I think even Cookie Monster himself would have a hard time choosing between cookies and brownies. And who could blame him? Thankfully, with these Monster Cookie Brownies, there’s no need to choose! C is for cookie, B is for brownie, and both are pretty darn delicious!

What makes these brownies extra special is the contrast in textures. The bottom layer is dense, rich, and wonderfully fudgy, while the oatmeal cookie topping is buttery, sweet, and slightly crumbly. Add those colorful little pops of M&M’s, and you’ve got one fun dessert that’s just as delicious as it is pretty!

And while they’re fun for birthdays and holidays (just swap out the M&M’s colors!), these homemade brownies are way too good to save for a special occasion. Sometimes a regular Tuesday is reason enough to bake a batch!

Why You’ll Love These Monster Cookie Brownies

• Two desserts in one: Homemade brownies and monster cookies come together in every delicious bite.
• Rich and fudgy: Dutch cocoa powder and chocolate chips create a thick, chocolatey brownie layer.
• Buttery cookie crumble: The oatmeal cookie topping adds a sweet, crumbly texture that pairs perfectly with the fudgy brownies.
• Loaded with M&M’s: Colorful candy-coated chocolates add little pops of chocolate and crunch.
• Easy to make: Both layers use simple pantry ingredients, and everything comes together in one baking pan.
• Perfect for sharing: One 8×8-inch pan makes 16 brownie cookie bars, perfect for parties, potlucks, and bake sales.

Ingredients in Monster Cookie Brownies

These homemade monster cookie brownies are made with two delicious layers. Most of the ingredients are probably already in your kitchen! You’ll find the exact measurements in the printable recipe card below.

For the Brownie Layer:

• Salted butter: Adds richness and moisture to the brownies.
• Granulated sugar: Sweetens the brownie batter and helps create that classic fudgy texture.
• Egg and egg yolks: Using one whole egg and two additional yolks keeps the brownies rich and fudgy rather than cakey.
• All-purpose flour: Gives the brownies structure without making them too dense.
• Dutch cocoa powder: Creates a deep, dark chocolate flavor. Regular unsweetened cocoa powder works, too.
• Semi-sweet chocolate chips: Add even more chocolate goodness to the brownie layer.

For the Monster Cookie Topping:

• Salted butter: Softened butter creates the base for the buttery cookie dough.
• Light brown sugar: Adds moisture, sweetness, and a hint of caramel flavor.
• Granulated sugar: Works with the brown sugar to give the cookie topping its texture.
• Egg: Helps hold the monster cookie dough together.
• All-purpose flour: Gives the cookie topping structure.
• Old-fashioned oats: Add that classic oatmeal cookie texture that makes monster cookies so delicious.
• M&M’s: These colorful candy-coated chocolates are a signature part of monster cookies and add a little chocolate crunch to every bite.

How to Make Monster Cookie Brownies

Making these monster cookie dough brownies is easier than you might think! The brownie layer gets a little head start in the oven before the monster cookie topping is added. This helps create those beautiful, distinct layers.

Preheat your oven to 350°F. Grease an 8×8-inch baking pan with butter or nonstick cooking spray.

Melt the butter in the microwave. Whisk in the granulated sugar, followed by the whole egg and egg yolks. Add the flour and Dutch cocoa powder, whisking until combined. Fold in the chocolate chips.

Spread the brownie batter evenly into the prepared pan and bake for 10 minutes. The brownies will still be underbaked at this point, which is exactly what we want.

While the brownies are in the oven, cream the softened butter, brown sugar, and granulated sugar together with an electric mixer. Mix in the egg, followed by the flour and oats, until no dry pockets remain.

Fold the candies into the cookie dough until evenly distributed. The dough will look a little dry and crumbly, almost like a streusel topping. That’s normal!

Sprinkle chunks of monster cookie dough evenly over the partially baked brownie layer.

Return the pan to the oven and bake for another 10 minutes, or until the cookie topping is golden brown. Allow the brownies to cool in the pan for about 30 minutes before slicing into 16 squares.

How to Store Monster Cookie Brownies

At room temperature: Store completely cooled brownies in an airtight container on the counter for up to 5 days. Make sure they’re completely cool before sealing the container to prevent moisture from building up inside.

To reheat: If you love a warm, fudgy brownie, pop one in the microwave for about 15 seconds, or until warmed through.

To freeze: Wrap individual cooled brownies tightly and place them in a freezer-safe container for up to 3 months. Thaw at room temperature before enjoying.

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Tips for the Best Monster Cookie Brownies

Best Monster Cookie Brownies Tip: Don’t skip that first baking step! Partially baking the brownie batter before adding the monster cookie dough helps keep the cookie topping from sinking into the chocolate layer. That’s how you get those beautiful layers in every square.

• Don’t overmix the brownie batter. Mix just until the dry ingredients are incorporated to help keep the brownies tender and fudgy.
• Use softened butter for the cookie dough. This makes it easier to cream with the sugars and creates a better cookie topping.
• Expect crumbly cookie dough. Unlike traditional scoop-and-bake cookies, this dough is meant to be a little dry. It should resemble a chunky streusel topping.
• Let the brownies cool before cutting. Giving them about 30 minutes to cool in the pan helps the layers set and makes slicing easier.
• Use your favorite chocolate chips. Semi-sweet chocolate balances the sweetness of the cookie topping, but milk chocolate or dark chocolate chips work, too.
• Change the M&M’s for the occasion. Regular M&M’s make these brownies perfect year-round, but you can use seasonal colors for Halloween, Christmas, Valentine’s Day, or birthday parties.

Monster Cookie Brownies FAQs

• What are monster cookie brownies? Monster cookie brownies combine a rich, fudgy chocolate brownie base with a topping inspired by classic monster cookies. The oatmeal cookie dough and colorful M&M’s give them that familiar monster cookie flavor, while the brownie layer adds plenty of chocolate.
• Can I use quick oats instead of old-fashioned oats? Yes! Old-fashioned oats give the cookie topping a heartier, chewier texture, while quick oats create a finer texture. Both will work.
• Can I use regular cocoa powder instead of Dutch cocoa? Absolutely. Dutch cocoa powder gives the brownies a darker color and richer chocolate flavor, but regular unsweetened cocoa powder can be substituted.
• Can I use unsalted butter? Yes. If you’re using unsalted butter, add approximately ¼ teaspoon of salt to the brownie batter and another ¼ teaspoon to the monster cookie dough.
• Why does the brownie recipe use extra egg yolks? The additional egg yolks help create a rich, fudgy texture. Using three whole eggs instead would add extra egg whites and change the consistency, making the brownies more cake-like.
• Why do I bake the brownies before adding the cookie dough? The brownie batter needs a little time to set before adding the topping. Otherwise, the heavier cookie dough could sink into the brownie layer instead of staying on top.
• Can I make these brownies ahead of time? Yes! These brownies are a great make-ahead dessert. Bake them the day before your gathering, allow them to cool completely, and store them in an airtight container until you’re ready to serve.

More Brownie, Cookie and Bar Recipes to Love

If you love these Monster Cookie Brownies, I’ve got plenty more sweet treats for you to try! From rich, fudgy brownies to chewy homemade cookies and easy dessert bars, there’s something here for every sweet tooth!

• Pecan Brownies: Rich, fudgy chocolate brownies loaded with melty chocolate chips and crunchy pecans. A chocolate lover’s dream!
• Sweet and Salty Brownies: (pictured above) Fudgy dark chocolate brownies topped with crunchy pretzels, potato chips, and a sprinkle of sea salt. The perfect sweet and salty combination!
• Seven Layer Cookies: These old-fashioned magic cookie bars are layered with graham cracker crumbs, chocolate, butterscotch, coconut, and pecans. So easy and so good!
• PB&J Oatmeal Cookie Bars: Peanut butter oatmeal cookie bars swirled with sweet grape jelly. All the flavors of your favorite childhood sandwich baked into one delicious treat!
• Grandma Jane’s Oatmeal Raisin Cookies: Soft, chewy oatmeal cookies filled with sweet raisins. This tried-and-true family recipe has been a favorite for generations!
• Chocolate Mint Oreo Cookies: Rich, fudgy chocolate cookies packed with crunchy mint Oreos and melty Andes mints. A chocolate and mint lover’s dream!

Still looking for something sweet? Browse all of my Dessert Bar Recipes for even more brownies, cookie bars, and easy homemade treats!

There’s something pretty wonderful about a dessert that combines two favorites into one. These Monster Cookie Brownies have everything you love about a fudgy homemade brownie, plus a buttery oatmeal cookie topping filled with colorful M&M’s.

Serve them with a cold glass of milk, add a scoop of vanilla ice cream, or enjoy one straight from the pan. However you serve them, I have a feeling these brownies won’t last long!

If you make this Monster Cookie Brownies recipe, I’d love to hear what you think! Leave a comment and a star rating below, and don’t forget to share your creations with me!

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Monster Cookie Brownies

Rich, fudgy chocolate brownies topped with a buttery oatmeal monster cookie crumble loaded with colorful M&M's! Two favorite desserts come together in one delicious homemade treat.

Course Bars

Cuisine American

Keyword brownies, cookies, dessert bars, M&M’s, monster cookies, oatmeal

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 16 servings

Calories 406kcal

Ingredients

Brownie Batter

• ½ cup salted butter
• 1 cup granulated sugar
• 1 large egg
• 2 egg yolks
• ½ cup all-purpose flour
• ½ cup Dutch cocoa powder
• 1 cup semi-sweet chocolate chips

Monster Cookie Dough

• ½ cup salted butter softened
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 cup all-purpose flour
• ½ cup old-fashioned oats
• 1 cup regular M&M’s

Instructions

• Preheat the oven to 350°F. Grease an 8×8-inch baking pan with butter or nonstick cooking spray.
• Prepare the brownie batter: Melt the butter in the microwave. Once melted, whisk in the granulated sugar, followed by the whole egg and egg yolks.
• Whisk in the flour and Dutch cocoa powder until fully incorporated. Fold in the semi-sweet chocolate chips.
• Spread the brownie batter evenly into the prepared baking pan. Bake for 10 minutes.
• Prepare the monster cookie dough: While the brownies are baking, cream the softened butter, brown sugar, and granulated sugar together using an electric hand mixer.
• Mix in the egg, followed by the flour and old-fashioned oats, until no dry pockets remain.
• Fold in the M&M’s until evenly distributed throughout the cookie dough.
• Sprinkle chunks of monster cookie dough evenly over the partially baked brownie batter.
• Return the pan to the oven and bake for another 10 minutes, or until the cookie dough is golden brown.
• Allow the brownies to cool in the pan for about 30 minutes before slicing into 16 squares.

