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Thick and Chewy Milky Bar Cookies

by 16 Comments

Milky Bar Cookies - soft, buttery cookies with crispy golden edges and chunks of Milky Bar white chocolate – they’re irresistible! Quick and easy to mix up by hand with no chilling time!

Milky Bar Cookies

Why you’ll love these Milky Bar White Chocolate Cookies

  • The creamiest white chocolate chunks
  • Soft and chewy with crispy golden edges
  • Simple to make by hand – no mixer needed
  • Uses melted butter and an extra egg yolk for chewiness
  • Quick and easy
  • No chilling time
  • Bakery style with an underbaked center
Milky Bar Cookies and a measuring cup of white chocolate chunks

What are Milky Bars?

Nestle Milky Bars are white chocolate bars made in the UK and Ireland with milk as it’s number one ingredient. After inventing milk chocolate in 1875, they accidentally invented white chocolate while creating a solid form of vitamin-enriched condensed milk for children.

If you’ve ever had Cadbury milk chocolate made in the UK, you may have noticed that it’s creamier than its US counterpart.  The bars made in the UK are creamier due to the fat content and the amount of cocoa in each bar.

You’ll notice the same difference between Milky Bars and other white chocolate in the US, It’s creamier, milkier, smoother, and less cloyingly sweet.

a plate of Milky Bar Cookies

Where to find Milky Bars

Milky Bars are imported from the UK and Ireland. You can find them on Amazon.

You can substitute regular white chocolate chunks or white chocolate chips, but the extra step of ordering them on Amazon is worth the wait!

Ingredients

I’ve used my favorite chocolate chip cookie base and added chunks of creamy Milky Bars for the best white chocolate chip cookie ever! Here’s what you’ll need:

  • Milky Bars – 9oz chopped into chunks about the size of chocolate chips. You can also substitute another white chocolate.
  • Melted, cooled butter – this makes a chewier cookie. It also means you can mix it up by hand instead of pulling out the mixer. The butter must be cooled to room temperature before mixing (65-70°F) so the cookies don’t spread while baking.
  • Light brown sugar and granulated sugar – I use a 2-to-1 ratio of brown sugar to white sugar for extra chewiness
  • 1 egg and 1 egg yolk – An extra egg yolk makes a chewier cookie. (A trick I learned from Cook’s Illustrated. I did a side-by-side taste test and there actually is a difference.)
  • Vanilla – to add depth of flavor
  • All-purpose flour – a little extra flour is needed when using melted butter so they don’t spread too far when baking
  • baking soda – to give the cookie a little lift
  • salt – sweets without salt taste bland and flat
Milky Bar Cookies ingredients

How to make Milky Bar Cookies

Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper and set aside.

Whisk the dry ingredients together in a bowl. Set aside.

mixing the Milky Bar Cookies dough

In a mixing bowl, whisk the melted butter, brown sugar, and granulated sugar together.

Whisk in the egg, egg yolk, and vanilla until thoroughly combined.

mixing the Milky Bar Cookies dough

Pour the dry ingredients into the wet ingredients and mix together with a large spoon or rubber spatula.

adding flour to the Milky Bar Cookies dough
mixing the Milky Bar Cookies dough

Fold in the Milky Bar chunks.

Milky Bar Cookies dough, adding the chocolate

You want your dough to be about 65-70° F before baking so it spreads to the proper thickness. If it’s too warm, the cookies will spread too far and be flat. If your kitchen is warmer than 70°F or if your butter wasn’t cooled to 70°, you can put the dough in the refrigerator to cool it to 65-70°F.

Roll into 1.5 ounce balls and place 2 inches apart on a parchment lined baking sheet. You can press some extra chocolate chunks onto the tops of the dough balls for a prettier cookie, if desired.

cookie dough balls

Bake one sheet at a time for about 8-10 minutes in a 350° F oven until the tops of the cookies are set and no longer shiny, and some of the edges are turning golden. They will look soft and underbaked.

 I bake in the middle to lower-middle of the oven so the bottoms are a little crispy and the chocolate on top doesn’t brown.

Don’t overbake or you’ll lose their chewiness. The cookies will firm up while cooling.

Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

stacked Milky Bar Cookies and a bottle of milk

Make Ahead and Freezing Instructions

  • You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then roll and bake.
  • You can also roll into balls before refrigerating.
  • Baked cookies freeze well for up to 3 months.
  • Unbaked cookie dough balls freeze well for up to 3 months. Frozen cookie dough balls can be baked straight from the freezer for an extra minute, no need to thaw.

Adapted from Cook’s Illustrated.

Milky Bar Cookies

Recipe

Milky Bar Cookies

Thick and Chewy Milky Bar Cookies

Kelly
Milky Bar Cookies - soft, buttery cookies with crispy golden edges and chunks of Milky Bar white chocolate – they’re irresistible! Quick and easy to mix up by hand with no chilling time!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 26 cookies
Calories 190 kcal

Ingredients
  

  • 2 cups + 2 tablespoons all-purpose flour 10.67oz, 302g
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 12 tablespoons unsalted butter melted and cooled to 65-70° F
  • 1 cup packed light brown sugar 7oz, 198g
  • ½ cup granulated sugar 3.5oz
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoons vanilla
  • 1 ½ cups Milky Bars cut into chunks 9oz, 255g

Instructions
 

  • Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper and set aside. Adjust the baking rack to the middle to lower middle of the oven.
  • Whisk the dry ingredients together in a bowl. Set aside.
  • In a mixing bowl, whisk the melted butter, brown sugar, and granulated sugar together.
  • Whisk in the egg, egg yolk, and vanilla until thoroughly combined.
  • Pour the dry ingredients into the wet ingredients and mix together with a large spoon or rubber spatula. Fold in the Milky Bar chunks.
  • Roll into 1.5oz (42g) balls and place 2 inches apart on a parchment lined baking sheet. You can press some chocolate chunks onto the tops of the dough balls for a prettier cookie, if desired.
  • Bake one sheet at a time for about 8-10 minutes in a 350° F oven until the tops of the cookies are set and no longer shiny, and some of the edges are turning golden. They will look soft and underbaked.
  • Don’t overbake or you’ll lose their chewiness. The cookies will firm up while cooling.
  • Allow to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • You can substitute another white chocolate for the Milky Bars.
  • The dough should be about 65-70° F before baking so it spreads to the proper thickness. If it’s too warm, the cookies will spread too far and be flat. If your kitchen is warmer than 70°F or if your butter wasn’t cooled to 70°, you can put the dough in the refrigerator to cool it to 65-70°F.
  • Store cookies in an airtight container at room temperature for up to a week.
  • To keep the cookies chewy longer, store them in an airtight container with a slice of sandwich bread.

Nutrition

Calories: 190kcalCarbohydrates: 26gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 30mgSodium: 92mgPotassium: 57mgFiber: 0.3gSugar: 18gVitamin A: 184IUVitamin C: 0.1mgCalcium: 33mgIron: 1mg
Keyword bar cookies, chewy cookies
Tried this recipe?Let us know how it was!

Easy, Homemade Vanilla Bean Paste Recipe

by 30 Comments

Homemade Vanilla Bean Paste has a rich, robust vanilla flavor and is simple to make at home. More intense than vanilla extract, it’s made from grinding the whole vanilla pod. Use in place of vanilla extract anytime you want luxurious vanilla flavor that won’t evaporate when heated or leave a boozy taste.

a spoon of vanilla bean paste

Why you’ll love this recipe

  • Rich, intense vanilla flavor
  • Flavor won’t evaporate when heated
  • Doesn’t leave a boozy bite
  • Beautiful specks of vanilla bean
  • Mixes easily without clumping
  • No waste – no seeds left behind and the pod has tons of flavor!
  • Easy to make
  • More economical
  • No chemical additives
a bowl of vanilla bean paste

What is Vanilla bean paste?

Vanilla bean paste is pure vanilla with natural vanilla bean seeds in a convenient, syrupy, paste form. It gives a rich, intense vanilla flavor and can be used in any recipe that calls for vanilla extract. 

When to use Vanilla Bean Paste instead of vanilla extract

Vanilla Bean Paste can be substituted for vanilla extract in any recipe. Because it doesn’t have an alcohol base, it doesn’t lose flavor when it’s heated. It’s an excellent choice when you want vanilla to be the star flavor or anytime you want the luxury of tiny specks of vanilla bean. It’s also perfect for those avoiding alcohol.

 Vanilla Bean Paste shines the best in custards and creams where the vanilla is added after cooking and where vanilla extract would leave a boozy bite. Use it in:

  • vanilla frosting
  • custards
  • puddings
  • pastry cream
  • whipped cream
  • vanilla ice cream
  • panna cotta
  • crème brulée

1 tablespoon vanilla bean paste = 1 tablespoon vanilla extract = 1 whole vanilla bean = ½ tablespoon ground vanilla bean powder

*Different types of vanilla bean paste and vanilla bean powder have different strengths. When using store-bought paste or powder, check the label.

Why this recipe works

  • This method of making vanilla bean paste is easy and mess free. And very importantly, it’s waste free! Vanilla beans are expensive and I can’t bear to see flecks of precious vanilla bean seeds stuck to the knife, cutting board, or my fingers. Plus, the pod contains tons of flavor!
  • Drying the vanilla bean before adding it to the syrup allows it to be ground to a fine powder. That means no big chunks of vanilla pod and no waste.
  • Combining the vanilla bean powder and the syrup in the jar means no vanilla seeds are left behind clinging to the blender jar or in the pan. Once again, no waste.

Ingredients:

  • Vanilla Beans – Since we’re drying out the vanilla beans, it’s ok to use Grade B vanilla beans.
  • Sugar and water – to make the simple syrup
  • Corn syrup – just a tablespoon helps prevent the syrup from crystalizing over time.
vanilla bean paste ingredients

How to make

Make the Vanilla Bean Powder:

The first step is to make the Vanilla Bean Powder by drying out the beans. There are several ways of doing this:

  • Leave vanilla beans out on the counter for several weeks.
  • Bake the vanilla beans in a 150 degree F oven for about an hour.
  • Bake the vanilla beans in a 350 degree F oven for about 5 minutes.
  • Microwave the vanilla beans for about 20-30 seconds. They should puff up and become crisp.

