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Brown Sugar Cookies

by Chelsea Lords

Ridiculously soft and chewy Brown Sugar Cookies have a crisp sugar coating and a hint of cinnamon flavor.

Why We Love These Brown Sugar Cookies

The Best Texture: Soft, chewy from dark brown sugar and cornstarch.
Delicious Taste: Rich caramel flavor with cinnamon.
Easy to Make: Simple ingredients and straightforward steps.
Customizable: Options for add-ins and flavor tweaks.
Crowd-Pleaser: They’re universally appealing and a hit at gatherings and special occasions

Ingredients

Butter: Adds moisture and flavor.
Dark Brown Sugar: Main sweetener, adds caramel flavor, contributing to chewiness.
Egg + Egg Yolk: Provides structure and richness. Use leftover egg whites in these Meringue Cookies.
Vanilla Extract: Adds a delicious flavor.
Flour: Forms the dough’s base and structure.
Cornstarch: Softens the Brown Sugar Cookies.
Baking Soda, Baking Powder, Cinnamon: Flavor enhancer and leavening agents.
Demerara Sugar: My favorite part, adds a delicious sugary crunch to the cookies.

How To Make Brown Sugar Cookies

Melt butter; cool.
Stir in brown sugar, egg, yolk, (optional) molasses, vanilla.
Add dry ingredients (cornstarch, salt, leaveners, cinnamon), then flour. Optional: toffee bits.
Chill dough 30 mins.
Form balls, roll in sugar, chill 45-60 mins.
Bake 325°F, 9-14 mins.
Cool on sheet, then rack.

QUICK TIP

Roll dough taller and skinnier for thick, chewy centers and crisp edges; the bottom expands first, creating crispness, while the top stays thick and chewy.

Dark Brown Vs. Light Brown Sugar

Dark Brown Sugar: Richer in molasses, offers a darker color, stronger flavor, and more moisture for pronounced caramel sweetness and chewiness like in these brown sugar cookies.
Light Brown Sugar: Lower molasses content, lighter color, and milder flavor, suitable for baking with a softer caramel sweetness like in these DoubleTree Cookies.

STORAGE

Room Temp: In an airtight container, up to 1 week.
Freeze Dough: Freeze Brown Sugar Cookies balls on sheet, then in a bag for 3 months. Bake from frozen, add extra baking time.
Freeze Baked: Store cooled cookies in a freezer bag for 3 months. Thaw at room temp.

More Dessert Recipes

Trail Mix Cookies

by Chelsea Lords

Trail Mix Cookies are a fun and unique twist on Oatmeal Cookies — add a generous scoop of your favorite trail mix to the batter and be prepared to have a new favorite cookie recipe!

Trail Mix Cookies

A good trail mix is one of my all-time favorite snacks. You’d be hard pressed to ever find my pantry not stocked with some variety of trail mix! So when I was out of chocolate chips and had a serious craving for a good Oatmeal Chocolate Chip Cookie, I replaced the chips with trail mix. This happy accident has turned into a new favorite dessert — yum!

These easy Trail Mix Cookies are fully loaded — they’ve got bits of chocolate chips, nuts, or dried fruit in literally every bite. And one of the fun things about this cookie recipe — you can use whatever trail mix you like best!

Let’s Chat Trail Mix

I’ve already mentioned my affinity for trail mix — I think I’ve tried every variety to ever hit my local grocery store shelves! Since it’s more economical, I usually make my own, which you can definitely do for this recipe. Of course, nothing compares to homemade — you can use better quality baking chips and your preferred dry-roasted nuts.

We’ve tested these cookies with a few different varieties of trail mix, but the store-bought (or our homemade version) of “Indulgent Trail Mix” was hands down the favorite with “Mountain Trail Mix” in second place.

Read on for more about this specific mix!

Homemade Indulgent Trail Mix Recipe

There are dozens of trail mix varieties. My favorite, Indulgent Trail Mix, combines milk chocolate chips, white chocolate chips, peanut butter baking chips, dried cranberries, peanuts, and cashews. Sometimes golden raisins are thrown into the blend. This mix is meant to be more of a treat so it’s perfect in these cookies. If you aren’t able to locate this mix, here’s how to make your own:

Combine the following ingredients in a small bowl and stir. Measure out 1-1/2 cups for this cookie recipe:

White chocolate chips — 1/3 cup (55g)
Milk chocolate chips — 1/3 cup (55g)
Peanut butter baking chips — 1/3 cup (55g)
Dried sweetened cranberries — 1/2 cup (62g)
Dry-roasted and lightly salted cashews — 1 cup (126g)
Dry-roasted and lightly salted peanuts — 1/2 cup (70g)

QUICK TIP

Even though this was our favorite trail mix, you may prefer a different mix; use your favorite and pick out any ingredients from the trail mix that you don’t want in your cookies. (My kids made me make a few Trail Mix Cookies without cranberries and golden raisins!)

Tips for Trail Mix Cookies

Precise measuring: Too much flour will give you dense, cake-like cookies. Spoon the flour into the measuring cup and level it off with the flat edge of a table knife.
Slightly underbake: This ensures the soft and chewy texture we all love! Overbaked cookies lose their delicious chewy texture and become less flavorful.
Bake on a Silpat® liner: I’ve tested these cookies on parchment paper and with a Silpat silicone liner, and prefer the cookies baked on the liner. The bottoms always end up the best! If you don’t have a liner, parchment paper is still better than nothing.
Make ’em pretty: I like to press a few additional baking chips or nuts from the trail mix package on top of the cookies right out of the oven. While this is (of course) completely optional, it makes the cookies beautiful AND ensures you’re getting trail mix in every single bite!
Use old-fashioned oats: It’s important to use old-fashioned instead of quick or steel-cut oats — each type of oat reacts differently in baked recipes.
Grab sweetened coconut flakes: You don’t want desiccated coconut or unsweetened coconut. Sweetened coconut adds an additional layer of sweetness to these Trail Mix Cookies — we like ’em sweet!
See if your baking agents are fresh by using this quick test!

Trail Mix Cookie Recipe Variations

Peanut butter trail mix cookies: Use a chocolate and peanut butter trail mix instead! Or make these delicious Peanut Butter Cookies and add in 1-3/4 cups trail mix (reduce the flour by 1/3 cup).
Trail mix cookie bars: Make these Cookie Bars and replace the chocolate chips with trail mix.
Monster trail mix cookies: Try out these Monster Cookies and replace the M&M’s with trail mix. Also, for trail mix cookies that are gluten-free, use the monster cookie recipe instead (with certified GF oats!).
Oatmeal trail mix cookies: Not sure about the coconut in these? Try out these Oatmeal Chocolate Chip cCookies instead, replacing chocolate chips for trail mix.