Notes

• Best Tip: Don’t skip the first 10 minutes of baking the brownie layer. This helps prevent the monster cookie dough from sinking into the brownie batter.
• Cookie Dough: The cookie dough will look slightly dry and crumbly, almost like a streusel topping. This is normal!
• Clean Slices: Let the brownies cool in the pan for about 30 minutes before cutting into squares.
• Storage: Store completely cooled brownies in an airtight container at room temperature for up to 5 days.
• Reheating: Warm individual brownies in the microwave for about 15 seconds for that fresh-from-the-oven taste.
• Freezing: Wrap cooled brownies individually and store in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

Nutrition

Serving: 1serving | Calories: 406kcal | Carbohydrates: 53g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 115mg | Potassium: 155mg | Fiber: 3g | Sugar: 38g | Vitamin A: 455IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 2mg

The post Monster Cookie Brownies appeared first on An Affair from the Heart.

This easy sheet cake comes together with simple pantry ingredients and bakes in a 9×13-inch pan, making it ideal for feeding a crowd. The warm marshmallow topping melts right into the cake, while the smooth chocolate frosting creates the perfect finishing touch.

Today is my birthday, and there is nothing I like better than a homemade chocolate cake to celebrate another trip around the sun! (Unless it’s this chocolate pie – but that is another story for another time.) I have had this recipe ready to go for a while now, and saved it for my birthday, because I always love to share a new cake or dessert recipe each year to commemorate the day. I know that Mississippi Mud Cake is a classic dessert recipe, but here, it’s become a new obsession. 

It’s a fun, nostalgic recipe for a birthday, too. I mean, who didn’t love making mud pies when they were kids? 

Mississippi Mud Cake Recipe

If you’re a chocolate lover, this cake is about to become a favorite. Mississippi Mud Cake has the rich flavor of a brownie combined with the soft texture of a cake, all topped with a layer of gooey marshmallows and smooth chocolate frosting. It’s made with simple pantry staples, comes together easily, and bakes in a single pan, making it perfect for everything from family dinners to potlucks and holiday gatherings. Whether you serve it warm or let the frosting set before slicing, every bite is packed with chocolatey goodness.

What is Mississippi Mud Cake?

Mississippi Mud Cake is a classic Southern dessert believed to have gotten its name from the dark, rich appearance that resembles the muddy banks of the Mississippi River. Traditional versions feature a dense chocolate cake topped with marshmallows and a chocolate frosting or glaze.

Over the years, countless variations have appeared, but the combination of chocolate, marshmallows, and frosting remains the hallmark of this beloved dessert.

Ingredients in this Mississippi Mud Cake Recipe

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post. 

For the Cake:

• All-Purpose Flour – Provides the structure and foundation for the cake.
• Cocoa Powder – Gives the cake its rich chocolate flavor. Regular baking cocoa works beautifully, though Dutch-process cocoa can be used for a deeper chocolate taste.
• Granulated Sugar – Adds sweetness and helps create a tender crumb.
• Light Brown Sugar – Adds moisture and a subtle caramel-like depth of flavor.
• Baking Powder – Helps the cake rise and keeps it from becoming too dense.
• Baking Soda – Works alongside the baking powder to create a soft texture.
• Salted Butter – Adds richness, moisture, and flavor throughout the cake.
• Eggs – Provide structure and help bind the ingredients together.
• Vanilla Extract – Enhances the chocolate flavor and adds warmth.
• Mini Marshmallows – Create the signature gooey layer that makes Mississippi Mud Cake so irresistible.

For the Frosting :

• Powdered Sugar – Creates a smooth, sweet frosting.
• Cocoa Powder – Adds rich chocolate flavor to the frosting.
• Whole Milk – Helps achieve the perfect pourable consistency.

How to Make Mississippi Mud Cake

Preheat your oven to 350°F and grease a 9×13-inch baking dish.

In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, brown sugar, baking powder, and baking soda.

Add the melted butter, eggs, and vanilla extract. Stir until the cake batter is smooth and fully combined.

Spread the batter evenly into the prepared pan. Bake for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.

Remove the cake from the oven and immediately sprinkle the mini marshmallows evenly over the top of the warm cake. Return the pan to the oven for about 5 minutes, just until the marshmallows puff up and become soft and gooey.

While the marshmallows are warming, whisk together the powdered sugar, cocoa powder, and milk until smooth and free of lumps.

Pour the chocolate frosting over the warm marshmallows. You can serve the cake right away while it’s warm and gooey, or allow the frosting to set before slicing for cleaner pieces.

Storage

Store Mississippi Mud Cake tightly covered at room temperature for up to 4 days.

While the cake can be refrigerated, it may dry out slightly. For the best texture and flavor, allow refrigerated slices to come to room temperature before serving.

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If you can’t wait to try this recipe for this Mississippi fudgy chocolate cake recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Tips for Success

• Regular baking cocoa works perfectly, but Dutch-process cocoa will give the cake a deeper, richer chocolate flavor.
• The marshmallows only need to puff up slightly. There’s no need to toast or brown them.
• Avoid overbaking the cake to keep it soft and moist.
• For cleaner slices, allow the frosting to set before cutting.
• If you’re short on time, place the cake in the refrigerator for about 15 minutes to help the frosting firm up quickly.
• If using unsalted butter, add ¼ teaspoon salt to the dry ingredients.

FAQs about Mississippi Mud Cake

Can I make Mississippi Mud Cake ahead of time? Absolutely. In fact, many people prefer it after the frosting has had time to set, making it an excellent make-ahead dessert for parties and gatherings.

Can I use large marshmallows instead of mini marshmallows? Yes. Simply cut larger marshmallows into smaller pieces so they melt more evenly across the top of the cake.

Is Mississippi Mud Cake more like a cake or a brownie? It’s somewhere in between. The texture is rich and dense like a brownie, but soft and tender like a cake, giving you the best of both worlds.

More Chocolatey Dessert Recipes to Love

My favorite chocolate cake recipe is my Sauerkraut Chocolate Cake. A rich, delicious chocolate cake recipe slathered with the best sour cream fudge frosting, don’t knock it till you try it! I have loads of chocolate recipes here on my site. Some of my favorites are this Chocolate Malt Ice Cream, Never Fail Fudge, French Silk Pie, Chocolate Macaroon Tunnel Cake, Homemade Hostess Cupcakes, and the best German Chocolate Cake, too! Of course, you can’t best a Texas Sheet Cake or a Mississippi Mud Pie.

As I celebrate another trip around the sun this week, it felt like the perfect excuse to share a dessert that’s all about chocolate, comfort, and a little bit of nostalgia. Whether you’re making this Mississippi Mud Cake for a special occasion or simply because you’re craving something sweet, I hope it brings a little extra joy to your table. After all, life is too short not to have cake.

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Mississippi Mud Cake

Rich chocolate Mississippi Mud Cake topped with gooey marshmallows and a simple cocoa frosting. This classic Southern dessert is easy to make, feeds a crowd, and is perfect for potlucks, holidays, and family gatherings.

Course Cake & Cupcakes

Cuisine American

Keyword 9×13, cake, chocolate, chocolate cake, marshmallow, sheet cake

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 12 servings

Calories 344kcal

Ingredients

Cake:

• 2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1/2 cup white granulated sugar
• 1/2 cup light brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup salted butter melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups mini marshmallows

Frosting:

• 2 cups powdered sugar
• 1/4 cup cocoa powder
• 1/3 cup whole milk

Instructions

• Preheat your oven to 350°F.
• Whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, and cocoa powder.
• Add the melted butter, eggs, and vanilla. Whisk until the wet and dry ingredients are fully combined.
• Pour the batter into a 9×13 inch baking dish coated with butter or nonstick cooking spray. Bake for about 35-40 minutes, or until a toothpick can be cleanly removed from the pan.
• Remove your cake from the oven, top it with the marshmallows, and return it to the oven for 5 more minutes, or until the marshmallows just barely start to brown.
• Whisk together the powdered sugar, cocoa powder, and milk for your frosting. Make sure the mixture is smooth and free of clumps. Pour the frosting over the marshmallows.
• You can slice the cake immediately or let it cool on the counter until the frosting starts to set!

Notes

Store Mississippi Mud Cake tightly covered at room temperature for up to 4 days.

While the cake can be refrigerated, it may dry out slightly. For the best texture and flavor, allow refrigerated slices to come to room temperature before serving.

Nutrition

Serving: 1serving | Calories: 344kcal | Carbohydrates: 64g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 150mg | Potassium: 142mg | Fiber: 3g | Sugar: 42g | Vitamin A: 292IU | Calcium: 43mg | Iron: 2mg

The post Mississippi Mud Cake appeared first on An Affair from the Heart.

With only three ingredients and minimal prep, this homemade lemon pepper seasoning comes together quickly and tastes fresher than anything you’ll find at the store. It’s perfect for chicken, fish, pork, veggies, and even salads and salad dressings.

Once you start making your own lemon pepper seasonings, you may never go back to store-bought again.

I have become the woman who prefers to make everything from scratch. Sure, it takes a little time, but I personally adore knowing exactly what is in a recipe.

Lemon and Pepper Seasoning

Making your own spice blends just makes sense. Not only do they taste better, but you can control exactly what goes into them.

This lemon pepper seasoning has a fresh, vibrant flavor that store-bought versions just can’t match. The citrusy lemon wakes everything up, while the pepper adds just the right amount of bite. It’s one of those blends you’ll find yourself reaching for again and again.

Plus, it’s budget-friendly, easy to make, and keeps well, so you can always have it on hand.

What is Lemon Pepper Seasoning?

Lemon pepper seasoning is a simple blend made from dried lemon zest, black pepper, and salt. It’s known for its bright citrus flavor paired with a bold peppery kick.

The lemon enhances the savory flavors in food, making dishes taste more vibrant without needing extra salt. That’s why this blend works so well on everything from meats to vegetables.

Why Make A Homemade Seasoning Blend

Making your own spice blends is one of the easiest ways to upgrade your cooking.

Homemade blends like this lemon pepper seasoning taste fresher, cost less, and let you control the balance of flavors. Want it more peppery? Add more pepper. Prefer a stronger lemon flavor? Adjust the zest.

Many people are intolerant to citric acid, and this is a nice way to get the citrus flavor without it. 

Health Benefits of Lemon Pepper Seasoning

Lemon pepper seasoning can also help you cut back on sodium. The citrus flavor naturally enhances saltiness, so you may find you need less salt overall.

Lemon also contains compounds that support metabolism, making this a flavorful way to keep meals lighter without sacrificing taste.

Ingredients in the Best Lemon Pepper Seasoning

This homemade lemon pepper seasoning keeps things simple with just a few pantry staples. Find the complete measurements and instructions in the printable recipe card at the bottom of this post. 

• Lemon – Zest/lemon peel from fresh lemons brings that signature citrus flavor. Drying it intensifies the taste and helps it store well.
• Black peppercorns – Freshly ground pepper gives the best bold, peppery flavor.
• Salt – Enhances all of the flavors and helps prevent clumping.

