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Katharine Hepburn's Brownie Recipe

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Katharine Hepburn’s brownie recipe has been shared for decades for good reason. The brownies are ultra fudgy, have a perfectly crackly top, and come together with basic pantry ingredients.

You might also like my favorite flourless chocolate cake, cosmic brownie cookies, or Nutella cookies.

3 walnut brownies stacked.

If you haven't watched Bringing Up Baby, here's your sign. Katharine Hepburn is an absolute icon. When I stumbled across this recipe, I knew I had to try it. It was featured in Ladies' Home Journal in 1975 and in a letter to the editor of the New York Times shortly after her death in 2003. If you’re looking for a rich, chocolatey brownie that’s simple, classic, and absolutely foolproof, this is it. No frosting, no extras—just pure chocolate goodness. My family agrees that these are the best homemade brownies.

Why I Like This Recipe

  • Super fudgy texture. These brownies are dense, rich, and melt-in-your-mouth soft, exactly what a brownie should be. The top and edges are crackly, and the less flour you use, the fudgier the brownie's inside. This recipe only calls for ¼ cup of flour!
  • Simple pantry ingredients. You likely have everything you need already—no fancy chocolate or specialty items required.
  • Quick and easy to make. One pot, minimal prep, and ready in under an hour.
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Brownie cut into squares on parchment paper.

Tips and Tricks

  • Runny batter. The brownie batter is much thinner than that of most boxed-mix or homemade brownie recipes. Don't worry, you didn't do anything wrong. I've made these multiple times, and the batter is supposed to be this way.
  • Use parchment paper. Makes removing and slicing brownies much easier (and cleaner!).
  • Customize the mix-ins. Swap walnuts for chocolate chips, pecans, or leave them out entirely.
  • Let them cool completely. This helps the brownies firm up and gives you cleaner cuts. Remember, these are fudgy and soft. They are best eaten with a fork until they've had time to really set up.

Ingredients

Bowl of chocolate, stick of butter, bottle of vanilla, bowls of sugar, salt and flour, measuring cup of walnuts and two eggs.
  • Unsweetened baking chocolate or cocoa powder: I like that you can use either without making any modifications. I used choppped up chocolate.
  • Butter: Adds richness and moisture for that signature fudgy texture.
  • Granulated Sugar: Sweetens the brownies and helps create that shiny, crackly top.
  • Eggs: Bind everything together and provide structure while keeping the brownies soft.
  • Flour: Just enough to hold the brownies together without making them cakey.
  • Vanilla extract: Enhances the chocolate flavor and adds warmth.
  • Salt: Just a pinch to balance the sweetness and deepen the flavor.
  • Walnuts: Optional, but I love adding nuts to brownies for crunch and contrast with the fudgy base.

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

How To Make Katharine Hepburn Brownies

Whisk mixing butter and melted chocolate in pan.

Step 1: Heat the butter and chocolate in a saucepan over low heat until the butter melts. Stir/whisk continuously. Remove from the heat and continue to whisk until smooth.

Eggs and sugar in saucepan with butter and chocolate mixture.

Step 2: Add sugar, vanilla, and eggs. Whisk. Add flour and salt. Whisk until smooth.

Chopped walnuts in pan with brownie batter.

Step 3: Stir in nuts.

Brownie batter on rubber spatula.

Step 4: The mixture will be runny. This is normal.

Brownie batter poured into prepared baking dish.

Step 5: Pour brownie batter into a prepared 8"x8" baking dish.

Brownie cut into squares on parchment paper.

Step 6: Bake at 325 degrees for 40 minutes or until a toothpick inserted comes out clean.

Step 7: Allow brownies to cool completely in the pan before cutting into squares.

Brownie FAQs

Are these brownies cakey or fudgy?

These are definitely fudgy brownies. They are dense, rich, and moist with a soft center.

Can I make these brownies without nuts?

Absolutely! The walnuts are completely optional and can be left out.

Can I double this recipe?

Yes! Double the ingredients and bake in a 9x13-inch pan. You may need to add a few extra minutes to the bake time.

How should I store brownies?

Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Can I freeze these brownies?

Yes! Wrap tightly and freeze for up to 3 months. Thaw at room temperature before serving.

Two brownies next to a bottle of milk.


More Brownie Recipes To Make

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3 walnut brownies stacked.
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Katharine Hepburn's Brownie Recipe

Katharine Hepburn’s brownie recipe has been shared for decades. Ultra fudgy, with a perfectly crackly top, they are truly delicious!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 9 brownies
Calories 291kcal
Author Brandy Nelson

Ingredients

  • 2 ounces unsweetened baker's chocolate or ½ cup unsweetened baking cocoa
  • ½ cup butter 1 stick, salted or unsalted
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup all purpose flour
  • pinch salt
  • 1 cup walnuts or pecans chopped

Instructions

  • Preheat oven to 325 degrees.
    Grease (or line with parchment paper) a 8x8 square baking pan.
  • If using baker's chocolate, chop it into small pieces.
  • Melt butter and chocolate in a saucepan on low heat. Stir constantly.
    Remove from the heat once the butter has melted, and keep stirring until the mixture is smooth.
  • Add sugar, vanilla, and eggs. Whisk until smooth.
  • Whisk in flour and salt.
  • Stir in walnuts.
  • Pour batter into the prepared baking dish.
  • Bake brownies for 40 minutes or until a toothpick inserted comes out clean. Allow brownies to cool completely before cutting.

Video

Notes

 
  • Chocolate: You can use ½ baking cocoa or 2 ounces unsweetened baker's chocolate. 
  • Runny batter. The brownie batter is much thinner than that of most boxed-mix or homemade brownie recipes. Don't worry, you didn't do anything wrong. I've made these multiple times, and the batter is supposed to be this way.
  • Use parchment paper. Makes removing and slicing brownies much easier (and cleaner!).
  • Customize the mix-ins. Swap walnuts for chocolate chips, pecans, or leave them out entirely.
  • Let them cool completely. This helps the brownies firm up and gives you cleaner cuts.

Nutrition

Calories: 291kcal | Carbohydrates: 27g | Protein: 4g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 68mg | Sodium: 97mg | Potassium: 81mg | Fiber: 1g | Sugar: 23g | Vitamin A: 378IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 1mg

Easy DIY Bandana Bracelets

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Darling bandana bracelets that come together in minutes! Add beads, charms, or anything you'd like, the perfect craft for teens!

You might also like my bandana hair bows or bandana picnic quilt tutorial!

Hands with stacks of bandana bracelets on each.

I've been the craft coordinator at our church summer camp for teen girls for the past 5 or so years, and it's one of my favorite things to do! You can find all of my YW Camp craft ideas on here, and I add new ones every year. This year, I stocked up on bandanas for the girls to make bandana hair bows and bandana bracelets. So fun and SO easy.

Why I Like This Craft

  • Quick and easy – You can make a bracelet in just a few minutes, no jewelry making skills required.
  • Budget-friendly: Make over a dozen bracelets from one bandana!
  • No sewing required – Everything is tied together, making it beginner-friendly and accessible for all ages.
  • Easy to customize – You can mix colors, patterns, beads, and charms to make custom bracelets.
  • Great for groups – This is a fun activity for teens, camps, or girls’ nights because everyone can make their own unique bracelet stack.
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Bandana bead bracelets lined up on a table.

Tips and Tricks

  • Cut or rip into strips – Cutting gives you clean edges while assembling the bracelets. Cutting snips into the bandanas, then ripping, is faster. No matter what method you choose, the bracelets will eventually fray; it's normal!
  • Thin strips – Thinner strips are easier to braid or add beads to. My strips were about 1”- 1.5".
  • Mix and match patterns – Layering two different bandana prints adds a fun, unique touch.
  • Add beads or charms – Slide a few beads onto the fabric before tying for a more customized bracelet.
  • Pre-cut strips for groups – If making these with kids or at an event, cutting the strips ahead of time makes everything go more smoothly.

