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Heart Shaped Butter Cookies (Piped)

By 1 Comment

Heart-shaped butter cookies are buttery and delicious. A no-chill recipe that you can pipe into shapes using a frosting tip!

You might also like my homemade circus animal cookies, fudge frosted shortbread cookies, or copycat Lofthouse sugar cookies.

Heart shaped butter cookies dipped in chocolate.

It simply isn't the holidays without butter cookies, and it isn't Valentine's Day without heart-shaped treats. If you like spritz cookies, you'll love these. If you like shortbread cookies, you'll love these. And if you love the rosette-shaped Danish cookies (that come in a tin), you'll love these. Mine are BETTER.

Why I Like This Recipe

  • Easy to customize. Add different extracts, dip in chocolate, or add sprinkles.
  • Simple ingredients. You only need a few ingredients to make these buttery cookies.
  • No chill recipe. There is no need to chill the dough; it bakes up beautifully on its own!
  • Cookies stay crispy for days. The cookies will crisp as they cool. You can enjoy them warm or cold — I prefer them cold because the flavors really shine through! They will stay crisp for a couple of days if stored in an airtight container, then soften slightly.
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Cookie sheet of heart shaped danish cookies with some dipped in chocolate.

Tips and Tricks

  • Use a LARGE open star piping tip. We're not piping frosting, we're piping cookie dough, so the tip that you use matters. You must use a LARGE open star tip. Here are two options. Wilton 2D: Grab a set of small pliers and straighten the prongs. This will make it an open-star tip. Ateco 826: This is a large open star. Ideal for piping the cookie hearts.
  • Room temperature butter. Allow the butter to come to room temperature before using, as it will make the dough difficult to work with.
  • Do not use parchment paper. I use parchment paper on my baking sheets 99% of the time when making cookies. The other 1% of the time is when I'm making piped butter cookies or homemade fortune cookies. Parchment paper is not your friend with these, and it will move around as you try to pipe the cookies. Use a Silpat liner (preferred) or an ungreased baking sheet.

Ingredients

Bowls of flour and powdered sugar, bottles of vanilla extract and almond extract, cup of milk and two sticks of butter.
  • Butter: 2 sticks of salted butter. You can use unsalted, but I always use salted butter in my baking recipes. Make sure that your butter is at room temperature. You don't want chilled butter for this recipe. If the dough is cold it will be harder to pipe the cookies.
  • Powdered sugar: yes, powdered sugar, not granulated.
  • Vanilla extract
  • Almond extract: if you don't like almond extract you can omit it and double the vanilla extract.
  • All-purpose flour
  • Milk: I don't use milk in my shortbread cookies because they are rolled out and cut with cookie cutters. However, since these cookies are piped, you'll need a few tablespoons to soften the dough.
  • Food coloring: optional, but fun for making heart cookies.

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

How To Make Heart Shaped Butter Cookies

Metal mixing bowl of pink cookie dough.

Step 1: Combine butter, powdered sugar, and extracts in a large bowl with an electric mixer until well combined and fluffy. Add milk and food coloring. Mix thoroughly. Add flour and mix until dough comes together.

Large open star frosting tip on frosting bag filled with pink cookie dough.

Step 2: Fit a sturdy pastry bag (if using a disposable bag, double it up for strength) with a large star frosting tip. Add a few spoonfuls of cookie dough.

Note: DO NOT fill the bag more than ½ full. ⅓ full is ideal. Refill the bag as needed. 

Cookie dough piped onto baking sheet.

Step 3: With firm pressure, pipe cookies into a "V" or heart shape on an ungreased baking sheet (or silpat-lined baking sheet). Space cookies 2" apart.

Remember: only fill the piping bag with a few spoonfuls of dough at a time. The warmth from your hands will soften the dough as you press, making it easier to pipe.

Fingers pinching off bottom of heart cookie.

Step 4: Use your fingers to pinch the bottom of each cookie to smooth out the ends, if needed.

Cookie sheet with pink heart-shaped cookies.

Step 5: Bake cookies for 12-15 minutes. Allow the cookies to cool for 10 minutes, then remove them from the baking sheets and place them on a wire cooling rack.

Hand dipping pink heart butter cookie in melting chocolate.

Step 6: Dip cookies in chocolate, if desired.

