I have shared a whole lot of brownie recipes over the years – over 50, in fact! I have brownie recipes to please everyone. My Ultimate Brownies are rich, dense, and fudgy. My Brown Butter Brownies have the most stunning crackly crust. And my Toffee Brownies are full of super fun mix-ins and flavors. 

But these brownies are special. They take the chewy texture of boxed mix brownies and add in so much more flavor, but are made just as quickly and easily!

Check out just one of the 1000+ 5-star reviews for these best homemade brownies:

The Kitchn actually tested this Chewy Brownie recipe, with author Grace Elkus raving about how quick and easy this recipe is! She says the brownies “form a shiny, crackly top as promised. Each square is thick and decadent, with melty chocolate chips studded throughout.” Thanks so much to Grace Elkus and The Kitchn team for trying this recipe.

Bon Appétit also used this Chewy Brownie recipe as part of their research in their quest to create the perfect brownie. Thanks so much to Chris Morocco and the Bon Appétit team for including us!

Perfect for 4th of July and summer cookouts, birthdays, potlucks, and even Christmas, these Best Ever Chewy Brownies are sure to become your go-to recipe!

Sprinkle of Science

How to Make Chewy Brownies

Brownie Substitutions

This Chewy Brownie recipe is written exactly as it is to yield a perfect chewy brownie. If you try to reduce the sugar, use a sugar substitute, use a butter substitute, or make this recipe vegan, the results will NOT be the same. Feel free to add in nuts or any other mix-ins you like (more on this below). 

If you can’t use one of the ingredients listed, check out my extensive brownie recipe index for tons of other brownie options (including coconut oil brownies).  

Tips for The BEST Chewy Brownies:

1. Measure correctly. Too much flour or cocoa powder will yield dry, tough brownies that are not chewy. I recommend using a digital kitchen scale to avoid this.
2. If you don’t have a scale, use the spoon-and-level method to measure your flour and cocoa. 
3. Use a light-colored metal pan. More on this below.
4. Do not overbake. At the end of the baking time, a tester should have moist crumbs attached. Carry-over cooking (the residual heat of the oven and pan) will continue to cook the brownies, so err on the side of underbaking if you like fudgy brownies. 
5. Check your oven temperature with an oven thermometer. Many home ovens run cold (especially when they say they’ve just preheated), and some even run hot (which can dry out your brownies). 
6. Allow brownies to cool before slicing and serving. Check out my How to Cut Brownies Cleanly in 5 Steps article for all my tips on slicing brownies perfectly. A plastic picnic knife also works brilliantly for cutting clean slices. The brownies will be perfectly chewy only when cooled. Warm brownies will be more gooey and will taste sweeter. 
7. Chill: If you love a chewy, fudgy brownie, or your brownies are a little gooier than you’d prefer, try chilling your brownies in an airtight container. This allows the brownies to solidify more for a super chewy, fudgy texture.

What Type of Cocoa Powder for Chewy Brownies? 

• These Chewy Brownies rely on cocoa powder for a rich chocolate flavor and chewy texture. Cocoa powder typically contributes more chocolate flavor than melted chocolate!
• You can use Dutch-processed OR natural unsweetened cocoa powder, but I HIGHLY recommend sticking with Dutch-processed cocoa powder. 
• Dutch-processed cocoa creates a deeper chocolate flavor and richer, fudgier texture. It has a higher cocoa fat percentage than most grocery store natural cocoa powders, so it’ll offer more moisture and flavor. Learn more about the fat content of cocoa powder here.
• Natural cocoa powder will offer a milder and nostalgic chocolate flavor and a slightly drier but chewier texture. 
• My favorite cocoa powder for brownies is Penzey’s high-fat Dutch-process cocoa powder or Guittard.  
• Learn more about the differences between Dutch-process cocoa powder and natural cocoa powder here.

What Type of Chocolate Chips for Chewy Brownies?

I prefer semi-sweet chocolate chips in Chewy Brownies, but feel free to use any chocolate chips you like – just note that this will alter the overall sweetness of the brownies. Whatever you do, don’t skip the chocolate chips! They help to develop that shiny crust on top of brownies.

The Fat in Chewy Brownies

• With any cocoa powder-based brownie recipe, we need quite a bit of fat to prevent the cocoa powder from drying the brownies out and making them crumbly. 
• In box mix brownies, the combination of saturated (solid) fats and unsaturated (liquid) fats creates that chewy texture. According to Cook’s Illustrated, boxed brownies have the saturated fat component covered, which is why you add oil (unsaturated fat) to the mix. 
• In these Chewy Brownies, I opted for a combination of melted butter and vegetable oil for the best marriage of taste and texture.
• Make sure your vegetable oil is fresh to avoid any off flavors. You can also use avocado oil or any other neutral-flavored oil.
• I do not recommend using olive oil or any other strongly flavored oils, as these will alter the flavor of the brownies. 
• When possible, use unsalted butter so you can fully control the level of saltiness. Learn more about Salted vs. Unsalted Butter in baking here.
• Check out my Butter vs. Oil in Baking article for more on the differences between these two fats and how they affect the flavor and texture of your baked goods.

The Sugar in Brownies

Don’t reduce the sugar in these brownies! Sugar does so much beyond providing sweetness. Reduced sugar brownies will become dry, crumbly, and will stale faster. Learn more about the many functions of sugar in brownies here.

The Eggs in Chewy Brownies

These Chewy Brownies use two whole eggs plus an additional egg yolk. The protein and fat in the egg yolk help create extra chewiness and richness. Unlike many recipes, we use cold eggs instead of room temperature to prevent the brownies from doming and to increase moisture with a tighter crumb texture. Plus, it saves time!

The Flour in Chewy Brownies

• We’re using all-purpose flour in these Chewy Brownies.
• Cake flour makes these brownies too tender and light, and the recipe as written provides plenty of chewiness without the need for bread flour.
• To make chewy AND fudgy brownies, we only need to use a little bit of flour. Too much flour will create brownies that are dry, cakey, or lose their chewiness.
• I highly recommend using a digital kitchen scale to prevent accidental overmeasuring.
• Note: If you live in a very humid environment or dislike any kind of greasiness, feel free to add an extra 2 tablespoons of flour to your brownie batter.

Leavener in Brownies

I prefer little to no chemical leavener (baking soda or baking powder) in brownies because I prefer rich, dense brownies that are not even remotely cakey. Since leaveners lift and give a lighter, airier texture to baked goods, we’re only using 1/8 teaspoon baking soda, for just enough leavening to get a nice thick texture. Feel free to omit the baking soda if using Dutch-processed cocoa powder.

Why is There Cornstarch in These Brownies? 

• Cornstarch is the secret ingredient that mimics the texture of box mix brownies. Don’t skip it!
• 1 tablespoon of cornstarch makes brownies thicker and chewier and improves the crust on top. 
• When shooting the photos for my article on How to Make Brownies with a Shiny, Thin Crust, we captured the shocking differences between a batch of brownies made with 1 tablespoon of cornstarch and brownies made with an accidental amount of 1 teaspoon of cornstarch. The bottom brownies also had no chocolate chips. Take a look:

Can I Add Nuts to Chewy Brownies?

Yes! Feel free to add 3/4 cup chopped walnuts or pecans (or any other mix-in you like) in addition to the chocolate chips OR in place of the chocolate chips. Just note if you remove the chocolate chips, your crust on top may not be as shiny. For best flavor, try toasting the nuts on a baking tray at 350°F for about 6 to 8 minutes, stirring once. Cool before folding into your brownie batter.

The Best Pan for Baking Brownies

• This brownie recipe uses an 8 by 8-inch metal baking pan. I HIGHLY recommend using a light-colored metal pan. 
• This is my favorite pan for baking brownies. 
• Dark metal pans will dry out the edges, often before the center can cook through.
• I have not tried these brownies in a 9-inch pan. If that’s all you have, note that your bake time will be shorter, and it may change the texture of your brownies.
• Do NOT use a glass pan! Glass or ceramic baking pans will take much longer to bake through, often causing the edges to dry out before the middle has a chance to bake through. The texture may become dry, gummy, or the brownies may not bake through properly. 
• Learn more about the differences between Glass vs. Metal Baking Pans here.

Can I Double this Chewy Brownies Recipe?

Yes! Double all ingredients and bake in a 9 by 13-inch light-colored metal baking pan and add a few minutes to the baking time.

How to Store Brownies

Store Chewy Brownies in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. They are even more fudgy when they’re chilled! 

Can You Freeze Brownies?

Yes, these Chewy Brownies freeze beautifully! Wrap the cooled whole slab or individual slices of brownies in plastic wrap and place in an airtight container in the freezer for up to three months. Thaw overnight in the fridge, or for a couple hours at room temperature, before serving.

Tessa’s Favorite Tools for This Recipe:

• A metal baking pan (not glass) to avoid under-baking
• Digital kitchen scale to ensure your brownies don’t end up dry, dense, or cakey
• An oven thermometer is a game-changer as many non-commercial ovens run colder than the gauge displays

More Brownies Recipes You’ll Love:

• Toffee Brownies
• Peanut Butter Stuffed Brownies
• Brown Butter Brownies
• Copycat Cosmic Brownies

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Best Ever Chewy Brownies

BEST Ever Chewy Brownies are just as chewy as boxed brownies but packed with so much more rich chocolate flavor. One bowl recipe, ready in less than 1 hour!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9 large or 16 small brownies

Author Tessa Arias

Ingredients

• 5 tablespoons (71 grams) unsalted butter
• 1 1/4 cups (249 grams) granulated sugar
• 2 large eggs plus 1 egg yolk, cold
• 1 teaspoon vanilla extract
• 1/3 cup vegetable oil
• 3/4 cup (75 grams) cocoa powder*
• 1/2 cup (63 grams) all-purpose flour
• 1 tablespoon cornstarch
• 1/8 teaspoon baking soda**
• 1/4 teaspoon salt
• 3/4 cup (128 grams) semisweet chocolate chips

Instructions

• Preheat the oven to 325°F. Line an 8 by 8-inch light-colored metal pan*** with foil or parchment paper and spray with nonstick cooking spray.
• In a microwave-safe bowl, add the butter and sugar. Microwave for about 1 minute, or until the butter is melted. Whisk in the eggs, egg yolk, and vanilla. Stir in the oil and cocoa powder.
• With a rubber spatula, stir in the flour, cornstarch, baking soda, and salt until combined. Stir in the chocolate chips.
• Spread the brownie batter evenly into the prepared pan. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. Do not overcook. Let cool completely to solidify before cutting and serving.
• Brownies can be stored in an airtight container at room temperature for up to 3 days. Brownies will be gooey when served warm, chewy when served at room temperature, and fudgy when served chilled.