Supplies

Divided tray with beads, scissors and stack of folded bandanas.
  • Bandanas: I love this colorful collection of bandanas that I found on Amazon. You can find bandanas at just about any grocery store or craft store.
  • Scissors: Use scissors to cut snips before ripping the bandanas into strips, or for cutting the bandanas into strips.
  • Pony beads: Pony beads are colorful and easy to slide the bandana strips through because the hole is 4mm wide.
  • Letter beads: I like using these 6mm square letter beads. They have a decent-sized hole (3.4mm).
  • Charms: This is a nice variety of charms to add to the bracelets.
  • Jump rings: You'll need 8mm jump rings to attach the charms.
  • Jewelry pliers: Open and close the jump rings using jewelry pliers.

See the how-to card at the end of the post for full information on supplies and quantities.

How To Make Bandana Bracelets

Watch my step-by-step video for the best visual tutorial.

Variety of bandanas ripped into strips.

Prep: Cut or rip a bandana into strips. 1" - 1 ½" strips are ideal.

Hand holding braided bracelet.

Braiding: If you want to make a braided bracelet, tie a knot at one end, braid to the desired length, and tie a knot at the other end.

I only braided the section that would go across the wrist, leaving the ends open. You can tie all of the ends behind the wrist, or cut off a couple, leaving two ends to tie.

Beaded bracelet that spells RUBY.

Beads: If you want to add beads, roll the end of the bandana into a skinny point, then string through beads. Make sure the bead hole is at least 3mm wide.

White bandana bracelet with star beads.

Knots: Add knots wherever you'd like to hold the beads in place.

Arm wearing 3 bandana bead bracelets.

Charms: If you want to add charms, use jewelry pliers to open the jump ring, slide a charm onto it, then close the jump ring after attaching it to the bracelet.

Because the bracelets are tied on, you will need to untie them to remove them. You can also use a safety pin to secure the ends, making it easier to remove the bracelet.

Bandana Bracelets FAQs

What size should bandana strips be for bracelets?

You can use any size strip you'd like for different bracelet styles. My preferred thickness is 1" - 1 ½". This is a nice thickness for braiding and beading with pony and square letter beads.

Can kids make bandana bracelets?

Yes, this is a great beginner craft for kids since it’s simple, safe, and doesn’t require sewing. Adult supervision may be needed when cutting fabric.

Are bandana bracelets washable?

Yes, bandana bracelets can be hand washed or machine washed on a gentle cycle. Air dry to maintain their shape.

Can you take bandana bracelets on and off?

Because they are tied on, you will need to untie them to remove them. You can also use a safety pin to secure the ends, making it easier to remove the bracelet.

Bandana bracelets on table.

More Easy Crafts To Make

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Arms with stacks of bandana bracelets on them.
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Bandana Bracelets

Darling bandana bracelets that come together in minutes! Add beads, charms, or anything you'd like, the perfect craft for teens!
Cook Time 5 minutes
Total Time 5 minutes
Author Brandy Nelson
Cost $2

Equipment

Ingredients

Instructions

  • Cut or rip bandanas into strips about an inch wide.
  • To make it easier to add beads, roll the end of one strip into a skinny point and slide it into a bead. Pony beads and letter beads with 3.4mm openings work great.
  • If you want to add charms, use jewelry pliers to open the jump ring, slide a charm onto it, then close the jump ring after attaching it to the bracelet.
  • Tie the finished bracelet onto your arm. The bandanas will fray; this is normal.

Video

Notes

You can string beads onto single strands, braid strands, and add charms using jump rings, or whatever you'd like!

How To Make Easy Bandana Hair Bows (No-Sew)

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Bandana hair bows are the perfect DIY accessory! They’re quick to make, require no sewing, and can be customized with any color or pattern.

Pile of bandana bows in a variety of colors.

Bandana bows couldn't be easier to make! There are multiple ways to fold them into a bow shape. This is how I learned how to make them, and they take about a minute to assemble. A darling no-sew project!

Why I Like This Craft

  • No sewing required. Perfect for beginners. Just fold up the bandana, tie it with a rubber band for a 60-second craft.
  • Budget-friendly. Bandanas are inexpensive, generally under $ 2 each.
  • Customizable. Endless color and pattern options.
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Girl wearing bandana hair clip.

Tips and Tricks

  • Multiple ways to style. To use as a hair accessory, slide an alligator clip or bobby pin through the rubber band on the back. To make a pin, glue a pin back onto the bow.
  • Adjust shape and thickness. Play around with how big you make the folds for different-sized bows.
  • Reusable or permanent option. For a reusable option that allows you to use the bandana for other things later, make the bows as instructed in the tutorial. For a sturdier bow, add a few dabs of hot glue as you pinch the bow into shape.

Supplies

Stack of folded bandanas, hair ties and hair clips.

See the how-to card at the end of the post for full information on supplies and quantities.

How To Make Bandana Hair Bows

Tip: Watch my step-by-step video for the best visual.

Bandana folded in half into a triangle.

Step 1: Fold the bandana in half, creating a triangle.

Bandana folded in half then folded once more.

Step 2: Fold once more, bringing the tip of the triangle up, just below the top of the other side.

Purple bandana rolled up.

Step 3: Fold the bandana up, starting at the bottom. The width of the folds is up to you. Mine were a little larger than an inch.

Hand holding purple bandana rolled up and folded over.

Step 4: Cross the bandana over as shown.

Hand pinching bandana into hair bow shape.

Step 5: Scrunch/pinch the center of the bow and hold into place.

Hand tying rubber band around bandana.

Step 6: Wrap the hair tie around the center of the bow a couple of times.

Hand holding a purple bandana hair bow.

Step 7: Pull to adjust the bow's size and shape, if desired.

Back of purple bandana hair bow with alligator clip.

Step 8: No need to glue the hair clips onto the bow; simply slide them behind the black hair tie to secure them in place.

Bandana Bow FAQs

Do you have to sew bandana hair bows?

No, bandana hair bows can be made completely no-sew by simply tying the fabric into a bow. For extra hold, you can add a small amount of hot glue.

What size should you cut fabric for hair bows?

If using a bandana, you don't need to cut the fabric at all. A 22" square bandana is the perfect size. If using regular fabric, cut out a 22" square of cotton fabric using pinking shears (to prevent fraying).

Can you wash bandana hair bows?

Yes, bandana bows can be washed. Remove them from clips or elastics, wash on a gentle cycle or by hand, then air dry.

Stack of colorful bandana hair clips.

More Accessories To Make

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Stack of colorful bandana hair bows.
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DIY Bandana Hair Bow Tutorial

Bandana hair bows are the perfect DIY accessory! They’re quick to make, require no sewing, and can be customized with any color or pattern.
Cook Time 1 minute
Total Time 1 minute
Servings 1 bow
Author Brandy Nelson
Cost $2

Ingredients

Instructions

  • Fold the bandana in half, creating a triangle.
  • Fold once more, bringing the tip of the triangle up, just below the top of the other side.
  • Fold the bandana up, starting at the bottom. The width of the folds is up to you. Mine were a little larger than an inch.
  • Cross the bandana over as shown (view blog post or video).
  • Scrunch/pinch the center of the bow and hold into place.
  • Wrap the hair tie around the center of the bow a couple of times.
  • Pull to adjust the bow's size and shape, if desired.
  • No need to glue the hair clips onto the bow; simply slide them behind the black hair tie to secure them in place.

Video

Notes

Tips and Tricks
  • Multiple ways to style. To use as a hair accessory, slide an alligator clip or bobby pin through the rubber band on the back. To make a pin, glue a pin back onto the bow.
  • Adjust shape and thickness. Play around with how big you make the folds for different-sized bows.
  • Reusable or permanent option. For a reusable option that allows you to use the bandana for other things later, make the bows as instructed in the tutorial. For a sturdier bow, add a few dabs of hot glue as you pinch the bow into shape.

How to Decorate Candles with Wax Candle Pens

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How to decorate candles with wax pens using simple techniques that anyone can do! A great gift idea or craft for teens!

