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bakery-style lemon blueberry muffins
I’ve made my fair share of muffins over the years, and I’ve got my base recipe down to a tee. It’s light, fluffy, and always turns out perfectly moist—no dry, crumbly muffins here! From there, I’ve been experimenting with different mix-ins. I love my apple cinnamon muffins (a must-try if you love warm, cozy flavors), but these homemade lemon blueberry muffins have definitely taken the top spot on my list. They’re bright and fresh and so incredibly easy to make! This means I can skip the coffee shop line and whip up a batch at home whenever the craving strikes. Budget-friendly AND delicious? Yes, please!
Budget-Saving Tips!
- You can easily stretch this batter and get 12 regular-size muffins. This will reduce the overall cost per muffin and means you’ll have more to enjoy! However, I wanted jumbo-sized, bakery-style muffins, so I divided the batter into ten muffin wells.
- The lemon glaze on top is totally optional, but I rarely turn down an opportunity to make a simple glaze.😊 You’ll already have the lemon zest and juice from making the muffins, so it’s only the powdered sugar you need to add. It’s a pantry staple I like to keep on hand for occasions just like this. But if you don’t have any, don’t worry; you can skip the glaze, and these muffins will still be delicious.
Lemon Blueberry Muffins Recipe
This easy Lemon Blueberry Muffins recipe is made with juicy blueberries and is topped with a sweet lemon glaze. These bakery-worthy treats are a MUST-TRY!
Servings 10 muffins
Calories 305kcal
Equipment
- Muffin Pan
- Hand Mixer
Ingredients
- 2 lemons $1.16
- 1 ¾ cup all-purpose flour $0.36
- 1 tsp baking powder $0.06
- 1 tsp baking soda $0.04
- ½ tsp salt $0.02
- ¼ tsp cinnamon $0.03
- 1 cup granulated sugar $0.40
- 4 tbsp salted butter, melted $0.49
- 2 Tbsp cooking oil $0.08
- ½ cup plain yogurt, room temperature $0.62
- 2 large eggs, room temperature $0.74
- 1 ½ tsp vanilla extract $0.95
- 1 cup blueberries $1.50
Glaze (optional)
- 1 cup powdered sugar $0.55
- 2 Tbsp lemon juice $0.00
- 1 tsp lemon zest $0.00
Instructions
- Preheat the oven to 350°F. Wash, zest and juice the lemons. Set the lemon zest and the lemon juice to the side.
- In a large bowl, whisk together the dry ingredients (flour, baking powder, baking soda, salt, and cinnamon) until well combined.
- In a separate bowl, combine the sugar, melted butter, and oil. Use a hand mixer to beat the ingredients together until combined. Now add the room temperature yogurt, room temperature eggs, vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Blend together using the mixer to combine.
- Pour the wet ingredients into the same bowl as the dry ingredients. Stir both together until just combined. Be careful not to overmix at this point.
- Add the blueberries to the bowl and fold them into the batter until just combined.
- Divide the batter between ten or twelve greased or lined muffin wells.
- Bake the muffins for 25 minutes or until golden brown and a toothpick inserted into the middle comes out clean. Allow the muffins to cool for about 5 minutes, then carefully loosen the edges with a knife and transfer the muffins to a wire rack to finish cooling.
- While the muffins are cooling, make the glaze. In a small bowl combine the powdered sugar, 2 Tbsp of lemon juice, and 1 tsp of lemon zest. Drizzle the glaze over the muffins once they're fully cooled. Enjoy!
See how we calculate recipe costs here.
Notes
- Fresh blueberries are my preferred choice, but you can also use frozen blueberries. No need to thaw them first!
- Be sure to use room temperature eggs and yogurt. Room temperature ingredients will help the batter come together smoothly and evenly.
- Don’t overmix the batter. Overmixing will cause the muffins to become dense instead of light and fluffy. Mix the dry and wet ingredients together until they are just barely combined and there are no traces of dry flour left in the bowl.
Nutrition
Serving: 1muffin | Calories: 305kcal | Carbohydrates: 54g | Protein: 4g | Fat: 9g | Sodium: 324mg | Fiber: 2g
how to make Lemon Blueberry Muffins step-by-step photos
Gather all of your ingredients.
Prep the lemons: Preheat your oven to 350°F. Thoroughly wash, zest, and juice 2 lemons. Place the lemon zest and juice to one side for now.
Mix dry ingredients: Add 1 ¾ cup flour, 1 tsp baking powder, 1 tsp baking soda, ½ tsp salt, and ¼ tsp cinnamon to a large mixing bowl. Whisk together until well combined.
Beat in a separate bowl: In a different bowl, add 1 cup granulated sugar, 4 tbsp melted salted butter, and 2 Tbsp cooking oil. Beat these ingredients together using a hand mixer until combined.
Combine: Now add ½ cup room temperature yogurt, 2 large room temperature eggs, 1 ½ tsp vanilla extract, 2 Tbsp of lemon juice, and 2 tsp of lemon zest. Use your hand mixer to combine everything together.
Mix wet and dry ingredients together: Pour your wet ingredients into the bowl of dry ingredients. Mix until just combined with no traces of flour left in the batter. Be careful not to overmix the batter.
Add blueberries: Fold 1 cup of fresh blueberries into the batter until just combined. Folding in the blueberries gently will help prevent them from breaking and avoid overmixing the batter.
Put in muffin tin: Evenly divide the batter between ten (or twelve) well-greased or lined muffin wells.
Bake: Bake your lemon blueberry muffins for 25 minutes, or until they’re golden brown on top and a toothpick inserted into the center comes out clean. Let them cool in the muffin pan for about 5 minutes before carefully loosening the edges with a knife. Transfer the muffins to a wire rack to finish cooling.
Make the glaze: While you wait for the muffins to cool, you can make the glaze (this is optional, but recommended!). Pour 1 cup of powdered sugar into a small bowl.
Add 2 Tbsp of lemon juice and 1 tsp of lemon zest to the powdered sugar and combine.
Top the muffins: Drizzle the glaze over your freshly baked blueberry lemon muffins. Enjoy!
Storage Instructions
These lemon and blueberry muffins store really well, and my family loves snacking on them throughout the week. Once cooled and glazed, pop them into an airtight container and keep them in the fridge for 4-5 days. Want to save some for later? They freeze great for up to 3 months—just be sure to freeze them without the glaze. You can let them thaw at room temperature, but if you’re like me and can’t wait, pop them in the microwave for 30 seconds for a quick thaw and warm-up. Add the glaze after thawing, if desired.
More Easy Muffin Recipes
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]]>The post Chocolate Chip Cookies appeared first on Budget Bytes.
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This is the cookie recipe that I whip up whenever my family’s craving something sweet but not messy. (I love a messy dessert once in a while, but when I need a quick, stress-free treat, these cookies are it!) It’s super easy to “clean as you go” when you’re making these, and you can even make extra dough and freeze it for later. I’ve got this recipe memorized now; that’s how often we make these café-quality chocolate chip cookies at home.
Ingredients
Here’s what you’ll need to make these chocolate chip cookies from scratch:
- Butter: I use softened, salted butter for the most delicious buttery flavor. Make sure your butter is softened, as it won’t cream with the sugars properly if it’s too cold. You can also use vegan butter or margarine to make this recipe dairy-free.
- Granulated Sugar & Light Brown Sugar: Both sugars work together to add sweetness, flavor, and texture. The molasses in the brown sugar also helps create a chewier cookie.
- Egg: You only need 1 egg for this recipe. It adds moisture and helps create a cohesive cookie dough.
- Vanilla: A dash of vanilla extract adds the BEST depth of flavor.
- Flour: All-purpose flour is the base of these cookies. I use the spoon and level method when measuring my flour. To do this, fluff up the flour in the bag with a spoon, spoon it into your measuring cup, and level it off with the back of a knife. This stops you from accidentally using too much flour (which would give you dry, cakey cookies).
- Baking Soda: Helps these soft chocolate chip cookies rise slightly and spread in the oven.
- Salt: Balances out the sweetness and adds flavor.
- Semi-Sweet Chocolate Chips: These add the perfect amount of chocolate to every bite. But if you can spring for a bag of semi-sweet chocolate chunks (or make your own from a chopped chocolate bar), I recommend you do that! I love these cookies even more when I make them with chocolate chunks. The extra large pockets of chocolate make them even more addictive. Meltable chocolate disks are great for this reason as well. Dairy-free chocolate chips or chunks work, too!
Why this Recipe is Budget & Beginner Friendly
Don’t worry if you’ve never made cookies before. I’ve made this recipe as easy as possible, so everyone from first-time bakers to seasoned home chefs can make the best chocolate chip cookies on their first try. The ingredients are basic pantry staples, which are easily found at any grocery store, and there aren’t any complicated techniques involved. You really can’t go too wrong with this recipe!