I personally prefer to bake the vanilla beans in a 150 degree F oven. It’s not so hot that the beans will easily burn. Baking them in a 350 degree oven is a little more risky, although quicker. The beans can burn very quickly, ruining their flavor, so keep a close eye on them.

If your oven doesn’t go down to 150°F, you can use the lowest temperature your oven has, just for a shorter time.

  • Bake vanilla beans in a 150°F oven on a parchment lined baking sheet for about an hour to an hour and a half. You want them to get nice and dried out but not burnt. They will still be somewhat pliable when you take them out of the oven, but will become brittle as they cool. It’s necessary for the beans to become brittle for a finely ground powder.
  • After they cool, cut them up into smaller pieces and grind them up in a coffee or spice grinder.

Make the syrup:

  • Combine the sugar, water, and corn syrup in a sauce pan. Bring to a simmer and let simmer for 5 minutes.  Take off the heat.

Combine the vanilla powder and the sugar syrup:

  • Put the vanilla powder into a glass jar. Pour in the sugar syrup. Stir to combine.
  • Store at room temperature for several months.
pouring sugar syrup into a jar with vanilla bean powder

Substitutions and Variations:

  • You can use agave syrup or honey in place of the sugar syrup and corn syrup. Simply stir in the vanilla bean powder.
  • For extra flavor, stir in a tablespoon of vanilla extract.

Substitute for Vanilla bean paste

To replace vanilla bean paste in a recipe:

  • Use an equal amount of vanilla extract.
  • Use an equal amount of vanilla powder
  • Use 1 whole vanilla bean for every tablespoon of vanilla bean paste (or 2 inches of bean for every teaspoon)
a spoon of vanilla bean paste

More Vanilla recipes for you to love:

Recipe

a bowl of vanilla bean paste

Easy, Homemade Vanilla Bean Paste Recipe

Kelly
Homemade Vanilla Bean Paste has a rich, robust vanilla flavor and is simple to make at home.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Course Spices and Seasonings
Cuisine American
Servings 32 servings
Calories 16 kcal

Ingredients
  

  • 5 vanilla beans
  • ½ cup granulated sugar
  • ½ cup water
  • 1 tablespoon corn syrup

Instructions
 

Make the Vanilla Bean Powder:

  • Bake vanilla beans in a 150°F oven on a parchment lined baking sheet for about an hour to an hour and a half. You want them to get nice and dried out but not burnt. They will still be somewhat pliable when you take them out of the oven but will become brittle as they cool. It’s necessary for the beans to become brittle for a finely ground powder.
  • After they cool, cut them up into smaller pieces and grind them up in a coffee or spice grinder.

Make the syrup:

  • Combine the sugar, water, and corn syrup in a saucepan. Bring to a simmer and let simmer for 5 minutes.  Take off the heat.

Combine the vanilla powder and the sugar syrup:

  • Put the vanilla powder into a glass jar. Pour in the sugar syrup. Stir to combine.
  • Store at room temperature for several months.

Notes

  • You can use ⅔ cup agave syrup or honey in place of the sugar syrup and corn syrup. Simply stir in the vanilla bean powder.
  • For extra flavor, stir in a tablespoon of vanilla extract.
To dry the vanilla beans you can also:
  • Leave vanilla beans out on the counter for several weeks.
  • Bake the vanilla beans in a 350° F oven for about 5 minutes.
  • Microwave the vanilla beans for about 20-30 seconds. They should puff up and become crisp.

Nutrition

Serving: 1teaspoonCalories: 16kcalCarbohydrates: 4gFat: 0.1gSodium: 1mgPotassium: 0.1mgSugar: 4gCalcium: 0.2mgIron: 0.002mg
Keyword vanilla, vanilla bean paste
Tried this recipe?Let us know how it was!

Easy Homemade Peanut Brittle Recipe

by 10 Comments

This easy homemade Peanut Brittle is an old-fashioned hard candy with an irresistible sweet and salty crunch.  A family favorite that’s perfect for holiday parties and gift giving.

plate of peanut brittle

What is Peanut Brittle?

Peanut Brittle is a delicious, buttery, caramelized, hard candy, similar to toffee, that’s filled with roasted peanuts. It’s made on the stovetop with simple ingredients and roasted peanuts, poured on a sheet pan to cool, then broken into pieces. It lasts at room temperature for weeks and makes the perfect edible gift.

The BEST recipe

This sweet and salty peanut brittle is chock full of peanuts and buttery toffee. Adding the peanuts midway through cooking gives the brittle a wonderful peanut flavor. Baking soda added to the hot caramelized syrup creates tiny bubbles throughout the candy, giving it the perfect crunchy, but light texture.

plate of peanut brittle

Ingredients

  • Sugar – the base for the toffee-like hard candy. It gets caramelized and boiled to the hard crack stage (about 300°F)
  • Light corn syrup – keeps the brittle smooth and prevents the sugar from crystalizing
  • Peanuts – I’ve used roasted salted peanuts here, but you can also use raw Spanish peanuts. The peanuts are added after the temperature of the sugar syrup has reached 280° F. This allows the candy to be infused with peanut flavor while preventing the peanuts from burning, which can occur if roasted peanuts are added at the beginning of cooking. If using unsalted peanuts, add ¼ teaspoon salt.
  • Baking soda – bubbles, foams, and fills the candy with tiny air bubbles. It gives peanut brittle its characteristic crunch and lightness, as well as a softer bite.
  • Butter – gives the candy a rich, buttery flavor
  • Vanilla – gives depth to the caramel flavor of the toffee
ingredients for peanut brittle

How to make

Line a rimmed baking sheet with parchment paper and keep warm in a 250°F oven.

Measure out the peanuts, baking soda, butter, and vanilla. Set them aside and have them ready, to add to the syrup. You’ll need to work quickly once the sugar syrup reaches 300°F.

Combine the sugar, corn syrup, and water in a medium saucepan. Heat over medium heat, stirring until the sugar is dissolved, then attach a candy thermometer to the side of the pan. Don’t let the tip of the thermometer touch the bottom of the pan.

Bring to a boil and let the syrup gently boil without stirring until it reaches 280°F. Have patience and cook on medium heat. Turning it higher can cause the mixture to burn.

Stir in the peanuts and continue cooking on medium-low heat until the temperature reaches 300°F.

Working quickly, stir in the butter, vanilla, and baking soda. The baking soda will foam and bubble up. Immediately pour onto the prepared, warm baking sheet in a zig zag pattern, tilting the pan from side to side to evenly distribute the mixture. If necessary, spread the mixture out with 2 forks or a spatula.

Let cool completely. Break the candy into pieces.

how to make peanut brittle step by step

To make ahead

 Peanut brittle can be made several days or even weeks in advance.  It stays fresh at room temperature for about 2 months.

To store

Store peanut brittle once it's completely cooled in an airtight container at room temperature.  Do not refrigerate as it will soften and change texture. Store for up to 2 months.

plate of peanut brittle

Tips

  • Keep baking sheet warm in a 250F oven, brittle will be easier to spread in pan by carefully tilting the pan around. Spreading the brittle with a spatula may break some of the tiny the air bubbles that make it crunchy but light.
  • If you don’t have parchment paper, you can lightly grease the baking sheet, although this will give the brittle a slightly greasy feel.
  • Baking soda foams up and makes bubbles in the sugar syrup. This gives the candy a softer bite and an opaque color. If you prefer a more translucent brittle with a harder bite, omit the baking soda.
  • If you use roasted peanuts, don’t let the temperature rise above 300F or it will taste burned. Adding the peanuts after the syrup has reached 280°F helps them not to burn, while still infusing the candy with peanut flavor.
  • Adding the peanuts after the syrup reaches 300°F prevents them from burning, but the candy will have more of a toffee flavor than a peanut flavor. It also cools down the mixture making it harder to spread quickly on the baking sheet.
  • If your peanuts aren’t salted, add ¼ teaspoon salt to the recipe when stirring in the peanuts.
  • Have a pan of very hot water ready to put your utensils into for quick clean up.
  • Use a large enough pan because even though the volume of the syrup is small, it foams up to many times its original size when the butter and baking soda are added.
  • Don’t dump the mixture into one spot on the baking sheet. Pour it around the pan in a zig zag motion for an even distribution of peanuts, then tilt the pan from side to side to spread it evenly.
  • It takes a while for the temperature to reach 250°F, but from there it jumps up to 300°F pretty quickly. Keep a close eye on it at that point.
  • Have the room temperature butter, vanilla, and baking soda measured out and ready to add to the pan as soon as it reaches 300°F. You’ll need to work quickly so the candy doesn’t harden before it gets spread on the baking sheet.
  • Making the brittle on a humid or rainy day may cause it to be soft or not set.
  • Have patience and cook on medium heat. Turning it higher can cause the mixture to burn.
  • Use a wooden spoon. A plastic spoon may melt in the hot syrup.
  • Make sure the candy thermometer isn’t touching the bottom of the pan for the most accurate temperature.
plate of peanut brittle

Recipe

plate of peanut brittle

Easy Homemade Peanut Brittle Recipe

Kelly
This easy homemade Peanut Brittle is an old-fashioned hard candy with an irresistible sweet and salty crunch.  A family favorite that’s perfect for holiday parties and gift giving.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 50 pieces
Calories 55 kcal

Ingredients
  

  • 1 cup white sugar
  • ½ cup light corn syrup
  • ¼ cup water
  • 2 tablespoons butter softened
  • 1 ½ cup roasted salted peanuts (see note)
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla

Instructions
 

  • Line a rimmed baking sheet with parchment paper and keep warm in a 250°F oven.
  • Measure out the peanuts, baking soda, butter, and vanilla. Set them aside and have them ready, to add to the syrup. You’ll need to work quickly once the sugar syrup reaches 300°
  • Combine the sugar, corn syrup, salt, and water in a medium saucepan. Heat over medium heat, stirring until the sugar is dissolved, then attach a candy thermometer to the side of the pan. Don’t let the tip of the thermometer touch the bottom of the pan.
  • Bring to a boil and let the syrup gently boil without stirring until it reaches 280° Have patience and cook on medium heat. Turning it higher can cause the mixture to burn.
  • Stir in the peanuts and continue cooking on medium-low heat until the temperature reaches 300°
  • Working quickly, stir in the butter, vanilla, and baking soda. The baking soda will foam and bubble up. Immediately pour onto the prepared, warm baking sheet in a zig zag pattern, tilting the pan from side to side to evenly distribute the mixture. If necessary, spread the mixture out with 2 forks or a spatula.
  • Let cool completely. Break the candy into pieces.
  • Store at room temperature in an airtight container.

