Baking – 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.

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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.

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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.

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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

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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.

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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.

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Cadbury Egg Brownie Cookies

Soft brownie cookies with crackly tops and chunks of Cadbury mini eggs. A rich Easter cookie recipe that’s chewy, chocolatey, and easy to make.

Course Dessert

Cuisine American

Keyword Double Chocolate, Easter, Holiday Cookies, Kid Friendly, Party Food

Prep Time 15

Cook Time 12

Chill time 30

Total Time 57

Servings

Calories 351kcal

Equipment

Ingredients

½ cup unsalted butter
1 cup semi-sweet chocolate chips
¾ cup granulated sugar
¼ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
¼ cup unsweetened cocoa powder
½ teaspoon baking powder
½ teaspoon salt
1 cup chopped Cadbury mini eggs plus ½ cup for sprinkling on top

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
Melt butter and chocolate chips together in the microwave in 30-second intervals, stirring until smooth. Let cool slightly.
In a bowl, whisk together granulated sugar, brown sugar, eggs, and vanilla until thick and glossy.
Stir in flour, cocoa powder, baking powder, and salt until just combined.
Pour in the melted chocolate mixture and mix until combined.
Fold in chopped Cadbury mini eggs.
Chill for 30 min
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.
Bake for 10–12 minutes, until tops are crackly and centers are soft.
Let cool on the baking sheet for a few minutes before transferring to a wire rack.

Video

Notes

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 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.

Nutrition

The post Cadbury Egg Brownie Cookies appeared first on Tessie's Table.

Cadbury Egg Brownies

Therese Buchanan — Fri, 27 Mar 2026 18:27:40 +0000

If you’re making Brownies this Easter, these Cadbury Egg Brownies always get attention. You get a rich, chocolatey brownie base with chunks of Cadbury mini eggs baked right in, and they melt slightly into the batter for the best texture.

Photo Credit: Tessie’s Table.

This is a simple homemade brownie recipe that doesn’t take much effort but gives you that soft, fudgy center everyone wants. It’s also a great one to pair with something like Crockpot Easter Candy Clusters if you want a mix of baked and no-bake treats on your table.

They’re perfect for Easter dessert trays, gifting, or just having something ready to slice and serve when people stop by.

Why you’ll love these Cadbury Egg Brownies

Rich and fudgy texture:
These brownies stay soft in the center with just the right amount of chew around the edges. The Cadbury mini eggs melt slightly into the batter, which makes every bite extra chocolatey.
Perfect for Easter:
Using Cadbury mini eggs instantly gives these that seasonal feel without needing anything complicated. Just chop and fold them in.
Easy to make from scratch:
No box mix needed here. The batter comes together quickly and bakes up perfectly every time.

Cadbury Egg Brownies for Easter Dessert Tables

This is one I make every year around Easter because it’s easy and always goes quickly. I usually chop the Cadbury mini eggs into chunks so you get little pockets of chocolate throughout instead of it all blending in.

It reminds me a bit of baking at home growing up, just simple ingredients turned into something everyone keeps going back for. And once they’re sliced and set out, they don’t last long.

Ingredients Needed for Cadbury Egg Brownies

Unsalted butter: Gives the brownies richness and helps create that soft texture.
Granulated sugar: Sweetens and helps create that classic shiny top.
Brown sugar: Adds a deeper flavor and keeps the brownies moist.
Eggs: Helps bind everything together and gives structure.
Vanilla extract: Brings out the chocolate flavor.
All-purpose flour: Provides structure without making them too dense.
Cocoa powder: Gives a strong chocolate base.
Salt: Balances the sweetness.
Baking powder: Adds just a bit of lift.
Cadbury mini eggs: The star of the recipe. Chop them so they distribute evenly.

How to make Cadbury Egg Brownies

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

Whisk melted butter, granulated sugar, and brown sugar until smooth.

Add eggs and vanilla, mixing until glossy and combined.

Stir in flour, cocoa powder, salt, and baking powder until just combined.

Fold in chopped Cadbury mini eggs.

Pour into the prepared pan and spread evenly and press the extra chopped mini eggs on top.

Bake until the center is just set but still soft. Let cool completely before slicing.

Variations

Add chocolate chips: Stir in extra chocolate chips for even more chocolate throughout. This makes them extra rich and slightly gooey.
Use your favorite candy bar: You can chop up any candy you like and mix it through for a fun twist.
Swirl in peanut butter: Add spoonfuls of peanut butter and lightly swirl before baking for a different flavor.
Make them thicker: Use a smaller pan for thicker brownies and adjust bake time slightly.
Add frosting: Once cooled, add a layer of chocolate or cream cheese frosting for a dessert-style brownie.

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Serving Suggestions

Add to an Easter dessert board: Slice the Cadbury Egg brownies into squares and add them to a dessert board with a mix of cookies and candy. They pair really well with your Carrot Cake Cookies with Cream Cheese Swirl and help fill out a colorful Easter spread without much extra effort.
Serve with ice cream for an easy dessert: Warm a brownie slightly and serve with a scoop of vanilla ice cream. The warm chocolate and cold ice cream combo works every time and turns this into more of a plated dessert.
Pair with no-bake treats: Set these out alongside Crockpot Easter Candy Clusters for a mix of baked and no-bake options. It gives a nice variety of textures and makes your dessert table feel more complete.
Make a brownie sundae bar: Cut the brownies into smaller squares and set out toppings like whipped cream, chocolate sauce, and sprinkles. Let everyone build their own, which is always a hit at gatherings.
Package for Easter treats or gifting: Wrap a few brownie squares in parchment or add them to small boxes or bags. They hold up well and make a simple homemade Easter treat to share.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Cadbury Egg Brownies?

Store brownies in an airtight container at room temperature for up to 4 days. You can refrigerate them if you prefer a firmer texture, especially if your kitchen is warm.

Can I freeze Cadbury Egg Brownies?

To freeze, wrap tightly and store for up to 2 months. Let thaw at room temperature before serving.

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Tips & Tricks

Use room temperature eggs: This helps the batter mix more evenly and gives you that smooth, glossy texture. Cold eggs can make the batter seize slightly, which affects the final texture of your brownies.
Don’t overbake the brownies: For fudgy Cadbury Egg brownies, it’s better to pull them out slightly early. The center should still look a little soft. They’ll continue to set as they cool, giving you that rich, dense texture people look for in homemade brownies.
Chop the Cadbury mini eggs evenly: Cutting them into smaller chunks helps distribute the chocolate throughout the batter. If the pieces are too big, they can sink or create uneven pockets.
Line your pan with parchment paper: This makes it much easier to lift the brownies out and slice them cleanly. It also prevents sticking, especially with fudgier brownies.
Let brownies cool completely before slicing: This is key for clean cuts. Warm brownies will fall apart, while fully cooled brownies will hold their shape and give you those nice square slices.

More Easter Ideas

Looking for more meal inspiration?

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

Photo Credit: Tessie’s Table.

FAQ

How do I make fudgy brownies instead of cakey brownies?
To get fudgy brownies, avoid overbaking and don’t add extra flour. Using a combination of butter, brown sugar, and cocoa powder also helps create that dense, rich texture.
Can I use a box mix for Cadbury Egg brownies?
Yes, you can use a brownie mix and stir in chopped Cadbury eggs. It’s a quick shortcut, but a homemade brownie recipe will give you a richer flavor and better texture.
Do Cadbury mini eggs melt in brownies?
They soften and melt slightly while baking but still hold some shape. This creates little pockets of chocolate throughout the brownies, which is exactly what you want.
Can I freeze Cadbury Egg brownies?
Yes, these brownies freeze really well. Wrap them tightly and store for up to 2 months. Let them thaw at room temperature before serving.
Why did my brownies turn out dry?
This usually happens from overbaking or adding too much flour. Make sure to measure carefully and remove the brownies when the center is still slightly soft.
Can I make these brownies ahead of time?
Yes, these are great for making ahead. You can bake them a day or two in advance and store them until ready to serve.
What size pan should I use for brownies?
A 9×9 pan works best for this recipe. If you use a smaller pan, the brownies will be thicker and need a longer bake time.

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Cadbury Egg Brownies

Rich chocolate brownies loaded with chopped Cadbury mini eggs. A perfect Easter dessert that’s fudgy, easy, and packed with chocolate flavor.

Course Dessert

Cuisine American

Keyword Chocolate, Easter, Kid Friendly, Party Food

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 287kcal

Equipment

Ingredients

½ cup unsalted butter melted
1 cup granulated sugar
½ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
½ teaspoon baking powder
1½ cup chopped Cadbury mini eggs keep the ½ cup for sprinkling on top

Instructions

Preheat oven to 350°F and line a 9×9 baking pan with parchment paper.
In a bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
Add eggs and vanilla extract, then whisk until glossy and well combined.
Stir in flour, cocoa powder, salt, and baking powder until just combined. Do not overmix.
Fold in 1 cup of chopped Cadbury mini eggs.
Pour batter into the prepared pan and spread evenly.
Sprinkle the extra chopped Cadbury mini eggs on top.
Bake for 30–35 minutes, until the center is just set and still slightly fudgy.
Let cool completely before slicing into squares.