I’ve also included baking instructions for a chewy, crisp, or bakery-style cookie so you can make them exactly how you like. And because this recipe makes 30 cookies(!) using a 1 oz cookie scoop, you can easily make an entire batch for under $5. Much cheaper than buying a box from the store! 😉
Recipe Success Tips & Suggestions!
These cookies are super easy and seriously foolproof every time. But to help you out even more, here are some of my tried and tested recipe tips:
- Cream together the butter and sugar before adding the other ingredients. Doing this creates a lighter, fluffier base for the cookies, meaning they’ll bake up nice and chewy.
- Use softened butter that is at room temperature, not melted or too soft. This will ensure the butter and sugar can be properly creamed together.
- Be really careful not to overmix the dough. I first cream the butter and sugar together; then I mix in the eggs and vanilla before the dry ingredients even TOUCH the bowl. Why? Well, overmixing the dough once the flour is added can cause the gluten (which is naturally present in flour) to overdevelop, which will create a tough, not soft, texture. Overmixing can also cause the cookies to spread too much and cause them to be flat and thin instead of thick and chewy.
- Double-check your baking soda isn’t expired! This is another reason why your cookies might not turn out as expected. Expired baking soda won’t properly react with the other ingredients, resulting in flat cookies.
- I use a cookie scoop to get evenly-sized cookies. My scoop is 1 oz and is what the baking times in this recipe are based on.
- Don’t overbake your chocolate chip cookies. I’ve provided 3 different baking times for you to choose from: 8 minutes for chewy cookies (this is my personal favorite), 11 minutes for crisper cookies, and 14 minutes for larger cookies made with two scoops of dough. For soft, chewy cookies, they should look almost underdone when you pull them from the oven. The edges should be only slightly golden. They’ll firm up on the baking sheet as they cool.
- You can use chocolate chips OR chocolate chunks in this recipe. But any meltable candy or chocolate chip variety will work. Dried fruit and nuts can be a nice addition, too! I use white chocolate chips in my strawberry cookies and a mix of white and butterscotch chips in my pumpkin cookies. It’s fun to mix and match sometimes!
- Push some extra chocolate chips into your cookie dough balls before baking. This is optional, but it helps them bake up super pretty with visible chocolate chips on top.
How to Freeze Chocolate Chip Cookie Dough
This tasty chocolate chip cookie recipe is perfect for making ahead of time and freezing for later. Follow the recipe up to step 8, and pop the baking tray into the freezer rather than the oven. Let the dough balls flash-freeze for an hour, then place them into a freezer container or bag. The cookie dough can be stored in the freezer for up to 2 months. I’d thaw the dough at room temperature before baking to ensure it bakes evenly.
Storage Instructions
This recipe makes a LOT of cookies (the more the merrier, in my opinion!) So there’s a very good chance you’ll have some leftovers. Once fully cooled, I store mine in an airtight container for 3-5 days. You can also freeze them in a freezer-safe container for up to 3 months. Just thaw at room temperature before enjoying!
Chocolate Chip Cookies Recipe
This easy Chocolate Chip Cookies Recipe makes deliciously chewy, cafe-quality cookies from basic pantry staples. No chilling time required!
Servings 30 cookies (made with a 1 oz scoop)
Calories 116kcal
Equipment
- 1 oz. Cookie Scoop
- Baking Sheet
- Parchment Paper
- Hand Mixer
Ingredients
- 1 stick salted butter, softened $1.06
- ½ cup granulated sugar $0.42
- ¾ cup light brown sugar $0.36
- 1 egg $0.33
- 1 tsp vanilla $0.65
- 1 ½ cups flour $0.25
- ½ tsp baking soda $0.01
- ½ tsp salt $0.01
- 1 cup chocolate chips $1.48
Instructions
- Preheat oven to 350°F and gather ingredients.
- Add the softened butter, granulated sugar, and light brown sugar to a large mixing bowl.
- Cream butter and sugars together with a hand mixer on medium speed.
- Add egg and vanilla extract to the creamed sugar and butter and beat with hand mixer until combined, barely a minute or so.
- In a separate bowl, whisk together dry ingredients, flour, baking soda, and salt.
- Add half of the dry mixture to the wet mix bowl and mix with hand mixer until consistent. Then, add the remaining dry ingredients and mix until dough forms.
- Fold in the chocolate chips by hand.
- Using a cookie scoop, scoop out dough onto a parchment-lined cookie sheet, I was able to fit 12 per sheet.
- Bake for 8 minutes or until the edges are just barely golden. Remove from oven and let cool for a perfectly chewy cookie. If you like your cookies a little crispier, leave in for up to 11 minutes. If you want a larger “café style” cookie, combine 2 scoops and roll them into a ball by hand. You can fit 6 cookies per sheet if you up the size. Bake time for larger cookies increases to 14 minutes.
- Optional step: When you remove the cookies from the oven, you can sprinkle a little extra sea salt on top while they're still hot. I highly recommend it!
See how we calculate recipe costs here.
Nutrition
Serving: 1cookie | Calories: 116kcal | Carbohydrates: 17g | Protein: 1g | Fat: 5g | Sodium: 85mg | Fiber: 0.2g
How to Make Chocolate Chip Cookies – Step by Step Photos
Preheat oven to 350°F and gather ingredients. Add 1 stick softened salted butter, ½ cup granulated sugar, and ¾ cup light brown sugar to a large mixing bowl. Cream butter and sugars together with a hand mixer on medium speed.
Add 1 egg and 1 tsp vanilla extract to the creamed sugar and butter and beat with a hand mixer until combined, barely a minute or so.
In a separate bowl, whisk together dry ingredients, 1 ½ cups flour, ½ tsp baking soda, and ½ tsp salt.
Add half of the dry mixture to the wet mix bowl and mix with hand mixer until consistent. Then, add the remaining dry ingredients and mix until dough forms.
Fold in 1 cup of chocolate chips by hand.
Using a cookie scoop, scoop out dough onto a parchment-lined cookie sheet, I was able to fit 12 per sheet.
Bake for 8 minutes or until the edges are just barely golden. Remove from oven and let cool for a perfectly chewy cookie. If you like your cookies a little crispier, leave in for up to 11 minutes. If you want a larger “café style” cookie, combine 2 scoops and roll them into a ball by hand. You can fit 6 cookies per sheet if you up the size. Bake time for larger cookies increases to 14 minutes.
Optional step: When you remove the cookies from the oven, you can sprinkle a little extra sea salt on top while they’re still hot. I highly recommend it!
More Cookie Recipes
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Why I Love this Recipe
Rice pudding is a thick and sweet mixture of rice cooked in milk until it becomes soft and creamy. It’s often flavored with warm spices like vanilla and cinnamon and sometimes has other add-ins like raisins or nuts. It’s a simple, warm, and comforting dish that is always satisfying. While this dish is said to have originated in China, several cultures across the globe have some form of rice pudding, each with its own unique combination of rice varieties, spices, and add-ins. I love making this particular recipe around Christmas—there’s just something about the warm spices and creamy texture that gives me all the holiday feels!
“I’ve never made rice pudding or really been a big fan of it, but my boyfriend is so I decided to make this tonight for him for Xmas eve dessert tomorrow. Did a little taste test while it was cooling and it’s SO GOOD!! I’ll definitely have to make this again.”
Lindsay Pound
Ingredients
Here’s what you’ll need to make this delicious rice pudding recipe:
- Rice: I use long-grain jasmine rice for this recipe because that’s what I had on hand and I love its fragrant flavor, but you can make it with virtually any kind of white rice. You may need to adjust the amount of milk slightly depending on the variety, but it’s easy to add more as you go if needed.
- Milk: Milk is what makes this dish so creamy and delicious. While you can substitute non-dairy milk, keep in mind that it will change the flavor and texture. I find whole milk to be the creamiest and most delicious.
- Sugar: My recipe is sweetened with simple white sugar to not muddy the simple flavors in the pudding, but you can play around with your favorite sweetener and adjust the sweetness (and flavor) to your liking.
- Butter: I use butter to lightly toast the rice (and almonds) at the beginning of the recipe to add even more toasty flavor and dimension to the pudding.
- Almonds: Almonds are optional, but I love the flavor and texture they add to the pudding.
- Spices: I use a warm mix of spices like vanilla, cinnamon, and nutmeg to flavor the pudding. I also add a little bit of salt to help amplify all of the flavors.
More Flavor Ideas to Try!
The recipe below is a pretty simple and classic rice pudding recipe, but it can be customized in several different ways. Here are some other flavor ideas to try:
- Raisins
- Nuts: walnuts, pecans, pistachios
- Caramel sauce or dulce de leche
- Saffron
- Cardamom
- Chocolate
- Toasted coconut
- Instant coffee
Do You Eat Rice Pudding Hot or Cold?
Another reason that I love rice pudding is because it tastes great both hot and cold! When it’s warm it’s super comforting and it feels like a big cozy cinnamon-vanilla hug. When you eat it cold the next day, it’s actually rather refreshing, similar in a way to horchata.
