Learn how to temper chocolate for all your chocolate dipping and candy-making needs! Tempering chocolate can be intimidating but my how-to guide will help you every step of the way.

What Does it Mean to Temper Chocolate?

Tempering chocolate is the precise process of heating and cooling chocolate. Basically, it’s melting the chocolate and then cooling the chocolate so that it hardens to the perfect texture. This texture should be smooth, shiny, and hard enough to “snap” when broken apart. Tempered chocolate will hold its shape at room temperature and is important for dipping and making chocolate candies.

Chocolate can be sensitive to temperature changes causing it to go out of temper. Once out of temper, the chocolate becomes dull, grainy, and soft. You have likely seen chocolate that has gray or white streaks on it. This is called “chocolate bloom” and indicates that the chocolate is out of temper. While the chocolate is perfectly edible, it’s not the same as tempered chocolate.

How to Temper Chocolate

There are three different ways to temper chocolate! Choose which method you would like to use.

1. Double Boiler: The double boiler method is when a glass or metal bowl is placed on top of a pot of steaming (not boiling or simmering) water to melt the chocolate. Once melted, the heated bowl of chocolate is removed and set in a bowl of cold water or ice to cool the chocolate down to the second temperature. Once cooled to the right temperature, the bowl is then placed back on the double boiler. This warms the chocolate up slightly to reach the final temperature for tempered chocolate.
2. Seeding: The seeding method is similar to the double boiler method. You will use a double boiler to melt the chopped chocolate. Remove the bowl from the heat and stir in the remaining ⅓ of chopped chocolate. This is called “seeding”. The chocolate is stirred until completely melted and has reached the second temperature. Place the bowl back on the double boiler for just a few moments until the chocolate has reached the final temperature and is in temper. If the chocolate is under the final temperature, continue stirring on the double boiler until it has warmed properly. If the chocolate goes over the final temperature, the tempering process will need to begin again and you will need additional chopped chocolate to seed with. 
3. Tabling: The tabling method uses a double boiler to melt the chocolate. Pour ⅔ of the melted chocolate onto a clean marble surface. Use a plastic bench scrape to spread the chocolate out into a large rectangle before gathering it back into a pool in the center of the marble. Repeat this 3-4 times before taking the temperature of the pool of chocolate. If it has reached the second temperature, scoop it all up and add it back to the bowl. If it has not reached the second temperature, continue to spread it out and gather it into a pool 1-2 times more before temping again. After you’ve added the cooled chocolate back to the bowl, stir it in with the remaining ⅓ of chocolate and temp it. If it is still warmer than the final temperature, remove ⅔ of it from the marble to spread and cool it 2-3 times before adding it back to the bowl. If it is cooler than the final temperature, place it on the double boiler for only a few seconds while stirring to bring it up the few degrees necessary to reach the final temperature. 

How to Make a Double Boiler

Knowing how to make a double boiler is helpful because it’s an important part of all 3 methods. You can buy a double boiler pot, but this is an easy version using a pot and bowl you most likely already have!

1. Pour Water Into the Pot: Use about 1 inch of water when using the double boiler method. The bottom of the bowl should not touch the water in the pot! 
2. Place the Bowl on Top of the Pot: The bowl should be large enough to cover the top of the pot and sit on top of it, but not too large that it doesn’t sit well on top of it.
3. Add the Chocolate to the Bowl: Turn on the stove on low heat and slowly heat to melt the chocolate. Be patient and stir continuously, scraping down the sides and bottom of the bowl to keep all of the chocolate moving.

How Do I Know If I Tempered My Chocolate Correctly?

Here are some simple ways to know if you tempered your chocolate correctly.

1. Parchment Paper: Use a spoon to drop a small dollop of chocolate or a smear of it onto a piece of parchment paper and let it set up.
2. Dip a Spoon or Knife: Dip a spoon or the tip of a knife in the chocolate and set it aside to set up. 
3. Refrigerator: You can place these in the refrigerator for no longer than 2-3 minutes to help the chocolate set up more quickly.
4. Smooth, Shiny, and Snaps: Tempered chocolate will set up quickly and will look very shiny and smooth. When you break it apart, it will have a clean snap. The chocolate should not look dull or be soft. 
5. No Streaks or Spots: If the chocolate has streaks, spots, or takes longer than 5 minutes to set then it is not in temper. You will have to start over!

Chocolate Dipping Recipes to Love!

Use tempered chocolate to make decadent treats! It’s perfect for dipping these peanut butter eggs, my easy Oreo balls, or making chocolate-covered pretzels. Your chocolate lovers will thank you!

Desserts

Chocolate Covered Strawberries

15 mins

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Chocolate Fondue

10 mins

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Chocolate Covered Oreos

30 mins

Chocolate

Easy Chocolate Ganache

6 mins

Fluffy Chocolate Whipped Cream is a wonderful combination of chocolate and fresh whipped cream. It’s the perfect topping for fruit, waffles, pie, cupcakes, and so much more!

Homemade whipped cream is one of my favorite ways to really elevate a dessert recipe. Here are a few more must-make recipes: stabilized whipped cream, marshmallow whipped cream, and my classic whipped cream recipe!

Chocolate Whipped Cream

I cannot stop eating this easy chocolate whipped cream! It’s absolutely irresistible, with the best chocolate flavor and a silky, smooth, and fluffy consistency!

Believe me, once you try this deliciousness, you’ll want to add it to all of your sweet treats! Start by spreading it over cakes and pies. Top your hot chocolate with it for extra chocolate creaminess! Dip your strawberries in it for a twist on chocolate-dipped strawberries.

Ingredients You’ll Need

This perfectly fluffy chocolate whipped cream recipe only needs three ingredients. Check out the recipe card below for measurements so you can make a batch of your own—you won’t regret it!

• Powdered Sugar: Sweetens the whipped cream while dissolving instantly to create a smooth and creamy consistency.
• Cocoa Powder: This is what gives the whipped cream a rich chocolate taste.
• Heavy Whipping Cream: The base ingredient! Be sure it’s chilled for the best results!

How to Make Chocolate Whipped Cream

Follow these simple step-by-step instructions, and you’ll have delicious whipped cream that you’ll want to eat straight from the bowl. Here’s how easy it is to create:

1. Mix Dry Ingredients: First, whisk the powdered sugar with the cocoa powder in a small bowl.
2. Combine: Next, add the cream and dry ingredients to a large mixing bowl.
3. Beat: Lastly, beat the ingredients in a stand mixer fitted with the whisk attachment or using a hand mixer. Beat until the cream reaches medium-stiff peaks.

More Delicious Toppings

Homemade toppings, from frosting to syrup, really take your desserts to the next level! I have lots of tried-and-true recipes that are all simple to make. Here are some of my family’s favorite recipes that I know you are going to love!

Pantry Staples

Cinnamon Cream Cheese Frosting

5 mins

Dressings, Sauces, and Dips

Homemade Blueberry Syrup

15 mins

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Streusel Topping

22 mins

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Homemade Salted Caramel Sauce

45 mins

Print

Chocolate Whipped Cream

Fluffy Chocolate Whipped Cream is a wonderful combination of chocolate with fresh whipped cream! It’s the perfect topping for fruit, waffles, pie, cupcakes and so much more!

