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    How to Decorate Candles with Wax Candle Pens

    April 16, 2026 By Brandy Leave a Comment

    White candles decorated 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!

    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

    • Variety of colored shrinky dink key chains.
      YW Camp Shrinky Dink Keychains
    • ring bowl with 3 rings inside and 2 sitting next to it
      Easy Hand Stamped Rings Tutorial
    • DIY Tattoo Soap Bars: So Easy for Kids to Make!
    • two brown mystery brade leather bracelets with charms
      Easy Mystery Braid Leather Bracelets

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

    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 minutes
    Cook Time 15 minutes minutes
    drying 2 hours hours
    Total Time 2 hours hours 17 minutes minutes
    Author Brandy Nelson
    Cost varies

    Ingredients

    • candles
    • candle wax pens

    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)

    March 31, 2026 By Brandy Leave a Comment

    Slice of Chessmen banana pudding on a metal spatula.

    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

    • No bake chocolate silk pie in glass pie pan.
      Easy French Silk Pie (No Bake Crust)
    • Slice of strawberry icebox cake on white plate
      No-Bake Strawberry Icebox Cake
    • slice of ice cream cake on spatula
      Oreo Ice Cream Sandwich Cake
    • layered eclair dessert in dish and cut into portions
      Chocolate Eclair Dessert (Video)

    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!

    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 minutes
    Chill 4 hours hours
    Total Time 4 hours hours 20 minutes 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

    March 19, 2026 By Brandy 1 Comment

    Chocolate cake coated in ganache and mini chocolate chips.

    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

    • honey bun sheet cake cut into squares
      Honey Bun Sheet Cake
    • 4 cookies and cream cake pops in jar, one with bite taken out of it
      Easy Cookies and Cream Cake Pops (NO Frosting)
    • chocolate cake on plate with fresh raspberries
      Easy Flourless Chocolate Cake
    • slice of ice cream cake on spatula
      Oreo Ice Cream Sandwich Cake

    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!



    Chocolate cake coated in ganache and mini chocolate chips.
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    5 from 1 vote

    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 minutes
    Cook Time 38 minutes minutes
    cool 1 hour hour
    Total Time 1 hour hour 48 minutes 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)

    March 18, 2026 By Brandy Leave a Comment

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

    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

    • White bowl of chicken and noodles.
      Copycat Bob Evans Chicken-N-Noodles
    • low country boil spread across table with brown paper
      Shrimp and Kielbasa Low Country Boil
    • bowl of lasagna soup with cheese broiled on top
      Lasagna Soup Recipe (With Video) So easy!
    • spoonful of lasagna over slow cooker
      Slow Cooker Lasagna Recipe (Video)

    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!

    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 minutes
    Cook Time 3 hours hours
    Total Time 3 hours hours 10 minutes 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)

    March 13, 2026 By Brandy 1 Comment

    Hand holding yellow chick sugar cookie.

    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.
    [feast_advanced_jump_to]
    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.

    Chubby Chick Sugar Cookie 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 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

    • Robin egg sugar cookies in pastel colors.
      Speckled Robin Egg Sugar Cookies
    • platter of coconut cupcakes
      Toasted Coconut Poke Cupcakes (Video)
    • Oval sugar cookies decorated as an easter basket.
      Easter Basket Sugar Cookies
    • chocolate eggs with sprinkles
      Homemade Chocolate Peanut Butter Eggs (Reese’s Copycat Recipe)

    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!

    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 minutes
    Cook Time 10 minutes minutes
    Total Time 25 minutes 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)

    March 11, 2026 By Brandy 1 Comment

    Bunny sugar cookie with buttercream carrot.

    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.
    [feast_advanced_jump_to]
    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

    • Homemade peeps marshmallows in bunny and chick shapes.
      Homemade Marshmallow Peeps for Easter
    • Mini scotcheroos topped with cadbury egg candies.
      Scotcheroo Bird's Nest Treats For Easter
    • Robin egg sugar cookies in pastel colors.
      Speckled Robin Egg Sugar Cookies
    • Pastel M&M bunny cookies.
      Easter M&M Cookies

    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!

    Bunny sugar cookie with buttercream carrot.
    Print Pin
    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 minutes
    Cook Time 10 minutes minutes
    Total Time 25 minutes 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

    Homemade Marshmallow Peeps for Easter

    March 3, 2026 By Brandy 1 Comment

    Homemade peeps marshmallows in bunny and chick shapes.

    Make soft, fluffy homemade Peeps marshmallows! Make chicks and bunnies from scratch with this copycat recipe. Better than store-bought with delicious vanilla flavor!

    You might also like my peeps sugar cookies, scotcheroo birdsnest treats, or vintage panoramic sugar eggs!

    Homemade peeps marshmallows in various colors.

