Like these Brown Butter Oatmeal Creme Pies - they have all the nostalgia of the classic, but with a few thoughtful upgrades along the way. Browning the butter gives the cookies a rich, caramel-like flavor, and instead of the traditional marshmallow filling, I sandwiched them together with a silky vanilla buttercream that complements the cookies beautifully. They're soft, chewy, familiar, and just the kind of recipe that reminds me some traditions are worth hanging onto - even if the lunchboxes are long gone.

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Before You Get Started…

Before we jump into the recipe, there are just a few little things worth knowing. None of them are difficult, but they'll help you bake the softest, chewiest oatmeal creme pies every single time.

Brown the butter.

Browning the butter is the only extra step here, but it's one I wouldn't skip - it gives the cookies an incredible caramel-like flavor that pairs perfectly with the oats and vanilla. Be sure to let the butter chill until it's soft enough to cream with the sugars before mixing the dough.

Pulse the oats.

For the best texture, give your old-fashioned oats a few quick pulses in a food processor. You’re not making oat “flour” - you just want to break them down slightly for a softer, more classic oatmeal creme pie texture in every bite.

Don’t overbake.

The cookies should look just set around the edges with soft, slightly puffy centers. They'll continue to bake as they cool and once they're filled, they'll become even softer by the next day.

Fill them generously.

The filling is half the fun. Add plenty of frosting so every bite has the perfect balance of soft cookie and fluffy vanilla buttercream.

Save one for tomorrow.

These are delicious the day they are made, but they’re somehow softer, creamier, and even more nostalgic the next day.

How To Make Brown Butter Oatmeal Creme Pies

For Cookies

1 cup (226 g) unsalted butter

1 cup (200 g) light brown sugar

1/2 cup (100 g) granulated sugar

1 large egg, plus one egg yolk, room temperature

2 teaspoons vanilla

1 tablespoon molasses (I use Mother’s)

1 1/3 cups (167 g) all-purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

2 1/2 cups (230 g) old fashioned oats

1. In a medium saucepan over medium-high heat, melt the butter, stirring occasionally. When the butter begins to crackle and pop, stir continuously. After about 5 minutes, the butter will begin to form a layer of foam over the top and the crackling will stop. Continue to stir the butter as it begins to brown. Brown butter solids will begin to collect on the bottom of the pan and the butter will smell slightly nutty and aromatic and be amber in color. Do not let the brown butter get too dark, stop when it reaches golden brown.

2. Remove the butter from the heat and pour it onto a large shallow plate, making sure to scrape all the brown butter bits from the bottom of the pan. Place the plate in the freezer until the butter it firms up. It should be soft and creamy, not frozen solid.

3. While the butter is chilling, preheat the oven to 350°F. Line two large baking sheets with parchment paper. Set aside.

4. Once chilled, transfer the chilled brown butter into the bowl of a stand mixer fitted with the paddle attachment.

5. Add the sugars and mix on medium speed for about 2 minutes, until light and fluffy. Scrape down the sides of the bowl.

6. Add the egg, followed by the egg yolk. Mix well between each addition. Scrape down the sides of the bowl.

7. Add the vanilla and molasses, mixing until incorporated.

8. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt.

9. Add the dry ingredients to the butter and egg mixture in two additions. Do not mix completely - stop when some flour remains.

10. Pulse the old-fashioned oats a few times in a food processor. Note: Do not pulse them so much that you create “oat flour”. Just enough to break the oats up into smaller bits. This creates just enough oat texture to remind you of the classic Little Debbie version.

11. Add the oats to the dough and mix until just combined. Do not overmix.

12. Use a cookie scoop to divide the dough into equal portions (1.6 to 2.0 ounces each). Roll each cookie dough ball between your palms until smooth. Place the cookie dough balls 2 to 3 inches apart on a parchment lined cookie sheet.

13. Bake for 8 to 10 minutes or until the edges are just set and the centers still look soft and slightly puffy. Do not over bake.

14. Cool the cookies completely before adding the filling.

For Filling

1/2 cup (113 g) unsalted butter, room temperature

1 teaspoon vanilla

1/4 teaspoon salt

3 1/2 cups (420 g) powdered sugar, sifted

3 to 4 tablespoons heavy cream (or whole milk)

1. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, vanilla, and salt on medium speed until combined. Scrape down the sides of the bowl.

2. Add the powdered sugar on low speed, one half a cup at a time. If the mixture becomes too thick, add a tablespoon of heavy cream and continue adding the powdered sugar.

3. Once the sugar is incorporated, add the remaining heavy cream and mix on medium-high speed for 2 to 3 minutes, until light and fluffy.

4. If the buttercream is too thick, add more heavy cream. If too thin, add more powdered sugar until the desired consistency is reached.

To assemble the cookie sandwiches, transfer the buttercream to a large piping bag fitted with a standard round tip. Pipe the buttercream onto the flat side of one cookie and top with the flat side of a second cookie. Gently press the cookies together to form a sandwich.

Store the cookie sandwiches tightly covered at room temperature for up to 3 days. Freeze for up to 2 months.

These disappeared from my kitchen counter faster than I should probably admit on the internet, which probably tells you everything you need to know. If you end up making a batch, I hope they bring back a few sweet memories of your own.

This Week’s Kitchen Favorites

These are the tools I reached for while making today’s recipe.

My forever favorite cookie scoop.

The cookie sheets I use for almost every cookie recipe I bake.

My go-to Kitchenaid mixer for whipping up buttercream that's light, fluffy, and perfectly smooth.

These parchment paper sheets make clean up a breeze.

Love this rechargeable kitchen scale. Less mess, more cookies.

Shop my baking favorites →

P.S. I’d love to know - what is your favorite nostalgic treat you’d like to see me recreate next? Tell me in the comments and I will add them to my list.

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More soon, xx

Rather than writing a traditional travel guide, I wanted to share the places we genuinely loved—the hotels we'd happily book again, the meals we're still talking about, and the little moments that made this trip feel so special. Whether you're heading to one of these destinations soon or they happen to be on your travel bucket list, I hope this gives you a little inspiration.

A little backstory before we get started: this wasn't a trip we planned entirely from scratch. It all started when a dear friend invited us to celebrate her 50th birthday in Taormina, Sicily. From there, we built the rest of our itinerary around the celebration, adding Rome before, Lake Como after, and quick stop in London on the way home. While many of our plans in Sicily were part of the birthday celebration, we also had time to explore on our own and discover a few favorites along the way.

Rome

We flew into Rome a few days before meeting up with everyone in Sicily, and it ended up being the perfect way to ease into vacation mode. We spent our first day in Rome doing exactly what I think the city is best for—wandering. We meandered through the streets with no real agenda, stopped for gelato whenever the mood struck, and spent an afternoon shopping around the Spanish Steps before finding a shady spot to people-watch. It was the perfect way to adjust to the time change.

That evening, we made our way up to Cielo, a rooftop restaurant and bar at Hotel de la Ville for dinner and drinks - it ended up being one of our favorite meals we’ve ever had in Rome. Between the panoramic views overlooking the historic city, the truly delicious food, and a gorgeous sunset, it was one of those evenings that reminded us why we love traveling so much. If you go, don't skip the salt-crusted fish.

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Taormina

From Rome, we flew to Sicily for the main event: celebrating our friend's 50th birthday in beautiful Taormina. Perched above the Ionian Sea, Taormina is every bit as charming as everyone says it is. The winding streets are lined with cafés, overflowing bougainvillea, and incredible views of the ocean around nearly every corner. It feels lively and relaxed all at once, and it’s easy to see why so many people return here again and again.

Where We Stayed

One of the questions I was asked most on Instagram was where we stayed in Taormina. We decided to split our stay between two Belmond properties, and I’m so glad we did because each offered a completely different experience.

We spent our first two nights at Belmond Villa Sant’Andrea, tucked right along the water with its own private (and very beautiful) beach. It felt peaceful and secluded—the kind of place where you could happily spend the entire afternoon reading by the ocean or just taking in the view from the infinity pool.

For our last two nights, we moved up the hill to the Belmond Grand Hotel Timeo, just steps from the heart of Taormina. The views overlooking Mount Etna and the coastline were absolutely breathtaking. As if they weren't spectacular enough, Mount Etna happened to be erupting during our stay, making the view even more unforgettable. The hotel feels warm and intimate and we loved being able to wander into town for a little shopping or for a quick run before breakfast.

We’ve been big fans of Belmond ever since staying at their La Residencia property in Mallorca a few years ago, and these two hotels only confirmed why. If you’re deciding between the two, I’d honestly recommend doing exactly what we did—spend a couple of nights at each and enjoy the best of both worlds.

Where We Ate

One thing you'll never have to worry about in Taormina is finding a great meal. Between leisurely dinners, lunch by the beach, or a hugo spritz with a view, every meal felt like an experience in itself. Here are the spots that stood out.

Villa Zuccaro Pizzeria

Our birthday girl reserved a large table for the group at Villa Zuccaro one evening and it was perfect. Located in a 17th-century stone villa, it was the perfect escape from town center. We sat in the outdoor garden covered in tree branches and string lights while we indulged in their renowned thin-crust pizzas. The margarita, the truffle oil pizza, and eggplant - all of them were outstanding. It felt like having a family style dinner in the courtyard of someone’s beautiful Italian villa - we loved everything about it.

Belmond Villa Sant'Andrea

We had several meals at Villa Sant'Andrea, including daily breakfast - the crepes were perfection. But, it was the lazy beachside lunches that quickly became one of my favorite parts of the trip. There's something about enjoying a fresh salad and a side of crispy french fries with your toes practically in the sand, a margarita in hand, and the Mediterranean just steps away that feels like vacation at its finest. We also had dinner at the hotel's Ristorante Sant’Andrea, and if you order one thing, make it the gluten-free tiramisu. It was hands-down one of my favorite desserts of the entire trip.

Bar Timeo at The Belmond, Grand Hotel Timeo

Bar Timeo quickly became one of our most frequented spots in Taormina. We grabbed a table on the terrace, ordered a bottle of wine, and settled in to watch the sun begin to set over the coastline. With panoramic views stretching all the way to Mount Etna—which happened to be erupting during our stay—it was the kind of place you never want to leave. If you only have time for one aperitivo in Taormina, make it here.

Le Bar by Louis Vuitton

Le Bar Louis Vuitton had been on my list long before we arrived in Taormina, and after sharing it on Instagram, I received so many questions about whether it was worth visiting. The answer is yes - the setting is undeniably chic, the cocktails are beautifully crafted (and some of the most creative we had during the trip), and I do think it’s a fun stop for a pre-dinner drink.

That said, while we really enjoyed the experience, we found ourselves gravitating back to a few other spots in Taormina that felt a little more special. If Le Bar is on your list, I’d recommend going for cocktails rather than making it your entire evening—and be sure to reserve a table well in advance since seating is very limited.

Don’t Miss: The Wine Country

One of my favorite days of the trip was leaving the coast behind and heading into the Sicilian countryside for a day of wine tasting. Our friend arranged for us to visit three wineries on Mt. Etna, each with its own personality, rolling vineyard views, and delicious wines. It was such a fun way to experience a completely different side of Sicily.

Our first stop was Planeta Sciaranuova, the historic estate featured as a setting in The White Lotus, Season 2. The grounds were rustic but beautiful and our hosts spoiled us with a delicious olive oil and wine tasting. There are lots of fun photo ops at this winery, especially after seeing it on screen.

My favorite winery was Fischetti. The winemaker’s home was absolutely gorgeous - I took at least a dozen photos of her hydrangeas alone! After a delicious private lunch of homemade pasta and Sicilian side dishes like caponata and freshly marinated tomatoes, we were off to the last, but equally stunning winery, Pietradolce. This winery was very modern and felt most similar to one you might visit in Napa. The views from the second floor balcony were incredible.

If you have an extra day in Taormina, I’d absolutely recommend venturing beyond the town for a wine tour. It ended up being one of the highlights of our entire trip.

A Few More Favorites

• Stop for gelato at Don Diego or Gelatomania - so good! It was a tie for the best gelato we found in Taormina.

• Wander Corso Umberto in the evening when the temps have cooled down and the crowds begin to thin out.

• Don't miss all of the bougainvillea-covered streets and staircases—they're some of the prettiest photo spots.

• Take a dip in the ocean - the water is the most gorgeous shade of blue and it was so clear and warm!

• Book a vintage-style Piaggio Ape Calessino tour up the narrow hillside roads of Taormina. Our friend booked the cute three-wheeler cars for the welcome night and it was a blast!

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Lake Como

Lake Como was the final stop on our Italy itinerary, and it couldn’t have been a more beautiful way to end the trip. We spent our days soaking in the slower pace that makes this corner of Italy so special. Whether you’re planning a romantic getaway or simply looking for a place to unwind for a few days, Lake Como is every bit as magical as you’ve imagined—it felt like stepping into a movie - in all the best ways.

Where We Stayed

If you’ve ever dreamed of staying at the iconic Grand Hotel Tremezzo, let me be the one to tell you—it’s every bit as special as it looks. The hotel has that timeless, old-world Italian elegance, but there's an energy to it that keeps it from feeling overly formal. It has a lively atmosphere with guests lingering over cocktails, lounging by the pool, and soaking in the beautiful views.

We loved spending time at the hotel’s bar for a glass of rose, grabbing pizza on the patio, and cooling off in the famous floating pool. One of the most memorable moments of our stay was watching a spectacular fireworks show from our terrace on the nigth we arrived. Thank you to the happy couple celebrating their wedding at the hotel - we're still pretending the fireworks were just for us!