How to Make Lemon Pepper Seasoning

This lemon and pepper seasoning is easy to make and comes together in just a few simple steps.

Start by preheating your oven to its lowest setting. Spread the lemon zest and peppercorns separately on a baking sheet lined with parchment paper.

Bake until the lemon zest is completely dry and slightly deepened in color. Once cooled, grind the peppercorns, then pulse together with the dried lemon zest and salt in a spice grinder, your food processor or blender, or even using a mortar and pestle.

That’s it. Your homemade lemon pepper seasoning is ready to use right away.

Storage

Store your lemon pepper seasoning in an airtight container in a cool, dry place.

If you notice clumping, it’s usually from moisture. You can add a few dried beans to the container to help absorb excess moisture and keep your seasoning free-flowing.

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If you can’t wait to try this homemade lemon pepper seasoning recipe, make sure you can find it! Pin it to your favorite Pinterest recipe board before you go!

Best Uses for Lemon Pepper Seasoning

This is one of those blends that works on just about everything. Be sure to check out these Lemon Pepper Wings and my Lemon Pepper Chicken Recipe, pictured above. 

Use your lemon pepper seasoning on:

• Chicken wings,(Lemon Pepper Chicken Wings?! Yum!) chicken thighs, or grilled chicken
• Fish and seafood like salmon or shrimp
• Pork chops or tenderloin
• Roasted vegetables, green beans, or potatoes
• Fresh salads or simple greens
• Steak for a subtle boost of flavor

The lemon brightens everything up, while the pepper adds depth without overpowering the dish.

Love Lemon Recipes?

If you love lemon as much as I do, you know how it instantly brightens any dish. Here are a few more favorites to try:

• Lemon Brownies (pictured above)
• Lemon Raspberry Bread
• Crinkled Lemon Whippersnapper Cookies
• Winter Fruit Salad with Lemon Dressing
• Lemon Icebox Pie

Find ALL of my recipes that use lemon right here.

This lemon and pepper seasoning is one of those little kitchen staples that makes a big difference. It’s quick to make, easy to customize, and works on just about everything. Don’t be surprised if it becomes your go-to seasoning in no time.

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Homemade Lemon Pepper Seasoning

The lemon pepper spice is so simple to make with only 3 ingredients and a little prep, and it is delicious on all types of chicken recipes such as wings, thighs, tenders, and more!

Course Dressings, Sauce & Marinades, Seasoning Mixes & Spice Blends

Cuisine American

Keyword fresh lemon, homemade lemon pepper, how to make lemon pepper seasoning, Lemon Pepper Seasoning, lemon pepper spice, recipe

Prep Time 3 minutes minutes

Cook Time 35 minutes minutes

Total Time 38 minutes minutes

Servings 1 serving

Calories 36kcal

Author Michaela Kenkel

Equipment

• 12-Piece Black Sharp Knife Set with Covers, Cutting Board and Sharpener
• Reynolds Kitchens Non-Stick Parchment Paper 
• 13×18 Half Sheet Pan
• Mortar and Pestle Set

Ingredients

• ¼ cup lemon zest about 2-3 lemons
• 1 Tablespoon black peppercorns
• ½ Tablespoon kosher salt

Instructions

• Preheat the oven to the lowest setting. (170 degrees F) Line a cookie sheet with parchment paper.
• Spread the lemon zest onto one section of the prepared baking sheet in an even layer, taking care there aren’t any clumps. Place the peppercorns on the sheet in another section, keeping them separated from the lemon.
• Bake until the lemon is completely dry. Approximately 30-40 minutes. You will be able to tell because the color will deepen and it will be crunchy, not soft.
• Transfer the peppercorns to a small food processor or spice grinder. Pulse them until they are finely ground.
• Add in the dried lemon zest and salt and give a quick pulse to combine everything. 

Notes

This recipe makes about 3 Tablespoons. The nutrititional information is for the total amount. 

 

Store your lemon pepper seasoning in an airtight container in a cool, dry place.

If you notice clumping, it’s usually from moisture. You can add a few dried beans to the container to help absorb excess moisture and keep your seasoning free-flowing.

Nutrition

Serving: 1serving | Calories: 36kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 3492mg | Potassium: 172mg | Fiber: 5g | Sugar: 1g | Vitamin A: 67IU | Vitamin C: 31mg | Calcium: 79mg | Iron: 1mg

This recipe was originally posted on March 3, 2022. It has been updated to improve user experience and reshared on April 7, 2026.

The post Homemade Lemon Pepper Seasoning appeared first on An Affair from the Heart.

If you have ever wondered how bakeries get that smooth, shiny chocolate finish, this is it. And once you make it yourself, you will never serve a plain brownie again.

Chocolate ganache sounds fancy, but it’s one of the simplest dessert upgrades you can make. With just three ingredients, you get a silky, glossy chocolate topping that transforms everything it touches — brownies, cakes, ice cream, fresh fruit, or honestly… a spoon.

If you’ve ever wondered how bakeries get that smooth, fudgy layer on top of desserts, this is it. And once you make it once, you’ll never look at a plain brownie the same way again.

Chocolate Ganache

You are going to love how simple this is. It feels fancy when you say the word ganache, but it is really just melted chocolate and cream stirred together until smooth. That is it. It comes together quickly, makes any dessert look impressive, and tastes like something from a bakery case. Whether you make brownies from scratch or from a box, this one little step instantly upgrades them. It is rich, smooth, and just indulgent enough to make people think you went to extra effort when really you did not.

What Is Chocolate Ganache?

Chocolate ganache is a simple mixture of chocolate and warm cream stirred together until smooth and glossy. The cream melts the chocolate, creating a rich, velvety texture that firms up as it cools.

In this version, we add just a splash of whiskey or dark rum (or strong coffee if you prefer) to deepen the flavor and give it that little “something extra” that makes people ask what your secret is.

Ingredients in this Chocolate Ganache Recipe

The complete measurements and instructions can be found in the printable recipe card at the bottom of this post.

• Semi-sweet squares or chocolate chips – Either works beautifully. Use good-quality chocolate for the best flavor. If you use milk chocolate, please note that you will get a softer set.
• Heavy whipping cream – This melts the chocolate and creates that smooth, silky texture.
• Whiskey or dark rum – A small splash deepens the chocolate flavor without overpowering it. If you prefer not to use alcohol, substitute strong dark coffee.

How to Make Chocolate Ganache

In a saucepan over low heat, combine the semi-sweet chocolate and heavy cream. Stir constantly as the chocolate melts, so it does not scorch. Keep the heat low and be patient. Once the mixture is completely melted and smooth, remove it from the heat.

Whisk in the whiskey or dark rum, or dark coffee if using. You will notice the ganache turn beautifully glossy as you stir.

Pour it directly over brownies, cake, or your dessert of choice. Spread gently if needed, then refrigerate until it sets into a smooth, fudgy topping.

How to Store Chocolate Ganache

Chocolate ganache stores beautifully, which makes it perfect for planning. Once it has cooled completely, transfer it to an airtight container and refrigerate. It will firm up as it chills and can be stored in the refrigerator for up to 4 to 5 days.

When you are ready to use it again, gently reheat it over low heat on the stovetop, stirring constantly until it becomes smooth and pourable. You can also warm it in short intervals in the microwave, stirring between each one. Be careful not to overheat, as chocolate can scorch quickly.

If you have already spread the ganache over a dessert, store the finished dessert covered in the refrigerator until ready to serve. Let it sit at room temperature for a bit before slicing so the ganache softens slightly for that smooth, fudgy texture.

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Can I use this recipe to make white chocolate ganache?

Yes, you can make white chocolate ganache the same way, using the same gentle stovetop method and stirring constantly until smooth and glossy. The important difference is the ratio of chocolate to the amount of cream. Because white chocolate is softer and sweeter than semi-sweet chocolate, you need more chocolate and less cream for it to set properly. A good guideline is about three parts white chocolate to one part heavy cream if you want it pourable but still able to firm up nicely. I would skip the whiskey or rum in this version, and if you want to add flavor, a splash of vanilla or a little citrus zest works much better with white chocolate.

Tips for Perfect Ganache

• Keep the heat low; chocolate burns quickly.
• Stir gently and consistently.
• If it looks slightly separated, keep whisking; it will come together.
• For a thinner glaze, add an extra tablespoon or two of warm cream.
• For thicker ganache (for piping or truffles), reduce the cream slightly.

Ways to Use Chocolate Ganache

Chocolate ganache is one of those back-pocket recipes you will reach for again and again. Spoon it over brownies for a bakery-style finish, pour it over a cake or cheesecake for a glossy top, or drizzle it over ice cream for an instant hot fudge moment. It is perfect for dipping fresh strawberries, bananas, or chocolate truffles, for spreading on chocolate cupcakes, donuts, or simply letting it set and slicing into thick, chocolate bars. Honestly, it is also very good straight from the bowl with a spoon. I will not judge.

There is something timeless about finishing a dessert with chocolate ganache. It is simple, dependable, and always impressive. Whether you are topping a pan of brownies for a family gathering or dressing up a cake for something special, this easy three-ingredient recipe is one you will come back to again and again. Once you see how quickly it comes together and how beautiful that mirror glaze is, you may find yourself looking for excuses to pour chocolate over everything.

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How To: Make Chocolate Ganache

Only three ingredients and you can make this delectable dessert topping. Perfect for brownies, cakes, ice cream, dipping fruit or just eating with a spoon!

Cuisine American

Keyword How To: Make Chocolate Ganache

Cook Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 18 ounces

Calories 2160kcal

Author Michaela Kenkel

Ingredients

• 12 ounces of semi sweet chocolate squares or chips
• 1/2 cup of heavy cream
• 1 Tablespoon whiskey or dark rum substitute dark coffee

Instructions

• Melt chocolate and cream in a pan over low heat, stirring constantly.
• When melted and smooth, remove from heat. Whisk in whisky.
• Pour over the top of dessert and place in the fridge until set.

Nutrition

Serving: 1 | Calories: 2160kcal | Carbohydrates: 221g | Protein: 18g | Fat: 145g | Saturated Fat: 88g | Polyunsaturated Fat: 50g | Trans Fat: 1g | Cholesterol: 134mg | Sodium: 70mg | Fiber: 20g | Sugar: 189g

This recipe was originally posted on October 17, 2017. It has been updated to improve user experience and reshared on February 12, 2026.

The post How To Make Chocolate Ganache appeared first on An Affair from the Heart.

I hold a special place in my heart for the Florida Keys. I have been a few times, and one of the many things I love about it is the key lime pie. There is something about that whole combination. The buttery graham cracker crust and that slightly tangy, creamy filling. When it’s done right, there isn’t much that can compete. I love to try and get that similar flavor into other recipes, and I think I have been successful with these key lime pie cupcakes. 

