Desserts - SueBee Homemaker

Mini Lava Cakes

Suebee Homemaker — Thu, 12 Feb 2026 12:00:00 +0000

These Mini Lava Cakes are rich, indulgent, and perfectly portioned, with warm molten centers that flow with every bite. This small batch recipe is incredibly simple to make and makes the best dessert for small dinner parties or date night!

Happy Mother’s Day!

That’s right, youngest son Zach Ringsdorf has hacked into the blog today to bring y’all an all-time “cool mom” recipe. Throughout our childhood, the boys of the household were seldom left unsatisfied when it came to the culinary delights crafted by our mother. She is the best after all – well, almost the best. There was one dish that the boys craved more than anything.

There was one particular dish that etched itself into our memories, surpassing the delight of Chewy French Bread, flavorful Spanish Seafood Paella, and even our mother’s homemade ice cream. It was the illustrious Molten Lava Cake from Chili’s.

Do you remember the game Hungry Hungry Hippos? Well, imagine the Ringsdorf family gathered around a piping-hot, gooey, and irresistibly melty Lava Cake at our local Chili’s—reminiscent of those hungry hippos in action.

The first time our mother served us her homemade rendition of this divine dessert, it was a true jaw-dropping moment for my brother Josh and me. Just the day before, she might have been urging me to savor her favorite summertime snack—a ripe raw tomato enjoyed like an apple. And now, she astounded us with the richest, messiest, and most indulgent treat she had ever whipped up. That moment will forever be ingrained in my memory.

It held immense significance for us, as we knew our mother’s true passion lay in perfecting her risotto recipes. Yet, she selflessly took on the role of a local Chili’s chef, recreating their lava cake for her beloved boys. From that moment on, the Molten Lava Cake became an extraordinary indulgence reserved for unique occasions— not just birthdays, but rather unexpected triumphs. Whether it was the transition from fourth to fifth grade, a hard-fought soccer game in the pouring rain, or successfully enduring a dentist appointment without needing any restraint, these small victories became precious moments we celebrated together, always underscored by our mother’s unwavering love. Whether it came in the form of the Molten Lava Cake, the cherished Special Plate, or a new Webkinz, her gestures made every occasion remarkable. Happy Mother’s Day, Mom!

Today, I’d like to dedicate this exquisite recipe to all the wonderful mothers out there, with a special shoutout to my incredible mother, SueBee. Prepare to treat yourself to the ultimate indulgence with our irresistible Mini Lava Cakes. You’ll experience the sheer decadence of its velvety, oozing chocolate center and flawlessly crisp exterior.

Why We Love This Recipe:

That molten center moment – Cutting into one and watching warm chocolate ooze out feels a little magical every single time.
Big flavor, small package – Rich, intense chocolate in a petite dessert means you get maximum indulgence without overdoing it.
Perfect with toppings – Ice cream, whipped cream, berries, powdered sugar are all toppings that play well with everyone.
Chocolate lover’s dream – Deep, gooey, unapologetic chocolate in every bite. The perfect dessert for any occasion.

Ingredients Used:

Chocolate
Butter
Eggs
Sugar
Vanilla Extract
Flour
Salt

How to make Mini Lava Cakes:

These mini Lava Cakes are meant to be gooey. When baking, it’s preferable to err on the side of undercooking rather than overcooking it. We want the cake to be melty and goopy. This is a cake that comes out of the oven, onto a plate, and into your mouth.

NOTE: Oven temperature is KEY. When testing this recipe, I made sure I added extra oven thermometers to make sure the temperature was close to 450 degrees F. For me, the right baking time was 11 minutes but that might be slightly different for you, depending on your oven. I recommend testing this before serving it to guests.

Step 1
Prep for baking. Preheat oven to 450 degrees. Grease ramekins with butter. Be sure to spread butter into the corner of the ramekins to ensure a clean removal.

Step 2
Melt chocolate and butter. Using a small pan or double boiler, melt the chocolate and butter over low heat, stirring almost constantly. Remove from heat.

Step 3
Prep remaining ingredients. In a small bowl, beat the eggs, sugar, and salt together until pale.

Step 4
Add in chocolate and flour. Use a spatula to gently fold in the chocolate and flour. Make sure the flour is fully absorbed in order to avoid clumping.

Step 4
Bake. Pour batter evenly into prepared ramekins. Bake for about 11 minutes or until your liking (depending on your particular oven). The edges should look set and slightly puffed, while the centers still appear soft and slightly jiggly.

Step 5
Rest Cakes. Rest cakes for just one minute. Then carefully run a knife around the edges (if needed), invert onto small plates, and lift off the ramekins. Use a towel to handle ramekins as they will still be hot!

Step 6
Serve. Serve with fresh raspberries or strawberries and enjoy!

OPTIONAL: Instead of adding fresh berries as a garnish, you could add a scoop of ice cream followed by a chocolate shell, or just a dusting of powdered sugar. Try our Vanilla Bean Ice Cream, Raspberry Ice Cream, or Strawberry Ice Cream Recipe!

Other Chocolate Desserts:

Is your love language CHOCOLATE? Well, here you go!

Recipe FAQs:

What makes a lava cake “lava”?

The gooey center comes from slightly underbaking the cakes so the middle stays molten while the edges set.

Do I need special chocolate?

Use good-quality semisweet or bittersweet chocolate. Since chocolate is the star, better chocolate means better flavor.

Can I use chocolate chips instead of baking chocolate?

Yes, but baking chocolate melts more smoothly. If using chips, choose a high-quality brand.

Can I make this recipe ahead of time?

Yes, you can prepare the recipe through step 4 up to one day in advance. Refrigerate the ramekins in the meantime but set them out the day of baking to remove the chill. Then proceed as directed.

What if my lava cakes don’t look done after 11 minutes?

Since all ovens run a little diffently, you may need more or less time when making these cakes. If your oven runs cool, you may need more time and if it runs hot, you may need less time. Watch your oven closely during the baking process.

Can I double the recipe?

You can definitely double this recipe if serving a large group (or if a hungry person wants two). Just make sure you have the correct size of ramekins beforehand.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mini Lava Cakes

These Mini Lava Cakes are rich, indulgent, and perfectly portioned, with warm molten centers that flow with every bite. This small batch recipe is incredibly simple to make and makes the best dessert for small dinner parties or date night!

Course Dessert

Cuisine American

Keyword chocolate lava cakes, mini lava cakes, molten lava cake

Prep Time 15

Cook Time 11

Total Time 26

Servings servings

Calories 575kcal

Author Zach Ringsdorf & Kirsten Hahn

Ingredients

1/2 cup unsalted butter
6 oz. semi-sweet chocolate – rouchly chopped
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 pinch salt
2 Tablespoons all-purpose flour
raspberries, vanilla ice cream, and magic shell – to serve (optional)

Instructions

Prep for baking. Preheat oven to 450 degrees. Grease your ramekins with butter. Be sure to spread butter into the corner of the ramekins to ensure a clean removal.
Melt chocolate and butter. Using a small pan or double boiler, melt the chocolate and butter over low heat, stirring almost constantly. Remove from heat.
1/2 cup unsalted butter, 6 oz. semi-sweet chocolate
Prep remaining ingredients. In a small bowl, beat the eggs, sugar, and salt together until pale.
2 large eggs, 2 large egg yolks, 1/4 cup granulated sugar, 1 teaspoon vanilla extract 1 pinch salt
Add in chocolate and flour. Use a spatula to gently fold in the melted chocolate and flour. Make sure the flour is fully absorbed in order to avoid clumping.
2 Tablespoons all-purpose flour
Bake. Pour batter evenly into prepared ramekins. Bake for about 11 minutes or until your liking (depending on your particular oven). The edges should look set and slightly puffed, while the centers still appear soft and slightly jiggly.
Rest Cakes. Rest cakes for just one minute. Then carefully run a knife around the edges (if needed), invert onto small plates, and lift off the ramekins. Use a towel to handle ramekins as they will still be hot!
Serve. Serve with fresh raspberries or strawberries and enjoy!
OPTIONAL: Instead of adding fresh berries as a garnish, you could add a scoop of ice cream followed by a chocolate shell, or just a dusting of powdered sugar. Try our Vanilla Bean Ice Cream, Raspberry Ice Cream, or Strawberry Ice Cream Recipe!
raspberries, vanilla ice cream, and magic shell

Notes

These mini Lava Cakes are meant to be gooey. When baking, it’s preferable to err on the side of undercooking rather than overcooking it. We want the cake to be melty and goopy. This is a cake that comes out of the oven, onto a plate, and into your mouth.
Oven temperature is KEY. When testing this recipe, I made sure I added extra oven thermometers to make sure the temperature was close to 450 degrees F. For me, the right baking time was 11 minutes but that might be slightly different for you, depending on your oven. I recommend testing this before serving it to guests.

Nutrition

Mississippi Mud Pie

Suebee Homemaker — Mon, 02 Feb 2026 12:00:00 +0000

Mississippi Mud Pie is a rich, chocolate lover’s dream made with layers of Oreo crust, fudgy brownie, creamy chocolate pudding, and whipped topping. This decadent Southern dessert is the perfect indulgence for holidays, parties, or any time you crave something irresistibly sweet!

The Best Mississippi Mud Pie

Mississippi Mud Pie is the ultimate indulgence for chocolate lovers — rich, gooey, and unapologetically decadent. Just take a look at all of those layers – a crunchy Oreo crust, fudgy brownies, and silky chocolate pudding – all topped with fluffy whipped cream plus garnishes!

Need chocolate therapy? Make Mississippi mud pie and call it done!

I recently made this decadent dessert for a dinner party, and it was an absolute hit! The best part? The leftovers kept us empty nesters perfectly happy the following day.

Why This Recipe Works:

Chocolate on chocolate – it’s a dreamy combination of Oreo, brownie, pudding, and whipped topping. What’s not to love, right?
Simple ingredients – made with pantry staples like cocoa, sugar, and butter.
Easy to make ahead – tastes even better chilled overnight.
Customizable – add nuts, chocolate chips, or a drizzle of caramel.
Beautiful presentation – looks impressive with all of those layers!

What You’ll Need:

Oreo Crust – Oreo cookies and butter
Chocolate Brownie Layer – butter, chocolate (baking bar plus cocoa powder), sugars (both granulated and brown sugar), eggs, vanilla extract, flour, and salt
Pudding Layer – instant chocolate pudding and milk
Topping – heavy whipping cream, powdered sugar, and vanilla

How to make Mississippi Mud Pie:

Step 1
Prep. Preheat oven to 350-degrees F. Prepare a springform pan with baking spray.

Step 2
Prep Oreo crust. Use a large food processor to pulse Oreo cookies to coarse crumbs. Add melted butter and pulse again until well combined. Press Oreo mixture into the prepared pan using a measuring cup to press evenly to all sides of the pan.

Step 3
Bake crust. Bake crust in preheated oven for about 10 minutes. Then remove pan to cool slightly.

Step 4
Make brownie batter. Add chopped chocolate and butter to a pan and heat on low until chocolate is melted. Pour into a mixing bowl and add both sugars, eggs, and vanilla extract – and whisk until combined. Then add the flour, cocoa powder, and salt – and mix again. Pour brownie batter into the pan, smoothing carefully to all sides of the baked Oreo crust.