Where We Ate

One of the things we loved most about Lake Como was that every meal came with a view. Whether we were enjoying cappuccinos on the terrace, noshing on calamari by the water, or ending the day with dinner overlooking the lake, the scenery made every meal feel extra special.

Grand Hotel Tremezzo

Grand Tremezzo has so many wonderful restaurant options that we hardly left the hotel at all. Breakfast on the terrace with a view of the lake quickly became my favorite way to start the day. Their lineup of pastries was like no other and you can special order literally anything you want for breakfast. I enjoyed poached eggs with a warm croissant both mornings. If only poached eggs at home tasted that good!

For lunch we loved Da Giacomo Al Lago. It sits right on the edge of the lake at and is the epitome of laid-back luxury. I didn’t want to leave. This is THE place to enjoy seafood so my husband enjoyed some oysters before we shared the fritto misto di pesce. We also had the burrata caprese - I’m still thinking about those fresh tomatoes! For drinks, my husband is a fan of a classic negroni, but I always crave a good margarita on a hot summer day - it felt very un-Italian to order a margarita in Lake Como, but the bartender got it just right!

For a more casual dinner, don't skip the hotel's pizzeria, T Pizza. My margarita pizza was excellent, and my husband was thrilled to find one of the best gluten-free pizzas he’s had in all of Italy — a 10/10 he said.

The hotel’s signature T Bar is perched just above the water at the front of the resort and was the perfect spot to watch the boats go by. We had both afternoon cocktails and a night cap at T Bar. One evening after a big meal, they made me the most delightful decaf cappuccino - it was the perfect finale to an incredible dinner.

Villa de Este

While researching hotels, Villa de Este was also high on our list so we decided to make reservations for dinner there on our last night in Como. It is another of Lake Como’s iconic hotels and it was every bit as elegant as I imagined. The setting alone is worth the 45 minute drive (you can also book a water taxi from Grand Hotel Tremezzo). We arrived about an hour before our reservation so we could explore the beautifully manicured gardens, timeless architecture, and spectacular views of the lake. Definitely leave time to sip on a cocktail outside at Bar Canova to take in the stunning scenery.

Don’t Miss: The Boat Day

If there’s one experience I’d encourage everyone to splurge on while visiting Lake Como, it’s a private boat tour. Seeing the lake from the water gives you a completely different perspective, and I can't imagine experiencing Lake Como any other way.

We booked a three-hour tour with Como Classic Boats, and I can’t recommend it enough. Cruising around the lake in a beautiful wooden boat while taking in the grand villas, charming waterfront towns, and famous estates was an unforgettable way to spend the afternoon. Our captain Davide, a local from Como, shared stories about the history of the lake, pointed out iconic homes like Villa Balbianello and Clooney’s Villa, and made the entire experience feel personal and relaxed - it was so much fun!

Three hours felt like the perfect amount of time. We had plenty of time to explore different parts of the lake, learn about the area’s history, and simply soak in the incredible scenery without ever feeling rushed.

A few logistical notes: We had our boat pick us up and drop us off at the Grand Hotel Tremezzo where we were staying. Most private boat tours will offer to drop you off in Bellagio or Varenna for a quick visit, but we opted to enjoy more time on the boat, and I’m so glad we did. If you’re debating whether a boat tour is worth it, my answer is an easy yes.

Little Moments I Loved

• Sitting on our terrace watching the boats float by.

• Having that second cappuccino at breakfast.

• Cruising past the gorgeous lakeside gardens on our private boat tour.

• Seeing the mountains change color as the sun began to set.

• Scooping gelato from the self-serve gelato cart at Da Giacomo Al Lago.

• The sound of the water gently lapping against the docks.

• Dressing up for dinner.

One Last Stop: London

Before heading home, we squeezed in one final overnight stop in London - I love London and we’ll never pass it up if we have the chance.

We checked into one of my favorite hotels, which always feels like the perfect home base with its colorful interiors, thoughtful details, and cozy, welcoming atmosphere. Even though our time was short, we managed to fit in one last memorable dinner at Carlotta in Marylebone, where we toasted an incredible trip over even more Italian food (because apparently we weren’t quite ready to stop eating pasta just yet).

On the walk back to the hotel, we couldn’t resist stopping for ice cream from a charming little neighborhood shop before calling it a night. The next morning, we enjoyed a quick breakfast at the hotel, grabbed our bags, and headed to the airport - already talking about how soon we could book another trip.

Where We Stayed: If you're visiting London, I can't recommend Firmdale Hotels enough. They're beautifully designed, incredibly comfortable, and always one of my favorite places to stay. We especially love the Soho, Knightsbridge, and Kensington locations. Not sponsored, just a fan.

We’ve been home for about a week, and looking back, it’s hard to pick a favorite place. From wandering the streets of Rome and celebrating with friends in Taormina to slow mornings on Lake Como, every destination brought something completely different to the trip.

I hope this guide gives you a few ideas if you’re planning your own Italian adventure - or maybe a starting point if Italy is on your wish list. These are the places we’ll be recommending to friends, the hotels we’d happily book again, and the meals we’re still talking about long after we’ve unpacked our suitcases.

If you’ve been to Italy, what’s one place you’d tell everyone to visit? I’d love to hear your recommendations for next time!

If you're planning an Italian vacation and have questions about anything we did - from hotels and restaurants to transportation or timing - don't hesitate to ask. I love talking travel so feel free to leave a comment below or reply to this email.

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I’ve also linked my favorite outfits from the trip here. It’s always fun to have a few new things to take on vacation. xx

Ciao for now,
Heather

Summer is my favorite season for entertaining because everything feels a little more relaxed—and I think dessert should be just as easy. When the temperatures climb, I find myself reaching for recipes that do most of the work ahead of time. I’d much rather spend the evening around the table with friends than in the kitchen assembling dessert at the last minute. Having something sweet tucked away in the freezer feels like one of those little hosting shortcuts that makes entertaining so much easier.

If you’re looking for a dessert that’s simple enough for a weeknight treat but special enough for your Fourth of July celebration, these Brown Butter Toffee Cookie Ice Cream Sandwiches are exactly that. They’re the kind of dessert that disappears fast, and you’ll be glad to have a batch ready to enjoy all summer long.

Why I Love Ice Cream Sandwiches

There are plenty of desserts I look forward to making each summer, but homemade ice cream sandwiches are always near the top of the list. They transport me right back to childhood—sticky fingers, warm afternoons, and trying to eat them before all the ice cream melted down my arm. They never stop feeling nostalgic, no matter how old I get.

As impressive as they look, homemade ice cream sandwiches are actually much easier to make than most people think. Bake the cookies ahead of time, assemble the sandwiches when you’re ready, then tuck them into the freezer until it’s time for dessert. It’s one of my favorite make-ahead treats because all the work is done before guests arrive.

Whether you’re hosting a Fourth of July barbecue, a neighborhood cookout, or simply having friends over for dinner on the patio, homemade ice cream sandwiches are always a welcome treat. There’s something extra special about serving a homemade version instead of one from the freezer aisle. Rich brown butter cookies, creamy vanilla ice cream, and buttery bits of toffee come together in every delicious bite. They’re one of those desserts that both kids and adults get excited about.

If you’re looking for an easy, make-ahead dessert to keep tucked away in your freezer this summer, I have a feeling these Brown Butter Toffee Cookie Ice Cream Sandwiches will become one of your favorites, too.

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Before You Get Started

One of the best things about ice cream sandwiches is that you can make them ahead of time and keep them tucked away in the freezer until you're ready to serve. Before you get started, here are a few tips to help them turn out perfectly every time.

Don’t skip the brown butter.

The nutty flavor of browned butter is what makes these cookies so special. Let it chill until firm before mixing the dough for the best flavor and texture.

Don’t overbake the cookies.

Pull them from the oven when the edges are set and the centers still look slightly underdone. They'll continue baking on the cookie sheet as they cool and stay perfectly soft once frozen.

Cool the cookies completely.

Warm cookies will melt the ice cream which makes assembling the sandwiches a messy endeavor. If you’re in a hurry, cool the cookies for a few minutes at room temperature and then pop them in the freezer to chill them quickly.

Work quickly to assemble.

Have your ice cream softened just enough to scoop easily, then return the sandwiches to the freezer as soon as they're assembled.

If possible, freeze overnight.

I like to make these ice cream cookie sandwiches a day ahead and freeze overnight. They’ll be easier (and less messy) to eat.

Wrap individually.

Once frozen solid, wrap each sandwich in parchment paper or plastic wrap and store them in an airtight freezer container. They're perfect to have on hand for a cold treat on a hot summer day.

How To Make Brown Butter Toffee Cookie Ice Cream Sandwiches

Ingredients

2 cups (280 g) all-purpose flour, spooned and leveled

2 tablespoons cornstarch

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon kosher salt

1 cup (226 g) unsalted butter

1 cup (200 g) dark brown sugar

3/4 cup (150 g]) granulated sugar

1 large egg, at room temperature

2 teaspoons vanilla extract

1/2 cup (80 g) chocolate-covered toffee bits (such as Skor or Heath)

3/4 cup (90 g) chopped walnuts, lightly toasted (optional)

1 cup (180 g) semisweet chocolate chips

1 1/2 quarts vanilla ice cream

*Note: In my cookbook, I detail how to make homemade ice cream using an ice cream maker. For the purposes of today’s recipe, we’re keeping it simple and using store-bought ice cream. I recommend Tillamook Vanilla Bean or Trader Joe’s French Vanilla.

1. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.

2. In a medium saucepan over medium-high heat, melt the butter, stirring occasionally. When the butter begins to crackle and pop, stir continuously. After about 5 minutes, the butter will begin to form a layer of foam over the top and the crackling will stop. Continue to stir the butter as it begins to brown. Brown butter solids will begin to collect on the bottom of the pan and the butter will smell slightly nutty and aromatic and be amber in color.

3. Remove from the heat and pour into a heatproof bowl, making sure to scrape all the brown butter solids from the bottom of the pan. Chill in the refrigerator until firm. This takes about 1 hour.

4. Transfer the chilled brown butter to the bowl of a stand mixer fitted with the paddle attachment.

5. Add the sugars and mix on medium-high speed for 3 minutes. The mixture should be light and fluffy.

6. Add the egg and vanilla and mix to combine well. Scrape down the sides of the bowl.

7. In a medium bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.

8. Add the flour mixture and mix on low speed until only a few streaks of flour remain.

9. Remove the bowl from the stand mixer and add the toffee bits, chopped walnuts (if using), and chocolate chips. Use a spatula or wooden spoon to combine.

10. Use a 3-tablespoon scoop to scoop the dough onto the prepared baking sheets. Leave at least 2 inches between each cookie - they will spread slightly in the oven. Bake for 10 to 12 minutes, or until the edges of the cookies look set and begin to turn golden brown. The centers of the cookies will look slightly underbaked and puffy. The cookies will continue to bake as they cool.

11. Remove the cookies from the oven and let cool on the baking sheet for 10 minutes before carefully using a spatula to carefully transfer the cookies to a wire cooling rack to cool completely.

To assemble the cookie sandwiches: Scoop the ice cream onto the flat side of one cookie and top with a second cookie, flat-side down. Gently press together to form a sandwich. Place the sandwiches in the freezer for a minimum of 3 hours or overnight.

Store the cookie sandwiches in the freezer tightly covered for up to 2 months.

What’s on My Fourth of July Dessert Table

Here are the recipes I’ll be making for the 4th of July alongside these Brown Butter Toffee Cookie Ice Cream Sandwiches. They are easy to make ahead, perfect for sharing, and guaranteed to make people smile.

• Peanut Butter S’mores Bars - everything you love about classic s’mores in an easy, one-pan bar. Gooey marshmallow, melty chocolate, and a peanut butter twist make these completely irresistible.

• Classic Key Lime Pie - creamy, bright, and perfectly refreshing, this pie is a favorite in our house. Nestled inside a buttery graham cracker crust and topped with a cloud of freshly whipped cream, it's the perfect ending to any summer meal.

• Strawberry Crumb Bars - made with a buttery shortbread crust, a jammy strawberry filling, and a drizzle of vanilla glaze, these bars are sweet, simple, and always a summertime favorite.

Shop My Fourth of July Table

I'm keeping our Fourth of July table simple this year with pieces I use all summer long instead of anything overly themed. A big bowl of watermelon, a platter of ice cream sandwiches, some fresh hydrangeas, and a few pops of red and blue for an easy, festive summer table.

White Serving Platter - the perfect platter for serving ice cream sandwiches. Love that it has handles!

Blue + White Linens - love this set from Serena & Lily. It’s on sale!

Woven Placemats - perfect for setting a casual summer table.

American Flag Dessert Plates - for a pop of red, white, and blue.

White Ceramic Pitcher - love this pitcher for holding bundles of hydrangeas.

Cordless Tabletop Light - these are slim and stylish and add beautiful, dimmable light to the table. I bought three in the white.

Glass Beverage Dispenser - fill with lemonade or iced tea and let guests serve themselves. I paired it with this base.

More Ice Cream Sandwiches To Love

A few summertime favorites from my cookbook.

You can find all of these recipes, and more, in the pages of Stuffed: The Sandwich Cookie Book.

Before you go, I’d love to know….do you have a favorite Fourth of July dessert? Is there one recipe you make every summer? Leave a comment below and let me know!

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More soon, xx

At this point, my Trader Joe’s trips follow a pretty predictable pattern. I make a beeline for the baking aisle, zoom on over to the butter and eggs, grab a bundle of hydrangeas, and then swing by the seasonal section where I inevitably discover at least one thing I absolutely did not plan on buying.

Truthfully, I could probably navigate Trader Joe’s with my eyes closed. Especially the baking aisle.

