Sweets by Elise

Recipe Index

Chocolate Chip Cookies without Brown Sugar

These Chocolate Chip Cookies are made without brown sugar and are soft, chewy, and so chocolatey. They are no chill cookies made in 25 minutes, are easy to make, and can easily be frozen!

rows of chocolate chip cookies.

Chocolate chip cookies are the GREATEST! However, brown sugar is required in most cookie recipes- like these Brookie Cookies, Pecan Chocolate Chip Cookies, and Chocolate Chip Ice Cream Sandwiches.

This no brown sugar cookie recipe can be made with just white granulated sugar and still has the best flavor, chewy texture with a slight crunch, and puffy and thick look.

Tell Me About This Recipe

  • thick, chewy, and gooey chocolate chip cookies with the classic flavor you know and love
  • no brown sugar required if you don’t have it on hand
  • made with a few simple ingredients in 20 minutes with no-chill time
  • easy to freeze
cookie ingredients in glass bowls.

Ingredients

  • Unsalted Butter: Cold unsalted butter is the base of this recipe and adds flavor to every bite.
  • Granulated Sugar: Granulated sugar provides moisture, sweetness, and structure!
  • Egg & Egg Yolk: An egg and egg yolk at room temperature add to structure and create a chewy texture. Do not skip out on the egg yolk.
  • Vanilla Extract: Vanilla extract rounds out the flavor.
  • All Purpose Flour: Simple, plain all purpose flour that is measured properly creates soft and chewy cookies.
  • Baking Powder & Baking Soda: Both leavening agents work together to create thick
  • Salt: Salt enhances sweetness and brings out extra flavor!
  • Chocolate Chips: Any chocolate chips your heart desires will complete these chocolate chip cookies.

Step by Step

STEP 1: Preheat your oven to 350 degrees Fahrenheit and line baking sheets with parchment paper. This helps the cookies come off of the pan cleanly.

metal bowl with butter and granulated sugar.
metal bowl with creamed butter and sugar with eggs and vanilla extract.

STEP 2: In a large bowl with a hand mixer or in the bowl a stand mixer fitted with a paddle attachment, beat cold unsalted butter and granulated sugar on medium speed for 3 minutes until smooth.

STEP 3: Add egg, egg yolk, and vanilla extract to the bowl and beat on medium speed until the ingredients combine. Use a rubber spatula to scrape down the sides and bottom of the bowl because doing so ensures the ingredients fully incorporate.

wet and dry ingredients not yet combined in a metal bowl.
metal bowl with cookie dough and chocolate chips on top.

STEP 4: On low speed, mix all purpose flour, baking soda, and baking powder into the dough only until you see the dry ingredients disappear. Pour chocolate chips into the batter and mix until dispersed.

metal pan with parchment paper and undecorated cookie dough balls.
metal pan with parchment paper and decorated cookie dough balls.

STEP 5: Form the balls into about 1 1/2 tablespoon-sized balls (50g). Top the dough balls with additional chocolate chips for a bakery style cookie.

STEP 6: Bake cookies for 9-12 minutes until the edges start to turn light golden brown and the tops look shiny and slightly soft.

one chocolate chip cookie surrounded by mini chocolate chips.

Frequently Asked Questions

What happens if you don’t put brown sugar in cookies?

Brown sugar adds extra moisture and a hint of nutty flavor in cookies. Without it, the cookies are slightly crispier but still maintain the classic chocolate chip cookie flavor you know and love.

Why do my chocolate chip cookies come out flat?

If your cookies came out flat, you either used butter that was too warm, undermeasured your flour, used expired baking powder or baking soda, or underbaked the cookies.

Can I freeze these cookies?

Yes. After the cookies have cooled and the chocolate chips have set, place the cookies in an airtight container, freezer bag, or individually wrap them before storing them for up to 4 months in the freezer. Leave at room temperature before storing, heat in the microwave, or place on a sheet pan in the oven at 350 degrees Fahrenheit for a few minutes.

group of chocolate chip cookies.

Expert Tips

  • Mix of Chocolate Chips: For best flavor and texture, use a mix of different types and sizes of chocolate chips in these cookies.
  • Decorating Dough Balls: To achieve a bakery-style look, roll the tops of the dough balls in additional chocolate chips before baking.
  • Bake Time: For soft and chewy cookies, the cookies should be light pale on top and barely golden around the edges. For crispier cookies, bake until the cookies are light golden on top.

Related Recipes

BROOKIE COOKIES
CHEWY M&M COOKIE BARS
OATMEAL CHOCOLATE CHUNK COOKIES
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Chocolate Chip Cookies without Brown Sugar

  • Author: Elise
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 18 cookies 1x
  • Category: Cookies, Chocolate Chip, Easy
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

These cookies are soft, chewy, and so chocolatey. They taste just like a classic chocolate chip cookie but are even better since they are made without light brown sugar and are SO easy. They do not require chill time, are made in 25 minutes, and can easily be frozen!

Ingredients

Scale
  • 3/4 cup (165g) unsalted butter, cold
  • 1 cup (210g) granulated sugar
  • 1 large egg (50g), room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (280g) all purpose flour
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (270g)  chocolate chips

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly.
  2. In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat cold unsalted butter and granulated sugar together on high speed until smooth and fluffy. This should be about 3 minutes of mixing to create fluffy and soft cookies.
  3. Add room temperature egg, room temperature egg yolk, and vanilla extract to the batter. Beat on medium speed until smooth. Use a rubber spatula to scrape down the batter around the sides and on the bottom of the bowl to ensure the batter evenly combines.
  4. Add all purpose flour, baking powder, baking soda, and salt to the dough. Beat on medium speed only until you see the dry ingredients disappear. Mixing past when the dough is combined may lead to tough cookies.
  5. Pour chocolate chips into the batter and mix carefully to distribute them throughout.
  6. Form the dough into 1 1/2-tablespoon-sized balls, about 50g of batter per ball. Roll the tops of the balls in additional chocolate chips for bakery-style cookies.
  7. Bake the cookies for 9-12 minutes until the cookies are domed, are slightly shiny on top, and look light golden around the edges. Baking the cookies until they look golden on top will lead to drier, harder cookies.
  8. Allow the cookies to cool fully before transferring to an airtight container or covering. For best results, wait until the chocolate chips on top have fully set before storing. Store at room temperature for up to 4 days or in the freezer for up to 4 months.

Notes

Measuring Flour: Measure flour using a kitchen scale or by using a spoon to transfer flour from your container to your measuring cups before using a knife to sweep across the top to level it. 

Decorating Dough Balls: For a bakery-style look, roll the tops of the dough balls in chocolate chips before baking. 

Storing: For best results, wait to store the cookies until the cookies have cooled and the chocolate chips on top have set. Store tightly covered, in an airtight container, or individually wrapped for freshness.

Keywords: Chocolate Chip Cookies, No Brown Sugar, No Chill Cookies

Did you make this recipe?

Tag @sweetsbyeliseblog on Instagram!

Brownie Fudge Ice Cream

This Brownie Fudge Ice Cream is a 4-ingredient, no-churn homemade ice cream. It’s the richest and creamiest chocolate ice cream filled with brownie pieces. This fresh and decadent ice cream has a 10 minute prep time and can last in the freezer for months!

single scoop of brownie ice cream.

Are you an ice cream lover like me? I have lots of other homemade ice cream recipes on the blog- I’d suggest checking out this Cookie Dough Ice Cream or Thin Mint Ice Cream… you won’t regret it!

Obsessed with brownies? Oreo Stuffed Brownies will literally change your life. Or, you can take a look at my FAVORITE recipe on the blog right now- Brookie Bars!

Why This Recipe Works

  • fresh, 4-ingredient homemade ice cream recipe
  • no-churn ice cream, making this a 10 minute recipe before chilling
  • lasts in the freezer for up to 2 months

Ingredients

  • Sweetened Condensed Milk: You’ll need one, standard 14oz can of sweetened condensed milk. This serves as the base of the recipe.
  • Unsweetened Cocoa Powder: Cocoa powder is where this dessert gets its chocolate flavor. Any type and brand will work, but I use a dark chocolate cocoa powder for color and taste.
  • Heavy Whipping Cream: You’ll beat cold heavy whipping cream before folding it into the condensed milk and cocoa powder mixture.
  • Brownie Crumbs: You’ll crush up any brownies of your choice to add to the ice cream. You can use a box mix, a store-bought brownie, or a homemade recipe. I suggest this Small Batch Fudgy Brownie recipe if you’d like a super simple but delicious brownie from scratch.

Process

glass bowl with sweetened condensed milk and cocoa powder.
bowl of mixed cocoa powder and sweetened condensed milk.

STEP 1: Add sweetened condensed milk and unsweetened cocoa powder to a medium bowl. Stir the two ingredients together with a spoon or spatula until combined.

glass bowl of firm whipping cream.
glass bowl of whipping cream and chocolate mixture.

STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a whisk attachment, beat heavy whipping cream on medium speed for 2-3 minutes until it forms stiff peaks. This means that when the beater is lifted out of the bowl, the heavy whipping cream will form a “mountain” that holds its shape and does not curl over.

STEP 3: Next, add the sweetened condensed milk and cocoa powder mixture to the heavy cream. Then, use a rubber spatula to gently fold the mixture together until you see no streaks of the chocolate mixture.

glass bowl of ice cream before brownie crumbs.
glass pan of brownie fudge ice cream.

STEP 4: Stir the brownie crumbs into the ice cream before transferring it to the container of your choice. Top the ice cream with additional brownie crumbs as desired.

STEP 5: Top the container of ice cream with cling wrap or aluminum foil before placing it in the freezer for at least 6 hours to firm up.

3 scoops of fudge brownie ice cream on top of each other.

Frequently Asked Questions

What is sweetened condensed milk?