    I have never cared for the texture or taste of store-bought Peeps marshmallows, but I do love the texture and taste of homemade marshmallows. These homemade Peeps are just so fun. I made both bunny and chick shapes and have instructions for both!

    Why I Like This Recipe

    • Tried and true marshmallow recipe. My marshmallow recipe is adapted from Alton Brown. It's a good one, and they have the best soft, chewy texture.
    • Minimal ingredients. Marshmallows are mainly made from sugar and gelatin. White sugar plus corn syrup make them sweet and chewy. You can flavor them with any extract you'd like. I use vanilla.
    • Multiple shapes. Make bunnies or chicks with my tutorial! Bunnies are easier, but chicks are so fun and hilarious. Mine aren't perfect, but they make me smile! There are so many ways to shape homemade Peeps: silicone molds, piping bag (with or without a tip).
    [feast_advanced_jump_to]
    Chick peeps marshmallows on baking sheet.

    Tips and Tricks

    • Make one batch at a time: I recommend making the bunnies and chicks separately, and not from a single batch of marshmallow mixture. If you want to make them at the same time, quickly spread half of the mixture into an 8x8 baking dish, then spoon the rest into a pastry bag and pipe into chick shapes. I find it easiest to only make one shape per batch because the mixture cools quickly and begins to thicken. You're fighting the clock more if you stop to spread half the mixture into a pan for the bunnies, then go back to shape the chicks.
    • Stand mixer: You can use an electric hand mixer, but just remember that you are beating the marshmallow whip for 15 minutes—that could get tedious. I highly recommend using a stand mixer with a whisk attachment.
    • Candy thermometer: an absolute must. When making homemade toffee, I can get away without using a thermometer because you just set a timer and watch for the toffee to turn color. That isn’t the case when working with a clear syrup like this recipe. You need to let the mixture simmer until it reaches 245 degrees. That’s easy to do with the help of a thermometer. One that clips onto your pan makes it even easier, but you can use one that you hold, like I did.
    • Sanding sugar: The marshmallows are sticky on the sides and slightly sticky on the flat surfaces, so the sanding sugar sticks easily to them. If you find that your sanding sugar isn't sticking to the front as much as you'd like, you can brush a SMALL amount of water over the front of the bunny-shaped marshmallows before rolling them in sugar. I did not do this.
    • Tips for shaping Peeps. The chicks are piped into shapes. The marshmallow mixture will begin to set up, so it's important to work quickly and pipe them into shape. The bunnies are spread into a pan and left to set for a couple of hours, then cut into shapes with a bunny cookie cutter.
    • Be patient. Making marshmallows is a sticky process! Spooning the mixture into the piping bag and then shaping the mixture takes patience. Avoid touching the mixture with your hands, if possible, but if you do, no worries, just do your best to detach yourself from the mixture.
    • Storage tips. For soft and chewy marshmallows, store them in an airtight container after they have completely set. For marshmallows with a dry exterior, allow finished marshmallows to sit overnight, then store in an airtight container.

    Ingredients

    Bowls of sugar, powdered sugar, salt and water with bottles of vanilla and corn syrup. Box of unflavored gelatin and bottles of sprinkles.
    • Unflavored gelatin: This is what gives the marshmallows their bouncy, fluffy texture.
    • Water: You'll need ice water and cold water
    • Sugar: White granulated sugar for sweetness and structure.
    • Salt: for flavor.
    • Corn syrup: Prevents sugar crystallization, giving the marshmallows a smooth, not grainy texture.
    • Vanilla extract: for flavor.
    • Powdered sugar: Optional, but you can use a small amount on your fingers to keep them from sticking to the marshmallow chicks as you roll them in sugar. A light dusting of powdered sugar is also used in the 9x13 pan for bunny marshmallows.
    • Sanding sugar: In a variety of colors to coat the outside of the marshmallows.
    • Cocoa powder and water: Mix these together to create an edible paint for the eyes.

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

    How To Make Peeps Marshmallows

    Saucepan with boiling marshmallow mixture and candy thermometer.

    Step 1: Mix 3 packets of unflavored gelatin with ice water. Set that aside.

    Step 2: Heat sugar, water, salt, and corn syrup until boiling. Reduce the heat to medium and let the mixture simmer until it reaches 243-245 degrees. Depending on your stove, pan, etc., this could take approximately 8-10 minutes. Just keep an eye on the mixture and stir occasionally.

    Stand mixer bowl with fluffed marshmallow mixture.

    Step 3: Add the gelatin mixture (which will look like a gelatinous blob) and the hot syrup mixture to the bowl of a stand mixer. Be careful not to splash as you pour the hot mixture into the stand mixer bowl.

    Step 4: Beat on med-high speed for 13 minutes. Add vanilla and beat another minute.

    The next few steps depend on the shape you plan to make. Follow the directions accordingly.

