Cookies &#8211; Tessie's Table

Serving Suggestions

With a cold glass of milk: This is a huge, sweet cookie and a big glass of milk is a classic pairing. Coffee for the adults: try my Tres Leches Iced Latte!
In a Holiday cookie box with two plainer cookies: Pair them with my Brown Butter Chocolate Chip Cookies and Double Chocolate Chunk Cookies so the stuffed one is the showpiece and not competing with another filled cookie.
Bagged for a bake sale: One cookie per clear bag with a twist tie. They are big enough that one is a full serving, so price them that way.
On a peanut butter dessert table: Put them beside my Peanut Butter Pie and Peanut Butter Brownies and you have a whole table for the peanut butter people.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Nutella Stuffed Reese’s Cookies?
Once the drizzle has set, keep them in an airtight container at room temperature for up to 3 days. Lay a sheet of parchment between the layers so the drizzle and the Reese’s on top do not stick to the cookie above.
Can I make Nutella Stuffed Reese’s Cookies ahead of time?
Yes, in two ways. The frozen centers can be made days ahead and left in the freezer in the tray. You can also stuff the dough balls, cover them and keep them in the fridge overnight, then bake straight from the fridge the next day.
Can I freeze Nutella Stuffed Reese’s Cookies?
Freeze the stuffed, unbaked dough balls on a tray until solid, then move them to a freezer bag for up to 2 months. Bake them from frozen and add a couple of minutes to the bake time, then press the Reese’s on and drizzle as normal. Baked cookies freeze too, but the drizzle can mark in the bag, so freeze them before the drizzle goes on if you can.

Don’t forget to pin this for later!

Join my Facebook Group for daily recipes with easy tips and tricks.

Tips & Tricks

Freeze the centers until they are rock solid: Two hours is the minimum. A center that is only firm on the outside will squash when you wrap it and leak when you bake it. Overnight is even easier.
Take one center out at a time: Leave the tray in the freezer and pull a single center out as you need it. Sixteen of them sitting on the counter will soften before you get to the last few.
Weigh the dough: Three ounces or 85 grams per cookie. A kitchen scale gets you sixteen cookies the same size that bake in the same time, and enough dough on each one to cover the center properly.
Pinch the seams properly: Any gap in the dough is where the filling will find its way out. Pinch the seams closed, then roll the ball gently between your palms to smooth it over.
Have the Reese’s cut before the cookies go in: The pieces need to go on the second the tray comes out, while the tops are hot enough to melt them a little. Cut all sixteen cups while the dough balls are chilling.

Nutella Stuffed Reese’s Monster Cookies for Halloween

Making these for Halloween? Turn them into monster cookies. Same dough, same frozen center, same Reese’s on top. The only difference is what goes onto the chocolate drizzle while it is still wet, and it takes about five minutes for the whole batch. My kids do the eyes.

Drizzle first: Let the cookies cool completely, then drizzle the melted chocolate over the tops exactly as in the main recipe. Work on a few cookies at a time so the chocolate is still wet when the eyes go on.
Add the eyes: Press two candy eyes onto the wet drizzle on each cookie. Set them close together and slightly off center so every cookie has its own face.
Add the sprinkles: Scatter Halloween sprinkles over the drizzle straight after the eyes, while it is still wet. Orange, purple, green and black is the mix I use.
Let the drizzle set: Leave them on the rack until the chocolate is firm before you stack or bag them, so the eyes and sprinkles stay put.

More Cookie Ideas

Looking for more meal inspiration?

If dinners are the thing getting in the way of baking, my Monthly Meal Plans lay out a full month of easy dinners you can shop for in one go.

Nutella Stuffed Reese’s Cookies FAQ

Why did the Nutella leak out of my stuffed cookies?
Almost always because the center was not frozen solid, or there was a gap in the dough. Nutella and peanut butter go soft fast once they are out of the freezer, and soft filling pushes through the seams as the cookie spreads. Freeze the centers for a full 2 hours, take them out one at a time, and pinch the dough closed all the way round before it goes onto the tray.
Can I skip freezing the centers?
No. The frozen center is the whole recipe. Room temperature Nutella and peanut butter cannot be wrapped in dough without smearing everywhere, and they run out in the oven. The 2 hours in the freezer is hands off, so put the tray in first and make the dough while you wait.
Do I need a silicone sphere tray?
It is what I use, because the centers come out as neat solid balls that wrap cleanly and pop out of the tray in one go. If you do not have one, spoon the Nutella and peanut butter into 16 small mounds on a parchment lined plate and freeze those instead. They will be flatter and a bit more awkward to wrap, but the same rule applies: solid all the way through before they go in the dough.
Can I use crunchy peanut butter?
I make these with creamy Skippy or Jif, but crunchy should freeze and wrap the same way; I just have not tested it.
Can I make these smaller?
The recipe is written for 3 ounce cookies, and that amount of dough is what it takes to wrap a center this size with no thin spots. If you go smaller, you also need smaller centers, which means less filling in each cavity and a shorter bake. It can be done, but sixteen big ones is how I make them.
What chocolate should I use for the drizzle?
Whatever chocolate chips you have. Semi-sweet, milk or dark all melt the same way in 30 second bursts in the microwave. Stir between each burst and stop as soon as it is smooth, because chips scorch fast if you push them past that.
Are these the same as monster cookies?
No. The classic monster cookie is an oatmeal peanut butter cookie with M&Ms in it. These get called monster cookies at Halloween because of the candy eyes on top, and the recipe underneath is a stuffed chocolate chip and peanut butter chip cookie.

Join my Facebook Group for daily recipes with easy tips and tricks.

Nutella Stuffed Reese’s Cookies

Bakery-sized chocolate and peanut butter chip cookies filled with frozen Nutella and peanut butter centers and topped with Reese’s Peanut Butter Cups.

Course Dessert

Cuisine American

Keyword bakery style stuffed cookies, Holiday Cookies, nutella stuffed cookies, nutella stuffed reese’s cookies, peanut butter nutella cookies, reese’s cookies

Prep Time 30

Cook Time 15

Freeze/Chill Time 2 30

Total Time 3 15

Servings

Calories 541kcal

Equipment

Ingredients

Nutella and Peanut Butter Filling

½ cup Nutella
½ cup creamy peanut butter such as Skippy or Jif

Cookies

1 cup butter softened
1¼ cups brown sugar
¾ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cornstarch
¾ cup semi-sweet chocolate chips
¾ cup peanut butter chips

Reese's Topping

32 Reese's Peanut Butter Cups (miniature cups cut in half)

Chocolate Drizzle

½ cup chocolate chips, any kind

Instructions

Divide the Nutella evenly between 16 cavities of a silicone sphere tray, using about 1½ teaspoons in each cavity.
Divide the creamy peanut butter evenly between the cavities, spooning about 1½ teaspoons directly over each Nutella layer.
Place the tray flat in the freezer for at least 2 hours, until the centers are completely solid.
Beat the softened butter, brown sugar, and granulated sugar together until light and creamy.
Add the eggs and vanilla extract and mix until combined.
Add the flour, baking soda, salt, and cornstarch. Mix just until a cookie dough forms.
Fold in the semi-sweet chocolate chips and peanut butter chips.
Divide the room-temperature dough into 16 equal portions, approximately 3 ounces or 85 grams each.
Flatten one portion of dough in your palm. Remove one frozen Nutella and peanut butter center from the silicone tray and place it in the middle of the dough.
Wrap the dough completely around the frozen center and pinch the seams tightly closed. Repeat with the remaining dough and frozen centers.
Place the stuffed dough balls on a tray and refrigerate for 30 minutes.
Preheat the oven to 350°F and line the baking sheets with parchment paper.
Arrange the chilled cookies on the prepared baking sheets, leaving at least 2 inches between them.
Bake for 12 to 14 minutes, until the edges are golden.
As soon as the cookies come out of the oven, press four Reese’s Peanut Butter Cup pieces firmly into the top of each cookie.
Let the cookies cool on the baking sheets for 5 minutes so the Reese’s pieces melt slightly and stick to the tops.
Transfer the cookies to a wire rack and let them cool completely.
Melt the chocolate chips in the microwave in 30 second intervals, stirring between each, until smooth. Drizzle over the cooled cookies and let the chocolate set.
**** For a Halloween version see notes below*****

Notes

NOTES :
Nutella Stuffed Reese’s Monster Cookies for Halloween

Drizzle first: Let the cookies cool completely, then drizzle the melted chocolate over the tops exactly as in the main recipe. Work on a few cookies at a time so the chocolate is still wet when the eyes go on.
Add the eyes: Press two candy eyes onto the wet drizzle on each cookie. Set them close together and slightly off center so every cookie has its own face.
Add the sprinkles: Scatter Halloween sprinkles over the drizzle straight after the eyes, while it is still wet. Orange, purple, green and black is the mix I use.
Let the drizzle set: Leave them on the rack until the chocolate is firm before you stack or bag them, so the eyes and sprinkles stay put.

Nutrition

The post Nutella Stuffed Reese’s Cookies appeared first on Tessie's Table.

Oreo Cupcakes (Cookies and Cream Cupcakes)

Therese Buchanan — Sat, 19 Sep 2026 21:10:14 +0000

These Oreo cupcakes, also called cookies and cream cupcakes, are everything an Oreo lover wants in one bite. A moist chocolate cupcake packed with chopped Oreos, topped with a thick swirl of cookies and cream frosting and half an Oreo. If you keep a sleeve of Oreos in the pantry, you are already halfway there.

Photo Credit: Tessie’s Table.

I make these for birthdays, bake sales, and honestly just because. The cupcakes bake up soft and the frosting pipes into tall bakery-style swirls. If you love baking with Oreos as much as I do, you will want my Oreo truffles and Oreo cheesecake next. You can bake the cupcakes a day ahead and frost them when you are ready, which I will walk you through below.

Why you’ll love Oreo Cupcakes

Real Oreo flavor in every layer: There are chopped Oreos in the batter and crushed Oreos in the frosting, so you get that cookies and cream taste from top to bottom.
Bakery-style frosting: The cookies and cream buttercream pipes into tall swirls that hold their shape and look like they came from a shop.
Simple pantry ingredients: No cake mix and nothing fancy. You probably have most of this already, plus a pack of Oreos.
Make-ahead friendly: Bake the cupcakes ahead and frost later, so you can split the work over two days.
Easy to dress up: Add sprinkles, swap the topping, or turn them into spider cupcakes for Halloween. More on that below.

The Best Oreo Cupcakes for Birthdays, Bake Sales, and Halloween

These are the cupcakes I bring when I want something everyone recognizes and nobody can resist. Oreos are a flavor kids and adults both go for, so they disappear fast at birthday parties, school bake sales, and Halloween tables. They travel well too. Frost them at home, pop them in a cupcake carrier, and they hold up until it is time to serve.

Ingredients Needed for Oreo Cupcakes

For the cupcakes

All-purpose flour: The base of the cupcake. Spoon and level it so you do not pack in too much.
Cocoa powder: Gives the cupcakes their chocolate flavor. Regular unsweetened works great.
Baking powder and baking soda: The two together give the cupcakes a good rise and a soft crumb.
Salt: Balances the sweetness and brings out the chocolate.
Vegetable oil: Keeps the cupcakes moist for days. Any neutral oil works.
Granulated sugar: Sweetens the batter and helps with a tender texture.
Eggs: Bind everything together. Room temperature eggs blend in best.
Whole milk: Adds moisture and richness. Room temperature is best here too.
Vanilla extract: Rounds out the chocolate flavor.
Oreos: Chopped and folded into the batter for cookies and cream bites throughout.

For the cookies and cream frosting

Unsalted butter: The base of the buttercream. Soften it well so it whips up smooth.
Powdered sugar: Sweetens and thickens the frosting so it pipes tall.
Heavy cream: Loosens the frosting to a smooth, pipeable texture.
Vanilla extract: Adds flavor to the buttercream.
Oreos: Finely crushed and beaten in for that cookies and cream frosting.

For the garnish

Oreos: Cut in half and set on top of each swirl.

How to make Oreo Cupcakes

**For more detailed instructions, please refer to the printable recipe card below.**

Preheat the oven to 350°F, line a cupcake tin with liners, and coarsely chop the Oreos.
Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a bowl.

Beat the oil, sugar, and eggs together, then mix in the dry ingredients and milk until just combined.
Stir in the vanilla and fold in the chopped Oreos.

Fill each liner two-thirds full, bake until a toothpick comes out clean, then let the cupcakes cool completely.
For the frosting, beat the butter until smooth, add the powdered sugar, then beat in the heavy cream and vanilla.

Mix the crushed Oreos into the frosting.
Pipe the frosting onto the cooled cupcakes and top each with half an Oreo.

Variations

Double Stuf Oreos: Use Double Stuf Oreos in the batter and frosting for an even stronger cookies and cream flavor.
Flavored Oreos: Swap in mint, peanut butter, or golden Oreos to change up the taste.
Chocolate ganache drizzle: Add a drizzle of chocolate ganache over the frosting for extra chocolate.
Mini cupcakes: Make them bite-size in a mini muffin tin and shorten the bake time. Check them early.
Spider cupcakes for Halloween: Turn them into Oreo spiders with chocolate stick legs and candy eyes. Full details are below.

