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Hawaiian Cheesecake Danish Rolls

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Hawaiian cheesecake Danish rolls are a crowd favorite. Easy to make and loaded with rich cheesecake filling!

You might also like my Hawaiian roll French toast, puffy German pancakes, or mini cherry cheesecakes.

Hawaiian cream cheese rolls

Store-bought Hawaiian dinner rolls brushed with a butter, cinnamon, and brown sugar mixture, then stuffed with cheesecake filling. Rich, gooey, and ridiculously easy to make!

Why I Like This Recipe

  • Quick and easy. These rolls couldn't be easier to make, a delicious semi-homemade treat that starts with sweet Hawaiian dinner rolls. You don't need to make a yeast sweet roll dough! Under 30 minutes start to finish.
  • Perfect for a crowd. I recently donated 4 dozen to our local homeless resource center for use as dessert with lunch. Our church also served them for breakfast at a summer camp for 100 people!
  • Easy to customize. Add lemon curd, blueberries, or other pie fillings, like cherry or apple, to the cheesecake mixture for a variety of sweet roll options.
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Tips and Tricks

  • Pack down the bottoms of the rolls. You'll cut a square from the center of each roll, then pull out the filling. I use my thumb to gently press down to flatten the bottom of each roll, making more room for the cheesecake filling.
  • Fill each roll completely with cheesecake filling. The filling will settle as it bakes. Make sure to fill the rolls completely to the top. Use a spoon or a bag. My preferred method is a plastic bag with the corner cut off.
  • Storage tips. Rolls are best served warm. Store cooled rolls in an airtight container in the refrigerator for up to 3 days.

Ingredients

Box of cream cheese, stick of butter, bottle of vanilla, egg, bowls of sugar, brown sugar and cinnamon and bag of Hawaiian rolls.
  • Hawaiian rolls: You'll need a package of 12 for each batch of cheesecake rolls.
  • Butter: To brush onto the pan and to melt and mix with cinnamon and sugar. You can use salted butter or unsalted butter; I always choose salted.
  • Sugar: Brown sugar in the melted butter mixture and white sugar in the cheesecake filling.
  • Cinnamon: You can also add a pinch of nutmeg if you'd like.
  • Vanilla: I add a splash to flavor the cheesecake filling. You can also use homemade vanilla paste for even more flavor.
  • Egg: An egg adds richness and structure to the cheesecake filling.
  • Cream Cheese: Full-fat or reduced-fat both work well.

See the recipe card for full information on ingredients and quantities.

How To Make Hawaiian Cheesecake Danish Rolls

Bowl of cream cheese, an egg, sugar and vanilla.

Step 1: Beat softened cream cheese with egg, vanilla, and sugar until smooth and creamy. Set aside.

Spoonful of cinnamon, sugar and butter mixture.

Step 2: Melt butter in a small bowl. Use 1 tablespoon to brush onto a 9"x13" baking sheet or pan. Add brown sugar and cinnamon to the remaining melted butter and mix.

Knife cutting square out of the center of each roll.

Step 3: Cut a square in the center of each roll, taking care NOT to cut all the way through to the bottom of the roll. Pull out the center of each roll.

Hawaiian rolls brushed with melted butter and cinnamon and sugar.

Step 4: Brush rolls with melted butter/cinnamon mixture. Cover the top, side, and inside of each roll.

Piping bag full of cheesecake filling piped into rolls.

Step 5: Spoon cream cheese mixture into a plastic bag. Cut the corner and pipe the mixture into each roll. The cream cheese will settle as it bakes, so fill completely to the top.

Spatula with Hawaiian cheesecake roll on top.

Step 6: Bake the rolls at 375 degrees for 12-13 minutes. Tops should be lightly golden.

Hawaiian Cheesecake Rolls FAQs

Do you serve Hawaiian cheesecake cinnamon rolls warm or at room temperature?

The Hawaiian rolls are best served warm, but remain soft and can be stored at room temperature as well.

How do you store Hawaiian cheesecake rolls?

Store cooled rolls in an airtight container in the refrigerator for up to 3 days.

How do you make homemade Hawaiian rolls?

If you'd prefer a homemade Hawaiian roll recipe to store-bought, you can use my tried-and-true Hawaiian roll recipe.

Hawaiian danish roll on a white plate with fork.

More Sweet Rolls To Make

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Hawaiian cream cheese rolls
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Hawaiian Cheesecake Danish Rolls

Hawaiian cheesecake Danish rolls are a crowd favorite. Easy to make and loaded with rich cheesecake filling!
Course Breakfast, Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 12 rolls
Calories 250kcal
Author Brandy Nelson

Ingredients

  • 12 Hawaiian dinner rolls
  • 1 stick butter ½ cup
  • 2 Tbsp. brown sugar
  • 1 Tbsp. ground cinnamon
  • 8 ounces cream cheese softened
  • 1 large egg
  • ½ teaspoon vanilla extract
  • 2 Tbsp. sugar

Instructions

  • Preheat the oven to 375 degrees.
  • Beat softened cream cheese with egg, vanilla, and sugar until smooth and creamy. Set aside.
  • Melt butter in a small bowl. Use 1 tablespoon to brush onto a 9"x13" baking sheet or pan.
  • Add brown sugar and cinnamon to the remaining melted butter and mix. Set aside.
  • Cut a square in the center of each roll, taking care NOT to cut all the way through to the bottom of the roll. Pull out the center of each roll. Use your thumb to gently press down inside each roll to make space for the cheesecake filling.
  • Brush rolls with melted butter/cinnamon mixture. Cover the top, side, and inside of each roll. Pour any leftover mixture over rolls.
  • Spoon cream cheese mixture into a plastic bag. Cut the corner and pipe the mixture into each roll. The cream cheese will settle as it bakes, so fill completely to the top.
  • Bake for 12-13 minutes. Tops should be lightly golden.
    Serve warm.

Video

Notes

Rolls are best served warm. Store cooled rolls in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 250kcal | Carbohydrates: 7g | Protein: 2g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 127mg | Potassium: 42mg | Fiber: 1g | Sugar: 6g | Vitamin A: 515IU | Vitamin C: 0.05mg | Calcium: 37mg | Iron: 0.2mg

Copycat Buc-ee's Beaver Nuggets

By 1 Comment

Sweet and crunchy caramel-coated puff corn cereal that is as easy to make as it is delicious! You'll love these copycat Buc-ee's beaver nuggets!

You might also like my black and white zebra corn, marshmallow caramel corn, or chocolate-covered s'mores snack mix.

Sheet pan of beaver nuggets.

We recently stopped by a Buc-ee's gas station on the way back from a road trip to Missouri. While there, I picked up a few items to create a Buc-ee 's-themed white elephant gift. It was a hit at our holiday party this year, with the bag of beaver nuggets being the star of the gift. There is a Buc-ee's being built here in Virginia, but it's still a ways off, so these crunchy treats are a novelty for us out here. My friend, Nora, and I decided that we needed a homemade version in the meantime. My copycat beaver nuggets are coated in the same caramel as I use for baked caramel corn. It's from Paula Deen, so you know it's good! The only change I made when making beaver nuggets was to reduce the brown sugar by ½ cup.

Why I Like This Recipe

  • Easy to make. Simply place the ingredients into a saucepan and boil for 5 minutes. No candy thermometer required! Then pour over cereal and bake!
  • Feeds a crowd. One batch makes 12 cups of beaver nuggets, perfect to share with friends.
  • Rich flavor. The cereal is already sweet and crunchy, but the homemade caramel coating elevates it with a richer texture and flavor.
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Tips and Tricks

  • Use corn pops cereal. The beaver nuggets from Buc-ees are made using puff corn, similar to Pirate's Booty. If you can find plain puff corn, feel free to use it, but Corn Pops are an easy, readily accessible alternative.
  • Bake for 1 hour. The caramel will begin to set up as you mix it into the corn pops. You might be tempted to skip baking it, but trust me, it is much better after baking at 200 degrees for an hour. This gives it a crispy texture, easier to eat (doesn't stick to your teeth), and less sticky on your fingers.
  • Storage tips. Store in airtight bags or a container to keep fresh for up to a week. I have not tried freezing beaver nuggets, but you can freeze caramel popcorn, so I'd imagine you could.