    Chick Marshmallows

    Marshmallow mixture piped into ovals.

    Step 1: Cover a plate with a thin layer of sanding sugar.

    Step 2: Spoon the marshmallow mixture into a piping bag fitted with a 1A tip (or cut the tip off the bag). Pipe sections for the chick's body.

    Tip: If necessary, use a toothpick to help break the stream of marshmallow as you pipe.

    Marshmallow chicks piped into shapes.

    Step 3: Pipe in the opposite direction, starting in the middle of each chick's body and pulling towards you to create a head.

    Rows of chick peeps in yellow sugar.

    Step 4: Pour sanding sugar over the tops and sides of the rows of chicks, then pick them up and coat them really well in sugar. Repeat these steps for the remaining marshmallow mixture, shaping and then coating in sugar.

    Tip: You have about 10 minutes before the marshmallow mixture will start to set up in the bag, so work quickly to prevent it from setting up in the piping bag.

    Toothpick dotting eyes onto each chick marshmalows.

    Step 5: Mix ¼ teaspoon of water with ¼ teaspoon of cocoa powder. Dip a toothpick into the mixture and dot the marshmallows to create eyes. If you want a thicker mixture, add an extra ⅛ teaspoon of cocoa powder.

    Allow the chicks to sit for a few hours, then transfer them to an airtight container for storage. One batch of homemade marshmallow mixture will make 50-60 2" chicks.

    Bunny Marshmallows

    Step 1: Spray a 9x13 baking dish or pan with nonstick spray. Dust the pan LIGHTLY with a small amount of powdered sugar. Spoon the marshmallow mixture into the pan. Spray a spatula with nonstick spray, then smooth the mixture until evenly distributed.

    Step 2: Allow the pan to sit, uncovered, for 30 minutes, then cover with plastic wrap and let sit for 3-4 hours.

    Hand cutting out bunny shape marshmallow using cookie cutter.

    Step 3: Transfer marshmallow mixture from the pan to your work surface. Use a cookie cutter to cut bunny shapes.

    Bunny marshmallow tossed in yellow sanding sugar.

    Step 4: Cover a plate with a thin layer of sanding sugar. Coat all sides of the marshmallow in sanding sugar. Place coated marshmallows onto a piece of parchment paper.

    Toothpick dabbing bunny marshmallows with cocoa water for eyes.

    Step 5: Mix ¼ teaspoon of water with ¼ teaspoon of cocoa powder. Dip a toothpick into the mixture and dot the marshmallows to create eyes. If you want a thicker mixture, add an extra ⅛ teaspoon of cocoa powder.

    Allow the chicks to sit for a few hours, then transfer them to an airtight container for storage. One batch of homemade marshmallow mixture will make 20-24 2" bunnies, with leftover pieces to cut up and use in slow cooker hot chocolate.

    Homemade Peeps FAQs

    Can you make Peeps without a candy thermometer?

    A candy thermometer is an absolute must. You need to let the mixture simmer until it reaches 245 degrees. That’s easy to do with the help of a thermometer. One that clips onto your pan makes it even easier, but you can use one that you hold, like I did.

    How do you color homemade Peeps marshmallows?

    I kept my marshmallows white and coated them with colored sugar. If you'd like to color the marshmallow mixture, add a few drops of food coloring to tint your marshmallows before the mixing process ends.

    How do you shape marshmallows into Peeps shapes?

    The chicks are piped into shapes. The marshmallow mixture will begin to set up, so it's important to work quickly and pipe them into shape. The bunnies are spread into a pan and left to set for a couple of hours, then cut into shapes with a bunny cookie cutter.

    How do you store homemade marshmallows?

    or soft and chewy marshmallows, store them in an airtight container after they have completely set. For marshmallows with a dry exterior, allow finished marshmallows to sit overnight, then store in an airtight container.

    Homemade peeps marshmallows in scalloped dish.

    More Easter Treats To Make

    • Rabbit tray full of chocolate marshmallow eggs.
      Chocolate Marshmallow Eggs For Easter
    • Oval bunny butt sugar cookie with green frosting and donut hole on top.
      Bunny Butt Sugar Cookies (With Donut Holes)
    • Yellow peeps bunny sugar cookie.
      Peeps Bunny Sugar Cookies with Buttercream Frosting
    • bunny pops in various colors
      Bunny Brownie Pops

    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!