Video

Notes

Use room temperature eggs:
This helps the batter mix more evenly and gives you that smooth, glossy texture. Cold eggs can make the batter seize slightly, which affects the final texture of your brownies.

Don’t overbake the brownies:
For fudgy Cadbury Egg brownies, it’s better to pull them out slightly early. The center should still look a little soft. They’ll continue to set as they cool, giving you that rich, dense texture people look for in homemade brownies.

Chop the Cadbury eggs evenly:
Cutting them into smaller chunks helps distribute the chocolate throughout the batter. If the pieces are too big, they can sink or create uneven pockets.

Line your pan with parchment paper:
This makes it much easier to lift the brownies out and slice them cleanly. It also prevents sticking, especially with fudgier brownies.

Let brownies cool completely before slicing:
This is key for clean cuts. Warm brownies will fall apart, while fully cooled brownies will hold their shape and give you those nice square slices.

Nutrition

The post Cadbury Egg Brownies appeared first on Tessie's Table.

Red Velvet Truffles

Therese Buchanan — Wed, 11 Feb 2026 17:59:57 +0000

These Red Velvet Truffles are an easy no-bake dessert made with baked red velvet cake, cream cheese, and white candy melts. They’re simple to prep, easy to decorate, and fit right in on a holiday dessert table any time of year.

Photo Credit: Tessie’s Table.

Red velvet truffles work well for holidays when you want something that is easy to make and looks great. You can make them ahead, keep them chilled, and pull them out when needed, which makes them great for parties, gifting, or dessert trays. If you like no-bake treats like my Oreo Truffles, this recipe follows the same low-stress idea but with a red velvet twist.

Why you’ll love these Red Velvet Truffles

Easy to make ahead:
These truffles can be prepped in stages, so you’re not rushing on the day you need them. You can roll them, chill them, dip them, and store them without worrying about texture changes.
Classic red velvet flavor:
Using baked red velvet cake gives you that familiar cocoa flavor and soft texture without being heavy. The cream cheese keeps the filling smooth but not sticky.
Works for multiple occasions:
The white candy coating and red crumb topping fit right in for winter holidays or February desserts. You can dress them up or keep them simple depending on what you need.

Are Red Velvet Truffles a Good Make-Ahead Dessert?

If you’ve ever hosted during the holidays, you know how helpful make-ahead desserts are. These red velvet truffles are easy to prep early and keep chilled until you’re ready to serve. They also work really well for Valentine’s Day since they can be made in advance and decorated simply, just like my Heart Cake Pops!. Having them ready in the fridge takes a lot of pressure off, no matter the occasion.

Ingredients Needed for Red Velvet Truffles

Red velvet cake: This recipe uses half of a baked red velvet cake made according to the box directions. Using baked cake gives the truffles a soft, even texture that holds together well.
Cream cheese: Softened cream cheese binds the cake crumbs and keeps the filling smooth without making it greasy.
Unsalted butter: A small amount adds richness and helps the mixture come together without overpowering the cake.
Powdered sugar: This adds sweetness and firms up the mixture so the truffles are easy to roll.
Vanilla extract: A little vanilla rounds out the cocoa flavor in the cake.
White candy melts: These coat the truffles smoothly and set up well, making them easy to handle.

How to make Red Velvet Truffles

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

Bake the red velvet cake according to the instructions on the box and let it cool completely.

Crumble half of the cooled cake into fine crumbs and set aside one tablespoon of crumbs for topping.

Beat the softened cream cheese, butter, powdered sugar, and vanilla until smooth.

Add the cake crumbs to the cream cheese mixture and mix until evenly combined and the mixture holds together easily

Scoop and roll the mixture into 24 evenly sized truffles and place them on a parchment-lined baking sheet.

Melt the white candy melts until smooth.

Dip each truffle into the melted coating and return to the baking sheet.

Drizzle extra melted chocolate over the top and sprinkle the reserved red velvet crumbs on top.

Variations

Chocolate coating: Swap the white candy melts for milk or dark chocolate if you want a deeper chocolate flavor. The red velvet still comes through nicely.
Pink drizzle finish: Use pink candy melts for a light drizzle on top if you want a softer color variation without changing the base recipe.
Mini truffles: Roll the mixture smaller and make bite-sized truffles. They work well for dessert platters or gifting boxes.
Crumb-free topping: Skip the cake crumbs and finish with sanding sugar or sprinkles if you want a cleaner look.
Extra cream cheese: If your cake is very dry, add an extra tablespoon of cream cheese to help the mixture bind.

Serving Suggestions

Holiday dessert trays: These pair well with cookies like my Pinwheel Cookies and White Chocolate Cranberry Cookies when you want a mix of baked and no-bake options on one tray.
Valentine-style dessert boards: Add them alongside Strawberries and Cream Fudge for a mix of textures and colors that still feels cohesive.
No-bake dessert spread: Serve these with Biscoff Cheesecake Cups when you want a fully no-bake dessert table.
Slice-and-serve desserts: Balance the truffles with something larger, like No-Bake Peanut Butter Pie, so guests can choose small bites or full slices.
Gifting boxes: They hold up well in treat boxes and don’t crumble, which makes them easy to package and share.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Red Velvet Truffles?

Store the truffles in an airtight container in the refrigerator for up to five days. Keep them chilled until serving so the coating stays firm.

Can I freeze Red Velvet Truffles?

Yes, they freeze well. Freeze them in a single layer, then transfer to a freezer-safe container for up to two months. Thaw overnight in the fridge before serving.

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Tips & Tricks

Use fully cooled cake: Warm cake will melt the cream cheese and make the mixture too soft to work with.
Chill before rolling: A short chill makes rolling easier and keeps the truffles uniform in size.
Dip in batches: Keep the truffles cold and only dip a few at a time so the coating sets cleanly.
Tap off excess coating: Lightly tap the truffle against the bowl to avoid thick pools of candy melts at the base.
Work on parchment: This makes cleanup easier and prevents sticking while the coating sets.

More Easy Desserts

Looking for more meal inspiration?

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

Photo Credit: Tessie’s Table.

FAQ

Can I make Red Velvet Truffles ahead of time?
Yes, they are a great make-ahead dessert. You can prepare them one to two days in advance and keep them chilled.
Do I need to use red velvet cake specifically?
Red velvet gives the best flavor and color, but chocolate cake can work if that’s what you have.
Why is my mixture too soft?
This usually means the cake was still warm or the cream cheese was overly soft. Chill the mixture longer before rolling.
Can I skip the butter?
You can, but the butter helps the filling feel smoother and less dense.
What if my truffles crack while dipping?
Let them sit at room temperature for a minute before dipping so the temperature difference isn’t too extreme.
Can I use homemade red velvet cake?
Yes, as long as the cake is fully baked and cooled.
How do I keep the coating smooth?
Melt the candy melts slowly and stir often to avoid overheating.
Can I double the recipe?
Yes, just use the full cake and double the filling ingredients.
Are these safe for kids’ parties?
Yes, there’s no raw batter in this version since the cake is fully baked.
Can I decorate them differently?
Absolutely. Sprinkles, drizzle, or sanding sugar all work well.

Red Velvet Truffles

Easy no-bake Red Velvet Truffles dipped in white chocolate with a red crumb topping. An easy no-bake dessert for holidays, gifting, Valentine’s Day and parties.

Course Dessert

Cuisine American

Keyword Chocolate, Family Gathering, Party Food

Prep Time 30

Chill Time 30

Total Time 1

Servings

Calories 149kcal

Equipment

Ingredients

1 box red velvet cake mix baked as directed on the box. Only use have the baked cake.
6 oz cream cheese softened
1 tablespoons unsalted butter softened
1/3 cup powdered sugar
1 teaspoon vanilla extract
14 oz white candy melts for dipping and drizzling

Instructions

Bake the red velvet cake according to the directions on the box. Let it cool completely, then cut it in half. Use only half for this recipe.
Crumble the cooled cake into a large bowl. Scoop out 2 tablespoons of crumbs and set them aside for topping.
Beat the softened cream cheese, butter, powdered sugar, and vanilla until smooth.
Add the cake crumbs to the cream cheese mixture and mix until fully combined and the texture holds together easily.
Chill the mixture for 30–45 minutes so it firms up for rolling.
Scoop and roll into 1-inch truffle balls and place them on a parchment-lined baking sheet.
Chill again for 15–20 minutes to make dipping easier.
Melt the 12 oz white candy melts until smooth.
Dip each chilled truffle in the melted candy coating and place them back on the baking sheet.
Melt the remaining 2 oz white candy melts and drizzle over the tops.
Sprinkle the reserved red velvet crumbs on top before the drizzle sets.
Refrigerate until fully set.

Video

Notes

Use fully cooled cake: Warm cake will melt the cream cheese and make the mixture too soft to work with.