Condensed milk is sweetened milk that has been reduced to remove the majority of the water. It has a thick consistency, off-white color, and is shelf-stable.

Do I need to make homemade brownies?

No! You can use a box mix or store-bought brownies for the brownie crumbs required in the recipe.

How long can I store the ice cream?

Store the ice cream in an airtight container or tightly covered in the freezer for up to 2 months.

scoop of brownie ice cream in a metal ice cream scoop.

Serving and Storing

  • transfer to any container of your choice
  • chill in the freezer for at least 6 hours before serving
  • store in an airtight container or cover with cling wrap or aluminum foil
  • store in the freezer for up to 2 months

Related Recipes

THIN MINT ICE CREAM
COOKIE DOUGH ICE CREAM
SMALL BATCH BROWNIES
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Brownie Fudge Ice Cream

  • Author: Elise
  • Prep Time: 10 minutes
  • Chill Time: 6 hours:
  • Total Time: 6 hours, 10 minutes
  • Yield: 8x8 pan 1x
  • Category: Ice Cream, No-Churn, Brownies, Chocolate
  • Method: No-Bake
  • Cuisine: American
Print Recipe

Description

Brownie Fudge Ice Cream is a 4-ingredient, no-churn homemade ice cream. It’s the richest and creamiest chocolate ice cream filled with brownie pieces. 

Ingredients

Scale
  • 14oz can of sweetened condensed milk
  • 1/2 cup (54g) unsweetened cocoa powder
  • 2 cups (480g) heavy whipping cream (cold)
  • 2 cups brownie crumbs + additional for topping if desired

Instructions

  1. In a medium bowl, stir sweetened condensed milk and cocoa powder together with a spoon or spatula until fully combined.
  2. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream on medium speed for 2-3 minutes or until the mixture creates stiff peaks. The whipping cream should hold its shape and form a “mountain” shape when the beater is lifted out of the mixture.
  3. Add the chocolate condensed milk mixture to the whipping cream and use a rubber spatula to fold the two together. Gently mix until you see no streaks.
  4. Pour the brownie crumbs into the bowl before using a rubber spatula to fold them into the ice cream.
  5. Transfer the ice cream to an 8×8 inch dish or 9×5 loaf pan if desired. Top with additional brownie pieces if desired. Cover the pan tightly with cling wrap or aluminum foil. Allow the ice cream to chill for at least 6 hours in the freezer before serving.

Notes

Heavy Whipping Cream: Make sure to beat the heavy whipping cream until the mixture is fluffy, thick, and forms stiff peaks when a beater is lifted straight out of the mixture. 

Storing: Store in an airtight container or tightly covered in the container of your choice in the freezer for up to 2 months.

Keywords: No-Churn Ice Cream, Brownie Ice Cream, Fudge Ice Cream

Did you make this recipe?

Tag @sweetsbyeliseblog on Instagram!

Cookies and Cream Bars

These Cookies and Cream Bars are soft and chewy blondie bars with Oreo cookies stuffed inside. They are quick to prepare, filled and topped with chocolate sandwich cookies, and a fun and delicious dessert to serve!

single oreo bar surrounded by cookie crumbs.

If you love cookies and cream as much as I do, check out these Oreo Stuffed Brownies for the most life-changing experience! Looking for a quick bake? These Oreo Whoopie Pies are super simple and will be ready in less than 30 minutes. Need an excuse to eat cookies for breakfast? Oreo Donuts for the win!

Why This Recipe Works

  • Simple, accessible ingredients
  • 10 minute prep time
  • Customizable cookie filling and decoration
  • Easy to serve and store
blondie ingredients in glass bowls.

Ingredients

  • All Purpose Flour: Regular, plain all purpose flour that is measured properly with a kitchen scale or by spooning the flour into the cups and leveling will create chewy bars!
  • Corn Starch: Corn starch is the secret to soft cookie bars.
  • Baking Soda: Baking soda gives these bars some rise while they are baking.
  • Salt: Salt brings out sweetness and enhances flavor.
  • Unsalted Butter: Room temperature butter creates flavor in every bite.
  • Light Brown Sugar & Granulated Sugar: Both of these sugars add to sweetness and moisture.
  • Vanilla Extract: Vanilla extract rounds out the flavor.
  • Egg & Egg Yolk: Both an egg and egg yolk contribute to structure and chewiness.
  • Oreos: What are cookies and cream bars without cookies? I use Oreos, but any sandwich cookie will do!

Step by Step Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit and line an 8×8 inch baking dish with parchment paper and spray with cooking spray to ensure the bars come out cleanly.

metal bowl filled with butter and sugars.
metal bowl filled with creamed butter and sugars with eggs and vanilla extract on top.

STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat room temperature butter, light brown sugar, and granulated sugar together on medium speed until smooth and creamy.

STEP 3: Add your vanilla extract, room temperature egg, and room temperature egg yolk to the mixture and mix on medium speed until combined.

bowl of mixed wet ingredients with unmixed dry ingredients on top.
cookie dough in a bowl with crushed Oreo crumbs on top.

STEP 4: Add flour, corn starch, baking soda, and salt to the dough and mix on low speed only until you see the flour mixture pieces disappear into the dough. Do not overmix.

STEP 5: Stir in the crumbs of 3 crushed Oreos and mix until the crumbs are evenly dispersed throughout the dough.

STEP 6: Transfer half of the dough to your prepared pan. Then, top the dough with 9 sandwich cookies before adding the remaining half of the dough on top of the Oreos. Spread until evenly dispersed and all Oreos are fully covered by the dough.

STEP 7: Top the dough with the crumbs of 3-6 Oreos. Bake the bars for 30-36 minutes or until the bars are light golden brown on top, golden towards the edges, and a toothpick inserted into the center comes out with crumbs. Allow the bars to cool before serving and storing.

close up shot of Oreo bars.

Frequently Asked Questions

Can I use salted butter?

If you need to use salted butter, add just a pinch of salt to the recipe instead of the whole 1/4 teaspoon.

Why do I need an egg yolk?

Egg yolks add extra chewiness to these cookie bars. They have a soft and chewy texture on the inside and a slightly crunchy and crisp texture on the outside.

Can I freeze these bars?

Yes. These are the perfect make-ahead treats. They can be stored in an airtight container or individually wrapped in the freezer for up to 4 months. Leave them out at room temperature before serving. For ooey and gooey bars after freezing, heat them in the microwave, or place them on a tray in the oven at 350 degrees Fahrenheit for a few minutes before eating.

sliced open oreo bar surrounded by cookie crumbs.

Expert Tips

Measuring Flour: For chewy and soft cookies and cream blondies, make sure to use a kitchen scale or use a spoon to transfer flour from its container to your measuring cups before using a knife to level off the tops.

Cooling: If you are looking for clean, structured bars, do not slice the bars until they have fully cooled. They will gain structure and firm up as they cool.

Related Recipes

OREO STUFFED BROWNIES
OREO BAKED DONUTS
OREO LOAF CAKE
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Cookies and Cream Bars

  • Author: Elise
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8x8 pan 1x
  • Category: Cookie Bars, Blondies, Cookies and Cream, Oreos
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

These Cookies and Cream Bars are soft and chewy blondie bars with Oreo cookies stuffed inside. They are quick to prepare, filled and topped with chocolate sandwich cookies, and a fun and delicious dessert to serve!

Ingredients

Scale
  • 1 1/2 cups (210g) all purpose flour, properly measured
  • 1/2 tablespoon corn starch
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (110g) unsalted butter, room temperature
  • 1/2 cup (120g) light brown sugar, packed
  • 1/2 cup (105g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 15 Oreos, divided

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit and line an 8×8 inch baking dish with parchment paper. Spray the parchment paper with cooking spray to help the bars come out cleanly after baking and cooling.
  2. In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat the room temperature butter, light brown sugar, and granulated sugar together on medium speed until smooth and creamy. This should be about 3 minutes of mixing.
  3. Add the vanilla extract, room temperature egg, and room temperature egg yolk to the batter. Beat on medium speed until combined. Use a rubber spatula to scrape down the sides and the bottom of the bowl.
  4. Add the all purpose flour, corn starch, baking soda, and salt to the batter. Beat on low speed until just combined. Do not mix past when you see the dry ingredients disappear into the dough.
  5. Mix the crumbs of 3 crushed Oreos into the dough.
  6. Transfer about half of the dough to your prepared pan and spread it evenly. Top the dough with 9 Oreo cookies before spreading the remaining half of the dough on top of the Oreo cookies.
  7. Decorate the top of the dough with the crumbs of an additional 3 Oreos. Bake the bars for 32-36 minutes or until the top is light golden brown, edges are golden brown, and a toothpick inserted into the center comes out with some crumbs.
  8. Allow the bars to cool before slicing, serving, and storing. Store tightly covered, individually wrapped, or in an airtight container at room temperature for up to 4 days or in the freezer for up to 4 months.

Notes

Bake Time: All ovens bake differently, but these bars are done baking when the tops are light golden brown, edges are golden brown, and a toothpick inserted into the center comes out with some crumbs. 

Cooling: Allow the bars to cool before slicing and serving to allow them to firm up and gain structure. Do not store until the bars have cooled to best preserve texture and freshness. 

Keywords: Cookies and Cream, Oreo Bars, Cookie Bars, Blondie Bars

Did you make this recipe?

Tag @sweetsbyeliseblog on Instagram!

Iced Peach Thumbprint Cookies

These soft and buttery Iced Peach Thumbprint Cookies are shortbread cookies with peach pie filling and a simple vanilla glaze. The cookie base is made with just 5 ingredients in 20 minutes, the filling is fool-proof, and the glaze takes 2 minutes to prepare.

iced thumbprint cookies with peach filling.

These cookies are SO refreshing. If you are looking for another peach treat, these Peach Cobbler Cupcakes are calling your name. In the mood for some other fruity desserts? Check out this Lemon Blueberry Sheet Cake or these White Chocolate and Raspberry Blondies!

