Brown butter dulce de leche Rice Krispie treats start as a classic Rice Krispie treat and get taken way over the top. The nutty richness of brown butter, the creamy sweetness of dulce de leche, and that signature crispy crunch come together in one seriously addictive dessert.

I’ll go ahead and say it…this might just be the best Rice Krispie treat of your life.

Scroll down to our **new video** to watch how to brown the butter and layer the dulce de leche for the ultimate Rice Krispie treats.

How This Recipe Came to Be

Kerri here! This recipe came to life after a trip to a dessert bar shop here in Utah, where one bite of their brown butter Rice Krispie treat had me hooked. I knew instantly that nutty, toasty flavor was the secret, and my brain immediately went to, What if we added dulce de leche? Because around here, if dulce de leche is an option, we’re absolutely using it.

After a little experimenting, these Rice Krispie treats became layered with gooey dulce de leche and built on Carrian’s classic RKT base recipe. She tested them, photographed them, and confirmed what I already knew—they’re next-level good. She even tried a cinnamon sugar Rice Krispies version and now swears by it (which I clearly need to try ASAP).

These dulce de leche Rice Krispie treats have been a hit everywhere I’ve taken them. Every single time, someone asks for the recipe—and now I can just send a link instead of trying to explain how to recreate all that gooey goodness. Trust me, once you try them, you’ll understand the obsession.

Ingredients for Stuffed Rice Krispie Treats

You only need 6 ingredients and about 10 minutes to have these brown butter Rice Krispie treats ready to go! Here is what you will need…

• Butter: Butter is browned to add rich, nutty flavor and depth that takes these Rice Krispie treats far beyond the classic version.
• Vanilla Extract: A splash of vanilla enhances the sweetness and rounds out the flavors, adding warmth to the marshmallow mixture.
• Mini Marshmallows: Mini marshmallows melt quickly and evenly, creating that perfectly gooey texture we all love in Rice Krispie treats.
• Rice Krispies Cereal: The crisp rice cereal provides the signature crunch and structure that balances all the gooey goodness.
• Sea Salt: The little hint of saltiness is critical to the flavor. It enhances all the flavors and adds contrast to all the sweetness.
• Dulce de Leche: Creamy, rich dulce de leche adds layers of caramel-like sweetness and turns these into truly next-level Rice Krispie treats. You can definitely make you’re own if you want to!

How to Brown Butter

Browned butter is just butter that has been melted and cooked slightly. It has a delicious nutty flavor. It is super easy to make.

Cut your room temperature butter into similar sized pieces so that it melts evenly. I like to use a light colored pan so I can see the color of the butter and watch it change. Place the pan over medium heat. Stir the butter around to keep it moving while it melts.

As it melts, you will start to see foam and sizzling around the edge and brown flecks will appear on the bottom of the pan. Remove it from the heat immediately. It should be very fragrant. You have made browned butter!

Browned butter can become burned butter very quickly, so remove it from the heat as soon as you see the brown flecks.

Can I Use Regular Butter Instead?

Yes, for sure! If you don’t want that brown butter flavor (we probably can’t be friends…haha…jk!), just add the marshmallows to the butter as soon as it’s melted.

Why You’ll Love These Homemade Rice Krispie Treats

Ok, first of all, that brown butter flavor is heaven on earth! I just can’t get enough of it!

The ratio of marshmallow and butter to cereal is perfect and the RKTs are soft and chewy.

The layer of dulce de leche adds a creaminess and comforting caramel flavor that contrasts the crunchy cereal beautifully.

This is a no bake dessert that takes 10 minutes to make. You can’t get much better than that! It’s the waiting for it to cool that is the hardest part!

This recipe doubles to a 9×13 pan perfectly! And they are great for feeding a crowd!

Storing Rice Krispie Treats

These gourmet Rice Krispie treats should be stored in an airtight container. They will keep at room temperature for 4-5 days or they can be stored in the refrigerator for up to a week.

These brown butter dulce de leche Rice Krispie treats are proof that a classic dessert can still surprise you. With nutty brown butter, gooey layers of dulce de leche, and that familiar crispy crunch, they’re over-the-top in the best way. Whether you’re making them for a party, gifting, or just because, don’t be surprised when everyone asks for the recipe.

More Rice Krispie Treat Recipes to Try:

• Fruity Pebbles Rice Krispie Treats
• Reese’s Rice Krispies Treats
• Biscoff Rice Krispies
• Churro Rice Krispies
• Rice Krispie Treat in a Mug
• Scotcheroos Rice Krispy Treats
• Milky Way Krispies

Watch How This Recipe is Made…

When you need a sweet treat without turning on the oven, these no bake chocolate peanut butter oat cups come to the rescue. They’re chewy, chocolatey, and made with simple pantry staples you probably already have on hand.

Perfect for busy afternoons, after-school snacks, or an easy dessert, these little cups disappear fast around here and for good reason.

Bringing Snack Friday Back

Every Friday we USED TO do “Snack Friday.” We USED TO be fun. We USED TO have the kids bring all of their friends over after school to devour the delicious treats and snacks.

And then they started to grow up more…and we got busy…and I got distracted…and life got really, really, hard as we faced some really, really serious things…and then this year happened. And I realized that at no point did Friday ever say we couldn’t be happy in the mud.

So, we are bringing back snack Friday and the kids and the food and all of you. The easiest way to merge back into the fun house? Peanut Butter Oat Cups are totally no bake and best of all, we make them with whatever we’ve got.

