These Double Chocolate Mint Cookies are rich, soft chocolate cookies loaded with chocolate chips and Andes mint pieces. The cookies are one of my favorites, made with both melted chocolate and cocoa powder and you can even freeze them! They’re the perfect Christmas cookie for platters, exchanges, or just because you love chocolate and mint together.

I’ve been making these cookies for over 20 years and they’re still one of my favorites. Jordan loves mint and chocolate as much as I do, so these are a staple for Christmas but also all year long. I love using chopped Andes mints (or the chips if you can find them) because there is mint in every bite instead of using mint flavoring in the dough. The cookie is rich in chocolate thanks to the melted baking chocolate and cocoa powder and they stay soft too!

One thing I’ve learned about baking so many cookies over the years is that it’s hard to tell when chocolate cookies are done because you can’t judge the color. I take these out when they’ve just lost the glossy sheen but the centers look a teeny bit under done. And don’t skip chilling the dough! That’s an important step to keep them from spreading too much.

Dorothy’s Chocolate Cookie Tips

• If you can’t find the Andes mint baking chips, you can also use green mint chips that are like chocolate chips, but mint flavor. You’ll find these in most grocery stores at the holidays, where you find the chocolate chips. Ghirardelli and Guittard make them.
• Don’t skip the chill time.
• This recipe has not been tested with Dutch process cocoa – only use regular unsweetened.
• You know chocolate cookies are done when they just lose their glossy sheen.

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Chocolate Mint Cookies Recipe

These mint cookies are perfect for Christmas or whenever you crave chocolate and mint! They are the best chocolate mint cookies that you can make ahead and freeze for up to a month. Make them this year for your cookie platters! 

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour

Servings 36 cookies

Calories 170kcal

Author Dorothy Kern

Cost $8

Ingredients

• 2 ounces (57g) semi-sweet chocolate
• 1 cup (226g) unsalted butter , softened
• 1 cup (200g) brown sugar
• ½ cup (100g) granulated sugar
• 1 teaspoon vanilla
• 2 large eggs
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 2 tablespoons (10g) unsweetened cocoa powder
• 2 ¼ cups (273g) all-purpose flour
• 1 cup (170g) chocolate chips
• 1 cup Andes Creme de Menthe Baking Chips (plus more for garnish)

Instructions

• Place baking chocolate in a small microwave safe bowl. Heat on high power in 30 second increments, stirring between each, until melted and smooth. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat both sugars, butter, vanilla, and eggs until smooth. Beat in melted baking chocolate and cocoa powder. Beat in salt, flour and baking soda until well blended. Stir in all the chocolate chips and mint pieces.
• Scoop 2 tablespoon sized balls of cookie dough and place on a cookie sheet lined with parchment or a silicone baking mat. No need to space – we are chilling the dough. Chill for at least 30 minutes (but you can cover with plastic wrap and chill up to overnight or even freeze the dough).
• Preheat oven to 350°F. Line cookie sheets with parchment or a silpat. Space chilled cookie dough balls about 2 inches apart. Sprinkle a few more Andes Baking Chips on top of each cookie and press to adhere. This is optional, but it makes the cookie look prettier!
• Bake for 9-11 minutes, until the edges lose their sheen. I like these a little under-done, so I take them out when the center is still a tiny bit shiny.
• Cool 5 minutes on the cookie sheet, then move to a rack to cool completely. They’ll last a few days in a sealed container, but you can also freeze them in ziploc bags. Be sure to layer paper towels between cookie layers and seal, then freeze for up to one month. Defrost at room temperature or in the refrigerator, leaving the paper towels in to absorb the moisture.

Video

Notes

If you can’t find the Andes Mint Baking Chips, you can use regular Andes Mints and chop them up. One package of those is about 1 cup. Or, use chopped Mint Truffle Hershey’s Kisses, Nestle’s Mint and Chocolate Blend Morsels, or Guitards Mini Mint Chips.

Nutrition

Serving: 1cookie | Calories: 170kcal | Carbohydrates: 23g | Protein: 2g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 60mg | Potassium: 35mg | Fiber: 1g | Sugar: 16g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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This Graham Cracker Toffee Bark is an easy Christmas Crack recipe made with graham crackers, buttery brown sugar toffee, melted chocolate, and your favorite toppings. It’s crunchy, sweet, and completely customizable with M&Ms, nuts, toffee bits, or even peanut butter! I’m sharing different ways to make this chocolate covered graham cracker toffee, and it’s the perfect way to make Christmas candy this year.

Ingredients in Christmas Crack with Graham Crackers

• Graham Cracker Sheets: This is the base of the toffee. You can substitute digestive biscuits if you’re not in the US.
• Unsalted Butter: I always start with unsalted butter but you can use salted if you prefer.
• Packed Brown Sugar: A lot of people make graham cracker toffee with white sugar but I prefer the flavor of light brown sugar.
• Chocolate Chips: You can use milk or semi sweet chocolate chips. I don’t recommend white chocolate (check out my Churro Toffee for how to use white chocolate chips).
• Toppings: So many options! Top with sliced almonds or pecans, M&Ms or colorful sprinkles. You can even use toffee bits, chopped candy, or peanut butter.

