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

CHOCOLATE-DIPPED STRAWBERRY MINI CHEESECAKES

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

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

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

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

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

Ingredients

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

Instructions

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

Preheat oven to 325 degrees F.

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

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

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

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

Servings

Yields: 18 mini cheesecakes

Storage

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

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

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

Frequently Asked Questions:

Similar Recipes

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

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

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

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

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

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Chocolate-Dipped Strawberry Mini Cheesecakes

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

Prep Time 2 hours hours 20 minutes minutes

Cook Time 20 minutes minutes

Servings 18

Author Life in the Lofthouse

Ingredients

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

Instructions

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

Video

Recipe slightly adapted from: The Little Epicurean

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

RED VELVET BROWNIES

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

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

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

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

Why You’ll Love These Easy Red Velvet Brownies:

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

Ingredients

Red Velvet Brownies

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

White Chocolate Buttercream Frosting

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

Instructions

For The Red Velvet Brownies

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

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

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

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

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

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

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

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

For The White Chocolate Buttercream Frosting

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

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

Servings

This recipe yields 16 small brownies.

Storage and Reheating

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

Holly’s Tips for The Best Red Velvet Brownies:

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

Frequently Asked Questions:

Similar Recipes

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

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

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

Have you made this Red Velvet Brownies recipe? ❤️

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

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Red Velvet Brownies with White Chocolate Buttercream Frosting

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

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 16 small brownies

Author Life in the Lofthouse

Ingredients

For The Red Velvet Brownies

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

For White Chocolate Buttercream Frosting

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

Instructions

For the Red Velvet Brownies

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

For The White Chocolate Buttercream Frosting

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

Notes

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

Brownie recipe adapted from: Bonnie Bakery

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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? ❤️

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

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

25+ CHRISTMAS COOKIES & TREATS

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

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

5 Classic Christmas Cookies

Hot Cocoa Cookies

Raspberry Almond Shortbread Cookies

Iced Oatmeal Cookies

White Chocolate Raspberry Cookies

Christmas M&M Pudding Cookies

5 Easy No-Bake Holiday Treats

Heavenly Oreo Dessert

No-Bake Cheesecake

No-Bake Chocolate Cheesecake

See’s Fudge Recipe

The Best No Bake Cookies

10 Chocolate Lover’s Desserts

Chocolate Peppermint Cookies

Mint Chocolate Chip Cookies

Hot Fudge Pudding Cake

Chocolate Marshmallow Cookies

Oreo Pudding Poke Cake

Thin Mint Chocolate Poke Cake

Chocolate Candy Cane Cheesecake Cake

Crock Pot Chocolate Lava Cake

Slow Cooker Hot Chocolate

Slow Cooker Peppermint Hot Chocolate

5 Holiday Crowd-Pleasing Party Desserts

Cake Mix Cookie Bars

Candy Cane Kiss Sugar Cookie Bars

Pumpkin Rolls

Raspberry Cream Pie

Red Velvet Cake with Cream Cheese Frosting

*BONUS* Giftable Christmas Sweets & Snacks

Gooey Chex Mix (Reindeer Chow)

An easy holiday party snack everyone knows and loves!

Oreo Truffles

These truffles look so cute packaged like little mini snowballs!

White Chocolate Cinnamon Pretzels

A sweet & salty holiday snack ready in no time!

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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I’m always on the hunt for new Mexican recipes to try, so I’m thrilled to share this recipe! These irresistible Baked Chicken Tacos are the ultimate easy taco recipe for busy weeknights. They are loaded with flavor, a great recipe to add to your Taco Tuesday rotation, and perfect for feeding a hungry family with plenty of leftovers.

My favorite part of this recipe? The crisp and crunch in every bite! It’s what truly makes this oven baked taco recipe stand out from others. I love a recipe that is easy to follow and keeps prep simple, allowing me to spend less time in the kitchen and more time with my family. If you’re a busy mom looking for a quick and tasty weeknight meal, this recipe is for you! Be sure to save this recipe for later because you’ll be coming back to it for every Taco Tuesday.

Looking for more Mexican recipes or inspiration? Find more recipes here with everything from burritos to salads to fried ice cream and more! 

BAKED CHICKEN TACOS

The foundation of every delicious taco starts with its base. For the best results, try my highly-rated Honey Lime Chicken (check out my Honey Lime Chicken Enchiladas too!) or Mexican Shredded Chicken (a versatile recipe perfect for tacos, burritos, wraps, enchiladas, and salads!). Both of these protein recipes are packed with flavor and extremely easy to make. If you prefer plant-based or healthier meat alternatives, try black beans, chickpeas, or lentils. Keep an eye on the oven as these tend to bake quicker. Next are all the fun toppings: grated or shredded Colby Jack and Pepper Jack cheeses are my favorite cheese to use, but Monterey Jack, Mexican cheese blends, or crumbly Cotija are all delicious choices too! 

Keep scrolling to find the best taco bar toppings, variations, and expert tips below! Don’t forget to tag me in your baked chicken tacos recipe creations on Instagram and Facebook @lifeinthelofthouse. Can’t wait to see what you make!

Why You’ll Love Baked Chicken Tacos:

• Quick and Easy: Ready in under 30 minutes, perfect for busy weeknights.
• Family-Friendly: Mild enough and street taco sized for kids but customizable with your favorite toppings.
• Healthier and less messy: Baked instead of fried for a cleaner, better-for-you meal.
• Great for Leftovers: Yields plenty of leftovers that are easy to store and perfect for enjoying later as lunch or dinner.

Ingredients

• 1 lb. cooked, seasoned shredded chicken
• 1 1/2 cups freshly grated Colby-Jack cheese
• 1 1/2 cups freshly grated Pepper-Jack cheese
• 20 street taco corn tortillas
• Olive oil OR olive oil cooking spray

Toppings

• Salsa
• Diced tomato
• Guacamole
• Sour cream
• Cilantro

Instructions

Heat oven to 425 degrees F. Line two large baking sheets with parchment paper.