Video

Notes

*I recommend using Dutch-processed cocoa powder, but natural unsweetened cocoa powder will work just fine too. Learn about the differences between Natural Cocoa Powder and Dutch-Processed Cocoa Powders here.

**Feel free to omit the baking soda if using Dutch-processed cocoa powder. 

***I do not recommend using a glass or ceramic pan to bake these brownies. Learn more about Glass vs. Metal Baking Pans here.

To double this recipe, use a 9×13 pan, adding a few minutes to the baking time.

This recipe was originally published in 2017 and has been updated with additional baking tips and new photos. Recipe photos by Joanie Simon and Baking Science photos by Ashley McLaughlin.

The post Best Ever Chewy Brownies appeared first on Handle the Heat.

I was originally inspired to create this Key Lime Pie recipe for Joe’s dad, as it’s his favorite dessert. I created it to surprise him for his retirement party—and he couldn’t have been more excited!

Everyone gobbled up the pie so quickly that there weren’t even leftovers for him to take home. I guess I better make him another one sometime! 

We actually enlisted the help of our Handle the Heat Baking School alumni from all over the country to test and perfect this recipe, so you KNOW it’s gonna be good. 

Brittney S. said “This is an easy recipe to make, and it was delicious. Even my picky eaters all gave it a 10/10. Light and melted in your mouth.”

Like many of my other summery pie recipes, such as my Peach Galette or my Frozen Mint Chocolate Chip Pie, this pie can be made a day ahead of time if needed, so it’s perfect for your 4th of July party or any cookout or BBQ. Be sure to check out all my delicious Summer recipes here! 

Sprinkle of Science

How to Make Key Lime Pie

Key Limes vs. Regular Limes (aka Persian Limes)

• If you’re lucky enough to live in or have visited the Florida Keys, you may have had a Key Lime Pie made with real key limes. 
• These limes are tiny, often more yellowish in color, and are more acidic than regular limes.
• While perhaps the more traditional choice for a Key Lime Pie, real key limes are highly seasonal and difficult to source in most parts of the country. 
• To make this recipe easier and more accessible, regardless of where you’re located, I created this recipe specifically using Persian limes – the regular type of limes commonly available at the supermarket. 
• To avoid dry limes that yield little juice, choose plump, large limes that give a little when you squeeze them.
• Be sure to zest your limes prior to cutting them open and juicing! 
• While you’re welcome to experiment with using key limes if you can find them, just note that the tartness level will change and you’ll need more key limes to make up the ⅔ cup of juice required. 

How Many Limes do I Need?

This will vary greatly depending on the size of the limes available to you. During this recipe’s testing process, bakers across several states needed anywhere from 2 to 15 limes! For this reason, I’ve indicated a range of the number of limes needed for the recipe. If the only limes available to you are small, grab a couple extra just to be safe.

If you end up with an excess of leftover limes, give my Glazed Lemon Cookies a try, replacing the lemon zest and juice in that recipe with lime zest and juice! 

Can I Use Bottled Lime Juice?

We haven’t tested using bottled lime juice, but I recommend using fresh if possible. You’ll need a tablespoon of fresh zest in the filling, so you will already need fresh limes. I also find that fresh limes give a much bolder, brighter flavor compared to bottled juice, so I recommend juicing your own. If you must use bottled juice, use Nellie & Joe’s Key West Lime Juice. 

Key Lime Pie Crust Alternatives 

• I love the traditional graham cracker crust, especially with the addition of a hint of ground ginger! It adds the tiniest hint of spiced flavor to the Key Lime Pie.
• If you’re not a graham cracker fan or just want to mix it up, feel free to experiment with any other crispy cookie – gingersnaps or Biscoff cookies would be delicious.  
• You can alternatively use my Best Pie Crust recipe if you prefer a pastry pie crust. 

How to Crush Graham Crackers for the Crust

If you don’t have a food processor, you can place your graham crackers in a ziptop bag and gently crush them with a rolling pin, until all cookies are very finely ground. Transfer to a medium bowl and add the melted butter and brown sugar, stirring until combined and the mixture looks like wet sand. 

The Whipped Cream Topping

• If you have more of a sweet tooth, this pie may be a little on the tart side. Feel free to double the whipped cream topping to balance the tartness, if preferred.
• To increase the tropical flavors in this recipe, add ¼ to ½ teaspoon coconut extract to the whipped cream topping, if desired.

Can I Make a Meringue Topping for This Key Lime Pie?

Yes! Instead of whipped cream, feel free to add a meringue topping instead! Save the egg whites leftover from making the Key Lime Pie filling and make a double batch of the meringue topping from my Mini S’mores Cheesecakes recipe here.

What Pie Pan Should I Use for Key Lime Pie?

I recommend using a glass or ceramic pie pan here. I don’t recommend metal, as it can interact with the acidity in the limes and cause unpleasant flavors. Learn more about different types of pie pans, and which ones are my favorites, in my Pie Pan article here. 

How to Store Key Lime Pie

The pie can be baked and chilled without the topping one day before serving. Once it is cold, cover it loosely with plastic wrap. For best results, top with whipped cream within a couple of hours of serving. Any leftover pie will keep, covered with plastic, for several days in the refrigerator, but note that the crust will soften more the longer it sits. 

Can You Freeze Key Lime Pie?

We haven’t tried this ourselves, but it should work just fine. Place the whole pie or pie slices on a rimmed baking sheet and freeze until solid, then transfer to an airtight container and freeze for up to one month. Thaw in the fridge overnight before topping with whipped cream and serving. 

More Summer Recipes You’ll Love:

• Angel Food Cake
• Chocolate Zucchini Cake
• S’mores Cookies
• Raspberry Lemonade Cheesecake Bars
• Lemon Yogurt Zucchini Bread

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Key Lime Pie

Easy Key Lime Pie recipe is packed full of bright, fresh lime flavor, a hint of ginger in the buttery graham cracker crust, all topped with fresh whipped cream. One bite will transport you straight to the sunny Florida Keys!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Inactive Time 4 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 8 large slices or 12 smaller slices

Author Tessa Arias

Ingredients

For the crust:

• 12 whole (182 grams) graham crackers
• 3 tablespoons (38 grams) light brown sugar
• 1/8 teaspoon fine sea salt
• 1/4 teaspoon ground ginger, optional
• 7 tablespoons (99 grams) unsalted butter, melted and cooled

For the filling:

• 1 can (14 ounce / 397 grams) sweetened condensed milk
• 4 large egg yolks
• 1 tablespoon freshly grated lime zest, from about 2 large limes
• 2/3 cup (160 grams) fresh lime juice, strained, from about 3-9 large limes*
• 1/8 teaspoon fine sea salt

For the topping:

• 3/4 cup (180 grams) heavy cream, chilled
• 3 tablespoons (23 grams) powdered sugar, sifted
• 1 teaspoon vanilla extract
• Fresh lime zest or lime slices, for garnish

Instructions

• Arrange an oven rack in the center position and preheat the oven to 350°F. Spray a 9-inch pie plate with cooking spray.

Prepare the crust:

• In a food processor, pulse the crackers, sugar, salt, and ginger, if using, until very finely ground. Pour in the melted butter and pulse until combined. The mixture should look like wet sand.
• Transfer the mixture to the pie plate. Press firmly into the bottom and up the sides of the pan. Bake until the crust is fragrant and firm to the touch, 8 to 10 minutes. Remove from the oven and place on wire rack to cool slightly while you make the filling.
• Turn the oven down to 325°F.

Prepare the filling:

• In a large bowl, combine the filling ingredients, whisking until smooth. Pour the filling into the prepared crust and smooth the surface. Bake at 325°F until the filling is set and just a little wobbly in the center, 25 minutes. Remove from the oven and let cool completely at room temperature. Transfer to the refrigerator and chill until cold, at least 4 hours. Cover with aluminum foil or plastic wrap if chilling overnight to prevent odor transfer.

Prepare the topping:

• In a mixing bowl, use an electric mixer fitted with the whisk attachment to beat the cream, sugar, and vanilla on medium-high speed until medium-stiff peaks form.
• Garnish the chilled pie with whipped cream. Top with fresh lime zest or lime slices, cut into slices, and serve.
• The pie can be baked and chilled (without the topping) 1 day ahead. Once it’s cold, cover loosely with plastic wrap, then top within a couple of hours of serving. Any leftover pie will keep, covered with plastic, for several days in the refrigerator (the crust will soften over time).

Notes

*Buy more limes than you think you’ll need to avoid having to run back to the store in the case of disappointing dry limes.

*To make this recipe easier and more accessible, regardless of where you’re located, I created it specifically using Persian limes – the regular type of limes commonly available at the supermarket. Feel free to experiment with key limes, but the tartness level will change, and you may need more key limes to make up the required juice.

Photos by Joanie Simon.

The post Key Lime Pie appeared first on Handle the Heat.

The buttery, crisp graham cracker crust is the perfect base for the bright, creamy lemon cheesecake that’s swirled with homemade sweet, tart raspberry puree.

These bars are as beautiful as they are delicious! In fact, I even made this photo my new phone background for the summer season:

I love making cheesecake bars (like my go-to Classic Cheesecake Bars or my Nutella Cheesecake Bars), and these fabulous Raspberry Lemonade Cheesecake Bars are a definite favorite of mine.

Cheesecake bars are so much easier to make and serve than a full cheesecake (no water bath, yay!), and the vibrant raspberry swirls make these bars show-stoppingly stunning. Not to mention, they also help cover up any cracks!

I have included lots of tips and tricks to ensure perfect cheesecake bars below, so you’ll be sure to nail this recipe.

Perfect for spring or summertime gatherings, these Raspberry Lemonade Cheesecake Bars will be the prettiest dessert on any table. I promise you’ll want to make these for every summer BBQ, potluck, and block party.

Sprinkle of Science

How to Make Raspberry Lemonade Cheesecake Bars

What Kind of Cream Cheese Should I Use for Cheesecake Bars?

• Use blocks of full-fat, high-quality cream cheese.
• Do not use reduced-fat cream cheese, or your cheesecake bars may be watery or rubbery.
• Opt for the best brand possible, as some generic brands have a high water content.
• Don’t use whipped cream cheese or cream cheese meant for spreading on a bagel.

What’s the Best Pan for Raspberry Lemonade Cheesecake Bars?

Use a light-colored 8 by 8-inch metal baking pan for these cheesecake bars, lined with parchment paper or foil, for best results. This is my favorite pan for any bar dessert recipe. If you only have a glass or ceramic pan, your cheesecake bars may take longer to bake. Learn more about Glass vs. Metal Baking Pans here.

