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"Look Unto Christ" Printable Candy Bar Wrappers (FREE)

By 3 Comments

These Look Unto Christ printable candy bar wrappers make a quick gift! Fold around a Hershey bar for a sweet handout for any youth group or church activity. This post contains affiliate links.

You might also like our 12 Days of Christmas QR code gift for Christian youth, Christ-themed Christmas sock handout, or prayer bracelet tutorial!

look unto christ candy bar wrappers

Look Unto Christ Printable Candy Bar Wrappers

These cute handouts were designed to go with the 2025 youth theme for the Church of Jesus Christ of Latter-day Saints, "Look Unto Christ," but they would be perfect for any Christian youth group. The best part? They come together for less than $1/each.

look unto christ candy bar wrappers

I am the Stake Young Women's president in my area, and I wanted to create something to hand out during ward conferences. My teens came home one day with these mini Jesus figures from a church lesson, and I knew I had to incorporate them somehow into my little gifts. I ordered a pack on Amazon and picked up a few boxes of Hershey bars to attach them to.

hershey bar and Hershey bar wrapped with printable wrapper.

I designed these wrappers to fit perfectly on a Hershey bar. I printed them on glossy paper, and they turned out so good!

Look Unto Christ Quote

candy bar wrapper with quote

When the 2025 youth theme was announced, Emily Belle Freeman shared her thoughts. I loved the following quote and printed it onto the back of each candy bar wrapper.

Doubt. Fear.

"What is the answer for moments like these? Look Unto Christ. Why is that the answer? 'Behold the wounds which pierced my side and also the prints of the nails in my hands and feet.' He has overcome the world, including every doubt and fear. If we look unto Him, He will help us overcome ours." --- Emily Belle Freeman.

stack of "look unto christ" candy bar wrappers and stack of candy bars

Printable Candy Bar Wrapper Supplies

collage of candy bar wrapper supplies

How To Assemble Free Candy Bar Wrapper Printable

  1. Use a paper cutter to trim each printable down to the correct size (they print two to a page).
  2. Fold the wrapper along the bottom and top of the front image.
  3. Fold around a candy bar.
  4. Tape the seam to secure (can also use glue dots).
  5. Use glue dots or transparent tape to attach a Jesus figure to the front of each one.*

*UPDATE: I originally glued mine on with hot glue, but later when I pulled them out of my closet the little figures had all fallen off.  My friend had the same issue. Instead, I used a piece of transparent tape across the front of each one instead. Someone else said she used glue dots with success. I'm not sure why the hot glue only held them in place for 24 hours or so. 

look unto christ candy bar wrappers

Click HERE to download the printable candy bar wrappers

Easy Cowboy Caviar Recipe

By 1 Comment

Cowboy caviar is a delicious appetizer but can also be eaten like a salad! It comes together quickly and is loaded with zesty ingredients! 

You might also like our blender salsa or our artichoke dip recipe!

cowboy caviar in bowls

Watch our step by step video!

bowl of cowboy caviar dip

What is Cowboy Caviar?

If you like pico de gallo or guacamole, you'll love cowboy caviar. Cowboy caviar is a hearty dip but also doubles as a delicious salad. Loaded with beans, vegetables, and herbs, it is always a hit and delicious served with chips. I like eating it out of a bowl with a fork, too! I first had it years ago and it was served without dressing. Nowadays I add ½ cup of my favorite Italian dressing and the juice of a lime. It gives this delicious side dish even more flavor!

bowl of cowboy caviar

If you can chop vegetables you can make this yummy snack. I like serving it with multigrain tortilla chips, but you can use anything you'd like from pretzel thins to fritos and tortilla chips to sun chips.

You might be wondering how the avocado in the cowboy caviar holds up. After all, avocados will turn brown once opened and exposed to air. I add my avocado right before serving to keep it looking its best. Cowboy caviar is best eaten the day it is made, but it can be eaten the next day, too!

small bowls filled with beans, avocado, onions, cilantro, tomatoes, and jalapeno

Cowboy Caviar Ingredients

  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (15 oz) can black-eyed peas, drained and rinsed
  • 1 (10 oz) bag of frozen corn (about 2 cups)
  • ½ cup red onion, diced
  • ½ cup cilantro, chopped
  • 3 Roma tomatoes, diced
  • 2 avocados, chopped into small pieces
  • 1 jalapeno, seeded and diced
  • ½ cup Italian dressing
  • 3 Tbsp. lime juice (fresh or bottled)
  • tortilla chips

 

bowl of cowboy caviar before being stirred together

How To Make Cowboy Caviar

  1. Prepare the ingredients (wash, chop, drain, etc). and mix together in a bowl.
  2. Pour Italian dressing and lime juice over the dip then stir to coat evenly.

hand dipping chip into cowboy caviar

Cover with plastic and keep cowboy caviar refrigerated until ready to serve. Stir before serving to make sure the dressing doesn't settle at the bottom of the bowl.

Cowboy Caviar Printable Recipe

bowl of cowboy caviar
Print Pin
5 from 1 vote

Easy Cowboy Caviar

Cowboy caviar is a delicious appetizer, but it can also be eaten like a salad! It comes together quickly and is loaded with zesty ingredients! 
Course Appetizer, Salad, Side Dish
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 12
Calories 200kcal
Author Brandy Nelson

Ingredients

  • 1 15 oz can black beans drained and rinsed
  • 1 15 oz can black eyed peas drained and rinsed
  • 1 10 oz bag of frozen corn about 2 cups
  • ½ cup red onion diced
  • ½ cup cilantro chopped
  • 3 Roma tomatoes diced
  • 2 avocados chopped into small pieces
  • 1 jalapeno seeded and diced
  • ½ cup Italian dressing
  • 3 Tbsp. lime juice fresh or bottled
  • tortilla chips

Instructions

  • Prepare the ingredients (wash, chop, drain, etc). and mix together in a bowl.
  • Pour Italian dressing and lime juice over the dip then stir to coat evenly.

Video

Notes

Keep cowboy caviar refrigerated until ready to serve. Stir before serving to make sure the dressing doesn't settle at the bottom of the bowl.

Nutrition

Calories: 200kcal

3 More Appetizers to Try!

Jalapeno Popper Egg Rolls: These jalapeño popper egg rolls are a family favorite! 4 ingredients, are easy to make, and are delicious dipped in ranch! You can even freeze them and reheat them another day.