Serving Suggestions

Serve with cold milk: Oreos and milk are a classic pairing, and these cupcakes are no different. Pour a cold glass on the side.
Add a scoop of ice cream: A little vanilla ice cream next to a cupcake turns it into a full dessert.
Pair with coffee: The chocolate and cookies and cream flavors go great with a cup of coffee or my tres leches iced latte.
Build a dessert table: Set them out with other chocolate treats like my double chocolate cake for a party spread.
Box them up: Wrap one in a treat box as a homemade gift for a birthday or a teacher.

Storage and Freezing

How do I store Oreo cupcakes?
Keep frosted cupcakes in an airtight container in the fridge for up to 4 days. Let them sit at room temperature for about 20 minutes before serving so the frosting softens.
Can I make Oreo cupcakes ahead of time?
Yes. Bake the cupcakes up to a day ahead and store them unfrosted at room temperature in a sealed container. Make the frosting and decorate the day you plan to serve.
Can I freeze Oreo cupcakes?
Freeze the unfrosted cupcakes for up to 3 months. Wrap each one well, then thaw at room temperature before frosting. I do not recommend freezing them once the Oreo garnish is on, since it can soften.

Don’t forget to pin this for later!

Join my Facebook Group for daily recipes with easy tips and tricks.

Tips & Tricks

Use room temperature eggs and milk: They blend into the batter more evenly and give you a smoother texture.
Do not overmix: Stir the batter only until the flour disappears to keep the cupcakes soft and tender.
Crush the frosting Oreos fine: Fine crumbs pipe through the tip without clogging it. Big chunks can get stuck.
Chill the frosting if it softens: If your buttercream gets too soft to pipe, chill it for 10 to 15 minutes and beat it again.
Warm your knife for clean Oreo halves: Run a knife under hot water and wipe it dry before cutting the Oreos in half so they split cleanly instead of crumbling.

Spider Oreo Cupcakes for Halloween

Want to make these for Halloween? Turn them into spider Oreo cupcakes. They use the same chocolate cupcakes and cookies and cream frosting, with a quick spider on top. Kids love helping with this part.

To decorate, pipe the cookies and cream frosting as usual and scatter a handful of Halloween sprinkles over the top. Then finish each cupcake with one of my Oreo spider cookies. The full how-to for the spiders, with the chocolate stick legs and candy eyes, is in that post, so make a batch and set one on top of each swirl.

More Chocolate Treats To Try

Looking for more Halloween inspiration?

Want more spooky ideas? Try my pretzel spider webs, monster treats, or my roundup of 10 easy Halloween treats to make this October..

FAQ

Why did my cupcakes sink in the middle?
This usually means too much leavening or an oven that was not fully preheated. Measure carefully and wait until the oven is at temperature before you bake.
Can I use a boxed cake mix instead?
You can, but this from-scratch batter is easy and gives you a better texture. If you are short on time, a chocolate box mix with chopped Oreos folded in will work.
What kind of Oreos should I use?
Regular Oreos are perfect. Double Stuf, golden, or flavored Oreos all work if you want to switch things up.
Can I make this as a cake instead?
Yes. Pour the batter into two 8-inch round pans, bake a little longer, and frost between the layers and on top.
Do I have to refrigerate them?
Because of the buttercream, it is best to keep them in the fridge if you are not serving within a few hours.

Join my Facebook Group for daily recipes with easy tips and tricks.

Oreo Cupcakes (Cookies and Cream Cupcakes)

Moist chocolate Oreo cupcakes loaded with chopped Oreos and topped with cookies and cream frosting and half an Oreo. Easy to make for parties, birthdays, or Halloween.

Course Dessert

Cuisine American

Keyword cookies and cream, Halloween, oreo cupcakes, Party Food

Prep Time 20

Cook Time 22

Total Time 42

Servings

Calories 585kcal

Equipment

Ingredients

For the cupcakes:

1 cup all-purpose flour
⅓ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
⅓ cup vegetable oil
1 cup granulated sugar
2 large eggs room temperature
¾ cup whole milk room temperature
1½ teaspoons vanilla extract
10 Oreo cookies coarsely chopped

For the cookies and cream frosting: SEE NOTES BELOW FOR HALLOWEEN DECORATION

1½ cups unsalted butter softened
6 cups powdered sugar
2 tablespoons heavy cream
2 teaspoons vanilla extract
6 to 7 Oreo cookies finely crushed

For the garnish:

6 Oreo cookies halved

Instructions

Preheat the oven to 350°F and line a cupcake tin with liners.
Coarsely chop 10 Oreos and set aside.
Whisk the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl.
Combine the oil and sugar in a large bowl, then add the eggs one at a time, beating well after each.
Add the dry ingredients in batches, alternating with the milk, beginning and ending with the dry. Mix until just combined.
Stir in the vanilla, then fold in the chopped Oreos.
Fill each liner about ⅔ full and bake for 18 to 22 minutes, until a toothpick comes out clean.
Cool completely on a wire rack before frosting.
Beat the softened butter until creamy and smooth.
Add the powdered sugar one cup at a time, beating until fluffy.
Pour in the heavy cream and vanilla, then beat on medium-high for 2 to 3 minutes until light and fluffy.
Beat in the crushed Oreos until well combined.
Transfer the frosting to a piping bag fitted with a decorative tip.
Pipe onto the cooled cupcakes and top each with half an Oreo.

Notes

Spider Oreo Cupcakes for Halloween

Want to make these for Halloween? Turn them into spider Oreo cupcakes. They use the same chocolate cupcakes and cookies and cream frosting, with a quick spider on top. My kids love helping with this part.

General Notes:

Use room temperature eggs and milk: They blend into the batter more evenly and give you a smoother texture.

Do not overmix: Stir the batter only until the flour disappears to keep the cupcakes soft and tender.

Crush the frosting Oreos fine: Fine crumbs pipe through the tip without clogging it. Big chunks can get stuck.

Chill the frosting if it softens: If your buttercream gets too soft to pipe, chill it for 10 to 15 minutes and beat it again.

Warm your knife for clean Oreo halves: Run a knife under hot water and wipe it dry before cutting the Oreos in half so they split cleanly instead of crumbling.

Nutrition

The post Oreo Cupcakes (Cookies and Cream Cupcakes) appeared first on Tessie's Table.

Oreo Spider Cookies

Therese Buchanan — Sat, 19 Sep 2026 21:10:07 +0000

These Oreo Spider Cookies take four ingredients, no oven and about twenty minutes at the kitchen table. Chocolate-covered biscuit sticks make the eight legs, candy eyeballs go on with a dot of frosting, and Halloween Oreos with the orange cream do the rest. If you are looking for more Halloween treats, check out my Easy Halloween Treats post!

Halloween at home in Ireland meant barmbrack and colcannon with a coin hidden in it, so spider cookies were nowhere near my childhood. This is an American Halloween thing and I am fully converted. Two things go wrong with these, legs that fall off and a top cookie that cracks, and both come down to how you handle the cream. That is covered below. They also sit on top of my Oreo Cupcakes if you want the Halloween version of those.

Why You’ll Love These Oreo Spider Cookies

Four ingredients and no oven: Oreos, chocolate sticks, a little frosting and candy eyes. Nothing gets baked, melted or tempered, so the whole job happens at the table with a knife and a tray.
The legs actually look like legs: Thin chocolate biscuit sticks are far closer to a spider leg than a pretzel rod, and they taste like part of the cookie rather than something salty stuck on the side.
Easy to hand over to kids: Once the sticks are cut, placing the legs and sticking the eyes on is the fun part. Give them the frosting and let them at it.
Fifteen minutes and they are done: That is all the frosting needs to grip before you can move them onto a plate. No chilling, no setting overnight.

The Best Oreo Spider Cookies for Halloween Parties and Class Treats

This is what you make when you need something that looks Halloween and you have no time. No oven, no melted chocolate, nothing that has to chill for hours. Twelve spiders in about twenty minutes.

They look like more effort than they were, which is the whole point of a class party treat. Put them beside my Pretzel Spider Webs and you have a spider theme going, or work through my 10 Easy Halloween Treats to Make This October if you need to fill a table.

Ingredients Needed for Oreo Spider Cookies

Halloween Oreos: The orange cream is what makes them read as Halloween straight away, and the cream itself is what grips the legs. Regular Oreos work exactly the same way if the orange ones are gone from the shelf.
Thin chocolate covered biscuit sticks: Pocky or Mikado. These are the legs, and they are the reason these look better than the pretzel versions. They cut into short pieces cleanly and stay thin.
White frosting: A quarter cup, used as glue and nothing else. Canned is completely fine here, and it means there is nothing to melt or temper.
Candy eyeballs: Two per spider. Buy a bigger tub than you think you need, they roll off the counter and disappear.

How to Make Oreo Spider Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Break or cut the chocolate covered biscuit sticks into pieces about 1½ inches long. You need eight pieces for each spider.
Twist each Oreo apart gently, keeping as much of the cream as you can on one half, and lay the cream halves out on a lined tray.

Arrange four stick pieces along each side of the cream, pressing the ends in very lightly and angling them in slightly different directions so they look natural.
Dab a little frosting in the centre of the cream, press the top cookie gently back on, then stick two candy eyes on with two tiny dots of frosting and leave them 15 minutes to set.

Variations

Regular Oreos: The white cream does the same job and gives you a classic black and white spider. Worth knowing for the week before Halloween when the orange ones have sold out everywhere.
Double Stuf for more grip: Twice the cream means more for the legs to push into. Handy if you are making these with small hands who press a bit harder than they should.
Pretzel stick legs: If you cannot find Pocky or Mikado anywhere, thin pretzel sticks will do the job. They are thicker and salty, so the spiders look chunkier and taste different.
Spider cupcakes: Sit a finished spider on top of a frosted cupcake. That is exactly what I do for the Halloween version of my Oreo Cupcakes.
Bigger eyes: Swap the small candy eyeballs for the large ones and the whole thing goes from creepy to daft. Kids tend to prefer the daft version.

Serving Suggestions

Stand them up against a glass of milk: The legs hold them upright, which looks far better on a table than a flat cookie lying down. It also photographs well if you are putting them on social.
Put one on a cupcake: A spider on top of a frosted cupcake turns two easy things into one that looks like real effort. My Oreo Cupcakes are what I use underneath.
Build a spider tray: Serve them alongside my Pretzel Spider Webs so the webs and the spiders sit together.
Bag them for class treats: One spider per small clear bag keeps the legs from knocking against each other on the way to school.
Add them to a Halloween spread: They sit happily next to everything in my 10 Easy Halloween Treats roundup.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Oreo Spider Cookies?
I would not bother. There is nothing here that benefits from freezing and the legs are the part most likely to snap off while they are handled. These are quick enough that making them fresh is easier than storing them.
Can I make Oreo Spider Cookies ahead of time?
Yes. Assemble them the day before and leave them in a single layer with the lid on. You can also cut all the leg pieces and separate the Oreos in advance, then do the assembly itself closer to the time.
Can I freeze them?
I would not bother. There is nothing here that benefits from freezing and the legs are the part most likely to snap off while they are handled. These are quick enough that making them fresh is easier than storing them.

Don’t forget to pin this for later!

Join my Facebook Group for daily recipes with easy tips and tricks.

Tips & Tricks

Twist slowly, do not pull: A slow twist keeps the cream on one half in one piece. Pulling the two halves straight apart splits the cream between both and leaves you nothing to push the legs into.
Cut the sticks, do not snap them: A knife on a board gives you clean even pieces. Snapping them by hand shatters the chocolate coating and you end up with legs of eight different lengths.
Press the top on gently: This is where people crack the cookie. You only need enough pressure to catch the frosting underneath, not enough to feel the cookie flex.
Angle the legs: Set them at slightly different angles rather than lining them up straight. A perfectly symmetrical spider looks like a diagram, an uneven one looks alive.
Work on a lined tray: Assemble them where they are going to sit, because a finished spider is awkward to pick up without grabbing a leg. Then the whole tray goes into the fridge or onto the table.

More Halloween Treat Ideas

Looking for more meal inspiration?

If you are trying to get dinners sorted so you have time for the fun stuff, my Monthly Meal Plans lay out a full month of easy dinners you can shop for in one go.

Oreo Spider Cookies FAQ

What can I use instead of chocolate covered biscuit sticks?
Thin pretzel sticks are the usual substitute and they will work, though the spiders come out chunkier and a bit salty. Black licorice laces are the other option if you want thin legs and do not mind the flavour. Pocky and Mikado are what I use because they are thin, they are chocolate, and they cut cleanly.
Why do the spider legs keep falling off?
Almost always because there is not enough cream left on the half you are working with. Twist the Oreos apart slowly so the cream stays in one piece on one side, then push the leg ends into that cream rather than resting them on top of it. The dab of frosting under the top cookie does the rest.
Do I have to use Halloween Oreos?
No. The orange cream just looks more Halloween in a photo and on a table. Regular Oreos behave identically, and so does any other sandwich cookie of about the same size.
Can I use melted chocolate instead of frosting?
You can, and plenty of recipes do. The reason I use frosting is that it stays workable while you assemble twelve of them, whereas melted chocolate starts setting in the bowl and you end up reheating it. Frosting also means no double boiler and nothing to seize.
How do I stop the top cookie from cracking?
Press straight down and stop as soon as you feel it meet the frosting. The cookie cracks when people try to squash the two halves fully back together, which is not necessary. The legs are held by the cream and the frosting dot, not by clamping pressure.
How many chocolate sticks do I need for 12 spiders?
Twelve spiders need 96 leg pieces at eight each. A stick cut into 1½ inch pieces gives you about three, so 32 sticks covers it with a little room for breakages. Cut a few extra, some always shatter.
Are these all right for a class party?
They are, as long as the school allows shop bought sweets. There are no nuts in the recipe itself, but candy eyeballs and biscuit sticks vary by brand, so check the packets if you are dealing with allergies.
Can I put these on cupcakes?
Yes, and it is the best thing to do with the leftovers. Sit a finished spider on a frosted cupcake and it does all the decorating for you. My Oreo Cupcakes have the Halloween version done exactly this way.