Course Dessert

Cuisine American

Keyword chocolate whipped cream, chocolate whipped cream from scratch, Homemade chocolate whipped cream

Prep Time 6 minutes minutes

Total Time 6 minutes minutes

Servings 3 cups

Calories 473kcal

Author Alyssa Rivers

Equipment

• Stand mixer or hand mixer, with whisk attachment

Ingredients

• ⅓ cup powdered sugar
• ¼ cup cocoa powder
• 1 ½ cup heavy whipping cream

Instructions

• Whisk the powdered sugar with the cocoa powder in a small bowl.
• Add the cream and dry ingredients to a large mixing bowl and beat with a stand mixer fitted with the whisk attachment or a hand mixer until the cream reaches medium-stiff peaks.
• The whipped cream is best used immediately but will keep covered in the refrigerator for up to 3 hours before it will start to deflate.

Nutrition

Calories: 473kcal | Carbohydrates: 21g | Protein: 5g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 134mg | Sodium: 34mg | Potassium: 222mg | Fiber: 3g | Sugar: 17g | Vitamin A: 1749IU | Vitamin C: 1mg | Calcium: 88mg | Iron: 1mg

Chocolate Pudding Cookies are soft, chewy, and irresistibly delicious!  They are quick and easy to bake and will be a huge hit with anyone who tries them!

For similar soft and chewy cookies that use different mix-ins, try Chocolate Chip Pudding Cookies or White Chocolate M&Ms Pudding Cookies.  They are simple and absolutely amazing!

Chocolate Pudding Cookie Recipe

They are not only packed with insanely delicious chocolate flavor but they also have the most amazing texture.  The pudding in the recipe makes them so soft and melt in yout mouth. Plus, I have included the instructions on how you can easily make them ahead of time and freeze extras for later!

For more delicious pudding cookie recipes, check out these classic Banana Cream Pudding Cookies or these yummy Funfetti Cheesecake Pudding Cookies.

Ingredients in Chocolate Pudding Cookies

A short list of basic ingredients is all you need to bake the most amazing pudding cookies you have had!  The chocolate pudding adds the best rich flavor and soft cookie texture!

• Butter: Make sure your butter is room temperature so it will easily cream together in pudding mixture.
• Brown sugar: Rich molasses sweetness that makes these cookies stand out.
• Sugar: Adds sweetness!
• Instant pudding: Follow the recipe, not the package instructions.
• Eggs: Holds the dough together and adds moisture.
• Vanilla: Brings out the other flavors and adds rich vanilla flavor.
• Baking soda: Causes the cookie to rise.
• Flour: Adds the perfect structure.

Let’s Bake Some Cookies!

These chocolate pudding cookies are simple and easy to prepare and come together in less than 20 minutes total.  They are a quick treat that you will love, because from start to finish they are super easy and no fuss!

1. Cream the butter and sugar, then add the pudding: Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside. In a large bowl, beat the butter and sugars together until fluffy, about 3-4 minutes. Add the pudding mix and mix until combined.
2. Beat in eggs and vanilla: Add the eggs and vanilla and beat until combined. Scrape down the sides and bottom of the bowl.
3. Dry ingredients: In a small bowl, whisk together the baking soda and flour. Add the dry ingredients to the wet and mix until combined.
4. Scoop and Bake: Scoop the dough using a smaller scoop (about 1 ½ tablespoons), roll them in your hands to make them uniform, and place them onto the prepared cookie sheets, leaving 2 inches between them. Bake for 8-12 minutes, or until the edges are set and the centers of the cookies have turned from shiny to matte. Leave the cookies on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.

Try These Instant Pudding Recipes

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Cookie Salad

10 mins

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Banana Cream Pudding Cookies

20 mins

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Raspberry Fluff Salad

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Strawberry Trifle

1 hr 45 mins

Print

Chocolate Pudding Cookies

Chocolate Pudding Cookies are soft, chewy, and irresistibly delicious!  They are quick and easy to bake and will be a huge hit with anyone who tries them!

Course Dessert, Snack

Cuisine American

Keyword chocolate pudding cookies, pudding cookies

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 24 Cookies

Calories 134kcal

Author Alyssa Rivers

Ingredients

Ingredients:

• ¾ cup salted butter, softened
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 3.4-ounce package instant pudding, any flavor
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 2 ¼ cups all-purpose flour

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
• In a large bowl, beat the butter and sugars together until fluffy, about 3-4 minutes.
• Add the pudding mix and beat until combined. Add the eggs and vanilla and beat until combined. Scrape down the sides and bottom of the bowl.
• In a small bowl, whisk together the baking soda and flour. Add the dry ingredients to the wet and mix until combined.
• Stir in any mix-ins by hand.
• Scoop the dough using a smaller scoop (about 1 ½ tablespoons), roll them in your hands to make them uniform, and place them onto the prepared cookie sheets, leaving 2 inches between them.
• Bake for 8-12 minutes, or until the edges are set an the centers of the cookies have turned from shiny to matte. Leave the cookies on the baking sheet for 2-3 minutes before transfering to a cooling rack to finish cooling.

Notes

Updated on August 12, 2024

Originally Published on July 13, 2012

Nutrition

Calories: 134kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 99mg | Potassium: 29mg | Fiber: 0.3g | Sugar: 9g | Vitamin A: 197IU | Calcium: 11mg | Iron: 1mg

S’mores crack is a quick way to enjoy the classic s’more experience without a campfire. Featuring a buttery graham cracker crust, rich melted chocolate, and toasted marshmallows, this treat will quickly become a family favorite.

This s’mores crack toffee will remind you of times spent around a campfire! But it’s not the only one to love! Try out this churro crack that will make you feel like you’re walking down Disney’s Main Street. Or, this Christmas crack recipe is perfect for any holiday party!

What is S’mores Crack Toffee?

S’mores crack stands out from other crack candy recipes by using graham crackers instead of saltine crackers. It has the best taste that is made up of buttery caramel with nutty graham, topped with rich chocolate and toasted marshmallows. The term “crack” refers to its brittle texture like toffee.

If you’re a toffee fanatic like me, you’ve got to try these other toffee based desserts. Better Than Anything Cake, this toffee apple dip, and my favorite butter pecan cookies. They’re my go-to recipes for getting toffee goodness throughout the year!

Ingredients You’ll Need

I love that I can grab the ingredients for this graham cracker s’mores crack toffee from my pantry and make this in just 15 minutes! It’s perfect for feeding the neighborhood kids playing night games in your backyard. Scroll to the recipe card at the bottom of the post for exact measurements.

• Graham crackers: Provide a crunchy, sweet texture for the toffee.
• Salted Butter: Acts as a base for the caramel layer. Its subtle saltiness balances the sweetness of the toffee.
• Light brown sugar: Enhances the overall caramel flavor of the dessert.
• Chocolate: Provides a smooth, creamy flavor that reminds you of the classic s’mores flavors!
• Mini marshmallows: When broiled, they provide the slightly toasted flavor of traditional roasted marshmallows. They also give the dessert a fluffy, gooey texture and classic flavor.

How to Make S’mores Crack Candy

These come together so quickly and easily, and the flavor will truly knock your socks off! Keep these simple ingredients stocked in your pantry, and you’ll always be ready to whip up a treat—not just for the kids, but for yourself too. Trust me, you’ll love them!