You might also like these easy water candles, beeswax candles, or beadable pen tutorial.

White taper and votive candles decorated with wax pens.

I bought a set of wax candle pens for my daughter a couple of years ago, and every candle we've made has turned out so cute! She's made bow and flower-decorated taper candles and has had fun making them with friends as well.

Why I Like This Craft

  • Simple to use. If you can use a bottle of puffy fabric paint, you can use wax candle pens. They work exactly the same and take the same amount of time to dry.
  • Safe to burn. Wax candle pens are non-toxic and safe to use on candles, both decorative and those intended for burning.
  • Endless ways to decorate. The design possibilities are endless! Use straight from the squeeze bottle, or squeeze a small amount onto a plate and dab it onto the candle with a paintbrush or toothpick for smaller or thinner designs.
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White votives decorated with color wax pens.

Tips and Tricks

  • Test out paint pens. Before adding wax paint directly to the candle, test the pressure and ensure the nozzle isn't clogged by making a test drop on a paper towel.
  • Best candles to paint. You can use any type of smooth candle. For groups, I like using candles that stand on their own (votives or pillars), but tapers are fun to decorate as well, as long as you have candle holders to hold them while they dry. You can decorate both white and colored candles.
  • Adding details: Toothpicks or small paintbrushes might be helpful for adding specific details or for spreading a thin layer of paint to fill in larger designs. If using paint brushes, I recommend inexpensive ones you don't mind throwing out after use, because if they are not cleaned promptly, the wax will harden on the brushes.
  • Drying time. Less is more when it comes to the paint layers. Aim for thin layers, then build on top of them for clean lines. The thicker the design, the longer it will take to dry. The candle designs can take anywhere from 1 to 3 hours to dry. If making in a group, have a designated table set up to place candles to dry.

Supplies

Colored wax candle pens with plain white candles.
  • Candles: You can use any type of smooth candle. For groups, I like using candles that stand on their own (votives or pillars), but tapers are fun to decorate as well, as long as you have candle holders to hold them while they dry. You can decorate both white and colored candles.
  • Candle wax pens: I have had this set of wax pens for two years, and they still work great, and the wax has not dried out.

See the how-to card at the end of the post for full information on supplies and quantities.

How To Decorate Candles With Wax Candle Pens

Votive candle decorated with green wax pen.

Step 1: Gently squeeze the candle pen to dispense wax onto the candle, as you would with puffy fabric paint.

Tip: Less is more. Use thin lines and fill in larger areas by spreading the paint with the pen tip.

Wax candle pen decorating a white votive candle.

Step 2: If adding a second layer of detail, wait a little while to allow the first layer to set up slightly to avoid colors running together.

Candle wax pens decorating a white tape candle.

Step 3: If decorating tapers, place the candle in a candle holder to dry.

White candle votive decorated with yellow smiley face.

Step 4: Allow candles to dry 1-3 hours. The thicker the paint, the longer it will take to dry. Thin layers are ideal.

Disclaimer: Always use wax candle pens as directed and keep designs away from the wick to prevent uneven burning. Never leave a burning candle unattended.

Wax Candle Pen FAQs

How do you decorate candles with wax candle pens?

Decorating candles with wax candle pens is as simple as drawing directly onto the candle’s surface. Let the wax from the pen dry completely before handling to prevent smudging.

Do wax candle pens actually burn safely?

Yes, wax candle pens are designed to be used on candles and are safe to burn when used properly. Always follow the manufacturer’s instructions and avoid applying wax too close to the wick.

Can you fix mistakes when using wax pens on candles?

Yes, it's easy to wipe the wet wax away with your finger if you make a mistake. After the wax begins to crust, small mistakes can be gently scraped off with a toothpick or fingernail before the wax fully hardens.

Do you need to prep candles before decorating them?

If using new, clean candles, no prep is necessary. If using candles that have been stored for a while, wipe them clean with a dry cloth to remove dust or oils. A clean surface allows the wax pen to adhere better and creates smoother lines.

How long does wax from candle pens take to dry?

For this particular brand of wax pen, allow candles to dry 1-3 hours. The thicker the paint, the longer it will take to dry.

Can I decorate candles with acrylic paint pens?

Only use pens specifically labeled "candle-safe" or "wax pens". Do not use general acrylic paint or metallic pens, which can be toxic or flammable when burned.

Variety of candles decorated with colorful wax pens.

More Easy Crafts To Make

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White candles decorated with wax candle pens.
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How To Decorate Candles With Wax Candle Pens

How to decorate candles with wax pens using simple techniques that anyone can do! A great gift idea or craft for teens!
Prep Time 2 minutes
Cook Time 15 minutes
drying 2 hours
Total Time 2 hours 17 minutes
Author Brandy Nelson
Cost varies

Ingredients

Instructions

  • Gently squeeze the candle pen to dispense wax onto the candle, as you would with puffy fabric paint.
    Tip: Less is more. Use thin lines and fill in larger areas by spreading the paint with the pen tip.
  • If adding a second layer of detail, wait a little while to allow the first layer to set up slightly to avoid colors running together.
  • If decorating tapers, place the candle in a candle holder to dry.
  • Allow candles to dry 1-3 hours. The thicker the paint, the longer it will take to dry. Thin layers are ideal.

Video

Notes

Disclaimer: Always use wax candle pens as directed and keep designs away from the wick to prevent uneven burning. Never leave a burning candle unattended.

Chessmen Cookie Banana Pudding (Easy No Bake Recipe)

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The ultimate Chessmen banana pudding recipe—creamy, no-bake, and made with Chessmen cookies. A simple Southern dessert everyone will rave about!

You might also like my banana cream slab pie, banana cream trifle, or bakery banana nut muffin recipe.

Slice of Chessmen banana pudding on a metal spatula.

A spin-off of my favorite banana cream pudding with Nilla wafers, this butter cookie version is made with Pepperidge Farms Chessmen cookies for an elegant dessert that couldn't be easier to make.

Why I Like This Recipe

  • Incredibly easy to make: This is a no-bake recipe that comes together quickly with simple ingredients, making it perfect for busy days or last-minute desserts.
  • Rich, creamy, and nostalgic: The layers of vanilla pudding, bananas, and Chessmen cookies create a classic Southern flavor that feels both indulgent and comforting.
  • Perfect for gatherings: It makes a large pan and looks beautiful when served, making it ideal for potlucks, holidays, or family get-togethers.
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9x13 glass baking dish with banana pudding.

Tips and Tricks

  • Layer evenly for the best texture: Spread each layer carefully so every bite gets a balanced mix of pudding, bananas, and cookies.
  • Use instant pudding for best results: Instant pudding sets quickly and creates a smooth, creamy texture that holds up well in layers without becoming runny.
  • Fold whipped topping gently: When mixing, fold instead of stirring to keep the filling light, fluffy, and airy rather than dense.
  • Let it chill before serving: You can eat it right away, but for the best results, let it chill for at least 4 hours (or overnight) so the flavors meld and the cookies soften slightly.

Ingredients

Bags of butter cookies, bananas, box of vanilla pudding mix, container of whipped topping, cup of milk, and can of sweetened condensed milk.
  • Instant vanilla pudding: This creates a smooth, creamy base that sets quickly and, in combination with sliced bananas, gives the dessert its classic banana pudding flavor without any cooking. I prefer vanilla pudding over banana pudding because banana-flavored pudding mix often tastes overly sweet and synthetic, but don't worry, the banana flavor still shines through from the slices of fresh bananas.
  • Milk: Used to prepare the pudding, milk helps create the perfect creamy consistency and smooth texture.
  • Sweetened condensed milk: Adds rich sweetness and a thick, velvety texture that makes the pudding extra indulgent.
  • Whipped topping: Lightens the mixture and gives it a fluffy, airy consistency that balances the richness of the pudding and milk.
  • Bananas: Fresh bananas add natural sweetness and soft texture, making each bite perfectly balanced.
  • Chessmen butter cookies: These buttery cookies add structure and a delicious shortbread flavor, softening into cake-like layers as they sit. Alternatively, you can layer Nilla wafer cookies in place of Chessmen cookies if you prefer.

