
• Spread evenly all over the Oreo cookie crust. Sprinkle the reserved Oreo crumbs evenly over the top, pressing down lightly. Cover and freeze for at least 6 hours or overnight.
• Remove from the freezer 20 minutes before cutting into squares. Top with hot fudge and whipped cream, if desired. Serve and enjoy!

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Craving bakery-style donuts? These Mini Baked Cinnamon Sugar Donuts have just what you need. These mini homemade donuts are fully baked, making them lighter, easier, and less messy than traditional fried donuts, while still delivering that cinnamon-sugar flavor. Serve these donuts at brunch spreads, holiday gatherings, or to celebrate National Donut Day. The warm cinnamon aroma that fills your kitchen while they bake is just as delightful as the treats themselves.

MINI BAKED CINNAMON SUGAR DONUTS

These mini donuts are so soft, tender, and delightful. Ground cinnamon baked into the batter adds a gentle warmth, while the buttery cinnamon sugar coating creates a sweet, slightly crisp exterior that contrasts beautifully with the fluffy inside!

Mini baked cinnamon sugar donuts are made without yeast, and only require a mini muffin tin to make them; no donut pan needed! The result is the most delicious mini baked cinnamon sugar donuts that taste just like your favorite bakery. These bite-sized donuts also make charming gifts for any special occasion when wrapped up and tied with a bow. This recipe yields 36 donuts, so it’s a great recipe to pull out when hosting large gatherings and parties.

Find my expert tips on how to make homemade mini baked cinnamon sugar donuts 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 Mini Baked Cinnamon Sugar Donut Recipe:

• Sweet Breakfast: This donut recipe is everything you love about the classic cinnamon sugar donut, but in miniature form.
• Simple Donut Recipe: Simply mix, whisk, bake, and coat. This recipe comes together relatively quickly with minimal effort, compared to other donut recipes.
• Classic Brunch Party Treat: These mini baked donuts look beautiful on a brunch table and are ideal for birthdays, holidays, and any special occasion.

Ingredients

Mini Baked Donuts

• ½ cup packed light brown sugar
• 1 large egg
• ⅓ cup vegetable oil (or avocado oil)
• 1 cup sour cream
• ½ cup milk (I use whole)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

Cinnamon Sugar Coating

• 1 ¼ cups granulated sugar
• 4 teaspoons ground cinnamon
• ½ cup salted butter, melted

Instructions

For The Mini Baked Donuts

Place the oven rack in the center position of the oven and preheat the oven to 375°F.

In a large mixing bowl, add the brown sugar, egg, oil, sour cream, milk, and vanilla. Whisk until the mixture is smooth and well blended.

Add the flour, baking powder, cinnamon, and salt to the bowl. Whisk gently until just combined, making sure most of the lumps are mixed out.

Prepare two mini muffin pans by spraying 36 wells with non-stick cooking spray.
Scoop 1 ½ Tablespoons of batter into each muffin cup.

Place both pans together on the center rack of the oven. Bake for 10 to 12 minutes, or until the donuts have risen, feel firm when touched, and remain light in color.

While the donuts are baking, melt the butter in a small bowl and set it aside.

For The Cinnamon Sugar Coating

Add the sugar and cinnamon to a large zip-top bag, seal it, and shake until thoroughly combined.

Once the donuts are finished baking, allow them to cool for a few minutes.

Working one donut at a time, gently dip each donut into the melted butter until fully coated, wiping away any excess so the coating stays light. Transfer the donut to the zip-top bag. Add about 6 donuts to the bag at once and gently shake until coated in the cinnamon sugar.

Remove the donuts from the bag and tap off any excess cinnamon sugar. Continue with the remaining donuts. Serve and enjoy!

Servings

Yields: 36 mini donuts.

Storage and Reheating

Store leftover mini sugar donuts at room temperature in an airtight container for 3 to 4 days. Can be refrigerated for up to 1 week. Cover donuts or place them in an airtight container before refrigerating. Can reheat in the microwave for 10 seconds or so.

Holly’s Tips for The Best Mini Baked Cinnamon Sugar Donuts Recipe:

• Let Ingredients Sit At Room Temperature: Let the egg, sour cream, and milk soften at room temperature for a smoother batter to work with.
• Stir Until Just Combined: Try not to overmix the donut batter; this can result in donuts that are too dense instead of soft.
• Measure for Even Baking: Measure about 1 ½ tablespoons for each mini muffin, so donuts bake and rise evenly.
• Watch The Oven Closely: Bake just until set, about 10 to 12 minutes. These donuts should stay light in color. Be careful not to over bake, as this will dry the donuts out.
• Coat Donuts While Warm: Allow donuts to sit for a few minutes, then proceed to dip them in butter while they are still warm to adhere to the cinnamon sugar coating.
• My Zip-Top Bag Trick: Shaking these mini donuts in a zip-top bag is a great way to evenly coat them in the cinnamon sugar without making a mess.
• Serve Warm & Fresh: These mini baked donuts taste best the same day they are made. Enjoy while they are warm, soft, and tender for the best experience.
• Make It Your Own: Add chocolate chips to the donut batter for your kids, or swap the vanilla extract for maple extract in the colder months. A lot of donut shops use a dash of nutmeg if you’re looking for that traditional donut shop flavor.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Bake my Cinnamon Roll Donut Bites.

Wanting something different? Try these Cinnamon French Toast Sticks and Cinnamon Roll Muffins next!

Can’t get enough of donuts? Satisfy your cravings with my Chocolate Protein Donuts and Baked Pumpkin Fritter Bites.

Have you made this Mini Baked Cinnamon Sugar Donuts recipe? 💕

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

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Mini Baked Cinnamon Sugar Donut Bites

Make soft and fluffy Mini Baked Cinnamon Sugar Donuts from scratch with this easy-to-follow recipe. No donut pan required!

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 36 mini donuts

Ingredients

Mini Baked Donuts

• ½ cup packed light brown sugar
• 1 large egg
• ⅓ cup vegetable oil (or avocado oil)
• 1 cup sour cream
• ½ cup milk (I use whole)
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt

Cinnamon Sugar Coating

• 1 ¼ cups granulated sugar
• 4 teaspoons ground cinnamon
• ½ cup salted butter melted

Instructions

For The Mini Baked Donuts

• Place the oven rack in the center position of the oven and preheat the oven to 375°F.
• In a large mixing bowl, add the brown sugar, egg, oil, sour cream, milk, and vanilla. Whisk until the mixture is smooth and well blended.
• Add the flour, baking powder, cinnamon, and salt to the bowl. Whisk gently until just combined, making sure most of the lumps are mixed out.
• Prepare two mini muffin pans by spraying 36 wells with non-stick cooking spray. Scoop 1 ½ Tablespoons of batter into each muffin cup.
• Place both pans together on the center rack of the oven. Bake for 10 to 12 minutes, or until the donuts have risen and toothpick inserted comes out clean. (These don't take long to bake, don't over bake.)
• While the donuts are baking, melt the butter in a small bowl and set it aside.

For The Cinnamon Sugar Coating

• Add the sugar and cinnamon to a large zip-top bag, seal it, and shake until thoroughly combined.
• Once the donuts are finished baking, allow them to cool for a few minutes.
• Working one donut at a time, gently dip each donut into the melted butter until fully coated, wiping away any excess so the coating stays light. Transfer the donut to the zip-top bag. Add about 6 donuts to the bag at once and gently shake until coated in the cinnamon sugar.
• Remove the donuts from the bag and tap off any excess cinnamon sugar. Continue with the remaining donuts. Serve and enjoy!

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Pop Tarts are such a nostalgic treat that brings back childhood memories with every bite. They were a classic breakfast staple for me growing up, and this Giant Frosted Strawberry Pop Tart captures all the magic of the classic favorite, taking it to the next level with its mega-sized goodness. It’s a fun, family-friendly recipe that’s perfect for all ages and any time of year. Whether you serve it as a quick breakfast on the go, an easy homemade treat, or a kid-friendly after-school snack, this oversized strawberry Pop Tart is sure to be a hit. 

GIANT FROSTED STRAWBERRY POP TART

This giant frosted strawberry pop tart recipe is easy to make thanks to the pre-made pie crusts, your favorite strawberry jam, an egg wash, and a simple homemade icing. Its oversized shape makes it perfect for sharing, feeding a crowd, or reheating leftovers, and a fun alternative to store-bought strawberry pop tarts. Finish it off with colorful sprinkles or customize the colors for holidays, birthdays, or special occasions to make this giant pop-tart extra festive!

Find all my expert tips on how to make a homemade giant frosted strawberry pop tart 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 Giant Frosted Strawberry Pop Tart Recipe:

• Quick & Easy: Made with pre-made pie crusts and simple ingredients, this recipe comes together in no time.
• Nostalgic Classic: A giant twist on a classic strawberry Pop Tart, perfect for bringing back childhood memories.
• Oversized & Shareable: Perfect for sharing, breakfast on the go, or as a sweet snack for the whole family.
• Customizable Recipe: Topped with homemade icing and your choice of sprinkles for a colorful, festive touch. Swap out jams or use different sprinkles to match holidays, birthdays, or special occasions.
• Kid-Friendly & Family-Approved: A fun, easy homemade Pop-Tart recipe that’s loved by all ages.

