Cookies Archives - A Well Seasoned Kitchen https://www.seasonedkitchen.com/category/course/desserts/cookies Making cooking and entertaining easy, elegant and fun. Tue, 19 Aug 2025 18:41:27 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.2 https://www.seasonedkitchen.com/wp-content/uploads/cropped-favicon-32x32.png Cookies Archives - A Well Seasoned Kitchen https://www.seasonedkitchen.com/category/course/desserts/cookies 32 32 Chocolate Pecan Pie Bars (no corn syrup) https://www.seasonedkitchen.com/pecan-pie-bars https://www.seasonedkitchen.com/pecan-pie-bars#comments Sun, 01 Dec 2024 21:42:33 +0000 https://www.seasonedkitchen.com/?p=27462 If you’re anything like me, the craving for pecan pie doesn’t stop at Thanksgiving—it lingers well into the holiday season and beyond. Enter my Chocolate Pecan Pie Bars! Imagine all the flavors of a traditional pecan pie, elevated with a touch of chocolate and optional bourbon, condensed into irresistible two-bite treats. These bars are as…

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]]> If you’re anything like me, the craving for pecan pie doesn’t stop at Thanksgiving—it lingers well into the holiday season and beyond. Enter my Chocolate Pecan Pie Bars! Imagine all the flavors of a traditional pecan pie, elevated with a touch of chocolate and optional bourbon, condensed into irresistible two-bite treats. These bars are as indulgent as they are shareable, making them perfect for a cookie exchange, holiday gatherings, or gifting to friends and family.

Pecan Pie Bars cut into individual bars and 3 stacked on a wooden board, showing the inside of the cookie

Why You’ll Love These Easy Pecan Pie Bars

I’ve always loved the flavors of pecan pie, and after Thanksgiving one year I was craving an easier way to enjoy those delicious tastes. So, that’s when I created these Chocolate Pecan Pie Bars – a simpler, shareable version of the classic. They were an instant hit with Robert and other testers, and I’m sure they’ll become a favorite in your kitchen, too! Here’s why:

  • Deep, complex flavor. The buttery richness of pecans shines through as they bake in a caramel-y batter made with brown sugar, butter, and vanilla – with no corn syrup. Chocolate chips and bourbon take the flavor to the next level.
  • Perfect texture. A delightful combination of crunch from the pecans and gooeyness from the filling creates a downright irresistible cookie!
  • Well-balanced sweetness. The pie crust base (use my flaky crust recipe, your favorite, or store-bought) balances the sweetness of the topping, giving these cookies a nuanced flavor.
  • Big batch, big impact. Depending on how large you cut your cookies, this recipe makes around 4 dozen bars – plenty for gift-giving, larger gatherings, or indulging at home.
  • Make-ahead convenience. These bars can be baked up to two months ahead and frozen. They defrost beautifully, tasting just as fresh as the day they were made.
  • No special equipment needed. No rolling pins, pie plates, or mixers required – just basic tools and ingredients.
Pecan Pie Bars cut into individual bars on a wooden board, showing the inside of the cookie

Ingredients Needed for Chocolate Pecan Pie Bars

Here’s what you’ll need for these Pecan Pie Bars using pie crust:

  • Refrigerated pie dough – Use our Easy Flaky Pie Crust (x2), your favorite recipe, or purchased
  • Large eggs
  • Light or dark brown sugar – I use light, but dark would work and provide even deeper caramel flavor
  • Granulated sugar
  • Unbleached all-purpose flour
  • Table salt
  • Salted butter
  • Bourbon – can substitute half and half
  • Vanilla extract
  • Chopped pecans
  • Semi-sweet chocolate chips
Collage of three process shots, 1st the pie crust bottom, 2nd a bowl holding the batter for the top, and the 3rd the cooked bars in the pan

How to Make Pecan Pie Bars

Here’s how to create this easy recipe for delicious pecan pie bars:

  1. Prep oven and baking pan.
    Preheat oven to 375 degrees. Line a half-sheet ( 10 by 16-inch) pan with parchment paper.
  2. Pre-bake crust.
    Remove pie dough from the refrigerator and let sit at room temperature for 15 minutes. Roll into a rectangle that’s an even layer and covers the bottom and slightly up the sides of the pan (around 1/8 to 1/4 inch high sides). Place back in the refrigerator for 30 minutes. Prick bottom of crust all over with a small fork. Line crust with aluminum foil and fill with pie weights. Bake for 15 minutes. 
  3. Brush with egg wash; finish pre-bake.
    In a small bowl, whisk together 1 egg and the water to make an egg wash. Set aside. Take crust out of oven and remove weights and foil. Brush bottom with egg wash. Continue cooking (without the weights) for another 5 minutes. Set aside to cool. Leave oven on.
  4. Prepare pecan filling – mix dry ingredients.
    In a medium mixing bowl, stir together brown sugar, granulated sugar, flour, and salt. Set aside.
  5. Mix wet ingredients; add dry ingredients; place on crust.
    In a large bowl, lightly beat remaining 3 eggs. Stir in melted butter, bourbon (or half and half), and vanilla. Stir in sugar mixture, pecans, and chocolate chips; don’t overmix. Spread filling evenly over baked crust.
  6. Bake; cool.
    Bake for 18 to 22 minutes or until the bubbling has subsided and the filling is set. Let cool before cutting into bars. Store in an airtight container in the refrigerator.
Pecan Pie Bars cut into individual bars on a wooden board, showing the inside of the cookie

Tips for Making Gooey Pecan Pie Bars

?Here are my tips that will ensure your cookies come out perfectly every time:

  • Toast the chopped pecans. Toasting the pecans lightly before adding them enhances their nutty, buttery flavor. Simply spread them on a baking sheet and bake at 350 degrees for 5 to 7 minutes or until fragrant,
  • Line your baking pan. Use parchment paper (or foil) to line your baking pan to make it easier to remove the cookies.
  • Fix any tears in the crust dough. If your crust tears, simply patch it with a small piece of dough, pressing gently to seal, and smoothing it with your fingers.
  • Cool completely before cutting. Let the bars cool in the pan to room temperature, then chill in the refrigerator for easier slicing.
  • Store for freshness. Store in an airtight container to ensure the cookies don’t dry out.
Pecan Pie Bars cut into individual bars on a wooden board, showing the inside of the cookie

Do Pecan Pie Bars Need to be Refrigerated?

Because these pecan bars contain eggs, I recommend placing them in an airtight container (I use a zip top baggie) and storing them in the refrigerator. They are best eaten within 4 days. 

Can You Freeze Pecan Pie Bars?

 Yes, you can freeze these pecan bars. Place the cookies in a freezer-safe airtight container, in layers separated by sheets of waxed paper. They will last for up to 2 months. Thaw overnight in the refrigerator.

Other Cookie Recipes to Try

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Pecan Pie Bars cut into individual bars and 3 stacked on a wooden board, showing the inside of the cookie

Chocolate Pecan Pie Bars (no corn syrup)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Print Recipe

If you’re anything like me, the craving for pecan pie doesn’t stop at Thanksgiving—it lingers well into the holiday season and beyond. Enter my Chocolate Pecan Pie Bars! Imagine all the flavors of a traditional pecan pie, elevated with a touch of chocolate and optional bourbon, condensed into irresistible two-bite treats. These bars are as indulgent as they are shareable, making them perfect for a cookie exchange, holiday gatherings, or gifting to friends and family.

