The holidays are here, and there’s nothing like the scent of chocolate and peppermint filling your kitchen to put you in a festive mood. These Chocolate Peppermint Fudge Cookies are everything you could want in a holiday cookie: rich, fudgy, minty, and bursting with holiday cheer. Whether you're baking for a cookie swap, hosting a cozy holiday gathering, or just indulging in some seasonal self-care, these cookies are guaranteed to bring joy to every bite. Chocolate Peppermint Fudge Cookies Why I Love These Cookies Fudgy Perfection : Thanks to the melted butter and cocoa powder, these cookies have a rich, brownie-like texture that’s completely irresistible. Festive Flavors : Peppermint extract adds the perfect holiday touch, balancing the deep chocolate flavor with a refreshing zing. Pops of Color : Holiday Mint M&M’s and sprinkles bring a cheerful burst of color, making these cookies a true centerpiece for your dessert table. Texture That’s Unmatched : The combination of a chewy, brownie-like cookie with crunchy M&M’s and sprinkles is pure magic. Every bite is a perfect balance of softness and crunch, making these cookies completely unhinged in the best way possible. Chocolate Peppermint Fudge Cookies Chocolate Peppermint Fudge Cookies  Ingredients  2 (16 Tbsp) sticks of unsalted butter melted  1 cup granulated sugar ½ cup packed brown sugar 1 tsp of pure peppermint extract 2 eggs 1 cup cocoa powder 1 1/2 cups All purpose flour 1 tsp baking soda 3/4 tsp salt 1 cup semi-sweet chocolate chips 1/2 cup Holiday Mint M&M’s chopped, 1/2 whole   ¼ cup sprinkles  Instructions  Preheat the oven to 350 degrees F. Melt the butter on the stove top or in the microwave and set aside. Add 1 cup granulated sugar, ½ cup packed brown sugar, 1 tsp of peppermint, and 2 eggs, into a mixer with the paddle attachment and cream together until light and fluffy. Add your melted butter and mix until combined. Add 1 cup cocoa powder to the wet ingredients mix slowly until combined. In a separate bowl add 1 1/2 cup flour, 1 tsp baking soda, and ¾ tsp salt and mix. Add the dry ingredients to the egg mixture until combined, don't over mix.  Take half of your M&M's and chop them into pieces. Add in 1 cup chocolate chips, 1 cup M&M’s (chopped pieces and whole), and ¼ cup sprinkles, to the dough just until it's combined. Using a medium cookie scoop add the dough to a parchment lined baking sheet.  Bake for 9-10 minutes. Let the cookies sit on the cookie sheet for 1-2 minutes then transfer the cookies to a wire cooling rack. Enjoy! Peppermint and Chocolate: The Ultimate Christmas Duo For as long as I can remember, peppermint and chocolate have been a favorite combination of mine. As a kid, the holidays weren’t complete without candy canes dipped in hot chocolate or a slice of peppermint bark melting on my tongue. There’s something about the cool, refreshing taste of peppermint mingling with the rich, deep flavor of chocolate that feels like a hug in dessert form. It’s festive, nostalgic, and timeless. These cookies are my grown-up nod to that childhood favorite, capturing the essence of the holidays in every bite. Baking Tips for Success Don’t Overmix : When combining the wet and dry ingredients, mix until just incorporated to keep your cookies soft and tender. Uniform Cookies : Use a medium cookie scoop to ensure your cookies bake evenly. Perfect Timing : Bake for just 9-10 minutes. The cookies will look slightly underbaked when you take them out but will firm up as they cool, ensuring they stay fudgy. Make It Your Own : Swap out the Holiday Mint M&M’s for regular M&M’s, white chocolate chips, or crushed candy canes for a custom twist. A Cookie for Every Occasion These cookies are as versatile as they are delicious. Serve them with a mug of hot cocoa for a cozy evening by the fire, package them in festive tins for a thoughtful gift, or pile them high on a platter for a holiday party. The combination of fudgy chocolate, cool peppermint, and festive mix-ins makes them a crowd-pleaser every time. Holiday Cheer in Every Bite There’s something truly magical about baking during the holidays, and these Chocolate Peppermint Fudge Cookies capture that magic perfectly. The process of measuring, mixing, and baking is a joyful reminder of the season’s simple pleasures, and the results? Utterly delightful. If you’re looking for a recipe that embodies the spirit of the season with a nostalgic nod to classic holiday flavors, this is the one. The chewy texture of the cookie paired with crunchy M&M’s and sprinkles will make you want to bake batch after batch. So, gather your ingredients, preheat that oven, and let’s get baking. With these cookies, you’ll not only be spreading holiday cheer but also savoring every moment of this festive season. Happy baking!

If you're looking for a cozy, fall-inspired treat that’s as easy to make as it is delicious, this Pumpkin Spice Granola With Chocolate Chips is it. Don’t let the simplicity of the ingredients fool you—this recipe is bursting with warm, comforting flavors. Made with wholesome rolled oats, rich pumpkin puree, sweet honey, and a generous sprinkle of pumpkin spice, every bite tastes like autumn in a bowl. And just when you think it couldn’t get better, melty mini chocolate chips take it to the next level. Whether you're sprinkling it over yogurt, grabbing a handful as a snack, or gifting it in a cute jar, this granola is proof that simple ingredients can deliver seriously bold flavor. JUMP TO RECIPE Pumpkin Spice Granola With Chocolate Chips Growing up my mom always made the absolute best caramel rolls, but there was a big problem…sorry mom, she loaded them with nuts and raisins! Nuts and raisins are not my jam. While everyone else was sitting there enjoying breakfast I spent the first 10 minutes picking them out and setting them aside. So when it came to this pumpkin spice granola recipe I kept it simple. This tastes exactly like chocolate chip pumpkin bread. Such a great fall recipe! –Andrea Lewis  Everything you love about granola with just a few simple ingredients and as an added bonus…it makes your home smell like a starbucks in the Fall. Why You'll Love Pumpkin Spice Granola With Chocolate Chips Don't get me wrong I absolutely love summer but I have reached the point where I am craving routine and as school is fastly approaching I'm ready for it and so are my kids. Fall has got me craving all things pumpkin. Pumpkin is such a wonderful ingredient because it's so versatile. It adds moisture and makes cookies so delicious, and brightens up so many dishes with its orange hughe. Lastly, it has a mild flavor so it can be used in so many things. Adding pumpkin to this granola recipe made it more of a chewy granola which I really like and also made it a beautiful golden brown. I am a sucker for this granola and so if my family. My kids kept sneaking pieces while the chocolate was still warm. Delicious! I made it this week and it's already gone, and I was not worried about it because with those whole grains and pumpkin puree, it's a great snack option. I know your family is going to love it too! How to Make Pumpkin Spice Granola Ingredients 6 cups of rolled oats ½ cup of coconut oil ½ cup honey 1 cup pumpkin puree ¼ cup brown sugar 1 ½ Tbsp pumpkin pie spice ½ tsp salt 1 cup mini semi sweet chocolate chips  Directions Preheat the Oven: Preheat your oven to 325°F (163°C) . Line a large baking sheet with parchment paper and set aside. Melt the Wet Ingredients: In a microwave-safe bowl or glass measuring cup, combine the coconut oil , honey , and brown sugar: Microwave the mixture on 40% power  in 30-second intervals , stirring in between, until the coconut oil is melted and everything is smooth and well combined. This may take about 1–2 minutes total, depending on your microwave. Add Pumpkin and Spices: Stir the pumpkin puree , pumpkin pie spice , and salt  into the warm honey mixture. Mix thoroughly until smooth and fully blended. Combine with Oats: Place the rolled oats  in a large mixing bowl. Pour the pumpkin mixture over the oats.Stir everything together until all the oats are evenly coated with the pumpkin mixture. This step is key to making sure the granola bakes evenly. Spread on Baking Sheet: Spread the granola mixture evenly across your prepared baking sheet. Use a spatula or your hands to gently press it down into an even layer—this helps create chunkier clusters later on. Bake the Granola: Place the granola in the oven and bake for 60 minutes , checking it at around 40 minutes . Important:  Do not stir  the granola during baking, as this helps create those nice, crunchy clusters. If the edges are browning too quickly, you can gently stir just the outer edges to prevent burning, but try to leave the center undisturbed. Add Chocolate Chips: Once the granola is done baking, remove it from the oven. While it's still warm, sprinkle the mini chocolate chips  evenly over the top.Let the granola cool completely  on the baking sheet. The chocolate will soften slightly and then harden again as it cools. Break Into Chunks & Store: After the granola has fully cooled, break it into clusters or chunks.Transfer to an airtight container  and store int he refrigerator for up to 2 weeks . Pumpkin Chocolate Chip Granola With Chocolate Chips Tips For Making The Perfect Batch Every Time If you do like your granola more crisp, try adding 1/4 cup more coconut oil and spread it out onto 2 sheet pans instead of one. Remember that this will decrease the bake time a bit so try baking for more like 40 minutes instead of an hour and keep an eye on it. Add the chocolate chips after you've baked it, or the chocolate will burn in the oven. For extra crunch, you can add chopped nuts or seeds before baking. Dried cranberries or raisins can be mixed in after the granola cools. To make it vegan, use maple syrup instead of honey and dairy-free chocolate chips. To get the classic granola chunks, pull it from the oven and leave it on the baking sheet to cool. Once it's fully cooled, break it into clusters or chunks. Did You Make This Pumpkin Spice Granola? If you made this recipe I would LOVE  to hear from you! Tag me in a post or story on Facebook  or Instagram ,  or find me on Pinterest!  Please, don't forget to leave me a review on this recipe. Have questions? Leave them in the comments below. Before you go, don't forget to check out other similar recipes you will love below and make sure to subscribe  so you can receive an exclusive monthly recipe directly into your inbox! Triple Tree Bakes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com . As an Amazon Associate, I earn from qualifying purchases.