Buffalo Chicken Dip: The easiest and most flavorful dip for summer BBQs. You’ll love this buffalo chicken dip! Serve with pita chips, pretzels, celery sticks, carrot sticks, or baguettes. Oven and slow cooker versions.

Sausage Bread: This savory sausage bread with mozzarella cheese is sure to become a favorite in your home. Perfect to serve for breakfast or as an appetizer. It’s delicious warm or cold!

Teddy Bear Gingerbread Cookies

By 1 Comment

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

You might also like my soft gingerbread cookie bars, iced gingerbread man cookies, or chubby gingerbread man cookies.

Gingerbread bear cookies on cookie sheet.

Gingerbread men are cute, but these teddy bears take things up a notch on the holiday cookie scale. They are easy to make and quick, too! One batch makes 18 teddy bear cookies, and the recipe can easily be doubled to make more.

Why I Like This Recipe

  • Flavorful. Loaded with spices, molasses, and a red hots belly button, they are full of holiday spice flavor.
  • Fun for kids to make. These are simple cookies for kids to help make — just roll the dough into various sizes (see my size chart) and bake!
  • Easy to decorate. If you want to ice them and add more details, you can, but I kept things super simple by only using cinnamon candies.
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Tips and Tricks

  • Chill the dough. This is a slightly sticky dough, so giving it a quick 25-30 minutes makes the dough easier to scoop and roll. I also lightly flour my hands when rolling the dough into balls. While one batch is baking, place the second baking sheet of teddy bear cookies into the refrigerator. That 10-minute chill helps the nose keep its shape when baked.
  • Let cool on baking sheets. The cookies are quite soft when warm, and gingerbread cookies are best eaten cold anyway — the flavors are much stronger! Allow the cookies to cool completely on the baking sheet when they come out of the oven.
  • Store in an airtight container. These chubby cookies are soft and will stay soft for several days if stored in an airtight container.

Ingredients

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

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

How To Make Gingerbread Teddy Bears

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

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

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

gingerbread cookie dough rolled into balls

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

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

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

Step 6: Roll a tablespoon-sized scoop of dough into a ball. Break into 16 tiny sections. Roll each section into balls. Use these tiny balls for the noses. Press down slightly on the nose so that it sticks in place.

Let's Review

1 ball = body. ½ ball = head. ⅛ ball = ears, feet. 1/16 ball = nose.

Step 7: GENTLY press a red hot candy into the center of the teddy bear's body before baking. You don't need to press down far, just enough so that it sticks. You can also add the red hot after the cookie comes out of the oven with a dab of icing.

Step 8: Chill cookies on a baking sheet for 10 minutes. While one batch is baking, place the second batch in the refrigerator so it's ready to go.

baking sheet with teddy bear gingerbread cookies

Step 9: Bake cookies at 350 degrees for 12 minutes. Let cookies cool completely on the baking sheet. Store cookies in an airtight container for up to 5 days.

Teddy Bear Gingerbread FAQs

What kind of baking sheets are best for baking cookies?

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

What kind of molasses should I use for gingerbread?

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

More Holiday Cookies To Make

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

gingerbread cookies on cookie sheet
Print Pin
5 from 1 vote

Teddy Bear Gingerbread Cookies

These teddy bear gingerbread cookies are as delicious as they are cute! Fun for kids to make and full of holiday spices.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
chill 30 minutes
Total Time 52 minutes
Servings 16
Calories 180kcal
Author Brandy Nelson

Ingredients

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

Instructions

  • Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
  • Combine sugar, molasses, and softened butter. Mix until smooth. Add hot water and mix.
  • Mix in the egg. Add dry ingredients and mix until dough forms. Chill the dough for 25-30 minutes.
  • Roll a tablespoon-sized scoop of dough into a ball. Use this for the teddy bear bodies. If the dough is still a little sticky, add a bit of flour to your hands.
  • Roll a tablespoon sized scoop of dough into a ball. Break in half and roll each piece into a ball. Use the smaller balls for the teddy bear heads.
  • Roll a tablespoon sized scoop of dough into a ball. Break into 8 small sections. Roll each section into balls. Use these small balls for the ears and feet.
  • Roll a tablespoon sized scoop of dough into a ball. Break into 16 tiny sections. Roll each section into balls. Use these tiny balls for the noses.
  • GENTLY press a red-hot candy into the center of the teddy bear's body before baking. You don't need to press down far, just enough so that it sticks.
    Chill cookies on baking sheets for 10 minutes. While one batch is baking, place the second batch in the refrigerator so that it's ready to go.
  • Bake cookies at 350 degrees for 12 minutes. If the nose is slightly off-center, you can gently push it into place while the cookie is still hot.
    Let cookies cool completely on the baking sheet to set up.

Video

Notes

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

Nutrition

Calories: 180kcal

Brownie Truffles (No Frosting or Cream Cheese Necessary)

By 3 Comments

You only need a batch of brownies and melting chocolate to make rich, decadent, and delicious brownie truffles. 

You might also like our brownie pops, Take 5 bites, or 3-ingredients Twix bites!

brownie truffles

Watch our step by step video!

Fact: because brownies are already moist and soft there is really no need to add cream cheese or frosting to the mashed up brownies to make truffles. I use fudge brownie mix and bake them 2-3 minutes less than the box suggests. This yields the perfect texture to mash and roll into balls. Easy peasy. If you don't care for cake pops because they are so sweet these brownie pops are a nice alternative. They are literally mashed up brownies dipped in chocolate.

variety of truffles

WHAT MAKES THESE THE BEST BROWNIE Truffles

I’ve tinkered with this recipe over the years and have landed on the best ingredients and best method for making brownie truffles!

  • Boxed Brownie Mix: You can make brownies from scratch, but I don’t think it’s necessary for truffles. Use whatever boxed brownie mix you’d like and use the same ingredients that the box calls for, with one exception (see below).
  • Butter vs. Oil:  Most brownie mixes call for oil. You can use oil, but I find that using melted butter gives a better texture and the brownie truffle filling is less greasy. So if your box of brownies calls for ½ cup oil, 2 eggs, and 2 tablespoons of water the only adjustment you’d need to make is to use melted butter instead of oil. Then bake as directed.
  • Makes 28 Truffles: You'll get 28 truffles from one batch of brownies. Perfect for adding to holiday treat platters this year!

hand holding truffle with bite taken from it

BROWNIE Truffle INGREDIENTS

(scroll to the end of the post for a printable version)

  • 1 box fudge brownie mix (18 oz.)
  • eggs, melted butter, and water (according to the box)
  • 8 oz. chocolate candy melts or chocolate chips
  • 1 teaspoon coconut oil (optional, but helps chocolate chips melt down a bit smoother)
  • sprinkles, nuts, etc.

batch of brownies mashed in bowl.

