Warning: These Peanut Butter Brownie Bites Are Addictive

Chocolate Peanut Butter Brownie Bites? Yes

If you’re the kind of person who always chooses chocolate and peanut butter on a dessert menu, these Chocolate Peanut Butter Brownie Bites are going to be dangerous in the best possible way. Imagine a rich, fudgy brownie baked in bite-sized form, with a soft center that holds a pool of warm, melted peanut butter. They’re decadent, easy to make, and just the right size to “accidentally” eat more than one.

These brownie bites are ideal for parties, game days, potlucks, or holiday dessert trays. They look impressive, but the process is straightforward: melt, mix, bake, press, and fill. You can top them with extra chocolate chips for a bakery-style finish, or even a sprinkle of flaky salt if you like that sweet-salty combo.

What I love most about this recipe

The brownie base is made in a single bowl with simple ingredients you probably already have on hand: butter, sugar, chocolate chips, an egg, and a few pantry staples. The batter is baked in a muffin tin so each brownie has crisp edges, a soft middle, and a perfect little well for that peanut butter filling. It’s like a cross between a brownie, a peanut butter cup, and a lava cake in mini form.

If you’re looking for a reliable, crowd-pleasing dessert that delivers big flavor in a small package, add these chocolate peanut butter brownie bites to your must-bake list.

What You’ll Need & Why

Full printable recipe card at the bottom of this post

• Granulated sugar – Sweetens the brownies and helps create that classic fudgy texture.

• Butter, softened – Adds richness and moisture to the brownie base. Softened butter melts easily and combines well with the sugar.

• Semi-sweet chocolate chips or a chocolate bar – These are melted into the batter to create a rich, chocolatey base.

• Large egg – Binds the batter together and helps the brownies set while staying fudgy in the center.

• Vanilla extract – Enhances the chocolate flavor and adds warmth and depth.

• All-purpose flour – Provides structure so the brownie cups hold their shape in the muffin tin.

• Baking soda – Gives just a slight lift so the brownie bites aren’t too dense.

• Milk chocolate chips – Folded into the batter at the end for extra pockets of melty chocolate in each bite.

• Creamy peanut butter – The star of the filling. When melted and spooned into the center of each brownie bite, it creates a smooth, creamy peanut butter core.

Tips & Tricks for Perfect Brownie Bites

• Don’t overbake.
  For a fudgy texture, bake just until the tops are set. The centers should still be soft; they’ll firm up slightly as they cool.

• Cool the batter briefly before adding milk chocolate chips.
  If the batter is too hot, the milk chocolate chips will melt completely rather than forming small pockets of chocolate.

• Grease the muffin tin well.
  If you’re not using liners, be sure to grease the pan thoroughly so the brownie bites release easily.

• Customize the topping.
  Add a sprinkle of flaky sea salt, mini chocolate chips, or chopped peanuts on top of the peanut butter for extra texture and flavor.

• Serve warm for maximum gooey factor.
  These are wonderful at room temperature, but slightly warm brownie bites with soft peanut butter centers are next-level.

FAQ – Chocolate Peanut Butter Brownie Bites

1. Can I use natural peanut butter?
You can, but regular creamy peanut butter (the no-stir kind) works best. Natural peanut butter can be oilier and may not set as nicely in the centers.

2. Can I use a mini muffin tin instead?
Yes. If you use a mini muffin tin, reduce the baking time and start checking for doneness around 10–12 minutes. You’ll also use a little less peanut butter in each center.

3. How do I store these brownie bites?
Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator if you prefer a firmer peanut butter center. Let them come to room temperature or warm slightly before serving.

4. Can I freeze them?
Yes. Once completely cooled, place the brownie bites in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. Freeze for up to 1–2 months. Thaw at room temperature.

5. My brownie bites didn’t cave in the middle. What did I do wrong?
Nothing at all. Some batches naturally sink a little; others don’t. If they stay domed, just use the back of a spoon to gently press the centers down while they’re still warm to create a well for the peanut butter.

More Recipes You’ll Love

If you liked these Chocolate Peanut Butter Brownie Bites, you might also enjoy:

• Chocolate Peanut Butter Ritz Cracker Cookies – Sweet-and-salty no-bake treats dipped in chocolate.

• Chocolate Peanut Butter Mini Cheesecakes – Easy no-bake mini cheesecakes that taste like giant peanut butter cups, with a chocolate crust and creamy PB filling.

• Chocolate Chip Snowball Cookies – Buttery, melt-in-your-mouth snowball cookies with chocolate chips and powdered sugar.

Print

Chocolate Peanut Butter Brownie Bites

These Chocolate Peanut Butter Brownie Bites are rich, fudgy mini brownie cups filled with warm, creamy peanut butter. They’re easy to make in a muffin pan and perfect for parties, dessert tables, or any time you’re craving a bite-sized chocolate and peanut butter treat.

Course Chocolate dessert, Decadent Dessert

Cuisine American

Keyword Brownie Bites, Chocolate chip, Decadent Dessert, Mini Brownies, Peanut Butter Brownie Bites

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chill Time 15 minutes minutes

Total Time 50 minutes minutes

Servings 12

Author Sarah Kozowski

Ingredients

• 3/4 cup granulated sugar
• 1/4 cup butter softened
• 1 tablespoon water
• 1 cup semi-sweet chocolate chips or chocolate bar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon baking soda
• 3/4 cup milk chocolate chips
• 1/2 cup creamy peanut butter

Instructions

• In a microwave-safe bowl, combine the granulated sugar, softened butter, and water. Microwave in 45-second increments, stirring in between, until the butter is melted and the mixture is hot.
• Add the 1 cup semi-sweet chocolate chips to the warm mixture and stir until the chocolate is completely melted and smooth. If needed, microwave for a few more seconds and stir again.
• Stir in the egg and vanilla extract until the mixture is well combined.
• Add the all-purpose flour and baking soda, mixing just until the batter is combined and smooth. The batter will be thick and glossy.
• Allow the batter to cool slightly at room temperature for about 5–10 minutes so it is not too hot when adding the milk chocolate chips.
• Fold in the 3/4 cup milk chocolate chips until evenly distributed.
• Preheat the oven to 350°F (175°C). Grease a muffin tray or line with paper liners. Spoon the batter into the muffin cups, filling each about 3/4 full.
• Bake for 14–16 minutes, or until the tops look set and a toothpick inserted near the edge of a brownie comes out mostly clean with a few moist crumbs.
• Remove the muffin tray from the oven and let the brownie bites cool in the pan for about 5 minutes. If the centers do not naturally sink, gently press the center of each brownie with the back of a tablespoon to create a small well.
• Place the creamy peanut butter in a microwave-safe bowl and microwave in short bursts until melted and smooth.
• Spoon about 1 tablespoon of melted peanut butter into the center of each brownie bite, filling the well. Top with additional chocolate chips if desired.
• Allow the brownie bites to cool until the peanut butter has thickened slightly. Serve warm or at room temperature.