Place the tortillas flat on the prepared baking sheets. Brush both sides of the tortillas with a little olive oil.

Add two tablespoons of seasoned, shredded chicken down the center of each tortilla and top with two heaping tablespoons of grated cheese.

Bake tacos for 2 minutes or until the cheese melts. Remove from the oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco.

Bake for another 12 to 14 minutes or until the corn tortillas are crispy on the outside.
Serve with toppings and enjoy!

Servings

This recipe makes about 20 small tacos.

Storage and Reheating

Allow tacos to cool then store in an airtight glass container in the refrigerator for up to 2 days. Store the chicken filling and taco shells separately, if possible, to avoid soggy tacos.

To reheat, microwave the tacos for a softer texture, or use an air fryer to bring back their crispy crunch.

Holly’s Tips for the Perfect Baked Chicken Tacos:

• Plan ahead! This recipe calls for pre-cooked chicken.
• Use my Honey Lime Chicken or Mexican Shredded Chicken recipes for the chicken filling! Both are packed with flavor and easy to make.
• You can also use regular-sized corn tortillas for this recipe. I personally like using the street taco size but the larger tortillas work great too!

More Tips: Make these mini chicken tacos your own with topping variations! Some of our family favorites include:

• Corn
• Diced green chiles
• Diced red onion
• Black or refried beans
• Sliced green onion

Frequently Asked Questions:

Similar Recipes

Loving oven baked tacos? My Oven Baked Soft Tacos are a classic favorite filled with seasoned ground beef and tucked into soft taco shells. 

Prefer chicken over beef? These Chicken Street Tacos are another great classic taco alternative.

Craving something with a tangy twist? Devour these Chicken Ranch Tacos for a simple, savory chicken-filled taco option with creamy ranch dressing.

Looking for something more authentic? My mouthwatering Mexican Street Tacos with tender, marinated steak are topped off with fresh cilantro and red onion just like your favorite taco truck.

In the mood for something more hearty? Double Decker Tacos bring serious comfort: a warm flour tortilla and layer of refried beans wrapped around a crunchy beef taco with all your highly-rated toppings.

Have you made this Baked Chicken Tacos recipe? 🌮
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BakedChickenTacos #TacoTuesday #LifeInTheLofthouse

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Baked Chicken Tacos

Baked Chicken Tacos are made with seasoned shredded chicken, freshly grated cheese, and street taco corn tortillas. Crispy, cheesy, and craveworthy!

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 20 small tacos

Ingredients

Ingredients

• 1 lb. cooked, seasoned shredded chicken
• 1 ½ cups freshly grated Colby-jack cheese
• 1 ½ cups freshly grated Pepper-Jack cheese
• 20 street taco corn tortillas
• Olive oil OR Olive oil cooking spray

Toppings

• Salsa
• Diced tomato
• Guacamole
• Sour cream
• Cilantro

Instructions

Instructions

• Heat oven to 425 degrees F. Line two large baking sheets with parchment paper. Place the tortillas flat on the prepared baking sheets. Brush both sides of the tortillas with a little olive oil.
• Add two tablespoons of shredded chicken down the center of each tortilla and top with two heaping tablespoons of grated cheese.
• Bake tacos for 2 minutes or until the cheese melts. Remove from the oven and carefully fold each tortilla in half, gently pressing them together in the shape of a taco. Bake for another 12 to 14 minutes or until the corn tortillas are crispy on the outside. Serve with toppings and enjoy!

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If you’re looking for the perfect appetizer that’s full of flavor and a guaranteed crowd-pleaser, look no further than Shrimp Taco Bites. These fun mini tacos feature tender shrimp marinated in a zesty honey-lime sauce, layered on crispy tortilla scoops with creamy avocado, sour cream, and a burst of fresh salsa.

Why You’ll Love Shrimp Taco Bites

These Shrimp Taco Appetizers are not just visually impressive—they’re ridiculously delicious. The sweet honey-lime marinade, the cool creaminess of the sour cream and avocado, and the crunch of the tortilla chip all come together in one perfect bite. Whether you’re hosting a backyard BBQ, attending a potluck, or planning a fun night in, these mini taco bites make entertaining fun and flavorful! They don’t just taste amazing—they look incredible on any table.

Shrimp Taco Bites: Layered with Flavor

What makes these taco bites so special?

• Crunch: A crispy tortilla chip base holds everything together.
  
• Creaminess: A scoop of avocado and sour cream adds smooth, rich contrast.
  
• Protein: The star of the show—marinated shrimp that’s juicy and packed with flavor.
  
• Freshness: A topping of salsa, Pico de Gallo, or chopped tomatoes and herbs brightens each bite.
  
• Heat (optional): Add a drizzle of spicy chipotle mayo or a few jalapeño slices for a kick.

No matter how you top them, these shrimp taco bites are totally customizable and incredibly easy to make.

Ingredients

For the Shrimp Marinade

• 24 large raw shrimp (peeled, deveined, tails off)
• ¼ cup olive oil
• 3 Tablespoons honey
• Juice of 2 small limes
• Zest of 1 lime
• 3 garlic cloves, minced
• ¼ teaspoon chili powder
• ½ teaspoon red pepper flakes
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper

For the Taco Bites

• 24 scoop-style tortilla chips
• 1 large ripe avocado, diced or mashed
• 1 container (16 oz) sour cream
• 1 cup salsa or fresh Pico de Gallo
• Fresh cilantro for garnish (optional)
• Lime wedges for serving
  

How to Make Shrimp Taco Bites

1. Marinate the Shrimp
    In a large glass bowl, combine all marinade ingredients. Add shrimp and toss to coat. Refrigerate for 1 hour to let the flavors soak in.
   
2. Cook the Shrimp
    Heat a nonstick skillet over medium-high heat. Add the shrimp along with half the marinade. Discard the rest of the marinade. Cook shrimp 2 to 3 minutes on each side or until pink and curled. Be careful not to overcook. Remove from the heat and allow to rest for a few minutes.
   