STORAGE

Trail Mix Cookie Storage

Store fully cooled Trail Mix Cookies at room temperature in an airtight container and use them within three days. We recommend freezing the unbaked dough as opposed to baked cookies, but here are directions for either way:

To freeze baked cookies: Place completely cooled cookies on a baking sheet and freeze until solid. Then place the cookies in freezer bags or plastic containers, layering parchment paper in between each layer. Freeze for up to 3 months. Note there is a slight loss of texture with freezing already-baked cookies.

To freeze unbaked cookies: Place shaped cookie dough balls on a baking sheet and freeze until solid. Place frozen cookie dough balls in a freezer bag or plastic container. When ready to bake, you don’t have to thaw the cookie dough. Simply place the frozen dough onto a baking sheet and bake for 2-3 minutes longer than the recipe indicates.

More cookie recipes

Bakery-Style Chocolate Cookies with milk chocolate chips
Maple Cookies with a maple glaze
Funfetti Cookies with sprinkles
Crumbl® Oreo Cookies with cream cheese frosting
Fudge Brownie Cookies using a brownie mix

Cowboy Cookies

by Chelsea Lords

These chewy, fully loaded Cowboy Cookies are packed with chocolate, pecans, oats, and coconut. They’ve got deliciously gooey centers with crisp edges and are packed full of mix-ins–what’s not to love?!

Try some of our other favorite oatmeal-filled cookies like these Coconut Oatmeal Cookies, Oatmeal Pecan Cookies, or plain Oatmeal Cookies.

What are Cowboy Cookies Made Of?

Cowboy Cookies are loaded and packed with all kinds of surprises– which set them apart from regular Oatmeal Chocolate Chip Cookies. These cookies have oats, coconut, pecans, chocolate chips, and ground cinnamon.

Now that you know what’s in ’em, you may be wondering how they got the name they have.

How Did Cowboy Cookies Get Their Name?

The origin of this cookie (and its name) is uncertain and much debated, but some say these cookies were considered the first power/protein bar! These were cookies that cowboys on the trail enjoyed — a quick and easy way to get nutrients for the long travels ahead. (Too bad, these Monster Energy Balls weren’t around for them then– ha!)

These cookies became more famous when Laura Bush shared her recipe for Cowboy Cookies during a political bake-off.

QUICK TIP

What is a Texas Cookie? Just another name these cookies go by! Texas Governor’s Mansion Cookies is yet another name for these famous oats, pecan, and coconut-loaded treats. And you know what they say about Texas: everything’s bigger there. So these jumbo cookies fit the bill!

Trouble-Shooting Texas Cowboy Cookies

Cookies can be tricky to get just right. With variations in oven temperatures, altitudes, and even how people measure specific ingredients, there is a lot that can go wrong!

How Do I Make My Cookies Less Fluffy?

For thinner and flatter cookies:

Don’t over-beat the mixture — this will add a lot of air to the batter.
Slightly increase the sugars.
Precisely measure the flour. Too much flour will give you dense, cake-like cookies. Spoon the flour into the measuring cup and level it off with the flat edge of a table knife.
Bang the pan of baked cookies on the top of your oven right after baking. This will help them spread out a bit more and cool flatter.

Why Are My Cowboy Cookies Flat?

For thicker cookies:

Bake on a Silpat® liner: I’ve tested these cookies on parchment paper and with a Silpat liner, and prefer the cookies baked on the liner. The bottoms always end up the best and cookies don’t flatten as much! If you don’t have a liner, parchment paper is still better than nothing.
Ensure the dough is chilled long enough and according to recipe directions.
Don’t under-measure the flour; this will cause thinner cookies.
If you live in a high-altitude area, adjustments might need to be made.

QUICK TIP

For thicker cookies, right out of the oven immediately press the edges of the cookie inwards with the back of a metal spatula to get the perfect round and slightly thicker cookie.

Cowboy Cookie Recipe Tips

Use old-fashioned oats. It’s important to use old-fashioned oats — each type of oat reacts differently in baked recipes (more in the “quick tip” box below).
Choose sweetened coconut flakes. You don’t want desiccated coconut or unsweetened coconut. Sweetened coconut adds an additional layer of sweetness to these Cowboy Cookies — we like ’em sweet!
See if your baking agents are fresh by using this quick test!

QUICK TIP

I don’t recommend quick oats for these best-ever Cowboy Cookies. Quick oats are so little that they act like additional flour instead of oats. This will make the cookies much drier and cake-like, which is not what we’re going for with these cookies. We want a bit more texture, which old-fashioned oats provide.

How To Make Cowboy Cookies

A few more tips for best results when making these cookies:

Don’t melt or soften the butter. We want it at room temperature so it will cream nicely with the sugar.
Slightly underbake. This ensures the soft and chewy texture we all love! Over-baked cookies lose their delicious chewy texture and become less flavorful.
Make ’em pretty. I like to press a few additional baking chips or pecans on top of the cookies right out of the oven. While this is (of course) completely optional, it makes the cookies beautiful AND ensures you’re getting those mix-ins in every single bite!

STORAGE

Cowboy Cookies Storage

Store fully cooled Cowboy Cookies at room temperature in an airtight container. Cookies are best eaten with three days. We recommend freezing the unbaked dough as opposed to baked cookies, but here are directions for either way:

To freeze baked cookies: Place completely cooled cookies on a baking sheet and freeze until solid. Then transfer the cookies to freezer bags or plastic containers, layering parchment paper in between the layers. Freeze up to 3 months. Note there is a slight loss of texture with freezing already-baked cookies.

To freeze unbaked cookies: Place Cowboy Cookie dough balls on a baking sheet and freeze until solid. Place frozen cookie dough balls in a freezer bag or plastic container. When ready to bake, you don’t have to thaw the cookie dough. Simply place the frozen dough onto a baking sheet and bake for 2-3 minutes longer than the recipe indicates.

More dessert recipes

Coconut Macaroons dipped and drizzled in chocolate
No-Bake Cookies chocolate fudgy cookies
Oatmeal Jam Bars with oatmeal cookie crust and topping
Apple Dump Cake made in one pan (no bowls required!)
Hot Fudge Sauce Recipe in 15 minutes!

Buttercrunch Candy (Peanut Butter and Chocolate)

by Chelsea Lords

Homemade peanut butter and chocolate Buttercrunch Candy is sweet, crunchy, and crispy peanut candy with a chocolate topping.

We’re obsessed with making candy — try these simple Butter Mints, this popular Toffee recipe, this Honeycomb Candy, or Homemade Marshmallows next!

Peanut Butter and Chocolate Buttercrunch Candy

This is my favorite treat I’ve shared this holiday season and there have been a lot of contenders (like this Sugar Cookie Snack Mix or Chocolate Covered Oreo Fudge!) Texturally, it is similar to a Butterfinger® candy bar. This candy starts with an unbelievably delicious crunchy and crispy base and is topped with a smooth chocolate topping. The combo of peanut butter and chocolate is divine in this candy and it’s hard to stop at just one piece!