Sometimes it’s in muffin tins or rolled into balls. Sometimes I use dark chocolate and sea salt and other times white chocolate with a sprinkle of cinnamon sugar. Either way, it’s about gathering people in and this snack is perfect for a quick treat.

Why You’ll Love These Oat Cups

I’ve been making these oat cups since I was a kid so let me tell you all the reasons why you will love them!

• No bake
• Kid-friendly
• No added refined sugar
• Made with pantry staples
• Easy enough for kids to make

Ingredients You’ll Need

• Old Fashioned Oats: The backbone of these oat cups. Old fashioned oats give structure and that hearty, chewy texture that makes them satisfying.
• Protein Powder: Just a little helps bind everything together and gives the oat base a soft, sturdy texture. Bonus, it adds protein!
• Peanut Butter: Adds rich peanut butter flavor and helps hold the oat mixture together. Use a creamy peanut butter for the best texture.
• Maple Syrup: Naturally sweetens the oat base while adding a subtle caramel-like flavor.
• Vanilla Extract: Rounds out the flavors and makes the oat base taste more dessert-like.
• Salt: A small amount balances the sweetness and enhances the peanut butter and chocolate flavors.

For the Topping

• Chocolate Chips: Create that classic chocolate layer on top. Semi-sweet works great, but milk or dark chocolate are also delicious.
• Peanut Butter Chips: Add extra peanut butter flavor to the topping, or swap with more chocolate if that’s what you have on hand.
• Flaked Salt: A light sprinkle on top finishes everything off with a perfect sweet-and-salty bite.

How to Make Peanut Butter Oat Cups

This no bake peanut butter dessert uses pantry-friendly ingredients and couldn’t be easier to make.

1. Combine: Add all the ingredients except the chocolate chips to a medium bowl and stir until combined.
2. Place in Muffin Pan: Place the oat mixture into the muffin cups lined with paper liners. It will make 8 cups so try to distribute the mixture evenly. Flatten the mixture as much as possible.
3. Freeze: Place the pan in the freezer for at least 2 hours.
4. Melt: Place the chocolate and peanut butter chips in a saucer and melt until smooth. Pour a spoonful or two over each oat cup and smooth it out.
5. Freeze: Sprinkle with flaky salt and freeze for another hour.

Fun Variations to Try

• Swap almond butter
• Add coconut to the oat mixture or sprinkle on top
• Drizzle with white chocolate
• Add rainbow sprinkles to level up the fun

Storage Tips

Leftover no bake oat cups should be stored in the freezer in an airtight container. They will keep for up to a month.

These chocolate no bake peanut butter oat cups are the kind of recipe you’ll make once and then keep coming back to. They’re easy, dependable, and hit that perfect balance of sweet and satisfying. Whether you’re making them for snacks, dessert, or just because, they’re always a good idea.

More No Bake Desserts to Love…

• No Bake Caramel Cheesecake Bars
• Hot Cocoa No Bake Cookies
• No Bake S’mores Bars
• No Bake Mini Cheesecakes
• Classic No Bake Cookies
• No Bake Churros Snack Mix

Watch How These Chocolate Peanut Butter Oat Cups are Made…

If you love cheesecake but don’t love the effort (or the waiting), this one’s for you. This cheesecake yogurt is made with just two ingredients—vanilla Greek yogurt and Biscoff cookies—and somehow transforms overnight into something that tastes shockingly close to real cheesecake.

It’s creamy, lightly sweet, high in protein, and honestly feels like there’s no way it can be so easy to make.

I’ve been seeing this viral yogurt dessert all over Instagram lately, so I had to try it and I was blown away! It really does taste like cheesecake and I didn’t even feel guilty eating it because it’s so high in protein. It’s not everyday that you find a delicious high protein dessert recipe!

Why This Cheesecake Yogurt Works

The cookies soften as they sit in the yogurt, creating that classic cheesecake crust-meets-filling texture. The graham cracker crust always was my favorite part of a cheesecake! The tanginess of Greek yogurt mimics cream cheese, while the Biscoff adds sweetness and depth. You don’t need a blender or a water bath. There’s no baking, and it couldn’t be easier!

Ingredients You’ll Need

• Vanilla Greek Yogurt: Thick, creamy, and high-protein, this is the base that gives the yogurt its cheesecake-like texture and tangy sweetness.
  • PRO TIP: Our favorite yogurts for this recipe are Oikos Pro or Siggi’s. We didn’t love it as much with Chobani or Greek Gods.
• Biscoff Cookies: Softened in the yogurt, these spiced cookies create that rich, caramel-like cheesecake flavor.

How to Make Yogurt Cheesecake

There’s not much to this recipe, but it does take some patience. Here are the steps:

1. Spoon: Measure your yogurt and put it into a container that you can seal with a lid.
2. Cookies: Stick the cookies into the yogurt so that they are mostly submerged. Try to place the cookies so that they aren’t touching each other so they are covered on all sides by yogurt.
3. Refrigerate: Let the yogurt with the cookies refrigerate for 5 hours or overnight. Remove from the fridge and enjoy!