Step 5
Bake again. Place pan back in the oven and bake until a toothpick inserted into the center comes out with just a few crumbs, approximately 15 minutes. Let cool completely.

Step 6
Make pudding. In a separate bowl, combine the cold milk with the packaged instant pudding. Use a hand mixer to combine and then refrigerate until it thickens, about 10 minutes. Pour chocolate pudding on top of the cooled brownie layer and refrigerate.

Step 7
Make whipped topping. In a clean bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Use a hand mixer to beat on medium-high speed until soft peaks form. Stop whipping once it’s fluffy and holds its shape — over-whipping can turn it into butter!

Step 8
Add topping and garnishes. Shortly before serving, add the whipped topping to the top of the pudding layer, gently spreading to all sides of the pan. Then add garnishes – shaved chocolate and/or Oreo crumbs.

Step 9
Serve. Unclip the latch on the side of the springform pan to loosen it. Gently lift the outer ring straight up and away from the dessert. Place pie on a pie plate and use a sharp knife to slice!

Store leftover Mississippi Mud Pie in an airtight container in your refrigerator for 2-3 days.

Recipe FAQs:

What pan should I use?

A 9-inch pie dish or springform pan works best for layering and serving.

Can I use boxed brownies?

I recommend making our homemade brownies because you’ll have too much using a box mix. You could, of course, try to cut it down for this recipe.

Can I use homemade pudding?

Yes, but store-bought is easier and still delicious in this dessert.

How do I store leftover pie?

Keep it covered in the refrigerator for up to 2-3 days.

Other Decadent Chocolate Desserts:

I love chocolate desserts of any kind, and these should satisfy your cravings!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mississippi Mud Pie

Course Dessert

Cuisine American

Keyword Mississippi mud pie

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 739kcal

Author Sue Ringsdorf

Ingredients

For the crust:

baking spray – to coat the pan
13.3 oz. Oreo cookies
5 Tablespoons unsalted butter – melted

For the brownie layer:

1/3 cup unsalted butter – melted
2 oz semisweet chocolate – chopped
1/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
6 Tablespoons all-purpose flour
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon kosher salt

For the pudding layer:

3.9 oz Jello instant chocolate pudding mix
2 cups whole milk

For the whipped cream topping:

1 ½ cups cold heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
chocolate curls, Oreo crumbs – to garnish

Instructions

Prep. Preheat oven to 350-degrees F. Prepare a springform pan with baking spray.
baking spray
Prep Oreo crust. Use a large food processor to pulse Oreo cookies to coarse crumbs. Add melted butter and pulse again until well combined. Press Oreo mixture into the prepared pan using a measuring cup to press evenly to all sides of the pan.
13.3 oz. Oreo cookies, 5 Tablespoons unsalted butter
Bake crust. Bake crust in preheated oven for about 10 minutes. Then remove pan to cool slightly.
Make brownie batter. Add chopped chocolate and butter to a pan and heat on low until chocolate is melted. Pour into a mixing bowl and add both sugars, eggs, and vanilla extract – and whisk until combined. Then add the flour, cocoa powder, and salt – and mix again. Pour brownie batter into the pan, smoothing carefully to all sides of the baked Oreo crust.
1/3 cup unsalted butter, 2 oz semisweet chocolate, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, 6 Tablespoons all-purpose flour, 2 Tablespoons unsweetened cocoa powder, 1/2 teaspoon kosher salt
Bake again. Place pan back in the oven and bake until a toothpick inserted into the center comes out with just a few crumbs, approximately 15 minutes. Let cool completely.
Make pudding. In a separate bowl, combine the cold milk with the packaged instant pudding. Use a hand mixer to combine and then refrigerate until it thickens, about 10 minutes. Pour chocolate pudding on top of the cooled brownie layer and refrigerate.
3.9 oz Jello instant chocolate pudding mix, 2 cups whole milk
Make whipped topping. In a clean bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Use a hand mixer to beat on medium-high speed until soft peaks form. Stop whipping once it’s fluffy and holds its shape — over-whipping can turn it into butter!
1 ½ cups cold heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
Add topping and garnishes. Shortly before serving, add the whipped topping to the top of the pudding layer, gently spreading to all sides of the pan. Then add garnishes – shaved chocolate and/or Oreo crumbs.
chocolate curls, Oreo crumbs
Serve. Unclip the latch on the side of the springform pan to loosen it. Gently lift the outer ring straight up and away from the dessert. Place pie on a pie plate and use a sharp knife to slice!

Notes

Store leftover Mississippi Mud Pie in an airtight container in your refrigerator for 2-3 days.

Nutrition

Baileys Ice Cream Recipe

Suebee Homemaker — Thu, 11 Dec 2025 12:00:00 +0000

This Baileys Ice Cream Recipe yields a rich and creamy frozen dessert infused with the smooth taste of Baileys Irish Cream liqueur. An indulgent blend of ingredients that offers a luxurious treat for adults who love a boozy twist on classic ice cream!

KitchenAid Baileys Ice Cream

Are you a fan of Baileys? Well, then you’re going to LOVE this ice cream recipe – I promise. It’s the perfect amount of boozy creaminess and makes the best dessert for adults!

Y’all know that I’m pretty crazed about using my KitchenAid ice cream attachment. We’ve accumulated about 40 ice cream recipes so far and the ideas just keep coming.

All of our recipes are French-style because we love that extra creamy texture. All it takes is a little prep in advance so that we can get the mixture super cold!

Why This Recipe Works:

SIMPLE TO MAKE – The simple ingredients required for this Baileys ice cream are easily found in most grocery stores. You may need to head to the liquor store for the Baileys Irish Cream or make your own homemade version.
SUPER CREAMY – French-Style ice cream yields the creamiest texture which is why it’s often referred to as custard. Such a perfect mouth feel!
A LITTLE BIT BOOZY – We’re adding a “healthy dose” of Baileys to get the perfect ratio of ice cream to booze! That being said, you can adjust the proportions as you see fit. Keep in mind that a greater proportion of alcohol will yield a softer ice cream texture.
PERFECT ADULT DESSERT – Be aware that this is an adult dessert. Don’t serve it to those kiddos! We have lots of other KitchenAid Ice Cream Recipes for the littles.

What You’ll Need:

Dairy – a combo of whole milk and heavy cream
Large Eggs
Light Brown Sugar
Vanilla Extract
Pinch of salt
Baileys Irish Cream

How to make Baileys Ice Cream:

Step 1
Temper the eggs. Combine the egg yolks with 1/4 cup of the light brown sugar. Whisk well. Pour the whole milk and heavy cream into a saucepan over medium heat.

When the milk reaches 165 degrees F on a digital thermometer, use a measuring cup to drizzle about one cup into the eggs and sugar, whisking CONTINUOUSLY. (This is how we prevent scrambled eggs.)

Pour the egg mixture back into the pan, along with the remaining brown sugar, and heat again to 165 degrees F, whisking as you go. Do NOT boil but instead, gently heat it to the desired temp. Set aside to cool.

Step 2
Strain tempered egg mixture (Optional). If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

Step 3
Combine liquid ingredients. In a large bowl, combine the cooled tempered egg mixture, Baileys Irish Cream, vanilla extract, and a pinch of salt. Whisk until well combined. Cover with a lid or cling wrap.

Step 4
Chill mixture. Place the liquid Baileys Ice Cream into the refrigerator for at least four hours or until VERY COLD. (I occasionally place it in the freezer for a bit if I’m in a hurry.) You can also chill mixture overnight if time allows.

Step 5
Churn ice cream. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled ice cream mixture into the bowl attachment while it’s running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. Since there is booze in this recipe, it may take slightly longer to churn – approximately 35-40 minutes.

Step 6
Transfer churned ice cream to an airtight container. After the ice cream is fully churned, spoon it into an airtight container to set up further.

Step 7
Freeze Baileys Ice Cream. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.

Step 8
Serve ice cream. Serve ice cream in individual serving bowls, in cones (we like waffle cones!), or between two cookies.

Baileys ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Tips for properly using a KitchenAid Ice Cream Attachment:

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Recipe FAQs:

What is Baileys Irish Cream?

Baileys Irish Cream is a popular liqueur made from a blend of Irish whiskey, cream, and cocoa. It has a smooth, creamy texture with a sweet and slightly chocolatey flavor. Baileys is often enjoyed on its own, in coffee, or as an ingredient in desserts and cocktails.

How do I incorporate Baileys into the ice cream?

Stir the Baileys in after cooking and cooling the custard base to avoid excessive alcohol burn-off.

What is the difference between French-Style and Philadelphia ice cream?

French-style ice cream uses a custard base with egg yolks, making it richer, creamier, and smoother but requiring cooking. Philadelphia-style ice cream skips the eggs, resulting in a lighter, quicker-to-make treat with a cleaner flavor but a firmer texture.

What are some good toppings for Baileys ice cream?

Chocolate shavings, caramel sauce, espresso powder, or crushed cookies pair well.

Do I need an ice cream maker to make Baileys ice cream?

While an ice cream maker gives the best texture, you can also make a no-churn version by whipping heavy cream and folding it into a condensed milk mixture with Baileys.

Other Delicious Ice Cream Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Baileys Ice Cream Recipe

Course Dessert, Ice Cream

Cuisine American, Irish

Keyword Bailey’s Ice Cream

Prep Time 20

Cook Time 25

Chill Time 6

Total Time 6 45

Servings servings

Calories 480kcal

Author Sue Ringsdorf

Ingredients

2 cups whole milk
2 ¼ cups heavy cream
5 large egg yolks
1 cup light brown sugar
3/4 cup Bailey's Irish Cream
1-2 Tablespoons vanilla extract
pinch of salt

Instructions

Temper the eggs. Combine the egg yolks with 1/4 cup of the light brown sugar. Whisk well. Pour the whole milk and heavy cream into a saucepan over medium heat.
When the milk reaches 165 degrees F on a digital thermometer, use a measuring cup to drizzle about one cup into the eggs and sugar, whisking CONTINUOUSLY. (This is how we prevent scrambled eggs.)
Pour the egg mixture back into the pan, along with the remaining brown sugar, and heat again to 165 degrees F, whisking as you go. Do NOT boil but instead, gently heat it to the desired temp. Set aside to cool.
5 large egg yolks, 1 cup light brown sugar, 2 cups whole milk, 2 ¼ cups heavy cream
Strain tempered egg mixture (Optional). If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Combine liquid ingredients. In a large bowl, combine the cooled tempered egg mixture, Baileys Irish Cream, vanilla extract, and a pinch of salt. Whisk until well combined. Cover with a lid or cling wrap.
3/4 cup Bailey's Irish Cream, 1-2 Tablespoons vanilla extract, pinch of salt
Chill mixture. Place the liquid Baileys Ice Cream into the refrigerator for at least four hours or until VERY COLD. (I occasionally place it in the freezer for a bit if I’m in a hurry.) You can also chill mixture overnight if time allows.
Churn ice cream. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled ice cream mixture into the bowl attachment while it’s running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. Since there is booze in this recipe, it may take slightly longer to churn – approximately 35-40 minutes.
Transfer churned ice cream to an airtight container. After the ice cream is fully churned, spoon it into an airtight container to set up further.
Freeze Baileys Ice Cream. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.
Serve ice cream. Serve ice cream in individual serving bowls, in cones (we like waffle cones!), or between two cookies.