I will start by saying though, while this candy is simple to make, it really is only simple with a candy thermometer. If you want to make the perfect Buttercrunch Candy, you do need a good candy thermometer. I would never recommend making this candy without one; it is too difficult to judge when it’s ready to be pulled off the stove and will likely result in a frustrating waste of ingredients.

Here is the candy thermometer I use and would highly recommend adding to your kitchen. And with that disclaimer out of the way, let’s talk about all things Buttercrunch!

What peanut butter to use in this recipe

I’ve tried several different types of peanut butter in this buttercrunch candy recipe and the favorite (by far) has been Skippy’s® Super Chunk Extra Crunchy Peanut Butter (not sponsored). It’s got an amazing flavor and lots of chunks of peanuts.

Whatever peanut butter you choose to use, I recommend using peanut butter that you enjoy straight from the jar. You’ll also need to play around with salt addition — if the brand of peanut butter you use isn’t salted, you’ll want to add a bit more. The Skippy peanut butter I use is pretty salty as is, so we don’t add in much.

Now, Let’s talk candy thermometers

As mentioned earlier, if you want to make a perfect batch of Buttercrunch Candy, you need a good candy thermometer. The thermometer takes out the guesswork and ensures you get the sugar mixture to the perfect temperature that will create that classic crispy and crunchy texture Buttercrunch Candy is known for.

If you have a candy thermometer, you’ll also want to make sure it’s accurate. Candy thermometers should be regularly tested for accuracy to ensure you are getting your mixture to the right temperature.

How do I make sure my candy thermometer is accurate?

Just a couple of degrees can be the difference between delicious candy and a burnt mess.

To test your thermometer: Bring a pot of water to a rapid boil and then insert the thermometer and leave it in for several minutes to get an accurate reading. The bulb should be completely immersed in the water but should not touch the bottom of the pan. At sea level, the thermometer should read 212 degrees Fahrenheit or 100 degrees Celsius. If your thermometer reads above or below this, you will need to adjust for that amount when preparing the buttercrunch candy! For example, if the thermometer reads 202 degrees, you would wait until the candy reaches 285 degrees, rather than 295 degrees.

I recommend a regular check for thermometer accuracy and adjust your measurements accordingly!

QUICK TIP

If you live in a high-altitude area (over 3,000 ft in elevation) the change in air pressure means water reaches boiling at 208 degrees. Read more about high-altitude cooking here, so you’re not surprised!

How to make Buttercrunch Candy (tips)

Practice helps. As with all things — practice makes perfect and candy making is no different. It takes some practice (and many times a failed batch or two) to get the hang of it. Be patient if you’re new to candy making. And because of the learning curve, try a few practice batches before you go public!
Prep all your ingredients before beginning. As with most candy recipes, the boiling process requires your full attention. Candy can go from the perfect stage to burned and ruined in a matter of seconds. With all the ingredients set out and prepped before beginning, it will make the process seamless.
Watch carefully. It can seem like the candy thermometer is barely budging, and then all of a sudden it will be at temperature or above so be sure to watch carefully, even if it seems tedious for a bit.
Line the pan. Be sure to line the pan with parchment paper for easy removal of the candy once it’s hardened.

Buttercrunch Candy FAQs

1Why is my Buttercrunch so chewy?

A humid environment is most likely to blame; I wouldn’t recommend making candy on a rainy or when it’s very humid. Another culprit could be an incorrect candy thermometer reading (or not using a candy thermometer). With candy, there are different stages. If the candy doesn’t get to the correct stage, it will be overly chewy instead of crispy.

2Can you make Buttercrunch Candy with baking powder?

Unfortunately, no, the two aren’t interchangeable. Baking soda is a must-have for this recipe.

3How long does it take for Buttercrunch Candy to set?

Even though it looks like the candy sets up pretty quickly, it typically needs 3-5 hours to fully firm up and finish setting up.

4How do I clean my pot?

If you’ve ever made candy before you know it can leave the pot a bit messy. Here’s how to clean it quickly in three easy steps:

Let the pan cool completely first. Once cooled, fill it just over halfway with water.
Place the pan back on the stovetop and bring the water to a boil. Once the water is boiling, the candy will begin to melt off the sides.
Use a spatula to scrape down the sides and scrape off any stubborn candy. Pour it all down the disposal and let the pan cool before doing a final clean with soap and water.

5How do you keep Buttercrunch Candy fresh?

It depends on the humidity. With high levels of humidity, this candy will absorb the moisture from the air and become sticky, so it may only last 1 or 2 days. In dry environments, it can last up to a week stored in an airtight container at room temperature. Do not refrigerate the candy!

More delicious desserts

Turtle Candy only three ingredients
Peppermint Sugar Cookies with peppermint-cream cheese frosting
Apple Pie with homemade buttery crust
Dessert Cheese Ball brownie-batter flavored
Muddy Buddies chocolate-peanut butter snack mix

Salted Caramel Cookies

by Chelsea Lords

These Salted Caramel Cookies, perfect for any occasion, feature a soft graham cracker base, rich cream cheese frosting, and are finished with a drizzle of salted or plain caramel sauce.

Why We Love These Salted Caramel Cookies

Tasty Mix: Combines salted caramel cheesecake elements into a cookie.
Crowd Pleaser: Guaranteed to be a hit at any event.
Simple to Make: Easy steps but they look and taste special.
Extra Caramel Sauce: The homemade sauce is perfect for the cookies and other treats.
Creamy Frosting: The frosting is smooth and just sweet enough.

Ingredients

Cookies:

Butter, White & Brown Sugars: Create a rich, sweet base.
Egg & Yolk, Vanilla Extract: Bind ingredients and add flavor.
Flour, Baking Soda, Cornstarch, Salt: Provide structure, softness, and a slight rise.
Graham Cracker Crumbs: Add a unique texture and taste to the salted caramel cookies.

Frosting:

Cream Cheese, Mascarpone, Butter: Form a creamy, rich base.
Vanilla Extract, Salt, Powdered Sugar: Enhance flavor and sweetness.

Caramel:

Butter, Brown Sugar, Corn Syrup, Condensed Milk: Create the caramel sauce.
Vanilla Extract, Sea Salt: Add depth and balance to the caramel’s sweetness.

How To Make Salted Caramel Cookies

Dough: Mix melted butter, sugars, egg, and vanilla. Combine with dry ingredients. Chill dough balls for 1-4 hours.
Bake: At 325°F (162°C) for 10-14 minutes.
Frost: Blend cream cheese, mascarpone, butter, and powdered sugar. Apply to cooled cookies.
Caramel Sauce: Cook butter, sugars, and condensed milk. Add vanilla and salt. Drizzle over frosted cookies. Optional: Top with caramel pieces and salt flakes.