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

How To Make Banana Pudding

Hand placing butter cookies in bottom of baking dish.

Step 1: Line the bottom of a 9x13 baking dish with 20 cookies.

Hand placing slices of banana on top of vanilla pudding in baking dish.

Step 2: Slice 5-6 bananas. Layer half of the bananas on top of the first layer of cookies.

Sweetened condensed milk poured into mixing bowl with vanilla pudding.

Step 3: In a large mixing bowl, combine vanilla pudding mix and milk. Whisk until smooth. Add sweetened condensed milk. Mix.

Glass mixing bowl with whipped cream and vanilla pudding.

Step 4: Fold in whipped topping.

Pudding mixture spread over sliced bananas.

Step 5: Spread half of the pudding mixture over the layer of cookies and bananas.

Sliced bananas on top of layer of vanilla pudding.

Step 6: Top with another layer of sliced bananas.

Spoon spreading vanilla pudding over sliced bananas.

Step 7: Spread the remaining pudding mixture over the bananas.

Baking dish of banana pudding.

Step 8: Add another layer of cookies. Cover and chill for 4 hours.

Banana pudding is a great dessert to make a day in advance and tastes even better on day 2. However, the bananas, if exposed to air, will begin to brown. It will still taste delicious, but it will look less appealing after a few days.

9x13 glass baking dish with banana pudding.

Southern Banana Pudding FAQs

Can I make banana pudding ahead of time?

Yes! In fact, it’s best made several hours or overnight in advance so the flavors meld and the cookies soften perfectly.

How do I keep bananas from turning brown?

Layer the bananas between pudding and cookies to limit air exposure, and cover the dish tightly with plastic wrap. If wanting to add bananas as a garnish, wait until just before serving to do so.

Can I use homemade whipped cream instead of Cool Whip?

Absolutely! Homemade whipped cream works great, just make sure it’s stabilized so it holds up in the pudding.

Is there cream cheese in banana pudding?

Some recipes call for cream cheese in the pudding mixture, but that is not necessary. The vanilla pudding sets up beautifully in this recipe and keeps the flavors simple.

How do you store Southern banana pudding?

Cover tightly and store in the refrigerator for 3-5 days.

Why do you use vanilla pudding to make banana pudding?

Vanilla pudding lets the fresh bananas shine without overpowering them, creating a more natural banana flavor instead of an artificial one. Banana pudding mix can sometimes taste overly sweet or synthetic, while vanilla keeps the dessert rich, creamy, and classic.

Banana pudding topped with Chessmen cookies in baking dish.

More No Bake Desserts To Make

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Slice of Chessmen banana pudding on a metal spatula.
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Chessmen Banana Pudding (Easy No Bake Recipe)

The ultimate Chessmen banana pudding recipe—creamy, no-bake, and made with Chessmen cookies. A simple Southern dessert everyone will rave about!
Course Dessert
Cuisine American
Prep Time 20 minutes
Chill 4 hours
Total Time 4 hours 20 minutes
Servings 20
Calories 200kcal
Author Brandy Nelson

Ingredients

  • 2 packages Chessmen butter cookies 40 cookies
  • 1 large box instant vanilla pudding mix 5.1 ounces
  • 1 can sweetened condensed milk 14 ounces
  • 1 cup milk any kind
  • 12 oz. whipped topping
  • 5-6 bananas

Instructions

  • Line the bottom of a 9x13 baking dish with 20 cookies.
  • Slice 5-6 bananas. Layer half of the bananas on top of the first layer of cookies.
  • In a large mixing bowl, combine vanilla pudding mix and milk. Whisk until smooth. Add sweetened condensed milk. Mix.
  • Fold in whipped topping.
  • Spread half of the pudding mixture over the layer of cookies and bananas.
  • Top with another layer of sliced bananas.
  • Spread the remaining pudding mixture over the bananas.
  • Add another layer of cookies. Cover and chill for 4 hours.

Video

Notes

Banana pudding is a great dessert to make a day in advance and tastes even better on day 2. However, the bananas, if exposed to air, will begin to brown. It will still taste delicious, but it will look less appealing after a few days.

Nutrition

Calories: 200kcal | Carbohydrates: 27g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 73mg | Potassium: 216mg | Fiber: 1g | Sugar: 23g | Vitamin A: 104IU | Vitamin C: 3mg | Calcium: 85mg | Iron: 0.1mg

Best Chocolate Pudding Bundt Cake

By 1 Comment

The easiest and most decadent chocolate pudding bundt cake. Rich, fudgy, and loaded with triple chocolate flavor.

You might also like my rocky road Texas sheet cake, Coca Cola chocolate cake, or copycat Hostess cupcakes.

Chocolate bundt cake coated in ganache and mini chocolate chips.

I love the classic elegance of a bundt cake. They are just as easy to bake as a 9x13 cake, but are a show-stopping dessert. My chocolate pudding bundt cake is incredibly moist and delicious, and takes just minutes to prepare.

Why I Like This Recipe

  • Semi-homemade. I took a series of cake-decorating classes 18 years ago, and my instructor said that when she ran her cake-decorating business, she used cake mixes and doctored them up. I’ve been doing this ever since! Frosted with an easy 2-ingredient ganache, it's a winning semi-homemade combination. If you’d rather make your cake completely from scratch, you might like this classic chocolate cake recipe.
  • Moist and fudgy. This cake is incredibly moist. This is due to the pudding mix added to the batter and the ganache poured over the cake. It coats the cake, keeping it soft and creating a fudgy texture. The pudding mix in the cake keeps the cake moist, making it even softer on day 2. No crumbly cake here.
  • Easy to customize. I coated my cake in a simple ganache that is ridiculously easy to make. You can skip the ganache and sprinkle powdered sugar over the cake instead, or use buttercream frosting, piped along the edge using the same technique as Nothing Bundt Cake.
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Slice of chocolate bundt cake on white plate.

Tips and Tricks

  • Let the cake sit in the pan for 5-10 minutes after baking. Letting your cake rest in the pan for 10–15 minutes after baking helps it firm up so it doesn’t break apart when you remove it. During this time, the cake finishes setting and naturally pulls away from the sides of the pan, making it easier to release.
  • Cool on a cooling rack. Once the cake is removed from the pan, transferring it to a cooling rack allows air to circulate underneath, preventing trapped steam from making the bottom soggy. Cooling in the pan holds in heat and moisture, which can lead to a dense texture and sticking, while a rack helps the cake cool evenly and maintain its light, tender crumb.
  • Homemade ganache. For smooth, glossy ganache, heat the cream just until it’s steaming (not boiling), then pour it over the chocolate chips and let it sit for a few minutes before stirring—this helps them melt evenly. Stir gently from the center outward until silky and smooth.
  • Mini chocolate chips. You can top the cake with whatever you'd like, but I highly recommend using mini chocolate chips. They soften slightly in the ganache, adding a delicious texture. When I make Texas sheet cake, I'll often put nuts on half of the cake and mini chocolate chips on the other half. They soften in the warm sheet cake frosting, creating the same effect.

Ingredients

Box of chocolate cake mix, bowl of oil, bowl of mini chocolate chips and regular chocolate chips, container of cream, 3 eggs, box of chocolate pudding mix, and cup of water.
  • Cake mix: You can use any 13-15 ounce box of chocolate cake mix.
  • Oil, water, and eggs: Nothing much to say here except that I add a little more oil to the recipe for additional moisture.
  • Pudding mix: A box of instant pudding adds texture, moisture, and flavor to the cake.
  • Chocolate chips: I add mini chocolate chips to the cake batter and sprinkle more on top of the finished cake. I also use regular chocolate chips to make the ganache, but it really doesn't matter what size you use.
  • Cream: Heavy cream is warmed up and then poured over the chocolate chips, creating a delicious, pourable ganache to coat the cake in.