Notes

•  For the fudgiest texture, do not overbake the brownie bites; remove them as soon as the tops are set and the edges are just done.
•  Allowing the batter to cool slightly before adding the milk chocolate chips helps prevent them from melting completely into the batter.
•  You can use a mini muffin tin to make smaller bites; just reduce the baking time and start checking around 10–12 minutes.
•  Store leftover brownie bites in an airtight container at room temperature for up to 3 days, or refrigerate for a firmer peanut butter center. They can also be frozen for longer storage.

The post Chocolate Peanut Butter Brownie Bites appeared first on Sugar Apron.

If you love the sweet-and-salty combo, these Chocolate Peanut Butter Ritz Cracker Cookies are about to become your new obsession.
They start with buttery Ritz crackers,  filled with a creamy peanut butter mixture, and then dipped in melted chocolate until completely coated. Think of them as a cross between a cookie, a candy, and your favorite childhood snack.

What I love most about this recipe

No oven. No complicated steps. Just simple ingredients layered together in the most addictive way. The crackers stay perfectly crisp, the peanut butter center is smooth and lightly sweetened with powdered sugar, and the chocolate sets up into a beautiful, glossy coating.

I love making these around the holidays, for game nights, or anytime I need a quick dessert that looks like I spent way more time on it than I actually did. They’re perfect for cookie trays, gift boxes, or to stash in the fridge “for emergencies.” Kids can help assemble the sandwiches, and you can customize them with different types of sprinkles or chocolate.

If you’re looking for a no-bake treat that absolutely no one can resist, you cannot go wrong with a batch of these chocolate peanut butter Ritz cracker cookies.

What You’ll Need

milk chocolate chips – This is your chocolate coating. Milk chocolate keeps things sweet and creamy, and it pairs perfectly with peanut butter and the salty crackers.

creamy peanut butter – The base of your filling. Creamy peanut butter gives you a smooth, rich center that sticks the crackers together and brings that classic peanut butter flavor.

powdered sugar – Powdered sugar lightly sweetens the peanut butter and makes the filling thicker and creamier, so it doesn’t ooze out of the sides. Sifting helps avoid lumps.

Ritz crackers – The crunchy, salty star of the show. Ritz crackers add that signature buttery, salty bite that makes these so addictive. Two crackers make one sandwich cookie.

Tips & Tricks for Perfect Chocolate Peanut Butter Ritz Cracker Cookies

• Chill the sandwiches before dipping.
  This step keeps the peanut butter filling firm so it doesn’t slide out into the chocolate and makes everything easier to handle.
• Use creamy peanut butter.
  A regular creamy peanut butter (like Skippy or Jif) works best.
• Melt the chocolate gently.
  Use low heat and stir often. Overheating can cause the chocolate to seize or become grainy.
• Work in batches if needed.
  If your kitchen is warm, keep half the sandwiches in the fridge while you dip the others to keep them firm.
• Dress them up.
  While the chocolate is still wet, you can sprinkle the tops with crushed peanuts, sea salt, or holiday sprinkles for extra flair.
• Storage tip.
  Store the cookies in an airtight container. They’re great at room temperature in a cool place or in the fridge if you like a firmer bite.

FAQ – Chocolate Peanut Butter Ritz Cracker Cookies

1. Can I use dark or semi-sweet chocolate instead of milk chocolate?
Yes! You can use milk, semi-sweet, or dark chocolate chips, or even a mix. Just keep the quantity the same. Darker chocolate will make them less sweet and richer.

2. Can I use crunchy peanut butter?
You can. Crunchy peanut butter will add more texture to the filling. Just make sure it’s still spreadable enough to sandwich between the crackers.

3. Do I have to use a double boiler to melt the chocolate?
A double boiler is safest, but you can also use the microwave: heat the chocolate chips in 20–30 second bursts, stirring between each, until smooth. Just be careful not to overheat.

4. How long do these cookies keep?
Stored in an airtight container, they’ll keep for about 5–7 days at room temperature (in a cool spot) or in the fridge. They’re great for making ahead.

5. Can I freeze them?
Yes. Once the chocolate is fully set, you can freeze the cookies in an airtight container with parchment between layers. Thaw in the fridge or at room temperature before serving.

More Recipes You’ll Love

If you enjoyed these Chocolate Peanut Butter Ritz Cracker Cookies, you’ll love these easy, sweet treats too:

• Chocolate Chip Snowball Cookies – Buttery, melt-in-your-mouth snowball cookies studded with chocolate chips and rolled in powdered sugar.

• Thin Mint Ritz Crackers Recipe – Ritz crackers turned into easy homemade “Thin Mints” with chocolate and peppermint.

• Easy Peppermint Bark – Layers of chocolate topped with crunchy peppermint pieces, the simplest festive candy for the holidays.

Print

Chocolate Peanut Butter Ritz Cracker Cookies

Sweet, salty, and perfectly crunchy, these chocolate peanut butter Ritz cracker cookies are an easy no-bake treat made with buttery crackers, creamy peanut butter, and a rich chocolate coating.

Course Cookies, Easy Dessert, Holiday Treat

Cuisine American

Keyword chocolate ritz cracker cookie, cookies, Easy Recipe, Holiday, peanut butter

Prep Time 25 minutes minutes

Chill Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 16

Author Sarah Kozowski

Ingredients

• 2 cups milk chocolate chips
• 1/2 cup creamy peanut butter
• 1/4 cup powdered sugar sifted
• 32 Ritz crackers

Instructions

• Line a baking sheet with parchment paper and set aside.
• In a mixing bowl, add the creamy peanut butter and sifted powdered sugar. Whisk or stir until the mixture is smooth and well combined. It should be thick but spreadable.
• Lay out 32 Ritz crackers on a clean surface, flat side down. Spread a small amount of the peanut butter mixture onto half of the crackers, leaving a little space around the edges.
• Top each filled cracker with another cracker to form a sandwich. Gently press together so they stick. Place the peanut butter cracker sandwiches onto the parchment-lined baking sheet.
• Transfer the baking sheet to the freezer and chill the sandwiches for about 30 minutes, until the filling is firm.
• While the sandwiches chill, place the milk chocolate chips in a heatproof bowl set over a pot of gently simmering water (double boiler). Stir frequently until the chocolate is completely melted and smooth. Remove from heat.
• Remove the chilled cracker sandwiches from the freezer. Using a small pair of tongs, a fork, or tweezers, dip each sandwich into the melted chocolate, turning to coat it completely.
• Let any excess chocolate drip off, gently shaking or tapping on the side of the bowl, then place the coated sandwich back onto the parchment-lined baking sheet.
• Repeat with the remaining sandwiches until all are coated in chocolate.
• Allow the cookies to sit at room temperature until the chocolate is fully set and dry to the touch, about 1 hour. You can place the tray in the refrigerator to speed up the setting time if desired.
• Once the chocolate is set, carefully peel the cookies off the parchment. Serve and enjoy.