Fun Variations to Try

• Add crushed berries on top
• Drizzle with honey
• Swap Biscoff for graham crackers or Nilla Wafers
• Use chocolate Greek yogurt for all our chocolate lovers

Storing Cheesecake Yogurt

These yogurt cups are meant to be eaten in one sitting, so there shouldn’t be any leftovers, but if for some reason there are leftovers, they should be stored in an airtight container in the refrigerator. They will keep for 2-3 days but the cookies will get more and more soft.

This cheesecake yogurt is proof that simple can still be exciting. Two ingredients, a little patience, and suddenly you’ve got a creamy, cheesecake-style treat that works just as well for a high protein breakfast, dessert, or a late-night snack. Once you try it, don’t be surprised if you start keeping Biscoff cookies on hand just in case.

More Healthy Dessert Recipes

• Chocolate Berry Yogurt Bark
• Chocolate and Strawberries
• Peanut Butter Greek Yogurt Dip

Watch How This Recipe is Made…

Chocolate Mayonnaise Cake is one of the most surprisingly decadent, delicious and downright evil cakes I have ever made! And it’s the most quick and easy cake you’ll find on the internet! Simply mix the ingredients in a bow, pour into a pan and bake!  Never use a prepared cake mix again!

If the idea of mayonnaise in a cake sounds strange, stay with me, because this old-fashioned chocolate cake is hands-down one of the most moist, rich chocolate cakes you’ll ever make.

Moist Chocolate Cake

I’m going to say it…the “M” word…this mayonnaise chocolate cake recipe is so moist and so delicious! And it is topped with the most creamy chocolate cream cheese frosting! You’re going to fall in love with this cake that’s the perfect dessert for after a Sunday family dinner.

Ok so this is typical me, but I heard about mayo cake as a kid and swore it off. First of all, I grew up on Miracle Whip. Say whatever you want, it was delicious. And I loved it on a grilled cheese.

Which Chocolate Cake Recipe is Best

I’ll be honest, mom’s chocolate zucchini cake is one of the most moist and wonderful cakes in my humble opinion. And if you’ve tried our best chocolate cake recipe, then you know I do not mess around with dry cake.

Which is why you’re going to love this chocolate mayo cake! I worked out the kinks on this mayo cake and those Southerners that swore I just HAD TO TRY IT were right. It is the most wonderful chocolate cake!

Ingredients for Chocolate Mayonnaise Cake

Mayonnaise replaces the butter and oil in this recipe, adding moisture and tenderness without any mayo flavor at all. It’s a simple, pantry-friendly cake that comes together easily and bakes up soft, chocolatey, and totally irresistible.

Cake

• All-Purpose Flour: Gives the cake structure while keeping the crumb soft and tender.
• Cocoa Powder: Unsweetened cocoa powder adds rich chocolate flavor. We like Hershey’s or Dutch-process cocoa, but any unsweetened cocoa powder will work just fine.
• Sugar: Sugar does more than sweeten. It helps create a moist texture, encourages browning, and gives the cake its soft, tender crumb.
• Baking Soda: This is the leavening that helps the cake rise. Make sure it’s fresh so your cake bakes up light and fluffy.
• Salt: A little salt is essential in baking. It balances the sweetness and enhances the chocolate flavor.
• Vanilla Extract: Adds depth and warmth to both the cake and frosting. Don’t skip it! It makes all the difference!
• Mayonnaise: The secret ingredient! Mayonnaise replaces the oil and eggs, adding moisture and richness without any mayo flavor. Be sure to use full-fat mayonnaise, no light versions here.
• Water: Hot water helps “bloom” the cocoa powder, intensifying the chocolate flavor and making the cake extra rich. Make sure it’s hot, not warm.

Chocolate Frosting

• Cream Cheese: Gives the frosting a subtle tang and creamy texture. Any brand works, just be sure it’s fully softened to avoid lumps.
• Butter: Adds richness and structure to the frosting. Use unsalted butter so you can control the salt level, and make sure it’s at room temperature.
• Cocoa Powder: The same cocoa powder used in the cake works perfectly here, delivering deep chocolate flavor throughout the frosting.
• Powdered Sugar: Sweetens and thickens the frosting for that smooth, spreadable consistency. We typically use C&H confectioners’ sugar.
• Vanilla: Adds a little extra flavor and rounds out the chocolate beautifully.
• Milk or Chocolate Milk: Used to thin the frosting to the perfect consistency. For an extra indulgent touch, chocolate milk takes this frosting over the top.

How to Make Old Fashioned Chocolate Cake

How many times can I say that this cake is easy? Mix everything together, pour in a baking pan, and bake. The frosting is just as simple. Dangerous, I know!

For the Cake

1. Prep: Preheat the oven to 350 degrees F and grease your baking dish.
2. Whisk: Add all the ingredients together and whisk in a large bowl.
   • PRO TIP: Stop stirring as soon as the cake batter comes together. An over-mixed cake is a dry cake.
3. Pour: Pour the batter into your prepared pan and smooth it out so it’s even.
4. Bake: Place the cake in the preheated oven and bake.

For the Frosting

1. Combine: Mix all of the ingredients together.
   • PRO TIP: It is crucial that your butter and cream cheese are both room temperature. If you try to add either of them cold, you’ll have lumpy frosting.
2. Frost: Wait for the cake to cool completely then spread all over the top.

FAQs

Chocolate mayonnaise cake…don’t knock it ’til you try it (saying to my younger self)! The mayo makes it so moist! A chocolate cake recipe has never been easier…just mix, bake, devour!