Oreo Spider Cookies

These easy Oreo spider cookies are made with chocolate-covered biscuit-stick legs and candy eyeballs. They’re a quick, no-bake Halloween treat that kids can help assemble.

Course Dessert

Cuisine American

Keyword Halloween, oreo cookies, Party Food, Spider oreo cookies

Prep Time 20

Total Time 20

Servings

Calories 75kcal

Equipment

Cutting board
Small sharp knife for cutting the chocolate biscuit sticks
Butter knife or small offset spatula
Toothpick or small piping bag for applying the frosting
Parchment-lined tray

Ingredients

12 Oreo cookies
32 thin chocolate-covered biscuit sticks such as Pocky or Mikado
¼ cup frosting
24 candy eyeballs

Instructions

Gently twist each Oreo apart, keeping as much of the cream filling as possible on one cookie half.
Break or cut the chocolate biscuit sticks into approximately 1½-inch pieces. You will need eight pieces for each spider.
Arrange four chocolate-stick pieces along each side of the Oreo cream, pressing the ends very lightly into the filling. Angle the legs in slightly different directions so they look natural.
Place a small dab of frosting in the center of the cream filling. Replace the top Oreo and press it down very gently to secure the legs. Avoid pressing firmly enough to crack the cookie.
Add two tiny dots of chocolate frosting to the top of each Oreo. Press a candy eyeball onto each dot.
Allow the frosting to set for approximately 15 minutes before serving or moving the cookies.

Notes

Use only the chocolate-covered portion of the biscuit sticks so pale, uncovered ends aren’t visible.

A small piping bag or zip-top bag with the corner snipped off makes it easier to apply neat dots of frosting.

If an Oreo separates without leaving enough cream to hold the legs, spread a thin layer of frosting over that half before adding them.

The legs don’t need to be perfectly equal. Slightly different lengths and angles make the spiders look more realistic.

Assemble them on the tray or board you intend to serve them on, since the legs can break if the cookies are handled repeatedly.

Store them in a single layer in an airtight container at room temperature for up to three days.

One adjustment I’d make before testing: buy three boxes of Pocky/Mikado. The precise number of usable legs per box varies, and a few sticks will inevitably break while you’re working.

Nutrition

The post Oreo Spider Cookies appeared first on Tessie's Table.

Easy Christmas Desserts (27 Recipes to Fill Your Holiday Table)

Therese Buchanan — Wed, 16 Sep 2026 22:47:57 +0000

Easy Christmas desserts are what pull the whole holiday together, and this is my full list in one place. Cookies for the tray, fudge and truffles for gifting, big cakes for Christmas dinner, and plenty of no-bake treats for when the oven is already full. Everything here is simple enough for a busy December.

A few of these are close to my heart. I am from Dublin, and no Irish Christmas is complete without Baileys, so my Chocolate Baileys Truffles always make the list, along with a proper gingerbread trifle. If you are building a cookie tray, start with my Christmas cookie roundup and add a few treats from below. Pick what fits your crowd and save the rest for next year.

Tips for the Best Easy Christmas Desserts

Make ahead whenever you can: Most of these fudges, truffles, and cheesecakes are better made a day or two early. It clears your oven and your schedule for Christmas dinner.
Balance your dessert tray: Mix textures and flavors. Pair something chocolatey like Oreo truffles with a fruity cranberry orange cake and a spiced gingerbread treat so nothing feels repetitive.
Lean on no-bake treats: When every rack is full, no-bake options like fudge and pudding shots save the day. They set in the fridge and free up the oven for the main event.
Package treats for gifting: Fudge, truffles, and cookies pack beautifully into tins, cellophane bags, or little boxes. Homemade candy makes an easy gift for neighbors, teachers, and mail carriers.
Double your batches: Christmas treats disappear faster than you think. If you are hosting or gifting, make two batches of the small stuff so you are not left short.
Let candy set fully: Fudge and dipped truffles need time to firm up. Give them a full chill before you cut or stack so they hold their shape on the tray.

Easy Christmas Cookies

Below are just a few Christmas cookie ideas; for the full list, don’t miss my Easy Christmas Cookies roundup.

Gingerbread Man Cookies

Photo Credit: Tessie’s Table.

No Christmas cookie tray feels complete without a few gingerbread men. These are soft in the middle with the right amount of spice, and they hold their shape so the little arms and legs stay put. Kids love decorating them, which makes this a good one to bake together.

Linzer Cookies

Photo Credit: Tessie’s Table

Soft, buttery cookies filled with jam. They look delicate and festive without any extra work, and the flavor is always a classic.

Christmas Sugar Cookies

Photo Credit: Tessie’s Table.

Classic cut-out sugar cookies are the ones everyone reaches for first. They are buttery, sturdy enough to decorate, and you can shape them into trees, stars, and candy canes. A batch of these is the base of any good cookie exchange.

Coconut Snowball Cookies

Photo Credit: Tessie’s Table.

These little coconut cookies look like fresh snowballs and melt in your mouth. They are buttery, rolled to look festive, and they sit pretty on a tray next to darker chocolate treats. Make a double batch because they disappear.

Santa Nutter Butter Cookies

Photo Credit: Tessie’s Table

These no-bake Santa cookies turn a package of Nutter Butters into the cutest thing on the tray. You dip, decorate, and let them set. They are an easy one to make with kids and they always get a reaction at the table.

Christmas Fudge, Truffles, and Candy

Chocolate Baileys Truffles

If you want one grown-up treat on the tray, make these. Rich chocolate truffles spiked with Baileys, the Irish cream I grew up with at Christmas back home in Dublin. They are a little boozy, easy to roll ahead, and they make a lovely homemade gift.

Butterscotch Pecan Fudge

Photo Credit: Tessi’s Table.

Creamy butterscotch fudge loaded with toasted pecans. It sets up firm, cuts into neat squares, and keeps well, so it is perfect for making ahead and boxing up for neighbors and teachers.

Coconut Fudge

Smooth, sweet coconut fudge that comes out of the fridge ready to slice. It is a no-bake candy that fills out a holiday tray without any oven time, which helps when every rack is already full.

Oreo Truffles

Photo Credit: Tessie’s Table.

These are always the first to go. Crushed Oreos and cream cheese rolled into balls and dipped in chocolate, and you can decorate them red and green or with a snowy drizzle for Christmas. No baking, and easy to make in big batches for a party.

Biscoff Truffles

Photo Credit: Tessie’s Table

Creamy no-bake truffles with that warm cinnamon Biscoff flavor that tastes made for the holidays. Roll them ahead, chill, and add them to your candy tray or a gift box.

Red Velvet Truffles

Photo Credit: Tessie’s Table.

Red velvet truffles bring that pop of Christmas red to the tray. They are rich, fudgy in the center, and dipped in white or dark chocolate. Pretty enough to package up and give away.

Homemade Filled Chocolates

Photo Credit: Tessie’s Table.

Making your own filled chocolates sounds fancy but it is mostly melting and pouring. Fill them with whatever you like, let them set, and you have a homemade box of chocolates that looks like it came from a shop.

No-Bake Christmas Desserts

Gingerbread Trifle

Photo Credit: Tessie’s Table.

Layers of spiced gingerbread, cream, and pudding in a big glass bowl. It looks like a showpiece on the dessert table but it is mostly layering, and it is better made a few hours ahead. Trifle is a proper Christmas tradition where I am from, so this one is close to my heart.

Eggnog Pudding Shots

Photo Credit: Tessie’s Table.

A fun little adults-only treat for a Christmas party. Creamy eggnog pudding served in individual cups, made ahead and chilled until you are ready. Set them out and let guests grab their own.

Chocolate Christmas Trees

Photo Credit: Tessie’s Table.

These little chocolate trees are a no-bake project the kids can run with. Shape, decorate with sprinkles, and let them set. They double as edible place settings or a cute topper for other desserts.

Come hang out with us in my free Facebook group, Easy Dinner & Dessert Recipes. I share new Christmas recipes all season, and you can post photos of what you made. It is the best place to swap holiday baking ideas.

Christmas Cakes and Cupcakes

Gingerbread Cake

Photo Credit by Tessie’s Table.

A soft, spiced gingerbread cake that smells like Christmas the second it comes out of the oven. It is simple to make in one pan and lovely with a dusting of powdered sugar or a scoop of ice cream. Great for a low-effort holiday dessert.

Cranberry Orange Cake

Photo Credit: Tessie’s Table.

Bright cranberry and orange is one of those pairings that just tastes like the holidays. This cake is tender, a little tart, a little sweet, and it looks festive with those pops of red berry throughout.

Hot Chocolate Poke Cake

Photo Credit: Tessie’s Table.

All the flavor of a mug of hot chocolate in cake form. It is poked and filled so every bite stays extra moist, then topped for a fun, kid-friendly winter dessert. A good one for a crowd.

Chocolate Peppermint Cupcakes

Photo Credit: Tessie’s Table.

Chocolate and peppermint is the flavor of December. These cupcakes are rich with a cool minty finish, and a little crushed candy cane on top makes them party-ready. Easy to make ahead and frost the day of.

Double Chocolate Cake

Photo Credit: Tessie’s Table

When you want a real showstopper for the holiday table, this is it. Deep, rich double chocolate cake that serves a crowd and never lasts long. Dress it up with a little red and green and it is ready for Christmas dinner.

Christmas Cheesecakes and Pies

No Bake Gingerbread Cheesecake

Photo Credit: Tessie’s Table.

Creamy gingerbread cheesecake with no oven required. It sets in the fridge, so you can make it the day before and cross one thing off your list. The spiced flavor makes it feel like Christmas.

Biscoff Cheesecake Cups

Photo Credit: Tessie’s Table.

Individual no-bake cheesecake cups layered with Biscoff. They are make-ahead, portion-controlled, and easy to hand out at a party. That cookie-butter flavor fits right in with the holidays.

Layered Chocolate Cheesecake

A rich layered chocolate cheesecake for the chocolate lovers at your table. It is a make-ahead showpiece that slices beautifully, so it is a smart choice when you are hosting Christmas dinner.

Oreo Cheesecake

Photo Credit: Tessie’s Table.

Creamy Oreo cheesecake packed with cookie pieces. It is a make-ahead dessert that always impresses, and a few festive sprinkles or a candy-cane garnish dress it up for Christmas.

Hot Chocolate Pie

Photo Credit: Tessie’s Table.

This one leans all the way into winter. A rich, chocolatey pie inspired by a mug of hot cocoa, topped with marshmallows or whipped cream. Make it ahead and keep it chilled until dessert.

Christmas Brownies and Bars

Red Velvet Brownies

Photo Credit: Tessie’s Table.

Fudgy red velvet brownies with that signature deep red color, which happens to be perfect for Christmas. Cut them into small squares for a tray or bigger ones for dessert. Easy to make ahead.

Oreo Cheesecake Brownies

Photo Credit: Tessie’s Table.

Two desserts in one: fudgy brownie on the bottom, Oreo cheesecake swirled on top. They cut into neat squares for a tray and they are rich enough that a little goes a long way at a party.

Biscoff Brownies

Photo credit: Tessie’s Table.

Fudgy brownies swirled with warm, spiced Biscoff. They slice cleanly for a holiday dessert tray and travel well if you are bringing something to a party or gifting a box.

Join my Facebook Group for daily recipes with easy tips and tricks.

Join my Facebook Group for daily recipes with easy tips and tricks.

Easy Christmas Desserts FAQ

What are the best make-ahead Christmas desserts?

Fudge, truffles, cheesecakes, and trifle are your best friends here. They all hold up in the fridge or freezer, so you can make them days before and just pull them out. My no-bake gingerbread cheesecake and Baileys truffles both do great made ahead.

Which Christmas desserts are best for gifting?

Anything that cuts or rolls into neat pieces travels well. Butterscotch pecan fudge, Biscoff truffles, and red velvet truffles all pack nicely into tins or bags and hold their shape at room temperature.

Can you freeze Christmas desserts?

Lots of them, yes. Fudge, brownies, unfrosted cakes, and most cookies freeze well for a few weeks. Freeze them in a single layer first, then stack in a container so they do not stick, and thaw at room temperature.

What are some easy no-bake Christmas desserts?

If you want to skip the oven, go for fudge, Oreo truffles, gingerbread trifle, or eggnog pudding shots. They set in the fridge and are some of the most popular treats on any holiday table.

What Christmas desserts can I make with kids?

Santa Nutter Butter cookies, chocolate Christmas trees, and cut-out sugar cookies are all made for little helpers. There is plenty of decorating and not much that can go wrong, so they are a fun way to spend a snowy afternoon.

What is an easy Christmas dessert for a crowd?