Notes

 

• Chilling the peanut butter cracker sandwiches before dipping helps the filling firm up and makes dipping easier.
• You can use semi-sweet or dark chocolate chips instead of milk chocolate if you prefer a less-sweet cookie.
• For extra flair, sprinkle the tops with crushed peanuts, flaky sea salt, or sprinkles while the chocolate is still wet.
• Store cookies in an airtight container at room temperature (in a cool place) or in the refrigerator for 5–7 days. Cookies can also be frozen for longer storage.

The post Ritz Cracker Cookies appeared first on Sugar Apron.

Looking for a quick, cozy pasta dinner?

One Pot Creamy Garlic Penne Pasta (Easy 20-Minute Dinner!)

There’s nothing better than a cozy, creamy pasta dinner—especially one that comes together in just one pot and tastes like something you’d order at a restaurant. This One Pot Creamy Garlic Penne Pasta is the kind of recipe that instantly becomes a family favorite: rich, garlicky, buttery, and incredibly comforting. It’s the ultimate weeknight meal for busy families, picky eaters, or anyone craving something warm and satisfying after a long day.

This pasta is made with simple, budget-friendly ingredients, yet delivers a big punch of flavor. We’re talking real butter, plenty of minced garlic (the more the merrier!), a silky roux that turns into a luscious, creamy sauce, and freshly grated Parmesan that melts beautifully into every bite. The penne pasta absorbs just the right amount of sauce, providing a perfect creamy coating without feeling heavy.

One of the best parts? You don’t need any special ingredients, no fancy techniques, and no long list of steps. Everything cooks quickly, smoothly, and consistently—making it an ideal recipe for beginners, busy parents, or anyone who loves easy comfort food. And because the base is so simple, you can customize it endlessly: add spinach, sun-dried tomatoes, grilled chicken, roasted veggies, shrimp, or fresh herbs. It’s flexible, cozy, and always delicious.

If you love easy one-pot meals, creamy pastas, or garlic-forward recipes that feel like a hug in a bowl, this recipe will become a staple in your weekly rotation. Let’s make it!

Ingredients (What You’ll Need )

Penne Pasta – Penne is perfect for creamy sauces because the tube shape helps catch and hold the sauce. You get creamy goodness in every bite.

Salted Butter – Adds richness and depth. Salted butter balances out the garlic and helps build the base of the sauce.

Garlic (5–6 cloves, minced)  The star of this recipe! Fresh garlic makes the sauce aromatic and savory—don’t substitute with garlic powder unless absolutely necessary.

Flour – When mixed with butter, it creates a simple roux that thickens the sauce and gives it that silky texture.

Chicken Broth  – Adds savory flavor and prevents the sauce from becoming too heavy. You can use vegetable broth if you want it vegetarian.

Whole Milk – Makes the sauce creamy without needing heavy cream. Whole milk provides the right balance of richness and lightness.

Parsley Flakes – Adds color and a mild, earthy flavor. You can use fresh parsley as well.

Fresh Grated Parmesan – The key to smooth, melty cheese flavor. Freshly grated Parmesan melts better and tastes far superior to pre-shredded.

Salt and Pepper  – Season to taste—don’t skip this! Good seasoning completes the dish.

How to Make Creamy Garlic Penne Pasta (Step-by-Step)

1. Cook the Pasta
   Prepare your penne according to the package instructions. Drain it, set it aside, and keep it warm. You want the pasta ready before you start the sauce, so everything comes together quickly.

2. Make the Garlic Butter Base
   In a medium saucepan over medium heat, melt your butter. Add the minced garlic and sauté for about 1½ minutes, stirring so it doesn’t burn. The garlic should be fragrant and lightly golden.

3. Form the Roux
   Sprinkle in the flour and stir constantly for another 1½ minutes. This cooks out the raw flour taste and builds the base for your creamy sauce.

4. Add the Liquids
   Slowly pour in the milk and chicken broth, whisking continuously. The mixture will start thin but will thicken as it heats and begins to bubble.

5. Season and Melt the Cheese
   Once the sauce has thickened, stir in the parsley and fresh Parmesan. Mix until the cheese is fully melted and the sauce is smooth and creamy.

6. Combine Everything

   Drain the pasta, if needed,  and toss with the sauce until well coated (add a little pasta water if you wish to thin the sauce a bit). Serve immediately with parsley and extra Parmesan if desired. The pasta soaks up the creamy sauce—so the sooner you serve it, the better!

Tips & Tricks for the Best Results

Use freshly grated Parmesan –  It melts smoothly and tastes better than pre-shredded.

Don’t burn the garlic – Cook it gently—burnt garlic turns bitter.

Add broth slowly – Slow addition + constant whisking = no lumps.

Sauce too thick?  Add a splash of milk or broth until it reaches your desired consistency.

Sauce too thin?  Let it simmer on low for another 2–3 minutes.

Want protein?  Great add-ins: grilled chicken, shrimp, Italian sausage, or rotisserie chicken.

Want veggies?  Stir in spinach, peas, mushrooms, or sun-dried tomatoes.

FAQ

Can I make this with gluten-free pasta?

Yes! Just cook it separately and follow the same instructions for the sauce.

Can I use heavy cream instead of milk?

Absolutely. It will be richer and thicker—use 1 cup cream + 1 cup broth.

Can I store leftovers?

Yes, up to 3 days in the fridge. Add a splash of milk when reheating to bring the sauce back to life.

Can I make this vegetarian?

Just use vegetable broth instead of chicken broth.

You May Also Love These Easy Pasta & One-Pot Comfort Meals

If you enjoy simple and creamy weeknight dinners like this One Pot Creamy Garlic Penne Pasta, check out some of my other popular comfort-food recipes:

• Pasta with Fresh Tomato Sauce — a light and refreshing weeknight pasta bursting with fresh summer flavor
• One Pot Kielbasa Pasta  — hearty, smoky, ultra-comforting, and ready in under 30 minutes
• Roasted Asparagus Garlic Penne Pasta — simple, elegant, and packed with garlicky roasted asparagus

Print

One Pot Creamy Garlic Penne Pasta

A fast, easy, ultra-creamy garlic pasta made with simple ingredients in just 20 minutes. Perfect for weeknights, picky eaters, and cozy comfort food cravings.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4

Author Sarah Kozowski

Ingredients

• 1 pound penne pasta cooked according to package directions
• 1/4 cup salted butter
• 5-6 cloves garlic minced
• 4 tablespoons flour
• 1 1/2 cups chicken broth
• 1 1/2 cups whole milk
• 4 teaspoons parsley flakes
• 2/3 cup fresh grated Parmesan cheese
• Salt and pepper to taste

Instructions

• Cook penne pasta according to package instructions. Drain, set aside, and keep warm.
• In a medium saucepan over medium heat, melt butter. Add minced garlic and cook 1½ minutes, stirring. Add flour and cook another 1½ minutes, stirring constantly.
• Slowly pour in milk and chicken broth while whisking until the sauce thickens and begins to bubble.
• Stir in parsley flakes and Parmesan until the cheese melts and the sauce is smooth.
• Toss the pasta with the sauce until well coated (add a little pasta water if you wish to thin the sauce a bit). Serve immediately with parsley and extra parm if desired.