Ingredients

Bowls of corn pops cereal, brown sugar, salt and baking soda with two sticks of butter and bottle of corn syrup.
  • Corn Pops: Generic or name brand, it doesn't matter. The beaver nuggets from Buc-ees are made using puff corn, similar to Pirate's Booty. If you can find plain puff corn, feel free to use it, but Corn Pops are an easy, readily accessible alternative.
  • Butter: I use salted butter exclusively for baking, but you can use unsalted butter if you'd like.
  • Salt: For flavor.
  • Brown sugar: For a rich caramel flavor, use brown sugar.
  • Corn syrup: I use corn syrup and have not made this using an alternative.
  • Baking soda: A teaspoon is added at the end of the boiling process, causing the mixture to fluff up. It becomes foamy and light, making it easier to coat the cereal and to eat, rather than being a hard, brittle caramel candy.

See the recipe card for full information on ingredients and quantities.

How To Make Copycat Buc-ee's Beaver Nuggets

Sauce pan of butter, sugar, salt and corn syrup.

Step 1: Place butter, brown sugar, salt, and corn syrup in a saucepan. Heat on medium-high heat until the mixture comes to a boil.

Saucepan of simmering caramel sauce.

Step 2: Reduce the heat to medium and boil for 5 minutes, stirring constantly. Remove from heat and stir in baking soda.

Bowl of caramel mixture and cereal.

Step 3: Pour caramel mixture over cereal. Stir to coat evenly.

Spatula pressing mixture into a baking sheet.

Step 4: Pour cereal mixture onto a large baking sheet, lined with parchment paper.

Red bowl of beaver nuggets.

Step 5: Bake at 200 degrees for 1 hour, stirring and breaking up the chunks every 15 minutes. Pour into a large serving bowl and enjoy!

Beaver Nuggets FAQs

Can you use margarine to make beaver nuggets?

My caramel mixture is best made with butter, but there are many recipes where you can use butter or margarine interchangeably with excellent results. If you'd prefer to use margarine, you can search for a baked caramel popcorn recipe that uses it instead of butter, and then use corn pops instead of popcorn.

Why do you need baking soda to make caramel popcorn or beaver nuggets?

A teaspoon is added at the end of the boiling process, causing the mixture to fluff up. It becomes foamy and light, making it easier to coat the cereal and to eat, rather than being a hard, brittle caramel candy.

How do you store beaver nuggets?

Store in airtight bags or a container to keep fresh for up to a week. I have not tried freezing beaver nuggets, but you can freeze caramel popcorn, so I'd imagine you could.

Red plastic bowl of beaver nuggets.

More Sweet Snacks To Make

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Batch of beaver nuggets in red plastic bowl.
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Copycat Buc-ee's Beaver Nuggets

Sweet and crunchy caramel-coated puff corn cereal that is as easy to make as it is delicious! You'll love these copycat Buc-ee's beaver nuggets!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12
Calories 380kcal
Author Brandy Nelson

Ingredients

  • 12 cups corn pops
  • 1 cup butter
  • 1 ½ cups brown sugar
  • ½ cup light karo syrup
  • 1 teaspoon salt
  • 1 teaspoon baking soda

Instructions

  • Place cereal into a large mixing bowl. Set aside.
    Line a large baking sheet with parchment paper. Set aside.
  • Combine butter, sugar, salt and karo syrup in a medium sauce pan and heat over med-high heat. When bubbly, set timer for 5 minutes and boil, stirring constantly.
  • Remove from heat and add baking soda. Stir.
  • Pour over corn pops and stir to coat evenly.
  • Bake at 200 degrees, stirring and breaking up chunks every 15 minutes, for 1 hour.

Video

Notes

Store beaver nuggets in an airtight container to keep fresh for up to a week.

Nutrition

Calories: 380kcal | Carbohydrates: 38g | Protein: 0.2g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 423mg | Potassium: 41mg | Sugar: 38g | Vitamin A: 473IU | Calcium: 29mg | Iron: 0.2mg

Peanut Butter Pretzel Clusters

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No-bake peanut butter pretzel clusters are easy to make! Chopped pretzels covered in peanut butter sauce and topped with melted chocolate.

You might also like my Chex Scotcheroo clusters, butterscotch haystacks, or brownie truffles!

Peanut butter pretzel clusters on baking sheet with parchment paper and topped with chocolate and pecans.

I love simple no-bake treats, and these peanut butter pretzel clusters are made with a few simple ingredients and are absolutely delicious. Sweet, salty, peanut buttery and topped with chocolate----perfection.

Why I Like This Recipe

  • Simple ingredients. You only need a few ingredients to make pretzel clusters: peanut butter, sugar, corn syrup, pretzels, and chocolate.
  • Bite-sized. These are small, about the size of a tablespoon, making them a yummy bite-sized treat, perfect to add to treat platters during the holidays.
  • Chewy. Peanut butter pretzel clusters are soft and chewy, with a bit of crunch in every bite from the pretzels. They stay soft for days.
  • Easy to customize. Top with chopped nuts or sprinkles. Switch up the chocolate topping to use white chocolate, dark chocolate, butterscotch, or a combination!
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Tips and Tricks

  1. Do not boil the peanut butter mixture. For best results, heat the mixture until smooth and creamy. It will be hot, but should not come to a boil.
  2. Don't overheat the chocolate. Microwaves vary, but I find that heating the chocolate chips for 30 seconds, stirring, then heating for an additional 15-20 seconds works great.
  3. Allow the clusters to air dry. These treats will start out sticky, but dry as they stand. I refrigerate mine until the chocolate hardens, then store them on the counter, rotating each treat to allow the bottoms to dry as well. Let them stand for an hour, uncovered, until they are solid and no longer sticky.

Ingredients

Bowls of peanut butter, sugar, pecans, chocolate chips, chopped pretzels and bottle of corn syrup.
  • Corn Syrup: You'll need 1 cup. I haven't tried making these with honey, syrup, or any sort of substitute so I don't know how they would be. I always make mine with corn syrup.
  • Sugar: ½ cup is all you need for this recipe.
  • Peanut Butter: 1 cup of creamy or crunchy peanut butter.
  • Pretzels: Any variety, chopped into tiny pieces.
  • Chocolate: I used milk chocolate chips, but you can use semisweet as well.
  • Nuts or sprinkles: I used pecans, but you can use any kind of nut or sprinkles.

See the recipe card for full information on ingredients and quantities.

How To Make Peanut Butter Pretzel Clusters

Saucepan of peanut butter sauce on rubber spatula.

Step 1: Combine corn syrup, peanut butter, and sugar in a medium saucepan. Heat on medium heat, stirring, until melted and smooth. You do NOT need to bring the mixture to a simmer. It just needs to be warm, smooth, and easily pourable.

Saucepan of pretzel and peanut butter mixture.

Step 2: Add pretzels to the peanut butter mixture and stir until evenly coated.

Peanut butter clusters on parchment paper.

Step 3: Spoon in tablespoon-sized clusters onto a baking sheet lined with parchment paper.

Chocolate spooned on top of peanut butter pretzel clusters.

Step 4: Melt chocolate chips in a double boiler or in the microwave. Spoon a small amount over each cluster.

Hand adding chopped pretzels to the top of clusters.

Step 5: Top with chopped nuts or sprinkles. Refrigerate until the chocolate hardens.

Peanut butter clusters positioned on their side on baking sheet.

Step 6: Rotate the chilled clusters to allow the bottoms to air dry.

Peanut butter pretzel clusters on baking sheet with parchment paper and topped with chocolate and pecans.

Step 7: Continue to allow clusters to dry for at least an hour. When they are no longer sticky to the touch, they can be stored in the refrigerator or at room temperature in an airtight container, with parchment or wax paper separating the layers of treats.

Peanut Butter Cluster FAQs

Why are my clusters sticky?

These treats will start out sticky, but dry as they stand. I refrigerate mine until the chocolate hardens, then store them on the counter, rotating each treat to allow the bottoms to dry as well. Let them stand for an hour, uncovered, until they are solid and no longer sticky.

How do I melt the chocolate for peanut butter pretzel clusters?

Microwaves vary, but I find that heating the chocolate chips and butterscotch chips together for 30 seconds, stirring, then heating for an additional 15-20 seconds works great.

Can I freeze peanut butter pretzel clusters?

Yes, you can freeze the clusters in freezer bags or a container. Thaw on the counter.

Peanut butter pretzel clusters on baking sheet.