Use Leftover Rice
My recipe uses uncooked rice, but rice pudding is actually a great way to use up leftover rice from the night before. To use leftover rice in this recipe, use 2 cups of cooked rice and 2 cups of milk (instead of the ½ cup rice and 4 cups milk in the recipe below). Add the cooked rice after toasting the nuts and spices in butter.
Make It Vegan!
This recipe is really easy to convert into a vegan recipe. I’d use coconut oil to toast the almonds and rice in the beginning and then swap the whole milk for your favorite non-dairy milk. I would suggest something extra creamy like coconut, soy, or oat milk.
Creamy Rice Pudding
Creamy Rice Pudding is a simple, delicious, and inexpensive dessert full of warm flavors like vanilla, cinnamon, and nutmeg.
Servings 4 1 cup each
Calories 391kcal
Equipment
- Measuring Cups Spoons
Ingredients
- 1 Tbsp butter $0.14
- 1/4 cup sliced almonds $0.44
- 1/2 cup uncooked long-grain jasmine rice* $0.16
- 1/4 tsp cinnamon $0.02
- 1/4 tsp nutmeg $0.02
- 4 cups whole milk* $0.80
- 1/4 cup sugar $0.04
- 1/4 tsp vanilla extract $0.12
- 1/4 tsp salt $0.02
Instructions
- Add the butter, almonds, and rice to a saucepot and heat over medium. Cook and stir the rice and almonds in the melted butter for 1-2 minutes, or until they begin to smell toasty.
- Add the cinnamon and nutmeg to the pot and continue to stir and cook for 30-60 seconds more.
- Add the milk, sugar, vanilla, and salt to the pot and stir to combine. Allow the mixture to come up to a simmer over medium heat, stirring occasionally.
- Once simmering, turn the heat down to medium-low. Continue to simmer the rice without a lid, stirring occasionally, for about 40 minutes, or until the rice is very soft and the mixture has thickened considerably. The pudding will thicken further as it cools.
- Serve it warm or refrigerate and serve cold the next day.
See how we calculate recipe costs here.
Video
Notes
*You can use the rice and milk of your choice. See the notes above the recipe for more information.
*To use leftover cooked rice in this recipe, use 2 cups of cooked rice and 2 cups of milk.
Nutrition
Serving: 1cup | Calories: 391kcal | Carbohydrates: 46g | Protein: 13g | Fat: 18g | Sodium: 262mg | Fiber: 2g
How to Make Rice Pudding – Step By Step Photos
Add 1 Tbsp butter, ¼ cup sliced almonds, and ½ cup uncooked long-grain jasmine rice to a sauce pot. Stir and cook over medium heat for about two minutes, or until the almonds and rice begin to smell a bit toasty.
Add ¼ tsp cinnamon and ¼ tsp nutmeg to the rice and almonds, and continue to stir and cook for 30-60 seconds more. Finally, pour in 4 cups whole milk (or milk of your choice).
Also add ¼ cup sugar, ¼ tsp vanilla extract, and ¼ tsp salt. Stir to combine.
Bring the mixture up to a simmer over medium heat, stirring occasionally. Once it begins simmering, reduce the heat to medium-low and continue to simmer for about 40 minutes (without a lid), stirring occasionally, or until the rice is very soft and the mixture has thickened considerably. Keep in mind that it’ll continue to thicken further as it cools.
Serve the super creamy pudding warm, or refrigerate and serve cold the next day!
More Recipes for Leftover Rice
This Rice Pudding recipe was originally published 3/23/22. It was updated and republished 1/10/25.
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When I think of black and white cookies, I think of my time interning with a PR firm in New York City roughly 1,000 years ago. My internship in the Big Apple predates my interest in ever becoming a professional chef, but it’s still a big part of my personal history that got me here! Why? It’s my opinion that New York City might be the most exciting city in the country when it comes to FOOD. You can easily take a trip around the world in one day by eating your way through the city. I’m more of a country mouse, so I was happy to move to Nashville at the end of my internship, but the flavors and hustle and bustle will always be a fond memory of mine.
Do you have any memorable culinary experiences while visiting or residing in New York City? Share them with your review!
What are Black and White Cookies?
Black and white cookies are a classic New York City bakery treat. They’re soft, cake-like cookies topped with vanilla and chocolate icing, giving them their iconic black-and-white look. The icing itself has a slight lemon flavor and hardens as it dries. When you bite into it, the icing crackles, creating the most satisfying texture along with the sweet, buttery flavor of the cakey cookie base!
These cookies date way back to the early 20th century, with Glaser’s Bake Shop often credited as the originator. Over time, they’ve also become a staple in Jewish bakeries, and there’s a variation found across Germany called “Amerikaner.” Black and white cookies are also often referred to as a “half moon cookie,” which (depending on who you ask!) are technically another type of cookie closely associated with NYC, featuring a slightly different texture and a soft frosting.
Ingredients
Here’s what you’ll need to make these easy black and white cookies:
- All-Purpose Flour: The base of the cookie dough batter. Be sure to sift it BEFORE measuring out the amount specified in the recipe—more on this below!
- Milk & Distilled White Vinegar: I mix these ingredients together to make homemade buttermilk. This adds a little tang to the batter and also helps with the rise as it reacts with the baking soda. Making buttermilk this way also prevents you from having to purchase a whole carton that you may not use!
- Baking Soda: Creates the perfect rise for making the cake-like texture these cookies are famous for.
- Eggs: I use two large eggs as the binder to hold everything together.
- Unsalted Butter: I prefer unsalted butter so I can better control the amount of salt in this recipe. Be sure to melt your butter first and let it cool so it doesn’t cook the eggs when added to the batter.
- Granulated Sugar: Adds moisture and sweetness, of course!
- Vanilla Extract: Flavors the soft cookie base and the icing with a warm vanilla flavor.
- Salt: Just a pinch to balance out the sweetness.
- Unsweetened Cocoa Powder: Use unsweetened cocoa powder to make the chocolate icing half.
- Powdered Sugar: This is also known as confectioners sugar or icing sugar and is used to make the icing! I recommend sifting it before using it to avoid lumps.
- Light Corn Syrup: Helps to thicken the icing and adds a nice shine. Be sure to use light corn syrup, not dark. Dark corn syrup will change the color and flavor of the icing.
- Hot Water & Lemon Juice: These liquids mix with the powdered sugar to create the white glaze icing. I use hot water because it dissolves the sugar more easily and makes it much easier to mix with the thick corn syrup. The lemon juice also adds a subtle lemon flavor, which helps these homemade black and white cookies taste just like the real thing!
What’s the Difference Between Frosting and Icing?
This recipe uses an icing, not a frosting. Icing is typically thinner and glossier and is used as a glaze on top of baked goods. It also usually hardens as it dries, making it perfect for creating a smooth finish. Our sugar cookies are another example of a recipe made with icing rather than frosting! On the other hand, frosting is thicker and creamier, like what I use in my eggnog cookies or in our strawberry sheet cake recipe. It can be spread or piped and stays soft and fluffy. Both are delicious, but for these cookies, I want a smooth, shiny finish (just like a real NYC black and white cookie!), so icing is the only way to go.
The Secret to the Best Black and White Cookie
When I first tried to recreate these cookies at home, I knew getting the cookie base was the most important part. It HAD to be perfect—soft, cakey, and sturdy enough to hold the icing. To achieve this texture, I use two things: buttermilk and SIFTED flour!
You must sift your flour before measuring out the 1.5 cups used in this recipe. This removes any lumps and aerates the flour, making it lighter (creating a softer cookie) and also stops you from accidentally packing too much flour into your measuring cup. And the homemade buttermilk activates the baking powder, giving the cookies a slight lift and helping them to stay soft and tender. Both are essential steps and make a huge difference—trust me!
Recipe Tips!
- Let your melted butter cool before mixing it into the cookie dough batter. I use melted butter to keep the cookies soft with a slightly chewier texture, but if it’s too hot when you mix it in, it might accidentally cook your eggs!
- Mix the dry and wet ingredients separately before slowly combining. This stops you from overmixing the dough, which can make the cookies dense and tough rather than soft and pillowy.
- Double-check that your baking soda isn’t expired! If you’ve had it for a while, I highly recommend checking the expiration date on your baking soda. Expired baking soda won’t give the same rise, and I don’t want that to ruin your homemade treats! You can also test the activeness of your baking soda by adding it to a small amount of vinegar—if it fizzes, it’s still good.
- Decorate the flat side of the cookies. Once they’re fully cooled, flip the cookies over so the bottom is facing up. This will give you a smooth surface to decorate with the chocolate and vanilla icing. If you want the colors to become more opaque and defined, I recommend letting the first layer of icing dry before adding more.
Storage Instructions
I like these cookies best within the first 24 hours of baking while they’re still super soft and fresh. However, they can be stored in an airtight container at room temperature for up to 3-4 days. You can also freeze them, without the icing, for up to 3 months and thaw at room temperature before decorating and serving!