HOW TO MAKE BROWNIE Truffles

Brownie truffles are EASY to make.

Spray a baking dish (8″x8″ or 9″x13″) with nonstick cooking spray. If you’d like to lift the brownies from the pan, line it with parchment paper.

Bake brownies according to the directions on the box. Let brownies cool in the baking dish for 1 hour.

Trim off the brownie edges if you’d like. I find that they are generally a little crispy and don’t roll into balls as easily as the center section, but it’s up to you. You can trim them on a cutting board or just scoop all of the center portions of the brownies out and put them into a bowl, leaving the edge in the pan.

Using a fork, mash brownies in a bowl and mix until they are soft and scoopable. They should look like cookie dough.

Scoop balls of brownies using a tablespoon-sized cookie scoop.

Roll into a ball using your hands and place brownie balls on a cookie sheet lined with parchment paper or wax paper. Place truffles in the freezer for 15 minutes or so. They should feel chilled, but should not be frozen. If the truffles are too cold the chocolate might crack after you dip them.

brownie truffles being dipped into chocolate and setting up

Place chocolate candy melts or chocolate chips  in a microwave-safe bowl. I like adding a teaspoon of coconut oil when using chocolate chips because I think it gives the chocolate an even smoother consistency, but it’s completely up to you. Candy melts are easy to work with regardless.

Melt chocolate candy melts in the microwave for 30 seconds. Stir. Heat for another 30 seconds (in 15-second intervals) and stir until melted and smooth.

Dip chilled truffles into chocolate. This dipping tool works like a charm!

Immediately sprinkle truffles with toppings then let set up. These mini muffin liners are completely optional, but I like using them if adding these truffles to treat plates. 

brownie truffles in liners

Brownie truffles can be stored at room temperature on the counter in an airtight container for up to 3 days. You can also store them in the refrigerator or freezer (defrost in the refrigerator before serving again).

variety of brownie truffles in candy liners

The Best Brownie Truffle Recipe

brownie truffles in liners
Print Pin
5 from 1 vote

Brownie Truffles

You only need a batch of brownies and melting chocolate to make rich, decadent, and delicious brownie truffles. 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
freeze 15 minutes
Total Time 1 hour 5 minutes
Servings 28
Calories 176kcal
Author Brandy Nelson

Ingredients

  • 1 box fudge brownie mix
  • eggs, melted butter and water (according to box)
  • 12 oz. chocolate candy melts or chocolate chips
  • 1 teaspoon coconut oil (if using chocolate chips)
  • sprinkles

Instructions

  • Spray a baking dish (8"x8" or 9"x13") with nonstick cooking spray. If you'd like to lift the brownies from the pan, line it with parchment paper.
  • Bake a batch of brownies according to the directions on the box. Let brownies cool in the baking dish for 1 hour.
  • Trim off the brownie edges if you'd like. I find that they are generally a little crispy and don't roll into balls as easily as the center section, but it's up to you.
    Using a fork, mash brownies and mix until they are soft and scoopable. They should look like cookie dough.
  • Scoop balls of brownies using a tablespoon-sized cookie scoop.
  • Roll into a ball using your hands and place brownie balls on a cookie sheet lined with parchment paper or wax paper.
  • Freeze for 15 minutes. They should be hard to the touch (and chilled) but not frozen.
  • Place chocolate candy melts or chocolate chips in a microwave-safe bowl. I like adding a teaspoon of coconut oil when using chocolate chips because it gives the chocolate an even smoother consistency, but it's completely up to you. Candy melts are easy to work with, regardless.
  • Melt chocolate candy melts in the microwave for 30 seconds. Stir. Heat for another 30 seconds (in 15-second increments) and stir until melted and smooth.
    It's better to underheat the chocolate vs. overheat. If your candy melts are ALMOST melted, just keep stirring. They'll keep melting as you stir, without having to put them back into the microwave.
  • Dip chilled brownie truffles into chocolate. Place back onto parchment-lined baking sheet.
  • Sprinkle truffles immediately with sprinkles or other toppings before the chocolate hardens. Place them back on the cookie sheet and allow them to set up completely.

Video

Notes

Brownie truffles can be stored at room temperature on the counter for up to 3 days. You can also store them in the refrigerator or freezer.

Nutrition

Calories: 176kcal

3 More Brownie Recipes To Try

Black Bean Brownies: The perfect flourless brownies made with black beans! Not just for those seeking a slightly healthier brownie—these brownies are for everyone and I make them all the time. Black bean brownies are fudgy, full of chocolate, and moist and delicious. This recipe is the BEST and they stay soft for days!

Cosmic Brownies: Our copycat cosmic brownies are LEGIT. Fudgy brownies, loaded with chocolate flavor, ridiculously moist, and topped with the same ganache glaze and sprinkles that we all know and love from this classic treat. These brownies stay soft and moist for days! A special treat, for sure!

Cosmic Brownie COOKIES: Our cosmic brownie cookies are a fun nod to the Little Debbie classic and are made with a brownie mix! Soft and chewy brownie cookies topped with ganache and cosmic rainbow chips. The perfect cookie for chocolate lovers!

Chubby Snowman Cookies

By 5 Comments

These yummy snowman cookies are made with two balls of sugar cookie dough, making them chubby and round. No cookie-cutter needed!

You might also like my chubby gingerbread man cookies, stacked snowman cookies, or our classic candy cane cookies!

Snowman cookies decorated with frosting and candy eyes.

These adorable snowmen are so cute and delicious. One batch makes 26 adorable snowman cookies!

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 scarf and black sprinkles for the eyes and coal. Use mini chocolate chips, black frosting or anything you'd like to make these cute snowman cookies your own.
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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 will break a ball in half for the 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, but you can freeze them for months.

Ingredients

Bowls of flour, sugar, salt, cornstarch, baking powder and bottles of vanilla and almond extract, stick of butter, egg and bowl 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: #5 frosting tip, and disposable frosting bags. I had some carrot noses left over from a sprinkle kit that is no longer in stock, and used black round sprinkles from a Halloween sprinkle mix I had in the pantry.

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

How To Make Snowman Sugar Cookies

Bowl of sugar cookie dough in stand mixer.

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.

Balls of cookie dough on baking sheet with parchment paper.

Step 3: Roll each ball smooth between your hands. Use a cookie dough ball for each snowman's body and half of a cookie dough ball for each snowman's head.