More No Bake Treats To Make

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Peanut butter pretzel clusters on baking sheet with parchment paper and topped with chocolate and pecans.
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Peanut Butter Pretzel Clusters

Chopped pretzels covered in peanut butter sauce and topped with melted chocolate. No-bake peanut butter pretzel clusters are easy to make!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 3 hours 10 minutes
Cook Time 3 minutes
cooling 1 hour
Total Time 4 hours 13 minutes
Servings 45 clusters
Calories 113kcal
Author Brandy Nelson

Ingredients

  • 1 cup corn syrup
  • 1 cup peanut butter creamy or crunchy
  • ½ cup white sugar
  • 3 ½ cups pretzels chopped
  • 1 ¼ cup chocolate chips milk or semisweet
  • chopped nuts or sprinkles

Instructions

  • Combine corn syrup, peanut butter, and sugar in a medium saucepan. Heat on medium heat, stirring, until melted and smooth. You do NOT need to bring the mixture to a simmer. It just needs to be warm, smooth, and easily pourable.
  • Add chopped pretzels and stir to coat evenly.
  • Scoop tablespoon-sized clusters onto parchment paper or wax paper-lined baking sheets.
  • Allow clusters to cool.
  • Melt chocolate chips and butterscotch chips in a double boiler or microwave. I usually use my microwave and heat the chocolate chips and butterscotch chips for 30 seconds, then I stir and heat them for an additional 15-20 seconds. Every microwave is different, my advice is to go low and slow. Short intervals, stirring until smooth and creamy. DO NOT OVERHEAT CHOCOLATE.
  • Spoon the chocolate mixture over the clusters.
    Refrigerate clusters until the chocolate hardens. Rotate clusters so that the bottoms are exposed to the air. This will allow them to dry and not be sticky.
  • Continue to allow clusters to dry for at least an hour.

Video

Notes

Storage: When the clusters are no longer sticky to the touch, they can be stored in the refrigerator or at room temperature in an airtight container, with parchment or wax paper separating the layers of treats.

Nutrition

Calories: 113kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 106mg | Potassium: 61mg | Fiber: 0.5g | Sugar: 12g | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 0.4mg

Thin Mint Cups

By 1 Comment

2-ingredient thin mint cups feature a rich chocolate-mint flavor, with tiny pieces of thin mint cookies in every bite!

You might also like my peppermint bark cups, Ritz thin mints, or chocolate-chip mint cookies.

Baking sheet with rows of thin mint chocolates and molded chocolates.

I love Ghirardelli chocolate squares, but the mint cookie squares are my favorite. Smooth chocolate with tiny pieces of thin mint/grasshopper cookie bits in every bite. These thin mint cups are my copycat version. They are shaped differently, but taste the same.

Why I Like This Recipe

  • Minimal ingredients. You only need 2 ingredients to make thin mint cups. Andes mints (baking bits or full-size chocolate pieces) melt down beautifully and combine with chopped chocolate mint cookies.
  • Easy to make. These chocolate mint squares take just minutes to make and set up quickly.
  • Fun to customize. Shape in silicone molds or spoon into mini cupcake liners, it's up to you! You can also top them with mini chocolate chips, sprinkles, or chopped Andes mints.
  • Perfect for sharing. These candies are the perfect addition to holiday treat plates!
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Tips and Tricks

  • How to shape thin mint cups. I used a silicone mold to make fun shapes (mine is no longer sold, but there are lots of others that would work!) and mini cupcake liners to make cups. Liners are easier, but the molds are super cute.
  • Make a little or make a lot. My recipe makes 16-18 cups and can easily be doubled or halved, depending on how many you'd like to make. 
  • Storage. Thin mint cups can be stored at room temperature, in the refrigerator, or in the freezer until ready to serve.

Ingredients

Package of fudge mint cookies and package of Andes baking bits.
  • Andes Mints: You can use the whole mints or the baking chips. They melt down the same and are both a dream to work with. You'll need 10 ounces of whatever you choose.
  • Mint Cookies: Grasshopper cookies, Thin Mint cookies, store brands---it doesn't matter which one you use!

See the recipe card for full information on ingredients and quantities.

How To Make Thin Mint Cups

Chopped chocolate mint cookies on cutting board.

Step 1: Finely chop mint cookies; the smaller the better. Set aside.

Glass bowl with chopped Andes mint candies.

Step 2: Place Andes mints into a microwave-safe bowl. Heat in the microwave for 30 seconds. Stir. Heat for an additional 30 seconds. Stir until completely melted and smooth.

Glass bowl of chocolate and chopped mint cookies with spoon.

Step 3: Combine melted chocolate and cookies.

Melted chocolate mixture being spooned into silicone candy mold.

Step 4: Spoon mixture into mini cupcake liners or a silicone mold.

Blue silicone molds filled with melted chocolate and mini muffin cups with chocolate and sprinkles.

Step 5: Add sprinkles, if desired, to the tops of the mini-muffin cups. Chill until set.

Hand removing hardened chocolate from candy mold.

Step 6: Remove from molds.

White platter with thin mint chocolates and one with a bite taken from it.

This recipe makes 16-18 mini cups.

Thin Mint Cups FAQs

What cookies are best for thin mint cups?

I used a store brand and, for the price, recommend it over a name brand. Finely chopped mint Oreo thins would be yummy too.

Do you need a mold to make thin mint cups?

You can use a silicone mold or mini cupcake liners. Liners are easier to fill, but molded cups are super cute.

What is the shelf life of thin mint cups?

These will stay fresh up to a month, longer if frozen.

Baking sheet with rows of thin mint chocolates and molded chocolates.

More Candy Recipes To Make

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Baking sheet with rows of thin mint chocolates and molded chocolates.
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5 from 1 vote

Thin Mint Cups

2-ingredient thin mint cups feature a rich chocolate-mint flavor, with tiny pieces of thin mint cookies in every bite!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
chill 15 minutes
Total Time 25 minutes
Servings 18 chocolates
Calories 95kcal
Author Brandy Nelson

Ingredients

  • 10 oz. Andes Mints baking chips or full mints
  • 8 mint cookies finely chopped

Instructions

  • Finely chop cookies. Set aside.
  • Place Andes mints into a microwave-safe bowl. Heat in the microwave for 30 seconds. Stir. Heat for an additional 30 seconds. Stir until completely melted and smooth.
  • Combine melted chocolate and cookies.
  • Spoon mixture into mini cupcake liners or a silicone mold.
  • Add sprinkles, if desired, to the tops of the mini-muffin-cup chocolates. Chill until set.
    Remove from molds.

Video

Notes

Thin mint cups can be stored at room temperature, in the refrigerator, or in the freezer until ready to serve.

Nutrition

Calories: 95kcal | Carbohydrates: 13g | Protein: 1g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.5g | Trans Fat: 0.003g | Sodium: 29mg | Potassium: 12mg | Fiber: 1g | Sugar: 10g | Vitamin A: 0.1IU | Calcium: 3mg | Iron: 1mg

Holiday Peanut Butter Cup Cookies

By Leave a Comment

Holiday peanut butter cup cookies are perfect for treat platters. Rich, peanut butter cookies topped with a peanut butter cup and festive designs!

You might also like my chubby snowman cookies, Reese's peanut butter trees, or Chex scotcheroo clusters!

Baking sheet of peanut butter cookies decorated with sprinkles and holiday designs.

What's better than a peanut butter blossom cookie? Peanut butter cup cookies! These cookies are soft and stay soft; they are also rich and loaded with peanut butter flavor. These cookies are delicious plain, and I left a few that way, but had so much fun coming up with 4 festive designs that are EASY to make. So get creative and have fun with this holiday recipe!

Why I Like This Recipe

  • Easy to customize. I used holiday sprinkles, almond bark, and M&Ms to create fun holiday designs. There are limitless ways to customize these yummy cookies!
  • Perfect for treat plates. These cookies are so fun for gift-giving and are easy to customize!
  • Stays soft for days. I used a modified variation of my bakery-style peanut butter cookies as a base for this fun holiday version, adding baking powder to give them a bit more rise. Because they are brown-sugar-heavy and use only a small amount of white sugar, these cookies are soft and stay soft. No crumbly cookie here.
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Tips and Tricks

  • Thin peanut butter cups. The trick to achieving the perfect balance of peanut butter and chocolate flavor is to use Reese's Thin Peanut Butter Cups. A regular-sized peanut butter cup would be delicious, too, but it will overpower the cookie underneath. Thin peanut butter cups meld seamlessly into the cookie and don't protrude too much from the top of the cookie.
  • Do not roll in sugar. Many peanut butter cookie recipes call for rolling each peanut butter ball in sugar. I don't do this and do not find it necessary. These cookies are already sweet and have the perfect crackly texture.
  • Decorate while warm. The hot cookies are topped with a peanut butter cup as soon as they come out of the oven. The peanut butter cups will soften and remain soft and gooey for 20-30 minutes, giving you plenty of time to add sprinkles before they firm up again.