Dorothy’s Testing Notes

• You for sure should use a candy thermometer when making any sort of toffee. I recommend a digital candy thermometer (not the old analog style) because it is more accurate and will result in success more often. You want to cook the butter and sugar mixture to 255°F for this recipe. Once it reaches that stage, you pour it over the crackers in the pan and then bake it to set.
• The weather will affect this recipe: never make toffee on a rainy or humid day. The humidity makes the candy not set properly, making it chewy and sticky.
• If you’re using chocolate chips, it’s easy to melt the chocolate: simply sprinkle them over the cooked toffee bark and then bake again for 2 minutes. The chocolate chips will melt (but keep their shape) and allow you to spread them into a layer all over the toffee.
• That method does not work with white chocolate chips. Those need to be melted separately if you want to top this with white chocolate.

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Graham Cracker Toffee Bark

Graham Cracker Toffee Bark is an easy Christmas Crack recipe made with graham crackers and any sort of topping you want!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 7 minutes minutes

Rest Time 1 hour hour

Total Time 27 minutes minutes

Servings 10 servings

Calories 471kcal

Author Dorothy Kern

Cost $8

Ingredients

• 9-12 graham cracker sheets
• 1 cup (226g) unsalted butter
• 1 cup (200g) packed brown sugar
• 1 tablespoon (15ml) water
• 1 teaspoon vanilla extract
• 12 ounces (340g) chocolate chips about 2 cups
• 1 cup toffee bits, chopped nuts, M&Ms, etc your choice

Instructions

• Preheat oven to 350°F. Line a rimmed baking sheet (approximately 11×16 or something similar) with foil and spray with nonstick cooking spray.
• Place graham crackers in a single layer on the cookie sheet, breaking as needed for them to fit. Set aside.
• Place butter in a medium saucepan and place over medium-low heat. Melt, then add the sugar and water. Stir to combine. Place a candy thermometer in the mixture and bring to a boil. Cook over medium-low heat until the mixture reaches 255°F. Do not stir. The mixture will turn golden brown.
• Once it reaches 255°F, remove from the heat and stir in the vanilla. Pour over the crackers in prepared pan and spread to coat evenly. Bake for 5 minutes.
• After 5 minutes, sprinkle the chocolate chips evenly over the hot pan. Place back in the oven for 2 minutes, or until the chocolate chips are melted (but they’ll still be holding their shape).
• Remove pan from the oven. Spread chocolate to coat evenly. Top with desired toppings. Chill to set, at least 1 hour. Break apart and serve or store in an airtight container for up to 2 weeks

Video

Notes

1. You can use any toppings you like for this bark. In the photos, I used toffee bits, sliced almonds, and mini holiday M&Ms. You can also use chopped peanut butter cups, chopped pecans or nuts of any kind, candy cane pieces, chopped cookies/Oreos, or anything you like.
2. To use peanut butter, melt 1/4 cup peanut butter in the microwave (heat about 20 seconds). Pour it over the chocolate once you’ve spread it and then swirl.
3. Get a candy thermometer here.
4. White chocolate chips will NOT work with this method. To top with white chocolate, melt it separately in the microwave and spread it over the top of the cooked toffee.

 

Nutrition

Calories: 471kcal | Carbohydrates: 54g | Protein: 2g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 53mg | Sodium: 114mg | Potassium: 57mg | Fiber: 1g | Sugar: 45g | Vitamin A: 645IU | Vitamin C: 0.2mg | Calcium: 73mg | Iron: 1.1mg

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This Champagne Pound Cake is a soft, moist loaf cake with Prosecco in three places: the cake batter, the sweet sparkling wine soak, and in the glaze! It’s an easy homemade pound cake loaf recipe that uses any kind of champagne instead of milk for a light, tender teture, with sour cream for extra moisture. It’s the perfect dessert for the holidays!

Dorothy’s Pound Cake Loaf Tips

• I prefer making pound cake loaves because they’re easier (and more dependable) than a regular size fluted cake. It’s also better for a smaller party or gift than a 12 serving cake! Doubling the recipe can make a large pound cake or two loaves.
• You need to make sure your pan is properly prepared, either with baking spray or greasing and flouring, so the cake doesn’t stick.
• Make the glaze while the cake is baking to save time. It needs time to cool before brusing onto the cake.
• The champagne bakes out of the cake itself but will be active in the soak and the icing so this is only good for adults who do not drink.
• Store loosely covered at room temperature for up to 3 days. It can also be frozen for up to 2 months.