How to get Smooth and Creamy Cheesecake Bars:

1. Be sure your cream cheese is COMPLETELY softened to room temperature.
2. Make sure your eggs are also at room temperature.
3. Beat the cream cheese very well, and beat well again once the sugar is added, ensuring no lumps remain.
4. Once the eggs have been added, only beat until just combined to prevent your cheesecake bars from sinking or cracking.
5. Be sure to scrape down the sides and bottom of your bowl and paddle attachment often to prevent lumps or unincorporated ingredients.

How to Puree Raspberries

I recommend using a blender, food processor, or immersion blender to puree your fresh raspberries. Take the time to push the puree through the fine mesh strainer very thoroughly, also scraping the underside of the strainer, for maximum raspberry flavor. If you lose too much of the raspberry puree, your bars won’t look as pretty and they won’t be as flavorful. 

Can I Double This Recipe?

Yes! To make 32 cheesecake bars, double all ingredients and bake in a metal 9 by 13-inch baking pan, adding about 5-10 minutes to the bake time. 

How to Store Raspberry Lemonade Cheesecake Bars

Keep Raspberry Lemonade Cheesecake Bars inside an airtight container in the fridge for 2 days. The longer the bars sit, the softer the crust will become. 

Can You Freeze Raspberry Lemonade Cheesecake Bars?

Yes! These Raspberry Lemonade Cheesecake Bars freeze beautifully. Store the bars inside an airtight container in the freezer for up to 2 months. Defrost overnight in the fridge or on the counter for an hour or so before serving.

More Bar Recipes You’ll Love:

• Nutella Cheesecake Bars
• Chocolate Chip Cookie Cheesecake Bars
• Classic Cheesecake Bars
• Peanut Butter Cheesecake Brownie Bars
• Best Ever Chewy Brownies

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Raspberry Lemonade Cheesecake Bars

Raspberry Lemonade Cheesecake Bars are like biting into sunshine! A buttery, crisp graham cracker base topped with a zesty lemon cheesecake and vibrant raspberry swirl. As pretty as they are delicious, these bars are perfectly tart, sweet, and full of summertime flavors.

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 35 minutes minutes

Inactive Time 6 hours hours 10 minutes minutes

Total Time 7 hours hours 30 minutes minutes

Servings 16 squares

Author Tessa Arias

Ingredients

For the crust:

• 9 whole (138 grams) graham crackers
• 6 tablespoons (85 grams) unsalted butter, melted

For the raspberry swirl:

• 6 ounces (170 grams) raspberries, fresh or thawed frozen
• 2 tablespoons (25 grams) granulated sugar

For the cheesecake:

• 16 ounces (454 grams) full-fat cream cheese, completely softened to room temperature
• 3/4 cup (150 grams) granulated sugar
• 1 tablespoon finely grated lemon zest, from about 2 large lemons
• 2 tablespoons fresh lemon juice
• 3 large eggs, at room temperature
• 1/4 teaspoon fine sea salt

Instructions

Make the crust:

• Preheat the oven to 350°F. Line an 8 by 8-inch light-colored metal baking pan with foil or parchment, leaving an overhang.
• In the bowl of a food processor, pulse the graham crackers until finely ground. You should have about 1 cup crumbs.
• Add the melted butter and pulse until moistened. Press the mixture firmly into the bottom of the prepared pan. Bake for about 10 minutes, or until lightly golden brown and fragrant. Let cool.
• Reduce oven temperature to 325°F.

Make the raspberry puree:

• In a food processor or blender, puree the raspberries until smooth. Use a spatula to press through a fine mesh strainer, discarding any seeds and pulp that remain. Scrape the underside of the strainer to get the maximum amount of puree. Stir in the sugar. Puree will have a thin consistency. Set aside.

Make the cheesecake:

• In a large bowl, use an electric mixer on medium-high speed to beat the cream cheese until completely smooth and creamy, for at least 1 minute. Add in the sugar and beat until totally combined, scraping down the sides and bottom of the bowl as needed. On medium-low speed, beat in the lemon zest, lemon juice, eggs, and salt until just combined.
• Spread the mixture over the crust. Tap the cheesecake against the counter a few times to release any air bubbles.
• Dollop the batter with spoonfuls of the raspberry puree. Use a knife or skewer to make swirls.
• Bake for 35-40 minutes, or until just set at the edges but ever so slightly jiggly in the middle, before turning off the oven and cracking open the oven door for 10 minutes. Remove from oven to a wire rack to cool completely.
• Cover with foil and refrigerate for at least 4 hours or overnight. The cheesecake can be stored in the fridge for up to 2 days.
• Before serving, use the foil or parchment to remove the cheesecake from the pan and onto a work surface. Cut into 16 squares. Serve chilled.

Video

Notes

To double this recipe, double all ingredients and bake in a 9 by 13-inch light-colored metal baking pan, adding about 5 to 10 minutes to the baking time.

Monthly Baking Challenge Recipe Pick

This recipe is the current pick for the Handle the Heat Baking Challenge. Bake the recipe, snap a photo, and upload it for a chance to win PRIZES.

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The post Raspberry Lemonade Cheesecake Bars appeared first on Handle the Heat.

I’ve compiled all of the BEST summer recipes in one place so you’re prepared for your next summertime event.

Listed below are dessert ideas for parties, recipes to bring to a potluck, no-bake desserts, easy savory recipes the whole family will love, and more.

Many of these recipes would be so much fun to make with the kids through the summer, too!

Let me know which summer recipe you’re most excited to try in the comments below.

The BEST Summer Recipes

No-Bake Summer Recipes

No Bake Chocolate Peanut Butter Cheesecake

No Bake Chocolate Peanut Butter Cheesecake is like a giant peanut butter cup! It features a buttery graham cracker crust, creamy peanut butter cream cheese filling, all topped with thick and fudgy chocolate ganache. Perfect for summertime parties!

No Bake Mini Blackberry Cheesecakes 

Adorable No Bake Mini Blackberry Cheesecakes are ultra-fresh, vibrant, and simple to make with no oven (or even stove) required! Perfect for those hot days when you don’t want to turn on the oven.

No Bake S’mores Mini Cheesecakes

Chocolate cheesecake. Toasted marshmallow meringue topping. Buttery graham cracker crust. Need I say more? All the classic campfire treat flavors packed into an easy no-bake, pre-portioned dessert. These Mini S’mores No-Bake Cheesecakes are the cutest, most delicious bites of nostalgia you’ll eat this summer!

Brown Butter Rice Crispy Treats

Brown Butter Rice Crispy Treats are crispy, sticky, and gooey. The Brown Butter gives these classic treats a fun, updated twist, bringing a delicious nuttiness to the sticky deliciousness! These are such a fun treat – and bonus: they’re SO easy to make, with no oven time required.

No-Bake Strawberry Cheesecake Bars

No Bake Strawberry Cheesecake Bars feature a buttery graham cracker crust and a homemade double strawberry cheesecake filling for an easy crowd-pleasing summer treat that everyone at the cookout will love.

Chocolate Chip Cookie Dough Ice Cream

Homemade Chocolate Chip Cookie Dough Ice Cream is egg-free and uses secret ingredients to make easy, creamy, and flavorful ice cream. Impress everyone at your party with this homemade nostalgic ice cream this summer.

No Bake Frozen Blueberry Pie

Easy No Bake Frozen Blueberry Pie is fresh, frosty, and fruity – the perfect summer dessert for any cookout, BBQ, or get-together!

Summer Cookie Recipes

Bakery Style Chocolate Chip Cookies

You can’t go wrong pleasing everyone with my ultra-thick Bakery Style Chocolate Chip Cookies! Golden brown edges, ooey-gooey centers, and the perfect classic flavors. This easy recipe can be made in just 30 minutes and is sure to be a hit.

Glazed Lemon Cookies

Glazed Lemon Cookies feature buttery, citrusy, soft, and perfectly sweet cookies topped with a lemon glaze. These are the best lemon cookies that come together quickly, contain simple ingredients, and don’t even require chilling.

S’mores Cookies

S’mores Cookies are loaded with chocolate chips and graham cracker crumbs, topped with mini marshmallows and Hershey’s chocolate. All the classic campfire treat flavors are packed into this quick and easy cookie recipe, perfect for any summertime gathering. Pro tip: use these instead of graham crackers at your next bonfire for the ultimate s’mores treat!

Homemade Oreo Cookies

Homemade Oreo Cookies taste just like the famous store-bought sandwich cookies – but better! These delicious homemade Oreos are easy to make and can be customized with your favorite flavored filling (double-stuffed if you prefer!).

Peanut Butter Chocolate Chip Cookies

Peanut Butter Chocolate Chip Cookies are big, thick, chewy, and soft, and loaded with peanut butter and chocolate flavor. They are outrageously good, and are super easy to make – no mixer required. Everyone at your BBQ will be asking for this recipe!

Brown Butter Dulce de Leche Cookie Cups

Brown Butter Dulce de Leche Cookie Cups feature soft, chewy, bite-sized brown butter cookie cups that are filled with dulce de leche and topped with flaky sea salt. Every bite is salty-sweet heaven! This recipe is easier than you think, uses store-bought dulce de leche, and is ready in an hour! What’s not to love?

Homemade Fudge Rounds

Homemade Fudge Rounds taste just like the packaged ones but even BETTER because they’re less artificial but just as chewy, fudgy, soft, and chocolaty. The perfect bites of nostalgia for any summer party.

White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies are soft and chewy in the middle yet crisp at the edges, studded with white chocolate chips and crunchy macadamia nuts. So delicious and super easy to make, these are the perfect cookies for white chocolate lovers everywhere!

Brownies, Cheesecake Bars & More Summer Bar Bakes

Best Ever Chewy Brownies

A summertime party classic, these BEST Chewy Brownies are just as chewy as boxed brownies but packed with way more decadent chocolate flavor. This one-bowl recipe can be made in less than 1 hour! With over 1,000 5-star ratings, I know they’ll be a hit at your next gathering.

S’mores Fudge Bars

S’mores Fudge Bars have a thick layer of buttery graham cracker crust, rich, fudgy chocolate filling, and a homemade toasted marshmallow topping. A delicious summertime treat that’s a hit with kids of all ages!

Blondies Recipe

Ultra-flavorful Blondies are gooey, chewy, and loaded with chocolate chips or any mix-in your heart desires. One bowl recipe, no mixer required, and made with pantry staples in just 45 minutes. This easy blondie recipe is easy to transport and serve, so it’s perfect to take to any summer party!

Raspberry Lemonade Cheesecake Bars

Raspberry Lemonade Cheesecake Bars are like biting into sunshine! A buttery, crisp graham cracker base topped with a zesty lemon cheesecake and vibrant raspberry swirl. As pretty as they are delicious, these bars are perfectly tart, sweet, and full of summertime flavors.