QUICK TIP

For a decorative touch, top each cookie with a half of Werther’s Soft Caramel. These affordable, flavorful caramels blend well with the frosting.

Salted Caramel Cookies Tips

Save Egg White: Reserve for other dishes like egg skillet or this egg wrap.
Cool Melted Butter: Let it reach room temperature to prevent greasy cookies.
Chill Dough Properly: Essential for the right texture; avoid over-chilling to prevent dryness.
Measure Flour Carefully: Spoon and level for accurate measurement, ensuring the best cookie texture.

STORAGE

Storage Tips

Store unfrosted salted caramel cookies at room temperature.
Keep frosting and caramel sauce in separate airtight containers in the fridge.
Assemble with frosting and caramel just before serving.
Warm caramel sauce slightly before drizzling if needed.
Freeze uncooked dough balls in a freezer bag.

More Cookie Recipes

Easy Tomato Soup

by Chelsea Lords

Easy Tomato Soup with so much flavor! What sets this tomato soup apart? We take a bit of extra time to caramelize the veggies adding a deep and rich flavor base. High quality whole tomatoes and a little bit of cream makes for the perfect easy tomato soup (made in one pot!)

Pair this tomato soup with some homemade dinner rolls and a simple garden salad like this Olive Garden Salad.

Tomato Soup

This simple, one pot tomato soup packs a flavor punch! We take a bit of extra time to really caramelize the carrots and onion which creates a delightful depth of flavor and sweetness to counteract the acidity of the tomatoes.

Good-quality whole canned tomatoes and the best store-bought stock around transforms simple ingredients into a completely transformative tomato soup. Put the canned tomato soup back on the shelf, you’ll never want tomato soup any other way!

How to make tomato soup from scratch

Sauté carrot and onions until soft. We really take our time here with these two ingredients — they’ll form the flavor base for this soup.
Caramelize carrot and onions. Once the veggies are soft, we add in some sugar to further caramelize and bring out their natural sweetness. Don’t rush this — we’re creating layers of flavor here.
Add tomato paste, garlic, and seasonings. Sauté until tomato paste has darkened.
Add flour. This helps to thicken the soup and makes it so we don’t need as much heavy cream at the end.
Add tomatoes and bay leaf. The tomatoes and juices surrounding them all get added into the pot and cooked for just a bit.
Blend. In batches if needed. While an immersion blender works, it won’t get this soup near as creamy or smooth as a blender will. A blender really is key to getting silky smooth Tomato Soup. See “quick tip” below!
Finish it up. Return the soup to the pot and add the finishing touches — additional seasoning as needed and some heavy cream for additional thickness and flavor. Enjoy!

QUICK TIP

When blending, make sure to secure the lid on tightly and then select the “soup” or “hot” cycle. Remember that heat expands, so increase speed slowly and watch it carefully to avoid soup exploding out or over. Remove the lid carefully as it will likely release a burst of steam. If your blender doesn’t have a hot/soup setting, you can compensate by replacing the blender lid with a folded towel and holding it in place with your hands. This will help reduce steam pressure.

Tomato Soup FAQs

1What's the difference between regular Tomato Soup and tomato bisque?

“Soup” is a very broad category that can encompass a variety of liquid dishes (not only bisques).

A “bisque” is a more narrowly defined subtype of soup. A bisque often contains seafood, is known for being thick, creamy, and smooth, and uses heavy cream and dry white wine in the base.

2What can I add to Tomato Soup to enhance the flavor?

Mix in a bit of vinegar — balsamic and red wine vinegar are good choices.
Add a spoonful (or two) of fresh basil pesto.
Add in some fresh herbs like flat-leaf Italian parsley or basil.
Dunk a gooey and hot grilled cheese sandwich in the soup.
Top with croutons.
Add some chopped bacon and chives on top.

3What tomato is best for soup?

Garden fresh is always best, but that can be difficult to find in the dead of winter.

Of course, tomatoes make all the difference in Tomato Soup, so buy the best tomatoes you can afford. I highly recommend San Marzano whole tomatoes in this soup. Whole canned tomatoes are of higher quality than diced or crushed (these products are made from bits of lower quality tomatoes).

San Marzano is both a specific brand of tomatoes as well as a style of tomatoes. Tomatoes grown in the San Marzano region of Italy fall into this category.

4What do you dip in Tomato Soup?

In my opinion, nothing compares to a good grilled cheese sandwich! A few other great additions:

A Parmesan crisp or two on top is divine.
Crostini with a bit of melted Parmesan on top makes a great topping.
Crusty bread or rolls (we love thin sourdough baguettes) are the classic choices.
Oyster crackers or even goldfish (my kiddos love these additions!) add a nice salty crunch.

5How do you thicken Tomato Soup?

We thicken Tomato Soup by adding flour and tomato paste — both of these additions thicken the soup nicely. The heavy cream at the end also helps to thicken the soup.

Storage

How to reheat: add the soup to a small pot and heat over low heat until hot. Or re-heat in the microwave (make sure to cover it so it doesn’t splatter!)
This soup stores nicely in an airtight container in the fridge for 4-6 days. It will freeze well for up to 3 months. Here are some best methods for thawing frozen soup.

More easy soup recipes

Carrot Soup with roasted pepitas
Chicken Curry Soup with golden potatoes
Italian Sausage Orzo Soup with veggies
Chicken Pot Pie Soup with puff pastry toppers
Potato Soup with cheddar cheese & bacon

Sugar Cookie Snack Mix

by Chelsea Lords

This fun Sugar Cookie Snack Mix channels the flavors of a Christmas cookie into an addicting, crunchy, sweet snack mix.

Sugar Cookie Snack Mix

These Soft Sugar Cookies and this Christmas Snack Mix are two of my favorite seasonal treats, so why not combine the two into a festive and tasty holiday treat?!

So I had the idea percolating in my brain, and it all came together when I saw Sugar Cookie M&M’s in the holiday aisle of the grocery store. I was so excited to try it, I grabbed a few bags immediately. And I couldn’t be more thrilled — the Sugar Cookie M&M’s legitimately do taste like a sugar cookie!

