Handle the Heat

Chocolate Cookies & Cream Cookies

Tessa Arias — Thu, 25 Jun 2026 10:00:00 +0000

Tessa’s Recipe Rundown

Taste: Just like an Oreo cookie, but BETTER!

Texture: Crisp edges with a thick, soft, fudgy center.

Ease: The dough takes just minutes to make and requires only a short chilling period.

Why you’ll love this recipe: One of my new favorites, and that’s coming from someone who’s written two cookie cookbooks!

My husband said this recipe is “top 10.” One of my recipe testers said, “YOU NAILED THIS ONE!“

Needless to say, I’m a big fan of these chocolate-based cookies & cream cookies.

It took many variations to get the recipe just right, including a last-minute switch to using a chocolate base instead of a vanilla cookie base.

That one switch took this recipe from good to excellent.

Key Recipe Ingredients

Dutch-Process Cocoa Powder
I prefer its flavor and deeper color in this recipe. You can use natural cocoa powder if that’s all you have, just note the texture and taste will be slightly different. See my full guide: Dutch-Process vs. Natural Cocoa Powder.

Black Cocoa Powder
The secret to that distinct Oreo flavor! Just a touch is all you need. Find it online or at specialty baking stores. Can’t find it? Just use another tablespoon of Dutch-processed cocoa powder.

Unsalted Butter
Melted, not creamed. This is what makes the one-bowl method work, and it directly contributes to a denser, fudgier texture. Let it cool to just warm before adding eggs.

If using salted butter: cut the salt in the recipe to ¼ teaspoon.

Light Brown Sugar
All brown, no white. Brown sugar is hygroscopic so it holds moisture, which keeps the centers soft long after baking. It also activates the baking soda since we’re using Dutch cocoa, which is non-acidic.

Eggs
A large egg plus an egg yolk adds fat without much extra water, pushing the texture toward fudgy instead of cakey. Room temp eggs incorporate more smoothly into the dough.

Oreos
Coarsely chopped, not fine crumbs, so you get varied pieces. Keep the filling! Save some for pressing onto the cookie dough balls for a bakery-style appearance.

Chocolate Chips
Two kinds: white chocolate adds creamy sweetness that contrasts the dark dough. Semisweet provides pockets of melted chocolate.

Tessa’s Tips

Baking these cookies at 400°F for a short time encourages thick bakery-style cookies. If you chill the dough, you’ll need to add 1-3 minutes to the baking time.

Storage & Make ahead

Baked cookies: Airtight container at room temperature, up to 3 days.

Refrigerating dough: Scooped dough balls will keep (sealed) up to 48 hours. Longer chill = thicker cookies. Add 1–2 minutes to bake time if baking from the fridge.

Freezing raw dough: Freeze scooped balls on a sheet until solid, then bag for up to 2 months. Bake from frozen at 350°F, adding 3-4 minutes, or until the edges are set.

Full freezing details: How to Freeze Cookie Dough

Freezing baked cookies: Freeze in an airtight container or ziptop bag for up to 1 month. Let thaw at room temperature before serving.

Test Kitchen Notes

I tested two directions: a vanilla dough with Oreos mixed in, and this double-chocolate base. The base looked nice but tasted bland. The chocolate base tasted like an Oreo became a better cookie, so good!

Next I tested chilling intervals, finding that the quickest chilling period required was just 20 minutes. The longer the dough chilled, the more baking time it required.

Frequently Asked Questions

Can I use natural instead of Dutch-process?

Yes, because this recipe breaks convention and uses baking soda activated by the brown sugar, you can technically use natural cocoa and still get good results. However, the Dutch-process will produce a deeper color and more Oreo-like flavor.

What if I can’t find black cocoa powder?

Sub equal Dutch-process. The cookies will still be excellent, though you’ll lose the distinctly “Oreo” flavor depth and ultra-dark color, but the chocolate flavor is strong. Black cocoa is available online. Use it in my Homemade Oreo cookie recipe next!

Why does my dough look greasy?

That’s normal. Melted butter and extra egg yolk create a high-fat dough that looks slick before chilling. Don’t add extra flour. It will firm up completely with at least a 20-minute chill.

Do I have to chill the dough?

You’ll get better results. The dough needs some time to firm up. Just 20 minutes makes the difference!

Can I make smaller cookies?

Yes, but the cookies will be less soft and fudgy in the center. For 1.5-tbsp scoops, start checking at 5–6 minutes. Same rule: pull when edges are set and center looks underdone.

Do I have to use both kinds of chocolate chips?

You can use just semisweet, but the white chips add a creamy sweetness that contrasts the dark dough. All white chocolate makes the cookies a little too sweet.

My cookies didn’t spread at all, what happened?

This is likely due to under-baking, especially if the dough was chilled! If adding a minute or two doesn’t help, try flattening the dough balls with your palm before baking.

Chocolate Cookies & Cream Cookies

Thick, fudgy cookies and cream cookies with a chocolate base and crushed Oreos baked right in. No stand mixer or softening butter required. Tested results every time!

Prep Time 30

Cook Time 8

Chill Time 20

Total Time 58

Servings large cookies

Author Tessa Arias

Ingredients

1 stick (113 grams) unsalted butter
1 cup (200 grams) light brown sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 teaspoon vanilla extract
1 cup plus 2 tablespoons (143 grams) all-purpose flour
1/2 cup (43 grams) Dutch-process cocoa powder
1 tablespoon (5 grams) black cocoa powder*
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1/3 cup (51 grams) white chocolate chips
1/2 cup (85 grams) semisweet chocolate chips, plus more for topping
11 (127 grams) chocolate sandwich cookies, coarsely chopped
Flaky sea salt, for finishing, optional

Instructions

In a large microwave-safe bowl, microwave the butter in 20-second bursts until melted. Whisk in the brown sugar. Let cool until just warm.
Whisk in the egg, egg yolk, and vanilla extract until completely smooth and combined. With a rubber spatula, stir in the flour, cocoa powders, baking soda, and salt. Fold in white chocolate chips, semisweet chocolate chips, and three-quarters of the chopped cookies with a rubber spatula. Dough will appear slightly greasy and sticky but will firm up as it sits.
Using a large spring-loaded scoop, drop 3-tablespoon balls of dough onto a parchment lined baking sheet. Dot with the remaining chopped cookies and additional chocolate chips.
Wrap the dough well in plastic and refrigerate at least 20 minutes, or until firm, or up to 72 hours.
Preheat the oven to 400°F.
After chilling, arrange the dough balls 2 to 3 inches apart on parchment-lined baking sheets.
Bake for about 7 to 9 minutes or until just set. Remove from the oven and run a large round cookie cutter around each cookie to reshape into a perfect circle, if desired. Immediately sprinkle each cookie with sea salt. Cool for 5 minutes before removing to wire racks to cool completely.
Cookies can be stored in an airtight container at room temperature for up to 3 days.

Video

Notes

*Black cocoa is available online, but you can also just use Dutch-process. The cookies will still be excellent, though you’ll lose the distinctly “Oreo” flavor depth and ultra-dark color.

More Recipes You’ll Love:

Photos by Joanie Simon.

The post Chocolate Cookies & Cream Cookies appeared first on Handle the Heat.

What to Bake When Summer Fruit Takes Over

Tessa Arias — Sun, 21 Jun 2026 10:00:00 +0000

As much as I love baking, summer fruit is one of the few things I’m happy eating exactly as is.

There’s just nothing better than a juicy peach, a sweet strawberry, or a handful of blueberries at their peak.

One thing I’ve learned from living in Arizona is that everyone’s summer baking traditions look a little different. I rarely see rhubarb growing locally, while other parts of the country are overflowing with it this time of year!

What’s your go-to summer fruit for baking? I’d love to hear what’s in season where you live, and what recipes you’d love to see next.

When I end up with extra produce on hand, these are the recipes I turn to the most often. From strawberry cobbler bars and chocolate zucchini bread to caramel peach snickerdoodle bars and brown butter blueberry muffins, these are my summer baking staples.

Strawberry Dessert Recipes

I usually eat summer strawberries straight from the carton. When they’re perfectly ripe, there’s nothing sweeter! But when I do have extra, these are the recipes I make:

Strawberry Cobbler Bars

01 35

These Strawberry Cobbler Bars feature a buttery shortbread-style crust, juicy strawberry filling, crumb topping, and vanilla glaze.

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No Bake Strawberry Cheesecake Bars

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No-Bake Strawberry Cheesecake Bars feature a buttery graham cracker crust and a homemade double strawberry cheesecake filling. Delicious, easy, crowd-pleasing summer treat!

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Strawberry Chocolate Galette

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This Strawberry Chocolate Galette recipe is a total crowd-pleaser and is surprisingly easy to make. Strawberries and chocolate are already a match made in heaven – but wrap them in perfectly flaky, buttery pie crust and you’ve got the most crave-worthy summer dessert.

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Strawberry Cheesecake Ice Cream

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Strawberry Cheesecake Ice Cream is bursting with so much fruity, tangy flavor. It tastes like you turned the best strawberry cheesecake ever into a scoop of ice cream. HEAVEN!

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Vanilla Sheet Cake with Grilled Strawberries

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Vanilla Sheet Cake with Grilled Strawberries features an ultra moist, tender, and slightly spongy vanilla cake with fresh whipped cream and slightly smoky grilled strawberries on top. Perfect summer dessert for a crowd!

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Raspberry Dessert Recipes

Raspberries bake up beautifully in summer desserts, softening into jammy pockets of tart, juicy flavor that make cheesecakes, pies, blondies, and brownies even better.

Raspberry Lemonade Cheesecake Bars

07 30

Raspberry Lemonade Cheesecake Bars are like biting into sunshine! A buttery, crisp graham cracker base topped with a zesty lemon cheesecake and vibrant raspberry swirl. As pretty as they are delicious.

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No Bake Frozen Chocolate Raspberry Pie

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No Bake Frozen Chocolate Raspberry Pie features a chocolate graham cracker crust, a creamy chocolate raspberry filling, all topped with more chocolate! The perfect refreshing summer treat.