Notes

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Nutrition

Oatmeal Iced Cookies

Suebee Homemaker — Fri, 05 Dec 2025 12:00:00 +0000

Oatmeal Iced Cookies are soft and tender in the center with perfectly chewy edges. Their craggy tops and sweet icing make them as beautiful as they are delicious!

Frosted Oatmeal Cookies

Y’all might recognize these cookies as a copycat to the famous Mother’s brand of iced oatmeal cookies. You may even remember eating them as a kid – if you are in my older generation camp. If you enjoy the package version, you’re gonna love this homemade version WAY MORE!

I’ve talked a lot about the oatmeal obsession we have in our home, thanks to my hubby. When we’re not eating oatmeal cookies, we’re enjoying Healthy Chocolate Granola, Healthy Oatmeal Breakfast Cookies, Peanut Butter and Jelly Overnight Oats, and Oatmeal Raspberry Jam Bars.

SO MUCH OATMEAL! Such little time to eat it all.

Reasons to love these cookies:

Perfect texture combo – soft in the center, chewy on the edges, and just the right bite.
That icing! – the sweet vanilla glaze takes them from simple to irresistible.
Nostalgic vibes – they feel like a homemade bakery treat from childhood.
Cozy flavor – warm oats and cinnamon pair beautifully with the sweet icing.
Pretty presentation – the craggy cookie tops and glossy icing look rustic and inviting.
Easy to make – no fancy steps, just classic baking.
Crowd-pleasers – perfect for holidays, bake sales, or coffee breaks.
Sturdy but soft – they travel well but still feel tender and fresh.

Ingredients Needed:

unsalted butter
sugars – a combo of dark brown sugar and granulated sugar
large eggs
pure maple syrup
vanilla extract
old fashioned oatmeal
all-purpose flour
baking soda
kosher salt
ground cinnamon
simple icing – combo of powdered sugar, milk, and vanilla extract

Light brown sugar has a mild caramel flavor and creates cookies that are lighter in color with slightly crisper edges. Dark brown sugar, on the other hand, contains more molasses, which gives cookies a deeper toffee-like flavor, a darker color, and a softer, chewier texture. Really, you can’t go wrong—it just depends on whether you’re after a subtle flavor or a bolder, cozier vibe.

Oatmeal cookies are some of our favorites, including our Mini Cranberry Oatmeal Cookies, classic Oatmeal Chocolate Chip Cookies, and a holiday favorite, these White Chocolate Cranberry Oatmeal Cookies.

How to make Oatmeal Iced Cookies:

Step 1
Pulse the old fashioned oatmeal. To a food processor, add the old fashioned oatmeal. Pulse for a few seconds or until some of the oatmeal is still in tact but some is crumbs.

Step 2
Mix the wet Ingredients. In the bowl of a large standing mixer, combine the softened butter and both sugars and mix until creamy. Add the eggs, maple syrup, and vanilla – and mix well.

Step 3
Add dry to wet. Add the dry ingredients – the processed oatmeal, all-purpose flour, baking soda, kosher salt, and cinnamon.

Step 4
Roll into balls. Roll the dough into about 32 balls (small – about two tablespoons). The dough may be sticky, so you can chill it for 20 mins or so, or use cold water on your hands to help roll.

Step 5
Chill cookie balls. Cover the pan of cookie balls and chill in your refrigerator for at least two hours or overnight.

Step 6
Bake. Place 8 cookie balls (spread evenly apart) on prepared baking sheet and bake in a preheated 350 degree oven for about 10 minutes, or until the cookies are fairly brown on top. You want the cookies to be firm and easy to handle.

Step 7
Cool. Let the cookies sit on baking sheets for a few minutes before transferring to wire cooling racks. Let cookies cool completely.

Step 8
Make icing. In a small mixing bowl, make the icing by combining the powdered sugar, vanilla, and milk. Check consistency. It should be thick but stir-able. You may need to adjust ingredients as needed (more powdered sugar to make it thicker, more milk to make it thinner).

Step 9
Dip cookies. Take the completely cooled cookies and dip them in the icing. Don’t push or turn, just dip and pull straight out. The icing should set and make the prettiest little “snowflake” design on top, if dipped properly.

Step 10
Let icing harden. Keep the cookies on the cooling racks to let the icing harden. It shouldn’t take more than a couple of hours for it to firm. up. Then you can stack and store them.

Store cookies in an airtight counter on your countertop for 4-5 days. Then freeze for best results. You can stack and store or freeze these oatmeal cookies after the icing hardens.

Recipe FAQs:

How long do I bake these cookies?

All ovens vary greatly, so keep that in mind. You want these cookies to be quite firm so they can be properly dipped in the icing.

How do I get the right consistency when making the icing?

Make sure you measure the ingredients VERY carefully. If the icing is too thick or thin, you can fix it. If it’s too thick, add a few drops of milk. If the icing is too thin, add a bit of powdered sugar.

Does the icing harden enough to stack?

Yes, the icing will harden. Leave them sit on the cooling racks until it sets up completely.

Can you freeze Iced Oatmeal Cookies?

These cookies freeze beautifully (with the icing!) and will keep well in an airtight container for up to three months.

Expert Tips:

Use “almost” room temperature butter for better creaming of the butter and sugar. The butter should still be cool to the touch.
Carefully measure the flour using the spoon and sweep method or use a digital thermometer (preferred). Makes a huge difference when baking!
Chill the cookie dough for at least two hours before baking. This helps the cookies from over spreading.
If your cookies are spreading too much while baking, you can remove the pan, fix the edges with a spoon, and place back in the oven.
Let cookies cool slightly before moving them to cooling racks.

Let’s bake cookies!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Oatmeal Iced Cookies Recipe

Oatmeal Iced Cookies are soft and tender in the center with perfectly chewy edges. Their craggy tops and sweet icing make them as beautiful as they are delicious!

Course Dessert

Cuisine American

Keyword homemade oatmeal cookies, oatmeal iced cookies

Prep Time 25

Cook Time 13

Total Time 38

Servings cookies

Calories 163kcal

Author Sue Ringsdorf

Ingredients

Wet ingredients:

1 cup unsalted butter – at room temperature
1 cup dark brown sugar (220 grams) – or use light brown sugar
1/2 cup granulated sugar (100 grams)
2 large eggs – at room temp
1 Tablespoon pure maple syrup
2 teaspoons vanilla extract – I like Watkin's brand

Dry ingredients:

2 cups old fashioned oatmeal (170 grams)
2 ¼ cups all-purpose flour (270 grams)
2 Tablespoons all-purpose flour (15 grams)
1 teaspoon baking soda
1 teaspoon kosher salt
2 teaspoons cinnamon

For the icing:

1 ½ cup powdered sugar (180 grams)
1 teaspoon vanilla extract
1½ Tablespoons milk – or more, to desired consistency

Instructions

Pulse the old fashioned oatmeal. To a food processor, add the old fashioned oatmeal. Pulse for a few seconds or until some of the oatmeal is still in tact but some is crumbs.
Mix the wet Ingredients. In the bowl of a large standing mixer, combine the softened butter and both sugars and mix until creamy. Add the eggs, maple syrup, and vanilla – and mix well.
1 cup unsalted butter, 1/2 cup granulated sugar (100 grams), 1 cup dark brown sugar (220 grams), 2 large eggs, 1 Tablespoon pure maple syrup, 2 teaspoons vanilla extract
Add dry to wet. Add the dry ingredients – the processed oatmeal, all-purpose flour, baking soda, kosher salt, and cinnamon.
2 cups old fashioned oatmeal (170 grams), 2 ¼ cups all-purpose flour (270 grams), 2 Tablespoons all-purpose flour (15 grams) 1 teaspoon baking soda, 1 teaspoon kosher salt, 2 teaspoons cinnamon
Roll into balls. Roll the dough into about 32 balls (small – about two tablespoons). The dough may be sticky, so you can chill it for 20 mins or so, or use cold water on your hands to help roll.
Chill cookie balls. Cover the pan of cookie balls and chill in your refrigerator for at least two hours or overnight.
Bake. Place 8 cookie balls (spread evenly apart) on prepared baking sheet and bake in a preheated 350 degree oven for about 10 minutes, or until the cookies are fairly brown on top. You want the cookies to be firm and easy to handle.
Cool. Let the cookies sit on baking sheets for a few minutes before transferring to wire cooling racks. Let cookies cool completely.
Make icing. In a small mixing bowl, make the icing by combining the powdered sugar, vanilla, and milk. Check consistency. It should be thick but stir-able. You may need to adjust ingredients as needed (more powdered sugar to make it thicker, more milk to make it thinner).
1 ½ cup powdered sugar (180 grams), 1 teaspoon vanilla extract, 1½ Tablespoons milk
Dip cookies. Take the completely cooled cookies and dip them in the icing. Don’t push or turn, just dip and pull straight out. The icing should set and make the prettiest little “snowflake” design on top, if dipped properly.
Let icing harden. Keep the cookies on the cooling racks to let the icing harden. It shouldn’t take more than a couple of hours for it to firm. up. Then you can stack and store them.

Notes

If you measure the ingredients properly, these cookies will bake up beautifully. But if you notice the cookies spreading too much, you can remove the pan toward the end of baking time, fix the edges with a spoon, and place back in the oven.
You can sub light brown sugar for the dark brown sugar, if desired. Light brown sugar has less molasses, giving cookies a lighter color and mild caramel flavor, while dark brown sugar has more molasses, creating a richer taste, darker color, and chewier texture.
Store set cookies (after icing hardens) in an airtight counter on your countertop for 4-5 days. Then freeze for best results. You can stack and store or freeze these oatmeal cookies after the icing hardens.

Nutrition

Peppermint Mocha Cookies

Suebee Homemaker — Thu, 04 Dec 2025 12:00:00 +0000

You know it’s Christmas time when Peppermint Mocha Cookies are baking in the oven. These simple chocolate cookies are made festive by dipping them in white chocolate and then adding peppermint sprinkles. So easy and SO delicious!

Tis the season for Holiday Cookie Platters! We love including Soft and Chewy Gingersnap Cookies, Frosted Sugar Cookie Bars, the Best Snickerdoodle Scones, and some Easy Homemade Toffee!

Mocha Cookies

Peppermint mocha is the epitome of Christmas treats. Chocolate plus coffee plus candy canes equals cookie perfection. THIS one will always be one of my favorite holiday cookies FOR SURE.

Adding espresso powder to the chocolate cookie base is what creates the most delicious mocha flavor. If you’re a coffee lover like we are, you’re going to be thrilled with these holiday treats!

Why we Love These Cookies:

These holiday cookies taste like brownies. Soft, fudgy, and super chocolatey – with a hint of coffee.
The combo of dark chocolate plus white chocolate is pure heaven.
They totally LOOK like Christmas with the peppermint crunch on top!
They make great gifts. Just wrap some cookies in some pretty wrapping or cellophane and tie a ribbon around the package.

Ingredients Used:

Wet Ingredients – Butter, sugars, eggs, and vanilla.
Dry Ingredients – Flour, cocoa powder, espresso powder, baking soda, and salt.
Dark Chocolate Chips – I love dark chocolate, but you could use semi-sweet chips as well.
White Chocolate – I used Ghirardelli melting wafers, but any white chocolate works.
Peppermint Sprinkles – You can make your own by crushing candy canes, or buy it in the sprinkle section of the store.