A poke cake or a big double chocolate cake feeds a lot of people with one pan. For a party spread, set out a tray of mixed fudge, truffles, and cookies so everyone can grab a little of everything.

What do you serve with Christmas dessert?

Coffee is the classic pairing. I love setting out dessert with a tres leches iced latte or a hot drink so people can linger at the table. For an adults-only touch, the eggnog pudding shots do double duty as dessert and a nightcap.

That is my full list of easy Christmas desserts, and I add to it every year. Start with a couple for your cookie tray, pick one showstopper for Christmas dinner, and box up some fudge for gifting. For more holiday baking, do not miss my Easy Christmas Cookies roundup, and if you are putting together a full spread, my gingerbread cake and no-bake gingerbread cheesecake are two easy places to start. Save this post to Pinterest so you can find it again in December.

The post Easy Christmas Desserts (27 Recipes to Fill Your Holiday Table) appeared first on Tessie's Table.

Salted Caramel Pecan Bars

Therese Buchanan — Mon, 31 Aug 2026 20:57:53 +0000

These Salted Caramel Pecan Bars are a buttery shortbread base under a thick layer of set salted caramel, finished with toasted pecans and a caramel drizzle. Caramel over shortbread is sold in every shop in Ireland as a caramel square, and this is my Georgia version for a fall dessert.

I never baked with pecans when I lived in Ireland. Atlanta changed that fast, and now they are the first thing I reach for once the weather cools off. The whole recipe hangs on how far you cook the caramel, so I tested it until I landed on two temperatures. You pull a little off the heat at 218°F for the drizzle, then take the rest to 228°F for the layer. That is why these slice clean instead of oozing across the plate. My Pecan Pie Cookies are another hand-held pecan dessert that is great for Thanksgiving.

Why You’ll Love These Salted Caramel Pecan Bars

They cut clean instead of oozing: The caramel layer is cooked to 228°F, which sets firm enough to hold a sharp edge straight out of the fridge. No puddle on the plate and no dragging the filling across the pan.
One batch of caramel does two jobs: You pull a quarter cup off the heat at 218°F and keep cooking the rest. The reserve stays soft enough to drizzle while the layer underneath sets firm.
The shortbread is pressed, not rolled: Five ingredients pushed into the pan with your hands and pricked with a fork. It bakes crisp and buttery and holds its shape under all that caramel.
Better made the day before: They need three hours in the fridge anyway, so making them ahead costs you nothing. If you like a bar you can build in advance, my Caramel Apple Cheesecake Bars work the same way.

The Best Salted Caramel Pecan Bars for Thanksgiving, Holiday Cookie Trays, and Potlucks

These are a dessert table bar. Sixteen neat squares, no plates, no forks, and they sit out for hours without collapsing or weeping. That makes them easier to bring somewhere than a pie, and they hold up in a car better too.

Pecans and Thanksgiving belong together, so they earn a spot next to the pie. If you are planning the whole meal, my Roast Turkey Recipe and Glazed Ham with roasted carrots covers the main event. For a December cookie tray, they slot in beside everything in my Easy Christmas Cookies Everyone Loves roundup.

Ingredients Needed for Salted Caramel Pecan Bars

Shortbread base

Unsalted butter: Softened to room temperature, not melted. Soft butter creams into the sugar and gives you a tender base rather than a greasy one.
Powdered sugar: Dissolves into the butter without any grit, which is what gives shortbread its fine sandy texture. Granulated sugar makes it coarser.
Vanilla extract: Rounds out the butter so the base is not flat under all that caramel.
All-purpose flour: Two cups gives you a base sturdy enough to hold a thick caramel layer. Spoon it into the cup and level it off, or weigh it at 250 grams.
Fine salt: Just a quarter teaspoon, but shortbread tastes flat without it.

Salted caramel

Unsalted butter: Starts the caramel and keeps it glossy. Unsalted lets you control the salt yourself.
Dark brown sugar: The molasses is where the deep toffee flavor comes from. Light brown sugar works but tastes noticeably milder.
Sweetened condensed milk: This is what makes the caramel set into a sliceable layer rather than a sauce. Do not swap in evaporated milk, they are not the same thing.
Light corn syrup: Stops the sugar crystallizing so the caramel stays smooth instead of grainy.
Vanilla extract: Goes in at the start with everything else and cooks in.
Fine sea salt: Half a teaspoon dissolved through the caramel is what makes it salted caramel. Fine salt disappears evenly, coarse salt leaves pockets.

Pecan Topping

Chopped pecans: Toasted first so they taste nutty instead of soft and papery. They cover the whole surface and give every bite some crunch.
Pecan halves: Sixteen of them, one per bar, arranged in a four by four grid so every square gets one. They also show you exactly where to cut.

How to Make Salted Caramel Pecan Bars

**For more detailed instructions, please refer to the printable recipe card below.**

Beat the softened butter and powdered sugar until smooth, then mix in the vanilla.

Add the flour and salt to form a dough. Push the dough evenly into a parchment-lined 9×9 pan and prick it all over with a fork and bake.

Spread the chopped pecans and the halves on a sheet pan and toast them until they smell nutty.

Pour the caramel ingredients into a pan and bring it to 218°F, pull off a quarter cup for the drizzle, then keep cooking the rest to 228°F.

Spread it right to the edges while it is still hot and pourable.

Press the toasted pecans into the caramel, chill until firm, then warm the reserved caramel and drizzle it over.

Variations

Chocolate topped: Melt six ounces of semisweet chocolate and spread it over the set caramel before the pecans go on. That takes them closer to the Irish caramel squares I grew up with.
Bourbon caramel: Stir a tablespoon of bourbon into the caramel once it comes off the heat. It cuts the sweetness and suits a Thanksgiving table.
Espresso caramel: Whisk half a teaspoon of instant espresso powder in with the brown sugar. You will not taste coffee, just a deeper toffee flavor.
Different nuts: Walnuts, cashews or a mix all work in the same quantity. Toast them the same way, since untoasted nuts go soft under the caramel.
Double batch for a crowd: Double everything and use a 9×13 pan. The bake time stays the same and you will get thirty two smaller bars, which is handy for a cookie tray.

Serving Suggestions

Serve them cold or at room temperature: Once they are cut, either way is good. Straight from the fridge the caramel is firmer and the layers stay sharp and distinct. Left out for a while it softens and the whole thing eats more like a cookie.
Cut them smaller for a cookie tray: Slice each square in half and you have thirty two two-bite pieces. Rich desserts like these go further in small portions.
Pair one with coffee: All that brown sugar needs something bitter beside it. My Tres Leches Iced Latte is my own go to with a bar in the afternoon.
Add a scoop of vanilla ice cream: Let a bar sit out for ten minutes first so the caramel softens slightly. It turns them into a proper plated dessert.
Put them out with other pecan bakes: Set them next to my Butterscotch Pecan Fudge for a dessert table that leans into the same flavor.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Salted Caramel Pecan Bars?
Keep them in an airtight container in the fridge for up to a week. They are best cold, so there is no reason to leave them on the counter. If you do want them at room temperature for serving, take them out about twenty minutes beforehand and no longer, because the caramel softens and the edges lose their sharpness.
Can I freeze Salted Caramel Pecan Bars?
Yes, and they freeze really well. Cut them first, then layer them between sheets of parchment in an airtight container and freeze for up to three months. Thaw them in the fridge overnight. Freezing them uncut works too, but a frozen slab is very hard to slice neatly later.
Can I make Salted Caramel Pecan Bars ahead of time?
They are better made ahead. Make them a full day before you need them and leave them in the pan in the fridge, then lift, drizzle and cut on the day. You can also bake the shortbread base a day early, cover it once cool, and add the caramel the next day.

Don’t forget to pin this for later!

Join my Facebook Group for daily recipes with easy tips and tricks.

Tips & Tricks

Use a candy thermometer: This recipe lives and dies on temperature, and eyeballing the color will not tell you when to stop. A clip on thermometer that touches the caramel but not the base of the pan is all you need.
Stir constantly and get into the corners: Condensed milk catches on the bottom of the pan fast and once it scorches the whole batch tastes burnt. Keep a spatula moving through the corners the entire time it cooks.
Leave a parchment overhang: Cut the parchment long enough to hang over two sides so you can lift the whole slab out in one piece. Cutting bars inside the pan wrecks the edges and scratches the pan.
Add flaky sea salt if you want it: The caramel is already salted, so this is purely optional. If you like the look and the crunch, scatter a little over the pecans before the bars go into the fridge.
Wipe the knife between every cut: Use a large sharp knife, press straight down rather than dragging, and wipe the blade clean each time. Warm the blade under hot water and dry it if the caramel is fighting you.
Let the slab sit out before you cut it: Ten to fifteen minutes out of the fridge takes the hard chill off, so the shortbread base gives under the knife instead of crumbling and breaking. Then use a large sharp knife, press straight down rather than dragging it through, and wipe the blade between every cut.

More Pecan Dessert Ideas

Looking for more meal inspiration?

If you are trying to get a few weeks of dinners sorted so you actually have time to bake, try one of my monthly meal plans like this one: Monthly Meal Plan for September 2026. It lays out a full month of easy dinners you can shop for in one go.

Salted Caramel Pecan Bars FAQ

What is the difference between salted caramel pecan bars and pecan pie bars?
Pecan pie bars have an egg based filling that bakes in the oven, so the pecans sit in a soft custard. These are a candy style bar instead. The caramel is cooked on the stove with condensed milk and sets firm as it chills, so the texture is closer to a caramel square than a slice of pie.
Why did my caramel set too hard?
You took it a little past where you wanted it. Cook the layer to 225°F next time instead of 228°F and you will get a softer, chewier set. If the opposite happened and it stayed too soft to hold an edge after chilling, go up to 230°F.
Can I use store bought caramel instead?
Not for the layer. Jarred caramel sauce and melted caramel candies do not set firm enough, so the bars will slump the moment you cut them. The cooked condensed milk caramel is what holds the whole thing together.
Do the pecans have to be toasted?
Toasting takes five to seven minutes and it is worth every one of them. Raw pecans go soft and taste papery once they are pressed into warm caramel, while toasted ones stay crisp and taste properly nutty.
Can I leave out the corn syrup?
I would not. Corn syrup is what stops the sugar from recrystallizing, and without it you are much more likely to end up with a grainy caramel. There is only a quarter cup and it is doing a real job.
Why is my caramel grainy?
Usually, sugar crystals get knocked back into the mix from the side of the pan. Make sure the sugar is fully dissolved before it comes to a boil, keep the sides scraped down as it cooks, and do not skip the corn syrup.

Join my Facebook Group for daily recipes with easy tips and tricks.

Salted Caramel Pecan Bars

These Salted Caramel Pecan Bars have a buttery shortbread topped with thick salted caramel, toasted pecans, and caramel drizzle. Perfect feeding a crowd over the holidays

Course Dessert

Cuisine American

Keyword Caramel Pecan Shortbread Bars, Pecan Pie Bars, Salted Caramel Pecan Bars, Thanksgiving dessert

Prep Time 30

Cook Time 35

Chill Time 3

Total Time 4 5

Servings

Calories 424kcal

Equipment

Ingredients

Shortbread Base

¾ cup unsalted butter, softened 170 g
½ cup powdered sugar 60 g
1 teaspoon vanilla extract 5 ml
2 cups all-purpose flour 250 g
¼ teaspoon salt 1.5 g

Salted Caramel

½ cup unsalted butter 113 g
1 cup dark brown sugar (packed) 200 g
1 can sweetened condensed milk 14-ounce/396 g
¼ cup light corn syrup 85 g
1 teaspoon vanilla extract 5 ml
½ teaspoon fine sea salt 3 g

Pecan Topping

1½ cups chopped pecans 165 g
16 pecan halves

Instructions

Preheat the oven to 350°F. Line a light-colored 9×9-inch metal baking pan with parchment paper, leaving enough overhang to lift the bars from the pan.
Beat the softened butter and powdered sugar together until smooth and creamy.
Mix in the vanilla extract.
Add the flour and salt and mix just until a soft, crumbly dough forms.
Press the shortbread dough evenly into the bottom of the prepared pan. Prick the surface several times with a fork.
Bake for 20–24 minutes, until the edges are lightly golden. Place the pan on a wire rack while you prepare the caramel.
Spread the chopped pecans and pecan halves on a baking sheet. Toast them in the oven for 5–7 minutes, stirring once, until fragrant. Set aside.
Add the butter, dark brown sugar, sweetened condensed milk, corn syrup, vanilla extract, and fine sea salt to a heavy-bottomed saucepan.
Cook over medium-low heat, stirring constantly, until the butter has melted and the mixture is smooth.
Increase the heat to medium and bring the mixture to a gentle boil. Continue cooking and stirring constantly, scraping the bottom and sides of the saucepan.
When the caramel reaches approximately 218°F, remove the saucepan from the heat.
Transfer approximately ¼ cup of the caramel to a small heatproof bowl and set it aside for the drizzle.
Return the saucepan to medium-low heat. Continue cooking and stirring until the remaining caramel reaches 228°F.
Immediately pour the thick caramel over the baked shortbread and spread it into an even layer.
Sprinkle the toasted chopped pecans evenly over the caramel and press them down gently. Arrange the 16 pecan halves in a 4-by-4 pattern so each finished bar will have one.
Let the bars cool at room temperature for approximately 30 minutes. Refrigerate for at least 2½ hours, until the caramel is completely firm.
Use the parchment paper to lift the chilled bars from the pan.
Warm the reserved caramel in the microwave in 5-second intervals until it is pourable. Drizzle it over the pecan topping.
Return the bars to the refrigerator for 10–15 minutes, until the drizzle is set enough to cut.
Cut the slab into 16 rectangular bars, following the placement of the pecan halves. For cleaner cuts, use a large sharp knife and wipe it between each cut.