Ingredients

Pop Tart

• 1 package (2 crusts) pre-made pie crusts
• 3/4 cup seedless strawberry jam
• 1 egg, for egg wash

Icing

• 2 cups powdered sugar
• 3 Tablespoons milk or water
• 2 Tablespoons salted butter, melted
• 1 teaspoon vanilla extract
• sprinkles (optional)

Instructions

For The Pop Tart

Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set it aside.

Remove the pie crusts from their packages. Place one crust on the prepared baking sheet. Gently roll it out with a rolling pin to a 11-inch wide circle.

Spread the strawberry jam evenly over the center of the pie crust, leaving a 1-inch border around all sides.

In a small bowl, whisk together the egg and 2 tablespoons of water. Using a pastry brush, lightly brush the outer 1-inch border of the dough with the egg wash.

Roll out the remaining pie dough to the same size as the first. Carefully place it over the jam-filled crust, then gently press the edges together with your fingers to seal. Use a large fork to crimp the edges all the way around, then lightly prick the center of the pop tart with the fork to allow steam to escape. If desired, brush the top of the pop tart with the remaining egg wash to give it a glossy finish.

Bake for 16 to 18 minutes, or until the crust is lightly golden. Remove from the oven and let cool while preparing the glaze.

For The Icing

Add all glaze ingredients (except sprinkles) to a medium bowl and whisk until smooth and fully combined. Spoon the glaze evenly over the cooled pop tart (it’s okay if it’s slightly warm), then finish with sprinkles.

Using a sharp, thin knife, slice into 8 equal pieces and enjoy!

Servings

Serves 8.

Storage and Reheating

Place leftover giant frosted strawberry pop tart in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. To reheat, warm slices in the microwave for 15 seconds or in a toaster oven at 300°F for 3 minutes, being careful not to overheat so the icing doesn’t melt. 

Holly’s Tips For The Best Giant Frosted Strawberry Pop-Tart:

• Use Pre-Made Pie Crusts: Save time and still get a flaky, buttery crust with store-bought pie dough.
• Evenly Distribute The Jam: Spread the strawberry jam evenly, leaving a 1-inch border, to prevent overflow while baking.
• Seal The Edges: Crimp edges with a fork and prick the top with a fork to release steam and avoid soggy filling.
• Don’t Skip The Egg Wash: Brush the top crust with egg wash for a golden, glossy, and shiny finish that mimics the classic pop-tart finish.
• Allow Pop-Tarts To Cool Before Icing: Allow the giant pop tart to cool before drizzling glaze to prevent it from melting too much.
• Cut Cleanly: Use a sharp, thin knife to slice into even pieces for neat, shareable portions.
• Make It Your Own: Add sprinkles, colored sugar, or chopped nuts for festive variations for holidays, birthday parties, and any special occasion. 

Frequently Asked Questions:

Similar Recipes

Craving something similar? Bake my Easy Strawberry Toaster Strudels with Icing next.

Looking for another fruit-filled pastry? These Cherry Turnovers are another classic favorite.

Wanting something different? Glazed Orange Rolls are just as delicious.

Searching for something more filling for a party? My Berry Croissant Bake and Puff Pastry Breakfast Tart are both amazing, crowd-pleasing options.

Have you made this Giant Frosted Strawberry Pop Tart recipe? 🍓

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

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Giant Frosted Strawberry Pop Tart

A soft, flaky crust meets sweet strawberry jam filling and drizzled icing in this Giant Frosted Strawberry Pop Tart!

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Servings 8

Ingredients

Pop-Tart

• 1 package (2 crusts) pre-made pie crusts
• 3/4 cup seedless strawberry jam
• 1 egg , for egg wash

Icing

• 2 cups powdered sugar
• 3 Tablespoons milk or water
• 2 Tablespoons salted butter melted
• 1 teaspoon vanilla extract
• sprinkles (optional)

Instructions

For The Pop-Tart

• Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set it aside.
• Remove the pie crusts from their packages. Place one crust on the prepared baking sheet. Gently roll it out with a rolling pin to a 11-inch wide circle.
• Spread the strawberry jam evenly over the center of the dough, leaving a 1-inch border around all sides.
• In a small bowl, whisk together the egg and 2 tablespoons of water. Using a pastry brush, lightly brush the outer 1-inch border of the dough with the egg wash.
• Roll out the remaining pie dough to the same size as the first. Carefully place it over the jam-filled crust, then gently press the edges together with your fingers to seal. Use a large fork to crimp the edges all the way around, then lightly prick the center of the pop tart with the fork to allow steam to escape. If desired, brush the top of the pop tart with the remaining egg wash to give it a glossy finish.
• Bake for 16 to 18 minutes, or until the crust is lightly golden. Remove from the oven and let cool while preparing the glaze.

For The Icing

• Add all glaze ingredients (except sprinkles) to a medium bowl and whisk until smooth and fully combined. Spoon the glaze evenly over the cooled pop tart (it’s okay if it’s slightly warm), then finish with sprinkles. Using a sharp, thin knife, slice into 8 equal pieces and enjoy!

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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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Ready for the ultimate family-friendly snack? These Easy Stuffed Pizza Rolls are perfect for weeknight dinners, game day appetizers, or party snacks. These delicious and easy pizza-stuffed garlic rolls are freezer-friendly, reheatable, and endlessly versatile, making them an ideal recipe to keep on hand throughout the year. They combine soft, fluffy pizza dough with gooey melted cheese and your favorite iconic pizza toppings. What really takes this recipe to the next level is the homemade pizza dough, which I break down for you below!

STUFFED PIZZA ROLLS

While refrigerated, pre-made dough works fine when you’re in a pinch, nothing beats the golden crust and rich flavor of fresh out-of-the-oven pizza dough. Learn how to make it from scratch using my go-to recipe: The Best Pizza Dough. Using simple ingredients like warm water, honey, vegetable oil, instant yeast, salt, and all-purpose flour, you can make homemade pizza dough that’s soft, chewy, and full of flavor. 

These pizza-stuffed rolls are filled with gooey mozzarella and your favorite pizza toppings, making them completely customizable and versatile. The rolls are then brushed with olive oil and sprinkled with garlic, Italian seasoning, and Parmesan, giving them a golden and flavorful crust that’s just as droolworthy as your favorite takeout pizza.

This pizza roll recipe is easy and fun to make, too! After cutting the dough into squares, you fill each one, pull the corners over to seal the filling inside, and bake until golden brown. The result is a batch of bite-sized pizza rolls perfect for family nights, parties, or any celebration. Serve them warm with pizza sauce, ranch, or your favorite dipping sauce, and watch them disappear fast!

Find my expert tips on how to make stuffed pizza rolls 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 Stuffed Pizza Rolls Recipe:

• Cheesy Goodness: Each roll is packed with melted, gooey mozzarella for that perfect bite.
• Customizable Pizza Fillings: Add your favorite pizza toppings, like pepperoni, ham, veggies, and pineapple, to mimic that iconic takeout pizza experience and taste.
• Versatile Snack: Delicious with pizza sauce, ranch, or your favorite dipping sauce.
• Perfect for Any Occasion: Great for weeknight dinners, game-day snacks, or party appetizers.
• Make-Ahead Friendly: Can be prepared ahead, stored in the fridge, or frozen for later.

Ingredients

Homemade Pizza Dough

• 3/4 cup warm water (100 to 105 degrees F.)
• 3/4 tablespoon honey (or granulated sugar)
• 3/4 tablespoon vegetable oil
• 3/4 tablespoon instant yeast
• 3/4 teaspoon salt
• 1 3/4 cups all-purpose flour

OR Use 12 ounces pre-made pizza dough

Pizza Roll Filling

• 8 ounces of Mozzarella cheese, cut into small cubes
• Pizza toppings of your choice: pepperoni, ham, veggies, pineapple, etc.
• 1 Tablespoon Olive oil
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Italian Seasoning
• 2 Tablespoons grated Parmesan Cheese
• Pizza Sauce and/or Ranch dressing for dipping

Instructions

For The Pizza Dough

Preheat oven to 400 degrees F. Grease a 9-inch deep-dish pie plate or 9×9-inch square baking dish. Set aside.

In the bowl of an electric stand mixer, fitted with the dough hook, mix the warm water, honey, oil, yeast, and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. (The dough should be soft and smooth.) Knead the dough for 3 minutes in a stand mixer.

Cover the dough with a kitchen towel and allow it to rest for 10 minutes. Once rested, roll the dough out onto a lightly floured surface into a 14×12-inch rectangle. Cut into 16 squares.

For The Pizza Roll Filling

Take each square and fill it with the cheese and any other toppings you desire. (I did pepperonis, ham and pineapple tidbits.) Be careful not to overfill. Eyeball this.

Next, take each four corners of the dough and pull over the filling. Pinch together to seal, and then place the ball, seam side down, into the glass dish. Repeat with all the other squares.

Once all stuffed rolls are placed in the dish, brush with olive oil and sprinkle evenly with the garlic powder, Italian seasoning, and Parmesan cheese.