Ingredients

Bowls of sugar, flour, brown sugar, milk, bottle of vanilla, stick of butter, stack of peanut butter cups, cup of peanut butter, an egg and small bowl of salt, baking soda and baking powder.
  • Butter: I always bake with salted butter, but you can use unsalted butter if you'd like.
  • Sugar: I use a combination of brown sugar and granulated white sugar (mostly brown sugar for moisture and chewiness).
  • Peanut Butter: You can use creamy peanut butter or crunchy peanut butter. I use creamy. I haven't tried making these with natural peanut butter, but I'd imagine they'd be delicious with natural peanut butter as well.
  • Egg: For richness and flavor.
  • Milk: You can use any kind of milk.
  • Vanilla: Have you tried making your own vanilla extract or homemade vanilla paste? It's easy!
  • Baking soda, baking powder and salt: for texture and leavening.
  • Flour: all-purpose flour works great.
  • Thin peanut butter cups: As mentioned before, you can use regular cups, but the flavor and texture will not be the same.
  • Sprinkles, almond bark, candy: You'll need a variety of sprinkles and candy to create holiday designs.

See the recipe card for full information on ingredients and quantities.

How To Make Holiday Peanut Butter Cup Cookies

Butter, sugar and peanut butter in mixing bowl with paddle attachment.

Step 1: Cream butter and sugars together until smooth. Beat in peanut butter, egg, milk, and vanilla, and mix until smooth and creamy. Add dry ingredients and mix just until dough forms.

Balls of peanut butter cookie dough on baking sheet lined with parchment paper.

Step 2: Scoop dough into 1 tablespoon-sized balls and place on a baking sheet lined with parchment paper. Bake cookies at 375 degrees for 7-8 minutes.

Hand pressing peanut butter cup into baked cookie.

Step 3: Immediately press a thin peanut butter cup onto the top of each cookie as soon as they come out of the oven. Allow cookies to stand for a few minutes to allow the tops to get glossy and soft before decorating.

Baking sheet with parchment paper and hand squeezing melted chocolate into small antler shapes.

Reindeer Cookies Part 1: Melt chocolate almond bark and spoon it into a plastic baggie. Cut a TINY piece off the corner of the bag to create a tiny hold. Gently squeeze to make antlers on a piece of parchment paper. Antlers will set up within a few minutes.

Reindeer peanut butter cup cookies.

Reindeer Cookies Part 2: Use black edible pearls (sprinkles) for the eyes and a red M&M candy for the nose. Gently press antlers onto the top of each cookie. Allow the cookies to cool completely, and the peanut butter cup to harden before storing.

Peanut butter cup cookies with red and green sprinkles.

Sprinkles Cookie: Add holiday sprinkles to the top of each cookie. Allow the cookies to cool completely, and the peanut butter cup to harden before storing.

Gingerbread decorated peanut butter cup cookies.

Gingerbread Man Cookie: Melt white almond bark and spoon it into a plastic baggie. Cut a TINY piece off the corner of the bag to create a tiny hole. Gently squeeze to make the squiggle and mouth. Use black edible pearls (sprinkles) for the eyes. You can also add mini M&M red cheeks if you'd like, or a candy bow (the little red bows came in a sprinkle kit that I purchased a couple of years ago. You can also use red melting chocolate).

Christmas light decorated peanut butter cup cookies.

Holiday Lights Cookies: Melt white almond bark and spoon it into a plastic baggie. Cut a TINY piece off the corner of the bag to create a tiny hole. Gently squeeze to form a strand of lights across each cookie. Cut mini M&Ms in half. Press mini M&Ms onto the cookie to make lights.

Allow the cookies to cool completely, and the peanut butter cup to harden before storing.

Peanut Butter Cup Cookies FAQs

What kind of peanut butter cups are best for pressing into cookies?

The trick to achieving the perfect balance of peanut butter and chocolate flavor is to use Reese's Thin Peanut Butter Cups. A regular-sized peanut butter cup would be delicious, too, but it will overpower the cookie underneath. Thin peanut butter cups meld seamlessly into the cookie and don't protrude too much from the top of the cookie.

Do you need to roll peanut butter cookies in sugar?

Many peanut butter cookie recipes call for rolling each peanut butter ball in sugar. I don't do this and do not find it necessary. These cookies are already sweet and have the perfect crackly texture.

How do you store peanut butter cup cookies?

Store cooled cookies in an airtight container for up to 3 days. You can also freeze peanut butter cup cookies for up to 3 months.

Baking sheet of peanut butter cup cookies.

More Holiday Cookies To Make

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Holiday peanut butter cup cookies on parchment paper.
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Holiday Peanut Butter Cup Cookies

Holiday peanut butter cup cookies are perfect for treat platters. Rich, peanut butter cookies topped with a peanut butter cup and sprinkles!
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 45 cookies
Calories 160kcal
Author Brandy Nelson

Ingredients

  • ½ cup butter softened
  • ¾ cup brown sugar
  • ¼ cup white sugar
  • ¾ cup peanut butter
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup milk
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 cups flour
  • 45 Reese's Thin Peanut Butter Cups
  • sprinkles and candy for decorating
  • 1 square white almond bark for decorating
  • 1 square chocolate almond bark for decorating

Instructions

  • Cream butter and sugars together until smooth. Beat in peanut butter, egg, milk, and vanilla, and mix until smooth and creamy. Add dry ingredients and mix just until dough forms.
  • Scoop dough into 1 tablespoon-sized balls and place on a baking sheet lined with parchment paper. Bake cookies at 375 degrees for 7-8 minutes.
  • Immediately press a thin peanut butter cup onto the top of each cookie as soon as they come out of the oven. Allow cookies to stand for a few minutes to allow the tops to get glossy and soft before decorating.

Decorating Tips

  • Reindeer:
    Melt the chocolate almond bark and spoon it into a plastic baggie. Cut a TINY piece off the corner of the bag to create a tiny hold. Gently squeeze to make antlers on a piece of parchment paper. Antlers will set up within a few minutes.
    Use black edible pearls (sprinkles) for the eyes and a red M&M candy for the nose. Gently press antlers onto the top of each cookie. Allow the cookies to cool completely, and the peanut butter cup to harden before storing.
  • Sprinkles:
    Add holiday sprinkles to the top of each cookie. Allow the cookies to cool completely, and the peanut butter cup to harden before storing.
  • Gingerbread Men:
    Melt white almond bark and spoon it into a plastic baggie. Cut a TINY piece off the corner of the bag to create a tiny hole. Gently squeeze to make the squiggle and mouth. Use black edible pearls (sprinkles) for the eyes. You can also add mini M&M red cheeks if you'd like, or a candy bow.
  • Holiday Lights:
    Melt white almond bark and spoon it into a plastic baggie. Cut a TINY piece off the corner of the bag to create a tiny hole. Gently squeeze to form a strand of lights across each cookie. Cut mini M&Ms in half. Press mini M&Ms onto the cookie to make lights.
    Allow the cookies to cool completely, and the peanut butter cup to harden before storing.

Video

Notes

Store cooled cookies in an airtight container for up to 3 days. You can also freeze peanut butter cup cookies for up to 3 months.

Nutrition

Calories: 160kcal | Carbohydrates: 12g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 98mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 71IU | Calcium: 14mg | Iron: 0.4mg

Chubby Gingerbread Man Cookies

By 3 Comments

These chubby gingerbread man cookies are as delicious as they are cute! Soft and full of holiday spices, these cookies are fun to make with kids.

You might also like my cutout iced gingerbread man cookies, soft gingerbread cookie bars, or Pop Tart gingerbread house.

Chubby gingerbread man cookies on parchment paper.

Mini gingerbread man cookies are cute, but CHUBBY gingerbread man cookies take things up a notch on the holiday cookie scale. As an added bonus, you don't even need a cookie-cutter to make them. They are made the same way as my chubby snowman cookies and teddy bear gingerbread cookies!

Why I Like This Recipe

  • Flavorful. Loaded with spices, molasses, and red hots buttons, they are full of holiday spice flavor.
  • No cookie cutter needed. The fun shapes are made by rolling balls of dough into various sizes, then pressing them together.
  • Easy to decorate. I kept mine simple with icing and cinnamon candies, but you can decorate them however you'd like!

What Others Are Saying

I just made these today and love them!!! My husband and kids love them too, they are really easy to make, just takes a little bit of time.---Abigail

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Hand holding gingerbread man cookie.