Pink heart shaped cookies dipped in melted chocolate on baking sheet.

Step 7: Place cookies on a parchment-lined baking sheet. Add sprinkles. Allow cookies to set up. This recipe makes 42 (2-inch) cookies.

Store cookies in an airtight container for up to 7 days. Cookies freeze well and can be stored in the freezer for up to 6 months.

Heart Butter Cookies FAQs

What is the difference between butter cookies and shortbread cookies?

Danish butter cookies and shortbread cookies are very similar. Shortbread is made up of only butter, sugar, and flour. Danish cookies are lighter and crispier, often containing vanilla, milk, and an egg, though I do not use an egg in mine.

What is the best piping tip for heart-shaped Danish butter cookies?

Use a LARGE open star piping tip. We're not piping frosting, we're piping cookie dough, so the tip that you use matters. You must use a LARGE open star tip. Here are two options. Wilton 2D: Grab a set of small pliers and straighten the prongs. This will make it an open-star tip. Ateco 826: This is a large open star. Ideal for piping the cookie rosettes.

How do you store Danish butter cookies?

Store cookies in an airtight container for up to 7 days. Cookies freeze well and can be stored in the freezer for up to 6 months.

Cookie sheet of heart shaped danish cookies with some dipped in chocolate.

More Heart Shaped Treats To Make

MADE THIS RECIPE AND LOVED IT? 💛 Please leave a STAR rating and COMMENT below! Post it to Facebook or Pinterest to easily share with friends!

Cookie sheet of heart shaped danish cookies with some dipped in chocolate.
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Heart Shaped Butter Cookies

Heart-shaped butter cookies are buttery and delicious. A no-chill recipe that you can pipe into shapes using a frosting tip!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 42 cookies
Calories 70kcal
Author Brandy Nelson

Ingredients

  • 1 cup butter room temperature
  • ¾ cup powdered sugar
  • ½ teaspoon vanilla
  • ½ teaspoon almond extract
  • 2 cups flour
  • 4 Tbsp. milk
  • food coloring
  • melting chocolate wafers
  • sprinkles

Supplies

  • Large star tip (at least .5" wide)
  • Frosting bag

Instructions

  • Preheat oven to 350 degrees
  • Combine butter, powdered sugar, extracts, and food coloring in a large bowl with an electric mixer until well combined and fluffy.
    Note: Make sure that the butter is room temperature, not chilled.
  • Add milk and flour. Mix thoroughly.
  • Scrape the bowl with a rubber spatula and press the dough together.
  • Fit a sturdy pastry bag (if using a disposable bag, double it up for strength) with a large star tip. Add a few spoonfuls of cookie dough.
    Note: DO NOT fill the bag more than ½ full. ⅓ full is ideal. Refill the bag as needed. 
  • Pipe cookies into a "V"- shaped heart on an ungreased baking sheet (or a Silpat-lined baking sheet). Do not use parchment paper, as it will move around the cookie dough and won't stick to it as well as Silpat or metal.
    Space cookies 2" apart.
  • Bake cookies for 12-15 minutes. Edges should be slightly golden.
    Allow the cookies to cool for 10 minutes, then remove them from the baking sheets and place them on a wire cooling rack.
  • Dip cookies in melted chocolate, if desired, then place on a parchment-lined baking sheet. Add sprinkles.

Video

Notes

Store cookies in an airtight container for up to 7 days. Cookies freeze well and can be stored in the freezer for up to 6 months.
Tips
  1. Use LARGE frosting tips (at least ½" wide). 
  2. The dough is thicker than frosting, so you'll need to use more pressure to pipe the shapes.
  3. Cookies are best eaten cold, so let them cool completely to allow them to crisp up.

Nutrition

Calories: 70kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 35mg | Potassium: 10mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 137IU | Calcium: 4mg | Iron: 0.3mg

Bakery Style Banana Nut Muffins

By 1 Comment

Moist with sticky tops, these bakery style banana nut muffins are simply the best. You won't believe how easy they are to make and taste better than any bakery muffin.

You might also like my frosted banana bread bars, banana cream slab pie, or banana cream trifle.

two banana nut muffins staked on top of eachother.