Chill before rolling: A short chill makes rolling easier and keeps the truffles uniform in size.

Dip in batches: Keep the truffles cold and only dip a few at a time so the coating sets cleanly.

Tap off excess coating: Lightly tap the truffle against the bowl to avoid thick pools of candy melts at the base.

Work on parchment: This makes cleanup easier and prevents sticking while the coating sets.

Nutrition

The post Red Velvet Truffles appeared first on Tessie's Table.

Heart Jam Cookies

Therese Buchanan — Sun, 08 Feb 2026 14:12:40 +0000

These heart jam cookies are simple butter cookies made with a Wooden Cookie Stamp and filled with jam. They look detailed but are very manageable once you know how the stamp works. If you’re baking for Valentine’s Day or just want a pretty cookie that isn’t complicated, this is a solid one to make.

Photo Credit: Tessie’s Table.

Heart jam cookies are stamped butter cookies with a shallow center filled with jam. They work well for Valentine’s Day, cookie boxes, bake sales, or gifting because they hold their shape and travel well. If you like cookies with a jam center but want something different, my Cherry Pie Cookies or my Linzer Cookies are other good options that use a more traditional cut-and-fill method.

Why you’ll love these Heart Jam Cookies

Straightforward dough that behaves well:
This butter cookie dough is easy to mix and easy to handle. It’s firm enough to hold the stamped shape without spreading.
Classic butter cookie flavor:
The cookie itself isn’t overly sweet, which lets the jam shine. It’s a nice balance if you’re serving these with richer cookies.
Great for Valentine’s Day and beyond:
The heart shape works well for February, but you can use the same dough and method year-round. They are great for Mother’s Day, baby showers and Christmas cookie boxes.

How to Make Heart Jam Cookies with a Wooden Cookie Stamp

Wooden cookie stamps don’t cut the dough like traditional cookie cutters. If you’re used to rolling and cutting cookies like Samoas Cookies or classic Christmas Cut-Out Cookies, this method is different. The stamp presses the design and creates the jam well at the same time, so the cookies are shaped directly on the baking sheet. Once you think of it as a press instead of a cutter, it’s very straightforward.

Ingredients Needed for Heart Jam Cookies

Unsalted butter: The butter needs to be very soft so the stamp presses cleanly into the dough. Cold butter will cause cracking.
Powdered sugar: Powdered sugar keeps the cookies tender and smooth instead of crisp.
Vanilla extract: Vanilla adds flavor without overpowering the jam.
All-purpose flour: Regular flour gives the dough enough structure to hold the heart design.
Salt: A small amount balances the sweetness and keeps the cookies from tasting flat.
Thick jam or preserves: Strawberry, raspberry, or cherry jam all work well. Thicker jams stay put better while baking.

How to make Heart Jam Cookies

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

Beat the softened butter and powdered sugar together until smooth and creamy.

Mix in the vanilla extract until the butter mixture looks creamy and evenly blended.

Add the flour and salt and mix just until the dough comes together.

Scoop the dough and roll it into smooth, evenly sized balls.

Lightly brush flour into the wooden cookie stamp, making sure to coat all the details.

Place one dough ball into the center of the floured cookie stamp.

Press the dough firmly into the stamp and smooth it so it’s level with the edges.

Place one dough ball into the center of the floured cookie stamp.

Chill for 20 min, then bake for 6 to 7 minutes until the cookies look set but still pale.

Remove the baking sheet from the oven and spoon about ½ teaspoon of jam into the center of each cookie. Return the cookies to the oven and bake for another 6 to 7 minutes.

Variations

Strawberry Heart Jam Cookies: Use strawberry preserves for a classic Valentine’s Day look. This is a good choice if you’re serving these with Heart Shaped Brownies.
Raspberry Heart Jam Cookies: Raspberry jam adds a slightly tart contrast and deeper color. It pairs well with chocolate desserts.
Cherry Heart Jam Cookies: Cherry jam gives these a richer flavor and works nicely alongside Heart Shaped Cherry Hand Pies.
Chocolate Heart Jam Cookies: Add cocoa powder to the dough and fill the centers with cherry or raspberry jam for a chocolate version.
Plain Stamped Heart Cookies: Skip the jam and dust the baked cookies with powdered sugar for a simpler cookie.

Serving Suggestions

Valentine’s Day dessert boards: Serve these with Red Velvet Truffles and Heart Cake Pops for a mix of textures and flavors.
Cookie boxes: Heart jam cookies hold their shape well, which makes them a good option for gifting.
Afternoon coffee or tea: The buttery texture pairs nicely with coffee or tea without feeling heavy.
Holiday cookie trays: Mix these with colorful cookies like Chocolate Christmas Tree and Coconut Snowball Cookies for contrast.
Bake sales and parties: They look polished without extra decorating, which saves time.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Heart Jam Cookies?

Store heart jam cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Can I freeze Heart Jam Cookies?

Yes. You can freeze the baked cookies in a single layer, then store them in a freezer-safe container for up to 2 months. Thaw at room temperature before serving. The jam may soften slightly after freezing, but the cookies will still taste great.

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Tips & Tricks

Use very soft butter: Soft butter helps the dough press cleanly into the stamp without cracking.
Don’t overfill the jam: A small amount keeps the center neat and prevents overflow.
Chill before baking: A short chill keeps the heart shape sharp in the oven.
Stamp on the baking sheet: Stamping directly on the tray prevents the cookies from losing shape when moved.
Watch the bake time closely: These cookies should stay light in color. Overbaking dries them out.

More Cookie Favorites

Looking for more meal inspiration?

Browse all my Cookies or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make the dough ahead of time?
Yes, the dough can be made a day ahead and refrigerated. Let it soften slightly before rolling.
What jam works best for heart jam cookies?
Thick jams or preserves work best because they stay in place during baking.
Can I use granulated sugar instead of powdered sugar?
You can, but the texture will be firmer and less tender.
Why did my cookies spread too much?
The dough was likely too warm or the portions were too large. Chilling helps prevent spreading.
Do I need to grease the wooden cookie stamp?
No grease is needed. A light dusting of flour or powdered sugar is enough.
Can I make these gluten free?
A 1:1 gluten-free flour blend should work, though the texture may be slightly softer.
Should I add the jam before baking?
Adding the jam partway through baking keeps it from bubbling over.
Can I freeze the dough?
Yes, freeze portioned dough balls and thaw slightly before stamping.
How do I keep the backs of the cookies flat?
Flatten the dough balls slightly before stamping and avoid pressing too hard.
Can I skip the stamp and make thumbprints instead?
Yes, but the wooden stamp gives a more defined heart shape and even jam well.

Heart Jam Cookies

Heart Jam Cookies made with a buttery dough and wooden cookie stamp. Easy jam cookies perfect for Valentine’s Day baking.

Course Dessert

Cuisine American

Keyword Christmas Cookies, Holiday Cookies, Party Food, Valentine’s Day

Prep Time 20

Cook Time 12

Chill Time 20

Servings

Calories 185kcal

Equipment

Ingredients

1 cup unsalted butter very soft but not melted
¾ cup powdered sugar
1 teaspoon vanilla extract
2¼ cups all-purpose flour
¼ teaspoon salt
⅓ to ½ cup thick jam or preserves strawberry, raspberry, or cherry

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper.
Beat the softened butter and powdered sugar together until smooth and creamy.
Mix in the vanilla extract until fully incorporated.
Add the flour and salt and mix just until a soft dough forms.
Scoop the cookie dough and roll it into smooth, evenly sized balls.
Lightly dust the inside of the wooden cookie stamp with flour, using a pastry brush to get flour into all the details.
Lightly dust the outside of each dough ball with flour as well.
Place one dough ball into the center of the floured cookie stamp.
Press the dough firmly into the stamp, pushing it into the design and smoothing the surface so it is level with the edges of the stamp.
Gently loosen the dough from the sides of the stamp with your fingers.
Turn the stamp upside down over the prepared baking sheet and tap firmly on the back until the stamped cookie releases.
Repeat with the remaining dough, re-flouring the stamp as needed to prevent sticking.
Chill the stamped cookies in the refrigerator for about 10 minutes.
Bake for 6 to 7 minutes until the cookies look set but are still pale.
Remove the baking sheet from the oven and spoon about ½ teaspoon of jam into the center of each cookie.
Return the cookies to the oven and bake for another 6 to 7 minutes, until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Video

Notes

Use very soft butter: Soft butter helps the dough press cleanly into the stamp without cracking.

Don’t overfill the jam: A small amount keeps the center neat and prevents overflow.

Chill before baking: A short chill keeps the heart shape sharp in the oven.

Stamp on the baking sheet: Stamping directly on the tray prevents the cookies from losing shape when moved.

Watch the bake time closely: These cookies should stay light in color. Overbaking dries them out.

Nutrition

The post Heart Jam Cookies appeared first on Tessie's Table.