Black and White Cookies Recipe
These homemade Black and White Cookies are soft, sweet, and topped with half vanilla and half chocolate icing—just like the ones you'll find in New York!
Servings 30 cookies (using a 1 oz cookie scoop)
Calories 112kcal
Equipment
- Mesh Sieve
- Hand Mixer
- Wire Cooling Racks
Ingredients
Cookie Ingredients
- ⅓ cup milk $0.09
- 1 tsp distilled white vinegar $0.01
- 1 ½ cups flour, sifted $0.24
- ¼ tsp salt $0.01
- ½ tsp baking soda $0.01
- 7 Tbsp unsalted butter, melted and cooled $0.91
- ¾ cup granulated sugar $0.29
- 2 large eggs $0.66
- 1 tsp vanilla extract $0.64
Icing Ingredients
- 2 ¼ cups powdered sugar, sifted $0.99
- 1 tsp lemon juice $0.01
- 1 Tbsp hot water $0.00
- ½ tsp vanilla extract $0.32
- 2 Tbsp light corn syrup $0.14
- 2 tsp unsweetened cocoa powder $0.12
Instructions
- Preheat oven to 350°F and combine milk and vinegar together to make buttermilk. Set aside. Then, sift flour in a mesh strainer (or a sifter if you have one) over a large mixing bowl. Measure out 1 ½ cups of sifted flour.
- Combine sifted flour, salt and baking soda in a mixing bowl, whisking to combine.
- Pour melted-but-cooled butter to a large mixing bowl with sugar. Mix with a hand mixer on low to combine.
- Then, beat eggs and vanilla together and add it to the sugar butter mixture.
- Add some of the sifted flour mixture to the wet mixture and mix on medium speed.
- Then, alternating with the flour mixture, add buttermilk. Do this back and forth until the flour mixture and buttermilk have both been used up and are completely combined.
- Cool the batter for 30 minutes to one hour in the refrigerator.
- Using a 1 oz cookie scoop, scoop cookie dough onto parchment-lined baking sheets, giving the cookies at least 2 inches of space between them.
- Bake for 15 minutes until the edges are just barely golden. Let them cool completely while you prepare the icing!
- Sift powdered sugar to get rid of any lumps.
- Combine the powdered sugar, lemon juice, hot water, vanilla extract and light corn syrup, stirring to combine. Equally divide the icing into 2 small bowls.
- To the second bowl, add the cocoa powder, stirring until smooth.
- Once your cookies have completely cooled after baking, frost the flat side of each cookie (yes, the side that was down on the baking sheet!) carefully with a butter knife or elevated spatula. You may need to ice them a couple times to tidy up the lines and have 2 colors that stand out.
- However, don't worry if the colors run into each other; your cookies will still taste delicious! Let them dry completely on a wire rack before serving.
See how we calculate recipe costs here.
Nutrition
Serving: 1cookie (made with a 1 oz scoop) | Calories: 112kcal | Carbohydrates: 20g | Protein: 1g | Fat: 3g | Sodium: 45mg | Fiber: 0.2g
how to make Black and White Cookies – step by step photos
Preheat oven to 350F and combine ⅓ cup milk and 1 tsp distilled white vinegar together to make buttermilk. Set aside. Then, sift flour in a mesh strainer (or a sifter if you have one) over a large mixing bowl. Measure out 1 ½ cups of sifted flour.
Combine sifted flour, ¼ tsp salt, and ½ tsp baking soda in a mixing bowl, whisking to combine.
Pour 7 Tbsp of melted-but-cooled butter to a large mixing bowl with ¾ cup granulated sugar. Mix with a hand mixer on low to combine.
Then, beat 2 large eggs and 1 tsp vanilla extract together and add it to the sugar butter mixture.
Add some of the sifted flour mixture to the wet mixture and mix on medium speed.
Then, alternating with the flour mixture, add buttermilk. Do this back and forth until the flour mixture and buttermilk have both been used up and are completely combined.
Cool the batter for 30 minutes to one hour in the refrigerator.
Using a 1 oz cookie scoop, scoop cookie dough onto parchment-lined baking sheets, giving the cookies at least 2 inches of space between them.
Bake for 15 minutes until the edges are just barely golden. Let them cool completely while you prepare the icing!
Sift 2 ¼ cups powdered sugar to get rid of any lumps.
Combine the powdered sugar, 1 tsp lemon juice, 1 Tbsp hot water, ½ tsp vanilla extract, and 2 Tbsp light corn syrup, stirring to combine. Equally divide the icing into 2 small bowls.
In the second bowl, add 2 tsp cocoa powder, stirring until smooth.
Once your cookies have completely cooled after baking, frost the flat side of each cookie (yes, the side that was down on the baking sheet!) carefully with a butter knife or elevated spatula.
You may need to ice them a couple times to tidy up the lines and have 2 colors that stand out.
However, don’t worry if the colors run into each other; your cookies will still taste delicious! Let them dry completely on a wire rack before serving.
More Delicious Cookie Recipes
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What are Sugared Cranberries?
These elegant-looking treats are basically candied cranberries, made by mixing fresh cranberries into a simple syrup and then rolling them in sugar. They’re juicy and tart on the inside, but the hard, sugary coating gives them a nice crunch. And they look so festive with their bright red color and sparkling sugar crystals, almost like snow-covered berries…which is probably why they’re also known as frosted cranberries!
True, these are more of a luxury, but if you’re looking for something special to add to your holiday spread that won’t break the bank, this is a festive and easy-to-make option!
Ingredients
Here’s what you’ll need to make this easy sugared cranberries recipe:
- Fresh Cranberries: These are hard to find year-round, so celebrate them while you can! I found 12 oz. bags of cranberries at Walmart for only $1.78, so I grabbed an extra bag when I was already planning to make my cranberry relish. I recommend using fresh cranberries over frozen for the best texture.
- Granulated Sugar: I use regular granulated sugar to make the simple syrup and to roll the cranberries in.
- Water: For mixing with the sugar to create the simple syrup.
Don’t Throw Out the Leftover Simple Syrup!
You’ll have some of the water and sugar mixture left over in your saucepan—don’t throw it out, reuse it! You can use it to sweeten your tea, cocktails, lemonade or even add a splash to your morning oatmeal. Another fun way to use it is to brush it over freshly baked cakes, muffins, or loaves (say, our cranberry orange bread) to help keep them moist.
Serving Suggestions
These simple sugared cranberries are great as a garnish for a steaming plate of turkey breast or to decorate a glass of your favorite cocktail or mocktail. I love them with my apple cider shrub mocktail, but they’d be uber festive on top of a Christmas punch, too. They’re also amazing on their own as a fun snack. If you put them on a cheese board or a charcuterie platter, just get ready to hear lots of “oohs and ahhs.” You’re welcome!
How Long Do Sugared Cranberries Last?
So long as your cranberries are fresh and ripe, they can last for a couple of days stored in an airtight container at room temperature or in the fridge. I personally try to use them within 3 days of making them. The sugar will ‘weep’ (meaning it’s soaking up moisture from the cranberries and the environment), so they’ll start to feel a little wet the longer they’re stored. I’d toss them in more sugar (so long as the berries are still ripe!) to freshen them up if this happens.
Sugared Cranberries Recipe
These easy Sugared Cranberries are made with 3 ingredients and are a festive way to elevate your holiday cheese platters, drinks, and desserts!
Servings 12 servings (1 oz per serving)
Calories 109kcal
Ingredients
- 1 ½ cups granulated sugar, divided 0.51
- 1 cup water $0.00
- 1 12 oz bag of fresh cranberries, rinsed $1.78
Instructions
- Combine 1 cup sugar and water in a small saucepan and bring to a boil. Once boiling, stir and reduce to a simmer.
- Once all of the sugar has dissolved, add rinsed cranberries. Stirring often so they are all covered in the sticky sugar water. Let them cook in the sugar water briefly, for just 1 minute. Remove from heat.
- In a small mixing bowl, pour in the remaining ½ cup of granulated sugar. Using a slotted spoon, remove the hot cranberries, allowing them to drip dry before tossing them in the reserved sugar.
- Carefully remove the sugared berries with a clean, dry spoon and transfer to a cookie sheet. If needed, you can retoss some of the berries in the sugar again.
- Let them dry and crisp up for 10-15 minutes before enjoying.
See how we calculate recipe costs here.
Nutrition
Serving: 1serving (1 oz per serving) | Calories: 109kcal | Carbohydrates: 28g | Protein: 0.1g | Fat: 0.1g | Sodium: 2mg | Fiber: 1g
how to make Sugared Cranberries – step by step photos
Combine 1 cup sugar and 1 cup water in a small saucepan and bring to a boil. Once boiling, stir and reduce to a simmer.
Once all of the sugar has dissolved, add 1 12 oz bag of rinsed fresh cranberries. Stirring often so they are all covered in the sticky sugar water. Let them cook in the sugar water briefly, for just 1 minute. Remove from heat.