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Champagne Pound Cake Recipe

There is triple the champagne flavor in this Champagne Pound Cake! Champagne in the soft and tender pound cake, in the glaze, and in the frosting!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 10 servings

Calories 326kcal

Author Dorothy Kern

Cost $12

Ingredients

For the cake:

• 1 ½ cups (186g) all purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 7 tablespoons (99g) unsalted butter , melted
• 1 cup (200g) granulated sugar
• 1 tablespoon sour cream
• 3 eggs
• 1 teaspoon vanilla extract
• ½ cup (118ml) champagne still bubbly

For the glaze:

• ⅓ cup (67g) granulated sugar
• ⅓ cup (79ml) champagne

For the frosting:

• 1 cup (113g) powdered sugar
• 1 tablespoon (15ml) heavy whipping cream
• 1 tablespoons (15ml) champagne

Instructions

• Preheat oven to 350°F. Spray a 9×5 loaf pan with nonstick cooking spray (the kind with flour) or grease and flour it.
• Whisk flour, baking powder, and salt in a medium bowl. Set aside.
• Stir melted butter, sugar, and sour cream in a large bowl. Stir in eggs, one at a time, then stir in vanilla. Add champagne and dry ingredients and stir just until moistened. Pour into prepared pan.
• Bake for 33-38 minutes, until a toothpick comes out clean. (Mine took 35 minutes.)
• While the cake is baking, make the glaze. Heat the sugar and champagne in a small saucepan over medium heat until it boils. Boil for 1 minute, then remove from heat.
• Cool for 15 minutes in the pan. Use a knife to loosen around the edges, then carefully remove the cake and place it on a cooling rack set over a cookie sheet. Use a pastry brush to brush the champagne glaze over the top of the cake. Let the cake finish cooling completely before frosting.
• To make the frosting, whisk the powdered sugar, heavy whipping cream, and 1 tablespoon of champagne. Add more champagne as needed. Pour and spread over pound cake. Chill to set.

Notes

• You can use any bubbly sparkling wine or Prosecco. Make sure it’s not flat.
• Store loosely covered at room temperature for up to 3 days.

Nutrition

Serving: 1serving | Calories: 326kcal | Carbohydrates: 54g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 81mg | Potassium: 104mg | Fiber: 1g | Sugar: 39g | Vitamin A: 346IU | Vitamin C: 0.02mg | Calcium: 34mg | Iron: 1mg

How to make Champagne Pound Cake

1. Always whisk dry ingredients first when making cake.
2. Because the recipe starts with melted butter, you can stir by hand or use a mixer.
3. Add the eggs before adding champagne.
4. Add the sparkling wine and flour together. The batter will be thick and yellow.
5. Once baked, brush with the champagne simple syrup.
6. The icing should be thick enough to hold it’s shape and not run off the cake.

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Apple Baked Brie combines tow favorite fall desserts with a warm, gooey baked brie appetizer. The cheese is topped with cinnamon apples and a sweet pecan pie filling, then wrapped in crescent roll dough and baked until golden and melty. It’s an easy baked brie recipe that’s perfect for Thanksgiving, Christmas, or because you love cheese!

Dorothy’s Baked Brie Tips Expert Tips

• Poke a few holes with a fork in the top of the crescent rolls for steam to escape, or just make sure some of the seams have holes in them.
• This recipe is best when served right after making! Leftovers should stored in the refrigerator in an airtight container and reheated before serving.
• Omit pecans and use walnuts or pistachios, or any nut for that matter.

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Apple Pecan Baked Brie Recipe

The flavors of apple and pecan pie all in baked brie! Apples, pecans, brown sugar, and brie are all wrapped in crescent roll dough and baked for a gooey, cheesy, sweet appetizer or dessert!

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 servings

Calories 239kcal

Author Dorothy Kern

Cost $9

Ingredients

For the Apples:

• 1 tablespoon (14g) unsalted butter
• 1 medium granny smith or fuji/gala apple
• 1 tablespoon (12g) packed brown sugar
• ½ teaspoon cinnamon

For Assembling and Baking:

• ¾ cup (90g) chopped pecans
• ¼ cup (50g) packed brown sugar
• 1 tablespoon (15ml) heavy whipping cream
• 1 8 ounce wheel Brie
• 1 8-count can Crescent Rolls