1. Preheat: Preheat your oven to 350 degrees Fahrenheit.
2. Line: Place the graham crackers in a single layer along the bottom of a 9×13 pan lined with parchment paper. Break the crackers to fully line the pan.
3. Melt: Add the butter and brown sugar to a medium saucepan over medium-high heat. Stir constantly until the butter has melted. Let the mixture boil for 3-4 minutes until it starts to thicken.
4. Pour: Pour the caramel mixture evenly over the graham crackers, then bake for 6-8 minutes.
5. Top: Remove the pan from the oven and sprinkle with the broken chocolate bar pieces and then mini marshmallows.
6. Broil: Turn the oven to broil, place the pan back in the oven, and broil until the marshmallows are golden. This should take about 1-2 minutes. Watch closely; all ovens are different.
7. Cool: Allow the bars to cool and slightly harden, then cut into pieces and serve.

More S’mores Recipes

If you’re like me and crave the taste of s’mores but without the campfire, these recipes are perfect for you!

Dressings, Sauces, and Dips

S’mores Dip

10 mins

Desserts

S’mores Charcuterie Board

20 mins

Desserts

Gooey S’mores Cookies

30 mins

Desserts

No Bake S’mores Pie

Print

S’mores Crack

S'mores crack is a quick way to enjoy the classic s'more experience without a campfire. This treat will quickly become a family favorite, featuring a buttery graham cracker crust, rich melted chocolate, and toasted marshmallows.

Course Dessert

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 20 people

Calories 178kcal

Author Alyssa Rivers

Ingredients

• 10 full-size graham crackers
• 1 cup salted butter
• 1 cup light brown sugar, packed
• 3 chocolate bars, broken into pieces
• 1 cup mini marshmallows

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In a 9×13 pan lined with parchment, place the graham crackers in a single layer along the bottom, ensuring the pan is fully lined by breaking crackers if necessary.
• Add the butter and brown sugar in a medium saucepan over medium-high heat. Stir constantly until the butter has melted. Let the mixture boil for 3-4 minutes until it starts to thicken.
• Pour caramel mixture evenly over the graham crackers and bake for 6-8 minutes.
• Remove the pan from the oven, sprinkle with the broken chocolate bar pieces, and then the mini marshmallows.
• Turn the oven to broil then place the pan back into the oven until the marshmallows start to get golden, about 1-2 minutes. Watch it CLOSELY, this happens very quickly because every oven is different.
• Allow the bars to cool and slightly harden then cut into pieces and serve.

Nutrition

Calories: 178kcal | Carbohydrates: 18g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 25mg | Sodium: 123mg | Potassium: 60mg | Fiber: 1g | Sugar: 13g | Vitamin A: 285IU | Calcium: 20mg | Iron: 1mg

No Bake Snickers Bar Pie is one of the easiest and most delicious no bake pies that you make. You will love the Snickers pieces in every bite!

If you are obsessed with snickers like I am be sure to try Homemade Snickers Bars, Snickers Cheesecake Bars,  Snickers Brownies.

Ingredients in No-Bake Snickers Pie

This pie can be put together in 10 minutes. That’s it! The filling is a cool and creamy peanut butter cheesecake that is packed with flavor. Check out the recipe card at the bottom of the post for all of the exact measurements.

• Cream cheese: This creates the smooth and tangy filling for the pie.
• Chunky peanut butter:  mixed with the cream cheese, this is what brings on that classic snickers flavor.
• Powdered sugar:  The powdered sugar adds in some sweetness to balance out the tang in the cream cheese. It also makes it so that the filling stays nice and smooth.
• Cool whip: Make sure that your cool whip isn’t frozen! If it is, you need to thaw it to room temperature so that it mixes into the filling without any lumps.
• Snickers Bars: Cut up snickers bars go into the filling and you will also sprinkle some on top as a garnish!
• Graham cracker pie crust:  You can make this from scratch (instructions are on the recipe card) or you can skip this step and just buy one pre-made at the store!

How to Make No Bake Snickers Bar Pie

This pie will be the biggest hit wherever it goes. And it is perfect for upcoming gatherings because it is so easy to make!

1. Make the Crust: Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix until combined. It should resemble damp sand. (You can also use a pre-made crust instead). 
2. Press into Pan: Press the mixture evenly into a 9-inch pie pan, going all the way up the sides. Use your fingers or the bottom of a flat measuring cup or glass to really pack the crumbs together. Chill the crust in the refrigerator while you prepare the filling. 
3. Make Filling: Add the cream cheese, peanut butter, and sugar to a large bowl and beat with a hand mixer or a stand mixer fitted with a paddle attachment until well combined. 
4. Fold and Garnish: Fold in the whipped topping, followed by the chopped Snickers, reserving a few of the Snickers for garnishing the top. 
5. Add Filling to Crust: Spread the filling evenly in the chilled pie shell and top with the reserved Snickers and chopped peanuts.
6. Chill: Chill for at least 3 hours.
7. Add sauce: Drizzle with caramel sauce before serving.

More Delicious No Bake Pies

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No-Bake Key Lime Pie

3 hrs 30 mins

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No-Bake Oreo Pie

6 hrs 20 mins

Desserts

No-Bake Lemon Pie

6 hrs 30 mins

Desserts

No-Bake Chocolate Pie

6 hrs 30 mins

Print

No Bake Snickers Bar Pie

This is one of the easiest and most delicious no bake pies that you make. You will love the snickers pieces in every bite!

Course Dessert

Cuisine American

Keyword no bake pie, no bake snickers bar pie, no bake snickers pie, snickers bar pie, snickers dessert

Prep Time 25 minutes minutes

Chill 3 hours hours

Total Time 3 hours hours 25 minutes minutes

Servings 8 servings

Calories 512kcal

Author Alyssa Rivers

Ingredients

Crust

• 1 ½ cups graham cracker crumbs, about 12 whole crackers
• ¼ cup granulated sugar
• ½ cup salted butter, melted

Snickers Filling

• 8 ounces cream cheese, softened
• ½ cup crunchy peanut butter
• 1 cup powdered sugar
• 8 ounces whipped topping, thawed
• 6 full-sized Snickers Bars, chopped, reserve some for top
• chopped peanuts, for topping if desired
• caramel sauce, for topping if desired

Instructions

Crust

• Add the graham cracker crumbs, sugar, and melted butter to a medium bowl and mix until combined. It should resemble damp sand. (You can also use a pre-made crust instead).
• Press the mixture evenly into a 9-inch pie pan, going all the way up the sides. Use your fingers or the bottom of a flat measuring cup or glass to really pack the crumbs together.
• Chill the crust in the refrigerator while you prepare the filling.

Snickers Filling

• Add the cream cheese, peanut butter, and sugar to a large bowl and beat with a hand mixer or a stand mixer fitted with a paddle attachment until well combined.
• Fold in the whipped topping, followed by the chopped Snickers, reserving a few of the Snickers for garnishing the top.
• Spread the filling evenly in the chilled pie shell and top with the reserved Snickers and chopped peanuts. Chill for at least 3 hours.
• Drizzle with caramel syrup before serving.

Video

Notes

Originally posted on May 5, 2016

Updated on May 16, 2024

Nutrition

Calories: 512kcal | Carbohydrates: 45g | Protein: 8g | Fat: 35g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 60mg | Sodium: 385mg | Potassium: 220mg | Fiber: 2g | Sugar: 34g | Vitamin A: 757IU | Vitamin C: 0.004mg | Calcium: 72mg | Iron: 1mg

Monster cookies are slightly crisp on the outside, and soft and chewy in the center. They are loaded with peanut butter, oats, M&M candies, AND chocolate chips! Big monster cookies win every time!