Notes

Use a candy thermometer: This recipe lives and dies on temperature, and eyeballing the color will not tell you when to stop. A clip on thermometer that touches the caramel but not the base of the pan is all you need.
Stir constantly and get into the corners: Condensed milk catches on the bottom of the pan fast and once it scorches the whole batch tastes burnt. Keep a spatula moving through the corners the entire time it cooks.
Leave a parchment overhang: Cut the parchment long enough to hang over two sides so you can lift the whole slab out in one piece. Cutting bars inside the pan wrecks the edges and scratches the pan.
Add flaky sea salt if you want it: The caramel is already salted, so this is purely optional. If you like the look and the crunch, scatter a little over the pecans before the bars go into the fridge.
Wipe the knife between every cut: Use a large sharp knife, press straight down rather than dragging, and wipe the blade clean each time. Warm the blade under hot water and dry it if the caramel is fighting you.
Let the slab sit out before you cut it: Ten to fifteen minutes out of the fridge takes the hard chill off, so the shortbread base gives under the knife instead of crumbling and breaking. Then use a large sharp knife, press straight down rather than dragging it through, and wipe the blade between every cut.

Nutrition

The post Salted Caramel Pecan Bars appeared first on Tessie's Table.

Pecan Pie Cookies

Therese Buchanan — Sat, 22 Aug 2026 21:14:01 +0000

These Pecan Pie Cookies are thick chocolate chip pecan cookies with a gooey pecan pie filling spooned into the center of each one. You get the brown sugar and pecan topping from a classic pecan pie sitting on top of a soft, thick cookie, then a chocolate drizzle over the whole thing.

The dough needs an hour in the fridge, so these are not a last minute bake. That chill is what keeps them tall instead of flat, and it gives you time to cook the pecan topping while the first tray is in the oven. My Biscoff Stuffed White Chocolate Cookies chill the same way if you want another big bakery style cookie. And if caramel and pecans together are your thing, my Turtle Thumbprint Cookies use the same pairing in a smaller bite.

Why you’ll love these Pecan Pie Cookies

All the pecan pie, none of the pie crust: You get the gooey brown sugar pecan filling without rolling out dough or worrying about a soggy bottom. The cookie does the job the crust used to do.
Thick, soft, bakery style cookies: Three ounce dough balls plus an hour of chilling give you tall cookies with crisp edges and soft middles. They are sturdy enough to hold a big spoonful of topping.
Chocolate chips in the dough and a drizzle on top: Semi sweet chips melt into the cookie and the drizzle finishes it off, so there is chocolate in every bite alongside the pecans. If you want more of that, my Double Chocolate Chunk Cookies are worth a look.
The topping sets on its own: Once the cooked filling cools for about 30 minutes it firms up and stays put. No refrigerating, and they can sit out on a dessert table for hours.

The Best Pecan Pie Cookies for Thanksgiving, Holiday Cookie Trays, and Fall Baking

Pecan pie is a Thanksgiving standard, and these give you the same flavor without plates and forks. They travel well, they hold up on a dessert table for hours, and one batch makes about 16 cookies, so there is enough to go around.

Georgia has historically been the biggest pecan growing state in the country, so pecan desserts turn up everywhere around Atlanta once fall hits. These sit nicely next to an Easy Pumpkin Pie Recipe on a Thanksgiving table, and they hold their own on a December tray of Easy Christmas Cookies.

Ingredients Needed for Pecan Pie Cookies

For the cookies
Butter: Softened, not melted. Softened butter creams with the sugars and traps air, and that air is part of what makes these thick.
Brown sugar: Brings moisture and molasses flavor that works with the pecans.
Granulated sugar: Helps the edges crisp while the centers stay soft.
Eggs: Two large eggs, added once the butter and sugars are light and creamy.
Vanilla extract: A full tablespoon. It sounds like a lot. It is not, and it rounds out all that brown sugar.
All purpose flour: Spoon it into the cup and level it off rather than scooping straight from the bag, or the cookies turn out dry.
Baking soda: One teaspoon for lift and browning.
Salt: Keeps the sweetness in check.
Cornstarch: One tablespoon. This is the quiet hero for soft, thick cookies that do not spread flat.
Semi sweet chocolate chips: Folded in at the end so they stay whole.
Pecans: Chopped fine for the dough so the cookies still scoop cleanly.
For the pecan topping
Butter: The base of the caramel.
Dark brown sugar: Dark gives a deeper pecan pie flavor than light brown. Use dark if you have it.
Heavy cream: Makes the topping creamy and spoonable instead of hard candy.
Corn syrup: Keeps the filling glossy and smooth instead of grainy.
Pecans: Chopped bigger this time so you can actually see them in the topping.
Vanilla extract: Stirred in off the heat so it does not cook away.
Fine sea salt: Balances the brown sugar and keeps the topping from tasting flat.
For the chocolate drizzle
Chocolate melting wafers: Wafers melt smooth and set firm on their own, so there is no tempering involved.

How to Make Pecan Pie Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Mix the wet ingredients. Beat the softened butter with both sugars until light and creamy, then add the eggs and vanilla extract.

Add the dry ingredients. Add the flour, baking soda, salt, and cornstarch, and mix just until a dough forms.

Fold in the chips and pecans. Stir the semi sweet chocolate chips and finely chopped pecans through the dough by hand.

Scoop, chill, bake. Scoop the dough into 3-ounce balls, place on lined baking sheets and chill for 1 hour. Bake for 14 minutes.

Cook the pecan topping. Boil the butter, dark brown sugar, heavy cream, and corn syrup for 30 seconds, then stir in the chopped pecans, vanilla, and sea salt off the heat.

Fill and drizzle. Spoon the warm topping into the cooled cookie, let it set for 30 minutes, then drizzle with melted chocolate.

Variations

Swap the chocolate chips: Dark chocolate chips cut through the sweetness of the topping, and milk chocolate leans the whole thing toward turtle candy. Chunks work too if you want bigger melted pools.
Toast the pecans first: Spread them on a dry sheet pan at 350°F for 6 to 8 minutes before chopping. It is five extra minutes and it deepens the flavor in both the dough and the topping.
Finish with flaky sea salt: Sprinkle a little over the topping right after you spoon it in. It sticks while the filling is warm and it makes the caramel taste more like caramel.
Make a maple version: Use pure maple syrup in place of the corn syrup. The topping sets a little softer and less glossy, so give it the full 30 minutes. My Maple Pecan No Bake Cookies use the same flavor pairing.
Make them smaller: Scoop 1½ ounce balls, bake for 9 to 10 minutes, and press the wells with a regular teaspoon. You will get roughly twice as many cookies.

Serving Suggestions

Serve with cold milk: These are rich and sweet, and a glass of cold milk is the easiest way to balance them out. It is also the fastest way to get kids to the table.
Pair one with coffee: The brown sugar and pecans taste even better against something bitter. A Tres Leches Iced Latte is a good match if you want to keep it iced.
Warm one for 10 seconds: A quick zap in the microwave loosens the pecan topping and softens the chocolate chips again. Do not go longer or the filling runs.
Add a scoop of vanilla ice cream: Put a warm cookie in a bowl, add ice cream, and you have a plated dessert with no extra work.
Build a fall dessert board: Set them out with Butterscotch Pecan Fudge and Carrot Cake Cookies for a spread that covers chocolate, caramel, and spice.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Pecan Pie Cookies?
Keep them in an airtight container at room temperature for up to 4 days. Lay a sheet of parchment between layers so the topping does not stick to the cookie above it. The filling is cooked, so they do not need to go in the fridge.
Can I freeze Pecan Pie Cookies?
Yes. Freeze the filled cookies in a single layer until solid, then stack them in a freezer bag with parchment between layers for up to 3 months. Thaw at room temperature. If you want them looking their best, freeze them before the chocolate drizzle and add it after thawing.
Can I make Pecan Pie Cookies ahead of time?
The dough keeps in the fridge for up to 24 hours, which is already built into the recipe. You can also freeze the scooped dough balls and bake them from frozen, adding 2 to 3 minutes. Make the pecan topping the day you plan to fill the cookies, since it firms up as it cools.

Don’t forget to pin this for later!

Join my Facebook Group for daily recipes with easy tips and tricks.

Tips & Tricks

Do not skip the chill: An hour in the fridge is the difference between thick cookies and thin, greasy ones. If your kitchen is warm, go closer to 90 minutes.
Press the wells the second they leave the oven: Wait even two minutes and the cookies start setting, and the middles crack instead of dipping. Have the measuring spoon ready before the timer goes off.
Time the 30 second boil: Use an actual timer. Any longer and the topping turns into hard caramel that shatters when you bite it.
Chop the pecans two different ways: Fine for the dough so the cookies scoop cleanly, and rougher for the topping so you get real pecan pieces on top.
Let the cookies cool before you fill them: Warm cookies soak the topping straight in. Cool ones hold it in the well where you want it.

More Cookie Ideas

Looking for more meal inspiration?

If you are planning out the week or hunting for your next bake, my Latest Recipes page has everything new in one place, dinners and desserts both.

Pecan Pie Cookies FAQ

What is the difference between pecan pie cookies and pecan pie bars?
Pecan pie bars bake in a pan with a shortbread base and a filling that bakes on top of it. These pecan pie cookies bake as individual cookies first, then get a cooked stovetop pecan filling spooned into a pressed well. The filling never goes back in the oven.
Do I have to use corn syrup?
Corn syrup is what keeps the topping glossy and smooth instead of grainy. Pure maple syrup or golden syrup will work in its place, but expect a softer set and a slightly different flavor.
Why did my pecan topping run off the cookies?
It is usually one of two things. Either the well was not pressed deep enough, or the topping went on while the cookies were still hot. Press firmly with a rounded tablespoon the moment they come out, and let the cookies cool before filling.
Do the pecans need to be toasted?
No. The recipe works with raw pecans and that is how it is written. Toasting is optional and gives a deeper, nuttier flavor if you have the extra five minutes.
Can I use a different nut?
Walnuts are the closest swap and work in both the dough and the topping. They are more bitter than pecans, so the cookies will taste less like pecan pie and more like a caramel walnut cookie.
Why does the dough need to chill for an hour?
Chilling firms the butter so the cookies hold their height instead of spreading thin in the oven. It also gives the flour time to hydrate, which makes the finished cookie taste better.
What size scoop makes a 3 ounce dough ball?
A ¼ cup scoop is the closest match. If you have a kitchen scale, weigh the first ball at 3 ounces and match the rest by eye from there.
Can I skip the chocolate drizzle?
Yes. There are already chocolate chips through the dough, so the drizzle is mostly for looks and an extra hit of chocolate. Leaving it off does not change the texture at all.

Join my Facebook Group for daily recipes with easy tips and tricks.

Pecan Pie Cookies

Thick chocolate chip pecan cookies with a gooey pecan pie topping spooned into the center and finished with a chocolate drizzle. All the flavor of pecan pie, no pie crust required.

Course Dessert

Cuisine American

Keyword Holiday Cookies, pecan cookies, pecan pie chocolate chip cookies, pecan pie cookies, Thanksgiving cookies

Prep Time 20

Cook Time 14

Chill Time 1

Total Time 1 34

Servings

Calories 656kcal

Equipment

Ingredients

Cookies

1 cup butter softened
1¼ cups brown sugar
¾ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cornstarch
1 cup semi-sweet chocolate chips
1 cup finely chopped pecans

Pecan Topping

½ cup butter
1 cup dark brown sugar
¼ cup plus 1 tablespoon heavy cream
¼ cup corn syrup
2 cups chopped pecans
2 teaspoons vanilla extract
½ teaspoon fine sea salt

Chocolate Drizzle

½ cup chocolate chips

Instructions

Beat the softened butter, brown sugar, and granulated sugar together until light and creamy.
Add the eggs and vanilla extract and mix until combined.
Add the flour, baking soda, salt, and cornstarch. Mix just until a cookie dough forms.
Fold in the chocolate chips and finely chopped pecans.
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to 24 hours.
Preheat the oven to 350°F and line the baking sheets with parchment paper.
Scoop the cold dough into 3-ounce balls and place them on the prepared baking sheets, leaving space between each one.
Bake for 12 to 14 minutes, until the edges are golden.
The second the cookies come out of the oven, press a rounded 1-tablespoon measuring spoon deeply into the center of each cookie to create a well.
Let the cookies firm up on the baking sheets for 5 minutes, then transfer them to a wire rack.
Add the butter, dark brown sugar, heavy cream, and corn syrup to a saucepan. Cook over medium heat until the butter has melted and the ingredients are combined.
Bring the mixture to a boil and let it bubble for only 30 seconds.
Remove the saucepan from the heat and stir in the chopped pecans, vanilla extract, and fine sea salt.
Spoon generous mounds of the warm pecan topping into the cooled cookie wells.
Let the topping cool and set for about 30 minutes.
Melt the chocolate chips in a microwave safe bowl in 30 second intervils and drizzle the chocolate over the cookies.