3. Assemble the Taco Bites
    On each tortilla chip scoop, add about 1 teaspoon sour cream and 1 teaspoon diced avocado. Place one cooked shrimp on top. Spoon on a bit of salsa or Pico de Gallo. Garnish with fresh cilantro or a squeeze of lime if desired.
   
4. Serve Immediately
    These shrimp taco bites are best served fresh, while the tortilla chips are still crunchy and the shrimp warm.

🧑‍🍳 Holly’s Tips for the Perfect Bites:

• Avoid overcooking shrimp: Shrimp cook quickly—pull them off the heat as soon as they’re pink and opaque.
  
• Customize the base: No scoop chips? Make your own mini tortilla cups by pressing small tortillas into a muffin tin and baking until crisp.
  
• Build-your-own bar: Set out bowls of toppings like jalapeños, crumbled cotija cheese, chipotle crema, or tropical fruit salsa for guests to customize their bites.
  

Make-Ahead, Storage & Freezing Tips

• Make-Ahead: You can marinate the shrimp up to 12 hours in advance and refrigerate until ready to cook.
  
• Storage: Leftovers (assembled) don’t keep well due to the chips getting soggy. If needed, store shrimp separately and assemble just before serving.
  
• Freezing: Freeze cooked shrimp (only) in an airtight container for up to 2 months. Do not freeze fully assembled bites.
  

Servings

This recipe makes 24 shrimp taco bites, ideal for small gatherings. Need more? Simply double the ingredients for larger groups.

Variations to Try

Want to make this recipe your own? Try these creative spins!

• Spicy Shrimp Taco Bites: Add a dash of hot sauce or sprinkle with cayenne before serving.
  
• Tropical Style: Top with mango salsa and a bit of coconut crema.
  
• Keto-Friendly Option: Serve in lettuce cups or cucumber rounds instead of tortilla chips.
  
• Tex-Mex Twist: Use black bean spread or refried beans as a base layer.
  

Similar Recipes

Beef Taco Cupcakes: A fun, savory twist on cupcakes.

Honey Lime Shrimp: A flavorful, versatile shrimp recipe that’s also the base for this dish.

Lettuce Taco Wraps: A healthy, low-carb taco night option.

Taco Potatoes: Hearty, filling, and great for dinner.

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Shrimp Taco Bites

Juicy, marinated shrimp in a tangy honey-lime sauce are nestled in crunchy tortilla scoops with avocado, sour cream, and fresh salsa.

Course Appetizer, Mexican, Party Food, Seafood

Prep Time 1 hour hour 20 minutes minutes

Cook Time 5 minutes minutes

Servings 24 taco bites

Ingredients

For the Shrimp Marinade

• 24 large raw shrimp peeled, deveined and tails-off
• 1/4 cup olive oil
• 3 Tablespoons honey
• juice of 2 small limes
• zest of one lime
• 3 cloves garlic minced
• 1/4 teaspoon chili powder
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

For the Shrimp Taco Bites

• 24 scoop-style tortilla chips
• 1 container (16 ounces) sour cream
• 1 large ripe avocado diced or mashed
• 1 cup salsa or Pico de Gallo
• Fresh cilantro for garnish (optional)
• Lime wedges for serving (optional)

Instructions

For Shrimp Marinade

• In a large bowl, combine all marinade ingredients. Add shrimp and toss to coat. Refrigerate for 1 hour to let the flavors soak in.
• Heat a nonstick skillet over medium-high heat. Add the shrimp along with half the marinade. Discard the rest of the marinade. Cook shrimp 2 to 3 minutes on each side or until pink and curled. (Be careful not to overcook.) Remove from the heat and allow to rest for a few minutes.

For Shrimp Taco Bites

• On each tortilla chip scoop, add about 1 teaspoon sour cream and 1 teaspoon diced avocado. Place one cooked shrimp on top. Spoon on a bit of salsa or Pico de Gallo. Garnish with fresh cilantro or a squeeze of lime if desired.
• These shrimp taco bites are best served fresh, while the tortilla chips are still crunchy and the shrimp warm. Enjoy!

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

COSMIC BROWNIE COOKIES

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

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

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

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

Ingredients

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

Ganache Topping

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

Baking Instructions

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

For the Cookies:

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

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

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

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

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

Optional: 

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

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

For the Ganache:

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

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

To Assemble:

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

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

Servings

Yields 36 cookies.

Storing and Reheating

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

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

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

Serving Suggestions

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

Similar Recipes

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

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

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

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

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

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Cosmic Brownie Cookies

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

Course Chocolate, Cookies, Desserts, Treats

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Servings 36

Ingredients

Ingredients

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

Ganache Topping

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

Instructions

Baking Instructions

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

For The Cookies:

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

*Optional:

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

For The Ganache:

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

To Assemble:

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

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The Best Ever Cheeseburgers live up to their name with every juicy bite. From the sizzle of the beef patty, to the rich melt of cheese and toasted bun, nothing beats a classic American cheeseburger!

In my home, cheeseburgers aren’t just for summer, they’re a year-round favorite! I love burger recipes because they’re not only delicious, but they’re a great weeknight dinner that is hearty and fast. Cheeseburgers are also fun to serve at gatherings, game nights, or Saturday cookouts. They are the ultimate comfort food because most everyone loves them, and this recipe delivers every time. All that’s needed is quality ingredients, a little bit of time, and a lot of love!

Keep scrolling for my best tips and tricks + an internal temperature burger guide!

THE BEST EVER CHEESEBURGERS

What makes these cheeseburgers “the best ever”? It all starts with essential ingredients, as well as the iconic Utah Fry Sauce.

Using high-quality beef, seasoned and cooked right to let the flavor shine through is so important. Then comes the cheese– melted to perfection, complimenting the beef. A toasted brioche bun adds just the right amount of crunch and warmth. Pile it high with your favorite toppings like crisp lettuce, ripe tomato, pickles, red onion, and a swipe of burger (fry) sauce. The result is always the same: total satisfaction!