Key Lime Cupcake Recipe

Bright, tangy, and perfectly balanced with a rich cream cheese frosting. They have that classic key lime flavor without being overly sweet, making them feel fresh and just a little indulgent. If you’re craving something citrusy, especially in the middle of winter or for a spring gathering, these cupcakes deliver that pop of sunshine in every bite. Plus, they are simple to make, use everyday ingredients, and come together quickly, which makes them just as suited for a casual weekend bake as they are for showers, holidays, or dessert tables.

Key Lime Cupcakes

If you’ve never had a key lime cupcake before, imagine the flavor of classic key lime pie turned into a soft, tender cupcake. The key lime cake itself is light and moist with a gentle citrus tang, not sharp or sour, but bright and refreshing. Lime juice and zest are baked right into the batter, giving each bite a subtle zing that keeps the sweetness in check.

The cupcakes are finished with a creamy key lime frosting made with cream cheese, adding richness and a smooth, slightly tangy contrast to the fluffy cake underneath. The result is a cupcake that feels balanced and fresh, with just enough sweetness to satisfy without feeling heavy.

Ingredients In Key Lime Cupcakes

​You can find the complete ingredients and instructions in the printable recipe card at the bottom of this post. 

For the Cupcakes:

• Salted butter – Adds richness and flavor; softened butter creams smoothly with the sugars.
• Granulated sugar & light brown sugar – The combination adds sweetness with a hint of depth and moisture.
• Eggs – Provide structure and help the cupcakes rise evenly.
• Sour cream – Keeps the cupcakes soft and tender while balancing the citrus.
• Lime juice & zest – fresh limes bring that unmistakable key lime flavor to the cake.
• All-purpose flour – The base that gives the cupcakes structure.
• Baking powder & baking soda – Work together to create a light, fluffy crumb.

For the Frosting:

• Butter & cream cheese – Create a smooth, creamy frosting with just enough tang.
• Powdered sugar – Sweetens and thickens the frosting.
• Lime juice & zest – Brightens the frosting and ties it perfectly to the cupcakes.

Optional toppings: add some graham cracker crumbs or graham cracker pieces to the top of each cupcake to make them taste even more like a key lime pie! Or top with key lime slices as decoration. 

How to Make this Lime Cupcake Recipe

Preheat the oven to 350°F. Line a cupcake tin with paper liners and set it aside.

Combine the softened butter, granulated sugar, and brown sugar in a large mixing bowl. Use an electric mixer to cream the ingredients together for 2 minutes on medium speed. All the sugar should be dissolved.

Add the eggs and whisk for another 2 minutes, or until the eggs are fully incorporated with the creamed sugar. Whisk in the sour cream, lime zest, and lime juice.

Reduce the speed of your mixer. Gently whisk in the flour, baking powder, and baking soda until no clumps of dry ingredients remain in your batter.

Fill your cupcake liners with the batter and bake for 20 minutes. While the cupcakes are baking, you can assemble your frosting by whisking together the butter, cream cheese, powdered sugar, lime zest, and lime juice until smooth and creamy.

Once your cupcakes are done baking, remove them from the pan and let them cool on the counter for 30 minutes before frosting. Frost to your liking and enjoy!

Make Ahead & Storage

Because of the cream cheese frosting, these cupcakes should be stored in the refrigerator.

Refrigerator: Store in an airtight container for up to 4 days.

Serving: Enjoy straight from the fridge or let them sit at room temperature for 15–20 minutes before serving.

Unfrosted cupcakes can be baked a day ahead and stored covered at room temperature, then frosted just before serving.

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Tips for the Best Key Lime Cupcakes

• Use room-temperature butter, eggs, and cream cheese for the smoothest batter and frosting.
• Freshly squeezed lime juice gives the best flavor, but bottled lime juice works just fine.
• Don’t overmix once the dry ingredients are added; mix just until combined to keep the cupcakes tender.
• Let the cupcakes cool completely before frosting so the cream cheese frosting holds its shape.

FAQs

• Can I use regular limes instead of key limes? Yes! Regular limes work perfectly and are often easier to find.
• Can I use unsalted butter? Absolutely! Just add about ¼ teaspoon of salt to both the cupcake batter and frosting.
• Do I need a piping bag? Not at all. A piping bag gives a more polished look, but a simple spatula works great if you’re short on time.

More Citrus Recipes To Love

I love baked goods that have fresh citrus – lime, lemon, orange – I love them all! When it comes to lime, take a peek at that Key Lime Slab Pie pictured above, these Key Lime Pie Bars, and this Key Lime Pie Smoothie, too! I just updated this Fresh Orange Cake recipe, and these Fresh Orange Bars and Orange Meltaway Cookies are fan favorites, as is this Grown Up Orange Julius.

Lemon is probably my favorite of all the citrus fruits, and I have so many lemon recipes on my website! Some of my favorites are these Lemon Brownies, Lemon Crumb Muffins, No Bake Lemon Icebox Pie, and these Chewy Glazed Lemon Cookies too.

These Key Lime Cupcakes are light, tangy, and creamy all at once. The kind of dessert that feels special anytime. Whether you’re baking for a crowd or just want a citrusy treat to brighten your week, this is a recipe you’ll come back to again and again.

The post Key Lime Cupcakes appeared first on An Affair from the Heart.

The holiday season is here, and these Chocolate Mint Oreo Cookies are a quick, festive treat that hits all the right notes. Rich, fudgy, and studded with chopped Andes mints and crunchy mint Oreo pieces, they bake up soft and chocolatey every time. With little pops of green from the Oreos and that refreshing hint of mint. Best of all, this small-batch recipe makes just one dozen, so you can whip them up quickly whenever a chocolate-mint craving strikes, no need for a huge batch or a full day in the kitchen. Grab a cold glass of milk and enjoy one warm right out of the oven!

Chocolate Cookies with Oreos

These cookies make an amazing addition to any holiday cookie exchange or gift plate. Their chewy texture, festive green flecks, and mint-chocolate flavor are crowd-pleasers, and they’re easy to transport without falling apart. Whether you’re swapping cookies with neighbors, sending a treat to a friend, or adding something special to your own holiday spread, these little minty cookies are sure to impress, without requiring hours of baking or a giant batch to share. Of course, the recipe is easy to multiply to have plenty to share (or hoard – No judgement!)

Chocolate Mint Oreo Cookie Recipe

Of course, Chocolate Mint Oreo Cookies aren’t just for holiday cookie trays. They make a quick after-dinner treat, lunchbox treat, or even a little surprise for yourself on a cozy night in. But I bet if you leave a couple of them out on  Christmas Eve, it’s a sure bet you’ll be sent to the top of Santa’s favorite list, because these small-batch cookies bring big flavor and a little holiday magic.

Ingredients in Chocolate Mint Oreo Cookies 

You will find the complete measurements and instructions in the printable recipe card at the bottom of this post. 

• Salted butter keeps the cookies soft and adds extra flavor.
• White + brown sugar, the combo gives a perfect balance of sweetness and moisture.
• Egg binds everything together and adds richness.
• Vanilla + mint extract The vanilla extract warms the flavor, while the peppermint extract gives these cookies their cool, refreshing kick.
• Baking powder & baking soda are the lift you need for thick, soft cookies.
• All-purpose flour is the base of the dough.
• Dutch process cocoa powder gives them that dark, rich, brownie-like chocolate flavor.
• Mint Oreos add crunch, color, and minty sweetness.
• Andes mints melt into little pockets of creamy mint chocolate.

How to Make Chocolate Cookies with Oreos and Andes Mints

Preheat your oven to 350°F.

Beat the butter and both sugars with a hand mixer until smooth and creamy. Add the egg, vanilla, and mint extract and mix until combined. Add the dry ingredients (baking powder, baking soda, flour, cocoa powder) and mix just until no dry streaks remain. Fold in the chopped Oreos and Andes mints.

Scoop the dough into balls and place onto a cookie sheet, leaving about 2 inches between each cookie.

Bake for 12 minutes, or until the edges are set. Let them cool for 5 minutes before transferring to a wire rack.

Storage

• Room temperature: Store cooled cookies in an airtight container for up to 5 days.
• To reheat: Microwave for 10 seconds for a warm, fudgy center.
• Freeze the cookie dough: Portion into balls and freeze for up to 3 months. Bake from frozen at 375°F for 12–14 minutes.

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If you can’t wait to make these cookies, make sure you can find the recipe. Pin it to your favorite Pinterest recipe board before you go. While you’re there, give me a follow and check out my Holiday Christmas Cookie Exchange recipe board for more ideas.

Tips for Success

• Don’t overmix the dough once you add the dry ingredients.
• Press a few extra Oreo pieces into the tops right after baking for a bakery-style look.
• Want extra chocolate? Add a few chocolate chips or white chocolate chips to the dough.

FAQ

Can I double the recipe? Absolutely! Double, triple, quadruple! 

Do I have to use Dutch cocoa? Nope! Dutch gives a deeper flavor, but regular cocoa is totally fine.

Can I make these without Oreos? Yes, just replace them with more Andes mints or mint chips.

More Oreo Recipes to Love

I have a few fun ways to use Oreo cookies here on my site, but the Chocolate Dipped Oreo Christmas Cookies pictured above are probably one of my favorites. HOW cute are these!? This Three-Ingredient Oreo Bark is fun to make for the holidays, as are these Oreo Truffles.

Chocolate Mint Recipes

Our must-bake recipe each Christmas is the Chocolate Mint Candy Cookies you see pictured above. I double the batch every year. The same goes for my White and Dark Chocolate Peppermint Bark recipe. I have loads of mint recipes here on my site, but when it comes to holiday baking, you simply must check out my White Chocolate Peppermint Fudge, these Old Fashioned Peppermint Meringues, and my Peppermint Bark Popcorn.

Find all of my cookie recipes here.

Whether you’re baking for the holidays, treating your family on a cozy night in, or just answering a sudden craving, this small-batch recipe gives you big flavor without any extra work. Bake a dozen now, stash a few dough balls in the freezer for later, and enjoy every minty, chocolatey bite. These cookies are festive, fun, and absolutely worth making again and again.

This recipe is part of The Sweetest Season, an event I participate in every year for Cookies for Kids’ Cancer. You will find more information under the recipe card on this amazing event and how you can help us raise money for kids with cancer. Thank you!

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Chocolate Mint Oreo Cookies

Rich and fudgy chocolate cookies loaded with chopped mint Oreos and Andes mints. Small-batch and easy to make, these Chocolate Mint Oreo Cookies are perfect for Christmas cookie trays, St. Patrick’s Day treats, or a cozy night in with a glass of milk.