As someone who spends a lot of time testing recipes, I get asked about ingredients all the time. Where do I buy chocolate? Which butter is best? What’s my favorite flour? Are the products at TJ’s as good as regular store-bought staples? The answer is yes - and many of them have earned a permanent spot in my pantry.

Today I’m giving you a peek inside my cart and sharing exactly what I buy for baking at Trader Joe’s, why I love it, and how I use it. These aren’t trendy finds or one-time purchases. These are the baking staples I buy on repeat and consistently make their way into my cookies, cakes, muffins, and more.

So, if you’ve ever wondered what a cookbook author and sweets maker actually buys at Trader Joe’s, today’s your lucky day.

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What’s In My Cart: Baker’s Edition

Here’s exactly what you’ll find in my cart at Trader Joe’s.

Butter & Dairy

Unsalted Butter

Butter is basically a food group at my house and the Trader Joe’s unsalted butter is my everyday workhorse that ends up in everything from my Soft and Chewy Sugar Cookies to my Best Ever Vanilla Layer Cake.

European-Style Butter

When I want to elevate a recipe just a little bit, I reach for Trader Joe's European Style Butter. It has a higher butterfat content than regular unsalted butter, which means richer flavor, flakier pastries, and more tender baked goods. Is it necessary for every recipe? I don’t think so. But for things like pie crusts and shortbread, it's absolutely worth grabbing.

Eggs

Remember when eggs were just eggs? These days, buying a carton can feel like a full-on financial decision. Thankfully, Trader Joe's still tends to have some of the best prices around, which is good news for those of us who go through eggs at an alarming rate.

Heavy Cream

I always keep a container in the fridge because you’ll never know when you need whipped cream. I love to pile it high on these Key Lime Pie Bars and it’s also the secret to the silky chocolate ganache in these Shortbread Brownies.

Greek Yogurt

Plain Greek yogurt is one of those ingredients I almost always have in the fridge. It works beautifully in all kinds of cakes, muffins, and quick breads, adding moisture and tenderness without making them feel heavy. Plus, if I happen to have extra, breakfast is taken care of.

Sour Cream

One of my favorite baking ingredients because it makes cakes unbelievably moist. If you’ve made my Chocolate Layer Cake, you know exactly what I mean.

Cream Cheese

Whether it’s cream cheese frosting on carrot cake cupcakes or a glaze drizzled over a bundt cake, I like knowing I always have a brick or two waiting in the fridge.

Pantry Staples

All-Purpose Flour

The vast majority of the recipes I bake start with this unbleached all-purpose flour. I prefer it over bleached flour because it hasn’t been treated with bleaching agents, which helps preserve it’s natural flavor and color. I always keep an extra bag in the pantry because running out of flour mid-bake is no fun.

Gluten Free Flour

I don't reach for gluten-free flour often, but I always like having a bag in the pantry just in case. Whether I'm baking for a guest or testing a recipe variation, it's nice to know I have an easy swap ready to go.

Whole Oats

Without oats, there would be no Iced Oatmeal Cookie Bars, and considering how many of you have been baking those lately, that's simply not an option.

Baking Powder

I go through a lot of baking powder in my kitchen and this one is as reliable as they come.

Vanilla Extract

Arguably one of the most important ingredients for baking. All good baked goods have a splash of high-quality vanilla extract. Skip anything labeled “artificial” and buy yourself a bottle of this.

Grapeseed Oil

I’m not a fan of avocado oil for baking but I do like this healthy-ish option that has a mild, neutral flavor. I use this oil in everything from snack cakes to brownies.

Chocolate, etc.

Pound Plus Chocolate Bars

It’s a rare event that I leave TJ’s without one of these. I chop them up for cookies, melt them into brownies, and occasionally break off a square or two for dessert. The flavor is great and the price can’t be beat.

Semi-Sweet Chocolate Chips

You’ll find these chocolate chips in 99% of the chocolate chip cookies I make. They have a great flavor and melt nicely. These disappear off the shelves at the holidays so stock up well in advance.

Peanut Butter Cups

These may not technically qualify as a baking ingredient (although I did add them to these Peanut Butter Cup Brownies), but they absolutely qualify as a Trader Joe’s essential. IYKYK.

Extra Add-Ins

Freeze-Dried Strawberries (and blueberries!)

One of my favorite baking tricks. Grind them into a fine powder to add delicious fruit flavor to frostings and glazes without watering them down. Give it a try with my Strawberry Iced Oatmeal Cookies or this Strawberry Glazed Donut Cake.

Walnuts and Pecans

Whether destined for banana bread, holiday cookies or homemade toffee, I almost always keep a bag tucked away in the pantry. Pro-tip: get the “Baking Pieces” bags that come already chopped.

Maple Syrup

I know we're talking about baking, but good maple syrup deserves a spot in the cart. I use it in everything from donut glazes and cake frostings to weekend pancakes and waffles, and the flavor is worlds better than the artificial stuff.

Cinnamon

If there were an award for hardest-working spice in my pantry, cinnamon would win by a landslide. It shows up in muffins, cookies, coffee cakes, loaf cakes, and just about every fall dessert I bake. I go through it quickly so I keep two jars on hand at all times.

Kosher Salt

It may not be the most exciting item on the shelf, but it's one of the most important. A little salt balances sweetness, deepens flavor, and makes chocolate taste even more chocolatey.

Fresh Produce

Bananas

I buy bananas with the best intentions. A few get eaten. Most of them inevitably become banana bread. I’m not mad about it.

Berries

In the summertime I love to bake with berries. Get the plumpest, juiciest ones you can find and bake a batch of these Strawberry Crumble Bars or my Lemon Blueberry Loaf Cake.

Lemons

I’m lucky enough to have lemon trees at home, but when baking season is in full swing, even those can't keep up. Lemons find their way into so many of my favorite recipes (hello, lemon bars!) that I almost always toss a few extra into the cart just to be safe.

Seasonal Fruit

Peaches in the summer. Apples in the fall. Whatever inspires my next baking project usually ends up in the cart.

Not Technically Baking Ingredients, But They Always End Up In My Cart

Hydrangeas

I love, love white hydrangeas and it’s rare that I don’t have a vases filled with them all over the house. They make any room feel prettier (and make perfect centerpieces for outdoor parties!) - and for the price, they’re one of the best little luxuries in the store. And, now that I’ve mastered the art of keeping TJ’s hydrangeas alive and thriving for over two weeks, I’ll never buy them from anywhere else again.

Almond Butter

I am a recent convert to Trader Joe’s Almond Butter - it’s my new favorite thing to spread on toast. It’s made with only two ingredients: almonds and salt and it tastes amazing.

Sea Salt Caramels

File these under “guilty pleasure I’m not willing to part with”. Sweet, salty, chewy, and completely irresistible, they're the kind of treat I tell myself I'm buying "for later" and then I always open the bag on the drive home.

What I Skip

Don’t come for me, but there are a few items that I personally pass on when shopping at Trader Joe’s.

• Boxed cake mixes - because I love to bake cakes from scratch.

• Pre-made cookie dough - we all know homemade cookies are simply the best.

• Organic powdered cane sugar - the TJ’s one is prone to clumping which can ruin a glaze or frosting. Especially if you don’t love sifting.

Baking Day Favorites

Now that you’re ready to get baking, here are a few tried and true tools I love and use in my own kitchen.

• Kitchen Scale - take the guesswork out of baking so you can get to the good stuff.

• Baking Sheets - these and these are my everyday go-to’s.

• Cookie Scoops - great for making for cookies, batters, ice cream and more.

• Brownie Pan - my type-A self loves the straight edges this pan gives to brownies and bars.

• Cooling Racks - not the most exciting tool in the kitchen, but those cookies aren’t going to cool themselves.

• Stand Mixer - the hardest working appliance in my kitchen - and the prettiest.

• Bundt Pan - a good quality bundt pan is worth it’s weight in gold.

• Spatulas - a baker can never have too many.

Bookmark this post for the next time you're wandering the aisles at Trader Joe's. And if there's a Trader Joe's baking ingredient you swear by, hit reply and let me know. I'm always looking for new favorites to toss into the cart.

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More soon, xx

We use affiliate links when sharing product recommendations which means Home x Heather may earn a small commission from purchases you make through those links. This cost is not passed on to you and you do not pay anything extra. All recommended products are used and loved in my home.

Today I’m sharing the recipe along with a few of my other favorite donut cakes in case you’re looking for an equally acceptable excuse to eat cake for breakfast this weekend.

In defense of my weirdly specific obsession with donut cakes, I think it’s worth noting that what I love most about donut cakes is how unfussy they are. They are decidedly less complicated than layer cakes, require zero decorating skills and somehow work for breakfast, brunch, dessert, and every coffee break in between. In other words, they fit perfectly into my favorite category of baking: minimal effort, maximum deliciousness.

Before You Get Started…

Donut cakes are meant to be simple and casual, which is part of their charm. Here are a few tips to help yours turn out perfectly.

Grease the bundt pan generously.

For a perfect cake release, be sure to use a good quality non-stick baking spray and coat every curve, corner, and crevice of the pan so that no spot goes untouched.

Measure the flour carefully.

Too much flour added to the batter can create a dry, dense cake that is heavier than it should be. This can cause problems when it comes time to pop the cake out of the pan. For the most accurate results, use a kitchen scale to weigh your ingredients.

Let’s talk nutmeg.

While technically optional, it's one of the ingredients that helps transform this from "strawberry cake" into "strawberry donut cake." The flavor isn't overpowering, but it adds that subtle bakery-style donut flavor that makes the whole thing feel a little more nostalgic. My vote? Keep it in. If you're really not a nutmeg fan, you can certainly leave it out, but I highly recommend keeping it in for the full donut cake experience.

Do not overbake.

No two ovens are the same so keep an eye on the time and begin checking the cake 10 minutes before the end of the suggested baking time.

Cool the cake completely before glazing.

That sweet strawberry glaze is picture perfect when poured over a cool cake. Always cool the cake fully before adding the glaze or it will melt into the cake and drip right off the sides of the bundt.

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How To Make Strawberry Glazed Donut Cake

Bundt Cake

1 cup (226 g) unsalted butter, room temperature

1 1/2 cups (300 g) granulated sugar

4 large eggs, room temperature

1 tablespoon vanilla (use the good stuff)

2 1/2 cups (315 g) all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon salt

1/4 - 1/2 teaspoon nutmeg (optional)

1 cup full-fat sour cream, room temperature

1/4 cup whole milk, room temperature

Strawberry Glaze

2 cups (240 g) powdered sugar, sifted

1/2 cup freeze-dried strawberries

1/4 cup whole milk, hot

1. Preheat the oven to 325°F.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on low speed until combined. Increase the speed to medium-high and mix until light and fluffy, about 2 to 3 minutes. Scrape down the sides of the bowl.

3. Add the eggs, one at a time, mixing well between each addition.

4. Add the vanilla, mixing until fully incorporated. Scrape down the sides of the bowl.

5. In a separate bowl, whisk together the flour, baking powder, salt, and nutmeg (if using).

6. Add the dry ingredients to the butter and egg mixture in three additions, alternating with the sour cream and milk. Begin and end with the dry ingredients. Do not over mix the batter.

7. When the batter is ready, generously grease a 10-cup bundt pan (I used this one) with non-stick baking spray. Be sure to cover the bottom and all sides of the pan thoroughly. I use this baking spray for all of my bundt cakes and it works great!

8. Transfer the batter to the bundt pan and tap the pan 2 to 3 times on the counter to release any air bubbles.

9. Place the pan on top of a large baking sheet in the center of the oven. Bake for 50 to 55 minutes. The cake is done when a toothpick inserted in the center of the cake comes out clean or with a few crumbs remaining. If the cake is browning too quickly towards the end of the baking time, cover the top loosely with a piece of aluminum foil.

10. Remove the cake from the oven and cool on a wire rack for exactly 10 minutes (set a timer). After 10 minutes, place a cooling rack or cake plate over the top of the bundt and invert the pan 180° in one quick motion. The cake should easily release from the pan.

11. Cool the cake completely before adding the strawberry glaze.

12. To make the strawberry glaze, pulse 1/2 cup of freeze-dried strawberries (I use the ones from Trader Joes) in a mini food processor until it becomes powder.

13. Combine the powdered sugar and 2 to 3 tablespoons (to taste) freeze-dried strawberry powder in a medium bowl. Add the hot milk and whisk to combine well. If too thick, add more hot milk. If too thin, add more powdered sugar.

14. Drizzle the glaze over the top of the cooled cake, allowing it to drip down the sides of the cake. Allow the glaze to set for 10 to 15 minutes before slicing the cake. (You may have some glaze left over. Store it in the refrigerator to drizzle over leftover cake slices or to spread on your morning toast.)

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More Donut Cakes To Love

If you’ve been following along for awhile, you know that I love a donut cake. So I thought it would be fun to celebrate donut day by sharing not just a brand new donut cake recipe, but a few other donut-inspired cakes that have become reader favorites over the years. From sugar and sprinkles to old-fashioned and apple cider, each of these donut cakes feel right at home on a brunch table next to a bowl of fresh berries and a cup of coffee.

Old Fashioned Donut Cake

Old-fashioned donuts are my absolute favorite, so naturally they were the first donut I turned into a cake. It tastes just like the classic craggly-top donut from your favorite neighborhood shop, only now you can enjoy that Saturday morning donut moment without ever leaving the house.

Get the recipe →

Sprinkle Donut Cake

Part birthday cake, part bakery donut, this one is inspired by the sprinkle-topped cake donuts I loved as a kid. Bright, cheerful, and impossible to eat without smiling, it’s my go-to when I need something that feels fun and festive.