Tell Me About These Cookies

  • 5-ingredient shortbread cookie base
  • buttery flavor with a soft and slightly crisp texture
  • easy peach pie filling
  • iced with a 2 minute vanilla glaze topping
ingredients in glass bowls.

Iced Thumbprint Cookie Ingredients

  • Unsalted Butter: Cold unsalted butter is the base of this recipe and adds flavor in every bite.
  • Granulated Sugar: Granulated sugar adds to the sweetness and creates a softer cookie.
  • Vanilla Extract: Vanilla extract completes the flavor of the shortbread cookies.
  • All Purpose Flour: All purpose flour creates structure in the cookies.
  • Salt: Salt brings out sweetness and enhances flavor.

Step by Step Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper to ensure the cookies come off of the pan cleanly.

metal bowl with sugar and butter.
metal bowl with beaten butter and sugar with vanilla extract

STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat granulated sugar and butter together until smooth.

STEP 3: Next, add vanilla extract to the bowl and mix until combined.

metal bowl with mixed wet ingredients with dry ingredients on top.
fully mixed thumbprint cookie dough in a metal bowl.

STEP 4: Add all purpose flour and salt to the dough. Beat only until the dry ingredients mix into the dough.

cookie dough balls on a sheet pan.
cookie dough balls with a well in the center of each one on a metal sheet pan.

STEP 5: Roll the dough into 1-tablespoon-sized balls. Place the balls at least 2 inches apart from one another on a baking sheet. Use your finger to create a deep indent into the center of each cookie.

STEP 6: Bake the cookies for 8-11 minutes or until the cookies are light golden around the edges, pale on top, and just slightly soft in the center. Allow the cookies to fully cool before filling and decorating.

Decorating Cookies

saucepan with sugar, brown sugar, corn starch, and cinnamon.
saucepan with peach pie filling.

STEP 1: Prepare peach pie filling by adding granulated sugar, light brown sugar, cornstarch, and cinnamon to a medium saucepan over medium heat. Stir until the mixture begins to bubble.

STEP 2: Add the chopped peaches to the saucepan and stir until the filling thickens and firms up. This should be about 3-5 minutes of mixing. Allow the filling to cool before using.

thumbprint cookie filled with peach pie filling.
thumbprint cookie with filling and icing.

STEP 3: Then, fill the center of each cooled cookie with 1/2 tablespoon of peach pie filling.

STEP 4: Finally, decorate each cookie with glaze using a spoon, piping bag, or zippable plastic bag with the corner snipped off.

close up shot of peach thumbprint cookies.

Frequently Asked Questions

Why are they called thumbprint cookies?

These cookies are rolled into a ball before using your thumb or another finger to create an indent in the center. The hole in the center is later filled with the peach pie filling after baking.

Do I need to use fresh peaches?

You do not need to use fresh peaches in the peach pie filling. Canned peaches will work just fine!

Why did my thumbprint cookies spread?

If your thumbprint cookies spread while baking, you either undermeasured your flour, used butter that was too warm, or your oven was not the right temperature.

group of thumbprint cookies on the bottom half of the frame with glaze.

Expert Tips

1-Tablespoon Balls: Your dough balls should only be one tablespoon in size. Cookies larger than this may spread too much while baking.

Cookie Sheets: Do not place your cookies on warm cookie sheets. This will create flatter cookies that spread rather than thick and domed cookies.

Extra Indent: After the cookies come out of the oven, use your thumb or the back of a spoon to create a deeper indent in the cookies if desired. This will allow you to fill the cookies with more peach filling.

Related Recipes

APPLE PIE THUMBPRINT COOKIES
PEACH COBBLER CUPCAKES
RASPBERRY WHITE CHOCOLATE BLONDIES
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Iced Peach Thumbprint Cookies

  • Author: Elise
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 14 cookies 1x
  • Category: Thumbprint Cookies, Peach Cookies, Iced Cookies
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

Iced Peach Thumbprint Cookies are soft shortbread cookies filled with peach pie filling and topped with a simple vanilla glaze. They are made with just a handful of ingredients, will be ready in less than an hour, and are the perfect spring and summer dessert!

Ingredients

Scale

For the Shortbread Cookies

  • 1/2 cup (110g) unsalted butter, cold
  • 1/3 cup (70g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (140g) all purpose flour
  • 1/4 teaspoon salt

For the Peach Pie Filling

  • 1 cup (220g) chopped peaches
  • 2 tablespoons (26g) granulated sugar
  • 1 tablespoon (15g) light brown sugar
  • 1 tablespoon corn starch
  • 1/4 teaspoon cinnamon

For the Glaze

  • 1/2 cup (60g) powdered sugar
  • 1 tablespoon (15g) milk

Instructions

For the Shortbread Cookies

  1. Preheat your oven to 350 degrees Fahrenheit. Line metal baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
  2. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the cold butter and granulated sugar together on high speed until smooth. This should be about 3 minutes of mixing until light and fluffy.
  3. Add vanilla extract to the batter and beat until smooth.
  4. Slowly, beat the all purpose flour and salt into the dough. Only mix until you see the flour disappear into the batter.
  5. Divide the dough into 1-tablespoon balls. Use your thumb or pinky finger to create a deep indent in the center of each cookie.
  6. Place the cookies about 1.5-2 inches apart on your prepared baking sheets. Bake for 8-11 minutes or until the edges start to turn light golden brown in color and the tops look pale and slightly shiny.
  7. Use your thumb or the back of a spoon to push into the center of the cookies and deepen the indents. This will allow you to add more peach filling to each cookie.
  8. Allow the cookies to cool before filling.

For the Peach Pie Filling

  1. Prepare the peach filling by adding granulated sugar, light brown sugar, corn starch, and cinnamon to a medium sized saucepan over medium heat. Stir until the mixture turns thick and begins to bubble, about 2-3 minutes.
  2. Pour the chopped peaches into the mixture and stir until the mixture begins to thicken and the peaches have softened. This should take anywhere between 3-5 minutes or until the filling is firmer rather than liquidy.
  3. Remove the filling from the heat and allow it to cool before using. The peach filling can be made ahead of time and stored in the fridge for up to 3 days or in the freezer for up to 3 months.

For the Glaze

  1. In a medium bowl, use a spoon to mix the powdered sugar and milk together until smooth. The glaze should look thick. If the icing looks runny or watery at all, add powdered sugar by the tablespoon until the glaze is thick. If the icing is too thick to stir, add milk by the teaspoon.
  2. If desired, transfer the glaze to a piping bag or a zippable plastic bag with the corner snipped off of it for more control.

For Decorating

  1. Add about 1 tablespoon of peach pie filling to the center of each cookie.
  2. Drizzle the glaze over the top of each cookie as desired.
  3. Store the cookies in an airtight container or tightly covered in the fridge for up to 5 days or in the freezer for up to 2 months.

Notes

Cold Dough: Make sure to use cold butter, do not leave the dough out at room temperature for too long, and do not place the dough on warm baking sheets. The dough should stay on the colder side to make sure the cookies stay thick.

Extra Indent: Immediately after removing the cookies from the oven, use your thumb or the back of a spoon to press into the center of the cookie and deepen the indent. 

Storing: Store the cookies in the fridge in a single layer in an airtight container or tightly covered for up to 5 days. 

Keywords: Peach Thumbprint Cookies, Iced Thumbprint Cookies, Shortbread Thumbprint Cookies

Did you make this recipe?

Tag @sweetsbyeliseblog on Instagram!

Chocolate Filled Cookies

These Chocolate Filled Cookies are soft and chewy chocolate chip cookies stuffed with fudge filling. They are made without a mixer, have a super easy and gooey ganache center, and are a unique twist on a classic chocolate chip cookie.

stack of broken chocolate-filled cookies.

Chocolate chip cookies are the greatest. I have so many fun variations on the blog- these Oatmeal Chocolate Chunk Cookies are always a go-to. If you like chocolate candies, these M&M Cookies are right up your alley!

Tell Me About These

  • soft cookies with slightly crisp edges
  • one-bowl cookie recipe with no mixer required
  • 2-ingredient fool-proof ganache filling
  • unique to serve and easy to store
chocolate chip cookie ingredients in glass bowls.

Ingredients

  • Unsalted Butter: You’ll melt your butter for flavor and moisture in every bite!
  • Light Brown Sugar + Granulated Sugar: Both sugars work together for flavor, moisture, and structure.
  • Egg: An egg at room temperature adds structure.
  • Egg Yolk: An extra egg yolk creates chewiness in the cookies.
  • Vanilla Extract: Vanilla extract rounds out the flavor of these cookies.
  • All Purpose Flour: All purpose flour, measured properly, creates soft and chewy cookies.
  • Corn Starch: Corn starch is the secret ingredient for soft cookies.
  • Baking Soda: Baking soda gives these cookies their rise.
  • Salt: Salt enhances the flavor and brings out sweetness.
  • Chocolate Chips: I use a combination of mini chocolate chips, regular chocolate chips, and large chocolate chips inside of the cookies. You’ll also need chocolate chips for the ganache filling.
  • Heavy Whipping Cream: You’ll heat your heavy whipping cream before pouring it over chocolate chips to create ganache.

Fudge Filling

glass bowl with chocolate chips.
unmixed ganache in a glass bowl.

STEP 1: Place chocolate chips in a medium-sized bowl.

STEP 2: In a medium saucepan, heat heavy whipping cream over medium heat until the cream starts to bubble. Quickly, take it off the heat and pour it over the bowl of chocolate chips. Use a spoon to push all of the chocolate chips below the hot cream.

STEP 3: Allow the cream and chocolate chips to sit for 2 minutes. Then, use a spoon to mix the two together, starting by mixing in the center, until smooth.

mixed ganache in a glass bowl.
ganache balls on a sheet of parchment paper.