  • Prep Time: 20 minutes
  • Crust Refrigeration Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: around 4 dozen
  • Diet: Vegetarian

Ingredients

  • Refrigerated dough for 2 (9-inch) pie crusts (Easy Flaky Pie Crust x2, your favorite recipe, or purchased)
  • 4 large eggs, divided use
  • 1 tablespoon water
  • 1 1/2 cups (packed) light or dark brown sugar
  • 3/4 cup granulated sugar
  • 3 tablespoons unbleached all-purpose flour
  • 1/2 teaspoon table salt
  • 3/4 cup butter, melted and cooled
  • 3 tablespoons bourbon (or half and half)
  • 1 1/2 teaspoons vanilla extract
  • 2 cups chopped pecans, lightly toasted
  • 1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 375 degrees. Line a half-sheet pan with parchment paper.

Pre-Bake Crust

  1. Remove pie dough from the refrigerator and let sit at room temperature for 15 minutes. Roll into a rectangle that covers the bottom and slightly up the sides of your prepared pan (around 1/8 to 1/4 inch). Refrigerate for 30 minutes.
  2. Prick bottom of crust all over with a small fork. Line crust with foil and fill with pie weights. Bake for 15 minutes.
  3. In a small bowl, whisk together 1 egg and the water to make an egg wash. Set aside.
  4. Take crust out of oven and remove weights and foil. Brush bottom with egg wash. Continue cooking (without the weights) for another 5 minutes. Set aside to cool. Leave oven on.

Prepare filling and bake

  1. In a medium mixing bowl, stir together brown sugar, granulated sugar, flour, and salt. Set aside.
  2. In a large mixing bowl, lightly beat remaining 3 eggs. Stir in melted and cooled butter, bourbon (or half and half), and vanilla. Stir in sugar mixture, pecans, and chocolate chips; don’t overmix. Spread filling evenly over crust.
  3. Bake for 18 to 22 minutes or until the bubbling has subsided and the filling is set. Let cool before cutting into bars. Store in an airtight container in the refrigerator.

Notes

Make ahead: Cookies are best eaten within 4 days. Store in an airtight container in the refrigerator. They can be frozen in an airtight container for up to 2 months.

  • Author: Lee Clayton Roper
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

The post Chocolate Pecan Pie Bars (no corn syrup) appeared first on A Well Seasoned Kitchen.

]]> https://www.seasonedkitchen.com/pecan-pie-bars/feed 3 The Best Lemon Bars – Easy Family Recipe https://www.seasonedkitchen.com/lemon-bars https://www.seasonedkitchen.com/lemon-bars#respond Tue, 14 May 2024 22:38:19 +0000 https://www.seasonedkitchen.com/?p=26510 Sunshine on a plate! Straight from my grandmother Nama’s kitchen, these Homemade Lemon Bars are a treasured family recipe. Lovingly passed down for three generations, this recipe is surprisingly easy to prepare with readily available pantry ingredients. Bursting with citrusy flavor from both fresh lemon juice and zest, the addition of a unique ingredient makes…

The post The Best Lemon Bars – Easy Family Recipe appeared first on A Well Seasoned Kitchen.

]]> Sunshine on a plate! Straight from my grandmother Nama’s kitchen, these Homemade Lemon Bars are a treasured family recipe. Lovingly passed down for three generations, this recipe is surprisingly easy to prepare with readily available pantry ingredients. Bursting with citrusy flavor from both fresh lemon juice and zest, the addition of a unique ingredient makes them lighter than other, more dense lemon bars. And, with the perfect balance of sweet and tart, these homemade lemon bars appeal to both young and old, making them a delightful dessert for any occasion, from family dinner to bridal showers or graduation celebrations.

Homemade Lemon Bars stacked on a serving tray with small plates and flowers in the background

What is a Lemon Bar?

A lemon bar is a popular cookie consisting of a tart lemon filling layered on top of a buttery shortbread crust. After baking, the dessert is typically cut into small squares or rectangles for serving. Lemon bars are known for their refreshing citrus flavor and are enjoyed as a sweet treat or dessert.