Bake for 15 minutes or until golden brown. Remove from oven and let cool 5 minutes before eating. Enjoy by dipping into pizza sauce, ranch dressing, or whatever your heart desires!

Servings

Yields: 16 Stuffed Pizza Rolls. Serves 3 to 4.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 2 days.

Reheat in the oven at 375°F for 8 to 10 minutes or microwave 30 to 40 seconds.

Holly’s Tips for the Best Stuffed Pizza Rolls Recipe:

• Room Temperature Ingredients Matter: Make sure your water is warm (around 100°F) but not hot, and let other ingredients come to room temperature to help the yeast activate evenly and create a soft, airy crust for the pizza dough.
• Don’t Over-Flour The Dough: Stick to the recommended amount of flour. Adding too much can make the dough dense and tough; aim for a slightly sticky but manageable dough for a light, tender crust.
• Don’t Overfill: Use a moderate amount of cheese and toppings to prevent the dough from bursting during baking. A little goes a long way!
• Endless Filling Combinations: Fill pizza rolls with classic cheese and pepperoni, cooked meats like sausage or chicken, veggies, Margherita ingredients, BBQ or buffalo chicken, Hawaiian toppings, breakfast fillings, or creative mixes like spinach & feta or taco-inspired flavors.
• Seal The Edges: Pinch the corners tightly and press the seams slightly against the bottom of the dish to keep the filling inside while baking.
• Enhance With Your Favorite Italian Flavors: Brush the rolls with olive oil and evenly sprinkle garlic, Italian herbs, and Parmesan for a deliciously seasoned, golden-brown finish.

Frequently Asked Questions:

Similar Recipes

Don’t forget to save The Best Pizza Dough used in this recipe!

Craving something similar? Try my Pepperoni Roll Ups and Supreme Pizza Crescent Ring.

Looking for another easy party appetizer? This Warm Pizza Dip never disappoints.

In the mood for something with extra crunch? My viral Pizza Toast features sourdough bread baked with mozzarella cheese, fresh tomatoes, and a rich pizza sauce.

Have you made this Stuffed Pizza Rolls recipe? ❤️

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Stuffed Pizza Rolls

Bake Stuffed Pizza Rolls with all your favorite pizza toppings, mozzarella cheese, and homemade pizza dough. Perfect for dipping and sharing!

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Author Holly

Ingredients

Pizza Dough

• 3/4 cup warm water (100 to 105 degrees F.)
• 3/4 Tablespoon honey
• 3/4 Tablespoon vegetable oil
• 3/4 Tablespoon instant yeast
• 3/4 teaspoon salt
• 1 ¾ cups all-purpose flour

Filling

• 8 ounces mozzarella cheese cut into small cubes
• Pizza toppings of your choice: pepperoni, ham, veggies, pineapple, etc.
• 1 Tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 2 Tablespoons grated Parmesan cheese
• Pizza Sauce and/or Ranch dressing for dipping

Instructions

• Preheat oven to 400 degrees F. Grease a 9-inch deep-dish pie plate or 9×9-inch square baking dish. Set aside.

Pizza Dough

• In the bowl of an electric stand mixer, fitted with the dough hook, mix the warm water, honey, oil, yeast, and salt. Add the flour gradually until a soft dough forms and pulls away from the sides of the bowl. (The dough should be soft and smooth.) Knead the dough for 3 minutes in a stand mixer.
• Cover the dough with a kitchen towel and allow it to rest for 10 minutes. Once rested, roll the dough out onto a lightly floured surface into a 14×12-inch rectangle. Cut into 16 squares.

Filling

• Take each square and fill it with the cheese and any other toppings you desire. (I did pepperoni, ham and pineapple tidbits.) Be careful not to overfill. Eyeball this.
• Next, take each four corners of dough and pull over filling. Pinch together to seal, and then place the ball, seam side down into the glass dish. Repeat with all the other squares.
• Once all stuffed rolls are placed in dish, brush the tops with olive oil and sprinkle evenly with the garlic powder, Italian seasoning and Parmesan cheese.
• Bake for 15 minutes or until golden brown. Remove from oven and let cool 5 minutes before eating. Enjoy by dipping in pizza sauce, ranch dressing or whatever your heart desires. Enjoy!

Notes

Yields: 16 stuffed pizza rolls.

*The homemade dough can be replaced with store bought, premade pizza dough. 12 ounces of dough will be needed for this recipe. 

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I’m a sucker for a sweet breakfast in the morning, and if you’re like me then you know the joy of waking up to a stack of fluffy blueberry pancakes dripping with warm maple syrup. There’s just something so cozy and nostalgic about it, especially when they’re made from scratch. Today I’m breaking down how to make The Best Blueberry Pancakes!

This easy blueberry pancakes recipe was inspired by a culmination of some of my favorite blueberry pancakes recipes shared online. I’ve been perfecting this one for awhile so I’m thrilled to finally share the winner with you. These fluffy pancakes come out perfectly every time with crispy golden edges, a light and fluffy center, and fresh, juicy blueberries bursting in every bite!

What makes these pancakes irresistible and downright melt-in-your-mouth delicious is the buttermilk. This important ingredient is what makes pancakes so fluffy and delicious! The pancake base is quick to whisk together with all-purpose flour, sugar, baking powder, baking soda, and kosher salt, while eggs, melted butter, and plenty of fresh blueberries complete the batter for a truly perfect pancake recipe. Don’t forget to add a little extra butter to the pan for those crispy golden-brown edges!

Give this recipe a try and let me know how it goes in the comments below. Don’t forget to rate it and share your pancake stacks with me on Instagram and Facebook @lifeinthelofthouse!

Why You’ll Love These Fluffy Buttermilk Blueberry Pancakes:

• Super fluffy and soft: Thanks to tangy buttermilk and just the right mix of leavening agents.
• Loaded with fresh blueberries that burst while cooking and create juicy little pockets of flavor.
• Easy to make: One bowl, minimal cleanup, and maximum satisfaction.
• Perfect for weekend brunch, holiday mornings, or lazy Sundays!

Ingredients

• 2/3 cup granulated sugar
• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups buttermilk
• 2 large eggs, beaten
• 4 Tablespoons melted butter, slightly cooled
• 2 cups fresh blueberries
• more butter for the pan

Instructions

In a large bowl, whisk together the sugar, flour, baking powder, baking soda and salt.

Add the buttermilk, eggs and melted butter to the dry ingredients, and whisk just until everything is incorporated. Don’t over-mix.

Preheat a nonstick skillet over medium-low heat. Add a small amount of butter to the center of the pan — this helps create a delicious golden-brown crust.

Scoop about 1/3 cup of batter into the pan and gently spread it out (the batter will be thick). Place a few blueberries on top. Cook until bubbles form on the surface and the edges begin to look set. Flip and cook for another 1 to 2 minutes, until the pancakes are fluffy and fully cooked.

Serve warm with butter and a drizzle of maple syrup.

Servings

This recipe creates 10 fluffy blueberry pancakes.

Storage and Reheating

Store these blueberry pancakes into an airtight container and they will stay fresh in the refrigerator for up to 2 days. They also freeze beautifully, so you can make a batch and enjoy them all week long with your family. Just allow them to cool completely then freeze in a single layer before transferring to a freezer bag. Reheat in the toaster, oven, or microwave.

🥞 Holly’s Tips for The Best Blueberry Pancakes:

• For best results, always start by whisking the dry ingredients together first, then gradually add the wet ingredients just until the batter is combined. Don’t over-mix!
•  If using frozen blueberries, don’t thaw them! Toss them in a bit of flour before folding them in to the batter to prevent bleeding.
• Homemade buttermilk in a pinch! No buttermilk? No problem! Mix 1 cup regular milk with 2 teaspoons white vinegar. Let it sit for 5 to 10 minutes before using. It works just like buttermilk.

Similar Recipes

Looking for a classic pancake staple recipe? Give my Buttermilk Pancakes a try!

In the mood for something different? Try these Red Velvet Pancakes. They are delicious!

Craving something similar? Blueberry Breakfast Cake is so yummy.

Craving a sweet All-American diner breakfast? These copycat IHOP Pancakes are melt-in-your-mouth good!

Celebrating something special? My Funfetti Pancakes are the perfect dish to serve at any gathering!

Have you made this Blueberry Pancakes recipe? 🥞

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

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The Best Blueberry Pancakes

Make The Best Blueberry Pancakes from scratch with buttermilk batter, juicy blueberries, and creamy butter. Serve with warm maple syrup!

Prep Time 15 minutes minutes

Cook Time 3 minutes minutes

Servings 10

Ingredients

Instructions

• 2/3 cup granulated sugar
• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon kosher salt
• 2 cups buttermilk
• 2 large eggs
• 4 Tablespoons melted butter slightly cooled
• 2 cups fresh blueberries (can also use frozen, don't thaw)
• more butter for pan

Instructions

• In a large bowl, whisk together the sugar, flour, baking powder, baking soda and salt.
• Add the buttermilk, eggs, and melted butter to the dry ingredients. Whisk just until combined. Don't over-mix.
• Preheat a nonstick skillet over medium-low heat. Add a small amount of butter to the center of the skillet. The butter helps to create a golden-brown crust on the pancakes.
• Scoop 1/3 cup of batter into the center of the pan, gently spread it out into a circle. (Batter will be thick) Place a few blueberries evenly on top. Cook until bubbles form on the surface and the edges begin to look set. Flip and cook another 1 to 2 minutes, until the pancakes are fluffy and fully cooked.
• Serve pancakes warm with butter and maple syrup. Enjoy!