STEP 4: Place the ganache in the fridge for about 30 minutes-1 hour or until it is firm enough to roll into balls.

STEP 5: Roll the ganache into 1/2 tablespoon-sized balls. Place the balls on a parchment-lined baking sheet or plate to ensure they do not stick.

STEP 6: Place the ganache balls in the freezer until baking. The ganache balls can be prepared ahead of time and stored in the fridge or freezer in an airtight container.

Cookie Process

STEP 1: Preheat your oven to 325 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off of the pans cleanly after baking.

glass bowl of unmixed wet ingredients.
glass bowl of mixed wet ingredients.

STEP 2: In a large bowl, use a whisk to mix melted unsalted butter, light brown sugar, granulated sugar, room temperature egg, room temperature egg yolk, and vanilla extract together.

wet ingredients with unmixed dry ingredients on top.
fully combined chocolate chip cookie batter in a glass bowl.

STEP 3: Add all purpose flour, corn starch, baking soda, and salt to the dough. Use a rubber spatula to fold the ingredients into the dough until smooth.

STEP 4: Then, pour the chocolate chips into the cookie dough. Use a rubber spatula to fold the chocolate chips in until evenly dispersed.

cookie dough with a ganache ball on top.
unrolled cookie dough ball.

STEP 5: Roll the dough into 1-tablespoon sized balls. Use your thumb to make a well in the center of half of the balls. Place a ganache ball in the well.

STEP 6: Flatten the other half of the dough balls in your palm. Then, place the flattened dough on top of the ganache ball before using your fingers to close the gap to cover the ganache ball fully.

rolled cookie dough ball.
cookie dough ball topped with chocolate chips.

STEP 7: Roll each dough ball in additional chocolate chips for a bakery-style look. Bake the cookies for 10-13 minutes or until the edges are golden in color, the tops are light pale, and the center is just slightly soft.

STEP 8: Allow the cookies to cool before storing. Store at room temperature in an airtight container or individually wrapped at room temperature for up to 2 days, in the fridge for up to 4 days, or in the freezer for up to 3 months.

diagonal line of chocolate chip cookies surrounded by chocolate chips.

Frequently Asked Questions

Do I need to chill the cookies?

No, you do not need to chill the cookie dough. You will need to chill the ganache balls before rolling and placing them in the cookies, but the cookie dough and assembled cookies do not need to be in the fridge or freezer before baking.

Why do I need an egg yolk?

Egg yolks add extra chewiness to the cookies. Do not leave it out and do not simply use a whole egg instead, as the texture and structure of the cookies will be drastically altered.

Do these cookies need to be refrigerated?

The cookies can stay out at room temperature for up to 2 days due to the ganache filling. They can be stored in the fridge for up to 4 days or freezer for up to 3 months. Bring them to room temperature or reheat before serving.

Can I use any chocolate chips?

Yes, you can use any flavor, size, or style of chocolate chips you’d like in this recipe. I use a mix of dark and semi sweet chocolate in addition to mini, regular, and jumbo chocolate chips.

stack of broken chocolate filled cookies laying down.

Storing and Serving

These cookies should be stored in an airtight container, tightly covered, or individually wrapped. Due to the ganache filling on the inside, you can keep them-

  • at room temperature for up to 2 days
  • in the fridge for up to 4 days
  • in the freezer for up to 3 months

If you are baking these ahead, you can reheat them for the ooey gooey texture. To do so-

  • heat in the oven at 350 for 3-5 minutes
  • microwave until desired heat is reached
broken chocolate-filled cookie.

Expert Tips

Chilling Ganache: Make sure to chill the ganache before rolling it into balls. Then, pop the balls in the freezer for just a few minutes before adding them to the cookies.

Measuring Flour: Use a kitchen scale to measure your flour or use a spoon to transfer the flour to your measuring cups before taking a knife to sweep across the top to level the peak. This ensures you do not have dry, tough cookies.

Mini Chocolate Chips: Using mini chocolate chips will make the dough easier to work with… and will better spread the chocolate throughout the cookies.

Reheating: For melty cookies even after these cookies are freshly baked, you can reheat them in the oven at 350 for 3-5 minutes or pop them in the microwave until desired heat is reached.

Related Recipes

OATMEAL CHOCOLATE CHIP COOKIES
MINI M&M COOKIES
BAKERY CHOCOLATE CHIP MUFFINS

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Chocolate Filled Cookies

  • Author: Elise
  • Prep Time: 20 minutes
  • Ganache Chill: 45 minutes:
  • Cook Time: 10 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 16 cookies 1x
  • Category: Cookies, Chocolate, Chocolate Chip Cookies
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

Chocolate Filled Cookies are soft and chewy chocolate chip cookies stuffed with fudge filling. They are made without a mixer, have a super easy and gooey ganache center, and are a unique twist on a classic chocolate chip cookie.

Ingredients

Scale

For the Ganache Filling

  • 1/2 cup (120g) heavy whipping cream
  • 1 cup (180g) chocolate chips

For the Chocolate Chip Cookies

  • 3/4 cup (165g) unsalted butter, melted
  • 3/4 cup (180g) light brown sugar, packed
  • 1/3 cup (70g) granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 2 1/4 cups (315g) all purpose flour
  • 1 tablespoon corn starch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups (255g) semi sweet chocolate chips 

Instructions

For the Ganache Filling

  1. Pour your chocolate chips into a medium-sized bowl.
  2. In a medium saucepan, heat your heavy whipping cream over medium heat until it begins to bubble.
  3. Pour the heavy cream on top of the chocolate chips and use a spoon to push the chocolate chips below the cream to ensure the chocolate chips are fully heated and will melt completely.
  4. Let the mixture sit for two minutes before using a spoon to mix the heavy cream and chocolate chips together. Start in the center of the bowl before moving outwards.
  5. Place the ganache in the fridge for 30 minutes-1 hour or until the mixture is firm enough to roll into balls.
  6. Roll the ganache into 1/2 tablespoon-sized balls. Place the balls on a parchment-lined cookie sheet or plate.
  7. Place the balls in the freezer while preparing the dough. These ganache balls can be prepared ahead of time and stored in an airtight container or tightly covered in the fridge for up to 4 days or in the freezer for up to 3 months.

For the Cookies

  1. Preheat your oven to 325 degrees Fahrenheit and line baking sheets with parchment paper to ensure the cookies come off of the pan cleanly after baking.
  2. In a large bowl, use a whisk to stir melted butter, light brown sugar, granulated sugar, room temperature egg, room temperature egg yolk, and vanilla extract together.
  3. Pour all purpose flour, corn starch, baking soda, and salt into the dough. Use a rubber spatula to mix the dry ingredients into the wet until smooth. Use a rubber spatula to mix in the chocolate chips.
  4. Roll the dough into 1-tablespoon sized balls. Make a well in the center of half of the dough balls.
  5. Place a chilled ganache ball in the well of the dough balls.
  6. Use your palm to flatten the remaining dough balls before placing one on top of each ganache ball. Use your finger to close the gap and fully cover the ganache ball with dough.
  7. Roll the top of each dough ball in additional chocolate chips for a bakery-style look.
  8. Bake the cookies for 10-13 minutes or until the edges look golden brown, the tops look light golden, and the centers look slightly soft.
  9. Allow the cookies to cool before storing.

Notes

Room Temperature Egg and Egg Yolk: Ensure that your egg and egg yolk are at room temperature, as this will allow the dough to come together more evenly for soft cookies.

Measuring Flour: Make sure to measure your flour with a kitchen scale or by using a spoon to carry the flour from your container to your measuring cup before taking a knife to level off the top. 

Mix of Chocolate Chips: You can use any chocolate chips you’d like, but I recommend using a mix of different sizes and flavors. 

Keywords: Chocolate Filled Cookies, Chocolate Fudge Cookies, Stuffed Cookies, Ganache Cookies

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Peach Cobbler Cupcakes

These easy Peach Cobbler Cupcakes are moist and light peach cupcakes topped with cinnamon frosting, chopped peaches, and streusel topping. These are made in under an hour with simple ingredients and are a unique twist on a classic dessert!

rows of peach cupcakes on the bottom half of the frame.

For other fruity desserts, this Lemon Blueberry Sheet Cake could be your new best friend. If you are looking for a quick and easy bake, these White Chocolate Raspberry Blondies are also SO perfect for spring and summer! Apple Pie Thumbprint Cookies are a similar twist on a classic treat!

Tell Me About This Recipe

  • moist, light, and fluffy cupcakes
  • smooth and velvety cinnamon frosting
  • crunchy, cinnamon crumble topping
  • cupcakes made in two bowls with a whisk with 10 minutes of prep time
cupcake ingredients in glass bowls.

Peach Cupcake Ingredients

  • All Purpose Flour: Regular, plain all purpose flour creates a light and fluffy cupcake. Make sure to measure properly. Read “Expert Tips” for more information.
  • Baking Powder + Baking Soda: Together, these two leavening agents work together to give rise to the cupcakes.
  • Salt: Salt brings out the sweetness and enhances the overall flavor.
  • Granulated Sugar: Plain, white sugar adds sweetness and moisture.
  • Egg: One large egg at room temperature creates structure in these cupcakes.
  • Vegetable Oil: Vegetable oil is the base fat in this recipe and creates a moist cupcake that stays moist.
  • Vanilla Extract: Vanilla extract completes the flavor.
  • Buttermilk: Room temperature buttermilk creates a tender and light texture.
  • Chopped Peaches: You’ll stir chopped peaches into the batter.

Step by Step Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit and line a 12-count muffin tin with liners.

glass bowl with dry ingredients.
glass bowl with wet ingredients.

STEP 2: In a medium bowl, whisk all purpose flour, baking powder, baking soda, and salt together until combined.