How to make Peppermint Mocha Cookies:

Step 1
Make the cookie dough. In the bowl of a large stand mixer, combine the butter and both sugars. Use paddle attachment and mix on low speed until creamy, scraping down the sides of the bowl as needed. Then add the remaining wet ingredients – the egg and vanilla extract.

Step 2
Add dry ingredients. Add in the flour, cocoa powder, espresso powder, baking soda, and salt. Mix until just combined. Then add the dark chocolate chips and stir with a large spoon or rubber scraper.

Step 3
Chill dough. Roll the cookie dough into cookie balls. You may need to use some cold water on your hands to prevent the dough from sticking to your hands. Place dough balls on a pan lined with parchment paper. Cover and store in the refrigerator to chill for at least two hours or overnight.

Step 4
Bake. Place six cookie dough balls on baking sheet, spacing a few inches apart. Bake in a preheated 350 degree oven for 9-10 minutes or so.

Step 5
Cool. Let the cookies sit on the baking sheet for a few minutes, and then remove the cookies to a cooling rack. Let them cool completely.

Step 6
Add white chocolate and peppermint sprinkles. Melt the white chocolate in the microwave at 50% power. Use a spoon to spread the white chocolate on half of the cookies followed by a sprinkle of peppermint crystals, and set aside on a baking sheet.

Step 7
Add to party platters. Add these cookies to your holiday party platters! These will be a huge hit!

Expert Tips:

Use softened butter and room temperature eggs when mixing the cookie dough.
Refrigerate the dough for a couple of hours before baking.
Be sure to microwave the melting wafers at 50% power to avoid burning it.
Add the sprinkles to the cookies as soon as you dip them in the chocolate, to ensure that they stick. The chocolate dries quickly!

Storing and Freezing:

Storing – Store these cookies in an airtight container on your countertop for 3-4 days.
Freezing – These cookies freeze well for up to three months. Make sure you use airtight containers or freezer bags.

Other Holiday Cookies:

You can freeze almost any of my holiday cookies. Plan ahead, freeze, and then assemble some impressive platters for your parties!

Looking for more peppermint flavors? Try our Peppermint Stick Ice Cream or Candy Cane Pie!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Peppermint Mocha Cookies Recipe

You know it's Christmas time when Peppermint Mocha Cookies are baking in the oven. These simple chocolate cookies are made festive by dipping them in white chocolate and then adding peppermint sprinkles. So easy and SO delicious!

Course Dessert

Cuisine American

Keyword Christmas cookies, peppermint mocha cookies

Prep Time 20

Cook Time 10

Total Time 30

Servings cookies

Calories 289kcal

Author Sue Ringsdorf

Ingredients

wet ingredients:

1/2 cup unsalted butter – softened to room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs – at room temp
1 Tablespoon vanilla

dry ingredients:

1 3/4 cups all-purpose flour – or 210 grams
1/2 cup unsweetened cocoa powder – 41 grams
2 teaspoons espresso powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dark chocolate chips

topping:

10 oz. white chocolate melting wafers – I use Ghirardelli
peppermint crunch sprinkles – I use Wilton

Instructions

Mix wet ingredients. Cream the butter and sugars together with a hand mixer (or use a stand mixer). Then add the remaining wet ingredients – the egg and vanilla extract
1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 large eggs, 1 Tablespoon vanilla
Add dry ingredients. Add in the flour, cocoa powder, espresso powder, baking soda, and salt. Mix until just combined. Then add the dark chocolate chips and stir.
1 3/4 cups all-purpose flour, 1/2 cup unsweetened cocoa powder, 2 teaspoons espresso powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup dark chocolate chips
Chill dough. Place the dough in the refrigerator to chill for at least two hours. It’s ok to store the dough overnight as well.
Roll into cookie balls. Roll the cookie dough into approximately 18 balls. You may need to use some cold water on your hands to prevent the dough from sticking to your hands.
Bake. Bake in a preheated 350 degree oven for 9-10 minutes or so.
Cool. Let the cookies sit on the baking sheet for a few minutes, and then remove the cookies to a cooling rack. Let them cool completely.
Add white chocolate and peppermint sprinkles. Melt the white chocolate in the microwave at 50% power. Use a spoon to spread the white chocolate on half of each cookie plus a sprinkle of peppermint sprinkles. Set cookies on a baking sheet.
10 oz. white chocolate melting wafers, peppermint crunch sprinkles
Add to party platters. Add these cookies to your holiday party platters! These will be a huge hit!

Notes

Use softened butter and room temperature eggs when mixing the cookie dough.
Refrigerate the dough for a couple of hours before baking.
Be sure to microwave the melting wafers at 50% power to avoid burning it.
Add the sprinkles to the cookies as soon as you dip them in the chocolate, to ensure that they stick. The chocolate dries quickly!

Nutrition

Peanut Butter Chip Cookies

Suebee Homemaker — Wed, 03 Dec 2025 12:00:00 +0000

These Peanut Butter Chip Cookies are soft, chewy, and filled with rich peanut butter flavor in every bite. With just a handful of simple ingredients, this recipe is easy enough for even a beginner baker—and perfect for sharing with friends!

Chewy Peanut Butter Cookies

I grew up eating my mom’s Best Ever Peanut Butter Cookies – really the best ever! So these are just a simple spin on those with some peanut butter chips added in. Peanut butter on peanut butter for the win!

Since peanut butter cookies were my dad’s absolute favorite (baked extra dark and crisp!), I can’t help but to think of him when I make any sort of cookies with peanut butter. If you have dogs, you may also like our Paw Print Cookies (made in honor of our sweet Theo).

Why This Recipe Works:

The flavor combo – Sweet, nutty peanut butter chips melt into every bite, giving that classic peanut butter taste we can’t get enough of.
Perfect texture – Soft and chewy centers with just the right hint of crisp edges make these peanut butter cookies irresistible.
Easy to make – No fancy ingredients or techniques—just a quick, homemade cookie everyone loves.
Crowd-pleasing – Whether you’re baking for family, friends, or a cookie exchange, these peanut butter chip cookies are always a hit.
Great for any occasion – From weeknight cravings to holiday platters, they fit right in.

What You’ll Need:

Unsalted Butter
Sugars – granulated sugar and brown sugar
Peanut Butter
Egg
Vanilla Extract
All-purpose Flour
Baking Powder
Baking Soda
Kosher Salt
Peanut Butter Chips

How to make Peanut Butter Chip Cookies:

Step 1
Combine wet ingredients. In the bowl of a large standing mixer, combine the softened butter and both sugars. Run mixer on low and mix until smooth and creamy. Then add the egg, vanilla extract, and peanut butter – and mix again.

Step 2
Add dry ingredients. Add the dry ingredients to the mixer – flour, baking powder, baking soda, and kosher salt. Mix again until just combined.

Step 3
Stir in peanut butter chips. Add peanut butter chips and use a large spoon to stir them into the cookie dough. (I reserved a few for the top of the cookie balls.)

Step 4
Form cookie balls. Use a three tablespoon cookie scoop to form about 15 equal-sized cookie balls. Place on a baking sheet lined with parchment paper.

Step 5
Chill cookie dough. Cover cookie balls with foil and refrigerate dough for at least two hours, or overnight.

Step 6
Bake cookies. Preheat oven to 350 degrees. Place six cookie balls on a parchment lined baking sheet, spacing them evenly apart. Bake in preheated oven for 12-14 minutes or until done to your liking.

Step 7
Cool. Let baked cookies set on baking sheet for 5-6 minutes before gently transferring to a wire cooling rack. Repeat with remaining cookies.

We love these with a large glass of milk (for dunking) or a cup of Toddy Cold Brew Coffee!

Storing and Freezing:

Store leftover cookies in an airtight container on your countertop for 4-5 days. After that, I recommend placing the cookies in a freezer bag for up to three months.
You can also freeze the cookie dough balls. Place dough on a parchment lined baking sheet, freeze for 30 minutes, then remove and add to a freezer bag and freeze.

Recipe FAQs:

Can I use natural peanut butter in these cookies?

It’s best to use regular creamy peanut butter (like Jif or Skippy) since natural peanut butter can make the dough too oily and cause spreading.

Can I swap the peanut butter chips for another kind?

Yes, chocolate chips (dark or semi-sweet), white chocolate chips, or butterscotch chips all work well.

How do I measure the flour accurately?

Either spoon the flour into a measuring cup and level off top or use a digital scale to weigh the flour in grams.

Other Delicious Cookie Recipes:

We’re cookie monsters at our home. How about you?

Cookie Baking Tools: (affiliate links)

xoxo ~Sue

Peanut Butter Chip Cookies Recipe

These Peanut Butter Chip Cookies are soft, chewy, and filled with rich peanut butter flavor in every bite. With just a handful of simple ingredients, this recipe is easy enough for even a beginner baker—and perfect for sharing with friends!

Course Cookies, Dessert

Cuisine American

Keyword peanut butter chip cookies, peanut butter cookies

Prep Time 20

Cook Time 12

Total Time 32

Servings cookies

Calories 210kcal

Author Sue Ringsdorf

Ingredients

1/2 cup unsalted butter – softened to room temperature
1/2 cup light brown sugar (110 grams)
1/2 cup granulated sugar (100 grams)
1/2 cup creamy peanut butter
1 large egg – at room temperature
2 teaspoons vanilla extract
1 ½ cups all-purpose flour (180 grams)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 cup peanut butter chips – plus more for topping

Instructions

Combine wet ingredients. In the bowl of a large standing mixer, combine the softened butter and both sugars. Run mixer on low and mix until smooth and creamy. Then add the egg, vanilla extract, and peanut butter – and mix again.
1/2 cup unsalted butter, 1/2 cup light brown sugar (110 grams), 1/2 cup granulated sugar (100 grams), 1 large egg, 2 teaspoons vanilla extract, 1/2 cup creamy peanut butter
Add dry ingredients. Add the dry ingredients to the mixer – flour, baking powder, baking soda, and kosher salt. Mix again until just combined.
1 ½ cups all-purpose flour (180 grams), 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon kosher salt
Stir in peanut butter chips. Add peanut butter chips and use a large spoon to stir them into the cookie dough. (I reserved a few for the top of the cookie balls.)
1 cup peanut butter chips
Form cookie balls. Use a three tablespoon cookie scoop to form about 15 equal-sized cookie balls. Place on a baking sheet lined with parchment paper.
Chill cookie dough. Cover cookie balls with foil and refrigerate dough for at least two hours, or overnight.
Bake cookies. Preheat oven to 350 degrees. Place six cookie balls on a parchment lined baking sheet, spacing them evenly apart. Bake in preheated oven for 12-14 minutes or until done to your liking.
Cool. Let baked cookies set on baking sheet for 5-6 minutes before gently transferring to a wire cooling rack. Repeat with remaining cookies.

Notes

We love these with a large glass of milk (for dunking) or a cup of Toddy Cold Brew Coffee!
Store leftover cookies in an airtight container on your countertop for 4-5 days. After that, I recommend placing the cookies in a freezer bag for up to three months.
You can also freeze the cookie dough balls. Place dough balls on a parchment lined baking sheet, freeze for 30 minutes, then remove and add to a freezer bag and freeze.