Get the recipe →

Powdered Sugar Donut Cake

If I had to choose a favorite donut cake, this one might take the top spot. Soft, buttery, and finished with a snowy dusting of powdered sugar, this cake tastes just like the donuts we all loved growing up - only better because it’s homemade.

Get the recipe →

Apple Cider Donut Cake

The minute the calendar strikes September 1st, all I can think about is this cake. If you’re an apple cider donut devotee like me, you get it. The cake is packed with cozy spices, rolled in cinnamon sugar, and drizzled with an apple cider glaze - it’s basically Fall wrapped up in a bundt cake.

Get the recipe →

Chocolate Donut Cake

Being the chocolate lover that I am, it was only a matter of time until a chocolate donut cake joined the line up. This one is rich, deeply chocolatey, and topped with a silky glaze that settles into every nook and cranny, making each slice even more irresistible. Chocolate lovers, this one’s for you.

Get the recipe →

For Donut Cake Days

If you’re going to celebrate National Donut Day (or honestly any day) with cake, you might as well do it right. Here are a few of my favorite baking and serving pieces that I reach for again and again.

• The Best Bundt Pan - This is the real MVP of any donut cake. A good quality bundt pan makes all the difference when it comes to those beautiful bakery-style ridges. You won’t go wrong with anything from Nordicware.

• Baking Is Easy With This Mixer - I love, love this cordless hand mixer from KitchenAid. I can take it anywhere in the kitchen without worrying about being tethered to a cord.

• Can’t Live Without This Sifter Set - Comes in three sizes and makes sifting powdered sugar a breeze.

• The Only Cooling Racks You Need - Definitely not the most glamorous item in the kitchen but a must-have for cooling cakes and letting glazes set.

• A Simple Cake Stand - My secret weapon for making any dessert feel extra special. And the glass dome makes it easy to store cakes on the countertop.

• My Favorite Offset Spatula - This gadget is my go-to for spreading glazes, frosting cakes, and helping any baked good look super professional.

• The Perfect Dessert Plates - I use these cute dessert plates for appetizers too. They’re the perfect size.

• My Favorite Coffee Mug - Cake and lattes are two of my favorite things and these cute mugs make my day.

Vote For The Next Donut Cake

Before you go, help me decide which donut cake should join the collection next. Choose from the flavors below (or suggest your own) and cast your vote in the comments below.

• Cinnamon Sugar Donut Cake

• Blueberry Donut Cake

• Sour Cream Donut Cake

• Lemon Crumb Donut Cake

Leave a comment

And just in case you missed what’s new on the blog, check out these Peanut Butter S’mores Bars. My latest cookie crush is these ooey gooey Double Chocolate Chip Cookies. And I recently updated my post How To Make The Perfect Bundt Cake Every Time with new tips and fresh photos. It’s filled with lots of helpful how-to’s if you are new to baking bundt cakes.

More soon, xx

These cookie bars have all the nostalgic charm of those grocery store cookies we all know and love - but better. They’re easy to make ahead and somehow disappear within minutes every single time I bring them anywhere. Which, if you ask me, is exactly the kind of dessert we should all be making as we kick off the summer social season.

If you’re looking for a low-effort, high-reward dessert that feels festive without spending all afternoon in the kitchen, these big batch sugar cookie bars are just the ticket.

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Before You Get Started….

The beauty of these bars is how simple they are - but a few simple tricks will give you that soft, bakery-style texture and perfectly frosted finish every time.

Do Not Overbake

The secret to soft sugar cookie bars is pulling them from the oven before they look overly golden. The edges should be barely set while the center still looks pale and slightly puffy. The bars will continue to bake as they cool so be careful not to overbake them.

Don’t Skip The Parchment Paper

Lining the pan with parchment not only makes for easy removal of the bars once baked, but it makes clean up a breeze!

Cool Completely Before Frosting

I know it’s tempting to rush this step (especially when you just want to eat the frosting by the spoonful), but frosting warm bars is a fast track to a melted mess. Let the bars cool completely before adding the cream cheese frosting.

Don’t Be Shy With The Sprinkles

Extra sprinkles make these bars super festive. Add the sprinkles while the frosting is still soft so they stay in place when it comes time to slice.

Chill Before Slicing

For picture perfect squares, pop the frosted bars into the fridge for an hour or two before slicing. It helps the frosting set up just enough for the slices to come out clean. I love these bars served chilled, but you can also serve them at room temperature.

My Favorite Summer Hosting Trick

I almost always make dessert the night before hosting a backyard bbq or dinner party. Not only does it free up kitchen space the next day, but it also makes gatherings feel far less chaotic. These sugar cookie bars actually taste even better after the frosting has had time to set overnight - and they will slice beautifully.

What I’m Putting On My Memorial Day Table

You’ve got dessert covered - now let’s set the table. For Memorial Day this year I’m keeping things simple, relaxed, and easy to pull together with pieces that feel festive without leaning too theme-y. Here are a few of my favorite entertaining pieces I’m using to set my backyard table.

• A big white platter for serving these sugar cookie bars. Love this one with built-in handles.

• This striped tablecloth is the perfect summer blue.

• My favorite woven chargers for layering under simple white plates all summer long.

• Filling these vases with bundles of white hydrangeas from Trader Joes for a simple and summery centerpiece.

• Filling the outdoor bar with bottles of Pellegrino and glass pitchers of lemonade and iced tea.

• Look at this gorgeous serving set for salads and sides. Comes in blue and white - I got the blue!

• Keep the bugs at bay with these pretty & practical food tents.

• We fell in love with these glass tumblers on a trip to Charleston. The Dusty Blue is perfect for summer parties.

Wishing you a weekend filled with good food, good company, and something sweet to share around the table. Let me know in the comments below what you’re making this holiday weekend!

More soon, xx

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How To Make Frosted Sugar Cookie Bars

Ingredients:

• 3 1/2 cups (440 g) all-purpose flour, spooned and leveled

• 1 teaspoon baking powder

• 1/2 teaspoon kosher salt

• 1 cup (226 g) unsalted butter, room temperature

• 1 1/2 cups (300 g) granulated sugar

• 2 large eggs, room temperature

• 1 1/2 teaspoons vanilla extract

• 1/2 teaspoon almond extract (optional)

For Cream Cheese Frosting:

• 3/4 cup (170 g) unsalted butter, softened to room temperature

• 4 tablespoons (75 g) cream cheese, softened to room temperature

• 3 1/2 cups (420 g) powdered sugar, sifted

• 1 1/2 teaspoons vanilla extract

• 1/8 teaspoon of salt

• 2 to 3 tablespoons heavy whipping cream, cold

• 2/3 cup holiday sprinkles, for topping

Directions:

1. Preheat oven to 350°F degrees and spray a 9 x 13 inch baking pan with non stick baking spray and line with parchment paper. Secure with metal clips if possible. Set aside.

2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy.

4. Add the eggs, vanilla, and almond extract (if using). Mix until well combined.

5. Add the dry ingredients in two additions and mix until just barely combined. Do not over mix.

6. Transfer the sugar cookie dough to the prepared pan and use a spatula to press the cookie dough into an even layer, leveling the top.

7. Bake the sugar cookie dough for 20-25 minutes or until edges are slightly golden brown and the top is pale and puffy. A toothpick inserted into the center of the bars should come out clean. Do not over bake.

8. Remove from the oven and cool completely before frosting. To speed up the process, place the sugar cookie pan in the fridge for 30-45 minutes.

9. To make the cream cheese frosting, beat together the softened butter and cream cheese in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy, about 1 minute.

10. Add the powdered sugar and beat on low speed until incorporated. Increase the speed to medium-high and beat for 1 minute.

11. Add the vanilla and salt and beat for one minute more on medium-high speed.

12. Add the heavy cream and beat on high speed for an additional minute. The frosting should be light and fluffy.

13. If frosting is to thin, add more powdered sugar. If too thick, add more heavy cream. Use a large spatula to smooth the frosting, pressing against the sides of the mixing bowl to release any air bubbles.

14. Using an offset spatula, spread the frosting evenly over the top of the cooled cookie bars. Top with festive sprinkles.

15. Chill before cutting squares.

Store the bars tightly covered in the refrigerator for up to 4 days.

Warm summer days call for effortless desserts you can bake, slice, and serve straight from the pan. Brownies for a graduation party, lemon bars for a backyard dinner, snickerdoodle bars for a pool day, chocolate cake carried out to the patio after dinner with melting vanilla ice cream in tow. These are the kinds of recipes that feel nostalgic and familiar in the very best way—and rarely is there a single crumb left over.

So today I’m sharing a collection of my favorite one pan wonders for summer. Easy desserts made for celebrating, sharing, and savoring all season long. These are the recipes I come back to again and again when I want something easy to bake, easy to share and simple enough to pull together without spending all day in the kitchen.

The recipes are listed in three categories: Nostalgic Crowd Pleasers, Fruity Summer Favorites, and Chocolatey Classics. Click on the recipe title for the full recipe details.

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Nostalgic Crowd Pleasers

These are the desserts that disappear first at every party. Easy to slice, easy to serve, and filled with the kind of nostalgic flavors that keep people coming back for “just one more bite”.

Snickerdoodle Bars

All the cozy cinnamon sugar goodness of a classic snickerdoodle without scooping a single cookie dough ball. Soft, buttery, and baked into one easy pan, these bars are perfect for feeding a crowd with minimal effort. They taste like something straight from a childhood bake sale—and trust me when I say these won’t last long.

Sheet Pan Funfetti Cookies (full recipe below)

Soft, buttery sprinkle-filled cookie bars that are made to feed kids of all ages. Mix in white chocolate chips and golden Oreo cookie pieces for a dessert that feels like a party.

Peanut Butter S’mores Bars

Reminiscent of everyone’s favorite campfire treat, these s’mores bars are perfect for backyard bbq’s and summer potlucks. Have some napkins at the ready - they’re a little messy in all the best ways.

Sheet Pan Chocolate Chip Cookies

Everything we love about a really good chocolate chip cookies - soft centers, crispy edges, and plenty of melty chocolate chips - all baked into one giant crowd-friendly pan.

Fruity Summer Favorites

Think bright citrus, jammy berries, buttery crumble toppings…these are the kinds of recipes I want on repeat all summer long. Best served chilled or a la mode!

Key Lime Pie Bars

Cool, creamy, and super citrusy, these Key Lime Pie Bars are one of my favorite summer desserts. The buttery graham cracker crust paired with the cool, tangy filling makes them perfect for hot days and backyard pool parties. Pro-tip: serve them straight from the freezer - so good!

Strawberry Crumble Bars

You’ll be hard pressed to resist a bite of this homemade jammy filling tucked between layers of buttery crumble - they taste like a slice of strawberry pie. Keep a carton of vanilla ice cream nearby for the ultimate summertime treat.

Classic Lemon Bars

Sweet meets tart with these deliciously lemony bars made with a buttery shortbread crust. Serve these luscious lemon bars straight from the fridge on a hot summer day.

Blueberry Crumb Bars

Sweet, juicy blueberries are layered between a rich, buttery cookie crumb. They’re simple, nostalgic, and exactly the kind of thing I want sitting on the kitchen counter during berry season. Serve chilled or at room temperature—either way, they disappear quickly.

Chocolatey Classics

Rich, fudgy, melty, deeply chocolatey treats that absolutely no one can say no to. These are the desserts that people wrap in paper bags to take home at the end of the night and somehow taste even better the next day.

Peanut Butter Cup Brownies

Rich chocolate brownies studded with peanut butter cups because some flavor combinations simply never go out of style. Soft, fudgy, and dangerously delicious. Good luck having just one.

Chocolate Snack Cake

Simple, deeply chocolatey, and the kind of cake that feels effortless and impressive all at once. Perfect for casual dinner parties, last-minute guests, or those days when only chocolate cake will do.

Shortbread Brownies

Buttery shortbread, rich fudgy brownie, and silky chocolate frosting layered into one very over-the-top dessert. These bars are guaranteed to steal the show at any summer gathering - don’t be surprised if your guests beg for the recipe before they’ve even finished their first bite.

Easy Gluten Free Brownies

Rich, fudgy, crackly-topped brownies that just so happen to be gluten free. Trust me, no one will know. No dry texture, no weird aftertaste—just deeply chocolatey brownies that everyone will happily devour.

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A Few Summer Hosting Favorites

Things I’m loving for summer celebrations. From picnics to potlucks, dinner parties and more, these are the essentials I love for summer entertaining.

My Collection Of Baking Favorites

Click here to see the baking tools I reach for everyday in my kitchen.

Save this post for your next summer gathering, birthday bash or grad party. And before you go, tell me your favorite nostalgic summer dessert in the comments - I’m always looking for more inspiration!

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Happy summer baking, friends!

More soon, xx

That’s what my husband said the other day. No pretext. No special occasion. Just a simple request. And honestly….kind of overdue.

I bake A LOT around here. Cookies, cakes, muffins, bars, you name it. Even though I bake all the time, I don’t always make the classics my family loves the most. Which feels a little silly, now that I’m saying it out loud.

So this week, I went back to one of my husband’s favorites. The classic Peanut Butter Cookie.

Soft in the center, ever so slightly crisp at the edges, with that signature criss-cross top and the perfect balance of sweet and salty. Nothing fancy, nothing complicated. Just a really, really good cookie.

Before You Get Started

These are simple cookies, but a few small details make all the difference. Follow these tips for deliciously nostalgic cookies you grew up loving - just a little better.

Don’t skip the fork press.

That classic criss-cross isn’t just for looks - it helps the cookies bake evenly and creates little nooks and crannies for the sugar to nestle into.