Vibrant ripe fruit, sweet creamy frosting, and the most delicious chewy sugar cookie crust, what's not to love about fresh fruit pizza? JUMP TO RECIPE Fruit Pizza Fruit pizza is one of my favorite desserts of all time. When summer approaches it's something I crave and for good reason. It tastes so fresh and is so easy to assemble. Making it the perfect dessert for summer cookouts, neighborhood BBQ's, or just for fun! Elements Of A Good Fruit Pizza Fresh fruit: This is such a summertime dessert because it's at its best when it's covered in fresh peaches, blueberries, raspberries, strawberries, grapes, and kiwis! Tangy cream cheese frosting: Cream cheese frosting is a must on any good fruit pizza. The combination of the sweet and tangy frosting really compliments the sweet cookie crust. Chewy cookie crust: I've had fruit pizzas with dry crumbly crust and no amount of fruit or frosting can fix that. Fruit pizza is meant to have a perfect chewy and buttery crust. The key is to under bake the crust just a bit! Fruit Pizza How To Make The Perfect Fruit Pizza Ingredients For the Sugar Cookie Crust: 1 cup unsalted butter, softened ¾ cup granulated sugar 2 egg yolks 1 tsp vanilla extract 2 ¼ cups all-purpose flour ¼ tsp salt For the Cream Cheese Frosting: 8 oz cream cheese, softened 2 Tbsp unsalted butter, softened 1 ½ cups powdered sugar 2 tsp vanilla extract For the Topping: 3 cups fresh fruit I used strawberries, kiwis, blueberries, and raspberries—use your favorites Fruit Pizza Instructions 1. Preheat the oven to 350°F (175°C). 2. Make the Sugar Cookie Crust: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter and granulated sugar on medium speed until light and fluffy. Add in the egg yolks and vanilla extract. Continue mixing until fully incorporated, scraping down the sides of the bowl as needed. In a separate bowl, whisk together the flour and salt. With the mixer on low, gradually add the dry ingredients to the wet mixture. Mix until a soft dough forms. 3. Bake the Crust: Line a 9x13-inch glass baking dish with parchment paper. Press the dough evenly into the bottom of the prepared pan. Bake for 20 minutes, or until the edges are lightly golden. Remove from the oven and let the crust cool completely. 4. Prepare the Cream Cheese Frosting: In a medium mixing bowl or the bowl of a stand mixer, beat together the cream cheese and butter until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Stir in the vanilla extract. Set the frosting aside. 5. Prepare the Fruit: Wash, dry, and slice your chosen fruit. 6. Assemble the Fruit Pizza: Once the crust is completely cool, carefully lift it out of the pan using the parchment paper and transfer to a serving dish. Spread the cream cheese frosting evenly over the crust. Arrange the fruit on top however you'd like—get creative with patterns or keep it rustic and colorful! 7. Serve and Enjoy! Slice and serve immediately, or chill in the fridge until ready to enjoy. Fruit Pizza Pro Tips For The Perfect Fruit Pizza Best fruits to use for fruit pizza: fresh berries like blackberries, blueberries, raspberries, and strawberries grapes, green or red! kiwi plums, peaches, or pears mangoes canned mandarin oranges pineapple Don't forget to pat the fruit dry: After you wash the fresh fruit make sure to dry it off before preparing it. The extra moisture from the water on the berries can make this dessert soggy. Make it fresh: This is a dessert that is at its best when made the day you are going to eat it. You could make this one day in advance but I would not make it earlier than that because the juices from the fresh fruit will make this dessert soggy. Always refrigerate: To ensure that your fruit pizza tastes its best, you will want to refrigerate it right up until you are going to serve it. Make sure to also refrigerate any leftovers. Fruit Pizza Different Fruit Pizza Variations One of the best things about fruit pizza is how customizable it is! While the classic version with sugar cookie crust, cream cheese frosting, and fresh berries is always a hit, there are so many ways to adapt this recipe to match the season, occasion, or your personal taste. Here are a few fun and easy variations to try: 1. Mini Fruit Pizzas Turn this recipe into individual servings by baking the sugar cookie dough in muffin tins or as small rounds on a baking sheet. Perfect for parties, picnics, or letting kids decorate their own! 2. Tropical Twist Swap the traditional berries for tropical fruits like mango, pineapple, kiwi, and shredded coconut. A sprinkle of lime zest on top adds a fresh, zesty finish. 3. Chocolate Lover’s Fruit Pizza Swap Nutella for the cream cheese frosting or drizzle Nutella or melted chocolate over the top of the fruit! 5. Citrus Cream Cheese Frosting Mix lemon or orange zest into the cream cheese frosting for a bright, tangy twist, or sub lemon curd for cream cheese frosting.It pairs especially well with blueberries, raspberries, and strawberries. 6. Seasonal Fruit Swaps Use fruit that’s in season or locally available. Try apples and pears in the fall with a cinnamon-spiced frosting, or juicy peaches and blackberries in the summer. 8. Patriotic Fruit Pizza Great for the 4th of July—use only red and blue fruits like strawberries, raspberries, and blueberries. Arrange them in a flag design for a festive touch. Fruit Pizza FAQ's Do I need to chill the sugar cookie dough before I bake it? No, for this recipe there is no chill time! Can I bake this without a 9x13 pan? Yes, you can simply roll the dough into a circle on a sheet pan with parchment. You'll want to roll the dough 1/4 inch thick. The dough will spread a bit as it bakes so leave a 1" perimeter between the pan and the dough. Can I use canned fruit? This tastes the best with fresh fruit, I would not recommend using any canned fruit besides mandarins. Fruit Pizza Did You Make This Delicious Fruit Pizza? If you made this recipe I would LOVE  to hear from you! Tag me in a post or story on Facebook  or Instagram ,  or find me on Pinterest!  Please, don't forget to leave me a review on this recipe. Have questions? Leave them in the comments below. Before you go, don't forget to check out other similar recipes you will love below and make sure to subscribe  so you can receive an exclusive monthly recipe directly into your inbox! Triple Tree Bakes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com . As an Amazon Associate, I earn from qualifying purchases.