Notes

  • You can also use raw Spanish peanuts. Add ¼ teaspoon salt when adding the peanuts.
  • If you don’t have parchment paper, you can lightly grease the baking sheet, although this will give the brittle a slightly greasy feel.

Nutrition

Calories: 55kcalCarbohydrates: 7gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.02gCholesterol: 1mgSodium: 47mgPotassium: 34mgFiber: 0.4gSugar: 7gVitamin A: 14IUCalcium: 5mgIron: 0.1mg
Keyword peanut brittle
Tried this recipe?Let us know how it was!

Easy Peanut Butter Cookies Recipe

by 12 Comments

This Easy, Peanut Butter Cookies recipe makes soft, chewy cookies packed with peanut butter flavor. With their buttery, rich, sweet and salty flavor, they’re irresistible!

peanut butter cookies on a plate

The Best Peanut Butter Cookies

These Peanut Butter Cookies are so addictive! This is my go-to recipe whenever we’re craving a fresh batch, warm from the oven.

Here’s why this is the BEST Peanut Butter Cookie recipe:

  • Full of peanut butter flavor – from extra crunchy peanuts AND roasted salted peanuts
  • The perfect balance of salty and sweet
  • Spot-on texture – Ultra-soft, thick, and chewy cookies with crunchy peanuts
  • Super quick and easy to make – no resting time needed
close up of peanut butter cookies

A family favorite!

This recipe for peanut butter cookies is definitely a family favorite. Everyone loves their sweet peanut butter flavor – especially dunked in a glass of milk! And my kids love helping to make these PB cookies – it’s fun rolling them out and pressing the criss cross pattern in them.

Ingredients

  • Crunchy peanut butter – I recommend using a commercial brand like JIF or Skippy.
  • Roasted Salted Peanuts- for even more peanut flavor
  • Unsalted Butter – for a rich, buttery taste
  • Granulated sugar and brown sugar –gives the cookies the perfect sweetness and the brown adds moisture and chewiness
  • Egg –helps bind the ingredients together
  • Vanilla – rounds out the flavors
  • All-purpose flour
  • Baking soda and baking powder –help the cookies to rise
  • Salt –gives that addictive salty-sweet taste
ingredients for peanut butter cookies

How to make

  1. Chop the peanuts in a food processor until they’re the size of bread crumbs.
  2. In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
  3. With an electric mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy.
  4. Add the sugars and beat for 3 minutes, until fluffy. Scrape down the bowl as necessary.
  5. Beat in the peanut butter until blended,
  6. Then the eggs, one at a time, followed by the vanilla.
  7. Add the dry ingredients and combine with the mixer on low. Don’t overmix. 
  8. Add the peanuts and mix until just incorporated.
how to make peanut butter cookies step by step
  1. Scoop out dough and shape into balls (30 grams or 2 tablespoons each) then place on baking sheet, spacing them 2 ½ -inches apart.
  2. Using a fork dipped in water, flatten cookies slightly then turn fork and press in the opposite direction to create a criss cross pattern.
  3. Bake cookies, one sheet at a time, in the middle of a preheated oven, until turning golden around the bottom edges, pale and slightly under-baked on top, about 10-12 minutes.
  4. Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely. Store cookies and an airtight container.
how to make peanut butter cookies step by step

Recipe FAQs

My cookies turned out hard.

  • Don’t overbake the cookies. The cookies should be baked only until the bottom edges start to turn golden brown, but not the tops.

What Kind of Peanut Butter Should I Use?

  • I use a commercial brand (JIF or Skippy) of extra crunchy peanut butter for the perfect crunch. You could use creamy peanut butter, but the cookies won’t be as crunchy. You will be getting some crunch from the roasted peanuts.

Can I Use Natural Peanut Butter?

  • No, natural peanut butter tends to separate and makes a slightly drier, more crumbly cookie.

Can I Double This Recipe?

  • Yes, just double the ingredients. This is perfect for a large crowd.

Can I Make the Dough in Advance?

  • Yes, the dough can be made up to 3 days in advance.  Let rest at room temperature for about 30 minutes before rolling into balls.
  • The dough balls can also be frozen. Let at rest room temperature for about 30-60 minutes before baking.

Can I Freeze Peanut Butter Cookies?

  • Yes, the baked cookies can be frozen. Layer in an airtight container with sheets of wax or parchment paper in between each layer. Thaw at room temperature.
peanut butter cookies

Tips

  • Measure carefully, or better yet, weigh your ingredients with a kitchen scale. Especially the flour. Different methods of measuring flour can vary by ¾ of an ounce. That’s up to 17.6% of the total weight of the flour. That can make a drastic difference in the final cookie.
  • The most accurate way of measuring is by weight. Other methods are the dip and sweep method (5oz per cup) and the spoon and level method (4.25oz per cup). Of these two, one method of measuring is not better than the other. The important thing is that if you do measure with cups, use the same method that was used in developing the recipe.
  • This recipe uses the dip and sweep method where you dip your measuring cup into the flour and use a knife to push off the excess flour.
  • Don’t overbake or the cookies won’t be moist and tender.  The cookies should be baked only until the bottom edges start to turn golden brown, but not the tops. They will look somewhat undercooked.
  • Dipping the fork in water before pressing onto cookies prevents sticking.
  • Cookies are best within two days of baking.
  • Use only real butter (not margarine or shortening).
peanut butter cookies dipped in chocolate
Peanut Butter Cookies dipped in chocolate

More Delicious Peanut Butter Recipes to Try:

stack of peanut butter cookies

Recipe

peanut butter cookies

Easy Peanut Butter Cookies Recipe

Kelly
This Easy, Peanut Butter Cookies recipe makes soft, chewy cookies packed with peanut butter flavor. With their buttery, rich, sweet and salty flavor, they’re irresistible!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 48 cookies
Calories 143 kcal

Ingredients
  

  • 2 ½ cups all-purpose flour (dip and sweep method) 12.5oz, 354g
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 16 tablespoons unsalted butter, softened but still cool 8oz, 227g
  • 1 cup light brown sugar, packed 7oz, 198g
  • 1 cup granulated sugar 7oz, 198g
  • 1 cup extra crunchy peanut butter
  • 2 large eggs
  • 2 teaspoons vanilla
  • 1 cup dry-roasted salted peanuts ground in a food processor to resemble bread crumbs

Instructions
 

  • Preheat the oven to 350° F, with the rack in the middle. Line a baking sheet with parchment paper.
  • Ground the peanuts in a food processor to resemble bread crumbs.
  • In a medium mixing bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
  • With an electric mixer or a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the sugars and beat for 3 minutes, until fluffy. Scrape down the bowl as necessary.
  • Beat in the peanut butter until blended, then the eggs, one at a time, followed by the vanilla.
  • Add the dry ingredients and combine with the mixer on low. Don’t overmix.
  • Add the peanuts and mix until just incorporated.
  • Scoop out dough and shape into balls (30 grams or 2 tablespoons each) then place on baking sheet, spacing them 2 ½ -inches apart.
  • Using a fork dipped in water, flatten cookies slightly then turn fork and press in the opposite direction to create a criss cross pattern.
  • Bake cookies, one sheet at a time, in the middle of a preheated oven, until turning golden around the bottom edges, pale and slightly under-baked on top, about 10-12 minutes.
  • Let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely. Store cookies and an airtight container.

Notes

  • Don’t overbake the cookies. The cookies should be baked only until the bottom edges start to turn golden brown, but not the tops.
  • The dough can be made up to 3 days in advance.  Let rest at room temperature for about 30 minutes before rolling into balls.
  • The dough balls can also be frozen. Let at rest room temperature for about 30-60 minutes before baking.

Nutrition

Calories: 143kcalCarbohydrates: 15gProtein: 3gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 18mgSodium: 108mgPotassium: 81mgFiber: 1gSugar: 9gVitamin A: 128IUCalcium: 15mgIron: 1mg
Keyword peanut butter cookies
Tried this recipe?Let us know how it was!
Peanut Butter Blossoms – soft and chewy peanut butter cookies topped with a chocolate kiss. Their sweet and salty combination is irresistible! #peanut butter blossoms #easy #from scratch #best #butter #peanut butter #cookies #holiday #christmas #without shortening #hersheys #soft #chewy #classic #original #perfect
Peanut Butter Blossoms
Buckeyes
Buckeyes
peanut butter fudge stacked on a plate
https://foodtasia.com/peanut-butter-fudge-recipe/Peanut Butter Fudge
chocolate covered rice krispie treats cut into bars
Chocolate Peanut Butter Rice Krispie Treats

Easy Peanut Butter Fudge Recipe (VIDEO)

by 102 Comments

This smooth and creamy, Easy Peanut Butter Fudge recipe is quick and simple to make in less than 5 minutes with only 4 ingredients. A fool-proof, never fail recipe perfect for the holidays!

stack of peanut butter fudge

All I can say is WOW. This is not only the easiest peanut butter fudge recipe but it is hands down the best!

❤️ Why you'll love it!