If you’re from Utah like I am, you already know fry sauce is a local favorite and for good reason! Whether you slather it on a juicy burger or use it as a dipping sauce for fries, this versatile sauce hits all the right notes. It’s easy to whip up with a few key ingredients: mayo, ketchup, dill pickle juice, and the right touch of spice. It adds a creamy, tangy, and slightly smoky kick that takes cheeseburgers to the next level.

Holly’s Top Tip: An 80/20 blend of lean beef to fat is ideal for cheeseburgers, offering enough fat to keep the patties juicy and flavorful without becoming too greasy.

For a little leaner option, 85/15 ground beef can be used, but going leaner than that often results in burgers that are dry and dense.

Ingredients for The Best Ever Cheeseburgers

Burger (Fry) Sauce

• 1/2 cup mayonnaise
• 1/3 cup ketchup
• 1 Tablespoon dill pickle juice
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Cheeseburgers

• 2 pounds ground beef, 20% fat
• Kosher salt and freshly ground black pepper, to taste
• 2 Tablespoon salted butter, divided
• 6 slices cheddar cheese

Toppings

• Brioche hamburger buns
• Green leaf lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle hamburger chips

Instructions For the Burger (Fry) Sauce

Place the mayo and ketchup in a medium-size bowl. Whisk to combine. Add the dill pickle juice, Worcestershire sauce, paprika, and cayenne pepper. Whisk again to combine well. Cover bowl and place in fridge while you prepare the cheeseburgers.

For the Cheeseburgers

Gently form the ground beef into six 1-inch-thick patties. Place the patties on a large platter and season generously with salt and pepper, on each side.

Melt 1 Tablespoon of the butter, in a large cast iron skillet, over medium-high heat. Place only 3 of the patties in the skillet and cook until lightly charred or until desired doneness, about 4-6 minutes per side. Top with cheese and allow to melt. (You can place these patties in a 200-degree F. oven to keep warm, while the other patties cook.)

Repeat the cooking process in the skillet with remaining patties and cheese. Serve cheeseburgers on toasted brioche hamburger buns with burger sauce and desired toppings. Enjoy!

Storing and Reheating

For best results, store the patties, buns, and toppings separately. Place patties in an airtight container. Store in the fridge and consume within 2 days to retain its freshness. To freeze hamburger patties, place in a freezer-safe bag (preferably vacummed-sealed) and freeze for up to 3 months.

Holly’s Tips for the Perfect Cheeseburgers:

Whether you’re using a cast-iron skillet, griddle or grill, these tips will help you get perfect results every time:

• Don’t Overcook: Overcooked burgers will dry out. Use a digital thermometer to cook to your preferred doneness—refer to the temperature guide below.

• Hands Off: Avoid pressing the burgers while they cook; it forces out the juices. Also, resist flipping them repeatedly. Let them cook fully on one side before flipping once to finish.

• Cook Time: Typically, 3–4 minutes per side, depending on the thickness and desired doneness.

Burger Internal Temperatures Guide

Many people unintentionally overcook their burgers. Use this quick guide to achieve your preferred level of doneness:

• 120°F – Rare: Bright red center, cool and very soft; essentially raw.
• 130°F – Medium-Rare: Warm, red-pink center; juicy and tender.
• 140°F – Medium: Slightly pink center; balanced juiciness.
• 150°F – Medium-Well: Mostly gray with a hint of pink; noticeably drier.
• 160°F – Well-Done: Fully cooked through; little to no moisture.

Serving Suggestions

This recipe makes 6 mouthwatering cheeseburgers, perfect for a family meal or gathering with friends. Simply double or triple the recipe to serve more!

Similar Recipes

Craving another iconic bite? Try my crowd-pleasing Cheeseburger Sliders.

In the mood for a fast-food favorite? Everyone loves In-N-Out Cheeseburgers.

Need the perfect party appetizer? My Western Cheeseburger Sliders are always a hit.

Want a lighter option? My Grilled Cheeseburger Wraps hit the spot, but easy on the calories.

Looking for something extra hearty? Serve Chili Cheeseburgers as the ultimate comfort food at your next gathering or party.

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The Best Ever Cheeseburgers

Sink your teeth into The Best Ever Cheeseburgers—juicy, cheesy, and packed with flavor!

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

Servings 6

Ingredients

Burger (Fry) Sauce

• 1/2 cup mayonnaise
• 1/3 cup ketchup
• 1 Tablespoon dill pickle juice
• 3/4 teaspoon Worcestershire sauce
• 1/2 teaspoon paprika
• 1/8 teaspoon cayenne pepper

Cheeseburgers

• 2 pounds ground beef, 20% fat
• Kosher salt and freshly ground black pepper to taste
• 2 Tablespoons salted butter divided
• 6 slices cheddar cheese (or your favorite cheese)

Toppings

• 6 Brioche hamburger buns
• Green leaf lettuce
• Sliced tomato
• Sliced red onion
• Dill pickle hamburger chips

Instructions

Burger (Fry) Sauce

• Place the mayo and ketchup in a medium-size bowl. Whisk to combine. Add the dill pickle juice, Worcestershire sauce, paprika, and cayenne pepper. Whisk again to combine well. Cover bowl and place in fridge while you prepare the cheeseburgers.

For the Cheeseburgers

• Gently form the ground beef into six 1-inch-thick patties. Place the patties on a large platter and season generously with salt and pepper, on each side.
• Melt 1 Tablespoon of the butter, in a large cast iron skillet, over medium-high heat. Place only 3 of the patties in the skillet and cook until lightly charred or until desired doneness, about 4 minutes per side. Top with cheese and allow to melt. (You can place these patties in a 200-degree F. oven to keep warm, while the other patties cook.)
• Repeat the cooking process in the skillet with remaining patties and cheese. Serve cheeseburgers on toasted brioche hamburger buns with burger sauce and desired toppings. Enjoy!

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I originally posted this recipe in 2021 and have since added new photos.