STEP 3: In a large bowl, whisk sugar, room temperature egg, vegetable oil, vanilla extract, and room temperature buttermilk together until smooth.

glass bowl of wet ingredients with dry ingredients on top.
mixed batter with chopped peaches on top.

STEP 4: Pour the medium bowl of dry ingredients into the large bowl of mixed wet ingredients. Beat until smooth. Do not mix past when you see the flour mixture disappear into the batter.

STEP 5: Add the chopped peaches to the batter and whisk until evenly dispersed.

mixed peach cupcake batter.
peach cupcake batter in cupcake liners.

STEP 6: Divide the batter between the 12 cupcake liners, about 1/4-1/3 cup batter per liner.

STEP 7: Bake for 17-20 minutes or until the tops are domed and firm, the cupcakes are light golden brown, and a toothpick inserted into the center comes out with a few crumbs. Allow the cupcakes to cool before decorating.

Decorating

STEP 1: Preheat your oven to 375 degrees Fahrenheit. Line a metal sheet pan with parchment paper.

crumble ingredients in glass bowls.
bowl of unmixed crumble ingredients.

STEP 2: Mix flour, sugar, baking powder, salt, and cinnamon together.

STEP 3: Pour melted butter into the flour mixture. Use a fork to combine the mixture.

unbaked crumble topping on a parchment-lined sheet pan.
baked crumble on a parchment-lined sheet pan.

STEP 4: Use your fingers to create clumps of the mixture and spread them on your prepared pan.

STEP 5: Bake the crumble pieces for 7-10 minutes or until they are golden brown. Let them fully cool before using.

metal bowl with powdered sugar and butter sticks.
metal bowl with mixed frosting with cinnamon and vanilla extract on top.

STEP 6: In a large bowl with a hand mixer or in the bowl a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar together until smooth.

STEP 7: Beat cinnamon and vanilla extract into the frosting.

STEP 8: Pour heavy whipping cream into the frosting and beat on high speed for 2-3 minutes until smooth and fluffy. Transfer the frosting to a piping bag or zippable plastic bag with the corner snipped off for more control.

rows of upright peach cobbler cupcakes.

Frequently Asked Questions

Do I need to use fresh peaches?

You do not need to use fresh peaches in the filling or in the topping. Canned peaches will work perfectly fine!

Do these cupcakes need to be in the fridge?

Yes, due to the peaches in the cupcake and on top of the frosting, these need to be stored in the fridge.

How long do I bake cupcakes?

When the cupcakes are finished baking, they will be light golden brown in color, firm in the center, domed, and a toothpick inserted into the center will come out with a few crumbs.

diagonal line of peach cobbler cupcakes with a bite taken out of the center cupcake.

Storing

These cupcakes should be in an airtight container or tightly covered to preserve freshness. They can be stored-

  • in the fridge for up to 4 days
  • in the freezer without frosting or topping for up to 4 months
  • in the freezer with frosting and topping for up to 2 months
    1. place the cupcakes in the freezer, unwrapped, for an hour
    2. individually wrap the cupcakes in cling wrap
    3. place the cupcakes in a container or freezer bag
single peach cobbler cupcake with a bite taken out of it.

Expert Tips

Room Temperature Ingredients: The egg and buttermilk should be at room temperature when creating the batter. This creates a smooth and even batter.

Measuring Flour: These cupcakes are light and fluffy only if the flour is measured correctly. Overmeasuring flour creates dry cupcakes and undermeasuring will lead to gooey and flat cupcakes. To measure flour correctly-

  • use a kitchen scale to measure 210g of flour exactly
  • use a spoon to transfer the flour from its container to the measuring cup before using a knife to level off the peak

Serving: Take the cupcakes out of the fridge ahead of serving to bring them to room temperature. You can also heat them in the microwave for 15-20 seconds or until desired heat is reached. This will mimic a warm peach cobbler.

Other Spring Recipes

WHITE CHOCOLATE RASPBERRY BLONDIES
LEMON BLUEBERRY SHEET CAKE
BLUEBERRY COTTAGE CHEESE MUFFINS
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Easy Peach Cobbler Cupcakes

  • Author: Elise
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Total Time: 45 minutes
  • Yield: 12 cupcakes 1x
  • Category: Cupcakes, Peaches, Peach Cobbler
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

Easy Peach Cobbler Cupcakes are moist and light cupcakes with peaches mixed in! They are topped with cinnamon frosting, chopped peaches, and streusel topping. 

Ingredients

Scale

For the Cupcakes

  • 1 1/2 cups (210g) all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (158g) granulated sugar
  • 1 large egg, room temperature
  • 1/3 cup (66g) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 1/4 cup (300g) buttermilk, room temperature
  • 3/4 cup (150g) chopped peaches

For the Streusel Topping

  • 1/3 cup (70g) granulated sugar
  • 1/2 cup (70g) all purpose flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/4 cup (55g) unsalted butter, melted

For the Cinnamon Frosting 

  • 1 cup (220g) unsalted butter
  • 2 1/2 cups (300g) powdered sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (30g) heavy whipping cream

Instructions

For the Cupcakes

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 12-count muffin pan with liners.
  2. In a medium bowl, whisk all purpose flour, baking powder, baking soda, and salt together until combined.
  3. In a large bowl, whisk granulated sugar, room temperature egg, vegetable oil, vanilla extract, and room temperature buttermilk until smooth.
  4. Pour the medium bowl of dry ingredients into the bowl of wet ingredients. Use a whisk to combine the ingredients until smooth. Do not overmix.
  5. Add the chopped peaches to the batter and mix until evenly distributed.
  6. Divide the batter between the 12 liners, adding about 1/4 cup-1/3 cup of batter per liner. The liners should be about 3/4 full.
  7. Bake the cupcakes for 17-20 minutes or until the tops are light golden brown, domed, and firm in the center. A toothpick inserted into the center should come out with some crumbs. Allow the cupcakes to fully cool before decorating.

For the Crumble Topping

  1. Preheat your oven to 375 degrees Fahrenheit. Line a metal sheet pan with parchment paper.
  2. In a medium bowl, mix granulated sugar, all purpose flour, cinnamon, baking powder, and salt together with a fork.
  3. Pour the melted butter into the flour mixture. Use a fork to combine the ingredients together.
  4. Use your fingers to spread the mixture into clumps on your prepared sheet pan.
  5. Bake the crumble for 7-10 minutes or until the crumbs turn golden brown in color and are crunchy in texture. Allow the crumble topping to cool before using.

For the Frosting

  1. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the butter and powdered sugar together until smooth.
  2. Add vanilla extract and cinnamon to the frosting and beat until combined.
  3. Add heavy whipping cream to the frosting and beat on high speed for 3 minutes. This will create air in the frosting, resulting in a smooth, bright, and fluffy frosting. Transfer the frosting to a piping bag or zippable plastic bag with the corner snipped off for greater control if desired.

For Decorating

  1. Frost each cupcake with the cinnamon frosting as desired.
  2. Top the cupcakes with chopped peach pieces.
  3. Push the cooled crumble topping into the tops of the cupcakes.
  4. Store the cupcakes, tightly covered or in an airtight container, in the fridge for up to 4 days or in the freezer for up to 2 months.

 

Notes

Measuring Flour: Measure flour by using a kitchen scale or by using a spoon to transfer the flour from its container to your measuring cup before using a knife to level off the peak. 

Mixing: Do not overmix when adding the dry ingredients to your wet ingredients. Overmixing will lead to denser, drier cupcakes. 

Storing and Serving: You’ll need to store these cupcakes in the fridge in an airtight container or tightly covered. Leave them out for 15-30 minutes before eating to allow them to come to room temperature. You can also heat them in the microwave for about 15 seconds to mimic a warm peach cobbler.

Keywords: Peach Cobbler Cupcakes, Peach Cupcakes, Cinnamon Frosting

Did you make this recipe?

Tag @sweetsbyeliseblog on Instagram!

Thin Mint Ice Cream

This Girl Scout Thin Mint Ice Cream is an easy, 4-ingredient, and delicious dessert for all seasons. This homemade, no-churn recipe is smooth, creamy, and takes just 10 minutes to prepare!

3 scoops of chocolate ice cream with Thin Mint cookies around them.

If you’re a big ice cream fan, I have a few other recipes calling your name! This recipe is an adaptation of my Rocky Road Ice Cream. If you like cookie dough, this No-Churn Cookie Dough Ice Cream will be your new best friend!

Looking for other Girl Scout Cookie desserts? These Thin Mint Brownies are easy as ever and so fudgy! You could also give these Samoa Cupcakes a try for another twist on a classic cookie!

Tell Me About This Recipe

  • 4 simple ingredients
  • creamy, chocolatey, and RICH ice cream
  • crushed Thin Mint Girl Scout cookies mixed in
  • prepped in 10 minutes and easily stored for up to 2 months
ice cream ingredients in glass bowls.

Ingredients

  • Sweetened Condensed Milk: You’ll need one, standard 14oz can of sweetened condensed milk. This is the base of your ice cream.
  • Unsweetened Cocoa Powder: Cocoa powder is where this dessert gets its chocolate flavor. Any type and brand will work, but I use a dark chocolate cocoa powder for color and taste.
  • Heavy Whipping Cream: Cold heavy whipping cream is beaten before being folded into the condensed milk and cocoa powder mixture.
  • Thin Mints: Thin Mint Girl Scout Cookies will be crushed and folded into the ice cream and added on top of the dish for decoration.

Step by Step Process

glass bowl filled with mixed cocoa powder and sweetened condensed milk.
whipped heavy whipping cream in a large glass bowl.

STEP 1: Add sweetened condensed milk and unsweetened cocoa powder to a medium bowl. Stir the two ingredients together until combined.