Tips and Tricks

  • Chill the dough. This is a slightly sticky dough, so giving it a quick 25-30 minutes makes the dough easier to scoop and roll. I also lightly flour my hands when rolling the dough into balls.
  • Let cool on baking sheets. The cookies are quite soft when warm, and gingerbread cookies are best eaten cold anyway — the flavors are much stronger! Allow the cookies to cool completely on the baking sheet when they come out of the oven.
  • Store in an airtight container. These chubby cookies are soft and will stay soft for several days if stored in an airtight container.

Ingredients

Bowls of flour, sugar, molasses, spices, baking soda, salt and an egg.
  • Sugar: I typically use a combination of brown sugar and white sugar in my cookies, but for gingerbread cookies it's white sugar all the way.
  • Molasses: regular molassses, nothing fancy.
  • Butter: I always bake with salted butter, but you can use unsalted if you prefer. The original recipe calls for lard or shortening. I like butter for these, but you can use whatever you'd like. If using shortening, you may not need to freeze the cookies on baking sheets before baking.
  • Water: you'll need hot water for this recipe. Hot tap water works fine, no need to use boiling water.
  • Egg: for richness and texture.
  • Baking Soda and Salt: for leavening and flavor.
  • Ground Ginger, Ground Cinnamon and Ground Cloves: my favorite blend of spices for gingerbread cookies.
  • Flour
  • Candy or sprinkles: I use cinnamon candies for the buttons. You can use a mini M&M, frosting, or sprinkles.

See the recipe card for full information on ingredients and quantities.

How To Make Chubby Gingerbread Man Cookies

Measuring cup of molasses pouring into bowl.

Step 1: Combine sugar, molasses, and softened butter. Mix until smooth. Add hot water and mix.

Stainless steel bowl of molasses cookie dough and stand mixer paddle.

Step 2: Mix in the egg. Add dry ingredients and mix until dough forms. Cover the dough with plastic and chill for 30 minutes.

Balls of gingerbread cookie dough pressed into gingerbread man shape.

Step 3: Roll a tablespoon-sized scoop of dough into a ball. Use this for the body.

Step 4: Roll a tablespoon-sized scoop of dough into a ball. Break in half and roll each piece into a ball. Use the smaller ball for the head.

Step 5: Roll a tablespoon-sized scoop of dough into a ball. Break into 8 small sections. Roll each section into balls. Use these small balls for the hands and feet.

Hand placing gingerbread man cookie on a baking sheet.

Step 6: Bake cookies at 350 degrees for 12 minutes. Let cookies cool completely on the baking sheet. Decorate cooled cookies with icing and candy.

Store cookies in an airtight container for up to 5 days.

Chubby Gingerbread Man Cookies FAQs

What pans are best for baking cookies?

I bake on aluminum baking sheets. The light colored sheet (vs. dark metal sheets) bake more evenly. I like these ones (with almost 40K reviews) as well as the ones sold at Sam’s Club. The darker the cookie sheet, the faster the cookies will brown on the bottoms. It’s all personal preference, but light colored baking sheets have always given me great results.

What kind of molasses is best for gingerbread cookies?

I use regular molasses, which is a great all-around choice for baking. The brand I usually grab at the store is Grandma’s. You don’t want blackstrap molasses, which has a bitter flavor.

How do you store chubby gingerbread man cookies?

Store cookies in an airtight container for up to 5 days.

Chubby gingerbread man cookies on parchment paper.

More Holiday Cookies To Make

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Hand holding gingerbread man cookie.
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5 from 2 votes

Chubby Gingerbread Man Cookies

These chubby gingerbread man cookies are as delicious as they are cute! Soft and full of holiday spices, these cookies are fun to make with kids.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
chill 30 minutes
Total Time 52 minutes
Servings 18 cookies
Calories 180kcal
Author Brandy Nelson

Ingredients

Gingerbread Cookie Dough

  • ¾ cup butter softened
  • ½ cup molasses
  • ½ cup sugar
  • 2 Tbsp. hot water
  • 1 large egg
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoons ground ginger
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 3 cups all-purpose flour
  • red hot candies

Icing

  • ¼ cup powdered sugar
  • 1-2 teaspoons milk

Instructions

  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Combine sugar, molasses, and softened butter. Mix until smooth. Add hot water and mix.
  • Mix in the egg. Add dry ingredients and mix until dough forms. Chill the dough for 25-30 minutes.
  • Roll a tablespoon-sized scoop of dough into a ball. Use this for the body. If the dough is still a little sticky, add a bit of flour to your hands.
  • Roll a tablespoon-sized scoop of dough into a ball. Break in half and roll each piece into a ball. Use the smaller balls for the heads.
  • Roll a tablespoon-sized scoop of dough into a ball. Break into 8 small sections. Roll each section into balls. Use these small balls for the hands and feet.
  • Bake cookies at 350 degrees for 12 minutes.
    Let cookies cool completely on the baking sheet to set up.
  • Mix powdered sugar with just enough milk to make a stiff icing for piping onto the cookies.
    Decorate with icing, sprinkles, or candy.

Video

Notes

Store cookies in an airtight container for up to 5 days.

Nutrition

Calories: 180kcal

Easy French Silk Pie (No Bake Crust)

By 1 Comment

A rich and creamy chocolate French silk pie made with a chocolate cookie crust, a smooth and airy filling, and topped with cream. The eggs in the filling are gently heated so they are safe to consume.

You might also like my banana cream slab pie, homemade cream puffs, or chocolate brownie trifle.

French silk pie in a glass pie pan.

My children do not share my absolute love of fruit pies, such as apple slab pie, cherry pie, or peach pie. That doesn't stop me from making one or two for Thanksgiving, but I always make sure to have a cream pie that I know the whole family will love. We are huge fans of Marie Callender's chocolate satin pie, which you can buy in the freezer section at the grocery store. I finally bit the bullet and created a homemade version that is even better. One truly worthy to be served at a holiday dinner. It is actually a French silk pie, and while it takes a few steps, it is easy to make and absolutely to-die-for.

Why I Like This Recipe

  • No-bake crust. If you don't like making pie crust, this recipe is for you. You can totally use a baked buttermilk pie crust for this pie, but I prefer a chocolate crust using Oreos. It's a no-bake crust that is rich and full of chocolate flavor. It comes together in less than 10 minutes, with no rolling or pastry-cutting involved.
  • Rich chocolate flavor. The richness and burst of chocolate flavor come from using unsweetened chocolate. No need to buy name-brand or fancy chocolate; I always use store-brand baking chocolate. A 4-ounce bar provides the pie with the perfect amount of chocolate flavor, and the sweetness comes from the sugar in the cream and filling. You can use a semi-sweet chocolate bar, if you prefer, but I highly recommend using unsweetened chocolate.
  • Simplified process. French silk pies are notorious for their many steps. My version eliminates a few steps, simplifying the process. I use a no-bake crust, which is a breeze to assemble. No need to bake, no need to roll out. I also make one batch of whipped cream vs. two. I use half in the pie and half on top. Many recipes call for making two separate batches. You don't need to do that.
  • Minimal chilling. My chocolate French silk pie sets up quickly and only needs to chill for 2 hours before serving. You can, of course, chill it for up to 3 days, making it a wonderful make-ahead dessert.

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Slice of French silk pie on a white plate with a forkful of pie next to it.

Tips and Tricks

  • Heat the eggs. French silk pies start with a mixture of sugar and eggs. Traditional pies call for raw eggs, but I took inspiration from Betty Crocker and heated my eggs. We are NOT cooking the eggs; we are simply heating them to a low 160 degrees, which makes them safe to consume. It's a super simple process that doesn't require anything fancy. Just a saucepan and a digital thermometer. If you have a double boiler, I recommend using it, but you don't need one.
  • Homemade whipped cream. If you prefer to quicken the process and use Cool Whip, you can. You'll need 3-4 cups of Cool Whip for this French silk pie. However, homemade whipped cream is easy to make and comes together quickly using basic ingredients. It also has an amazing flavor.
  • Add whipped cream before serving. I prefer to add whipped cream to the top of my pie after it has had a chance to chill, rather than topping it with whipped cream immediately after pouring the room temperature filling into the crust, but it's a personal preference.
  • How to store a French silk pie. This chocolate French silk pie should be stored in the refrigerator and will stay fresh for 3-5 days. Once set up, you can wrap it in plastic.