My Copycat Bob Evan's banana bread recipe is one of the most popular recipes on the site. Several readers have reached out asking if the batter can be used for muffins and what adjustments would need to be made. You can absolutely use any quick bread recipe on my site and make it into muffins with a few small adjustments. It was time for these muffins to have their own spot on the blog as they are just as delicious, if not more delicious, than traditional loaves of banana bread.

Why I Like This Recipe

  • Moist and sticky. A quality banana nut muffin isn't dry. The tops are moist and sticky, but not gummy or dense. These muffins are perfectly moist and baked through.
  • Large muffins. I fill my muffin pan to the tippy top! Not ⅔ or ¾ full. This doesn't work for all recipes, but it does work for banana nut muffins, since they don't rise much and spread a lot. You can easily bake 12 large muffins in a regular-sized pan.
  • Flavorful. Not only are the muffins flavored with mashed bananas, but they also get a boost of sweetness from a box of pudding mix. They are even softer and more flavorful on day 2 as the pudding has a chance to come through. If you like Otis Spunkmeyer banana nut muffins, you will LOVE my homemade version.
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Muffin cut in half.

Tips and Tricks

  • Cover the muffins. For extra-moist muffins, let them cool in the pan for 15 minutes until they are warm (NOT hot), then cover them with plastic wrap or foil for at least 30 minutes. I leave them in the pan, but you can move them to a rack if you'd like. The condensation will soften the tops of the muffins, making them slightly sticky and moist. The softening and sticky tops will happen anyway when they are stored in an airtight container, but I'd like to speed up the process.
  • Ripe bananas. Very ripe bananas make the best banana bread. The more spots, the better. If your bananas aren't quite brown enough, bake them unpeeled for 15 minutes at 350 degrees until the peels are dark brown. Mash, then use in banana bread.
  • Instant pudding mix. Not only does pudding mix add flavor to banana bread, but it also adds moisture. Use banana- or vanilla-flavored pudding mix for the best results!
  • Oven temp. For the best banana nut muffins, bake at 425 degrees for 7 minutes, then bake at 350 degrees for an additional 15 minutes. I learned this trick from Beth at The First Year blog. The higher initial baking temperature helps the muffins rise and dome, while the lower final temperature bakes the interior to perfection.

Ingredients

Bowls of oil, sugar, milk, flour, walnuts, baking soda, baking powder and salt, two eggs, box of vanilla pudding and 3 ripe bananas.
  • Bananas: Ensure your bananas are ripe. If they don't have brown spots or peels, see my tip above to speed up ripening.
  • Banana cream pudding mix: Adds flavor and moisture to the recipe.
  • Oil: Vegetable or canola oil.
  • Milk: Any kind.
  • Eggs: For richness and texture.
  • Sugar: White sugar adds sweetness and texture.
  • Flour: All-purpose flour works well.
  • Baking powder, baking soda, and salt: For leavening and flavor.
  • Nuts: Walnuts are my favorite for banana nut muffins, but pecans are delicious as well.

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

How To Make Bakery Style Banana Nut Muffins

Eggs, sugar and oil in a large glass mixing bowl.

Step 1: Combine flour, salt, baking soda, and baking powder in a mixing bowl. Set aside.

Step 2: In a large mixing bowl, combine oil, sugar, and eggs. Mix until smooth.

Mixing bowl with eggs, oil, sugar, milk and pudding mix.

Step 3: Add the pudding mix and milk to the wet ingredients and mix until combined.

Mashed bananas on a plate.

Step 4: Add mashed bananas and mix.

Mixing bowl with banana nut muffin batter.

Step 5: Add dry ingredients and mix until just combined.

Step 6: Fold in nuts.

Red spatula mixing muffin batter.

Step 7: Let the batter sit while you prepare a muffin pan. Line a muffin pan with liners AND spray the top of the pan with nonstick cooking spray.

Muffin pan with liners and filled with batter.

Step 8: Fill the muffin liners to the top. The pan will be FULL.

Banana nut muffins on a table.

Step 9: Bake the muffins at 425 degrees for 7 minutes, then reduce the temperature to 350 degrees and bake for an additional 15 minutes.

Step 10: Allow the muffins to cool for 15 minutes, then cover the pan with plastic wrap or foil for 30 minutes.

Banana Muffin FAQs

What is the best baking temp for banana nut muffins?