In a small mixing bowl, pour in the remaining ½ cup of granulated sugar. Using a slotted spoon, remove the hot cranberries, allowing them to drip dry before tossing them in the reserved sugar.
Carefully remove the sugared berries with a clean, dry spoon and transfer to a cookie sheet. If needed, you can retoss some of the berries in the sugar again. Let them dry and crisp up for 10-15 minutes before enjoying.
More Easy Christmas Recipes
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]]>The post Graham Cracker Crust appeared first on Budget Bytes.
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I know making a traditional pie crust can feel a little tricky, especially if you’re new to baking. But you’ve got nothing to worry about with this easy, no-fail graham cracker pie crust recipe. It honestly couldn’t be simpler, and you don’t have to worry about rolling out dough or getting the perfect flaky texture. And you only need a handful of ingredients to make it!
Ingredients
Here’s what you’ll need to make this 3 ingredient graham cracker pie crust:
- Graham Crackers: You can use name-brand or generic graham crackers for this recipe. I use 18 sheets total (which is equivalent to 279g). You can use ready-made graham cracker crumbs as well, so long as you weigh out the same amount. However, it’s cheaper and just as easy to crush up your own graham crackers!
- Salted Butter: Cut this into little cubes before adding to the food processor. I use salted butter because it adds flavor, and the salt balances out the sweetness of the crust.
- Light Brown Sugar: This melts down in the oven and helps hold the crust together while also adding a slightly caramelized flavor.
Why Should I Make a Homemade Graham Cracker Crust?
I get it. Pre-made crusts are convenient and save time. But trust me, making your own graham cracker crust is worth the small amount of extra effort. Store-bought options always taste a little stale to me, and they’re not as buttery and flavorful as this easy recipe. And it also works out more budget-friendly to make your own crust at home (just $0.71 per crust!)
And not to mention, you can use any leftover crackers to make all sorts of delicious desserts or snacks, like my s’mores dip or our peanut butter fluff cups. So, not only will you have two 9” shallow pie crusts, but you’ll also have extras for another treat! Or, if you have a deep pie dish, this recipe will be enough for one pie crust, with a little leftover for a crumble on top, if desired. Store-bought crusts can’t beat that!
Recipe Tips & Suggestions
- I prebake my crust, even if I use it in a no-bake recipe. I find that it helps the crust hold its shape better and adds a nice, toasty flavor. I recommend baking your crust for 10 minutes if using it in a baked pie recipe and 12-15 minutes for a no-bake dessert.
- Don’t skip the sugar! It’s there to add sweetness AND hold the crust together. If you leave it out, your crust may be too crumbly when you cut into it.
- You can use any flavor of graham cracker you like. Honey, cinnamon, or chocolate options will all work just fine in this recipe for graham cracker crust!
How to Use
You can use this homemade crust in ANY recipe that calls for a graham cracker crust. Our key lime pie bars and no-bake pretzel peanut butter bars both use it, but feel free to get creative and try it with any recipe you like. A classic fruit pie or the filling from my peanut butter pie would be delicious with this crust. I’d also swap out the vanilla wafer crust in our lemon cream pie recipe for this one to switch things up a bit. You could even use it as a base for a cheesecake!
Make it Ahead!
This crust freezes and refrigerates well, so having some prepped and ready to go this time of year is always a pro move! I’d make it up to 2-3 days ahead of time and then keep it in the fridge until ready to use. If you’re freezing it, wrap it tightly with plastic wrap and store it for up to 3 months. Make sure your pie dish is freezer-safe before freezing. Thaw completely before using it in your chosen recipe.
Graham Cracker Crust Recipe
This easy Graham Cracker Crust recipe makes two 9-inch shallow pie crusts! Buttery, sweet, and perfect for any baked or no-bake pie.
Servings 2 shallow 9” pie crusts
Calories 865kcal
Equipment
- Food Processor
- Glass Pie Plate
Ingredients
- 18 sheets of graham crackers (279 g) $0.74
- 5 Tbsp salted butter, cut into cubes $0.65
- 1 Tbsp light brown sugar $0.03
Instructions
- Preheat oven to 350 degrees. Break apart the graham cracker sheets into a food processor.
- Add cubes of salted butter and brown sugar on top of graham crackers.
- Pulse until a fine, crumbly mixture forms (the consistency of coarse sand)
- Dump half of the graham cracker butter mixture into a 9” deep pie pan and press it down into the pan firmly with clean, dry hands.
- To make the thickness and coverage of the crust in your pie pan consistent on the bottom and sides, add another tablespoon at a time, if needed.*
- Bake the crust in the oven for 10-15 minutes**, until golden brown.
- Remove crust from oven, allowing it to cool completely. Use this homemade graham cracker crust with any pie recipe you like.
See how we calculate recipe costs here.
Notes
*Pie pan depths can vary quite a bit, so I was generous with this crust recipe. If you have shallow pie pans, this will be enough for 2 9” pie crusts. If you have a deeper pie pan, this will be enough for 1 pie crust with a little left over. Any leftover graham cracker butter crumbs can be frozen or refrigerated, or used in a crumble topping of whatever dessert you are making!
**This crust holds together better and has a more pronounced flavor with a quick bake in the oven. I recommend baking for 10 minutes if you plan to bake the crust again with a filling (ex: a cooked fruit pie) or 12-15 minutes if you’re adding a cold filling to finish your pie (ex: a pudding or cream pie).
Nutrition
Serving: 19” pie crust | Calories: 865kcal | Carbohydrates: 112g | Protein: 10g | Fat: 42g | Sodium: 1146mg | Fiber: 5g
how to make a Graham Cracker Crust – step by step photos
Preheat oven to 350 degrees. Break apart 18 graham cracker sheets (279g total) into a food processor. Add 5 Tbsp of salted butter (cut into cubes) and 1 Tbsp brown sugar on top of graham crackers.
Pulse until a fine, crumbly mixture forms (the consistency of coarse sand).
Dump half of the graham cracker butter mixture into a 9” deep pie pan and press it down into the pan firmly with clean, dry hands. To make the thickness and coverage of the crust in your pie pan consistent on the bottom and sides, add another tablespoon at a time, if needed.
Bake the crust in the oven for 10-15 minutes, until golden brown. Remove crust from oven, allowing it to cool completely.
You can use this homemade graham cracker crust with any pie recipe you like!
More Easy Pie Recipes
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Eggnog has a long-standing history as a holiday drink, spanning all the way back to Medieval Britain, with many variations and adaptations over the years. But nowadays, we typically associate it with a creamy, spiced drink, which is often spiked with rum, whiskey, or brandy. But I know not everyone is a fan of straight-up eggnog drinking. So, I wanted to find a way to incorporate those delicious flavors into a tasty treat that everyone can enjoy!
What are Eggnog Cookies?
These melt-in-your-mouth eggnog cookies are soft, chewy, and packed with holiday flavor. They’re essentially a simple sugar cookie base, but I add cinnamon, nutmeg, and a dash of rum extract to the dough to give it that distinct eggnog taste. And, of course, the creamy frosting made from butter, powdered sugar, heavy cream (and a little more rum extract!) helps to tie everything together. Even if you’re not a fan of eggnog, give these cookies a try—you might just be surprised at how much you love them. 😉
Ingredients
Here’s what you’ll need to make this recipe for eggnog cookies:
- Flour: I use all-purpose flour to give the cookies structure and create a soft but sturdy base for the frosting.
- Baking Powder & Baking Soda: Both of these leavening agents help the cookies rise and give them a light texture.
- Unsalted Butter: You need butter to make the cookie dough and the frosting in this recipe. I recommend using softened butter to ensure it mixes well with the other ingredients. Let it sit out at room temperature for about an hour, or you can use Marsha’s tip of filling a glass with hot water, dumping it out and covering the stick of butter with the hot glass to soften it!
- Granulated Sugar: Adds just enough sweetness and moisture to the dough.
- Egg: I use a large egg to bind everything together.
- Ground Nutmeg & Ground Cinnamon: These spices help create the classic eggnog flavor. I also add a pinch of salt to balance the sweetness!
- Vanilla Extract & Rum Extract: Rum extract is much more budget-friendly than using actual rum or eggnog, and I like how I can better control the flavor this way. If you’re unsure about it, you can skip adding it to the frosting and just start with the cookie dough. Vanilla extract is a must-have flavor enhancer for this recipe!
- Powdered Sugar & Heavy Cream: When mixed with butter, vanilla extract, and rum extract, these ingredients make the most delicious frosting for our easy eggnog cookies recipe.
Success Tips & Suggestions!
This easy eggnog cookie recipe is really simple and perfect for first-time cookie makers! But to help you out, here are some tried and true tips and suggestions:
- Add the dry ingredients slowly to avoid overmixing the dough. Adding it all at once makes it harder to mix and also increases the chance of overworking the dough, which can create tough and dense cookies.