Chocolate Chip Cookie Cheesecake Bars

Chocolate Chip Cookie Cheesecake Bars take chewy chocolate chip cookie dough and layer it with a creamy, rich, smooth vanilla cheesecake. Two perfect beginner-friendly desserts in one! Your cookout guests will go crazy for these bars.

Cosmic Brownies 

A nostalgic classic, this copycat recipe for Cosmic Brownies is ultra-rich, fudgy, and chewy. Just like the kind you buy at the store, but oh so much better with no preservatives!

Peanut Butter Stuffed Brownies

Peanut Butter Stuffed Brownies are fudgy chocolate brownies stuffed with a thick layer of pure peanut butter for the most rich and indulgent treat. The kids will adore these!

Summer Pies & Cobblers

Key Lime Pie

My Easy Key Lime Pie Recipe is packed full of bright, fresh lime flavor, a hint of ginger in the buttery graham cracker crust, all topped with fresh whipped cream. One bite will transport you straight to the sunny Florida Keys!

Peach Galette

Peach Galette is so much easier to make than a peach pie, but with the same deliciously sweet summery peach flavor and flaky all-butter crust in every bite. Serve this homemade galette recipe with vanilla ice cream for the perfect rustic dessert.

Blueberry Cobbler

Blueberry Cobbler is bursting with delicious blueberry flavor, featuring a hint of bright lemon freshness, and finished with a light, fluffy cake topping. This super quick and easy recipe is perfect with a scoop of vanilla ice cream, for a sweet summertime hit!

Blueberry Peach Pie

Homemade Blueberry Peach Pie features a perfectly crisp and flaky crust with a thick, fresh, and luscious summery filling. This delicious pie is the perfect summertime dessert!

Brown Butter Peach Cobbler

This Brown Butter Peach Cobbler is the most flavorful cobbler recipe you’ll ever try. The brown butter peaches, warm spices, and the biscuit-like base and topping make for the ultimate summer treat. Use fresh, frozen, or canned peaches.

Easy Apple Galette

Homemade Apple Galette is so much easier to make than apple pie! This recipe has a buttery, flaky tart crust and a perfectly spiced apple filling. The best rustic dessert to serve a crowd for Memorial Day, 4th of July, or anytime.

Summertime Cakes 

Chocolate Sheet Cake

EASY Chocolate Sheet Cake with simple fudge frosting takes just minutes to prepare and doesn’t even require an electric mixer. Such a crowd pleaser perfect for any party or BBQ!

Chocolate Zucchini Cake

Ultra-rich, moist, and fudgy Easy Chocolate Zucchini Cake is the perfect summer treat for any chocoholic and can be made in less than 1 hour! No mixer required. The perfect way to use up that homegrown zucchini!

Angel Food Cake

You only need 7 ingredients to make the BEST Angel Food Cake recipe! This cake is perfectly light, airy, and fluffy. Served with homemade whipped cream and fresh berries for a light dessert after a big cookout.

Vanilla Sheet Cake with Grilled Strawberries

Vanilla Sheet Cake with Grilled Strawberries features an ultra-moist, tender, and slightly spongy vanilla cake with fresh whipped cream and slightly smoky grilled strawberries on top. This cake is the perfect summer dessert for a crowd!

Red Velvet Cake

The BEST Red Velvet Cake recipe ever! Ultra moist, buttery, tender, and soft cake with the most perfect red velvet flavor. Topped with easy cream cheese frosting. The best centerpiece for any party!

Fun Summer Bakes

Baked Strawberry Lemon Doughnuts 

Baked Strawberry Lemon Doughnuts are made with a yeasted dough but baked for the best fluffy texture without frying! Topped with a beautiful naturally colored strawberry glaze. Get the kids involved for a fun summer activity you can all enjoy together!

S’mores Pizookies

Ultra ooey-gooey S’mores Pizookies feature chocolate chip cookie dough stuffed with marshmallow, chocolate, and graham cracker bits baked in a mini skillet, for the cutest summertime dessert ever.

Red Velvet Ice Cream Sandwiches

Red Velvet Ice Cream Sandwiches are the ultimate summer treat with homemade red velvet cookies, vanilla ice cream, and red white and blue sprinkles for the Fourth of July or Memorial Day! Make them ahead of time for the BBQ.

French Silk Pie

One of my most popular recipes ever, this French Silk Pie features an Oreo cookie crust, rich and creamy chocolate filling, and is topped with homemade whipped cream and chocolate shavings!

Peanut Butter Pie

My homemade Peanut Butter Pie is super quick and easy to make, with just a few ingredients involved. The biggest hit ever with any peanut butter lovers – everyone coming back for seconds!

Frozen Mint Chocolate Chip Pie

Frozen Mint Chocolate Chip Pie is perfect for summer! Mint Oreo crust, easy homemade mint chocolate chip ice cream, and a thick layer of chocolate ganache. So delicious and perfect to serve a crowd on a warm night.

Savory Summer Recipes

Homemade Burger Buns

Homemade Burger Buns are SO much better than anything store-bought! Beautifully light and fluffy inside, and slightly crusty on the outside. These buns are the perfect canvas for any type of burger you’re grilling up this summer.

Homemade Hawaiian Bread Rolls

Copycat Hawaiian Rolls are light, fluffy, and utterly delicious – just like the store-bought version, but even better! Sweet, soft, squishy, and surprisingly easy to make, these are the perfect rolls for any sliders on your menu.

Focaccia Bread

This homemade recipe for EASY No Knead Focaccia Bread is surprisingly simple. Rich, flavorful, and soft bread with ultra-crispy edges, this bread makes for a terrific lunch, or a great side for your cookout.

Best Potato Salad Recipe

This BEST Potato Salad recipe is so easy to make! Made with Greek yogurt, fresh dill, and parsley for a perfectly fresh and summery side dish. Mayonnaise-free and way better than any store-bought version, this easy side will be the talk of your party.

Easy Cornbread Recipe

My Easy Cornbread Recipe is moist, buttery, fluffy, and so delicious. Topped with jalapeño honey butter, your friends and family will love this recipe at your summer BBQ this year!

Red Lobster Homemade Cheesy Garlic Biscuits

These Red Lobster Homemade Cheesy Garlic Biscuits are super easy and take only 30 minutes to make! They taste a million times better than the original cheddar bay biscuits! Slightly flaky and crisp on the outside, ultra-tender and fluffy inside, and bursting with cheesy buttery garlic goodness.

Ultimate Mac & Cheese

This baked Ultimate Macaroni and Cheese recipe has a creamy, silky, rich cheese sauce that’s perfectly balanced by a crisp and crunchy homemade breadcrumb topping. Simple to make, and the perfect side that’s easy to transport to any summer parties!

The post 45 Summer Recipes Everyone Will Love appeared first on Handle the Heat.

I adore making cheesecake bars. I have so many cheesecake bar recipes – like Classic Cheesecake Bars, my Nutella Cheesecake Bars, and even Chocolate Chip Cookie Cheesecake Bars!

Cheesecake bars are fun because they don’t need a water bath, they’re easy to make, and even easier to slice and serve! What’s not to love?

These cheesecake bars are extra special because you don’t even need to turn on your oven to make these No Bake Strawberry Cheesecake Bars! Win-win for summer baking.

I love how bold the strawberry flavor is in these bars. I find with a lot of baked goods, the strawberries kind of dull in flavor from the heating process (unless you’re roasting strawberries, like in this ice cream recipe!).

In this recipe, we use strawberries in two forms for plenty of flavor and color: freeze-dried strawberries that are blended into a fine powder, and fresh strawberries blended into the filling mixture.

So while you do need both a blender or food processor and an electric mixer (or very strong arm) to make this recipe, there’s no oven involved. There’s also no Cool Whip. Totally homemade from scratch!

Sprinkle of Science

How to Make No-Bake Strawberry Cheesecake Bars

What Kind of Cream Cheese Should I Use for No-Bake Strawberry Cheesecake Bars?

• Be sure to use blocks of full-fat, high-quality cream cheese.
• Do not use reduced fat or your cheesecake bars may be watery, rubbery, or otherwise lackluster.
• Don’t use whipped cream cheese or cream cheese for spreading on a bagel.
• Be sure your cream cheese is COMPLETELY softened to room temperature before making the cheesecake bars.

I Can’t Find Graham Crackers. What Else Can I Use?

Whatever your heart desires! Use the same amount by weight of digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you’d like – just note that Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.

You can even put this No-Bake Strawberry Cheesecake Bar filling on top of a pan of baked, cooled brownies!

Why Use Freeze-Dried Strawberries?

• Freeze-dried strawberries offer a ton of strawberry flavor and vibrant color without adding too much extra liquid to the filling.
• Fresh strawberries contain a lot of water, which makes it difficult to make a sturdy enough no-bake cheesecake that holds its shape, or one that doesn’t get icy and hard if you freeze it.
• I also love to use freeze-dried strawberries in icing recipes like with my Baked Strawberry Lemon Doughnuts!
• Once pulverized, they also make a great garnish on top of chocolate cake or brownies, or mixed in to flavor buttercream frosting.

Where to Find Freeze-Dried Strawberries?

You can find freeze-dried strawberries near the other dried fruits like raisins at the grocery store. I’ve seen them consistently stocked at Target, Trader Joe’s, Kroger, and Walmart, or online here. Reader Francesca also mentioned you can often find freeze-dried fruit next to the baby food at the grocery store!

What if I Can’t Find Freeze-Dried Strawberries?

If you can’t find freeze-dried strawberries, simply omit them – but please note that the strawberry color and flavor will be less intense.

Can I Use Frozen Strawberries?

Yes, you can use frozen strawberries in place of the fresh strawberries in the recipe. Be sure to thaw them then drain any excess liquid completely, as too much water will prevent this cheesecake from setting.

Please note that frozen strawberries cannot be substituted for the freeze-dried strawberries.

Chilling No Bake Cheesecake

This cheesecake needs to chill in the freezer for at least 4 hours to ensure it fully sets and holds its shape. I usually just make it the day before I plan to serve it, just to allow plenty of time for the bars to fully chill.

How to Serve No-Bake Strawberry Cheesecake Bars

• Before serving, allow No-Bake Strawberry Cheesecake Bars to soften slightly in the fridge for 30 minutes.
• For clean slices, use a big sharp knife. Run it under hot water, and carefully wipe it off in between slices.
• Store covered in the fridge for up to 3 days or freezer for up to 2 weeks. The texture will be softer and looser when stored in the fridge.
• Serve with fresh strawberries, vanilla ice cream, fresh whipped cream, or chocolate ganache!