For the best banana nut muffins, bake at 425 degrees for 7 minutes, then bake at 350 degrees for an additional 15 minutes. I learned this trick from the muffin queen, Beth, at The First Year blog. The higher initial baking temperature helps the muffins rise and dome, while the lower final temperature bakes the interior to perfection.

How do you ripen bananas for banana nut muffins?

Very ripe bananas make the best banana bread. The more spots, the better. If your bananas aren't quite brown enough, bake them unpeeled for 15 minutes at 350 degrees until the peels are dark brown. Mash, then use in banana bread.

How do you get sticky tops on banana muffins?

For extra-moist muffins, let them cool in the pan for 15 minutes, then cover them with plastic wrap or foil for at least 30 minutes. The condensation will soften the tops of the muffins, making them slightly sticky and moist. Perfection.

Banana nut muffins in muffin liners.

More Muffin Recipes To Bake

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two banana nut muffins staked on top of eachother.
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Bakery Style Banana Nut Muffins

Moist with sticky tops, these bakery style banana nut muffins are simply the best. This recipe makes 12 muffins that stay soft for days.
Course Breakfast, Dessert
Cuisine American
Diet Vegetarian
Prep Time 10 minutes
Cook Time 18 minutes
cool 30 minutes
Total Time 58 minutes
Servings 12 muffins
Calories 284kcal
Author Brandy Nelson

Ingredients

  • 2 cups flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • ½ cup vegetable oil
  • ½ cup sugar
  • 2 large eggs
  • 1 box instant pudding mix (3 oz. box vanilla or banana pudding)
  • ½ cup milk
  • 3-4 ripe bananas mashed
  • ¾ cup chopped walnuts

Instructions

  • Preheat the oven to 425 degrees.
  • Line a muffin pan with liners AND spray with non-stick spray. Set aside.
  • Combine flour, baking soda, baking powder, and salt in a bowl. Set aside.
  • In a large mixing bowl, combine oil, sugar, and eggs. Mix until smooth. Add pudding mix and vanilla. Mix.
  • Stir in mashed bananas. Add dry ingredients and mix until just combined.
  • Stir in nuts.
  • Spoon the muffin batter into the prepared pan, filling the muffin liners to the top. They will be very full!
  • Bake the muffins at 425 degrees for 7 minutes, then reduce the heat to 350 degrees and bake for an additional 15 minutes.
  • Allow muffins to cool in the pan for 15 minutes, then cover them with plastic wrap or foil for 30 minutes. This step is optional, but it creates a perfectly soft and sticky muffin top.

Video

Notes

Store muffins in an airtight container. They are even softer and sweeter on day 2. 
Banana nut muffins freeze well.

Nutrition

Calories: 284kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 270mg | Potassium: 83mg | Fiber: 1g | Sugar: 9g | Vitamin A: 63IU | Vitamin C: 0.1mg | Calcium: 67mg | Iron: 1mg

Blueberry Breakfast Cake

By 1 Comment

Delicious and moist, this blueberry breakfast cake is easy to make and perfect for brunch. Loaded with fresh or frozen blueberries!

You might also like my lemon blueberry scones, jumbo blueberry muffins, or blueberry slab pie!

Slice of blueberry cake on spatula.

I turned our tried-and-true blueberry muffin recipe into a breakfast cake that is even more moist and just as flavorful. Perfect for slicing and serving with a glass of cold milk. Made with or without streusel topping, this cake is perfect for breakfast or brunch.

Why I Like This Recipe

  • Basic ingredients. The recipe is made from ingredients that you probably already have on hand like flour, baking powder and salt, eggs, milk, oil and sugar.
  • Versatile. Fresh or frozen blueberries can be used. Use fresh blueberries for the best results. If using frozen blueberries, there is no need to thaw them; gently fold them directly into the muffin batter.
  • Feeds a crowd. One cake makes 12 generous slices of blueberry cake, equivalent to 2 muffins each, or 24 smaller slices, equivalent to 1 muffin each.
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Tips and Tricks

  1. You don't need a stand or an electric mixer. You can make muffins and quick breads with a mixing bowl and Danish dough whisk or in a stand mixer. I have both and tend to mix by hand these days. I highly recommend using a Danish dough whisk over a wooden spoon. It works great to mix up batter and dough.
  2. Gently fold blueberries into the batter. Do not mix the blueberries into the batter, as it may break the berries, causing the juice to leak out and turn the batter blue. Gently fold them using a rubber spatula.
  3. Smaller batch. To make a smaller batch, ½ the recipe and bake in a 9"x9" square baking dish. Check for doneness at 40 minutes.
  4. Storage. Cover the cake pan with plastic to keep the cake fresh for up to 3 days. If properly stored, it will be even softer, with a sticky top on day 2!