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Raspberry Dark Chocolate Blondies

045

Super quick and easy Raspberry Dark Chocolate Blondies are ultra ooey, gooey, and chewy blonde brownies stuffed with melty dark chocolate and tart raspberries for the perfect simple sweet treat!

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Raspberry Brownie Recipe

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Raspberry Brownies are ultra-rich and fudgy, with gooey chocolate chunks and fresh raspberries studded throughout. Garnished with raspberry powder on top so it's perfect for Valentine's Day!

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Zucchini Dessert Recipes

Doesn’t zucchini seem to multiply overnight? If you’ve ever had a neighbor leave a bag of zucchini on your doorstep, you know exactly what I mean. Thankfully, it’s one of my favorite ingredients for creating incredibly moist cakes and quick breads.

Chocolate Zucchini Bread

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Rich, fudgy, and ultra-moist, this Chocolate Zucchini Bread is the perfect way to use up summer zucchini. Quick & easy recipe, no mixer required.

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Lemon Yogurt Zucchini Bread

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Lemon Yogurt Zucchini Bread is the ultimate summertime treat! Moist, light zucchini bread is loaded with bright lemon flavor and topped with sweet lemon icing. The perfect way to use up extra zucchini this summer!

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Easy Chocolate Zucchini Cake

Ultra rich, moist, and fudgy Easy Chocolate Zucchini Cake is the perfect summer treat for any chocoholic and can be made in less than 1 hour! No mixer required. Tons of chocolate flavor!

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Peach Dessert Recipes

There’s nothing neat about eating a juicy peach in the summer, and that’s exactly why I love them. That same messiness is what makes them so good in baking, especially when you let them bake down into something soft, caramelized, and a little rustic.

Peach Galette

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Peach Galette is so much easier to make than a peach pie, but with the same deliciously sweet summery peach flavor and flaky all-butter crust in every bite. Serve this homemade galette recipe with vanilla ice cream for the perfect rustic dessert.

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Peach Blueberry Pie

03 20

Homemade Blueberry Peach Pie combines two juicy summer fruits in a golden, flaky crust. Tons of tips included to help you prevent a soggy bottom and bake the perfect summer pie!

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Brown Butter Peach Cobbler

This Brown Butter Peach Cobbler is the most flavorful cobbler recipe you'll ever try. The brown butter peaches, warm spices, and the biscuit-like base and topping make for the ultimate summer treat. Use fresh, frozen, or canned peaches to enjoy this cobbler all year long!

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Caramel Peach Snickerdoodle Bars

Caramel Peach Snickerdoodle Bars feature a chewy cinnamon cookie bar layer loaded with a homemade gooey caramel peach topping.

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Blueberry Dessert Recipes

Blueberries don’t need much help in the kitchen. They burst with flavor in the oven, releasing that deep purple-blue juice and pair beautifully with lemon, vanilla, and brown butter.

Blueberry Scones

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Easy 40-minute homemade Blueberry Scones recipe! Extremely tender, moist, flaky, light, and full of fresh summer flavors. Topped with an easy vibrant naturally-colored lemon blueberry glaze. Don't skip this one!

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No Bake Frozen Blueberry Pie

04 40

Easy No Bake Frozen Blueberry Pie is the perfect frosty, fresh, and fruity dessert for any cookout, BBQ, or get-together! Quick and simple to make, and perfect for summertime.

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Blueberry Cobbler

01 15

Blueberry Cobbler is bursting with delicious blueberry flavor, featuring a hint of bright lemon freshness, and finished with a light, fluffy cake topping. Super quick and easy recipe, perfect with a scoop of vanilla ice cream!

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Lemon Blueberry Cupcakes

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Lemon Blueberry Cupcakes are perfectly tender and moist with tons of fresh lemon and blueberry flavors, plus an easy swirled buttercream that will impress everyone!

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Brown Butter Blueberry Muffins

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Brown Butter Blueberry Muffins are crazy moist, tender, fluffy, and flavorful. Topped with a cinnamon streusel crumb topping for the best muffin top ever! Everyone will think they’re from a bakery! Perfect breakfast or sweet snack.

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Strawberry Cobbler Bars

Tessa Arias — Thu, 11 Jun 2026 10:00:00 +0000

Tessa’s Recipe Rundown

Taste: The brown sugar in the cookie crust adds a subtle caramel note that helps the strawberries to shine!

Texture: Thick with slightly crisp edges and a soft, jammy strawberry center.

Ease: No finicky pie dough, no rolling, no chilling, no special equipment!

Why you’ll love this recipe: These will vanish at any summer BBQ, potluck, or get together!

These Strawberry Cobbler Bars combine the best parts of a cobbler, crumble, and buttery shortbread bar into one easy summer dessert.

Fresh strawberries bake into a jammy and delightfully pink filling between layers of a brown sugar shortbread dough. The result is a thick, buttery bar with crisp edges, bright flavor, and a gorgeous glaze on top.

Bonus: You can also use frozen strawberries!

I highly recommend serving these with a scoop of vanilla ice cream for an extra special treat.

Recipe Key Ingredients

Brown Sugar: Most shortbread dough recipes include only granulated sugar. The brown sugar in this dough helps to create a slightly caramelized flavor that complements the strawberries so beautifully. You can use light or dark brown sugar.

Strawberries: Make sure to wash, dry, and trim the green tops off the strawberries before using. You can also use 16 oz (400g) frozen strawberries in place of fresh, but don’t thaw first. Bake time should be about the same.

Flour + Cornstarch: These two ingredients act as thickeners for the strawberry filling, so don’t skip them!

Heavy Cream: I prefer cream for the glaze for extra thickness, but feel free to use any kind of milk you have on hand. You may just need to add a little less.

How to Make Strawberry Cobbler Bars (Step by Step)

Prepare dough. Combine dry ingredients. Beat butter and sugars until creamy. Add vanilla then dry ingredients until combined.

Press dough. Line an 8×8-inch pan with parchment, leaving an overhang. Transfer 2/3 of the dough to the pan into an even layer.

Bake. For just 20 minutes to partially bake the bottom layer so it doesn’t become soggy later.

Let cool 5 minutes. This will allow the center to dip slightly, making room for the filling.

Fill with strawberries. Combine them with sugar, flour, and cornstarch then add in a single layer.

Crumble dough. Take the remaining 1/3 dough and crumble it all over the top.

Final bake. Return to oven to 50 minutes to 1 hour, or until golden brown with bubbling strawberries.

Cool, ice, and serve. Cool completely before drizzling with vanilla icing. Cut into squares and serve.

Tessa’s Tips

If using frozen strawberries, do not thaw first.
Use a light-colored metal baking pan for quick & even baking. If using glass, drop the temperature to 325°F and add anywhere from 5-15 minutes to the baking time.
Allow the bars to cool completely before icing and slicing for a bakery-quality appearance.

Storage & Make ahead

Storage: Store in an airtight container at a cool temperature for up to 3 days.

Freezing: These are best served fresh, but you can freeze any leftovers in an airtight container for up to 1 month. Thaw at room temperature before serving. The glaze and strawberries won’t look quite as pretty after freezing, but they’ll still taste great.

Strawberry Cobbler Bars

These Strawberry Cobbler Bars feature a buttery shortbread-style crust, juicy strawberry filling, crumb topping, and vanilla glaze.

Prep Time 15

Cook Time 1 20

Total Time 1 35

Servings large bars or 16 small bars

Author Tessa Arias

Ingredients

For the dough:

3 cups (381 grams) all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon fine sea salt
3 sticks (339 grams) unsalted butter, at cool room temperature
3/4 cup (150 grams) granulated sugar
1/4 cup + 2 tablespoons (75g) brown sugar
1 teaspoon vanilla extract

For the filling:

1 pint (16 oz / 400 grams) strawberries, trimmed and cut into quarters*
1 tablespoon granulated sugar
1 tablespoon all-purpose flour
1 teaspoon cornstarch

For the glaze:

3/4 cup (95 grams) powdered sugar, sifted
3 tablespoons heavy cream or milk
1/4 teaspoon vanilla extract

Instructions

Preheat the oven to 350°F. Line a light-colored metal 8×8-inch baking pan** with parchment paper leaving an overhang.
In a medium bowl, combine the flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer, beat the butter, granulated sugar, and brown sugar until creamy, about 2 minutes. Scrape down the sides and bottom of the mixing bowl. Add the vanilla and beat until combined, scraping the bowl down as needed.
On low speed, gradually add the flour mixture to the butter. Mix until the flour is fully incorporated and a dough forms.
Transfer two-thirds of the dough (about 625g) to the prepared baking pan. Using your hands, spread the dough out into an even layer. Bake for 20 minutes, then remove from oven and cool for 5 minutes (dough will not be fully baked yet).
Meanwhile, in a medium bowl, mix quartered strawberries, granulated sugar, flour, and cornstarch together.
Pour strawberry mixture over the slightly baked dough. Crumble the remaining one-third dough over the top.
Bake for 50 minutes to 1 hour, or until golden brown and strawberries are bubbling.
Remove from oven and set on a wire rack until completely cool to the touch, about 1 hour.
Whisk together powdered sugar, heavy cream, and vanilla until smooth. Using a pastry bag or spoon, drizzle glaze over the top of the strawberry bars, and let set for 10 minutes.
Cut into 9 large squares, or 16 small squares, and serve. Store leftovers in an airtight container at cool room temperature for up to three days.

Notes

*Frozen strawberries can be used in place of fresh. Use 16 oz (400 grams) frozen strawberries, cut into quarters. Do not thaw before using, bake time will stay about the same.

**Use a light-colored metal baking pan for quick & even baking. If using glass, drop the temperature to 325°F and add anywhere from 5-15 minutes to the baking time.

Photos by Joanie Simon.

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Homemade Marshmallow Fluff

Tessa Arias — Thu, 04 Jun 2026 10:00:00 +0000

Tessa’s Recipe Rundown

Taste: Nostalgically sweet with just the right amount of vanilla. Better than store-bought!