Servings 12 Cookies

Calories 301kcal

Ingredients

• ½ cup salted butter softened
• ½ cup white granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon mint extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 cup all-purpose flour
• ½ cup Dutch process cocoa powder
• 1 cup chopped mint Oreos
• ½ cup chopped Andes mints

Instructions

• Preheat the oven to 350°F.
• In a large mixing bowl, beat the butter and sugars together with an electric hand mixer until smooth and creamy.
• Add the egg, vanilla, and mint extract. Whisk on medium-high speed for about a minute, or until the egg is fully incorporated.
• Gently whisk in the baking powder, baking soda, flour, and cocoa powder until no pockets of dry ingredients remain.
• Gently fold the chopped Oreos and Andes mints into the cookie dough until they are evenly distributed.
• Drop scoops of cookie dough onto a baking sheet, spacing them about 2 inches apart, and bake for about 12 minutes, or until the edges are set.
• Let the cookies cool on the counter for 5 minutes before moving them to a wire cooling rack. Enjoy!

Notes

Storage

• Room temperature: Store cooled cookies in an airtight container for up to 5 days.
• To reheat: Microwave for 10 seconds for a warm, fudgy center.
• Freeze the cookie dough: Portion into balls and freeze for up to 3 months. Bake from frozen at 375°F for 12–14 minutes.

Nutrition

Serving: 1Cookie | Calories: 301kcal | Carbohydrates: 43g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 207mg | Potassium: 117mg | Fiber: 2g | Sugar: 28g | Vitamin A: 256IU | Calcium: 42mg | Iron: 3mg

This recipe is part of The Sweetest Season, an annual virtual cookie swap co-hosted by Erin of The Speckled Palate and Susannah of Feast + West. Every year, food bloggers get together to share new holiday cookie recipes to make and give.

Each year, we raise money for Cookies 4 Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative, and less-toxic treatments for childhood cancer.

Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.

Help us raise money for this important cause! Donate through our fundraising page.

Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2025, up to $100,000. Whatever money we raise will automatically double on our fundraising page!

The post Chocolate Mint Oreo Cookies appeared first on An Affair from the Heart.

Holiday spirit – Activate!

There’s something about the holidays that calls for a little extra comfort. Picture yourself curled up on the couch with a Hallmark movie playing in the background, a hot cocoa in hand, and a little spontaneous cookie made right in the microwave. No need to bake a whole batch. Just a soft, frosted mug cookie ready in minutes. It’s the perfect way to treat yourself and soak in the holiday spirit without any fuss.

Sugar Cookie in a Cup

You only need a few minutes and a coffee cup to have a warm, soft cookie ready to eat. It’s egg-free, so you don’t have to worry if you’re out of eggs or avoiding them. You can easily customize it with sprinkles, chocolate chips, or even a little cinnamon. Plus, it’s a single serving, so you don’t have to worry about what to do with leftovers.

Microwave Sugar Cookie Recipe

Mug desserts made in the microwave are a little bit of magic in a cup. They come together in minutes, making them perfect for when you want a warm, sweet treat without committing to a whole batch. Whether it’s a cookie, brownie, or cake, these single-serving desserts are cozy, comforting, and just the right size to enjoy all to yourself or share with someone special. Plus, the microwave does all the work, so cleanup is minimal, and indulgence is instant.

Keep reading to find even more ways to make single-serving microwave desserts in a mug.

Ingredients in my Sugar Cookie in a Mug Recipe

Simple ingredients you probably have in your pantry are all you need. You will find the exact measurements and instructions at the bottom of this post in the printable recipe card. 

For the Cookie Cookie Mug Cake Dough:

• Flour – gives the cookie structure
• Granulated sugar – adds sweetness and a little texture
• Baking powder – helps the cookie puff up in the microwave
• Salted butter – makes it rich and soft
• Milk – keeps it moist and smooth
• Almond extract – gives that classic sugar cookie flavor. Vanilla extract works too. 
• Multi-colored sprinkles (optional) – for a fun, festive touch

Note: Many are concerned with the addition of eggs to mug dessert recipes. I have some that use them and some that don’t. This sugar cookie in a mug recipe is eggless. 

For the Powdered Sugar Frosting:

Frosting is, of course, optional. So frost them if you want, or just enjoy them with some colorful sprinkles or a little dusting of sparkling sugar.

• Butter – creates a creamy base for the frosting
• Powdered sugar – sweetens and thickens the frosting
• Milk – helps achieve the perfect spreadable consistency
• Almond extract – boosts the cookie flavor. Vanilla works great, too. 

How to Make a Microwave Sugar Cookie in a Mug

If you have never made sugar cookies in a mug, I’ll bet after trying them, you will wonder why you waited so long!

Make the Cookie

In an 8-ounce microwave-safe mug, melt the butter for about 15 seconds. Stir in the milk and almond extract until combined. Mix in the flour, sugar, and baking powder until smooth.

Fold in sprinkles if you want that funfetti look.

Microwave on high for 40 to 60 seconds. The cookie should be firm but still soft. Let it cool slightly before frosting.

Prepare the Frosting

Whisk softened butter in a small bowl until creamy. Gradually add powdered sugar, whisking completely after each addition. Stir in milk and almond extract until smooth.

Frost and Enjoy

Spread or pipe the frosting over your cooled mug cookie. Add extra sprinkles if desired. Then dig in and enjoy your quick treat.

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Tips and Tricks

• Watch your microwave: Every microwave is different. Start at 40 seconds and add more time if needed.
• Mix-ins: Chocolate chips, crushed candy, or a sprinkle of cinnamon can make it even better.
• Cooling: Let the cookie cool a bit before frosting so the frosting doesn’t melt completely.

Storage

• At room temperature: Keep your mug cookie covered and enjoy it the same day.
• Make ahead: You can prepare multiple cookie doughs in mugs and store them in the fridge. Microwave when ready to eat.

More Mug Desserts to Love

I have three other mug recipes on my website, the coconut cake you see pictured above, a brownie and an apple crisp. My friend, Brandi has a Peanut Butter Cookie in a mug and my friend, Candi has a mug cake recipe for carrot cake that comes with a cute printable gift tag. Who said dessert for one wasn’t fun?

This Sugar Cookie in a Mug is proof that you don’t need a full baking session to enjoy a sweet treat. Soft, frosted, and ready in minutes, it’s the ultimate cozy dessert for one and a little indulgence any time of day. Grab a glass of milk and let’s make some!

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Sugar Cookies in a Mug (no egg)

A soft, sweet Sugar Cookie in a Mug made right in the microwave. This quick, egg-free mug dessert is topped with creamy frosting and sprinkles for the perfect cozy treat when you just want one cookie.

Course Cookies

Cuisine American

Keyword dessert for one, microwave, no eggs, Sugar Cookie

Prep Time 2 minutes minutes

Cook Time 2 minutes minutes

Servings 1 serving

Calories 807kcal

Ingredients

For the Cookie Dough:

• 4 Tablespoons flour
• 2 Tablespoons granulated sugar
• ½ teaspoon baking powder
• 3 Tablespoons salted butter melted
• 2 Tablespoons milk
• ½ teaspoon almond extract
• ½ teaspoon multi colored sprinkles optional

For the Frosting:

• 1 ½ Tablespoons butter softened
• ¼ cup powdered sugar
• ¼ teaspoon whole milk
• 2 drops almond extract more or less to taste

Instructions

Make the Cookie Dough:

• In an 8-ounce microwave-safe mug, melt the butter. (15 seconds)
• Stir in the milk and extract until combined.
• Mix the flour, sugar, and baking powder into the butter mixture until incorporated.
• Fold in sprinkles.
• Microwave the mug on high for 40 to 60 seconds, or until the cookie is firm but not hard.
• Cool slightly before frosting.

Prepare the frosting:

• Whisk softened butter in a small bowl until creamy.
• Add the powdered sugar in a little at a time, creaming in each addition completely with the small whisk.
• Add in the milk and the extract, and whisk until smooth.
• Pipe or spread over the top of the cooled cookie and dust with more sprinkles if desired.

Video

Nutrition

Serving: 1serving | Calories: 807kcal | Carbohydrates: 81g | Protein: 5g | Fat: 53g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 139mg | Sodium: 631mg | Potassium: 99mg | Fiber: 1g | Sugar: 57g | Vitamin A: 1625IU | Calcium: 176mg | Iron: 2mg

The post Sugar Cookie in a Mug (No Egg Recipe) appeared first on An Affair from the Heart.

Pecan blondie bars give you everything you love about a slice of pecan pie in one rich, gooey bite. The brown sugar blondie base tastes like a warm caramel cookie, and the glossy pecan topping delivers that same sweet, crunchy, sticky-without-being-messy texture you get from classic pecan pie.

The best part is that you get all of that familiar flavor without the work of rolling a crust, blind baking, or worrying if your filling will set. These bars bake in layers right in the same pan, which means you still get that nostalgic pecan pie taste, only in a much simpler, more reliable, and very snackable form. Giving you that taste of Thanksgiving that everyone loves, anytime of the year!

Pecan Blondies

This easy recipe gives you the best parts of pecan pie in a bar format, and it is as easy as stirring together a simple blondie batter. The texture is everything you want. Soft, fudgy blondies on the bottom and perfectly crunchy pecans on top. The topping sets up into that classic candied shell, so every bite is sweet, buttery, and just a little sticky in the best way. They also stay fresh for days, so you can make them ahead without stress. And honestly, they are the kind of dessert that makes people ask for the recipe before they even finish their piece.

If you love a good pie bar, be sure to check out my Pumpkin Pie Bars with a Shortbread Crust, Key Lime Pie Bars, and my Apple Pie Crumb Bars before you go!

What is a Blondie?

A blondie is the buttery cousin of a brownie, made without cocoa powder so the flavors of brown sugar, butter, and vanilla can really shine. Instead of being chocolate-forward like a brownie, a blondie leans into warm caramel notes and a soft, chewy texture from plenty of brown sugar and a rich mix of eggs and yolks. They are dense and fudgy rather than cakey, making them the perfect base for all kinds of mix-ins and toppings. If you are someone who loves the edges of a cookie or the gooey center of a bar dessert, a blondie gives you both in every bite.

Ingredients in this Pecan Blondie Recipe

You will find the complete ingredients and instructions in the printable recipe card at the bottom of this post.

For the Blondies:

• Salted butter gives the blondies a rich, buttery flavor and keeps the texture soft. If you only have unsalted butter, add an extra 1/2 teaspoon of salt.
• White granulated sugar helps the blondies stay chewy instead of dense. It also balances the deep molasses flavor of the brown sugar.
• Light brown sugar adds moisture and gives that caramel flavor blondies are known for. Dark brown sugar can be used if you want even more depth.
• Eggs and egg yolks – the combination of whole eggs and extra yolks keeps the blondies fudgy. Four whole eggs would make the batter too wet and cakey.
• All-purpose flour – the structure of the blondies. There is no substitution recommended here. Cake flour will make them too soft.
• Baking powder and baking soda – a small amount helps lift the blondies just enough so they are not heavy.