Instructions

• Preheat oven to 350°F. Line a baking sheet with parchment paper or a silpat baking mat.
• Peel and core apple, then dice into bite sized pieces. Melt butter in a medium skillet. Add apple pieces, 1 tablespoon brown sugar, and cinnamon. Cook apples over medium-low heat until softened, about 10 minutes. Remove from heat and let sit until you’re ready to assemble the brie.
• Stir chopped pecans, ¼ cup brown sugar, and heavy whipping cream in a small bowl.
• Unwrap brie. Use a butter knife to scrape off as much of the white part into the garbage as you can without cutting the brie.
• Unroll Crescent Rolls into a flat sheet. Divide into two squares (4 triangles each) and press all the seams together. Place one rectangle in the middle of your prepared baking sheet. Place the brie wheel in the center of the rectangle.
• Carefully put the apples on top of the brie, then stack the pecan mixture on top of that. Some will fall down. Fold up the corners of the bottom sheet of crescent rolls as much as you can. Place the second crescent roll rectangle on top of the pecan mixture and press to seal over the folded up bottom sheet. It will be messy and imperfect, but try to seal the edges as much as possible so the cheese doesn't leak everywhere.
• Poke a few holes with a fork in the top of the crescent rolls for steam to escape, or just make sure some of the seams have holes in them. Bake for 15-20 minutes, or until the crescent rolls are browned and the cheese is melted. Serve immediately with crackers, fruit, sliced baguette, or a fork.

Video

Notes

• Bake immediately before serving. You can assemble the recipe a few hours ahead.
• Store leftovers in the refrigerator.
• You can use any kind of apple you like.

Nutrition

Serving: 1serving | Calories: 239kcal | Carbohydrates: 13g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 24mg | Sodium: 402mg | Sugar: 4g

How to make Baked Brie with Apples and Pecans

1. It’s important to cook your apples until tender first so they cook all the way through in the oven. Dice them even sizes and cook with butter, cinnamon and sugar.
2. The pecan pie mixture bakes up to the perfect pecan pie filling without eggs or corn syrup.
3. I prefer to scrape the white off the brie with a butter knife. This is personal preference.
4. Carefully wrap the entire thing in the crescent rolls. It’ll be messy!

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Heath Bar Cookies Ingredients

• Unsalted butter, melted – I love melting butter in cookies. With the brown sugar it lends even more toffee flavor!
• Light brown sugar: Helps make a moister cookie.
• Toffee Bits: Bits o’ Brickle or toffee bits (sold in the baking aisle) are good to use if you can find them, or Heath Bars are okay as well. 
• Want extra chocolate? Use half and half chopped heath bars and chocolate chips!

Heath Bar Cookie Tips

• You know they are done when the sides are golden and the tops are glossy.
• This dough will be chilled for 2 hours so plan ahead time-wise. The dough can be chilled longer or even baked from frozen.
• These cookies get flatter than my normal chocolate chip cookie recipe because of the toffee – it makes them flatten, like when you make Butterfinger cookies.
• For even more flavor make Browned Butter Heath Cookies – simply brown the butter instead of just melting it and continue as directed.

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Toffee Chocolate Chip Cookies

These cookies take chocolate chips and toffee bits and combine them into this delicious cookie. They are chewy and tasty!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 13 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 28 minutes minutes

Servings 20 cookies

Calories 212kcal

Author Dorothy Kern

Cost $7

Ingredients

• ½ cup (113g) unsalted butter, melted
• ⅓ cup (66g) granulated sugar
• ½ cup (104g) light brown sugar, packed
• 1 large egg
• 1 teaspoon (5ml) vanilla extract
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups (186g) all-purpose flour
• 1 ½ cups (255g) Toffee Bits (or bits o brickle) or heath bars

Instructions

• Place melted butter in a large bowl or the bowl of a stand mixer fitted with the paddle attachment. Add granulated and brown sugars and stir or mix on low speed until the mixture is smooth. Mix in egg and vanilla extract and mix on medium speed until combined.
• Mix in baking soda and salt, then slowly mix in flour and mix just until the batter is smooth and comes together. Be sure to scrape the sides of the bowl during mixing. Slowly mix in toffee bits.
• Line a cookie sheet with a silicone baking mat or parchment paper. Scoop 1 or 2 tablespoon balls of dough onto the cookie sheet. Spacing doesn’t matter because you will be chilling the dough.
• Cover with plastic wrap and chill for at least 2 hours.
• Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
• Remove the chilled cookie dough balls from the refrigerator and space them 2-inches apart on the cookie sheets. Bake for 11-15 minutes, or until the edges are a light golden and the tops are no longer glossy. Let cool on the cookie sheets at least 10 minutes before removing.

Video

Notes

• For an extra chocolatey cookie, use 3/4 cup chocolate chips and 3/4 cups toffee bits.
• You can also use Brown Butter in place of the melted butter.
• These cookies will flatten more than my regular chocolate chip cookie because of the toffee.
• 1 tablespoon size cookies will take 8-12 minutes to bake, 2 tablespoon cookies 10-15 minutes.
• You can chill the cookie dough up to 2 days (store in an airtight container) or freeze the dough and bake from frozen.