Texture: Thick, glossy, and delightfully sticky.

Ease: I promise this is simpler than it seems. You will need an electric mixer with the whisk attachment.

Why you’ll love this recipe: A fun DIY spin on the store-bought classic.

If you grew up loving s’mores, flutternutters, or sneaking spoonfuls of marshmallow creme directly from the jar, this recipe is for you.

Made from whipped egg whites and a hot sugar syrup (similar to Italian meringue), it’s ready in just 20 minutes with a much cleaner taste than store-bought.

It stays good in the fridge for 3 weeks and is ideal for slathering on graham crackers, cupcakes, using as a sweet filling, or snacking on with a sprinkle of chocolate chips.

Recipe Ingredients

Egg whites: Use large egg whites. This recipe has not been tested with carton egg whites. Myself and a recipe tester achieved perfect whipping without room temperature eggs, but if you have difficulty, try bringing yours to room temperature first.

Cream of tartar: Stabilizes the egg whites so they hold structure when the hot syrup is added. Don’t skip this! You can find it near the spices at the grocery store.

Granulated sugar: Used in the syrup to create the classic sweetness and structure.

Light corn syrup: Prevents crystallization and keeps the texture smooth instead of grainy. You can use honey instead, if preferred, but the taste will be different.

Water: Helps dissolve the sugar evenly so the syrup cooks properly.

Fine sea salt: Balances the sweetness and enhances flavor. You can also use table salt.

Vanilla extract: Added at the end to preserve its flavor. Adding it earlier would dull it from the heat.

How to Make Homemade Marshmallow Fluff (Step by Step)

Beat the egg whites. In a clean, dry stand mixer fitted with a whisk attachment, beat the egg whites and cream of tartar until soft peaks form, about 2-3 minutes.

Cook the sugar syrup. Combine the sugar, corn syrup, water, and salt. Cook over medium-high heat until it reaches 245°F, about 6-8 minutes. Remove from the heat.

Stream in the syrup. Turn the mixer on low and slowly pour the hot syrup between the bowl and whisk.

Whip until fluffy. Increase speed to medium-high and beat for 6-7 minutes until a thick, glossy, and marshmallow-like texture forms. Add vanilla.

Use or store. Transfer to an airtight container and refrigerate for up to 3 weeks.

Tessa’s egg safety Tip

Homemade marshmallow fluff is safe to consume because the hot sugar syrup (245°F) is poured over the egg whites, therefore pasteurizing them. Store the fluff in the fridge to ensure food safety.

Storage & Make ahead

Storage:
Store in an airtight container in the fridge for up to 3 weeks. The fluff will soften and lose some volume over time, but the flavor stays the same. If needed, gently stir before using. Rewhipping with a mixer will make it looser and creamier rather than improve the texture.

Honey substitution:
If using honey instead of corn syrup, store in an airtight container in the fridge for up to 2 weeks. It will thin slightly and develop air bubbles over time. If needed, gently stir before using.

Homemade Marshmallow Fluff

Learn how to make homemade marshmallow fluff that’s perfectly sweet and stays good for three weeks! Ready in 20 minutes with simple ingredients.

Prep Time 10

Cook Time 10

Total Time 20

Servings 1/2 cups

Author Tessa Arias

Ingredients

2 large egg whites, cold
1/4 teaspoon cream of tartar
1/4 cup + 2 tablespoons (75 grams) granulated sugar
1/2 cup (168 grams) light corn syrup*
1/4 cup (60 grams) water
1/4 teaspoon fine sea salt
1 1/2 teaspoons vanilla extract

Instructions

Beat the egg whites:

In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar on medium speed until soft peaks form, about 2–3 minutes.

Cook the syrup:

Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers 245°F, about 6–8 minutes. Immediately remove from heat.

Add the syrup to the egg whites:

Turn the mixer to low speed and slowly but continuously add the hot syrup, pouring it between the side of the bowl and the whisk.

Whip until fluffy:

Increase speed to medium-high and beat until the mixture becomes very thick, glossy, and marshmallow-like, about 6–7 minutes longer. Add the vanilla extract and beat until combined.
Use immediately or store in an airtight container in the refrigerator for up to 3 weeks.

Video

Notes

*Honey works instead of corn syrup. Just note it will add a noticeable honey flavor, a more golden color, and slightly less shine. When made with honey, the fluff keeps best for up to 2 weeks.

Frequently Asked Questions

What is marshmallow fluff made of?

Marshmallow fluff is made from whipped egg whites and a hot sugar syrup. The syrup stabilizes the egg whites, creating a thick, glossy, spreadable texture. It’s similar to an Italian meringue.

Can I make marshmallow fluff without corn syrup?

Corn syrup helps prevent crystallization and keeps the texture smooth. Honey works as a substitute, but the taste will be quite different.

Why is my marshmallow fluff runny?

Runny fluff usually means the syrup didn’t reach 245°F or the mixture wasn’t whipped long enough. Continue whipping, if often thickens as it cools.

Can I make this without a candy thermometer?

You can, but it’s less reliable. Look for a thick syrup with slower bubbles, but a thermometer gives consistent results. You can use a candy thermometer or an instant-read digital thermometer, just be careful to avoid any bubbles or splashes.

Can I double this recipe?

Yes, but use a larger mixing bowl to allow enough volume for whipping. The syrup will take longer to reach temperature and the mixture will take longer to whip.

Can I freeze marshmallow fluff?

Freezing isn’t recommended. It can separate and lose its airy structure when thawed.

Photos by Joanie Simon.

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The post Homemade Marshmallow Fluff appeared first on Handle the Heat.

19 Homemade Ice Cream Recipes

Tessa Arias — Thu, 28 May 2026 10:00:00 +0000

Homemade ice cream just feels like summer break.

Swirled vanilla cones dipped in chocolate, chocolate dripping down your hand, or double scoops of loaded cookies & cream on a hot afternoon. The kind of ice cream you’d eat after bike rides around the neighborhood, backyard BBQs, and sprinkler-soaked summer days (the best days!).

I pulled together all my favorite homemade ice cream recipes for those hot days when you want something cold, creamy, and easy to throw together. You’ll find classic flavors like vanilla and chocolate, fun twists like cookie butter and roasted banana, plus plenty of options you can make without an ice cream machine.

And of course, we’re not skipping the toppings. Chocolate sauce, caramel, cookie crumbles, basically all the best parts of homemade sundaes as a kid!

Whether you’re making ice cream for a summer party or eating it straight from the container in your pajamas, this is your summer lineup.

Classic Homemade Ice Cream Recipes

How to Make French Vanilla Ice Cream

56 20

This is the creamiest homemade French Vanilla Ice Cream recipe you’ll ever eat! This custard-based ice cream has an equal ratio of cream and whole milk to provide a perfectly rich base with just enough eggs to stay nice and smooth.

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Death by Chocolate Ice Cream

57 45

Death by Chocolate Ice Cream recipe features an ultra rich, thick, and creamy double chocolate custard-based ice cream with chocolate fudge swirled throughout. Every bite is a chocoholic's dream!

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Chocolate Chip Cookie Dough Ice Cream

Homemade Chocolate Chip Cookie Dough Ice Cream is egg-free and uses secret ingredients to make easy, creamy, and flavorful ice cream. Better than the expensive brands!

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Strawberry Cheesecake Ice Cream

54 15

Strawberry Cheesecake Ice Cream is bursting with so much fruity, tangy flavor. It tastes like you turned the best strawberry cheesecake ever into a scoop of ice cream. HEAVEN!

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Cookies and Cream Fudge Swirl Ice Cream

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Cookies and Cream Fudge Swirl Ice Cream starts with an easy homemade vanilla ice cream base studded with Oreo cookies and a rich and thick homemade fudge swirl. Possibly the best ice cream you’ll ever taste!

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These recipes also include no-churn instructions, so you can make them even without an ice cream maker.

Want more options? Check out my guide on 4 easy ways to make ice cream without a machine.

And if you want a true no-churn recipe to start with:

No Churn Peanut Butter Ice Cream

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No Churn Peanut Butter Ice Cream requires just a few ingredients and a few minutes of prep for a rich creamy ice cream with tons of peanut butter flavor. Super easy recipe that will satisfy any peanut butter lover's cravings!

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Fun & Creative Ice Cream Flavors

Cookie Butter Ice Cream

This easy Cookie Butter Ice Cream recipe is a total sleeper hit. Crushed bits of Biscoff cookies and thick ribbons of cookie butter make every bite a total delight. The no-egg, no-cook homemade ice cream base takes just 30 minutes to prep and churn.

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Chocolate Raspberry Ice Cream

530

Chocolate Raspberry Ice Cream is absolutely deeeeeelicious, refreshing, gorgeous, and fun!

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Roasted Banana Chocolate Chunk Ice Cream

550

Roasted Banana Chocolate Chunk Ice Cream is full of rich caramel and vanilla flavors with chunks of chocolate throughout. Egg-free recipe!

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Chocolate Brownie Peanut Butter Swirl Ice Cream

53 45

Chocolate Brownie Peanut Butter Swirl Ice Cream features an egg-free homemade chocolate ice cream, brownie chunks, and a peanut butter fudge swirl. YUM!

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Ice Cream Mix-Ins, Toppings, & Sauces

Chocolate Ganache

520

Chocolate Ganache is a must-have for any baker! Made with just two ingredients, my quick and easy recipe includes three versatile ratios for making silky-smooth filling or frosting, thick truffle-worthy ganache, and thin, pourable ganache for flawless drips.

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Homemade Caramel Sauce

515

Make rich, silky caramel sauce in just 15 minutes, no candy thermometer needed! Follow these simple step-by-step instructions for a homemade treat that’s far better than store-bought.

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Butterscotch Sauce

510

How to Make Butterscotch Sauce from scratch in just 10 minutes! Just as good as caramel but so much easier. Can be made ahead of time. This recipe makes 1 1/3 cups sauce.

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Blueberry Sauce

54 40

This easy 5-ingredient blueberry sauce from my No Bake Frozen Blueberry Pie is perfect for topping your favorite ice cream!