Use creamy peanut butter.

The classic kind (I suggest Skippy or Jif) gives you the perfect texture every time. If you use natural peanut butter, expect a totally different texture.

Do not over bake.

Pull the cookies when the centers look just set - they’ll continue to bake as they cool.

Top with flakey sea salt.

A delicious finishing touch for that perfect sweet-meets-salty moment.

One of the things I love most about baking is going back to recipes I’ve already created and finding small ways to make them feel new again. A little tweak here, a subtle shift there - tinkering is part of the fun for me. This version is a riff on the peanut butter cookie from my cookbook, Stuffed: The Sandwich Cookie Book. Classic, easy, and made for real life (and real cravings).

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Let’s Bake

You’ll need:

• 1/2 cup (113 g) unsalted butter, room temperature

• 3/4 cup (150 g) granulated sugar

• 1/2 cup (100 g) light brown sugar

• 1 cup (280 g) creamy peanut butter (I use Skippy or Jif)

• 1 large egg, room temperature

• 2 teaspoons vanilla

• 2 cups (250 g) all-purpose flour, spooned and leveled

• 1 teaspoon baking soda

• 1 teaspoon kosher salt

• 1/4 cup granulated sugar, for rolling

• flakey sea salt, for sprinkling (optional)

Directions:

1. Preheat the oven to 350° F. Line two baking sheets with parchment paper. Set aside.

2. Using a stand mixer fitted with the paddle attachment (or a hand mixer), cream together the butter and sugars on medium high speed until light and fluffy, about 3 minutes.

3. Add the peanut butter and continue to mix until smooth and creamy, about 1 minute.

4. Add the egg, followed by the vanilla, mixing until combined. Scrape down the sides of the bowl.

5. In a separate bowl, whisk together the flour, baking soda, and salt.

6. Add the dry ingredients to the butter and egg mixture in two additions. Mix until just combined, leaving a few streaks of flour remaining. Do not over mix.

7. Use a large cookie scoop to portion out the dough. Roll the scoop gently between your palms until smooth. Roll the ball in the 1/4 cup of granulated sugar, coating all sides.

8. Place the dough ball on the prepared cookie sheet and gently press down on the top of the cookie dough to slightly flatten the top. Do not flatten the dough too much, just press gently to form a disc shape. Use a fork to create the criss-cross pattern on top of the cookie dough. Repeat with remaining cookie dough.

9. Bake the cookies in the center rack of the oven for 10 to 12 minutes. (Less bake time for softer cookies, more time for a crispier cookie.) Remove the cookies from the oven and sprinkle with more granulated sugar (or flakey sea salt) if desired. Cool the cookies on the baking pan for 10 to 15 minutes before carefully transferring to a wire rack.

Makes 16 cookies

Baker’s Note: You might be delighted to know that these peanut butter cookies can easily be made gluten free. Literally no one will know. I made them gluten free for my husband using King Arthur Baking Measure For Measure Gluten Free Flour. Swap 1:1 for the all-purpose flour and you’re all set - no other changes needed.

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A Few More Recipes I Love

If you’re in the mood to bake, here are a few more favorites you’ll want to make on repeat.

• The Best Chocolate Chip Cookie Recipe

• Soft & Chewy Sugar Cookies

• Funfetti Sugar Cookies

• Classic Meyer Lemon Bars

• Rich & Fudgy Brown Butter Brownies

In My Kitchen

The exact mixing bowls, cookie sheets, and tools I used for these cookies are all linked here - my everyday favorites that make baking easy.

Check out my Baking Favorites

A Little Something For Mother’s Day

If you’re looking for a thoughtful gift (for your mom, aunt, sister, bestie - or just for yourself!), I put together a small collection of things I’m loving lately. Simple, pretty, and practical items that are perfect for spring.

Enjoy my Mother’s Day Gift Guide

Let me know if you are a peanut butter cookie fan! And, I’d love to know if there are any recipes you’d like to see here this spring - send me your wish list!!

Leave a comment

More soon! xx

I used my good old-fashioned banana bread recipe as a base with a few tweaks to be sure the sweetness and texture were perfect. You could elevate this banana bread further by swapping regular melted butter for browned butter - I will be doing just that on the next go around. The bread bakes up soft and perfectly moist, with plenty of sweet banana-meets-Biscoff flavor. It’s the kind of recipe that makes your kitchen smell like a bakery and tempts you to cut just “one more slice”. Spoiler: you will absolutely be back for seconds (and thirds!).

What Is Cookie Butter?

If you’re not familiar, cookie butter is a creamy spread made from crushed spiced cookies - yes, the same ones you eat by the handful on airplanes. Think warm cinnamon, caramel-y, brown sugar flavor. It has the texture of peanut butter, but tastes like a cookie. I used Trader Joe’s cookie butter here, but Biscoff spread works too. Grab a spoon - because once you open the jar, there’s no going back.

Before You Get Started….

Use super ripe bananas. The riper, the better. Mash the bananas well for a smooth banana flavor throughout the bread. The mashed bananas should resemble baby food when you’re done. I use a fork but you could use a hand mixer too. If you don’t have ripe bananas on hand, place them in a brown paper bag for a day or two to speed up the ripening process.

Warm the cookie butter so it’s easier to mix. Melt the cookie butter in the microwave for about 20 seconds until it’s smooth and pourable. This will make it easier to incorporate into the batter.

Do not overbake. Keep an eye on the oven and check the bread beginning at 45 minutes. Test for doneness with a toothpick - it should come out clean or with a few crumbs remaining.

Add some crunch. Totally optional, but if you have them, crumble a few Biscoff cookies on top before baking. (A good reason to save that Biscoff cookie snack on your next flight.)

How To Make Cookie Butter Banana Bread

This banana bread is a cinch to pull together and requires very little effort. It’s a classic method of dry ingredients into wet which can all be done with just a bowl and a whisk. If you like a little crunch on top, cover the batter with a layer of turbinado sugar before baking.

Ingredients

• 1/2 cup (113 g) unsalted butter

• 1 1/2 cups mashed, very ripe bananas, about 3 medium bananas

• 3/4 cup (150 g) granulated sugar

• 1/4 cup (50 g) light brown sugar

• 1/3 cup sour cream, room temperature

• 2 large eggs, room temperature

• 2 teaspoons vanilla

• 2/3 cup cookie butter, melted and pourable - but not hot

• 2 cups (250 g) all-purpose flour

• 3/4 teaspoon baking powder

• 3/4 teaspoon baking soda

• 1/2 teaspoon cinnamon

• 1 teaspoon salt

Directions

1. Preheat oven to 350°F. Line a 9 x 5 inch loaf pan with parchment paper. Allow the paper to extend an inch or two over the sides of the pan for easy removal of the bread once baked.

2. Melt the butter and set aside to cool for 10 minutes.

3. In a large bowl, add the melted butter, mashed bananas, granulated sugar, brown sugar, and sour cream. Whisk to combine well.

4. Add the eggs and vanilla and whisk until fully incorporated.

5. Stir in the cookie butter.

6. In a separate bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.

7. Add the dry ingredients to the banana mixture. Use a large spatula or wooden spoon to fold the ingredients together. Do not over mix.

8. Transfer the batter to the prepared loaf pan. Bake for 50 to 60 minutes or until a toothpick inserted in the top of the loaf comes out clean or with a few crumbs remaining. Do not overbake or the bread will be dry.

9. Pro-tip: If the bread is browning too much towards the end of the baking time, cover the top loosely with a piece of aluminum foil and continue baking until done.

10. Remove the loaf from the oven and cool in the pan for 15 minutes before using the parchment paper to carefully lift the bread out of the pan. Cool on a wire rack until ready to slice.

Store the banana bread tightly covered at room temperature for 2 to 3 days.

Bake yourself a loaf of banana bread this weekend and thank me later.

Coming Up On Come On In!

I’m currently working on a Favorite Things Gift Guide for Mother’s Day. Think pretty little luxuries, things I genuinely love, and lots of ideas for the moms, sisters, aunts, best friends - or yourself. (Because we support treating ourselves around here). Stay tuned!

In case you missed it, I posted some delicious new recipes on the blog. Save this recipe for The Best Vanilla Layer Cake for upcoming birthdays, baby showers, graduations - or any occasion that calls for cake. It’s classic, beautiful, and delicious - the kind of recipe you’ll want to make again and again.

And for my fellow chocolate lovers, these Frosted Shortbread Brownies are outrageously good. Buttery shortbread, rich fudgy brownie, and smooth chocolate ganache all layered together into one very extra dessert. Yes, please.

If you’re looking for more banana bread recipes to add to your repertoire, you’ll love this Best Ever Banana Bread. For “breakfast-that-doubles-as-dessert”, try this Chocolate Banana Bread.

Things I’m Loving Lately

And because I’ve officially reached the point in my life where I talk equally about banana bread and beauty products, I’m naturally sharing both. Check the links below for all my latest faves.

This is my go-to loaf pan for banana bread, loaf cakes, small batch brownies and more!

Love, love these nested mixing bowls for baking.

This little brown sugar bear keeps my brown sugar super soft and fresh.

This cute cropped sweatshirt is so fun for spring.

Picked up a pair of these slides to slip on for pilates class. Cute AND comfy.

Shop my Sephora Sale favorites - a collection of all the beauty products I buy on repeat. At 53 I have tried it all…these products are my must-haves!

More soon, xx

I can still remember exactly where I was when I got the call that the book was happening - and I can still remember what it felt like to hold a finished copy in my hands for the very first time.

In between those two moments were months of excitement, exhaustion, elation, and defeat. So many months of testing and tinkering, photographing and editing, late nights and looming deadlines.

Writing a cookbook, as it turns out, is equal parts sugar and stress.

How It All Started

Back in 2020, at the start of the pandemic when everything felt uncertain and upside down, I signed with a book agent. I found my agent the old fashioned way: from the acknowledgment blurb in the back of one of my favorite cookbooks. I decided one afternoon, somewhat impulsively, to pitch my idea.

After all, the worst thing she could say was no.

She didn’t say no. And she didn’t say yes, not right away. But that phone call was the start of my cookbook journey.

Months later in mid-December, I lived that pinch-me moment every author hopes for when my agent called to tell me that I had a book deal. She must have repeated herself a dozen times before I could fully absorb the words.

I had a book deal! It was a very Merry Christmas indeed.

The publisher of my cookbook was Chronicle Books. Chronicle is known for publishing some of the most beautiful and beloved cookbooks out there including Salt, Fat, Acid, Heat, 100 Cookies, and Tartine Bread - so getting to work with them still feels incredibly special.

A Look Back

On January 1st I hit the ground running. Over the next six months I created and tested hundreds of cookie recipes. My kitchen was in a near constant state of cookie chaos. There were stacks of cookie sheets on every available surface, Costco-size bags of flour and sugar living permanently on our kitchen counter, and half of a refrigerator devoted solely to butter and eggs. My kitchen had turned into a certified cookie factory and I was the lead baker.

Hardly a day went by when my oven wasn’t running. On a rare day away from baking, I was glued to my desktop typing up recipes and headnotes to send to my editor. The deadlines loomed large and snuck up quickly.

One after another.

The recipe testing phase was the longest (and the most demanding) part of the cookbook writing process. But once the recipes were finished, it was time to photograph them all - which felt even more daunting. And I wasn’t wrong.

Every single recipe was baked, styled, and photographed by me. Some days I would spend hours upon hours baking cookies, whipping up fillings, stacking, piping, and styling - it would be 10 pm before I set up to photograph them.

I learned very quickly that photographing sandwich cookies is surprisingly tricky. Frostings melt, cookies crack, ice cream starts sliding and suddenly the batch of cookies that looked so perfect in real life looked far from it through the camera lens. Many recipes were photographed two or even three times before I deemed them worthy of the printed pages.

The whole process was exhausting and honestly pretty grueling. For months, every free moment was spent baking, photographing, cleaning dishes, and then doing it all over again the next day. My back was sore, my feet were tired, and my eyes bloodshot and blurry from all the editing. There were definitely many moments when I wondered what on earth I had gotten myself into.

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But page by page, cookie by cookie, the book started to come together. I looked most forward to the design meetings with my editor and the graphic design team each month. I loved witnessing their creative ideas unfold and seeing the small but meaningful details bringing my vision to life. We didn’t always agree on every detail, but I was grateful to have a team of experts to guide me every step of the way.

Having never written a cookbook before, and being the perfectionist that I am, I realize now that I agonized over many decisions that ultimately didn’t matter. I fretted over the background colors, the font, glossy pages versus matte, the cover photo - soooo much debate over the cover photo! You only get one shot at a first cookbook and I wanted everything to be the best it could be.

When I finally held the finished copy of Stuffed in my hands for the first time, every long day and sleepless night felt worth it. I had made a real cookbook. Up until that first copy is printed, you only get to see the mock-up pages on a computer screen. The day the book arrived in the mail was absolutely surreal. I still have that exact copy tucked away in my office - I’ll never part with it.

What It’s Like To Launch A Cookbook

After months of perfecting every last detail behind the scenes, it was off to the printer and pub day finally arrived in April 2023. Seeing photos of the books in your kitchens, spotting it on bookstore shelves, and hearing from readers making the recipes for the first time was beyond exciting - and so emotional too.

So many happy tears!

The weeks that followed were a whirlwind in the best way. I went on a mini book tour with Williams Sonoma, got to share recipes from the book live on KTLA Morning News, and Stuffed was named one of the “Best Cookie Cookbooks For Holiday Swaps” by Oprah Daily. True pinch-me moments!

Three years later, I still feel so proud every time I see my book on a shelf or hear from someone who baked something from it.