Note: I like squishing the scoop of dough in my hands and then rolling it back into a ball. It makes for a smoother ball of dough.

Cookie dough balls pressed down to create snowman shape.

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

Bake cookies for 12-14 minutes. Allow cookies to cool completely on the baking sheet* before decorating.

Piping a red scarf onto a snowman sugar cookies.

Step 5: Beat frosting ingredients together until smooth and creamy. Tint the frosting for the scarves with food coloring. Use a small round frosting tip and a disposable bag to pipe frosting on for details.

Decorate cookies with sprinkles and buttercream frosting. Use a small round frosting tip to pipe white frosting to attach the facial details. Add a scarf using the same size frosting tip.

Baking sheet of decorated snowman cookies.

Step 6: Frosting will crust, making these easy to package up.

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.

Snowman 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 snowman 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 snowman 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.

Chubby snowman cookies decorated with frosting.

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!

Snowman cookies decorated with frosting and candy eyes.
Print Pin
5 from 2 votes

Chubby Snowman Sugar Cookies

These yummy snowman sugar cookies are made with two balls of cookie dough, making them chubby and round. No cookie cutter needed!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
chill 4 hours
Total Time 4 hours 25 minutes
Servings 26 cookies
Calories 235kcal
Author Brandy Nelson

Ingredients

Sugar Cookie Dough

  • 1 cup salted butter softened (if using unsalted butter, add ½ teaspoon salt to recipe)
  • 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 ball smooth between your hands. Use a cookie dough ball for each snowman's body and half of a cookie dough ball for each snowman's head.
    Place rolled cookie dough balls onto a parchment-lined baking sheet 2" apart.
  • Flatten cookies slightly with your fingers.
    Bake cookies for 12-14 minutes. Allow cookies to cool completely on the baking sheet* before decorating.
    *Note: You can transfer the cookies to a cooling rack after a few minutes, but I found that it wasn't necessary when making these. They cooled quickly, and it allowed them to set up perfectly.
  • Beat frosting ingredients together until smooth and creamy. Tint the frosting for the scarves with food coloring.
    Use a small round frosting tip and disposable bag to pipe frosting on for details.
  • Decorate cookies with sprinkles and buttercream frosting.
  • Frosting will crust making these easy to package up.

Video

Notes

Store cookies in an airtight container. Candy cane sugar cookies freeze well.
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).

Nutrition

Calories: 235kcal | Carbohydrates: 33g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 104mg | Potassium: 23mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 339IU | Calcium: 18mg | Iron: 1mg

Easy Christmas Tree Sugar Cookies

By 9 Comments

Easy Christmas tree sugar cookies 3 ways! With or without cookie cutters, ONE frosting tip, and a fool-proof recipe.

Check out our other Christmas sugar cookie tutorials using buttercream frosting. So many cute designs, including Christmas llamas, haha!

Baking sheet of green christmas tree sugar cookies.

Ready for a cute and easy technique for decorating sugar cookies this year? There's no need to be intimidated by frosting tips and bags. Piping frosting onto these cute Christmas tree cookies is faster than spreading it with a butter knife! Promise.

Why I Like This Recipe

  • Best sugar cookie recipe. Christmas tree cookies start out with a sugar cookie base. You can use whatever kind of sugar cookie dough you want, but my no-chill sugar cookie recipe is pretty darn good and my most popular recipe this time of year. The cookies are bakery-style soft and loaded with vanilla and almond extract flavoring.
  • Easy to decorate. If you are new to using frosting tips, don't fret! You only need 1 frosting tip to make 3 types of sugar cookies, and I include a step-by-step video to watch to make it even easier. You can create many designs using a star frosting tip. I'll show how to make shells, zig-zags, and stars.
    • Starbursts are easy to make and allow you to quickly cover a cake or cookie.
    • Zig-zags are the easiest designs to make with a frosting tip and bag allowing you to cover a cookie with buttercream in no time!
    • Shells are one of my favorite designs to make. They look fancy, but are easy! You can use these to add a beautiful border on cakes, and the design is perfect for adding layers onto Christmas tree cookies.
  • Fun to customize. Use frosting or sprinkles to add holiday touches to your cookies.

What Others Are Saying

Oh, these are just darling!! I actually really like the zig zaggy look and the fact that you can see the cookie underneath. ---Lisa

These are cookies even I can decorate to look good! Thanks.---Bridgette

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Tips and Tricks

Parchment triangle template for cutting out cookies.
  • Cookie-cutter hack. If you don't have a tree cookie cutter you can cut out a triangle template from a piece of parchment paper. Press the triangle template onto the dough, then cut around the edge using a pizza cutter. Repeat for all cookies.
  • Allow frosting to set before stacking. Buttercream will always stay softer than royal icing, but it will crust over as it sets. Once set, these cookies can be stacked 2 cookies tall for storage.
  • Storage tip. These will stay fresh for about 3 days, but you can freeze them (frosted or unfrosted) for months.

Ingredients

Bowls of flour, sugar, baking powder, corn starch, butter, shortening, egg, vanilla and almond extract.

Sugar Cookies

  • Butter and Shortening: I use a combination of butter and shortening for the best texture and flavor. If you don't want to use shortening you can use all butter, but I highly recommend trying the recipe as written first.
  • Sugar: There are only two types of cookies that I don't use a combination of brown sugar and granulated sugar for: sugar cookies and snickerdoodles. White sugar is best for sugar cookies. It gives them great flavor and texture.
  • Egg: For richness and texture.
  • Vanilla Extract and Almond Extract: Extracts are where you can get creative when making cookies. Vanilla and almond are my favorites to use and are a wonderful flavor combination.
  • Flour: All-purpose flour is a great option for baking cookies.
  • Cornstarch: This recipe requires a substantial amount of cornstarch. Trust me, it makes a soft and tender cookie.
  • Baking powder: Baking powder gives sugar cookies life and a light texture.

Easy Buttercream Frosting

My favorite buttercream frosting holds sprinkles well and sets up enough to prevent smudging.

  • Butter: For the best flavor and texture, always use butter in your frosting.
  • Powdered Sugar: Powdered sugar gives the frosting a fluffy and smooth texture.
  • Milk or Heavy Cream: A bit of milk or cream helps thin the frosting out to a spreadable consistency.
  • Vanilla: For flavoring.

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

Helpful Supplies and Tools

Bag of green frosting and tubs of sprinkles.