STEP 2: In a large bowl, use a stand or hand mixer to beat heavy whipping cream on medium speed for 2-3 minutes until it forms stiff peaks. This means that when the beater is lifted out of the bowl, the heavy whipping cream will form a “mountain” that holds its shape and does not curl over.

glass bowl filled with whipped cream and chocolate mixture.
ice cream in a large glass bowl with thin mint cookies on top.

STEP 3: Next, add the sweetened condensed milk and cocoa powder mixture to the heavy cream. Use a rubber spatula to gently fold until the two combine into a smooth mixture without streaks.

STEP 4: Then, stir crushed Thin Mints into the ice cream.

thin mint ice cream in a glass baking dish
decorated thin mint ice cream in a glass baking dish.

STEP 5: Pour the ice cream into an 8×8 inch or 9×5 inch baking dish.

STEP 6: Top the ice cream with the remaining Thin Mint cookies. Store in the freezer, covered, for 6 hours before serving.

ice cream with a scoop indent in the center.

Frequently Asked Questions

What are Thin Mints?

Thin Mint Cookies are made by The Girl Scouts of the USA. They are soft and crunchy mint disk cookies coated in a thin layer of chocolate.

How long can I store this ice cream?

You can store this ice cream, tightly covered or in an airtight container, for up to 2 months in the freezer.

Can I substitute another cookie?

Yes! If you do not have access to Thin Mints or would prefer another Girl Scout Cookie, you can easily crush and fold in another cookie of your choice.

scoop of thin mint ice cream in a metal ice cream scoop.

Tips & Tricks

  • Heavy Whipping Cream: Make sure the heavy whipping cream is cold when you whip it. It should grow in volume, become bright white in color, and will look fluffy and smooth. A beater removed from the mixture should create a peak that holds its form.
  • Stirring: Make sure to fold when combining the whipping cream and cocoa mixture. This keeps the ice cream smooth and velvety.
  • Chill Time: Chill the ice cream for at least 6 hours before serving.
  • Storing: To preserve freshness, tightly cover the baking dish or transfer the ice cream to an airtight container before storing.

Related Recipes

THIN MINT BROWNIES
ROCKY ROAD ICE CREAM
SAMOA CUPCAKES
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Thin Mint Ice Cream

  • Author: Elise
  • Prep Time: 10 minutes
  • Chill Time: 6 hours:
  • Total Time: 6 hours, 10 minutes
  • Yield: 8x8 inch dish 1x
  • Category: Ice Cream, Chocolate, Girl Scout Cookies
  • Method: No-Bake
  • Cuisine: American
Print Recipe

Description

This Girl Scout Thin Mint Ice Cream is an easy, 4-ingredient, and delicious dessert for all seasons. This homemade, no-churn recipe is smooth, creamy, and takes just 10 minutes to prepare!

Ingredients

Scale
  • 14oz can (396g) of sweetened condensed milk
  • 2 cups (480g) heavy whipping cream (cold)
  • 1/2 cup (54g) unsweetened cocoa powder
  • 1 cup (95g) crushed Thin Mint Cookies (about 12) + additional 6 for topping

Instructions

  1. In a medium bowl, stir sweetened condensed milk and cocoa powder together until fully combined.
  2. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream on medium speed for 2-3 minutes or until the mixture creates stiff peaks. The whipping cream should hold its shape when the beater is lifted out of the mixture.
  3. Add the chocolate condensed milk mixture to the whipping cream and use a rubber spatula to fold the two together. Gently mix until you see no streaks.
  4. Pour the crushed Thin Mints into the bowl before using a rubber spatula to fold them into the ice cream.
  5. Transfer the ice cream to an 8×8 inch dish or 9×5 loaf pan if desired. Cover the pan tightly with cling wrap or aluminum foil. Allow the ice cream to chill for at least 6 hours before serving.

Notes

Beating Heavy Whipping Cream: The heavy whipping cream should form stiff peaks when a beater is removed from the mixture.

Storing: Tightly cover the baking dish or transfer the ice cream to an airtight container before storing. Store for up to 2 months in the freezer.

Keywords: Thin Mints, Thin Mint Dessert, Chocolate Ice Cream, Homemade Ice Cream

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Blueberry Cottage Cheese Muffins

These sweet Blueberry Cottage Cheese Muffins are the perfect breakfast treat! They are easy to make, so moist, and are a healthy twist on a classic blueberry muffin.

moist and golden blueberry muffins.

I’m a lover of all muffins! They are the perfect breakfast, brunch, snack, or dessert! Check out these Lemon Blueberry Muffins for a reader favorite, Banana Walnut Muffins for another fruity muffin, or these Bakery Chocolate Chip Muffins for the most tender and impressive chocolate muffin!

Why You NEED These

  • Healthier muffin with cottage cheese for extra protein and lower calories without ANY hint of cottage cheese taste!
  • Super simple to make with no mixer required, accessible ingredients, and quick clean up
  • Tender, light, moist, and sweet
  • Easy to serve, store, and freeze!
cottage cheese muffin ingredients in glass bowls.

Cottage Cheese Muffins Ingredients

  • All Purpose Flour: All purpose flour is all you need for light and moist muffins. Make sure to measure it with a kitchen scale or by spooning the flour into your cups before leveling off the tops with a knife.
  • Baking Powder & Baking Soda: Both of these leavening agents work together to create that gorgeous dome and fluffy texture.
  • Salt: Salt brings out sweetness in these muffins.
  • Vegetable Oil: Vegetable oil is used for a moist muffin that stays moist. Substitute for any unflavored oil if necessary.
  • Granulated Sugar & Light Brown Sugar: Both of these sugars work together to add moisture and create sweetness.
  • Eggs: You will need 2 large eggs at room temperature. If you forget to leave them out ahead of time, place them in a bowl of hot water for 5 minutes before using.
  • Vanilla Extract: Vanilla extract rounds out the flavor of these sweet muffins.
  • Milk: You’ll need a dash of milk for a smoother batter and lighter crumb. You can use your milk of choice, as even a dairy free milk will work fine!
  • Cottage Cheese: I use
  • Blueberries: I use fresh blueberries for best color, taste, and texture. You can use frozen blueberries, but do not defrost them before using.

Step by Step Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line a 12-count muffin tin with liners.

STEP 2: Add all purpose flour, baking powder, baking soda, and salt to a medium bowl. Use a wire whisk to mix until combined.

STEP 3: In a large bowl, use a wire whisk to mix vegetable oil, granulated sugar, light brown sugar, room temperature eggs, vanilla extract, room temperature milk, and room temperature cottage cheese together until smooth.

glass bowl of dry ingredients with a wire whisk sticking out of it.
large bowl of wet ingredients with a wire whisk sticking out of it.

STEP 4: Add the dry ingredients into the bowl of wet ingredients. Use a whisk to mix the ingredients until just combined. Importantly, do not overmix, as mixing past when you see the flour mixture disappear could create dense muffins.

mixed wet batter with dry ingredients on top in a glass bowl.
mixed cottage cheese muffin batter.

STEP 5: Using a rubber spatula, fold the floured blueberries into the batter until evenly dispersed.

STEP 6: Divide the batter between the 12 muffin liners, adding about 1/3 cup of batter to each liner. If desired, top the batter with additional blueberries and sprinkle with granulated sugar for a crunchy, sugary top.

blueberry cottage cheese muffin batter.
blueberry muffins divided between liners in a metal pan.

STEP 7: Bake the muffins for 20-22 minutes or until the tops look light golden brown and domed, the centers spring back when poked quickly with your pointer finger, and a toothpick inserted into the center comes out with a few crumbs.

STEP 8: Allow the muffins to cool before storing tightly covered or in an airtight container for up to 4 days.

3 moist blueberry muffins surrounded by blueberries.

Frequently Asked Questions

What happens to cottage cheese when you bake it?

Cottage cheese melts down as it bakes! It creates a light, fluffy, and moist muffin without changing the taste of the muffin.

Can you taste cottage cheese in muffins?

Similar to adding sour cream or buttermilk to baked goods, you won’t be able to taste cottage cheese in the muffins. It adds an extra boost of protein and provides a healthier, lower calorie option as opposed sour cream while maintaining the classic blueberry muffin flavor!

Why did my blueberries sink in my muffins?

I highly recommend coating your blueberries in all purpose flour before folding them into your muffin batter. The blueberries are heavier than your light and airy muffin batter, which would cause them to sink towards the bottom of the muffins if you do not roll them in flour.

cottage cheese blueberry muffin with a bite taken out of it.

Expert Tips & Tricks

  • Room Temperature Ingredients: For the fluffiest, moistest muffin, use room temperature eggs, milk, and cottage cheese.
  • Measuring Properly: Use a kitchen scale for most accurate measuring. For your flour, specifically, use a spoon to transfer the flour to your measuring cups before sweeping a knife across the top to level it.
  • Rolling the Blueberries: Place your blueberries in a bowl of flour and use your hands or a spoon to coat them with flour to prevent them from sinking to the bottom of the muffins.
  • Storing: Store tightly covered, in an airtight container, or individually wrapped to preserve freshness. Store at room temperature for up to 4 days or in the freezer for up to 4 months.

Related Recipes

BAKERY BLUEBERRY MUFFINS
LEMON BLUEBERRY MUFFINS
BANANA WALNUT MUFFINS
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Blueberry Cottage Cheese Muffins

★★★★★ 5 from 1 reviews
  • Author: Elise
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 muffins 1x
  • Category: Muffins, Blueberries, Cottage Cheese
  • Method: Bake
  • Cuisine: American
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Description

These sweet Blueberry Cottage Cheese Muffins are the perfect breakfast treat! They are easy to make, so moist, and are a healthy twist on a classic blueberry muffin.