  • Addictive peanut butter flavor
  • Super creamy and smooth
  • Only 4 ingredients
  • Fool-proof, never fail recipe
  • Super easy
  • Less than 5 minutes to make
  • Never flakey or gritty
  • Always sets
  • No boiling sugar
  • No thermometer

If you love peanut butter recipes and peanut butter desserts, try my easy peanut butter cookies, peanut butter blossoms, and peanut butter Rice Krispie treats. For more peanut butter candy recipes, try my homemade peanut brittle and Buckeyes - the famous chocolate dipped peanut butter balls from Ohio.

peanut butter fudge stacked on a plate

🥜 Easy, Microwave Fudge

This 5-minute Peanut Butter Fudge is made in the microwave. It’s not only the easiest peanut butter fudge, it’s the creamiest and smoothest with rich, peanut buttery flavor.

No cook Peanut Butter Fudge makes a melt in your mouth fudge without the fuss of boiling sugar, taking the temperature, testing for a soft ball. It also spares you the frustration of a fudge that doesn’t set or has a gritty, flaky texture.

Simply melt butter and peanut butter in the microwave, then stir in powdered sugar.

peanut butter fudge stacked on a plate

🏆 The BEST Fudge Recipe!

I did a side-by-side taste test of the highest rated recipes to find the world’s best peanut butter fudge. Here are some of the ones I tried:

Old fashioned peanut butter fudge – made by boiling milk and sugar until it reaches the soft ball stage then stirring in peanut butter. This method requires either a thermometer or testing by dropping some into a glass of ice water to determine its texture. This can be tricky for those not experienced in making candy. Some recipes call for boiling for 2 ½ minutes, which in the comment sections, many people had problems with because of the differing heat of stoves and the conductivity of different pans.

Even with a thermometer, I found this method made a drier, grainier fudge that flaked when cutting.

Peanut butter fudge with marshmallow cream or marshmallow fluff – butter, milk, and sugar are cooked until the soft-ball stage then marshmallow cream and peanut butter are stirred in. I wasn’t crazy about the texture and in the comments some people had trouble getting theirs to set properly.

Peanut butter fudge with marshmallows – marshmallows are melted in milk then sugar is added and cooked. Finally, peanut butter is stirred in. I thought this method had promise because the gelatin in the marshmallows would help set the fudge. However, the texture wasn’t my favorite and again, some people had trouble with the fudge setting.

Peanut butter fudge with powdered sugar (confectioners’ sugar) – Although it’s the easiest and most fool proof, I didn’t anticipate that this method would be my favorite. Without fancy ingredients like marshmallow cream or a fussy cooking method, I thought it would be an inferior fudge, albeit an easier one.

Much to my happy surprise, peanut butter fudge with confectioners’ sugar was the absolute creamiest with a perfectly smooth texture and a rich, peanut buttery taste. Added to it being absolutely simple to make in less than 5 minutes, I’m pretty sure I just found the best peanut butter fudge in the world!

📝 Ingredients:

  • Peanut Butter – Use a smooth, commercial brand of peanut butter like JIF or Skippy. Natural peanut butter may separate and become oily in the fudge.
  • Butter – unsalted if you’re using salt or salted if you’re not.
  • Powdered Sugar – (Confectioners’ sugar) Sift your sugar so the fudge is perfectly smooth. I like to mix the fudge and get it into the pan as quick as I can
  • Vanilla – the ingredient that makes this a 4-ingredient fudge instead of a 3-ingredient fudge. Vanilla adds a wonderful, rounded flavor to the fudge.
  • Salt – optional, but it really balances the sweetness and brings out the flavor. If you use salted butter, it’s not needed.
peanut butter fudge ingredients

🧑🏻‍🍳 How to make Peanut Butter Fudge

  • Butter an 8 by 8-inch square baking pan then line with a piece of parchment paper with the 2 sides over hanging for easy removal.
  • Put butter and peanut butter in a large bowl and microwave until both are melted and liquid, about 3 minutes. Whisk until thoroughly combined.
  • Stir in the vanilla and salt, if using.
  • Add the powdered sugar and stir until no white streaks remain.
  • Pour into the prepared pan and smooth with a spatula. If you’d like a swirly pattern on top, press the edge of a spoon around the surface.
  • Refrigerate for 4 hours until set and firm.
  • Slice into squares.
how to make peanut butter fudge step by step

🍫 Variations and add ins

Try some of these variations and add ins:

  • Chocolate peanut butter fudge – stir ¾ cup chocolate chips in the warm mixture before spreading in the pan.
  • Reese’s Peanut Butter Fudge - stir ¾ cup chopped Reese’s Peanut Butter Cups in the warm mixture before spreading in the pan.
  • Reese’s Peanut Butter Chips Fudge - stir ¾ cup Reese’s Peanut Butter Chips in the warm mixture before spreading in the pan.
  • Butterfinger Peanut Butter Fudge - stir ¾ cup chopped Butterfinger candy bars in the warm mixture before spreading in the pan.
  • Double Peanut Butter Fudge - stir ¾ cup chopped peanuts in the warm mixture before spreading in the pan.
  • Keto Peanut Butter Fudge – for a sugar free peanut butter fudge, substitute the same amount of Swerve Confectioners’ Sugar for the powdered sugar.

🧺 How to store

  • Store in an airtight container at room temperature for a week, or 2-3 weeks in the refrigerator.

❓FAQs

Can the fudge be frozen?

Yes. Wrap the chilled fudge in plastic wrap then place in a plastic freezer bag. Store for up to 2 months. Let thaw in the refrigerator overnight.

stack of peanut butter fudge

Recipe

peanut butter fudge stacked on a plate

Easy Peanut Butter Fudge Recipe

Kelly
This smooth and creamy, Easy Peanut Butter Fudge recipe is quick and simple to make in less than 5 minutes with only 4 ingredients. A fool-proof, never fail recipe perfect for the holidays!
5 from 25 votes
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 3 minutes
Chill 4 hours
Total Time 4 hours 5 minutes
Course Dessert
Cuisine American
Servings 64 1-inch pieces
Calories 79 kcal

Ingredients
  

  • 1 cup unsalted butter 2 sticks or 227g
  • 1 cup creamy peanut butter 260g
  • 1 teaspoon vanilla
  • 4 cups sifted confectioners’ sugar 460g
  • ¼ teaspoon salt optional

Instructions
 

  • Butter an 8-inch square baking pan then line with a piece of parchment paper with the 2 sides overhanging for easy removal.
  • Put butter and peanut butter in a large bowl and microwave until both are melted and liquid, about 3 minutes. Whisk until thoroughly combined.
  • Stir in the vanilla and salt, if using.
  • Add the powdered sugar and stir until no white streaks remain.
  • Press the fudge into the prepared pan and smooth with a spatula. If you’d like a swirly pattern on top, press the edge of a spoon around the surface.
  • Let cool to room temperature then cover and refrigerate for 4 hours until set and firm.
  • Cut into squares.
  • Store in an airtight container at room temperature for a week, or 2-3 weeks in the refrigerator.

Notes

  • Use a commercial brand of peanut butter such as JIF or Skippy.
  • Don’t substitute margarine for the butter. It may not set properly or have the right texture.
  • Let come to room temperature before eating, it’s creamier.
  • I find I get a neater slice if the fudge is at a cool room temperature (after chilling and setting in the refrigerator). Clean the knife and dip the knife into hot water between each slice.
  • Have the pan buttered and lined before starting so you can get the fudge into the pan without delay. As it cools it gets harder to smooth.

Nutrition

Calories: 79kcalCarbohydrates: 8gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 8mgSodium: 27mgPotassium: 24mgFiber: 0.2gSugar: 8gVitamin A: 89IUCalcium: 3mgIron: 0.1mg
Keyword peanut butter fudge
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Southern Sweet Potato Pie Recipe

by 22 Comments

Silky smooth and perfectly spiced, this Southern Sweet Potato Pie recipe is made with simple ingredients. A delicious, Southern favorite perfect for fall and Thanksgiving!

slices of sweet potato pies on plates with wihipped cream

The BEST Sweet Potato Pie Recipe

  • Baking the sweet potatoes deepens and intensifies their sweet flavor
  • Browning the butter adds a rich, caramely flavor (optional, but so good!)
  • Mixing the filling in a food processor gives the pie a silky smooth, velvety texture
  • Prebaking the flaky, buttery crust keeps it crisp, never soggy
  • Perfect for holidays! Easy to make ahead of time.
slice of sweet potato pies with wihipped cream

Sweet Potato Pie vs. Pumpkin Pie

Think of Sweet Potato Pie as Pumpkin Pie’s Southern cousin. While Sweet Potato Pie and Pumpkin Pie are usually made the same way – puree, eggs, sugar, evaporated milk, and warm spices – sweet potato pie has a more creamy, luscious texture and, in my opinion, a better taste.

Imagine eating a spoonful of canned pumpkin puree and comparing it to eating a spoonful of mashed sweet potatoes. Yup. It’s easy to see why Sweet Potato Pie is superior. It tastes better.

I prefer the texture of Sweet Potato Pie as well. It’s creamier, lighter in texture, and silky smooth, while pumpkin pie can feel damp and watery.

slices of sweet potato pies with wihipped cream

Ingredients

  • 9-inch pie crust – Homemade or store-bought
  • Sweet Potatoes – baking the sweet potatoes deepens their sweet flavor, plus the potatoes don’t get water-logged
  • Evaporated Milk – adds more of a rich, caramelized flavor than milk or cream
  • Light brown sugar
  • Butter – for rich buttery flavor. As an optional step and for more flavor you can opt to brown the butter first
  • Eggs – binds the mixture and gives it its custard texture
  • Spices – Cinnamon, nutmeg, and ginger
  • Vanilla
ingredients in sweet potato pie

How to make

How to prepare the sweet potatoes:

  • You’ll need 2 cups of mashed sweet potatoes. The best way to cook the potatoes is to prick them with a fork, wrap them in aluminum foil, and bake for about an hour until they’re very tender.
  • You can also microwave them. Prick with a fork, then place on a dish and microwave until soft. When the middle is squeezed, it should be very soft. Smaller sweet potatoes take about 8 minutes, large sweet potatoes will take a little longer.
  • When the potatoes are tender, remove from the oven, open the foil, and let cool. Peel the skins off, mash with a fork, and measure out 2 cups. Or just measure out 480 grams and no need to mash.  