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

How To Make Chocolate Pudding Bundt Cake

Electric beater mixing chocolate cake batter in mixing bowl.

Step 1: Preheat oven to 350 degrees. Grease a bundt cake pan liberally to prevent batter from sticking.

Step 2: Beat cake mix, pudding mix, eggs, oil, and water together using an electric mixer. Mix for 1-2 minutes.

Chocolate cake batter with chocolate chips mixed in.

Step 3: Mix in mini chocolate chips by hand.

Bundt cake pan with cake batter poured into it.

Step 4: Pour batter into prepared bundt cake pan and bake for 38-40 minutes.

Note: Every oven bakes differently. Check for doneness with a toothpick.

Chocolate bundt cake on cooling rack.

Step 5: Allow cake to cool in the pan for 10-15 minutes, then invert the cake onto a wire cooling rack to cool completely.

Bowl of hot cream poured over chocolate chips.

Step 6: Add chocolate chips to a small bowl. Heat heavy whipping cream over the stove until it starts to simmer (not boil). Remove from heat and pour over chocolate chips. Let sit for 3-5 minutes.

Bowl of chocolate ganache.

Step 7: Stir chocolate chips and cream until smooth and creamy. Let it sit for a few minutes to cool slightly.

Ganache spooned over bundt cake.

Step 8: Place the cake onto a plate or platter. Slowly spoon ganache over the cake.

Chocolate pudding bundt cake on white cake stand.

Step 9: Sprinkle with mini chocolate chips. Let it stand until the ganache is set.

Store the cake, tightly covered, at room temperature for 2–3 days to keep it soft and moist. For longer storage, refrigerate it in an airtight container for up to a week, then bring it to room temperature before serving for the best texture.

Chocolate Bundt Cake FAQs

What temperature do you bake a bundt cake pan at?

Bundt cakes can be baked at 325 or 350 degrees. I bake mine at 350 degrees for 35-40 minutes. If baking at 325 degrees, you'll need to add to the baking time.

How do you store ganache?

Store leftover ganache in an airtight container in the refrigerator for up to one week. When ready to use, gently reheat it in the microwave in short intervals, stirring until smooth, or warm it over a double boiler. If the ganache is too thick, stir in a small amount of warm cream to bring it back to a smooth, pourable consistency.

What are ways to elevate a box cake mix?

Using one or two of these substitutions will elevate any boxed cake mix: ½ cup sour cream (or Greek yogurt), 1 small box of pudding mix, milk instead of water, butter instead of oil, or a teaspoon of your favorite extract.

Chocolate bundt cake with slice missing.

More Cake Recipes To Make

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Chocolate cake coated in ganache and mini chocolate chips.
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Chocolate Pudding Bundt Cake

The easiest and most decadent chocolate pudding bundt cake. Rich, fudgy, and loaded with triple chocolate flavor.
Course Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 38 minutes
cool 1 hour
Total Time 1 hour 48 minutes
Servings 12
Calories 510kcal
Author Brandy Nelson

Ingredients

Cake

  • 1 box chocolate cake mix 13-15 ounces
  • 1 box instant chocolate pudding mix 3 ounces
  • 3 large eggs
  • ¾ cup oil
  • 1 cup water
  • 1 cup mini chocolate chips plus more to sprinkle on top of cake

Ganache

  • 1 cup chocolate chips
  • ½ cup heavy whipping cream

Instructions

  • Preheat oven to 350 degrees. Grease a bundt cake pan liberally to prevent batter from sticking.
  • Beat cake mix, pudding mix, eggs, oil, and water together using an electric mixer. Mix for 1-2 minutes.
  • Mix in mini chocolate chips by hand.
  • Pour batter into prepared bundt cake pan and bake for 38-40 minutes. Check for doneness with a toothpick.
  • Allow the cake to cool in the pan for 10-15 minutes, then invert the cake onto a wire cooling rack to cool completely.
  • Add chocolate chips to a small bowl. Heat heavy whipping cream over the stove until it starts to simmer (not boil). Remove from heat and pour over chocolate chips. Let sit for 3-5 minutes.
  • Stir the chocolate chips and cream until smooth and creamy. Let it sit for a few minutes to cool slightly.
  • Place the cake onto a plate or platter. Slowly spoon ganache over the cake.
  • Sprinkle with mini chocolate chips. Let it stand until the ganache is set.

Video

Notes

tore the cake, tightly covered, at room temperature for 2–3 days to keep it soft and moist. For longer storage, refrigerate it in an airtight container for up to a week, then bring it to room temperature before serving for the best texture.

Nutrition

Calories: 510kcal | Carbohydrates: 54g | Protein: 5g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 60mg | Sodium: 443mg | Potassium: 207mg | Fiber: 2g | Sugar: 38g | Vitamin A: 248IU | Vitamin C: 0.1mg | Calcium: 97mg | Iron: 2mg

Corned Beef and Cabbage (Stovetop, Slow Cooker or Instant Pot)

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Make tender, juicy corned beef and cabbage on the stovetop, in the slow cooker, or in an Instant Pot.

You might also like my easy corned beef and cabbage soup, cloverleaf rolls, or perfect slow-cooker pot roast.

Corned beef, cabbage, carrots, potatoes and roll in serving dish.

I make corned beef and cabbage every year for St. Patrick's day and there is something so comforting about it. Simple, delicious, and you can make it in a variety of ways. No matter how you make it, it will be tender and delicious.

Why I Like This Recipe

  • Simple ingredients. You only need a few ingredients to make this meal. Fresh ingredients that are hearty and healthy.
  • Easy to prepare. Corned beef and cabbage takes just minutes to prepare, no matter which method you use to cook it.
  • Foolproof. I've prepared this dinner in a pressure cooker, a slow cooker, and on the stovetop over the years, and while I prefer the stovetop or Instant Pot for being quicker, all 3 methods yield a delicious dinner. The best part? The ingredients and measurements are basically the same, no matter which one you choose.
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Tips and Tricks

  • Choosing a corned beef brisket. You can typically find corned beef in a "flat" or a "point". A flat cut is leaner, slices beautifully, and has less marbling. So it's slightly less juicy, but still very tender. A point cut is a thicker cut with more fat and flavor. It shreds easily, takes longer to cook, and is more readily available at grocery stores. A "whole" brisket includes both the flat and the point. It's the best of both worlds. I used a point cut this time.
  • Corned beef seasoning. Most packages of corned beef come with a seasoning packet. That is what I used to season the meat. There is also quite a bit of juice in the packet from the meat. You can drain that off or add it to the pot; it is up to you. You do not need to rinse the meat before placing it into the pan or slow cooker.
  • Slicing corned beef brisket. Once the brisket has finished cooking, let it rest for 15 minutes under foil. Corned beef has long muscle fibers, so it needs to be cut against the grain. If you slice with the grain, the slices will be tough and rubbery. If you cut against the grain, you cut through the fibers, making it tender and easy to chew.
  • Cooking the vegetables. All 3 methods use a stagger method for cooking the vegetables. This is because they cook faster than the meat. Cabbage cooks very quickly and is always added last. If you don't have room for the desired amount of vegetables, you can remove the corned beef from the Dutch oven after 2 ½ hours and simmer the vegetables separately while the meat rests.
  • Delicious leftovers. This meal reheats beautifully the next day. For another idea, pour beef broth over the leftovers, mash the potatoes with a fork, and cut the cabbage and carrots into smaller pieces, then heat through for a delicious leftover soup.

Ingredients

Corned beef roast, red potatoes, bowl of cabbage wedges, bowl of onions and bowl of carrots.
  • Corned beef: You can typically find corned beef in a "flat" or a "point". I used a point cut for this dinner. Most cuts of corned beef come with a seasoning packet, so there is no need to add your own.
  • Onion: Optional, but adds great flavor.
  • Potatoes: I quartered red potatoes. You can also use baby red potatoes.
  • Carrots: Baby carrots are a great option. They are already cut into bite-sized pieces and peeled.
  • Cabbage: I slice the head of cabbage into 2" wedges, leaving the core intact so that the wedges keep their shape.