How to Make Sugar Cookie Snack Mix

Line a baking tray. Use foil, parchment paper, or Silpat® liners so the mix doesn’t stick and make a big mess! Once the tray is lined, add the cereal in one even layer.
Make the syrup. Combine butter, brown sugar, and corn syrup until melted, and then boiled for one minute. Be sure to stir the entire time the mixture is boiling (see “quick tip” below).
Toss cereal with syrup. Pour the prepared syrup over the cereal and, working very quickly, toss to coat the cereal in the sugar mixture.
Sprinkle with white sugar. Sprinkle granulated white sugar evenly over the cereal and then bake the mix.
Remove the snack mix from the oven. Toss everything with a spatula, and bake a few minutes longer.
Toss in powdered sugar. Let the mix slightly cool and then transfer it to a large zip-top bag. Add powdered sugar on top, seal it with air still in the bag, and shake to coat the cereal.
Add M&M’s. Pour the coated cereal back on the tray in an even layer and sprinkle the sugar cookie M&M’s right on top.
Drizzle on white chocolate. Melt the white chocolate, transfer it to a bag, cut off the tip, and drizzle the melted chocolate all over the snack mix.
Decorate. Add sprinkles to the still-wet white chocolate (it hardens quickly, so work fast!) and then let the mix set. The sprinkles are optional and can certainly be traded for different colors to use this mix for different holidays or events.

QUICK TIP

Make sure the sugar syrup mixture boils for 1 minute; start the timer once it’s doing a full rolling boil, not just simmering.

QUICK TIP

If you can’t find the Sugar Cookie M&M’s or would like to make this sugar cookie snack mix outside of the holiday season (trust me, it’s addicting!), I’d recommend using white chocolate chips or white chocolate crispearls instead.

Sugar Cookie Snack Mix Tips

Use an extra-large sheet pan (15×21 inches) or two large sheet pans.
I recommend Rice Chex® cereal for this snack mix. While Corn Chex cereal will work, I find it slightly detracts from the sugar cookie flavor.
I recommend a heavy-duty nonstick pan; you want one with a heavy bottom so the sugar syrup mixture doesn’t burn.
Use a pot bigger than you think because the syrup “grows” when the baking soda is mixed in. (Be sure to use fresh baking soda.)
Leave plenty of time for the snack mix to set up. The coated cereal takes about an hour to fully harden and the cereal to become firm (it’s soggy/soft right out of the oven).

See below for more tips on melting the white chocolate!

White Chocolate Melting Tips

Using high-quality white chocolate will always result in a better melt and a richer taste. My favorites are Ghirardelli® and Guittard®.
To avoid burned white chocolate, microwave the chocolate for 30 seconds at a time, and stir it for at least 20-25 seconds in between each microwave burst. Keep in mind that chocolate is still melting even after it has been removed from the microwave.
Work quickly! White chocolate hardens fast, so drizzle it over everything as soon as it’s fully melted. You’ll also want to add sprinkles right after drizzling on the white chocolate so they’ll stick.
Piping the chocolate on the Sugar Cookie Snack Mix. While you can drizzle the white chocolate over the mix with a spoon, I find it’s much easier and coats the mix more evenly when it is piped on. You don’t need any special tools — just transfer the melted chocolate to a small plastic bag and cut off the very tip with scissors. Piping bag in a flash!

Storing Tips

Store in an airtight container at room temperature for up to a week. We like it best within 3-4 days.
You can freeze it in an airtight container/bag for up to 3 months; thaw at room temperature. There is a slight flavor and texture loss after freezing this Sugar Cookie Snack Mix.

More Christmas Treats

Toffee with a sugared almond topping
Santa Cookies with red and green candies
Christmas Sugar Cookie Kits with sprinkle-filled ornaments
Honeycomb Candy with chocolate topping
Hot Chocolate Snack Mix with white chocolate-covered marshmallows

Chocolate Covered Oreo Fudge

by Chelsea Lords

Simple stovetop Chocolate-Covered Oreo Fudge starts with a rich milk chocolate base and is loaded with crushed up Oreo® cookies. It’s a true chocolate lover’s dream!

Easy fudge is the best, especially during the craziness of the holidays! Try this caramel Microwave Fudge, S’mores Fudge, or Tiger Butter Fudge next!

Chocolate-Covered Oreo Fudge

As simple as they are, Chocolate-Covered Oreos have and will always be one of my favorite holiday treats. Oreo balls are another holiday favorite of mine (and my boys!).

So today I’m channeling those flavors into a new favorite fudge recipe — Chocolate-Covered Oreo Fudge! It’s essentially a chocolate-covered Oreo in rich and creamy fudge. Perfect for the holidays, perfect for the chocolate lover! Can you see me smiling as I type this sentence?!

Oreos

I use regular Oreos for this fudge — and there is no need to remove the cream filling!

Simply chop up the Oreos with a sharp serrated knife and they’re ready for this fudge.

We don’t want the Oreos blended or too finely chopped; the chunks of cookie throughout the fudge give it great texture and crunch.

Chocolate-Covered Oreo Fudge Tips

Use high-quality chocolate chips. My favorites are Ghirardelli® and Guittard® (not sponsored). The higher the quality of chocolate used, the tastier your fudge will be.
Line the pan. To ensure the fudge will come out of the pan nicely, be sure to line the pan with parchment paper or foil.
Use sweetened condensed milk. It’s easy to pick evaporated milk or a similar product by mistake but only sweetened condensed milk works in this fudge recipe. Be sure to get the full-fat variety and avoid sugar-free cans. I personally love Eagle Brand’s® (again, not sponsored).

Variation Ideas

Different chocolate flavor: Replace the milk chocolate with semi-sweet chocolate chips or dark chocolate chips. Alternatively, use a blend of a few different types of chips — half semi-sweet, half milk, etc.
White chocolate Oreo fudge: Replace the milk chocolate chips with white chocolate chips.

Swap out the Oreo cookie flavor!

- Peppermint Oreo fudge: Replace the vanilla extract with 1 teaspoon pure peppermint (not mint) extract and use Mint Oreos instead.
- Lemon Oreo fudge: Replace the milk chocolate chips with white chocolate chips, add 1 teaspoon lemon extract, and use Lemon Oreo cookies.
- Dark chocolate: Replace the milk chocolate chips with dark chocolate chips and use Dark Chocolate Oreos in place of the regular Oreos.
- Double chocolate: Replace the regular Oreos for chocolate Oreos.

Chocolate-Covered Oreo Fudge Cooking Notes

Use a heavy-bottomed nonstick pan to keep from burning the fudge mixture.
Keep the heat on the lowest setting. Although it takes longer this way, low heat ensures the mixture doesn’t heat too quickly or unevenly–which causes burning.
Stir constantly! I like to use a heat-resistant sturdy spatula and constantly stir the mixture, making sure to scrape the bottom as often as possible while the ingredients are melting.
Remove from heat quickly. As soon as all the ingredients are melted, immediately remove the fudge from the heat. Work quickly to get the mixture into the prepared pan to keep from overheating the ingredients.
Add crushed Oreos on top. Add the Oreo crumbs to the top of the fudge soon after transferring the fudge to the pan to be sure the crumbs will stick.