As cliche as it sounds, writing this book was one of the hardest things I’ve ever done - and one of the most rewarding. And the fact that my book has found its way into so many of your kitchens makes it especially sweet.

5 Things No One Tells You About Writing a Cookbook

A cookbook is mostly dishes.

So many dishes. Mountains of dishes. Dishes all day, every day.

You will care way too much about things that no one else notices.

The placement of a crumb. The shade of a backdrop. Whether the stack of cookies is leaning a little too much to the left. It all feels so important in the moment. At some point, you have to trust your creative gut and keep moving forward.

Writing a cookbook is a lonely process.

For months on end, it was just me, my kitchen, and a never-ending to-do list. So much of the process happens behind the scenes, long before anyone else sees a single page.

At some point, you will question all of your life choices.

Usually around 1 a.m., covered in powdered sugar, with 25 headnotes left to write.

It’s all worth it in the end.

Because somehow all of the flour, butter, stress, and tears turn into a real book you get to hold in your hands.

The Recipes I Loved Most Then - and Still Love Now

The number one question I get about my cookbook is “what’s your favorite cookie”. That’s like choosing a favorite child! Honestly though, I have a LOT of favorite recipes from the book. Here’s a few of my faves and why I love them:

Pumpkin Spice Sugar Cookies with Brown Butter Cream Cheese Frosting

You might be surprised to learn that I don’t like pumpkin pie (can we still be friends?). But I LOVE these soft and chewy pumpkin sugar cookies with the perfect blend of cozy spices and a brown butter cream cheese frosting that is nothing short of pure heaven.

Chewy Chocolate Ginger Cookies with Chocolate Ganache

This, my friends, is the cookie of my dreams. Baked with Dutch cocoa and a hint of molasses, these cookies bake up big and chewy and filled with warm gingerbread spices. The dark chocolate ganache filling is worthy of all the rave reviews this cookie combo garners. I could go on and on about how good these cookies are, but you really should drop everything and see for yourself.

Lavendar Lemon Shortbread with Homemade Meyer Lemon Curd

I’ve always loved the combination of lemon and lavendar. You’ll want to bookmark this recipe not just because the cookies are positively scrumptious, but because you’ll want to spread the homemade Meyer lemon curd on top of everything in your kitchen. Or do as I do and eat it by the spoonful straight from the jar.

Cookie Dough Brownie Ice Cream Sandwiches

Two layers of fudgy brownie are used to bookend a homemade chocolate chip cookie dough ice cream. These frozen sammies will make you lots of friends at the neighborhood pool party. The hardest part is not eating all of the edible cookie dough before it makes its way into the ice cream. If you make it past that part, the rest is a piece of cake.

Brown Butter Snickerdoodles with Chai Spice Buttercream

Is it just me, or does saying the word snickerdoodle just make you smile very time? Snick-errr-doooooodle. Yep. Instant grins. The addition of brown butter and chai spice makes this one cozy cookie that pairs perfectly with fuzzy slippers and a warm blanket by the fire.

And in case you’re wondering…the recipe that I still make the most from the book is the Best Chocolate Chip Cookie Ever. In the book I make them into Chocolate Chip Ice Cream Cookie Sandwiches (like a Chipwich, but better!), but they are equally delicious served with a swirl of vanilla buttercream. The recipe is too good not to share so you’ll also find it on the blog - get the full recipe here.

Do you have a favorite sandwich cookie? If you have my cookbook, what is your favorite recipe - or the recipe you can’t wait to make?

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A Little Giveaway To Celebrate!

To celebrate three years of Stuffed, I’ll be giving away three signed copies of the book over on Instagram today! If you’d like to enter, follow along on Instagram stories for all the details. Winners will be announced on Monday.

*No purchase necessary to enter. Giveaway is not affiliated with Instagram. Open to U.S. residents only.

For more delicious cookie recipes, visit Home By Heather. And if you’re not already subscribed, come on in - there are plenty more sweet things headed to your inbox.

More soon, xx

I don’t always plan to make carrot cake this time of year - it just sort of happens. Somewhere between the change of seasons and a craving for something a little nostalgic, it always finds its way into my kitchen.

Carrot cake is one of those desserts that is classic for a reason - it patiently waits for its return every spring and then completely steals the show.

This version leans into everything we love about it: simple, beautiful, and just indulgent enough to feel special without being fussy. Finished with a smooth cream cheese glaze that settles into every curve, it’s the kind of cake you make for Easter… and then again the following weekend because you can’t stop thinking about it.

One bite and you’ll see just how crave-worthy this cake is. There’s a balance to it that’s hard to beat - soft and warmly spiced, sweet but not too sweet, perfectly familiar in the best way.

When it’s done right, this is the kind of cake you keep coming back to for one more slice…and then maybe one more after that. Pour yourself a glass of milk and enjoy every last bite.

Why You’ll Love This Cake

There’s a reason I come back to this recipe every spring. It’s simple, reliable, and makes the perfect addition to my Easter table. Here’s what makes it so good:

No layers, no fuss - just one really good cake.

Deliciously soft, perfectly spiced, and incredibly moist - and it stays that way for days.

Bundt cakes do the decorating for you - looks impressive with almost zero effort. She’s as pretty as she is delicious right out of the pan.

Sweet, but not too sweet - perfectly balanced the way really good cake should be.

The cream cheese glaze = everything - a simple topping that makes all the difference.

One slice turns into two - you’ve been warned.

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Before you get baking….

Follow these tips & tricks for the very best carrot bundt cake.

Use freshly grated carrots.

Fresh is best when it comes to carrot cake. Avoid pre-grated carrots sold in a bag. They are typically dry and hard and will make your cake dry. Grate the carrots using the small side of a box (cheese) grater - we want the carrot bits to almost disappear into the batter.

Do not over mix.

Less is more here. Mix the batter until just barely combined. Too much mixing will overwork the gluten in the flour and your cake will bake up dense and gummy instead of light and fluffy.

Grease your bundt pan generously.

Every nook, every cranny. And for best results, choose a bundt pan that has simple design. I love this one.

Cool the cake completely.

Cool the cake completely before adding the cream cheese glaze. If the cake is too warm, the glaze may soak into the cake or slide right off the top. It pays to wait.

Enjoy the day after baking.

You’ll be happy to know that this cake only gets better with time. The moisture from the carrots keeps the cake super soft and tender and the flavor from the spices deepens over the course of a day. If you can wait - it’s worth it!

Make It Your Own

You won’t find any raisins in my carrot cake (a hard no for me), but these mix-ins would all be very welcome here.

Add some crunch - a handful of toasted pecans or walnuts would do the trick.

Sprinkle a little coconut on top - add 1/4 cup of shredded coconut flakes over the glaze. So good!

Something a little sweeter - add 1/2 cup of dried cranberries or white chocolate chips.

A Hummingbird-cake twist - add 1/2 cup of crushed, well drained pineapple to the batter.

But honestly, it’s pretty perfect as-is.

Here’s How To Make It

If you make this carrot bundt cake, I have to know - leave a comment, tag me, send it to a friend who “doesn’t even like carrot cake” and see what happens.

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For The Table

You’ve got the cake - now let’s set the table! Here are few things I’ve collected for my Easter table this year…

• The cake stand that makes a simple bundt cake feel extra special.

• Love these linen napkins - the prettiest pop of pink.

• I use these simple white dinner plates for every holiday gathering.

• Adding these pretty salad plates in pink and green to my table this year. I can’t resist this combination for spring.

• Love these chargers for layering (elevates the whole table).

• Picked up two of these sweet bunny bowls for my mini Cadbury eggs.

• How cute are these napkin rings!

In Case You Missed It…

New on the blog, you’ll find the Best Chocolate Layer Cake and my favorite Classic Chocolate Chip Cookies. Looking for more easy Easter recipes? Find them all here.

More soon, xx

I almost always have a bag (or five) of cookie dough tucked away in the freezer. It means you can have fresh, warm-from-the-oven cookies whenever the craving strikes. All the comfort of baking without having to start from scratch - no measuring, mixing, and waiting.

The beloved freezer stash makes life so much easier when you’re crunched for time (or energy). You can easily bake off one or two cookies for dessert on a random Tuesday or pop a dozen in the oven for those “I need to bring something” moments. It’s also one of my favorite little touches - pulling freshly baked cookies from the oven when people stop by.

Freezing cookie dough is simple, it works with almost any cookie recipe, and once you start doing it, you’ll wonder why you didn’t start sooner.

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How I Do It

With just a little extra effort up front, you’re always just a few minutes away from warm cookies.

Here’s how I do it every time.

I scoop the dough as if I’m about to bake it, placing the cookie dough balls on a parchment lined baking sheet. Once they’re scooped, the whole tray goes into the freezer to firm up - usually for about an hour or two, depending on the dough.

Once the cookie dough is solid, I transfer it to a freezer bag. Since the dough is already frozen, it won’t stick together, which makes it easy to grab just one or two cookies to bake whenever you want.

I usually grab a sharpie or a label maker and note the type of cookie, the date, and the baking temperature on the plastic bag. Trust me, you’ll forget what’s in the bag and this quick step takes the guesswork out of baking them off later.

From there, they go right back into the freezer - ready for whenever the cookie craving strikes.

When You’re Ready To Bake

Here’s the best part.

You can bake cookie dough straight from the freezer - no need to defrost it first. I typically just add a minute or two to the baking time. They’ll bake up soft and chewy in the center with those delicious golden brown edges we all know and love.

A Few Things I’ve Learned

Freezing cookie dough is not complicated but some techniques work better than others. Definitely don’t skip the “flash freeze” step where you allow the dough to firm up on a tray first. If you put the dough straight into a bag when soft, your dough will stick together and things will get messy when it comes time to bake.

Another tip worth mentioning - be sure the plastic bag or container is airtight. You don’t want the dough drying out or picking up that mystery freezer flavor.

A Case For Frozen Dough

Here’s the scoop (see what I did there?).

If cookie dough sits in the fridge too long - or just gets lost in a bowl and forgotten about - it starts to change. It can dry out, the texture gets slightly off, and the cookies don’t spread in the oven as expected. Even the flavor can be a little meh.

It’s subtle, but noticeable.

Freezing the dough right away keeps it intact, so when you bake it later, the cookies taste just like they were freshly made.

What Works Best

My freezer stash is made up mostly of chocolate chip cookies, funfetti sugar cookies and snickerdoodles (yummm), but you’ll be happy to know that most types of cookies freeze well. Here’s a quick how-to guide:

Drop cookies - think chocolate chip, oatmeal, or sugar cookies - anything you would normally portion out before baking. These are the easiest to freeze and bake straight from frozen. Scoop. Freeze. Done.

Slice-and-bake cookies work too. Just shape the dough into a log before freezing. Wrap it in two layers of plastic wrap before storing in a freezer bag. When ready to bake, slice while frozen and bake as directed.

Even cut-out dough can be frozen either as a disc or already rolled out. I like to roll the dough between two sheets of parchment paper and freeze flat. This trick makes holiday baking so much easier!

And That’s That

Consider this your sign to start a freezer stash - future you will definitely thank you.

If you need a place to start, my best ever chocolate chip cookies are the ones that I always keep in my freezer. You can find the recipe here.

And here are the tools I use everyday to bake and freeze cookies.

• This cookie scoop is my go-to. Comes in different sizes.

• Can’t live without these large cookie sheets. The best!

• Parchment paper is a must for perfectly baked cookies.

• If rolling out dough, you’ll need this and this.

• Love these mixing bowls with a non-slip grip.

• If you’re looking to splurge on a stand mixer, get this one.

• Get this kitchen scale for perfectly uniform cookies every time.

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More soon, xx

Today’s recipe is the result of two very predictable things: my long time love affair with any and all chocolate chip cookies and a recent trip to the market where I somehow ended up with three bags of Easter M&M candies in my cart.

Those pretty pastel colors are just too cute to pass up!

If you’ve been reading along for awhile, you know that I have a bit of an ongoing chocolate chip cookie obsession. Thick and chewy, thin and crispy, chunky, nutty, cakey, salty - you name it, I’ve made it.

I’m here to tell you that all varieties of chocolate chip cookies should be recognized - and celebrated. I’m often tinkering with my recipes and ratios….a little extra brown sugar here, melted butter there, less flour, more chill time - always chasing that perfect chocolate chip cookie.

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Today’s version is one that will earn a coveted spot in your recipe book as equal parts easy and delicious. These big, chewy bakery-style chocolate chip cookies are loaded with rich, buttery flavor, sweet pastel candies and melty chocolate chips. They taste like a classic chocolate chip cookie but have a pop of color that makes them extra festive for the Easter holiday.

And because I firmly believe that sometimes the best recipes are the easiest recipes, these cookies come together in twenty minutes from start to finish. The dough uses melted butter (no waiting for butter to soften), there’s no chill time involved, and all you need is a bowl and a whisk.

The result? Ridiculously easy cookies.

What Makes These Cookies So Good?

I love these cookies (it’s those craggly, wrinkled edges for me) and I know you will too! Before we get to the recipe, here are a few reasons these Bakery Style M&M Chocolate Chip Cookies are worth adding to your spring baking list.

Ready in 20 minutes.

Whip up a batch in minutes with simple ingredients. Perfect for when the cookie craving strikes!

No fancy equipment needed.

No need to break out the big mixer. Just grab a bowl and a whisk to mix the dough.

No chill time required.

The dough uses melted butter so you can mix, scoop, and bake right away.

Big bakery-style goodness.

The cookies bake up big and chewy with wrinkled edges and buttery centers.

Fun & festive.

Colorful M&M candies make these cookies a cheerful Easter treat.

Perfect for sharing.