Notes

NOTES

Chill the dough for the full hour. It is what keeps these cookies thick instead of flat.

Press the wells the second the cookies leave the oven, while they are still soft.

Let the cookies cool before filling them, or the topping soaks in instead of sitting on top.

Store in an airtight container at room temperature for up to 4 days with parchment between the layers.

Nutrition

The post Pecan Pie Cookies appeared first on Tessie's Table.

Strawberry Crunch Blondies

Therese Buchanan — Wed, 29 Jul 2026 00:54:06 +0000

These strawberry crunch blondies are thick, chewy white chocolate bars with a strawberry jam swirl and a pink strawberry shortcake crunch on top. They taste like the strawberry shortcake ice cream bar you grew up with, baked into a soft blondie. If you love a big-batch bar like my Coconut Cream Bars, one 9×13 pan of these makes 12 big squares and is ready for a party.

Photo Credit: Tessie’s Table.

The topping is crushed Golden Oreos and freeze-dried strawberries mixed with butter, and it bakes into that sweet-tart pink crumble everyone loves. All that white chocolate in the batter gives me the same happy feeling as my Biscoff Stuffed White Chocolate Cookies. I bake these low and slow at 325 with a foil cover so the thick center sets without the edges drying out, then give them an hour or two in the fridge before cutting for clean, bakery-style squares.

Why you’ll love these Strawberry Crunch Blondies

Thick and chewy: big bakery-style bars with a soft, fudgy center and white chocolate in every bite.
That strawberry crunch topping: crushed Golden Oreos and freeze-dried strawberries give you the pink, sweet-tart crumble everyone recognizes from the ice cream bar.
Made for a group: one 9×13 pan gives you 12 big squares, perfect for potlucks, birthdays, and bake sales.
Make them ahead: they cut cleaner and taste even better after a chill, so you can bake the day before.

The Best Strawberry Crunch Blondies for Summer Parties, Potlucks, and Bake Sales

These are the dessert I reach for when I need to feed a group. One 9×13 pan makes 12 big squares, they travel well, and they hold their shape once they are chilled and cut, a lot like my Caramel Apple Cheesecake Bars. The strawberry crunch topping makes them look like a bakery treat, but they are really just a one-bowl blondie with a jam swirl. Bring them to a summer cookout, a birthday, or a bake sale and they go fast.

Ingredients for Strawberry Crunch Blondies

Unsalted butter, melted: melted butter is what gives blondies that dense, chewy texture instead of a cakey one.
Granulated sugar and brown sugar: the brown sugar adds moisture and a soft caramel note that makes these taste like proper blondies.
Eggs and egg yolks: the extra yolks make the center rich and fudgy. Bring them to room temperature first.
Vanilla extract: rounds out all the sweetness.
Strawberry essence (optional): a little concentrated strawberry flavor for the batter. Skip it or add extra vanilla if you don’t have it.
All-purpose flour and salt: the structure. The salt keeps them from tasting flat.
White chocolate chips: they melt into pockets of sweetness and pair perfectly with the strawberry.
Thick strawberry jam: use a thick jam, not a runny one, so the swirl stays put instead of sinking into the batter.
Strawberry crunch topping
Golden Oreos, crushed: the vanilla cookie base of the crunch. Nilla wafers or shortbread work too.
Freeze-dried strawberries, crushed: these are the key to the topping. They give you the bright pink color and real strawberry flavor without adding any moisture. I use these freeze-dried strawberries.
Melted butter: binds the crumbs so they clump into that crumble texture.

How to make Strawberry Crunch Blondies

**For more detailed instructions, please refer to the printable recipe card below.**

Whisk the melted butter, granulated sugar, and brown sugar in a large bowl until smooth and glossy.

Whisk in the eggs and yolks one at a time, stir in the vanilla and strawberry essence, then add the flour and salt and fold until just combined.

Fold in the white chocolate chips until they are just mixed through.

Spread the batter into your lined pan and dollop the strawberry jam over the top.

Drag a knife through the jam to swirl it, but stop before it disappears into the batter.

Stir the crushed Golden Oreos, freeze-dried strawberries, and melted butter together into a crumbly topping.

Sprinkle the strawberry crunch topping evenly over the whole pan.

Bake covered with foil, then uncovered, cool completely, chill, then lift out and cut into squares.

Variations

Extra shortcake flavor: crumble a couple of shortbread cookies into the topping for even more of that strawberry shortcake bar taste.
More strawberry in the batter: fold a handful of chopped freeze-dried strawberries right into the blondie batter.
White chocolate drizzle: melt a little extra white chocolate and drizzle it over the cut bars. If white chocolate is your thing, my Biscoff Stuffed White Chocolate Cookies are a good next bake.
Swap the jam: raspberry or mixed berry jam works if that is what you have on hand.

Serving Suggestions

Warm with ice cream: a few seconds in the microwave and a scoop of vanilla turns these into a full dessert.
With coffee: the sweet-tart topping is really good next to a plain coffee or a cold brew. Try my Tres Lech Iced Latte.
With a strawberry drink: pour a glass of my Strawberry Cream Soda for a fun strawberry-on-strawberry moment.
On a party platter: cut them small and stack them with fresh strawberries for potlucks and bake sales.
With fresh berries and cream: Try my Strawberries and Cream recipe or just add sliced fresh strawberries and a dollop of whipped cream on the plate for a strawberry shortcake feel.

Photo Credit: Tessie’s Table.

Storage, Make-Ahead, and Freezing

How should I store Strawberry Crunch Blondies?: Store them in an airtight container at room temperature for up to 3 days. The topping is crunchiest in the first day or two. They also keep in the fridge for up to a week and taste great cold.
Can I freeze Strawberry Crunch Blondies? Yes. Wrap the cut bars individually and freeze for up to 3 months. Thaw at room temperature. The topping softens a little after freezing, so a few minutes in a low oven brings the crunch back.
Can I make them ahead of time? Yes, and they are better for it. Bake them a day ahead, cool and chill, then cut just before serving. The flavor deepens overnight and the cold pan gives you cleaner squares.

Don’t forget to pin this for later!

Join my Facebook Group for daily recipes with easy tips and tricks.

Tips & Tricks

Use a light-colored metal pan: dark pans bake the edges too fast and dry them out before the thick center is done.
Keep the foil on for the first 40 minutes: it lets the center catch up while the top stays pale. Uncover for the last 10 to 15 minutes to set the top.
Don’t overmix the batter: stir just until the flour disappears, or the blondies turn tough instead of chewy.
Swirl the jam, don’t stir it: a few passes with a knife gives you ribbons. Too much and it disappears into the batter.
Chill before cutting: cold bars cut into clean, bakery-style squares. Warm ones tear and smear.

More Strawberry Treats

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

Strawberry Crunch Blondies FAQ

Can I use fresh strawberries instead of freeze-dried?
Not for the topping. Fresh berries add moisture and make the crunch go soft. Freeze-dried strawberries are what give you the crisp, pink strawberry shortcake crumble. Save the fresh ones to serve on the side.
What is strawberry essence and do I need it?
It is a concentrated strawberry flavoring that boosts the berry taste in the batter. It is optional. If you don’t have it, add an extra half teaspoon of vanilla or just leave it out. The jam and topping still bring plenty of strawberry.
Why does the middle look underbaked?
These are thick bars, so the center should be just set with a slight softness, not wet. If it still looks raw, give it a few more minutes uncovered. They also firm up a lot as they cool and chill, so don’t judge them straight out of the oven.
Can I make these in a 9×9 pan?
Yes. Scale everything to two-thirds using the amounts listed above for about 9 squares. The thickness stays about the same, so the bake time and doneness cues barely change. ***See my notes below the recipe***
What are Golden Oreos and can I swap them?
They are the vanilla version of Oreos. For the topping you can also use Nilla wafers or shortbread cookies. You want a plain vanilla cookie so the strawberry flavor stays front and center.
Do I have to chill them before cutting?
For neat squares, yes. You can cut them warm, but they will tear and the swirl will smear. An hour or two in the fridge gives you clean, bakery-style slices.

Join my Facebook Group for daily recipes with easy tips and tricks.

Strawberry Crunch Blondies

Thick, chewy white chocolate blondies with a strawberry jam swirl and a strawberry shortcake crunch topping. Baked in a 9×13 pan for a big batch.

Course Dessert

Cuisine American

Keyword easy dessert bars, Strawberry crunch blondies, strawberry dessert, strawberry shortcake bars

Prep Time 20

Cook Time 55

Total Time 1 15

Servings

Calories 884kcal

Equipment

Ingredients

Blondie batter

1½ cups unsalted butter melted
2 cups granulated sugar
1 cup brown sugar
4 large eggs room temperature
2 egg yolks room temperature
1 tablespoon vanilla extract
½ teaspoon strawberry essence optional
4 cups all-purpose flour
1 tsp salt
1½ cups white chocolate chips

Strawberry swirl

1/2 cup thick strawberry jam

Strawberry crunch topping

1 cup Golden Oreos crushed
1/2 cup freeze-dried strawberries crushed
4 tablespoons butter melted

Instructions

Preheat the oven to 325°F. Line a light-colored 9×13 metal baking pan with parchment paper, leaving an overhang on the long sides.
In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and glossy.
Add the eggs and yolks one at a time, whisking well after each.
Stir in the vanilla extract and strawberry essence.
In a separate bowl, whisk together the flour and salt.
Add the dry ingredients to the wet ingredients and fold gently until just combined. Do not overmix.
Fold in the white chocolate chips.
Spread the batter evenly into the prepared pan.
Spoon the strawberry jam over the top and gently swirl it through the batter with a knife. Do not over-swirl.
In a small bowl, combine the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter until crumbly.
Sprinkle the topping evenly over the batter.
Cover the pan with foil and bake for 40 minutes, rotating the pan halfway through.
Remove the foil and bake for another 10 to 15 minutes, until the edges are set, the center is just set with a slight softness, and the top is lightly golden.
Cool completely in the pan.
Refrigerate for 1 to 2 hours before cutting for clean, bakery-style slices.
Lift out using the parchment paper and cut into 12 large squares, wiping the knife clean between cuts.

Notes

9×9 Pan: For a smaller batch of about 9 blondies, reduce the recipe to two-thirds.

Use-

1 cup melted butter

1⅓ cups granulated sugar

⅔ cup brown sugar

4 large eggs

2 teaspoons vanilla extract

⅓ teaspoon strawberry essence (optional)

2⅔ cups all-purpose flour

½ teaspoon salt

1 cup white chocolate chips

Swirl-

⅓ cup strawberry jam into the batter.

For the topping-

⅔ cup crushed Golden Oreos

⅓ cup crushed freeze-dried strawberries

2½ tablespoons melted butter.

Cover the pan loosely with foil and bake at 325°F for 30 minutes. Remove the foil and continue baking for 8 to 15 minutes, checking after 8 minutes. The blondies are done when the edges are set and the center is just set with a slight softness.

Make ahead: bake a day ahead, cool and chill, then cut just before serving for the cleanest squares.

Nutrition

The post Strawberry Crunch Blondies appeared first on Tessie's Table.

Biscoff Stuffed White Chocolate Cookies

Therese Buchanan — Mon, 06 Jul 2026 21:21:46 +0000

These Biscoff Stuffed White Chocolate Cookies are thick, soft, and packed with a gooey Biscoff center that melts into every bite. Add white chocolate chips throughout the dough and crushed Biscoff cookies pressed on top, and you have a cookie that looks and tastes straight off a bakery counter.

Credit: Tessie’s Table.

These do need a little planning ahead. The dough has to chill for 1 to 2 hours before baking, so they’re not a last-minute thing. But that fridge time is exactly what keeps them thick and stops them from spreading flat. Don’t skip it.

Why you’ll love these Biscoff Stuffed White Chocolate Cookies

A gooey Biscoff center in every cookie: The secret is freezing the Biscoff spread into portions before you assemble. This keeps it from disappearing into the dough during baking and gives you an actual molten cookie butter center that stays soft even after the cookie cools.
White chocolate in the dough and on top: White chocolate chips or chunks go right into the dough and you press more on top before baking, so you get that sweetness baked in and caramelized on the surface. The sweetness of white chocolate and the spiced flavor of Biscoff are a really good match.
That bakery look, at home: The combination of white chocolate, crushed Biscoff, and a thick spread gives you that window-display cookie look without complicated steps. If you love Biscoff desserts, you’ll also want to check out these Biscoff Truffles for a no-bake option that works great on a dessert platter alongside these.
Make-ahead friendly: You can assemble the filled dough balls and keep them covered in the fridge for up to 24 hours before baking. Great for prepping the day before you need them.

The Best Stuffed Biscoff Cookies for Cookie Exchanges, Bake Sales, and Gift Boxes

These are a strong choice any time you’re bringing something for a group. The Biscoff filling and white chocolate make them feel a step above a standard cookie, but the method is straightforward.

They also travel well. Once fully cooled, they hold their shape and keep nicely in an airtight container, which makes them a solid fit for gift tins, cookie swaps, or bake sales. If you’re putting together a full Biscoff spread, Biscoff Brownies alongside these are a really good pairing.