QUICK TIP

We love Chocolate-Covered Oreo Fudge best straight out of the fridge; it’s so delicious chilled! Make sure to store the fudge in an airtight container; cold air will dry out the fudge quickly.

More easy dessert recipes

No Bake Oreo Truffle Cookies covered in chocolate
Puppy Chow chocolate peanut butter snack mix
Peppermint Bark Cookies with a brownie mix cookie base
Edible Cookie Dough with miniature chocolate chips
Sugar Cookie Snack Mix with sugar cookie candies

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Chocolate-Covered Oreo Fudge

5 from 1 vote

- Review this recipe

Simple stovetop Chocolate-Covered Oreo Fudge starts with a rich milk chocolate base and is loaded with crushed Oreo cookies. It's a true chocolate lover's dream!

Print Recipe

Chocolate-Covered Oreo Fudge

5 from 1 vote

- Review this recipe

Print Recipe

Simple stovetop Chocolate-Covered Oreo Fudge starts with a rich milk chocolate base and is loaded with crushed Oreo cookies. It's a true chocolate lover's dream!

Course Dessert, Snack

Cuisine American

Keyword Chocolate Covered Oreo Fudge

Prep Time 20

Cook Time 10

Chilling Time 4

Total Time 4 30

Servings 36 pieces

Chelsea Lords

Calories 80kcal

Author Chelsea Lords

Cost $6.12

Ingredients

▢ 4 tablespoons unsalted butter
▢ 3 cups milk chocolate chips highest quality possible (See Note 1)
▢ 1 can (14 oz.) sweetened condensed milk (full-fat, NOT evaporated milk)
▢ 1/4 teaspoon fine sea salt
▢ 2 teaspoons pure vanilla extract
▢ 2 cups coarsely chopped Oreos (18 full regular Oreos)
▢ 4 Oreos crushed for topping, optional

US - Metric

Instructions

PREP: Line an 8x8-inch or 9x9-inch pan for thicker fudge (or 11x7-inch pan for thinner fudge) with parchment paper, leaving an overhang for easy removal (or line with foil). Do not skip this or you probably won't be able to get the fudge out looking very nice. (The fudge photographed was made in an 8x8-inch pan.) Cut the butter into 1-tablespoon-sized pieces. Coarsely chop the Oreos to get 2 cups. Separately, crush 4 Oreos by adding to a bag and pounding with a rolling pin or meat mallet. Set aside for the topping.
COMBINE: In a thick-bottomed, nonstick pan, add in the butter, chocolate chips, and sweetened condensed milk on the lowest heat setting. Using a heat-resistant spatula, stir the mixture constantly making sure to scrape the sides and bottom. Resist the urge to increase the heat-- your patience will pay off!
ADD FLAVOR: As soon as the butter and chocolate chips are melted, remove the pan from heat. Stir in the salt and vanilla extract; mix well. Add in the 2 cups chopped Oreos and gently mix to combine and incorporate the cookies into the fudge.
CHILL: Transfer the mixture to the prepared pan. Spray a spatula with nonstick cooking spray and smooth the fudge into one even layer with a smooth even top. Sprinkle the crushed Oreos on top and gently press into the fudge. Cover and refrigerate for 4-8 hours or until fudge is firm.
SERVE: Remove from the pan using the overhang of parchment paper. Cut the fudge with a hot, very sharp knife (run it under hot water, dry, and then make quick cuts). I recommend cutting the fudge into small pieces -- it's rich!
STORAGE: Chocolate-Covered Oreo Fudge is best stored in an airtight container in the fridge and enjoyed right out of the fridge. If it's left out of the fridge for long, the fudge becomes crumbly. Leftover fudge will stay good 1-2 weeks in an airtight container in the fridge, but we like it best within 2-3 days.

Video

Recipe Notes

Note 1: Milk chocolate is our favorite for this Chocolate-Covered Oreo Fudge, but it's very rich! Use semi-sweet or dark chocolate for a more bitter (less sweet) tasting fudge, or use half semi-sweet and half milk chocolate. My favorite chips to use are Ghirardelli® or Guittard®. The higher the quality of chocolate, the tastier your fudge will be!

Nutrition Facts

We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.

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Animal Circus Cookies

by Chelsea Lords

Animal Circus Cookies — an over-the-top delicious treat with a cake-batter flavored cookie base, cream cheese frosting, sprinkles, and an Animal Circus Cookie to top it all off.

Animal Circus Cookies

Growing up, frosted animal crackers were a rare-but-favorite treat of mine. I loved the bright colors, sprinkles, and small pop-able size. So, why not channel these fun treats into a bakery-style, delicious cookie?!

Animal Circus Cookies combine the best of homemade and store-bought baking! They start with a cake-batter inspired cookie base, are loaded high with cream cheese frosting and are topped with an animal circus cracker from the store and plenty of sprinkles.

They’re cute and fun, while being completely decadent and sweet.

Recommended ingredients for these Animal Circus Cookies

To truly channel the animal circus crackers from my childhood into these cookies, we use nonpareil sprinkles. Nonpareil colors bleed into the cookie dough, so stir the batter as little as possible, being gentle as you mix.
A quality cake mix makes a huge difference for the base cookie in this recipe. I highly recommend Betty Crocker® Super Moist cake mixes (not sponsored). As far as the flavor of the mix, I recommend Party Rainbow Chip. If you can’t find that particular mix, a close second we like in these cookies is Betty Crocker® Super Moist yellow cake mix.
I recommend an instant-vanilla pudding mix for this recipe, not the cook-and-serve pudding mixes or the sugar-free/low-sugar versions. Neither will work properly in these cookies.

Animal Circus Cookie tips

Chill the dough. The dough needs time to chill so the butter can re-solidify and the pudding mixture can be fully absorbed. This will ensure you don’t have flat (and less-flavorful) cookies. I don’t recommend chilling the dough for more than 3-4 hours, as it begins to dry out.
Measure carefully. The most important measurements are the flour and cake mix. If you press a measuring cup into a bag of flour (or cake mix) you are likely packing in way too much, which will yield cakey and less-flavorful cookies. Spoon the flour into a measuring cup and level the top with the back of a table knife. The printable recipe includes gram measurements if you prefer to measure using a scale.
Set out your butter and cream cheese for about an hour before you begin. If these ingredients aren’t at room temperature, they won’t combine very smoothly, and there will be unpleasant cream cheese chunks in the frosting. Here are some tips for how to bring your cream cheese and butter to room temperature quickly.
Before frosting the Animal Circus Cookies, make sure they are completely cooled to room temperature. Otherwise, the frosting will begin to melt and change consistency.