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Homemade Toffee Bits

535

Just 3 ingredients and 15 minutes and you have DIY homemade toffee bits from scratch! They’re absolutely amazing in cookies, brownies, streusel toppings on muffins or pies, or just as a sweet snack.

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Cheesecake Bars

57 20

These classic cheesecake bars have a buttery graham cracker crust and ultra creamy filling. Simply chop into bite-sized pieces for the BEST ice cream mix-in!

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Cookie Crumbles

550

Use homemade Oreos, chocolate chip cookies, espresso cookies… whatever you’ve got!

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Ice Cream Sandwiches

Neapolitan Ice Cream Sandwiches

550

Neapolitan Ice Cream Sandwiches recipe with homemade fresh strawberry ice cream, vanilla wafer cookies, and chocolate wafer cookies sandwiched together.

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Red Velvet Ice Cream Sandwiches

53 20

Red Velvet Ice Cream Sandwiches are the ultimate summer treat! Homemade red velvet sugar cookies, sandwiched with vanilla ice cream, and decorated with red white and blue sprinkles. Perfect for the Fourth of July or Memorial Day! Can be made ahead of time.

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Cookie Butter Brownie Ice Cream Sandwiches

510 49

Chewy, soft, and fudgy brownie cookies sandwich decadent cookie butter ice cream for a frozen treat that's out-of-this-world delicious! Rich, chocolatey, and spiced just right.

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4th of July Ice Cream Sandwiches

52 5

Easy 4th of July Ice Cream Sandwiches are the perfect festive summer dessert! Made with red, white, and blue M&M chocolate chip cookies and customizable with the ice cream flavor of your choice. Perfect 4th of July dessert recipe for a crowd!

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Coffee Brownie Ice Cream Sandwiches

51 28

Coffee Brownie Ice Cream Sandwiches feature two layers of thin but ultra rich and fudgy brownie cookies sandwiching a generous layer of creamy cold brew coffee ice cream.

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Peanut Butter Cup Ice Cream Sandwiches

58 40

Homemade Peanut Butter Cup Ice Cream Sandwiches combine ultra chocolaty, creamy, and rich ice cream with chewy peanut butter cookies and crunchy salted peanuts.

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P.S. I love making ice cream sandwiches so much that I wrote a whole cookbook about them with 50 flavor combos and assembly tips!

Frozen Ice Cream Cake & Pies

Chocolate Covered Strawberry Ice Cream Cake

55 30

Homemade Chocolate Covered Strawberry Ice Cream Cake is delightfully fruity, frosty, and impressive, making it the perfect special cake for summer.

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Frozen Mint Chocolate Chip Pie

54 35

Frozen Mint Chocolate Chip Pie is the perfect summer dessert! Mint Oreo crust, easy homemade mint chocolate chip ice cream, and a thick, fudgy layer of chocolate ganache.

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Chocolate Covered Strawberry Ice Cream Pie

52 55

This frosty, indulgent, and fresh Chocolate Covered Strawberry Ice Cream Pie is a fun play on the classic fruit dessert that everyone will love.

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How to Make Ice Cream (Tools + Methods)

How to Use An Ice Cream Maker (and which to buy!)

I’ve owned my ice cream maker for over 10 years and have discovered all the best tips and tricks for making incredible homemade ice cream that beats any expensive ice cream shoppe.

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Ice Cream without a Machine

56 10

Learn how to make ultra-creamy ice cream at home—no machine needed! Try any of my four easy no-churn methods with step-by-step instructions, a how-to video, and flavor ideas galore!

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The Best Desserts to Top with Ice Cream

Frequently Asked Questions

Why is my homemade ice cream icy/hard?

This usually comes down to fat, sugar balance, or how it’s stored.

For the creamiest texture, avoid low-fat dairy. The fat from cream and whole milk helps keep ice cream smooth and scoopable.

To prevent ice crystals, store ice cream in an airtight container with plastic wrap pressed directly on the surface.

If your ice cream still freezes too hard, adding a small amount of alcohol (about 3 tablespoons of vodka or liqueur) at the end of churning can help keep it softer. A tablespoon of corn syrup can also help reduce crystallization.

Why is my ice cream not freezing?

This is most often because the freezer bowl in your ice cream machine has not been frozen long enough. It can take 8 hours to freeze solid. If it still sloshes when you shake it, your ice cream will stay soupy instead of thickening. Learn more about how to use ice cream makers here.

How do you assemble ice cream sandwiches?

The key is to assemble them ahead of time so they can set up in the freezer.

Make sure both the cookies and ice cream are fully frozen before assembling. I like to flatten scoops of ice cream between plastic wrap using a measuring cup so they match the cookie size perfectly, then sandwich and freeze until firm.

What is the difference between French vs. Philadelphia-style ice cream?

French-style ice cream (like my Vanilla Ice Cream) is custard-based and made with egg yolks, which makes it extra rich and creamy.

Philadelphia-style (like my Chocolate Chip Cookie Dough Ice Cream) skips the eggs and is made by simply mixing cream, milk, sugar, and flavoring. It’s quicker, but less rich and can get icy in the freezer.

How do you scoop ice cream perfectly?

Let it soften in the fridge for about 30 minutes before scooping so it softens evenly.

Use a good scoop (like an OXO or Zeroll), keep it dry, and pack it generously for perfect scoops.

How to store homemade ice cream:

Store it in an airtight container and press plastic wrap against the surface to avoid ice crystals forming. I love this 1-quart ice cream container, but any freezer-safe container will work.

For best results, freeze until firm, at least 2 hours. The longer you freeze, the more time the flavors will have to ripen.

The post 19 Homemade Ice Cream Recipes appeared first on Handle the Heat.

Banana Bread

Tessa Arias — Thu, 14 May 2026 10:00:00 +0000

Tessa’s Recipe Rundown

Taste: Packed full of that cozy, comforting sweet banana flavor (with or without chocolate chips & nuts!).

Texture: Soft, moist, and tender, but NOT gummy. The best texture I’ve ever had from any quick bread!

Ease: SO easy! You don’t even need a mixer.

Why you’ll love this recipe: This will become your go-to recipe to end the search for perfect banana bread.

After countless tests, tweaks, and adjustments, I’ve finally discovered the very BEST Banana Bread Recipe.

This recipe is super easy to make, uses simple ingredients you may already have on hand, and you don’t even need a mixer. It yields an ultra-moist, tender texture and perfectly balanced flavor every time.

You get to choose if you want nuts, chocolate chips, both, or neither.

No dry, dense, or sunken loaves here!

Just check out two of the hundreds of 5-star reviews raving about this Banana Bread Recipe:

Reader Love

★★★★★ ★★★★★

BEST Banana Bread Recipe EVER! I’ve been baking Banana Bread for 50+ years and this is my new standard! Thank you!

Jeannie

★★★★★ ★★★★★

I knew this would be amazing, so made a double recipe. I’m so glad I did… it’s perfect. I added chocolate chips, since banana bread and chocolate chips are a must for me.

Jorjean

Key Recipe Ingredients

These are simple ingredients, but I chose them very carefully after many rounds of testing, so they truly matter!

Flour: Measure carefully. Too much flour = dense banana bread. I recommend weighing for accuracy. Learn how to properly measure flour here.

Brown Sugar and White Sugar: The brown sugar adds moisture and butterscotch flavor while the white (granulated) sugar helps to balances sweetness.

Cinnamon (Optional): Feel free to skip this, but I love the cozy warmth it adds.

Overripe Bananas: The darker and spottier, the better. They provide sweetness and a softer, more tender texture. See the Sprinkle of Science box below for more.

Sour Cream (or full-fat yogurt): This is the key to a moist banana bread recipe. It adds fat and acidity, which tenderizes the crumb and prevents dryness. Plain Greek yogurt works, but full-fat gives better results.

Butter and Oil: This offers the best of both worlds! Butter lends its incredible flavor, while oil helps keep the texture moist for days. Use any neutral liquid oil.

Eggs: Help emulsify the batter and create structure. To substitute, add 60g (1/4 cup) of extra sour cream or plain yogurt, plus 1/2 teaspoon baking powder and 1/2 teaspoon apple cider vinegar.

Nuts or Chocolate Chips: Use either, neither, or both! Note that nuts will help produce a taller loaf because they add bulk to the batter. I like toasted walnuts, but you can skip toasting and/or use pecans instead. I also prefer semisweet chocolate chips for balanced sweetness.

How to Make Banana Bread (Step-by-Step)

Mash bananas. Make sure they’re overripe, and don’t overmash! I like to use a fork or potato masher.

Combine wet & dry ingredients. Mix until just combined to avoid a rubbery or dense loaf.

Add mix-ins (optional). Add in nuts, chocolate chips, a combination of both, or neither.

Pour into pan. Line a 9×5-inch metal pan with parchment or foil, spray with nonstick spray, then pour batter in.

Bake & cool. Bake at 350°F for about 55-65 minutes, or until a toothpick comes out clean and the internal temperature reads at least 200°F.

How to Bake Banana Bread Without Sinking or Collapsing!

Follow my notes above for using the correct baking pan – both size and material matter!
Make sure your oven is completely preheated. Wait at least 10 additional minutes after the preheated beep before baking to ensure it’s hot enough.
Invest in an oven thermometer to see just how accurate your oven actually is. Read more about oven temperatures here.
Be sure not to overmix the batter.
Don’t underbake. More on this just below.

How to Tell When Banana Bread is Done Baking

Bake your Banana Bread until an instant-read thermometer inserted into the center registers an internal temperature of 200 to 205°F and the probe comes out with clean (no batter or moisture attached).

This is the best and easiest way to ensure your loaf is perfectly cooked through, won’t sink, and also isn’t overdone.

Storage & Make ahead

To Store: Cool completely then cover and store at room temperature for 2 days. The flavors will actually intensify as the bread sits!

To Freeze: Tightly wrap the completely cooled loaf or slices in plastic wrap, then place in a ziptop bag. Freeze for up to three months. Thaw in the refrigerator overnight or at room temperature. If thawing an entire loaf, you can also refresh the by popping it into a 325°F oven for about 10 minutes.