More No-Bake Recipes:

• No Bake Frozen Blueberry Pie
• No Bake Strawberry Lemonade Mini Cheesecakes
• No Bake S’mores Mini Cheesecakes
• No Bake Chocolate Peanut Butter Cheesecake
• Brown Butter Rice Crispy Treats

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No Bake Strawberry Cheesecake Bars

No-Bake Strawberry Cheesecake Bars feature a buttery graham cracker crust and a homemade double strawberry cheesecake filling. Delicious, easy, crowd-pleasing summer treat!

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Chilling Time 4 hours hours 30 minutes minutes

Total Time 4 hours hours 55 minutes minutes

Servings 9 bars

Author Tessa Arias

Ingredients

For the crust:

• 1 sleeve (9 crackers, 140 grams) graham crackers
• 5 tablespoons (71 grams) unsalted butter, melted

For the cheesecake:

• 3/4 cup (150 grams) granulated sugar
• 2 cups (47 grams) freeze-dried strawberries*
• 1/8 teaspoon fine sea salt
• 16 ounces (454 grams) cream cheese, completely softened to room temperature
• 1 tablespoon lemon juice
• 1 1/4 cups fresh strawberries, hulled and sliced
• 1/2 cup (180 grams) heavy cream, chilled

Instructions

For the crust:

• Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides.
• Place the graham crackers in the bowl of a food processor and pulse until very finely ground. The more finely ground, the better the crust will stay together and not crumble. Add in the melted butter and pulse until moistened.
• Very firmly press the mixture into the bottom of the pan using your hands or the bottom of a measuring cup. Refrigerate.

For the cheesecake:

• In the bowl of blender, combine the sugar, freeze-dried strawberries, and salt. Blend until the strawberries are powdery with no visible chunks remaining. Add the cream cheese, lemon juice, and fresh strawberries. Blend until completely smooth, scraping down the sides and bottom as needed. A blender tamper can help bring the mixture together quickly.
• In a large mixing bowl, use an electric mixer fitted with the whip attachment to whip the cream until medium peaks form. Add the strawberry mixture to the whipped cream and gently fold until combined. Spread over prepared crust, smoothing the top.
• Freeze for at least 4 hours or overnight. Let sit in the fridge 30 minutes before serving. Run a large sharp knife under hot water, wiping it off in between slices. Cut into 9 bars.
• Store covered in the fridge for up to 3 days or freezer for up to 2 weeks. If freezing, remove from freezer and refrigerate 30 minutes before serving.

Notes

*Find freeze-dried strawberries near the other dried fruits like raisins at the grocery store. They’re consistently stocked at Target, Trader Joe’s, Kroger, and Walmart, or online here. If you can’t find them, simply omit – but note that the strawberry color and flavor will be less intense.

This post was published in 2020 and has been updated with additional baking tips. Photos by Ashley McLaughlin.

June Baking Challenge

This recipe was the pick for our June 2020 baking challenge! Check out the entries submitted below. Click here to discover the current month’s challenge.

The post No Bake Strawberry Cheesecake Bars appeared first on Handle the Heat.

It was such a treat to visit Krispy Kreme as a kid, especially if you were lucky enough to get freshly baked, warm, glazed doughnuts.

Their heavenly light-as-air, melt-in-your-mouth texture paired with that crackly glaze was practically otherworldly at the time.

When I set out to revamp my own Glazed Doughnuts Recipe, I knew I wanted to achieve everything I remembered as a kid. But better.

I modeled my ideal outcome on a copycat version of Krispy Kreme’s Original Glazed Doughnut, and after a few tests (including rolling our dough even thicker!), I know we made a doughnut that’s even better!

Pillowy-soft, thick doughnuts fried to perfection, with a slight crisp to the outside yet still light as air on the inside, and covered in a super thin crackly glaze that’s heavenly to eat.

I bought a dozen Krispy Kreme doughnuts to compare my version in the studio, and I was slightly horrified by their flavor. Of course, everything tastes better homemade – but what I remembered as a child was gone, leaving me with only a cloying sweetness and a very unpleasant artificial aftertaste.

So, if you’re looking for the ultimate Krispy Kreme copycat recipe, one that’s reminiscent of your childhood but BETTER, I’ve got you covered.

If you’re intimidated by frying, check out my notes below for baking and air frying alternatives – just note they won’t be exact Krispy Kreme replicas with these cooking alternatives.

Sprinkle of Science

How to Make Krispy Kreme Copycat Glazed Doughnuts

Do I Really Need to FRY These Doughnuts? 

Krispy Kreme Copycat Glazed Doughnuts are only truly copycat Krispy Kreme doughnuts if you fry them, but there are alternative methods if you don’t want to fry them. Just note that the texture and appearance of your doughnuts will change. More on this below.

Tips for Frying Krispy Kreme Copycat Glazed Doughnuts

1. Use a thermometer for the oil. Always use a deep fry thermometer to ensure your oil is at the perfect temperature throughout the process. 
2. Be sure your oil is at 350°F the whole time. Too cold, and your doughnuts will be greasy. Too hot, and your doughnuts will be overly browned on the outside and undercooked in the center. I like to preheat my oil about 5-10°F hotter to account for the temperature drop when adding the shaped dough to the oil. Then, adjust your stove slightly as needed throughout the frying process, to ensure your temperature is consistent. Electric stove tops will need more anticipatory adjusting of temperature since they take longer to heat or cool. Note: never leave hot oil unattended. 
3. Use a Dutch oven for frying. They’re heavy and sturdy, so a great choice for a large amount of hot oil. The size and shape avoids oil splatter and allows you to flip your doughnuts easily without having them stick to the bottom of the pot. 
4. Pro tip for placing your doughnuts in the oil: Once your doughnuts have risen on a parchment lined pan, cut parchment squares around each proofed doughnut. Use the parchment paper squares to carefully drop the doughnuts into the oil. After a few seconds, the parchment will release and you can use tongs to remove it from the oil as the doughnuts cook. This allows the doughnuts to stay intact without accidentally deflating or damaging them.

Do I Have to Use Vegetable Oil for Frying?

I recommend using vegetable oil because of its neutral flavor. You can also use vegetable shortening for frying. Feel free to experiment with other oils if preferred. Avoid strongly flavored oils or oils with a low smoke point, such as olive oil.

Can I Bake or Air Fry Doughnuts?

We tested these doughnuts fried, baked, and air-fried, and found some surprising results.

• Basically, nothing beats a fried doughnut! The fried doughnuts were thick, perfectly chewy, and delicious.
• The baked doughnuts were my second favorite. Baked doughnuts will not have the same texture or flavor as fried doughnuts nor develop as much of a crisp exterior. The middles of your doughnuts where the doughnut hole has been cut out may close up and look similar to a bagel (see the pictures below), but they will still taste great.
• The air-fried doughnuts dried out more and developed a thicker ‘skin’ as they baked and felt more like a bread roll, so I actually recommend baking in the oven instead of air-frying.
• Instructions for baking and air-frying just below.

How to Bake Krispy Kreme Copycat Glazed Doughnuts

1. Preheat oven to 350°F.  
2. Bake doughnuts on a parchment paper-lined baking tray for about 14 minutes, flipping at the 10-minute mark, until lightly golden brown.

How to Air Fry Krispy Kreme Copycat Glazed Doughnuts

1. Heat air fryer to 350°F. 
2. Bake doughnuts two at a time (without parchment paper) for about 6 minutes, or until golden brown. 
3. Place on paper towel-lined plate to cool. 
4. Feel free to bake more at a time if your air fryer has a larger capacity, but don’t bake them too close together as the doughnuts rise while they bake. 

Do I Need a Stand Mixer? Can I Knead by Hand?

Yes, but it may be a bit of a workout. This doughnut dough is enriched with sugar, butter, and eggs, which makes it delicious but requires a significant amount of kneading to achieve a smooth consistency. My team found that 6 to 8 minutes on a stand mixer with a dough hook was perfect, but if you don’t have a stand mixer, learn How to Knead Dough here.

Do I Have to Use Nutmeg?

Nutmeg isn’t included in Krispy Kreme’s ingredient list, but it adds a lovely doughnutty flavor that I find essential, even if you don’t like nutmeg. Feel free to lower the amount or skip it entirely if preferred. 

Help! I Don’t Have a Doughnut Cutter!

If you don’t have a doughnut cutter, you can use a biscuit cutter and a piping tip or bottle cap to cut out your doughnuts – or a larger + smaller round cookie/biscuit cutter. They don’t have to be perfect, and it’s totally okay to improvise. Alternatively, purchase a doughnut cutter online here.

Can I Make Glazed Doughnuts Ahead of Time?

Yes! The dough can be made, shaped, and risen in the fridge overnight. Let the dough come to room temperature as your oil preheats. Please note that doughnuts prepped ahead of time may need a slightly longer fry time (about 10 seconds longer per side). 

How to Store Krispy Kreme Copycat Glazed Doughnuts

Like most fried foods, Krispy Kreme Copycat Glazed Doughnuts are best served the day they’re made. Once your glaze has set, serve as soon as possible for the most delicious treat ever.

Can You Freeze Krispy Kreme Copycat Glazed Doughnuts?

I haven’t tried freezing these Krispy Kreme Copycat Glazed Doughnuts. If you need to freeze these doughnuts, I would recommend shaping them and then freezing on a parchment-lined baking tray until solid before moving them to an airtight container and freezing for up to 1 month. Transfer the doughnuts back to a parchment-lined tray and cover with plastic wrap, allowing to proof in the fridge overnight. Allow to come to room temperature before frying, glazing, and serving as directed in the recipe below. 

More Donut Recipes You’ll Love:

• Old-Fashioned Sour Cream Doughnuts
• How to Make Beignets
• Classic Cake Doughnuts
• Chocolate Old Fashioned Doughnuts
• Baked Creme Brulee Doughnuts

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Krispy Kreme Copycat Glazed Doughnuts

Krispy Kreme Copycat Glazed Doughnuts have all the wonderful light, fluffy texture of a Krispy Kreme doughnut but with a balanced and delightful sweet flavor.