Give me ALL the oatmeal in my cookies! I love the added texture it adds. If you’re like me, try these no-bake cookies, our favorite oatmeal fudge bars, or stick with a classic oatmeal cookie recipe.

Monster Cookies

Monster cookies start with a classic cookie recipe but the add-ins are where it’s at! They are loaded with peanut butter, chocolate, and oatmeal resulting in the best chewy texture! Plus, they have chocolate chips AND M&M’s! What’s better than a cookie that has both?! Everyone goes crazy over this recipe and you’ll be asked to make them again and again. My kids love these cookies because I make them nice and BIG…just what a monster cookie should be!

Cookies are a staple food at our house and it’s always fun to switch it up! Try some more favorites like these iced oatmeal cookies, these yummy clothespin cookies, or these brookies!

Ingredients to Make Monster Cookies

These cookies use classic ingredients that you probably already have in your pantry! I might need to run to the store and grab some M&M’s but it’s so worth it! Check out the recipe card at the bottom of the post for the exact measurements.

• Unsalted Butter: Butter provides richness and a buttery flavor.
• Granulated Sugar: Adds sweetness to the dough.
• Light Brown Sugar: Brown sugar adds a warm caramel undertone, enhancing sweetness and creating a chewy texture in the cookies.
• Creamy Peanut Butter: You will LOVE the added peanut butter flavor in this cookie.
• Eggs:  Use room-temperature eggs.
• Vanilla Extract: Vanilla is always a must in cookie dough.
• All-Purpose Flour: Gives structure to the cookies.
• Old-Fashioned Rolled Oats: Adds the best texture to the cookies.
• Salt: This enhances all of the flavors in this cookie recipe.
• Baking Powder and Baking Soda: These help the cookies rise and make them light and soft.
• Mini M&M Candies: It’s not a monster cookie if it doesn’t have M&M’s!!
• Mini Semi-Sweet Chocolate Chips: The more chocolate the better if you ask me!

Monster Cookie Recipe

We love baking on the weekends at our house! This is the perfect recipe to let them help you make. They love making monster cookies because the name is fun and there are lots of ingredients they can easily measure by themselves.

1. Preheat Oven/ Prepare Pan: Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
2. Beat the Butter and Sugars: Use a hand mixer or a stand mixer fitted with a paddle attachment to beat the butter, sugar, and brown sugar together on medium-high speed for 3-4, until light and fluffy.
3. Add the Peanut Butter, Eggs, and Vanilla: Add the peanut butter and mix until combined. Add the egg and vanilla and mix again until combined. Scrape down the sides and bottom of the bowl as needed to make sure everything is fully incorporated.
4. Combine the Dry Ingredients: In a medium bowl whisk together the flour, oats, salt, baking powder, and baking soda.
5. Mix the Wet and Dry Ingredients: Add the dry ingredients to the wet mixture and mix until just combined. Stir in M&M’s and chocolate chips by hand.
6. Scoop the Cookie Dough: Use a medium-sized cookie scoop to scoop the dough onto the prepared baking sheets, leaving at least 2 inches between them.
7. Bake: Bake for 9-11 minutes but do not overbake them! They will look just set on the edges and a little doughy in the center.
8. Cool: Remove them from the oven and allow them to cool on the pan for 5 minutes before transferring to a cooling rack.

More M&M Inspired Desserts

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M&M Cookie Bars

55 mins

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M&M Cookies

18 mins

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Monster Cookie Dough Cupcakes

30 mins

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Brown Butter M&M Cookies

45 mins

Print

Monster Cookies

Monster cookies are slightly crisp on the outside, and soft and chewy in the center. They are loaded with peanut butter, oats, M&M candies, AND chocolate chips! Big monster cookies win every time!

Course Dessert

Cuisine American

Keyword m&m cookies, monster cookies, peanut butter oatmeal cookies

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Total Time 26 minutes minutes

Servings 18

Calories 282kcal

Author Alyssa Rivers

Ingredients

• ½ cup unsalted butter, room temperature
• ¼ cup granulated sugar
• ¾ cup light brown sugar
• ½ cup creamy peanut butter
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1 ½ cups old-fashioned rolled oats
• ½ teaspoon salt
• ¼ teaspoon baking powder
• 1 teaspoon baking soda
• ⅔ cup mini M&M candies
• ⅔ cup mini semi-sweet chocolate chips

Instructions

• Preheat the oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
• Use a hand mixer or a stand mixer fitted with a paddle attachment to beat the butter, sugar, and brown sugar together on medium-high speed for 3-4, until light and fluffy.
• Add the peanut butter and mix until combined. Add the egg and vanilla and mix again until combined. Scrape down the sides and bottom of the bowl as needed to make sure everything is fully incorporated.
• In a medium bowl whisk together the flour, oats, salt, baking powder, and baking soda.
• Add the dry ingredients to the wet mixture and mix until just combined. Stir in M&Ms and chocolate chips by hand.
• Use a medium-sized cookie scoop to scoop the dough onto the prepared baking sheets, leaving at least 2 inches between them.
• Bake for 9-11 minutes but do not overbake them! They will look just set on the edges and a little doughy in the center.
• Remove them from the oven and allow them to cool on the pan for 5 minutes before transferring to a cooling rack.

Notes

Updated on April 30, 2024

Originally Posted on May 08, 2019

Nutrition

Calories: 282kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 173mg | Potassium: 149mg | Fiber: 2g | Sugar: 21g | Vitamin A: 206IU | Vitamin C: 0.05mg | Calcium: 37mg | Iron: 2mg

Introducing the softest and chewiest chocolate chip pudding cookies to ever come out of your oven! Adding Instant pudding mix creates the perfect cookie that dreams are made of.

Instant pudding mix is the gift that keeps on giving! It is so versatile and is a key ingredient in many delicious desserts. We love the addition of pudding in this Strawberry Cheesecake Salad or my Layered Pistachio Dessert. It’s also a vital ingredient in Stabilized Whipped Cream!

Chocolate Chip Pudding Cookies

Everybody loves a delicious, soft, chocolate chip cookie and these chocolate chip pudding cookies are the ones to make! The secret to the softness in this cookie recipe is the pudding mix! It magically results in the softest, chewiest, irresistible chocolate chip cookies. Using instant pudding powder in cookie dough keeps your cookies soft for days! Choose your favorite pudding flavor to create the world’s softest chocolate chip cookies. Your friends and family will LOVE these cookies and request them for everything gathering.

Heaven to me is warm homemade cookies right out of the oven! It’s my love language to my family and friends. If you’re looking to show your love through cookies then make these Cream Cheese Snickerdoodles, my easy No Bake Cookies, or our favorite Butter Pecan Cookies

Ingredients You’ll Need

Classic pantry staple ingredients are all that you need to make these yummy cookies. The only ingredient out of the ordinary is the instant vanilla pudding mix so make sure to grab a box while you’re at the store. Check out the recipe card at the bottom of the post for exact measurements. 