For the Pecan Pie Filling Layer:

• Pecan halves – look beautiful on top and give a perfect crunch. Chopped pecans also work if you prefer smaller bites or want the topping to spread more evenly.
• Corn syrup helps the topping set into that shiny, candied pecan layer. Honey or maple syrup will soften the topping and change the flavor, but they can be used if you are okay with a less firm finish.
• Light brown sugar and granulated sugar both sweeten the topping and help it caramelize. Using both gives the perfect balance of flavor and texture.

How to Make Pecan Pie Blondies

Preheat your oven to 350°F. Butter a 9 x 13-inch baking pan or line it with parchment paper.

Cream together the butter, granulated sugar, and brown sugar until the mixture is light and smooth. Add the eggs and egg yolks and mix until fully combined. Add the flour, baking powder, and baking soda, and mix just until the batter comes together. Spread into the prepared pan and bake for 40 minutes.

While the blondies bake, stir together the pecans, corn syrup, brown sugar, and granulated sugar until the nuts are evenly coated.

After 40 minutes, remove the blondies from the oven and spoon the pecan pie layer evenly over the top. Return the pan to the oven and bake for 15 minutes more.

Let the blondies cool for at least 1 hour so they can set and slice cleanly.

Store the blondies in an airtight container at room temperature for up to one week. The brown sugar helps keep them soft and chewy. You can also freeze them for up to three months. Thaw at room temperature before serving. A quick 10-second warm-up in the microwave makes them extra gooey.

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If you love this Pecan Pie Blondies recipe, be sure to keep it handy. Pin it to your favorite Pinterest recipe board before you go!

Tips for Success

• Line your pan with parchment for the easiest removal.
• Let the blondies cool completely before slicing so they hold together.
• Halved pecans give the prettiest presentation, but chopped pecans work just as well.

More Pecan Recipes to Love

Now, don’t get me wrong, I love pecan pie, and I am just going to toot my own horn here and tell you that I have the BEST recipe for Traditional Pecan Pie. You can’t go wrong here, and I hope that you try it!  Another classic recipe that you can’t beat is my Homemade German Chocolate Cake. This recipe is top-notch! When it comes to other bar recipes that use pecans, make sure to peek at these Pecan Brownies and these double chocolate cranberry magic bars, too. A few other reader favorites include my Banana Pecan Rolls, Caramel Pecan Clusters, and my Butter Pecan Cookies.

These Pecan Pie Blondies are the kind of dessert that feels both cozy and impressive. They come together with simple ingredients, but the end result tastes like something you would save for a special occasion. Whether you are baking for the holidays or just craving something sweet and nostalgic, these blondies fit right in. I hope they become one of those recipes you find yourself making again and again.

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Pecan Pie Blondies

These pecan pie blondies give you all the flavors of classic pecan pie in one rich, gooey bite. The caramel-like blondie base pairs perfectly with a sweet, crunchy pecan topping, delivering that familiar sticky-sweet taste without the fuss of a crust or tricky filling. All the flavor, none of the work.

Course Bars

Cuisine American

Keyword bars, blondies, pecan, pecan blondies, Pecan Pie, pie, pie bars

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Cooling Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 12 servings

Calories 664kcal

Ingredients

For the Blondies:

• 1 cup salted butter softened
• 1 cup white granulated sugar
• 1 cup light brown sugar firmly packed
• 2 large eggs
• 2 large egg yolks
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda

For the Pecan Pie Topping:

• 3 cups pecan halves
• ½ cup corn syrup
• ½ cup light brown sugar
• ½ cup white granulated sugar

Instructions

• Preheat your oven to 350°F and coat a 9×13 inch baking pan in butter or nonstick cooking spray. Set the pan aside.

Prepare your blondies:

• Combine the butter, granulated sugar, and brown sugar in a large mixing bowl. Use an electric hand mixer to cream the ingredients together on high speed for about 2 minutes, or until the sugar is completely dissolved. Whisk in the eggs and egg yolks. Make sure the eggs are thoroughly beaten and mixed with the creamed sugar. Slowly whisk in the flour, baking powder, and baking soda.

  Spread your blondie batter out in the prepared pan and bake for 40 minutes.

Prepare your pecan topping:

• While the blondies are baking, stir together the pecans, corn syrup, and sugars in a medium bowl.

  After 40 minutes, pull the blondies out of the oven and top them with the pecan mixture. Return your blondies to the oven for another 15 minutes.
• Let your blondies cool on the counter for at least an hour before slicing. Enjoy!

Notes

• Cooling is crucial. If you slice too soon, the blondies will fall apart. An hour of cooling gives them time to set into that perfect fudgy texture.
• Pecan texture: Halved pecans give a pretty, rustic look, but chopped pecans work too. They taste the same, only the texture changes a bit.
• Candied crunch: Coating the pecans in corn syrup helps create that shiny, crunchy “candied pecan” topping that makes these bars irresistible.
• Easy removal tip: Line your pan with parchment paper, leaving an overhang so you can lift the blondies out after they’ve cooled.
• Storage: Keep blondies in an airtight container at room temperature for up to a week. The brown sugar helps them stay soft longer.
• Serving: These bars are delicious at room temp, but a quick 10-second warm-up in the microwave is lovely too.
• Don’t swap the eggs: You need 2 eggs + 2 yolks for the right fudgy texture. Using 4 whole eggs adds too much liquid and will make the blondies cakey instead.

Nutrition

Serving: 1serving | Calories: 664kcal | Carbohydrates: 86g | Protein: 7g | Fat: 35g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 233mg | Potassium: 186mg | Fiber: 3g | Sugar: 64g | Vitamin A: 572IU | Vitamin C: 0.3mg | Calcium: 79mg | Iron: 2mg

The post Pecan Pie Blondies appeared first on An Affair from the Heart.

Are you an edge or a middle when it comes to brownies? In our house, the corners go first, then the edges, then the middles. Plus, the knife stays inside the baking dish with the brownies, making it quick and easy to cut yourself off a square as you pass by.

There is truly no other dessert that gets the fanfare quite like fudgy chocolate brownies, is there? I don’t think I have ever met anyone who didn’t like them. Plus, there are so many delicious ways to make them.

Pecan Brownie Recipe

There’s no boxed mix here, just a quick from-scratch brownie that tastes like something from your favorite bakery. The Dutch process cocoa makes them extra rich, while a mix of whole eggs and yolks makes fudgy brownies instead of cakey brownies. Add in a handful of chopped pecans, and you’ve got a brownie with the perfect mix of soft, chewy, and crunchy in every bite.

If you love pecans, you have to check out my recipe for Pecan Pie, my Pecan Butter Cookies, and these Caramel Pecan Clusters, too!

Pecan Chocolate Brownies

These brownies are perfect for just about any occasion. They make a great weeknight dessert when you want something chocolatey without too much effort, and they’re always a hit at potlucks, family gatherings, or bake sales. Serve them warm with a scoop of vanilla ice cream for a simple but impressive dessert, or pack them up for a picnic or lunchbox treat. They travel well, keep beautifully, and are guaranteed to disappear fast wherever you take them.

Ingredients in this Recipe for Pecan Brownies

For complete measurements and instructions, scroll down to the printable recipe card at the bottom of this post.

• Butter: Salted butter adds richness and flavor. You can use unsalted butter if that’s what you have. Just add a healthy pinch of salt to your batter.
• Sugar: White granulated sugar for sweetness and structure.
• Eggs and Egg Yolks: Two yolks and one whole egg make these brownies perfectly fudgy. Using three whole eggs will make them more cake-like.
• Flour: All-purpose flour keeps the texture dense and chewy.
• Baking Soda: Adds a little lift and balance to the texture.
• Cocoa Powder: Dutch process cocoa gives a deep chocolate flavor, but regular cocoa works just fine if that’s what you have.
• Chocolate Chips: Semi-sweet chocolate chips melt into gooey pockets of chocolate. Dark chocolate chips can make them even more decadent.
• Pecans: Chopped pecans add a nutty crunch. Walnuts are a good substitute if you prefer.

How to Make Pecan Nut Brownies

Preheat your oven to 350°F. Spray the bottom of a 9×9 baking dish with non-stick spray or line with parchment paper. Set aside.

Cut the butter into tablespoon-sized pieces and add it to a large microwave-safe bowl. Microwave your butter for 30 seconds at a time until completely melted.

Whisk the butter together with the granulated sugar, egg, and egg yolks until smooth.

Add the flour, baking soda, and cocoa powder. Gently whisk until just combined.

Fold in the chocolate chips and chopped pecans.

Spread your brownie batter into the prepared baking pan. Bake your brownies for 30 minutes.

Let cool slightly before slicing. Serve, and enjoy!

Storage

Store leftover brownies in an airtight container at room temperature for up to six days. They stay soft and chewy and are just as good on day three as they are fresh from the oven.

To freeze, let the brownies cool completely, then wrap each square tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll keep well for up to three months. When you’re ready to enjoy, thaw them at room temperature or warm them slightly in the microwave for that fresh-from-the-oven taste.

Tips for the Best Brownies

• Cut your butter into small pieces before melting so it melts evenly.
• Mix gently to keep the brownies dense and fudgy.
• Let them cool completely before slicing for clean edges.

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FAQs

• Can I use regular cocoa powder instead of Dutch process? Yes, you can use whatever cocoa powder you have. The flavor won’t be quite as rich, but the brownies will still taste delicious.
• Can I freeze these brownies? Yes. Once cooled, wrap them tightly and freeze for up to three months. Thaw at room temperature before serving.

More Brownie Recipes to Love

If you love these pecan brownies, you might also enjoy trying a few other rich and chocolatey options. Classic fudgy brownies, chocolate ganaché brownies, double chocolate caramel brownies, frosted zucchini brownies, or my Mexican frosted brownies are all perfect for satisfying your chocolate cravings. Some fun twists on classic brownies are my sweet & salty brownies, you see pictured above, this brownie in a mug, brownie bark with pistachios, or even pecan pie brownies with a gooey pecan topping. These recipes have their own twist, but they all deliver that same homemade brownie goodness you can’t resist. Check out this roundup of Epic Brownie Recipes too!

If you love brownies that lean fudgy instead of cakey and you can’t resist the crunch of pecans, this recipe is one to save. It’s quick, easy, and delivers that homemade brownie flavor every single time, no box mix needed.

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Fudgy Pecan Brownie Recipe

This Homemade Fudge Brownie Recipe with Pecans is the ultimate dessert! Who doesn't love a chewy, chocolately brownies, studded with pecans?

Course Bars

Cuisine American

Keyword bars, brownies, chopped pecans, pecan

Prep Time 5 minutes minutes

Cook Time 38 minutes minutes

Servings 9 servings

Calories 486kcal

Ingredients

• ½ cup salted butter
• 1 cup white granulated sugar
• 2 large egg yolks
• 1 large egg
• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ½ cup Dutch process cocoa powder
• 1 ¼ cup semi-sweet chocolate chips
• 1 cup chopped pecans

Instructions

• Preheat your oven to 350°F.
• Cut the butter into tablespoon size pieces and add it to a large microwave safe bowl. Microwave your butter for 30 seconds at a time until completely melted.
• Whisk the butter together with the granulated sugar, egg, and egg yolks until homogenous.
• Add the flour, baking soda, and cocoa powder. Gently whisk until just combined.
• Fold in the chocolate chips and chopped pecans. Spread your brownie batter into a 9×9 inch baking pan lined with parchment paper or coated with nonstick cooking spray. Bake your brownies for 30 minutes.
• Slice, serve, and enjoy!