Banana Bread

After tons of testing, I've discovered the secret to perfectly moist banana bread (sour cream!). Quick and easy, no mixer required.

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Prep Time 15

Cook Time 55

Total Time 1 10

Servings 9-inch loaf

Author Tessa Arias

Ingredients

2 cups (254 grams) all-purpose flour, measured correctly
1/2 cup (100 grams) granulated sugar
1/2 cup (100 grams) light brown sugar
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional)
1/2 teaspoon fine sea salt
1 1/2 cups (340 grams) mashed overripe bananas, from about 3 large bananas*
1/4 cup (60 grams) plain yogurt or sour cream, at room temperature
2 large eggs, at room temperature, lightly beaten
3 tablespoons (42 grams) unsalted butter, melted
3 tablespoons (42 grams) neutral oil, such as avocado or vegetable
1 teaspoon vanilla extract
1 cup (142 grams) coarsely chopped toasted walnuts, or (170 grams) chocolate chips, optional

Instructions

Preheat the oven to 350°F. Generously grease a 9 by 5-inch loaf pan.**
In a large bowl, whisk together the flour, sugars, baking soda, cinnamon, and salt.
In a medium bowl, stir together the mashed bananas, yogurt, eggs, butter, oil, and vanilla. Gently fold the wet ingredients into the dry ingredients until just barely combined. Gently fold in the walnuts or chocolate chips (if using), being very careful not to overmix. Spread batter into the prepared pan.
Bake about 55 to 65 minutes, until golden brown and a toothpick inserted into the center comes out clean or a digital thermometer inserted into the center reads 200-205°F. Cool in the pan on a cooling rack for 15 minutes before removing the loaf from the pan to finish cooling completely, before slicing and serving.

Video

Notes

*Use very overripe bananas. They should be very soft and covered with dark brown speckles. Mash the bananas well by hand with a fork or potato masher. If using frozen ripened bananas, thaw first then drain excess liquid.

**For mini loaves, grease pans and fill each about 3/4 full. This makes about 3 mini loaves, depending on your pan size. Place on a baking sheet and bake for about 36 minutes, or until the tops are deep golden brown and a toothpick inserted in the center comes out clean (or the center reaches 200°F). Let cool in pans on cooling rack for 10 minutes before removing to cool completely.

Frequently Asked Questions

How to ripen bananas quickly?

To ripen in a couple days: Place bananas in a paper bag in a warm area for a day or two. The peels create ethylene gas, which fills up the bag and helps them ripen faster.

To ripen bananas today: Place whole unpeeled bananas on a baking sheet in a 300°F oven for about 30 to 40 minutes, or until the skins are darkened and the fruit is soft.

Can I use frozen bananas?

Yes! Thaw completely and drain excess liquid before using. I do this all the time.

How to freeze extra bananas?

If you have more overripe bananas than you need for this recipe, you can always peel and freeze them in a ziptop freezer bag for later. Simply thaw and bring to room temperature before using as instructed in the recipe below (drain excess liquid).

Can I add frosting to banana bread?

Mmm… yes! Add Cream Cheese Frosting or Buttercream Frosting to take this recipe to a whole new level.

Can you save underbaked banana bread?

We’ve all been there. You go to slice your cool loaf, only to discover it’s gummy and underdone in the center! Putting it back in the oven will only scorch the exterior before the interior can heat through.

Instead, place those slices on a buttered griddle and fry them up, kind of like French Toast. You can also do this with stale bread (if it lasts that long!). Add a little peanut butter at the end for the ultimate indulgence.

Why is my banana bread dense?

Accidentally over-measuring the flour, overmixing, and not baking the bread long enough are three common culprits. Weigh your flour (or spoon and level your measuring cups). Mix until just combined. Learn how to tell when banana bread is done baking here.

How to turn banana bread into muffins?

Fill the batter about 3/4 full into the cavities of two standard muffin tins (for a total of 24 muffins) and bake at 350°F for about 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Or, you can use my fluffy Bakery Style Banana Muffins recipe. Love nuts? My Bakery Style Banana Nut Muffins.

How to make mini banana bread loaves?

Grease pans and fill each about 3/4 full. This makes about 3 mini loaves, depending on your pan size. Place on a baking sheet and bake for about 36 minutes, or until the tops are deep golden brown and a toothpick inserted in the center comes out clean (or the center reaches 200°F). Let cool in pans on cooling rack for 10 minutes before removing to cool completely.

Pro tip for gifting banana bread:

Whether you’re making the original size or mini loaves, let the bread cool completely outside the pans to prevent sogginess or overcooking from residual heat, then place them back in the pans for easy transport.

Can I make this egg-free?

Yes! Omit the two eggs and add 60 grams (1/4 cup) of extra sour cream or plain yogurt, plus 1/2 teaspoon baking powder and 1/2 teaspoon apple cider vinegar.

Can I make this gluten-free?

Yes! Readers have successfully used Bob’s Red Mill 1-to-1 gluten-free flour.

More Banana Recipes You’ll Love:

Double Chocolate Banana Bread – so rich and chocolatey!
Strawberry Banana Bread
Banana Walnut Cake
Double Chocolate Banana Muffins
Bakery Style Banana Muffins

This post was originally published in 2012 and was updated in 2026 with new photos and baking tips. Photos by Joanie Simon.

The post Banana Bread appeared first on Handle the Heat.

No Bake Chocolate Peanut Butter Cheesecake

Tessa Arias — Thu, 07 May 2026 10:00:00 +0000

Tessa’s Recipe Rundown

Taste: Like a giant Reese’s peanut butter cup!

Texture: Super rich, smooth, and creamy.

Ease: Very easy – no baking, no water baths, nothing difficult.

Why you’ll love this recipe: Simple and delicious recipe perfect for entertaining.

Here in Phoenix during the summer, I avoid turning on my oven whenever possible. That’s when no-bake recipes become my go-to.

Traditional cheesecakes take over an hour to bake, often involving the nuisance of a water bath, and then take hours longer to cool and chill. This recipe skips most of those steps, saving so much time and keeping your kitchen cool!

Bonus: the peanut butter flavor actually shines more in a no-bake cheesecake. It’s not diluted by a bunch of eggs or the process of baking. So the flavor stays bold, nutty, and nostalgic.

If you love chocolate and peanut butter like I do, this peanut butter cheesecake recipe is hard to beat!

Reader Love

★★★★★ ★★★★★

Great recipe, it DOES taste like a giant peanut butter cup and my coworker asked me to make this for his birthday for the second year in a row. I added some mini Reese’s cups as garnish

Robyn

★★★★★ ★★★★★

Such a delicious cheesecake and quite simple to make. Turned out just like the photos in recipe. Really popular with the family. I will be making it again for another family group this weekend.

Delyth Pinheiro

Recipe Ingredients

The below ingredients and how they’re purchased and prepared make the difference between a no-bake cheesecake that slices beautifully and one that turns into a soft, underset mess.

Graham Crackers: Use your food processor to finely grind the crackers for a crust that holds together. You can also use store-bought crumbs. If they are too coarse, the crust will crumble.

Substitutions: You can substitute the same amount of fine crumbs (about 1 cup, or 227 grams) from digestive biscuits, vanilla wafers, or chocolate graham crackers.

Cream Cheese: It’s essential to only use full-fat brick cream cheese, not cream cheese from a tub. I strongly recommend the Philadelphia brand. Many generic brands are too watery for no-bake cheesecake. Make sure it’s fully softened to room temperature before using, otherwise your cheesecake will be lumpy.

Powdered Sugar: This is used in place of granulated sugar because it dissolves more readily into the no-bake filling for a smooth texture.

Peanut Butter: Use whatever you enjoy eating. My preferred choice is the Kirkland Signature Organic Peanut Butter, so long as it’s been very well stirred. Natural peanut butter that only contains peanuts + nuts will offer a bolder flavor, but seriously, it must be very well stirred (no dry bits, no oily bits). Conventional peanut butter will work too, but your filling may be sweeter.

Heavy Cream (36% milkfat): Just half a cup helps create a silky, smooth, and rich texture while still allowing the filling to firm up in the fridge. Without this, the filling is overly dense and heavy. Don’t substitute this.

Chocolate: For the ganache, I prefer semisweet chocolate to balance the sweetness and complement the nuttiness of the peanut butter filling. I find bittersweet chocolate to be too dark for this recipe. You can try using milk chocolate, but note the ganache will be softer.

How to Make No Bake Peanut Butter Cheesecake (Step by Step)

Prepare graham cracker crust. Pulse graham crackers in a food processor until very fine (or use store-bought crumbs—don’t crush by hand, they won’t be fine enough for the crust to hold without baking).

Press crust into pan. Press firmly into a greased 9-inch springform pan using the bottom of a glass or measuring cup.

Fill the pan. Pour filling into assembled crust, smoothing with a spatula. Refrigerate for at least 6 hours, but overnight is best.

Add ganache topping. Pour over the chilled cheesecake and spread with an icing spatula.

Tessa’s Tips

Grind graham crackers very finely for a crust that holds together.
Press the crust firmly using a measuring cup to compact the crumbs.
Use brick-style cream cheese only. Spreadable cream cheese prevents proper setting.
Make sure cream cheese is fully softened before mixing.
Chill the cheesecake at least 6 hours, but overnight is best.
If slices feel too soft, freeze the cheesecake 30 minutes before cutting.
Use a hot knife for clean slices. Run under hot water and wipe dry between cuts.

Storage & Make ahead

Fridge: Store covered for up to 1 week.

Freezer: Wrap the whole cheesecake or individual slices in plastic wrap, place in airtight container, and freeze for up to 1 month. Thaw in the fridge overnight before serving.

No Bake Chocolate Peanut Butter Cheesecake

This No Bake Peanut Butter Cheesecake has a buttery graham cracker crust, ultra creamy filling, and rich chocolate ganache. Easy, smooth, and perfect for summer.