Pie crust for sweet potato pie:

  • You can use a homemade or store-bought pie crust. Baked or unbaked. (A graham cracker crust, although not traditional, would also be delicious.)  
  • For a homemade crust, check out my all-butter, flaky pie crust with step-by-step photos.
  • Place the unbaked pie crust in the freezer while you prepare the filling, it will help to hold its shape better.
  • As an optional step, you can prebake the crust to prevent sogginess. Follow the directions in my Flaky Pie Crust post.

Make the sweet potato filling:

  • It’s totally optional, but for more caramely flavor, you can brown the butter for more caramely flavor. It’s an added step but it only takes a few minutes. Check out how to do it here.
  • Combine the sweet potato filling ingredients in the bowl of a food processor and puree until very smooth.
  • Tap the bowl on the counter a few times and stir with a spoon to release any air bubbles trapped in the filling.
sweet potato pie step by step photos

Assemble and bake the pie:

Pour the filling into the prepared crust and set on a baking sheet.

Bake the pie for 10 minutes at 375 degrees F, then reduce the heat to 325 degrees F and continue baking until cooked through; about 50 minutes. The center should jiggle slightly when you shake it.

Check the pie during baking. If the crust is browning too quickly, place a pie crust shield on the edges and continue baking as directed. When the pie is ready, remove, and let cool completely.

sweet potato pie

DIY Pie Crust Shield

To make your own DIY pie crust shield:

  1. take a square of aluminum foil
  2. fold it into fourths
  3. cut a round shape from the bottom right corner to the upper left corner
  4. cut another round shape in the bottom left corner
  5. unfold into a ring shape
  6. fold up the outer edges
  7. place over the pie crust

Gluten Free Sweet Potato Pie

Since the sweet potato filling is naturally gluten free, all you need to worry about is the crust. You have several options:

  • Make the crust with gluten-free flour such as Bob's Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur Measure for Measure Flour
  • A pre-made gluten free crust,
  • a cookie crumb crust made with gluten-free cookie crumbs
slices of sweet potato pies on plates with wihipped cream

How to Refrigerate

Because Sweet potato pie contains milk and eggs, it should be stored in the refrigerator. After baking your pie, let it cool completely, about 2 hours. Cover the pie with plastic wrap or aluminum foil before refrigerating for up to 3 days.

How to Freeze Sweet Potato Pie

Sweet potato pie can be frozen for up to three months, however, the texture may change slightly. Once the pie has cooled completely, wrap it tightly in a few layers of plastic wrap, then wrap again in aluminum foil or place in a plastic freezer bag.

How to Reheat

Thaw the pie in the refrigerator overnight. Place on a baking sheet, and warm in a 300°F oven until warmed through, about 30 minutes. Keep the crust covered so it doesn’t over brown.

To reheat straight from the freezer, heat for about 50 minutes.

FAQs

How long does Sweet Potato Pie last?

  • Sweet Potato Pie can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.

Do I have to prebake the pie crust?

Prebaking the pie crust is optional, but it does make for a crispier, less soggy pie crust.

slices of sweet potato pies on plates with wihipped cream

Recipe

slices of sweet potato pies with wihipped cream

Southern Sweet Potato Pie Recipe

Kelly
Silky smooth and perfectly spiced, this Southern Sweet Potato Pie recipe is made with simple ingredients. A delicious, Southern dessert perfect for fall and Thanksgiving!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 345 kcal

Ingredients
  

  • 1 9-inch pie crust homemade or store-bought, baked or unbaked
  • 2 cups mashed sweet potatoes (from 1 ½ lbs fresh, about 3 medium) 480g
  • 6 tablespoons unsalted butter, melted or browned 85g
  • 1 cup evaporated milk 240g
  • ¾ cup packed light brown sugar 150g
  • 2 large eggs room temperature
  • ¾ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • 2 teaspoons vanilla

Instructions
 

Bake the sweet potatoes:

  • You’ll need 2 cups of mashed sweet potatoes.
  • Prick the sweet potatoes with a fork, wrap them in aluminum foil, and bake for about an hour until they’re very tender.
  • When the potatoes are tender, remove from the oven, open the foil, and let cool. Peel the skins off, mash with a fork, and measure out 2 cups. Or just measure out 480 grams and no need to mash them.

Make the sweet potato filling:

  • Combine the sweet potato filling ingredients in the bowl of a food processor and puree until very smooth.
  • Tap the bowl on the counter a few times and stir with a spoon to release any air bubbles trapped in the filling.

Assemble the pie:

  • Pour the filling into the prepared crust and set on a baking sheet.

Bake:

  • Bake the pie for 10 minutes at 375 degrees F, then reduce the heat to 325 degrees F and continue baking until cooked through; about 50 minutes. The center should jiggle slightly when you shake it.
  • Check the pie during baking. If the crust is browning too quickly, place a pie crust shield on the edges and continue baking as directed. When the pie is ready, remove, and let cool completely.

Notes

  • You can also microwave the sweet potatoes. Prick with a fork, then place on a dish and microwave until soft. When the middle is squeezed, it should be very soft. Smaller sweet potatoes take about 8 minutes, large sweet potatoes will take a little longer.
  • If using an unbaked pie crust, place in the freezer while you prepare the filling, it will help to hold its shape better.
  • As an optional step, you can prebake the crust to prevent sogginess. Follow the directions in my Flaky Pie Crust post.
  • It’s totally optional, but you can brown the butter for a richer flavor. It’s an added step but it only takes a few minutes. Check out how to do it here.
  • The pie can be served warm, room temperature, or refrigerated.

Nutrition

Calories: 345kcalCarbohydrates: 41gProtein: 6gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 78mgSodium: 238mgPotassium: 279mgFiber: 2gSugar: 25gVitamin A: 5123IUVitamin C: 1mgCalcium: 125mgIron: 1mg
Keyword sweet potato pie
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Easy Philly Cheesesteak Sliders

by 24 Comments

Easy, pull-apart Philly Cheesesteak Sliders - juicy ribeye steak smothered in onions and green peppers with lots of ooey-gooey melted cheese on Hawaiian sweet rolls that's brushed with garlic butter then baked in the oven– they’re absolutely crave-worthy!

side view of Philly Cheesesteak Sliders

Perfect for game day and parties!

These mini Philly Cheesesteak Sliders on Hawaiian rolls make great party food, especially during football season. They’re the perfect easy-to-make, hand-held appetizer for feeding a crowd on game day! Everyone will love these little sandwiches!

Why you’ll love this recipe

  • The flavor! Juicy ribeye steak, sauteed peppers and onions, and melty cheese on a sweet Hawaiian roll. The flavor combo is divine!!
  • Easy to make – instead of making lots of individual sandwiches, just assemble one big pan of sliders
  • Easy to serve – everyone can pull apart their own slider
  • Make in advance – assemble the sliders in advance, then stick in the oven when you need them.
  • Perfect for parties, potlucks, or even an easy dinner!
  • Comfort food at its finest! Just try snuggling up on the sofa with a plate of these!
top view of baked Philly Cheesesteak Sliders

What’s a Philly Cheesesteak?

A Philly Cheesesteak sandwich, originating in Philadelphia, consists of thinly sliced ribeye steak topped with melted cheese (American, Provolone, or Cheese Whiz), in a crusty roll. You can order it with or without sauteed onions and/or peppers.

Here, I’ve taken our favorite Philly Cheese steaks and turned them into oven baked Philly Cheesesteak Sliders.

Ingredients

ingredients for Philly Cheesesteak Sliders
  • Ribeye steak – because it’s well marbled with fat, ribeye steak is tender, juicy, and flavorful.
  • Cheese – you can use provolone, American cheese, Cheez Whiz, or a combination. A layer of cheese on both the top and bottom makes a deliciously cheesy slider and keeps the juices from getting the rolls soggy.
  • Hawaiian sweet rolls – my absolute favorite for these pull-apart sliders. Their slightly sweet flavor partners perfectly with the savory steak, onions, and peppers.
  • Sauteed onion and green bell pepper - adds so much flavor! You can use green or red bell peppers or a combination of both.
  • Mayo – it’s optional if you hate it. But it does add to the luxurious mouth-feel of the sliders as well as making a barrier to prevent the juices from getting the rolls soggy.
  • Worcestershire sauce – an umami flavor booster
  • Butter, garlic powder, Italian seasoning – brushed on top of the rolls for extra flavor

What kind of steak should I use?

A Philly Cheesesteak is made with ribeye steak that is sliced very thin. Some other alternatives are skirt steak or New York Strip, but ribeye is my favorite for its juiciness, tenderness, and flavor.

You can ask your butcher to slice the steak very thinly for you for convenience. You can also sometimes find thinly sliced steak in the meat section of your grocery store or find pre-packaged thinly sliced steak, such as Steak-Ums, in the freezer section.

How to slice ribeye for steak and cheese sliders

If you’re slicing your own beef, put it in the freezer for about an hour until it’s firm but not frozen. That will make it easier to get thin slices.

Trim the fat, and slice the steak across the grain into the thinnest slices you can with a sharp knife. For even smaller pieces, stack the slices, then slice again.

how to slice ribeye steak for Philly Cheesesteak Sliders

How to make Philly Cheesesteak Sliders

Sauté the thinly sliced steak in a very hot, large skillet until just done, but don’t overcook. You can do this in batches so as not to overcrowd the pan. Add Worcestershire and salt and pepper to taste.

cooked steak for Philly Cheesesteak Sliders

Remove the meat from the pan, add another tablespoon of oil, and sauté the onions and peppers until golden and softened.

cooking onions and peppers for Philly Cheesesteak Sliders

Separate the tops and bottoms of the rolls by slicing them in half horizontally, keeping the buns intact. Place the bottom half in an 11″ x 7″ or 9” by 13” baking dish or baking sheet.