Notes

• The Dutch process cocoa powder is going to help give these brownies a richer, deeper chocolate flavor. For extra rich and decadent brownies, swap out the semi-sweet chocolate chips for dark chocolate chips.
• If you don’t have Dutch process cocoa powder then you can use whatever cocoa powder you have on hand. The brownies will not be as rich but will still be delicious.
• Make sure you use 2 egg yolks and 1 whole egg not 3 whole eggs. If you use 3 whole eggs then your brownies will have a more cake-like texture.
• I like to cut my butter into small pieces to help it melt down better. This way the butter melts consistently and you won’t have butter splattering in the microwave before the whole stick is melted down.
• You can mix your batter with an electric hand mixer or a whisk. If you use a hand mixer, make sure you keep it on low speed. You don’t want to overmix your brownie batter.

Nutrition

Serving: 1serving | Calories: 486kcal | Carbohydrates: 50g | Protein: 6g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 90mg | Sodium: 155mg | Potassium: 293mg | Fiber: 5g | Sugar: 32g | Vitamin A: 419IU | Vitamin C: 0.1mg | Calcium: 43mg | Iron: 3mg

The post Pecan Brownies appeared first on An Affair from the Heart.

What a treat it was when I was a kid and my Mom would let my brother and me have chocolate milk! I remember using the spoon to pry off the metal lid on the container of Nesquik and scooping it into an ice cold glass of milk. My kids always loved chocolate milk, too, but it’s been a long time since I bought Nesquick, because I find it so easy to make my own, plus no crazy things I can’t pronounce are inside. Just three ingredients that I always have on hand.

Homemade Nesquik Powder

This recipe couldn’t be easier. It comes together in just minutes, and you’ll only need three basic ingredients to make it happen. You also get to skip the unnecessary fillers and control the added sugar, which makes it a little more wholesome than the store-bought version. The best part is how versatile it is. Yes, it makes the best chocolate milk, but you can also whisk it into warm milk, sprinkle it over ice cream, or even work it into desserts like brownies or cookies. It’s the same nostalgic taste you remember from opening a container of Nesquik, only better because it’s made in your own kitchen.

Ingredients in Copycat Nesquik

Please scroll down to the printable recipe card at the bottom of this post to read the full ingredients and instructions. 

• granulated sugar – or swap with brown sugar for a richer flavor, (you’ll need to mix it a lot longer!)
• unsweetened cocoa powder – use a good quality cocoa for the richest, smoothest taste
• pinch of salt – to balance the sweetness and bring out the chocolate flavor, optional if you want to leave it out

How to Make Chocolate Nesquik

In less than 5 minutes, you’ll be sipping on a big glass of homemade chocolate milk!

Add the sugar, cocoa, and salt to a sifter with a bowl underneath.

Sift the ingredients together until they are very fine and completely blended. The sifter is the secret to creating a smooth, lump-free homemade Nesquik powder.

Transfer the mixture into a mason jar or another airtight container for storage.

To serve, stir 1 Tablespoon of the mix into one cup of cold milk for the best chocolate milk, or use hot milk for an instant cozy hot chocolate.

How to Store this Chocolate Milk Powder Recipe

• Store your homemade Nesquik powder in a mason jar or another airtight container in a cool, dry place.
• It keeps well for several months, making it perfect to have on hand for quick drinks or desserts.
• This recipe makes about 1 1/2 cups of mix, which is enough for about 24 glasses of chocolate milk when mixed according to my recipe card.

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Tips for the Best Chocolate Milk Mix

• Use a milk frother when mixing with milk to help it dissolve more smoothly.
• I’ve found that if you combine 1 Tablespoon of hot water with 1 Tablespoon of homemade Nesquick powder in the bottom of the glass, then pour 8 ounces of cold milk over the top, it combines much more smoothly. The hot water breaks the cocoa powder down quickly.
• Sprinkle a spoonful over vanilla ice cream for a quick chocolate topping.
• This chocolate milk mix works in whatever kind of milk you enjoy, whole milk, skim, almond, soy – you name it!

Makes a great gift! Wrap it up in a cute jar with a pretty glass and some decorative straws for chocolate milk lovers for birthdays, Christmas, or Valentine’s Day.

More Recipes to Love

I use my Homemade Nesquik in my Copycat Wendy’s Frostys (pictured above). It makes them rich and chocolatey. Use it in things like pancakes or these yummy no-bake cookies.

Here are some other tasty recipes: Hot Cocoa Mix, Starbucks Medicine Ball Tea recipe, Banana Cream Pie Shakes, and this Peanut Butter Hot Cocoa.

Making your own homemade Nesquik recipe is simple, fun, and a little nostalgic. With just a few pantry staples, you can whip up a chocolate milk mix that tastes just as good as the original—if not better—because you know exactly what’s in it. From hot chocolate to milkshakes to drizzling over ice cream, this easy recipe proves that sometimes the classics really are the best.

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Homemade Nesquik Recipe

Make your own homemade Nesquik powder in minutes with only three ingredients! This copycat chocolate milk powder tastes just like the classic, without unnecessary fillers. Stir into cold milk, hot milk, or sprinkle on desserts for a nostalgic treat.

Course Drinks

Cuisine American

Keyword chocolate milk, Chocolate Milk Powder, Nesquik,

Prep Time 5 minutes minutes

Servings 24 servings

Calories 54kcal

Ingredients

• 1 1/2 cups granulated sugar
• 2/3 cup good quality cocoa powder
• 2 pinches salt (optional)

Instructions

To Make the Chocolate Milk Powder:

• Place cocoa powder, sugar and salt into a sifter and sift into a bowl. Give it a whisk to make sure the ingredients are incorporated. Place in a mason jar or other airtight container for storing.

To Make Chocolate Mil or Cocoa:

• Use 1 Tablespoon of Homemade Nesquik to 8 ounces of hot or cold milk.

Notes

This recipe makes about 1 1/2 cups of mix, which is enough for about 24 glasses of chocolate milk when mixed according to my recipe card.

Nutrition is based on 1 Tablespoon of the chocolate milk powder only. You will need to calculate your numbers based on the milk you choose. 

I find that if you put one Tablespoon of HOT water in the bottom of the glass, then add one Tablespoon of the Nesquik and stir it smooth, then pour COLD milk over the top, it mixes much smoother. 

Nutrition

Serving: 1serving | Calories: 54kcal | Carbohydrates: 14g | Protein: 0.5g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Sodium: 33mg | Potassium: 37mg | Fiber: 1g | Sugar: 13g | Calcium: 3mg | Iron: 0.3mg

The post Homemade Nesquik Recipe (Copycat Nesquik) appeared first on An Affair from the Heart.

I adore anything key lime! The year before last, we drove the Florida Keys with some close friends of ours, and while we spent just shy of a week there, we tried over 15 Key Lime Pies! That trip was nicknamed “The Key Lime Pie Tour.” We had a great time exploring the sights and sampling all the different pies. If you love that tangy filling and butter graham cracker crust, you are going to want to give these easy dessert bars a try soon. They come together quickly. The hardest part is waiting for them to cool so you can slice and eat them!

Easy Key Lime Bars Recipe

These bars are bright and refreshing, featuring a signature tangy lime flavor that balances the sweetness perfectly. They come together with simple ingredients you probably already have in your pantry, which makes them even more appealing. Because they slice so neatly, they are perfect for sharing at gatherings, potlucks, or family dinners. Best of all, they make a wonderful dessert any time of year, whether you are enjoying them on a warm summer day or craving a little taste of sunshine in the middle of winter.

If you love Key Lime too, be sure to check out my Key Lime Pie Smoothie and this Key Lime Slab Pie!

Simple Key Lime Dessert Anytime

These bars are as simple as desserts come with no fancy equipment and no complicated steps. You just make a quick crust, whisk together the filling, and let the oven do the rest. The hardest part is waiting for them to cool before slicing. Because they are so easy, they make a perfect dessert any time of year, refreshing in the summer and a cheerful pick-me-up during the colder months.

Ingredients for Key Lime Pie Bars

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe card. 

• Graham crackers, butter, and sugar: The classic trio for a sweet, buttery crust. Make sure you finely crush your graham cracker crumbs for the best crust.
• Sweetened condensed milk: The creamy base that adds both sweetness and that luscious pie-like texture.
• Eggs: They help set the filling and give it structure, much like a baked cheesecake.
• Key lime juice: The star of the recipe, giving the bars their bright and zesty flavor. Regular lime juice works in a pinch, and is usually easier to find.
• Lime Zest – for topping, if desired.

How to Make Key Lime Pie Bars

You will be enjoying this easy recipe for Key Lime Pie Bars in no time!

Melt your butter in the microwave on 30-second intervals at half power. Once it is completely melted, stir the butter and graham cracker crumbs together until the mixture resembles wet sand.

Press the graham cracker mixture into the bottom of an 8×8-inch square baking pan. Set aside.

Whisk together the eggs, sweetened condensed milk, and key lime juice.

Pour the filling into the baking dish and tap the dish on the counter a few times to remove any air bubbles. Bake your key lime pie bars for 30 minutes.

Remove your key lime pie bars from the oven, dust them with a little zested lime and let them cool for an hour before slicing them.

How to Store Key Lime Pie Bars

These bars keep well for up to 4 days, either in the fridge or on the counter. Try them both ways. Straight from the fridge, they are cool and creamy, while at room temperature, they are soft and luscious. Serve them plain or with a dollop of whipped cream if you want to dress them up.

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Tips for the Best Key Lime Pie Squares

• If using unsalted butter, add ¼ teaspoon salt to the crust to balance the flavors.
• Regular lime juice can be swapped in for key lime juice. For extra flavor, add a little lime zest to the filling.
• Don’t skip the cooling time. This helps the filling set so your bars cut cleanly.
• A sprinkle of lime zest on top before serving adds brightness and makes them look extra pretty.

More Dessert Bar Recipes to Love

Dessert bars are an easy way to get a sweet treat to the table quickly. I have a whole collection of dessert bars here on my site, here are a few of my personal favorites: Dutch Letter Bars, Raisin Spice Bars, Fresh Orange Bars, Double Chocolate Cranberry Magic Bars, Apple Pie Crumb Bars and these amazing Lemon Blueberry Bars (pictured above) and my viral Lemon Brownie recipe!