• Salted Butter: This adds richness and a creamy texture.
• Light Brown Sugar: I love how brown sugar brings a caramel-like flavor and moisture.
• Granulated Sugar: Provides sweetness to the cookies.
• Instant Vanilla Pudding Mix: I know it sounds odd, but trust me on this one because it results in the softest cookies!
• Eggs: I always use large eggs when baking because they add moisture and structure.
• Vanilla Extract: Adds a sweet flavor to the cookies. As you can see in the recipe, I added a bit more than most recipes, and I love the results!
• All-Purpose Flour: Gives structure and a soft texture.
• Baking Soda: Helps the cookies rise and become tender.
• Salt: This balances sweetness and enhances flavor. I used salted butter, so I didn’t add a lot of extra salt.
• Milk Chocolate Chips: Melts to create gooey pockets of sweetness.

Let’s Make Chocolate Chip Cookies With Vanilla Pudding

This chocolate chip pudding cookie recipe is easy to make and are always a hit! Everyone always asks me for the recipe because they are irresistibly soft and the secret ingredient of pudding mix always blows their mind. This recipe is a keeper!

1. Preheat Oven/ Prepare Pan: Preheat the oven to 350 degrees Fahrenheit then line a sheetpan with parchment paper.
2. Cream the Butter and Sugars: Cream together the butter and sugars using an electric hand mixer or in a stand mixer. Beat for 2 minutes until light and creamy in color.
3. Add the Instant Vanilla Pudding Mix: Mix in the dry pudding mix.
4. Mix in the Vanilla and Eggs: Add the vanilla extract and eggs and mix until combined. 
5. Add the Dry Ingredients: Add the flour, baking soda, and salt. Mix until the dough is just combined.
6. Stir in the Chocolate Chips: Stir in the chocolate chips using a rubber spatula.
7. Scoop and Roll: Scoop cookie dough into approximately 2 tablespoon-sized balls and gently roll between your palms to form a round ball. Place the cookie balls on the prepared baking sheet, spacing cookies at least 2” apart.
8. Bake: Bake for 10-12 minutes or until the edges are golden.
9. Cool and Enjoy: Allow to cool on the baking sheet for 2 minutes then transfer to a baking rack to finish cooling. The centers will seem soft, but they will firm up as they cool.

More Pudding Cookies to Try

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Chocolate Chip Pudding Cookies

Introducing the softest and chewiest chocolate chip pudding cookies to ever come out of your oven! Adding Instant pudding mix creates the perfect cookie that dreams are made of.

Course Dessert

Cuisine American

Keyword chocolate chip cookies, cookies, pudding cookies

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 24 cookies

Calories 227kcal

Author Alyssa Rivers

Ingredients

• 1 cup salted butter, room temperature
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 3.4 ounces instant vanilla pudding mix
• 2 teaspoons vanilla extract
• 2 eggs, room temperature
• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon salt
• 1½ cups milk chocolate chips, or semi-sweet

Instructions

• Preheat oven to 350 degrees Fahrenheit then line a sheetpan with parchment paper.
• Cream together the butter and sugars using an electric hand mixer or in a stand mixer. Beat for 2 minutes until light and creamy in color.
• Mix in the dry pudding mix.
• Add the vanilla extract and eggs and mix until combined.
• Add the flour, baking soda, and salt. Mix until the dough is just combined.
• Stir in the chocolate chips using a rubber spatula.
• Scoop cookie dough into approximately 2 tablespoon-sized balls and gently roll between your palms to form a round ball. Place the cookie balls on the prepared baking sheet, spacing cookies at least 2” apart.
• Bake for 10-12 minutes or until the edges are golden.
• Allow to cool on the baking sheet for 2 minutes then transfer to a baking rack to finish cooling. The centers will seem soft, but they will firm up as they cool.

Notes

Updated on April 13, 2024

Originally Posted on May 24, 2019

Nutrition

Serving: 24cookies | Calories: 227kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 171mg | Potassium: 32mg | Fiber: 1g | Sugar: 19g | Vitamin A: 281IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg

Celebrate St. Patrick’s Day (or any day) with this delicious Guinness Chocolate Cake! It has the most wonderful fudgy flavor and tender texture that is complemented by a Bailey’s buttercream filling and a rich ganache frosting.

This dessert is a MUST try. If you’re a chocolate lover, like me, you will go crazy for every bite of this incredible sweet treat! If you want to try more unique chocolate desserts, we have so many good ones. Try this nostalgic ho ho cake, this fun whoopie pie cake, or this almost sinful tuxedo cake.

Guinness Chocolate Cake Recipe

This Guinness Chocolate Cake is decadent and sweet with the perfect boozy kick. If you’re looking for a dessert to celebrate St. Patrick’s Day, this is it! The recipe features Guinness beer in the cake and the ganache frosting, and Irish cream in the buttercream filling. This is one of those recipes that’s absolutely heavenly, and one that you’ll be thinking about long after you’ve taken the last bite.

The Guinness gives the cake a fluffy texture and adds a slight malt flavor that pairs well with the chocolate without being overpowering. The buttercream spiked Bailey’s Irish cream tastes incredible and the creamy spiked ganache is the perfect finishing touch. If you’re making a full St. Patrick’s Day spread, be sure to check out our collection of all of the best St. Paddy’s Day recipes!

Ingredients Needed

The ingredient list for this Guinness cake recipe might look a bit long, but the ingredients are simple and mostly pantry staples. Plus, one bite of this flavorful, fluffy cake and you’ll see that it is so worth it! Exact measurements can be found at the end of the post in the recipe card!

Cake

• Guinness Stout: Guinness extra stout or draught may be used. You can also use any favorite stout beer!
• Sugar: Granulated sugar will perfectly sweeten the cake without overwhelming the flavor.
• Cocoa Powder: Use regular unsweetened cocoa powder, not dutch process, to add depth and richness.
• Vegetable Oil: For an extra moist crumb.
• Eggs: Two large eggs will help bind all of the ingredients together. It’s best if they are room temperature for easy mixing.
• Sour Cream: Use full-fat sour cream for the most wonderful moist texture.
• Vanilla Extract: Adds warm subtle sweetness.
• Flour: All-purpose flour will give the cake structure while keeping it nice and soft.
• Baking Soda: Helps the layers rise properly while baking.
• Salt: To balance the sweetness and bring out all of the delicious flavor.

Ganache

• Chocolate: Use a high-quality semi-sweet chocolate like Ghirardelli or Guittard.
• Heavy Cream: Makes it super creamy and irresistibly rich.
• Guinness: For extra Irish flavor in the frosting.

Bailey’s Buttercream Filling

• Salted Butter: Use softened butter as the foundation for the buttercream filling.
• Powdered Sugar: Makes the buttercream sweet and smooth.
• Bailey’s Irish Cream: Complements the Guinness cake with rich chocolate and vanilla flavors. 

How to Make a Guinness Chocolate Cake

Grab all of the ingredients and get ready to make one of the best cakes ever! This is such a special dessert and will be the hit of any party. Here’s how it all comes together:

Cake

1. Prep: Preheat oven to 350 degrees Fahrenheit and spray two 8-inch round cake pans with pan spray and a parchment round, if desired.
2. Heat Guinness: In a small saucepan, heat the Guinness, sugar, and cocoa powder together over medium heat until all the sugar is dissolved, about 3 minutes. Remove from the heat and let it cool for 5-10 minutes.
3. Mix Wet Ingredients: In a separate bowl, whisk together the oil, eggs, sour cream, and vanilla. Once smooth whisk in the oil until fully combined.
4. Combine: Whisk the egg mixture into the sugar mixture until combined. Gently whisk in the flour, baking soda, and salt.
5. Bake: Divide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the center of the cakes spring back when lightly pressed on or a toothpick comes out clean.
6. Cool: Let the cakes cool completely before wrapping them with plastic wrap and chilling them in the refrigerator for at least 2 hours before assembling the cake. Cold cake is significantly easier to frost than warm or room-temperature cake.