Ah, the classic chocolate chip cookie— the  ultimate OG. There's just something timeless about it, and for good reason. While there are endless variations out there, not all cookies are created equal. So which recipe truly delivers? Let’s dive into this one, and I’ll show you exactly why these are hands-down the best  chocolate chip cookies you’ll ever bake. JUMP TO RECIPE Best Chocolate Chocolate Chip Cookies Recipe The Characteristics Of The Best Chocolate Chip Cookie Recipe No chill Chocolate Chip Cookie Recipe: That's right, no refrigeration required! These are the easiest cookies you will make. They go straight from the mixer, to the oven, to your mouth in 20 minutes! The Secret: Ok the best kept secret to the Best Chocolate Chip Cookies is using a 50/50 ratio of mini semi sweet chocolate chips to regular sized semi sweet chocolate chips. You literally get a chip in every bite! Melted Butter: Melted butter is a must for this recipe. The melted butter creates a chewy texture, better consistency, and gooey centers! Bake Time: A chewy and soft underbaked chocolate chip cookie is best and how long you bake the cookie matters! Every oven is different so you may have to experiment a bit but a 9-10 minute cookie is a perfect cookie! Best Chocolate Chip Cookies Inspiration Behind This Recipe This blog post is dedicated to my dad, the ultimate chocolate chip cookie fan. While writing it, I couldn’t help but think of a story he always tells me from his childhood. He grew up on a ranch in rural Wyoming and rode the school bus home every day. One afternoon, as the bus windows were rolled down, he caught a whiff of something heavenly about a mile from home. To this day, he swears it was the unmistakable scent of freshly baked chocolate chip cookies. His siblings didn't believe him! Sure enough, when he walked up the long driveway and stepped into the house, there was his mom in the kitchen, pulling warm cookies out of the oven. The powerful scent of the chocolate chip cookie! Best Chocolate Chip Cookies How To Make The Best Chocolate Chip Cookies Ingredients 2 sticks (1 cup) unsalted butter melted 1 cup granulated sugar 1/2 cup packed brown sugar 2 tsp vanilla 2 eggs 3 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 cup semi sweet chocolate chips 1 cup mini semi sweet chocolate chips Instructions Step 1: Preheat the Oven Preheat your oven to 350°F (175°C). A properly heated oven ensures the cookies bake evenly with just the right texture. Step 2: Melt and Cool the Butter Melt 2 sticks (1 cup) of unsalted butter on the stovetop or in the microwave.Let the butter cool for about 5 minutes so it doesn’t scramble the eggs in the next step. Step 3: Cream the Butter, Sugars, and Vanilla In a stand mixer fitted with the paddle attachment, combine: Melted and slightly cooled butter 1 cup granulated sugar ½ cup packed brown sugar 2 teaspoons pure vanilla extract Mix on medium speed until the mixture is smooth and fully combined. Step 4: Add the Eggs Add 2 large eggs to the sugar mixture.Mix on medium speed until the batter becomes lighter in color and slightly fluffy. This adds air to the dough for a better texture. Step 5: Combine the Dry Ingredients In a separate bowl, whisk together: 3 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt This ensures the leavening and salt are evenly distributed before adding to the wet ingredients. Step 6: Mix Wet and Dry Ingredients Together Slowly add the dry mixture to the wet mixture.Mix just until everything is combined — avoid overmixing to keep the cookies soft and tender. Step 7: Fold in the Chocolate Chips Stir in: 1 cup mini chocolate chips 1 cup semisweet chocolate chips Mix on low speed or fold by hand until evenly distributed. Step 8: Bake Scoop the dough onto a parchment-lined baking sheet, spacing each scoop about 2 inches apart.Bake at 350°F for 8–9 minutes. For extra chewy cookies, slightly underbake — the centers should look just set and a bit glossy. Step 9: Cool the Cookies Let the cookies rest on the baking sheet for 2 minutes after removing them from the oven.Then, transfer them to a wire cooling rack to cool completely. Step 10: Serve and Enjoy Your homemade chocolate chip cookies are ready to enjoy. Soft, chewy, and loaded with chocolate, they’re the perfect treat for any occasion. Tips For Making The Best Chocolate Chip Cookies Always make sure to Measure the flour correctly!  Flour should be measured by weight or by scooping it into a dry goods measuring cup and leveling it with a knife. It should not be packed down or squished into the cup. Also, glass Pyrex measuring cups are for liquid measuring so I wouldn't use them to measure flour. Let the melted butter cool for just 2-3 minutes before adding it to the mixer with the sugars. I find that if it's too hot it changes the texture of the final bake. Use room temperature eggs. If you forgot to pull them from the refrigerator, take your eggs and place them in a bowl of 90-100 degree fahrenheit water for 5-10 minutes and they will be about room temp! Don't over mix the dough! Just mix the dough until it comes together. The perfect dough starts to form a mass and starts pulls away from the mixer edge. If it's still sticky you need to add a bit more flour 1 Tbsp at a time until the perfect consistency is reached. Let them rest! Right after you remove your cookies from the oven, let the baking sheet sit on the counter until for about 2 minutes before transferring them to a wire rack to cool! Since this recipe uses melted butter, if you refrigerate the dough, let it sit out for 30-40 minutes at room temperature before baking it. The Best Chocolate Chip Cookies Recipe Why These Are The BEST Chocolate Chip Cookies Every food blogger on the internet seems to have the "best" chocolate chip cookie recipe. I did some research before creating this blog post, and there are hundreds  of so-called "best" recipes out there. One blogger, Lilly P. Crumbs , is even on a mission to find the best recipe on the internet — which I think is so fun! She’s created a spreadsheet and ranks them all. If you want to check it out, click on her name above. The truth is, the best chocolate chip cookie is a matter of personal preference. So here’s why I think mine  is the best. Chewy: Chocolate chip cookies have to be chewy! If you are a hard or crispy cookie your not for me. Full figured: If your a flat cookie then I'm sorry we can't be friends, I need my cookies with a bit of meat on their bones. Thick and gooey with lots of chocolate chips, sign me up! Gooey center: I always underbake my cookies a bit. The perfect cookie is crisp and light brown around the edges and a bit gooey in the center! Perfect ratio of Chocolate to dough: With much trial and error I discovered a way to get a chip in every bite! I use a 50/50 ratio of mini chocolate chips to regular. This really upped my cookie game. Can You Freeze The Best Chocolate Chip Cookies? Yes, this cookie dough is great for prepping ahead! You can freeze the entire batch in a container or double-wrap it in plastic wrap. Let it thaw overnight in the refrigerator. Once thawed, let it sit out at room temperature for about an hour—then it’s ready to scoop and bake. Alternatively, you can scoop the cookie dough into balls ahead of time and freeze them individually. If you choose this method, place the dough balls on a baking sheet about 1 inch apart to prevent them from sticking together. Once frozen, transfer them to a gallon-size zip-top bag or an airtight container. When you're ready to bake, let the frozen dough balls sit at room temperature for about an hour. You may need to add an extra minute or two to the baking time if they’re still slightly cold. You can also freeze these cookies after baking. Just let them cool completely, then store them in an airtight container with parchment paper between layers to prevent sticking. This also helps protect them from freezer burn. Baked cookies can be frozen for up to three months. When you’re ready to enjoy them, let them thaw in the container at room temperature for the best texture. Did You Make These Chocolate Chip Cookies? If you made this recipe I would LOVE  to hear from you! Tag me in a post or story on Facebook  or Instagram ,  or find me on Pinterest!  Please, don't forget to leave me a review on this recipe. Have questions? Leave them in the comments below. Before you go, don't forget to check out other similar recipes you will love below and make sure to subscribe so you can receive an exclusive monthly recipe directly into your inbox! Triple Tree Bakes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com . As an Amazon Associate, I earn from qualifying purchases.