How To Make Christmas Tree Sugar Cookies

Step 1: In a large mixing bowl (or bowl of a stand mixer*), combine butter, shortening, and sugar. Beat until fluffy.

Step 2: Turn the electric mixer to a low speed and add the egg, vanilla extract, and almond extract. Add baking powder. Stir in the flour and cornstarch, and mix until a soft dough forms.

sugar cookie dough rolled out and cut into tree shapes

Step 3: Roll the dough ¼" - ⅜" thick. Cut out with tree cookie cutters. I didn't want to mix up a different color of frosting for the tree trunks so I cut them off before baking.

Bake the cookies and let them cool completely.

White buttercream frosting in a bowl.

Step 4: Make a batch of buttercream frosting. Tint with food coloring.

Collage of hand holding different Christmas tree cookies.

Step 5: Attach an open star frosting tip (Wilton 32) to a frosting bag and fill the bag with buttercream frosting. Pipe frosting onto each cookie (see tutorials for each cookie design below).  Here is a mess-free way to fill a frosting bag.

Tree cookie decorated with bursts of green frosting.

Starburst: It's easier to start at the wide end and work towards the narrow end. This is why my cookie is upside down.

Hold the piping bag straight, just above the surface of the cookie, and squeeze out a small burst of frosting as you move the tip away from the cookie. Watch my video (plays under the first image at the top of the page) to see how I do this.

Continue adding starbursts until the cookie is covered with frosting.

Triangle sugar cookie with green frosting and frosting tip.

Zig-zag: It's easier to start at the wide end and work towards the narrow end. This is why my cookie is upside down.

Hold the bag at a 45-degree angle. Squeeze the bag as you move from left to right to release frosting in a continuous line. Switch directions as you get to the end of each row. Watch my video (plays under the first image at the top of the page) to see how I do this.

Continue adding zig-zag lines until the cookie is covered with frosting.

bag of green frosting piped onto tree sugar cookie

Shells: It's easier to start at the wide end and work towards the narrow end. This is why my cookie is upside down.

Hold the frosting bag at a 45-degree angle. Give the bag a squeeze to release a burst of frosting then quickly pull back and release to create the shell shape (wider at the front and narrow at the back). Watch my video (plays under the first image at the top of the page) to see how I do this.

Continue adding rows of shells until the cookie is covered with frosting.

Frosted christmas tree sugar cookies.

Sprinkles: Add sprinkles while the frosting is still wet. Store decorated cookies on the baking sheet covered with plastic or in an airtight container. Once the frosting is set, the cookies can be stacked 2 cookies tall.

Christmas Tree Sugar 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.

Why do you use both butter and shortening in sugar cookies?

Shortening gives the cookies a soft texture and helps them retain their shape during the baking process. Butter gives the cookies a delicious flavor and a rich texture.

What frosting is best for 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!

Frosted green tree sugar cookies on baking sheet.

More Sugar Cookies To Make

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Frosted green tree sugar cookies on baking sheet.
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Easy Christmas Tree Sugar Cookies

Easy Christmas tree cookies 3 ways! With or without cookie cutters, only ONE frosting tip, and a fool-proof recipe.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
cool 10 minutes
Servings 36 cookies
Calories 286kcal
Author Brandy Nelson

Ingredients

Cookie Dough

  • 1 cup butter softened
  • ½ cup shortening
  • 1 ½ cup sugar
  • 1 egg
  • 1 ½ teaspoon vanilla
  • 2 teaspoon almond extract
  • 4 cup flour
  • ½ cup corn starch
  • 2 teaspoon baking powder

Frosting

  • 1 cup butter softened
  • 6 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 6-8 Tbsp. milk or heavy cream
  • food coloring

Instructions

  • In a large mixing bowl, combine butter, shortening, and sugar. Beat until fluffy. Turn the mixer down and add egg, vanilla, and almond extract. Add baking powder. Add flour and cornstarch and mix thoroughly. If the dough seems crumbly, keep mixing with a paddle attachment. It'll come together!
  • Lightly flour your working surface and shape the dough into a large ball.
    No refrigeration necessary.
  • Roll dough out to desired thickness (I usually do ¼- ⅜″) and cut into shapes using cookie cutters. Add flour to dough if it feels too sticky but a nice soft dough is what you want.
    No cookie cutter? No problem! Cut a small triangle from a sheet of parchment paper. Place the triangle onto the rolled-out dough and cut around the template using a pizza cutter.
    Carefully transfer the cut-out cookie shapes with a spatula to a baking sheet. Bake the baking sheets at 325 degrees for 12-14 minutes. The cookies will be soft. Let them sit on the baking sheet for 5 minutes before carefully moving them to a cooling rack. Cool completely before frosting.

Frosting

  • Beat frosting ingredients together until smooth and creamy.
    Spoon frosting into a ziploc bag or frosting bag. Pipe stars, shells, or zig-zag across each cookie. (WATCH MY VIDEO FOR A VISUAL TUTORIAL) Add sprinkles.

Video

Notes

Tip: It's best to put uncooked cookies on cold baking sheets before baking to keep the dough firm. I like to roll out and cut all of my cookies and place them on baking sheets in the refrigerator while the other batches cook. This keeps the pans and dough chilled instead of waiting on the counter (at room temperature) to be cooked. 
Store the baked and frosted cookies in an airtight container. You can also place them onto a baking sheet and wrap the sheet with plastic.

Nutrition

Calories: 286kcal | Carbohydrates: 41g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 107mg | Potassium: 21mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 322IU | Calcium: 19mg | Iron: 1mg

How to Freeze Cookies and Cookie Dough

By Leave a Comment

How to freeze cookies and cookie dough for delicious treats anytime you want! Freeze unbaked balls of dough or freshly baked cookies. It's easy!

You might also like this collection of famous chocolate chip cookie recipes!

how to freeze cookies

I'm of the opinion that if you are going to trash the kitchen to make a pie, you might as well make 2 pies...or 4. If you are going to take the time to make a loaf of Amish white bread, why not make 2? And if you are going to bake up a batch of Toll House chocolate chip cookies, why not make a double batch and freeze half of the dough? It doesn't take that much time, but it saves you so much time in the long run!

3 Reasons to Freeze Cookie Dough

  1. Frozen cookie dough balls will last 3 months in the freezer.
  2. You can bake one cookie or 12. Just grab as many dough cookie dough balls as you need.
  3. You can bake the cookies directly from the freezer.