Spread a thin layer of mayo on the tops and bottoms of the slider buns (This is optional if you don’t like mayo).

hawaiian rolls cut in half and spread with mayo

Top with 6 slices of cheese,

layering cheese on Philly Cheesesteak Sliders

then the cooked steak,

layering cooked steak on Philly Cheesesteak Sliders

then the onions and peppers,

layering peppers and onions on Philly Cheesesteak Sliders

followed by the remaining cheese and the tops of the rolls.

layering cheese on Philly Cheesesteak Sliders

Combine the melted butter, garlic powder, and Italian seasoning in a small bowl. Brush on the top of the rolls.

brushing garlic butter on Philly Cheesesteak Sliders

Cover with aluminum foil and bake for 15 minutes.

covered pan in foil

Then remove the foil and continue baking for another 5 minutes until the cheese is melted and the rolls are toasted. If the rolls brown too quickly, cover with foil. 

If desired, cut between the sliders for easier serving.

side view Philly Cheesesteak Sliders

What to serve with cheesesteak sliders?

Some great options include french fries, onion rings, sweet potato fries, or tater tots.

How to reheat steak sliders

Sliders are best reheated in a 350 F oven until warmed through and the bread is toasted, about 10-15 minutes. They can also be reheated in the microwave, but the bread won’t be as crispy.

Variations:

  • Philly Cheesesteak Sliders with ground beef - Ground Beef Philly Cheesesteak Sliders are a quick and easy alternative that uses economical ground beef and doesn’t require any slicing. Just substitute ground beef for the steak.
  • Philly Cheesesteak Sliders with Steakums - Another quick and easy alternative is using pre-packaged thinly sliced steak, such as Steak-Ums, found in the freezer section.
  • Chicken Philly Sliders - Substitute thinly sliced chicken breast for the steak.
  • Philly Cheesesteak Sliders with Roast Beef - Substitute deli roast beef slices for the steak.
side view of Philly Cheesesteak Sliders

FAQs

Can sliders be made ahead of time?

Yes. My preferred way to make them ahead of time is to cook the meat, peppers, and onions in advance. Then assemble shortly before baking.

You could also assemble the sandwiches up to a day in advance. Cover tightly with foil and refrigerate. They will take a little longer to bake when cold. Bake until warmed through and the cheese is melted.

Can sliders be made in advance and frozen?

Steak and cheese sliders can be made in advance and frozen. Assemble the sandwiches, cover tightly with foil and freeze for up to a month.

If you don’t want to keep your baking dish in the freezer, remove the sliders when firm, wrap tightly in a layer of plastic wrap, then put in a large freezer bag. Let thaw before baking, then bake as directed, adding a little extra time because they’re starting out cold.

Do I have to use mayo?

The mayo on these sliders is optional. The sandwiches are juicy enough without it and the cheese on the top and bottom prevents the bread from getting soggy.

What to do if the tops of the rolls are browning too quickly?

If you find that the tops of the buns are getting too brown before the sliders are heated through and the cheese is melted, leave them covered in foil for the entire cook time.

How do I prevent sliders from getting soggy?

  • Mayo creates a barrier that helps prevent liquid from seeping through to the rolls
  • Cheese on the top and bottom also prevents d from seeping through to the rolls
  • Keep the sliders uncovered after they’re finished baking – Covering them while hot allows the steam to condense and get the bread soggy.
  • Reheating the sliders in the oven instead of the microwave helps crisp them up after being refrigerated.
stacked philly cheesesteak sliders

More party appetizers and game day recipes:

Recipe

side view of Philly Cheesesteak Sliders

Easy Philly Cheesesteak Sliders

Kelly
Easy, pull-apart Philly Cheesesteak Sliders - juicy ribeye steak smothered in onions and green peppers with lots of ooey-gooey melted cheese on Hawaiian sweet rolls.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 12 sliders
Calories 293 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion thinly sliced
  • 1 large green pepper thinly sliced
  • 1 lb ribeye steak very thinly sliced
  • 1 teaspoon Worcestershire sauce
  • salt and pepper to taste
  • 12 Hawaiian sweet rolls I use King’s
  • 4 tablespoons mayonnaise optional
  • 12 slices provolone cheese
  • 1 tablespoon melted butter
  • ¼ teaspoon garlic powder
  • ¼ teaspoon Italian seasoning
  • Optional: parsley for garnishing

Instructions
 

  • Preheat oven to 375 F.
  • Heat 1 tablespoon of oil in a skillet. When it is very hot, cook the thinly sliced steak until just done, but don’t overcook. You can do this in batches so as not to overcrowd the pan. Add Worcestershire and salt and pepper to taste.
  • When the meat is done, remove it from the pan, add another tablespoon of oil and sauté the onions and peppers until softened.
  • Separate the tops and bottoms of the rolls by slicing them in half horizontally, keeping the buns intact. Place the bottoms in an 11″ x 7″ or 9” by 13” baking dish or baking sheet.
  • Spread a thin layer of mayo on the tops and bottoms of the rolls (This is optional if you don’t like mayo).
  • Top with 6 slices of cheese, then the cooked steak, then the onions and peppers, followed by the remaining cheese and the top of the rolls.
  • Combine the melted butter, garlic powder, and Italian seasoning in a small bowl. Brush on the top of the rolls.
  • Cover with foil and bake for 15 minutes. Then remove the foil and continue baking for another 5 minutes until the cheese is melted and the rolls are toasted. If the rolls brown too quickly, cover with foil.
  • Cut and serve.

Notes

  • A Philly Cheesesteak is made with ribeye steak that is sliced very thin. Some other alternatives are skirt steak or New York Strip, but ribeye is my favorite for its juiciness, tenderness, and flavor.
  • You can ask your butcher to slice the steak very thinly for you for convenience. You can also sometimes find thinly sliced steak in the meat section of your grocery store or find pre-packaged thinly sliced steak, such as Steak-Ums, in the freezer section.

Nutrition

Calories: 293kcalCarbohydrates: 17gProtein: 16gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.05gCholesterol: 50mgSodium: 286mgPotassium: 176mgFiber: 0.5gSugar: 5gVitamin A: 257IUVitamin C: 12mgCalcium: 152mgIron: 1mg
Keyword cheesesteak sliders
Tried this recipe?Let us know how it was!
Melty cheese, strips of juicy steak, and sautéed peppers and onions, toasted on top of crusty French bread, this Cheesy Philly Cheesesteak Bread is a cross between a Philly Cheesesteak and a French bread pizza. Perfect for gameday, appetizer, snacking, or an easy dinner. Quick, easy, delicious. #phillycheesesteak #philly #cheesesteak #steak #pizza #frenchbread #cheese
Philly Cheesesteak Bread
The BEST Crab Rangoon - A lush and creamy crab and cream cheese filling in a crispy wonton – the perfect party appetizer or game day snack recipe! With instructions for frying, baking, or air frying, they’re easy to make and always a hit!
Crab Rangoon
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Easy Pumpkin Chocolate Chip Muffins

by 18 Comments

Easy Pumpkin Chocolate Chip Muffins recipe – a light, tender pumpkin muffin filled with chocolate chips. They’re absolutely dreamy!

pumpkin muffins with a bite taken out

Make the perfect breakfast or snack

Soft, tender pumpkin muffins with cozy, warm pumpkin spice and filled with chocolate chips – these Pumpkin Chocolate Chip Muffins make the perfect breakfast or snack.

pumpkin muffins on a plate

The BEST pumpkin muffins recipe

What sets this recipe for Pumpkin Muffins apart from others?

  • They’re incredibly moist, light, and fluffy.
  • The crumb is soft, cakey, and tender because they’re made with butter.
  • Quick and easy to mix by hand. No mixer needed.
  • Melty chocolate chips in a warm pumpkin muffin is divine!
pumpkin muffins

Butter vs. Oil in muffins

I love butter in baked goods. In my side by side testing, pumpkin muffins made with oil were very good, but butter made them lighter and fluffier. If you prefer using oil, the amount is also in the recipe card.

Quick and easy recipe

From start to finish, these Pumpkin Muffins can be on the table in 30 minutes. Quick and super easy to make by hand with no mixer needed.

Ingredients

  • Pumpkin puree – use canned pumpkin puree or homemade pumpkin puree
  • Butter or vegetable oil – melted, cooled butter gives a lighter, fluffier texture. However, if you want to use oil, the muffins will also be wonderful
  • Chocolate chips – use chips, chunks, or mini chips; semi-sweet or milk chocolate. I use a full 11 ounce bag of chocolate chips so every muffin is full of chocolate
  • Pumpkin Pie Spice - If you don’t have pumpkin pie spice on hand, you can use only cinnamon – it’s equally delicious. Or make your own: check out my Homemade Pumpkin Pie Spice.
  • Sugar and brown sugar – a bit of brown sugar adds moisture and a rich flavor
pumpkin muffin ingredients

How to make Pumpkin Muffins

  • Whisk the wet ingredients together and the dry ingredients together, then gently fold the wet and dry ingredients just until combined and there are no pockets of dry flour.
  • Gently fold in the chocolate chips. Don’t overmix or the muffins won’t be tender.
pumpkin muffin batter
  • Spoon the batter into a muffin tin that has been lined with paper liners. (Or spray the tin with nonstick baking spray.)
  • Pro tip: If you spray your paper liners with a bit of nonstick cooking spray, the liners will peel away from the muffin more neatly and cleanly.
  • Bake the muffins until a toothpick inserted into the center comes out clean or with a crumb or two sticking to it. Remove from the oven and let cool.
muffins in pan

How to store

Store the muffins in an airtight container at room temperature for about a day and in the refrigerator for about a week.

How to freeze

You can definitely freeze pumpkin muffins. They make a wonderful breakfast treat or afternoon snack. Keeping them in the freezer means you can have a fresh, warm muffin any time.

Put them in the freezer until they are firm, then wrap individually in plastic wrap.

To thaw and reheat, remove the plastic and microwave for 20-30 seconds.