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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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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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If you can’t resist a classic thumbprint cookie during the holidays, this recipe is a must-bake. These Easy Raspberry Almond Shortbread Cookies are buttery, festive, and filled with raspberry jam, topped with a sweet glaze. This cookie recipe is perfect for holiday gatherings, such as Thanksgiving, Christmas, and Valentine’s Day, and is just as charming for baby showers, bridal showers, or any other special occasion. Bonus: they’re a fun cookie to make with the kids!

RASPBERRY ALMOND SHORTBREAD COOKIES

This raspberry shortbread cookie recipe will win you over with its nostalgic flavors. The sweet raspberry jam balances out the buttery shortbread and almond flavor, topped with a sweet almond glaze that ties it all together. The dough itself comes together quickly in the mixer. Then, you simply roll it into balls, press a small well in the center for the raspberry jam, and bake until soft. Once they’ve cooled, a sweet almond glaze gets drizzled over the top, making each cookie look as beautiful as it tastes. You’ll get 28 cookies from this recipe, ideal for gifting, potlucks, or stocking your cookie jar.

Find all my expert tips on how to make homemade raspberry almond shortbread 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 Raspberry Almond Shortbread Cookie Recipe:

• Easy-To-Make: Simple ingredients and a quick process make these cookies perfect for bakers of all skill levels.
• Buttery & Nutty Flavors: Soft shortbread that pairs perfectly with sweet raspberry jam. Hints of almond in the dough and glaze add a warm, nutty twist to a classic cookie.
• Fruity Filling: Each cookie is filled with flavorful raspberry jam for a burst of sweetness.
• Perfect For Any Occasion: Ideal for Christmas, Thanksgiving, Valentine’s Day, or as a thoughtful homemade gift.

Ingredients

Raspberry Almond Shortbread Cookies

• 1 cup cold salted butter, diced into 1 Tablespoon pieces
• 2/3 cup (140g) granulated sugar
• 1/2 teaspoon almond extract
• 2 cups + 2 Tbsp (300g) all-purpose flour
• 1/2 cup seedless raspberry jam

Glaze

• 1 cup powdered sugar
• ½  teaspoon almond extract
• 1 Tablespoon milk

Instructions

For The Raspberry Almond Shortbread Cookies

Preheat the oven to 350°F.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter for 1 minute.

Add the sugar and mix for 2 minutes, scraping down the sides and bottom of the bowl as needed.

Mix in the almond extract. Gradually add the flour and blend just until the dough comes together. (It will seem very crumbly, just be patient and keep mixing.)

Scoop the dough into 1-tablespoon portions and roll each portion into a ball. Arrange the dough balls on the baking sheets, spacing them 2-inches apart.

Press a wide, shallow indentation into the center of each one using the bottom of a wooden spoon or a spatula handle. Fill each indentation with a heaping ¼ teaspoon of raspberry jam.

Transfer cookie sheets to the fridge to allow cookies to chill for 20 minutes.

Bake for only 11 to 12 minutes. They will not seem done but they are! The cookies should remain soft and will firm up as they cool—avoid over-baking or they’ll turn crunchy.

Allow cookies to cool for 5 minutes on the baking sheet then transfer to a cooling rack and allow them to cool completely.

For The Glaze

Whisk the glaze ingredients together and drizzle the glaze over the cookies. Store in an airtight container.

Servings

Yields: 28 cookies.

Storage and Reheating

Store raspberry almond shortbread cookies in an airtight container at room temperature for up to 5 days, with parchment between layers to keep them fresh. You can also freeze the baked cookies for up to 3 months and thaw before adding the toppings. To enjoy warm cookies, heat in a 300°F oven for 3 minutes or microwave for 10 seconds.

Holly’s Tips for The Best Raspberry Almond Shortbread Cookies:

• Use Cold Butter: Cold butter helps the dough stay tender and flaky for the best shortbread cookies texture and taste.
• Don’t Over-Mix: Mix just until the dough comes together to avoid dense cookies.
• Use A Cookie Scoop: I always love to use a small cookie scoop or tablespoon to make uniform cookies that bake evenly.
• Add Fresh Jam: I recommend using a seedless raspberry jam for a smooth filling.
• Make It Your Own: Not a fan of raspberries? Substitute strawberry, apricot, or blackberry jam. All of these will complement the buttery almond flavor.
• Glaze Last: Drizzle the almond glaze only after the cookies are completely cooled to prevent melting and maintain a beautiful finish.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Bake my White Chocolate Raspberry Cookies next!

In the mood for something more festive? This Raspberry Cream Pie is perfect for Thanksgiving and Christmas celebrations.

Looking for something different? These Raspberry Sweet Rolls and Raspberry Streusel Muffins count as both breakfast and dessert.

Looking for something more filling? My White Chocolate Raspberry Bundt Cake is a rich white chocolate bundt cake that blends magically with a sweet raspberry filling. The cream cheese frosting tops it off to perfection!

Have you made this Raspberry Almond Shortbread Cookies recipe? ❤️

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

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Raspberry Almond Shortbread Cookies

Easy Raspberry Almond Shortbread Cookies with a fruity jam center, topped with a sweet glaze. A delicious festive holiday treat!

Servings 28 cookies

Ingredients

Raspberry Almond Shortbread Cookies

• 1 cup cold salted butter cut into 1 Tablespoon pieces
• ⅔ cup (140 grams) granulated sugar
• ½ teaspoon almond extract
• 2 cups + 2 Tablespoons (300 grams) all-purpose flour
• ½ cup seedless raspberry jam

Glaze

• 1 cup powdered sugar
• ½ teaspoon almond extract
• 1 Tablespoon milk

Instructions

For the Cookies

• Preheat the oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, beat the cold butter for 1 minute.
• Add the sugar and mix for 2 minutes, scraping down the sides and bottom of the bowl as needed.
• Mix in the almond extract. Gradually add the flour and blend just until the dough comes together. (It will seem very crumbly, just be patient and keep mixing.)
• Scoop the dough into 1-tablespoon portions and roll each portion into a ball. Arrange the dough balls on the baking sheets, spacing them 2 inches apart.
• Press a wide, shallow indentation into the center of each one using the bottom of a wooden spoon or a spatula handle. Fill each indentation with a heaping ¼teaspoon of raspberry jam.
• Transfer cookie sheets to the fridge to allow cookies to chill for 20 minutes.
• Bake for only 11 to 12 minutes. They will not seem done but they are! The cookies should remain soft and will firm up as they cool—avoid over-baking or they’ll turn crunchy.
• Allow cookies to cool for 5 minutes on the baking sheet then transfer to a cooling rack and allow them to cool completely.

For the Glaze

• Whisk the glaze ingredients together and drizzle the glaze over the cooled cookies.

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I love to make homemade rolls. My family has basically made me the official roll-maker for holidays and parties. These World’s Best Dinner Rolls have always been my go-to recipe. I’ll definitely still make them, but these Amazing Dinner Rolls I’m sharing today are tied for the win!

Try these other highly-rated delicious dinner roll recipes: The Best Dinner Rolls, Rosemary Rolls, Soft and Fluffy Dinner Rolls, and French Bread Rolls.

AMAZING DINNER ROLLS

These dinner rolls are truly amazing. I found the recipe 10 years ago in Ann Romney’s cookbook and have been making them ever since. The recipe is so simple to make, and the result is the most buttery, soft rolls. Perfect for any occasion! Discover how to make these amazing rolls step-by-step below.

Why You’ll Love This Amazing Dinner Rolls Recipe:

• Soft & Buttery: Enriched with eggs and butter, these rolls have a tender, melt-in-your-mouth texture that’s irresistible.
• Slightly Sweet: Granulated sugar adds just the right amount of sweetness, making them perfect for both savory and sweet pairings.
• Light & Fluffy: Scalded milk helps create a beautiful, airy crumb inside each roll.
• Beautifully Shaped: Crescent-shaped rolls aren’t just visually appealing—they give every bite a delicate, flaky edge.
• Golden & Delicious: Brushed with melted butter after baking, they come out of the oven with a soft, golden-brown exterior that’s perfect for dipping or spreading.
• Perfect For Any Occasion: Ideal for holiday dinners, weeknight meals, or just because. You can’t go wrong with these classic, crowd-pleasing rolls.

Ingredients

• 3/4 cup milk, scalded*
• 3/4 cup warm water
• 4 ½ teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 3 large eggs, beaten
• 1/2 cup salted butter, room temperature
• 1/2 cup granulated sugar
• 5 ½ cups all-purpose flour
• 1/2 teaspoon salt
• melted butter or vegetable shortening, for brushing on top of rolls after baking

Instructions

*To scald the milk: Pour milk into a saucepan and heat over medium heat until warm and the edges are slightly foamy and bubbly. This happens right before the boiling stage, but don’t let it boil! Remove from heat and stand until lukewarm before using in the recipe.