Nutrition

Soft Frosted Sugar Cookies

Suebee Homemaker — Tue, 02 Dec 2025 12:00:00 +0000

These Soft Frosted Sugar Cookies are bakery-style perfection – pillowy, buttery cookies topped with buttercream frosting and colorful sprinkles. This classic recipe is perfect for any holiday or celebration and will become your go-to cookie. Seriously the BEST!

Lofthouse-Style Sugar Cookies

Are you familiar with Lofthouse-style sugar cookies? Those super-soft, thick, cake-like sugar cookies you usually find in clear plastic clamshell containers at the grocery store bakery. I’ve seen them at many gatherings because they are super easy to pick up for last-minute gatherings.

This copycat version is similar but way better. These are a mishmash of Loft-Style cookies and regular sugar cookies (that are less cakey). I love that these cookies don’t overspread in the oven, aren’t crazy thick, and are rich and buttery too.

These cookies are so many things.

super soft
thick and buttery
with the perfect buttercream frosting!

What You’ll Need:

For the cookies:

Unsalted Butter
Granulated Sugar
Egg
Vanilla Extract
Canola Oil
Flour
Baking Soda
Cornstarch
Kosher Salt

For the buttercream:

Unsalted Butter
Powdered Sugar
Vanilla Extract
Milk

How to make Soft Frosted Sugar Cookies:

Step 1
Cream the butter and sugar. In a large standing mixer, combine the softened butter and sugar together until very creamy, about one minute.

Step 2
Add wet ingredients. Then add the room temperature egg, canola oil, and vanilla, and mix well.

Step 3
Add the dry ingredients. Then add the dry ingredients – the flour, baking soda, cornstarch, and salt. Mix until just combined. Don’t over-mix.

Step 4
Form cookie balls. Use a three tablespoon (or smaller if you prefer) cookie scoop to form dough into approximately 14 cookie balls and place on a parchment lined pan.

Step 5
Chill dough. Cover the pan with foil and store in the refrigerator for at least two hours, or overnight.

Step 6
Bake cookies. Preheat oven to 350 degrees. Prepare baking sheet with parchment paper. Place about 6 cookie dough balls on a pan at a time. Bake for approximately 10-12 minutes (or until done to your liking), and then repeat for the remaining cookies.

Step 7
Cool. Let the cookies rest on the baking sheet for a few minutes before carefully removing to a wire cooling rack.

Step 8
Make the icing. Use a hand mixer or standing mixer to cream the softened butter. Then add the powered sugar, vanilla extract, and one tablespoon of milk. Mix again and then add additional milk as needed to get a nice smooth consistency. (You may need more powdered sugar if it’s too thin, or more milk if it’s too thick.)

Step 9
Decorate cookies. Divide the icing into separate bowls – I usually use 2-3 colors. Then add the food coloring according to what colors you prefer. Use a spoon to spread buttercream frosting on each cookie and add sprinkles as desired.

I’m not so much into fancy decorating so I keep this part pretty minimal. But if that’s your thing, go for it!

Storing and Freezing:

Store soft sugar cookies in an airtight container at room temperature for up to 3–4 days. If stacking cookies, place parchment paper between layers to prevent sticking.

To freeze baked cookies, let them cool completely, then place them in a single layer on a baking sheet and freeze for 1–2 hours. Once frozen, transfer them to an airtight container or freezer bag, separating layers with parchment paper. They can last up to 3 months. When ready to eat, thaw at room temperature and frost as usual.

For frosted cookies, place them on a baking sheet and freeze until the frosting is firm, then carefully stack them with parchment paper in between. Thaw at room temperature before serving, and your cookies will stay soft and delicious, with sprinkles and decorations intact.

Recipe FAQs:

What if my cookies spread too thin?

Butter too warm or melted – If the butter is too soft when mixing, the dough can get greasy and spread quickly in the oven.
Not enough flour – A low flour-to-fat ratio leads to weak structure and excess spreading.
Baking sheet too hot – If you reuse a warm pan, the dough starts melting before it sets.
Oven temperature too low – If the oven isn’t hot enough, the butter melts before the cookie structure sets.

How do you store sugar cookies?

It’s best to store these on your counter in an airtight container. You can also store them in the freezer, but make sure you use parchment paper in between the cookies to prevent them from sticking together.

Can you freeze sugar cookies?

Yes, these sugar cookies can be frozen. For best results, freeze them before you add the icing. But you can freeze them after icing, and simply add layers of parchment paper in between the cookies to prevent sticking. You can also freeze the cookie balls, and just remove and bake the cookies fresh.

What kind of flour should I use?

All-purpose flour works best for soft sugar cookies. Be sure to measure accurately by weighing the flour or spooning it into the cup and leveling it, rather than scooping directly from the bag.

Other Sugar Cookie Recipes:

We love sugar cookies and if you’re like us, you’re going to want to try some variations.

Cookie Baking Tools: (affiliate links)

xoxo ~Sue

Soft Frosted Sugar Cookies Recipe

These Soft Frosted Sugar Cookies are bakery-style perfection – pillowy, buttery cookies topped with buttercream frosting and colorful sprinkles. This classic recipe is perfect for any holiday or celebration and will become your go-to cookie. Seriously the BEST!

Course Dessert

Cuisine American

Keyword holiday sugar cookies, powdered sugar icing, soft sugar cookies

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 362kcal

Author Sue Ringsdorf

Ingredients

For the cookies:

1/2 cup unsalted butter – softened to room temperature
1 ¼ cup white sugar (250 grams)
1 large egg – at room temp
3 Tablespoons canola oil
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour (270 grams)
1 teaspoon baking soda
1 Tablespoon cornstarch
1/2 teaspoon kosher salt

For the buttercream

1/2 cup unsalted butter – softened to room temperature
2 cups powdered sugar (240 grams)
2 teaspoons vanilla extract
1-2 Tablespoons milk

Instructions

Cream the butter and sugar. In a large standing mixer, combine the softened butter and sugar together until very creamy, about one minute.
1/2 cup unsalted butter, 1 ¼ cup white sugar (250 grams)
Add wet ingredients. Then add the room temperature egg, canola oil, and vanilla, and mix well.
1 large egg, 3 Tablespoons canola oil, 2 teaspoons vanilla extract
Add the dry ingredients. Then add the dry ingredients – the flour, baking soda, cornstarch, and salt. Mix until just combined. Don’t over-mix.
2 ¼ cups all-purpose flour (270 grams), 1 teaspoon baking soda, 1 Tablespoon cornstarch, 1/2 teaspoon kosher salt
Form cookie balls. Use a three tablespoon (or smaller if preferred) cookie scoop to form dough into approximately 14 cookie balls and place on a parchment lined pan.
Chill dough. Cover the pan with foil and store in the refrigerator for at least two hours, or overnight.
Bake cookies. Preheat oven to 350 degrees. Prepare baking sheet with parchment paper. Place about 6 cookie dough balls on a pan at a time. Bake for approximately 10-12 minutes (or until done to your liking), and then repeat for the remaining cookies.
Cool. Let the cookies rest on the baking sheet for a few minutes before carefully removing to a wire cooling rack.
Make the icing. Use a hand mixer or standing mixer to cream the softened butter. Then add the powered sugar, vanilla extract, and one tablespoon of milk. Mix again and then add additional milk as needed to get a nice smooth consistency. (You may need more powdered sugar if it’s too thin, or more milk if it’s too thick.)
1/2 cup unsalted butter, 2 cups powdered sugar (240 grams), 2 teaspoons vanilla extract, 1-2 Tablespoons milk
Decorate cookies. Divide the icing into separate bowls – I usually use 2-3 colors. Then add the food coloring according to what colors you prefer. Use a spoon to spread buttercream frosting on each cookie and add sprinkles as desired.

Notes

Store soft sugar cookies in an airtight container at room temperature for up to 3–4 days. If stacking cookies, place parchment paper between layers to prevent sticking.
To freeze baked cookies, let them cool completely, then place them in a single layer on a baking sheet and freeze for 1–2 hours. Once frozen, transfer them to an airtight container or freezer bag, separating layers with parchment paper. They can last up to 3 months. When ready to eat, thaw at room temperature and frost as usual.

Nutrition

Chocolate Marshmallow Cookies

Suebee Homemaker — Mon, 01 Dec 2025 12:00:00 +0000

Chocolate Marshmallow Cookies combine chewy chocolate cookies with melty marshmallow centers for an irresistible treat. Each bite has a soft brownie-like texture and fluffy marshmallows topped with even more chocolate!

Marshmallow Cookies

While I’m not a huge marshmallow gal (especially not plain), I enjoy them in moderation. But let me tell you something – they are PERFECTION in these cookies.

We grew up filling up our hot cocoa mugs with mini marshmallows. Remember those colorful ones? Now I’m more of a full mug of hot cocoa with a shot of Baileys.

If you’re looking for more recipes with marshmallows, try our S’mores Cookie Bars or S’mores Ice Cream!

Why This Recipe Works:

SIMPLE TO MAKE – These chocolate marshmallow cookies are simple to make. Make the dough ahead of time, bake, add marshmallows, and then drizzle the chocolate. EASY!
VISUAL APPEAL – The white marshmallow peeking through dark chocolate dough looks bakery-worthy without much effort. Your guests will love them!
SOFT TEXTURE – Soft, chewy chocolate cookie meets gooey, slightly melted marshmallow for that perfect bite.
FUN HOLIDAY TREAT – Chocolate marshmallow cookies make a fun holiday treat because they’re cozy, festive (try adding holiday sprinkles on top!), and full of sweet surprises. The gooey marshmallow center and rich chocolate cookie are perfect for gifting, sharing, or enjoying with a cup of hot cocoa.

What You’ll Need:

Unsalted Butter
Sugar – a combo of granulated sugar and brown sugar
Large Eggs
Vanilla Extract
All-Purpose Flour
Cocoa Powder
Baking Soda
Kosher Salt
Espresso Powder (optional)
Large Marshmallows
Chocolate Baking Bar (we used semi-sweet)

How to make Chocolate Marshmallow Cookies:

Step 1
Combine wet ingredients. In a large stand mixer using a paddle attachment, cream the butter and sugars together on low speed. Then add the eggs and vanilla, and mix again, scraping down the sides of the bowl as you go.

Step 2
Add dry ingredients. Add the flour, cocoa powder, espresso powder (optional), baking soda, and salt. Mix until just combined.

Step 3
Chill dough. Use a cookie scoop to form 16 equal balls. Chill cookie balls (covered) in the refrigerator for at least two hours, or overnight.

Step 4
Bake. Preheat oven to 350 degrees F. Place six cookie balls on a baking sheet lined with parchment paper (spaced a few inches apart). Bake for seven minutes. Remove pan and place a large marshmallow on the center of each par-baked cookie. Then bake again for two minutes. Remove cookies and press marshmallow down slightly. Let cookies sit on pans for 5-7 minutes.

Repeat process with remaining cookies.

Step 5
Cool cookies. Carefully transfer cookies to wire racks to cool completely.

Step 6
Melt chocolate. Add chopped chocolate to a saucepan with a pat of butter. Melt over medium heat until creamy. Pour chocolate into a small measuring cup.

Step 7
Add chocolate to cookies. Then pour chocolate over marshmallows and top with some mini chocolate chips (or sprinkles, nuts, or another addition of choice). Let chocolate set before storing.