Valentine Brownies

Therese Buchanan — Thu, 05 Feb 2026 14:49:32 +0000

These Valentine brownies are cut into heart shapes, topped with a chocolate ganache drip, and finished with drizzles and sprinkles. They start with a box brownie mix, which keeps things easy, but the ganache and decorations make them feel special enough for Valentine’s Day.

If you love making treats like my Chocolate Peanut Butter Brownies or Biscoff Brownies, this is a fun way to switch things up. Same idea, different look, and perfect for Valentine’s Day.

Photo Credit: Tessie’s Table.

These Valentine brownies are easy to make and fun to decorate, which makes them perfect for home baking. Starting with a box mix keeps things simple, especially when you’re cutting the brownies into heart shapes and adding ganache on top.

If you’re making a few Valentine’s Day desserts, these brownie hearts go well with my Heart Cake Pops, Heart Shaped Cherry Hand Pies, and Pinwheel Cookies. These are also perfect for Mother’s Day or Baby Showers.

Why you’ll love these Valentine Brownies

Easy to make:
Starting with a box brownie mix takes the pressure off. You still end up with Valentine brownies that look homemade, but the process stays simple and reliable.
Rich chocolate flavor:
The ganache adds a smooth chocolate layer on top of the brownies, which makes them taste richer without adding a lot of extra work.
Perfect for decorating:
Cutting the brownies into hearts makes them instantly festive. You can keep the decorations simple or go all in with drizzles and sprinkles depending on how much time you have.

How Do You Make Heart-Shaped Valentine Brownies?

I’ve made plenty of brownies over the years, but cutting them into shapes is one of those things that looks easy until you try it. Chilling the brownies first makes all the difference. It keeps the edges clean and stops the hearts from falling apart. If you follow my instructions below, you will have perfect heart-shaped chocolate-covered brownies!

Ingredients Needed for Valentine Brownies

Box brownie mix: This keeps the recipe easy and consistent. Use your favorite brand and follow the box directions for ingredients.
Eggs, oil, and water: These come from the box instructions and help create a brownie that’s sturdy enough to cut into shapes.
Semi-sweet chocolate chips: These are used for the ganache and give a balanced chocolate flavor that isn’t overly sweet.
Heavy cream: This combines with the chocolate chips to make the ganache smooth and pourable.
White chocolate melting wafers: These are used for drizzling and add contrast on top of the brownies.
Pink chocolate melting wafers: These keep the Valentine’s Day look front and center without needing food coloring.
Valentine’s sprinkles: These are optional, but they add texture and make the brownies feel finished.

How to make Valentine Brownies

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

Bake the brownies in a lined 9×13 pan according to the box directions. Let them cool completely, then chill in the fridge for about 1 hour.

Use a heart-shaped cookie cutter to cut hearts from the chilled brownies. Press straight down and lift carefully for clean edges.

Place the brownie hearts on a wire rack set over a baking sheet to catch any chocolate drips.

Microwave the heavy cream until hot, then pour it over the chocolate and let it sit for 2 minutes before stirring until smooth.

Let the ganache thicken slightly, then spoon it over the brownie hearts, allowing it to drip down the sides.

Drizzle melted white and pink chocolate over the brownies, add sprinkles, and chill briefly until set.

Variations

Dark chocolate ganache: Swap the semi-sweet chocolate chips for dark chocolate if you prefer a deeper chocolate flavor. This works especially well if you like brownies that are less sweet.
Milk chocolate topping: Use milk chocolate chips for the ganache if you want a softer, sweeter finish. This can be a good option if you’re making these for kids.
No drizzle version: Skip the white and pink chocolate drizzle and keep the focus on the ganache. The brownies will still look polished and very chocolate-forward.
Sprinkle-free brownies: Leave off the sprinkles for a cleaner look. This is nice if you’re serving these at a more grown-up Valentine’s dinner.
Mini brownie hearts: Use a smaller heart cutter and cut more pieces from the pan. These work well for dessert boards or gifting.

Serving Suggestions

Valentine’s dessert board: Add these Valentine brownies to a board with Heart Cake Pops, Heart Shaped Cherry Hand Pies, and Strawberries and Cream. It makes an easy spread that looks thoughtful without much extra effort.
After-dinner dessert: Serve one or two brownie hearts with coffee or tea. The ganache makes them feel rich enough on their own.
Gift boxes: Wrap the brownies individually and place them in small boxes or bags. They hold up well and travel nicely.
Party platter: Arrange the brownie hearts on a platter with Pinwheel Cookies and Coconut Fudge for a mix of textures and flavors.
Brownie sampler: Pair these with Chocolate Peanut Butter Brownies or Biscoff Brownies if you’re serving a crowd and want options.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Valentine Brownies?

Store the brownies in an airtight container in the refrigerator for up to 4 days. The ganache holds up best when kept cool.

Can I freeze Valentine Brownies?

Yes, you can freeze them. Freeze the plain brownie hearts without ganache for best results, then add the ganache and decorations after thawing.

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Tips & Tricks

Chill before cutting: Cold brownies cut much cleaner, especially when using a larger heart-shaped cutter.
Use a straight press: Press the cutter straight down and lift straight up to keep the heart shape neat.
Let ganache thicken slightly: If the ganache is too hot, it will run off completely. Waiting a few minutes helps it cling to the brownies.
Decorate in layers: Let the ganache set before adding drizzles so the colors stay defined.
Save the scraps: Brownie scraps are perfect for snacking, parfaits, or stirring into ice cream.

More Easy Desserts

Looking for more meal inspiration?

Browse my Chocolate Recipes or check out all my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I use just one box of brownie mix?
You can, but the yield will be smaller. With a larger heart cutter, two boxes baked in a 9×13 pan give you more flexibility. If you have a small cookie cutter then one box in an 8×8 brownie pan will be perfect.
Do I have to use a box mix?
No, but box mix keeps things simple and consistent. Homemade brownies can work as long as they are firm enough to cut cleanly.
What if my ganache is too thin?
Let it sit a few more minutes to thicken before spooning it over the brownies.
What if my ganache is too thick?
Gently warm it for a few seconds and stir until it loosens slightly.
Can I make these ahead of time?
Yes. Bake and cut the brownies a day ahead, then add the ganache and decorations the next day.
Can I skip the ganache?
You can, but the ganache adds a lot of flavor and makes the brownies feel more finished.
Do these need to be refrigerated?
Once the ganache is on, refrigeration is best to keep everything set.
Can I use food coloring instead of pink wafers?
Melting wafers are more reliable. Food coloring can cause chocolate to seize unless you use oil-based food coloring.
What size pan works best?
A 9×13 pan works best when doubling the mix. It gives you enough surface area for clean cuts.
Are these good for gifting?
Yes. They hold their shape well and look festive without being fragile.

Valentine Brownies

Valentine brownies made from a box mix, cut into heart shapes, topped with chocolate ganache, and finished with festive drizzles.

Course Dessert

Cuisine American

Keyword Chocolate, Holidays, Party Food

Prep Time 15

Cook Time 20

Chill Time 1

Total Time 1 35

Servings

Calories 249kcal

Equipment

Ingredients

2 boxes brownie mix plus box ingredients
1½ cups semi-sweet chocolate chips
¾ cup heavy cream
½ cup white chocolate melting wafers
½ cup pink chocolate melting wafers
Valentine’s sprinkles optional

Instructions

Preheat the oven according to the brownie mix instructions.
Prepare two boxes of brownie mix using the ingredients listed on the packages.
Line a 9×13 baking pan with parchment paper and spread the batter evenly.
Bake according to the box directions, then let the brownies cool completely.
Refrigerate the brownies for 1 hour until firm.
Use a heart-shaped cookie cutter to cut out brownie hearts and place them on a wire rack.
Add 1½ cups chocolate chips to a heatproof bowl.
Microwave ¾ cup heavy cream for 45–60 seconds until hot and steaming.
Pour the cream over the chocolate, let it sit for 2 minutes, then stir until smooth.
Let the ganache thicken for 5–10 minutes, then spoon it over the brownie hearts, letting it drip down the sides.
Melt white and pink chocolate wafers and drizzle over the brownies.
Add sprinkles right away and chill briefly until set.

Video

Notes

Chill before cutting: Cold brownies cut much cleaner, especially when using a larger heart-shaped cutter.

Use a straight press: Press the cutter straight down and lift straight up to keep the heart shape neat.

Let ganache thicken slightly: If the ganache is too hot, it will run off completely. Waiting a few minutes helps it cling to the brownies.

Decorate in layers: Let the ganache set before adding drizzles so the colors stay defined.

Save the scraps: Brownie scraps are perfect for snacking, parfaits, or stirring into ice cream.

Nutrition

The post Valentine Brownies appeared first on Tessie's Table.

White Chocolate Cranberry Cookies

Therese Buchanan — Fri, 30 Jan 2026 19:31:49 +0000

These white chocolate cranberry cookies are soft in the middle, lightly golden around the edges, and packed with sweet white chocolate and chewy dried cranberries. With simple ingredients and easy steps, they make a great go-to cookie for Christmas, Valentine’s Day, or just because.