Nutrition

Serving: 1serving | Calories: 212kcal | Carbohydrates: 27g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 115mg | Potassium: 31mg | Fiber: 0.3g | Sugar: 20g | Vitamin A: 358IU | Vitamin C: 0.04mg | Calcium: 15mg | Iron: 1mg

How to make Toffee Cookies

1. The melted butter and sugars will be thick and somewhat greasy looking.
2. Only mix in the flour after everything else has been added.
3. The chopped toffee goes in last.
4. You don’t need to space these for chilling.

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These Oatmeal Cranberry Cookies are soft and chewy oatmeal cookies filled with dried cranberries, white chocolate chips, and crunchy pistachios. They’re made with brown sugar to keep them soft and the combination of flavors makes them anything but boring! They’re the perfect color and flavor for the holidays, but you can make them all year long and even freeze them for later!

Dorothy’s Expert Cookie Tips

• If you chill the dough for longer than 30 minutes, cover the pan with plastic wrap, so it doesn’t dry out. If the dough is very cold when you bake the cookies, I recommend lightly pressing them down into a disc. Very cold dough won’t spread as much, and this will help.
• If you have old-fashioned oats on hand, you can turn them into quick oats for this recipe. Pulse them in a food processor to break them down until they look like quick oats.
• If you use salted butter, reduce the amount of added salt by ¼ teaspoon.
• These are great on a holiday platter with cinnamon roll cookies!

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Chewy Oatmeal Cranberry Cookies Recipe

These Oatmeal Cranberry Cookies are soft and chewy with a bit of tartness from the cranberries, crunch from the nuts, and sweet white chocolate.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 24 cookies

Calories 144kcal

Author Dorothy Kern

Cost $8

Ingredients

• ½ cup (113g) unsalted butter, softened
• ¾ cup (150g) packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ¾ cup (93g) all-purpose flour
• 1 ⅔ cups (150g) quick cooking oats
• ¾ cups (94g) dried cranberries
• ½ cup (85g) white chocolate chips
• ½ cup (65g) salted pistachios

Instructions

• Cream butter and brown sugar with a hand or a stand mixer in a large bowl. Beat until fluffy, about 1-2 minutes.
• Add egg, vanilla, salt, baking soda, and cinnamon and mix until smooth.
• Mix in flour, then mix in quick oats.
• Add cranberries, white chocolate and pistachios and stir until combined.
• Drop 2 tablespoon cookie dough balls onto a cookie sheet lined with parchment paper or a silicone baking mat. No need to space; we are chilling the dough. Chill for at least 30 minutes.
• Preheat oven to 350°F. Line a second cookie sheet with parchment or silicone and space the cookies 2-inches apart.
• Bake 12-16 minutes, or until no longer glossy on top and light golden around the edges. Cool at least 5 minutes before removing from pan.
• Store in an airtight container for up to 3 days or freeze for up to 3 months.

Notes

• Feel free to use any nut in place of the pistachios. You can also omit the nuts and add extra white chocolate and/or cranberries.
• If using salted butter reduced salt to ¼ teaspoon.
• To make your own quick oats from old fashioned, pulse them a few times in the food processor.
• If chilling longer than 1 hour, cover with plastic wrap so they don’t dry out.

Nutrition

Serving: 1cookie | Calories: 144kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 113mg | Potassium: 76mg | Fiber: 1g | Sugar: 12g | Vitamin A: 140IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

FAQ

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Gingerbread Bars are an easy way to make a classic holiday cookie: Soft gingerbread is baked in a pan and then sliced into bars. These are like gingerbread blondies or gingerbread cookie bars but without the hassle of rolling and cutting!

Why You’ll Love This Recipe

Hands down, these bars are my favorite Gingerbread Cookie recipe of all time. Instead of the hassle of rolling dough, I cut the gingerbread into bar cookies and decorate them with candy, white chocolate, or icing.

There aren’t many recipes I make over and over again, but these gingerbread cookie bars are an exception. I make them every Christmas, and if I ever stop, my family will stage an intervention! They are seriously good: soft and pillowy thanks to baking in a pan, perfectly spiced with molasses and allspice, and easy freeze because they’re sturdy enough for stacking. They’re the perfect Christmas cookie!

Gingerbread Cookie Bar Ingredients

• Sugar: These are made with granulated sugar.
• Butter: Use softened unsalted butter – if you use salted butter then reduce the salt to 1/4 teaspoon in the recipe.
• Molasses: I use unsulfured molasses, just the kind you get in the regular baking aisle.
• Egg: Be sure to buy large eggs.
• Salt, Baking Soda: Typical cookie ingredients.
• Spices: I use ground cinnamon and allspice in these cookies.
• All-purpose flour: Be sure to measure it correctly.