NOTE: You can completely cover the marshmallow so it’s a “surprise” in each cookie. Or drizzle it so the marshmallow is partially visible like I did.

Store and Freezing:

Store chocolate marshmallow cookies in an airtight container at room temperature for up to 4 days; place parchment between layers to keep marshmallows from sticking.

Freeze dough balls (without marshmallows and chocolate topping) for up to 3 months. Bake from frozen and add marshmallows partway through baking.

Recipe FAQs:

Do I need to chill the dough?

Chilling the dough for a couple of hours helps the cookies hold their shape and enhances the flavor.

When do I need to add the marshmallows?

Add marshmallows during the last couple minutes of baking so they melt slightly without disappearing into the cookie.

Should I use mini marshmallows or large ones?

We use large marshmallows for this recipe, but you could use several mini ones instead.

What kind of chocolate should I use in the dough?

Unsweetened cocoa powder adds a rich chocolate flavor, and you can mix in chocolate chips for extra decadence.

Other Delicious Cookie Recipes:

Planning a holiday gathering? Try a few of the following cookie recipes and arrange them on a platter for parties!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chocolate Marshmallow Cookies Recipe

Chocolate Marshmallow Cookies combine chewy chocolate cookies with melty marshmallow centers for an irresistible treat. Each bite has a soft brownie-like texture and fluffy marshmallows topped with even more chocolate!

Course Cookies, Dessert

Cuisine American

Keyword chocolate marshmallow cookies

Prep Time 20

Cook Time 9

Total Time 29

Servings cookies

Calories 315kcal

Author Sue Ringsdorf

Ingredients

1/2 cup unsalted butter – softened to room temperature
1/2 cup granulated sugar (100 grams)
1/2 cup brown sugar (110 grams)
2 large eggs – at room temperature
2 teaspoons vanilla extract
1 teaspoon espresso powder
1 ¾ cup all-purpose flour (210 grams)
2 Tablespoons all-purpose flour (15 grams)
1/2 cup unsweetened cocoa powder (41 grams)
1 teaspoon baking soda
1/2 teaspoon kosher salt
16 large marshmallows
6 oz. semi-sweet chocolate bar

Instructions

Combine wet ingredients. In a large stand mixer using a paddle attachment, cream the butter and sugars together on low speed. Then add the eggs and vanilla, and mix again, scraping down the sides of the bowl as you go.
1/2 cup unsalted butter, 1/2 cup granulated sugar (100 grams), 1/2 cup brown sugar (110 grams), 2 large eggs, 2 teaspoons vanilla extract
Add dry ingredients. Add the flour, cocoa powder, espresso powder (optional), baking soda, and salt. Mix until just combined.
1 ¾ cup all-purpose flour (210 grams), 2 Tablespoons all-purpose flour (15 grams), 1/2 cup unsweetened cocoa powder (41 grams), 1 teaspoon espresso powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt
Chill dough. Use a cookie scoop to form 16 equal balls. Chill cookie balls (covered) in the refrigerator for at least two hours, or overnight.
Bake. Preheat oven to 350 degrees F. Place six cookie balls on a baking sheet lined with parchment paper (spaced a few inches apart). Bake for seven minutes. Remove pan and place a large marshmallow on the center of each par-baked cookie. Then bake again for two minutes. Remove cookies and press marshmallow down slightly. Let cookies sit on pans for 5-7 minutes.
Repeat process with remaining cookies.
16 large marshmallows
Cool cookies. Carefully transfer cookies to wire racks to cool completely.
Melt chocolate. Add chopped chocolate to a saucepan with a pat of butter. Melt over medium heat until creamy. Pour chocolate into a small measuring cup.
Add chocolate to cookies. Then pour chocolate over marshmallows and top with some mini chocolate chips (or sprinkles, nuts, or another addition of choice). Let chocolate set before storing.
NOTE: You can completely cover the marshmallow so it’s a “surprise” in each cookie. Or drizzle it so the marshmallow is partially visible like I did.
6 oz. semi-sweet chocolate bar

Notes

Store chocolate marshmallow cookies in an airtight container at room temperature for up to 4 days; place parchment between layers to keep marshmallows from sticking.
Freeze dough balls (without marshmallows and chocolate topping) for up to 3 months. Bake from frozen and add marshmallows partway through baking.

Nutrition

Easy Frankenstein Cookies

Suebee Homemaker — Mon, 20 Oct 2025 11:00:00 +0000

Whip up these Easy Frankenstein Cookies for a fun and spooky Halloween treat! Soft, colorful, and decorated with candy eyes and chocolate drizzle, they’re perfect for parties, school events, or a fun baking day at home!

Spooky Halloween Cookies

For us, Halloween is just as much about fun and creativity as it is about scares, so we love leaning into the cutesy side of decorating. Instead of eerie ghosts and gory monsters, our cookies and treats are full of bright colors, silly faces, and playful designs that make everyone smile.

Think candy-eyed Frankenstein cookies, pumpkin faces with cheerful grins, and little witch hats with sparkly frosting — it’s all about whimsy and laughter rather than frights. Boring? Maybe—but we’d rather be cutesy than creepy any day!

Prefer chocolate over these classic cut-out sugar cookies? Try our Chocolate Cut-Out Cookies next! You can even get creative with other shapes like bats, ghosts, pumpkins, etc.

Why we LOVE Frankenstein Cookies:

Festive & Fun – They instantly bring Halloween spirit to the table.
Soft and Delish – These soft Frankenstein cookies are soft and oh-so-delish!
Kid-Friendly – Little hands love helping decorate these silly monsters. They don’t have to be perfect to be yummy.
Party-Perfect – Ideal for school events and Halloween gatherings.
Customizable – Mix up the colors, candies, or cookie base to make them your own.
Frosting is 10/10 – We’re not a huge fan of royal icing. The taste of this simple powdered sugar frosting is way better, trust me.

What You’ll Need:

wet ingredients – unsalted butter, sugar, eggs, vanilla extract
dry ingredients – all-purpose flour, baking soda, cream of tartar, kosher salt
icing ingredients – butter, half and half, vanilla extract, powdered sugar
other – food coloring, candy eyes, chocolate bar, chocolate sprinkles

How to make Frankenstein Cookies:

Step 1
Combine wet ingredients. In the bowl of a large standing mixer, combine the softened butter and sugar. Attach paddle and run mixer on low or until butter and sugar is creamy, about 1-2 minutes. Add eggs and vanilla, and mix again until well combined.

Step 2
Add dry ingredients. Add flour, baking soda, cream of tartar, and kosher salt. Run mixer on low to combine, scraping down sides of bowl as needed.

Step 3
Chill dough. Remove dough and wrap in plastic wrap. Place in refrigerator to chill for at least two hours, or overnight.

Step 4
Roll out dough. Use a baking mat or large board to roll out dough. Sprinkle a thin layer of flour on surface and place about 1/3 of cookie dough on top (keep remaining dough chilled). Roll out dough with a well-floured rolling pin to about 1/4 of inch. Use cookie cutters dipped in flour, then transfer shapes with a spatula onto a parchment-lined baking sheet. You can re-roll scraps if desired.

Step 5
Bake cookies. Bake cut-out cookies in a preheated 350-degree oven for 8-10 minutes, or until done to your liking. Let cookies sit on pans for 5-6 minutes before carefully transferring to cooling racks.

Step 6
Make icing. In a mixing bowl, combine melted butter, powdered sugar, half and half, and vanilla extract. Use a spoon to mix well until icing is thick but spreadable.

To adjust icing: If icing is too thick, add additional half and half. If it’s too thin, add more powdered sugar.

Step 7
Melt chocolate. Break chocolate apart with your fingers and add to a small pan. Add a small pat of butter and melt chocolate over medium-low heat, stirring almost constantly to avoid burning. Pour chocolate into a small baggie and add a clip to secure.

Step 8
Frost cookies and decorate.

Separate icing into bowls (we used two colors) and add food coloring as desired. Then frost cookies in a thin layer, smoothing to all sides of the cookies.
Immediately add candy eyeballs to the middle of the cookies.
Use a scissors to clip off the very tip of the bag holding the melted chocolate. Then carefully draw the hair and lips to the Frankenstein cookies. Add chocolate sprinkles on top of the “hair” as desired.

Step 9
Let cookies set. Let the cookies set completely before storing. The frosting and chocolate will harden but not enough to stack them.

Store cookies in an airtight container at room temperature for 2–3 days, or freeze undecorated cookies and decorate them fresh before serving.

Reasons we prefer buttery icing over royal icing:

I’ll be honest—I’ve never been a fan of royal icing for cookies. You know the kind: hard as cement, overly sweet, and the type you usually see on grocery store bakery cookies. Give me a soft, buttery, spreadable icing any day, and I’m a happy camper!

While royal icing gives cookies a crisp, polished finish perfect for detailed designs, we love regular icing for so many reasons, including those listed below!

It stays soft and spreadable, making every bite rich and tender.
Whips up in minutes without needing precise consistency.
Perfect for quick spreading on cookies without piping skills.
The buttery flavor adds richness that royal icing lacks.
Little ones can help without worrying about stiff, tricky icing.

Recipe FAQs:

What kind of cookie dough works best for Frankenstein cookies?

Any sturdy cut-out cookie dough, like sugar cookies or shortbread, works perfectly since they hold their shape.

Do I need royal icing for decorating?

Not at all! Regular buttercream or powdered sugar icing works great for a softer, tastier option.

What type of food coloring is best?

We like using gel food coloring. Green is obviously THE Frankenstein color, but purple is classic Halloween. Get creative!

How should I store Frankenstein cookies once decorated?

Keep them in an airtight container at room temperature for 2–3 days, or freeze undecorated cookies and decorate them fresh before serving.

Other Delicious Halloween Treats:

It’s my favorite time of year – when the weather starts cooling off and we get to wear PANTS again! LOL! Plus October is my birthday month and that’s kinda fun too.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Easy Frankenstein Cookies Recipe

Whip up these Easy Frankenstein Cookies for a fun and spooky Halloween treat! Soft, colorful, and decorated with candy eyes and chocolate drizzle, they’re perfect for parties, school events, or a fun baking day at home!