    Homemade peeps marshmallows in various colors.
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    5 from 1 vote

    Homemade Peeps Marshmallows

    Make soft, fluffy homemade Peeps marshmallows! Make chicks and bunnies from scratch with this copycat recipe. Better than store-bought with delicious vanilla flavor!
    Course Dessert
    Cuisine American
    Cook Time 12 minutes minutes
    resting 6 hours hours
    Total Time 6 hours hours 12 minutes minutes
    Servings 24 bunnies
    Calories 89kcal
    Author Brandy Nelson

    Equipment

    • stand mixer
    • candy thermometer

    Ingredients

    • 3 packets unflavored gelatin
    • ½ cup ice water
    • 1 ½ cups sugar
    • ¼ teaspoon salt
    • 1 cup light corn syrup
    • ½ cup water
    • 2 teaspoons vanilla
    • colored sanding sugar
    • ¼ teaspoon cocoa powder
    • ¼ teaspoon water
    • powdered sugar to sprinkle on pan

    Instructions

    • Mix 3 packets of unflavored gelatin with ice water in a small bowl. Set that aside.
    • Heat sugar, water, salt, and corn syrup until it comes to a boil. Reduce the heat to medium and let the mixture simmer until it reaches 243-245 degrees. Depending on your stove, pan, etc., this could take 8-10 minutes. Just keep an eye on the mixture and stir occasionally.
    • Scoop the gelatin mixture in the bowl of a stand mixer. Carefully pour the hot syrup mixture into the bowl (it will be HOT).
    • Beat on med-high speed for 13 minutes.
    • Add vanilla and beat another minute. It should be lukewarm at this point.

    Chick Shapes

    • Cover a plate with a thin layer of sanding sugar.
    • Spoon the marshmallow mixture into a large disposable piping bag fitted with a 1A tip (or cut the tip off the bag). Pipe sections for the chick's body.
      Tip: If necessary, use a toothpick to help break the stream of marshmallow as you pipe.
    • Pipe in the opposite direction, starting in the middle of each chick's body and pulling towards you to create a head.
    • Pour sanding sugar over the tops and sides of the rows of chicks, then gently pick them up and coat them really well in sugar.
      Make sure the sides of the marshmallows are coated in sanding sugar before you pick them up, or the marshmallow mixture will stick to your fingers.
      Repeat these steps for the remaining marshmallow mixture, shaping and then coating in sugar.
      Tip: As the mixture cools, it will begin to thicken in the pastry bag. Work quickly to shape the chicks. It's best to have everything set up and ready to go (plates with colored sprinkles) when the marshmallow mixture is ready to pipe.
    • Mix ¼ teaspoon of water with ¼ teaspoon of cocoa powder. Dip a toothpick into the mixture and dot the marshmallows to create eyes. If you want a thicker mixture, add an extra ⅛ teaspoon of cocoa powder.
    • Let the chick marshmallows stand for a couple of hours to set up completely.

    Bunny Shapes

    • Grease a 9×13 baking dish (metal or glass). Sprinkle lightly with powdered sugar.
    • Spoon marshmallow mixture into the prepared pan. Spray a rubber spatula with nonstick spray (the marshmallow mixture is super STICKY!) and smooth the mixture until it is evenly distributed. It may not be perfectly smooth and that’s fine.
    • Let the pan sit at room temperature for 30 minutes to cool, then cover the pan with plastic wrap and let it stand for 3-4 hours.
    • Transfer the marshmallow mixture from the pan to your work surface. Use a cookie cutter to cut bunny shapes.
    • Coat a plate with a light layer of sanding sugar. Roll marshmallows in sugar, coating all sides. Place marshmallows on parchment paper.
    • Mix ¼ teaspoon of water with ¼ teaspoon of cocoa powder. Dip a toothpick into the mixture and dot the marshmallows to create eyes. If you want a thicker mixture, add an extra ⅛ teaspoon of cocoa powder.

    Video

    Notes

    This recipe makes 20-24 bunny marshmallows, with leftover scraps to cut up and use in hot chocolate, or 50 chick marshmallows.
    Store marshmallows in an airtight container.

    Nutrition

    Calories: 89kcal | Carbohydrates: 23g | Protein: 0.002g | Fat: 0.1g | Saturated Fat: 0.001g | Sodium: 34mg | Potassium: 1mg | Fiber: 0.004g | Sugar: 23g | Calcium: 2mg | Iron: 0.01mg

    Easy Homemade Jerky Recipes

    February 24, 2026 By Brandy 1 Comment

    Jerky strips in a bowl.

    Easy homemade jerky recipes with the best marinades. Everything you need to know to make jerky. 

    If you like this guide, you'll also like our guides for making the best smoked chicken legs and BBQ ribs!

    Jerky strips in a bowl.

    My husband has been making homemade jerky for years. He taught our sons how to make it as well, and they are just as good at whipping up delicious jerky marinades as he is! They created their own recipes, making small tweaks here and there, and for a while were making jerky every month. Making jerky can be intimidating, but with the right guide, it is actually pretty straightforward. I asked him to share his method for easy homemade jerky and his top 3 marinade recipes.