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

How To Make Corned Beef and Cabbage

Stove Top Method

Onions and corned beef brisket with water covering in Dutch oven.

Step 1: Place the corned beef (fat side up), the seasoning packet, and onions in a large Dutch oven. Add 5-6 cups of water. Cover and bring to a boil over medium-high heat, then reduce the heat to a simmer and cook for 2 ½ hours.

Corned beef, potatoes and carrots simmering in Dutch oven.

Step 2: Add quartered potatoes and carrots. Simmer, covered, for 15 minutes.

Raw cabbage in large pot.

Step 3: Add cabbage wedges and simmer, covered, for 10-15 minutes.

Corned beef brisket on platter.

Step 4: Remove the corned beef onto a platter, cover with foil, and let rest for 15 minutes. Leave the vegetables in the broth while the meat rests.

Note: If you don't have room for the desired amount of vegetables in your pot, you can remove the corned beef from the Dutch oven after 2 ½ hours and simmer the vegetables separately while the meat rests.

Step 5: Cut slices against the grain, or shred if using a point cut of meat. Serve with the potatoes, carrots, and cabbage.

Corned beef, cabbage, carrots, potatoes and roll in serving dish.

Slow Cooker Method

Step 1: Place the corned beef (fat side up), the seasoning packet, and onions in the slow cooker. Add 3-4 cups of water. Cook on low for 3 hours.

Step 2: Add carrots and quartered potatoes. Cook for an additional 5 hours, adding cabbage wedges during the final 1-2 hours. Cook until the cabbage is tender.

Step 3: Remove the corned beef, cover with foil, and let it rest for 15 minutes before slicing. Leave vegetables and broth in the slow cooker.

Step 4: Cut slices against the grain, or shred if using a point cut of meat. Serve with the potatoes, carrots, and cabbage.

Note: I prefer slow-cooking corned beef on LOW heat rather than HIGH heat. If you want a quicker method, cook it over the stovetop or in a pressure cooker.

Instant Pot/Pressure Cooker Method

Step 1: Place the corned beef (fat side up) on the rack or trivet in the Instant Pot. Add 3-4 cups of water, onion, and seasoning packet.

Step 2: Cook on HIGH pressure for 90 minutes. Let the pressure release naturally for 15 minutes, then release the valve to let the remaining pressure quick-release.

Step 3: Remove the corned beef onto a platter and cover with foil. Leave the liquid and rack in the pressure cooker. Add carrots and potatoes. Place cabbage wedges on top. Pressure cook on HIGH for 4-5 minutes. Quick-release the pressure.

Step 4: Slice the meat against the grain and serve with vegetables.

Corned Beef and Cabbage FAQs

What cut of corned beef is best for corned beef and cabbage?

You can typically find corned beef in a "flat" or a "point". A flat cut is leaner, slices beautifully, and has less marbling. So it's slightly less juicy, but still very tender. A point cut is a thicker cut with more fat and flavor. It shreds easily, takes longer to cook, and is more readily available at grocery stores. A "whole" brisket includes both the flat and the point. It's the best of both worlds. I used a point cut this year since I waited until the last minute to purchase it, and that is what they had available.

How do you season corned beef?

Most packages of corned beef come with a seasoning packet. That is what I used to season the meat. There is also quite a bit of juice in the packet from the meat. You can drain that off or add it to the pot; it is up to you. You do not need to rinse the meat before placing it into the pan or slow cooker.

How do you cut/slice corned beef?

Once the brisket has finished cooking, let it rest for 15 minutes under foil. Corned beef is an inexpensive cut of meat and has long muscle fibers, so it needs to be cut against the grain. If you slice with the grain, the slices will be tough and rubbery. If you cut against the grain, you cut through the fibers, making it tender and easy to chew.

Do you cook the vegetables with the meat for corned beef and cabbage?

It is best to stagger the meat and vegetables. This is because the vegetables cook faster than the meat. Cabbage cooks very quickly and is always added last. If you don't have room for the desired amount of vegetables, you can remove the corned beef from the Dutch oven after 2 ½ hours and simmer the vegetables separately while the meat rests.

Bowl of corned beef, potatoes, cabbage and carrots.

More Comfort Dinners To Make

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Corned beef, cabbage, carrots, potatoes and roll in serving dish.
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Corned Beef and Cabbage

Make tender, juicy corned beef and cabbage on the stovetop, in the slow cooker, or in an Instant Pot.
Course Main Course
Cuisine American, irish
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6
Calories 658kcal
Author Brandy Nelson

Ingredients

  • 3 pound corned beef brisket with seasoning packet
  • 1 medium onion diced
  • 5-6 cups water
  • 2 cup baby carrots
  • 6 medium red potatoes quartered
  • 1 head cabbage cut into wedges

Instructions

  • Place the corned beef (fat side up), the seasoning packet, and onions in a large Dutch oven. Add 5-6 cups of water. Cover and bring to a boil over medium-high heat, then reduce the heat to a simmer and cook for 2 ½ hours.
  • Add quartered potatoes and carrots. Simmer, covered, for 15 minutes.
  • Add cabbage wedges and simmer, covered, for 10-15 minutes.
  • Remove the corned beef onto a platter, cover with foil, and let rest for 15 minutes. Leave the vegetables in the broth while the meat rests.
    Note: If you don't have room for the desired amount of vegetables in your pot, you can remove the corned beef from the Dutch oven after 2 ½ hours and simmer the vegetables separately while the meat rests.

Video

Notes

Slow Cooker Method

Step 1: Place the corned beef (fat side up), the seasoning packet, and onions in the slow cooker. Add 3-4 cups of water. Cook on low for 3 hours.
Step 2: Add carrots and quartered potatoes. Cook for an additional 5 hours, adding cabbage wedges during the final 1-2 hours. Cook until the cabbage is tender.
Step 3: Remove the corned beef, cover with foil, and let it rest for 15 minutes before slicing. Leave vegetables and broth in the slow cooker.
Step 4: Cut slices against the grain, or shred if using a point cut of meat. Serve with the potatoes, carrots, and cabbage.
Note: I prefer slow-cooking corned beef on LOW heat rather than HIGH heat. If you want a quicker method, cook it over the stovetop or in a pressure cooker.

Instant Pot/Pressure Cooker Method

Step 1: Place the corned beef (fat side up) on the rack or trivet in the Instant Pot. Add 3-4 cups of water, onion, and seasoning packet.
Step 2: Cook on HIGH pressure for 90 minutes. Let the pressure release naturally for 15 minutes, then release the valve to let the remaining pressure quick-release.
Step 3: Remove the corned beef onto a platter and cover with foil. Leave the liquid and rack in the pressure cooker. Add carrots and potatoes. Place cabbage wedges on top. Pressure cook on HIGH for 4-5 minutes. Quick-release the pressure.
Step 4: Slice the meat against the grain and serve with vegetables.

Nutrition

Calories: 658kcal | Carbohydrates: 48g | Protein: 40g | Fat: 34g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 16g | Cholesterol: 122mg | Sodium: 2870mg | Potassium: 2028mg | Fiber: 9g | Sugar: 10g | Vitamin A: 6047IU | Vitamin C: 137mg | Calcium: 121mg | Iron: 7mg

Chubby Chick Sugar Cookies (No Cookie Cutter Needed)

By 1 Comment

These chubby chick sugar cookies are the cutest Easter treat! Made from rolled balls of sugar cookie dough, these easy chick cookies require no cookie cutter.

You might also like my chubby bunny sugar cookies, Peeps bunny sugar cookies, or scotcheroo birdsnest treats!

Yellow chick sugar cookies on baking sheet.

These chubby chick sugar cookies are as cute as they are delicious. If you liked my chubby snowman cookies or chubby gingerbread man cookies, you'll love my Easter version!