Notes

Serve with a fresh salad, roasted vegetables, or garlic bread. Add grilled chicken or shrimp if you want extra protein.

The post One Pot Creamy Garlic Penne Pasta appeared first on Sugar Apron.

Ready to bring a little tropical sunshine to your table?

Why You’ll Love This Recipe

This cobbler is:

• Made with just a few pantry staples

• Perfect for last-minute guests or cravings

• Golden and buttery with tender pineapple bits

• The kind of dessert that disappears in one sitting!

It’s the tropical cousin to  Strawberry Cobbler and Apple Cobbler — and just as dangerously good.

Ingredients You’ll Need

• Canned pineapple – Use chunks or tidbits in juice (not syrup!). Drain well.

• Butter – Melted directly in the baking dish.

• Flour, sugar, baking powder, salt – Basic pantry ingredients for a fluffy batter.

• Milk + vanilla – For moisture and flavor.

• Cornstarch – Helps thicken the pineapple mixture just right.

How to Make Pineapple Cobbler  Recipe (Step by Step)

Step 1: Preheat oven to 350°F (175°C). Place butter in a 9×13 pan and let it melt as the oven heats.

Step 2: In a bowl, mix flour, sugar, baking powder, and salt. Stir in milk and vanilla to make a smooth batter.

Step 3: Remove the pan from the oven. Pour batter directly over the melted butter (don’t stir!).

Step 4: Mix drained pineapple with sugar, cornstarch, and optional pineapple juice. Gently spoon over the batter.

Step 5: Bake for 40–45 minutes until golden and bubbling. Let cool 15 minutes before serving. Serve warm with vanilla ice cream!

How to Serve & Decorate Pineapple Cobbler

This easy pineapple cobbler is already a showstopper with its golden, bubbly crust and sweet tropical aroma — but if you want to  elevate your presentation for guests, here are a couple of simple ways to serve and decorate it:

Decorative Pineapple Flower (As Seen in Photo)

Turn your cobbler into a tropical centerpiece by arranging pineapple pieces on top in a floral shape:

• Use pineapple rings (from a can), sliced into triangles.

• Arrange the triangles like flower petals right in the center of the cobbler.

• Add a maraschino cherry in the center to complete the look!

This simple touch gives a nod to classic pineapple upside-down cakes — and it looks stunning on the table or in photos!

Pro tip: You can add the decoration while the cobbler is still warm so the pineapple slightly melts into the top — or wait until it’s cooled for a crisp, clean look.

Serve It Warm with Ice Cream

There’s no better way to enjoy this cobbler than with a scoop of vanilla ice cream melting over the top.

• Vanilla is the classic pairing.

• For a tropical twist, try coconut or mango ice cream.

• You can even drizzle a little honey or condensed milk if you want extra indulgence.

It’s that perfect hot and cold combo that takes this dessert from great to unforgettable.

Great for Gatherings

This cobbler is perfect for:

• Potlucks

• Family dinners

• Backyard BBQs

• Quick weeknight desserts

It travels well, tastes great warm or chilled, and looks like you put in way more effort than you actually did (our little secret ????).

Tips & Tricks

• No need to pre-cook the filling! The pineapple softens perfectly while baking.

• Don’t stir after layering! Batter rises around the fruit, creating that iconic cobbler crust.

• Optional flavor boost: Add a pinch of cinnamon or nutmeg.

• Ice bath tip? If using a stovetop-thickened filling version, you can use an ice bath to cool it fast before layering — but it’s totally optional for this version.

How to Store

• Room Temp: Store covered for 1–2 days.

• Fridge: Up to 4 days in an airtight container.

• Reheat: Warm individual portions in the microwave for 20–30 seconds.

• Freeze: Not ideal due to the batter texture, but possible if tightly wrapped.

FAQ – Pineapple Cobbler Recipe Questions

Can I use fresh pineapple?
Yes, just dice and use about 2 cups. Add 1 tbsp extra juice or water to the filling.

You can use either fresh or canned pineapple for this cobbler, but I highly recommend canned for convenience. Here’s a great comparison of fresh vs. canned pineapple in baking

Can I use crushed pineapple?
You can, but the texture may be more pudding-like. Stick to chunks or tidbits for the best cobbler texture.

Do I need to cook the filling first?
No! Just mix it with cornstarch and layer it raw.

Can I make this ahead?
You can bake it earlier in the day and reheat slightly before serving — it’s best warm.

Print

Pineapple Cobbler Recipe

This Pineapple Cobbler is the easiest dessert you'll make all year round! Made with sweet canned pineapple and a simple vanilla batter that forms a golden, buttery crust as it bakes. No mixer, no fuss , just everyday ingredients baked into a sunshine-sweet treat.

Course Dessert, pineapple dessert

Cuisine American, Tropical

Keyword easy cobbler recipe, pineapple cobbler, pineapple dessert, summer dessert

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8

Author Sarah Kozowski

Equipment

• 9 x 13 baking dish

Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1 tsp vanilla extract
• 6 tbsp unsalted butter melted in baking pan

Filling

• 2 1/2 cups canned pineapple diced
• 1/2 cup sugar
• 1 tbsp cornstarch
• 1/4 cup pineapple juice or water
• 1 tsp lemon juice or pinch of cinnamon Optional

Instructions

• Preheat oven to 350°F (175°C). Place butter in a 9×13-inch baking dish and let it melt in the oven while preheating.
• In a bowl, whisk together flour, sugar, baking powder, and salt. Stir in milk and vanilla until smooth. Once butter is melted, carefully remove the pan from the oven.
• Pour the batter directly over the melted butter — do not stir.
• In a separate bowl, combine diced pineapple, sugar, cornstarch, and juice (plus optional lemon or cinnamon). Stir to coat evenly.
• Spoon the pineapple mixture gently over the batter — again, do not stir.
• Bake for 35–45 minutes or until golden and bubbling.
• Let cool 15–20 minutes before serving. Enjoy warm with vanilla ice cream!