Ingredients

Unsweetened bar of chocolate, bowl of chocolate cookies, bowls of sugar and powdered sugar, 3 eggs, 2 sticks of butter, bowl of vanilla and cup of whipping cream.
  • Chocolate Cookies: I use chocolate sandwich cookies (Oreos). You don't need to scrape the filling off the cookies; you can just use the entire cookie.
  • Butter: Melted butter is used for the crust, and softened butter for the filling.
  • Eggs: Room temperature or chilled eggs, it doesn't matter.
  • Sugar: Granulated white sugar is used for the filling.
  • Chocolate: Unsweetened baking chocolate, finely chopped, melts down beautifully for making French silk pie. You can use a bar of semisweet chocolate if you'd prefer, but the chocolate flavor will not be as rich.
  • Heavy Whipping Cream: You'll whip the cream with powdered sugar and vanilla to create a homemade whipped cream. Half is folded into the filling and the other half is spread over the chilled pie.

See the recipe card for full information on ingredients and quantities.

How To Make Chocolate French Silk Pie

Bar of unsweetened chocolate chopped finely.

Step 1: Finely chop one bar of unsweetened chocolate. Set aside.

Bowl of crushed chocolate cookies.

Step 2: Add cookies to a food processor or blender and pulse until they are fine crumbs. Mix in melted butter.

Oreo pie crust in glass pie pan.

Step 3: Press cookie crumb mixture into a 9 or 10-inch pie pan. Use the back of a spoon to evenly press the mixture up the sides of the pie pan. Freeze pie crust until ready to fill.

Glass bowl with eggs and sugar whisked together.

Step 4: Combine eggs and granulated sugar in a glass or metal mixing bowl.

Note: if using the double-boiler method, the bowl should snugly fit on top of a saucepan. If not, it doesn't matter what bowl you mix the eggs in.

Hands placing bowl of egg mixture on top of a double boiler.

Step 5: Heat the egg mixture over low to medium heat. Remember, we are not cooking it; we are just making it safe to consume. You can do this with a double boiler (I use a bowl and a saucepan to create a makeshift one) or without one.

Double-boiler method: Add an inch of water to a saucepan and bring to a constant simmer on medium heat. Set the bowl on top, ensuring the bottom of the bowl is 1 to 2 inches above the water level. Stir, scraping the side of the bowl as it heats.

Saucepan method: If not using a double boiler, transfer the egg/sugar mixture to a saucepan and cook over low to medium heat, stirring continuously as it heats.

Digital thermometer inserted into bowl of egg and sugar mixture.

Step 6: Continue stirring until the mixture reads 160 degrees on an instant-read thermometer. Remove from heat.

Bowl of egg mixture and chopped chocolate being mixed together.

Step 7: Set the hot bowl on a hot pad or heat-resistant surface. Mix in finely chopped chocolate.

Whisk stirring bowl of melted chocolate mixture.

Step 8: Stir until completely melted and smooth.

Whisk mixing butter into chocolate mixture.

Step 9: Mix in softened butter.

Bowl of melted chocolate mixture.

Step 10: Let cool for 30 minutes, stirring every few minutes. The mixture should be just warm, almost room temperature.

Large bowl of homemade whipped cream.

Step 11: Beat COLD whipping cream with an electric mixer until it begins to thicken. Add vanilla and powdered sugar, and continue beating until stiff peaks form. DO NOT OVERMIX.

Red spatulat folding cream into chocolate mixture.

Step 12: Gently fold half of the whipped cream mixture into the chocolate mixture.

Refrigerate the remaining whipped cream to spread over the finished pie later.

Chocolate crust with chocolate filling.

Step 13: Pour the chocolate filling into the frozen pie crust and spread it evenly. It will be very full. Refrigerate, uncovered, for 2-3 hours.

Note: If making this pie the day before you need it, you can cover it with plastic wrap after it has chilled for 2 hours. At that point, it will be set up.

No bake French silk pie topped with whipped cream and mini chocolate chips.

Step 14: Top with remaining whipped cream and garnish with mini chocolate chips before serving.

Leftover pie can be stored for 3-5 days in the refrigerator.

The calories are based off of 8 slices/pie, but this pie is rich and can easily be divided into 12 slices.

French Silk Pie FAQs

What is the best chocolate for French silk pie?

This will differ from person to person, but I find that using a store-brand bar of unsweetened chocolate yields fantastic results. Chocolate is so expensive these days, and I haven't seen a reason to buy a more costly or quality version. You can use unsweetened, bittersweet, or semisweet. I prefer unsweetened for a rich chocolate flavor, sweetened by the sugar in the cream and filling.

Do you need to heat the eggs for French silk pie?

French silk pies start with a mixture of sugar and eggs. Traditional pies call for raw eggs, but I took inspiration from Betty Crocker and heated my eggs. We are NOT cooking the eggs; we are simply heating them to a low 160 degrees, which makes them safe to consume. It's a super simple process that doesn't require anything fancy. Just a saucepan and a digital thermometer. If you have a double boiler, even better, but you don't need one.

What size pie pan should I use for silk pie?

I used a 9-inch pie pan, but a 10-inch pie pan or even a 9-inch square baking dish would work.

How do you store French silk pie?

Leftover pie can be stored for 3-5 days in the refrigerator.

Slice of no bake French silk pie on pie serving tool.

More No Bake Recipes To Make

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No bake chocolate silk pie in glass pie pan.
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Easy French Silk Pie

A rich and decadent no-bake French silk pie made with a chocolate cookie crust, a smooth and airy filling, and topped with cream. The eggs in the filling are gently heated so they are safe to consume.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 1 hour
Cook Time 2 hours
Total Time 3 hours
Servings 8 slices
Calories 784kcal
Author Brandy Nelson

Ingredients

  • 4 ounces unsweetened chocolate 1 baking bar
  • 24 chocolate sandwich cookies (Oreos---do not scrape off the filling)
  • ¼ cup melted butter
  • 1 cup granulated sugar
  • 3 large eggs
  • ¾ cup butter softened
  • 2 cups heavy whipping cream
  • ¼ cup powdered sugar
  • 2 teaspoons vanilla
  • mini chocolate chips or grated chocolate garnish

Instructions

  • Finely chop one bar of unsweetened chocolate. Set aside.
  • Add cookies to a food processor or blender and pulse until they are fine crumbs. Mix in melted butter.
    Press cookie crumb mixture into a 9 or 10-inch pie pan. Use the back of a spoon to evenly press the mixture up the sides of the pie pan. Freeze pie crust until ready to fill.
  • Combine eggs and granulated sugar in a glass or metal mixing bowl.
    Note: if using the double-boiler method, the bowl should snugly fit on top of a saucepan. If not, it doesn't matter what bowl you mix the eggs in.
  • Heat the egg mixture over low to medium heat. Remember, we are not cooking it; we are just making it safe to consume. You can do this with a double boiler (I use a bowl and a saucepan to create a makeshift one) or without one.
    Double-boiler method: Add an inch of water to a saucepan and bring to a constant simmer on medium heat. Set the bowl with the egg mixture on top, ensuring the bottom of the bowl is 1 to 2 inches above the water level. Stir, scraping the side of the bowl as it heats.
    Saucepan method: If not using a double boiler, transfer the egg/sugar mixture to a saucepan and cook over low to medium heat, stirring continuously as it heats.
  • Continue stirring and heating until the mixture reads 160 degrees F on an instant-read thermometer. Remove from heat.
  • Set the hot bowl on a hot pad or heat-resistant surface. Mix in finely chopped chocolate and stir until completely melted and smooth.
  • Mix in softened butter.
    Let cool for 30 minutes, stirring every few minutes. The mixture should be just warm, almost room temperature.
  • Beat COLD whipping cream with an electric mixer until it begins to thicken. Add vanilla extract and powdered sugar, and continue beating until stiff peaks form. DO NOT OVERMIX.
    Gently fold half of the whipped cream mixture into the chocolate mixture.
    Refrigerate the remaining whipped cream to spread over the finished pie later.
  • Pour the chocolate filling into the frozen pie crust and spread it evenly. It will be very full. Refrigerate, uncovered, for 2-3 hours.
    Note: If making this pie the day before you need it, you can cover it with plastic wrap after it has chilled for 2 hours. At that point, it will be set up.
  • Top with remaining whipped cream and garnish with mini chocolate chips before serving.
    Leftover pie can be stored in the refrigerator for 3-5 days.

Video

Notes

  • Calories are based on 8 slices. This is an extremely rich pie and can easily be portioned into 12 slices.
  • French silk pies start with a mixture of sugar and eggs. Traditional pies call for raw eggs, but I took inspiration from Betty Crocker and heated my eggs. We are NOT cooking the eggs; we are simply heating them to a low 160 degrees, which makes them safe to consume. It's a super simple process that doesn't require anything fancy. Just a saucepan and a digital thermometer. If you have a double boiler, even better, but you don't need one.
 