Bake a batch for Easter baskets, dessert buffets or a homemade hostess gift.

More Pretty Pastel Things I’m Loving Lately

The prettiest pink flats.

Splurged on these place settings for Easter Sunday brunch. Gorgeous!

Had to have these pink glasses too.

Picked up this vest for chilly morning workouts.

Never enough gingham!

Cutest tote bag for summer. And it’s waterproof!

Spring baking is officially underway in my kitchen and these cookies are a fun and festive way to kick things off. If you make them, I’d love to hear what you think!

And if you have a favorite chocolate chip cookie trick you would like to share, my test kitchen is always open to suggestions.

Leave a comment

More soon! xx

We’re nearly there - just 15 days and counting!

Spring is by far my favorite season of all - and if you didn’t already know - Easter is hands-down my favorite holiday. I love everything about it. The food, the flowers, the family time, the egg hunt, the baskets and bunnies. Love, love all of it.

With spring already in the air and Easter Sunday just around the corner, my baking brain is buzzing with ideas. So instead of one new recipe today, I thought I would share a little spring baking mood board from my kitchen to yours. Here we’ll cover a mix of cherished recipes I return to year after year and a few seasonal things I’m currently tinkering with. Those new recipes will land in your inbox shortly so be on the look-out.

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Recipes I Keep Coming Back To

These are tried and true recipes that are popular in my house - and on the blog!

Carrot Cake Cupcakes

All the cozy deliciousness of a classic carrot cake but perfectly portioned in individual servings. The brown butter cream cheese frosting is heavenly!

Strawberry Iced Oatmeal Cookies

Soft, chewy oatmeal cookies topped with a pink strawberry icing that’s as pretty as it is delicious.

Frosted Sugar Cookie Cake

This frosted sugar cookie cake gets a 10/10 for cakes that are sure to impress. The cake tastes like a giant frosted sugar cookie - perfect for any and all cake eating occasions. Just add sprinkles!

Meyer Lemon Bars

Perfectly sweet and tart, these lemon bars are like a slice of sunshine on a plate. The kind of dessert that instantly makes your kitchen feel like spring.

Strawberry Crumble Bars

Buttery, jammy, and topped with a golden crumble that makes you oooh and ahhh with every bite. Double the batch - they won’t last long!

Coconut Layer Cake

The lightest, fluffiest cake layers with plenty of coconut flavor and just the right amount of sweetness. Top with fresh flowers for a show-stopping Easter centerpiece.

A Few Things Still In The Test Kitchen

New recipes take time, and patience, to perfect. Here’s a list of promising new recipes that I’ve been tinkering with lately. The taste testing is brutal, but someone’s gotta do it! (wink, wink)

Strawberry Shortcake Sheet Cake

Everything I love about a classic strawberry shortcake, but baked into an easy, sliceable cake that’s easy for sharing. I’m playing with a gluten free version too!

Raspberry Swirl Babka

I’m still tinkering with this one (yeasted breads can be finicky) but we’re almost there! Think ribbons of raspberry jam swirled in a light, airy babka bread covered in a smooth vanilla glaze. I have a feeling this one will become a spring staple.

Foolproof Vanilla Cake

The kind of unfussy cake every baker should have in their back pocket. Soft, tender layers that bake up beautifully and stack like a dream. Really can’t wait to share this one!

Lemon Streusel Snack Cake

Bright, citrusy cake topped with a buttery lemon crumble that you’ll want to eat for breakfast, dessert and everything in between. Playing with a version that includes a swirl of my Meyer lemon curd through the cake - one more taste test and she’s ready for prime time.

Small Batch Cinnamon Rolls For Two

I love cinnamon rolls but hate the commitment of making a whole batch. With just me and hubby here at home now (along with the new puppy!), I need a recipe for soft, gooey cinnamon rolls for two people instead of ten. I’m trying out a few more flavor variations before sharing the recipe - these are worth the wait!

Lemon Olive Oil Cake

This is a cake our family has been making for as long as I can remember. I really have no idea why it’s not on the blog yet. It’s light and fluffy with a hint of citrus and the softest crumb. We often make it gluten free but the cake is so moist that no one would know it’s gluten free. It’s a simple cake, topped with a barely-there dusting of powdered sugar that adds a touch of sweetness. It’s the perfect cake for brunch or dessert - and one that doesn’t require any fancy equipment which is always the best kind.

A few spring things currently making my home feel bright and cheerful.

Lemon Brownies - Bright and buttery, the perfect bridge dessert between winter citrus and spring berries.

Pretty Scalloped Cake Stand - instantly makes any dessert feel extra special.

This powder blue Berry Box is both pretty and practical. Doubles as a strainer and a pretty display for strawberries, blueberries, and raspberries.

Everything Carrot Cake! - This Carrot Cake Loaf and the Carrot Cake Cookies from my cookbook are on repeat from now until Easter. There’s that brown butter cream cheese frosting again - obsessed!

Anything Gingham - loving this tablecloth, these paper plates (how cuuute!), and this tray. Gingham adds instant springtime charm to any space.

I bought this pretty Pink Sweater for Valentine’s Day and will be wearing for the foreseeable future. I love it! And it’s on sale!!

I am a sucker for baby blue and these Gola Sneakers are my latest fave.

Also loving… baking with the windows open, filling the house with fresh hydrangeas, and walking the puppy at sunset after dinner (daylight savings here we come!).

Tell me, what is the first dessert you bake when spring arrives? If you have a favorite spring dessert, leave it in the comments. I’m always looking for inspiration.

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xx, more soon!

But I couldn’t help myself.

Because I wholeheartedly subscribe to the theory that “brown butter makes everything better”, I took it upon myself to give the childhood classic a little glow up.

That’s how brown butter (aka, liquid gold) found its way into the pot. And peanut butter followed close behind. The result is still nostalgic, still wildly easy - just grown up enough to make you wonder why you ever made them any other way.

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Why You’ll Love This Recipe

Before we get to the details, here’s what makes this version worth making. If you need further convincing, take a look at that ooey gooey goodness pictured above.

No oven needed. The perfect treat for busy weekdays or last-minute guests.

Brown butter makes everything better. Just five extra minutes to brown the butter makes all the difference.

Peanut butter keeps them super soft. Perfectly gooey and chewy, never dry, even better the next day!

Ready in under 20 minutes. Who doesn’t love a treat that’s as easy as it is delicious?

Made with just 5 ingredients. The kind of recipe you can memorize after just one batch.

Still nostalgic. Just elevated enough to feel extra indulgent.

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Sometimes the best desserts are the ones that evolve with us over time. These brown butter peanut butter rice krispie treats aren’t complicated or fussy - they’re just made with a little more care than the version on the back of the box. The result is an extra delicious treat that will garner rave reviews from kids of all ages.

Do you love reinventing classic recipes to make them feel new again? Tell me in the comments below if there is a nostalgic recipe you would like me to reimagine. I’d love to know what you’re craving!

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If You Loved This, Try These Recipes Next:

• Easy One Pot Fudge Brownies

• The Only Chocolate Chip Cookie Recipe I Make

• Twinkie Cake

• Fluffernutter Cookies

I’ll be the first to admit that I can be a lazy baker. Not in a skip-the-details kind of way, but in a why-make-things-harder-than-they-need-to-be way. It’s more of a patience thing. That’s exactly why I love these Oatmeal Chocolate Chip Cookies. No waiting for butter to soften, no fancy techniques or dreaded chilling of the dough. Just grab some cold butter straight from the fridge, mix it with a handful of pantry staples, et voila! The result is thick, chewy cookies with soft centers, slightly crisp edges, and pools of rich, melted chocolate. I don’t think of it as cutting corners — I just believe good baking should work with your schedule, not against it. If being a lazy baker means skipping unnecessary steps and still ending up with really great cookies, then I’m 100% here for it.

The Case For Cold Butter

Most cookie recipes ask you to soften the butter to room temperature, but using cold butter straight from the fridge creates a completely different (and very delicious) texture. It feels a little rebellious I know, but it’s a game changer! As the butter warms in the oven, the cookies spread less and bake up thicker, with soft centers and perfectly crisp edges. It also means you can whip up a batch of cookies on a whim - no planning, no waiting. Just really, really good cookies.

How To Make The Best Oatmeal Chocolate Chip Cookies

Ingredients

• 1 3/4 cups (220 g) all-purpose flour

• 1 cup (100 g) whole rolled oats (do not use quick or steal cut oats)

• 1 teaspoon baking soda

• 1 teaspoon cornstarch

• 1 teaspoon cinnamon

• 1 teaspoon salt

• 1 cup (226 g) unsalted butter, cold and cubed

• 3/4 cup (150 g) light brown sugar, packed

• 2/3 cup (130 g) granulated sugar

• 1 large egg, plus 1 egg yolk

• 1/2 tablespoon molasses (regular, not blackstrap)

• 2 teaspoons vanilla

• 2 1/2 heaping cups (about 400 grams) semi-sweet chocolate chips (best measured with your heart)

Directions

1. In a medium bowl, whisk together the flour, oats, baking soda, cornstarch, cinnamon and salt. Set aside.

2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on low speed for one minute. Increase the speed to medium-high and mix for 3 minutes. Scrape down the sides of the bowl.

3. Add the egg, followed by the egg yolk, mixing well between each addition.

4. Add the molasses and vanilla, mixing on low speed until incorporated. Scrape down the sides of the bowl.

5. Add the dry ingredients to the butter and egg mixture in two additions. Mix on low speed until a few streaks of flour remain. Do not over mix.

6. Add the chocolate chips all at once and mix for just 5 to 10 seconds to incorporate.

7. Remove the bowl from the mixer and let sit at room temperature while you preheat the oven to 375°F. Line a large baking sheet with parchment paper.

8. Once the oven is preheated, use a large cookie scoop to divide the dough into 2 to 2.5 ounce balls. Do not roll the balls in your hands to smooth. Instead, use your hands to divide the dough into two pieces. Rotate one piece 180° and place it on top of the other piece of dough, gently pressing the pieces together. Leave the shaggy, craggly tops of the cookie dough balls facing up. This gives your cookies a bakery-style appearance once baked. Place the cookie dough on the prepared cookie sheet about 3 inches apart.

9. Bake the cookies for 9 to 10 minutes or until the edges are set and and golden brown. The center of the cookies should be soft and puffy, but not raw. Do not over bake.

10. Remove the cookies from the oven. While the cookies are warm, use a round cookie cutter or the inside arch of a fork to nudge the outside of the cookie towards the center, essentially “scooting” the cookie into a more round, uniform shape. Rest the cookies on the baking sheet for 5 to 10 minutes before carefully transferring to a wire rack to cool.

Notes: Store the cookies tightly covered at room temperature for up to 4 days. To freeze the cookies, cool completely and then store in a large freezer bag for up to 2 months. Defrost at room temperature before serving.

Enjoy! xx

If you bake a batch, I’d love to know how they turn out. Are you team cold butter now too? Leave a comment below or share your favorite cookie baking shortcut - I’d love to compare notes!

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If you’ve been following along for a bit, you know that I am unapologetically chocolate’s number one fan and Valentine’s Day feels like the perfect time to lean all the way into that energy. For me, chocolate bridges the space between cozy and celebratory and that’s exactly what the occasion calls for.

Consider this little collection pulled straight from the archives of a lifelong chocolate enthusiast. These are the desserts I make when I want something sweet without overthinking it - simple, familiar, and worth making again and again. Some are cozy classics, others are a little extra in all the best ways, but each of them holds a spot at the tippy top of my baking list. Take a scroll, choose a favorite. I hope you find a recipe here that makes the day feel a little sweeter.

Ten chocolate favorites perfect for Valentine’s Day.

Double Chocolate Chip Cookies

Rich, fudgy, and won’t last five minutes on your kitchen counter.

Neapolitan Pound Cake

As pretty as she is delicious. I can never resist a pop of pink.

Chocolate Milk Cake

Deeply chocolatey with a nostalgic twist.

Homemade Twix Bars

Buttery shortbread and gooey caramel covered in rich, dark chocolate. Need I say more?

The Ultimate Chocolate Cupcakes

I made these cupcakes for Rodelle Vanilla and they are my FAVORITE!

Brownies, brownies and more brownies!

Gluten free, brown butter, small batch, peanut butter cup….there’s so much to love.

Red Velvet Bundt Cake

This cake will steal your heart!

Flourless Molten Chocolate Cakes

A fuss free dessert that only looks fancy.

Chocolate Sugar Cookies

Pure chocolate heaven straight from the oven.

Dark Chocolate Snack Cake

The cake! The frosting! Swoon.

However you’re celebrating Valentine’s Day this year - big, grand plans or quiet night in - I hope it feels special. You’ll find me on the sofa with my hubby and our new puppy fully leaning into the cozy side of Valentine’s Day. A little chocolate, a little puppy love - that sounds perfect to me!

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I’d love to know - which one are you baking first? And let me know in the comments if you have a favorite recipe that you make every year on Valentine’s Day?

I’ve baked a lot of Valentine’s Day desserts in my time and this I know for sure: not all desserts are created equal on February 14th. Valentine’s Day desserts can come with a lot of expectations - to feel romantic but not overdone, festive without being fussy, impressive yet still familiar. It can be a lot of pressure. But the desserts that bring the most joy often aren’t fancy. The best desserts are the ones that people actually want to eat - easy to share, quick to disappear, and delicious enough to invite second helpings.

So in the name of fun (and for the love of chocolate!), I’m sharing my unofficial Valentine’s Day dessert rankings. These are the desserts that strike a balance between effort and enjoyment - the ones that feel just as right shared over the kitchen counter in your pj’s as they do dressed up for company. This list is guided by one question: will the people I love love this dessert? Feel free to agree or disagree - or lobby for your favorite in the comments below. Strong opinions encouraged.