Ingredients

Bowls of flour, sugar, baking powder, salt, 2 eggs, cup of oil, cup of milk and bowl of blueberries.
  • All-purpose flour, sugar, salt, and baking powder are the dry ingredients needed to make this muffin recipe.
  • Oil, eggs and milk are the wet ingredients needed for the recipe.
  • Blueberries. You can use fresh blueberries or frozen blueberries. I've done both with great results. I do prefer fresh blueberries when I have them. DO NOT THAW frozen blueberries.

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

How To Make Blueberry Breakfast Cake

Blueberry cake batter in glass bowl.

Step 1: Combine the dry ingredients and wet ingredients separately, then mix them together. Add the blueberries last and gently fold them in with a rubber spatula, taking care to not break them as you fold (this will prevent the cake from turning blue).

Blueberry cake batter in pan.

Step 2: Spray a 9x13" baking pan with nonstick spray or line with parchment paper, sprayed with nonstick spray. Spread batter into the pan.

Baked blueberry breakfast cake in pan.

Step 3: Bake at 375 degrees for 40-45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Slice of blueberry cake on white plate.

Step 4: Allow the cake to cool until just warm before slicing.

Cover the cake pan with plastic to keep the cake fresh for up to 3 days. If properly stored, it will be even softer, with a sticky top on day 2! Reheat leftover slices in the microwave for a few seconds.

Blueberry Breakfast Cake FAQs

Can I make muffins from this breakfast cake recipe?

Yes. Breakfast cake is simply a double batch of muffin batter baked into a cake. You can make a half batch of batter and bake it in muffin cups for 20 minutes.

Can I make blueberry cake with frozen blueberries?

You can make blueberry cake using fresh or frozen blueberries. If you use frozen blueberries, you don't need to thaw them; gently fold them directly into the cake batter.

Pan of blueberry cake.

More Breakfast Recipes To Make

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Pan of blueberry cake sliced into squares.
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5 from 1 vote

Blueberry Breakfast Cake

Delicious and moist, this blueberry breakfast cake is easy to make and perfect for brunch. Loaded with fresh or frozen blueberries!
Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 33 minutes
Servings 24 slices
Calories 259kcal
Author Brandy Nelson

Ingredients

  • 4 ½ cups all-purpose flour
  • 2 cups white sugar
  • 1 teaspoon salt
  • 5 teaspoons baking powder
  • 1 cup vegetable oil
  • 4 large eggs
  • 1 cup milk
  • 3 cups fresh blueberries

Instructions

  • Preheat oven to 375 degrees.
  • Combine the dry ingredients in a large mixing bowl.
  • Combine oil, milk, and eggs in a smaller bowl.
  • Add wet ingredients to dry ingredients and stir until combined.
  • Gently fold in blueberries using a rubber spatula.
  • Spread batter into the prepared baking dish.
  • Bake the cake for 40-45 minutes, or until done. Ovens vary. The top should be golden, and the inserted toothpick should come out clean. If necessary, return to the oven for a few more minutes.
    Cool for 15 minutes before serving.

Video

Notes

Smaller batch: To make a smaller cake, ½ the recipe and bake in a 9"x9" square baking dish. Baking time will be similar; start checking for doneness around 40 minutes.
Storage: Cover the cake pan with plastic to keep the cake fresh for up to 3 days. If properly stored, it will be even softer, with a sticky top on day 2! Reheat leftover slices in the microwave for a few seconds.

Nutrition

Calories: 259kcal | Carbohydrates: 38g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 184mg | Potassium: 67mg | Fiber: 1g | Sugar: 19g | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg

Copycat Bob Evans Chicken-N-Noodles

By 1 Comment

Served over mashed potatoes and a biscuit, this copycat recipe for Bob Evans chicken-n-noodles is the ultimate comfort meal.