Course Breakfast, Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 20 minutes minutes

Inactive Time 3 hours hours

Total Time 4 hours hours

Servings 7 doughnuts plus doughnut holes

Author Tessa Arias

Ingredients

• 3 cups (380 grams) all-purpose flour, dependent on kitchen climate, see notes*
• 1/4 cup (50 grams) granulated sugar
• 2 1/4 teaspoons (1 package) instant yeast**
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg, optional***
• 1 cup (237 grams) whole milk, lukewarm (~100°F)
• 1 large egg, at room temperature
• 2 tablespoons (28 grams) unsalted butter, melted and cooled until just warm
• 1/2 teaspoon vanilla extract
• 6 cups peanut or vegetable oil or 2 1/2 pounds shortening, for frying

For the glaze:

• 3 1/2 cups (438 grams) powdered sugar, sifted
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/3 cup + 1 tablespoon (93 grams) hot water

Instructions

Make the dough:

• In a large bowl, mix together all ingredients from flour to vanilla extract until well combined. Let the dough rest for 5 minutes. Knead the dough with an electric mixer fitted with a dough hook or by hand until the dough is smooth, elastic, soft, and no longer sticking to the sides of your mixer, about 6 to 8 minutes. Dampen hands with water, then transfer the dough to a large oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
• Prepare two baking sheets with parchment paper. Punch the dough down and turn it out onto a lightly floured work surface. Roll the dough out into 1/2-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Place doughnuts on baking sheets. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour (unless following the Make Ahead instructions below).

MAKE AHEAD INSTRUCTIONS

• To make ahead, once the doughnuts are cut, cover with plastic wrap or place in an air-tight container and allow to rise in the fridge overnight, or up to 24 hours. Let come to room temperature before frying.

Fry the doughnuts:

• Using a large, deep, and heavy pan such as a Dutch oven, heat the oil on medium to 350°F. When ready, use scissors to cut the parchment around each doughnut. Place three doughnuts (including the parchment paper) in the oil at a time and fry until golden brown, about 1 minute per side. Once the parchment paper separates from the dough, use tongs to pull it out. Do not overcook the doughnuts. Drain on a paper towel-lined plate.

Make the glaze:

• In a medium-sized deep bowl, mix all ingredients with a whisk until smooth. Immerse each doughnut into the glaze. Flip the doughnut if necessary to cover completely. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let sit until glaze is set before serving, about 40 minutes.

Notes

* The more humid your location, the stickier your dough might be. If your kitchen is about 65% humidity or higher, add up to an additional 2 tablespoons of flour. Dough will still be slightly sticky. If needed, lightly wet your hands to transfer dough to oiled bowl.

**Active dry yeast can be used instead of instant, just note that it may take a little longer for your doughnut dough to rise.

*** Nutmeg isn’t included in Krispy Kreme’s ingredient list but adds a lovely doughnutty flavor. Feel free to omit if preferred.

To double this recipe and make 14 doughnuts + doughnut holes, simply double all ingredients besides the oil used for frying. You’ll need a slightly larger deep bowl for mixing the glaze.

The post Krispy Kreme Copycat Glazed Doughnuts appeared first on Handle the Heat.

Little did I know just how popular this new recipe would be!

I originally published this Toffee Brownies recipe in 2013, but it needed a overhaul. So, I went to the kitchen! After a few tweaks, I sent a batch to Joe’s workplace, only to receive an empty pan with unanimous feedback demanding another round of “taste testing.”

I’m not exaggerating – I’ve made these brownies over 10 times since creating the recipe because people keep asking me to make them.

And I don’t mind one bit. These brownies are everything I want in a dessert!

They’re quick and easy to make. They’re chocolate-forward (a definite win in my book). They’re rich and chewy with crunchy toffee throughout – aka texture heaven.

Give these brownies a try the next time you need a chocolate fix (so, right now, right? ). You won’t be disappointed!

Sprinkle of Science

How to Make Toffee Brownies

What Type of Chocolate Chips Should I Use in Brownies?

Semi-sweet is my favorite, but feel free to fold in any variety of chocolate chips you prefer. Whatever you do, don’t skip the chocolate chips! They help to develop that shiny crust on top of brownies. Learn more about the shiny crust on brownies here. 

The Toffee in Toffee Brownies

You can use store-bought or homemade! For extra gourmet brownies, use my Homemade Toffee Bits recipe. You can also use Heath brand English toffee bits (as pictured below), available in supermarkets by the chocolate chips in the baking aisle.

Using Butter + Oil in Toffee Brownies

• With any cocoa powder-based brownie recipe, we need quite a bit of fat to prevent the cocoa powder from drying the brownies out and making them crumbly. 
• These brownies use a combination of melted butter and oil for the best balance of taste and texture. 
• I typically use vegetable oil, but any flavorless oil should work – just make sure your oil is fresh to avoid a rancid flavor.
• Check out my side-by-side baking experiments comparing Butter vs. Oil in Baking here.

Why is There Cornstarch in Brownies? 

I have found that adding 1 tablespoon of cornstarch makes brownies thick and chewy, like box mix brownies, and improves the shiny crust on top – so don’t skip this ingredient. Learn more about that shiny crust on the top of brownies here. 

The Sugar in Toffee Brownies

We’re using a combination of granulated sugar and light brown sugar in this Toffee Brownie recipe. This creates a flavorful brownie with plenty of moisture, without adding too much moisture. It also complements the caramelized toasty flavors of the toffee perfectly.

Can I Reduce the Sugar in These Brownies?

• Don’t reduce the amount of sugar in Toffee Brownies unless you want dry and crumbly brownies.
• Reducing the sugar will also result in a dull (not shiny) crust.
• The sweetness will mellow as the brownies cool and set.
• If you’re worried these brownies will be too sweet for your preference, simply use dark or bittersweet chocolate chips to help balance the sweetness without ruining the texture of the brownies.
• Learn more about sugar’s role in baking brownies here (spoiler alert: sugar does so much more than just sweetening!)

What’s The Best Pan for Baking Brownies?

I highly recommend using a light-colored metal 8×8-inch baking pan like this one, lined with foil or parchment paper. Do not use glass, silicone, or ceramic pans for baking brownies. Learn why in my Glass vs. Metal Baking Pans article here.

Can I Double This Toffee Brownie Recipe? 

Yes – simply double all ingredients and bake in a light-colored metal 9×13 metal pan, adding a few minutes to the bake time. 

How to Cut Toffee Brownies for Clean Slices

For perfect slices, allow brownies to cool fully (chilled is even better!). Use a sharp knife and run it under hot water, carefully wiping it off in between each cut.

How to Store Toffee Brownies?

Toffee Brownies taste best the day they are baked but can be stored in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge. When chilled, they become even more fudgy!

Can You Freeze Toffee Brownies?

Yes! Brownies freeze beautifully. Freeze the whole slab or individual slices by wrapping in plastic wrap and storing inside a freezer bag or an airtight container for up to three months. Thaw overnight in the fridge or for a couple of hours at room temperature before serving. 

More Brownie Recipes You’ll Love:

• Best Ever Chewy Brownies
• Peanut Butter Stuffed Brownies
• Brown Butter Brownies
• Copycat Cosmic Brownies
• Raspberry Brownies

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Toffee Brownies

Toffee Brownies are chewy, rich, packed full of chocolate flavor, and studded throughout with toffee pieces. The perfect combination of decadent chocolate and crunchy, nutty toffee! Easy recipe, no mixer required.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16 brownies

Author Tessa Arias

Ingredients

• 5 tablespoons (71 grams) unsalted butter
• 3/4 cup (150 grams) granulated sugar
• 1/2 cup (100 grams) light brown sugar
• 2 large eggs plus 1 egg yolk, cold
• 1 teaspoon vanilla extract
• 1/3 cup (74 grams) vegetable oil
• 3/4 cup (75 grams) Dutch-process cocoa powder¹
• 1/2 cup (63 grams) all-purpose flour
• 1 tablespoon cornstarch
• 1/4 teaspoon fine sea salt
• 3/4 cup (128 grams) semisweet chocolate chips², divided
• 1 cup (170 grams) toffee bits³, divided

Instructions

• Preheat the oven to 325°F. Line an 8 by 8-inch metal pan with parchment paper, leaving an overhang.
• In a large microwave-safe bowl, add the butter. Microwave for about 1 minute, or until the butter is melted. Whisk in the sugars then let cool to just warm. Whisk in the eggs, egg yolk, and vanilla. Whisk vigorously for 30 seconds. Whisk in the oil and cocoa powder.
• Using a rubber spatula, stir in the flour, cornstarch, and salt until combined. Stir in the chocolate chips and toffee bits, reserving a handful of each.
• Spread the brownie batter evenly into the prepared pan. Sprinkle with extra toffee bits and chocolate chips. Place in the oven and bake for 30 minutes, or until the brownies are set and a cake tester inserted into the center has moist crumbs attached. If you prefer a less fudgy brownie, bake an additional 5-7 minutes, or until cake tester inserted into the center has only melted chocolate attached. Let cool completely before cutting and serving.
• Brownies can be stored in an airtight container at room temperature for up to 3 days at room temperature or up to 5 days in the fridge.⁴

Video

Notes

1. I prefer Dutch-process cocoa powder for the smooth chocolate flavor and extra bit of richness it adds to this recipe, but feel free to use natural unsweetened cocoa powder instead. Learn more about Dutch-process vs. natural cocoa powders here.

2. If you’re worried these brownies will be too sweet for your preference, simply use dark or bittersweet chocolate chips to help balance the sweetness without ruining the texture of the brownies (don’t reduce the sugar).

3. You can use store-bought toffee bits or my Homemade Toffee Bits Recipe.

4. Serve brownies chilled for an even fudgier texture!

This recipe was originally published in 2013 and updated in 2024 with a new and improved recipe, photos, and more baking tips. Photography by Joanie Simon.

Previous Baking Challenge

This recipe was one of our recent picks for the Handle the Heat Baking Challenge. Every month, we select a recipe, you make it, snap a photo, and enter to win PRIZES!

Tell me more!

The post Toffee Brownies appeared first on Handle the Heat.

I brought these cookie cups to a recent party, and they quickly became the highlight of the event. People couldn’t stop talking about them. They were such a hit that they disappeared in about 20 minutes – everyone kept coming back for more!

These cookie cups are super simple to make. If you haven’t tried browning butter before, don’t be intimidated – it’s easy and adds a deeper, richer, and more intense flavor to the cookies. We’re also using pre-made dulce de leche from a can. So once the cookies are baked, simply fill and add a sprinkle of salt on top. Easy!

They’re chewy, bite-sized pieces of heaven.

I hope you give these Brown Butter Dulce de Leche Cookie Cups a try for your next party or potluck!

Sprinkle of Science

How to Make Brown Butter Dulce de Leche Cookie Cups

What is Dulce de Leche?

Dulce de Leche is a Latin American staple. In Spanish, “dulce” means sweet, and “leche” means milk, so it roughly translates to “candy/dessert made from milk”. Dulce de leche is made by heating sugar and milk (or sweetened condensed milk) very, very slowly until the Maillard reaction occurs between the sugar and the milk. This makes for a rich, fudgy, nutty, butterscotch-like confection that’s thick enough to pipe.

Is Dulce de Leche the Same as Caramel?