There’s something undeniably cheerful about the flavor of lemon. It’s like sunshine in citrus form. Combine that with creamy white chocolate, and you’ve got yourself a cookie that’s fresh, rich, and hard to resist. These lemon white chocolate cookies are soft, chewy, and bursting with flavor—perfect for spring, summer, or any time you want a sweet pick-me-up. JUMP TO RECIPE Lemon White Chocolate Cookies Lemon White Chocolate Chunk Cookies Ingredients 2 (16 Tbsp) sticks of unsalted butter melted  1 cup granulated sugar ½ cup packed brown sugar 1 tsp lemon oil 2 Tbsp lemon juice 3 Tbsp lemon zest 2 tsp of vanilla 2 eggs 3 3/4 cups all purpose flour ½ tsp baking soda ½ tsp baking powder 1 tsp salt ¾  cup white chocolate chips ¾ cup Ghirardelli white chocolate bar chopped into chunks Instructions 1. Preheat Your Oven Begin by preheating your oven to 350°F (175°C). This ensures the perfect baking temperature for soft, evenly baked cookies. 2. Melt the Butter Melt 2 sticks of unsalted butter either on the stovetop or in the microwave. Once melted, set the butter aside to cool slightly. 3. Infuse Sugar with Lemon Zest In the bowl of a stand mixer (or a large mixing bowl if using a hand mixer), add: 1 cup granulated sugar ½ cup packed brown sugar 3 tablespoons of lemon zest (about the zest of 3 lemons) Mix on low speed for 2 minutes to allow the lemon oils to infuse into the sugar. This step boosts the fresh lemon flavor throughout the cookies. 4. Add Melted Butter to the Sugar Mixture Pour the melted butter into the sugar and zest mixture. Mix on low speed until the butter and sugar are fully combined and slightly creamy. 5. Add Eggs, Vanilla, Lemon Juice & Lemon Oil Next, add the following to the mixture: 2 teaspoons vanilla extract 1 teaspoon lemon oil (for a concentrated lemon flavor) 2 tablespoons fresh lemon juice 2 large eggs Mix on low speed until all wet ingredients are well incorporated. 6. Mix the Dry Ingredients Separately In a separate bowl, whisk together the dry ingredients: 3 3/4 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt This helps ensure the leavening and salt are evenly distributed throughout the doug h. 7. Combine Wet and Dry Ingredients Gradually add the dry ingredients to the wet mixture. Mix until everything is just combined—avoid overmixing to keep the cookies tender. 8. Fold in the White Chocolate Add your mix-ins: ¾ cup white chocolate chips ¾ cup Ghirardelli white chocolate chunks (or your favorite white chocolate bar, chopped) Stir just until the chocolate is evenly distributed throughout the dough. 9. Scoop and Bake Using a cookie scoop or tablespoon, drop dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 9–10 minutes, or until the edges are lightly golden and the centers look just set. 10. Cool on a Wire Rack Once baked, remove the cookies from the oven and let them sit on the baking sheet for 2 minutes. Then, transfer them to a wire cooling rack to cool completely. Lemon White Chocolate Chunk Cookies Why This Will Be Your New Favorite Recipe For Summer Great Flavor : The perfect amount of lemon with just the right amount of tart to complement the sweetness from the creamy white chocolate. Perfect Texture : The texture of these cookies is my favorite thing about them. Soft and chewy cookies that are perfectly brown on the bottom with the perfect gooey melted. Scream Summer: These cookies are sunshine in every bite. To me lemon and citrus are the flavors of summer and just as soon as it starts to warm up I crave that lemony bliss. Lemon White Chocolate Chunk Cookies Lemon White Chocolate Chunk Cookies Baking Tips Make sure to use melted butter! The melted butter makes these Lemon White Chocolate Chunk Cookies pillowy soft and so creamy. The lemon trio is what takes these cookies over the top. Make sure to use lemon oil instead of lemon extract and fresh grated lemon zest and lemon juice. Make sure to add white chocolate chips and white chocolate chunks, they are the perfect combination and really enhance the cookies texture. Use a high quality white chocolate baking chip! I like Ghirardelli's premium white chocolate baking bar for the chunks and Ghirardelli classic premium baking chips. Don't skip letting the sugars and lemon zest mix. Adding the fresh zest to the sugars and turning on the mixer for a few minutes takes the lemon flavor in these cookies over the top. How To Freeze Lemon White Chocolate Chunk Cookies Make ahead and freeze: Once the cookies are baked, allow them to cool completely and let the chocolate fully set. Then, simply transfer them to a zip-top bag or airtight container and store them in the freezer—they’ll stay fresh and delicious for up to 3 months! Freeze the dough: Prepare the cookie dough and wrap it tightly in two layers of plastic wrap. Don’t forget to label it with the date using a Sharpie! Pop it in the freezer, where it will keep beautifully for up to 3 months. When you're ready to bake, transfer the dough to the fridge and let it thaw overnight. The next day, allow it to sit at room temperature for about an hour to soften slightly. Then, scoop the dough onto a parchment-lined baking sheet and bake as directed—fresh cookies, made easy! Freeze the dough balls: After preparing the dough as directed, scoop it into dough balls and arrange them on a baking sheet. Freeze the tray until the dough is solid, then transfer the frozen dough balls to a zip-top bag or airtight container, labeling with the date. They’ll keep in the freezer for up to 3 months. When you're ready to bake, place the frozen dough directly onto a parchment-lined baking sheet and bake at 350°F for 12–15 minutes. Just keep in mind—they’ll need a little extra time in the oven straight from the freezer! Lemon White Chocolate Chunk Cookies Did You Make Lemon Chocolate Chunk Cookies? If you made Lemon White Chocolate Chunk Cookies I would LOVE  to hear from you! Tag me in a post or story on Facebook  or Instagram ,  or find me on Pinterest!  Please, don't forget to leave me a review on this recipe. Have questions? Leave them in the comments below. Before you go, don't forget to check out other similar recipes you will love below and make sure to subscribe  so you can receive an exclusive monthly recipe directly into your inbox! Check Out These Other Delicious Cookie Recipes Love cookies? I LOVE cookies and they are my absolute favorite things to bake. Love classics? Check out these delicious Chocolate Chip Cookies . Craving chocolate? Try my favorite Chocolate Dipped Peanut Butter Cookies . Or, try my Chewy M&M Sugar Cookies , they are the most popular recipe on my blog! Triple Tree Bakes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com . As an Amazon Associate, I earn from qualifying purchases.

Looking for a festive treat to sweeten your Fourth of July, Memorial Day, or any red, white, and blue celebration? Patriotic Peanut Butter Blossoms are a delicious twist on the classic cookie everyone loves. With their soft, peanut butter base and a chocolate kiss pressed into the center, these cookies are dressed up for the occasion with sparkling red, white, and blue sugar. They’re easy to make, fun to decorate, and perfect for cookouts, parties, or sharing with friends and family while celebrating all things American. JUMP TO RECIPE Patriotic Peanut Butter Blossoms I have always loved peanut butter blossoms. There is something about chocolate and peanut butter that does it for me! I also love incorporating these cookies into all of my favorite holidays. By simply changing the dusting sugar you can make them so festive. "I have tried a lot of peanut butter blossoms but yours are the best!" Kelsey Hattel For those of you who have not had the delight of tasting a peanut butter blossom, they are a simple chewy peanut butter cookies with a delicious Hershey's kiss on top. Eating them when they are fresh or still warm is a must! The melted kiss and the rich peanut butter are a match made in heaven, let's make them. Patriotic Peanut Butter Blossoms Variations On The Patriotic Peanut Butter Blossoms Change the sprinkles: mix up the texture and colors of the sprinkles and make them fun for every occasion! Change out the topping: instead of Hershey Kisses try peanut butter cups, chocolate stars, or white chocolate chips! Tips To Making The Perfect Patriotic Peanut Butter Blossoms Make sure you refrigerate the dough for at least 2-4 hours before forming it into balls. If you skip this step the dough will spread! Make sure to use Jif or an off brand of CREAMY peanut butter. Though I am a fan of organic peanut butter in my regular diet, it does not work well with this recipe. It drys out the cookies and makes the dough crumbly. Last, the kisses need to be pressed into the top of the cookies when they are fresh from the oven. If you bake the cookies with the kisses already on, the Hershey's chocolate kiss can burn! Patriotic Peanut Butter Blossoms Patriotic Peanut Butter Blossoms Recipe Ingredients 1 ¾ all purpose flour  1 tsp baking soda ½ tsp salt ¾ cup creamy peanut butter  ½ cup soft unsalted butter ½ cup brown sugar ½ cup granulated sugar 1 egg 2 Tbsp half and half 1 tsp pure vanilla extract 48 Hershey’s kisses unwrapped  Red and blue  dusting sugar (sprinkles) Instructions Step 1: Preheat Your Oven Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking. Step 2: Cream Butter, Peanut Butter, and Sugars In a large mixing bowl, use a hand mixer or stand mixer to beat together 1/2 cup softened butter, 3/4 cup creamy peanut butter, 1/3 cup granulated sugar, and 1/3 cup packed brown sugar until the mixture is light and fluffy—about 2 to 3 minutes. This step is essential for creating a soft, chewy cookie texture. Step 3: Add Egg, Milk, and Vanilla Beat in 1 large egg, 2 tablespoons of milk, and 1 teaspoon of vanilla extract. Mix until fully combined. This helps bind the ingredients and adds moisture to the dough. Step 4: Combine Dry Ingredients In a separate bowl, whisk together the dry ingredients: 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon salt Gradually add the dry mixture to the wet ingredients, mixing on low speed until a soft dough forms. Step 5: Roll Dough into Balls and Coat in Sugar Scoop the dough into 1-inch balls using a cookie scoop or tablespoon. Roll each ball in red, white, or blue sanding sugar (or patriotic sprinkles) to coat the outside. This gives the cookies their festive, sparkly look. Step 6: Place Dough Balls on Baking Sheet Arrange the dough balls about 2 inches apart on your prepared baking sheet. This gives them room to spread slightly while baking. Step 7: Bake the Cookies Bake in the preheated oven for 8 to 10 minutes, or until the edges are lightly golden and the tops look just set. Do not overbake—these cookies are best soft and chewy! Step 8: Press Hershey’s Kiss into Each Cookie Immediately after removing the cookies from the oven, gently press a Hershey’s Kiss (or festive chocolate star) into the center of each warm cookie. The heat will soften the chocolate slightly, but it will firm up again as the cookies cool. Step 9: Cool Completely Allow the cookies to cool on the baking sheet for about 2–3 minutes, then transfer them to a wire rack to cool completely. Patriotic Peanut Butter Blossoms How To Store Peanut Butter Blossoms? Once your peanut butter cookies have cooled completely, they are easy to store. Just place them in a airtight container. Make sure to place wax or parchment paper in between each layer to prevent the cookies from sticking together. Peanut butter cookies can also be frozen. Just place the baked cookies in an airtight container in the freezer. They will stay fresh for 2-3 months. Looking to freeze the dough and bake it later? Make the dough, double wrap it in seran, label and date it, and it too will keep fresh for about 2-3 months. When you are ready to use it, let it sit in the fridge for a day to thaw then leave it out on the counter top for about 1 hour until it's easy to handle. It will then be ready to scoop into balls and roll in sugar. Did You Make Chewy M&M Sugar Cookies? If you made this recipe I would LOVE  to hear from you! Tag me in a post or story on Facebook  or Instagram ,  or find me on Pinterest!  Please, don't forget to leave me a review on this recipe. Have questions? Leave them in the comments below. Before you go, don't forget to check out other similar recipes you will love below! Triple Tree Bakes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com . As an Amazon Associate, I earn from qualifying purchases.