Notes

• Fresh pineapple works too 
• For frozen pineapple, thaw completely and add 1 extra tsp cornstarch.
• No need to pre-cook the filling — it thickens naturally while baking.
• Optional: Use an ice bath if you prefer to quickly cool stovetop-thickened filling.

The post Pineapple Cobbler Recipe appeared first on Sugar Apron.

Blueberries Are in Season – Ready to bake? Let’s dive in!

If you’re anything like me, you wait all year for blueberry season—and when it finally rolls around, you’re ready to bake all the things. These Blueberry Cream Cheese Crumb Bars are one of my absolute favorite ways to use up a big bowl of fresh berries. They’re tangy, buttery, just the right amount of sweet, and come together with a crumb topping that’s dangerously addictive.

This is one of those recipes you’ll make once and then keep coming back to—for potlucks, brunches, baby showers, or just because you have a craving for something bright and fruity.

Oh, and the best part? No fancy ingredients, no fussy steps, and you don’t need to chill the dough. You can go from craving to snacking in just about an hour.

Grab your berries, preheat the oven, and let’s get baking!

Ingredients

Before we dive into mixing and baking, let’s talk about what you’ll need. These bars use simple, everyday ingredients—but when they come together, they make something truly special. Here’s what you’ll need for each layer:

For the Crust & Crumble:

• 1 cup white sugar – Adds sweetness and helps give the crust a golden color.
• 3 cups all-purpose flour – The base of the crumble; gives structure and that classic crumbly texture.
• 1 tsp baking powder – Just a touch to lighten the dough and prevent it from becoming too dense.
• 1/4 tsp salt – Balances the sweetness and brings out the flavor in the crust.
• Zest of 1 lemon – Adds brightness and a fresh citrus aroma to the crust.
• 1 cup cold butter (2 sticks), cut into small cubes – Cold butter is key for that crumbly texture! It melts during baking and creates tender, buttery pockets.
• 1 egg – Helps bind the dough just enough without making it cakey.

For the Blueberry Filling:

• 4 cups fresh blueberries – The star of the show! Use ripe, fresh berries for best results. Frozen can be used (unthawed), but may require extra bake time.
• 1/2 cup white sugar – Sweetens the berries without overpowering their natural tartness.
• 4 tsp cornstarch – Thickens the filling so it’s not runny.
• Juice of 1 lemon – Enhances the flavor of the berries and helps activate the cornstarch.

For the Cream Cheese Layer:

• 4 oz cream cheese, softened – Adds a creamy, tangy contrast to the sweet berries.
• 1/4 cup sugar – Sweetens the cream cheese just enough.
• 1 egg – Helps the cream cheese layer bake up smooth and custardy.
• 1 tsp vanilla extract – Rounds out the flavor with a warm, sweet aroma.

How to Store Blueberry Bars

• Fridge: Store in an airtight container in the refrigerator for up to 5 days.
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.

Tips and Tricks

• Cold butter is key! It gives the bars that classic crumbly texture.
• Don’t skip the lemon zest. It wakes up all the flavors!
• Use parchment paper for easy lifting and clean slices.
• Chill before cutting. They hold their shape better once set.

FAQ

Can I use frozen blueberries?
Yes, just don’t thaw them. Toss directly with the sugar/cornstarch mixture and bake a few minutes longer.

Can I double this recipe?
Sure can! Use a larger sheet pan and watch your bake time.

Can I make it dairy-free?
You can substitute vegan butter and a plant-based cream cheese, though the texture may differ slightly.

Print

Blueberry Cream Cheese Crumb Bars

These Blueberry Cream Cheese Crumb Bars are the perfect balance of sweet, tangy, and creamy. Made with fresh blueberries, a buttery crumb base, and a swirl of vanilla cheesecake, they’re easy to make and even easier to love. A delicious summer dessert that’s great for picnics, parties, or just because!

Course Blueberry Crumb, cream cheese, Easy Dessert

Cuisine American

Keyword blueberry crumb bars, cream cheese bars, Summer

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 16

Author Sarah Kozowski

Ingredients

Crust & Crumble

• 1 cup white sugar
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• Zest of 1 lemon
• 1 cup cold butter 2 sticks, cubed
• 1 egg

Blueberry Filling

• 4 cups fresh blueberries
• 1/2 cup white sugar
• 4 tsp cornstarch
• Juice of 1 lemon

Cream Cheese Filling

• 4 oz cream cheese softened
• 1/4 cup sugar
• 1 egg
• 1 tsp vanilla extract

Instructions

• Preheat your oven to 375°F (190°C). Grease a 9x13 inch baking pan or line it with parchment paper with overhang for easy removal.
• In a medium bowl, whisk together 1 cup sugar, 3 cups flour, 1 tsp baking powder, salt, and lemon zest.
• Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs. Mix in the egg. The dough will be crumbly.
• Press half of the crumb mixture evenly into the bottom of your prepared pan. Set the rest aside for topping.
• In a large bowl, stir together 1/2 cup sugar and 4 tsp cornstarch. Add lemon juice, then gently fold in the blueberries until coated. Pour the blueberry mixture evenly over the crust.
• In a small bowl, beat cream cheese with 1/4 cup sugar until smooth. Add in the egg and vanilla. Mix until creamy. Drop spoonfuls of this cheesecake mixture over the blueberry layer.
• Sprinkle the remaining crumb mixture over the top. Bake in the preheated oven for about 45 minutes, or until the top is lightly golden brown and the center is set.
• Let the bars cool completely at room temperature for at least 1 hour.Then, transfer the pan to the refrigerator and chill for 3–4 hours, or overnight, before slicing.This helps the layers set beautifully and makes clean slicing super easy.

The post Blueberry Cream Cheese Crumb Bars appeared first on Sugar Apron.

Strawberries aren’t just fruit – they’re a season.

“Every spring, when the strawberries were ripe and sweet as honey, my grandma would turn them into something magical. This recipe is a little love letter to her kitchen.”

It’s the time of year when every roadside stand is bursting with bright red berries. These strawberry brownies are one of those humble, homemade treasures. Think the chewy texture of a brownie, but with the brightness of strawberries and a touch of vanilla and lemon for balance.

They’re not like your average cakey square — these are soft, moist, almost like a cross between a blondie and a fruit bar. They glaze over beautifully, cut cleanly, and just look like something grandma would bring to the church potluck wrapped in wax paper and tied with twine.

How to make :

Make the Strawberry Reduction

Start by puréeing your hulled strawberries in a blender or food processor until smooth. Pour this purée into a saucepan and simmer it over medium heat for 15–20 minutes, stirring often. You’re looking to reduce it by about half, ending up with a thick, jam-like ½ cup.  This step concentrates the flavor and removes excess water – don’t skip it!

Let the reduced purée cool for about 10 minutes.

Mix the Wet Ingredients

In a large bowl, whisk together the melted butter and granulated sugar until combined. Add in your eggs one at a time, whisking well after each addition.