 Why This is the BEST Lemon Bars Recipe

These luscious cookies hold special memories for me. My maternal grandmother, whom we called Nama, always whipped them up whenever we visited her in Tucson (she actually called them Lemon Love Notes!). They were so delicious, that we insisted Mom recreate them for us back home. And the tradition continues! Every time I serve these cookies, they vanish in a flash, with at least one person inevitably asking for the recipe. Here’s what makes this lemon bar recipe stand out:

  • Balanced flavors. I find lemon bar cookies are often too lemony or too sugary. Nama’s recipe achieves just the right balance between sweet and tart, ensuring every bite is just right.
  • More zesty lemon flavor. Adding fresh lemon zest alongside lemon juice infuses the bars with an extra layer of citrusy depth.
  • Lighter filling. Unlike denser, more stiff lemon bars, ours offer a lighter lemon filling, thanks to the addition of baking powder. Its leavening action subtly lifts the filling during baking.
  • Frosted topping. Versus most other lemon bars that are topped with powdered sugar, Nama’s lemon bars stand out with a delectable frosting. This elegant finish not only adds a creamy richness but also complements the tangy lemon flavor perfectly.
  • Easy to prepare. Nama’s easy-to-follow recipe guarantees consistent results every time.
  • Crowd pleaser. Whether you’re serving a family gathering or a party with friends, these lemon bars are guaranteed to be a hit with everyone, young and old alike.
close up of a small plate holding 2 Homemade Lemon Bars

Ingredients for Homemade Lemon Bars

Here are the key ingredients you’ll need to create these bright, refreshing lemon bars from scratch (quantities are provided in the recipe card below):

Cookie crust

  • Butter – Nama, mom and I all use salted butter for the best taste. If you opt for unsalted butter, add 1/4 teaspoon salt
  • Powdered (Confectioners’) sugar
  • All-purpose flour

Lemon filling

  • Large eggs
  • Granulated sugar
  • Lemons – I recommend using regular lemons and not Meyer, as the latter’s lower acidic content results in less tangy flavor, making the cookies bland
  • Baking powder – don’t skip as this is the key to making the filling lighter.
  • Table salt

Frosting

  • Butter, salted
  • Powdered (Confectioners’) sugar
  • Whole milk – you can substitute 2% milk
  • Vanilla extract
Homemade Lemon Bars stacked on a serving tray in the background, with flowers and a small plate with two lemon bars in the front

How to Make Lemon Bars from Scratch

Follow these simple steps to achieve a delicious cookie-like crust and a luscious lemon filling:

A. Preheat oven and prep pan (if needed)

Preheat oven to 325 degrees. You have the option to use a 7 by 11-inch glass baking dish as is or line it with two pieces of parchment paper, placed crosswise. (I don’t recommend using a metal pan.) The paper will make it easier to remove the cookies from the pan, but you will not get those lightly browned chewy edges.

B. Cookie crust

  1. Combine butter and sugar.
    With an electric mixer fitted with the paddle attachment, blend together the butter and powdered sugar until smooth, fluffy, and light in color, around 3 to 4 minutes. 
  2. Add flour.
    Add the flour and mix just the mixture starts to form clumps. Don’t overmix. close up of raw crust dough showing the lumpy texture
  3. Press into pan.
    Press dough into the bottom of the prepared baking pan, in an even layer. Crust dough pressed into baking dish, before baking
  4. Bake.
    Bake for 15 minutes. Remove from oven and set aside (don’t turn the oven off).

C. Lemon filling

  1. Combine eggs and sugar.
    Again with the electric mixer, beat the eggs and sugar together just until light in color and well blended. 
  2. Add remaining ingredients; blend.
    Add the lemon juice, lemon zest, baking powder and salt and blend until just mixed. 
  3. Add to crust.
    Spread the lemon mixture over top of baked crust. Unbaked lemon filing in baking dish on top of baked crust
  4. Bake.
    Bake for 20 to 25 minutes or until set – gently press the top with your finger to test. (Lemon filling will have puffed up and then settled down a bit).  Set aside to cool in the pan for at least one hour before frosting. Cooked lemon bars, in baking dish before adding frosting