Why I Like This Recipe

  • Easy to make. No need to roll out cookie dough with a rolling pin and cut out with cookie cutters. Just scoop the dough into balls!
  • Tried and true recipe. I use the same sugar cookie recipe for candy cane cookies (the kind that you twist and shape into candy cane shapes). It's a good one and super flavorful!
  • No chill cookie dough. No chill recipes are my favorite. These cookies come together quickly!
  • Fun to customize. I used yellow frosting for the tuft of feathers on the top of each cookie, and black sprinkles for the eyes. You can use mini chocolate chips, black frosting, or anything you'd like to make these chubby chick cookies your own.
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Hand holding yellow chick sugar cookie.

Tips and Tricks

  • Use a cookie scoop. You can portion and roll the cookie dough into balls on your own, but I prefer using a 1 Tbsp. sized scoop to make sure the cookie dough balls are all the same size. You'll need one Tbsp. sized ball for the body and head.
  • Baking sheets. I only bake with light-colored baking sheets. If you bake with dark metal sheets, you'll need to reduce the cooking time to prevent the bottoms of the cookies from browning too quickly.
  • Storage tip. These will stay fresh for about 3 days in an airtight container, but you can freeze them for months.

Ingredients

Bowls of sugar, flour, salt, cornstarch and baking powder with egg, bottles of vanilla and almond extract and stick of butter next to container of white frosting.
  • Butter: I always use salted butter. If you use unsalted butter, add ½ teaspoon of salt to the recipe (add when you mix in the flour and cornstarch).
  • Sugar: some sugar cookie recipes call for powdered sugar, but I use granulated sugar in mine.
  • Egg: room temperature or chilled.
  • Vanilla Extract: have you tried making your own vanilla extract? It adds amazing flavor to any recipe.
  • Almond Extract: you can omit if you don't like almond extract, but I always add a splash!
  • Baking Powder: for leavening.
  • Corn Starch: if you don’t have any corn starch on hand you can omit it, but I highly recommend adding a bit to your recipe. It makes for a more tender cookie.
  • Flour: all-purpose flour works great, but you can use bread flour too.
  • Food coloring: Yellow food coloring for the chick's body and orange food coloring for the details. I recommend using gel food coloring as it gives vibrant colors without adding excess moisture to the recipe.
  • Frosting: Just a small amount for the feather tufts and eyes. I use basic buttercream, but store-bought frosting works too. My measurements are for a full batch of buttercream. You won't need a full batch, but I like freezing the leftovers in plastic freezer bags (or disposable piping bags). It's nice to have frosting on hand.
  • Helpful supplies: Small round frosting tips and disposable frosting bags to pipe the feathers. You can use frosting or black sugar pearls for the eyes.

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

How To Make Chubby Chick Sugar Cookies

Yellow food coloring squeezed onto sugar cookie dough.

Step 1: Preheat oven to 350 degrees.

In a large mixing bowl, combine butter and sugar. Beat until fluffy. Turn the mixer down and add the egg, extracts, and yellow food coloring.

Sugar cookie dough on kitchenaid paddle attachment.

Step 2: Add baking powder, cornstarch, and flour. Mix until the dough comes together and is smooth.

Yellow balls of sugar cookie dough.

Step 3: Use a tablespoon-sized cookie scoop to scoop all of the dough into balls.

Orange sugar cookie dough on a spatula.

Step 4: Place two of the dough balls into a small bowl and add orange food coloring. Mix until it comes together.

Cookie dough rolled into yellow and orange balls.

Step 5: Roll the remaining scoops of yellow dough into smooth balls. You'll need 1 Tablespoon-sized ball for the head and a 1 Tablespoon-sized ball for the body of each chick. Divide two balls into pea-sized pieces. Shape each piece into a teardrop shape for the wings.

Step 6: Roll pea-sized pieces of the orange dough for the feet, and even smaller pieces shaped into small triangles for the beak.

Hand positioning yellow cookie dough balls in place.

Step 7: Place yellow cookie dough balls onto a parchment-lined baking sheet. One for the head, and one for the body. Space the chicks 2" apart on the baking sheet.

Hand pressing down on sugar cookie dough balls.

Step 8: Flatten the cookie dough balls slightly with your fingers.

Toothpick pressing line on sugar cookie chick beak.

Step 9: Place wings, feet, and beak onto the cookie. Use a toothpick to gently press each beak to create a crease.

Unbaked sugar cookies on baking sheet.

Step 10: Bake the cookies at 350 degrees for 12 minutes. Allow cookies to cool completely on the baking sheet.

Yellow frosting added to chick sugar cookie for feathers.

Step 11: Use yellow frosting and a small round tip to add feathers on the top of the head.

Chick sugar cookies on a baking sheet.

Step 12: Add two black sugar pearls for the eyes. I used yellow frosting to hold them in place.

Tip: Watch my step-by-step video for the best visual tutorial. It plays under the first image in the post as well as in the recipe card.

Why do you use a combination of flour and cornstarch for sugar cookies?

Corn starch softens the dough, making it feel like a cloud. It also makes for a softer sugar cookie.

What frosting is best for chubby chick sugar cookies?

Buttercream. Always buttercream! It tastes delicious, sets up but stays soft, and is a dream to work with. I use basic buttercream to decorate cookies, and it works great!

How do you store sugar cookies?

Store baked cookies in an airtight container for up to 5 days. Sugar cookies freeze well and can be made in advance.

Do you need to chill Easter sugar cookies?

There is no need to chill the dough. Simply mix and bake! The cookies will flatten as they bake, which is what you want, as it gives them their chubby shape.

Chubby chick sugar cookies on parchment paper.

More Easter Recipes To Make

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Hand holding yellow chick sugar cookie.
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5 from 1 vote

Chubby Chick Sugar Cookies

These chubby chick sugar cookies are the cutest Easter treat! Made from rolled balls of sugar cookie dough, these easy chick cookies require no cookie cutter.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 22 cookies
Calories 278kcal
Author Brandy Nelson

Ingredients

Sugar Cookie Dough

  • 1 cup salted butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • yellow food coloring gel
  • 2 ¾ cups flour
  • ¼ cup corn starch
  • 1 teaspoon baking powder
  • orange food coloring gel

Buttercream Frosting

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

Instructions

  • Preheat oven to 350 degrees.
  • In a large mixing bowl, combine butter and sugar. Beat until fluffy. Turn the mixer down and add the egg and extracts. Mix in yellow food coloring. Add baking powder. Add the flour and cornstarch and mix thoroughly. Keep mixing until the dough comes together.
  • Use a tablespoon-sized cookie scoop to scoop all of the dough into balls.
  • Place two of the dough balls into a small bowl and add orange food coloring. Mix until it comes together.
  • Roll the remaining scoops of yellow dough into smooth balls. You'll need 1 Tablespoon-sized ball for the head and a 1 Tablespoon-sized ball for the body of each chick. Divide two balls into pea-sized pieces. Shape each piece into a teardrop shape for the wings.
  • Roll pea-sized pieces of the orange dough for the feet, and even smaller pieces shaped into small triangles for the beak.
  • Place yellow cookie dough balls onto a parchment-lined baking sheet. One for the head, and one for the body. Space the chicks 2" apart on the baking sheet.
  • Flatten the cookie dough balls slightly with your fingers.
  • Place wings, feet, and beak onto the cookie. Use a toothpick to gently press each beak to create a crease.
  • Bake the cookies for 12 minutes. Allow cookies to cool completely on the baking sheet.
  • Combine frosting ingredients and beat until smooth. Spoon out a small portion and tint it yellow with food coloring. Store the rest of the frosting in the freezer for another day.
    Pipe feathers using a small round frosting tip on the top of each cookie.
  • Use frosting to secure small black sugar pearls for the eyes.

Video

Notes

Store cookies in an airtight container. 
Freeze leftover frosting in a freezer bag for up to 6 months. This is super handy to have on hand.
Watch my step-by-step video for the best visual tutorial (plays underneath the first image in the blog post and in the recipe card).