    Why This Method Works

    • Easy to customize. It may take several batches of jerky to get it just the way you like it. Make notes on what you like and what you'd change next time. Our recipes are tried and true, with a nice blend of sweet and spice.
    • Simple ingredients. Follow our tips for not only selecting an affordable cut of meat, but one that will yield delicious jerky. The marinade ingredients are simple and you might already have everything you need in your pantry.
    • Even drying. You can make jerky in an oven, a smoker, or a dehydrator. We've made it in the oven and in a dehydrator, and hands down, we prefer the dehydrator. A dehydrator allows you to dry at lower temperatures than an oven and is more energy-efficient.
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    Lemon jerky strips in a white bowl with two lemons next to it.

    Tips and Tricks

    • Buy cheap meat. When making jerky for the first time, buy a cheap cut of meat. Purchase the cheapest cut that you can find, with the least amount of marbled fat, and work your way up to the good stuff.
    • Avoid meats with high fat content. We all know that fat is delicious, and it adds great flavor, but it is not your friend when making jerky. It will diminish the shelf life of your jerky. Sam's Club sells an "Eye of Round" cut that is cryovac sealed.  It is relatively inexpensive and is a large, round cut of meat with minimal fat streaks. It always seems to have a large slab of fat on the bottom of the cut that you can trim off. This cut is great for slicing into thin strips for French dips and fajitas, and is perfect for making jerky.
    • Cut meat against the grain.  This will make the final jerky pieces more of what you would be used to seeing and easier to chew.
    • Thickness matters: If you cut your meat super thin, it will dry very quickly, and the texture is a little too leathery for my liking. If you cut thickly, it will take longer to dry and may be harder to chew. A good rule of thumb is to slice the meat 1/16"-⅛" thick.
    • Rotate Trays: This is optional, but it helps keep an eye on the jerky. Every 30 minutes, move the bottom tray to the top. You don’t have to be on the dot with the 30 minutes; you could even try every hour. The point is to move the trays around so that all the trays dry evenly.
    • Don't Over-Cooking Jerky: At the 3-hour mark, flip all the jerky strips over and begin testing them. This is a very hands-on job. Take the individual jerky pieces and squeeze/pinch them to see if they have any give. If it doesn’t, it’s done. Not all of the jerky will be ready at the same time. Just keep checking at regular intervals and remove as needed. If jerky is left in the dehydrator too long, it will become crunchy and lack the ideal texture with a bit of chew.
    • Smell: The smell of jerky during the drying process can quickly become overwhelming, and even if you don’t mind it, others in the house may be unsupportive. Keep everyone happy and take your drying elsewhere. Our jerky magic happens in the garage.

    Best Jerky Making Supplies

    • Dehydrator. We purchased a NESCO dehydrator years ago for under $100. It was highly rated, and we appreciated that we could easily purchase additional trays (it comes with 5 and expands to fit up to 12). You can also buy additional inserts to try your hand at fruit leather. 
    • Sharp knife. We're partial to this one. My husband used this to process hundreds of pounds of halibut while living in Kodiak, Alaska; it has become a favorite.
    • Food slicer (optional). If you tire easily from all that cutting, you might consider purchasing a food slicer. We use ours when we're making a lot of jerky at a time.  This one is sturdy and easy to clean. We've had it for six years and love it.

    Marinade Ingredients

    Lemons, brown sugar, bottle of soy sauce, Worcestershire sauce, liquid smoke, bottles of garlic powder, onion powder and red pepper flakes.

    Original Marinade

    • Soy sauce
    • Worchestershire sauce
    • Garlic powder
    • Onion Powder
    • Pepper
    • Red pepper flakes

    Sweet and Smoky Marinade

    • Soy sauce
    • Worchestershire sauce
    • Liquid smoke
    • Brown sugar
    • Salt
    • Pepper
    • Meat tenderizer
    • Garlic powder
    • Onion powder
    • Paprika

    Lemon Marinade

    • Soy sauce
    • Lemon juice
    • Garlic powder
    • Lemon pepper
    • Pepper
    • Salt
    • Red pepper flakes
    • Tabasco sauce

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

    How To Make Homemade Jerky

    sharp knife slicing jerky meat

    Step 1: Remove as much fat as you can from the eye of round. Slice it into thirds to make it manageable to work with.

    bowl of thinly sliced jerky meat

    Step 2: Slice meat into thin strips (⅛" - 1/16").

    Note: The length of the strips is up to you. We like ours in smaller strips.

    3 gallon sized bags of marinated sliced beef.

    Step 3: Select a marinade recipe you'd like to make. Mix ingredients in a gallon-sized plastic bag. Place strips of meat into the marinade and chill for 30-60 minutes.

    trays of jerky ready to go into dehydrator

    Step 4: Place marinated slices of meat onto the dehydrator trays.

    jerky dehydrator with lid on

    Step 5: Set the dehydrator to 160 degrees. Periodically rotate the trays from bottom to top to ensure even drying.