Ingredients Needed for Biscoff Stuffed White Chocolate Cookies

Biscoff spread: Both the filling and the main flavor here. You’ll freeze it in small portions before assembly so it stays solid during baking and gives you that gooey center. Smooth spread works best.
Unsalted butter, softened: Softened butter creams easily with the sugars and gives the cookies a tender texture. Make sure it’s properly softened, not melted.
Brown sugar: Adds moisture and a slight caramel flavor. The higher ratio here compared to white sugar is what keeps these cookies soft.
Granulated sugar: Helps the cookies get a slight crisp on the edges while keeping the center soft.
Eggs: Two whole eggs give the dough structure and richness. Add them one at a time so they incorporate properly.
Vanilla extract: A full tablespoon. It deepens the flavor of the dough without overpowering the Biscoff.
All-purpose flour: The base of the dough. Measure by spooning into the cup and leveling off, or weigh it. Too much flour makes the cookies dense.
Baking soda: Gives a little lift and helps with browning on the edges.
Salt: Balances the sweetness of the white chocolate and Biscoff.
Cornstarch: This is what keeps the cookies thick and soft. It limits the spread and keeps the center tender.
White chocolate chips or chunks: Folded into the dough and pressed onto the tops before baking. Chunks give bigger pockets of chocolate; chips give a more even distribution. Both work well.
Crushed Biscoff cookies: Pressed onto the tops of the dough balls after baking. They add crunch and a strong Biscoff flavor you can see and taste on the outside of the finished cookie.

How to make Biscoff Stuffed White Chocolate Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Scoop Biscoff spread into 16 small portions into a mini ice tray or onto a parchment-lined plate. Place in the freezer until each portion is fully firm, at least 1 hour.

Beat butter, brown sugar, and granulated sugar together until smooth and creamy. Add eggs one at a time, then mix in vanilla until fully combined.

Add the dry ingredients to the wet mixture and mix until just combined, then fold in white chocolate chips or chunks

Scoop a large portion of dough, flatten it slightly, and place one frozen Biscoff portion in the center. Wrap the dough around the filling and press the edges closed to fully seal it.

Place the filled dough balls into the refrigerator for 1 to 2
hours. Then bake in a preheated oven for 13-15 minutes.

When the cookies come out, place extra chocolate chips on top and decorate with half a cookie and some white chocolate drizzles.

Variations

Giant bakery-style cookies: Weigh the dough to 4 oz per cookie instead of 3 oz, use a tablespoon of frozen Biscoff for the filling instead of a teaspoon, and bake for an extra 2 minutes. Same method, just bigger.
Dark chocolate instead of white: Swap the white chocolate for dark or semi-sweet chips if you want something less sweet. Biscoff and dark chocolate are a really good combination.
Add espresso powder: A teaspoon of instant espresso powder mixed into the dry ingredients deepens the dough flavor and brings out the warm spiced notes in the Biscoff.
Crunchy Biscoff filling: Use crunchy Biscoff spread instead of smooth for a slightly different texture in the center. The flavor is the same, just with a little extra bite.
White chocolate drizzle: Once the cookies are fully cooled, drizzle melted white chocolate over the tops for a more finished look.
Flaky salt finish: A pinch of flaky sea salt pressed on just before baking balances the sweetness and makes the cookie butter flavor pop. The same finishing touch works really well on these Brown Butter Chocolate Chip Cookies too.

Serving Suggestions

Serve them warm: These are best eaten slightly warm when the Biscoff center is still gooey. A quick 10 to 15 seconds in the microwave brings them right back to that fresh-baked texture.
With a scoop of vanilla ice cream: A warm cookie with cold vanilla ice cream is a simple dessert that works really well here. The gooey Biscoff center and the cold cream are a great match.
On a Biscoff dessert spread: Pair these with No-Bake Biscoff Cheesecake or Biscoff Cheesecake Cups if you’re putting together a full dessert table for a gathering.
In a gift box or tin: Fully cooled cookies layer well with parchment between them. They hold up nicely for a day or two at room temperature, which makes them a good option for gifting.
With coffee: The spiced, caramel notes in Biscoff pair naturally with a strong cup of coffee. These are a great afternoon pairing.
On a cookie platter: Stack them alongside something chocolate-forward like Biscoff Brownies for contrast. A mix of textures and flavors always works well on a sharing plate.

Credit Tessie’s Table.

Storage and Freezing

How should I store Biscoff Stuffed White Chocolate Cookies?

Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and the Biscoff center stays gooey. If your kitchen runs warm, keep them somewhere cool to stop the white chocolate from blooming.

Can I freeze Biscoff Stuffed White Chocolate Cookies?

Yes. Baked cookies freeze well in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or warm in the microwave for 20 to 30 seconds. You can also freeze the unbaked, assembled dough balls before chilling. Bake straight from frozen at 350°F and add 2 to 3 extra minutes to the bake time.

Can I make the dough ahead of time?

Yes. Assemble the filled dough balls, place them on a tray, cover tightly, and keep in the fridge for up to 24 hours before baking. The flavor and texture actually improve with a longer rest.

Don’t forget to pin this for later!

Join my Facebook Group for daily recipes with easy tips and tricks.

Tips & Tricks

Freeze the Biscoff until it’s fully solid: If the Biscoff isn’t completely frozen when you assemble, it melts too fast in the oven and blends into the dough instead of staying as a center. Give it at least an hour in the freezer, and longer is fine.
Don’t skip the chill time: Chilling the assembled dough balls is what keeps these cookies thick. Without it, they’re much more likely to spread flat and lose that bakery shape. The 1 to 2 hours in the fridge makes a real difference.
Use the swirl trick if they start to spread: If you pull the cookies out mid-bake and they’re spreading more than you’d like, grab a large round glass and gently swirl it around each cookie to push the edges back in. A margarita glass works really well for this because of the wide opening.
Press the toppings on just before baking: Add the white chocolate and crushed Biscoff after the dough balls come out of the fridge, right before they go into the oven. If you add them before chilling, they can fall off or sink into the dough.
Pull them out while the centers still look underdone: The cookies continue to set on the hot baking sheet after you take them out. If the edges are set and the center looks a little underdone, they’re done. Overbaking dries them out quickly.
Weigh your dough for consistent cookies: A kitchen scale is the easiest way to make sure all your cookies bake evenly. Aim for 3 oz per dough ball for the standard batch, or 4 oz for the giant bakery-style version.

More Biscoff Ideas

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Credit: Tessie’s Table.

FAQ

What is Biscoff spread?
Biscoff spread, also called cookie butter, is made from ground Lotus Biscoff cookies blended into a smooth, spreadable paste. It has a warm, spiced, caramel-like flavor similar to gingerbread. You can find it in most grocery stores, usually near the peanut butter and nut butters.
Do I have to freeze the Biscoff before adding it to the cookies?
Yes, this step matters. If the Biscoff isn’t frozen when you assemble, it melts too quickly in the oven and blends into the dough instead of staying as a distinct gooey center. Freeze for at least an hour before you start assembling.
My cookies are spreading too much. What can I do?
A few things can cause this: butter that was too warm when you mixed it, dough that wasn’t chilled long enough, or an oven that runs hot. Make sure the dough balls are well-chilled before baking. If they start to spread in the oven, you can pull the tray out partway through and use a large round glass to swirl the edges of each cookie back in. A margarita glass works really well for this because of the wide opening.
Can I use crunchy Biscoff instead of smooth?
Yes, crunchy Biscoff works for both the filling and in the dough. It adds a slightly different texture to the center. The flavor is the same as smooth.
Can I skip chilling the dough?
The chill time is important for this recipe. Without it, the cookies are much more likely to spread flat. If you’re really short on time, 30 minutes is the minimum, but 1 to 2 hours gives you the best result.
What if I can’t find Biscoff cookies for the topping?
Any speculoos-style cookie works as a substitute. If you can’t tind them don’t worry, they taste amazing without the extra cookie.
Can I add more white chocolate?
Yes. The recipe calls for 1.5 to 2 cups, so you have flexibility. Start lower for a lighter white chocolate flavor, and go higher for more. Pressing extra chunks on top gives you the most visible coverage.

Join my Facebook Group for daily recipes with easy tips and tricks.

Biscoff Stuffed White Chocolate Cookies

Soft bakery-style cookies with a Biscoff center, white chocolate, and a slight spread. Finished with a Biscoff cookies for texture and flavor.

Course Dessert

Cuisine American

Keyword Holiday Cookies, Holidays, Kid Friendly, Party Food

Prep Time 25

Cook Time 15

Chill Time 2

Servings

Calories 477kcal

Equipment

Ingredients

1 cup unsalted butter softened
1¼ cups brown sugar
¾ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cornstarch
1 cup white chocolate chips or chunks 1/2 cup extra for topping and drizzle
1 cup Butterscotch chips

Filling:

16 teaspoons Biscoff spread or cookie spread

Topping:

16 Biscoff cookies halved

Instructions

Scoop Biscoff into 16 portions into a mini ice tray or onto parchment and freeze until firm.
Add butter, brown sugar, and granulated sugar to a bowl and mix until smooth and creamy.
Add eggs one at a time and mix well after each addition.
Add vanilla and mix to combine.
Add flour, baking soda, salt, and cornstarch to wet and mix until just combined.
Fold in white chocolate and butterscotch chips.
Scoop large portions of dough. I measure mine out to weigh 3 oz
Flatten slightly, place frozen Biscoff in the center, and wrap dough around it.
Place on baking sheet and chill in the fridge for 1–2 hours.
Preheat oven to 350°F.
Slightly flatten the dough balls.
Bake for 15 – 17 minutes until edges are set and centers are soft.
*****If they are spreading too much, see my notes below***
When the cookies come out of the oven, press extra white chocolate and Biscoff onto the tops.
Let cool on the baking sheet for 10–15 minutes before moving.
Once cooled you can melt extra white chocolate chips and drizzle on top.

Notes

Freeze the Biscoff until it’s fully solid: If the Biscoff isn’t completely frozen when you assemble, it melts too fast in the oven and blends into the dough instead of staying as a center. Give it at least an hour in the freezer, and longer is fine.

Don’t skip the chill time: Chilling the assembled dough balls is what keeps these cookies thick. Without it, they’re much more likely to spread flat and lose that bakery shape. The 1 to 2 hours in the fridge makes a real difference.

Use the swirl trick if they start to spread: If you pull the cookies out mid-bake and they’re spreading more than you’d like, grab a large round glass and gently swirl it around each cookie to push the edges back in. A margarita glass works really well for this because of the wide opening.

Press the toppings on just after baking: Add the white chocolate and Biscoff cookies after the cookies come out of the oven; that way, they will melt and stay on the cookies.

Pull them out while the centers still look underdone: The cookies continue to set on the hot baking sheet after you take them out. If the edges are set and the center looks a little underdone, they’re done. Overbaking dries them out quickly.

Weigh your dough for consistent cookies: A kitchen scale is the easiest way to make sure all your cookies bake evenly. Aim for 3 oz per dough ball for the standard batch, or 4 oz for the giant bakery-style version.

Nutrition

The post Biscoff Stuffed White Chocolate Cookies appeared first on Tessie's Table.

Carrot Cake Cookies

Therese Buchanan — Sun, 29 Mar 2026 14:56:51 +0000

If you’re looking for something a little different for Easter, these Carrot Cake Cookies with Cream Cheese Swirl are a really fun option. You get all the flavor of carrot cake in a soft cookie topped with a simple cream cheese swirl.

Photo Credit: Tessie’s Table.

These cookies bake up soft with warm spices and bits of carrot throughout. Instead of sandwiching them together like my Carrot Cake Sandwich Cookies, the cream cheese topping goes right on top, which makes them easier and quicker.

They’re a great addition to chocolate desserts like Cadbury Egg Brownies and Brownie Cookies, helping balance things out.

Why you’ll love these Carrot Cake Cookies

Soft carrot cake texture in cookie form:
These have that soft, slightly dense texture you expect from carrot cake, but in a cookie that’s easy to grab and serve.
Cream cheese frosting without extra steps:
You still get that classic cream cheese flavor, but instead of layering or sandwiching, you just spread it on top once they’re cooled.
A great Easter dessert that’s not all chocolate:
If you’re already making things like Cadbury Egg Brownies, these add a nice balance with something a little lighter but still full of flavor.

Easy Carrot Cake Cookies with Cream Cheese Frosting

This is one I like to make when I want something that isn’t all chocolate but still feels like an Easter dessert. They’ve got the same flavors as a classic carrot cake but are much easier to pull together. I’ll usually make these alongside something like my Crockpot Easter Candy Clusters or my Carrot Bundt Cake so there’s a mix of textures on the table.

They also hold up really well, so you can make them ahead and not worry about them drying out.

Ingredients Needed for Carrot Cake Cookies

Butter and sugars: Creates a soft cookie base with a little richness from the brown sugar.
Egg and vanilla: Helps bind everything together and adds a bit of flavor.
Flour and baking soda: Gives the cookies structure so they hold their shape but stay soft.
Cinnamon and nutmeg: Adds that classic carrot cake flavor without being too heavy.
Shredded carrots: Keeps the cookies moist and gives them that true carrot cake texture.
Pecans (optional): Adds a bit of crunch if you want some contrast.
Cream cheese and butter: The base for a smooth, spreadable frosting.
Powdered sugar: Sweetens and thickens the frosting so it holds nicely on top.

How to make Carrot Cake Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Cream butter, brown sugar, and granulated sugar together until light and smooth.

Add egg and vanilla extract, then mix until fully combined.