No – while caramel is made from cooking down sugar (and sometimes water) then adding cream, dulce de leche is made from sugar and milk. The ratios of ingredients differ, and caramel is also much faster to make – which is why we’re taking a shortcut here and using jarred dulce de leche. Feel free to make your own following this recipe, if you prefer.

Where to Buy Dulce de Leche? 

You can find prepared Dulce de Leche in most grocery stores, generally in the baking or Latin section, or sometimes by other spreads and syrups. I usually buy the Nestle brand, which is available at most grocery stores. You can also buy high-quality Argentinian dulce de leche online. 

Browning the Butter

Browning butter is easier than you think – just be sure not to walk away from it, as it quickly goes from browned to burnt. We haven’t tested these cookie cups with regular melted (non-browned) butter, but I promise, browning butter is easy and lends such a beautiful depth of flavor that’s worth the extra few minutes of your time. It’s what takes these cookies to another level, where people can’t quite pinpoint what the secret ingredient is! Learn more about How to Brown Butter in my article full of tips here.

Do I Have to Use Bread Flour?

The bread flour in this recipe helps make the cookies ultra chewy and thick, so I highly recommend sticking to the ratio of flours in the recipe. If you don’t have any bread flour, feel free to use only all-purpose flour, but note that your cookies will lose some chewiness.

Do I Have to Use Dark Brown Sugar? 

The high ratio of dark brown sugar makes these cookie cups moist, chewy, and deeply rich in flavor. If you don’t have any dark brown sugar, you can use light brown sugar – but your cookies won’t be quite as richly flavored. They’ll also be a little lighter in color. Whatever you do, don’t reduce the sugar in these cookie cups – learn more about Reducing Sugar in Baking in my article here. 

Topping with Flaky Sea Salt

Adding a sprinkling of flaky sea salt on top takes these cookie cups from great to AMAZING. It also makes them stand out on any dessert table because it’s so pretty! You can find flaky sea salt at most supermarkets, or online here. Be generous with the sprinkling of salt on top for the ultimate salty-sweet treat! If that’s not your thing, feel free to just skip the salt topping.

Do I Need a Special Pan for Cookie Cups?

• Any mini muffin pan will work! This Wilton pan is inexpensive and works perfectly. 
• If your mini muffin pan is dark in color, just be aware that your cookie cups may bake a little faster, so shave a minute or two off the bake time to start. 
• Also, most mini muffin pans only have 24 cavities, so you will need two pans. 
• If you only have one pan, chill the remaining dough while the first batch is baking and wait until your pan is completely cooled before baking off the next batch. 
• 48-cavity mini muffin pans do exist, but most are very dark in color – so as mentioned above, shave a couple of minutes off the bake time to start. 

Can I Halve This Brown Butter Dulce de Leche Cookie Cups Recipe? 

Yes! This recipe divides in half nicely, for 24 mini cookie cups. You will, however, have half a can of dulce de leche left over. Store this in an airtight container and freeze for up to two months. You can also use leftover dulce de leche to top Pancakes, Waffles, or French Toast, or make my Dulce de Leche Banana Cupcakes with Chocolate Frosting!

How to Store Cookie Cups

Store Brown Butter Dulce de Leche Cookie Cups in an airtight container for up to 3 days, or up to 5 days in the fridge. Please note that the dulce de leche doesn’t solidify, so avoid stacking to maintain their appearance. The salt will also dissolve a little as the cups sit, but they’ll still taste deliciously salty-sweet, even if you can no longer see the salt as clearly.

Can You Freeze Brown Butter Dulce de Leche Cookie Cups?

Yes! Brown Butter Dulce de Leche Cookie Cups freeze beautifully. Omitting the flaky sea salt, arrange the baked cookie cups in a single layer on a parchment-lined baking sheet, and freeze until solid. Transfer to an airtight container, separating layers with parchment paper, and freeze for up to one month. When you’re ready to enjoy, allow the cups to thaw at room temperature for about 30 minutes before sprinkling with flaky sea salt and serving. 

More Brown Butter Recipes You’ll Love:

• Browned Butter Toffee Chocolate Chip Cookies
• Brown Butter Chocolate Chip Cookies
• Brown Butter Blueberry Muffins
• Brown Butter Brownies
• Brown Butter Rice Crispy Treats

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Brown Butter Dulce de Leche Cookie Cups

Brown Butter Dulce de Leche Cookie Cups feature soft, chewy brown butter cookie cups, filled with dulce de leche and topped with flaky sea salt. Every bite is salty-sweet heaven!

Course Dessert

Cuisine American

Prep Time 22 minutes minutes

Cook Time 12 minutes minutes

Inactive Time 30 minutes minutes

Total Time 1 hour hour 4 minutes minutes

Servings 48 mini cookie cups

Author Tessa Arias

Ingredients

• 1 1/2 cups (191 grams) all-purpose flour
• 1 1/2 cups (191 grams) bread flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 teaspoon fine sea salt
• 2 sticks (227 grams) unsalted butter
• 1/2 cup (100 grams) granulated sugar
• 1 1/4 cups (250 grams) packed dark brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs plus 1 egg yolk, at room temperature
• 1 13.4- ounce can (380 grams) prepared Dulce de Leche
• Flaked sea salt, for finishing

Instructions

• Preheat the oven to 350°F. Spray two 24 mini-muffin tins with nonstick cooking spray.
• In a medium bowl, combine the flours, baking powder, baking soda, and salt. Set aside.
• In a stainless steel sauté pan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl, scraping in all the browned bits.*
• While the butter is still hot, stir in the granulated sugar and brown sugar. Let cool to just warm before adding in the vanilla, eggs, and yolk, one at a time, stirring well with a rubber spatula after each addition. Add the dry ingredients and mix until just combined.
• Press a 1-tablespoon sized ball of dough into each mini muffin cavity. Bake for 12 to 15 minutes, or until edges are lightly golden brown and the center is set. Remove from oven and, using the round end of a wooden spoon or whisk, make 1-inch wide indentations into the center of each cookie.
• While cookies are still warm, fill each cookie’s center with dulce de leche using a spoon or piping bag. Sprinkle with sea salt. Let cool completely before serving.

Notes

*Learn all my browning butter tips in my How to Brown Butter article here.

How to Freeze Brown Butter Dulce de Leche Cookie Cups
Omitting the flaky sea salt, arrange the baked cookie cups in a single layer on a parchment-lined baking sheet, and freeze until solid. Transfer to an airtight container, separating layers with parchment paper, and freeze for up to one month. When you’re ready to enjoy, allow the cups to thaw at room temperature for about 30 minutes before sprinkling with flaky sea salt and serving.

The post Brown Butter Dulce de Leche Cookie Cups appeared first on Handle the Heat.

Originally published in 2015, I felt it was high time for a refresh. I revisited the kitchen and meticulously tweaked the recipe to elevate its already delicious flavor into something even better.

I transformed the chocolate chip cookie layer, opting for dark brown sugar instead of light, and adjusting the brown sugar to granulated sugar ratio. These changes not only impart more moisture to the dough but also give the dough an incredible depth of flavor that captivates the senses.

The cheesecake layer also saw a couple of enhancements – a generous boost of vanilla (because, well, vanilla) and a hint of salt to bring everything together.

The result? A deep, rich, butterscotchy, chewy cookie layer that crisps ever so slightly on top, with a tangy vanilla-scented cheesecake layer that’s velvety smooth. It’s seriously heavenly to eat.

Plus, these bars smell DIVINE while they bake. No candle will ever smell this good!

These bars are the perfect bake if you’re new to cheesecake. No water baths or special pans needed, and even if your cheesecake cracks a little, no one will know because there’s cookie dough on top!

Chocolate Chip Cookie Cheesecake Bars are the perfect combination of two classic desserts, for a dreamy match made in heaven. I hope you love them as much as I do!

Sprinkle of Science

How to Make Chocolate Chip Cookie Cheesecake Bars

How to Make Perfect Cheesecake

1. Be sure to use blocks of full-fat, high-quality cream cheese. I like Philadelphia brand.
2. Do not use reduced-fat cream cheese, whipped cream cheese, or cream cheese for spreading on a bagel.
3. Be sure your cream cheese is COMPLETELY softened to room temperature. This may take a few hours, especially if your kitchen is cold.
4. Beat your cream cheese very well with the sugar, until it looks perfectly smooth and creamy.
5. Once you add eggs, only beat until combined to prevent sinking or cracking (though the risk of that happening is far smaller with these bars!).
6. Make sure to scrape down the sides and bottom of your bowl as well as your mixer attachment often, to prevent lumps and ensure everything is well incorporated.

How to Layer the Cookie Dough

For the base layer of cookie dough, simply eyeball (or use a digital kitchen scale to measure, if preferred) two-thirds of the cookie dough and place in the parchment-lined pan. Use a rubber spatula to even it out and cover the base of the pan evenly.

For the top layer, I used a small 1-tablespoon cookie scoop to scoop out balls of cookie dough and flatten them between my palms before placing them on top of the cheesecake layer. It doesn’t have to perfectly cover the whole cheesecake layer (coming from a recovering perfectionist)! 

Do I Have to Use Dark Brown Sugar? 

• To make these Chocolate Chip Cookie Cheesecake Bars extra delicious, we’re using a combination of granulated white sugar and dark brown sugar for a fantastic texture and a butterscotch flavor that’s rich and delicious.
• The molasses in the brown sugar draws in more moisture, making the cookie layer thicker, softer, and chewier. 
• You can use light brown sugar instead, but you will lose some of the additional flavor and texture. 
• Whatever you do, don’t lower the sugar in this recipe. Find out why here. 

Why Are My Chocolate Chip Cookie Layers Dry or Hard?

If you are not measuring your ingredients with a digital kitchen scale, you could accidentally add too much flour causing hard, dry, or cake-like cookie layers. Learn more about how to measure ingredients for perfect results every time here! 

Another reason for hard cookie layers could be overbaking due to using the wrong type of pan. Read more about the pan I recommend for these bars just below.

What Pan Do I Need For Chocolate Chip Cookie Cheesecake Bars?

Use a light-colored metal 9 by 13-inch baking pan. Darker metals can dry out the edges before the middle has a chance to bake through. Do NOT use glass, ceramic, or silicone pans for these bars as they will take much longer to bake, which can result in dry edges and underdone middles. Learn more about Glass vs. Metal Baking Pans here. 

Can I Halve This Recipe?

Yes! Simply halve all ingredients and bake in a light-colored metal 8-inch square baking pan, baking for about 35-40 minutes. 

How to Store Chocolate Chip Cookie Cheesecake Bars

Chocolate Chip Cookie Cheesecake Bars can be stored in an airtight container in the fridge for up to 3 days.

Can You Freeze Chocolate Chip Cookie Cheesecake Bars?