Ingredients

Scale
  • 2 cups (280g) all purpose flour 
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • ½ teaspoon salt 
  • 1/3 cup (66g) vegetable oil
  • ⅓ cup (70g) granulated sugar 
  • ⅓ cup (80g) light brown sugar 
  • 2 large eggs (100g), room temperature
  • 1 tsp vanilla extract
  • 1/4 cup (60g) milk, room temperature
  • ⅔ cup (150g) cottage cheese, room temperature
  • 1 cup (100g) blueberries

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 12-count standard muffin tin with liners.
  2. In a medium bowl, use a wire whisk to mix all purpose flour, baking powder, baking soda, and salt together until combined.
  3. In a large bowl, whisk vegetable oil, granulated sugar, light brown sugar, room temperature eggs, vanilla extract, room temperature milk, and room temperature cottage cheese together until smooth.
  4. Pour the mixed dry ingredients into the large bowl of mixed wet ingredients. Slowly whisk the ingredients together only until you see the flour pieces disappear into the batter. Do not overmix.
  5. Place 1/4 cup (35g) of flour in a small bowl. Roll your blueberries in the flour until fully coated.
  6. Fold the floured blueberries into the batter.
  7. Divide the batter between the muffin liners, adding about 1/3 cup of batter to each liner. The liners should be almost full.
  8. If desired, top the muffins with additional blueberries and sprinkle with granulated sugar for a sugary, crunchy top.
  9. Bake the muffins for 20-22 minutes or until the muffins are light golden brown in color, the tops are domed and look shiny, and a toothpick inserted into the center comes out with moist crumbs.
  10. Allow the muffins to cool before storing in an airtight container, tightly covered, or individually wrapped at room temperature.

Notes

Mixing: Do not overmix when adding the dry ingredients into the wet ingredients. Whisk only until you see the flour mixture disappear. The batter will not be fully smooth. Mixing past when you see the dry ingredients disappear could lead to dry, dense muffins. 

Additional Topping: For a bakery-style muffin, add additional blueberries on top of the muffin batter. Then, sprinkle about 1/2 tablespoon of sugar on top of the batter for a crunchy, sugary topping. 

Bake Time: Keep an eye on the muffins as they are baking, as all ovens bake differently. They should look light golden brown on top, golden brown around the edges, and fully set in the center. A toothpick inserted into the center should come out with some crumbs.

Keywords: Cottage Cheese Muffins, Healthy Breakfast Muffins, Blueberry Muffins, Blueberry Cottage Cheese Muffins

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White Chocolate and Raspberry Blondies

These White Chocolate and Raspberry Blondies are chewy, fudgy, and soft as ever. They are filled with white chocolate chips, topped with fresh raspberries, and decorated with melted chocolate! These raspberry blondies are easy to make with a whisk, one bowl, and 10 minutes of prep time!

stack of three blondies surrounded by raspberries.

Blondie bars are a relative of the classic brownies, but they are baked without cocoa powder or chocolate in the batter besides the white chocolate chip mix-in. If you are in the mood for a real brownie, however, I’d suggest these Small Batch Brownies or these Brookie Bars.

If you are looking for another fresh and fruity dessert, this Lemon Blueberry Sheet Cake or Lemon Loaf Cake are calling your name!

Tell Me About This Recipe

  • soft and chewy blondie bars with white chocolate chips mixed in
  • fresh raspberries on top for the perfect flavor balance between sweet and tart
  • easy to make recipe with no mixer required and 10 minutes of preparation time
  • make-ahead options
ingredients in glass bowls.

Ingredients

  • Unsalted Butter: You’ll melt butter to create a softer texture and deep flavor in every bite.
  • Granulated Sugar: White, plain granulated sugar creates a moist and sweet blondie.
  • Egg: One large egg at room temperature adds structure and a chewy texture. If you forget to leave the egg out ahead of time, place it in a bowl of hot water for 5 minutes before using.
  • Vanilla Extract: Vanilla extract completes the flavor of the bars.
  • All Purpose Flour: Regular all purpose flour that is measured properly results in a fudgy texture.
  • Salt: Salt brings out sweetness and enhances flavor.
  • Corn Starch: Corn starch is the secret ingredient for soft blondies.
  • Baking Soda: Baking soda gives these bars some rise in the oven.
  • White Chocolate Chips: You’ll mix white chocolate chips into the dough for the perfect flavor combination. You can also melt chocolate chips to create a drizzle after the bars have baked and cooled.
  • Raspberries: Fresh raspberries will be placed on top of the dough before baking, as this creates a gorgeous look!

Step by Step Process

STEP 1: Line an 8×8 inch baking pan with parchment paper. Spray the paper with cooking spray to ensure the bars come out cleanly when slicing and storing.

glass bowl filled with wet ingredients.
glass bowl with mixed wet ingredients with dry ingredients on top.

STEP 2: In a large bowl, combine melted butter, granulated sugar, room temperature egg, and vanilla extract with a whisk until smooth.

STEP 3: Add all purpose flour, salt, corn starch, and baking soda to the bowl. Whisk only until you see the dry ingredients disappear and the batter turns smooth.

mixed batter with white chocolate chips on top.
blondie batter in a parchment-lined glass pan topped with raspberries.

STEP 4: Fold white chocolate chips into the batter. Transfer the batter to your prepared pan, using a spoon, knife, or spatula to spread the dough evenly in the pan.

STEP 5: Top the dough with raspberries. Bake the blondies for 25-35 minutes. The bars should look light golden brown in the center, golden towards the edges, and set in the center.

STEP 6: Allow the bars to cool before topping with melted white chocolate as desired.

diagonal assortment of drizzled raspberry blondies.

Frequently Asked Questions

What are blondies?

Blondies are a relative of brownies but do not have any cocoa powder or added chocolate in the batter. They have a fudgy texture, are super soft and gooey, and are baked in bar form!

Can I bake these in a different pan?

You can bake these in a 9×5 loaf pan for a longer bake time or a 9×9 inch pan for a shorter bake time. You can double this recipe and bake in a 9×13 inch pan.

How do I store these?

After the blondies have cooled, store them individually wrapped, tightly covered, or in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

How Long to Bake Blondies

It’s really important to keep an eye on your bars while they are in the oven. Overbaking will lead to dry, tough, and crumbly blondies instead of super fudgy and chewy bars!

Ovens run differently, but the blondies will be done when-

  • the edges are golden in color
  • the top is light golden in color
  • the center does not jiggle or shift at all but looks slightly soft
  • a toothpick inserted into the center comes out with a thin layer of batter
raspberry blondie facing upwards to display chewy texture.

Expert Tips

Mixing: Do not overmix when stirring the dry ingredients into the wet ingredients because you could risk creating drier, tougher bars.

Topping with Raspberries: Make sure to press the raspberries into the top of the dough after it has been evenly spread in your prepared pan.

White Chocolate Decoration: After the bars have cooled, melt white chocolate and drizzle it over the top of the bars for an elegant look. You can use a spoon or transfer the melted chocolate to a piping bag or one side of a Ziploc bag with the corner snipped off.

Related Recipes

FUNFETTI COOKIE BARS
LEMON COOKIE BARS
LEMON BLUEBERRY SHEET CAKE
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White Chocolate and Raspberry Blondies

★★★★★ 5 from 1 reviews
  • Author: Elise
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 8x8 pan 1x
  • Category: Blondies, Bars, Raspberry, White Chocolate
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

These White Chocolate and Raspberry Blondies are chewy, fudgy, and soft as ever. They are filled with white chocolate chips, topped with fresh raspberries, and decorated with melted chocolate! These raspberry blondies are easy to make with a whisk, one bowl, and 10 minutes of prep time!

Ingredients

Scale
  • 1/2 cup (110g) unsalted butter, melted
  • 1 cup (210g) granulated sugar
  • 1 large egg (50g), room temperature
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (210g) all purpose flour
  • 1/2 teaspoon salt
  • 1/2 tablespoon corn starch
  • 1/4 teaspoon baking soda
  • 1 cup (190g) white chocolate chips + additional 1/4 cup (48g) for drizzle topping
  • 2/3 cup (95g) fresh raspberries

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Line an 8×8 inch baking dish with parchment paper and spray the paper to ensure the blondies come out cleanly after baking and cooling.
  2. In a large bowl, whisk warm melted butter, granulated sugar, room temperature egg, and vanilla extract together until smooth.
  3. Pour all purpose flour, salt, corn starch, and baking soda into the bowl. Stir only until you see the dry ingredients disappear to avoid dry blondies.
  4. Use a spatula to stir 1 cup (190g) of chocolate chips into the blondies. Transfer the dough to your prepared pan and smooth it evenly to ensure even baking.
  5. Press raspberries into the top of the dough before baking for 27-32 minutes or until the edges are golden, top is light golden in color, center is firm, and a toothpick inserted into the center comes out with a very thin layer or batter.
  6. Allow the bars to fully cool before topping with remaining 1/4 cup (48g) of white chocolate chips, melted. Use a spoon to spread the chocolate or transfer the melted chocolate to a piping bag or zippable bag with the corner snipped off for more control.
  7. Store the bars at tightly covered, individually wrapped, or in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Notes

Mixing: Only mix the dry ingredients (step 3) into wet ingredients until you see the flour pieces disappear to prevent overmixing. 

Bake Time: All ovens bake differently, so bake the blondies until the edges are golden brown, the center does not shift or jiggle, and a toothpick inserted into the middle of the pan comes out with a thin layer of batter. 

Melting Chocolate: Melt the remaining 1/4 cup (48g) of white chocolate chips for the drizzle in 30 second increments in the microwave. Stir thoroughly between each round before immediately using a spoon to drizzle it over the cooled bars or transferring to a piping bag or zippable plastic bag with the corner snipped off for more control.

Keywords: Blondies, Raspberry Blondies, Raspberry and White Chocolate Blondies

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Tag @sweetsbyeliseblog on Instagram!

Lemon Blueberry Sheet Cake

This Lemon Blueberry Sheet Cake is a moist and flavorful lemon snack cake filled with blueberries and topped with a lemon cream cheese glaze. The cake is tender and light, made with a whisk, and perfect to whip up in a pinch for any spring or summer occasion!

slices of lemon snack cake with the middle slice turned upward.