Ganache

1. Simmer the Guinness: While the cake bakes, prepare the ganache by simmering the Guinness over low heat until reduced by half to ¼ cup. Add the cream to the pan and simmer until steaming.
2. Combine with Chocolate: Add the chocolate to a large bowl and pour the steaming liquid over it. Let the chocolate sit for 2 minutes before whisking until smooth and shiny. Cover the bowl and place it in the refrigerator to chill until the cakes are cooled and ready to be frosted.

Bailey’s Buttercream Filling

1. Mix: Use a hand mixer to beat the butter, powdered sugar, and Bailey’s together in a medium bowl until combined. Start with 3 tablespoons of Bailey’s and add a little more at a time until the buttercream is soft and fluffy, but not runny.

Assembly

1. Add Buttercream: Once the cakes are chilled and ready to be frosted, place one layer bottom side down on a cake plate or serving plate. Top with the buttercream and spread it evenly over the cake, leaving ¼-½ inch space around the perimeter of the cake so the buttercream doesn’t interfere with the ganache. Place the second layer of cake topside down on the buttercream.
2. Whip Ganache: Whip the chilled ganache with a hand mixer until soft and fluffy. Use it immediately to frost the cake, as it will set up and harden the longer it sits. If it becomes stiff as you are frosting, use the hand mixer to beat it again until it is soft.
3. Spread Ganache: Add a couple of large dollops of ganache to the top of the cake and use an offset spatula to spread it around, letting it go over the edges. Use the spatula to push the overhanging ganache down onto the sides, adding more from the bowl as needed. Try not to lift the spatula straight up off the cake, as that can cause the ganache to pull off from the cake bringing crumbs with it. Instead, move the spatula in a swiping motion to stop contact with the ganache.
4. Smooth Ganache: Once the cake has been covered in an even layer of ganache, you may use the offset spatula or a bench scraper with a straight edge to smooth it. I like to run my metal tools under very hot water and dry them thoroughly before using the hot metal to smooth the ganache.

More Chocolate Cake Recipes

If you love chocolate and cake, you’re in the right place! We have so many tried and true chocolate cake favorites that you’re definitely going to want to try! No matter the occasion, these are always a hit!

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Chocolate Guinness Cake

Celebrate St. Patrick’s Day (or any day) with this delicious Guinness Chocolate Cake! It has the most wonderful fudgy flavor and tender texture that is complemented by a Bailey's buttercream filling and a rich ganache frosting.

Course Dessert

Cuisine American, Irish, Irish American

Keyword Bailey’s Irish Cream Buttercream, chocolate guinness cake, Chocolate Stout Cake, Dark Beer Cake, guinness cake, Guinness ganache, Whipped ganache frosting

Prep Time 1 hour hour 15 minutes minutes

Cook Time 45 minutes minutes

chill time 2 hours hours

Total Time 4 hours hours

Servings 10 servings

Calories 899kcal

Author Alyssa Rivers

Ingredients

Cake

• 1 cup Guinness stout
• 1 ½ cups granulated sugar
• ¾ cup cocoa powder, not dutch process
• ¾ cup vegetable oil
• 2 large eggs
• ¼ cup sour cream
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1 teaspoon salt

Ganache

• 16 ounces semi-sweet chocolate, about 3 cups
• 1 cup heavy cream
• ½ cup Guinness

Bailey’s Buttercream Filling

• 6 tablespoons salted butter, softened
• 1 ½ cups powdered sugar
• 4-5 tablespoons Bailey’s Irish Cream

Instructions

Cake

• Preheat oven to 350 degrees Fahrenheit and spray 2 8-inch round cake pans with pan spray and a parchment round, if desired.
• In a small saucepan, heat the Guinness, sugar, and cocoa powder together over medium heat until all the sugar is dissolved, about 3 minutes. Remove from the heat and let it cool for 5-10 minutes.
• In a separate bowl, whisk together the oil, eggs, sour cream, and vanilla. Once smooth whisk in the oil until fully combined.
• Whisk the egg mixture into the sugar mixture until combined. Gently whisk in the flour, baking soda, and salt.
• Divide the batter evenly into the two prepared cake pans and bake for 40-45 minutes, until the center of the cakes spring back when lightly pressed on or a toothpick comes out clean.
• Let the cakes cool completely before wrapping them with plastic wrap and chilling them in the refrigerator for at least 2 hours before assembling the cake. Cold cake is significantly easier to frost than warm or room-temperature cake.

Ganache

• While the cake bakes, prepare the ganache by simmering the Guinness over low heat until reduced by half to ¼ cup. Add the cream to the pan and simmer until steaming.
• Add the chocolate to a large bowl and pour the steaming liquid over it. Let the chocolate sit for 2 minutes before whisking until smooth and shiny. Cover the bowl and place it in the refrigerator to chill until the cakes are cooled and ready to be frosted.

Bailey’s Buttercream Filling

• Use a hand mixer to beat the butter, powdered sugar, and Bailey’s together in a medium bowl until combined. Start with 3 tablespoons of Bailey’s and add a little more at a time until the buttercream is soft and fluffy, but not runny.

Assembly

• Once the cakes are chilled and ready to be frosted, place one layer bottom side down on a cake plate or serving plate. Top with the buttercream and spread it evenly over the cake, leaving ¼-½ inch space around the perimeter of the cake so the buttercream doesn't interfere with the ganache. Place the second layer of cake topside down on the buttercream.
• Whip the chilled ganache with a hand mixer until soft and fluffy. Use it immediately to frost the cake, as it will set up and harden the longer it sits. If it becomes stiff as you are frosting, use the hand mixer to beat it again until it is soft.
• Add a couple of large dollops of ganache to the top of the cake and use an offset spatula to spread it around, letting it go over the edges. Use the spatula to push the overhanging ganache down onto the sides, adding more from the bowl as needed. Try not to lift the spatula straight up off the cake, as that can cause the ganache to pull off from the cake bringing crumbs with it. Instead, move the spatula in a swiping motion to stop contact with the ganache.
• Once the cake has been covered in an even layer of ganache, you may use the offset spatula or a bench scraper with a straight edge to smooth it. I like to run my metal tools under very hot water and dry them thoroughly before using the hot metal to smooth the ganache.

Nutrition

Calories: 899kcal | Carbohydrates: 98g | Protein: 9g | Fat: 53g | Saturated Fat: 24g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 84mg | Sodium: 533mg | Potassium: 429mg | Fiber: 7g | Sugar: 67g | Vitamin A: 666IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 5mg

Delight in pure dessert heaven with this No-Bake Millionaire Cheesecake! It has four amazing layers that start with a shortbread crust, topped with a creamy cheesecake filling, then rich caramel and chocolate ganache to finish it off. And the best part? It’s so easy to make with no baking required!

