Lauren's Latest

Twice Baked Sweet Potatoes

Katie Cooksey — Wed, 14 Oct 2026 07:00:00 +0000

Twice Baked Sweet Potatoes with Walnut Streusel are a delicious addition to your Thanksgiving table! Baked until tender, mashed with butter and brown sugar, then topped with a sweet, crunchy walnut streusel, they’re a tasty alternative to classic mashed sweet potatoes and sweet potato casserole.

Best Thanksgiving Side!

I love a good sweet potato, and this one definitely won’t disappoint! It’s dressed up with a sweet, buttery filling and a crunchy walnut streusel that makes it extra special.

Sweet potatoes are baked until tender, then scooped out and mashed with butter and brown sugar. The filling goes back into the skins before getting topped with a sweet, crunchy walnut streusel. Make them ahead or the day of Thanksgiving for a delicious side dish alongside your turkey and stuffing!

Ingredient Notes

You only need a few pantry staples to make these sweet potatoes with their buttery walnut topping.

Sweet potatoes: Look for large ones so there’s plenty of room for the filling and streusel on top.
Brown sugar: Adds just the right amount of sweetness to the filling.
Butter: Makes the sweet potato filling smooth and creamy.
Cinnamon: Adds a little warmth that pairs perfectly with sweet potatoes.
Walnut streusel: A simple mix of flour, cinnamon, chopped walnuts, butter, and brown sugar that bakes into a buttery, crunchy topping.

How to Make Twice Baked Sweet Potatoes

This recipe is simple to prepare, and you can do most of the work a few days ahead. Refrigerate them until you’re ready to finish them in the oven. Full instructions and measurements are in the recipe card below.

Step 1: Bake Sweet Potatoes Until Very Soft

Prick sweet potatoes with a fork or sharp knife. Bake at 350°F for 30 minutes, or until very soft. (Baking time will depend on the size of your sweet potatoes.) Remove from oven and cool.

Step 2: Cut Lengthwise + Scoop Out Flesh of Sweet Potatoes

Once the sweet potatoes are baked and cool enough to handle, cut them in half lengthwise and scoop out the flesh, leaving a 1/2-inch border inside the skin.

Step 3: Mash the Sweet Potatoes

Mash the sweet potatoes together with butter, brown sugar, cinnamon, and salt. Mash until mostly smooth and the butter has melted.

Step 4: Add Mashed Sweet Potatoes Back into Skins

Pipe or spoon mashed sweet potatoes back into the skins. Keep in mind that you won’t fill all the skins back up. Count on 1 less. For example, I cooked 3 sweet potatoes, giving me 6 halves. The filling I scooped out will only fill 5.

Make-Ahead Tips: You can prepare these sweet potatoes 3–5 days ahead, refrigerate them covered, and store the streusel separately. For longer storage, freeze the filled sweet potatoes for up to 6 months and keep the streusel in a separate freezer-safe container. When ready to serve, add the topping and bake. Frozen sweet potatoes will need about 45–60 minutes, or until heated through and golden.

Step 5: Make the Streusel Topping

In a bowl, mix the butter, salt, flour, brown sugar, walnuts, and cinnamon until crumbly.

Step 6: Add Streusel Over the Tops + Bake

Sprinkle the streusel over the filled sweet potatoes and bake 20-30 mins, or until the edges are crispy. Serve warm.

Tips for Success

Don’t scoop too much out: Leave a little potato around the edges so the skins hold their shape when you add the filling back in.
Mash while warm: The butter melts right in, making the filling smooth with little effort.
Don’t overmix the streusel: Mix just until it’s crumbly. You want those little buttery chunks on top!
Use a piping bag for a pretty finish: Spoon the filling into a piping bag to make the tops look extra nice, or just use a spoon if you’re keeping things simple.
Keep an eye on the walnuts: They can brown quickly, so check the topping toward the end of baking to make sure it doesn’t get too dark.

What to Serve With Twice Baked Sweet Potatoes

I love serving these alongside a Thanksgiving turkey and a few classic sides. Here are some favorites that go really well with the sweet, buttery filling and crunchy walnut topping.

Thanksgiving Turkey: Juicy roasted turkey makes a perfect main dish.
Sausage Stuffing: Savory sausage, bread, and herbs balance the sweet filling.
Green Bean Casserole: A creamy, classic Thanksgiving favorite.
Turkey Gravy: Delicious drizzled over sliced turkey.
Cranberry Sauce: Adds a tart, fruity contrast to the sweet potatoes.

If you love sweet potatoes, these Twice Baked Sweet Potatoes are a must for your holiday table. Save or pin the recipe so you can make them for Thanksgiving, too. Printable recipe card below!

Twice Baked Sweet Potatoes

These Twice Baked Sweet Potatoes (with a walnut streusel) are a delicious new way to enjoy sweet potatoes this holiday season!

Course Appetizer, Side Dish

Cuisine American, Thanksgiving

Keyword twice baked sweet potatoes

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 395kcal

Author Katie Cooksey

Ingredients

3 large sweet potatoes
4 tablespoons packed brown sugar
3 tablespoons butter
pinch salt
1/2 teaspoon cinnamon

for the streusel-

5 tablespoons flour
1/4 teaspoon cinnamon
1/4 cup walnuts chopped
2 tablespoons butter
3 tablespoons packed brown sugar

US Customary – Metric

Instructions

Prick sweet potatoes with a fork or knife and bake at 350 degrees for 30 minutes or until soft. You can also microwave the sweet potatoes on high for 13-15 minutes as well.
Once sweet potatoes are cooked, slice in half and scoop out the centers into a bowl leaving a 1/4 inch border of sweet potato with the skin.
Mix in brown sugar, butter, salt, and cinnamon until smooth.
Using a large tipped pastry bag, pipe filling back into sweet potato shells. {Or spoon it back in.}
In a small bowl, combine all ingredients for the streusel and mix together until butter starts to warm and ingredients start sticking together.
Top the filled sweet potatoes with the streusel and bake 20-30 minutes. Serve warm.

Video

Nutrition

Variations

It’s easy to change up the streusel or add a little extra spice to the filling with these simple swaps.

Pecan Streusel: Swap the walnuts for chopped pecans for a buttery, nutty topping.
Maple Sweet Potatoes: Replace some of the brown sugar in the filling with maple syrup for a hint of maple flavor.
Ginger Spice: Add a pinch of ground ginger to the filling for extra warmth alongside the cinnamon.
Chopped Almonds: Replace the walnuts with chopped almonds for a different crunch in the streusel topping.

More Sweet Potato Recipes to Try!

Storage & Reheating

Store leftover twice-baked sweet potatoes in an airtight container in the refrigerator for up to 3–4 days.

Reheat in the oven at 350°F until warmed through. The streusel may soften after storage, but reheating in the oven will help crisp it up a bit.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.

Blueberry Oatmeal Cookies

Katie Cooksey — Tue, 13 Oct 2026 14:47:25 +0000

These Blueberry Oatmeal Cookies are soft, chewy, and packed with juicy blueberries and white chocolate. They’re perfect for an afternoon snack, bake sale, or easy dessert when you want something a little different from classic oatmeal cookies.

Blueberry Oatmeal Cookies | With White Chocolate

These started out as simple oatmeal cookies, but adding blueberries and white chocolate took them to the next level. They’re soft and chewy, with juicy blueberries and little pockets of melty white chocolate, like blueberry pie and crumble in cookie form.

Let’s make some cookies!

Ingredient Notes

You’re going to need a lot of cookie-making staples here, but also some blueberries and chocolate! Yum! Here’s everything:

Butter – Adds rich flavor and moisture, so let it soften at room temperature, but don’t melt it.
Granulated + Brown Sugar – Both sweeten the cookies, while the brown sugar helps keep them soft and chewy.
Vanilla Extract + Salt: Bring out the flavors and balance the sweetness.
Egg: Binds the dough together.
All-Purpose Flour: Gives the cookies structure.
Rolled Oats: Use old-fashioned oats for a hearty, chewy texture.
Baking Powder + Baking Soda: Help the cookies rise and spread.
Cinnamon: Adds warmth that pairs nicely with the blueberries.
White Chocolate Chunks: Melt into creamy pockets. Chips or dark chocolate work too.
Blueberries: Fresh work best, but you can use frozen or dehydrated. Each affects the dough’s moisture differently.

How to Make Blueberry Oatmeal Cookies

For full details on how to make Blueberry Oatmeal Cookies, see the recipe card down below.

Step 1: Prep the Oven

Heat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat and set it aside.

Step 2: Mix the Dough

Cream the butter and sugars in a large bowl until smooth. Add the egg and vanilla, then whip until light and fluffy. Mix in the dry ingredients just until combined, then gently fold in the white chocolate chunks and blueberries.

Pro Tip: Be gentle when mixing in the blueberries so they don’t break apart and add too much moisture to the dough.