Peanut butter and chocolate, the perfect pair. Without this combination I'd be lost. These are the PERFECT crisp, soft, chewy, peanut butter cookies! To really step up my game I dipped them in a smooth, creamy, milk chocolate. Now that's a win! Let's make them. JUMP TO RECIPE Chocolate Dipped Peanut Butter Cookies What Makes These Chocolate Dipped Peanut Butter Cookies The Best? Often when I buy a bakery-style peanut butter cookie, it's either too crisp and dry, or it crumbles apart in my hands. It drives me crazy! So, I started a peanut butter cookie quest to make the best recipe I could. Let's dive into what makes these the BEST! Type Of Peanut Butter: Creamy Jif or an off-brand creamy peanut butter works the absolute best for making this recipe. Organic or natural peanut butters don't have the same ratio of oils to peanuts and thus tend to dry out the cookie dough. For this recipe, save the fancy peanut butter for your toast! Best chocolate for dipping: I used milk chocolate semi-sweet morsels for dipping, but the key to a smooth cookie dip is to add 2 tsp of canola oil to the chocolate. It thins the chocolate and makes it perfect for dipping! Texture: Crisp on the outside, soft and chewy on the inside, not flat but dense and most of all memorable! The perfect chew: I am a HUGE fan of a chewy peanut butter cookie. This recipe had to be chewy. The chocolate also adds to the chew! So delicious. Chocolate Dipped Peanut Butter Cookies How to Make Chocolate Dipped Peanut Butter Cookies Ingredients 2 1/2 cups of all purpose flour 1 tsp baking soda 1/2 tsp salt 1 cup brown sugar 1/2 cup of granulated sugar 1 cup room temp unsalted butter   1 cup Jif peanut butter 2 eggs 1 tsp vanilla extract 2 cups semi sweet chocolate chips melted 2 tsp canola oil Instructions   Step 1: Preheat the Oven Preheat your oven to 350°F (175°C). Line three baking sheets with parchment paper and set aside. Step 2: Cream Butter and Sugars In a stand mixer fitted with the paddle attachment, beat 1 cup of softened butter until creamy and smooth. Add 1 cup brown sugar and 1/2 cup granulated sugar. Continue mixing until fully creamed and fluffy. Step 3: Add Peanut Butter, Eggs, and Vanilla Mix in 1 cup of creamy peanut butter, 1 teaspoon of vanilla extract, and 2 eggs. Beat until the mixture is well combined and smooth. Step 4: Incorporate Dry Ingredients Gradually add 2 1/2 cups of all-purpose flour, 1/2 teaspoon salt, and 1 teaspoon baking soda. Mix on low speed until the dough comes together. Step 5: Chill the Cookie Dough Cover the cookie dough and refrigerate for at least 2 hours. Chilling helps prevent the cookies from spreading while baking. Step 6: Scoop and Bake the Cookies Using a medium-sized cookie scoop, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 13 minutes, or until the edges are lightly golden. Step 7: Cool the Cookies Remove the cookies from the oven and let them cool completely on a wire rack before dipping in chocolate. Step 8: Melt Chocolate for Dipping In a microwave-safe bowl, melt 1 1/2 cups of semi-sweet chocolate chips in 20-30 second increments, stirring in between. Once melted, stir in 1 teaspoon of canola oil to help smooth the chocolate. Step 9: Dip the Cookies in Chocolate Dip each cooled cookie halfway into the melted chocolate. Gently shake off any excess chocolate, and place the cookies on a parchment-lined tray to set. Pro Tip:  Speed up the chocolate setting process by placing the dipped cookies in the fridge for about 15–20 minutes. Chocolate Dipped Peanut Butter Cookies Tips for Making the Best Chocolate Dipped Peanut Butter Cookies Properly measure the flour by either spooning it into the cup measure and then leveling it with a knife. Always preheat the oven before you start making the dough. Ovens can take an extra 10-20 minutes to reach the right temperature even if your oven says it's been preheated. Use a cookie scoop! For this recipe, I used a medium cookie scoop. Use room temperature ingredients. Ingredients at room temp mix together better! Wait to shape your cookie dough balls and roll them in sugar until the dough has chilled. They’ll be way easier to handle! Space your cookies about 3 inches apart before baking them. They spread a bit as they bake. Refrigerate your dough! Don't skip this step! These cookies will spread too much if you don't chill them. How To Store And Freeze Chocolate Dipped Peanut Butter Cookies You can make these cookies in advance! Make them ahead and store them in a airtight container in the refrigerator for about one week. Make sure to separate the layers of cookies with parchment or wax paper to prevent the chocolate from sticking together. You can also make the dough in advance. Double wrap it tightly in Saran, write the date on it, and store it in the freezer for up to three months. You can also form the dough balls, roll them in sugar, and place them on a sheet tray about 1/2" apart and freeze them. Once frozen, place the dough balls in a gallon Ziploc bag, date the bag, and keep them in the freezer for three months. When you are ready to bake them, place the frozen dough balls on a parchment lined cookie sheet three inches apart and place in the preheated oven at 350°F / 175°C for 14-16 minutes. You can also freeze baked cookies. They will last on a ziplock or airtight container for three months. Chocolate Dipped Peanut Butter Cookies Did You Make Chocolate Dipped Peanut Butter Cookies? If you made this recipe I would LOVE  to hear from you! Tag me in a post or story on Facebook  or Instagram ,  or find me on Pinterest!  Please, don't forget to leave me a review on this recipe. Have questions? Leave them in the comments below. Before you go, don't forget to check out other similar recipes you will love below and don't forget to SUBSCRIBE  to receive a unique and fun recipe every month!

This is my favorite lemon cake of all time! The Best Lemon Cake has the perfect amount of fresh citrus, but with the sweetness from the glaze, all wrapped up into a moist yet dense pound cake. This recipe screams Spring and lemon is the star. JUMP TO RECIPE The Best Lemon Cake The Power Of Citrus I’m a huge fan of harnessing the natural power of citrus in spring baking. Lemon, in particular, has an incredible ability to elevate any cake recipe, infusing it with a burst of bright, zesty flavor that transforms the entire taste. The natural tartness of lemon perfectly balances sweetness, offering a refreshing contrast that keeps each bite light and invigorating. Whether it's the zest or the juice, lemon adds a vibrant, aromatic quality that enhances the richness of the cake while helping to maintain its moisture. The Best Lemon Cake The Best Lemon Cake Recipe Ingredients for the Lemon Cake 2 ½ cups all-purpose flour 1 ½ cup granulated sugar 3 tsp baking powder ½ tsp salt 2 Tbsp fresh lemon zest ¾ cup Jumex apricot nectar ¾ cup vegetable oil 1 tsp lemon extract 4 eggs Ingredients for the Lemon Glaze 2 cups powdered sugar ¼ cup lemon juice Instructions Preheat Your Oven: Begin by preheating your oven to 325°F (165°C) . While the oven is heating up, grease and flour a bundt pan  to prevent the cake from sticking. Prepare the Lemon Sugar: In a small bowl, combine 1 ½ cups granulated sugar  with 2 tbsp fresh lemon zest . Use your hands to massage the lemon zest into the sugar , releasing the oils for maximum flavor infusion. 3. Mix the Wet Ingredients: In a stand mixer fitted with a paddle attachment, add the lemon sugar, ¾ cup apricot nectar , ¾ cup vegetable oil , and 4 eggs . Mix on medium speed until everything is well combined. 4. Combine Dry Ingredients: In a separate bowl, whisk together 2 ½ cups all-purpose flour , 3 tsp baking powder , and ½ tsp salt  to ensure an even distribution of the dry ingredients. 5. Incorporate the Dry Ingredients into the Wet Ingredients: With the mixer running on low, gradually add the dry ingredients to the wet ingredients, one cup at a time. Continue mixing until everything is fully incorporated. Stir in 1 tsp lemon extract  and scrape down the sides of the bowl to make sure all ingredients are well mixed. 6. Pour the Batter and Bake: Pour the cake batter into your prepared bundt pan, spreading it evenly. Bake for 45-50 minutes , or until a toothpick inserted into the center of the cake comes out clean. 7. Prepare the Lemon Glaze: While the cake is baking, make the glaze by whisking together 2 cups powdered sugar  and ¼ cup fresh lemon juice  until smooth and combined. 8. Glaze the Cake: Once the cake is finished baking, remove it from the oven and poke small holes in the top of the warm cake using a fork. Pour half of the glaze  over the cake, allowing it to soak into the holes. 9. Cool and Flip the Cake: Allow the cake to cool for 10 minutes . Then, carefully flip it out onto a serving tray or plate. 