    Hand flipping pieces of jerky over in dehydrator.

    Step 6: At the 3-hour mark, flip all the jerky strips over and begin testing them. Take the individual jerky pieces and squeeze/pinch them to see if they have any give. If it doesn’t, it’s done.

    Note: Not all of the jerky will be ready at the same time. Just keep checking at regular intervals and remove as needed. As you remove jerky strips, try to reduce the number of trays you're using. The farther the heat source is, the longer this will take, so removing the trays, in theory, should speed up the process. If you are using the same dehydrator we have, you must always have at least four trays in use.

    Homemade Jerky FAQs

    How much jerky will 1 pound of meat make?

    Jerky loses approximately 50-75% of its weight during the drying process. 1 pound (16 ounces) of meat will yield ⅓ to ½ pound of jerky.

    How long does it take to make jerky?

    There are really three things that affect this: the thickness of your cut, how tight the trays are packed, and the number of trays. The thicker the meat is the longer it takes to dry out. If you cover the entire tray with meat, it doesn’t allow airflow. Place strips of meat evenly on tray (not touching eachother).
    The more trays you use the further away from the heat source that bottom tray is going to be which will add more time. A batch, if cut thin enough will take about 3 hours to dry.

    How do I know that my jerky is done?

    At the 3-hour mark, flip all the jerky strips over and begin testing them. This is a very hands-on job. Take the individual jerky pieces and squeeze/pinch them to see if they have any give. If it doesn’t, it’s done. Not all of the jerky will be ready at the same time. Just keep checking at regular intervals and remove as needed.

    What is the shelf life of homemade jerky?

    If stored properly in an airtight container or a Ziploc bag, homemade jerky will stay fresh at room temperature for 1-2 months or in the refrigerator for 3-6 months. You can also freeze jerky for up to 12 months.

    Sweet and spicy jerky in a white bowl.

    More Savory Recipes To Make

    • a plate with pork chops over rice, broccoli and a roll
      Easy Pork Chops and Rice (Slow Cooker and Stove Top)
    • French dip sandwich with potato chips and au jus on platter
      Amazing Slow Cooker French Dip Sandwiches (+ Video)
    • spoonful of macaroni and cheese
      Creamy One Pot Macaroni and Cheese (+ Video)
    • skillet lasagna sprinkled with parmesan cheese
      Easy Skillet Lasagna (+ Video)

    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!

    Jerky strips in a bowl.
    Print Pin
    5 from 1 vote

    Easy Homemade Jerky

    Easy homemade jerky recipes with the best marinades. Everything you need to know to make jerky. 
    Course Snack
    Cuisine American
    Cook Time 4 hours hours
    Total Time 4 hours hours
    Servings 12 servings
    Calories 125kcal
    Author Brandy Nelson

    Ingredients

    • 2.5 pounds beef eye of round

    Original Jerky Marinade

    • ¾ cup soy sauce
    • 2 Tbsp. Worcestershire sauce
    • 2 Tbsp. garlic powder
    • 1 teaspoons black pepper
    • 1 Tbsp. onion powder
    • red pepper flakes to taste

    Sweet and Smoky Marinade

    • ¼ cup soy sauce
    • 2 Tbsp. Worcestershire sauce
    • 2 Tbsp. liquid smoke
    • 2 Tbsp. brown sugar
    • 2 teaspoons salt
    • 2 teaspoons ground black pepper
    • 2 teaspoons meat tenderizer
    • 2 teaspoons garlic powder
    • 2 teaspoons onion powder
    • 2 teaspoons paprika

    Lemon Marinade

    • ¼ cup soy sauce
    • ¼ cup lemon juice
    • 2 Tbsp. garlic powder
    • 1 Tbsp. lemon pepper
    • ½ teaspoon salt
    • 1 teaspoon Tabasco sauce
    • 1 teaspoon red pepper flakes

    Instructions

    • Slice meat into thin strips (⅛" - 1/16").
    • Select a marinade recipe you'd like to make. Mix ingredients in a gallon-sized plastic bag. Place strips of meat into the marinade and chill for 30-60 minutes.
    • Place marinated slices of meat onto the dehydrator trays.
    • Set the dehydrator to 160 degrees. Periodically rotate the trays from bottom to top to ensure even drying.
    • At the 3-hour mark, flip all the jerky strips over and begin testing them. Take the individual jerky pieces and squeeze/pinch them to see if they have any give. If it doesn’t, it’s done.

    Video

    Notes

    Not all of the jerky will be ready at the same time. Just keep checking at regular intervals and remove as needed. As you remove jerky strips, try to reduce the number of trays you're using. The farther the heat source is, the longer this will take; therefore, removing the trays should speed up the process. If you are using the same dehydrator we have, you must always have at least four trays in use.
    If stored properly in an airtight container or a Ziploc bag, homemade jerky will stay fresh at room temperature for 1-2 months or in the refrigerator for 3-6 months. You can also freeze jerky for up to 12 months.