Friends, these Sheet Pan Chicken Nachos are my new food obsession. These nachos are dangerously good and packed with lots of flavor! I used this incredible SLOW COOKER MEXICAN SHREDDED CHICKEN recipe for the chicken, and then piled on all the things I think are a must for nachos. 😀

Note- You can use any regular shredded chicken you like, but the Mexican Shredded Chicken will bring the flavor up one hundred notches!

Shredded Colby jack cheese, black beans and lots of green onion are what make these chicken nachos heaven sent. I served ours with sour cream, salsa and guacamole and they were to die for. I kept wanting more!

I love the ease and simplicity of these yummy nachos. Especially with the use of the Slow Cooker Mexican Shredded Chicken. Once it’s done cooking you can whip up these nachos in no time at all.

This recipe makes a nice big batch that would serve about 6 people. But once everyone dives into the deliciousness you might need to make more. 😉

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Sheet Pan Chicken Nachos

Sheet Pan Chicken Nachos are loaded with seasoned chicken, black beans, cheese, and more!

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Holly

Ingredients

• 1/2 batch of Slow Cooker Mexican Shredded Chicken OR 3 cups cooked shredded chicken. Season with taco seasoning, salt and pepper.
• 1 large bag tortilla chips
• 3 cups shredded Colby Jack cheese divided
• 1 can (15 ounces) black beans drained and rinse
• 1 small Roma tomato diced
• 2 green onions chopped

Toppings

• guacamole
• salsa
• sour cream

Instructions

• Preheat oven to 375 degrees F. Spray a 10×15 inch baking sheet with nonstick spray or line with foil.
• Spread half the tortilla chips evenly over prepared baking sheet. Sprinkle 1 cup of cheese over the chips.
• Place black beans in a medium microwave safe bowl and heat until warmed (around 45 seconds). Spread half the beans and also half of the shredded Mexican chicken evenly over the tops of chips and cheese.
• Repeat layers one more time ending with the cheese.
• Bake for 10 minutes or until cheese is melted. Remove from oven and top with tomato and green onion. Serve with desired toppings and enjoy!

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I originally published this recipe in 2014 and have since updated the recipe and added new photos.

I’ve made countless sugar cookie variations over the years, testing different ingredients and techniques, but this recipe is hands-down my family’s all-time favorite. My recipe for The Best Sugar Cookies is out of this world! They are irresistibly soft, packed with rich vanilla flavor, and topped with a buttercream frosting that makes them unforgettable. Unlike many recipes that require lengthy chilling times, this dough is ready to go straight into the oven—meaning you can satisfy your cookie cravings in no time!

THE BEST SUGAR COOKIES

This dough comes together quickly and effortlessly, producing perfectly soft cookies that practically melt in your mouth. And let’s not forget the frosting—it’s rich, creamy, and adds just the right amount of sweetness. These cookies aren’t just for special occasions; they’re perfect for everyday indulgence, holiday celebrations, birthday parties, or even as a thoughtful homemade gift! If you’ve been searching for the perfect soft and delicious sugar cookie recipe, look no further.

INGREDIENTS

• 5 1/3 cups all-purpose flour (I use 720 grams all-purpose flour)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1 cup salted butter, room temperature
• 1 ½ cups granulated sugar, divided
• 1 cup powdered sugar
• 3/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract OR cake batter extract (cake batter extract is my favorite one to use)

FROSTING

• 1/2 cup salted butter, room temperature
• 1 teaspoon vanilla extract OR cake batter extract 
• 1/4 teaspoon salt
• 1/3 cup 2% milk
• 5 cups powdered sugar
• 3 to 4 drops red food coloring

INSTRUCTIONS

Preheat the oven to 350° F. Line 3 large cookie sheets with parchment paper.

In a medium bowl, whisk the all-purpose flour, salt, baking soda and cream of tartar. Set aside.

In the bowl of a stand mixer, cream the butter, 1 ¼ cups granulated sugar and the powdered sugar together until light and fluffy; about 4 minutes. Slowly add in oil while the mixer is on. Add in eggs, one at a time, then add vanilla extract. Mix until just combined.

Gradually add flour mixture to the wet mixture until just combined. Scoop two scoops of dough with a small cookie scoop. Roll both scoops into one ball then place on prepared baking sheets. (I fit 9 balls per cookie sheet).

Pour the remaining 1/4 cup granulated sugar into a small bowl. Take a drinking glass that is about 3 inches wide and dip the bottom of the glass into water then dip into the sugar. Press the glass into each ball of dough to flatten into 1/2- inch thickness. (This will give the dough the jagged edges) Repeat process with all dough balls.

Bake cookies for only 8 to 9 minutes. Don’t over-bake. (The short baking time is what makes them soft and amazing!) Remove cookies from the oven and let cool on baking sheets. No need to transfer to the wire rack. Once cooled, store cookies covered in the fridge until ready to frost and eat. (They can also be stored at room temperature.)

FROSTING

Place butter, vanilla (or cake batter extract) and salt in a large bowl. Using an electric hand mixer, beat until combined and creamy. 

Add milk and gradually beat in all the powdered sugar until it’s all combined. Add the drops of food coloring and beat again until color is thoroughly mixed in. Frost cookies and serve!

SERVINGS

This recipe yields approximately 27 perfectly soft and buttery sugar cookies. If you need more, the recipe can easily be doubled to accommodate larger crowds.

STORING INSTRUCTIONS

To keep these cookies fresh and delicious, store them in an airtight container. If you prefer them soft and slightly chilled, keep them in the refrigerator, where they will stay fresh for up to a week. For a room-temperature option, store them in a cool, dry place for up to three days.

If you need to make them ahead of time, these cookies also freeze beautifully—simply place them in a single layer on a baking sheet until firm, then transfer them to a freezer-safe container or zip-lock bag with parchment paper between layers to prevent sticking. When ready to enjoy, allow them to thaw at room temperature or in the fridge.

TIPS FOR THE BEST COOKIE

• Use room temperature ingredients for a smooth dough and even mixing.
• Don’t over bake—these cookies should be slightly underbaked to stay soft.
• Pressing the dough with a glass helps create their signature jagged edges.