For All Our Chocolate Cake Lovers:

• Chocolate Cake
• Chocolate Texas Sheet Cake
• Chocolate Cherry Cake
• Wacky Chocolate Cake
• Chocolate Banana Cake
• Double Chocolate Zucchini Cake
• Dark Chocolate Bundt Cake
• All CAKE RECIPES here!

Watch How This Recipe is Made…

Sweet, buttery, and filled with fruity jam, these Valentine’s Day Thumbprint Cookies with Jam are the perfect treat for sharing the love. With soft centers, crisp edges, and a drizzle of creamy white chocolate, they’re as beautiful as they are delicious.

Simple ingredients and a whole lot of heart make this Valentine’s cookie recipe one you’ll want to make year after year.

This classic thumbprint cookie recipe uses just the right amount of butter, while still delivering that rich, buttery flavor! They’re shaped into sweet little hearts, baked with love, and perfect for Valentine’s Day!

The first time I had a thumbprint cookie, I was in elementary school and my mom had this little cookbook for kids. That was so cute with these darling little graphics of kids cooking almost precious moments style. Remember those little kids that were so popular? The only problem was the recipe turned out dry and boring.

I’ve been hesitant to share a thumbprint cookie ever since, but this one is absolute perfection and it’s almost like a cross between a sugar cookie and a melt in your mouth butter cookie. I prefer to use a seedless jam, but do whatever you’ve got on hand. My extra touch? A little drizzle of white chocolate and making the indents into the shape of a heart really takes these to the next level for Valentine’s Day.

Ingredients For Valentine’s Day Thumbprint Cookies

You don’t need anything fancy to make these Valentine’s thumbprint cookies! Just a handful of pantry staples that come together to create the perfect treat.

• Butter: Creates a rich, tender cookie base.
• Sugar: Sweetens and helps the cookies spread.
• Brown Sugar: Adds moisture and a soft texture.
• Egg Yolk: Binds the dough and keeps it chewy.
• Vanilla: Enhances the overall flavor.
• Almond Extract: Adds a light, nutty warmth.
• Salt: Balances the sweetness.
• Flour: Gives the cookies structure.
• Cornstarch: Keeps the cookies soft and thick.
• Seedless Jam: For the jam filling for each thumbprint. Strawberry, raspberry, and cherry work best for Valentine’s Day.
• White Baking Bark/White Chocolate Chips: Adds a sweet, creamy finish.

I love making these cookies while my kids are at school, so when they come home, a sweet Valentine’s treat is waiting for them.

How to Make Thumbprint Cookies

These thumbprint cookies are a fun take on a classic, and they’re easy enough for kids to help make. Here’s how to bake them step by step:

1. Prep Chocolate: Chop the white baking bark or white chocolate chips and set aside.
2. Cream Butter: Beat the butter until soft and fluffy.
3. Add Sugars: Mix in both sugars and the salt until smooth.
4. Mix Wet Ingredients: Beat in the egg yolk, vanilla, and almond extract.
5. Add Dry Ingredients: Slowly mix in the flour until a soft dough forms.
6. Shape Cookies: Roll dough into balls, place on a lined tray, and press a thumbprint in the center.
7. Chill Dough: Freeze cookies for 30 minutes so they hold their shape.
8. Fill & Bake: Warm the jam, fill each thumbprint, then bake at 375°F until edges are golden.
9. Cool: Let cookies cool completely on a wire rack.
10. Drizzle: Melt the white chocolate and drizzle over the cooled cookies.

More detailed instructions can be found in the recipe card below.

Make Ahead and Storage Instructions

These thumbprint cookies are easy to make ahead of time. You can prepare and shape the dough, then freeze it until you’re ready to bake. Just add the jam and bake straight from the freezer. You can also freeze fully baked cookies for up to two months. Thaw at room temperature and add the white chocolate drizzle before serving for the best taste and texture.

Once baked, let the cookies cool completely and store them in an airtight container at room temperature for up to three days. 

Whether you’re baking for a classroom party, for an after-school treat, a romantic dessert, galentines, or a special holiday spread, these easy Valentine’s Thumbprint Cookies come together quickly and always impress.

Other Valentine’s Day Recipes You’ll Like

• Garlic Butter Steak
• Oven Braised Short Ribs
• Chocolate Fondue
• Raspberry Sweet Rolls
• Valentines Snack Mix

Watch How To Make These Cookies

Chocolate and cherries just belong together, don’t they? I’ve always believed there’s something incredibly romantic about that combo—rich chocolate, bright cherries, a little burst of tart sweetness—and this chocolate cherry cake brings it all together with almost no effort.

My grandma looooved cherry cordials. I remember having them at her house one Christmas and instantly, the moment I bit into them I knew… these are not for me…haha!

Nowadays my taste buds have grown up quite a bit and I can see how much cherries and chocolate belong together!

Because this cake stays unbelievably moist (thank you, cherry pie filling!), it’s a total crowd-pleaser for Valentine’s Day, birthdays, anniversaries, or honestly any night you want something that feels a little special without getting too fussy. Trust me—one bite and you’ll know why this cake keeps disappearing around here.

Why You’ll Love This Easy Chocolate Cherry Cake

If you’re a chocolate lover, this cake is about to become a new favorite. A boxed chocolate cake mix and canned cherry pie filling come together for a rich, ultra-moist chocolate cherry cake that tastes way more homemade than it is—without the extra effort.