    Nutrition

    Calories: 125kcal | Carbohydrates: 12g | Protein: 20g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 1985mg | Potassium: 469mg | Fiber: 2g | Sugar: 4g | Vitamin A: 228IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 3mg

    Peanut Butter Valentine's Day Cookies

    February 3, 2026 By Brandy 1 Comment

    Peanut butter valentine's day cookie half dipped in chocolate.

    Peanut butter Valentine's Day cookies stay soft and chewy for days! Heart-shaped and dipped in chocolate, perfect to share with a sweetheart.

    You might also like my heart-shaped chocolate chip cookies, heart-shaped chocolate shortbread cookies, or Valentine's Day sugar cookies.

    Heart shaped peanut butter cookies dipped in chocolate.

    These cookies are an adaptation of my bakery-style peanut butter cookies, which have rave reviews. They are rich with brown sugar and only a small amount of white sugar, which keeps them moist and chewy. What really makes them great is that they are HEART SHAPED! So cute and so easy to make. Perfect for Valentine's Day!

    Why I Like This Recipe

    1. Basic ingredients that you probably already have in the pantry.
    2. They stay soft for days. You can easily make them the day before you want to serve them.
    3. No chilling is required. Simply whip up the dough then bake!
    4. No need to roll the cookies in sugar. These cookies are delicious simply scooped and baked.
    5. Easy to shape. No cookie-cutter needed! Make heart shapes in seconds.

    What Others Are Saying

    Just made these today with my granddaughter. They received high marks from everyone in the house. Now I just have to go buy more brown sugar to make another batch. Thank you for the recipe---Cynthia

    These peanut butter cookies are really good. I enjoyed them as an evening treat. The heart shapes are cute, too.---Linda

    [feast_advanced_jump_to]
    Two baking sheets with cookie dough balls.

    Tips and Tricks

    • How to shape cookies into hearts. You don't need a cookie-cutter or a shaped pan to make heart-shaped peanut butter cookies. Simply roll the dough into balls, cut a slit at the top of each ball, then pull it into an exaggerated heart shape — nice and wide. Press down with a fork, then bake.
    • Do not roll cookies in sugar. Classic peanut butter cookies typically call for rolling each cookie dough ball in sugar before baking. That is not necessary, and honestly, I don't care for the texture of sugar-coated cookies. Because we are dipping these in chocolate, it's best to leave the sugar off so that the chocolate sticks to the cookie.
    • Light baking sheets. I bake with light-colored metal baking sheets. If you bake on dark metal, you may need to adjust the baking time so that the bottoms of the cookies don't get too dark.
    • Allow cookies to cool on the baking sheet. Because we want these cookies to stay soft, yet sturdy enough for dipping, I suggest pulling the cookies out when just done and allowing them to finish baking on the pan while they cool. Allow the cookies to cool completely before removing from the pan to dip in chocolate.
    • Chocolate for dipping. You can use chocolate almond bark, chocolate melting wafers, or milk chocolate chips. Almond bark is the cheapest and easiest to use. Chocolate chips taste the best (in my opinion). When it comes down to it, it doesn't matter which ones you use; they all work great for dipping.

    Ingredients

    Bowls of peanut butter, sugar, brown sugar, milk, baking soda and salt, stick of butter, egg and bottle of vanilla extract.
    • 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? It's easy!
    • Baking soda and salt: for texture and leavening.
    • Flour: all-purpose flour works great.
    • Melting chocolate: You can use chocolate almond bark, chocolate melting wafers, or milk chocolate chips.
    • Sprinkles

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

    How To Make Peanut Butter Valentine Cookies

    Metal mixing bowl of butter, sugar and peanut butter.

    Step 1: Preheat oven to 350 degrees. Line baking sheets with parchment paper.

    Step 2: Combine brown sugar, white sugar, and butter in a large bowl. Beat until creamy. Add peanut butter, milk, egg, and vanilla. Mix until well blended. Add baking soda, salt, and flour to the creamed mixture at low speed.

    Balls of peanut butter cookie dough with slit in the top.

    Step 3: Use a 2 Tbsp. sized cookie scoop to scoop cookie dough onto the baking sheet. Roll each scoop of dough into a ball. Cut a slit into the top of each cookie using a sharp knife.

    Hand pressing cookie dough ball into heart shape.

    Step 4: Pull the slit to the sides, creating an exaggerated heart shape from each ball of cookie dough.

    Fork pressed down into each heart shaped cookie dough.

    Step 5: Flatten each heart slightly in a crisscross pattern with a fork (if the dough sticks to the fork, you can dip the fork in water first).

    Heart shaped peanut butter cookies on a baking sheet.