Years ago, my sister shared how she freezes cookie dough balls so that she can make hot cookies anytime she wants. It also comes in handy during the holidays when you want to get a jump on holiday baking, but aren't quite ready to have piles of cookies all over your kitchen yet.

chocolate chip cookies on parchment paper and on plate

3 Reasons to Freeze Baked Cookies

  1. Frozen cookies stay fresh for up to 3 months in the freezer.
  2. Frozen cookies thaw quickly when ready to eat! Simply thaw on the counter or microwave for a few seconds.
  3. Freezing cookies relieves the stress of feeling like you need to finish eating an entire batch of freshly baked cookies before they go stale. 🙂

My Grandma Eva always had bags of cookies in her freezer. She didn't take any special care to wrap them, just froze them in plastic bags. You can do this, but I do have a couple of tips to prevent freezer burn for long-term storage.

balls of chocolate chip cookie dough

Cookie Dough Recipes that Freeze Well

Drop Cookies

You can freeze most cookie dough recipes. bakery style eanut butter cookies, bakery style snickerdoodles, classic chocolate chip cookies, double chocolate chip cookies, and drop sugar cookies are all frozen in cookie dough balls.

Cutout Cookies

Recipes for cutout cookies can also be frozen. I prefer freezing baked bakery style sugar cookies and iced gingerbread man cookies, but you can freeze the dough too.

Are there any cookies that don't freeze well? Honestly, you can freeze most baked goods. I've heard that you should avoid freezing meringues and madeleines due to being delicate and affected by changes in moisture, but I've never baked either of those.

cookie dough balls

How to Freeze Cookie Dough Balls

  1. Scoop the cookie dough (using whatever scoop you want) onto a baking sheet, platter, or plate. Don't worry about spacing out the cookie dough balls more than ¼" or so. Load the sheet completely full.
  2. Freeze the cookie dough balls for 1 hour. This prevents the dough from sticking to eachother when you transfer the cookie dough to a freezer bag.
  3. Once the cookie dough balls are hard, place them into a freezer bag or container.
  4. Label the bag with the date.

Ready to bake? No need to thaw the dough. Bake at the regular temperature, adding an extra minute or two to the baking time (if needed).

A note about freezing Snickerdoodle dough: I freeze the dough WITHOUT rolling it in cinnamon and sugar. You can freeze the dough with the cinnamon and sugar coating if you'd like, but I like doing that right before baking. Let the cookie dough balls thaw on the counter for 20 minutes, then roll in cinnamon and sugar before baking. No need to add extra baking time since the cookie dough balls will be a little softer from sitting out.

A note about freezing peanut butter cookie dough: Flatten each dough ball with a fork before placing the cookies into the freezer (unless making peanut blossoms which doesn't require you to flatten the cookie dough balls).

cutout cookie dough disc and rolled out cookie dough

How to Freeze Cutout Cookie Dough

Method 1: Cut out cookies with cookie cutters and place them on parchment-lined baking sheets. When the tray is full, you can place a couple pieces of parchment paper on top and add another layer of cutout cookies if you want. Wrap the baking sheet in plastic and then place it into the freezer.

Ready to bake? Transfer frozen cutout cookie dough shapes to baking sheets and bake at the regular temperature, adding an extra minute or two to the baking time (if needed).

Method 2: Divide the dough into two pieces. Flatten each piece into a disc (like you would when refrigerating gingerbread or sugar cookie dough) and wrap in a layer of plastic. Place into a gallon freezer bag and freeze for up to 3 months.

Ready to bake? Remove the disc of dough from the freezer and thaw overnight in the refrigerator. Roll out and cut into shapes with cookie cutters. Bake as usual.

stack of double tree cookies

How to Freeze Baked Cookies

  1. Let cookies cool completely after baking.
  2. Transfer cookies to an airtight container, adding parchment paper between each layer. To really protect your cookies from freezer burn, you can wrap the cookies in plastic wrap in stacks of 3-6 cookies, then place the stacks into a large freezer bag.

Ready to eat? Remove the cookies from the freezer and take off any wrapping. Allow cookies to thaw on the counter until room temperature.

*Almost* Toll House Chocolate Chip Cookies

By 14 Comments

Toll House chocolate chip cookies, but with a twist, making them softer and chewier even on day two. You'll love these cookies!

You might also like our Chick-fil-A chocolate chunk cookies, chewy bakery-style peanut butter cookies, or Jacques Torres chocolate chip cookies.

Plate of chocolate chip cookies.

Every family has their favorite chocolate chip cookie recipe and it's typically one that originated from someone else and has been slightly tweaked to meet their taste. The Toll House chocolate chip cookie recipe has been a staple recipe for decades and for good reason. It's an all-around great recipe. Over the years I've tweaked it slightly to create our family's version. I wouldn't say the tweaks are enough to warrant a new name or claim it to be mine so I call these *almost* Toll House chocolate chip cookies.

Why I Like This Recipe

  • Soft for days. The one thing that always bothered me about the Toll House recipe is that they tasted amazing on day 1, but were always hard on day 2. That might not be the case for everyone, but it was for me. Regardless of lowering the baking time, temp, etc. The cookies hardened and were only chewy if I warmed them up again in the microwave. My slightly modified version stays soft for days!
  • Recipe can easily be doubled. We recently had friends stay with us for the weekend. As they arrived, I was finishing up making a giant batch of these. I doubled the recipe and had the BIGGEST bowl of cookie dough known to man sitting on the counter. We questioned if we'd actually go through all of them before they went home. Let me tell you, it wasn't a problem. Those cookies were enjoyed for 2 days, and all 7 dozen were gobbled up.
  • Classic recipe. Because I started with a fantastic base recipe, you don't need to chill the dough, use two types of flour, add in any gourmet ingredients, or anything out of the ordinary to get GOOD cookies. 

What Others Are Saying

My favorite cookie recipe so far. Much better than Toll House which is my go to. Made these last night and our family loved them!!!
Thank you for sharing. The title was a perfect way to find you.---Valerie

These are LEGIT better then Toll House and I'm a Baker! I think its because more brown sugar then white is tastier I'm almost anything you can bake. These will NOT DISAPPOINT but they WILL DISAPPEAR!!---Laura

I've used this Toll House cookie modification several times since I found this recipe and I'm amazed at how the cookies are even moister on day-2 than they were the day they were baked.---Wayne

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Tips and Tricks

  • Brown sugar vs. white sugar. White sugar has its place. In recipes like sugar cookies, snickerdoodles, and shortbread cookies it truly shines. A combination of brown and white sugar is generally what you'll find in chocolate chip cookies. The traditional toll house recipe calls for ¾ cup brown sugar and ¾ cup white sugar. So 1 ½ cups of sugar. I changed it to 1 ¼ cups of brown sugar and ¼ cup of white sugar. Still 1 ½ cups with an emphasis on brown sugar. Brown sugar has more moisture in it, and I'm not sure of the science behind it, but it seems to make the cookies even chewier on the second day. A Martha Stewart article states the following:

Keep in mind when baking that brown sugar helps to promote a dense, chewy texture thanks to the moisture content in the molasses. Think: chewy brownies or soft, dense chocolate chip cookies. On the other hand, white sugar helps to create crispy, crunchy cookies that have a drier texture. Many baking recipes use white and brown sugars to get the best aspects of both.