QUICK TIP

Piping the frosting on top. To make these Animal Circus Cookies look more fun and “bakery-style”, I like to pipe the frosting in a swirl pattern. Use either a plastic bag or a piping bag and cut off the very tip. Holding the cookie in one hand and the frosting bag in the other, swirl the frosting from the inside of the cookie outwards. You can easily cover any piping “blemishes” with the animal cracker and/or extra sprinkles.

QUICK TIP

You’ll probably have a bit of extra cream cheese frosting (depending, of course, on how much you add to the cookies). I’d rather err on the side of extra than not having enough to frost the Animal Circus Cookies generously. If you end up with extra frosting, use it as a fruit dip or spread over sliced strawberries. You could even add it on top of waffles or pancakes for a cheesecake-type breakfast.

More cookie recipes

Cornmeal Cookies with white chocolate chips
Pumpkin Cinnamon Roll Cookies with cream cheese frosting
Avalanche Cookies no baking required!
Shortbread Cookies with a chocolate drizzle
S’mores Cookie Bars with oatmeal cookie layers

Peppermint Bark Pretzels

by Chelsea Lords

These 3-ingredient Peppermint Bark Pretzels start with crunchy & salty pretzels, are topped with softened peppermint white chocolate kisses, and finished with a chocolate candy topping. These addicting little treats taste like peppermint bark and take minutes to make!

Love all things peppermint bark? Try our homemade peppermint bark or these favorite peppermint bark cookies next!

Peppermint Bark Pretzels

After working through the testing of these Peppermint Rice Krispie Treats, I had a good amount of chocolate candy cane kisses leftover. While I love those candies, and could eat more than my fair share in a sitting, I wanted to put them to use in another easy treat.

So I combined my love for this turtle candy and peppermint bark to make a sweet and salty inspired treat. These little pretzel bites have the peppermint and chocolate combo that makes peppermint bark so addicting plus they’ve got a delightful crunchy & salty addition with the pretzel base.

Peppermint Bark Pretzels Ingredients

Only 3 ingredients, plus one optional one for this holiday treat!

Snap Pretzels. While pretzel twists will work, I’ve always had the best results with snap pretzels. They hold in all of the chocolate topping nicely. I don’t recommend the butter flavored snap pretzels, they detract from the peppermint flavor.
Candy Cane Kisses. These kisses have a smooth white creme with tiny bits of crunchy peppermint candy.
M&Ms. Grab regular or holiday colored M&Ms to top these peppermint bark pretzels with. I typically pick out just the red, but add in some green for more Christmas coloring.
Optional: crushed peppermint. If you’d like even more peppermint flavor, sprinkle on some crushed peppermint before the white chocolate candy cane kisses harden. Use either peppermint crunch sprinkles or candy canes that have been finely crushed.

QUICK TIP

I’ve found the easiest way to evenly crush candy canes is with a mini food processor. I like this one in particular. A small powerful blender also works. Alternatively, add the unwrapped peppermint candies to a large plastic bag (or two; the peppermint has a tendency to rip through plastic bags as it is crushed), seal the bag without air in it, and then crush with a rolling pin or meat mallet until fine crumbs are formed.

Peppermint Bark Pretzels Tips

Line pans: Make sure to use parchment paper or a Silpat liner to prepare the pans before adding the pretzels. This will ensure the candies come up nicely once the chocolate has solidified.
Watch carefully: Watch the candy cane kisses while they’re in the oven; if they bake too long, they’ll get too melty and will end up too hard (and can even get crumbly) once they’re cooled.
Embrace the less-than-perfect appearance. The candy cane kisses spread quite a bit once they’re baked and don’t necessarily spread evenly over the pretzel. While they won’t all look amazing, they’ll all taste fantastic! (Baking for shorter amounts of time or at a lower oven temperature won’t melt the chocolate enough to allow for the M&Ms to be pressed in enough).
Work quickly: Press the M&Ms in quickly before the candy cane kisses harden too much.

More holiday treats

Peppermint Bark Muddy Buddies with chopped up peppermint bark candies
Salted Caramel Cookies with homemade (easy) caramel sauce
Christmas Snack Mix with red & green candies
No Bake Peppermint Cheesecake with a chocolate cookie crust
Honeycomb Candy with a chocolate topping

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Peppermint Bark Pretzels

5 from 3 votes

- Review this recipe

These 3-ingredient Peppermint Bark Pretzels start with crunchy & salty pretzels, are topped with softened peppermint white chocolate kisses, and finished with a chocolate candy topping. These addicting little treats taste like peppermint bark and take minutes to make!

Print Recipe

Peppermint Bark Pretzels

5 from 3 votes

- Review this recipe

Print Recipe

Course Dessert, Snack

Cuisine American

Keyword Peppermint Bark Pretzels

Prep Time 10

Cook Time 4

Setting up time 1

Total Time 1 14

Servings 30 Peppermint Bark Pretzels (scale up or down to desired preference!)

Chelsea Lords

Calories 56kcal

Author Chelsea Lords

Cost $4.98

Ingredients

▢ 30 Snap pretzels
▢ 30 unwrapped Candy Cane Kisses (Hershey's makes these)
▢ 30 M&M candies
▢ Optional: 1 candy cane, finely crushed (See Note 1)

US - Metric

Instructions

PREP: Preheat the oven to 250 degrees F. Line one large, or two smaller, sheet pans with a silpat liner or parchment paper (don't skip lining the pan!)
BAKE: Lay the pretzels out on the sheet pan. Place an unwrapped candy cane kiss on top of each pretzel. Bake for 3-4 minutes (See Note 2) or until the chocolates are soft but not melted.
M&M: Immediately out of the oven, press an M&M on the top of each candy cane kiss. If desired, sprinkle with crushed peppermint while the chocolate is still melted.
ALLOW TO SET UP: Let candies stand at room temperature for about 1 hour or until chocolate is hardened and candies can easily be picked up from the tray (place in the fridge to speed up the process; we actually like these best chilled and straight from the fridge!)

Video

Recipe Notes

Note 1: I’ve found the easiest way to evenly crush candy canes is with a mini food processor. A small powerful blender also works. Alternatively, add the unwrapped candy cane(s) to a large plastic bag (or two; the peppermint has a tendency to rip through plastic bags as it is crushed), seal the bag without air in it, and then crush with a rolling pin or meat mallet until fine crumbs are formed.

Note 2: If the white chocolate is crumbling, it means the oven was too hot or the chocolate was baked too long. I would recommend baking one peppermint bark pretzel at first to test since there is a lot of variance with ovens. If it crumbles, reduce the baking time for the rest. Do not use convection oven settings.

Nutrition Facts

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Chicken Melts

by Chelsea Lords

Easy cheesy Chicken Melts showcase thick slices of bread topped with a creamy chicken sauce and cheese on top. These Chicken Melts are baked and, if you like, topped with fresh herbs.