Yes, but note that this will soften the cookie layers more. Wrap each slice in plastic wrap and store inside an airtight container or freezer bag for up to one month. Defrost overnight in the fridge or at room temperature for about 30 minutes before serving.

More Dessert Recipes You’ll Love:

• Bakery Style Chocolate Chip Cookies
• Classic Cheesecake Bars
• Brownie Bottom Cookie Dough Cheesecake Bars
• Raspberry Lemonade Cheesecake Bars
• Blondies

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Chocolate Chip Cookie Cheesecake Bars

Chocolate Chip Cookie Cheesecake Bars take chewy chocolate chip cookie dough and layer it with a creamy, rich, smooth vanilla cheesecake. Two perfect beginner-friendly desserts in one, and every bite is absolute heaven!

Course Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 47 minutes minutes

Inactive Time 3 hours hours

Total Time 4 hours hours 32 minutes minutes

Servings 24 slices

Author Tessa Arias

Ingredients

For the Cookie Layer:

• 3 cups (380 grams) all-purpose flour
• 1 teaspoon fine sea salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 2 sticks (227 grams) unsalted butter, at cool room temperature (67°F)
• 1 ¼ cups (250 grams) dark brown sugar
• 1/2 cup (100 grams) granulated sugar
• 2 large eggs, at cool room temperature
• 2 teaspoons vanilla extract
• 1 ¼ cups (213 grams) semisweet chocolate chips

For the Cheesecake Layer:

• 16 ounces (453 grams) cream cheese, completely softened to room temperature
• 1 cup (200 grams) granulated sugar
• 2 large eggs, at cool room temperature
• 2 teaspoons vanilla extract
• ¼ teaspoon fine sea salt

For Assembling:

• ¼ cup (43 grams) semisweet chocolate chips
• Flaky sea salt, optional, for topping

Instructions

• Preheat oven to 325°F. Line a 9×13-inch metal baking pan* with parchment paper, leaving an overhang. Spray with nonstick spray.

Prepare the cookie dough:

• In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and granulated sugar until lightened in color and fluffy in texture, about 3 minutes. Scrape down the sides and bottom of the bowl. Beat in the eggs, one a time, until smooth and creamy. Beat in the vanilla, then scrape down the sides and bottom of the bowl. On low speed, gradually add in the dry ingredients. Fold in chocolate chips with a rubber spatula. Place cookie dough in fridge while you make the cheesecake layer.
• Make ahead: Cover and refrigerate the cookie dough for up to 3 days.

Prepare the cheesecake batter:

• In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar, scraping down the sides and bottom of the bowl, until completely smooth and creamy, about 3 minutes. Add the eggs, one at a time, and beat until fully combined. Scrape down the sides and bottom of the bowl. Beat in the vanilla and salt. Set aside.

Assemble:

• Using a spatula, press about two-thirds of the cookie dough into the bottom of the prepared pan. Pour the cheesecake batter on top. Scoop remaining dough into balls, flatten between your palms, and layer over the cheesecake batter. Don’t worry about making it look perfect. Sprinkle the top with 1/4 cup chocolate chips.
• Bake for about 40 to 50 minutes, or until the tops and edges are lightly golden brown.
• Remove from oven and sprinkle flaky sea salt on top, if desired. Place pan on wire rack and let cool to room temperature. Refrigerate for 3 hours or overnight before cutting and serving.

Notes

*Cooking times have been tested only for a metal pan, which is our recommended choice for this recipe due to its superior heat conductivity compared to glass or ceramic. The latter will not only take longer to bake, but may burn the edges before the center is cooked through. Metal has the added benefit of being lighter and less fragile as well as producing straighter edges, too!

The post Chocolate Chip Cookie Cheesecake Bars appeared first on Handle the Heat.

These cookies are soft and chewy in the middle, crispy at the edges, and packed with a delightful crunch from the buttery macadamia nuts combined with sweet white chocolate chips, making them the ultimate cookie perfection. 

I originally published this recipe in 2010 before giving it a much-needed update when I wrote The Ultimate Cookie Handbook (which has sold out multiple times!).

Using cool room temperature butter instead of melted butter (and more of it!) gave these cookies a nice rich texture and buttery flavor. Next, I increased the flour to make the cookies thicker and added an egg to provide more richness and structure. Cornstarch was added to keep the cookies soft, and baking powder was used as an additional leavener to help create more height. 

Lastly, I increased the cookie’s size to give it a consistency that I love, and who doesn’t love a large cookie, right? Larger cookies tend to bake with caramelized edges but soft and tender middles.

If you’re in the mood for a slightly salty-sweet twist on the classic chocolate chip cookie, these White Chocolate Macadamia Nut Cookies are guaranteed winners.

Sprinkle of Science

How to Make White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookie Tips

• Measure your flour correctly by weighing it with a digital kitchen scale instead of using measuring cups which are far less accurate. So much so, that you may end up with DRY, crumbly dough and HARD, tough cookies that don’t spread and lack flavor. If you don’t have a scale, learn how to measure your flour correctly here.
• Don’t reduce the sugar. Sugar does so much more than simply sweetening your cookies. It helps in spread and leavening, caramelization, and creating tender cookies that stay soft for days. Learn more about sugar’s role in baking here.
• Ensure your butter is at a COOL room temperature when creaming. Butter that is too warm won’t aerate properly, resulting in sad, flat cookies. Your sticks of butter should give slightly when pressed with your finger but still hold their shape. To be precise, your butter should be 67°F, or even a couple of degrees colder if your kitchen is warm. 

The Macadamia Nuts

• We use unsalted macadamia nuts to allow the white chocolate to shine. You may be able to find them with other nuts in your local supermarket, in the bulk section in a store like Sprouts, or Target generally stocks them (just note that you’ll need 3-4 of these small packs).
• You can also buy unsalted macadamia nuts online here.
• I typically use unsalted macadamia nuts, but if you can only find salted macadamias, feel free to use those – just note that your cookies will have a distinctly ‘salty-sweet’ flavor.

Do I Have to Use Macadamia Nuts? Do I Have to Use White Chocolate Chips? Can I Change up the Mix-Ins?

I personally love the flavor combination, crunch, and sweetness level of the macadamia nuts and white chocolate chips in this recipe, and I haven’t tried using different mix-ins. You are welcome to experiment with other nuts and chips of a similar shape and size. Just make sure to keep the total volume/weight of the mix-ins the same as mentioned in the recipe for best results. Alternatively, try one of my other delicious Cookie Recipes if you’re looking for a different flavor palate.

Do I Have to Chill These White Chocolate Macadamia Nut Cookies?

No – but chilling the cookie dough for 24-72 hours will yield a thicker, chewier cookie with a more developed, well-rounded flavor. I recommend chilling for at least 24 hours if time permits. If you can’t, no worries; you’ll still get delicious results without the chill period.

Even if you don’t chill the cookies, be sure not to let your cookie dough get too warm before baking to avoid excess spread.

Pro Tip: Always Scrape Down Your Bowl!

If you’ve ever baked a near-perfect batch of cookies, only to have the last few cookies look like a little explosion happened in the oven, hidden pockets of butter were likely the culprit. This is why it’s so important to scrape down not just the sides of your mixing bowl, but the very bottom of your bowl as well. It’s worth the extra 30 seconds to stop and scrape at least twice in the mixing process, promise!

What Kind of Baking Sheet is Best for Cookies?

• A light-colored aluminum half-sheet pan is my favorite for baking cookies.
• Avoid dark nonstick pans as cookies will brown too much and might even burn on the bottoms before they have a chance to spread and bake evenly.
• Check out my Baking Pans 101 post for side-by-side pictures from my pan experiments and recommendations for the best pans available.

Can I Double This Recipe?

Yes – simply double all ingredients to make approximately 56 large White Chocolate Macadamia Nut Cookies. This works best with a stand mixer. 

Can I Make This Macadamia Nut Cookie Recipe With a Hand Mixer?

Yes! A hand mixer will work just fine for these cookies.

How to Store White Chocolate Macadamia Nut Cookies?

White Chocolate Macadamia Nut Cookies taste best when enjoyed fresh, but they will keep in an airtight container at room temperature for up to 3 days. Ensure the cookies have properly cooled before storing, and use a tortilla to keep them soft for a longer period. If you’d like to prep your cookies further in advance, check out my freezing instructions just below.

Can You Freeze White Chocolate Macadamia Nut Cookies?

Yes! Freeze the pre-portioned balls of White Chocolate Macadamia Nut Cookies dough in a freezer-safe container or Ziptop bag. Thaw overnight in the fridge before baking as directed, or bake directly from frozen, lowering the oven temperature to 325°F and adding a few minutes to the bake time. Learn more about freezing cookie dough here!

More Cookie Recipes You’ll Love: 

• Bakery Style Chocolate Chip Cookies
• Chocolate Coconut Cookies
• Black & White Chippers
• Caramelized White Chocolate Raspberry Cookies
• Soft & Chewy Sugar Cookies
• Snickerdoodle Recipe

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White Chocolate Macadamia Nut Cookies

White Chocolate Macadamia Nut Cookies are soft and chewy in the middle yet crisp at the edges, studded with white chocolate chips and crunchy macadamia nuts. So delicious and super easy to make, these are the perfect cookies for white chocolate lovers everywhere!

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 28 large cookies

Author Tessa Arias

Ingredients

• 3 cups (381 grams) all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon fine sea salt
• 2 sticks (226 grams) unsalted butter, at cool room temperature
• 1 cup (200 grams) lightly packed light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 2 large eggs plus 1 egg yolk, at cool room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups (255 grams) white chocolate chips
• 1 1/2 cups (210 grams) chopped macadamia nuts, unsalted*

Instructions

• If baking right away, preheat the oven to 350°F. Line baking sheets with parchment paper.
• In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
• In a large bowl, use an electric mixer on medium-high speed to cream the butter and sugars until light and fluffy, 2 to 3 minutes. Add the eggs and yolk, one at a time, beating well after each addition. Add the vanilla. Slowly beat in the flour mixture. Stir in the white chocolate chips and nuts with a rubber spatula.
• If time permits, wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours. Let dough sit at room temperature until it is just soft enough to scoop.
• Using a large (3-tablespoon) spring-loaded scoop, drop balls of dough onto prepared baking sheets, spacing at least 2 1⁄2 inches apart.
• Bake for 11-12 minutes, or until golden brown. Cool for 5 minutes before removing to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature for up to 3 days.

Notes

*I typically use unsalted macadamia nuts (available online here), but if you can only find salted macadamias, feel free to use those – just note that your cookies will have a distinctly ‘salty-sweet’ flavor.

The post White Chocolate Macadamia Nut Cookies appeared first on Handle the Heat.