- Don’t skip the chill time. I know it can be tempting to skip this step and bake the cookies right away, but trust me, chilling the dough stops them from spreading too much (they’ll still spread a bit, but not as much as they would if you skipped the chill time). It also makes it easier to handle the dough when rolling into balls.
- Evenly coat the cookie dough balls in sugar. Just like when you’re making snickerdoodles, you want to make sure the cookie dough balls are evenly coated in sugar. This adds a little extra sweetness and helps develop a subtle, chewy crust while baking.
- I recommend letting your cookies cool before icing them. If they’re still warm, they’ll melt your eggnog frosting!
- You can top your cookies with any festive decoration you like. I used pearl sugar as an optional topping in the photos shown here, but a sprinkle of cinnamon, ground nutmeg, sanding sugar, sprinkles, granulated sugar, or extra powdered sugar are all nice additions.
Storage Instructions
These frosted eggnog cookies will keep for about 4 days in an airtight container in the fridge. However, please note this is only a guideline and will depend on the freshness of the heavy cream used in your frosting. You can also freeze these cookies (without the frosting) between layers of parchment paper for up to 3 months. Just let them thaw at room temperature before adding the frosting!
Eggnog Cookies Recipe
These homemade Eggnog Cookies are super chewy, soft, perfectly spiced, and topped with a creamy, buttery frosting. Perfect for Christmas!
Servings 24 cookies
Calories 224kcal
Equipment
- Hand Mixer
- Baking Sheet
- Piping Bag, optional
- 1 oz. Cookie Scoop
Ingredients
Cookie Ingredients
- 2 ¾ cups flour $0.52
- ¼ tsp salt $0.01
- 1 tsp ground nutmeg $0.55
- ½ tsp cinnamon $0.04
- 1 tsp baking powder $0.04
- 1 tsp baking soda $0.01
- 2 sticks unsalted butter, softened $2.13
- 1 ½ cups granulated sugar, divided (¼ cup reserved for rolling) $0.52
- 1 large egg $0.30
- ½ tsp vanilla extract $0.29
- ½ tsp rum extract $0.18
Icing Ingredients
- 1 ½ cups powdered sugar $0.82
- ¼ cup unsalted butter, softened $0.53
- ½ tsp vanilla extract $0.29
- ¼ tsp rum extract $0.09
- 3 Tbsp heavy cream $0.30
Instructions
- Preheat oven to 350F. In mixing bowl, combine flour, salt, nutmeg, cinnamon, baking powder, and baking soda. Whisk to combine and set aside.
- Add the room temperature softened unsalted butter and 1 ¼ cups granulated sugar to a mixing bowl. Cream them together with hand mixer on low speed.
- Beat the egg, vanilla, and rum extract together and add to the butter/sugar mixture. Mix on low until combined.
- Slowly add all the dry ingredients to wet mixture and mix until a sticky dough forms.
- Chill the dough for 20-30 minutes. Then, using a 1 oz cookie scoop, portion cookies and roll each into a ball in your hands. Toss each ball in the remaining ¼ cup granulated sugar.
- On a parchment-lined baking sheet, place the dough balls 2 inches apart and flatten slightly with the bottom of a clean cup.
- Bake for 8-10 minutes. Let them cool completely before frosting, for about 10 minutes.
- To make the icing, add powdered sugar, softened unsalted butter, vanilla extract, rum extract, and heavy cream to a mixing bowl and mix on medium-high with a hand mixer until smoothly whipped and creamy.
- Transfer icing to a piping bag (or a ziplock bag with one of the corners snipped off!) and frost each cookie. Alternatively, you can smooth the frosting on each cookie by hand with a butter knife. Enjoy!
See how we calculate recipe costs here.
Nutrition
Serving: 1cookie | Calories: 224kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Sodium: 108mg | Fiber: 0.4g
how to make Eggnog Cookies – step by step photos
Preheat oven to 350F. In mixing bowl, combine 2 ¾ cups flour, ¼ tsp salt, 1 tsp nutmeg, ½ tsp cinnamon, 1 tsp baking powder, and 1 tsp baking soda. Whisk to combine and set aside.
Add 2 sticks room temperature softened unsalted butter and 1 ¼ cups granulated sugar to a mixing bowl. Cream them together with hand mixer on low speed.
Beat 1 large egg, ½ tsp vanilla, and ½ tsp rum extract together and add to the butter/sugar mixture. Mix on low until combined.
Slowly add all the dry ingredients to wet mixture and mix until a sticky dough forms.
Chill the dough for 20-30 minutes.
Then, using a 1 oz cookie scoop, portion cookies and roll each into a ball in your hands. Toss each ball in the remaining ¼ cup granulated sugar.
On a parchment-lined baking sheet, place the dough balls 2 inches apart and flatten slightly with the bottom of a clean cup.
Bake for 8-10 minutes. Let them cool completely before frosting, for about 10 minutes.
To make the icing, add 1 ½ cups powdered sugar, ¼ cup softened unsalted butter, ½ tsp vanilla extract, ¼ tsp rum extract, and 3 Tbsp heavy cream to a mixing bowl.
Mix on medium-high with a hand mixer until smoothly whipped and creamy.
Transfer icing to a piping bag and frost each cookie. Alternatively, you can smooth the frosting on each cookie by hand with a butter knife. Enjoy!
More Christmas Dessert Recipes
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What is Peppermint Bark?
Peppermint bark candy is a festive take on the classic chocolate bark. It’s such a simple treat for Christmas time, and it only uses 5 ingredients. I add peppermint extract to melted semi-sweet chocolate and white chocolate, layer them together in a parchment-lined baking pan, and then sprinkle crushed candy canes on top. Pop the pan into the fridge to set, break the chocolate into pieces, and you’re done—SO easy!! You don’t need any special equipment or fancy ingredients, and it’s a great recipe to make with kids over the holidays.
Ingredients
Here’s what you’ll need to make this easy peppermint bark recipe:
- Semi-Sweet & White Chocolate: I tested this recipe using chocolate chips and bars and found that the chocolate bars worked best. Chocolate chips are often made with stabilizers, which means they don’t melt as smoothly. Because the chocolate layers are the main components of this recipe, using high-quality chocolate will make a huge difference in taste and texture. I like Baker’s and Ghirardelli chocolate bars.
- Cooking Oil: Helps the chocolate melt smoother and make it easier to spread in your baking dish. I recommend a neutral flavored oil like canola or vegetable. Coconut oil also works, but just note that unrefined coconut oil can have a strong coconut flavor, so refined oil is best if you want to avoid that.
- Peppermint Extract: For adding the peppermint flavor. It’s a concentrated extract, so I only add ½ a teaspoon in total!
- Candy Canes: I place my candy canes in a ziplock bag and crush them using a rolling pin. Don’t worry if there are some bigger pieces; they add texture to your bark.
Can I Use Peppermint Oil Instead of Peppermint Extract?
I’ve only ever made this recipe for peppermint bark using peppermint extract. The amounts I list in the recipe card are perfect for the extract, but I know peppermint oil is much stronger. If you want to use a food-safe peppermint oil rather than an extract, I would start with a drop and taste before adding more. It’s very potent, so a little goes a long way. You can always add more, but you can’t take it away once added!
Recipe Tips!
- Keep an eye on the chocolate as it melts in the microwave. Stir every 20-30 seconds. The moment it starts to mix smoothly, it’s ready. Don’t let it overheat, or it will become thick and lumpy. Mine took about 1:25 minutes to melt, but your microwave may vary.
- Just a tiny bit of peppermint extract mixed with the melted chocolate adds a wonderful minty flavor to the peppermint bark.
- Don’t let the first chocolate layer set too long in the fridge or else the white chocolate layer will not adhere well. Set a timer for 10-12 minutes and take it out as soon as the timer goes off. I took mine out right at 10 minutes.
- Lining your baking pan with parchment paper stops any sticking and makes it easy to remove once the chocolate is set.
- I use an 8×8 inch square dish for this recipe, but you can also use a larger dish if you want a thinner, more brittle texture. However, the chocolate will set much faster the thinner it is, so you’ll need to work quickly when adding the white chocolate layer and peppermint candy pieces.
How to Store
I keep my homemade peppermint bark pieces in an airtight container in the fridge for up to 2-3 weeks. They’ll also last 3-4 days at room temperature, which is great if you’re giving them as a gift! Just make sure to store them in a cool, dry place away from direct sunlight to prevent the chocolate from melting. You can also freeze any leftovers for up to 2 months. Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. Let them thaw at room temperature before enjoying them all over again!
Peppermint Bark Recipe
This homemade Peppermint Bark recipe has the perfect balance of sweet chocolate and minty peppermint flavors. It’s perfect for holiday parties!