FUN WITH FROSTING

One of the best things about these cookies is how customizable they are. While the classic pink buttercream is always a crowd-pleaser, you can easily switch things up to match any occasion. Try using different food coloring to create vibrant shades for holidays, birthdays, or themed events. You can also experiment with flavoring—swap the vanilla extract for almond, lemon, or even peppermint to add a unique twist.

For extra fun, pipe the frosting into decorative swirls or spread it smoothly with an offset spatula for a bakery-style finish. And don’t forget the toppings! Add festive sprinkles, edible glitter, or crushed candy for extra texture and flair.

ENJOY THIS RECIPE? HERE ARE MORE OF THE BEST RECIPES YOU CAN FIND!

The Best Dinner Rolls – These rolls are buttery, light as a feather and so delicious. Perfect for all holidays.

The Best Carrot Cake – A cinnamon flavored cake filled with shredded carrots, coconut and topped with a heavenly almond-scented cream cheese frosting!

The Best No Bake Cookies – Filled with rich chocolate and peanut butter that will leave you wanting more. What’s best about them? They do not require an oven!

The Best Pizza Dough – This recipe is quick, easy, and delicious. The dough produces the most perfect canvas for amazing pizza made from your kitchen!

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The Best Sugar Cookies

This recipe for the Best Sugar Cookies is so easy to make. These cookies are soft, full of flavor, and topped with buttercream frosting.

Prep Time 30 minutes minutes

Cook Time 8 minutes minutes

Servings 27

Author Holly

Ingredients

• 5 ⅓ cups all-purpose flour ( I use 720 grams of all-purpose flour)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tarter
• 1 cup salted butter room temperature
• 1 ½ cups granulated sugar divided
• 1 cup powdered sugar
• 3/4 cup vegetable oil
• 2 large eggs
• 1 teaspoon vanilla extract OR cake batter extract (cake batter extract is my favorite one to use)

FROSTING

• 1/2 cup salted butter room temperature
• 1 teaspoon vanilla extract OR cake batter extract
• 1/4 teaspoon salt
• 1/3 cup milk
• 5 cups powdered sugar
• 3 to 4 drops red food coloring

Instructions

• Preheat oven to 350° F. Line 3 large cookie sheets with parchment paper.
• In a medium bowl, whisk together the all-purpose flour, salt, baking soda and cream of tarter. Set aside.
• In the bowl of a stand mixer, cream butter, 1 ¼ cups granulated sugar and the powdered sugar together until light and fluffy; about 4 minutes. Slowly add in oil while mixer is on. Add in eggs, one at a time, then add vanilla extract (or cake batter extract). Mix until just combined.
• Gradually add flour mixture to the wet mixture until just combined.
• Scoop two scoops of dough with a small cookie scoop. Roll both scoops into one ball then place on prepared baking sheets. (I fit 9 balls per cookie sheet)
• Pour the remaining 1/4 cup granulated sugar into a small bowl. Take a drinking glass that is about 3 inches wide, and dip the bottom of the glass into water then dip into the sugar. Press the glass into each ball of dough to flatten into 1/2- inch thickness. (This will give the dough the jagged edges) Repeat process with all dough balls.
• Bake cookies for only 8 to 9 minutes. Don't over-bake. (The short baking time is what makes these cookies soft!) Remove from oven and allow to cool on the baking sheets. No need to transfer to wire rack. Once cooled, store cookies covered in fridge until ready to frost and eat. (They can also be stored at room temperature.)

FROSTING

• Place butter, vanilla extract (or cake batter extract) and salt in a large bowl. Using an electric hand mixer, beat until combined and creamy. Add milk and gradually beat in all of the powdered sugar until it's all combined. Add the drops of food coloring and mix again until color is thoroughly blended in.
• Frost cookies. Serve and enjoy!

Notes

Recipe updated 2/25

*These cookies are amazing served at room temperature or cold. We prefer to store them covered tightly in the refrigerator then eat them frosted and cold! Yum

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A large platter of crispy tortilla chips loaded to the rafters with toppings means that a good time is about to be had! Kale and I love our date nights when we go to our favorite Mexican food spot. We sometimes like to order a plate of nachos and devour them together! When our date nights consist of us staying in, I like to make sure we still get our nacho fix, but with the Lofthouse touch. BBQ Chicken Nachos is a marriage of two of our favorite styles of food. Every member of the Lofthouse crew loves anything BBQ chicken, and as previously mentioned, nachos are dear to our hearts, so this recipe makes sure that we satisfy two cravings in one!

BBQ CHICKEN NACHOS

A platter of empty chips is a blank canvas to get creative. Fortunately, my brain is constantly thinking of new ways to make a beautiful work of art. Shredded chicken and BBQ sauce are the two main attractions of these nachos, but every main character needs a strong supporting cast. This one includes two different kinds of cheeses, cilantro, and red onion. And sometimes we take it to another level with chopped tomato, sliced jalapeños, and a drizzle of ranch. Not only is the flavor bursting off each chip, but the presentation of all the colors makes everything look simply irresistible!

INGREDIENTS

• 1 large bag (18 ounces) white corn tortilla chips
• 1-pound cooked, shredded chicken
• 1 bottle (18 ounces) barbecue sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and pepper, to taste
• 2 cups shredded Mozzarella cheese
• 2 cups shredded mild cheddar cheese
• ¼ cup finely diced red onion
• 2 Tablespoons chopped cilantro
• 1 Roma tomato, chopped (optional)
• Pickled jalapenos slices (optional)
• Ranch dressing or sour cream (optional)

INSTRUCTIONS

Preheat oven to 375 degrees F. Arrange tortilla chips on a large baking sheet covered with parchment paper. Set aside.

Place the cooked, shredded chicken in a large bowl. Sprinkle with garlic powder, onion powder, and season with salt and pepper. Add as much barbecue sauce to the chicken as desired. Stir well to combine everything.

Top the chips evenly with the shredded barbecue chicken and then top chicken evenly with both shredded cheeses. Top cheese evenly with the diced red onion.