Photo Credit: Tessie’s Table.

These cookies work for more than one season, which makes them handy to have on rotation. I usually bake them with Cherry Pie Cookies, Strawberry Pie Crust Cookies, and Pinwheel Cookies when I’m putting together a mixed cookie tray that works for both Christmas and Valentine’s Day. They also fit in nicely next to lighter desserts like Strawberries and Cream Dessert or Strawberries and Cream Fudge if you want a little balance.

Why you’ll love these White Chocolate Cranberry Cookies

Easy to make with simple ingredients:
Nothing fancy here. This is a straightforward cookie dough that comes together quickly with pantry staples and a short chill time to help the cookies hold their shape.
Great texture every time:
Chilling the dough keeps the cookies from spreading too much, giving you soft centers with just enough structure around the edges.
Perfect for sharing and gifting:
These cookies travel well, freeze beautifully, and look great mixed into holiday cookie boxes or dessert platters.

What Makes These White Chocolate Cranberry Cookies So Good?

These white chocolate cranberry cookies work because the flavors balance each other really well. The white chocolate brings the sweetness, while the dried cranberries add just enough tartness to keep the cookies from feeling heavy. I’ve always loved white chocolate. Milky Bars were my favorite growing up, so this combo hits that sweet spot without being too much.

Ingredients Needed for White Chocolate Cranberry Cookies

Unsalted butter: Softened butter helps create a smooth, well-mixed dough and gives the cookies a rich base. You can use salted butter, just remove the salt from the recipe if you do.
Brown sugar: Adds moisture and depth, keeping the cookies soft.
Granulated sugar: Balances the brown sugar and helps with structure.
Egg: Brings the dough together and adds richness.
Vanilla extract: Enhances the sweetness without overpowering the other flavors.
All-purpose flour: The base of the dough, measured carefully to avoid dry cookies.
Baking soda: Helps the cookies rise just enough while baking.
Salt: Balances the sweetness and brings out the flavors.
Dried cranberries: Add chewiness and a slight tart contrast to the white chocolate.
White chocolate chips: Sweet, creamy, and perfect with cranberries.

How to make White Chocolate Cranberry Cookies

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

Cream the butter, brown sugar, and granulated sugar together until smooth and well combined.

Mix in the egg and vanilla extract until fully incorporated.

Add the flour, baking soda, and salt and mix just until combined.

Fold in the dried cranberries and white chocolate chips, then chill for 30 minutes.

Scoop the dough onto the prepared baking sheet, spacing the cookies a few inches apart.

Bake for 10–12 minutes, until the edges are lightly golden and the centers are just set.

Variations

White Chocolate Cranberry Orange Cookies: Add a little fresh orange zest to the dough to bring in a subtle citrus flavor that works really well with the white chocolate.
Nutty White Chocolate Cranberry Cookies: Stir chopped pecans or walnuts into the dough for extra crunch. This version is great if you like a bit of texture mixed in with softer cookies.
Extra White Chocolate Cookies: Press a few extra white chocolate chips into the tops of the cookie dough before baking. It adds more chocolate in every bite and makes the cookies look a little more finished without extra effort.
Chewier White Chocolate Cranberry Cookies: Bake the cookies closer to the 10-minute mark rather than the full 12. The centers will stay softer while the edges still set nicely.
Mini White Chocolate Cranberry Cookies: Use a smaller scoop to make bite-sized cookies and reduce the baking time slightly. These are great for cookie trays when you want more variety without oversized cookies.

Serving Suggestions

Holiday Cookie Boxes: These cookies work really well in Christmas or Valentine’s cookie boxes alongside Pinwheel Cookies and Cherry Pie Cookies. The mix of colors and textures makes the whole box feel more interesting.
Afternoon Coffee or Tea: Serve these with coffee or tea for a simple treat that doesn’t feel heavy. They’re sweet enough to feel special but still easy to enjoy mid-day.
Dessert Tables: Pair these cookies with lighter desserts like Victoria Sponge Cake to balance out richer sweets. They fit right in on a mixed dessert spread.
Cookie Platters: Stack them on a platter with Strawberry Pie Crust Cookies for a festive-looking display that works for multiple seasons. The colors alone do most of the work.
Gifting: These cookies hold their shape well and travel nicely, which makes them great for gifting. Wrap them up in a box or bag and they’ll still look good when opened.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store White Chocolate Cranberry Cookies?

Store the baked cookies in an airtight container at room temperature for up to four days. Keep them fully cooled before storing so they don’t trap moisture.

Can I freeze White Chocolate Cranberry Cookies?

Yes, both the baked cookies and the dough freeze well. Freeze baked cookies in a freezer-safe container for up to two months, or freeze dough balls and bake straight from frozen with an extra minute or two added to the bake time.

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Tips & Tricks

Chill the Dough: Even a short chill makes a big difference in how these cookies bake. It helps control spreading and gives you thicker, softer cookies.
Watch the Bake Time: Fill the cookies when the centers look just set, not fully firm. They’ll continue to cook slightly as they cool on the baking sheet.
Measure Flour Carefully: Too much flour can make the cookies dry. Spoon the flour into your measuring cup and level it off rather than scooping straight from the bag.
Let Them Set on the Pan: Leave the cookies on the baking sheet for a few minutes before moving them. This helps them finish setting without falling apart.
Use Good White Chocolate: White chocolate quality really matters here. A good brand will melt better and give you a smoother, creamier flavor.

More Delicious Cookies

Looking for more meal inspiration?

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

Photo Credit: Tessie’s Table.

FAQ

Can I make White Chocolate Cranberry Cookies ahead of time?
Yes, the dough can be made a day ahead and kept chilled until ready to bake. You can also bake the cookies in advance and store them until serving.
Can I freeze the cookie dough?
Absolutely. Scoop the dough into balls, freeze until solid, then store in a freezer-safe bag. Bake straight from frozen when needed.
Do these cookies spread too much?
Not if the dough is chilled first. The chill time helps the cookies keep their shape while baking.
Can I use sweetened dried cranberries?
Yes, most dried cranberries are sweetened and work perfectly in this recipe. They balance nicely with the white chocolate.
Can I use fresh cranberries instead?
Fresh cranberries aren’t recommended for this recipe since they release too much moisture and can make the cookies soggy.
Can I double this recipe?
Yes, this recipe doubles easily and is great for batch baking. Just make sure to chill the dough in batches if needed.
Why did my cookies turn out dry?
Dry cookies are usually caused by too much flour or overbaking. Measure carefully and pull the cookies while the centers still look soft.
Can I make these cookies smaller?
Yes, just use a smaller scoop and reduce the baking time slightly. Keep an eye on them so they don’t overbake.
What’s the best way to keep them soft?
Store them in an airtight container once fully cooled. Adding a small piece of bread to the container can help maintain softness.
Are these cookies good for gifting or shipping?
Yes, they hold their shape well and don’t crumble easily, making them a solid choice for gifting or mailing.

White Chocolate Cranberry Cookies

White Chocolate Cranberry Cookies with sweet white chocolate chips and tart dried cranberries. Soft, chewy cookies that work for any holiday.

Course Dessert

Cuisine American

Keyword Chocolate, Christmas Cookies, Party Food, Valentine’s Day

Prep Time 15

Cook Time 12

Chill Time 30

Total Time 57

Servings

Calories 177kcal

Equipment

Ingredients

¾ cup unsalted butter softened
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup dried cranberries
1 cup white chocolate chips

Instructions

Cream the butter, brown sugar, and granulated sugar together until smooth and well combined.
Mix in the egg and vanilla extract until fully incorporated.
Add the flour, baking soda, and salt and mix just until combined, being careful not to overmix.
Fold in the dried cranberries and white chocolate chips.
Cover and chill the dough for 30 minutes to help prevent spreading.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Scoop the dough onto the prepared baking sheet, spacing the cookies a few inches apart.
Bake for 10–12 minutes, until the edges are lightly golden and the centers are just set.
Let the cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack to cool completely.

Notes

Chill the Dough:
Even a short chill makes a big difference in how these cookies bake. It helps control spreading and gives you thicker, softer cookies.

Watch the Bake Time:
Pull the cookies when the centers look just set, not fully firm. They’ll continue to cook slightly as they cool on the baking sheet.

Measure Flour Carefully:
Too much flour can make the cookies dry. Spoon the flour into your measuring cup and level it off rather than scooping straight from the bag.

Let Them Set on the Pan:
Leave the cookies on the baking sheet for a few minutes before moving them. This helps them finish setting without falling apart.

Use Good White Chocolate:
White chocolate quality really matters here. A good brand will melt better and give you a smoother, creamier flavor.

Nutrition

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

Heart Shaped Cherry Hand Pies

Therese Buchanan — Thu, 29 Jan 2026 14:49:42 +0000

These heart-shaped cherry hand pies are an easy Valentine’s Day dessert made with flaky pie dough and cherry pie filling. They’re small, simple, and perfect when you want something fun and easy to make.