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Gingerbread Bars Recipe

This is the BEST gingerbread blondie recipe and my absolute favorite. It bakes in a sheet pan and is sliced while it's still warm. Top it with your favorite candy, like Twix, or drizzle it with white chocolate and sprinkles!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 24 bars

Calories 346kcal

Author Dorothy Kern

Cost $8

Ingredients

• 4 cups (492g) all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 1 tablespoon ground cinnamon
• ½ teaspoon ground allspice
• 1 cup (226g) unsalted butter , softened
• 1 cup (200g) granulated sugar
• 1 cup (237ml) unsulfured molasses
• 1 large egg
• 1 cup (170g) white chocolate chips plus 1 teaspoon Crisco or vegetable oil to aid in melting and sprinkles OR
• 24 fun size Twix or your favorite candy

Instructions

• Preheat oven to 350°F. Line a 10×15 jelly roll pan with foil (let the foil hang over the sides for easy removal of the hot bars) and spray with cooking spray. (If you don’t have a jelly roll pan you can use a rimmed cookie sheet that’s close to 10×15” in size, but opt bigger instead of smaller.)
• Whisk together flour, baking soda, salt and spices. Set aside.
• Beat sugar, butter, and molasses in the large bowl with a hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment. Mix in the egg, salt, baking soda, and spices. Slowly mix in dry ingredients until a thick dough forms.
• Press dough evenly into the prepared pan. Bake about 15 minutes, until indentations in the dough bounce back slightly. The top will no longer be glossy.
• Cool gingerbread for 5 minutes in the pan, then carefully remove the full sheet of gingerbread using the foil overhang to a cookie sheet. If you’re using the fun size Twix bars, press them in two equal rows onto the gingerbread, use a knife or a pizza cutter to cut the slab into 24 sticks. Otherwise, just cut them into sticks and cool.
• If drizzling with white chocolate, melt the white chocolate chips and oil or Crisco in a small bowl on half power in 30 second increments, stirring between each, until melted and smooth. Place chocolate in a small baggie with the tip cut off and drizzle over sticks, sprinkle with sprinkles.
• Store cookies in an airtight container for up to 4 days, or freeze for up to one month.

Video

Nutrition

Serving: 1cookie stick | Calories: 346kcal | Carbohydrates: 50g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 28mg | Sodium: 908mg | Fiber: 1g | Sugar: 32g

How to Make Gingerbread Cookie Bars

1. Always whisk the dry ingredients in a small bowl first.
2. The butter and sugars will cream with molasses and look lumpy (almost curdled).
3. Once the dry ingredients are mixed in the mixture will be thick and brown and soft.
4. Always line your pan with foil before pressing the bars into it, for easy removal.

More Gingerbread Recipes You’ll Love for the Holidays

• Gingerbread Fudge
• Gingerbread Poke Cake
• Gingerbread Oreo Stuffed Snickerdoodles

These Gingerbread Cookie Bars are the best! Instead of the hassle of cutting out cookies, I cut the gingerbread into cookie sticks and decorate them with candy, white chocolate, or icing.

Santa Munch Popcorn Snack Mix is an easy 5 ingredient Christmas popcorn recipe that is the perfect Christmas treat! Popcorn, pretzels, and nuts, coated with white chocolate and mixed with M&Ms making the perfect sweet treat for parties or packaged for goody bags with the printable tags.

Santa Munch Ingredients

• Popcorn: You can use any kind you want! Microwave, packaged, or pop it yourself. We love popping popcorn in the microwave using this silicone popcorn maker, or you can air pop your popcorn!
• Pretzels: Choose rods or twists.
• M&Ms: Use any color and any flavor!
• White Chocolate: I love using Candiquik or Candy Melts for this. My favorite candy melts are Ghiradelli.
• CLICK HERE FOR THE FREE PRINTABLE TAGS.

Dorothy’s Expert Tips

• White chocolate can be finicky. Always melt at 50% power in a microwave safe bowl, stirring every 30 seconds. If it has trouble melting, add a bit of vegetable oil or crisco.
• Anything can be added (cereal, any nuts, any flavor M&Ms, etc).
• CLICK HERE FOR THE FREE PRINTABLE TAGS.

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Santa Munch Popcorn Snack Mix

Santa Munch Popcorn Snack Mix – an easy 5 ingredient popcorn mix that is the perfect Christmas treat! Popcorn, pretzels, and nuts are coated with white chocolate and mixed with M&Ms making the perfect sweet treat for parties or packaged for goody bags with the printable tags!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 7 minutes minutes

Servings 10 cups

Calories 477kcal

Author Dorothy Kern

Cost $8

Ingredients

• 8 cups popped popcorn (see note)
• 2 cups pretzels rods or mini twists
• 1 cup nuts optional (I used almonds)
• 12 ounce bag white chocolate chips about 2 cups
• 1 tablespoon vegetable oil or shortening
• 11 ounce bag holiday M&Ms any kind

Instructions

• Line a large cookie sheet with parchment paper or a silicone baking mat.
• Place popcorn, pretzels, and nuts in a very large bowl. Place white chocolate in a microwave safe bowl and coat with oil. Heat on 50% power for 2-3 minutes, stirring every 30 seconds, until melted and smooth. Pour melted chocolate over the popcorn mixture and carefully toss to coat. Turn out mixture onto prepared cookie sheet and let sit to set (chill if needed).
• Once it’s set, break apart the popcorn mixture and place in a resealable bag for storage. Add the M&Ms. Serve in a big bowl or package into treat bags.
• Mixture stays good for up to one week, as long as it’s airtight.