• Easy and Impressive: Because the base starts with a cake mix, the batter comes together in minutes. Mix, bake, cool—done. It’s the kind of dessert that feels special without adding stress to your day.
• Extra Chocolatey: The frosting doubles down on the chocolate with both melted chocolate and cocoa powder for deep, fudgy flavor—no dry or overly sweet frosting here.
• Generously Frosted: The recipe makes enough frosting for a thick, dreamy layer (the way I like it!), but you can use less and stash the rest in the fridge for another dessert if you want.
• Pretty Finishing Touches: Add a sprinkle of chocolate chips or a few extra cherries on top for color and texture—it makes each slice look irresistible.

Slice into squares and serve—no one has to know how easy it was.

Ingredients You’ll Need

This box cake mix recipe couldn’t be simpler to make! Here’s everything you’ll need to make this super easy chocolate cake with cherry pie filling:

For the Cake

• Chocolate Cake Mix: Creates the base of the cake with strong chocolate flavor, structure, and tenderness, saving time without sacrificing taste.
• Cherry Pie Filling: Adds rich cherry flavor, natural sweetness, and moisture that keeps the cake incredibly soft. They also create juicy pockets in every bite.
• Eggs: Bind the ingredients together, provide lift, and help the cake set with a tender, moist crumb.
• Almond Extract: Enhances the cherry flavor (cherries + almond mimic each other naturally) while adding warmth and depth to the chocolate.
• Semi-sweet Chocolate Chips: Add bursts of rich chocolate flavor throughout the cake and melt slightly into the crumb for extra gooeyness. We melt them and add the chocolate to the frosting too!

For the Frosting

• Unsalted Butter: Forms the base of the frosting, adding richness, smooth texture, and a creamy mouthfeel.
• Confectioners’ Sugar: Sweetens and thickens the frosting while creating a silky consistency that’s easy to spread.
• Cocoa Powder: Boosts the chocolate flavor in the frosting and balances the sweetness of the sugar and cherries.
• Whole Milk: Thins the frosting to a smooth, spreadable consistency while adding creaminess and helping everything blend together.
• Light Corn Syrup: Adds shine and stability to the frosting, helping it stay glossy and smooth instead of crusting over.
• Vanilla Extract: Rounds out the chocolate flavor and adds warmth, preventing the frosting from tasting flat or overly sweet.
• Salt: Balances the sweetness and enhances all the chocolate and cherry notes so the flavors taste richer and more defined.

How to Make Chocolate Cherry Cake (Step-by-Step)

The key thing to remember when making this chocolate cake mix recipe is that you do NOT mix together the chocolate mix like it instructs on the packaging. Instead, follow these instructions:

1. Combine: Stir together the cake mix, cherry pie filling, eggs, egg yolk and vanilla.
2. Fold: Then, fold in the chocolate chips.

3. Spread the cake batter into a greased 9×13-inch baking pan and bake.
4. Once the cherry cake has cooled completely, make the homemade chocolate frosting.
5. Frost the cake and top with additional chocolate chips or sprinkles.

How to Serve Chocolate Cherry Cake

If you are serving this chocolate cherry cake recipe for Valentine’s Day then let me give you a few ideas for what to serve for the rest of dinner. Some of our favorite easy but fancy main dishes are garlic butter steak at home, whole roasted chicken, sausage and peppers pasta, or smoked tri tip.

Chocolate Cherry Cake FAQs

Make Ahead, Storing and Freezing

This chocolate cake with cherries is great for making ahead of time! It stays moist for 2–3 days when tightly covered. The flavor deepens after resting overnight.

You can store the cake at room temperature for up to three days or in the refrigerator for up to one week.

If you want to make it really far in advance, you can make the cake and freeze it for up to 2-3 months, then let it defrost and frost it once it’s ready to serve.

So whether you’re slicing this up for Valentine’s Day or sneaking a forkful straight from the pan at midnight (no judgment—we’ve all been there), this chocolate cherry cake is one of those desserts that just sticks. It’s rich without being heavy, sweet with a little tang, and it tastes even better the next day… assuming there’s any left.

More EASY CHOCOLATE CAKE RECIPES:

• Moist Chocolate Cake
• Chocolate Mayonnaise Cake
• Chocolate Molten Lava Cakes
• Double Chocolate Zucchini Cake
• Simple Chocolate Cake
• Chocolate Texas Sheet Cake
• ALL OF OUR CAKE RECIPES! 

Watch How to Make Moist Chocolate Cherry Cake…

Get ready to wow your taste buds with this Healthy Chocolate Swirl Berry Yogurt Bark! Quick, easy, and only 5 minutes to prep, it’s the ultimate after-school snack that’s as fun to make as it is to eat.

Creamy Greek yogurt, sweet berries, and decadent chocolate swirls come together for a treat that feels indulgent but is totally wholesome. Perfect for kids, grown-ups, or anyone who loves a little sweet crunch without the guilt!

Some days it feels like the snack struggle is real! How many times can you eat an apple, string cheese, or almonds before your taste buds revolt? I’m so over the same-old, same-old. That’s why I’m beyond excited to share this fun healthy snack idea with you: Healthy Chocolate Swirl Berry Yogurt Bark! It’s officially my new favorite treat, and our kids can’t get enough either. It’s the perfect after school snack!