Let’s talk all things cheesecake! Whether it’s served as individual mini portions like these cherry cheesecake bars, an air fryer cheesecake or it’s made into a salad like our strawberry cheesecake salad, it’s always a popular dessert! There are so many delicious varieties to enjoy! Try all of our fabulous cheesecake recipes!

Millionaire Cheesecake Recipe

This Millionaire Cheesecake recipe features a velvety cream cheese filling sitting on a melt-in-your-mouth shortbread crust topped with gooey caramel and chocolate ganache. You’ll love biting through all of the contrasting layers of chewy, creamy, then into that crisp, buttery base. It’s perfectly rich and decadent but is relatively simple to make. And you don’t even have to turn on your oven!

Cheesecake and shortbread are two of my favorite desserts. Millionaire cheesecake is the best combination of both! It’s one of my new favorite desserts because it’s great to serve for any occasion from Christmas to birthdays or Father’s Day, and it’s always a hit. If you adore the millionaire flavors like we do, try our Millionaire Shortbread Bars next!

Ingredients Needed

The ingredient list for this millionaire cheesecake recipe may look a little daunting, but one bite with chocolate, caramel, cheesecake and cookie crust, and you’ll see that’s it’s totally worth it! Plus, all of the ingredients are simple and easy to find. Many you probably already have in your pantry! Exact measurements can be found in the recipe card below.

Crust

• Shortbread Cookie Crumbs: For 3 cups of cookie crumbs, you will need slightly more than 10 ounces of shortbread cookies. If you’re using Lorna Doone buy 2 packages, and you will most likely need to use about 50 cookies.
• Unsalted Butter: Melted butter helps the cookie crumbs come together while adding richness.
• Salt: Just a pinch is all you need to enhance the flavor!

Filling

• Cream Cheese: For maximum richness, use a brick of full-fat cream cheese that is softened to room temperature.
• Powdered Sugar: Dissolves into the filling and adds sweetness.
• Pudding Mix: Stir in either vanilla or cheesecake flavored dry instant pudding mix for extra flavor. 
• Vanilla Extract: Adds depth of flavor to the filling.
• Whipped Topping: Thawed Cool Whip or another whipped topping will make the cheesecake filling wonderfully fluffy.

Caramel topping

• Salted Butter: For salted caramel, we like to use salted butter. However, you can use regular, if preferred.
• Sweetened Condensed Milk: The base of the caramel making it rich, sweet and thick.
• Light Corn Syrup: For a glossy, silky smooth consistency.
• Sugar: Use both brown sugar and granulated sugar for the perfect sweetness.
• Vanilla Extract: For a warm subtle sweetness.
• Flakey Salt: Add 1 pinch of flakey salt for a salted caramel flavor.

Ganache

• Chocolate: Use a semi-sweet or dark chocolate (50% cocao and above). Milk chocolate will overwhelm the other flavors too much. We like using semi-sweet chocolate chips.
• Heavy Cream: Combines with the chocolate to make a deliciously rich ganache.

How to Make a Millionaire’s Cheesecake

You are going to love this no bake millionaire cheesecake! Everything about it is incredible. There are quite a few steps, but they’re all easy and straightforward, there’s no baking involved, a shortbread crust, and a creamy filling layered with caramel and chocolate… what’s not to love?! Here’s how it all comes together:

Crust

1. Prep the Cookies: Prepare the shortbread cookie crumbs by pulsing your favorite shortbread cookies in the food processor until you have fine crumbs.
2. Make the Crust: Mix the cookie crumbs with the melted butter and salt until fully moistened. Press evenly into a 9 or 10-inch springform pan that has been sprayed well with pan spray. You can use your fingers or a flat-bottomed glass or measuring cup to press it evenly into the bottom of the pan.
3. Chill: Cover and chill the crust while you prepare the filling.

Filling

1. Make the Cheesecake Layer: In a large bowl, beat the cream cheese until smooth. Add the powdered sugar, pudding mix, and vanilla extract and beat until smooth. Scrape down the sides and bottom of the bowl as needed.
2. Chill: Add the whipped topping and fold it in. If it is not folding in smoothly, you may need to use a hand mixer to fully blend it in. Pour the filling on top of the chilled crust and smooth with an offset spatula. Cover and chill for at least 4 hours.

Caramel

1. Make the Caramel Layer: Add the corn syrup, sweetened condensed milk, brown sugar, and granulated sugar to a medium saucepan.
2. Simmer: Heat over medium, stirring frequently, until the mixture comes to a boil. Reduce to a simmer and continue to cook for 10 minutes. Turn off the heat and stir in the vanilla extract and a large pinch of flakey salt.
3. Let Cool: Set the caramel aside and let it cool for at least an hour before spreading it evenly over the cheesecake. You may make it in advance, cover it, and chill it in the refrigerator. Let it come to room temperature before spreading on top of the chilled cheesecake.

Ganache

1. Make the Ganache Layer: Add the chocolate to a small bowl. Heat the cream in the microwave until it’s steaming, about 1 ½ minutes. Pour the hot cream over the chocolate and let it sit for 1 minute before whisking until smooth. If there are still a couple of little unmelted pieces of chocolate chips, heat the ganache for 10 seconds before whisking again until it is completely smooth.
2. Chill & Serve: Spread the ganache over the caramel and chill for 30 minutes before serving the millionaire cheesecake, to allow the ganache to set.

More Amazing Desserts

A homemade dessert is the perfect way to end a meal. Here are a few more dessert recipes that you will love! They’re all absolutely irresistible!

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Print

No-Bake Millionaire Cheesecake

Delight in pure dessert heaven with this No-Bake Millionaire Cheesecake! It has four amazing layers that start with a shortbread crust, topped with a creamy cheesecake filling, then rich caramel and chocolate ganache to finish it off. And the best part? It’s so easy to make with no baking required!

Course Dessert

Cuisine American

Keyword caramel cheesecake, millionaire shortbread, shortbread crust

Prep Time 35 minutes minutes

Cook Time 10 minutes minutes

chill time 4 hours hours

Total Time 4 hours hours 45 minutes minutes

Servings 10 servings

Calories 1045kcal

Ingredients

Crust

• 3 cups shortbread cookie crumbs
• 9 tablespoons unsalted butter, melted
• 2-3 dashes of salt

Filling

• 24 ounces cream cheese, room temperature
• 1 cup powdered sugar
• 2 tablespoons dry instant pudding mix, vanilla or cheesecake flavored.
• 1 tablespoon vanilla extract
• 1 8-ounce container whipped topping, thawed

Caramel topping

• ½ cup salted butter, cut into pieces
• 1 14-ounce can sweetened condensed milk
• ¼ cup light corn syrup
• ¾ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 tablespoon vanilla extract
• 1 large pinch flakey salt

Ganache

• ¾ cup semi-sweet chocolate chips
• ¼ cup heavy cream

Instructions

Crust

• Prepare the shortbread cookie crumbs by pulsing your favorite shortbread cookies in the food processor until you have fine crumbs.
• Mix the cookie crumbs with the melted butter and salt until fully moistened. Press evenly into a 9 or 10-inch springform pan that has been sprayed well with pan spray. You can use your fingers or a flat-bottomed glass or measuring cup to press it evenly into the bottom of the pan.
• Cover and chill the crust while you prepare the filling.