Photo Credit: Tessie’s Table.

These mini cherry hand pies work really well for Valentine’s Day parties, dessert boards, or as a make-ahead treat for the weekend. The heart shape also makes them a nice fit for Mother’s Day or baby showers, where smaller, handheld desserts make sense. If you’re planning a Valentine’s spread, these pair nicely with my Heart Cake Pops or Pinwheel Cookies, especially if you like having a mix of textures on the table.

Why you’ll love these Heart Shaped Cherry Hand Pies

They’re easy to make.
Using store-bought pie dough keeps things simple, and the small size means they bake quickly. You don’t need any special equipment beyond a heart-shaped cutter.
The cherry filling does all the work.
Cherry pie filling gives you that classic sweet-tart flavor that fits Valentine’s Day perfectly. You get a lot of flavor without needing extra steps.
They fit into lots of Valentine’s plans.
These work for parties, gifting, or dessert boards. They also sit nicely alongside recipes like strawberries and cream dessert if you want a mix of baked and no-bake options.

Why Are Heart-Shaped Hand Pies So Popular for Valentine’s Day?

Heart shaped desserts make sense for Valentine’s Day, especially when they’re easy to serve and don’t need plates or forks. These cherry hand pies are small enough to grab, but still feel like a proper dessert. In Ireland, hand pies and turnovers are everywhere. They were always a weekend treat, and this is just a Valentine’s take on the same idea.

Ingredients Needed for Heart Shaped Cherry Hand Pies

Refrigerated pie crusts: These keep the recipe simple and give you a flaky texture without extra prep. Let them sit out for a few minutes so they’re easier to roll.
Cherry pie filling: This is the main flavor here. If the cherries are large, chopping them slightly helps keep the filling from leaking.
Egg: This is used for brushing the tops so the hand pies bake up lightly golden.
Water: A small splash mixed with the egg helps thin it out for an even egg wash.
Coarse sugar : This is optional, but it adds a nice finish.

How to make Heart Shaped Cherry Hand Pies

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

Roll out the pie crusts and cut an even number of heart shapes from the dough.

Using kitchen scissors, cut the cherries in the cherry pie filling into smaller pieces so the pies fill evenly.

Spoon 2 teaspoons of cherry pie filling into the center of each heart,

Whisk the egg with a small splash of water and brush lightly around the edges.

Place a second heart on top of each filled one. Press the edges together gently and seal with a fork. Then chill for 20 minutes.

Brush the egg wash lightly over the tops.

Sprinkle with coarse sugar (if using) and cut a small opening in the center of each pie.

Bake for 18 to 22 minutes, until lightly golden and set.

Variations

Cherry Almond Hand Pies: Add a small drop of almond extract to the cherry filling for a classic flavor pairing. This works especially well if you like a slightly bakery-style taste.
Cherry Chocolate Hand Pies: Add a few mini chocolate chips on top of the cherry filling before sealing the pies. If you’re building a chocolate-heavy dessert board, this pairs nicely with Double Chocolate Cake.
Mixed Berry Hand Pies: Swap part of the cherry filling with raspberry or strawberry filling for a mixed berry version. It still fits Valentine’s Day but gives you a slightly different flavor.
Glazed Cherry Hand Pies: Skip the sugar before baking and drizzle a simple powdered sugar glaze over the cooled pies instead. This gives them a softer, bakery-style finish.
Pumpkin Hand Pies: If you like the hand pie idea but want a different filling, Pumpkin Hand Pies use the same basic method with a completely different flavor. They’re a good option when you want something less fruit-forward but still easy to make.

Serving Suggestions

Valentine’s Dessert Board: Serve these alongside heart shaped cake pops and pinwheel cookies for a mix of textures and flavors. The different shapes make the board look more interesting without extra effort.
With Coffee or Tea: These are great with a cup of coffee or tea, especially for a casual Valentine’s breakfast or afternoon treat.
Packaged for Gifting:
Once cooled, these can be boxed or bagged for classroom treats, teacher gifts, or handing out to friends.
Mother’s Day or Baby Showers:
The heart shape also fits spring events like Mother’s Day or baby showers, especially when you want smaller, handheld desserts.
After a Valentine’s Dinner: These work well as a lighter option if you’re already serving a richer dessert like Double Chocolate Cake.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Heart Shaped Cherry Hand Pies?

Store the baked hand pies in an airtight container at room temperature for up to one day. For longer storage, keep them in the fridge for up to three days.

Can I freeze Heart Shaped Cherry Hand Pies?

Yes. Freeze them fully baked and cooled in a single layer, then transfer to a freezer-safe container. Reheat in the oven until warmed through.

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Tips & Tricks

Don’t overfill the pies: Because the cutters are small, too much filling will leak. Keeping it to about a teaspoon makes sealing easier.
Chill before baking: A short chill helps the dough keep its shape and gives you cleaner edges once baked.
Seal well: Pressing the edges with a fork helps prevent leaks and also adds a nice decorative touch.
Use parchment paper: This makes cleanup easier and keeps the bottoms from browning too fast.
Let them cool slightly before moving: They firm up as they cool, so they’re less likely to break when transferring.

More Easy Desserts

Looking for more meal inspiration?

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

Photo Credit: Tessie’s Table.

FAQ

Can I make these hand pies ahead of time?
Yes, you can assemble them and refrigerate them for several hours before baking.
Can I use homemade pie dough instead of store-bought?
Absolutely. Just roll it thin enough so the pies don’t feel doughy.
Why is my filling leaking out?
This usually means the pies were overfilled or not sealed tightly enough.
Can I use frozen cherries instead of pie filling?
Yes, but they should be cooked down into a thick filling first.
Do these need to be refrigerated?
They don’t need refrigeration the first day, but the fridge helps them last longer.
Can I make these without egg wash?
Yes, they’ll still bake fine, but the color will be lighter.
How do I reheat them?
Warm them in the oven ot airfor a few minutes rather than the microwave to keep the crust crisp.
Can I make them bigger?
Yes, just use a larger cutter and slightly more filling.
Why did my pies lose their shape?
Skipping the chill step is usually the reason.
Can I add sugar to the filling?
Most pie fillings are already sweet enough, so taste before adding anything extra.

Heart Shaped Cherry Hand Pies

Heart shaped cherry hand pies made with flaky pie dough and cherry filling. A fun Valentine’s Day dessert that’s easy to make.

Course Dessert

Cuisine American

Keyword Easy Dessert, Fun Snacks, Kid Friendly, Valentine’s Day

Prep Time 20

Cook Time 20

Chill Time 20

Total Time 1

Servings

Calories 209kcal

Equipment

Ingredients

2 Refrigerated pie crusts – Two crusts give enough dough for tops and bottoms
1 cup Cherry pie filling – Chop large cherries so the filling sits flat
1 Egg – For egg wash
1-2 tablespoon Water – To thin the egg wash
¼ cup of Coarse sugar – Optional finish

Instructions

Preheat the oven to 375°F and line a baking sheet with parchment paper.
Roll the pie crusts out slightly thinner than they come from the package.
Use the heart cutter to cut an even number of hearts from the dough.
Place half of the hearts on the prepared baking sheet.
Using kitchen scissors, cut the cherries in the cherry pie filling into smaller pieces so the pies fill evenly.
Spoon 1 to 1½ teaspoons of cherry pie filling into the center of each heart, keeping it away from the edges.
Whisk the egg with a small splash of water and brush lightly around the edges.
Place a second heart on top of each filled one and press together gently, then seal with a fork.
Chill the assembled hand pies for 20 minutes so they hold their shape while baking.
Brush the pies with the egg wash. Then sprinkle with coarse sugar (if using) and cut a small opening in the center of each pie.
Bake for 18–22 minutes, until lightly golden and the edges are set.
Cool on the baking sheet for a few minutes before transferring to a rack.

Video

Notes

Don’t overfill the pies:
Because the cutters are small, too much filling will leak. Keeping it to about a teaspoon makes sealing easier.

Chill before baking:
A short chill helps the dough keep its shape and gives you cleaner edges once baked.

Seal well:
Pressing the edges with a fork helps prevent leaks and also adds a nice decorative touch.

Use parchment paper:
This makes cleanup easier and keeps the bottoms from browning too fast.

Let them cool slightly before moving:
They firm up as they cool, so they’re less likely to break when transferring.

Nutrition

The post Heart Shaped Cherry Hand Pies appeared first on Tessie's Table.

Brown Butter Chocolate Chip Cookies

Therese Buchanan — Wed, 14 Jan 2026 23:31:08 +0000

Brown Butter Chocolate Chip Cookies are a simple upgrade on the classic. They bake up with crisp edges, soft centers, and a deeper flavor thanks to browning the butter first. If you like easy cookie recipes that feel bakery-style, this is one to save. Just like my Snickers Cookies, they are always a hit.

Photo Credit: Tessie’s Table.