Ingredients For Yogurt Bark

This Chocolate Berry Yogurt Bark is healthy and packed with flavor. Let’s break down the ingredients that make it so irresistible…

• Chocolate Chips: Melted and swirled throughout the bark for rich chocolate flavor. We used semi-sweet, but milk chocolate, white chocolate or dark chocolate would all be good.
• Greek Yogurt: Vanilla Greek yogurt creates a creamy, lightly sweet base.
• Fresh Berries or Fresh Fruit: We used blueberries, blackberries, and raspberries, but see below for more ideas!

With just chocolate, creamy Greek yogurt, and fresh berries, you’ve got a snack that’s as pretty as it is delicious!

Other Mix-Ins & Toppings

This yogurt bark is easy to customize, so feel free to get creative with mix-ins and toppings.

Try adding sliced bananas, fresh strawberries, mango, or cherries for more fruit flavor. 

Granola, chopped nuts, cookies, sprinkles, or coconut flakes add great crunch, while chia seeds, pepitas, or hemp hearts bring a little extra nutrition.

You can also swap the chocolate swirl for white chocolate, drizzle with honey or pure maple syrup, or sprinkle on crushed pretzels for a sweet-salty twist. Mix and match to make it your own.

How to Make Yogurt Bark

Making this yogurt bark is easier than you think! A few simple steps and you’ll have a colorful, chocolatey treat ready to chill.

• Melt: Place the chocolate chips in a microwave-safe bowl and heat in 30-second intervals, stirring between each round, until smooth. Let cool slightly so it doesn’t melt the yogurt.
• Spread: Line a rimmed baking sheet with a Silpat mat or wax paper and evenly spread the Greek yogurt into a smooth layer.
• Top: Sprinkle the fresh berries evenly over the yogurt.
• Swirl: Dot the melted chocolate over the bark, then use a toothpick to gently swirl it through the yogurt.
• Freeze: Place the pan in the freezer for at least 4 hours or overnight until completely firm.
• Break: Remove from the freezer, quickly break or slice using a sharp knife, and store in an airtight container in the freezer for up to 2 weeks.

Once it’s frozen and broken into pieces, you’ve got a healthy snack ready to go!

Storing Yogurt Bark

Yogurt bark freezes beautifully for up to 3 months, but honestly, it’s at its absolute best within the first 2 weeks. I love making a big batch and keeping it on hand so I can grab a piece whenever a snack attack (or dessert craving) strikes.

What Kind Of Yogurt is Best for Yogurt Bark?

When it comes to yogurt bark, you really can’t go wrong! Vanilla greek yogurt is amazing for this recipe! It’s strained multiple times, giving it a thick, creamy texture that’s rich in flavor and packed with protein. You can use full fat, whole milk yogurt for extra creaminess, or go nonfat if you prefer.

Flavor-wise, vanilla works beautifully, but plain greek yogurt, strawberry, or any favorite variety will do. Greek yogurt also usually has less sugar than regular yogurt, though keep an eye on the fat and calories since not all yogurts are created equal.

Feeling adventurous? You can even make your own yogurt at home with our Instant Pot Homemade Yogurt recipe for an extra-special touch.

This Chocolate Swirl Berry Yogurt Bark is fun, fruity, and totally snackable. Perfect for after school snacks or whenever you need a little sweet fix without the guilt. Make a big batch, hide a few pieces for yourself, and let the rest disappear!

Healthy Snack RECIPES

• Healthy Herb Veggie Dip
• Cheesy BBQ Chicken Zucchini Nachos
• Peanut Butter Greek Yogurt Dip 
• Chocolate Blueberry Quinoa Bark!

Watch How This Yogurt Bark Recipe is Made…

For all our chocoholics, these double chocolate chip cookies are about to become your new obsession. With double the chocolate and double the deliciousness, they are chewy, rich, and completely irresistible.

I struggled to find the perfect name for them whether it should be chocolate chip chocolate, chocolate chocolate chip, or simply double chocolate chip but one thing is certain this cookie recipe is absolutely divine.

I’m actually more of a fruit dessert kind of gal, and Cade is a chocolate lover, but when I make these cookies, it’s me who can’t stop eating them. I may have even grabbed a couple and eaten them alone in the pantry so I didn’t have to share with my kids. Shhhhhh…yes, I am one of those moms!

Ingredients You’ll Need

These double chocolate chip cookies are the best cookies for chocolate cravings. It starts like classic chocolate chip cookies and then we add all the chocolate! They could actually be called triple chocolate chip cookies because we have chocolate coming from three different directions. Yummmmm!

• Unsalted Butter: Adds richness and helps create a soft, tender texture.
• Eggs: Bind the dough and provide structure and moisture.
• Sugar: Sweetens the cookies and helps them spread slightly.
• Brown Sugar: Adds moisture, deeper flavor, and a chewier texture.
• Vanilla Extract: Enhances and rounds out the chocolate flavor.
• All-Purpose Flour: Gives the cookies structure and helps them hold their shape.
• Salt: Balances the sweetness and boosts overall flavor.
• Baking Soda: Helps the cookies rise and stay soft.
• Devil’s Food Pudding: Makes the cookies super soft, rich, and extra chocolatey.
• Cocoa Powder: Deepens the chocolate flavor and darkens the dough.
• Chocolate Chips: Add pops of melty chocolate throughout the cookies. (Use whatever kind you like! Milk chocolate chips, dark chocolate chips, semi-sweet chocolate chips, or even white chocolate chips work great!)