Nutrition

Calories: 784kcal | Carbohydrates: 60g | Protein: 8g | Fat: 61g | Saturated Fat: 35g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 198mg | Sodium: 369mg | Potassium: 293mg | Fiber: 3g | Sugar: 45g | Vitamin A: 1686IU | Vitamin C: 0.4mg | Calcium: 79mg | Iron: 7mg

Homemade Crescent Rolls

By Leave a Comment

Crescent dinner rolls are buttery, soft, and so pretty! The perfect dinner roll recipe. Make sure to check out my turkey-shaped crescent rolls at the end of the post. Perfect for Thanksgiving!

You might also like my copycat Texas Roadhouse rolls, Hawaiian rolls, or cloverleaf rolls.

Crescent rolls in a wire basket.

Today I'm sharing my go-to dinner roll recipe. They are beautiful, buttery, and rich. You can make them any time of year, but when I think of the perfect roll for holiday dinners, these, as well as my knotted dinner rolls, are my go-to. Both shapes are made with the same dough!

Why I Like This Recipe

  • Buttery and soft. The dough is made with butter instead of oil, and after baking, the rolls are brushed with melted butter, which gives them a fantastic flavor and texture.
  • Easy to make. They might look fancy, but the dough is pretty basic, and shaping them isn't hard.
  • Simple ingredients. My go-to roll recipe for dinners is our Amish dinner rolls. They are delicious and easy, and use basic pantry ingredients. This is the same recipe with 2 adjustments: butter instead of oil, and milk instead of water. You can definitely make these with water and oil like my original recipe, but I like swapping those out when I really want a show-stopping roll.
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Turkey Shaped Rolls

Turkey shaped dinner rolls.

My kids LOVE turkey-shaped rolls, and you can make them from the crescent roll dough with one minor change! Instead of rolling up the triangles, you simply bake them in a muffin pan, which gives them a turkey shape. I was inspired years ago by The Food Nanny, and they have become a Thanksgiving tradition in our home as well. Today I'm sharing how to make classic crescent rolls as well as turkey-shaped rolls.

Tips and Tricks

  1. Tip for those who don't own a stand mixer: If you do not have a stand mixer, you can make this dough by hand using a Danish dough whisk in a large mixing bowl. Mix the ingredients together, then knead on a lightly floured surface for 5 minutes. I rarely use a wooden spoon to mix dough anymore; a dough whisk is much more efficient and works great!
  2. Letting the dough rise: The dough will rise faster in a warm spot. I preheat my oven for 1 minute, then shut the heat off. It makes the oven just warm enough for the dough to rise.
  3. How to freeze rolls. Freeze the baked rolls by placing them into a freezer-safe bag for up to 2 months.

Ingredients

Bowls of flour, sugar, salt, bottle of milk, cup of water, stick of butter and scoop of yeast.
  • Water: The majority of liquid in this roll recipe comes from milk, but I use a small amount of warm water to proof the yeast.
  • Yeast: Yeast is necessary for a proper rise. You can use instant (my preferred yeast) or active dry yeast. Regardless of the type of yeast I use, I always proof it.
  • Milk: Milk adds a richness to the rolls and gives them golden brown edges. You can use water in place of milk for allergen purposes.
  • Butter: I bake exclusively with salted butter, but you can use unsalted butter. Butter is used in the dough, and then brushed over finished rolls.
  • Sugar: Just a bit to add sweetness to the dough.
  • Salt

See the recipe card for full information on ingredients and quantities.

How To Make Crescent Rolls

Yeast and water in small glass bowl.

Step 1: In a small bowl, mix warm water and yeast. Allow to proof until foamy (about 5 minutes).

Glass measuring bowl with milk and butter.

Step 2: Heat milk in the microwave until hot (90 seconds-2 minutes). Stir in butter. Let it stand until the milk is warm, NOT hot.

Hand stirring bread dough in large metal bowl.

Step 3: Pour the butter and milk mixture into a large bowl. Add water and yeast mixture. Stir in sugar and salt. Mix in flour, one cup at a time.

Hand kneading ball of bread dough.

Step 4: Knead the dough on a lightly floured surface until smooth.

Hand punching down bread dough in large metal mixing bowl.

Step 5: Place in a well-oiled large bowl, and turn the dough to coat. Cover with a damp cloth or plastic wrap. Allow rolls to rise in a warm place until doubled in bulk, about 1 hour.

Roll dough sliced in half.

Step 6: Punch the dough down and divide it into two sections.

Roll dough sliced into triangles with a pizza cutter.

Step 7: Roll each section into a 12" circle. Slice each circle into 12 triangles.

Baking sheet with unbaked crescent rolls.

Step 8: Roll up each triangle starting at the wide end. Place rolls on a greased baking sheet. Allow to rise for 40 minutes.

Baking sheet of baked crescent rolls.

Step 9: Bake at 350 degrees for 18-20 minutes, or until golden brown. Brush rolls generously with butter while in pans.

How To Shape Turkey Dinner Rolls

Roll dough sliced into triangles with a pizza cutter.

Step 1: Roll each section into a 12" circle. Slice each circle into 12 triangles.

Muffin pan with triangles of roll dough placed inside.

Step 2: Place the triangles into a greased muffin pan.

Turkey shaped rolls in muffin pan with scissors cutting slit for feathers.

Step 3: Cut a few slits into the tail of each turkey roll with scissors.

Muffin pan with unbaked turkey rolls.

Step 4: Poke 2 holes using a toothpick for eyes. Let rise in a warm place for 40 minutes.

Turkey rolls in a pan.

Step 5: Bake at 350°F for 14-16 minutes, or until the edges are golden. Brush rolls generously with butter while in pans.

Crescent Rolls FAQs

Can you use instant yeast and dry active yeast interchangeably?

For the most part, I use whatever yeast is available. Most of the time, it's the instant yeast that comes in a large package from Sam's Club. When I use dry active yeast, I add 10-15 minutes to the rise time. Technically, you do not need to proof instant yeast, only dry active yeast, but I've gotten so used to proofing my yeast that I proof it for every recipe.

Where is a good place to allow the roll dough to rise?

The dough will rise faster in a warm spot. I preheat my oven for 1 minute, then shut the heat off. It makes the oven just warm enough for the dough to rise.

Can you freeze homemade crescent rolls?

These rolls freeze beautifully. Place in a large freezer bag and freeze for up to 2 months. Thaw in the bag at room temperature.

More Roll Recipes To Make

Crescent rolls in a wire basket.

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Crescent rolls in a wire basket.
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Homemade Crescent Rolls

Crescent dinner rolls are buttery, soft, and so pretty! The perfect dinner roll recipe. Make sure to check out my turkey-shaped crescent rolls at the end of the post. Perfect for Thanksgiving!
Course Side Dish
Cuisine American
Prep Time 2 hours
Cook Time 18 minutes
Total Time 2 hours 18 minutes
Servings 24 rolls
Calories 168kcal
Author Brandy Nelson

Ingredients

  • ½ cup warm water
  • 4 ½ teaspoons active dry yeast 2 packets
  • 1 ½ cups warm milk
  • ¼ cup butter
  • ¼ cup  sugar
  • 1 ½ teaspoons salt
  • 5 ½ cups flour bread or all purpose
  • melted butter to brush over finished rolls

Instructions

  • In a small bowl mix warm water and yeast. Allow to proof until foamy (about 5 minutes).
  • Heat milk in the microwave until hot (90 seconds-2 minutes). Stir in butter. Let stand until milk is warm, NOT hot.
  • Pour the butter and milk mixture into a large bowl. Add water and yeast mixture.
  • Stir in sugar and salt.
  • Mix in flour, one cup at a time.
  • Knead the dough on a lightly floured surface for a few minutes, until it is smooth.
  • Place in a well-oiled large bowl, and turn dough to coat. Cover with a damp cloth or plastic wrap. Allow rolls to rise in a warm place until doubled in bulk, about 1 hour.
  • Punch down the dough and divide it into two portions. Roll each portion into a 12" circle. Slice into 12 triangles (for turkey-shaped rolls, refer to the NOTES section of the recipe card).
  • Starting at the wide end, roll up each triangle into a crescent shape. Place rolls on a greased baking sheet.
  • Allow to rise for 40 minutes.
  • Bake at 350 degrees for 18-20 minutes, or until golden brown.
  • Brush rolls generously with butter while in pans.

Video

Notes

To make turkey-shaped dinner rolls: 
Place triangles of roll dough into a greased muffin pan. Cut a few slits for feathers using scissors. Use a toothpick to poke eyes. Allow to rise for 40 minutes, then bake at 350 degrees for 14-16 minutes.