Pour the warm water in the bowl of a stand mixer. Fit the mixer with the dough hook attachment. Add the yeast and 1 teaspoon of sugar to the water. Stir. Allow mixture to foam and proof for 10 minutes or until foamy/bubbly and activated.

Add the beaten eggs, softened salted butter, and 1/2 cup granulated sugar to the yeast mixture. Mix on low speed just until combined.

Add 1 cup of the flour and the salt. Mix until just combined. Add the scalded milk and mix again.

Continue to add flour, 1/2 cup at a time, until correct consistency is achieved. Dough should just slightly stick to fingers and pulling away from the sides of the bowl. (Do not use more than 5 ½ cups flour.) Knead the dough in the stand mixer (let it run on slow speed) for 8 to 10 minutes.

Spray a large bowl with nonstick spray. Remove the dough from mixer and place it in the prepared bowl. Cover bowl with a kitchen towel and allow it to rise until doubled in size, about 60 to 90 minutes.

Divide dough in half. Roll each half into a large circle and cut 12 equal ‘pie’ pieces. Roll dough triangles from the wide end into a crescent shape. Place rolls on a greased baking sheet.

Cover rolls and let rise another 30 minutes or until doubled in size.

Bake rolls at 350° F. for 14 to 15 minutes, or until the tops are golden-brown. Remove from oven and brush tops with melted butter, if desired. Serve and enjoy!

Servings

Yields: 24 dinner rolls.

Storage and Reheating

Store completely cooled rolls in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 3 months. To reheat, warm in a 350°F oven for 8 minutes or microwave for 10 seconds or so. Brushing with a little melted butter after reheating brings back that fresh-from-the-oven flavor and shine.

Holly’s Tips for The Most Amazing Dinner Rolls:

• Proof Your Yeast Properly: Make sure the water is warm (not hot) and let the yeast foam for 15 minutes. This ensures a light, fluffy rise.
• Scald The Milk: Heating the milk before adding it enriches the dough and creates a softer, more tender crumb. Allow it to cool slightly before mixing with the dough.
• Don’t Over-Flour: Add flour gradually and stop when the dough is slightly sticky to the touch. Too much flour can make rolls dense.
• Double Rise For Softness: Letting the dough rise twice before shaping and a final rise after shaping gives rolls a light, airy texture.
• Uniform Crescents: Cut your dough into equal-sized triangles and roll consistently from wide to narrow end for even baking and a beautiful shape.
• Golden Finish: Brushing melted butter over hot rolls right after baking adds flavor, shine, and keeps the crust soft.
• Optional Enhancements: Sprinkle lightly with coarse sea salt, herbs, or garlic butter for extra flavor variations.

Frequently Asked Questions:

Similar Recipes

Looking for something similar? Try my Soft and Fluffy Dinner Rolls and French Bread Rolls next.

Wanting something different? These Rosemary Rolls are fluffy and buttery with a hint of rosemary flavor. The best part about them is that they’re a cinch to make! Perfect for all holiday meals.

Craving something sweet? Perfect Cinnamon Rolls are the best cinnamon roll recipe ever, look no further! These are the most delicious, soft and fluffy cinnamon rolls you’ll ever eat!

Searching for something extra savory? My Cheesy Garlic Pull Apart Rolls feature buttermilk biscuits covered in melted cheese, herbs, and garlic butter. These can be a delicious side dish or snack!

Have you made this Amazing Dinner Rolls recipe? 🍞

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

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Amazing Dinner Rolls

Soft, buttery dinner rolls that bake up perfectly golden and fluffy. Easy to make and always a crowd favorite for holidays, family meals, or weeknight dinners!

Prep Time 2 hours hours

Cook Time 14 minutes minutes

Servings 24

Author Life in the Lofthouse

Ingredients

• 3/4 cup scalded milk (whole or 2%) (*see first step on scalding the milk)
• 3/4 cup warm water (105°F)
• 4 ½ teaspoons active dry yeast
• 1 teaspoon granulated sugar
• 3 large eggs beaten
• 1/2 cup salted butter room temperature
• 1/2 cup granulated sugar
• 5 ½ cups all-purpose flour
• 1/2 teaspoon salt
• melted butter or vegetable shortening (for brushing on top of baked rolls)

Instructions

• *To scald the milk: Pour milk into a saucepan and heat over medium heat until warm and the edges are slightly foamy and bubbly. This happens right before the boiling stage, but don’t let it boil! Remove from heat and stand until lukewarm before using in the recipe.
• Pour the warm water in the bowl of a stand mixer. Fit the mixer with the dough hook attachment. Add the yeast and 1 teaspoon of sugar to the water. Stir. Allow mixture to foam and proof for 10 minutes or until foamy/bubbly and activated.
• Add the beaten eggs, softened salted butter, and 1/2 cup granulated sugar to the yeast mixture. Mix on low speed just until combined.
• Add 1 cup of the flour and the salt. Mix until just combined. Add the scalded milk and mix again.
• Continue to add flour, 1/2 cup at a time, until correct consistency is achieved. Dough should just slightly stick to fingers and pulling away from the sides of the bowl. (Do not use more than 5 ½ cups flour.) Knead the dough in the stand mixer (let it run on slow speed) for 8 to 10 minutes.
• Spray a large bowl with nonstick spray. Remove the dough from mixer and place it in the prepared bowl. Cover bowl with a kitchen towel and allow it to rise until doubled in size, about 60 to 90 minutes.
• Divide dough in half. Roll each half into a large circle and cut 12 equal ‘pie’ pieces. Roll dough triangles from the wide end into a crescent shape. Place rolls on a greased baking sheet. Cover rolls again and allow to rise another 30 minutes or until doubled in size.
• Bake rolls at 350° F. for 14 to 16 minutes, or until the tops are golden-brown. Remove from oven and brush tops with melted butter, if desired. Serve and enjoy!

Note: Recipe instructions updated on 11/5/21.

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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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If you’re all about quick no-bake desserts, get ready for a sweet trick AND treat. 😉 These No-Bake Halloween Cheesecake Cups are fun, festive, and no Halloween party is complete without them. They are kid-friendly, make-ahead ready, and guaranteed to disappear fast! Not only do they look impressive, but they’re also easy to make, which is a lifesaver during the hectic holiday season. If you’re a fan of my Oreo Cheesecake Bites, you will love these no-bake Oreo cheesecake cups!

Hungry for more Halloween fun? 🎃 Check out my full collection of Halloween recipes for parties and family celebrations here. This recipe was inspired by Inside Bru Crew Life.

NO-BAKE HALLOWEEN CHEESECAKE CUPS

This no-bake cheesecake cups recipe is layered with crushed Oreos, a silky cream cheese filling, and a fun pop of spooky orange color, making them a hit for all ages. The presentation is festive and playful, and you can get as creative as you like with toppings and decorations. Think: Halloween sprinkles, candy eyeballs, gummy worms, or even a drizzle of chocolate ‘spider webs.’ Best of all, they’re straightforward to make, so if you’re looking for an easy, Halloween dessert without the fuss, this recipe is it! Serve these homemade cheesecake cups at parties, school events, or family get-togethers to wow a crowd. Caution: these creamy, delicious cheesecake cups are so good, they’ll become a requested tradition every Halloween. Don’t say I didn’t warn you! 👻

Find more expert tips below on how to make no-bake cheesecake cups! 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 No-Bake Halloween Cheesecake Cups:

• No-Bake & Easy-To-Make: Comes together quickly without turning on the oven. This cheesecake recipe is perfect for Halloween parties or school events.
• Festive & Fun: Layers of crushed Oreos, creamy cheesecake filling, and bright orange topping make each cup look as good as it tastes.
• Kid-Approved: The colorful presentation and sweet, creamy layers are a hit with kids of all ages. Half the fun is making it and eating it!
• Make-Ahead Friendly: Prep the layers in advance and add sprinkles and candy just before serving for maximum impact.
• Customizable Dessert: These cheesecake cups are the perfect mix of creamy, crunchy, and sweet, all in one cup. See my tips below on different toppings and flavor ideas to make them your own!

Ingredients

• 18 Oreo cookies, divided
• 2 packages (8-ounces, each) cream cheese, softened
• 1 ½ cups powdered sugar
• 2 Tablespoons milk
• 1 ½ Tablespoons vanilla extract
• 1 container (8-ounces) Cool Whip, thawed and divided
• Orange gel food coloring

Toppings

Halloween sprinkles and candy

Instructions

Crush 9 Oreo cookies and evenly distribute the crumbs among seven 8-ounce cups.

In a large mixing bowl, beat together the cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy.

Gently fold in only 2 cups of the thawed Cool Whip. Split the cheesecake mixture evenly into two separate bowls.

Color one portion orange using gel food coloring.

Pipe or spoon 3 Tablespoons of the white cheesecake mixture, over the cookie crumbs in each cup, in a circular motion.

Using a spoon, gently spread the cheesecake mixture into an even layer.

Crush the remaining 9 Oreo cookies and sprinkle about a 1/4 cup of crumbs evenly over the white cheesecake layer in each cup.