  • More flour. Because I didn't add nuts to the cookie dough, I added a little extra flour. This prevents the cookies from being flat and gives them the best texture. A truly classic chocolate chip cookie.
  • Bake on light colored baking sheets. Lighter metal bakes more evenly than dark and doesn't brown the bottoms of the cookies too quickly. If using a dark metal baking sheet, adjust the baking time and watch the cookies to prevent burning.
  • Freezing cookies. Looking for tips on freezing cookies? Make a giant batch and save half for another day! Here are our best tips for freezing cookies and cookie dough.

Ingredients

Bowls of sugar, flour, baking soda, salt, brown sugar, chocolate chips, butter, vanill and eggs.
  • Butter: I bake exclusively with salted butter, but you can use unsalted. If using unsalted, add an additional ½ teaspoon of salt to the recipe.
  • Brown and White Sugar: the combination of both sugars gives the cookies great texture and sweetness.
  • Eggs: for richness and texture.
  • Vanilla extract: have you tried making your own vanilla extract? It's easy!
  • Baking soda and salt: for leavening and flavor.
  • All-purpose flour: I typically bake with all-purpose flour, but you can also use bread flour.
  • Chocolate Chips: My favorite is a combination of semisweet, or a combination of semisweet and milk chocolate chips, but you can use whatever you'd like. Chocolate chunks are yummy too.

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

How To Make *Almost* Toll House Chocolate Chip Cookies

Step 1: Preheat oven to 375 degrees. Line light-colored baking sheets* with parchment paper (optional)

Cream butter and sugars until light and fluffy. Add eggs and vanilla extract.

Step 2: Add baking soda and salt, then mix in flour (slowly).

Stir in chocolate chips.

Chocolate chip cookie dough balls on baking sheet.

Step 3: Portion dough into golf-ball-sized balls (2 Tbsp. of cookie dough), 6 per cookie sheet. Bake cookies for 9-11 minutes or until light golden.

If you'd like to make larger cookies (3 Tbsp. of cookie dough), bake for 12 minutes.

Cookie on parchment paper.

Step 4: Let cookies cool on the baking sheet for a few minutes, then transfer to a cooling rack.

Toll House Cookies FAQs

What makes this recipe better than original Toll House cookies?

These chocolate chip cookies stay soft for days because the recipe uses more brown sugar than white sugar. Brown sugar is key to soft and chewy chocolate chip cookies. Up the ratio and you won't be sorry.

What kind of chocolate is best for chocolate chip cookies?

Semisweet is recommended, and my favorite, but these would be delicious with milk chocolate or a combination of milk and semisweet. Chocolate chunks add depth of flavor and melt differently, so they are a great option too.

Why are light metal baking sheets better for baking cookies?

Lighter metal bakes more evenly than dark and doesn't brown the bottoms of the cookies too quickly. If using a dark metal baking sheet, adjust the baking time and watch the cookies to prevent burning.

hand holding chewy toll house cookie

More Chocolate Chip Cookies To Make

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

Toll House chocolate chip cookies on white plate.
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5 from 19 votes

*Almost* Toll House Chocolate Chip Cookies

Toll House chocolate chip cookies, but with a twist making them softer and chewier even on day two. You'll love these cookies!
Course Dessert
Cuisine American
Prep Time 10 minutes
Total Time 10 minutes
Servings 24 cookies
Calories 251kcal
Author Brandy Nelson

Ingredients

  • 1 cup butter room temperature
  • 1 ¼ cups light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 ⅔ cups all purpose flour
  • 2 cups chocolate chips

Instructions

  • Preheat  oven to 375 degrees. Line a baking sheet with parchment paper or a nonstick baking mat, if desired.
  • Cream butter and sugars together with an electric mixer. Add eggs then vanilla extract.
  • Mix in baking soda, salt and flour (until just combined)
    Stir in chocolate chips.
  • Use a cookie scoop (2 Tbsp. size) to scoop dough or use your hands to form dough balls. Place 6-8 balls of cookie dough onto a baking sheet. Bake for 9-11 minutes or until lightly golden.
    If making larger (3 Tbsp. size) cookies, bake for 12 minutes.
  • Cool 2-3 minutes on a cookie sheet and transfer to wire racks.

Video

Notes

Store in an airtight container up to 5 days on the counter. Can also store in freezer for a few months.

Nutrition

Calories: 251kcal | Carbohydrates: 34g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 164mg | Potassium: 81mg | Fiber: 0.4g | Sugar: 22g | Vitamin A: 256IU | Calcium: 27mg | Iron: 1mg

Brownie Cake Pops (Video)

By Leave a Comment

Brownie pops are easy to make and taste incredible. Moist and delicious with no frosting or cream cheese, just mash up fresh brownies, roll them into balls, and dip them in chocolate! This post was originally shared in 2022, and updated in 2024.

You might also like these treats: frozen chocolate bananas, our patriotic chocolate-covered shortbread cookies, or our homemade Almond Joy (or Mounds) bites!

brownie pops

Watch our step by step video!

Brownie Pops

I'm about to state a very unpopular opinion, but I do not like cake pops. I don't like cream cheese or frosting in a tub, both items that are generally mixed with mashed cake to create cake pops. I think they are fun to make and cute, but I just don't care for the flavor. Now brownie cake pops? Those are a different story. No frosting, no cream cheese, just mashed brownies dipped in chocolate. Brownie pops taste insane. So chocolatey and soft. You'll love them.

brownie cake pops with lollipop sticks

What Makes These The Best Brownie Pops

I've tinkered with this recipe over the years and have landed on the best ingredients and best method for making brownie pops!