Place baking sheet in oven and bake for 12 minutes or until cheese is melted and bubbly. Carefully remove from oven. Top nachos with chopped cilantro, tomato, jalapenos, or whatever you desire. Serve warm and enjoy!

CHICKEN OPTIONS

If you really want to go for the gusto and maximize your BBQ flavor my Crock Pot BBQ Chicken is delicious. You could make it for dinner the night before and use the leftovers to make the nachos the following night. If you are in a pinch, and trying to make this as simple as possible, go out and buy a rotisserie chicken from the grocery store on your way home.

SERVINGS

This recipe yields 4 to 6 servings, depending on who you’re feeding and how hungry they are!

DINNER AND MORE!

Any day of the week is the best day to make a large heaping platter of these nachos. I think that this is one of the best game day recipes. Whether it’s Super Bowl Sunday, Monday Night Football, the NBA Finals, or you need something to snack on while the PGA plays this is the recipe to come to.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY BBQ CHICKEN MASTERPIECES!

Sweet BBQ Chicken Kebabs – This summertime protein is one reason to get the grill going this year. Skewered bits of chicken and fresh veggies slathered in BBQ sauce.

BBQ Chicken French Bread Pizza – An entire loaf of freshly baked French bread is turned into an Italian/American pizza loaded with BBQ sauce, melted cheese, and shredded chicken.

Hawaiian BBQ Chicken Pizza – The controversial topic of pineapple on pizza. I am a big supporter of it, and you will be after a slice of this homemade pizza.

BBQ Chicken Salad – Savory pieces of BBQ chicken sit on top of a bed of crispy lettuce with corn, onions, black beans, and tomatoes.

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BBQ Chicken Nachos

BBQ Chicken Nachos are piled high with shredded chicken, smoky barbecue sauce, Mozzarella cheese, cheddar cheese, and more!

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Servings 4

Ingredients

• 1 large bag (18 ounces) white corn tortilla chips
• 1-pound cooked, shredded chicken
• 1 bottle (18 ounces) barbecue sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• salt and pepper to taste
• 2 cups shredded Mozzarella cheese
• 2 cups shredded mild cheddar cheese
• ¼ cup finely diced red onion
• 2 Tablespoons chopped cilantro
• 1 Roma tomato, chopped (optional)
• Pickled jalapenos slices (optional)
• Ranch dressing or sour cream (optional)

Instructions

• Preheat oven to 375 degrees F. Arrange tortilla chips on a large baking sheet covered with parchment paper. Set aside.
• Place the cooked, shredded chicken in a large bowl. Sprinkle with garlic powder, onion powder, and season with salt and pepper. Add as much barbecue sauce to the chicken as desired. Stir well to combine everything.
• Top the tortilla chips evenly with the shredded barbecue chicken. Top chicken evenly with both shredded cheeses. Top cheese evenly with the diced red onion.
• Bake for 12 minutes or until cheese is melted and bubbly. Carefully remove from oven. Top nachos with chopped cilantro, tomato, sliced jalapeno, or whatever you desire. Serve warm and enjoy!

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

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

CHOCOLATE CHIP PUDDING COOKIES

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

INGREDIENTS

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

BAKING INSTRUCTIONS

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

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

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

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

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

Recipe yields 32 cookies.

STORING AND FREEZING INSTRUCTIONS

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

SERVING SUGGESTIONS

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

THE SECRET INGREDIENT

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

GET CREATIVE AND CUSTOMIZE

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

PRO TIPS FOR SUCCESS

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

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

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

KALE’S FAVORITE COOKIE

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

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

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

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

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

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

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

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Chocolate Chip Pudding Cookies

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

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 32

Ingredients

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

Instructions

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

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If you find yourself with a fridge full of Thanksgiving leftovers, my Turkey Cranberry Sliders will be your saving grace. After a big holiday feast, some might wonder how to keep the celebration going with the extra turkey and cranberry sauce leftover. These Thanksgiving leftovers sliders are the perfect solution! Not only are they quick and easy to make, but they’re also bursting with flavors that capture the essence of the holidays. They’re so tasty and satisfying that you might find yourself making these well into the holiday season, long after the turkey and cranberry sauce have disappeared. This homemade turkey and cranberry sliders recipes shines as leftovers or as a main dish for your Thanksgiving spread.

TURKEY CRANBERRY SLIDERS

The beauty of these sliders lies in their simplicity and versatility. Using Hawaiian sweet rolls or any leftover rolls gives them a soft base that complements the savory turkey and sweet cranberry sauce. Layered with melted Mozzarella cheese and brushed with a flavorful butter glaze, every bite is packed with warmth, creaminess, and holiday cheer.

These sliders can work for many occasions stretching beyond Thanksgiving and Christmas. Hosting guests over the holiday weekend? Make a big batch of these to feed a hungry group. Need something to take to a potluck? These sliders transport easily and stay warm for a while. Best of all, the dish is incredibly customizable. Swap out the cheese or add more toppings to suit your personal preferences. Make a batch, sit back, and watch them disappear, because with these sliders on the table, the holiday cheer will last long after Thanksgiving has ended!

Find my expert tips on how to make turkey cranberry sliders 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 Turkey Cranberry Sliders Recipe:

• Quick and Easy Holiday Recipe: Perfect for using Thanksgiving leftovers, these sliders come together in under 30 minutes for stress-free entertaining.
• Classic Thanksgiving Flavors: Sweet Hawaiian rolls, savory stuffing, tender leftover turkey, tangy cranberry sauce, and gooey mozzarella capture the best of the holiday in every bite.
• Family- and Crowd-Pleasing: Ideal for holiday parties, post-Thanksgiving brunch, or game day, these sliders are sure to be a hit with adults and kids alike.
• Buttery, Flavor-Packed Topping: A mixture of melted butter, honey mustard, Worcestershire sauce, and minced onion adds rich, festive flavor.
• Festive Presentation: Topped with poppy seeds and fresh chives, these sliders look as good as they taste on your Thanksgiving table.