Pipe or spoon 3 Tablespoons of the orange cheesecake mixture on top of the second cookie crumb layer in each cup. Using a spoon, gently press the cheesecake mixture into an even layer.

Cover and store the cheesecake cups in the fridge for at least 2 hours before serving. (Can be stored in the fridge for up to 4 days when tightly covered.)

Right before serving, dollop each cup with the remaining Cool Whip, and decorate with more crushed Oreo, Halloween sprinkles, and/or candy as desired. Enjoy!

Servings

Yields: 7 Halloween cheesecake cups.

Storage

Store the assembled cheesecake cups tightly covered in the refrigerator for up to 3 to 4 days. These no-bake desserts are served cold and should not be heated. For best results, add Halloween sprinkles or candy just before serving.

Holly’s Tips for The Best No-Bake Cheesecake Cups:

• Soften The Cream Cheese: Let your cream cheese sit at room temperature for 30 minutes. This makes mixing smoother and prevents lumps.
• Use Gel Food Coloring: Gel gives a vibrant Halloween orange without thinning the cheesecake mixture the way liquid food coloring can. 
• Chill Before Serving: Let the cups chill in the fridge for at least an hour. The layers firm up, and the flavors taste even better.
• Make-Ahead Friendly: These cheesecake cups can be prepped a day in advance—just add the toppings right before serving so they stay fresh and crunchy.
• Party Presentation Tip: Clear cups or mason jars show off the fun layers best, making them perfect for Halloween parties or school events. 
• Get Creative: For toppings, try candy eyeballs, crushed Halloween candy bars, or gummy worms for an extra spooky touch. For the base, popular flavor variations include no-bake strawberry cheesecake cups or cookies ‘n creme cheesecake filling. Have some fun with it!

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my No-Bake Cheesecake and Easy No-Bake Cheesecake recipes next!

Looking for more easy Halloween party treats? You can’t go wrong with my Monster Munch, Candy Corn Fruit Parfaits, or my Candy Corn Rice Krispie Cupcakes.

Looking for a classic cheesecake recipe? The Ultimate Cheesecake showcases a buttery graham cracker crust, creamy filling, tangy sour cream, and fresh lemon zest flavor. 

Want something extra indulgent? Try my Ghost Brownies. Dense, homemade chocolate brownies stacked with marshmallows and finished with vanilla frosting for a ghostly look.

Have you made this Easy No-Bake Cheesecake Cups recipe? 👻

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

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No-Bake Halloween Cheesecake Cups

Get spooky-sweet with these easy treats! Layers of crushed Oreos, creamy orange cheesecake filling, and fluffy Cool Whip make the perfect Halloween party dessert—no oven needed!

Servings 7 cheesecake cups

Ingredients

• 18 Oreo cookies divided
• 2 packages (8 ounces, each) cream cheese softened
• 1 ½ cups powdered sugar
• 2 Tablespoons milk
• 1 ½ Tablespoons vanilla extract
• 1 container (8 ounces) Cool Whip thawed and divided
• Orange gel food coloring

Toppings

• Halloween sprinkles and candy

Instructions

• Crush 9 of the Oreo cookies and evenly distribute the crumbs among seven 8-ounce clear cups.
• In a large mixing bowl, beat together the cream cheese, powdered sugar, milk, and vanilla extract until smooth and creamy. Gently fold in only 2 cups of the thawed Cool Whip.
• Split the cheesecake mixture evenly into two separate bowls. Color one portion orange using gel food coloring. Keep the other mixture white.
• Pipe or spoon 3 Tablespoons of the white cheesecake mixture, over the cookie crumbs in each cup, in a circular motion. Using a spoon, gently press the cheesecake mixture into an even layer.
• Crush the remaining 9 Oreo cookies and sprinkle about a 1/4 cup of crumbs evenly over the white cheesecake layer in each cup.
• Pipe or spoon 3 Tablespoons of the orange cheesecake mixture on top of the second cookie layer in each cup. Using a spoon, gently press the cheesecake mixture into an even layer. Cover and store the cheesecake cups in the fridge to chill for at least 2 hours before serving. (Can be stored in the fridge for up to 4 days when tightly covered.)
• Right before serving, dollop each cup with the remaining Cool Whip, and decorate with more crushed Oreo, Halloween sprinkles, and/or candy as desired. Enjoy!

Recipe adapted from: Inside Bru Crew Life

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Craving a simple way to dress up steamed rice? This easy Buttered Corn Rice recipe is a delicious upgrade. This homemade rice recipe pairs beautifully with any meal, from weeknight dinners to potlucks and special occasions. It’s so good that everyone will want seconds! The best part? It comes together with just a few simple ingredients and far less effort than you’d expect. Once you try it, you’ll find yourself coming back to this recipe again and again because it truly goes with any cuisine or dinner.

Craving more? Discover more top-loved rice recipes here. 

BUTTERED CORN RICE

Every bite of this corn rice is buttery and rich. The butter and olive oil give the rice comforting flavor, while the sautéed garlic and onion bring that savory kick. Sweet corn kernels add little bursts of freshness and natural sweetness in every spoonful, balancing out the richness of the butter. The chicken bouillon ties it all together with a deep flavor that makes the rice taste like it’s been simmering for hours. Finish off this buttered corn recipe with a sprinkle of parsley or green onions, and you’ll have a side dish that will complement any main course. 

Find my expert tips on how to make buttered corn rice 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 Quick & Easy Buttered Corn Rice Recipe:

• Quick & Easy-To-Make: Ready in about 30 minutes with minimal prep, making it an effortless weeknight go-to.
• Simple Ingredients, Big Flavor: Just a handful of pantry staples transform into a comforting side dish that pairs perfectly with almost any meal.
• Buttery & Garlicky Goodness: The combination of butter, garlic, and onion creates a rich, savory base that makes every bite irresistible.
• Versatile Side Dish: Serve it alongside grilled chicken, beef, seafood, or enjoy it as a light vegetarian main.

Ingredients

• 1 Tablespoon olive oil
• 3 Tablespoons salted butter
• 4 cloves garlic, minced
• 1/4 cup finely diced white onion
• 1 ½ cups medium grain rice
• 1 bag (10 ounces) frozen corn (no need to thaw first)
• 3 cups boiling water
• 1 Tablespoon chicken bouillon
• Chopped parsley, for garnish (optional)

Instructions

In a large (12-inch) skillet, add the oil and melt the butter over low heat. Stir in the garlic and onion, and sauté for about 30 seconds.

Add the rice to the skillet and fry until golden, about 5 minutes. Pour in the corn and mix to combine. Raise heat to medium. Carefully, pour in the boiling water and the chicken bouillon. Stir again.

Bring the mixture to a boil. Once it comes to a boil, reduce the heat back to low. Cover the skillet with a lid. Allow rice to cook covered for 15 minutes.

Once time is up, turn the heat off. Keep the lid on for another 5 minutes. Remove the lid and fluff rice with a fork. Serve and enjoy!

Servings

Serves 4 to 6.

Storage and Reheating

Store leftover buttered corn rice in an airtight container in the refrigerator for up to 2 days.

To reheat, add a splash of water or broth and warm over medium-low heat on the stovetop, or microwave in short intervals until heated through.

Holly’s Tips for The Best Buttered Corn Rice:

• Toast The Rice Well: Let the rice get lightly golden before adding the liquid. This step gives it a nuttier flavor and helps the grains stay fluffy.
• Be Sure To Use Hot Water (or Broth): Adding boiling water (or chicken broth if you want extra flavor) helps the rice cook evenly and prevents it from turning mushy.
• Don’t Lift The Lid: I know it’s so tempting to peek, but keeping the lid on during cooking ensures the steam does its job. Trust me!
• Let It Rest: That extra 5 minutes off the heat with the lid on is key! It finishes the cooking process and makes the rice extra light and fluffy.
• Get Creative: After the rice is fully cooked, stir in a handful of cheese, jalapeños, or even crispy bacon for a fun twist!
• Garnish Generously: Fresh parsley or green onions aren’t just for looks. They add brightness and extra flavor to the rice.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Cilantro Lime Rice is another classic rice recipe.

In the mood for Mexican? This Mexican Rice is bursting with authentic flavor and pairs perfectly with tacos, enchiladas, or fajitas.

Want a takeout favorite at home? Chicken Fried Rice combines classic fried rice flavors with tender pieces of glazed teriyaki chicken.

Craving the taste of the islands? My Hawaiian Fried Rice brings savory diced ham, sweet pineapple, and red bell peppers together for the ultimate tropical side dish.

Hungry for hibachi-style rice at home? Easy Copycat Benihana Fried Rice delivers buttery garlic goodness, crisp vegetables, and fluffy rice straight to your kitchen.

Have you made this Buttered Corn Rice recipe? 🥘

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

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Buttered Corn Rice

Sweet corn meets buttery rice and a kiss of garlic for a warm, cozy combo that’s ready in minutes. Perfect with anything—or all on its own!