You might also like my copycat Bob Evan's banana bread recipe, slow-cooker pot roast, or slow-cooker chicken and noodles.

White bowl of chicken and noodles.

If you live in the Midwest and Southeast, chances are, you've gone to Bob Evans or at least heard of the restaurant. When we lived in Ohio, it was one of our family's favorite places to go for an old-fashioned comfort meal. I prefer it to Cracker Barrel. Their deep-dish chicken and noodles are served over mashed potatoes, which at first seemed odd to me, but after living in Ohio for 4 years, I realized it was very normal. Many places where we lived served Amish noodles over mashed potatoes. Bob Evans used to serve it with a biscuit on the side, but now serves it over both a homemade biscuit and mashed potatoes. The chicken and noodles act as a gravy, and trust me, you need to try it too.

Why I Like This Recipe

  • Slow cooker and stove top recipe. I prefer making this dish in the slow cooker for full flavor, but you can easily adjust it to make on a stove top, too. I'll share the stove top directions at the end of the recipe card.
  • Simple ingredients. Chicken and noodles is a simple and comforting meal made with simple ingredients. You can switch up the vegetables and season the meal to your liking, but I kept mine nice and basic. I use cream of chicken soup as the base for the broth, but you can use homemade cream of chicken soup as well. I do not have a recipe for homemade cream of chicken soup, but there are many recipes online.
  • Feeds a crowd. Because I serve my chicken and noodles over mashed potatoes, this recipe will go far and easily serve 10-12. If you eat the chicken and noodles like soup and don't serve it with mashed potatoes, it will serve 6-8.
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Tips and Tricks

  • Frozen Noodles. For this recipe, frozen egg noodles are best because they closely replicate homemade noodles. I use dried noodles for my classic chicken and noodles recipe, and it is delicious as well, but to replicate the texture of the homestyle noodles at Bob Evan's, I recommend using Reames. I use the full 24 oz. bag of frozen egg noodles. If using dried egg noodles, use 10-12 ounces.
  • Serving leftovers. Leftover chicken and noodles are delicious the next day. The noodles will soak up some of the broth, so I add a small amount of water or chicken broth (about ¼ cup) to each bowl before reheating it in the microwave to restore the gravy consistency.

Ingredients

Two cans of cream of chicken soup, one bag of frozen noodles, bowl of spices, plate of chicken breasts, box of chicken broth, bowl of chopped onions and carrots, stick of butter and chicken base.
  • Chicken: Boneless, skinless chicken breasts work best for this recipe. I prefer using thawed chicken breasts over frozen ones as they cook up quicker.
  • Cream of chicken soup: It lends the broth a rich flavor. I use cream of chicken soup as the base for the broth, but you can use homemade cream of chicken soup as well. I do not have a recipe for homemade cream of chicken soup, but there are many recipes online.
  • Noodles: I recommend using Reames frozen homestyle egg noodles found in the freezer section of the grocery store. You can also use dried noodles, but make sure to use fewer if you do.
  • Vegetables: Bob Evans uses carrots, celery, and onions. My family does not care for celery, so I left it out. I also added a bit of minced garlic from a jar.
  • Broth: I use regular chicken broth, but you can use low-sodium if you prefer. You can also use water and flavor it with chicken base or bouillon.
  • Chicken base: Because you are using chicken broth, you do not need to use chicken base, but I always add a tablespoon to my chicken soup recipes. It adds great flavor. If you use water instead of chicken broth, you can add more chicken base to compensate. Follow the directions on the back of the container.
  • Spices: I used a mixture of seasoning salt (Johnny's or Lawry's), poultry seasoning, pepper, and garlic powder.
  • Butter: ½ stick of butter, cut into slices, and added to the slow cooker gives the sauce a delicious flavor.

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

How To Make Bob Evans Chicken and Noodles

Slow cooker with diced carrots and onions.

Step 1: Dice carrots and onions. Add to a slow cooker with chicken broth and minced garlic.

Slowcooker with broth, vegetables, chicken, and butter.

Step 2: Add cream of chicken soup, spices, chicken breasts, chicken base, and butter.

Slow cooker with lid.

Step 3: Cover and cook on high for 4-5 hours.