Servings 16 servings
Calories 161kcal
Equipment
- 8×8” Baking Dish
- Parchment Paper
Ingredients
- 5 candy canes $0.83
- 8 oz. semi-sweet chocolate, chopped* $5.00
- 8 oz. white chocolate, chopped* $5.00
- 1 tsp cooking oil, divided $0.02
- ½ tsp peppermint extract, divided $0.20
Instructions
- Line an 8×8 baking dish with parchment paper and set it to the side. Unwrap the candy canes. Place the candy canes in a large zip lock bag, seal the bag, then use a rolling pin to crush all of the candy canes. You can roll or gently bang the rolling pin over the candy canes, leaving a mixture of smaller and larger pieces. Set the crushed candy to the side.
- In a small bowl, add the chopped semi-sweet chocolate and ½ tsp cooking oil. Melt the chocolate in the microwave, stirring every 20-30 seconds. Keep an eye on the chocolate as it melts. The moment it starts to mix smoothly, it's ready. Don't let it overheat or else it will become thick and lumpy. Every microwave is different. It took approximately 1:25 seconds for mine to smoothly melt. Remove the bowl from the microwave and stir in ¼ tsp of peppermint extract.
- Pour the melted chocolate into the parchment lined baking dish. Spread the chocolate evenly around with a small spatula or spoon. Place the dish in the refrigerator for 10-12 minutes until the chocolate is mostly set. You don't want the chocolate to fully set or else the white chocolate layer will not adhere properly.
- In a separate bowl, add the chopped white chocolate and the remaining ½ tsp cooking oil. Melt the white chocolate in the microwave, stirring every 20-30 seconds. Keep an eye on the chocolate as it melts, being careful not to overheat it. Remove the bowl from the microwave and stir in ¼ tsp of peppermint extract.
- Remove the baking dish from the refrigerator and pour the melted white chocolate on top of the semi-sweet chocolate. Spread the white chocolate evenly around with a small spatula or spoon.
- Now sprinkle the crushed peppermint candy on top of the melted white chocolate. Place the baking dish back in the refrigerator until the chocolate is fully set, about 1 hour.
- Once the bark is fully set, remove the baking dish from the refrigerator and lift the peppermint bark out of the parchment paper. Break the bark into small and large pieces or cut it with a sharp knife. If your bark is too hard to break, let it sit at room temperature for about 10 minutes so the chocolate can soften a bit. Store any leftovers covered in the refrigerator for 2-3 weeks. Enjoy!
See how we calculate recipe costs here.
Notes
*I tested this recipe using chocolate bars and chocolate chips. The chocolate bars melted better and tasted better overall.
Nutrition
Serving: 1serving | Calories: 161kcal | Carbohydrates: 16g | Protein: 2g | Fat: 10g | Sodium: 14mg | Fiber: 1g
how to make Peppermint Bark – step by step photos
Line an 8×8 baking dish with parchment paper and set it to the side. Unwrap 5 candy canes. Place the candy canes in a large zip lock bag, seal the bag, then use a rolling pin to crush all of the candy canes. You can roll or gently bang the rolling pin over the candy canes, leaving a mixture of smaller and larger pieces. Set the crushed candy to the side.
In a small bowl, add 8 oz. chopped semi-sweet chocolate and ½ tsp cooking oil. Melt the chocolate in the microwave, stirring every 20-30 seconds. Keep an eye on the chocolate as it melts. The moment it starts to mix smoothly, it’s ready. Don’t let it overheat or else it will become thick and lumpy. Every microwave is different. It took approximately 1:25 seconds for mine to smoothly melt.
Remove the bowl from the microwave and stir in ¼ tsp of peppermint extract.
Pour the melted chocolate into the parchment lined baking dish. Spread the chocolate evenly around with a small spatula or spoon. Place the dish in the refrigerator for 10-12 minutes until the chocolate is mostly set. You don’t want the chocolate to fully set or else the white chocolate layer will not adhere properly.
In a separate bowl, add 8 oz. chopped white chocolate and the remaining ½ tsp cooking oil. Melt the white chocolate in the microwave, stirring every 20-30 seconds. Keep an eye on the chocolate as it melts, being careful not to overheat it.
Remove the bowl from the microwave and stir in ¼ tsp of peppermint extract.
Remove the baking dish from the refrigerator and pour the melted white chocolate on top of the semi-sweet chocolate. Spread the white chocolate evenly around with a small spatula or spoon.
Now sprinkle the crushed peppermint candy on top of the melted white chocolate. Place the baking dish back in the refrigerator until the chocolate is fully set, about 1 hour.
Once the bark is fully set, remove the baking dish from the refrigerator and lift the peppermint bark out of the parchment paper. Break the bark into small and large pieces or cut it with a sharp knife. If your bark is too hard to break, let it sit at room temperature for about 10 minutes so the chocolate can soften a bit. Store any leftovers covered in the refrigerator for 2-3 weeks. Enjoy!
More Festive Dessert Recipes
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“This recipe is exceptional! Do not hesitate to make these. I was so pleased with the outcome. I used organic whole white flour and organic cane sugar and semi sweet chocolate for the drizzle and they turned out fantastic. I think they are better than cookies, not overly sweet, very satisfying! The whole family loved them. Will add to my regular rotation. Appreciate the simplicity. Thank you!”
Pat
What is Biscotti?
Biscotti, also known as cantucci, are Italian biscuits (or cookies) that are baked twice to yield a deliciously crunchy texture that is perfect for dunking into your favorite hot beverage. The American versions are typically slightly softer and sweeter than traditional Italian recipes; they come in a variety of flavors and are often dipped in chocolate. The recipe we have here today is definitely American-style, similar to what you’d find in coffee shops across the U.S.
Ingredients
To make a simple homemade biscotti, you’ll need the following ingredients:
- Flour: The base for any biscuit or cookie! We used all-purpose flour to keep the recipe simple. If you experiment with a different type of flour, keep in mind that you may need to adjust the amount of flour to keep the same moisture ratio in the dough.
- Baking Powder: This is the leavening agent for the dough. They’re not a super light and airy cookie, so not a lot of leavening is needed.
- Sugar: These treats are a little on the sweet side but not quite as sweet as a typical cookie. We use white granulated sugar to provide sweetness and keep a crispy texture.
- Butter: Using butter as the fat provides a lot of flavor and helps keep the texture nice and crispy.
- Eggs: Acts as a binder and provides a little moisture to the dough, so they stay just a little bit soft in the center.
- Vanilla or Almond Extract: A little bit of extract gives the dough just a hint of flavor. Almond is typical, but we’ve used vanilla, which goes nicely with the white chocolate we used for decorating.
What Else Can I Add?
This is where things get FUN. You can add so many different ingredients and make a million different fun flavor combinations. Here are some of my favorite additions:
- Chocolate chips or cocoa powder (stir into the flour)
- Dried fruit
- Chopped nuts
- Cinnamon, cardamom, or other ground spices
- Citrus zest
- Instant coffee
- Matcha
- Coconut
- Other flavor extracts (lemon, orange, peppermint, etc.)
- Dip each cookie into melted chocolate or drizzle with a flavored icing
Why this Recipe is Budget & Beginner Friendly
You really don’t need much to make this recipe, just a few pantry staples, which means they’re typically going to be very budget-friendly (about $0.17 each!). Plus, the recipe is straightforward and doesn’t require any special equipment or advanced baking skills. This makes it a great option for beginner bakers or those looking to save some money while satisfying their sweet tooth. And with endless flavor possibilities, you can easily adapt this recipe to your personal taste preferences and use up whatever you already have to hand!
Storage Instructions
Allow your homemade biscotti to cool completely to room temperature before storing to avoid trapping any steam or moisture. Once cooled, store them in an air-tight container for up to two weeks. They can also be wrapped tightly and frozen for longer storage. Thaw at room temperature for about 10 minutes before serving.
Variations
Need some flavor combination ideas? Well, you’re in luck. I’ve tried and tested tons of variations for this already delicious base recipe, and I can’t wait for you to try them!
Almond Apricot
Wow. This combination is pure magic. Add a handful of chopped dried apricots and some almond extract to the dough to create the most delicious almond apricot biscotti. It’s sweet, nutty, and perfect with a cup of coffee.
Double Chocolate
I’d never say no to chocolate once, let alone TWICE. Cocoa powder is a delicious addition to this biscuit dough, as are chocolate chips! This variation also works with added extras, like orange extract (chocolate orange is always delicious) and peppermint extract. Trust me; it’s heavenly.
Homemade Biscotti Recipe
Homemade biscotti are a simple sweet treat that are endlessly customizable and are the perfect companion for a hot cup of homemade coffee.
Servings 18 servings
Calories 158kcal
Equipment
- Enamelware Sheet Pan
- Parchment Paper
Ingredients
- 2 cups all-purpose flour $0.28
- 1 tsp baking powder $0.06
- 1/4 tsp salt $0.02
- 1/4 tsp nutmeg $0.02
- 1 cup granulated sugar $0.39
- 4 Tbsp butter, room temperature $0.56
- 2 large eggs $0.49
- 1/2 tsp vanilla or almond extract $0.29
- 1/4 lb. white chocolate (optional for decorating) $1.00
Instructions
- Preheat the oven to 350ºF. In a large mixing bowl, stir together the flour, baking powder, salt, and nutmeg.