Servings 4 to 6

Ingredients

• 1 Tablespoon olive oil
• 3 Tablespoons salted butter
• 4 cloves garlic minced
• ¼ cup finely diced white onion
• 1 ½ cups medium grain rice
• 1 bag (10 ounces) frozen corn (no need to thaw first)
• 3 cups boiling water
• 1 Tablespoon chicken bouillon
• chopped parsley for garnish (optional)
• sliced green onion (optional)

Instructions

• In a large (12-inch) skillet, add the oil and melt the butter over medium-low heat. Add the garlic and onion; sauté for about 30 seconds.
• Add the rice to the skillet and fry until golden, about 5 minutes. Pour in the corn and mix to combine. Raise the heat to medium. Carefully, pour in the boiling water and the chicken bouillon. Stir again.
• Bring the mixture to a boil. Once it comes to a boil, reduce the heat to low. Cover the skillet with a lid. Allow rice to cook covered for 15 minutes.
• Once time is up, turn the heat off. Keep the lid on for another 5 minutes. (This step is important!) Remove the lid after 5 minutes and fluff rice with a fork. Serve warm and 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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Looking for an easy dinner recipe? These Crispy Chicken Tenders with Homemade Honey Butter Sauce are so flavorful and cooked to perfection. Just like your favorite restaurant-style chicken, they’re perfectly succulent coated in crispy panko breadcrumbs and a sweet and savory honey butter sauce. Serve them alongside fluffy rice, creamy mashed potatoes, or golden french fries for a hearty, protein-packed meal that’s perfect for busy weeknights.

CRISPY CHICKEN TENDERS WITH HOMEMADE HONEY BUTTER SAUCE

The magic of these honey butter chicken tenders lies in the decadent honey butter that coats every bite. This sauce combines rich, buttery sweetness with honey, the savory depth of soy sauce, and an aromatic punch of fresh garlic. Lightly thickened with cornstarch, it clings perfectly to the chicken. The crispy panko-coated chicken adds a satisfying crunch to the juicy interior of the chicken, balanced with a sweet and savory glaze. This quick chicken recipe is packed with comforting flavors, making it a family favorite meal you’ll crave year-round, especially on chilly fall nights.

Find my expert tips on how to make honey butter chicken tenders even more tasty 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 Crispy Chicken Tenders with Homemade Honey Butter Sauce:

• Quick & Easy-To-Prepare: Ready in around 30 minutes, this honey butter chicken tenders recipe is perfect for weeknight dinners, quick lunches, or protein-fueled meal prep.
• Perfectly Tender & Juicy: The air fryer cooks the chicken to perfection, locking in moisture for a tender bite every time.
• Sweet & Savory: The homemade honey butter sauce balances rich, buttery notes with a touch of honey sweetness and garlicky depth. Pure comfort on a plate.
• Crispy Outside, Soft Inside: The panko coating gives a light, golden crunch that complements the juicy chicken inside.

Ingredients

Chicken Tenders

• 1 1/4 pounds boneless chicken tenderloins
• ½ cup all-purpose flour
• 1 ½ teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs, beaten
• 1 1/4 cups panko breadcrumbs

Honey Butter Sauce

• 1/4 cup low-sodium soy sauce
• 1/3 cup honey
• 4 garlic cloves, minced
• ⅓ cup water
• 1 teaspoon cornstarch
• 4 Tablespoons salted butter
• Olive oil spray

Instructions

For The Chicken Tenders

On a large plate, add flour, garlic powder, salt, and black pepper and mix well. In a separate large plate, crack and beat the eggs. Lastly, add panko breadcrumbs and a pinch of salt to another separate plate.

Coat the chicken tenders evenly in the flour mixture, then dip into the beaten eggs, then press the chicken in the panko breadcrumbs until well coated. Repeat with the remaining chicken tenders.

Preheat the air fryer to 400 degrees F OR preheat the oven to 425 degrees F. If using the air fryer, cook in two batches to avoid overcrowding. If using the oven, place all of the chicken tenders on a parchment paper lined baking sheet.

Spray the tops of the chicken tenders generously with olive oil spray. Flip the chicken and spray with more oil until well coated all over. Air fry for 10 to 12 mins or until internal temperature reaches 165 degrees F. OR bake in the preheated oven for 15 to 18 minutes or until internal temperature reaches 165 degrees F.

For The Honey Butter Sauce

Meanwhile, make the honey butter sauce by combining the soy sauce, honey, garlic, water, and cornstarch in a bowl. Set aside until the chicken is almost done cooking.

In a large skillet, add butter and allow it to melt. Add the honey butter sauce mixture and cook for 2 minutes or until thickened. Add one to two cooked chicken tenders at time to the pan and coat evenly in sauce. Repeat with all chicken tenders. Serve immediately and enjoy!

Servings

Serves: 2 to 3

Storage and Reheating

Let the chicken cool completely before storing in an airtight container in the fridge for up to 3 days. Store any leftover honey butter sauce separately in the refrigerator for up to one week.

To reheat, warm the chicken in the oven at 350°F for 10 minutes, or in the microwave for 1 to 2 minutes. You can also reheat in the air fryer at 350°F for 3 to 5 minutes for a crispier exterior. Reheat the sauce separately and drizzle it over the chicken just before serving to keep it perfectly flavorful.

Holly’s Tips for the Best Honey Butter Chicken Tenders:

• Don’t Overcrowd The Air Fryer: Cook the chicken in two batches so each piece gets crispy on all sides and cooks evenly.
• Patience With Coating: Press the panko crumbs firmly onto the chicken to ensure a golden, crunchy crust that stays in place.
• Control Your Heat: Air fry at 400°F and watch carefully—too high and the coating can brown before the chicken is cooked through.
• Make The Sauce Last: Prepare the honey butter sauce while the chicken cooks, so it’s hot, glossy, and perfect for coating immediately.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Give my delicious Honey Garlic Chicken Bites a try!

In the mood for something different? Air Fryer Steak Bites feature juicy morsels of sirloin steak bursting with paprika, garlic, and Worcestershire sauce.

Looking for more chicken air fryer recipes? Start with my Air Fryer Ranch Chicken or Air Fryer Garlic Parmesan Chicken, both great options for easy weeknight dinners.

Craving something extra crispy? This Crispy Onion Chicken is packed full of flavor from the creamy honey mustard and crispy fried onions on top of a bed of skinless chicken breasts.

Have you made this Honey Butter Chicken Tenders recipe? ❤️

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

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Crispy Honey Butter Chicken Tenders

Crispy, golden chicken tenders + sweet honey butter sauce = comfort food magic! Ready in about 30 minutes— weeknight dinner just got way more delicious.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Ingredients

Chicken Tenders

• 1 ¼ pounds boneless chicken tenderloins
• ½ cup all-purpose flour
• 1 ½ teaspoons garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 large eggs beaten
• 1 ¼ cup panko breadcrumbs
• Olive oil spray

Honey Butter Sauce

• ¼ cup low-sodium soy sauce
• ⅓ cup honey
• 4 garlic cloves minced
• ⅓ cup water
• 1 teaspoon corn starch
• 4 Tablespoons salted butter

Instructions

For The Chicken Tenders

• On a large plate, add flour, garlic powder, salt, and black pepper and mix well. In a separate large plate, crack and beat the eggs. Lastly, add panko breadcrumbs and a pinch of salt to another separate plate.
• Coat the chicken tenders evenly in the flour mixture, then dip into the beaten eggs, then press the chicken in the panko breadcrumbs until well coated. Repeat with the remaining chicken tenders.
• Preheat the air fryer to 400 degrees F OR preheat the oven to 425 degrees F. If using the air fryer, cook in two batches to avoid overcrowding. If using the oven, place all of the chicken tenders on a parchment paper lined baking sheet.
• Spray the tops of the chicken tenders generously with olive oil spray. Flip the chicken and spray with more oil until well coated all over. Air fry for 10 to 12 mins or until internal temperature reaches 165 degrees F.

  OR bake in the preheated oven for 15 to 18 minutes or until internal temperature reaches 165 degrees F.

For The Honey Butter Sauce

• Meanwhile, make the honey butter sauce by combining soy sauce, honey, garlic, water, and cornstarch in a bowl. Set aside until the chicken is almost done cooking.
• In a large skillet, add butter and allow it to melt. Add the honey butter sauce mixture and cook for 2 minutes or until thickened. Add one to two cooked chicken tenders at time to the pan and coat evenly in sauce. Repeat with all chicken tenders. Serve immediately and enjoy!

Notes

Serves 2 to 3 

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Fall is hands down my favorite season, and I’m thrilled to share a recipe that perfectly embodies this time of year! My Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze are light, fluffy, and impossibly comforting as all pancake recipes should be. Tender pumpkin and gooey cinnamon swirls unite in every forkful for a morning treat that’s pure indulgence. As a mom, nothing brings me more joy than cooking and baking for my family. And I know you will look forward to rising early to make these incredible pancakes for your family as well. This sweet breakfast will bring the same warmth and happiness right to your home!

Looking for your next pancake obsession? Find more highly-rated pancake recipes here. 

PUMPKIN CINNAMON ROLL PANCAKES WITH CREAM CHEESE GLAZE

What makes these pumpkin spiced cinnamon roll pancakes so special? They combine the two flavors that define fall: pumpkin and cinnamon. The rich cinnamon swirl captures the essence of a classic cinnamon roll, while the pumpkin adds amazing flavor and a soft and fluffy texture.