Step 3: Scoop the Cookies

Scoop the dough onto the prepared baking sheet, leaving space between each cookie. Lightly press each one down to flatten.

Make-Ahead Tip: Portion the dough onto a lined baking sheet and chill until you’re ready to bake. Let the dough soften slightly before baking so the cookies spread properly.

Step 4: Bake + Cool

Bake for 7–8 minutes, until the edges are golden and the centers are soft but no longer shiny. Let the cookies cool on the baking sheet for 5 minutes, then move them to a cooling rack.

Tips for Success: Preventing Flat Cookies

Using fresh or frozen fruit can add a lot of moisture to the cookie dough. As a result, cookies can flatten too much. I’ve got a couple of tricks to help prevent that:

Use soft (not melted) butter. Butter is semi-solid at room temperature, which gives the cookies some structure.
Measure carefully: Use 1 ¼ cups flour and ½ cup blueberries. This ensures you use the right amounts every time.
Fluff the flour: Spoon it into a measuring cup, then level it off with a knife. See full details here.
Test one cookie first: If it spreads too much, mix in 1–2 tablespoons more flour and test another cookie.

What to Serve With Blueberry Oatmeal Cookies

These cookies are great with a simple drink or another sweet treat. Here are a few easy pairings to serve alongside them:

Blueberry Muffins — The blueberry flavors pair naturally with these cookies.
Cinnamon Muffins — Warm cinnamon complements the oatmeal and blueberries.
Apple Coffee Cake — The fruity flavors and crumbly topping pair well with the cookies.
Cruller — The light, buttery texture balances the chewy cookies.
Lemon Icebox Cake — The bright lemon flavor pairs well with the sweet blueberries and white chocolate.

Give these blueberry oatmeal cookies a spot on your baking list! Find the full recipe and measurements in the printable recipe card below.

Blueberry Oatmeal Cookies

These Blueberry Oatmeal Cookies, are filled with white chocolate goodness, it's like having a blueberry pie or cobbler in a cookie!

Course Dessert

Cuisine American

Keyword Blueberry Oatmeal Cookies

Prep Time 15

Cook Time 8

Total Time 23

Servings cookies

Calories 125kcal

Author Katie Cooksey

Ingredients

1/2 cup butter softened
3/4 cup granulated sugar
1/4 cup brown sugar
1 teaspoon vanilla
1 egg
1 1/4 cups all purpose flour
3/4 cup rolled oats
1/8 teaspoon salt
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 cup white chocolate chunks
1/2 cup fresh blueberries

US Customary – Metric

Instructions

Preheat oven to 350 degrees. Line baking sheet with parchment paper or silicone baking mat and set aside.
In a large bowl, cream butter and sugars together. Stir in egg and vanilla. Whip until light and fluffy. Stir in all dry ingredients until just incorporated.
Carefully stir in chocolate chunks and blueberries.
Scoop onto baking sheet and press down lightly to flatten.
Bake 7-8 minutes or until the edges are golden brown and the centers are soft, but not shiny. Cool 5 minutes on baking sheet and then transfer to cooling rack. Serve or store in airtight container for up to 4 days.

Nutrition

Variations

Want to switch things up? Here are a few easy ways to customize these cookies with different flavors and mix-ins.

Dark Chocolate: Swap the white chocolate chunks for dark chocolate for a richer flavor that pairs well with blueberries.
Dried Blueberries: Use dried blueberries instead of fresh ones for a chewier texture and less moisture in the dough.
Lemon Zest: Add a little lemon zest to brighten the blueberry flavor.
Chopped Nuts: Stir in chopped pecans or almonds for extra crunch.

More Oatmeal Cookies to Try!

Storing Blueberry Oatmeal Cookies

Store leftover cookies in an airtight container at room temperature for up to 4 days.

Freezing Instructions

Freeze baked cookies or unbaked cookie dough for easy treats later. Store baked cookies in a freezer-safe container. For unbaked dough, freeze the portioned cookies and bake straight from frozen, adding a couple of extra minutes as needed.

Mixed Berry Streusel Pie

Katie Cooksey — Mon, 12 Oct 2026 15:36:49 +0000

Craving a fruity summer dessert? This Mixed Berry Streusel Pie has a sweet-tart berry filling topped with buttery, crunchy streusel. It’s perfect for summer cookouts, family gatherings, or weekend dinners. Serve it with homemade whipped cream or a scoop of vanilla ice cream for an easy dessert everyone will love.

Why You’ll Love This Mixed Berry Streusel Pie

You get sweet, tangy berries and a buttery, crunchy streusel topping in every bite. It’s easy to make with frozen berries and a simple pie crust, so there’s no need to wait for berry season. The filling and crumb topping make a delicious change from traditional fruit pies. Plus, you can prep it ahead, making dessert one less thing to worry about when guests come over.

Ingredient Notes For Mixed Berry Streusel Pie

This pie is so easy and uses some of my favorite fruits- BERRIES! Made with a few simple ingredients and pantry staples!

9-inch flaky pie crust: Use store-bought for convenience, or make your own for a homemade touch.
Frozen mixed berries: Blueberries, raspberries, and blackberries add a sweet-and-tart mix to every slice.
Vanilla extract: Adds a little extra depth to the berry filling.
Granulated sugar: Sweetens the fruit and balances the berries’ natural tartness.
All-purpose flour: Helps thicken the berry juices so the filling isn’t too runny when you slice the pie.
Streusel topping: A delicious blend of flour, granulated sugar, brown sugar, rolled oats, softened butter, and a pinch of salt.

How To Make a Mixed Berry Streusel Pie

For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step-by-step instructions for making this pie:

Step 1: Preheat Oven

Preheat your oven to 350° F.

Step 2: Prepare the Crust

If using frozen pie crust, remove it from the freezer and thaw it. If using homemade pie crust, keep it refrigerated until you’re ready to fill it.

Pro Tip: I love using my favorite homemade pie crust for this recipe. It’s worth the extra effort!

Step 3: Make the Filling + Assemble the Pie

In a large bowl, stir frozen berries, vanilla extract, 1/2 cup sugar, and flour until well coated.

Pro Tip: Add a splash of lemon juice to brighten up the berry filling.

Pour the berry mixture into the pie crust using a slotted spoon and even out the top.

Step 4: Prepare the Streusel

In a separate medium bowl, measure out streusel ingredients. Using your hands, mix the streusel until it comes together, the butter is well incorporated throughout, and everything is like moist sand.

This streusel recipe makes a crazy amount, especially for a pie, but that’s how I like it. I used all but about 1/2 cup. Feel free to halve the topping recipe for a more socially acceptable amount of streusel for your pie.

Step 5: Top the Pie With Streusel + Bake

Spread 3/4 of the streusel over the frozen berries. Bake for 1 hour, or until the crust and topping are golden brown.

Pro Tip: Place your pie on a baking sheet to catch any spills. You’ll thank yourself later- I promise.

Step 6: Remove From Oven + Let Rest, Garnish and Serve!

Now, I know it’s going to be hard, but let your mixed berry pie cool completely before cutting into it. If you wait, I assure you it will cut so obnoxiously well that you’ll never want to make another kind of pie again. IF you cut into this when it’s still warm?! I make no such promises. But either way, it will taste REALLY good.

Garnish with whipped cream or vanilla ice cream, serve and enjoy!

Tips for Success

Use a slotted spoon: Frozen berries can release liquid as they sit with the sugar, so leave excess juice behind when transferring the filling to the crust.
Keep the butter softened for the streusel: It should press easily into crumbs without turning greasy. If it feels too sticky, chill the mixture briefly before topping the pie.
Leave room for bubbling: Avoid filling the crust all the way to the rim, since the berry juices expand and bubble as they bake.
Check the bottom crust: Look for a golden, baked-through crust rather than relying on the streusel color alone. If the top browns too quickly, loosely cover it with foil.

What to Serve With Mixed Berry Streusel Pie

Pair a slice of berry pie with a little something extra for dessert or your next summer get-together.

Lemon Bars – Their tangy lemon filling makes a refreshing contrast to the berry pie.
Shortbread Cookies – Buttery cookies are a simple addition to a dessert platter.
Lemonade – A cool glass of lemonade is perfect for summer picnics and cookouts.
Fruit Salad – Fresh fruit adds a light, refreshing option alongside a slice of pie.

There you have it! The best Mixed Berry Streusel Pie that’s not only delicious but also easy to make. This recipe is a great addition to your collection year-round. Printable recipe below! Have a great day, friends!

Mixed Berry Streusel Pie

This Mixed Berry Pie is covered in streusel and can be topped with whipped cream or ice cream. Perfect for hot summer days or any day really!