Variations:

Mini Pumpkin Chocolate Chip Muffins

Turn these into adorable, poppable little treats by baking them in mini muffin tins. Use 2 – 24 cavity tins and fill them about ⅔ to ¾ of the way full. Bake until a toothpick inserted into the middle comes out with only a few crumbs on it, about 10-15 minutes, depending on the size of the tin and variation in ovens.

Pumpkin White Chocolate Chip Muffins

Substitute white chocolate chips for the chocolate chips

pumpkin muffins

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Recipe

pumpkin muffins on a plate

Easy Pumpkin Chocolate Chip Muffins

Kelly
Easy Pumpkin Chocolate Chip Muffins recipe – a soft, tender pumpkin muffin filled with chocolate chips. Makes the perfect breakfast or snack.
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 muffins
Calories 330 kcal

Ingredients
  

  • 2 large eggs lightly beaten
  • ½ cup granulated sugar 99g
  • ¼ cup light brown sugar 53g
  • 1 cup canned pumpkin puree 227g
  • 2 Tablespoons milk
  • 1½ teaspoon vanilla extract
  • ½ cup vegetable oil or unsalted butter, melted and cooled (see note) 113g
  • 1 ¼ cups all-purpose flour (dip and sweep method) 177g
  • ¾ teaspoons baking powder
  • ¾ teaspoons baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin spice or cinnamon See Note
  • ½ teaspoon ground cinnamon
  • 11 oz chocolate chips 312g

Instructions
 

  • Preheat oven to 375F (190C) and line a 12-count muffin tin with paper liners and spray lightly with nonstick baking spray. Alternatively, if you don’t want to use paper liners, just spray the muffin tin with nonstick baking spray.

For the muffins:

  • Whisk the eggs, sugars, pumpkin, milk, vanilla, and cooled, melted butter until well combined.
  • In a separate large bowl, whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice until well-combined.
  • Gently stir the dry ingredients into the wet ingredients until just combined, taking care to not overmix the batter. Gently fold in the chocolate chips.
  • Evenly divide muffin batter into prepared muffin tin.
  • Bake muffins on the middle rack until a toothpick inserted into the center comes out clean or with a crumb or two sticking to it, about 19-22 minutes. Remove from the oven and let cool.

Notes

  • Spraying the paper liners with baking spray is optional, but the muffins pull away from the liners more neatly if you do.
  • Pumpkin spice is a mixture of cinnamon, ginger, cloves, nutmeg, and allspice. It's easy to make your own if you don't have any on hand. These muffins are also wonderful with just cinnamon.
  • Optional add ins:  Walnuts, pecans , dried cranberries, or pumpkin seeds would would make tasty additions. 

Nutrition

Serving: 1muffinCalories: 330kcalCarbohydrates: 42gProtein: 3gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 31mgSodium: 207mgPotassium: 155mgFiber: 1gSugar: 29gVitamin A: 3228IUVitamin C: 1mgCalcium: 55mgIron: 1mg
Keyword chocolate chip muffins, pumpkin muffins
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Italian Almond Paste Cookies (Almond Macaroons)

by 42 Comments

Easy Italian Almond Paste Cookies (Italian Almond Macaroons) are moist and chewy on the inside, crispy and crunchy on the outside. Made with just a few ingredients, they’re super easy to make and naturally gluten-free.

almond paste cookies with almond slices

These Italian Amaretti, also known as Pasticcini di mandorle or Almond Paste Macaroons, are fragrant with the flavor of almonds. They can be baked plain, decorated with almonds or maraschino cherries, drizzled with chocolate, or made into thumbprint cookies.

The BEST Almond Paste Cookies Recipe– Why you’ll love these Italian Almond Macaroons

  • Amazing almond flavor – one bite and you’ll be hooked!
  • Easiest cookie EVER!
  • Moist, chewy interiors
  • Crispy, crunchy exteriors
  • Keep for several days, ideal for making in advance
  • The perfect holiday cookie
almond cookies with almond slices

Ingredients in Italian Amaretti Cookies recipe with Almond Paste

  • Almond Paste – Use my Easy Homemade Almond Paste recipe or store bought. Almond paste gives these Italian cookies their intense almond flavor and their chewy texture.
  • Sugar
  • Egg whites – Two large egg whites should weigh 60 grams. Using more or less will change the texture and spreading of the cookie. For best results, measure the egg whites.
  • Almond extract or flavoring
  • Sliced almonds - for pressing onto the dough balls. You can also use chopped sliced almonds.
almond cookies ingredients

How to make

Break up the almond paste into 1 inch pieces and put it in the bowl of a food processor. Add the sugar, salt, egg whites, and almond extract.

making almond cookies step by step

Process until a smooth paste forms. The dough will be wet and sticky, but you should be able to roll it into balls between your hands after it’s refrigerated.

making almond cookies step by step

Chill the dough for 1 hour or up to 3 days. Chilling isn’t absolutely necessary, but it does make the dough easier to work with and the cookies will have a more mounded shape if you do.

Scoop out rounded tablespoons of dough and roll into 1 inch balls, about 25 grams each.

balls of almond cookie dough

Press almond slices onto the sides of the cookie. The stickiness of the dough will help the nuts stick.

Place on a parchment lined baking sheet 2 inches apart and bake until the bottom edges are starting to turn golden, about 15-18 minutes. Don’t overbake.

almond macaroons with almond slices

Italian Almond Cookies Recipe Flavor Additions:

I haven’t added any extra flavors to this basic Italian Almond Paste Cookie recipe because I love to let the flavor of the almonds shine through. If you’d like to add a little extra flavor, however, here are some ideas:

  • Orange zest
  • Lemon zest
  • Cinnamon
  • Rose water

Italian Almond Macaroons Recipe Variations

Here’s the fun part! One cookie – so many variations!

  • Chocolate Almond Macaroon - Drizzle the cookie with Nutella or melted chocolate
almond macaroons with almond slices and chocolate
  • Dip the cookie into Nutella or melted chocolate
almond macaroons with almond slices and chocolate
  • Roll the cookie in powdered sugar or chopped almonds instead of sliced almonds.
  • Almond Paste Cookies with cherry - Make a thumbprint in the cookie dough ball before baking and place on a halved maraschino cherry
almond macaroons with cherries on top
  • Almond Paste Thumbprint Cookies - Make a thumbprint in the baked cookie immediately after removing from oven. Fill with Nutella or your favorite jam.
almond macaroons with almond slices and chocolate thumbprints

How to store

Store Almond Macaroons in an airtight container at room temperature for up to four days. Place sheets of wax paper or parchment between each of the layers.

How to freeze

Almond Macaroons can be frozen. Put in the freezer in a single layer until frozen, then transfer to a plastic freezer bag. Try to press out as much air as you can for the freshest cookie.

They can be frozen for up to 3 months. Let thaw at room temperature. You can crisp them up in a 250° F oven for a few minutes.

Tips for Success:

  • Measure the egg whites by weight – this recipe uses 60 grams of egg whites. If your egg whites are more than that, the dough will be stickier and will spread more during baking.
  • If you don’t have a scale, be sure to use large eggs.
  • If the dough is too sticky, use wet hands when rolling into balls. If necessary, add almond flour a spoon at a time until the desired consistency is reached.
  • Don’t overbake. The cookies are done when they are starting to turn golden around the edges.
almond paste cookies with almond slices

FAQs

Why did my Almond Cookies become hard?

  • A longer baking time will result in a crunchy cookie. They also get harder over time after baking. For soft, chewy Almond Paste Cookies, bake just until the bottom edges start turning golden.

How do I make Almond Cookies with almond paste with no food processor?

  • These Almond Cookies can be made with a stand or hand mixer. Mix the almond paste, sugar, and salt until it resembles corn meal. Then mix in the egg whites and almond extract.

How do I make Almond Paste Cookies without almond paste (From scratch using almonds)

  • Make your own almond paste using whole blanched almonds, sliced or slivered almonds, or almond flour with my step by step recipe for Almond Paste.

How do I make Almond Macaroons without almond flour?

  • As a substitute for almond flour in macaroons, you can use store bought almond paste (or whole, sliced, or slivered almonds to make your own paste).You can make the cookies without almond flour.

How do I make Almond Macaroons with almond flour?

  • You can make Almond Macaroons with almond flour by making your own almond paste with almond flour.

Can I make Almond Macaroons with almond meal?

  • Yes, just substitute the same weight of almond meal for the almonds in the almond paste recipe. Since almond meal is made from almonds that still have the skins on, it will be coarser with brown flecks.

MORE FAVORITE COOKIES TO LOVE:

Recipe

almond paste cookies with almond slices

Italian Almond Paste Cookies (Almond Macaroons)

Kelly
Easy Italian Almond Paste Cookies are moist and chewy on the inside, crispy and crunchy on the outside. Made with just a few ingredients, they’re super easy to make and naturally gluten-free.
4.91 from 10 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dessert
Cuisine Italian
Servings 27 cookies
Calories 107 kcal

Ingredients
  

  • 16 oz almond paste store bought or this almond paste recipe
  • 1 cup sugar 198g
  • ¼ teaspoon salt
  • 2 large egg whites 60g, lightly beaten
  • 1 teaspoon almond extract
  • Sliced almonds for rolling
  • Optional: powdered sugar for dusting

Instructions
 

  • Preheat oven to 350F.
  • Break up the almond paste into 1 inch pieces and put it in the bowl of a food processor. Add the sugar, salt, egg whites, and almond extract and process until a smooth paste forms. The dough will be wet and sticky, but you will be able to roll it into balls between your hands.
  • Chill the dough for 1 hour or up to 3 days.
  • Scoop out rounded tablespoons of dough and roll into 1 inch balls, about 25 grams each.
  • Press almond slices onto the sides of the cookie. The stickiness of the dough will help the nuts stick.
  • Place on a parchment lined baking sheet 2 inches apart and bake until the bottom edges are starting to turn golden, about 15-18 minutes. Don’t overbake.
  • Cool on a rack.
  • Optional: Dust cooled cookies with powdered sugar.