Stir in the cooled strawberry reduction, strawberry extract, vanilla, and lemon extract. Add a couple drops of red or pink food coloring if you want that sweet Southern pink look.

Add the Dry Ingredients

Gently fold in the flour and salt using a rubber spatula or wooden spoon. The batter will be thick and silky. Be sure not to overmix – stop once you don’t see any flour streaks.

Bake the Brownies

Pour the batter into a greased or parchment-lined 8×8-inch baking pan. Use a spatula to smooth the top evenly. Bake at 350°F (175°C) for about 28–32 minutes, or until the edges are set and a toothpick inserted in the center comes out with just a few moist crumbs. Let the brownies cool completely in the pan – at least 1 hour – before glazing.

Make the Glaze

In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt until smooth. The glaze should be thick but pourable – like a slow drizzle.

Glaze and Slice

Spread the glaze over the cooled brownies using the back of a spoon or a small offset spatula. Let the glaze set for 20–30 minutes before slicing. Cut into 9 large or 12 medium squares. For clean edges, wipe your knife between cuts.

Storage

• Refrigerator: Store brownies in an airtight container in the fridge for up to 5 days. The flavor actually deepens over time.
• Freezer: Freeze unglazed brownies for up to 2 months. Wrap individually in plastic wrap and foil. Thaw overnight in the fridge and glaze fresh before serving.

Tips & Tricks

• Use fresh strawberries – frozen ones can make the purée watery. If using frozen, thaw and drain thoroughly.
• Reducing the purée concentrates the berry flavor and prevents sogginess. Don’t rush it!
• Strawberry extract is essential for a bold, sweet flavor. Don’t skip it.
• Glaze optional add-ins: A tiny splash of strawberry reduction or lemon juice in the glaze makes it extra bright and berry-forward.
• Want it pinker? Use gel food coloring for vibrant pink without thinning the batter.
• Line your pan with parchment paper for easy lifting and slicing.

Why You’ll Love These

• No cake mix – all from scratch
• Real strawberry flavor – not just color
• Soft and dense texture
• Pretty enough for showers, brunches, or bake sales
• Easy to make ahead

 Frequently Asked Questions (FAQ)

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries, but they must be fully thawed and drained before puréeing. Keep in mind that frozen berries contain more water, so your purée may take longer to reduce. For best flavor and texture, fresh strawberries are recommended.

 Are strawberry brownies like regular chocolate brownies?

Not exactly. While they share the same dense and chewy texture, strawberry brownies are more like blondies with a fruity twist. They’re rich, buttery, and sweet, but instead of chocolate, they’re flavored with real strawberries, vanilla, and a hint of lemon.

 How should I store strawberry brownies?

Once glazed and cooled, store the brownies in an airtight container in the refrigerator for up to 5 days. If you want to freeze them, do so before glazing – wrap each piece tightly and freeze for up to 2 months. Thaw in the fridge overnight and glaze before serving.

Can I double the recipe?

Absolutely! This recipe doubles beautifully. Just bake it in a 9×13-inch pan and increase the baking time to about 35–40 minutes, checking with a toothpick in the center for doneness.

Print

Fresh Strawberry Brownies from Scratch

These Fresh Strawberry Brownies are made from scratch with real strawberries, butter, and a hint of lemon for brightness. Topped with a simple vanilla glaze, these soft and chewy bars are the perfect spring or summer dessert. Southern-inspired, easy to make, and full of fruity flavor – no cake mix required!

Course Brownies, Easy Dessert, Strawberry Dessert

Cuisine American

Keyword Brownie, fresh strawberry bars, fresh strawberry brownies, spring baking, strawberry glaze

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Resting Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 12

Author Sarah Kozowski

Ingredients

Brownies

• 1 lb fresh strawberries washed, hulled, and puréed (you’ll reduce it to 1/2 cup)
• 10 tablespoons unsalted butter melted and slightly cooled
• 1¼ cups granulated sugar
• 2 large eggs room temperature
• 2 teaspoons pure strawberry extract
• ½ teaspoon pure vanilla extract
• ¼ teaspoon pure lemon extract optional, but gives a citrus brightness
• 1 cup all-purpose flour
• ½ teaspoon salt
• 2-4 drops red or pink food coloring optional, for that pretty rosy hue

Glaze

• 1 cup powdered sugar
• 2 tablespoons whole milk or more, to desired consistency
• ¼–½ teaspoon pure vanilla extract

Instructions

Brownies

• Preheat oven to 350°F. Line an 8x8-inch pan with parchment paper with overhang or grease it well. In a blender or food processor, purée your strawberries until smooth.
• Pour into a small saucepan and simmer over medium heat for 15–20 minutes, stirring occasionally, until reduced by half (you want about 1/2 cup thickened purée). Cool slightly.
• In a mixing bowl, whisk together the melted butter and sugar. Add in eggs one at a time, whisking until smooth. Stir in the reduced strawberry purée, strawberry extract, vanilla, and lemon extract. Add food coloring if using.
• Sift in the flour and salt. Gently fold with a spatula until no dry streaks remain. Don’t overmix!
• Pour batter into your prepared pan and smooth the top. Bake for 28–32 minutes, or until the center is set and a toothpick comes out with just a few moist crumbs.
• Let brownies cool completely in the pan before glazing – patience, y’all! This helps the glaze set nicely on top.

Glaze

• In a bowl, mix together powdered sugar, milk, vanilla, and a pinch of salt. Adjust the consistency with more sugar or milk. The glaze should be pourable but not runny.
• Spread glaze over cooled brownies and let sit for 20–30 minutes to set before slicing.

The post Fresh Strawberry Brownies appeared first on Sugar Apron.

This Light & Fluffy Pistachio Pineapple Paradise Cake Will Steal the Show at Easter Brunch!

Y’all, if you’re looking for the perfect Easter dessert that’s light, fluffy, and packed with tropical flavors, this Paradise Cake is just what you need!

Delicious and moist cake made with just a few ingredients and topped with a creamy pistachio frosting.

You will need :

• box angel food cake mix – Light, airy, and the perfect base for this dessert.
• instant pistachio pudding mix – Adds a delicious nutty flavor and a pop of color.
•  whole milk – Helps the pudding set up nice and creamy.
• eggs – Helps bind the cake and adds structure.
• vegetable oil – Enhances moisture and creates a soft crumb.
• crushed pineapple, undrained – Adds natural sweetness and moisture.
• whipped topping (Cool Whip), thawed – Light, fluffy, and the perfect finishing touch.
• Maraschino cherries – A bright and festive garnish.
• Extra chopped pistachio – For added crunch on top.