Course Cookies, Dessert

Cuisine American

Keyword cut-out cookies, easy Frankenstein cookies

Prep Time 45

Cook Time 10

Total Time 55

Servings cookies

Calories 220kcal

Author Sue Ringsdorf

Ingredients

For the cookies:

1 cup unsalted butter – softened to room temperature
1 ¼ cups granulated sugar
3 large eggs – at room temp
1 teaspoon vanilla extract
3 ½ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon kosher salt

For the powdered sugar icing:

3 Tablespoons unsalted butter – melted
1/3 cup half and half
1 teaspoon vanilla extract
4 cups powdered sugar

Other:

gel food coloring
melting chocolate
candy eyes and sprinkles

Instructions

Combine wet ingredients. In the bowl of a large standing mixer, combine the softened butter and sugar. Attach paddle and run mixer on low or until butter and sugar is creamy, about 1-2 minutes. Add eggs and vanilla, and mix again until well combined.
1 cup unsalted butter, 1 ¼ cups granulated sugar, 3 large eggs, 1 teaspoon vanilla extract
Add dry ingredients. Add flour, baking soda, cream of tartar, and kosher salt. Run mixer on low to combine, scraping down sides of bowl as needed.
3 ½ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1/2 teaspoon kosher salt
Chill dough. Remove dough and wrap in plastic wrap. Place in refrigerator to chill for at least two hours, or overnight.
Roll out dough. Use a baking mat or large board to roll out dough. Sprinkle a thin layer of flour on surface and place about 1/3 of cookie dough on top (keep remaining dough chilled). Roll out dough with a well-floured rolling pin to about 1/4 of inch. Use cookie cutters dipped in flour, then transfer shapes with a spatula onto a parchment-lined baking sheet. You can re-roll scraps if desired.
Bake cookies. Bake cut-out cookies in a preheated 350-degree oven for 8-10 minutes, or until done to your liking. Let cookies sit on pans for 5-6 minutes before carefully transferring to cooling racks.
Make icing. In a mixing bowl, combine melted butter, powdered sugar, half and half, and vanilla extract. Use a spoon to mix well until icing is thick but spreadable.
To adjust icing: If icing is too thick, add additional half and half. If it’s too thin, add more powdered sugar.
3 Tablespoons unsalted butter, 1/3 cup half and half, 1 teaspoon vanilla extract, 4 cups powdered sugar
Melt chocolate. Break chocolate apart with your fingers and add to a small pan. Add a small pat of butter and melt chocolate over medium-low heat, stirring almost constantly to avoid burning. Pour chocolate into a small baggie and add a clip to secure.
melting chocolate
Frost cookies and decorate.
1. Separate icing into bowls (we used two colors) and add food coloring as desired. Then frost cookies in a thin layer, smoothing to all sides of the cookies.
2. Immediately add candy eyeballs to the middle of the cookies.
3. Use a scissors to clip off the very tip of the bag holding the melted chocolate. Then carefully draw the hair and lips to the Frankenstein cookies. Add chocolate sprinkles on top of the “hair” as desired.
gel food coloring, candy eyes and sprinkles
Let cookies set. Let the cookies set completely before storing. The frosting and chocolate will harden but not enough to stack.

Notes

Store cookies in an airtight container at room temperature for 2–3 days, or freeze undecorated cookies and decorate them fresh before serving.
Prefer chocolate over these classic cut-out sugar cookies? Try our Chocolate Cut-Out Cookies next! You can even get creative with other shapes like bats, ghosts, pumpkins, etc.

Nutrition

Mocha Ice Cream

Suebee Homemaker — Thu, 16 Oct 2025 11:00:00 +0000

Mocha Ice Cream blends the bold flavors of coffee and rich cocoa into a smooth, creamy treat. Each bite is studded with mini chocolate chips for extra taste and texture. Watch out mocha lovers – this one’s for you!

Chocolate Espresso Ice Cream

If you’re a person that looks forward to that first sip of coffee every morning and you have a thing for chocolate – well, this recipe is for YOU! It’s got that perfect creamy texture plus some mini chocolate chips to add some crunch. A win/win!

I originally made this recipe without chocolate chips, but our oldest son insisted that I add them for more texture. Well, he was right (as usual). Don’t tell him though! LOL.

While I added a touch of Kahlua, you can totally leave it out. The coffee liqueur adds some creaminess to the ice cream, but if you don’t have it, just skip it. The ice cream will still be delish.

Why This Recipe Works:

STRONG COFFEE FLAVOR – We’re huge coffee lovers, and while we love our Toddy Cold Brew Coffee, using espresso powder really packs a punch in this ice cream recipe.
FOR CHOCOLATE LOVERS – This mocha ice cream recipe combines unsweetened cocoa powder and mini chocolate chips for a one-two punch of flavor. You’re going to love it!
CREAMY TEXTURE – This French-style ice cream is made with eggs to create a richer, creamier texture and a more velvety mouthfeel compared to Philadelphia-style ice cream (made without eggs).

What You’ll Need:

Whole Milk
Heavy Cream
Egg Yolks
Granulated Sugar
Cocoa Powder
Espresso Powder
Kahlua Liqueur (leave out if serving kids or if you don’t have it)
Vanilla Extract
pinch of salt
Mini Chocolate Chips

How to make Mocha Ice Cream:

Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. To a saucepan, combine the whole milk and heavy cream. Heat over medium heat to a temperature of 165 degrees F. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, cocoa powder, and espresso powder. Heat mixture back to 165 degrees, whisking frequently.

Step 2
Strain. Pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

NOTE: While it’s not required to strain every homemade ice cream recipe, it’s important for this one (mostly to strain out a few last clumps of chocolate).

Step 3
Combine base ingredients. In a large measuring cup or bowl, combine the tempered egg mixture, Kahlua liqueur (optional), vanilla extract, and salt. Whisk until well combined.

Step 4
Chill. Place the liquid ice cream mixture in your refrigerator and chill for AT LEAST 3-4 hours, or until very cold.

Step 5
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.

You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 6
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container, spreading evenly to all sides. Then add the mini chocolate chips and stir to combine.

Step 7
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 8
Serve. Add scoops of mocha ice cream to cones or individual serving bowls or cones.

Chocolate espresso ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Tips for using a KitchenAid Ice Cream Attachment:

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Recipe FAQs:

Why use espresso powder instead of brewed espresso?

Instant espresso powder works well and gives a strong coffee flavor without adding extra liquid.

How strong is the coffee flavor?

You can adjust the strength to your liking—start with two tablespoons of espresso powder and go from there.

What pairs well with mocha ice cream?

Mocha ice cream is delicious with brownies, chocolate sauce, whipped cream, or even a sprinkle of sea salt.

What kind of chocolate works best in mocha ice cream?

Unsweetened cocoa powder, dark chocolate, mini chocolate chips, or a mixture of these all work great depending on how rich or sweet you want it.

Do I need an ice cream maker to make mocha ice cream?

An ice cream maker gives the best texture, but you can make a no-churn version using sweetened condensed milk and whipped cream.

Other Delicious Ice Cream Flavors:

Take a look at all of our KitchenAid Ice Cream Recipes for even more variety!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mocha Ice Cream Recipe

Mocha Ice Cream blends the bold flavors of coffee and rich cocoa into a smooth, creamy treat. Each bite is studded with mini chocolate chips for extra taste and texture. Watch out mocha lovers – this one's for you!

Course Dessert, Ice Cream

Cuisine American

Keyword chocolate espresso ice cream, mocha ice cream recipe

Prep Time 20

Cook Time 25

Chill Time 6

Total Time 6 45

Servings servings

Calories 497kcal

Author Sue Ringsdorf

Ingredients

2 cups whole milk
2 cups heavy cream
4 large egg yolks
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 Tablespoons espresso powder
1/4 cup Kahlua coffee liqueur – optional (you can skip it if desired)
1 Tablespoon vanilla extract
pinch of salt
1 cup mini chocolate chips

Instructions

Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. To a saucepan, combine the whole milk and heavy cream. Heat over medium heat to a temperature of 165 degrees F. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, cocoa powder, and espresso powder. Heat mixture back to 165 degrees, whisking frequently.
2 cups whole milk, 2 cups heavy cream, 4 large egg yolks, 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 2 Tablespoons espresso powder
Strain. Pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
NOTE: While it's not required to strain every homemade ice cream recipe, it's important for this one (mostly to strain out a few last clumps of chocolate).
Combine base ingredients. In a large measuring cup or bowl, combine the tempered egg mixture, Kahlua liqueur (optional), vanilla extract, and salt. Whisk until well combined.
1/4 cup Kahlua coffee liqueur, 1 Tablespoon vanilla extract, pinch of salt
Chill. Place the liquid ice cream mixture in your refrigerator and chill for AT LEAST 3-4 hours, or until very cold.
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.
You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container, spreading evenly to all sides. Then add the mini chocolate chips and stir to combine.
1 cup mini chocolate chips
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Add scoops of mocha ice cream to cones or individual serving bowls.

Notes

Chocolate espresso ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.
Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.

Nutrition

Pumpkin Streusel Bread

Suebee Homemaker — Thu, 09 Oct 2025 11:00:00 +0000

Pumpkin Streusel Bread is moist in the center and topped with the most delicious buttery, crumble topping. This fall quick bread is a favorite and makes the house smell like pumpkin heaven!

Try my Chocolate Pumpkin Bread next!

Currently sipping a Pumpkin Foam Cold Brew enjoying some cooler weather!

Moist Pumpkin Bread

While I’m not all that crazy about Halloween (GASP!), I’m a BIG fan of fall and everything – I mean every little thing – about pumpkin season! I love that the weather is finally cooling off here in Texas, and that we can open our windows during parts of the day to let that cooler air in. It’s also my birthday (and blog bday) month so that’s pretty cool too!

Let’s talk about pumpkin recipes! We’ve got the Best Pumpkin Cake with Cream Cheese Frosting, an amazing Pumpkin Streusel Cake, and for portion control, how about some Pumpkin Chocolate Chip Muffins?

AND…drum roll please. You really MUST try these Pumpkin Spice Sugar Cookies too, because they have that pumpkin flavor with warm spices while keeping a wonderful non-cakey texture. For a “cakey” pumpkin cookie (LOL!), my Iced Pumpkin Cookies are a huge hit too!

How to make Pumpkin Bread with Streusel Topping

Step 1
Make streusel. In a medium bowl, combine the streusel ingredients – the flour, light brown sugar, salt, ground cinnamon, and pumpkin pie spice. Stir well, and then add the cold cubes of butter. Use your hands (or a hand mixer) to press the butter into the dry ingredients.

Step 2
Cream butter and sugar. In a large standing mixer, combine the brown sugar, granulated sugar, and softened unsalted butter. Start the mixer and mix until creamy.

Step 3
Add remaining wet ingredients. Then add the eggs, pumpkin, vanilla extract, and sour cream. Mix well.

Step 4
Combine the dry ingredients. In a mixing bowl, combine the dry ingredients – the all-purpose flour, kosher salt, baking soda, cinnamon, and pumpkin pie spice. Mix well.

Step 5
Add dry ingredients. Add the dry ingredients into the wet, and mix until just combined.

Step 6
Add batter to loaf pans. Spray two loaf pans with baking spray. Then pour batter into the loaf pans and spread to all sides.

Step 7
Top batter with streusel topping. Top batter with the streusel mixture.

Step 8
Bake. Bake the pumpkin bread in a preheated 350 degree oven for 40-43 minutes, or until just done in the center. Don’t over-bake!

Step 9
Cool. Let the bread sit in the pans for about 10 minutes. Then use a butter knife to run around the pans so that the bread pops out of the pans easily. Remove loaves of pumpkin bread from pans and add to a wire rack to cool completely.

Storing and Freezing Pumpkin Bread

STORE this bread at room temperature in an airtight container on your countertop. It should stay fresh for 3-4 days.
FREEZE pumpkin bread (whole or sliced) in freezer bags for up to three months.

Other Pumpkin Recipes

More pumpkin? YES please!

Pumpkin 101

What kind of canned pumpkin should I buy? Use canned pumpkin puree, NOT pumpkin pie filling. The pumpkin puree is just simply pumpkin, while the pumpkin pie filling has additional sweetener and spices that make it ready to make a pumpkin pie.
Is pumpkin puree healthy? Yes, pumpkin puree is packed with nutrients, including potassium, vitamin A and C, iron, and calcium. It also has fiber, and is low in calories.
Can I use whole (fresh) pumpkin? Yes, you can. I’ve never used fresh pumpkin, but you could definitely try it.