Video

Notes

• You can use store bought popcorn (like Skinny Pop) or use microwave popcorn. Or pop your own using an air popper.
• Be sure to remove any un-popped kernels from the popcorn before making mix.
• Use any color or flavor M&Ms

Nutrition

Serving: 1cup | Calories: 477kcal | Carbohydrates: 56g | Protein: 4g | Fat: 27g | Saturated Fat: 13g | Sodium: 95mg | Fiber: 3g | Sugar: 42g

How to make this Christmas Popcorn recipe

1. Mix together your popcorn, pretzels, nuts, or anything you like.
2. Coat evenly with the melted white chocolate, then let dry before adding M&Ms.

Other Favorite Holiday Treats

• Russian Tea Cakes
• Santa’s Favorite Cookies
• Elf Munch
• Pumpkin Spice Latte Popcorn
• Peanut Butter Caramel CornSaveSaveSaveSave

These Charcuterie Cups are an easy individual charcuterie appetizer made with cheese, salami, nuts, crackers, and other bite-sized snacks served in little cups. They’re like mini charcuterie boards, only everyone gets their own! These single-serving charcuterie cups are perfect for parties, holidays, baby showers, or any gathering where you want a fun appetizer that’s easy to make ahead and serve without a big platter.

I love a good charcuterie board, but sometimes I don’t want everyone crowded around the same platter trying to grab a piece of cheese. That’s why I love the idea of putting all my favorite snack board ingredients into individual cups. I’m a cheese-and-crackers girl at heart, and give me some salami and nuts alongside them and I’m happy to call that dinner. Plus, there’s something about getting your own little cup of snacks that makes an ordinary appetizer feel like a party.

The best thing about making individual charcuterie cups is that everyone gets their own; no cooties involved. I like using individually wrapped Babybel cheeses because they’re already portioned and easy to tuck into the cups, then adding different textures with salty nuts, crunchy crackers, and folded salami. My biggest tip is to choose ingredients that are easy to grab and eat without utensils, and save anything that might get soggy until closer to serving time. You can customize each cup for different tastes, which is one of my favorite things about serving food this way.

Charcuterie Cups Ingredients

• Cheese: any cheese works, but I love how Babybels are individually packaged and they also help hold up the skewers of other ingredients.
• Salami: Italian dry salami is perfect, but anything works.
• Fruit and Vegetables: Grapes, cherry tomatoes, broccoli, anything that can go on a skewer works.
• Herbs and nuts, for garnish.
• The serving cup: I love using either clear glass cups or tulip cupcake liners.

Charcuterie Tips

• Use long toothpicks to layer everything on.
• These are best assembled the day or day before you’re made.
• This is more of a method than an exact recipe. You can easily change this recipe up to fit your tastes or needs.

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Charcuterie Cups Recipe

This is the perfect way to make single serve charcuterie for parties with your favorite ingredients.

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 172kcal

Author Dorothy Kern

Cost $5

Ingredients

• 24 babybell cheeses any flavor
• 12 grape tomatoes
• 12 broccoli florets
• 36 grapes
• 48 slices salami
• Nuts

Instructions

• Unwrap 2 babybell cheeses. Use a small cookie cutter to cut a design out of the wax of one
• of them. Place the one with the cutout on a toothpick.
• Place a tomato, broccoli, and 4 slices of folded salami on a toothpick.
• Place grapes on another toothpick.
• Press all 3 toothpicks into the second baby bell cheese. Place the cheese in a cup or
• cupcake liner. Garnish with nuts and/or a rosemary sprig.

Nutrition

Serving: 1serving | Calories: 172kcal | Carbohydrates: 5g | Protein: 9g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 30mg | Sodium: 831mg | Potassium: 241mg | Fiber: 1g | Sugar: 3g | Vitamin A: 240IU | Vitamin C: 13mg | Calcium: 27mg | Iron: 1mg

How to make Individual Charcuterie Cups

1. If you’re using Babybel, use a mini cookie cutter to cut shapes in one of them so it looks pretty in the container.
2. Layer the rest of the ingredients on long toothpicks and stick them into one cheese to hold them upright.

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Easy Mini Cheesecakes are creamy, rich, and baked in a muffin pan and a simple graham cracker crust. This easy cheesecake recipe makes 12 individual cheesecakes without a water bath, and you can customize them with Oreo cookies, lemon, chocolate, peanut butter cups, fresh fruit or so many other flavors. They’re perfect for parties and holidays because you can make them ahead and freeze them!