Filling

• In a large bowl, beat the cream cheese until smooth. Add the powdered sugar, pudding mix, and vanilla extract and beat until smooth. Scrape down the sides and bottom of the bowl as needed.
• Add the whipped topping and fold it in. If it is not folding in smoothly, you may need to use a hand mixer to fully blend it in. Pour the filling on top of the chilled crust and smooth with an offset spatula. Cover and chill for at least 4 hours.

Caramel

• Add the corn syrup, sweetened condensed milk, brown sugar, and granulated sugar to a medium saucepan.
• Heat over medium, stirring frequently, until the mixture comes to a boil. Reduce to a simmer and continue to cook for 10 minutes. Turn off the heat and stir in the vanilla extract and a large pinch of flakey salt.
• Set the caramel aside and let it cool for at least an hour before spreading it evenly over the cheesecake. You may make it in advance, cover it, and chill it in the refrigerator. Let it come to room temperature before spreading on top of the chilled cheesecake.

Ganache

• Add the chocolate to a small bowl. Heat the cream in the microwave until it’s steaming, about 1 ½ minutes. Pour the hot cream over the chocolate and let it sit for 1 minute before whisking until smooth. If there are still a couple of little unmelted pieces of chocolate chips, heat the ganache for 10 seconds before whisking again until it is completely smooth.
• Spread the ganache over the caramel and chill for 30 minutes before serving, to allow the ganache to set.

Nutrition

Serving: 1serving | Calories: 1045kcal | Carbohydrates: 99g | Protein: 9g | Fat: 69g | Saturated Fat: 36g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 579mg | Potassium: 268mg | Fiber: 2g | Sugar: 65g | Vitamin A: 1668IU | Vitamin C: 0.04mg | Calcium: 109mg | Iron: 3mg

Chocolate sugar cookies are buttery, tender and melt in your mouth with each delicious bite! These are the perfect elevated cookies to cut out and frost for Valentine’s Day, or any day!

Cookies are the best dessert because everyone loves them and they work for any occasion! Next, try my favorite no-bake cookies, perfectly soft peanut butter cookies and these loaded ranger cookies that you will go crazy over! 

Chocolate Sugar Cookies

Incredible chocolate sugar cookies are just as heavenly as my classic sugar cookies but with a chocolate twist! Using simple ingredients and an easy baking process, you will satisfy not only your sweet tooth but your chocolate craving too! I love to get my kids in the kitchen with me and cut these into fun and festive shapes. You can even add frosting for an extra special touch.

These chocolate sugar cookies will definitely go fast at any gathering or party. They’re always a unique surprise because most people will serve something like chocolate chip cookies or brownies, so I love to bring this dessert. It never takes long for the rave reviews to start rolling in, and everyone asks for the recipe. In fact, because they are so adored, you might want to double the recipe. They keep for days and store well in the freezer, too!

Ingredients Needed

This chocolate sugar cookies recipe only requires a handful of basic baking ingredients, yet they come together for a delightful treat that is perfect for any occasion. Check out the recipe card at the bottom of the post for all of the exact measurements.

• Unsalted Butter: It’s best to use unsalted butter, so that you have control over the amount of salt going into the recipe. Allow it to soften to room temperature before beginning the recipe.
• Granulated Sugar: Sweetens the cookies without overwhelming the chocolate flavor.
• Egg Yolks and Egg: To bind the ingredients together, and using plenty of egg yolks adds amazing richness.
• Vanilla Extract: To enhance the flavor.
• All-Purpose Flour: Use all-purpose flour for a tender cookie with wonderful texture in each bite.
• Salt: Just a little bit of salt to bring all of the flavors together.
• Baking Powder: Ensures these bake properly with the perfect spread and lift.
• Cocoa Powder: For just the right amount of chocolate flavor.

How to Make Chocolate Sugar Cookies

These are so fun to make for the holidays or anytime of year! You can cut them into any shape, and even decorate them with icing. Follow the instructions below for how to make these cookies.

1. Prep: Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
2. Beat Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed.
3. Add Egg and Vanilla: Add in the egg yolks, egg, and vanilla extract and beat until combined.
4. Mix Dry Ingredients: In a medium bowl, sift together the flour, salt, baking powder, and cocoa powder. Add the dry ingredients to the wet ingredients. Mix on medium-low speed to combine. Scrape down the sides and bottom of the bowl as needed, but do not over-mix.
5. Roll Dough and Cut Shapes: Lightly dust a clean surface with flour and roll out the dough to ¼ inch thick. Cut out your desired shapes and place the cookies on the prepared baking sheets, leaving 1 ½ inches between them. Gather the scraps of dough together and roll out again. Repeat until all the dough has been cut out.
6. Bake: Bake for 7-9 minutes, just until the centers of the cookies have lost their sheen and look matte. Remove from the oven and allow the cookies to cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack to finish cooling.
7. Frost: Frost the cooled cookies with buttercream, royal icing, or any other frosting of your choice.

More Chocolate Cookies

Cookies are one of the best desserts because they are easy to make, easy to transport, and easy to eat. They’re popular with everyone! And there is just something about a flavorful chocolate cookie that tastes so amazing. Here are some of our favorites to try next.

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Print

Chocolate Sugar Cookies

Chocolate sugar cookies are buttery, tender and melt in your mouth with each delicious bite! These are the perfect elevated cookies to cut out and frost for Valentine's Day, or any day!

Course Dessert

Cuisine American

Keyword chocolate sugar cookies, cut out sugar cookies, easy sugar cookies, Valentines day cookies

Prep Time 40 minutes minutes

Cook Time 9 minutes minutes

Total Time 49 minutes minutes

Servings 35 3-inch cookies

Calories 148kcal

Author Alyssa Rivers

Ingredients

• 1 ¼ cup unsalted butter, softened
• 1 ½ cups granulated sugar
• 3 large egg yolks, room temperature
• 1 large egg, room temperature
• 1 ½ teaspoons vanilla extract
• 3 ½ cups all-purpose flour
• 1 teaspoon salt
• ¾ teaspoon baking powder
• ⅔ cup cocoa powder

Instructions

• Preheat the oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper.
• In the bowl of a stand mixer fitted with the paddle attachment, add the butter and sugar and beat on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides and bottom of the bowl as needed to ensure the butter and sugar are evenly incorporated.
• Add in the egg yolks, egg, and vanilla extract and beat until combined.
• In a medium bowl, sift together the flour, salt, baking powder, and cocoa powder. Add the dry ingredients to the wet ingredients and mix on medium-low speed just until they are fully combined. Scrape down the sides and bottom of the bowl as needed, but do not over-mix.
• Lightly dust a clean surface with flour and roll out the dough to ¼ inch thick. Cut out your desired shapes and place the cookies on the prepared baking sheets, leaving 1 ½ inches between them. Gather the scraps of dough together and roll out again, repeating until all the dough has been cut out.
• Bake for 7-9 minutes, just until the centers of the cookies have lost their sheen and look matte. Remove from the oven and allow the cookies to cool for 2-3 minutes on the baking sheet before transferring them to a cooling rack to finish cooling.
• Frost the cooled cookies with buttercream, royal icing, or any other frosting of your choice.

Nutrition

Calories: 148kcal | Carbohydrates: 19g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 71mg | Potassium: 53mg | Fiber: 1g | Sugar: 9g | Vitamin A: 232IU | Calcium: 12mg | Iron: 1mg