Course Dessert

Cuisine American

Prep Time 30

Chilling time 7

Servings to 10 servings

Author Tessa Arias

Ingredients

For the crust:

16 whole (227 grams) graham crackers
7 tablespoons (100 grams) unsalted butter, melted

For the filling:

24 ounces (680 grams) cream cheese, completed softened to room temperature
1 1/2 cups (188 grams) powdered sugar
1 cup (270 grams) creamy peanut butter*
1 teaspoon vanilla extract
1/2 cup (120 ml) heavy cream, at room temperature

For the chocolate ganache:

1/2 cup (120 ml) heavy cream
4 ounces (113 grams) semisweet chocolate

Instructions

Make the crust:

Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened.
Thoroughly grease the bottoms and sides of 9-inch springform pan.
Pour crust into the prepared pan. Using the bottom of a measuring cup or flat glass, press the crust firmly into the bottom and 1-inch up the sides of the pan. Refrigerate.

Make the filling:

In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese for one minute or until smooth and creamy, scraping down the sides and bottom of the bowl.
Add in the sugar and continue beating until smooth. Add in the peanut butter, vanilla, and heavy cream, beating between each addition and scraping down the sides of the bowl as necessary.
Beat the mixture on medium-high speed for about 2 minutes, or until completely smooth and creamy.
Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight.

Make the ganache:

In a small saucepan, bring the heavy cream to a simmer then remove from heat and add chopped chocolate. You can also heat the cream in the microwave. Let stand 1 minute then stir until the chocolate has melted. Stir until smooth.
Allow to cool for 5 minutes before pouring over the cheesecake.
Return the cheesecake to the fridge to chill for another hour before serving. If the cheesecake is too loose to slice and serve, freeze for 30 minutes to 1 hour to firm up. Keep refrigerated or frozen.

Notes

*Use whatever you enjoy eating. My preferred choice is the Kirkland Signature Organic Peanut Butter, so long as it’s been very well stirred. Natural peanut butter that only contains peanuts (and salt) will offer a bolder flavor, but it must be very well stirred (no dry bits, no oily bits). Conventional peanut butter will work too, but your filling may be sweeter.

Frequently Asked Questions

What is a no bake peanut butter cheesecake?

A no bake peanut butter cheesecake is a cheesecake made without eggs that sets in the refrigerator instead of the oven. The texture is extra creamy and mousse-like and must be kept col to hold its shape.

Why didn’t my no bake cheesecake set?

A no bake cheesecake usually fails to set if the ingredients contain too much liquid because a spreadable, generic, or low-fat cream cheese product was used, or if the cheesecake wasn’t chilled thoroughly. For best results, chill overnight in the back of the fridge.

Can I freeze no bake cheesecake?

Yes! No bake cheesecake freezes very well. Wrap slices tightly in plastic wrap and store in an airtight container for up to 1 month. Thaw overnight in the refrigerator.

This recipe was created in 2019 and updated in 2026 with new photos and additional recipe tips. Photos by Joanie Simon.

More Cheesecake Recipes You’ll Love:

The post No Bake Chocolate Peanut Butter Cheesecake appeared first on Handle the Heat.

40 Mother’s Day Recipes

Tessa Arias — Thu, 30 Apr 2026 16:41:55 +0000

Mother’s Day is the perfect excuse to bake something a little extra special, whether you’re making an easy brunch at home or a make-ahead dessert to share. I pulled together some of my favorite recipes that feel impressive but are super doable. No stress baking here.

From soft, gooey cinnamon rolls to fresh, fruity treats and rich chocolate desserts, there’s something here for every kind of mom and every kind of baker. Pick one to make now, and save a few for later (or send the list to a family member to make for you)!

Happy Mother’s Day to all the moms and mother figures out there, and to anyone who is remembering, missing, or holding this day close in their own way.

Tessa’s Tips

Want to make your Mother’s Day brunch or dessert feel extra special?

Add fresh whipped cream, berries, or ice cream on top
Dust with powdered sugar right before serving
Finish chocolate desserts with flaky sea salt

Here’s a simple way to narrow down what to bake as you browse the recipes below:

Make-ahead brunch: Cinnamon Bun Bites or Coffee Cake
Showstopper dessert: Chocolate cake or cheesecake
Short on time: No-bake dessert or an easy bar recipe
Baking for a group: Sheet cakes and cookies are always a safe bet

Let’s start with brunch!

Easy Mother’s Day Brunch Recipes

Cinnamon Bun Bites

These Cinnamon Bun Bites taste like the gooey middle of a cinnamon roll in every bite. No rolling required for this family-friendly recipe.

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Gooey Cinnamon Rolls

04 55

These cinnamon rolls are ultra-soft, filled with gooey cinnamon goodness, and topped with a rich vanilla icing. They’re way better than Cinnabon, and easy to make ahead!

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Quiche Lorraine

03 45

Quiche Lorraine is the perfect recipe for any brunch gathering – or add a salad and it also makes an incredible lunch or dinner! A real crowd-pleaser, this rich, creamy egg filling is full of flavor and packed with bacon, caramelized onions and cheese. All baked into a crisp, deliciously buttery pie crust.

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Lemon Poppy Seed Muffins

058

These Lemon Poppy Seed Muffins bake up tall, soft, and tender with bright lemon flavor. Includes the key tricks for bakery-style muffin tops.

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Homemade Crepes

01 25

How to make deliciously thin, buttery, and easy crepes inspired by Paris, France right at home. The flavor and filling options are endless! Can be made ahead of time.

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Chocolate Chip Scones

040

Chocolate Chip Scones pack all the delicious flavors of a chocolate chip cookie into a tall, buttery, flaky scone. This super simple recipe is ready in just 30 minutes and is perfect for breakfast, brunch, or dessert!

Lemon Blueberry French Toast Casserole

055

Lemon Blueberry French Toast Casserole can be made overnight and tastes like a combination of bread pudding and gourmet French toast. Perfect for Easter brunch or Mother's Day!

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Brown Butter Coffee Cake

Brown Butter Coffee Cake features an ultra moist and flavorful brown butter sour cream cake with a sweet cinnamon brown sugar streusel throughout. My all time favorite coffee cake recipe!

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Lemon Pound Cake Loaf

01 25

This ultra-buttery lemon loaf is bursting with fresh citrus flavor and topped with a thick glaze. Even better than Starbucks and easy to make!

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Butter Pecan Banana Bread

01 20

Homemade Butter Pecan Banana Bread is a fun twist on the classic banana bread recipe with a buttery, nutty flavor, a soft, moist texture, and crunchy pecans studded throughout. The perfect breakfast, brunch, or sweet snack.

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Mother’s Day Chocolate Desserts

Chocolate Cream Pie

08 23

This Chocolate Cream Pie is ultra-smooth, perfectly chocolatey, and surprisingly quick and easy. A family-favorite!

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Best Ever Chewy Brownies

045

My BEST Ever Chewy Brownies are just as chewy as boxed brownies but with better chocolate flavor. One bowl recipe, ready in less than 1 hour. I've made this recipe over 200 times (no joke!).

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Flourless Chocolate Cake

07 5

Flourless Chocolate Cake is the perfect recipe for any chocolate lover! A surprisingly easy well-loved recipe for restaurant-quality results.

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French Silk Pie

07 10

This homemade French Silk Pie has an Oreo crust and ultra-creamy chocolate filling with no raw eggs! A perfect make-ahead dessert. My most-popular holiday recipe!

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Death by Chocolate Cheesecake

05 30

Insanely decadent Death by Chocolate Cheesecake features chocolate in FOUR forms: chocolate cookie crust, double chocolate cheesecake filling, with a rich chocolate ganache topping. It doesn't get better than this!

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Best Chocolate Cake

02 27

This is the BEST Chocolate Cake recipe—deeply chocolatey, ultra-moist, and easy to decorate, slice, and serve.

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Brookies

01 13

These brookies combine fudgy brownies and chewy chocolate chip cookies into one luscious bite. Kitchen-tested with tons of baking tips!

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Oreo Cheesecake Recipe

010 10

This Oreo Cheesecake is an Oreo lover’s dream! A rich, buttery Oreo crust topped with a creamy cheesecake and filled with chunks of whole Oreos for an indulgent, showstopping treat.

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Browned Butter Toffee Chocolate Chip Cookies

01 35

TikTok VIRAL Browned Butter Toffee Chocolate Chip Cookies are loaded with flavor and have a soft yet chewy, ooey gooey texture. The BEST cookies you'll ever taste!

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Nutella Cheesecake Bars

08 35

Silky Nutella cheesecake. Buttery chocolate cookie base. Fudgy Nutella ganache. Are you drooling yet? These Nutella Cheesecake Bars are so delicious that no one will be able to stop at just one!

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Fruity Mother’s Day Desserts

No Bake Strawberry Cheesecake Bars

04 55

No-Bake Strawberry Cheesecake Bars feature a buttery graham cracker crust and a homemade double strawberry cheesecake filling. Delicious, easy, crowd-pleasing summer treat!

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Lemon Bundt Cake

01 20

This Lemon Bundt Cake is ultra moist, tender, buttery, full of fresh lemon flavor and so easy to make. Topped with a simple lemon glaze. It's the perfect show stopping cake for any occasion!

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Blueberry Cobbler

01 15

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Strawberry Chocolate Galette

01 3

Go to recipe

Raspberry Lemonade Cheesecake Bars

07 30

Go to recipe

Glazed Lemon Cookies

027

Glazed Lemon Cookies are buttery, citrusy, soft lemon cookies topped with a sweet lemon glaze. These are the best lemon cookies that come together quickly, contain simple ingredients, and don’t require chilling.

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Raspberry Brownie Recipe

045

Raspberry Brownies are ultra-rich and fudgy, with gooey chocolate chunks and fresh raspberries studded throughout. Garnished with raspberry powder on top so it's perfect for Valentine's Day!

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Key Lime Pie

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Easy Key Lime Pie recipe is packed full of bright, fresh lime flavor, a hint of ginger in the buttery graham cracker crust, all topped with fresh whipped cream. One bite will transport you straight to the sunny Florida Keys!