Why We Love These Chicken Melts

Fast & Convenient: Quick prep with rotisserie chicken.
Versatile: Easy to customize with various ingredients.
Healthy: Includes hidden veggies for nutrition.
Tasty: Creamy, cheesy, and flavorful.
Family-Friendly: Appeals to both adults and kids.

Ingredients

Rotisserie Chicken: Main protein, adds flavor.
Shallots, Celery, Carrots: Add crunch, nutrition, and flavor.
Cheddar Cheese: Provides richness and helps bind the ingredients.
Sour Cream and Mayo: Create a creamy sauce base, enhancing moistness.
Seasonings: Boost flavor with spice and warmth.
French Bread: Acts as a sturdy, crispy base.
Optional (Tomatoes, Green Onions, Cilantro, Hot Sauce): Offer customization for freshness and spice.

How To Make These Chicken Melts

Preheat oven to 350°F and prepare a lined sheet pan.
Combine diced chicken, vegetables, and half the cheese in one bowl. Mix sour cream, mayo, and seasonings in another, then blend with chicken mix.
Layer bread slices with chicken mixture and top with remaining cheese.
Bake for 8-10 minutes until cheese is melted.
Garnish if desired and serve.

QUICK TIP

Shallots have more of a sweet and mild flavor with a hint of sharpness. Overall, they’re less abrasive, heat-wise, than regular onions, making them a great addition to these Chicken Melts.

Chicken Melts Variation Ideas

Drizzle with Sriracha or hot sauce.
Top with thinly sliced Roma tomatoes.
Garnish with fresh cilantro, green onions, or chives.
Experiment with different cheeses or cheese combinations (e.g., Swiss, pepper jack).
Substitute shallots with red onion or sweet onion for a stronger flavor.
Incorporate avocado slices for creaminess and a hint of richness.

More Rotisserie Chicken Recipes

Avalanche Cookies

by Chelsea Lords

Make irresistible, crunchy Avalanche Cookies easily with just five ingredients: crispy rice cereal, marshmallows, mini chocolate chips, peanut butter, and white chocolate – no baking required!

Use leftover crispy rice cereal in our Rice Krispie treats recipe, these butterscotch scotcheroos, or these crunchy cookie butter cups.

Avalanche Cookies

These five-ingredient no-bake cookies are our latest obsession. (Along with these Peppermint Ice Cream Bars). My kids can’t get enough of them and I’ll admit I’ve had about 10 too many… in the name of “recipe testing” of course!

They’re sweet and nutty, crunchy with soft bites of marshmallow throughout and loaded with two types of chocolate (like these Chocolate Cookies).

Ingredients

Mini Chocolate Chips: For texture, flavor, and topping.
White Chocolate Chips: Bind ingredients, add sweetness and creaminess.
Peanut Butter: Adds rich, nutty flavor; helps bind.
Crispy Rice Cereal: Adds crunch and texture contrast to the avalanche cookies.
Mini Marshmallows: Provide chewiness and sweetness.

QUICK TIP

Avalanche Cookies make a great gluten-free treat. Make sure to use Malt-O-Meal® crispy rice cereal and ensure all the other packaging clearly lists that the product was prepared in a gluten-free facility.

How To Make Avalanche Cookies

Prepare: Line sheets and freeze mini chocolate chips.
Melt Chocolate: Melt white chocolate, then stir in peanut butter.
Combine with Cereal: Mix in crispy rice cereal.
Add Marshmallows & Chips: Fold in marshmallows and frozen chocolate chips.
Scoop & Top: Place on sheets, add extra chips.
Chill: Refrigerate for an hour to set.

Quick Tips

Use Fresh Marshmallows: Choose soft, fresh marshmallows for a better texture.
Commercial Peanut Butter: Avoid natural peanut butter; use creamy brands like Skippy® for better consistency and sweetness.
Freeze Chocolate Chips: Freeze mini chips before mixing to prevent melting.
Extra Chips on Top: Sprinkle more chips on top for flavor and appearance. (We use this method in our Chewy Chocolate Chip Cookies)
Serve Cold: Best served from the fridge to maintain texture and prevent melting.

More Sweet No Bake Treats

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Avalanche Cookies

5 from 3 votes

- Review this recipe

No baking required and only five ingredients to make these unforgettable, totally crave-worthy, crunchy Avalanche Cookies! Crispy rice cereal, tender marshmallows, miniature chocolate chips, creamy peanut butter, and rich white chocolate comes together to create these completely addicting treats.

A batch of the delicious avalanche cookies, full of flavor and topped with mini chocolate chips.

Print Recipe

Avalanche Cookies

5 from 3 votes

- Review this recipe

Print Recipe

Course Dessert, Snack

Cuisine American

Keyword Avalanche Cookies

Prep Time 25

Chilling Time 1

Total Time 1 25

Servings 35 cookies

Chelsea Lords

Calories 271kcal

Author Chelsea Lords

Ingredients

▢ 1/2 cup miniature chocolate chips plus more for topping
▢ 2 and 3/4 cups white chocolate chips
▢ 1 and 3/4 cups creamy peanut butter (we like Skippy)
▢ 2 cups crispy rice cereal
▢ 1 and 1/2 cups miniature marshmallows

US - Metric

Instructions

PREP: Line 2 large sheet pans with parchment paper, foil, wax paper, or a Silpat liner and set aside. Place the miniature chocolate chips in the freezer until ready to use.
MELT WHITE CHOCOLATE CHIPS: Add the white chocolate chips to a large microwave-safe bowl. Microwave for bursts of 25 seconds, stirring between each burst for 20 seconds, until white chocolate is melted and smooth. Remember, a lot of melting is happening outside of the microwave, so stir often in between melting to avoid burned white chocolate.
ADD PEANUT BUTTER: Once the white chocolate is melted and smooth, add in the peanut butter. Stir until completely incorporated.
MIX: Add the crispy rice cereal to a large bowl. Pour the melted white chocolate and peanut butter mixture over the cereal. Stir gently to combine. Once cereal is well coated, add in the miniature marshmallows. Mix gently until combined. Let mixture stand to cool until it is barely warm. Once it's no longer hot, add the miniature chocolate chips from the freezer into the mixture. Gently stir to combine.
SCOOP: Use a 2-tablespoon measuring spoon or cookie scoop (See Note 1) to portion mixture onto the prepared sheet pans. Once the cookies have been scooped onto the sheet pans, sprinkle with additional chocolate chips. I add about 1/2 teaspoon of miniature chocolate chips to the top of each cookie.
LET SET: Refrigerate to chill and set up, about 1 hour. These are best served the same day they're made, straight from the fridge.

Video

Recipe Notes

Note 1: For smaller treats (think more like a candy than a cookie), use a 1-tablespoon measuring spoon or scoop instead.

Nutrition Facts

DID YOU MAKE THIS RECIPE?

I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.