Topped with a sweet cream cheese glaze, every bite of this stack melts into your mouth. Made with ingredients like pumpkin puree, ground cinnamon, light brown sugar, and buttermilk, these pancakes come together easily. The result? Light, fluffy pancake stacks you’ll want to make every autumn, or even year-round! Finish them with a generous amount of homemade cream cheese glaze or drizzled in maple syrup for a cozy weekend breakfast.

Find my expert tips on how to make these viral pumpkin cinnamon roll pancakes 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 Fluffy Pumpkin Cinnamon Roll Pancakes:

• Best of Both Worlds: These pancakes combine the cozy, spiced flavor of pumpkin with the gooey cinnamon swirl of a classic cinnamon roll. It’s like your two favorite fall breakfasts rolled into one. This recipe is fall on a plate!
• Ultra-Fluffy Texture: Thanks to the buttermilk and resting the batter, these pancakes rise beautifully with a soft, airy bite every time.
• Cinnamon Swirl Magic: The buttery cinnamon-sugar swirl melts right into the pancakes as they cook, creating ribbons of caramelized goodness in every forkful.
• Homemade Cream Cheese Glaze: Spread this creamy and sweet glaze over the top and watch it melt into the warm pancakes—it’s the perfect finishing touch.
• Weekend Brunch Worthy: Serve family, friends, or just treat yourself to pancakes that look and taste impressive yet are so easy to make.

Ingredients

Pumpkin Pancake Batter

• 3 1/4 cups (390g) all-purpose flour
• 6 Tablespoons light brown sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 ½ teaspoon pumpkin pie spice
• 2 ½ cups buttermilk, room temperature, divided
• 1 cup pumpkin puree (not pumpkin pie filling)
• 2 large eggs, room temperature
• 2 Tablespoons salted butter, melted and slightly cooled
• 2 teaspoons vanilla extract

Cinnamon Swirl

• 6 Tablespoons salted butter, softened
• 6 Tablespoons granulated sugar
• 3 teaspoons ground cinnamon
• 2 Tablespoons of the pumpkin pancake batter

Cream Cheese Glaze

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 Tablespoons milk

Instructions

For The Pumpkin Pancake Batter

In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.

In a separate large bowl, mix the buttermilk, pumpkin puree, eggs, melted (and slightly cooled) butter, and vanilla until smooth. Gradually add the dry ingredients to the wet mixture, stirring just until combined. A few small lumps are fine. Let the batter rest for 10 to 15 minutes. This step helps the flour absorb the liquids, resulting in lighter, fluffier pancakes!

For The Cinnamon Swirl

In a small bowl, combine the softened butter, sugar, cinnamon, and 2 tablespoons of the pumpkin pancake batter. Mix until smooth and evenly blended. Transfer the mixture to a piping bag or a small resealable plastic bag with a tiny corner cut off. This will be used to swirl cinnamon into the pancakes as they cook.

Instructions

Heat a large nonstick skillet or griddle over medium to medium-low heat, greasing lightly with butter. Use a 1/3-cup measure or a large cookie scoop to pour pancake batter onto the pan.

Using the piping bag, create a cinnamon swirl starting from the center of each pancake and spiraling outward, pressing slightly into the batter. Try to keep the swirl away from the edges to prevent it from spilling over.

Cook until bubbles form on the surface, about 2 to 4 minutes. Flip the pancakes carefully and cook the other side for 1 to 2 minutes, until golden brown and fully cooked. Adjust the heat as needed to prevent burning.

Transfer finished pancakes to a baking sheet and keep warm in a 200°F oven while you cook the remaining batches. Wipe the skillet between batches if necessary.

For The Cream Cheese Glaze

Place the softened cream cheese in a medium-sized bowl. Using an electric hand mixer, blend the cream cheese until smooth. Slowly mix in the powdered sugar and vanilla extract to combine. Blend in enough milk to reach a thin, smooth glaze. Serve over warm pumpkin pancakes and enjoy!

Servings

Yields: 14 small pancakes.

Storage and Reheating

Let the Pumpkin Cinnamon Roll Pancakes cool completely, and store them in an airtight container in the refrigerator for up to 3 days. Freeze the pancakes (wrapped individually and stored in a freezer-safe bag) for up to 2 months. You can refrigerate cream cheese glaze in an airtight container for up to 5 days. It may thicken in the fridge, so stir or gently warm it before serving to restore a smooth, pourable consistency.

To reheat, warm pancakes in the microwave for 20 seconds, or in the oven at 300°F for 8 to 10 minutes. They can also be warmed in a toaster/toaster oven for crisp edges. If reheating from frozen, add an extra minute or so to your chosen method.

Holly’s Tips for the Best Pumpkin Cinnamon Roll Pancakes:

• Don’t Skip the Batter Rest: Letting the pancake batter sit for 10 to 15 minutes is key to fluffy pancakes. This gives the flour time to hydrate and the leaveners a head start!
• Use Room Temperature Ingredients: Buttermilk, eggs, and pumpkin puree mix more smoothly and help the pancakes rise better when they’re not cold from the fridge.
• Control Your Heat: Medium to medium-low heat is best—too hot and the cinnamon swirl will burn before the pancakes cook through.
• Avoid Overmixing: A few lumps in the batter are totally fine. Overmixing leads to dense pancakes instead of light, fluffy stacks.
• Piping Hack: If you don’t have a piping bag, use a zip-top bag and snip off a small corner for an easy DIY version.
• Make It Even Sweeter: Don’t stop at the cream cheese glaze for a topping! These pancakes are even more indulgent with a drizzle of warm maple syrup, whipped honey cinnamon butter, or a light dusting of powdered sugar. Get creative with it!

Frequently Asked Questions:

Similar Recipes

Not a fan of pumpkin? My Cinnamon Roll Pancakes are a sweet, comforting alternative.

Craving something similar? Pumpkin Cinnamon Rolls make the ultimate cozy fall breakfast.

Looking for more brunch recipes? These Cinnamon Roll Waffles are a crowd-pleasing treat everyone will enjoy.

In the mood for something extra sweet? My Cinnamon Roll Cake and Pumpkin Roll Cake are moist, creamy, and indulgent— the perfect fall dessert or brunch party dish.

Have you made these Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze? ❤️

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

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Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze

Soft, fluffy, and swirled with cinnamon goodness, these Pumpkin Cinnamon Roll Pancakes with Cream Cheese Glaze are the ultimate fall breakfast!

Servings 14 small pancakes

Ingredients

Pumpkin Pancake Batter

• 3 ¼ cups (390 g) all-purpose flour
• 6 Tablespoons light brown sugar
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 teaspoons ground cinnamon
• 1 ½ teaspoon pumpkin pie spice
• 2 ½ cups buttermilk room temperature, divided
• 1 cup pumpkin puree
• 2 large eggs room temperature
• 2 Tablespoons salted butter melted and slightly cooled
• 2 teaspoons vanilla extract

Cinnamon Swirl

• 6 Tablespoons salted butter softened
• 6 Tablespoons granulated sugar
• 3 teaspoons ground cinnamon
• 2 Tablespoons of the pumpkin pancake batter

Cream Cheese Glaze

• 4 ounces cream cheese softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 3 Tablespoons milk

Instructions

For The Pumpkin Pancake Batter

• In a medium bowl, whisk together the flour, brown sugar, baking powder, baking soda, salt, cinnamon, and pumpkin pie spice. Set aside.
• Gradually add the dry ingredients to the wet mixture, stirring just until combined. A few small lumps are fine. Let the batter rest for 10–15 minutes. This step helps the flour absorb the liquids, resulting in lighter, fluffier pancakes!

For The Cinnamon Swirl

• In a small bowl, combine the softened butter, sugar, cinnamon, and 2 tablespoons of the pumpkin pancake batter. Mix until smooth and evenly blended. Transfer the mixture to a piping bag or a small resealable plastic bag with a tiny corner cut off. This will be used to swirl cinnamon into the pancakes as they cook.

Cooking The Pumpkin Pancakes

• Heat a large nonstick skillet or griddle over medium to medium-low heat, greasing lightly with butter. Use a 1/3-cup measure or a large cookie scoop to pour pancake batter onto the pan.
• Using the piping bag, create a cinnamon swirl starting from the center of each pancake and spiraling outward. Try to keep the swirl away from the edges to prevent it from spilling over.
• Cook until bubbles form on the surface, about 2 to 3 minutes. Flip the pancakes carefully and cook the other side for 1 to 2 minutes, until golden brown and fully cooked. Adjust the heat as needed to prevent burning.
• Transfer finished pancakes to a baking sheet and keep warm in a 200°F oven while you cook the remaining batches. Wipe the skillet between batches if necessary.
• Serve the pancakes warm with homemade cream cheese glaze (below), maple syrup, or whipped honey cinnamon butter, if desired. Enjoy!

For The Cream Cheese Glaze

• Place the softened cream cheese in a medium-sized bowl. Using an electric hand mixer, blend the cream cheese until smooth. Slowly mix in the powdered sugar and vanilla extract to combine. Blend in enough milk to reach a thin, smooth glaze. Serve over warm pumpkin pancakes and enjoy!

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