Tips for the Best Pistachio Pineapple Paradise Cake:

• For a richer texture, use fresh whipped cream instead of Cool Whip.
• For extra pineapple flavor, add pineapple juice to the topping or garnish with pineapple chunks.
• For a more vibrant green color, add a few drops of green food coloring to the pudding mix.
• Coconut Lovers: Mix ½ teaspoon coconut extract into the whipped topping for an even deeper coconut flavor.
• Make it Extra Creamy by folding in ½ cup sour cream into the pistachio pudding mixture.
• Don’t Overmix the pudding, or it will become too runny—just whisk until thickened!

How to Store & Frezze Paradise Cake

Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 4 days. The cake stays moist and flavorful!
Cover Properly: Use plastic wrap or a tight-fitting lid to prevent the cake from absorbing fridge odors.

Freezing the Cake Only: If you want to make the cake ahead, bake it without the topping and let it cool completely. Wrap it tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the refrigerator overnight before adding the pistachio whipped topping.

Freezing with the Topping: While possible, freezing with whipped topping can slightly alter the texture. If freezing, store in an airtight container and let thaw in the fridge before serving.

Print

Pistachio Pineapple Paradise Cake – A Light & Fluffy Easter Delight!

This Pistachio Pineapple Paradise Cake is a dreamy Easter dessert made with fluffy angel food cake, sweet pineapple, and creamy pistachio pudding. A light and refreshing treat perfect for springtime or summertime gatherings, or anytime you need a taste of paradise!

Course Dessert, Easter Cake, Holiday Treat

Cuisine American, Tropical

Keyword Angel Food Cake, Easter Cake, No Fail Cake, Pistachio Pineapple Cake, Pistachio Pudding, Tropical Cake

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Servings 12

Author Sarah Kozowski

Ingredients

• 1 box angel food cake
• 3.4 oz box pistachio pudding mix
• ½ cup vegetable oil
• 3 eggs
• 20 oz can crushed pineapple with juices
• 8 oz tub cool whip thawed
• ⅔ cup whole milk
• 3.4 oz box pistachio pudding
• Pistachios chopped for decoration

Instructions

• Preheat oven to 350 degrees and grease a 9x13 baking dish. In a large bowl, mix together the cake mix, pudding mix, oil, eggs, and pineapple with juices. Beat until well combined.
• Transfer batter to the prepared baking dish and bake for 30-35 minutes or until an inserted tooth pick comes out clean. Allow cake to cool.
• In a medium bowl, whisk together the pistachio pudding mix and cold milk until thickened (about 2 minutes). Gently fold in the whipped topping until smooth and fluffy.
• Once the cake is completely cooled, spread the pistachio frosting evenly over the cake.
• Sprinkle with chopped pistachios or pecans, and add maraschino cherries for a festive touch. Cover and refrigerate for at least 2 hours to let the flavors meld.
• Slice, serve, and enjoy this light, fluffy, and tropical Pistachio Pineapple Paradise Cake!

The post Pistachio Pineapple Paradise Cake appeared first on Sugar Apron.

Lemon Brownies with Lemon Glaze is a lemon lover’s dream!  

Tips + Tricks, FAQs & More

You may have additional questions about this lemon brownie recipe. Like other recipes, I always advise sticking to the recipe as it is written in the recipe card directly below. However, here’s some extra info you might find helpful:

What makes these brownies different from lemon bars?
These brownies are denser and more buttery, with a moist texture and a stronger lemon flavor in both the batter and glaze, unlike lemon bars that have a distinct crust and custard-like filling.

What if I don’t have fresh lemons?
You can substitute bottled lemon juice and prepackaged zest, but the flavor won’t be as vibrant as using fresh lemons.

How do I store leftovers?
Keep the brownies in an airtight container at room temperature for up to 3 days or refrigerate them for up to a week.

Can I freeze these brownies?
Absolutely! Wrap them individually in plastic wrap, then place them in a freezer-safe container. Freeze for up to 3 months. Thaw at room temperature before serving.

How to make Lemon Brownies

• Preheat oven to 350°F  and line a square 8×8 inch cake tin with parchment paper with some overhang on two opposite edges of the tin. This will make it easier to pull the brownies out once done.
• Zest the lemons using a fine grater, ensuring you only remove the yellow outer layer (avoid the bitter white pith). Juice the lemons and set aside the zest and juice for both the batter and glaze.
• In a large mixing bowl, combine the flour, sugar, salt, and softened butter. Use a stand mixer with a paddle attachment or a hand mixer to blend until the mixture resembles coarse crumbs. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until fully combined. Slowly pour the egg mixture into the dry ingredients.
  Beat on medium speed for 2-3 minutes until the batter is smooth, creamy, and slightly thick,  avoid overmixing (you don’t want to incorporate too many air bubbles into the batter).
• Bake for 23-25 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean. Avoid overbaking to ensure the brownies stay moist and tender.
• Remove the baking dish from the oven and let the brownies cool completely in the pan. This prevents the glaze from melting and ensures clean slices.
• Sift powdered sugar into a medium-sized mixing bowl to remove any lumps.
  Add the lemon zest and lemon juice. Whisk until the glaze is smooth, slightly thick, and pourable. Adjust the consistency with a few drops of lemon juice or powdered sugar, as needed.

Print

Lemon Brownies with Lemon Glaze

Lemon Brownies with Lemon Glaze - They are moist, dense, soft, chewy and super lemony - like a brownie in lemon form!

Course Brownie, Easy Dessert, Lemon Dessert

Cuisine American

Keyword Brownie, Lemon, Lemon Dessert

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 16

Author Sarah Kozowski

Equipment

• 8 x 8 inch baking dish

Ingredients

Brownies

• 1/2 cup (1 stick) unsalted butter softened
• 3/4 cup all-purpose flour
• 2 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
• 3/4 cup granulated sugar
• 1/4 teaspoon sea salt

Lemon Glaze

• 4 tablespoons lemon juice
• 8 teaspoons lemon zest
• 1 cup icing sugar

Instructions

• Preheat your oven to 350°F. Line an 8×8-inch baking dish with parchment paper for easy removal. Zest and juice two lemons and set aside, for both the batter and glaze.
• In a large mixing bowl, combine the flour, sugar, salt, and softened butter.
• Use a stand mixer with a paddle attachment or a hand mixer to blend until the mixture resembles coarse crumbs.
• In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until fully combined. Slowly pour the egg mixture into the dry ingredients.
• Beat on medium speed for 2-3 minutes until the batter is smooth, creamy, and slightly thick.
• Pour into baking dish and bake for 20-23 mins, should turn golden around the edges. Avoid overbaking to ensure the brownies stay moist and tender.
• Remove the baking dish from the oven and let the brownies cool completely in the pan. This prevents the glaze from melting and ensures clean slices.
• Sift powdered sugar into a medium-sized mixing bowl to remove any lumps. Add the lemon zest and lemon juice. Whisk until the glaze is smooth, slightly thick, and pourable.
• Adjust the consistency with a few drops of lemon juice or powdered sugar, as needed.
• Spread the glaze over the brownies with a rubber spatula and let glaze set. Allow the glaze to set completely for 10-15 minutes.
• Cut the brownies into 9 or 16 squares, depending on your preferred size. Sprinkle with lemon zest, or with a dollop of whipped cream for extra indulgence!