Nutrition

Calories: 278kcal | Carbohydrates: 39g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 123mg | Potassium: 28mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 401IU | Calcium: 21mg | Iron: 1mg

Chubby Bunny Sugar Cookies (No Cookie Cutter Needed)

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These chubby bunny sugar cookies are the cutest Easter treat! Made from rolled balls of sugar cookie dough, these easy bunny cookies require no cookie cutter.

You might also like my peeps bunny sugar cookies, bunny butt sugar cookies, and frosted chocolate bunny sugar cookies!

Bunny sugar cookies on parchment paper.

These chubby bunny cookies are as cute as they are delicious. If you liked my chubby snowman cookies or chubby gingerbread man cookies, you'll love my Easter version!

Why I Like This Recipe

  • Easy to make. No need to roll out cookie dough with a rolling pin and cut out with cookie cutters. Just scoop the dough into balls!
  • Tried and true recipe. I use the same sugar cookie recipe for candy cane cookies (the kind that you twist and shape into candy cane shapes). It's a good one and super flavorful!
  • No chill cookie dough. No chill recipes are my favorite. These cookies come together quickly!
  • Fun to customize. I used frosting for the ears and nose, and black sprinkles for the eyes. You can use mini chocolate chips, black frosting, or anything you'd like to make these cute bunny cookies your own.
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Bunny sugar cookies on a baking sheet.

Tips and Tricks

  • Use a cookie scoop. You can portion and roll the cookie dough into balls on your own, but I prefer using a 1 Tbsp. sized scoop to make sure the cookie dough balls are all the same size. You'll need one Tbsp. sized ball for the body and head, and ⅛ of a ball for each of the ears and feet.
  • Baking sheets. I only bake with light-colored baking sheets. If you bake with dark metal sheets, you'll need to reduce the cooking time to prevent the bottoms of the cookies from browning too quickly.
  • Storage tip. These will stay fresh for about 3 days in an airtight container, but you can freeze them for months. The buttercream frosting will crust, allowing you to package the cookies, but I do not recommend stacking them more than 2 cookies high.

Ingredients

Bowls of flour, sugar, salt, cornstarch, baking powder, bottles of vanilla and almond extract, an egg, butter, and a container of frosting.
  • Butter: I always use salted butter. If you use unsalted butter, add ½ teaspoon of salt to the recipe (add when you mix in the flour and cornstarch).
  • Sugar: some sugar cookie recipes call for powdered sugar, but I use granulated sugar in mine.
  • Egg: room temperature or chilled.
  • Vanilla Extract: have you tried making your own vanilla extract? It adds amazing flavor to any recipe.
  • Almond Extract: you can omit if you don't like almond extract, but I always add a splash!
  • Baking Powder: for leavening.
  • Corn Starch: if you don’t have any corn starch on hand you can omit it, but I highly recommend adding a bit to your recipe. It makes for a more tender cookie.
  • Flour: all-purpose flour works great, but you can use bread flour too.
  • Frosting: I use basic buttercream to decorate cookies, and it works great! My measurements are for a full batch of buttercream. You won't need a full batch, but I like freezing the leftovers in plastic freezer bags (or disposable piping bags). It's nice to have frosting on hand.
  • Helpful supplies: Small round frosting tips and disposable frosting bags to pipe the ears, nose, and carrot. You can use frosting or black sugar pearls for the eyes.

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

How To Make Chubby Bunny Sugar Cookies

Sugar cookie dough being mixed in stand mixer bowl.

Step 1: Preheat oven to 350 degrees.

In a large mixing bowl combine butter and sugar. Beat until fluffy. Turn the mixer down and add egg and extracts. Add baking powder. Add the flour and cornstarch and mix thoroughly. Keep mixing until the dough comes together.

balls of sugar cookie dough

Step 2: Use a tablespoon-sized cookie scoop to scoop all of the dough into balls.

Two large balls of dough, 4 small balls of cookie dough and two ear shapes of dough.

Step 3: Roll each scoop of dough into a smooth ball. You'll need 1 Tablespoon-sized ball for the head and a 1 Tablespoon-sized ball for the body. For the ears and feet, divide a Tablespoon-sized ball into 8 smaller balls. Use 4 for the feet and 2 for the ears. To make the ears, pinch the ball into a triangular shape.

Two cookie dough balls placed next to eachother for bunny body shape.

Step 4: Place rolled cookie dough balls onto a parchment-lined baking sheet 2" apart. Flatten the cookie dough balls slightly with your fingers.

Balls of cookie dough shaped as bunnies on a baking sheet.

Step 5: Add the smaller balls and ears in place. Bake at 350 degrees for 12 minutes. Allow cookies to cool completely on the baking sheet before decorating.

Orange buttercream piped onto cookie in the shape of a carrot.

Step 6: Beat frosting ingredients together until smooth and creamy. Tint the frosting for the ears and carrots with food coloring.

Bunny sugar cookies on a baking sheet.

Step 7: Use a small round frosting tip to pipe white frosting to attach the eyes. Use a round tip to pipe the pinks of the ears, the nose and the carrot.

Tip: Watch my step-by-step video to see how I do this.

Chubby Bunny Cookies FAQs

Why do you use a combination of flour and cornstarch for sugar cookies?

Corn starch softens the dough, making it feel like a cloud. It also makes for a softer sugar cookie.

What frosting is best for chubby bunny sugar cookies?

Buttercream. Always buttercream! It tastes delicious, sets up but stays soft, and is a dream to work with. I use basic buttercream to decorate cookies, and it works great!

How do you store sugar cookies?

Store baked cookies in an airtight container for up to 5 days. Sugar cookies freeze well and can be made in advance for holiday treat plates.

Do you need to chill bunny sugar cookies?

There is no need to chill the dough. Simply mix and bake! The cookies will flatten as they bake, and that is what you want, as it gives the bunnies their chubby shape.

Hand holding chubby bunny cookie.

More Easter Treats To Make

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Bunny sugar cookie with buttercream carrot.
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5 from 1 vote

Chubby Bunny Sugar Cookies

These chubby bunny sugar cookies are the cutest Easter treat! Made from rolled balls of sugar cookie dough, these easy bunny cookies require no cookie cutter.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 18 cookies
Calories 340kcal
Author Brandy Nelson

Ingredients

Sugar Cookie Dough

  • 1 cup salted butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2 ¾ cups flour
  • ¼ cup corn starch
  • 1 teaspoon baking powder

Buttercream Frosting

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

Instructions

  • Preheat oven to 350 degrees.
  • In a large mixing bowl combine butter and sugar. Beat until fluffy. Turn the mixer down and add egg and extracts. Add baking powder. Add the flour and cornstarch and mix thoroughly. Keep mixing until the dough comes together.
  • Use a tablespoon-sized cookie scoop to scoop all of the dough into balls.
  • Roll each scoop of dough into a smooth ball. You'll need 1 Tablespoon-sized ball for the head and a 1 Tablespoon-sized ball for the body. For the ears and feet, divide a Tablespoon-sized ball into 8 smaller balls. Use 4 for the feet and 2 for the ears. To make the ears, pinch the ball into a triangular shape.
  • Place rolled cookie dough balls onto a parchment-lined baking sheet 2" apart. Flatten the cookie dough balls slightly with your fingers.
  • Add the smaller balls and ears into place. Bake at 350 degrees for 12 minutes. Allow cookies to cool completely on the baking sheet before decorating.
  • Beat frosting ingredients together until smooth and creamy. Tint the frosting for the ears and carrots with food coloring.
  • Use a small round frosting tip to pipe white frosting to attach the eyes. Use a round tip to pipe the pinks of the ears, the nose, and the carrot.

Video

Notes

Store cookies in an airtight container. 
Freeze leftover frosting in a freezer bag for up to 6 months. This is super handy to have on hand.
Watch my step-by-step video for the best visual tutorial (plays underneath the first image in the blog post and in the recipe card).

Nutrition

Calories: 340kcal | Carbohydrates: 48g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 151mg | Potassium: 34mg | Fiber: 1g | Sugar: 31g | Vitamin A: 490IU | Calcium: 25mg | Iron: 1mg