10. Final Glaze: Drizzle the remaining glaze over the top of the flipped cake for an extra touch of sweetness. The Best Lemon Cake What Makes The Best Lemon Cake Unique? Apricot Nectar: The most unique ingredient in this cake is the Jumex Apricot nectar. The nectar adds a subtle sweetness to this cake while also adding moisture. It's also delicious so I always drink the rest of the can while finishing off the cake! Lemon Glaze: Poking holes into the cake with a fork while it is still warm, then adding the glaze allows it to seep deep into the cake. This truly makes the cake so flavorful and gives it such a soft texture! Not Your Average Cake: If your going to tell me a cake is lemon then it better be! I need to taste that lemon in every bite. This cake is LEMON while not being overpowering. The perfect balance of sweet and tar t. Why You Should Always Massage The Lemon Zest Into the Sugar? Releases Natural Oils : Massaging the zest helps release the flavorful essential oils from the lemon peel. Enhances Lemon Flavor : The oils infuse into the sugar, boosting the lemon flavor throughout the cake. Improves Even Distribution : The zest is evenly distributed in the sugar, ensuring a consistent lemon taste in every bite. Aromatic Boost : It creates a fragrant, citrusy aroma that adds to the overall sensory experience of the cake. Adds Subtle Sweetness : The lemon oil mixes with the sugar, subtly sweetening it while maintaining the bright, tangy flavor. Improves Texture : The zest is finely distributed in the sugar, making it easier to incorporate into the batter, contributing to the cake’s smooth texture. Commonly Asked Questions Can you make The Best Lemon Cake ahead and then freeze it? Yes, you can! Here’s what I recommend: bake the cake but only prepare half  of the glaze. Follow all the steps, but stop after poking the cake and glazing it. While it’s still slightly warm, flip it out onto a plate and wrap it tightly in plastic wrap or place it in an airtight container. Then, store it in the freezer. When you’re ready to serve, remove the cake from the freezer and let it come to room temperature. For a warm, fresh taste, place it on a parchment-covered sheet pan, cover with foil, and warm it in a 300°F (150°C) oven for about 10-15 minutes. Once warmed, transfer it to a serving tray, make the remaining half of the glaze, and drizzle it over the top for the perfect finishing touch! Can I add fruit to this cake? Yes, absolutely! I recommend using fresh blueberries or raspberries, as frozen fruit can release too much moisture and make the cake soggy. A helpful tip: lightly dust the fresh berries with a small amount of flour before adding them to the batter. This helps prevent them from sinking to the bottom. For best results, add about 1 cup of fruit. Make sure to fold the berries into the batter gently once it’s fully mixed—don’t overmix to keep the cake light and fluffy! Can I skip the glaze? Yes! Try adding lemon curd on top for the ultimate lemon experience, or homemade whipped cream and fresh berries! Did You Make The Best Lemon Cake? If you made this recipe I would LOVE  to hear from you! Tag me in a post or story on Facebook  or Instagram ,  or find me on Pinterest!  Please, don't forget to leave me a review on this recipe. Have questions? Leave them in the comments below. Before you go, don't forget to check out other similar recipes you will love below and don't forget to SUBSCRIBE to receive a unique and fun recipe every month! Love lemon? Try my Lemon White Chocolate Granola ! It's AMAZING! Triple Tree Bakes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com . As an Amazon Associate, I earn from qualifying purchases.

If you're craving a dessert that captures the essence of summer in every bite, this Easy Blueberry Peach Cobbler Cake is just the treat for you. Juicy peaches and sweet blueberries come together in a rich, buttery base, creating the perfect blend of a Peach and Blueberry Cake and a classic cobbler. With bright notes of lemon zest and a super simple batter, this homemade blueberry peach dessert delivers comforting, nostalgic flavor with a fresh, fruity twist. Whether you’re using fresh or frozen fruit, this summer fruit cake is the perfect way to sweeten up any gathering—or to treat yourself to a little slice of sunshine. Let’s bake! JUMP TO RECIPE Blueberry Peach Cobbler Cake Why You'll Love Easy Blueberry Peach Cobbler Cake This cobbler cake is one of my absolute favorite cakes of all time. It's about taste and texture for me and this cake has it all. This cake is also so diverse, the fresh fruit makes it the perfect breakfast cake and the crisp topping and light flavor paired with ice cream makes is the perfect summer picnic dessert! The best cake I've ever had! Perfect for summer –Andrea Williams What cake reminds you of summer? For me, it’s this one—a sweet twist inspired by the plum cake my mom used to bake every summer, using ripe, sun-warmed plums picked straight from the tree in her backyard. There’s just something about the combination of fresh, seasonal fruit and a rich, flavorful cake that feels so nostalgic, comforting, and perfectly  summery. Best Blueberry Peach Cobbler Cake Variations On Easy Blueberry Cobbler Cake When you live in Montana, fresh berries and fruit are scarce in the winter. As a result, we have a very short growing season. So, when I make this cake in the fall or winter months, I use frozen peaches. Once summer comes, fresh fruit is abundant, and I cannot get enough. This cake is excellent with plums, strawberries, apples, or blackberries. If you're lucky and know where the good spots are (in MT we don't share our good berry picking spots), you may be able to add my favorite berry of all... HUCKLEBERRIES! I hope you can feel the love I poured into this recipe with every bite. Blueberry Peach Cobbler Cake Easy Blueberry Peach Cobbler Cake Ingredients Cake 3 cups all purpose flour 3 tsp baking powder ½ tsp salt 2 cups granulated sugar 1 Tbsp lemon zest 2 tsp lemon extract 3 eggs 1 ½ cup heavy cream or half and half  Filling 2 cups of sliced peaches (fresh or frozen) 1 cup blueberries (fresh or frozen) Sugar Topping 1 ½ cup granulated sugar 3 Tbsp flour ¾ cup melted butter slightly cooled  Instructions   Preheat the oven  to 350°F (175°C). Prepare the fruit : Wash and dry your peaches and blueberries. Slice the peaches into thin pieces. Grease the pan : Lightly grease a 9x13-inch baking pan to prevent sticking. Mix dry ingredients : In a medium-sized bowl, combine 3 cups of all-purpose flour, 3 teaspoons of baking powder, ½ teaspoon of salt, 2 cups of granulated sugar, and 1 tablespoon of lemon zest. Stir until well combined. Mix wet ingredients : In a separate bowl, whisk together 2 teaspoons of lemon extract, 3 large eggs, and 1½ cups of heavy cream or half-and-half. Combine wet and dry mixtures : Gradually add the wet mixture to the dry ingredients. Stir until just combined, being careful not to overmix. Spread batter in the pan : Pour the batter into the prepared pan, spreading it evenly across the bottom. Layer the fruit : Arrange the peach slices and blueberries evenly over the batter, alternating for a balanced flavor in every bite. Make the sugar topping : In a separate bowl, mix 1½ cups of granulated sugar, 3 tablespoons of flour, and ¾ cup of melted, slightly cooled butter. Spoon the mixture in small dollops over the fruit layer. Bake the cake : Place the pan in the oven and bake for 50 minutes, or until the internal temperature reaches 200°F (93°C). Cool and serve : Allow the cake to cool slightly before slicing. Serve warm and enjoy your delicious Peach Cobbler Cake! Blueberry Peach Cobbler Cake Commonly Asked Questions and Tips For The Best Blueberry Peach Cobbler Cake Serve this cake warm, its best fresh out of the oven! If you do make it ahead of time, slip it back into a 200 degree fahrenheit oven to warm for 10-15 minutes. Add a heaping scoop of vanilla bean ice cream! The cold vanilla ice cream melting over the top of the hot cake takes it over the edge! Store in an airtight container in the refrigerator for up to 5 days. Can I make this this cake ahead and freeze it? I wouldn't recommend it. This is one cake that I always make fresh. Part of what makes this cake so delicious it's crusted sugar top. By freezing this cake you lose that texture. Can I make this cake using a different fruit? Yes! I have made this blueberry cake using strawberries, plums, and raspberries. This cake truly is very versatile. You can also use canned or frozen fruit if you prefer. Can I make this cake without adding the sugared top? Yes you can but know that without adding the sugared top this changes the texture and flavor of the cake. Did You Make the Best Blueberry Peach Cobbler Cake? If you made this recipe I would LOVE  to hear from you! Tag me in a post or story on Facebook  or Instagram ,  or find me on Pinterest!  Please, don't forget to leave me a review on this recipe. Have questions? Leave them in the comments below. Before you go, don't forget to SUBSCRIBE . You'll receive an exclusive recipe each month directly into your inbox. Be sure to check out other fun Spring recipes you will love below! Triple Tree Bakes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com . As an Amazon Associate, I earn from qualifying purchases.