    Step 6: Bake one baking sheet at a time for 10-12 minutes, or until set and the edges are beginning to brown.

    Step 7: Allow cookies to cool completely on baking sheets.

    Spoon spreading chocolate over peanut butter cookie.

    Step 8: Spoon or dip each cookie halfway in melted chocolate.

    Heart shaped peanut butter cookies dipped in chocolate.

    Step 9: Place cookies on a parchment-lined baking sheet. Add sprinkles, then let the cookies sit until the chocolate hardens.

    Heart shaped peanut butter cookies dipped in chocolate.

    Step 10: Wrap cooled cookies individually in plastic or store in an airtight container to keep them fresh. Cookies will stay soft for days.

    Heart Shaped Peanut Butter Cookies FAQs

    How do you make heart-shaped peanut butter cookies?

    You don't need a cookie-cutter or a shaped pan to make heart-shaped peanut butter cookies. Simply roll the dough into balls, cut a slit at the top of each ball, then pull it into an exaggerated heart shape — nice and wide. Press down with a fork, then bake.

    What baking sheets are best for peanut butter cookies?

    I bake with light-colored metal baking sheets. If you bake on dark metal, you may need to adjust the baking time so that the bottoms of the cookies don't get too dark.

    What kind of chocolate is best to dip cookies in?

    You can use chocolate almond bark, chocolate melting wafers, or milk chocolate chips. Almond bark is the cheapest and easiest to use. Chocolate chips taste the best (in my opinion). When it comes down to it, it doesn't matter which ones you use; they all work great for dipping.

    How do you store peanut butter cookies?

    Wrap cooled cookies individually in plastic or store in an airtight container to keep them fresh. Cookies will stay soft for days.

    Heart shaped peanut butter cookies dipped in chocolate.

    More Valentine's Day Treats To Make

    • Cookie sheet of heart shaped danish cookies with some dipped in chocolate.
      Heart Shaped Butter Cookies (Piped)
    • two heart rolls
      Heart Shaped Dinner Rolls (Video)
    • bowl of heart-shaped brownie truffles
      Valentine Brownie Truffles (+ Video)
    • heart cupcakes on table and cupcakes on cooling rack
      Copycat Valentine Hostess Cupcakes

    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!

    Peanut butter valentine's day cookie half dipped in chocolate.
    Print Pin
    5 from 1 vote

    Peanut Butter Valentine's Day Cookies

    Peanut butter Valentine's Day cookies stay soft and chewy for days! Heart-shaped and dipped in chocolate, perfect to share with a sweetheart.
    Course Dessert
    Cuisine American
    Prep Time 10 minutes minutes
    Cook Time 9 minutes minutes
    Total Time 19 minutes minutes
    Servings 28 cookies
    Calories 200kcal
    Author Brandy Nelson

    Ingredients

    • ½ cup butter (1 stick, room temperature)
    • 1 ¼ cups light brown sugar packed (can also use dark brown sugar)
    • ¼ cup white sugar
    • ¾ cup peanut butter creamy or crunchy
    • 1 large egg
    • ¼ cup milk
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt kosher
    • ¾ teaspoon baking soda
    • 2 ¼ cups flour (up to 2 ½ cups)
    • melting chocolate
    • sprinkles

    Instructions

    • Preheat oven to 350 degrees. Line baking sheets with parchment paper.
    • Combine brown sugar, white sugar, and butter in a large bowl. Beat until creamy. Add peanut butter, milk, egg, and vanilla. Mix until well blended.
    • Add baking soda, salt, and flour to the creamed mixture at low speed. The dough is a soft dough, but shouldn’t be too wet. Add an extra ¼ cup of flour if necessary (for a total of 2 ½ cups).
    • Use a 2 Tbsp. sized cookie scoop to scoop cookie dough onto the baking sheet. Roll each scoop of dough into a ball. Cut a slit into the top of each cookie using a sharp knife.
    • Pull the slit to the sides, creating an exaggerated heart shape from each ball of cookie dough.
      Flatten each heart slightly in a crisscross pattern with a fork (if the dough sticks to the fork, you can dip the fork in water first).
    • Bake one baking sheet at a time for 10-12 minutes, or until set and the edges are beginning to brown. Allow cookies to cool completely on baking sheets.
    • Spoon or dip each cookie halfway in melted chocolate.
      Place cookies on a parchment-lined baking sheet. Add sprinkles, then let the cookies sit until the chocolate hardens.

    Video

    Notes

    Wrap cooled cookies individually in plastic or store in an airtight container to keep them fresh. Cookies will stay soft for days.
     

    Nutrition

    Calories: 200kcal | Carbohydrates: 21g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 133mg | Potassium: 70mg | Fiber: 1g | Sugar: 12g | Vitamin A: 114IU | Calcium: 18mg | Iron: 1mg
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