Course Dessert

Cuisine American

Keyword Mixed Berry Pie, Streusel

Prep Time 10

Cook Time 1

Total Time 1 10

Servings slices

Calories 432kcal

Author Katie Cooksey

Ingredients

1 9 inch pie crust homemade or store-bought frozen

for the berry filling-

20 ounces frozen mixed berries (two 10 oz packages) I used Simple Truth Organic brand
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup all purpose flour

for the streusel topping-

1 cup all purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar
1/2 cup rolled oats
6 tablespoons butter softened
1/4 teaspoon salt

US Customary – Metric

Instructions

Preheat oven to 350° F.
If using frozen pie crust, remove from freezer and set aside. If using homemade pie crust, keep refrigerated until ready to fill.
In a large bowl, stir frozen berries, vanilla extract, sugar, and flour until well coated. Pour into pie crust and even out the top.
In another separate bowl, measure out streusel ingredients. Using your hands, mix the streusel until it comes together and the butter is well incorporated throughout and everything is like moist sand. Spread 3/4 of the streusel over the frozen berries.
Bake pie for 1 hour or until crust and topping are golden brown. Cool completely before cutting and serving. Serve with whipped cream or vanilla ice cream.

Video

Notes

This recipe for streusel makes an obnoxious amount, especially for a pie, but that’s how I like it. I used all but about 1/2 cup. Feel free to halve the topping recipe for a more socially acceptable amount of streusel for your pie.

Nutrition

Variations

Fresh berries: Use fresh berries to create a berry mix for more intense flavor.
Lemon zest: Add a teaspoon of lemon zest to the filling for a zesty twist.
Maple syrup: Drizzle some maple syrup over the top for added sweetness.
Gluten-free: Substitute with a gluten-free flour blend for the pie crust and streusel.
Almond flour: Use almond flour in the streusel for a nutty flavor.
Grain-free pastry crusts: Try a grain-free pastry crust or a traditional butter pie crust for different textures.

More Fruit Pies to Try!

Storage + Make Ahead Directions

Store any leftovers at room temperature for up to two days or in the fridge for up to a week.

Freezing Directions: Wrap the pie in plastic wrap and foil before freezing. It should last for up to three months.

Make Ahead Directions: Prepare the pie up to a day before and keep it at room temperature until ready to serve.

Easy Peanut Brittle Recipe

Katie Cooksey — Sun, 11 Oct 2026 15:25:17 +0000

This homemade Peanut Brittle is buttery, sweet, and loaded with roasted peanuts in every crunchy bite. It’s surprisingly easy to make with just a handful of ingredients, and it’s always a hit around the holidays. Break it into pieces for holiday treat trays, package some up for gifting, or keep a little stash at home for when your sweet tooth kicks in.

Quick Summary

Difficulty: Beginner

Why you’ll love it: Sweet, crunchy peanut brittle packed with roasted peanuts and buttery caramel flavor.

Time: 1 hr 15 min (10 min hands-on)

Good For: Holiday treats, homemade gifts, candy trays

Freezer-friendly: Yes

If you love this peanut brittle recipe, try Homemade Toffee for another buttery, crunchy homemade candy.

Ingredient Notes

You only need a few pantry staples to make this homemade peanut brittle.

Granulated sugar: Gives the brittle its sweetness and helps create that hard, glassy candy coating.
Light corn syrup: Keeps the sugar mixture smooth as it cooks, helping the brittle turn out crisp.
Roasted salted peanuts: Bring plenty of peanut flavor and a nice salty bite to balance the sweetness.
Salted butter: Adds a little richness and buttery flavor to the candy.
Vanilla extract: Rounds out the caramel flavor with a hint of vanilla.
Baking soda: Makes the hot candy foam up slightly, creating a lighter texture that breaks apart with a satisfying crunch.

How to Make Peanut Brittle

Making peanut brittle is all about reaching the right temperature and moving quickly once it’s ready. For full recipe details, including ingredient measurements, see the printable recipe card at the bottom of this post. Here are my step-by-step directions:

Step 1: Prep Everything

Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Measure the peanuts, butter, vanilla, and baking soda so everything is within reach when you’re ready to mix.

Step 2: Cook the Sugar Mixture

Add the sugar, corn syrup, water, and salt to a heavy-bottomed saucepan. Cook over medium heat, stirring until the sugar dissolves and the mixture boils.

Step 3: Let the Syrup Cook

Once the mixture starts boiling, stop stirring and let it cook until it reaches about 250°F on a candy thermometer. Watch the temperature as it climbs.

Pro Tip: A candy thermometer makes a big difference here. Even a small temperature difference can affect how crunchy your peanut brittle turns out.

Step 4: Stir in the Peanuts

Add the roasted salted peanuts and stir frequently as the mixture cooks. Keep going until the temperature reaches 300°F and the candy turns a deep golden color.

Step 5: Add the Finishing Ingredients

Remove the saucepan from the heat and quickly stir in the butter and vanilla, followed by the baking soda. The mixture will foam up, so use a long-handled spoon and stir carefully.

Step 6: Spread the Candy

Pour the hot mixture onto your prepared baking sheet immediately. Use a buttered spatula to spread it into a thin, even layer before it hardens.

Make-Ahead Tip: Peanut brittle is a great homemade treat to prepare a few days before a holiday or gathering. Once cooled and broken into pieces, store it in an airtight container to keep it crisp.

Step 7: Let It Cool

Leave the brittle at room temperature for about 30–60 minutes, or until it has completely hardened. Give it enough time to set before breaking it apart.

Step 8: Break Into Pieces

Once the brittle is firm and cool, break it into bite-sized pieces. Serve it on a candy tray, package it up for gifts, or keep a few pieces handy when you want something sweet and crunchy.

Tips for Success

Choose a dry day if possible. Humidity can make peanut brittle sticky, so it turns out best in dry air. If it’s humid, store the finished candy in an airtight container as soon as it cools.
Use a heavy-bottomed saucepan. It helps distribute the heat more evenly, reducing the chance of hot spots that can scorch the sugar before the rest of the mixture is ready.
Watch the color and temperature. The candy should turn a deep golden amber, but it can burn quickly once it gets close to 300°F. Have your other ingredients ready so you can finish it promptly.
Keep the baking soda fresh. Old baking soda may not react as well, leaving the brittle denser than you’d like. Fresh baking soda helps create that lighter, crisp texture.
Avoid making the layer too thick. A thinner layer gives you that satisfying snap and makes the brittle easier to break into pieces. Work gently with the spatula so you don’t press out the air bubbles.

What to Serve With Peanut Brittle

If you’re putting together a dessert tray or planning a little holiday treat spread, these homemade sweets and drinks pair well with peanut brittle.

Hot Chocolate: Make a big batch for everyone to enjoy with their favorite sweet treats.
Peanut Butter Fudge: If you love peanut butter, you’ll want to add this one to the dessert table.
Hot Cocoa Pie: With its chocolate filling and marshmallow topping, this pie is a fun choice for holiday dinners.
Peanut Butter Toffee Cookies: These cookies are a natural fit for a candy-filled dessert spread.
Vanilla Bean Sugar Cookie: These buttery cookies are fun to decorate for Christmas, birthdays, or any special get-together.

Give this peanut brittle recipe a try, and be sure to save a few pieces for yourself! The printable recipe card below has everything you need to make a batch.

Easy Peanut Brittle Recipe

This classic Peanut Brittle Recipe is loaded with roasted peanuts and has that perfectly crisp, crunchy texture you want in homemade brittle. It's an old-fashioned candy made with simple pantry ingredients and is perfect for holiday gifting.

Course Dessert

Cuisine American

Keyword peanut brittle, peanut brittle recipe

Prep Time 10

Cook Time 20

Cooling time 45

Total Time 1 15

Servings pieces

Calories 114kcal

Author Katie Cooksey

Ingredients

1 cup granulated sugar
1/2 cup light corn syrup
1/4 cup water
1/4 teaspoon salt
1 1/2 cups roasted salted peanuts
2 tablespoons salted butter
1 teaspoon vanilla extract
1 teaspoon baking soda

Instructions

Line a large rimmed baking sheet with parchment paper or a silicone baking mat. Measure the peanuts, butter, vanilla, and baking soda before beginning. Once the candy reaches temperature, you'll need to work quickly.
Add sugar, corn syrup, water, and salt to a heavy-bottomed saucepan. Cook over medium heat, stirring until the sugar dissolves and the mixture begins to boil.
Once boiling, stop stirring and cook until the mixture reaches approximately 250°F on a candy thermometer.
Stir in the peanuts and continue cooking, stirring frequently, until the candy reaches 300°F and is a deep golden color.
Remove the pan from the heat. Immediately stir in butter and vanilla, followed by the baking soda. The mixture will foam considerably.
Immediately pour onto the prepared baking sheet. Working quickly, spread the mixture into a thin, even layer using a buttered spatula.
Allow the brittle to cool completely at room temperature, about 30–60 minutes.
Once completely hardened, break into irregular pieces.