Notes

  • Makes about 27 cookies if the dough balls are 25 grams each.
  • Don’t overbake or the cookies won’t be soft and chewy inside.
  • The cookies with almond paste can also be made using a stand mixer or hand mixer. Mix the almond paste, sugar, and salt until crumbly. Then mix in the egg whites and almond extract.
  • Chilling the dough isn’t absolutely necessary, however, when unchilled they will spread a little more during baking.
  • If using store bought almond paste, well known brands such as Odense and Solo come in 7 and 8 ounce packages. Using 14-16 ounces in this recipe is fine.

Nutrition

Serving: 1cookieCalories: 107kcalCarbohydrates: 15gProtein: 2gFat: 5gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 27mgPotassium: 57mgFiber: 1gSugar: 14gVitamin C: 0.02mgCalcium: 29mgIron: 0.3mg
Keyword almond macaroons, almond paste cookies, italian almond cookies
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Easy Homemade Almond Paste (and Marzipan!)

by 26 Comments

Homemade Almond Paste and Marzipan take just minutes to make and the flavor is much fresher than store bought. With this step-by-step recipe and only a few ingredients, you won’t believe how easy it is to make at home. Once you try it, you’ll never use store bought again!

sliced almond paste

What is Almond Paste?

Almond paste is a mixture of almonds, sugar, and egg whites that is processed into a sweet smooth confection used as a baking ingredient in cookies, cakes, tarts, and other desserts.

What is Marzipan?

Marzipan is very similar to Almond paste, however it’s sweeter and stiffer. Marzipan is used to make sweet treats like candies, icing, fruit cakes, cupcakes, and fruit breads. It’s often dyed and molded into decorative shapes.

Almond Paste vs. Marzipan

What’s the difference between marzipan and almond paste?

Almond paste and marzipan are made with the exact same ingredients. Only the proportions are changed.

While almond paste and marzipan are both made of almonds and sugar, they’re not always interchangeable in recipes. Their two main differences are sweetness and texture.

Marzipan is smooth and sweet with a delicate flavor. It is often dyed and stiff enough to be molded into shapes (like these carrots on my Carrot Cake). It’s also used to cover cakes like fondant or eaten alone. It contains more sugar and almost half the amount of almonds as almond paste.

Almond paste is coarser, less sweet, and nuttier in flavor. It’s soft enough to be used as a filling or ingredient in baked goods.

sliced almond paste

Why make your own?

Saves money - Almond paste and marzipan are expensive to buy. Making it at home at a fraction of the cost is much more economical.

Fresh taste – you can’t beat the fresh taste of homemade almond paste. Once you make it at home, you’ll never go back to store bought again.

Super quick and easy to make – just whiz it up in a food processor. It takes only minutes to make a fresh batch.

No chemical additives

Uses for almond paste

There are many uses for almond paste. It’s often found in:

  • Italian cookies such as these Pignoli, Almond Macaroons, or Pasticcini di mandorle: Chewy Almond Cookies
  • Frangipane filling for tarts and pastries
  • Filling for almond croissants, Bear Claws, and cinnamon rolls
  • Cakes and pastries
  • Rainbow cookies
  • Almond granita

Uses for Marzipan

  • As a candy, sometimes dipped in chocolate or nuts
  • Marzipan fruits – dyed and shaped to look like lemons, oranges, apples, pears…
  • Cut-out or molded figures to decorate holiday pastries
  • In cakes, cookies, and pastries
  • As a covering for long keeping cakes, such as fruitcake, to retain moisture

Ingredients

Almonds – Use whole blanched almonds or the same weight of almond flour. Almond meal (almonds ground with their skins on) can also be used but it will result in a coarser paste with brown specks.

Check out my post on How to Blanch Almonds in less than 5 Minutes

Confectioners’ sugar – confectioners’ sugar gives a finer, softer texture than granulated sugar.

Egg white – one large egg white weighs 30 grams. Weighing the egg white will give the most precise consistency. If your egg white is smaller or larger, the resulting paste will be drier or softer.

If you’re uncomfortable using raw egg whites, use pasteurized eggs.

Salt – I always add a pinch of salt to sweets to bring out the flavors.

Almond extract or flavoring – it’s optional, but it really intensifies the almond flavor

almond paste and marzipan ingredients

How to make

  • Combine the almonds and ½ cup confectioners' sugar in the bowl of a food processor. Process until the nuts are finely ground. The sugar prevents the nuts from turning into almond butter, but don’t over process.
how to make almond paste step by step: finely ground almonds
  • Add the remaining confectioners’ sugar and process to combine.
how to make almond paste step by step: finely ground almonds and sugar
  • Add the egg white, salt, and almond extract.
how to make almond paste step by step: adding egg whites
  • Process until the mixture comes together and forms a ball. If the mixture is very sticky, add confectioners’ sugar by the spoonful until it forms a ball.
how to make almond paste step by step: mixed dough in porcessor

  • Remove the almond paste from the processor and shape into a log. Double wrap it in plastic and refrigerate until ready to use.
a log of almond paste
a log of almond paste wrapped in plastic

How to make marzipan

  • Follow the above directions, adding the additional amount of confectioners’ sugar and egg whites.
  • Dust the countertop with confectioners’ sugar and knead the marzipan until it develops a smooth, pliable texture.

How to store

Wrap the almond paste in two layers of plastic wrap and then place inside a plastic storage bag. It can be kept for up to one month in the refrigerator or three months in the freezer.

FAQs

What is the purpose of almond paste?

Almond paste is a baking ingredient used in cookies, cakes, tarts, and other desserts

Is there a substitute for almond paste?

The best substitute for almond paste is to make your own homemade almond paste recipe with almonds, sugar, and egg white.

Is almond paste and almond filling the same?

No. Almond paste and almond filling are two very different things and cannot be used interchangeably in a recipe. While almond paste is firm and can be cut, almond filling is jam-like.

Can you freeze almond paste?

Yes, almond paste can be frozen for up to 3 months.

Does almond paste need to be refrigerated?

Yes, since it contains egg whites, I would keep it in the refrigerator.

How to soften almond paste?

Almond paste will become softer at room temperature. You can also heat it in the microwave in 5-10 second intervals until it reaches the desired consistency.

Where to find almond paste in the grocery store?

Almond paste is found in the baking section of the supermarket.

How do I turn almond paste into marzipan?

Combine one recipe of almond paste with an additional 1 ½ cups confectioners’ sugar, 1 egg white, and ½ teaspoon almond extract in a food processor. Add the egg white in increments, you may not need it all. Blend until it reaches the desired consistency.  Knead the marzipan on a counter dusted with confectioners’ sugar until it’s smooth and pliable.

Recipes using Almond Paste

Recipe

sliced almond paste

Easy Homemade Almond Paste (and Marzipan!)

Kelly
Homemade Almond Paste and Marzipan take just minutes to make and the flavor is much fresher than store bought. With this step-by-step recipe and only a few ingredients, you won’t believe how easy it is to make at home. Once you try it, you’ll never use store bought again!
4.86 from 7 votes
Print Recipe Pin Recipe
Prep Time 3 minutes
Total Time 3 minutes
Course Dessert
Cuisine American
Servings 16 ounces
Calories 160 kcal

Ingredients
  

For Almond Paste:

  • 1 ½ cups whole blanched almonds 210g
  • 1 ½ cups sifted powdered sugar, divided 180g
  • 1 large egg white 30g, lightly beaten, at room temperature
  • ⅛ teaspoon salt
  • ½ teaspoon almond extract optional

For Marzipan add an additional:

  • 1 ½ cups sifted powdered sugar 180g
  • 1 large egg whites 30g, lightly beaten, at room temperature
  • ½ teaspoon almond extract optional

Instructions
 

To make Almond Paste:

  • Combine the almonds and ½ cup confectioners' sugar in the bowl of a food processor. Process until the nuts are finely ground.
  • Add the remaining confectioners’ sugar and process to combine.
  • Add the egg white, salt, and almond extract. Process until the mixture comes together and forms a ball. If the mixture is very sticky, add confectioners’ sugar by the spoonful until it forms a ball.
  • Remove the almond paste from the processor and shape into a log. Double wrap it in plastic and refrigerate until ready to use.

To make Marzipan:

  • Add the additional ingredients after finely grinding the almonds. Add the egg whites in increments as you may not need the entire quantity. Process until the mixture comes together and forms a ball. If the mixture is very sticky, add confectioners’ sugar by the spoonful until it forms a ball.
  • Dust the countertop with confectioners’ sugar and knead the marzipan until it develops a smooth, pliable texture.
  • Remove the marzipan from the processor and shape into a log. Double wrap it in plastic and refrigerate until ready to use.

Notes

  • See my post on how to make Blanched Almonds.
  • Store almond paste, tightly wrapped, for up to 1 month in the refrigerator, or up to 3 months in the freezer.
  • Makes 420g (almost 16oz) of almond paste and 840g (29.6oz) of marzipan
  • A few drops of rose water can be added to the marzipan, if desired.

Nutrition

Calories: 160kcalCarbohydrates: 25gProtein: 3gFat: 6gSaturated Fat: 0.5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.003gSodium: 28mgPotassium: 85mgFiber: 1gSugar: 23gVitamin A: 1IUCalcium: 28mgIron: 0.4mg
Keyword almond paste, marzipan
Tried this recipe?Let us know how it was!

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Don’t forget where you found this quick and easy Almond Paste and Marzipan recipe! Pin it to your favorite Pinterest recipe board before you go so that you can find it easily.

Enjoy friends!

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You might also like:

Italian Pignoli Cookies
Italian Pignoli Cookies
almond paste cookies with almond slices
Italian Almond Paste Cookies (Almond Macaroons)
plate of blanched almonds
How to Blanch Almonds
Simple yet exquisite, Raspberry Financiers are lovely little French almond cakes with crispy exteriors and insides as soft as a pillow. Surprisingly quick and easy to make. #dessert #dessertrecipe #recipe #valentine #pastry #french #raspberry #almond #cake #baking #financier #financiers #easy #quick #eggwhites
Almond Raspberry Financiers