Browning the butter gives these chocolate chip cookies a richer flavor without changing the ingredient list. A short chill helps control spreading, so the cookies stay thick and bake evenly.These pair really well with shortbread-based cookies like my Samoas Cookies or fruity cookies like Cherry Pie Cookies. For holidays, I also include them in my Christmas Cookie Roundup of 12 favorite cookies.

Why you’ll love these Brown Butter Chocolate Chip Cookies

Straightforward process:
Browning the butter is the only extra step, and it only takes a few minutes on the stove. After that, everything follows a familiar chocolate chip cookie process, so nothing about this recipe feels complicated or fussy.
Great texture:
These cookies bake up with lightly crisp edges and soft centers. The added egg yolk helps keep them tender, so you don’t end up with dry or cakey cookies.
Easy to use year-round:
These cookies work for everyday baking, holiday trays, and things like Valentine’s Day dessert spreads. They’re the kind of cookie you can bake any time and know people will actually eat.

Soft and Chewy Brown Butter Chocolate Chip Cookies

This dough is built to stay thick and soft. Using brown sugar, an extra egg yolk, chilling the dough, and taking the cookies out of the oven while the centers are still slightly underbaked all help keep the texture chewy rather than dry. They firm up as they cool, but stay soft inside.

Ingredients Needed for Brown Butter Chocolate Chip Cookies

Unsalted butter: Browning the butter creates that nutty flavor, so unsalted keeps everything balanced.
Brown sugar: Adds moisture and helps keep the cookies soft in the center.
Granulated sugar: Helps the edges bake up lightly crisp.
Egg and egg yolk: The extra yolk adds richness and improves texture.
Vanilla extract: Enhances the brown butter and chocolate flavors.
All-purpose flour: Gives structure without making the cookies dense.
Baking soda: Helps the cookies spread just enough while baking.
Salt: Balances sweetness and brings out flavor.
Chocolate chips or chunks: Chips hold their shape, chunks melt more. Either works.

How to make Brown Butter Chocolate Chip Cookies

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

Brown the butter in a saucepan over medium heat until golden with browned bits, then let cool slightly.

Whisk the brown butter with the brown sugar and granulated sugar until smooth.

Mix in the egg, egg yolk, and vanilla extract.

Stir in the flour, baking soda, and salt just until combined.

Fold in the chocolate chips or chunks.

Chill the dough for 30 minutes.

Scoop dough onto the baking sheet, spacing evenly.

Bake in a preheated oven at 350°F until edges are set and lightly golden, centers still soft.

Variations

Dark chocolate brown butter cookies: Swap the chocolate chips for dark chocolate chunks if you like a less sweet cookie. The deeper chocolate flavor works really well with the brown butter.
Sea salt topped cookies: Sprinkle a small pinch of flaky sea salt on the cookies right after they come out of the oven. It balances the sweetness and makes the brown butter flavor stand out more.
Valentine’s Day cookies: Mix in a small handful of pink or red candy-coated chocolates or heart sprinkles. These are great on a dessert table with Heart Cake Pops or Strawberries and Cream Fudge.
Nutty chocolate chip cookies: Add chopped pecans or walnuts for extra texture. They add crunch without taking away from the soft center of the cookie.
Thick bakery-style cookies: Roll the dough balls taller instead of wider and don’t flatten them. This helps the cookies bake up thicker with soft centers.

Serving Suggestions

Cookie trays and boxes: These cookies fit right in with other favorites like Coconut Snowball Cookies, and Pinwheel Cookies. They balance richer or more decorative cookies really well.
Valentine’s Day dessert spread: Serve them alongside Double Chocolate Cake and Heart Cake Pops for a simple but fun Valentine’s setup that doesn’t feel overdone.
Holiday baking: These are a great everyday cookie to include with more festive options from my Christmas Cookie Roundup. They’re familiar, so they always get eaten.
With coffee or tea: The brown butter flavor pairs really nicely with coffee or tea, which makes these great for casual get-togethers or afternoon treats. Try my Tres Leches Iced Latte, it is delicious.
Make-ahead desserts: Because they store and freeze well, these cookies are easy to bake ahead for parties, school events, or busy weeks.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Brown Butter Chocolate Chip Cookies?

Store baked cookies in an airtight container at room temperature for up to 4 days. Adding a piece of bread helps keep them soft.

Can I freeze Brown Butter Chocolate Chip Cookies?

Yes, these cookies freeze really well. Freeze baked cookies or unbaked dough balls for up to 2 months. Bake the frozen dough for 1–2 extra minutes.

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Tips & Tricks

Cool the butter slightly: Let the browned butter sit for a few minutes before mixing. If it’s too hot, it can make the dough greasy and cause the cookies to spread more than you want.
Don’t skip the chill: That short chill time really helps the dough hold its shape. Even 30 minutes makes a difference, especially if your kitchen is warm.
Underbake slightly: Pull the cookies when the centers still look soft. They’ll finish setting as they cool, which keeps them from drying out.
Use a cookie scoop: Even portions mean even baking. A Cookie Scoop makes things easier, but a spoon works if you keep the sizes consistent.
Add extra chocolate on top: Press a few chips or chunks into the dough before baking. It makes the cookies look better and adds extra chocolate in every bite.

More Pumpkin Desserts

Looking for more meal inspiration?

Browse my Slow Cooker Meals or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

FAQ

Can I make the dough ahead of time?
Yes. You can make the dough and keep it covered in the fridge for up to 48 hours. If it feels very firm when you’re ready to bake, let it sit at room temperature for a few minutes so it’s easier to scoop.
Can I freeze the dough?
Absolutely. Scoop the dough into balls first, then freeze them. When you’re ready to bake, you can bake straight from frozen and just add a minute or two to the bake time.
Why are my cookies spreading too much?
This usually means the butter was still too warm or the dough didn’t chill long enough. Chilling helps the cookies hold their shape, especially if your kitchen is warm.
Can I use salted butter instead of unsalted?
You can, but I’d slightly reduce the added salt. Different brands vary, so this helps keep the cookies from tasting overly salty.
Can I use milk chocolate instead of semi-sweet?
Yes, but keep in mind the cookies will be sweeter. Milk chocolate works well if you prefer a more classic, sweeter cookie.
Why does this recipe use an extra egg yolk?
The extra yolk adds richness and helps keep the cookies soft. It’s one of the reasons these don’t dry out as quickly.
Can I double the recipe?
Yes, this recipe doubles easily. Just make sure to brown the butter in a larger pan so it cooks evenly.
How do I know when the cookies are done?
The edges should look set, but the centers should still look slightly soft. They’ll continue to firm up as they cool on the baking sheet.
How can I make these cookies thicker?
Chill the dough longer and shape the dough balls taller rather than wider. This helps control spread in the oven.
Do these cookies stay soft after baking?
Yes. Stored properly, they stay soft for several days, especially thanks to the brown sugar and extra egg yolk.

Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies with soft centers and crisp edges. An easy cookie recipe with rich flavor from browned butter.

Course Dessert

Cuisine American

Keyword Chocolate, Holiday Cookies, Party Food

Prep Time 15

Cook Time 12

Chill Time 30

Total Time 57

Servings

Calories 159kcal

Equipment

Ingredients

¾ cup unsalted butter
¾ cup brown sugar
¼ cup granulated sugar
1 large egg
1 egg yolk
1½ teaspoons vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1½ cups chocolate chips or chunks

Instructions

Add the butter to a saucepan and cook over medium heat, stirring often, until melted, nutty-smelling, and golden bits form on the bottom. Remove from heat and let cool for about 10 minutes.
Pour the brown butter into a mixing bowl and whisk in the brown sugar and granulated sugar until smooth and well combined.
Mix in the egg, egg yolk, and vanilla extract until fully incorporated.
Add the flour, baking soda, and salt and stir just until combined, being careful not to overmix.
Fold in the chocolate chips or chunks.
Cover and chill the dough for 30 minutes to help control spreading.
Preheat the oven to 350°F and line a baking sheet with parchment paper.
Scoop the dough into balls and place them on the baking sheet, spacing them a few inches apart.
Bake for 10–12 minutes, until the edges are set and lightly golden but the centers still look soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.

Notes

*Cool the butter slightly:
Let the browned butter sit for a few minutes before mixing. If it’s too hot, it can make the dough greasy and cause the cookies to spread more than you want.

*Don’t skip the chill:
That short chill time really helps the dough hold its shape. Even 30 minutes makes a difference, especially if your kitchen is warm.

*Underbake slightly:
Pull the cookies when the centers still look soft. They’ll finish setting as they cool, which keeps them from drying out.

*Use a cookie scoop:
Even portions mean even baking. A scoop makes things easier, but a spoon works if you keep the sizes consistent.

*Add extra chocolate on top:
Press a few chips or chunks into the dough before baking. It makes the cookies look better and adds extra chocolate in every bite.

Nutrition

The post Brown Butter Chocolate Chip Cookies appeared first on Tessie's Table.