The post Lemon Brownies with Lemon Glaze appeared first on Sugar Apron.

If you’re looking for the perfect appetizer or easy weeknight meal, these Baked Ham and Cheese Roll-Ups were made for you!

I mean, how could you go wrong with pizza crust, ham, and cheese?

How to make  Baked Ham and Cheese Roll-Ups

As I mentioned above, these baked ham and cheese roll-ups are made with just a few basic ingredients:

• Refrigerated pizza dough
• Deli ham – Your standard sliced deli ham has just the right thickness and moisture content for our purposes here.
• Swiss cheese – Mild, nutty, and melty ideally suited to pinwheels. If you’re not a fan of Swiss, give provolone a try.
• Dijon mustard – I like Dijon for these roll-ups. It’s got a distinctive tanginess from the presence of white wine, and it has a slightly more subtle heat than your average mustard.
• Poppy seeds – Crunchy, nutty, and lovely to look at. Poppy seeds add the perfect finishing touch.
• Brown sugar
• Butter – Brushing the roll-ups with Dijon glaze adds rich flavor and ensures they bake up golden and flaky.

Recipe Tips

• How to slice pinwheels cleanly: First, make sure the dough is fridge cold. Second, once you’ve topped the dough and rolled it up into logs, use a sharp serrated knife and a sawing motion to cut the logs into well-formed pinwheels. If you don’t have a suitable serrated knife, a sharp chef’s knife will get the job done. Whatever you do, try not to press down on the logs or you’ll compress them.
• You can also make this recipe with crescent roll sheets instead of pizza dough, use 2 of the 8-ounce cans.
• The rolls can be stored unbaked for up to 24 hours in the fridge, simply cover them with foil and then bake them when you’re ready.

Print

Baked Ham and Cheese Roll Ups

Baked Ham and Cheese Roll Ups - Filled with deli ham, Swiss cheese, rolled up in a pre-made pizza dough, and topped with a dijon glaze! These roll-ups are the perfect appetizer or they can be the hit of the dinner table!

Course Appetizer, dinner, ham, roll ups

Cuisine American, French

Keyword appetizer, cheese, Finger Food, roll ups

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Sarah Kozowski

Ingredients

• 1 can 13.8 oz refrigerated pizza crust or crescent dough sheet
• 12 slices deli ham thinly sliced
• 12 slices Swiss cheese thiny sliced

Glaze

• 1/2 cup butter melted
• 2 tbsp brown sugar
• 1 tbsp poppy seeds
• 2 tsp dijon mustard
• 1 Tbsp parsley chopped optional

Instructions

• Preheat oven to 350F. Lightly spray a large baking pan with non-stick cooking spray. Set aside.
• Unroll dough onto a flour-dusted work surface and separate it into four rectangles. Pinch the perforations to seal.
• Spread mustard over each rectangle (optional), then top with the ham and cheese.
• Starting from the long side, roll the dough into a tight log, pinching the ends together. Slice the dough log into 12 equal pieces and place onto the prepared baking sheet.
• Whisk together the butter, brown sugar, Dijon mustard and poppy seeds, then pour evenly over the rolls. Bake for 20-25 minutes or until golden brown. Sprinkle with parsley if desired, then serve.

The post Baked Ham and Cheese Roll Ups appeared first on Sugar Apron.

Snowballs are wonderful Christmas cookies. 

They have always been my favorite selection on the Christmas cookie plate. I made these snowball cookies with chocolate chips and no nuts!

They have a rich, chocolate flavor and a delicate texture that practically melts in your mouth. This recipe makes a decent batch—about 24-30 cookies—but I still wouldn’t expect it to last long. The last time I made these  Chocolate Chip Snowball Cookies, they all vanished in two days flat!

Here’s what you’ll need to make it:

• Chocolate Chips: Chocolate chips are a key ingredient since I made these snowball cookies with chocolate chips and no nuts!  They add decadent chocolate flavor to the simple dough.
• Butter: For moisture and additional richness.
• All-purpose flour: It brings the dough together.
• Powdered sugar: You’ll add some to the dough and dust the rest on top of the cookies.
• Vanilla and/or cinnamon: They add a warm depth of flavor to the rich, buttery cookies.
• And sea salt: To make all the flavors pop!

How to Make Chocolate Chip SnowBall Cookies

Heads up: you’ll need soft, room temperature butter to make this recipe! If you store your butter in the fridge or the freezer, make sure to let it soften on your countertop for an hour or two before you get to work.

For me, remembering to allow the butter to soften is the toughest part of making this Chocolate Chip SnowBall Cookies recipe. After that, it’s easy:

Next, make the dough. You’ll cream together the butter, 1/2 cup powdered sugar, and the salt until light and fluffy. Then, mix in the vanilla and gradually add the flour and cinnamon. Finally, mix in the chocolate chips.

Then, form the cookies. Use a 1-tablespoon cookie scoop to scoop the dough, and use your hands to roll it into balls. Arrange the balls on parchment-lined baking sheets.

Tip: If the dough is too sticky to work with, pop it in the fridge for 30 minutes to firm up before you roll the cookies.

Finally, bake! Bake the cookies for 10-12 minutes, or until they’re just golden. Allow them to cool on the baking sheet for 15 minutes before rolling them in powdered sugar. That’s it!

Print

Chocolate Chip SnowBall Cookies

These Chocolate Chip Snowball Cookies are tender, delicate, and full of decadent, buttery chocolate flavor. Dusted in powdered sugar, they're a perfect holiday treat.

Course Chocolate Chip Cookies, Christmas, easy recipe

Cuisine American

Keyword Chocolate Chip Cookies, Christmas, SnowBall

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 24

Author Sarah Kozowski

Ingredients

• 2 sticks butter softened
• 2 cup all purpose flour
• 1 teaspoon pure vanilla extract
• 1 cup mini chocolate chips
• 1 cup powdered sugar divided

Instructions

• Cream butter and 1/2 sugar in a large bowl, then add flour, vanilla and chocolate chips. Cover with plastic wrap and refrigerate for 30 minutes.
• Preheat oven to 350° F. Roll into small balls (about 1-inch across) and place on baking sheet. Bake for 10-12 minutes or until lightly browned.
• Let stand on cookie sheet about 2 minutes, then gently roll each one in powdered sugar.
• Let cookies cool. Once they cool, roll again in powdered sugar. Store loosely covered.

The post Chocolate Chip SnowBall Cookies appeared first on Sugar Apron.