  • Boxed Brownie Mix: You can make brownies from scratch, but I don't think it's necessary for brownie pops. Use whatever boxed brownie mix you'd like and use the same ingredients that the box calls for, with one exception (see below).
  • Butter vs. Oil:  Most brownie mixes call for oil. You can use oil, but I find that using melted butter gives a better texture and the brownie pops filling is less greasy. So if your box of brownies calls for ½ cup oil, 2 eggs, and 2 tablespoons of water the only adjustment you'd need to make is to use melted butter instead of oil. Then bake as directed.
  • Makes 18 Pops: Cake pops aren't cheap. Have you seen how much Starbucks charges for one? You can make these delicious pops for pennies. One batch of brownie pops makes 18---and they taste better than cake pops.

hand holding half of a brownie cake pop

Brownie cake pops can get away with not using any add-ins because brownies are already moist and soft. I use fudge brownie mix and bake them 2-3 minutes less than the box suggests. This yields the perfect texture to mash and roll into balls. Easy peasy.

brownie cake pops

Brownie Cake Pop Ingredients

(scroll to the end of the post for a printable version)

  • 1 box fudge brownie mix (18 oz.)
  • eggs, melted butter, and water (according to the box)
  • 12 oz. chocolate candy melts
  • 1 teaspoon coconut oil (optional)
  • sprinkles

How To Make Brownie Cake Pops

brownie cake pop with lollipop stick and rolled in sprinkles

Brownie cake pops are EASY to make.

Spray a baking dish (8"x8" or 9"x13") with nonstick cooking spray. If you'd like to lift the brownies from the pan, line it with parchment paper.

Bake brownies according to the directions on the box. Let brownies cool in the baking dish for 1 hour.

knife trimming edge off of brownies

Trim off the brownie edges if you'd like. I find that they are generally a little crispy and don't roll into balls as easily as the center section, but it's up to you.

Note: you can do this on a cutting board if you lined your pan with parchment paper and lift the brownies out. Otherwise, just scoop all of the center portions of the brownies out and put them into a bowl, leaving the edge in the pan. You can snack on the edges while you make the brownie pops. Yum.

bowl of mashed up brownies

Using a fork, mash brownies in a bowl and mix until they are soft and scoopable. They should look like cookie dough.

cookie scoop of mashed brownies

Scoop balls of brownies using a medium cookie scoop (1.5").

Roll into a ball using your hands and place brownie balls on a cookie sheet lined with parchment paper or wax paper.

lollipop sticks in brownie balls

Insert a lollipop stick into the center of each brownie ball.

Freeze for 15 minutes. You want the brownie pops to feel cold to the touch, and slightly firm, but DON'T let them FREEZE! 

bowl of chocolate candy melts

Place chocolate candy melts in a microwave-safe bowl. I like adding a teaspoon of coconut oil because I think it gives the chocolate an even smoother consistency, but it's completely up to you. Candy melts are easy to work with regardless. You can also use chocolate chips.

Melt chocolate candy melts in the microwave for 30 seconds. Stir. Heat for another 30 seconds (in 15-second intervals) and stir until melted and smooth.

brownie on lollipop stick dipped into melted chocolate

Dip frozen brownie pops into chocolate.  You can also spoon chocolate over them instead of dipping them. Tap the lollipop stick against the side of the bowl to allow excess chocolate to drip off.

brownie cake pops with rainbow sprinkles

Sprinkle brownie cake pops immediately with sprinkles or other toppings before the chocolate hardens. Place them back on the cookie sheet and allow them to set up completely.

Note: if you'd like your brownie pops to be perfectly round you can fasten up something to poke the lollipop sticks into and have them stand upright instead of against the cookie sheet (which gives them a flatter-looking top). A styrofoam block would work great for this. I added one to my shopping list because I really do think that’s the way to do for perfectly shaped pops, but if you don’t have one that’s ok!

brownie cake pops

Brownie pops can be stored at room temperature on the counter in an airtight container for up to 3 days. You can also store them in the refrigerator or freezer.

brownie cake pop cut in half

The Best Brownie Pops Recipe

brownie cake pops
Print Pin
5 from 3 votes

BROWNIE POPS

Brownie pops are easy to make! No frosting or cream cheese, just mash up fresh brownies, roll them into balls and dip them in chocolate! 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
freeze 15 minutes
Total Time 1 hour 5 minutes
Servings 18
Calories 275kcal
Author Brandy Nelson

Equipment

  • lollipop sticks

Ingredients

  • 1 box fudge brownie mix 18 oz.
  • eggs, melted butter and water (according to box)
  • 12 oz. chocolate candy melts
  • 1 teaspoon coconut oil optional
  • sprinkles

Instructions

  • Spray a baking dish (8"x8" or 9"x13") with nonstick cooking spray. If you'd like to lift the brownies from the pan, line it with parchment paper.
  • Bake a batch of brownies according to the directions on the box. Let brownies cool in the baking dish for 1 hour.
  • Trim off the brownie edges if you'd like. I find that they are generally a little crispy and don't roll into balls as easily as the center section, but it's up to you.
  • Using a fork, mash brownies and mix until they are soft and scoopable. They should look like cookie dough.
  • Scoop balls of brownies using a medium cookie scoop (1.5").
  • Roll into a ball using your hands and place brownie balls on a cookie sheet lined with parchment paper or wax paper.
  • Insert a lollipop stick into the center of each brownie ball.
    Note: to really secure the sticks to the brownie pops you can dip the sticks in melted chocolate and then slide them into each brownie pop. As they chill in the freezer, the chocolate will harden inside the pop.
  • Freeze for 15 minutes.
  • Place chocolate candy melts in a microwave-safe bowl. I like adding a teaspoon of coconut oil because I think it gives the chocolate an even smoother consistency, but it's completely up to you. Candy melts are easy to work with regardless.
  • Melt chocolate candy melts in the microwave for 30 seconds. Stir. Heat for another 30 seconds (in 15-second increments) and stir until melted and smooth.
    It's better to underheat the chocolate vs. overheat. If your candy melts are ALMOST melted, just keep stirring. They'll keep melting as you stir, without having to put them back into the microwave.
  • Dip frozen brownie pops into chocolate.  You can also spoon chocolate over them instead of dipping them. Tap the lollipop stick against the side of the bowl to allow excess chocolate to drip off.
  • Sprinkle brownie cake pops immediately with sprinkles or other toppings before the chocolate hardens. Place them back on the cookie sheet and allow them to set up completely.

Video

Notes

Brownie pops can be stored at room temperature on the counter for up to 3 days. You can also store them in the refrigerator or freezer.

Nutrition

Calories: 275kcal