Nutrition

Calories: 168kcal | Carbohydrates: 27g | Protein: 4g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 182mg | Potassium: 63mg | Fiber: 1g | Sugar: 3g | Vitamin A: 143IU | Vitamin C: 0.002mg | Calcium: 25mg | Iron: 1mg

Frosted Ginger Cookies

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Frosted ginger cookies are soft, chewy, and topped with buttercream frosting. Loaded with warm spices, these cookies are perfect for any holiday.

You might also like our iced gingerbread man cookies, crispy gingersnap cookies, or soft gingerbread cookie bars.

Frosted ginger cookies on baking sheet

Ginger cookies, also known as molasses cookies, are one of my absolute favorites. I love the combination of ginger, cinnamon, cloves, and molasses. I used my popular bakery-style molasses cookies recipe to create a smaller, frosted version. These frosted ginger cookies are absolute perfection.

Why I Like This Recipe

  • No chill recipe. I only chill cookie dough if I'm worried about the cookies spreading too much once baked. Otherwise, I simply don't have the patience and prefer recipes that don't require chilling. These ginger cookies bake up beautifully without needing to chill the dough.
  • Crispy edges, chewy centers. This ginger cookie recipe is the best of both worlds. They have a crisp edge and a soft and chewy interior. The texture softens and the flavors meld as they sit, making them even chewier and more flavorful hours later, and they stay soft for days!
  • Simple ingredients. Chances are, you already have everything you need to make these molasses cookies on hand. Basic ingredients, warm spices, molasses, and a simple buttercream frosting.
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Tips and Tricks

  1. Use a combination of butter and shortening. While most ginger cookie recipes use shortening, I found the best texture and flavor outcome from using a 50/50 ratio of shortening and butter. I use this exact combination for my copycat Chick-fil-A chocolate chunk cookies as well as my bakery-style sugar cookies. If you prefer not to use shortening, you can use butter instead.
  2. No need to coat in sugar. When coating the tops in frosting, it isn't necessary to also roll the cookies in sugar, so you can skip that step.
  3. Storage tips. Store cookies in an airtight container for 3 to 5 days. You can also freeze the ginger cookies in a freezer bag or container for up to 2 months.

Ingredients

Bowls of brown sugar, sugar, shortening, stick of butter, bowls of flour, powdered sugar, spices, baking soda and salt, stick of butter, bottle of vanilla and an egg.
  • Butter and shortening: Shortening has a higher melting point, so cookies will hold their shape longer in the oven before the fat melts in the dough, which results in moist, chewy cookies. Butter melts more quickly and releases some steam so that cookies will spread more and be crisper, with a distinctly buttery flavor. I use both for the best of both worlds.
  • Brown sugar and white sugar: I like using a mixture of brown and white sugar for the best flavor and consistency.
  • Large egg: a room temperature egg for richness and texture.
  • Molasses: obviously. Use the basic unsulphured molasses from the grocery store, not blackstrap, which has an overwhelming flavor.
  • Vanilla extract: Adding a splash of vanilla extract or homemade vanilla paste is always a good idea. I used vanilla extract for the cookies and vanilla paste for the icing, but you can use extract for both. I like the faint flecks of vanilla that the paste adds to the icing.
  • Spices: ground ginger, ground cinnamon, and ground cloves.
  • All-purpose flour
  • Baking soda and salt: for leavening and flavor.
  • Powdered sugar: The frosting is made from powdered sugar, milk, butter and vanilla.
  • Milk: Milk is used to thin out the frosting to a spreadable consistency.

See the recipe card for full information on ingredients and quantities.

How To Make Frosted Ginger Cookies

Creamed sugar, butter and shortening.

Step 1: Combine shortening, butter, brown sugar, and granulated sugar in a large mixing bowl. Mix with an electric mixer until smooth and creamy.

Measuring cup of molasses pouring into bowl.

Step 2: Add molasses, egg, and vanilla extract. Mix.

Stainless steel bowl of molasses cookie dough and stand mixer paddle.

Step 3: Add cinnamon, ginger, cloves, salt, and baking soda. Mix. Add flour, 1 cup at a time, and mix until just combined.

Rolls of molasses cookie dough balls on baking sheet.

Step 4: Roll cookie dough into 2 Tbsp. sized balls. Place on parchment-lined baking sheets.

Molasses cookies on parchment-paper lined baking sheet.

Step 5: Bake the cookies at 350°F for 10-12 minutes. Allow cookies to cool on baking sheets.

Ginger cookies with buttercream frosting and Christmas sprinkles.

Step 6: Beat frosting ingredients together until smooth and creamy. Spread over cooled cookies and top with sprinkles.

The frosting will set up enough to store the cookies in an airtight container, but will still remain soft.

Baking Time Adjustments

  • 2 Tbsp. scoop: Bake for 10-11 minutes. Makes 30 cookies.
  • 3 Tbsp. scoop: Bake for 12-13 minutes. Makes 20 cookies.
  • 4 tablespoon scoop (¼ cup): Bake for 14-15 minutes. Makes 15 cookies.

I bake with light baking sheets, so my recipe times reflect that. If your cookie sheets are dark, you may need to adjust the baking time by baking the cookies for a shorter period.

Ginger Cookies FAQs

What is the difference between molasses cookies and gingersnaps?

Traditionally, gingersnaps are a small, crispy ginger cookie, while molasses cookies are soft and rich with less of a ginger kick. Both contain molasses and ginger. Essentially, one is crispy, while the other is soft and chewy. Molasses cookies are also called ginger cookies, but they are essentially the same thing.

Why is shortening used for making ginger cookies?

Shortening produces a soft and chewy ginger cookie. Butter produces one with a crispier exterior and rich flavor. I rarely suggest using shortening in a recipe, so when I do, just trust that it yields the best outcome. For molasses and ginger cookies, I recommend a 50/50 ratio of shortening and butter for the best flavor and texture.

What are the best baking sheets for cookies?

I bake with light metal baking sheets, so my recipe bake times reflect that. If your cookie sheets are dark, you may need to adjust the baking time by baking the cookies for a shorter period. Light metal baking sheets (aluminum) bake more evenly than dark metal baking sheets.

Ginger cookies with buttercream and sprinkles on baking sheet.

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Buttercream frosted ginger cookies with sprinkles.
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Frosted Ginger Cookies

Frosted ginger cookies are soft, chewy, and topped with buttercream frosting. Loaded with warm spices, these cookies are perfect for any holiday.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 22 minutes
Servings 30 cookies
Calories 237kcal
Author Brandy Nelson

Ingredients

Cookie Dough

  • ½ cup shortening
  • ½ cup salted butter softened
  • ¾ cup brown sugar packed
  • ¾ cup granulated sugar
  • 1 large egg
  • ⅓ cup molasses
  • 1 teaspoon vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 ½ teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 2 teaspoons baking soda
  • 3 ¼ cups all-purpose flour fluff then scoop

Frosting

  • ½ cup butter 1 stick
  • 3 cups powdered sugar
  • 3-4 Tbsp. milk
  • 1 teaspoon vanilla extract or vanilla paste

Instructions

  • Preheat oven to 350 degrees. Line baking sheets with parchment paper.
  • Combine shortening, butter, brown sugar, and granulated sugar in a large mixing bowl. Mix with an electric mixer until smooth and creamy.
  • Add molasses, egg, and vanilla extract. Mix.
  • Add cinnamon, ginger, cloves, salt, and baking soda. Mix.
  • Add flour, 1 cup at a time, and mix until just combined.
  • Scoop dough into 2 tablespoon-sized balls.
  • Place cookie dough balls onto cookie sheets, 2" apart.
  • Bake cookies for 11 minutes (see baking chart in notes section for adjustments for smaller or larger cookies).
  • Allow cookies to cool on the baking sheet.
  • Combine frosting ingredients and beat until smooth with an electric mixer.
  • Frost each cookie and add sprinkles.

Video

Notes

Baking Adjustments
  • 2 Tbsp. scoop: Bake for 10-11 minutes. Makes 30 cookies.
  • 3 Tbsp. scoop: Bake for 12-13 minutes. Makes 20 cookies.
  • 4 tablespoon scoop (¼ cup): Bake for 14-15 minutes. Makes 15 cookies.
I bake with light baking sheets, so my recipe times reflect that. If your cookie sheets are dark, you may need to adjust the baking time by baking the cookies for a shorter period.

Nutrition

Calories: 237kcal | Carbohydrates: 36g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 167mg | Potassium: 87mg | Fiber: 0.5g | Sugar: 25g | Vitamin A: 202IU | Vitamin C: 0.01mg | Calcium: 21mg | Iron: 1mg