Cookies (never the wrong choice)

Cookies take the top spot every time, no matter the occasion. They’re easy, forgiving, and somehow manage to feel casual and special all at once. You can make a big batch, a small batch, keep them simple, or go all out - and they still feel perfect for Valentine’s Day.

The best part is that cookies can be made ahead and don’t require any fancy decorating skills or a perfectly timed reveal. They travel well, share easily, and are delicious whether served warm from the oven or tucked into a bag tied with twine for someone you love. From chocolate chip to shortbread to frosted and sprinkled, there’s a cookie for every sweet tooth.

If cookies are your number one too, you might like these: Soft & Chewy Sugar Cookies, Red Velvet Cookies, Best Chocolate Chip Cookie Recipe, Strawberry Iced Oatmeal Cookies, Brookies Cookies

Brownies (when they’re good, they’re very good)

Brownies are a crowd favorite for a reason. Rich, chocolatey and deeply nostalgic, brownies are a solid choice for Valentine’s Day dessert. I am chocolate’s number one fan so brownies always earn a spot at my table. But brownies also invite many opinions. Everyone has a favorite kind - fudgy but not dense, chewy not cakey, crackly on top but not crumbly. It’s a lot to ask of one square.

That said, a good brownie can satisfy a broad audience. They’re perfect for chocolate lovers and anyone who wants something indulgent minus the frosting or flair. Plus they’re perfectly portable = instant brownie points!

Where are my brownie lovers at? You’ll love these recipes: The Best Brown Butter Brownies, Easy One Pot Fudge Brownies, Small Batch Brownies, M&M Brownies, Peanut Butter Cup Brownies

Cake (a commitment)

For some, cake feels like a Valentine’s Day classic, and for others, it feels like a commitment they didn’t sign up for. Put me in the later group. For me, layer cakes demand too much time and attention - not to mention a certain level of skill. Between frosting, decorating, and assembling, here’s hoping everything cooperates along the way. Bundt cakes, loaf cakes, and snack cakes, on the other hand, are effortless in the best way - simple to make, easy to serve, and beautiful right out of the pan. All of the deliciousness cake has to offer with far less fuss. If cake is on the menu, simple cake always wins. I said what I said.

These cake recipes are as easy as they are delicious: Dark Chocolate Snack Cake, Red Velvet Bundt Cake, Chocolate Milk Cake, Chocolate Cloud Cake, Frosted Sugar Cookie Bundt Cake, The Best Chocolate Pound Cake

Cupcakes (cute, with conditions)

Cupcakes are undeniably cute, but they can feel like a little much for Valentine’s. Also, who really needs two dozen cupcakes? Here’s where small-batch baking really shines. A recipe for just two cupcakes feels thoughtful and intentional - just enough dessert for you and yours without leftovers for days.

Cupcake devotees will love these Red Velvet Cupcakes For Two or my decadent Chocolate Malt Cupcakes.

Honorable Mentions (not to be discounted)

These are desserts that feel a little unexpected for the holiday but are easy to love. They might be tied to personal preference or family traditions. Think dessert for breakfast (hello donuts!), handmade toffee or truffles, skillet cookies, or chocolate chess pie. Not a chocolate fan? Try these Key Lime Pie Bars this Valentine’s Day - I make them for my husband every year!

Hot take: Valentine’s Day desserts don’t need to be complicated. It’s all about showing up with something sweet and sharing it with the people you love (including yourself!). Whether you’re team cookie or ready to defend brownies with your whole foodie heart, the best dessert is the one you love the most.

I’d love to know - which dessert would you rank first? Share your faves below.

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Looking for something sweet beyond dessert?

If you’re still looking for Valentine’s Day gifts, I’ve put together a small gift guide filled with things I genuinely use and love.

Browse my Valentine’s Day favorites.

Enter Sheet Pan Chocolate Chip Cookies - my favorite way to make cookies for a crowd. No scooping, no chilling, no rotating cookie sheets in and out of the oven. Just one pan, one bake, and a house full of very happy people.

This is the kind of recipe that feels especially right for game day. Big, buttery, golden at the edges, gooey in the middle, and easy to slice and serve straight from the pan.

If you’re feeding a house full of sports fans on Super Bowl Sunday (or just want more cookies and fewer dishes), this one’s for you.

Bake a batch of these Sheet Pan Chocolate Chip Cookies ahead of time and slice just before kickoff. You can serve them warm from the oven or at room temp. I can confirm they are delicious either way.

Tips For The Best Sheet Pan Cookies

This recipe is easy by design (and practically foolproof). Before you get started, check out these simple tips for the very best results.

• Normally I would suggest lining the pan with parchment paper but it just gets in the way and makes it difficult to spread the dough. Skip the parchment and use a sturdy pan that stands up to a table knife. This is the pan I use and it holds up perfectly.

• If you don’t have a stand mixer, use a hand mixer instead. (I love this cordless one.) I don’t recommend using a bowl and a whisk since we are starting with cold butter - that would be quite the arm workout.

• Use a variety of chocolate chips and sizes. I like to mix semi-sweet chocolate chips (these and these) along with a handful of bittersweet chocolate chips. The combo of sizes and flavors makes the cookie bars extra delicious.

• Do not over bake. I repeat. Do not over bake. Once the edges are set and golden, pull the cookie sheet from the oven. The center will still look soft. The cookies will continue to bake as they cool in the pan.

• Let cool slightly before slicing but feel free to serve warm if you like an ooey gooey cookie.

• Sprinkle with flakey sea salt if you’re feeling fancy.

Sheet Pan Cookie Variations

The beauty of a sheet pan cookie is that it welcomes a little creativity. Here’s a few of my favorite variations to try next:

• Add chopped pretzels or toffee bits

• Mix in M&M candies

• Swap half of the chocolate chips with peanut butter chips

• Add rainbow sprinkles for a festive spin

If you make these for game day I want to hear all about it. And tell me - are you Team Edge Piece or Team Middle Piece?

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Just for fun, here’s a few things I discovered in January that I’m carrying into February and beyond.

• I’m a paper and pen girlie and love crossing things off of my to-do list! This weekly list notepad is keeping me organized and on task.

• This brightening face mask is my favorite way to unwind on a Sunday night. It locks in hydration big time and makes my skin glow like no other mask I’ve tried. 10 out of 10!

• Dry brushing has officially become a new habit and this brush is my fave.

• Ordered this cute crewneck for Valentine’s Day and I’m so in love!

• I’m making sleep a priority in 2026 with the help of a new silk pillowcase and my Hatch sunrise alarm.

• I started taking Armra last Fall and I can honestly say the results have really kicked in after a few months of consistent use. It’s helped with skin, hair, energy, mental clarity, sleep - and most of all, immunity! I absolutely love this product!!

• Grabbed these cute mugs for our coffee station and they make me smile every morning.

• Trying to swap AirPods for regular headphones as often as possible. I have this pair from Bose and I have ZERO complaints. They’re perfect.

Enjoy! More soon!! xo

Questions, comments or just want to say hi? Send me a note. I’d love to hear from you!!

Which got me thinking - if we’re all feeling the pinch these days it might be helpful to take you inside my kitchen and share what’s really in my pantry. I get a lot of questions about the ingredients I use and whether the “fancy” ingredients are really worth it. So consider this a peek into my pantry - the brands I swear by, the ingredients I splurge on, and a few smart swaps that still deliver delicious results. This is the real-life, everyday version of my baking pantry. No gatekeeping.

My Philosophy On Ingredients

Because baking is my job, I think a lot about ingredients. Quality matters, especially when an ingredient is doing the heavy lifting in a recipe. And don’t get me wrong, I love my Ghirardelli chocolate chips, but at $12.99 (gulp), it’s good to have a backup. Not every item in your pantry needs to be top tier. Some ingredients really do make a difference in flavor and texture, and some simply don’t.

Which brings me to what’s actually on my pantry shelves. Below I’m sharing the ingredients I use on repeat, where I splurge, and where I save. Learn which brands I consistently buy - and where I swap - based on how much an ingredient affects the final bake.

Let’s start with the ingredient that shows up in almost everything I bake:

Butter

Butter shapes flavor, texture and structure in baked goods which is why I reach for a high-quality, unsalted butter I know will perform consistently every time. I don’t compromise on any recipe when butter is the star - like in cookies, shortbread, pound cakes or crumb bars. For everyday bakes like quick breads, snack cakes and heavily spiced desserts, store-brand butter works just fine. Generally speaking, I do not bake with European-style butter. European-style butter is significantly more expensive, and in many everyday bakes, the difference in flavor is often subtle. Pro-tip: buy butter in bulk when it goes on sale and store it in the freezer until ready to use. Did you know you can freeze butter for a year?!

My Go-To: Land O’ Lakes Unsalted Butter, Challenge Unsalted Butter, if using European butter I use Plugra Premium

Also Works: Trader Joe’s Grade AA Unsalted Butter, Costco Brand, Kroger Unsalted Butter

Chocolate

Chocolate is where prices can really get crazy - and it’s the ingredient I get the most questions about. For me, it’s not about grabbing the most expensive bag on the shelf, but more about choosing a chocolate I’d happily eat straight from the bag. If chocolate is front and center in a recipe (think brownies, ganaches, double chocolate cookies, mousse and frostings), I choose something super high-quality. For cookies and everyday bakes, you don’t need high-end, luxury chocolate, just one that melts well and tastes good before it goes in the oven.

My Go-To: Ghirardelli Semi-Sweet and Bittersweet Chocolate Chips (currently a splurge, but my all-time favorite), Guittard Semi-Sweet Chocolate Chips, Guittard 66% Cacao Chocolate Baking Wafers

Also Works: Trader Joes Semi-Sweet Chocolate Chips (iykyk), Kirkland Signature Chocolate Chips if buying in bulk, Trader Joes Pound Plus Chocolate Bars

Flour

Flour is one of the least glamorous ingredients in baking, and also one of the most forgiving. For most home baking uses, the differences between flours are subtle. Once I find a flour that behaves the way I expect, I stick with it. And I don’t feel the need to splurge here. How you measure the flour is more important than the brand you bake with. For best results, measure flour (and any other dry ingredients) with a digital kitchen scale.

My Go-To: King Arthur Baking Unbleached All-Purpose Flour, Gold Medal All-Purpose Flour, King Arthur Baking Measure For Measure Gluten Free Flour (the best gluten free flour out there!)

Also Works: Trader Joes Unbleached All-Purpose Flour, Good & Gather (Target) All-Purpose Flour, store-brand flour

Sugar

Sugar not only determines sweetness, but it affects texture, moisture, and spreading in recipes. But that doesn’t mean it needs to be fancy. Sugar is the foundation of many recipes but splurging rarely makes a notable difference. Worth noting: some brand name brown sugars dry out quickly and I’ve found that store-brand light and dark brown sugars have more moisture. Purchase them by the bag, transfer to an airtight OXO container and store with this brown sugar bear so the sugar stays soft and fresh.

My Go-To: C&H Granulated Sugar and Powdered Sugar, Good & Gather (Target) brown sugar, store-brand brown sugar, India Tree Demerara Sugar, Sugar In The Raw

Also Works: store-brand sugars across the board, especially for everyday baking, Kirkland brand sugar if buying in bulk

Cocoa Powder

Cocoa powder is one of those ingredients that looks interchangeable on the shelf but behaves very differently in baking. Natural (unsweetened) cocoa powder is more acidic which means it reacts with baking soda to help baked goods rise. Dutch-process cocoa powder has been alkalized, resulting in a darker color and smoother flavor - but it doesn’t react the same way with leaveners. Swap one for the other without adjusting the recipe and it will alter the texture and rise of your bakes. Cocoa isn’t just about flavor - it’s about chemistry too.

My Go-To: Ghirardelli Unsweetened Cocoa Powder, Guittard Dutch-Process Cocoa Powder, Valrhona Dutch-Process Cocoa Powder

Also Works: Hershey’s Unsweetened Cocoa Powder, Hershey’s Special Dark (a (a bit hard to find recently but a great price and great flavor!), 365 Organic Cocoa Powder

Vanilla

A good vanilla adds extra depth of flavor to baked goods that is subtle, but delicious. Honestly, vanilla does more than people give it credit for - especially in simple recipes where there isn’t a long list of ingredients competing for flavor - think sugar cookies or pound cake. A good vanilla should taste warm and balanced, not too sweet or overpowering. When in doubt, reach for the good stuff. And whatever you do, steer clear of anything labeled “imitation”.

My Go-To: Trader Joes Organic Bourbon Pure Vanilla Extract, Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract

Also Works: Costco Pure Vanilla Extract (rumor has it this is a brand name disguised in a Costco bottle), Watkins Pure Vanilla Extract

If you’re curious about the exact brands I keep stocked in my kitchen, I’ve linked them all in one place. Click here to view my baking essentials.

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If you have a pantry staple you swear by, or a swap that saves the day, drop it in the comments - I’d love to compare notes!

Once your pantry is stocked, it’s time to get baking. These are a few of my most-loved recipes that are built on the ingredients I listed above. Simple, delicious favorites I bake on repeat.

• Best Chocolate Chip Cookie Recipe

• Easy Vanilla Pound Cake

• Best Brown Butter Brownies

• Dark Chocolate Snack Cake

• Easy Coffee Cake Recipe

• Frosted Sugar Cookie Cake

• Brown Butter Iced Oatmeal Cookies

• Strawberry Crumble Bars

• Starbucks Copycat Lemon Loaf

• The Best Blueberry Muffins

More soon! xx