I’ve been making different versions of these mini cheesecakes for years, and I think one of the best things about them is that you don’t have to commit to just one flavor. I’m a lemon girl, so naturally the lemon version with a Golden Oreo crust is one of my favorites, along side the classic plain topped with fruit.

The best part about these is you don’t have to be intimidated: they’re so much easier than a regular cheesecake. You don’t need a water bath and they’re much easier to make, bake, and serve. The most important part is to make sure and use room temperature ingredients to avoid lumps!

The sky is the limit with these: make marbled cheesecakes, pumpkin cheesecakes, even fruit tart cheesecakes! I love when I can make several different desserts from one basic recipe.

Mini Cheesecake Ingredients

• Graham Cracker Crust: The basic crust combines graham cracker crumbs, melted butter, and brown sugar. or use my for a crushed chocolate cookie crust.
• Cookie Crust: Use my Oreo cookie crust recipe for a ground cookie crust OR use full size Oreos or similar sized cookies as the crust (shortbread rounds, vanilla wafers etc), no crushing needed! I’ve even used pecan sandies in my pecan pie cheesecakes.
• Cream Cheese and Sour Cream: Use full fat and make sure they’re room temperature to avoid lumps.
• Egg: You need a large egg and make sure it’s room temperature to avoid lumps.
• Flavoring – just add flavors listed below and in the recipe for different tastes.
• Toppings – Depending on what kind of cheesecake you’re making you can use lemon curd, caramel sauce, strawberry sauce, hot fudge sauce, chocolate ganache, candy, or fresh fruit!

Dorothy’s Expert Tips

• Make sure your cream cheese is room temperature before starting to avoid lumps. It’s also best if your eggs and sour cream are room temperature too.
• Don’t use low fat cream cheese! Only use block cream cheese.
• You can use digestive biscuits in place of the graham crackers.
• It’s best to use a hand mixer or stand mixer fitted with the paddle attachment to ensure you’ll have no lumps.
• You must let these cool to room temperature and then chill for several hours in the fridge before eating.

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Easy Mini Cheesecake Recipe

Easy Mini Cheesecake Recipe – this simple cheesecake recipe makes 12 perfect mini cheesecakes and can be made so many ways! Lemon, Oreo, S’mores, Fruit, Peanut Butter Cup – any cheesecake you want in no time at all.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chill time 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 12 cheesecakes

Calories 190kcal

Author Dorothy Kern

Cost $6

Ingredients

Basic Graham Crust:

• 1 ¼ cups (129g) graham cracker crumbs
• 3 tablespoons (38g) brown sugar
• 5 tablespoons (70g) unsalted butter melted
• *See Note for additional crust ideas*

Basic Cheesecake Filling:

• 8 ounces (226g) cream cheese room temperature
• 1 large egg room temperature
• ¼ cup (50g) granulated sugar
• ¼ cup (62g) sour cream room temperature
• 1 teaspoon vanilla extract
• *See Note for additional filling and topping ideas*

Instructions

• Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
• Make the graham cracker crust: Stir together graham cracker crumbs, sugar, and melted butter. Press about 2-2 1/2 tablespoons of the mixture into the bottom of each muffin liner and press to compact.
• Beat room temperature cream cheese with a hand mixer until fluffy. Beat in room temperature sour cream. Beat in egg, sugar, and vanilla extract. (Room temperature ingredients are a must to avoid lumps!)
• Evenly divide (about 2-2 1/2 tablespoons each) cheesecake among crusts. Bake for 18-20 minutes, until they just begin to brown. Cool completely and refrigerate for at least 3 hours or overnight.
• Serve plain or topped with whipped cream and berries. See notes for additional serving suggestions.

Video

Notes

• Crust: instead of a graham cracker crust you can use 12 Oreos (any flavor). Just place them (whole) into each cupcake liner and they will form the crust.
• Peanut Butter Cup Cheesecakes: use an Oreo cookie for the crust. Chop up 6 regular sized peanut butter cups and sprinkle them into the batter  in step 3. Alternately, use 12 Reese’s Minis and place one on top of each Oreo before dividing filling. Top cooled cheesecakes with chocolate sauce and more peanut butter cups.
• Oreo Cheesecakes: use an Oreo cookie for the crust. Chop 4 additional Oreos finely and stir into the cheesecake batter before step 4. Continue as directed.
• Lemon Cheesecakes: use either a graham cracker crust or a Golden Oreo cookie for the crust. Optional: add 1 teaspoon lemon zest to the batter in step 3. Top cooled cheesecakes with lemon curd and fruit.
• Plain: Top plain cheesecakes with hot fudge, caramel, whipped cream, or pie filling.

Nutrition

Serving: 1plain cheesecake | Calories: 190kcal | Carbohydrates: 17g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 50mg | Sodium: 130mg | Sugar: 11g