- In a separate bowl, beat together the sugar, butter, eggs, and vanilla extract with a mixer until mostly smooth (a few small lumps of butter is okay).
- Add the dry ingredients to the bowl of wet ingredients and stir together until it forms a ball of dough.
- Divide the dough into two and shape each one into a flattened log about eight inches long and 2-3 inches wide. Place the logs on a parchment-lined baking sheet.
- Bake the logs for about 25 minutes, or until lightly golden on the edges and there are a few cracks in the top of the dough.
- Carefully transfer the logs to a cutting board and use a finely serrated bread knife to slice them, on a diagonal, into ½-inch wide pieces.
- Place the slices back onto the baking sheet, laying flat, and bake for another 5 minutes. Remove the baking sheet, flip them over, and bake for an additional 5 minutes, or until golden brown.
- Remove from the oven and allow them to cool completely before decorating with melted chocolate (if desired). Enjoy with a hot cup of coffee!
See how we calculate recipe costs here.
Nutrition
Serving: 1biscotti | Calories: 158kcal | Carbohydrates: 26g | Protein: 3g | Fat: 5g | Sodium: 90mg | Fiber: 0.4g
How to Make Biscotti – Step by Step Photos
Preheat the oven to 350ºF. Combine 2 cups all-purpose flour, 1 tsp baking powder, ¼ tsp salt, and ¼ tsp nutmeg in a large bowl. Stir until well combined.
In a separate mixing bowl, add 1 cup sugar, 4 Tbsp room temperature butter, 2 large eggs, and ½ tsp vanilla extract.
Use a mixer to combine the wet ingredients until mostly smooth (there may still be a few small pieces of butter).
Add the dry ingredients to the bowl of wet ingredients and stir until it forms a ball of dough.
Divide the dough in half and form each half into a flattened log about 8 inches long and 2-3 inches wide. Place the logs on a parchment-lined baking sheet.
Bake the logs for about 25 minutes, or just until the edges are slightly golden brown and the tops have small cracks.
Carefully transfer the logs to a cutting board and use a finely serrated bread knife to slice them, on a diagonal, into ½-inch wide pieces.
Place the slices back on the baking sheet, laying flat, and place it back into the oven for five minutes.
Remove them from the oven, flip them over to the other side, and then bake for an additional 5 minutes or until golden brown on both sides.
Allow them to cool completely, decorate with melted chocolate or icing if desired, then serve with a hot cup of coffee!
More Coffee Treats
This Biscotti Recipe was originally published 4/8/23. It was updated and republished 12/19/24.
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What Is Puppy Chow?
Puppy chow is a seriously addictive treat made with rice Chex cereal, coated in a mixture of melted chocolate and peanut butter, and then tossed in powdered sugar. And no, it’s not for dogs! 😉 It’s like a sweet, chocolatey alternative to Chex mix and is the easiest dessert for any party food table. Depending on who you ask, this snack also goes by other names, such as muddy buddies, reindeer chow, or monkey munch. No matter what you call it, one thing is for sure—it’s absolutely delicious!
Ingredients
Here’s what you’ll need to make this recipe for puppy chow mix:
- Rice Chex Cereal: I always make this recipe with Rice Chex (or a similar brand) cereal, but you can also try it with Corn Chex. The flavor might be slightly different, but it’ll still be just as tasty!
- Semi-Sweet Chocolate Chips: This is what I use to make the chocolate-peanut butter coating for the cereal. I use 1 ¼ cups of chocolate chips, which is more than enough to create a nice thick coating. Dark chocolate will also work well, but milk chocolate will likely make it too sweet.
- Peanut Butter: Use creamy peanut butter for the best results. I haven’t tested this recipe with any other nut butter myself, but you could try creamy almond butter or Sun butter if you can’t have peanuts. They’ll change the taste and, likely, the texture of the coating.
- Butter: I tested this recipe several times with and without a little butter. I found just a little bit of butter makes the chocolate mixture smooth and easy to stir.
- Powdered Sugar: Coats the cereal so it’s not sticky to the touch and gives it that signature “puppy chow” look!
What Else Can I Add?
I don’t always make my puppy chow the same way; sometimes, I like to mix things up and add some extra goodies! You can add anything you like to this recipe once the chocolate and powdered sugar coating is set. Just gently mix any extras in until everything is evenly distributed. Here are some ideas I think you’ll enjoy:
- Crushed peppermint candies
- M&M’s
- Mini marshmallows
- Pretzel pieces
- Salted peanuts
- Mini peanut butter cups
- Chocolate chips (white, dark, semi-sweet, or butterscotch)
- Dried fruit (raisins, cranberries, etc.)
You can add as many mix-ins as you like. And don’t worry about specific measurements for any of these additions—just add to your preference based on what you have to hand.
Tried & Tested Recipe Tips!
- Keep an eye on the chocolate as it melts in the microwave. Stir every 20-30 seconds. The moment it starts to mix smoothly with the peanut butter, it’s ready. Don’t let it overheat, or it’ll become thick and lumpy.
- I add a little powdered sugar to the bottom of the ziplock bag first before adding the chocolate-covered cereal to the bag, followed by the rest of the powdered sugar. This way, you can be sure all the powdered sugar is evenly distributed to coat each piece of cereal!
- It may be hard to resist eating these as soon as you make them, but you definitely want to refrigerate them for about 30 minutes before serving so they can set. Sometimes, I even pop them in the freezer for a few minutes for the ultimate crunch!
How to Store Homemade Puppy Chow
You can store your puppy chow Chex mix in the refrigerator for about a week. I always keep them in an airtight container to ensure they stay fresh and crunchy. But be warned: they probably won’t last that long because they’re seriously addictive! You can also freeze homemade muddy buddies for up to 2 months. Either enjoy them straight from the freezer or let them come to room temperature before digging in.
Puppy Chow Recipe
This Puppy Chow recipe is a budget-friendly treat that’s ridiculously easy to make and is perfect for parties and holiday gatherings!
Servings 14 servings (about ½ a cup each)
Calories 256kcal
Ingredients
- 7 cups Rice Chex cereal $2.10
- 1 ¼ cup semisweet chocolate chips $3.00
- ½ cup creamy peanut butter $0.64
- 1 Tbsp butter $0.14
- 1 ½ cups powdered sugar, divided $0.75
Instructions
- Add the rice chex cereal to a large bowl.
- In a separate bowl add the chocolate, peanut butter, and butter. Melt the chocolate mixture in the microwave, stirring every 20-30 seconds. Keep an eye on the chocolate as it melts. The moment it starts to mix smoothly with the peanut butter, it’s ready. Don’t let it overheat or else it will become thick and lumpy.*
- Add the melted chocolate mixture to the bowl with the cereal. Carefully mix them together with a rubber spatula.
- Open a large ziplock plastic bag. Add about ⅓ cup of the powdered sugar to the bottom of the bag. Next add all of the chocolate covered cereal to the bag. Now add the rest of the powdered sugar to the bag.
- Seal the bag well and shake until the cereal is evenly coated with the powdered sugar.
- Spread the mix on to a parchment lined baking dish and place in the refrigerator for 30 minutes so the chocolate and powdered sugar can set.
- Store in the refrigerator for up to a week and enjoy!
See how we calculate recipe costs here.
Notes
*Every microwave heats differently. It took about 1 minute and 5 seconds for my chocolate and peanut butter mixture to melt.
Nutrition
Serving: 1serving (about ½ a cup each) | Calories: 256kcal | Carbohydrates: 35g | Protein: 4g | Fat: 12g | Sodium: 157mg | Fiber: 2g
how to make Puppy Chow – step by step photos
Add 7 cups rice chex cereal to a large bowl.
In a separate bowl add 1 ¼ cup semi-sweet chocolate chips, ½ cup peanut butter, and 1 Tbsp butter.
Melt the chocolate mixture in the microwave, stirring every 20-30 seconds. Keep an eye on the chocolate as it melts. The moment it starts to mix smoothly with the peanut butter, it’s ready. Don’t let it overheat or else it will become thick and lumpy.
Add the melted chocolate mixture to the bowl with the cereal.
Carefully mix them together with a rubber spatula.
Open a large ziplock plastic bag. Add about ⅓ cup of the powdered sugar to the bottom of the bag. Next add all of the chocolate covered cereal to the bag. Now add the rest of the powdered sugar to the bag.
Seal the bag well and shake until the cereal is evenly coated with the powdered sugar.
Spread the mix on to a parchment lined baking dish and place in the refrigerator for 30 minutes so the chocolate and powdered sugar can set.
This recipe is a kid-friendly treat that’s perfect for parties, movie nights, or just a sweet snack for anytime! You could also package them in cute bags or containers and give them as gifts during the holidays.
More Easy Snack Recipes
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