How cute are these cake cups?! Layers of classic Betty Crocker vanilla cake , fresh strawberries and blueberries, homemade whipped cream, and lemon curd, topped with a Marshmallow Peep and some mini Chocolate Cadbury eggs . Easy, festive, and delicious! JUMP TO RECIPE Marshmallow Peeps Cake Cups Why You'll Love Marshmallow Peeps Cake Cups! Light and Refreshing : The light airy layers of cake, with the combination of fresh cut fruit, whipped cream, and lots of lemon, makes these the perfect Spring or Easter dessert! Delicious: What's more delicious than a fresh fruit, cake, lemon curd , and whipped topping? These are the perfect personal sized trifle cups! Easy: The hardest part of this recipe is making the box cake. Once that cools these Marshmallow Peeps Cake Cups come together in minutes! Also, if your short on time and want to skip the box cake just buy some premade cake and crumble that in...I won't tell! Festive: How cute are these? I mean seriously! Peeps are so fun and absolutely adorable. Also, the Cadbury Mini Eggs are always a hit and honestly my favorite Easter/Spring candy! Marshmallow Peeps Cake Cups Marshmallow Peeps Cake Cup Recipe Ingredients 1 box of Betty Crocker vanilla cake mix 36% fat whipping cream (16 oz) 1 tsp vanilla 3 Tbsp of powdered sugar 1 jar Mackays lemon curd Fresh cut fruit (2 cups – blueberries and strawberries) 8 Marshmallow Peeps 24 Mini Cadbury chocolate eggs Step-by-Step Instructions for Marshmallow Peeps Cake Cups Step 1: Bake the cake: Prepare the Betty Crocker vanilla cake mix according to the instructions on the box. For faster baking, pour the batter onto a parchment-lined sheet pan. Bake as directed, then let the cake cool completely. Once cooled, crumble the cake into small pieces and set aside. Step 2: Make the whipped cream: Pour the entire 16 oz carton of cold whipping cream into a chilled mixing bowl. Whip until the cream begins to thicken and soft peaks form. Step 3: Sweeten and flavor the whipped cream: Add 1 teaspoon of vanilla and 3 tablespoons of powdered sugar to the cream. Continue whipping until stiff peaks form. Step 4: Add lemon curd: Spoon in the full jar of Mackays lemon curd. Whip or fold gently until the lemon curd is fully incorporated and the whipped cream is smooth and fluffy. Set aside in the fridge. Step 5: Prepare the fruit: Wash, dry, and chop 2 cups of fresh fruit (blueberries and strawberries work great). Set aside. Step 6: Set up your glasses: Gather 8 clear 8 oz glasses or dessert cups for layering. Step 7: Start layering – whipped cream: Add 2 tablespoons of lemon curd whipped cream to the bottom of each glass and spread it out evenly. Step 8: Add crumbled cake: Sprinkle 2–3 tablespoons of crumbled vanilla cake on top of the whipped cream. Step 9: Add fruit layer: Spoon 2 tablespoons of fresh fruit on top of the cake layer. Step 10: Repeat the layers: Repeat the previous three steps one more time: 2 tablespoons whipped cream 2–3 tablespoons cake 2 tablespoons fruit Step 11: Finish with whipped cream: Add one last 2-tablespoon layer of whipped cream on top and smooth it out. Step 12: Decorate the top: Top each dessert with 1 Marshmallow Peep and 3 Mini Cadbury chocolate eggs! Marshmallow Peeps Cake Cups Commonly Asked Questions About Marshmallow Peeps Cake Cups Can you make them ahead of time? Yes! You can make these ahead of time but the whipped cream really is the best if only made one day in advance. So, make them the day before you are ready to eat them. How long will they keep? There again, these are best when eaten fresh due to the fresh fruit and homemade whipped cream. They really only taste the best within 1-2 days after you make them. What if I want to use different fruit? These are great with truly any fruit! Try something new, swap the strawberries and blueberries for pineapple, grapes, bananas, mango, or raspberries. The possibilities are endless! What if I don't have time to make the cake, is there something else I can try? Yes! Try buying a small store bought cake frosting and all, crumble it up and use that instead, or try graham crackers, vanilla or lemon oreos, or vanilla wafers! Let me know how it turns out! If I'm not a huge lemon fan can I skip the curd? Yes! You can simply just leave the curd out if you do not want it. On another note, you can make your own homemade curd instead of the Mackays. What is a Trifle? A trifle  is a classic layered dessert that originated in England. It’s typically made in a large, clear glass bowl to showcase its beautiful layers. The traditional version includes: Cake or sponge  – often soaked in sherry or another liqueur Custard  – creamy and smooth, usually vanilla-flavored Fruit  – fresh berries or preserved fruit Whipped cream  – light and fluffy topping Optional extras  – jelly (gelatin), nuts, chocolate shavings, etc. Each component is layered, often more than once, to create a visually appealing and indulgent dessert. It’s super versatile—you can mix and match flavors depending on the occasion or season. So basically, your Marshmallow Peeps Cake Cups are like a fun, mini, Easter-themed version of a trifle! Marshmallow Peeps Cake Cups Extra Tips For Ensuring Your Peeps Cake Cups Turn Out Perfect! Whip the homemade whipped cream in a clean, cold bowl. I like to put my mixing bowl in the freezer or refrigerator for 10 minutes before I whip the cream! Cut your fruit right before you layer it. Fresh fruit works best for this recipe. If you make Peeps cake cups a day ahead, don't add the Peeps or mini eggs until the right before you serve them. The peeps sprinkles tend to bleed into the whipped cream. Make sure you let the cake completely cool before you crumble it and layer it in the cup. If the cake is warm it will melt the whipped cream! Use clear water glasses to arrange your cake cups. Trifle looks best in clear cups, then you can see the beautiful layers! Did You Make Peeps Cake Cups? If you made this recipe I would LOVE  to hear from you! Tag me in a post or story on Facebook  or Instagram ,  or find me on Pinterest!  Please, don't forget to leave me a review on this recipe. Have questions? Leave them in the comments below. Also, I am a HUGE lemon curd fan, if you want to make this dessert nest level, SUBSCRIBE to my monthly exclusive recipe list to get Aprils recipe "Lemon Curd." Its simply the BEST! Before you go, don't forget to check out other similar recipes you will love below! Triple Tree Bakes is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com . As an Amazon Associate, I earn from qualifying purchases.