Notes

Measure everything before you start. Candy-making moves very quickly once the syrup reaches 300°F.
Baking soda creates tiny air bubbles in the candy, giving peanut brittle its lighter, easier-to-bite texture.
Don’t make brittle on an especially humid day if you can avoid it; moisture can make hard candy sticky.
Be extremely careful handling the hot sugar mixture.
Don’t refrigerate the finished brittle. Store it in an airtight container at room temperature.
Place parchment between layers to prevent the pieces from sticking together.

Nutrition

Tools You’ll Need

A few basic kitchen tools make this peanut brittle easier to prepare and help you get the right texture.

Candy thermometer – helps you monitor the sugar mixture and know when it reaches the right temperature for brittle.
Saucepan – gives the sugar, corn syrup, and butter room to cook without spilling.
Rimmed baking sheet – makes it easy to spread the hot peanut brittle into an even layer before it hardens.
Measuring cups and spoons – help you measure each ingredient accurately for consistent results.

More Recipes to Try

How to Store Peanut Brittle

Store peanut brittle in an airtight container at room temperature in a cool, dry place. Keep it away from heat and humidity to help it stay crisp. It should keep well for about 2–3 weeks when stored properly.

Can you freeze peanut brittle? You can, but moisture during thawing may make it sticky. For the best texture, keep it in an airtight container at room temperature.

Buttery Apple Pie Recipe

Katie Cooksey — Sat, 10 Oct 2026 17:23:12 +0000

Nothing is more satisfying or comforting than this apple pie recipe with vanilla ice cream. Sweet cinnamon apple slices poured into a homemade, all-butter crust that bakes up flaky, tender and delicious.

I have been working on this Apple Pie Recipe for almost a year and am thrilled to be sharing this with you today. It is such a classic American dessert that everyone should have a recipe for and this apple pie recipe will not disappoint. One that bakes perfectly with no air bubbles or gaps between the crust and filling. One that balances the buttery crust with the sweet and spicy filling. And one that will give you great results, regardless of how much baking finesse you have.

So, you’ve decided on this Apple Pie Recipe…

That is great! It is the perfect summery, all-time American dessert that *almost* everyone loves. I’m going to break the process down for you into very simple terms to help ensure success! I promise it’s easier than you think…you just need a little time.

What are the best apples for apple pie?

I prefer a tart Granny Smith apple for any baked apple dessert, including apple crumble, apple crisp, and this apple pie recipe. It holds its shape well, doesn’t get mushy after baking, is always available, and is relatively inexpensive. Other great options would include Honeycrisp, Braeburn, or Pink Lady.

Ingredient Notes

You probably have most of these ingredients in your kitchen already! Each one helps make the homemade crust and apple filling come together just right.

For the Butter Pie Crust:

All-purpose flour: The foundation of the crust, giving it enough structure to hold all that apple filling.
Salt: A little brings out the butter’s flavor and rounds out the crust.
Butter: Use cold butter cut into chunks to help create a tender, flaky crust.
Cold water: Brings the dough together. Add a little at a time until it holds without feeling too wet.

For the Apple Pie Filling:

Butter: Helps soften the apples and gives the filling a rich finish.
Granny Smith apples: My go-to for apple pie because they stay firm in the oven and balance the sweetness beautifully.
Granulated sugar: Sweetens the tart apples and helps create that lovely syrupy filling.
Lemon juice: A small splash brightens the apples and balances the sweetness.
Cinnamon: Adds that familiar warmth that makes apple pie feel right at home on the dessert table.
All-purpose flour: Helps thicken the juices as the apples bake, making the filling easier to slice and serve.

How to Make Apple Pie

There are three main parts to making my apple pie recipe. This process includes making the all-butter crust, making the filling, then actually assembling the apple pie, and finally baking. Ready to get started?

Butter Pie Crust

You’re basically going to be making this recipe for the crust. It’s super easy, super buttery, and most importantly, super delicious.

In a large bowl, stir together flour and salt.

Cut the cold butter into the dry ingredients until it’s the size of small peas.

Slowly incorporate ice-cold water until a dough starts to form.

Create a large ball of dough (without kneading), wrap in plastic wrap, and refrigerate.

Apple Pie Filling

This is a simple cooked apple filling that significantly reduces the juices going into the pie. Typically too much moisture can cause an apple pie to come out runny or watery…not delicious.

Peel, core and slice Granny Smith apples.
Cook in a large skillet with a touch of butter and sugar to soften and release the juices. After about 7 minutes, the apples should be nearly tender.

Pour into a strainer to drain and cool.

Stir with remaining sugar, flour, and cinnamon to the apples.

Assembling the Pie

Divide your dough into two pieces and roll one out on a floured board.

Place into pie plate and fill with cooled apple filling.

Roll out remaining dough, cut into strips, and create a large lattice over top. Cut off any excess pie dough, crimp the edges, and bake.

Baking Apple Pie

My apple pie bakes for 45 minutes at 375 degrees. Since the filling got a nice head start in the pan, you really just need to bake the crust. Super easy, right?

Can I use store-bought crust?

Yes, you absolutely can. I prefer an all-butter crust for this particular apple pie recipe, but for ease and simplicity, a refrigerated, pre-made crust can be a great option. This shortening-based pie crust is also a delicious option.

Basically, use what you feel most comfortable using.

Apple Pie Recipe Toppings

There are a couple of traditional toppings that people love to put on apple pie. One of which is simple and sweet vanilla ice cream (as pictured). But you can always go for whipped cream or eat it plain.

The creaminess of the ice cream or whipped cream really takes it over the edge, though…

Storing Apple Pie

After this pie has baked completely, store covered either at room temperature or in the refrigerator for up to 2 days, though, good luck having it last that long

More Apple Recipes to Try!

This Apple Pie Recipe is the perfect summertime or Thanksgiving pie to serve to family and friends. So save this recipe by printing it, pinning it or by bookmarking this page for later use. Printable recipe card is below, enjoy!

Buttery Apple Pie Recipe

Nothing is more satisfying or comforting than this apple pie recipe with vanilla ice cream. Sweet cinnamon apple slices poured into a homemade, all butter crust that bakes up flaky, tender and delicious.

Course Dessert

Cuisine American

Keyword Apple Pie, Apple Pie Recipe, best apple pie recipe, how to make apple pie

Prep Time 1 15

Cook Time 45

Total Time 2

Servings servings

Calories 485kcal

Author Katie Cooksey

Ingredients

For the Butter Pie Crust-

2 1/2 cups all purpose flour
1 teaspoon salt
1 cup cold butter cut into chunks
1/2 cup cold water or more, if needed

For the Apple Pie Filling-

2 tablespoons butter
6 whole granny smith apples peeled, cored and sliced
1 cup granulated sugar divided
3 tablespoons lemon juice
2 teaspoons cinnamon
1/4 cup all purpose flour

US Customary – Metric

Instructions

For the Butter Pie Crust-

In a large bowl, stir flour and salt together. Cut cold butter into the flour until it is the size of small peas. Slowly stir in cold water, 1-2 tablespoons at a time until the dough comes together. Roll into a ball, wrap in plastic wrap and refrigerate.

For the Apple Pie Filling-

In a large, deep skillet (or heavy-bottomed pot), heat butter over medium heat. Add apples, 1/2 cup granulated sugar and lemon juice. Cook 5-7 minutes or until form tender, but still holding their shape. Pour into a strainer and drain off any excess liquid. Cool 30 minutes.
Stir remaining sugar, cinnamon and flour together with cooked apples.
Remove pie crust from fridge, cut into two, roll one half on a floured board and place into 9-inch glass pie plate. Pour in apple filling and smooth the top. Roll out remaining pie crust and cut into strips. Create a lattice pattern over the top of the pie. Cutaway any excess dough over the sides and crimp edges.
Bake pie at 425 degrees for 15 minutes. Reduce heat to 350 degrees and bake another 30 minutes or until edges and top of pie are golden brown.
Cool at least 1 hour before enjoying. For pieces that cut perfectly and hold their shape, cool completely, reheat and then cut. Serve with vanilla ice cream.

Nutrition

Easy Homemade Toffee Recipe

Katie Cooksey — Sat, 10 Oct 2026 01:51:27 +0000

This homemade Toffee Recipe is buttery, crisp, and topped with melted chocolate and toasted pecans. Made with simple ingredients on the stovetop, it’s an easy homemade candy that’s perfect for Christmas, gifting, or whenever you’re craving something sweet and crunchy.

Quick Summary

Difficulty: Beginner

Why you’ll love it: Buttery, crunchy toffee topped with smooth chocolate and toasted pecans.

Time: 1 hour 20 minutes (20 minutes hands-on)

Good For: Holiday candy trays, edible gifts, dessert platters

Freezer-friendly: Yes

Ingredient Notes

Here’s a quick look at the ingredients that make this toffee buttery, crunchy, and full of chocolate and pecan flavor.