Jump down to the recipe card for all the exact measurements.

What Kind of Cocoa Powder is Best?

For the richest flavor and deepest color, use a high-quality unsweetened cocoa powder. Natural cocoa powder works great in these cookies because it delivers a bold chocolate taste and reacts well with the leavening for a soft, tender texture.

If you want an even more intense, almost fudgy chocolate flavor, you can use Dutch process cocoa powder, but it may make the cookies slightly denser. Both options work, so choose based on the flavor you prefer and what you already have in your pantry.

How to Make Double Chocolate Chip Chocolate Cookies

These double chocolate chip cookies are so simple it’s dangerous! They’re a chocolate lover’s dream!

1. Mix: Combine all the wet ingredients in a medium bowl and mix evenly.
2. Whisk: Combine all the dry ingredients in a separate bowl.
3. Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
4. Fold: Add the chocolate chips and fold them in.
5. Scoop: Scoop dough using a cookie scoop onto a prepared cookie sheet.
6. Bake: In a 350 degree oven, bake until slightly underdone.
7. Cool: Cool in a single layer on a wire rack and enjoy!

Head to the recipe card to for all the detailed instructions.

Storage and Make Ahead Instructions

These double chocolate chip cookies are perfect for making ahead. You can scoop the dough onto a baking sheet, cover it with plastic wrap, and refrigerate it until the next day. When you are ready to bake, let the dough sit at room temperature for 15–30 minutes before putting the cookies in the oven.

You can also freeze the dough for longer storage. Simply scoop the dough into balls, place them on a parchment-lined baking sheet, and freeze for about 2 hours. Once solid, transfer the dough balls to a freezer-safe bag.

Frozen cookie dough keeps well for up to 3 months. When you’re ready to bake, let the dough sit on the counter for about 30 minutes to soften slightly, then bake as directed. Baked cookies should be cooled completely and stored in an airtight container at room temperature.

Pudding makes these double chocolate chip cookies the most soft and moist cookies, not to mention the delicious chocolate flavor. Trust me, you’ll want to put pudding in all your cookies from now on! They’re so irresistible, they may not even make it off the baking sheet before they’re gone!

More COOKIE RECIPES You’re Going to Love:

• Chocolate Chip Pudding Cookies
• Chocolate Reese’s Pieces Cookies
• NY Times BEST Chocolate Chip Cookie Recipe
• Nutella and Dulce de Leche Stuffed Cookies
• Copycat Swig Sugar Cookies

Watch How to Make Chocolate Cookies…

This indulgent Holiday Hot Cocoa Dip is one you’ll want to save! Our chocolate dessert dip is a simple, 5 ingredient that’s perfect for any holiday gathering or party.  Just mix, chill, and serve with your favorite dippers!

We love using TruMoo Chocolate Marshmallow Milk for this recipe—it adds that rich, authentic cocoa flavor without needing to melt chocolate or make a mix.

I don’t know what it is about the holidays and dips, but they go together as much as Rudolph and Santa, or candy canes and Christmas trees!

I don’t know about you, but I kind of miss the old days where holiday parties were filled with friends bringing their “famous” dish to every holiday party. That tradition, the investment in offering a little of their time and love to a gathering of friends and family seems a little lost with the convenience of the world.

But I’m bringing it back.

Whether it’s our famous Baked Brie or Peggy’s Creamy Baked Artichoke Dip, there’s room for everyone and every taste bud at my house. In fact, come on, I can’t be the only one that misses the nostalgia of family favorite recipes showing up around the holidays.

What Recipe Do You Think of For the Holidays?

It’s not Christmas at our house without our chocolate peanut butter truffles. And if we are talking about a whole holiday meal, our potato rolls, brown sugar ham and sweet potato casserole are everything the holidays should be.

In recent years, we can’t miss making our chewy gingerbread man cookies. They are unlike any other cookie you’ve ever had! Trust me and make these cookies!

What recipes are part of your holiday traditions?

Ingredients for Hot Cocoa Dip

You only need 5 ingredients to make this holiday dessert dip…

• Chocolate Pudding Powder: Adds rich chocolate flavor and thick, silky texture.
• TruMoo Chocolate Marshmallow Milk: Deepens cocoa flavor and keeps the dip creamy.
• Cream Cheese: Adds body and a hint of tang to balance the sweetness.
• Sweetened Condensed Milk: Sweetens and gives the dip a smooth, rich finish.
• Cool Whip: Lightens the texture for a fluffy, mousse-like feel.

How to Make Hot Cocoa Dip

Grab your kiddos and head to the kitchen to whip up this easy no bake chocolate dip! It’s easy enough that children of any age can help.

• Make the Pudding: In a bowl, whisk the pudding powder and milk together until smooth and set aside to thicken.
• Beat: Beat the cream cheese and sweetened condensed milk until smooth.
• Combine: Mix the pudding and cream cheese mixture together and fold in the whipped topping.
• Serve: Get all your favorite dippers and serve!

Variations of a Holiday Dip Recipe

• Cool Whip – if you’d prefer not to use cool whip, you can use 1 ½ cups of whipped cream instead. However, it tends to not thicken quite the same.
• Chocolate milk – please feel free to use your favorite chocolate milk for this recipe, but the TruMoo really packs more flavor.
• Flavor additions –Try mixing in some peppermint candies, m&ms, caramel drizzle and more!
• Garnishes – Try using sprinkles, crushed chocolate cookies, marshmallow creme, or nuts!