Add flour, baking soda, cinnamon, and nutmeg. to the wet mixture and mix until just combined.

Fold in shredded carrots and chopped pecans if using.

Scoop about 2 tablespoons of dough per cookie. Bake for 12-15 minutes, until the edges are set and the centers are still soft.

In a bowl, beat the powdered sugar and butter until smooth. Then add the cream cheese and vanilla extract, mixing until thick and creamy.

Spoon or pipe a swirl of cream cheese frosting onto each cooled cookie.

Sprinkle with chopped pecans ontop

Variations

Add raisins for a classic carrot cake flavor: If you like a more traditional carrot cake, stir in a small handful of raisins. It adds a bit of chew and pairs really well with the cream cheese topping.
Swap pecans for walnuts: Walnuts work just as well here and give a slightly softer crunch. Either option adds texture without changing the overall flavor too much.
Add coconut for extra texture: A little shredded coconut adds another layer of texture and makes the cookies feel a bit more like a bakery-style carrot cake.
Make carrot cake sandwich cookies: Use the same cookies and add the cream cheese frosting in between instead of on top. This turns it into more of a dessert-style cookie.
Skip the frosting for a simpler cookie: If you want something less sweet, you can leave off the cream cheese topping. The cookies still hold their own and work well as a lightly spiced snack.

Serving Suggestions

Add to an Easter dessert tray: These sit really well alongside chocolate desserts like your Rice Krispie Easter Nest and help balance things out with something a little less rich.
Serve with coffee or tea: The warm spices in the cookies pair really well with a hot drink, especially if you’re serving them after dinner.
Include in Easter treat boxes: Pack a few cookies into small boxes or bags along with other homemade treats like Oreo Truffles. They hold up well and are easy to transport.
Serve as part of a mixed dessert spread: Pair them with something like your Crockpot Easter Candy Clusters so you’ve got both baked and no-bake options on the table.
Set out for brunch or gatherings: These work just as well for a casual Easter brunch with Carrot Cake Cinnamon Rolls as they do for dessert later in the day.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Carrot Cake Cookies?

Store them in an airtight container in the refrigerator for up to 4 days. Because of the cream cheese topping, they shouldn’t be left at room temperature for long periods.

Can I freeze Carrot Cake Cookies?

Yes, but freeze them without the frosting. Once thawed, add fresh cream cheese topping for the best texture.

Don’t forget to pin this for later!

Join my Facebook Group for daily recipes with easy tips and tricks.

Tips & Tricks

Use finely shredded carrots: Smaller pieces blend into the dough better and keep the texture soft without making the cookies too wet.
Don’t overmix the dough: Mix just until everything comes together. Overmixing can make the cookies a bit dense instead of soft.
Bake until just set: The centers should still be soft when you take them out. This keeps that soft, carrot cake-like texture.
Cool completely before adding frosting: If the cookies are even slightly warm, the cream cheese topping will melt and lose its shape.
Adjust frosting thickness as needed: If it feels too soft, add a bit more powdered sugar or chill it briefly before spreading.

More Easter Favorites

Looking for more meal inspiration?

Browse my Cookie ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Do I have to refrigerate carrot cake cookies with cream cheese frosting?
Yes, because of the cream cheese topping, they should be stored in the fridge to keep them fresh and safe to eat.
Can I make carrot cake cookies ahead of time for Easter?
Yes, these are great for making ahead. Bake the cookies a day or two in advance and add the frosting before serving.
How many cookies does this recipe make?
This recipe makes about 12 large carrot cake cookies using a 2-tablespoon scoop. You can make smaller cookies if you prefer, just adjust the bake time slightly.
Can I freeze carrot cake cookies?
Yes, freeze the cookies without frosting for up to 2 months. Thaw and add the cream cheese topping when ready to serve.
Can I skip the nuts in carrot cake cookies?
Absolutely. The pecans are optional and the cookies will still turn out soft and flavorful without them.
Why are my carrot cake cookies too soft?
They may need a minute or two longer in the oven, or the carrots may have added extra moisture. Make sure they’re baked until just set.
Can I use pre-shredded carrots?
You can, but freshly shredded carrots work better because they’re softer and blend into the dough more evenly.

Join my Facebook Group for daily recipes with easy tips and tricks.

Carrot Cake Cookies

Soft carrot cake cookies topped with a sweet cream cheese swirl. An easy Easter dessert packed with warm spices and classic flavor.

Course Dessert

Cuisine American

Keyword Christmas Cookies, Easy Dessert, Homemade, Kid Friendly, Party Food

Prep Time 15

Cook Time 12

Total Time 27

Servings

Calories 335kcal

Equipment

Ingredients

½ cup unsalted butter softened
½ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon nutmeg
¾ cup shredded carrots
½ cup chopped pecans optional

Cream Cheese Swirl:

6 oz cream cheese softened
6 tablespoons unsalted butter softened
1½ cups powdered sugar adjust for thickness
½ teaspoon vanilla extract

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
Cream butter, brown sugar, and granulated sugar together until light and smooth.
Add egg and vanilla extract, then mix until fully combined.
Add flour, baking soda, cinnamon, and nutmeg. to the wet mixture and mix until just combined.
Fold in shredded carrots and chopped pecans if using.
Scoop about 2 tablespoons of dough per cookie (this makes about 12 large cookies). You can make smaller cookies if you prefer, just reduce the bake time slightly.
Place on the baking sheet and gently flatten slightly.
Bake for 10–12 minutes, until edges are set and centers are still soft.
Remove from oven and allow cookies to cool completely on a wire rack.
In a bowl, beat the powdered sugar and butter until smooth.
Add the cream cheese and vanilla extract, mixing until thick and creamy.
Spoon or pipe a swirl of cream cheese frosting onto each cooled cookie.
Sprinkle with some chopped pecans ontop if you like.

Video

Notes

Use finely shredded carrots: Smaller pieces blend into the dough better and keep the texture soft without making the cookies too wet.

Don’t overmix the dough: Mix just until everything comes together. Overmixing can make the cookies a bit dense instead of soft.

Bake until just set: The centers should still be soft when you take them out. This keeps that soft, carrot cake-like texture.

Cool completely before adding frosting: If the cookies are even slightly warm, the cream cheese topping will melt and lose its shape.

Adjust frosting thickness as needed: If it feels too soft, add a bit more powdered sugar or chill it briefly before spreading.

Nutrition

The post Carrot Cake Cookies appeared first on Tessie's Table.

Cadbury Egg Brownie Cookies

Therese Buchanan — Sun, 29 Mar 2026 14:56:45 +0000

If you love a soft, fudgy cookie with a rich chocolate center, these Cadbury Egg Brownie Cookies are exactly what you want for Easter. They’ve got that crackly top like a brownie, with chunks of Cadbury mini eggs baked right in.

Photo Credit: Tessie’s Table

These cookies sit somewhere between a brownie and a cookie, which is why they work so well for Easter baking. You get that deep chocolate flavor with a soft center and slightly crisp edges.

They’re also a great addition to an Easter dessert spread alongside Cadbury Egg Brownies and something simple like Carrot Cake Cookies for a mix of textures.

Why you’ll love these Cadbury Egg Brownie Cookies

Fudgy brownie texture in cookie form:
These cookies stay soft in the center with that signature shiny, crackly top. They bake up like a brownie but are easy to serve and portion.
Perfect Easter cookie idea:
Cadbury mini eggs add color and texture without extra work. Just chop and fold them in and you’ve got a seasonal cookie ready to go.
Simple and quick to make:
No chilling, no complicated steps. The dough comes together fast and bakes in minutes.

Cadbury Egg Brownie Cookies (Crackly Top Chocolate Cookies)

This is one of those recipes I like to make when I can’t decide between cookies and brownies. You still get that rich chocolate base, but in a smaller, grab-and-go form. They’re great to have sitting out alongside other Easter treats because people can just grab one without needing to slice anything.

Ingredients Needed for Cadbury Egg Brownie Cookies

Butter and chocolate chips: Melted together to create that rich base.
Granulated sugar and brown sugar: Gives sweetness and helps create the crackly top.
Eggs: Adds structure and helps with that glossy finish.
Vanilla extract: Brings out the chocolate flavor.
Flour and cocoa powder: Gives structure while keeping the cookies soft.
Baking powder: Helps them lift slightly.
Salt: Balances everything.
Cadbury mini eggs: Chopped for even distribution throughout the cookies.

How to make Cadbury Egg Brownie Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Melt butter and chocolate chips together until smooth, and let cool slightly.

Whisk sugars, eggs, and vanilla until thick and glossy.

Add flour, cocoa powder, baking powder, and salt, and mix until combined.

Stir in the melted chocolate mixture.

Fold in chopped Cadbury mini eggs and chill for 30 minutes.

Scoop dough onto a baking sheet and add extra mini eggs on top. Bake until tops are crackly and centers are soft.

Variations

Extra chocolate: If you want these a bit richer, add a handful of chocolate chips or chunks to the dough. It gives you more melted chocolate throughout without changing the texture.
Stuffed cookies: Press a whole mini egg into the center of each cookie before baking. It softens in the oven and gives you a really nice gooey middle when you bite into it.
Use different Easter candy: You can swap the Cadbury mini eggs for other Easter chocolates if that’s what you have. Anything chocolate-based works well here.
Make cookie bars instead: If you don’t feel like scooping cookies, press the dough into a lined pan and bake it like bars. It ends up closer to your Cadbury Egg Brownies but with the same flavor.
Add a little sea salt: A light sprinkle after baking helps balance the sweetness and brings out the chocolate flavor without making them taste salty

Serving Suggestions

Serve with Cadbury Egg Brownies: If you’re putting together an Easter dessert spread, these work really well alongside my brownies. You’ve got something sliceable and something easy to grab.
Add to a dessert tray: Pair them with Crockpot Easter Candy Clusters and my Rice krispie Easter Eggs for a fun and simple dessert board. It looks put together without needing a lot of extra effort.
Serve slightly warm: They’re especially good when the centers are still soft. A quick few seconds in the microwave brings them right back to that fresh-baked texture.
Include in Easter treat boxes: These hold their shape well, so they’re easy to pack into boxes or bags with other homemade treats like my Carrot Cake Cookies.
Serve with coffee or milk: Nothing fancy here, but it works. The chocolate flavor pairs really well with both, especially after dinner. Try my Tres Leches Iced Latte!

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store Cadbury Egg Brownie Cookies?

Store them in an airtight container at room temperature for up to 4 days. They stay soft if sealed properly, but if you leave them out they’ll dry out quickly.

Can I freeze Cadbury Egg Brownie Cookies?

Yes, they freeze really well. Place them in a sealed container or freezer bag and freeze for up to 2 months. Thaw at room temperature or warm slightly in the microwave. You can also freeze the dough. Scoop the dough onto a tray, freeze until solid, then transfer to a bag. Bake straight from frozen and just add a couple of extra minutes to the bake time.

Don’t forget to pin this for later!

Join my Facebook Group for daily recipes with easy tips and tricks.

Tips & Tricks

Whisk the eggs and sugar until glossy: This step is what gives you that crackly brownie top. If you rush it, the cookies will still taste good but won’t have that classic brownie finish.
Don’t overbake the cookies: The centers should look slightly underdone when you take them out. They’ll continue to set as they cool, which keeps that soft brownie texture.
Chop the Cadbury mini eggs into different sizes: Some smaller pieces melt into the dough, while larger chunks give you bites of chocolate throughout. That mix makes a big difference in texture.
Let the melted chocolate cool slightly before mixing: If it’s too hot, it can affect the texture of the dough and make it harder to get that smooth consistency.
Use parchment paper for easy cleanup and better baking: It helps prevent sticking and keeps the bottoms from overbrowning.

More Easter Ideas

Looking for more meal inspiration?

Browse my Easter ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table

FAQ

Why did my brownie cookies spread too much?
This usually means the dough was too warm or the butter was too soft. If your dough feels loose, chill it for 20–30 minutes before baking so the cookies hold their shape better.
Why didn’t my cookies spread?
If they stayed thick and didn’t flatten, the dough was likely too cold or had a bit too much flour. Let the dough sit at room temperature for a few minutes before baking.
How do I get that crackly brownie top?
That shiny top comes from properly mixing the sugar and eggs until smooth and slightly glossy. Don’t rush that step, it’s what gives them that classic brownie look.
How do I know when brownie cookies are done?
The edges should look set but the centers will still be soft. They continue to firm up as they cool, so don’t overbake them.
Can I make the dough ahead of time?
Yes, you can make the dough and keep it in the fridge for up to 24 hours. It actually helps deepen the flavor and makes the dough easier to handle.
Can I use a box brownie mix?
You can, but the texture will be a bit different. You’ll need to adjust the liquid so the dough is thick enough to scoop.
What kind of chocolate works best?
A mix of chocolate chips and chopped chocolate works really well. The chips help keep structure while the chopped chocolate melts into the cookies.
Can I add mix-ins like Cadbury Cream Eggs or nuts?
Yes, just fold them in at the end. Try not to overload the dough so the cookies can still spread properly.
Why are my cookies dry instead of fudgy?
They were likely overbaked. Pull them from the oven when the centers still look slightly underdone for that soft, brownie-like texture.
Do I need to chill the dough every time?
Not always, but if your kitchen is warm or the dough feels soft, chilling helps control spreading and gives you thicker cookies.