Salted butter: Gives the toffee that rich, buttery flavor that makes homemade candy so good.
Granulated sugar: Cooks with the butter to create that classic crunchy toffee with a nice snap.
Salt: Helps balance the sweetness so every bite tastes just right.
Vanilla extract: Adds a little extra flavor that makes the buttery base even better.
Semi-sweet chocolate chips: Melt into a smooth chocolate layer that pairs perfectly with the crunchy toffee underneath.
Pecans: Finely chop and toast them to add a nutty crunch that elevates each piece.

How to Make Homemade Toffee

Homemade toffee is easier to make than you might think! Follow these simple steps to get that buttery, crunchy candy topped with smooth chocolate and toasted pecans.

Step 1: Prepare the Pan

Line a 9×13-inch baking pan or rimmed baking sheet with parchment paper.

Scatter half of the finely chopped, toasted pecans over the bottom. Set the pan aside so it’s ready when the toffee is done.

Step 2: Melt the Butter and Sugar

Add the butter, granulated sugar, and salt to a heavy-bottomed saucepan over medium heat. Stir steadily as the butter melts and the mixture comes together.

Step 3: Cook Until Golden

Keep stirring as the mixture cooks for about 10–15 minutes, until it turns a deep golden-amber color and reaches 300°F on a candy thermometer. This is the hard-crack stage, which gives the toffee its signature crunch.

Pro Tip: A candy thermometer makes this step much easier. Temperature matters here, so watch it rather than relying on color alone.

Step 4: Stir in the Vanilla

Remove the saucepan from the heat and carefully stir in the vanilla extract. The mixture may bubble up a bit, so take your time and keep your hands clear of the hot steam.

Step 5: Spread the Toffee

Immediately pour the hot mixture over the pecans in your prepared pan. Carefully spread it into an even layer before it hardens.

Step 6: Add the Chocolate

Let the toffee rest for 2–3 minutes, then sprinkle the chocolate chips evenly over the top. Wait another 2–3 minutes for them to soften, then spread the melted chocolate into a smooth layer.

Step 7: Sprinkle on the Pecans

Scatter the remaining toasted pecans over the melted chocolate. Gently press them in so they stick as the chocolate sets.

Step 8: Cool and Break Into Pieces

Let the toffee cool completely at room temperature, or refrigerate it until firm. Once set, break it into bite-sized pieces and enjoy! It’s perfect for sharing, gifting, or keeping a little stash for yourself.

Tips for Success

Avoid making toffee on a humid day: Moisture in the air can make candy sticky, which affects that crisp, snappy texture you’re after.
Use fresh pecans: Older nuts can taste bitter or stale, and their flavor really stands out in a simple candy like this.
Keep the chocolate layer even: Spread it gently toward the edges so each piece has a good balance of chocolate, toffee, and pecans.
Skip the freezer for quick cooling: Sudden temperature changes can cause condensation when the toffee comes back to room temperature, leaving the surface sticky.
Break it into different sizes: Smaller pieces are great for topping desserts or adding to gift boxes, while larger shards make a pretty addition to a holiday candy tray.

What to Serve With Homemade Toffee

These sweet treats pair perfectly with homemade toffee, from soft chocolate cookies to creamy ice cream. Serve them together for a simple dessert spread everyone will love.

Chocolate Chip Cookies: Soft, chewy cookies pair well with crunchy, chocolate-covered toffee.
Chocolate Fudge Cookies: These chocolatey cookies pair well with the buttery candy.
Rocky Road Ice Cream: Chocolate ice cream, marshmallows, and almonds go well with crunchy toffee pieces.
Cheesecake Ice Cream: The creamy cheesecake flavor balances the candy’s sweet crunch.
Ice Cream Crunch Cake: Layers of ice cream, chocolate fudge, and crunchy cookies make a great pairing.

Once set, break it into pieces and enjoy! Find the full recipe and instructions on the printable recipe card below.

Easy Homemade Toffee Recipe

This homemade Toffee Recipe is buttery, crisp, and covered with a layer of melted chocolate and toasted pecans. Made with simple ingredients on the stovetop, it's an easy homemade candy that's perfect for Christmas, gifting, or whenever you're craving something sweet and crunchy.

Course Dessert

Cuisine American

Keyword toffee

Prep Time 5

Cook Time 15

Cooling time 1

Total Time 1 20

Servings pieces

Calories 187kcal

Author Katie Cooksey

Ingredients

1 cup salted butter
1 cup granulated sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
3/4 cup pecans finely chopped, toasted

Instructions

Prep the pan. Line a 9×13-inch baking pan or rimmed baking sheet with parchment paper. Sprinkle about half of the chopped pecans evenly over the prepared pan and set aside.
Make the toffee. Add butter, sugar, and salt to a heavy-bottomed saucepan over medium heat. Cook, stirring steadily, until the butter has melted and the mixture comes together.
Cook to hard-crack stage. Continue cooking and stirring until the mixture turns a deep golden-amber color and reaches 300°F on a candy thermometer. This should take approximately 10–15 minutes.
Add vanilla. Remove from heat and carefully stir in vanilla.
Pour. Immediately pour the hot toffee over the pecans and carefully spread into an even layer.
Add chocolate. Let the toffee sit for 2–3 minutes, then sprinkle chocolate chips evenly over the top. Let stand another 2–3 minutes until softened, then spread the melted chocolate across the toffee.
Finish. Sprinkle with the remaining toasted pecans and gently press them into the chocolate.
Cool. Let cool completely at room temperature, or refrigerate until firm. Break into pieces and serve.

Notes

A candy thermometer takes the guesswork out of homemade toffee. The mixture needs to reach 300°F for that crisp, snappy texture.
Keep the heat around medium and stir consistently to help prevent scorching.
Toasting the pecans before adding them brings out much more flavor.
Let the candy cool completely before breaking it apart.
Store in an airtight container at room temperature for up to 2 weeks.

Nutrition

Tools You’ll Need

Here are the tools you’ll need to make homemade toffee.

Candy thermometer – helps you check when the toffee reaches the right temperature for a firm, crunchy texture.
Parchment paper – keeps the toffee from sticking and makes cleanup easier.
Rimmed baking sheet – gives you a flat surface to spread the hot toffee into an even layer.
Saucepan – gives the butter and sugar enough room to cook together as the toffee develops its color and flavor.

More Recipes to Try

How to Store Homemade Toffee

Keep pieces in an airtight container in a cool, dry place for up to 2 weeks. If your kitchen is warm, refrigerate them with parchment paper between layers.

For longer storage, freeze for up to 2 months. Let the container reach room temperature before opening to prevent condensation.

Apple Pie Filling Recipe

Katie Cooksey — Thu, 08 Oct 2026 17:09:32 +0000

This homemade Apple Pie Filling is an easy way to turn fresh apples into something delicious. The apples cook until tender in a sweet, cinnamon-spiced sauce, perfect for pies, turnovers, and other apple desserts. Make a batch ahead of time and keep it ready for your next baking project.

Ingredient Notes

A few simple ingredients come together to make this apple pie filling rich, sweet, and full of classic apple pie flavor.

Butter: Adds richness and a smooth, buttery texture.
Granny Smith apples: Their tart flavor and firm texture hold up well as the apples cook.
Granulated sugar: Sweetens the apples and helps create the syrupy filling.
Lemon juice: Brightens the flavor and balances the sweetness.
Ground cinnamon: Adds classic warm apple pie flavor.
All-purpose flour: Thickens the apple juices so the filling is nice and spoonable.

Making apple pie filling is simple and comes together quickly. The full recipe with exact measurements is in the recipe card below. Here’s how to make it:

Step 1: Melt the Butter

Melt the butter in a large, deep skillet or heavy-bottomed pot over medium heat.

Step 2: Cook the Apples

Add the sliced apples, 1/2 cup of the sugar, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the apples are tender but still have some bite.

Pro Tip: Don’t cook the apples until they’re completely soft. They’ll continue cooking when the pie bakes, so keeping them a little firm now gives you better texture later.

Step 3: Drain and Cool

Pour the cooked apples into a strainer and let the excess liquid drain. Set the apples aside to cool for about 30 minutes.

Make-Ahead Tip: Once cooled, cover the filling and refrigerate it until you’re ready to use.

Step 4: Add the Cinnamon Mixture

In a small bowl, stir together the remaining sugar, cinnamon, and flour. Add it to the cooled apples and gently toss to coat evenly.

Step 5: Fill Your Pie

The filling is ready for a 9-inch apple pie. You can also use it in your favorite apple dessert recipe.

Tips for Success

Use a wide skillet: More surface area gives the apples room to cook instead of steaming, which helps control how much moisture ends up in the filling.
Stir gently: Apples can bruise and break apart easily as they soften. A gentle toss keeps the slices looking nice for the pie.
Let the liquid fully drain: Don’t rush this part. A few extra minutes in the strainer can make a big difference in keeping the filling from turning watery.
Cool the apples before coating: Warm apples can melt the butter mixture and make the flour cling unevenly. Letting them cool gives you a more consistent filling.
Taste before using: Apple sweetness can vary widely. If your apples are especially tart, you’ll notice it more once they’re cooked, so give the filling a quick taste before adding it to your dessert.