Not your average pumpkin coffee cake, this is a must try recipe! This coffee cake has three layers of streusel so with every bite you are getting the good stuff and it's so moist! This recipe is the epitome of fall and your going to come back to it every season. Pumpkin Streusel Coffee Cake I am a pumpkin spice girlie and I am not ashamed. I take in all the spice things I can this time of year and then I patiently wait for next year so I can do it all over again! Let's talk for a minute about adding pumpkin to a baked good and why it's a game changer. Adding pumpkin to baked goods offers several benefits: Moisture : Pumpkin puree adds moisture, making cakes, muffins, and breads softer and more tender. Flavor : It contributes a subtle, earthy sweetness that pairs well with warm spices like cinnamon, nutmeg, and ginger. Nutrition : Pumpkin is rich in vitamins A and C, fiber, and antioxidants, boosting the nutritional profile of your baked goods. Color : The vibrant orange hue of pumpkin can enhance the visual appeal of your treats. Versatility : Pumpkin can be used in various recipes, from pancakes to cookies, adapting well to both sweet and savory dishes. Now, let's just say you're not a pumpkin girlie (I don't know why you would visit my blog for this recipe but maybe you were meant to find this pumpkin subs list) but you still want to make a really good coffee cake, try adding one of the below ingredients instead of pumpkin! Applesauce : This adds moisture and a hint of sweetness. Use an equal amount as a substitute. Mashed Banana : For a different flavor, mashed bananas work well. Use the same amount as the pumpkin. Sweet Potato Puree : This has a similar texture and flavor profile. Substitute it in equal amounts. Carrot Puree : Offers a different taste but maintains moisture; use it in equal parts. Butternut Squash Puree : Another great alternative with a similar consistency and sweetness. Yogurt : If you're okay with a slightly tangy flavor, plain yogurt can work, though it may change the taste and texture slightly. Use about 3/4 the amount of yogurt to replace pumpkin. If you did sub I want to know what you chose and how it turned out! Let's now talk specifically about this recipe and why it's so damn good! What makes this recipe an annual go to for you will be the amount flavor and moisture in every bite. The combination of streusel and spices makes this cake stand out among the rest. When I was first testing the recipe, it didn't have that crunch I was looking for. I needed more streusel!!! I was worried that adding an extra streusel layer to the bottom of the pan may make it burn or stick but it turned out great! The extra streusel also makes it look so pretty! I hope you enjoy this cake and it would make my heart happy to know that you and your family loved it as much as mine does. Enjoy! Pumpkin Streusel Coffee Cake Ingredients 1 (15 oz) can of pumpkin puree 2 eggs ½ cup vegetable oil ½ cup brown sugar ½ cup white sugar ½ cup whole milk 3 cups all purpose flour 2 tsp baking powder 1 Tbsp cinnamon 1 ½ tsp ginger ½ tsp nutmeg ¼ tsp cloves 1 tsp salt Streusel topping  1 cup all purpose flour  ½ cup brown sugar ½ cup white sugar ½ (4 Tbsp) cup butter melted Directions Preheat the oven to 350 degrees F. Add 15 oz can of pumpkin, 2 eggs, ½ cup vegetable oil, ½ cup brown sugar, ½ cup white sugar, and ½ cup whole milk to a large bowl and mix well. Add 3 cups flour, 2 tsp baking powder, 1 Tbsp cinnamon, 1 ½ tsp ginger, ½ tsp nutmeg, ¼ tsp cloves, and 1 tsp of salt to a different medium bowl and mix well, then add to the wet mix. Stir it all together but don’t over mix it! Make your streusel. Add 1 cup flour, ½ cup brown sugar, ½ cup white sugar, and ½ cup melted butter and mix until crumbs form.  Spray your bundt pan with nonstick spray. Add 1/3 of the crumble to the bottom of the bundt pan then pour ½ of the pumpkin cake mixture over it. Smooth it out so that it covers the crumble fully. Add a second layer with another 1/3 of the streusel and cover with the remaining pumpkin mix. Sprinkle the last third of the streusel over the top of the cake.  Bake for 50-60 minutes or until you can insert a skewer to the middle and it comes out clean.  Let it cool slightly and serve! Enjoy! When making a pumpkin coffee cake, here are some important things to keep in mind: Ingredient Ratios : Pay attention to the ratios of wet to dry ingredients. Pumpkin adds moisture, so you may need to adjust flour or sugar amounts accordingly to ensure the cake isn’t too wet. Spices : Use a blend of warm spices like cinnamon, nutmeg, and ginger to enhance the pumpkin flavor. Adjust based on your preference. Texture : For a tender crumb, avoid over mixing the batter. Mix just until the dry ingredients are combined. Topping : Consider adding a streusel topping made from flour, brown sugar, and butter for added texture and sweetness. Baking Time : Keep an eye on the baking time; pumpkin coffee cake may take longer to bake than other cakes. Use a toothpick to check for doneness—insert it into the center, and it should come out clean or with a few crumbs. Cool Properly : Let the cake cool in the pan for a bit before transferring it to a wire rack. This helps it set and makes it easier to slice. Storage : Store leftover coffee cake in an airtight container. It can also be frozen for longer storage. These tips will help you create a delicious pumpkin coffee cake that’s moist and flavorful!

I have always loved M&M cookies, and I’m a complete sucker for a chewy sugar cookie. Creating a cookie that marries both of these things was near and dear to my little baking heart! These Chewy M&M Sugar Cookies are pillowy soft, yet crunchy from the delicious M&M candies, and packed with that home-baked flavor we all love. Let’s take a deep dive into this recipe! JUMP TO RECIPE Chewy M&M Sugar Cookies Why You'll Love Chewy M&M Sugar Cookies Classic:  What's more timeless than a sugar cookie? Well, arguably a chocolate chip cookie, but... these cookies are very basic and easy to make, yet have such a classic and timeless taste. This will be a recipe you'll come back to time and time again! Versatile:  You can create so many fun variations of these sugar cookies. Try using festive-colored M&M's for the holidays. As you can see, I made these pastel for Easter or Spring. Trade the M&M's for Reese's Pieces, Andes Mint pieces, or Toffee Bits, or completely skip the candies and add cream cheese or buttercream frosting with sprinkles instead! Texture:  The texture of Chewy M&M Sugar Cookies is insane! They are actually very chewy and yet pillowy soft. When you bite into them, they also give you that crunch from the M&M's. They are truly bakery-worthy! Easy:  These cookies are so easy to make—there’s no refrigeration time, and they come together from dough to cookie in 40 minutes! These would make the perfect, easy, and festive Easter dessert. A no-fuss cookie that is also show-stopping? That's a no-brainer! Chewy M&M Sugar Cookies Chewy M&M Sugar Cookies Recipe These chewy M&M sugar cookies are a fun and colorful twist on the classic sugar cookie. With a soft, buttery texture, a burst of vanilla flavor, and plenty of milk chocolate M&M's in every bite, this recipe is perfect for cookie lovers of all ages! Ingredients 2 sticks (16 Tbsp) unsalted butter, softened 1 ½ cups granulated sugar 2 teaspoons vanilla extract 1 large egg 1 large egg yolk 3 ¾ cups all-purpose flour 1 teaspoon cream of tartar 1 teaspoon baking soda 1 teaspoon salt 1 (10 oz) bag M&M’s milk chocolate candies Instructions Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent cookies from sticking. Prepare the Butter: Softening the butter is key for the perfect texture. If the butter is at room temperature, microwave it for 20 seconds at 40% power. If it’s cold, microwave at 40% power for 30 seconds to 1 minute, checking every 15 seconds to prevent it from melting. The butter should be soft enough to press your finger into but not melted. Mix the Wet Ingredients: In the bowl of a stand mixer, add the softened butter and beat on medium speed with the paddle attachment until light and fluffy. Add the granulated sugar, vanilla extract, one egg, and egg yolk. Mix on medium speed until fully combined and fluffy. Use a spatula to scrape down the sides of the bowl as needed. Prepare the Dry Ingredients: In a separate medium bowl, whisk together 3 ¾ cups of all-purpose flour, baking soda, cream of tartar, and salt. Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet mixture, 1 cup at a time. Allow the dough to come together, scraping the sides and bottom of the bowl as needed. Add the M&M’s: Pour the M&M's into a small bowl. Using a medium cookie scoop , scoop dough into balls and press the domed top of each dough ball into the M&M's, ensuring about 8 M&M's are on top. Gently press the candies into the dough to secure them. Bake the Cookies: Place the M&M-coated dough balls onto the prepared baking sheet. Bake in the preheated oven for 9-10 minutes or until the edges are golden but the centers are still soft. Cool and Enjoy: Let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire cooling rack to cool completely. Enjoy your chewy M&M sugar cookies! Chewy M&M Sugar Cookies Dough Balls Tips for Perfect Cookies Use Softened Butter:  Make sure the butter is softened, not melted, for the best texture in your cookies. You should be able to gently press the tip of your finger into the stick of butter. Don’t Overmix:  Once you add the dry ingredients, mix just until combined to keep your cookies chewy not rubbery. Press M&M’s into Dough:  You may need to use gentle pressure with your finger to push a few extra M&M's into the tops of dough balls. Try to keep the candies on the top. The dough balls will expand while baking and if there are M&M's on the side they will make the cookies less round. Chewy M&M Sugar Cookies Common Questions About Chewy M&M Sugar Cookies! Can I make these cookies ahead and freeze them? Yes! Click HERE for more details! Can I add food coloring to the dough to make them more colorful? Yes! Add the food coloring to the dough with the wet ingredients as you are adding the vanilla extract! What should I store these cookies in? I would store the sugar cookies in an airtight container. These are my favorite containers ! How long will these cookies stay fresh? Cookies are best for us to 5 days, if they last that long :) Chewy M&M Sugar Cookies Can You Freeze Chewy M&M Sugar Cookies? Yes, this cookie dough is great for prepping ahead! You can freeze the batch of dough in a container or double-wrapped in plastic wrap. Just let it thaw overnight in the refrigerator before scooping into balls and baking. Or, you can scoop the cookie dough into balls ahead of time and then freeze them. If you’re going to try this method, I would freeze the dough balls on a cookie sheet 1 inch apart so they don’t stick together. Once frozen, you can transfer them to a gallon-size ziplock bag or an airtight container. When you’re ready to bake them, let the frozen cookie dough balls sit at room temperature for an hour or so. You may need to add an extra minute to the bake time if they are still cold. You can also freeze these sugar cookies after they are baked. I recommend letting them cool completely, then storing them in an airtight container with parchment between the layers to prevent sticking. This will also keep them from getting freezer burn. You can store them for up to three months. When you’re ready to eat them, it’s best to let them thaw in the container at room temperature. Did You Make Chewy M&M Sugar Cookies? If you made this recipe I would LOVE  to hear from you! Tag me in a post or story on Facebook  or Instagram ,  or find me on Pinterest!  Please, don't forget to leave me a review on this recipe. Have questions? Leave them in the comments below. Before you go, don't forget to check out other similar recipes you will love below! 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