Whether you are a longtime fan of key lime pie or just looking for a quick and easy dessert that delivers big flavor, these Key Lime Pie Bars are sure to win you over. They have all the creamy, tangy goodness of the classic pie, but in a fun bar form that is perfect for sharing. Keep this recipe handy for potlucks, holidays, or those times when you just need a little sweet pick-me-up. You’ll find yourself coming back to it again and again.

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Key Lime Pie Bars

These Key Lime Pie Bars have the creamy, tangy filling and buttery graham cracker crust you love in classic key lime pie, but baked into easy-to-share bars. A refreshing dessert that’s simple enough for a weeknight and special enough for entertaining.

Course Bars

Cuisine American

Keyword dessert bars, easy dessert bars, graham cracker crust, Key lime pie, key lime recipes

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cooling Time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 9 servings

Calories 262kcal

Equipment

• KitchenAid Gourmet Rolling Pin, One Size, Red
• Ninja BN601 Professional Plus Food Processor 9-Cup Capacity and a Silver Stainless Finish

Ingredients

• ½ cup salted butter
• 2 ½ cups crushed graham crackers
• ½ cup white granulated sugar
• 1 14-ounce can sweetened condensed milk
• 3 large eggs
• ¼ cup key lime juice

Instructions

• Preheat the oven to 350°F.
• Melt your butter in the microwave on 30-second intervals at half power. Once it is completely melted, stir the butter and graham cracker crumbs together until the mixture resembles wet sand.
• Press the graham cracker mixture into the bottom of an 8×8-inch baking dish. Set aside.
• Whisk together the eggs, sweetened condensed milk, and key lime juice. Pour the filling into the baking dish and tap the dish on the counter a few times to remove any air bubbles. Bake your key lime pie bars for 30 minutes.
• Remove your key lime pie bars from the oven and let them cool for an hour before slicing them. Enjoy!

Notes

• You can store these bars in the fridge or on the counter for up to 4 days. We loved how they tasted at room temperature or straight from the fridge.
• You can use regular lime juice instead of key lime juice if you’d like. Regular lime juice/ limes can sometimes be easy to find at your local grocery store.
• If you are using unsalted butter, then add ¼ teaspoon to your graham cracker crust. You want to have that light hint of saltiness to help cut through the zestiness of the lime juice.
• It is important to give your key lime pie bars time to cool. As they cool, they will set up a little more, making them easier to slice.
• I like to top my key lime pie bars with a little bit of lime zest. You can use the zest of about 1 lime or 3 key limes.
• You can make sure your key lime pie bars are done baking by very lightly poking the top. The filling should hold its shape. Your key lime pie filling should have a similar texture to a properly cooked cheesecake.

Nutrition

Serving: 1serving | Calories: 262kcal | Carbohydrates: 31g | Protein: 4g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 267mg | Potassium: 76mg | Fiber: 1g | Sugar: 17g | Vitamin A: 398IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

The post Key Lime Pie Bars appeared first on An Affair from the Heart.

When I think of Almond Joy candy bars I think of my father in law. What a gem of a human being that man was, and I am so blessed to have had him as a father to me. Anytime I made anything with coconut and chocolate, he was excited. He would have loved these cookies and I hope that somehow the universe lets him enjoy as many sweet chocolate coconut treats as his heart desires!

These cookies are like an almond coconut chocolate chip cookie, not the no bake Almond Joy cookies I have seen online. When you think about a delicious chewy chocolate chip cookie, let your mind add in some sweetened coconut flakes and almonds, and you will get the idea of these. They are a delicious small batch cookie recipe – perfect for that sweet tooth craving. 

Almond Joy Cookie Recipe

Almond Joy Cookies are a fun cookie to make for any time of year. Whether you’re baking up a batch for a holiday cookie exchange, a weekend treat, or just craving something sweet, these cookies fit the bill. The combination of coconut flakes, sliced almonds, and semi-sweet chocolate chips create the perfect chewy texture with light crisp edges. 

If you love these Almond Joy Cookies, you’ll enjoy these too: Coconut Macaroons are a classic chewy coconut treat, or these Cowboy Cookies made with brown butter, oats, coconut, and chocolate chips. And don’t forget to check out these Almond Joy Brownie Bites, they are perfectly poppable!

Best Almond Joy Cookies

This almond joy cookie recipe is easy to make and uses simple ingredients and minimal prep time. Plus, they don’t require chilling the dough, making them perfect when you’re in a hurry to satisfy a cookie craving. The soft centers and crisp edges make these a great cookie for anyone who loves a chewy texture.

Ingredients in Almond Joy Cookies Recipe

For complete ingredients and instructions, scroll to the bottom of this post for the full printable recipe.

• Salted Butter – Softened to room temperature for easy creaming.
  
• Light Brown Sugar – Adds sweetness and a hint of molasses flavor.
  
• Large Egg – Helps bind the cookie dough together.
  
• Vanilla Extract – Enhances the flavor of the cookies.
  
• All-Purpose Flour – Provides structure to the cookies.
  
• Baking Soda & Baking Powder – Ensures the cookies rise properly.
  
• Sweetened Coconut Flakes – Adds the signature coconut flavor.
  
• Sliced Almonds – Provides a crunchy texture.
  
• Semi-Sweet Chocolate Chips – Melty and delicious in every bite.
  

Be sure to keep reading to find tips and tricks, substitutions, and answers to questions you may have about this Almond Joy cookies recipe card.

How to Make Almond Joy Cookies

This recipe comes together quickly and easily. Here’s a brief overview:

Preheat your oven to 350°F and line a cookie sheet with parchment paper.

In a large mixing bowl, cream together the butter and brown sugar for 3-4 minutes until light and fluffy.
Add the egg and vanilla extract, mixing until fully combined.
Gradually add the dry ingredients (flour, baking soda, and baking powder), mixing until no clumps remain. Gently fold in the coconut flakes, sliced almonds, and chocolate chips until evenly distributed.

Use a medium cookie scoop to portion the dough into 12 cookie dough balls. Flatten each ball slightly into a disc shape and place them on the prepared baking sheet.

Bake for 11 minutes or until the edges turn golden brown.

Let the cookies cool on the cookie sheet for a few minutes before transferring them to a wire rack to cool completely.

Store cooled cookies in an airtight container at room temperature for 3-5 days. Or freeze for up to 3 months.

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Substitutions

When it comes to making substitutions, there’s always room to customize this almond joy cookie recipe to fit your taste:

• Chocolate Chips: Swap semi-sweet chocolate chips for dark chocolate chips or milk chocolate chips for a different flavor.
  
• Almonds: Use whole almonds for a crunchier texture or substitute sliced almonds for a softer bite.
  
• Coconut: If you prefer a less sweet version, try using unsweetened coconut flakes instead of sweetened coconut.
  

Want to switch it up? You can also press the dough into an 8×8 baking dish and create almond joy cookie bars for a fun twist on the original recipe.

FAQs About Almond Joy Cookies

• Can I freeze this recipe for Almond Joy Cookies? Yes! Freeze the cooled cookies in a freezer bag for up to 3 months.
  
• Do I need to chill the dough before baking? No, this recipe does not require chilling, which makes it even easier to whip up a batch!
  
• Can I use unsweetened coconut flakes? Absolutely! Unsweetened coconut will give these cookies a slightly less sweet flavor.
  

Tips & Tricks

• Use room temperature butter for best results.
  
• Pressing the dough into a disc shape before baking helps the cookies spread evenly.
  
• Cool cookies completely before storing them in an air-tight container to maintain their chewy texture.
  
• Bake one test cookie first to check for spreading. If the cookies spread too much, chill the dough for 30 minutes before baking the rest.
  
• Double the batch and freeze half for easy cookies next time!
  

More Coconut Recipes to Love

If you enjoy these almond joy cookies, you’ll love all of these coconut recipes.

My Chocolate Macaroon Tunnel Cake is a coconut-filled chocolate bundt cake fashioned after that old Pillsbury recipe. These Coconut Macaroon Blondies are quick and easy as is this Coconut Mug Cake for one. My classic Coconut Cream Pie and these Chocolate Coconut Oatmeal Cookies are a must-bake, and any coconut lover will swoon over my Coconut Cream Cake! Find all of my coconut recipes right here on my blog.

These easy Almond Joy Cookies combine everything you love about the classic candy bar in a delicious cookie form. With sweet coconut, crunchy almonds, and melty chocolate, these are the best cookies for any almond joy lover. Try this great recipe and enjoy a new favorite cookie!

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Chewy Almond Joy Cookies

If you're a fan of Almond Joy candy bars, you'll love these Almond Joy Cookies! These soft and chewy cookies are loaded with sweet coconut flakes, crunchy almonds, and melty chocolate chips. They capture the irresistible combination of coconut, almonds, and chocolate in a homemade cookie form. Perfect for satisfying your sweet tooth, these cookies are easy to make and taste like your that beloved candy bar!

Small Batch Recipe: Makes One Dozen Cookies

Course Cookies

Cuisine American

Keyword Almond Joy, almond joy cookies, cookies

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Servings 12 servings

Calories 332kcal

Ingredients

• 1/2 cup salted butter softened
• 3/4 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 cup sweetened coconut flakes
• 1 cup almond slices
• 1 cup semi-sweet chocolate chips

Instructions

• Preheat your oven to 350°F.
• Combine your butter and brown sugar in a large mixing bowl. Use an electric hand mixer to cream the ingredients together on medium speed for 3-4 minutes. The sugar should be dissolved and homogenous with the butter.
• Whisk in your egg and vanilla for about 2 minutes, or until it is fully incorporated with the creamed butter.
• Reduce the speed of your mixer and gently whisk in the flour, baking powder, and baking soda. Mix until no clumps of dry ingredients remain unincorporated.
• Use a spoon or spatula to fold in the chocolate chips, coconut flakes, and sliced almonds until they are evenly distributed throughout the cookie dough.
• Divide your cookie dough into 12 evenly sized balls and flatten them with your hands to create discs. Bake up to 6 cookies at a time on a 9×13 inch pan for 11 minutes.
• Let your cookies cool for a few minutes before transferring them to a wire cooling rack. Serve and enjoy!

Notes

Make sure to use softened butter, not butter straight from the fridge. Softened butter is going to be much easier to work with. You can soften your butter by microwaving it for 20-30 seconds on half power. If it starts to melt a tiny bit then that is okay.

Don’t worry about chilling your cookie dough before baking it. Even if your butter is on the softer side, your cookies shouldn’t spread too much. If you are really worried about your cookies spreading you can start by baking a practice cookie. If your cookie spreads too much then you can chill your dough in the fridge for 30 minutes.

Store cooled cookies in an airtight container at room temperature for 3-5 days. Freeze cookies in an airtight container for up to 3 months.

Nutrition

Serving: 1serving | Calories: 332kcal | Carbohydrates: 37g | Protein: 4g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 150mg | Potassium: 202mg | Fiber: 3g | Sugar: 22g | Vitamin A: 244IU | Calcium: 56mg | Iron: 2mg

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