What to Make With Apple Pie Filling

There are plenty of easy ways to use apple pie filling beyond a classic pie. Here are a few good ones to try.

Apple Pie: A classic apple pie with a flaky, buttery crust and warm cinnamon-spiced apples.
Apple Turnover: Wrap the filling in puff pastry for golden, flaky turnovers with a simple sweet glaze.
Apple Danish: Spoon the filling into crescent dough with cream cheese for an easy pastry that works for breakfast or dessert.
Apple Dumplings: Wrap the apples in crescent dough and bake them in a buttery caramel sauce for a simple dessert.
Caramel Apple Crumble: Use the filling under a buttery crumble topping for an easy dessert.

Once you have this apple pie filling ready, assembling dessert is much easier. I hope you find a favorite way to use it, from a classic apple pie to your next apple dessert. Enjoy!

Apple Pie Filling Recipe

This homemade Apple Pie Filling Recipe is made with tender Granny Smith apples, butter, cinnamon, sugar, and a splash of lemon juice. Cooking the apples first creates a perfectly thick, flavorful filling that’s ready for your favorite pie crust or other apple desserts.

Course Desserts

Cuisine American

Keyword Apple Pie, apple pie filling

Prep Time 15

Cook Time 7

Additional/Cooling Time 30

Total Time 52

Servings 9 inch pie

Calories 1672kcal

Author Katie Cooksey

Ingredients

2 tablespoons butter
6 Granny Smith apples peeled, cored and sliced
1 cup granulated sugar divided
3 tablespoons lemon juice
2 teaspoons ground cinnamon
1/4 cup all-purpose flour

Instructions

Melt the butter in a large, deep skillet or heavy-bottomed pot over medium heat.
Add the sliced apples, 1/2 cup sugar, and lemon juice. Cook for 5–7 minutes, stirring occasionally, until the apples are almost tender but still hold their shape.
Transfer the apples to a strainer and drain off the excess liquid. Let cool for about 30 minutes.
Combine the remaining 1/2 cup sugar, cinnamon, and flour. Add the mixture to the cooked apples and toss until the apples are evenly coated.
Use immediately to fill a 9-inch apple pie or use as directed in your favorite apple dessert recipe.

Notes

Granny Smith apples work especially well because they hold their shape during cooking and their tart flavor balances the sweetness of the filling. Honeycrisp, Braeburn, or Pink Lady apples can also work.

Nutrition

Variations

Want to switch things up? Try one of these simple changes for a slightly different flavor.

Use a mix of apples: Combine Granny Smith with a sweeter apple, like Honeycrisp or Gala, for a nice balance of tart and sweet.
Add extra spice: Add a pinch of nutmeg or allspice along with the cinnamon for a warmer flavor.
Use brown sugar: Replace some granulated sugar with brown sugar for deeper, richer sweetness.
Add vanilla: Stir in a splash of vanilla after the apples cool for extra flavor.

More Apple Recipes to Try

Storing Apple Pie Filling

Let the apple pie filling cool completely, then transfer it to an airtight container and refrigerate for up to 3 days. Drain any excess liquid before using if needed.

Freezing isn’t recommended, as the apples may soften and become watery when thawed.

Butter Cookies

Katie Cooksey — Wed, 07 Oct 2026 13:17:08 +0000

These Butter Cookies are rich, lightly sweet, and perfectly crisp around the edges with tender centers. The dough pipes easily into pretty swirls that hold their shape as they bake. Add them to a holiday cookie tray, package them up for gifting, or enjoy a few with your afternoon coffee.

Butter Cookies vs. Shortbread Cookies

Butter cookies typically contain more sugar and ingredients such as egg yolk, giving them a lighter, crisper texture and making the dough soft enough to pipe. Shortbread has a simpler dough and a higher butter-to-flour ratio, giving it a denser, more crumbly texture.

If you love buttery cookies, you’ll also want to try these Shortbread Cookies for another crisp, buttery treat.

Ingredient Notes

A few simple ingredients create these butter cookies’ soft, tender texture and classic buttery flavor.

Salted Butter: Use very soft butter so it creams easily with the sugar.
Granulated Sugar: Sweetens the cookies and helps give them lightly crisp edges.
Egg Yolk: Bring it to room temperature so it blends smoothly into the dough.
Vanilla Extract: Adds a little extra flavor and brings out the buttery taste.
All-Purpose Flour: Gives the cookies their structure while keeping them tender.
Cornstarch: Helps make the cookies soft and delicate.
Whole Milk: Add as needed to bring the dough together if it feels too thick.
Coarse or Sparkling Sugar: Optional, but adds a pretty finish and a little crunch on top.

How to Make Butter Cookies

These butter cookies are really simple to make, and once the dough is mixed, all that’s left is piping, chilling, and baking. Here’s how to do it:

Step 1: Prep the Oven

Preheat the oven to 350°F. Line two light-colored baking sheets with parchment paper and set them aside.

Step 2: Cream the Butter and Sugar

Add the butter and granulated sugar to a stand mixer fitted with the paddle attachment. Beat for 2–3 minutes, until light and fluffy.

Step 3: Add the Egg and Vanilla

Mix in the egg yolk and vanilla extract, scraping down the sides of the bowl as needed to make sure everything is evenly combined.

Step 4: Add the Dry Ingredients

Add the flour and cornstarch and mix on low just until combined. Avoid overmixing to keep the cookies tender.

Step 5: Add the Milk

Mix in the milk, 1 tablespoon at a time, until the dough is soft enough to pipe but still thick enough to hold its shape.

Pro Tip: Start with a small amount of milk and add more only as needed. The dough should pipe smoothly without becoming loose or runny.

Step 6: Pipe and Chill

Transfer the dough to a piping bag fitted with a large open-star tip. Pipe 2-inch swirls onto the prepared baking sheets, leaving about 1 inch between each cookie. Sprinkle with coarse or sparkling sugar, if desired.

Refrigerate the piped cookies for 20–30 minutes before baking. This helps the swirls hold their shape in the oven.

Make-ahead tip: You can keep the piped cookies refrigerated until you’re ready to bake them, making prep easy.

Step 7: Bake and Cool

Bake for 10–13 minutes, until the edges begin to turn lightly golden. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to finish cooling.

Tips for the Best Butter Cookies

Cream the butter and sugar well. This helps create a lighter, more delicate texture instead of dense cookies.
Measure the flour carefully. Too much flour can make the dough stiff and the finished cookies dry.
Don’t overmix once you add the flour. Stop as soon as the dough comes together for tender, buttery cookies.
Use good-quality vanilla. It’s a simple ingredient, but you’ll notice the difference in the flavor of these cookies.
Use a light-colored baking sheet. Dark pans can brown the bottoms too quickly before the cookies are ready, so stick with lighter baking sheets for more even results.
Pipe with steady pressure. Keep the piping tip close to the baking sheet and release the pressure before lifting the bag to keep the swirls neat.
Watch the bottoms as they bake. The cookies should stay pale overall, with just a hint of color around the edges.
Let them cool completely before serving. The texture firms up as they cool, giving you that crisp, delicate bite.

What to Serve With Butter Cookies

These cookies are great on their own, but they’re even better with something sweet and creamy on the side.

Lemon Curd — The tart lemon flavor balances the buttery sweetness.
Vanilla Ice Cream — Creamy vanilla pairs well with crisp butter cookies.
Strawberry Jam — Sweet berries add a bright, fruity contrast.
Banana Pudding — Creamy banana pudding pairs nicely with their delicate texture.
Pumpkin Cream Cheese Spread — Pumpkin spice and tangy cream cheese complement the rich cookies.
Nutella Hot Fudge Sauce — Chocolate and hazelnut flavors complement the butter cookies.

I hope you try these butter cookies! They’re simple, buttery, and just the right amount of crisp. The full recipe is in the printable recipe card below.

Butter Cookies

These classic Butter Cookies are crisp around the edges, tender in the center, and packed with rich buttery vanilla flavor. Pipe the soft dough into beautiful swirls for an easy homemade version of those classic Danish butter cookies everyone loves.