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Brown Butter Peach Cobbler

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Raspberry Cream Sandwich Cookies

050

Raspberry Cream Sandwich Cookies feature adorable sugar cookies filled with luscious raspberry ganache, with a white chocolate drizzle and a sprinkling of freeze-dried raspberries. These cookie sandwiches are sweet, tangy, and so pretty – perfect for Valentine’s Day, baby showers, or just a sweet treat for the family.

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Easy Mother’s Day Desserts

No Bake Chocolate Peanut Butter Cheesecake

This No Bake Peanut Butter Cheesecake has a buttery graham cracker crust, ultra creamy filling, and rich chocolate ganache. Easy, smooth, and perfect for summer.

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Brown Butter Rice Crispy Treats

01 20

These Brown Butter Rice Crispy Treats are crispy, gooey, and deeply flavorful. An easy upgrade that everyone will love!

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Perfect Carrot Cake Cupcakes

044

Ultra-moist & fluffy with a hint of spice and a big dose of nostalgia, these Carrot Cake Cupcakes are topped with velvety cream cheese frosting and crunchy walnuts. Easy recipe perfect for Easter, Mother's Day, or any spring celebration!

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Peanut Butter Pie

04 32

This homemade Peanut Butter Pie is made from scratch with just a few ingredients and will have everyone coming back for seconds! It’s CRAZY good! With step-by-step video.

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Funfetti Sheet Cake

037

Funfetti Sheet Cake with Cream Cheese Frosting and plenty of sprinkles will take you right back to childhood. This cake is quick, easy, super moist, ready in just 40 minutes and a definite crowd-pleaser. No one will be able to resist this scrumptious, fun sheet cake!

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Strawberry Swirl Sugar Cookies

056

Strawberry Swirl Cookies feature ultra-chewy vanilla sugar cookie dough swirled with vibrant strawberry-infused cookie dough. Soft, chewy, fruity, and ready in under 1 hour!

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Chocolate Chip Cookie Cheesecake Bars

04 32

Chocolate Chip Cookie Cheesecake Bars take chewy chocolate chip cookie dough and layer it with a creamy, rich, smooth vanilla cheesecake. Two perfect beginner-friendly desserts in one, and every bite is absolute heaven!

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Soft and Chewy Sugar Cookies

025

My go-to recipe, these Soft and Chewy Sugar Cookies are perfectly tender and soft with just the right amount of chewiness. They take just minutes to make with ingredients you may already have in your kitchen!

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Brown Butter Triple Chocolate Blondies

040

Brown Butter Triple Chocolate Blondies are insanely flavorful, with caramel-y browned butter notes, three kinds of chocolate, and a perfectly chewy texture. Ready in under 1 hour!

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Chocolate Coconut Cupcakes

050

Easy Chocolate Coconut Cupcakes are ultra tender and moist chocolate cupcakes topped with homemade coconut buttercream frosting and toasted coconut. This easy recipe is perfect for any Mounds bar lovers!

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Cookie Butter Ice Cream

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The post 40 Mother’s Day Recipes appeared first on Handle the Heat.

Brookies

Tessa Arias — Thu, 16 Apr 2026 10:00:00 +0000

Tessa’s Recipe Rundown

Taste: The perfect balance of chocolate and butterscotch flavors.

Texture: Fudgy, chewy, and ever so slightly gooey.

Ease: Each batter is simple (no mixer!), but takes a bit of time to make two desserts in one.

Why you’ll love this recipe: Two favorite desserts combined into one!

Cookies and brownies are truly two of my favorite desserts, and among my most popular recipes in my collection.

Most brookies lean too far in one direction. Either the brownie overwhelms everything or the cookie layer bakes up dry and bland. Or, they lack visual interest if you simply layer one on top of the other!

In my extensive recipe testing, I played with:

Thicker vs. thinner cookie bases
Four variations of assembly/stacking
Different baking temperatures

I found that when the cookie was on the top, it squashed the brownie layer and baked less evenly. Plus, they just looked like blondies from the top. We truly eat with our eyes, so I wanted something that would steal the show on the dessert table.

My biggest breakthrough? Placing the cookie dough on the bottom for best texture, and reserving some of the dough to place on top for a beautiful appearance!

Recipe Ingredients

Butter (both layers): Melted butter keeps both layers chewy and dense and means you don’t need an electric mixer for this recipe. Creamed butter would make the cookie layer more cakey.

Brown sugar (cookie layer): Adds moisture and chew.

Granulated sugar (brownie layer): Helps create that classic shiny, crackly brownie top when whisked vigorously once the eggs are added.

Eggs (both layers): An extra yolk adds richness and keeps the brownie layer fudgy instead of cakey. I have not found a suitable substitute for eggs in this recipe.

Cocoa powder (brownie layer): Dutch-processed cocoa gives a smoother, deeper chocolate flavor, but natural cocoa works just fine. See my cocoa powder guide for the difference.

Oil (brownie layer): This is key. Butter alone made the brownies stale faster. A bit of oil keeps them soft and fudgy for days.

Cornstarch (brownie layer): Just 2 teaspoons make the brownie layer extra tender without making it cakey.

Chocolate chips (both layers): Don’t skip! They help make the brownie’s crust shiny and offer an extra contrast of texture and visual appeal.

How to Make Brookies (Step by Step)

Prepare the layers. Make the cookie dough and the brownie batter.

Spread cookie dough. Scoop nine balls of cookie dough. Press remaining dough into a parchment-lined 8-inch metal pan.

Spread brownie batter. Spread it all in an even layer over the cookie dough.

Top with remaining cookie dough. Flatten the scoops in the palms of your hand and place on top of brownie batter.

Bake. At 325°F for 33-38 minutes: 33 minutes for gooeier, fudgier centers or 38 minutes for a more set & chewy texture.

Let cool. Don’t slice and serve until completely cool. This allows the bars to set and the flavors to develop.

Tessa’s Tips

Use a metal pan for even baking (glass or ceramic will require 5–10 extra minutes)
Whisk the eggs into the brownie batter for a full minute for a shiny crust
Overbaking will dry out the edges
Measure flour correctly to avoid dense or dry results
Let cool completely for clean slices, a chewier texture, and more balanced flavor
Use good-quality cocoa powder, I prefer Dutch-processed cocoa for a smoother flavor

Storage & Make ahead

Room temperature: Store in an airtight container for up to 3 days

Refrigerator: Up to 4 days (bring to room temp before serving if you like a softer texture)

Freezer: Freeze sliced bars for up to 2 months

Test Kitchen Notes

This recipe underwent a LOT of iterations to get it just right. Firstly, I experimented with scaling the brownie and cookie dough layers to different ratios until I found the perfect balance. Next, I tested layering techniques.

FAQs

What are brookies?

Brookies are a hybrid dessert made by combining brownie batter and cookie dough in one pan. The result is a layered bar with both fudgy and chewy textures in each bite.

Can I double this recipe?

Yes, double all ingredients and bake in a 9×13-inch metal pan. Add a few extra minutes to the bake time and watch the center closely.

Can I skip the cornstarch?

You can, but the brownie layer will be slightly firmer with a less shiny crust. The cornstarch helps create a more tender, melt-in-your-mouth, box-mix chewy texture.

Why are my brookies dry?

This is usually from too much flour or overbaking. Measure your flour carefully (preferably with a scale) to avoid a dry, crumbly texture. Bake just until the cookies are beginning to brown. Glass or ceramic pans can cause the edges to bake faster and dry out.

Why do you recommend a metal pan?

It’ll bake much faster and more evenly than any glass or ceramic baking pan. In fact, if you’re using glass or ceramic, expect to add anywhere from 5-10 minutes, possibly even more, to the total baking time. Glass or ceramic pans are more likely to result in sunken or gummy centers. Learn more about glass vs. metal pans here.

Brookies

These brookies combine fudgy brownies and chewy chocolate chip cookies into one luscious bite. Kitchen-tested with tons of baking tips!

Prep Time 40

Cook Time 33

Total Time 1 13

Servings bars or 16 small bars

Author Tessa Arias

Ingredients

For the cookie layer:

6 tablespoons (85 grams) unsalted butter
1/2 cup (100 grams) light brown sugar
1/4 cup (50 grams) granulated sugar
1 large egg
1 teaspoon vanilla extract
1 1/4 cups (159 grams) all-purpose flour, measured correctly
1/2 teaspoon fine sea salt
1/4 teaspoon baking powder
1/2 cup (95 grams) semisweet chocolate chips

For the brownie layer:

4 tablespoons (57 grams) unsalted butter
3/4 cup plus 2 tablespoons (175 grams) granulated sugar
1 large egg plus 1 egg yolk, cold
1/2 cup (43 grams) cocoa powder*
1/4 cup (56 grams) neutral oil (like vegetable or avocado)
1 teaspoon vanilla extract
1/4 cup plus 2 tablespoons (48 grams) all-purpose flour, measured correctly
2 teaspoons cornstarch
1/4 teaspoon fine sea salt
1/2 cup (95 grams) semisweet chocolate chips

For topping:

Flakey sea salt, optional

Instructions

Preheat the oven to 325°F. Line an 8 by 8-inch metal pan** with parchment paper, leaving an overhang. Spray with nonstick cooking spray.

Prepare the cookie layer:

In a large microwave-safe bowl, heat the butter in 30-second increments until melted.
Add the sugars to the hot butter and whisk to combine. Let cool until just warm.
Add the egg and vanilla and whisk vigorously until smooth. Stir in the flour, salt, and baking powder with a rubber spatula. Gently fold in chocolate chips.
Chill the dough in the fridge while you prepare the brownie layer.

Prepare the brownie layer:

In a large microwave-safe bowl, heat the butter in 30-second increments until melted.
Add the sugar to the hot butter and whisk to combine. Let cool until just warm.
Whisk in the egg and egg yolk vigorously for 1 minute. Whisk in the cocoa powder, oil, and vanilla. With a rubber spatula, stir in the flour, cornstarch, and salt until just combined. Fold in chocolate chips.