What to Dip in Hot Cocoa Dip

You can dip anything you want in this tasty chocolate dip, but here are a few of our favorite dippers: graham crackers, cookies, animal crackers, Nilla Wafers, pretzels or fruit.

Storage Tips

Leftover hot cocoa dip should be stored in an airtight container in the refrigerator. It will keep for up to 5 days.

Whether you’re hosting a holiday party or snuggling up for a movie night, this Hot Cocoa Dip is the kind of treat that brings everyone together. It’s simple enough for the kids to help make and special enough to take to a party with the fam.

More Dessert Dips to Try:

• Brownie Batter Dip
• Brown Sugar Apple Dip
• Chocolate Chip Cookie Dough Dip
• Strawberry Fluff Fruit Dip
• Pumpkin Cheesecake Dip

Watch How Easy this Holiday Dip is Made…

There’s just something magical about a classic peanut butter cookie recipe—the soft, chewy centers, the warm, rich peanut butter flavor, and of course that nostalgic criss-cross pattern that makes you feel like a kid again.

If you’ve been searching for the best peanut butter cookie recipe, this is the one that will finally end your hunt.

Memories

This is the recipe our family has made for years, and it’s still the one we reach for when we want a no-fuss, guaranteed-delicious cookie. Made with simple pantry ingredients and ready in minutes, this easy peanut butter cookies recipe is the perfect blend of cozy, homemade goodness and bakery-style texture.

I originally wrote this post for old-fashioned peanut butter cookies and then had the feeling that I should dedicate this post to my parents, and I try to always follow those little feelings. Thank you for taking the time to always encourage, patiently teach and most of all love me through anything and everything. You gave me the wings to fly anywhere and become anything.

Music and food. Two things that store up memories like nothing else. I can love a book but never remember what was going on when I was reading it. A certain song though, well suddenly I’m right back in college teaching a Pilates class, or driving to a marching band practice. Yup. Totally did that. Haha, but seriously, music and food bring back so many memories and I bet a few of you have one attached to soft peanut butter cookies.

Ingredients You’ll Need

There’s just one unexpected ingredient in these cookies, but I swear to you it will make all the difference! The rest of the ingredients will be in your pantry already. Here is what you’ll need:

• Butter: Adds richness, flavor, and helps create a soft, tender cookie. I prefer to use unsalted butter. Make sure it is softened.
• Brown Sugar: Provides moisture, sweetness, chewiness, and deeper caramel flavor.
• White Sugar: Helps the cookies spread and adds crisp edges. You’ll also use the sugar to sprinkle over the top of the cookies before baking.
• Peanut Butter: The star flavor; also adds fat and moisture for a soft, dense texture. You’ll want to use creamy peanut butter and avoid natural peanut butter.
• Egg: Binds the dough and adds structure and tenderness.
• Vanilla Extract: Enhances the flavor and rounds out the sweetness.
• Milk: Softens the dough slightly and prevents dryness if needed.
• All Purpose Flour: Gives the cookies structure so they hold their shape.
• Cornaby’s EZ Gel: This is the unusual ingredient. It helps keep the cookies soft and chewy by locking in moisture. Substitute with cornstarch if you don’t have the EZ gel.
• Salt: Balances sweetness and boosts flavor.
• Baking Soda: Gives a slight lift and creates a tender crumb.

How to Make Peanut Butter Cookies

1. Prep: Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
2. Wet Ingredients: Cream together the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Add the peanut butter and them mix again.
   • PRO TIP: This allows the sugars and butter to beat against the bowl, incorporating more air for a lighter, fluffier cookie.
3. Mix: Add the egg, vanilla and milk and mix together until smooth.
4. Whisk: Add all the dry ingredients to a large bowl and whisk together to combine.
5. Combine: Add the dry ingredients to the wet ingredients and mix until just combined.
6. Roll: Scoop the cookie dough into balls and roll them in granulated sugar.
7. Crisscross: Place the cookie dough balls on the prepared baking sheets and then press the dough lightly with a fork. Lift and press again in the opposite direction.
   • NOTE: I’m not sure how this tradition started with peanut butter cookies but it helps shape the cookies. Peanut butter cookies have a lot of fat in them, so they won’t spread much when they bake. This flattens them out some.
8. Bake: Bake the cookies for 8-10 minutes. Let cool on a wire rack.

Peanut Butter Cookies FAQs

Storage Tips

Leftover cookies should be stored in an airtight container. They can be stored at room temperature or in the refrigerator and will keep for 4-5 days.

To freeze, let them cool completely and then place in a single layer on a cookie sheet and freeze. When frozen, transfer to a freezer bag. They will keep for up to 3 months.

Whether you’re baking for a holiday cookie plate, a late-night craving, or just because peanut butter cookies make everything better, this recipe always comes through. These homemade peanut butter cookies are soft, chewy, and so easy you’ll memorize them after one batch.

I hope they bring your home the same warmth and joy they bring to ours—because nothing beats a simple cookie made with love. Now grab a glass of cold milk, share a few with someone you love, and enjoy every buttery, peanut-y bite.

More Classic Cookies Recipes to Try:

• Snickerdoodles
• Chocolate Chip Cookies
• Soft Sugar Cookies
• Oatmeal Raisin Cookies
• Peanut Butter Blossoms

How to Make Peanut Butter Cookies Video