Course Cookies, Dessert

Cuisine American

Keyword butter cookies

Prep Time 15

Cook Time 12

Chill Time 30

Total Time 57

Servings cookies

Calories 107kcal

Author Katie Cooksey

Ingredients

1 cup salted butter very soft
2/3 cup granulated sugar
1 egg yolk large , room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 tablespoons cornstarch
3 tablespoons whole milk as needed
Coarse or sparkling sugar optional

Instructions

Preheat oven to 350°F. Line two light-colored baking sheets with parchment paper.
Add very soft butter and granulated sugar to the bowl of a stand mixer. Cream with the paddle attachment until light and fluffy, about 2–3 minutes.
Mix in egg yolk and vanilla, scraping the sides of the bowl as needed.
Add flour and cornstarch and mix on low just until combined.
Mix in milk, 1 tablespoon at a time, until the dough is soft enough to pipe but still thick enough to hold its shape.
Transfer dough to a piping bag fitted with a large open-star tip. Pipe 2-inch swirls onto prepared baking sheets, leaving about 1 inch between cookies. Top with coarse sugar, if desired.
Refrigerate the piped cookies for 20–30 minutes to help them hold their shape.
Bake for 10–13 minutes, or until the edges are just beginning to turn lightly golden.
Cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Notes

The butter should be very soft but not melted. If it’s too cold, the dough will be difficult to pipe.
Add only as much milk as needed to make the dough pipeable. Too much can cause the cookies to spread.
Chilling the piped dough helps preserve those pretty ridges.
Don’t overbake. Look for pale centers with lightly golden edges.
Dip cooled cookies halfway in melted chocolate for a chocolate butter cookie variation.
Store in an airtight container for up to 5 days.

Nutrition

Tools You’ll Need

A few basic tools are all you need to make these Butter Cookies.

Stand mixer – makes creaming the butter and sugar quick and easy, especially since you want the mixture light and fluffy.
Baking sheet – gives the cookies enough space to bake evenly and keeps those pretty piped shapes intact.
Piping bag – makes piping the dough much easier and helps you get those beautiful swirls and ridges.
Large open-star piping tip – the little secret to those pretty ridges that make butter cookies look extra special.

How to Store Butter Cookies

Cool the cookies completely, then store them in an airtight container at room temperature for up to 5 days. Place parchment paper between layers if stacking.

Freezing: Freeze cooled cookies in an airtight, freezer-safe container with parchment paper between layers for up to 2 months. Thaw at room temperature before serving.

Easy Italian Meatball Soup Recipe

Katie Cooksey — Tue, 06 Oct 2026 12:58:46 +0000

When the weather starts to cool down, a warm bowl of soup always hits the spot. This Easy Italian Meatball Soup is loaded with tender mini meatballs, vegetables, ditalini pasta, and a rich tomato broth. It’s hearty enough for dinner, easy to make, and perfect for a cozy weeknight meal.

Quick Summary

Difficulty: Beginner

Why you’ll love it: Hearty homemade meatballs in a rich tomato broth with tender pasta and vegetables.

Time: 1 Hour (30 min hands-on)

Good For: Weeknight dinners, cozy lunches, meal prep

Freezer-friendly: Yes, best frozen without the pasta

Ingredient Notes

Yes, the list is a tad long, but you likely have most of these ingredients in your pantry already! Here’s everything you’ll need to make this Italian meatball soup:

For the Meatballs:

Ground Beef: Adds a classic beefy flavor and hearty texture.
Italian Sausage: Adds a hint of spice and a rich depth of flavor.
Onion: Grated for a bit of sweetness and moisture in the meatballs.
Worcestershire Sauce: Adds a little bit of tang and umami.
Italian Seasoning: A blend of herbs like oregano, basil, and thyme for that authentic Italian taste.
Garlic Powder: A must-have for that subtle garlic flavor.
Bread Crumbs: Helps bind the meatball mixture together.
Large Egg: Adds structure and keeps the meatballs tender.
Heavy Cream or Milk: Makes the meatballs moist and tender.
Fresh Parsley and Basil: Finely chopped for a fresh herb flavor.
Salt and Black Pepper: Season to taste.

For the Soup:

Olive Oil and Butter: For sautéing the veggies.
Onion and Zucchini: Diced small for varied textures.
Garlic: Freshly minced for a punch of flavor.
Tomato Paste: Adds richness and thickens the soup.
Crushed Tomatoes: The base for that creamy tomato broth.
Chicken Stock or Broth: Adds depth and rounds out the flavor. Homemade bone broth would be AMAZING in this soup.
Granulated Sugar: Balances out the acidity of the tomatoes.
Italian Seasoning: Adds herbs and spices to the soup.
Fresh Spinach: Adds color and nutrients.
Ditalini Pasta: Small pasta that’s perfect for soups.
Parmesan Cheese and Fresh Basil: For garnish and added flavor.

How To Make Italian Meatball Soup

If you are short on time, you absolutely can use store-bought Italian meatballs. No shame in making things easier for yourself. But man oh man, these meatballs are worth it! For full recipe details, including ingredient measurements, see the printable recipe card below.

Step 1: Preheat Oven + Prep Baking Sheet

Preheat oven to 350°. Line a baking sheet with aluminum foil, spray lightly with nonstick cooking spray and set aside.

Step 2: Make the Meatballs

Combine all meatball ingredients in a large bowl and mix well by hand. Do not overwork the meat.

Pro Tip: This meatball recipe makes about (80) 1 1/2 teaspoon-sized mini meatballs. So adjust accordingly if you don’t want to use that many in the soup. These mini meatballs can also be frozen for use in another recipe.

Step 3: Form into Mini Meatballs + Bake

Divide mixture into even 1 1/2 teaspoon portions and roll to smooth. This is easy to do with a small cookie scoop. Place mini meatballs on a prepared pan and bake 15-17 minutes or until golden brown and completely cooked. Set aside.

Pro Tip: To test your meatballs for seasoning before rolling and baking the entire batch, simply smash one of the meatballs and cook it in a small skillet on the stove. Taste, add more salt if needed, and then roll the rest!

Step 4: Cook the Veggies

In a large soup pot or Dutch oven, heat olive oil and butter over medium heat. Sauté onion and zucchini until soft. Add salt and black pepper to taste.

Add garlic and tomato paste and cook for 2 minutes. Add crushed tomatoes, chicken broth, Italian seasoning, sugar, spinach, and pasta, stirring to combine.

Step 5: Simmer Until Pasta is Al Dente

Reduce heat and simmer until pasta is al dente, about 8 minutes, stirring occasionally. Do not overcook.

Pro Tip: If you feel like you will have leftovers (which you probably will!), consider boiling the pasta separately and adding to individual bowls as you serve it, so it doesn’t become soggy with each reheating.

Pro Tip: If your soup is too thick, simply add more chicken broth or water to reach desired consistency.

Step 6: Add Meatballs + Serve

Gently add the cooked meatballs to the pot. Ladle into bowls, garnish with fresh basil and parmesan cheese (if desired). Serve hot with a side of crusty bread to soak up that rich tomato broth.

Tips for Success

A few simple tips will help you make tender meatballs, perfectly cooked pasta, and a flavorful Italian meatball soup with the right consistency.

Test the meatball seasoning first: Cook a small piece of the meatball mixture in a skillet before shaping the whole batch. It’s much easier to adjust the salt and seasoning at this stage.
Keep the meatballs tender: Mix the meatball ingredients just until combined. Overworking the mixture can make the finished meatballs dense.
Use a small cookie scoop: Since this recipe makes mini meatballs, a small scoop helps keep them similar in size so they cook evenly.
Watch the pasta: Ditalini can go from al dente to soft quickly, especially if the soup sits or gets reheated. For leftovers, cook the pasta separately and add it to each serving.
Adjust the consistency at the end: The pasta will absorb some of the broth as it cooks and sits. Add a little extra chicken broth or water if the soup becomes thicker than you prefer.

What to Serve With Italian Meatball Soup

A few simple sides can round out the soup without making the meal feel too heavy.

Parmesan Bread Bites — Soft, buttery bread bites add a cheesy side that pairs well with soup.
Focaccia! — Warm focaccia gives you a simple, herby bread for dipping into the tomato broth.
Caprese Salad with Balsamic Dressing — Fresh tomatoes, mozzarella, and basil pair naturally with the Italian flavors in the soup.
Bruschetta — Fresh tomatoes and basil add a lighter side to the hearty meatball soup.
Dinner Rolls — Soft rolls make an easy side for dipping into the tomato broth.

This easy soup recipe is perfect for cozy nights and busy days. Bookmark this page or print the recipe card for the next time you need a comforting meal. The printable recipe card is below. Have a good day, friends!

Easy Italian Meatball Soup

Easy Italian Meatball Soup is loaded with homemade meatballs, pasta, and Italian spices. Simmered in a delicious broth, it's the ultimate comfort food.