Recipe Tips:

For best results, use softened butter for better creaming of the butter and sugar.
Use room temp eggs and sour cream also.
Carefully measure the flour using the spoon and sweep method or measure in grams. Makes a huge difference when baking!
You can make mini loaves with this recipe as well.
Definitely use the delicious streusel topping because it adds incredible flavor and crunch!
Let bread cool slightly (about 10 minutes) before removing from the pans.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Pumpkin Streusel Bread Recipe

Pumpkin Streusel Bread is moist in the center and topped with the most delicious buttery, crumble topping. This fall quick bread is a favorite and makes the house smell like pumpkin heaven!

Course Bread, Dessert

Cuisine American

Keyword pumpkin bread with streusel topping, pumpkin streusel bread

Prep Time 25

Cook Time 40

Total Time 1 5

Servings slices (2 loaves)

Calories 296kcal

Author Sue Ringsdorf

Ingredients

For the Bread:

3/4 cup unsalted butter – softened to room temperature
3/4 cup brown sugar
1/2 cup granulated sugar
2 large eggs – room temperature
2 teaspoons vanilla extract
1 cup pumpkin puree
3/4 cup sour cream – room temperature
2 ⅛ cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 teaspoon cinnamon
½ teaspoon pumpkin pie spice

For the Streusel:

1/2 cup brown sugar – packed
1/2 cup all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon pumpkin pie spice
1/4 cup unsalted butter – cubed and cold
pinch of salt

Instructions

Make streusel. In a mixing bowl, combine the streusel ingredients – the flour, brown sugar, salt, cinnamon, pumpkin pie spice, and a pinch of salt. Stir well, and then add the cold cubes of butter. Use your hands to press the butter into the dry ingredients.
1/2 cup brown sugar, 1/2 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon pumpkin pie spice, 1/4 cup unsalted butter, pinch of salt
Cream butter and sugar. In a large standing mixer, combine the brown sugar, granulated sugar, and softened butter. Start the mixer and mix until creamy.
3/4 cup unsalted butter, 3/4 cup brown sugar, 1/2 cup granulated sugar
Add remaining wet ingredients. Then add the eggs, pumpkin, vanilla extract, and sour cream. Mix well.
2 large eggs, 1 cup pumpkin puree, 2 teaspoons vanilla extract, 3/4 cup sour cream
Combine the dry ingredients. In a mixing bowl, combine the dry ingredients – the flour, salt, baking soda, cinnamon, and pumpkin pie spice. Mix well.
2 ⅛ cups all-purpose flour, 1/2 teaspoon kosher salt, 1 teaspoon baking soda, 1 teaspoon cinnamon, ½ teaspoon pumpkin pie spice
Add dry ingredients. Add the dry ingredients into the wet, and mix until just combined.
Add batter to loaf pans. Spray two loaf pans with baking spray. Then spoon the batter into the loaf pans and spread to all sides.
Top batter with streusel topping. Top batter with the streusel mixture.
Bake. Bake the pumpkin bread in a preheated 350 degree oven for 40-43 minutes, or until just done in the center. Don’t over-bake!
Cool. Let the bread sit in the pans for about 10 minutes. Then use a knife to run around the pans so that the bread pops out of the pans easily. Remove loaves from pans and add to cooling racks.

Notes

Recipe Tips:

Use softened butter for better creaming of the butter and sugar.
Use “almost” room temp eggs and sour cream also.
Carefully measure the flour using the spoon and sweep method or measure in grams. Makes a huge difference when baking!
Definitely use the streusel topping because it adds incredible flavor and crunch!
Let bread cool slightly (about 10 minutes) before removing from the pans.

Nutrition

Mini Pumpkin Spice Bundt Cakes

Suebee Homemaker — Thu, 02 Oct 2025 11:00:00 +0000

These Mini Pumpkin Spice Bundt Cakes with Maple Icing are perfectly moist, soft, and simple to make. Use a bundtlette pan to bake the sweetest fall cakes that are a wonderful alternative to pumpkin pie!

Pumpkin Spice Bundt Cake

I’m obsessed with individual desserts, y’all, especially during the fall when desserts are rapidly consumed. Pumpkin is definitely one of those flavors that you either love or hate. I’m the former, and I’d be happy to eat pumpkin all year long.

This bundtlette pan is totally worth it. It’s heavy-duty, really easy to clean, and I love being able to make a few small bundt cakes instead of one large cake for certain occasions – like small birthday gatherings, coffee with girlfriends, a baby shower, or a special gift.

That being said, you can make these into muffins as well. Use a regular-sized tin or a mini one and adjust baking time as needed.

Why This Recipe Works:

MINIATURE IN SIZE – Mini bundt cakes are fun to make and impressive for company. Who doesn’t like a personalized dessert? Try our Mini Chocolate Bundt Cakes with Caramel Frosting next!
SIMPLE TO MAKE – You can use two bowls and a whisk to make these. One bowl for the pumpkin batter and one bowl for the simple icing.
MOIST AND DELICIOUS – Take it from me, these are moist and oh so delish. One bite and you’ll be hooked! Make some Pumpkin Foam Cold Brew to accompany these.

Ingredient Notes:

Sugars – 100% brown sugar in these!
Fats – Using butter in pumpkin treats makes for an amazing taste. I use unsalted butter in most of our recipes.
All-Purpose Flour – We’re using our go-to flour for these treats.
Greek Yogurt – The acidity in Greek yogurt can react with baking soda to give the muffins a little extra lift. Plus it adds moisture.
Pumpkin – Use the leftover pumpkin in our Pumpkin Foam Cold Brew for a perfect pairing!
Icing – We love a simple powdered sugar icing. This one adds a touch of maple syrup for additional flavor.

How to make Mini Pumpkin Spice Bundt Cakes:

Let’s get to baking! All you need is about 30-40 minutes to make these lovely little cakes.

Step 1
Prep. Preheat oven to 350 degrees, and prepare a bundtlette pan with baking spray.

Step 2
Combine the wet ingredients. In a mixing bowl, combine the pumpkin, melted and slightly cooled butter, Greek yogurt, the egg, and vanilla.

Step 3
Add the dry ingredients. To the mixing bowl, add the dry ingredients – the flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir into just combined.

Step 4
Bake. Spoon the cake batter into the prepared bundtlette pan. Bake for approximately 15-17 minutes, or until a toothpick (when inserted) comes out (mostly) clean. Let cakes sit in the pan and then gently transfer them to a wire cooling rack.

Step 5
Make icing. Melt the butter, and add the maple syrup and milk. Mix well. Then add the powdered sugar and stir to combine. I recommend sifting the powdered sugar for a smooth texture.

Step 6
Ice cakes. When cakes are cool, drizzle some icing on top of each bundt cake, allowing some to spill down the sides. Sprinkle with cinnamon, if desired.

To get the right consistency for the maple icing: After mixing in the powdered sugar, and the icing sits, you may need to adjust it to get a nice drizzling consistency. If the icing is too stiff, add a few drops of milk at a time to get it smooth. If it gets too runny, add a bit more powdered sugar.

Recipe FAQs:

What kind of pumpkin should I use?

Use canned pumpkin puree, not pumpkin pie filling. The puree is pure pumpkin without added spices or sugar.

How do I keep mini bundt cakes from sticking?

Generously grease each mini bundt cavity, or use a baking spray with flour. Make sure to get into all the nooks and crannies.

What spices work best for pumpkin spice flavor?

A mix of cinnamon, nutmeg, ginger, and cloves (or a store-bought pumpkin pie spice blend) gives that warm, cozy flavor.

Can I make these cakes ahead of time?

Yes! They stay fresh for a couple of days in an airtight container. You can also freeze them (unfrosted) for up to 2–3 months.

What are good topping ideas?

Instead of our maple icing, try a cream cheese drizzle, or a simple dusting of powdered sugar. Chopped nuts or candied ginger are nice, too.

Recipe Tips:

Don’t have a bundtlette pan? Use a muffin tin instead. Baking time will vary.
Use a small spoon or piping tool (my preferred method) to transfer batter from bowl to pans. Try to make sure each bundtlette has an equal amount of batter.
When making the icing, you want it to be a little runny so it drips down the sides of the treats. Adjust accordingly.

Other delicious pumpkin recipes to try next:

Can’t stop, won’t stop enjoying pumpkin recipes! Try one of these next!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mini Pumpkin Spice Bundt Cakes

These Mini Pumpkin Spice Bundt Cakes with Maple Icing are perfectly moist, soft, and simple to make. Use a bundtlette pan to bake the sweetest fall cakes that are a wonderful alternative to pumpkin pie!

Course Dessert

Cuisine American

Keyword maple icing, mini bundt cakes, pumpkin spice bundt cakes

Prep Time 15

Cook Time 15

Total Time 30

Servings mini bundt cakes

Calories 419kcal

Author Sue Ringsdorf

Ingredients

For the bundt cakes:

3/4 cup pumpkin puree
1/3 cup unsalted butter – melted and slightly cooled
1/4 cup plain Greek yogurt
1 large egg
1 teaspoon vanilla
1 ¼ cup all-purpose flour
3/4 cup brown sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice

For the icing

1 Tablespoon unsalted butter – melted
1 teaspoon maple syrup
1 Tablespoon milk
1 cup powdered sugar – sifted

Instructions

Prep. Preheat oven to 350 degrees, and prepare a bundtlette pan with baking spray.
Combine the wet ingredients. In a mixing bowl, combine the pumpkin, melted and slightly cooled butter, Greek yogurt, the egg, and vanilla.
3/4 cup pumpkin puree, 1/3 cup unsalted butter, 1/4 cup plain Greek yogurt, 1 large egg, 1 teaspoon vanilla
Add the dry ingredients. To the mixing bowl, add the dry ingredients – the flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir into just combined.
1 ¼ cup all-purpose flour, 3/4 cup brown sugar, 1/4 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, 1/2 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice
Bake. Spoon the cake batter into the prepared bundtlette pan. Bake for approximately 15-17 minutes, or until a toothpick (when inserted) comes out (mostly) clean. Let cakes sit in the pan and then gently transfer them to a wire cooling rack.
Make icing. Melt the butter, and add the maple syrup and milk. Mix well. Then add the powdered sugar and stir to combine. I recommend sifting the powdered sugar for a smooth texture.
1 Tablespoon unsalted butter, 1 teaspoon maple syrup, 1 Tablespoon milk, 1 cup powdered sugar
Ice cakes. When cakes are cool, drizzle some icing on top of each bundt cake, allowing some to spill down the sides. Sprinkle with cinnamon, if desired.
ICING TIP: If the icing is too runny, let it sit for awhile or add additional powdered sugar. If it's too stiff, add a few more drops of milk (very slowly). When the pumpkin cakes are cool, drizzle the icing over the top and let them ooze down the sides of the cake.

Notes

Don’t have a bundtlette pan? Use a muffin tin instead. Baking time will vary.
To make your own cake flour, follow instructions in my FAQs in the blog post.
Use a small spoon or piping tool to transfer batter from bowl to pans. Try to make sure each bundtlette has an equal amount of batter.
When making the icing, you want it to be a little runny to it drips down the sides of the treats. Adjust accordingly.

Nutrition