Assemble:

Scoop out nine 1-tablespoon portions of cookie dough and set them aside in a small bowl. Spread the remaining dough into the prepared pan in a thin, even layer. Don’t worry about making it perfect.
Spread the brownie batter evenly over the cookie layer.
Flatten the reserved cookie dough balls slightly with your palms, and place them on top of the brownie batter, letting the batter peek through.
Bake at 325°F for 33-38 minutes, until the edges are set and the cookies have very lightly begun to brown. Bake 33 minutes for a gooey, fudgy center, or closer to 38 minutes for a chewier, more set texture.
Top with flaky sea salt, then let cool in pan completely before removing and slicing.

Video

Notes

* I used Dutch-processed cocoa powder, but natural unsweetened cocoa powder will work just fine too (1:1 swap). Learn more about the differences between Natural Cocoa Powder and Dutch-Processed Cocoa Powders here.

**I do not recommend using a glass or ceramic pan to bake these brookies. If that’s all you have, you’ll need to increase the baking time anywhere from 5-10 minutes. Learn more about Glass vs. Metal Baking Pans here.

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Photos by Joanie Simon.

The post Brookies appeared first on Handle the Heat.

Cinnamon Bun Bites

Tessa Arias — Thu, 09 Apr 2026 10:00:00 +0000

Tessa’s Recipe Rundown

Taste: Like the soft, buttery, gooey middle of a stellar homemade cinnamon roll, with an extra boost of cinnamon.

Texture: Pillowy, tender, and just slightly crisp at the tops and edges where the sugar caramelizes.

Ease: Easier than traditional cinnamon rolls. No rolling pin, no measuring, no sticky slicing.

Why you’ll love this recipe: Every single bite is the BEST bite! Easy assembly is perfect for baking with kids.

These Cinnamon Bun Bites are everything you love about the gooey center of a cinnamon roll… in every single bite!

Instead of precise rolling and slicing a sticky dough, you simply shape balls, dip in butter and cinnamon sugar, and bake until fluffy and golden.

They’re soft, sweet, pull-apart perfection that the whole family can help assemble.

Recipe Ingredients

All ingredients are available at most grocery stores. Below are a few key ingredients to understand for recipe success.

Whole Milk – Warmed to about 120°F to activate the yeast. Don’t go hotter than is comfortable to touch, or you’ll risk killing the yeast. Whole milk creates a richer, softer dough thanks to its fat content. 2% milk works in a pinch, but the texture won’t be as plush.

Unsalted Butter – Butter in the dough adds tenderness and flavor. The melted butter used for dipping helps the cinnamon sugar cling and encourages that gooey rich texture. If using salted butter, reduce the salt in the dough to 3/4 tsp. and omit the salt in the cinnamon sugar.

Instant Yeast – I use instant yeast, also called Rapid Rise or Quick Rise, for convenience. If using active dry, expect about 20% longer rise time. Learn more about baker’s yeast here.

Bread Flour– Strongly recommended. The higher protein creates better gluten development, which means a dough that’s easier to knead and fluffier, taller bites. All-purpose flour works, but the bites won’t be quite as soft and make take longer to knead and proof.

Brown Sugar + Cinnamon – Brown sugar adds moisture and depth. The small amount of salt in the cinnamon sugar sharpens the sweetness and keeps the flavor from tasting flat. Use fresh cinnamon for best flavor.

Eggs – Add richness, structure, and softness to the dough. I’m not aware of any good substitution options for the eggs.

How to Make (Step-by-Step)

Mix the dough. After kneading for 8-10 minutes, the dough should be very soft, smooth, and elastic, and will stick to the bottom of the bowl. Err on the side of sticky dough!

First rise. Cover and rise in a warm spot until doubled in size, about 1 1/2 to 2 hours. A finger pressed into the dough should leave an indentation.

Form the bites. Roll pieces of dough into 1-inch balls. Don’t aim for perfection!

Dip the dough. Working in batches, dip into melted butter.

Coat. Continue dipping dough balls in the butter then coat in the cinnamon sugar mixture.

Assemble. Place the buttered and dipped dough balls into a greased 9×13-inch pan (can be metal, ceramic, or glass).

Second rise. Cover and let rise for about 30 minutes, or until puffy.

Bake. At 350°F for about 30 minutes, or until very lightly golden with an internal temperature of 190°F.

Drizzle icing. Cool for 10 minutes before drizzling with icing.

Serve warm! For maximum gooeyness.

Tessa’s Tips

Don’t over-flour the dough! Too much flour makes dense bites. The dough will be far less sticky after the first rise, promise.
Bread flour produces noticeably better results. I like King Arthur, but any brand will do.
Use fresh ground cinnamon for best flavor.
If your kitchen is cool (less than 70°F), proof in an oven that’s been briefly warmed then turned off (no hotter than 80°F).
If the tops brown too quickly, tent loosely with foil.
Serve warm for the best texture.

Storage & Make ahead

Make ahead: Refrigerate after shaping and coating. Cover tightly and chill overnight. Let sit at room temperature 45–60 minutes before baking.

Room temperature: Store in an airtight container for up to 2 days. Rewarm briefly in the microwave (10–15 seconds) for best texture.

Freeze: These freeze well after baking. Freeze without icing, then thaw and warm before glazing.

Frequently Asked Questions

What are cinnamon bun bites?

Also called cinnamon roll bites, they’re bite-size pieces of enriched yeast dough dipped in butter and cinnamon sugar, then baked together in a pan. Instead of a rolled spiral like cinnamon rolls, each piece becomes soft and fluffy.

How is this recipe different from Monkey Bread?

It’s reminiscent of monkey bread, but baked in a rectangular pan instead of a bundt pan, for a softer and more gooey texture.

Can I use all-purpose flour instead of bread flour?

Yes, but expect slightly less fluffy results. All-purpose flour has lower protein, meaning weaker gluten development and a softer structure. The dough will be stickier, take longer to knead, and may take longer to rise.

Do I need a stand mixer?

Ideally, yes. This is a rich dough so it’ll be on the sticky side. You can knead by hand for about 12-15 minutes, depending on your height and strength. The dough should become smooth and elastic before rising.

Why are my cinnamon bun bites dense?

Dense bites are usually caused by too much extra flour, under-kneading, or under-proofing. The dough should double in size during the first rise and look visibly puffy before baking.

Can I make cinnamon bun bites ahead of time?

Yes. After shaping and coating, refrigerate overnight. Bring to room temperature and allow to puff before baking.

Can I double this recipe?

Yes! Double all ingredients. I wouldn’t recommend kneading that amount of dough by hand, but instead using at least a 6-quart stand mixer. Bake in two 9×13-inch pans.

Can I halve this recipe?

Yes! Simply halve all ingredients and bake in an 8×8-inch pan.

Cinnamon Bun Bites

These Cinnamon Bun Bites taste like the gooey middle of a cinnamon roll in every bite. No rolling required for this family-friendly recipe.

Course Breakfast, Brunch

Cuisine American

Prep Time 1

Cook Time 30

Rise Time 2 30

Total Time 4

Servings -90 bites

Author Tessa Arias

Ingredients

For the dough:

1 1/4 cups (296 grams) whole milk
4 tablespoons (57 grams) unsalted butter
2 1/4 teaspoons (1 packet) instant yeast*
1/4 cup (50 grams) granulated sugar
1 1/2 teaspoons fine sea salt
2 large eggs, lightly beaten
1 teaspoon vanilla extract
4 3/4 cups (603 grams) bread flour**

For dipping:

1 stick (1/2 cup, 113 grams) unsalted butter
3/4 cup (150 grams) packed light brown sugar
2 tablespoons ground cinnamon
1/8 teaspoon fine sea salt

For the icing:

2 cups (250 grams) powdered sugar
1/4 cup (57 grams) whole milk
2 tablespoons (28 grams) unsalted butter, melted
1 teaspoon vanilla extract

Instructions

Make the dough:

In a small saucepan, heat the milk and butter on medium-low until the butter is melted. Let cool until warm (about 120°F).
In the bowl of an electric mixer, whisk the milk mixture with the yeast, sugar, salt, eggs, and vanilla until well combined. Add in half of the flour and stir roughly with the dough hook to combine.
Attach the dough hook and turn to medium speed. Gradually add the remaining flour until a dough begins to form. Knead until the dough is very soft, smooth, elastic, and doesn’t stick to the sides of the bowl, about 8 to 10 minutes. If the dough is unbearably sticky, add more flour 1 tablespoon at a time. Err on the side of sticky to avoid adding too much extra flour.
Lightly grease a large bowl. Shape the dough into a ball and place in the greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours.

Prepare for dipping:

In a glass measuring cup, microwave the butter in 20-second bursts until melted. In a pie pan or other similarly shaped, wide but shallow dish, use a fork to mix the sugar, cinnamon, and salt, breaking up any clumps.

Assemble the bites:

Lightly grease a 9 by 13-inch baking pan.
Punch down the dough and roll into 1-inch balls. Prioritize speed, don’t worry about being perfect. You should have about 85-90 balls.
Working with 5-6 balls at a time, dunk them in the melted butter, then remove, letting the excess butter drip back in, then roll in the cinnamon sugar. Place in the prepared pan.***
Cover with plastic and let rise until puffy and almost doubled, about 30 minutes.
Meanwhile, preheat the oven to 350°F.
Bake the rolls until lightly golden on top, about 30 minutes.

Make the icing:

While the bites are baking, whisk together all icing ingredients in a medium mixing bowl until very well combined.
Allow the bites to cool for about 10 minutes before drizzling with the icing. Serve warm. Store leftovers in an airtight container for up to 2 days, and gently rewarm before serving.

Notes

*If using active dry yeast instead of instant yeast, you can add it directly to the dough just like instant yeast, but expect the rise time to be about 20% longer.

**For best results, use bread flour. You can use all-purpose flour, but note they’ll take longer to proof and won’t be as soft and fluffy.

***To make ahead, refrigerate after shaping and coating. Cover tightly and refrigerate. Let sit at room temperature 45-60 minutes before baking.

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