The lemon blueberry flavor is truly unmatched! This cake is inspired by my Lemon Blueberry Bread which is baked in a loaf pan with a lemon glaze. Check out this Lemon Blueberry Muffin recipe for individual servings. You could also check out this Lemon Layer Cake for a recipe strictly paying homage to the lemon flavor.

Looking for other quick and simple sheet cakes? This Funfetti Sheet Cake and Richest Chocolate Sheet Cake are calling your name!

Tell Me About This Recipe

  • tender and moist lemon sheet cake with sour cream and buttermilk
  • perfect fruity flavor with a balance of sweet blueberries and tart lemon
  • 4-ingredient lemon cream cheese glaze
  • easy and quick to make in 2 bowls with a whisk
  • simple to decorate
lemon cake ingredients in glass bowls.

Ingredients

  • All Purpose Flour: You’ll need simple, plain all purpose flour measured properly for a fluffy and moist cake. Read “Expert Tips” for more information on accurate measuring.
  • Baking Powder: Baking powder gives this cake a rise and helps with the light texture.
  • Salt: Salt brings out sweetness and enhances flavor.
  • Butter: Melted butter adds flavor to every bite. Use unsalted for best results.
  • Vegetable Oil: Vegetable oil adds moisture that lasts and can be substituted for any other unflavored oil.
  • Granulated Sugar: Granulated sugar adds to both sweetness and moisture.
  • Eggs: 3 large eggs at room temperature create a structured cake.
  • Sour Cream: Sour cream adds to the tenderness of the cake. It can be substituted with Greek yogurt.
  • Lemon Extract, Juice & Zest: Together, all three lemon flavorings create a deep lemon flavor. Use fresh lemon juice and zest for best results.
  • Buttermilk: Buttermilk, at room temperature, creates a light, moist, and tender crumb. You can make homemade buttermilk. Read “Expert Tips” for more information.
  • Blueberries: You will fold fresh blueberries into the cake batter before baking.

Step by Step Cake Process

STEP 1: Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch pan with parchment paper and spray the paper with cooking spray to ensure the cake slices come out cleanly when slicing and serving.

glass bowl filled with dry ingredients and a whisk.
glass bowl filled with wet ingredients with a whisk.

STEP 2: In a medium bowl, whisk all purpose flour, salt, and baking powder together until smooth.

STEP 3: In a large bowl, whisk melted butter, vegetable oil, granulated sugar, room temperature eggs, room temperature sour cream, lemon extract, juice, and zest, and room temperature buttermilk together until combined.

glass bowl filled with mixed wet ingredients with dry ingredients on top.
bowl of blueberries rolled in flour.

STEP 4: Add the dry ingredients to the bowl of mixed wet ingredients. Mix only until you see the flour disappear into the batter to prevent overmixing the batter.

STEP 5: Next, roll the fresh blueberries in 3 tablespoons (26g) of flour because the blueberries may sink to the bottom if this step is skipped.

flour-covered blueberries on top of mixed batter.
9x13 inch sheet pan filled with lemon blueberry cake batter.

STEP 6: Then, gently stir or fold the blueberries into the cake batter before transferring the batter to your prepared pan.

STEP 7: Bake the cake for 28-35 minutes or until the center is light golden brown, the edges are turning golden in color, the top looks firm, and a toothpick inserted into the center comes out with a few moist crumbs. Allow the cake to fully cool before frosting.

Lemon Cream Cheese Glaze

STEP 1: To start, both the butter and cream cheese should be at room temperature.

metal bowl filled with butter and cream cheese.
metal bowl filled with mixed butter and cream cheese.

STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat the butter and cream cheese together on medium speed until smooth.

metal bowl filled with mixed butter and cream cheese with powdered sugar on top.
mixed frosting in a metal bowl with lemon juice on top.

STEP 3: Add powdered sugar to the mixture and beat on low speed until combined. Use a rubber spatula to scrape down the sides and the bottom of the bowl.

STEP 4: Add the lemon juice to the icing and mix until dispersed. Top the cooled cake as desired.

overhead view of decorated lemon blueberry sheet cake.

Frequently Asked Questions

Can I make this cake in a different pan?

Yes! You can make this cake in two 7 or 8 inch round cake pans. You can also bake this recipe into cupcakes. The bake time will vary, so keep an eye on your oven!

Do I need to use fresh fruit?

I highly recommend using fresh blueberries in the batter in addition to fresh lemon juice and zest. You can use frozen blueberries, but it will change the texture and color of the cake.

Why do I need sour cream?

This lemon blueberry cake uses sour cream to create the lightest, softest cake. You don’t taste the sour cream at all! You can substitute the sour cream with room temperature greek yogurt if you prefer.

slice of lemon blueberry cake turned upright to show the texture.

Storing

To store this cake, you need to make sure to cover it tightly to preserve freshness and moisture. This means covering in cling wrap or aluminum foil, placing it in an airtight container or cake carrier, or individually wrapping the slices. You can store this cake-

  • at room temperature for up to 1 day due to the cream cheese frosting
  • in the fridge for up to 5 days
  • in the freezer for up to 3 months unfrosted or 1 month if it is frosted
overhead shot of sliced lemon sheet cake.

Expert Tips

Measuring: For most accurate measuring, use a kitchen scale. When measuring flour without a kitchen scale,

  1. use a spoon to transfer the flour from its container to your measuring cups
  2. level the top of the measuring cup with a knife

Homemade Buttermilk: Do not use regular milk in this cake, as you will lose the soft and tender texture. To make homemade buttermilk-

  1. Add 1 teaspoon (5g) of white distilled vinegar or lemon juice to a liquid measuring cup or bowl on a kitchen scale
  2. Pour room temperature dairy milk until the 1/3 cup mark or 80g is reached
  3. Stir the mixture together before letting it sit for about 5 minutes
  4. Milk should thicken and slightly curdle and will then be ready for use

Rolling Blueberries: Roll your blueberries in 3 tablespoons (26g) of flour. This prevents the blueberries from sinking to the bottom of your cake.

Related Recipes

LEMON BLUEBERRY MUFFINS
LEMON BLUEBERRY BREAD
LEMON COOKIE BARS
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Lemon Blueberry Sheet Cake

  • Author: Elise
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 9x13 cake 1x
  • Category: Cake, Lemon, Blueberry, Sheet Cake
  • Method: Bake
  • Cuisine: American
Print Recipe

Description

This Lemon Blueberry Sheet Cake is a moist and flavorful lemon snack cake filled with blueberries and topped with a lemon cream cheese glaze. The cake is tender and light, made with a whisk, and perfect to whip up in a pinch for any spring or summer occasion!

Ingredients

Scale

For the Lemon Blueberry Cake

  • 2 cups (280g) all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup (74g) butter, melted
  • 1/4 cup (50g) vegetable oil
  • 1 cup (210g) granulated sugar
  • 3 large eggs (150g), room temperature
  • 3/4 cup (180g) sour cream, room temperature
  • 2 teaspoons lemon extract
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon zest
  • 1/3 cup (80g) buttermilk, room temperature
  • 1 1/2 cups (210g) blueberries (rolled in flour)

For the Lemon Frosting

  • 4 oz (114g) cream cheese, room temperature
  • 1/2 cup (110g) unsalted butter, room temperature
  • 3 cups (360g) powdered sugar
  • 1 1/2 tablespoons lemon juice

Instructions

For the Lemon Blueberry Cake

  1. Preheat your oven to 350 degrees Fahrenheit. Line a 9×13 inch pan with parchment paper and spray the paper with cooking spray to ensure the cake comes out cleanly when slicing and serving.
  2. In a medium bowl, whisk all purpose flour, baking powder, and salt until combined.
  3. In a large bowl, whisk melted butter, vegetable oil, granulated sugar, room temperature eggs, room temperature sour cream, lemon extract, lemon juice, lemon zest, and room temperature buttermilk together until smooth.
  4. Pour dry ingredients into the bowl of wet ingredients. Mix only until you see the flour pieces disappear into the batter. Mixing past when the dry ingredients combine could lead to a dense cake.
  5. Roll your blueberries in bowl filled with 3 tablespoons (26g) of flour to prevent them from sinking when baking. Fold the blueberries into the batter.
  6. Transfer the batter to your prepared pan. Use a knife, spoon, or spatula to evenly spread the batter.
  7. Bake the cake for 28-35 minutes until the cake is light golden on top, golden around the edges, firm in the center, and a toothpick inserted into the center comes out with a few crumbs.
  8. Allow the cake to fully cool before frosting.

For the Cream Cheese Glaze

  1. In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat room temperature butter and cream cheese together on high speed until smooth.
  2. Add powdered sugar to the bowl and mix on low speed until combined. Use a rubber spatula to scrape down the sides and the bottom of the bowl.
  3. Pour lemon juice into the frosting. Beat on medium speed for 2-3 minutes until light, smooth, and velvety.
  4. Top the cooled cake with frosting as desired. Add additional lemon slices and/or blueberries as desired.
  5. Store the cake tightly covered or in an airtight container at room temperature for up to a day, in the fridge for up to 5 days, or in the freezer frosted for up to 1 month or unfrosted for up to 4 months.

Notes

Measuring: Measure with a kitchen scale for most accurate measuring. When measuring flour without a kitchen scale, use a spoon to transfer the flour to your measuring cups before using a knife to level the top. 

Rolling Blueberries: Make sure to coat your blueberries in flour before adding them to your batter. They will sink to the bottom of your cake if you skip this step. 

Cooled Cake: Do not frost the cake until it has fully cooled. The glaze will melt. 

Keywords: Lemon Blueberry Cake, Lemon Blueberry Sour Cream Cake, Sheet Cake, Spring Cake, Easy Cake

Did you make this recipe?

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