Course Soup

Cuisine Italian

Keyword Italian Meatball Soup

Prep Time 30

Cook Time 30

Servings

Calories 883kcal

Author Katie Cooksey

Ingredients

for the meatballs-

1 pound ground beef
1 pound Italian Sausage
1/4 cup onion grated, about 1/2 small onion
1 tablespoon Worcestershire Sauce
2 teaspoons Italian Seasoning
2 teaspoons garlic powder
1/2 cup bread crumbs
1 large egg beaten
1/4 cup heavy cream or milk
1 tablespoon parsley fresh, finely chopped
1 tablespoon basil fresh, finely chopped, about 6 large leaves
1 teaspoon salt or to taste
1/4 teaspoon black pepper

for the soup-

1 tablespoon olive oil
1 tablespoon butter
1 small onion petite diced, about 1 cup
1 cup zucchini petite diced, about 1 small
5 cloves garlic minced
3 tablespoons tomato paste
1 teaspoon salt
28 ounces crushed tomatoes
6 cups chicken stock or chicken broth
1 teaspoon granulated sugar
2 teaspoons Italian seasoning
4 cups spinach fresh, chopped
8 ounces ditalini pasta 1/2 pound
2 teaspoons salt or to taste
1/2 teaspoon black pepper or to taste
1/2 cup parmesan cheese grated, for garnish
1/4 cup fresh basil chiffonade, for garnish

Instructions

for the meatballs-

Preheat oven to 350°. Line a baking sheet with aluminum foil, spray lightly with nonstick cooking spray and set aside.
Add all meatball ingredients to a large bowl and combine well, using your hands. Do not overwork the meat.
Divide mixture into even 1 1/2 teaspoon portions and roll to smooth. This is easy to do with a small cookie scoop.
Place meatballs on prepared pan and bake 15-17 minutes or until browned and completely cooked. Set aside.

for the soup-

In a large pot over medium heat, heat oil and butter.
Add onion, zucchini, salt and black pepper. Cook until onions are translucent.
Add garlic and tomato paste and cook for 2 minutes.
Add crushed tomatoes, chicken broth, Italian seasoning, sugar, spinach and pasta*, stirring to combine.
Reduce heat and simmer until pasta is al dente, about 8 minutes, stirring occasionally. Do not overcook.
Gently add the cooked meatballs to the pot.
Ladle into bowls, garnish with fresh basil and parmesan cheese (if desired) and serve hot!

Video

Notes

If your soup is too thick, simply add more chicken broth or water to reach desired consistency.

Meatball recipe makes about 80 1 1/2 teaspoon-sized mini meatballs.

*If you feel like you will have leftovers, consider boiling the pasta separately so it doesn’t become soggy with each reheating.

Nutrition

Variations

Ground Turkey or Chicken: Swap ground beef for ground turkey or chicken for a lighter meatball.
Gluten-Free: Use gluten-free bread crumbs and pasta.
Extra Veggies: Add bell peppers, carrots, or celery for more veggie goodness.
Spicy Kick: Add red pepper flakes for a bit of heat.
Greens: Switch out the spinach for kale or your favorite greens.
Slow Cooker or Crock Pot: Cook the soup on low for 6-8 hours, adding the pasta in the last 30 minutes.

More Soup Recipes to Try!

Storage + Make Ahead Directions

Allow soup to cool completely to room temperature. Store it in an airtight container in the fridge for up to 4 days. Reheat on medium heat on the stove until warmed through.

To Freeze: Italian Meatball Soup freezes well. Just make sure to cool it completely and store it in an airtight container. For best results, freeze without the pasta and add it fresh when reheating.

To Make Ahead: You can prepare the meatballs and soup base a day in advance. Store them separately and combine when ready to heat.

Lower Fat Muddy Buddies

Katie Cooksey — Mon, 05 Oct 2026 12:38:36 +0000

These Lower Fat Muddy Buddies come together in minutes with simple ingredients and one bag. They’re crunchy, sweet, and coated with plenty of chocolate-peanut butter goodness. This version keeps things a little lighter while still giving you all the classic Muddy Buddies flavor.

If you love this, try Puppy Chow for a classic chocolate-peanut butter version, or Rainbow Muddy Buddies for a colorful twist.

Why You’ll Love These Lower Fat Muddy Buddies

Chocolate and peanut butter make this snack hard to resist, and a few simple swaps make it lower in fat than traditional Muddy Buddies. Using powdered peanut butter in place of some of the regular peanut butter cuts back on fat while keeping that familiar peanut butter flavor. The result is still sweet, crunchy, and easy to make for a quick snack.

Ingredient Notes

A few quick notes on the ingredients for these lower fat muddy buddies.

Rice Chex Cereal: The light, crispy texture makes it perfect for coating with the chocolate-peanut butter mixture.
Salted Butter: Adds richness and helps create a smooth coating.
All-Natural Peanut Butter: Adds creaminess and plenty of nutty flavor.
Semi-Sweet Chocolate Chips: Melt into a rich, chocolatey coating with just the right amount of sweetness.
Powdered Peanut Butter: I used PB Fit for extra peanut butter flavor without adding more regular peanut butter.
Collagen: I used Vital Proteins for an easy protein boost.
Sugar-Free Powdered Sugar: I used Swerve for that classic sweet, powdery finish.

How to Make Muddy Buddies

Grab a big zip-top bag, and you’re ready to go. The whole process is pretty simple, and the printable recipe card below has the full ingredient list and exact measurements.

Step 1: Add the Cereal

Measure the Chex cereal into a large gallon-size zip-top bag and set it aside.

Step 2: Melt the Chocolate Mixture

Add the butter, peanut butter, and chocolate chips to a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth. Quickly stir in the powdered peanut butter while the mixture is still warm.

Pro Tip: Have the cereal ready before melting the chocolate so you can coat it while the mixture is warm and easy to work with.

Step 3: Coat the Cereal

Pour the chocolate mixture over the cereal. Seal the bag and gently shake until the pieces are evenly coated. Keep shaking for another minute or two until everything looks nicely covered.

Step 4: Add the Finishing Ingredients

Open the bag and add the collagen and sugar-free powdered sugar. Seal it again and shake for about 30 seconds, until everything is coated.

Make-Ahead Tip: Make these ahead and store in an airtight container once completely cooled. They’re an easy snack to have ready when you need something sweet.

Step 5: Serve

Pour the muddy buddies into a serving bowl and dig in!

Tips for Success

Work quickly after adding the powdered peanut butter. The mixture thickens as it sits, so coat the cereal while it’s still easy to spread.
Coat evenly. Pour the chocolate mixture over the cereal in a few spots instead of all at once, then shake gently to help distribute it.
Shake gently at first. This helps coat the cereal without breaking the pieces.
Let the muddy buddies cool before storing. Sealing them while warm can soften the coating and affect the crunch.
Use a large bag. The extra room makes it easier to coat everything without crushing the cereal.

What to Serve With Muddy Buddies

Muddy Buddies are sweet and crunchy, so they pair well with drinks and softer desserts that balance out the texture.

Strawberry Limeade — The bright strawberry and lime flavors add a refreshing contrast to the sweet Muddy Buddies.
Hot Chocolate — A warm, creamy drink pairs especially well with the chocolate and peanut butter flavors.
Peanut Butter Blossoms — Soft peanut butter cookies pair well with the crunchy, chocolate-coated cereal.
Chocolate Chip Cookies — Soft, chewy cookies add a different texture alongside the crunchy Muddy Buddies.

I hope these Lower Fat Muddy Buddies become a go-to snack for you. They’re easy to make, satisfy that chocolate-peanut butter craving, and keep well for snacking later.

Lower Fat Muddy Buddies

If you love the original version of Muddy Buddies (or sometimes called Puppy Chow) then you will love this lower fat, lower carb, higher protein version. While I don't consider this to be a protein version of muddy buddies, I do add some collagen and powdered peanut butter to add a little extra. It certainly gives you something to snack on that is so yummy and a little healthier than the original which I LOVE.

Course Dessert, Snack

Cuisine American

Prep Time 10

Servings servings

Calories 148kcal

Author Katie Cooksey

Ingredients

8 cups rice chex cereal 240 grams
2 tablespoons salted butter 28 grams
2 tablespoons all natural peanut butter 33 grams
6 tablespoons semi-sweet chocolate chips 84 grams
2 tablespoons powdered peanut butter I used PB Fit, 16 grams
2 scoops collagen I used Vital Proteins, 20 grams
3/4 cup sugar-free powdered sugar I used swerve, 108 grams

Instructions

Measure Chex cereal into a large, gallon-size ziploc bag and set aside.
In a microwave safe bowl, add butter, peanut butter and chocolate chips. Microwave in 30 second increments, stirring frequently, until everything is completely melted and smooth. Stir in powdered peanut butter. It will be thick, so work quickly.
Pour this mixture over the chex, seal the bag and shake to coat the cereal as evenly as possible. It will take a minute or two, but everything should become pretty sticky and look chocolatey.
Open the bag, add in the collagen and sugar free powdered sugar, seal and shake to coat, about 30 seconds.
Pour into a serving bowl and enjoy!

Notes

The more accurate macros for 1 serving (1/12th, 44 grams) of this recipe are as follows: 146 calories, 29.7g C/5.3g F/4.2g P.

Nutrition