Pinwheel Cookies

Therese Buchanan — Wed, 14 Jan 2026 21:38:35 +0000

These classic Pinwheel Cookies are one of my recipes that always gets attention, but they’re actually very simple to make. With a soft shortbread-style dough and that red-and-white swirl, they work beautifully for Valentine’s Day, Christmas, or anytime you want a fun cookie
They slice clean, bake evenly, and hold their shape, which makes them great for gifting, cookie boxes, or holiday platters.

Photo Credit: Tessie’s Table.

Pinwheel Cookies are a great choice when you want something that looks beautiful but doesn’t require decorating or icing. You can make the dough ahead, bake them off when you need them, and they travel well too.

These cookies fit right in on a Valentine’s dessert table alongside my Cherry Pie Cookies or a slice of Double Chocolate Cake, but they also hold their own in Christmas cookie tins and holiday swaps.

Why you’ll love these Pinwheel Cookies

Easy dough with no stress:
This dough is forgiving and simple to work with. If it feels crumbly, a small splash of milk brings it together, so you’re never stuck with dry dough.
Classic flavor everyone likes:
These have that buttery, lightly sweet shortbread flavor that works for kids and adults. Nothing overpowering, just a solid cookie you’ll want more than one of.
Perfect for multiple holidays:
Red and white makes them ideal for Valentine’s Day and Christmas, but you can easily swap colors later if you want to use the same recipe year-round.

Easy Pinwheel Cookies for Valentine’s Day and Christmas Baking

I’ve been making some version of pinwheel cookies for years, and they’re one of those recipes that always surprises people. Everyone assumes they’re complicated, but once you’ve rolled the dough once, you realize how straightforward they really are.

Ingredients Needed for Pinwheel Cookies

Unsalted butter: This should be very soft but not melted. Soft butter is key to getting a smooth dough that rolls easily.
Powdered sugar: This keeps the cookies tender and gives them that classic shortbread texture without making them too sweet.
Vanilla extract: Adds warmth and balances the buttery flavor without overpowering it.
All-purpose flour: Regular flour works perfectly here and keeps the dough sturdy enough to roll and slice cleanly.
Salt: Just enough to balance the sweetness and bring out the butter flavor.
Milk or cream: This is optional but important if your dough feels dry. A teaspoon or two makes all the difference.
Red or Pink gel food coloring: Gel works best so the dough doesn’t get too soft or sticky.

How to make Pinwheel Cookies

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

Cream the softened butter and powdered sugar together in a mixing bowl until smooth and fully combined.

Mix in the vanilla extract until the butter mixture looks creamy and evenly blended.

Add the flour and salt and mix just until the dough comes together.

Divide it in half and color one portion red.

Mix until the color is fully combined.

Roll the plain dough between sheets of parchment paper into a rectangle about ¼ inch thick.

Roll the red dough into a similar rectangle, keeping both pieces roughly the same size.

Stack the red dough on top of the plain dough, then roll tightly into a log and slice into rounds.

Place the sliced pinwheel cookies onto a parchment-lined baking sheet, and bake for 12-15 minutes.

Variations

Pink Pinwheel Cookies: Use pink gel coloring instead of red for a softer Valentine’s look. They pair really nicely with lighter desserts on a Valentine’s spread.
Chocolate Pinwheel Cookies: Add cocoa powder to one half of the dough for a chocolate-and-vanilla swirl. This version works especially well around Christmas.
Almond-Flavored Pinwheels: Swap vanilla extract for almond extract for a bakery-style twist. The flavor is subtle but noticeable.
Holiday Color Swaps: Red and green for Christmas or pastel shades for spring make this one recipe stretch through multiple seasons.
Mini Pinwheel Cookies: Roll thinner logs and slice smaller rounds for bite-sized cookies that are great for cookie boxes.

Serving Suggestions

Valentine’s Dessert Board: Serve these with Strawberry and Cream Fudge and Heart Cake Pops for a simple Valentine’s dessert spread that looks great without a lot of prep.
Cookie and Cake Combo: Pair these cookies with slices of Victoria Sponge Cake for a mix of soft cake and crisp cookies.
No-Bake Dessert Pairing: Add these alongside a Strawberries and Cream Dessert for a balance of baked and no-bake treats.
Holiday Cookie Tins: These are perfect layered between parchment paper in Christmas cookie boxes since they hold their shape well, just like my Gingerbread Cheesecake Cookies.
Coffee or Tea Treat: Serve them with an Iced Latte or tea for an easy afternoon dessert that doesn’t feel over the top.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Pinwheel Cookies?

Store baked pinwheel cookies in an airtight container at room temperature for up to 5 days. Keep layers separated with parchment paper to protect the swirl.

Can I freeze Pinwheel Cookies?

Yes. You can freeze the dough log wrapped tightly for up to 2 months, or freeze baked cookies once fully cooled. Thaw at room temperature before serving.

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Tips & Tricks

Use very soft butter: If the butter is too firm, the dough won’t come together properly. Soft butter makes everything easier from mixing to rolling.
Don’t overmix the flour: Stop mixing as soon as the dough looks crumbly. Overmixing can make the cookies tough.
Fix dry dough early: If the dough feels dry, add milk a teaspoon at a time. Waiting too long makes it harder to correct.
Chill until firm: If the log isn’t firm enough, slicing will smear the swirl. Give it the full chill time.
Slice with a sharp knife: A clean, sharp knife helps keep the pinwheel pattern crisp.

More Yummy Cookies

Looking for more meal inspiration?

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

Photo Credit: Tessie’s Table.

FAQ

Can I make pinwheel cookie dough ahead of time?
Yes, the dough can be made and chilled up to 48 hours in advance. Just keep it tightly wrapped.
Why is my dough crumbly?
This usually means it needs a bit of moisture. Add milk or cream slowly until it holds together.
Can I use liquid food coloring?
Gel food coloring is best. Liquid coloring can soften the dough too much.
Do these cookies spread while baking?
Very little. That’s why they keep such a clean shape.
Can I double the recipe?
Yes, this recipe doubles easily and is great for holiday baking days.
Can I freeze the sliced dough instead of the whole log?
You can, but it’s easier to slice cleanly before freezing or freeze the full log.
Why did my swirl look uneven?
Uneven rolling or mismatched dough thickness can cause this. Try to keep both layers the same size.
Are these good for shipping?
Yes, once baked and fully cooled, they ship well with padding.
Can I change the flavor extract?
Absolutely. Almond, peppermint, or even orange extract all work well.

Pinwheel Cookies

Pinwheel Cookies are a classic swirl cookie made with simple ingredients. This easy recipe works for Christmas, Valentine’s Day, and everyday baking.

Course Dessert

Cuisine American

Keyword Baking, Family Friendly, Holiday Cookies, Party Food

Prep Time 25

Cook Time 12

Chill Time 1

Total Time 1 37

Servings

Calories 126kcal

Equipment

Ingredients

1 cup unsalted butter softened (very soft but not melted)
¾ cup powdered sugar
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
¼ teaspoon salt
1–3 teaspoons milk or cream as needed
Red or pink gel food coloring

Instructions

Cream the butter and powdered sugar together until smooth and fully combined, scraping down the bowl as needed. Mix in the vanilla extract.
Add the flour and salt and mix on low speed just until the dough looks crumbly and starts to clump. At this point, stop the mixer.
Use your hands to gently press and knead the dough together in the bowl. If the dough will not come together when pressed, add milk or cream 1 teaspoon at a time, kneading gently after each addition, just until a smooth dough forms. The dough should hold together easily without feeling sticky.
Divide the dough evenly in half. Knead red gel food coloring into one half until evenly colored. If the colored dough feels slightly softer than the plain dough, that’s normal.
Place each dough between two sheets of parchment paper and roll into rectangles about ¼ inch thick, keeping them roughly the same size.
Peel off the top parchment, stack the doughs on top of each other, then gently roll into a tight log, starting from the long edge. Wrap the log tightly in parchment or plastic wrap.
Chill the dough for at least 1 hour, or until firm enough to slice cleanly.
Preheat the oven to 325°F and line a baking sheet with parchment paper.
Slice the chilled dough into ¼-inch rounds and place them on the baking sheet about 1½ inches apart.
Bake for 12–15 minutes, just until the cookies are set. Do not let them brown.
Cool on the baking sheet for 5 minutes, then transfer to a rack to cool completely before stacking or packaging.

Notes

*Use very soft butter: If the butter is too firm, the dough won’t come together properly. Soft butter makes everything easier from mixing to rolling.

*Don’t overmix the flour: Stop mixing as soon as the dough looks crumbly. Overmixing can make the cookies tough.

*Fix dry dough early: If the dough feels dry, add milk a teaspoon at a time. Waiting too long makes it harder to correct.

*Chill until firm: If the log isn’t firm enough, slicing will smear the swirl. Give it the full chill time.

*Slice with a sharp knife: A clean, sharp knife helps keep the pinwheel pattern crisp.

Nutrition

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Baking – Tessie's Table

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