Ingredients

• 1 package (12-count) Hawaiian sweet rolls OR any homemade dinner rolls
• 2 cups prepared stuffing
• ½ pound cooked turkey, shredded or thinly sliced
• 1 cup jellied cranberry sauce
• 8 slices Mozzarella cheese
• 6 Tablespoons salted butter, melted
• 1/2 Tablespoon honey mustard
• 1 teaspoon Worcestershire sauce
• 1/2 Tablespoon dried minced onion
• 1/2 teaspoon poppy seeds
• 2 teaspoons fresh minced chives

Instructions

Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray. Slice the rolls in half lengthwise. Place the bottom halves, cut side up, in the prepared baking dish.

Spread the stuffing evenly over the cut side up rolls. Lay the turkey evenly over the stuffing. Add the slices of Mozzarella cheese in an even layer over the turkey. Spread the cranberry sauce evenly over the cheese. Cover with the top halves of the rolls.

Whisk the melted butter, honey mustard, Worcestershire sauce, and dried minced onion together in a small bowl. Generously brush across the tops of the sliders.

Cover the baking dish with foil and bake in the oven for 15 to 18 minutes, or until the sliders are warmed through and the cheese is melted.

Remove foil and bake for another couple minutes to just slightly brown the tops. Watch closely! Remove from the oven and garnish with the poppy seeds and chives. Serve warm and enjoy!

Servings

This recipe yields 12 sliders, making it perfect for feeding a small crowd or family. With 6 servings in total, each person can enjoy two satisfying sliders, just the right portion for lunch, dinner, or even a hearty snack.

Serving Suggestions

These mini sandwiches are versatile and can be enjoyed in various ways. Here are some ideas to elevate your meal:  

Pair with a Side Salad: A crisp green salad with a light vinaigrette can balance the richness of the sliders.  

Serve with Sweet Potato Fries: Keep the holiday flavors going by serving these with a side of baked or fried sweet potato fries.  

Holiday Brunch Option: These sliders also make a fantastic addition to a holiday brunch spread. Serve them alongside scrambled eggs, fruit, and mimosas.

Storage and Reheating

These sliders taste best fresh from the oven, but they also store well. If you have leftovers follow these tips:  to store, place any leftover sliders in an airtight container and store them in the refrigerator for up to 3 days. To reheat, warm individual sliders in the microwave for 20 to 30 seconds or reheat them in the oven at 350 degrees F for about 8 minutes to restore their original flavor and texture.

These sliders also make a great meal-prep option if you want to prepare them ahead of time. Simply assemble the sliders, cover them tightly with foil, and refrigerate them overnight. When you’re ready to serve, pop them in the oven as directed.

Holly’s Tips for The Best Turkey Cranberry Sliders:

• Choose The Right Rolls: Hawaiian sweet rolls add a touch of sweetness that pairs perfectly with cranberry sauce, but any soft, sturdy dinner roll works.
• Warm Leftovers: Gently warm the turkey and stuffing before assembling to ensure the sliders heat evenly and the cheese melts beautifully.
• Don’t Overfill: Too much layering can make the sliders difficult to handle and less evenly cooked.
• Brush The Tops Generously: The butter, honey mustard, and Worcestershire mixture keeps the tops golden, flavorful, and slightly crisp.
• Watch The Bake: Remove the foil for the last 2 minutes to lightly brown the tops. Keep an eye so they don’t burn.
• Customize The Cheese: Mozzarella melts well, but Havarti, Monterey Jack, or mild Cheddar are tasty alternatives.
• Garnish For Flair: Poppy seeds and fresh chives add a festive touch that makes your sliders look as good as they taste.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Thanksgiving Leftovers Panini next.

Wanting something a little different? My Ham & Turkey Panini Melt is another delicious holiday sandwich.

Can’t get enough of Cranberry? My Cranberry Fluff makes for a sweet holiday side dish filled with homemade whipped cream, cranberries, and marshmallows.

Looking for more fall recipes? My sweet and fluffy Pumpkin Cornbread is a delicious fall twist on classic cornbread. Serve it with a bowl of chili or soup!

Looking for more Thanksgiving-inspired dishes? Make my Turkey and Stuffing Roll Ups and Crock Pot Turkey and Gravy at your next Thanksgiving.

Have you made this Turkey Cranberry Sliders recipe? 🍽️

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

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Turkey Cranberry Sliders

With every bite of these Turkey Cranberry Sliders, you’ll experience savory turkey, stuffing, sweet cranberry sauce, and buttery rolls. These mini sandwiches are amazing!

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 1 package (12-count) Hawaiian sweet rolls OR any dinner rolls
• 2 cups prepared stuffing
• ½ pound cooked turkey breast shredded or thinly sliced
• 1 cup jellied cranberry sauce
• 8 slices Mozzarella cheese
• 6 Tablespoons salted butter melted
• ½ Tablespoon honey mustard
• 1 teaspoon Worcestershire sauce
• ½ Tablespoon dried minced onion
• ½ teaspoon poppy seeds
• 2 teaspoons fresh minced chives

Instructions

• Preheat the oven to 350 degrees F. Spray a 9×13-inch baking dish with cooking spray. Slice the rolls in half lengthwise. Place the bottom halves, cut side up, in the prepared baking dish.
• Spread the stuffing evenly over the cut side up rolls. Lay the turkey evenly over the stuffing. Add the slices of Mozzarella cheese in an even layer over the turkey. Spread the cranberry sauce evenly over the cheese. Cover with the top halves of the rolls.
• Whisk the melted butter, honey mustard, Worcestershire sauce, and dried minced onion together in a small bowl. Generously brush across the tops of the sliders.
• Cover the baking dish with foil and bake in the oven for 15 to 18 minutes, or until the sliders are warmed through and the cheese is melted.
• Remove foil and bake for another couple minutes to just slightly brown the tops. Watch closely! Remove from the oven and garnish with the poppy seeds and chives. Serve warm and enjoy!

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