Slow cooker with cooked chicken breast in tongs.

Step 4: Remove chicken and shred or dice into small pieces. Add chicken back into the slow cooker.

A bag of frozen egg noodles in a slow cooker.

Step 5: Add frozen noodles to the slow cooker. Cover and continue to cook for an additional 45-60 minutes, until the noodles are soft and cooked through.

Chicken-n-noodles ladled over mashed potatoes.

Step 6: Serve plain, over mashed potatoes, with a biscuit (or both!).

Copycat Chicken-N-Noodles FAQs

What can I use instead of canned cream of chicken soup to make chicken and noodles.

If you prefer to not use canned cream of chicken soup, feel free to make your own. I do not have a recipe for this, but there are many online.

How does Bob Evans serve chicken and noodles?

At Bob Evans, you can purchase a bowl of chicken and noodles, or a deep-dish meal of chicken and noodles served over a biscuit and mashed potatoes. Both ways are delicious.

Can I use frozen chicken breasts instead of thawed in the slow cooker?

Yes, you can easily make chicken dishes using frozen chicken breasts in the slow cooker, but for this recipe, I recommend using thawed chicken breasts. They will cook evenly with the carrots and finish at the same time.

What are the best biscuits to serve with chicken and noodles?

Homemade biscuits or frozen (then baked) biscuits are best for spooning chicken and noodles on top of because they are sturdy and don't get soggy quickly. I prefer the texture of these biscuits over refrigerator biscuits that come in a can. My 3-ingredient biscuit recipe is easy to make and yields perfect results every time.

How do you reheat leftover chicken and noodles?

Leftover chicken and noodles are delicious the next day. The noodles will soak up some of the broth, so I add a small amount of water or chicken broth (about ¼ cup) to each bowl before reheating it in the microwave to restore the gravy consistency.

Ladle of chicken-no-noodles in a slow cooker.

More Comfort Meals To Make

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White bowl of chicken and noodles.
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Copycat Bob Evans Chicken-n-Noodles

Served over mashed potatoes and a biscuit, this copycat recipe for Bob Evans chicken-n-noodles is the ultimate comfort meal.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 6 hours
Total Time 6 hours 5 minutes
Servings 10
Calories 400kcal
Author Brandy Nelson

Ingredients

  • 1 medium onion diced
  • 1-2 cups carrots diced
  • 1 cup celery diced (optional)
  • 1 Tbsp. minced garlic from a jar
  • 2 cans cream of chicken soup
  • 6 cups chicken broth
  • 1 Tbsp. chicken base optional
  • 1 ½-2 pounds boneless, skinless chicken breasts 2-3 breasts
  • ½ teaspoon seasoning salt
  • ¼ teaspoon pepper
  • ½ teaspoon garlic powder
  • ½ teaspoon poultry seasoning
  • 4 Tbsp. butter ½ stick
  • 24 oz. frozen egg noodles or 10 ounces dried noodles

Instructions

  • Dice vegetables and add to the slow cooker.
  • Add remaining ingredients, EXCEPT for the noodles.
  • Cover and cook on HIGH for 4-5 hours or LOW for 6-8 hours.
  • Remove chicken and chop into bite-sized pieces. Place the chicken back into the slow cooker. Add noodles, stir.
  • Cover and cook on HIGH for 45 minutes or until frozen noodles are soft.
  • Serve in bowls as soup or over mashed potatoes and a biscuit.

Video

Notes

Stove Top Instructions
In a large stockpot, heat 1 tablespoon of olive oil and butter over medium heat. Add onions, carrots, and garlic, and cook until onions are translucent. Add the remaining ingredients, except the noodles, and bring to a boil. Reduce the heat to a simmer, cover, and cook until the carrots are soft and the chicken is cooked through, 20-30 minutes. Remove chicken and cut into bite-sized pieces. Add the chicken back to the pot, then add the noodles. Cook until noodles are soft.

Nutrition

Calories: 400kcal | Carbohydrates: 41g | Protein: 24g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 109mg | Sodium: 1146mg | Potassium: 491mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2390IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 3mg

Hawaiian Cheesecake Danish Rolls

By 1 Comment

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
  • 3 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 12-15 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

By 1 Comment

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 1 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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5 from 1 vote

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