 D. Frosting

  1. Combine ingredients.
     In a small mixing bowl, whisk all ingredients together until frosting consistency. Add more milk if too thick or more sugar if too thin.
  2. Spread on cookies.
    Spread over the top of the cooled bars. Refrigerate for at least one hour. Frosted homemade lemon bars, in baking dish

Variation in Method – Without an Electric Mixer

If you don’t have an electric mixer, you can combine the lemon bar ingredients for each layer the way my grandmother did in her original recipe – by hand:

  • For the Crust: Place all crust ingredients in a mixing bowl, and using a fork, gently blend just until they are well combined and the mixture is forming clumps.
  • For the Lemon Filling: Place the eggs and sugar in a large mixing bowl and whisk until light in color and well blended. Add remaining ingredients and whisk until well combined.
Homemade Lemon Bars stacked on a serving tray with small plates and flowers in the background

Tips for the Best Lemon Bars

Here are my tips to ensure that your lemon bars turn out perfectly every time:

  • Use fresh lemons. For the best flavor, always use freshly squeezed lemon juice and zest. Bottled lemon juice lacks the vibrant taste that fresh lemons provide. And, I don’t recommend using Meyer lemons in this recipe; they have less “zing” due to their lower acidity.
  • Don’t overmix the crust. Overmixing the ingredients can lead to a tough and chewy crust. Stop mixing as soon as the ingredients are combined and forming lumps.
  • Bake the crust before adding the filling. Don’t skip this step! Pre-baking the crust ensures that it holds its shape and doesn’t become soggy when the lemon filling is added. 
  • Cool the bars completely. It’s important to let the lemon bars cool to room temperature before frosting, so the frosting adheres properly.
  • Refrigerate before slicing. You need to refrigerate these cookies for at least one hour before slicing, to allow them to set. They will be much easier to slice cold!

Variations on the Classic Lemon Bars Recipe

While this easy lemon bars recipe is undeniably delicious, there are several ways to make them your own. Here are a few ideas:

  • Add candied ginger. Following on the heels of my Blueberry Lemon Tart recipe, add chopped candied ginger to the filling. 
  • Add coconut. Add shredded coconut into the crust or sprinkle it on top of the bars.
  • Sub lemon juice in the frosting. To amp up the lemony flavor even more, substitute fresh lemon juice for the milk in the frosting.

Let me know (in the comments below) if you come up with some other fun modifications!

Homemade Lemon Bars stacked on a serving tray with small plates and flowers in the background

How to Serve This Recipe for Lemon Bars

To serve this easy dessert:

  • Using a sharp knife cut the refrigerated cookies into bars. I usually cut them into 15 pieces, but for a larger group, I cut them slightly smaller, into around 24 pieces.
  • Place on a serving platter or individual serving plates.
  • Add a small sprig of fresh mint leaves to the plate or platter for a pop of contrasting color. 

Note that if you stack the cookies for a long time (e.g., other than to quickly serve), place parchment paper between the layers to keep them from sticking together.

How to Store Lemon Bars

If you have any leftover lemon bars or want to prepare them in advance, cover them tightly with aluminum foil or plastic wrap and refrigerate. They are best when consumed within 2 to 3 days, but will last up to 4 to 5 days. They can also be frozen for up to 2 months. Thaw, covered, in the refrigerator overnight. (See note in section above about stacking the bars.)

Lemon Bars FAQs

Can I use bottled lemon juice instead of fresh lemons?

While it is possible to use bottled lemon juice, I recommend using fresh lemons for the best flavor. Bottled lemon juice lacks the bright, tangy taste that fresh lemons provide.

Can I substitute margarine for butter in the crust?

While margarine can be used as a substitute, the flavor and texture of the crust may be slightly different. Butter is preferred for its rich flavor and superior baking properties.

Can I use a different type of citrus fruit, such as oranges or limes?

Lemon bars are traditionally made with lemons, but you can experiment with other citrus fruits. Let me know how they turn out!

Can I make the lemon bars gluten-free?

Yes, you can make gluten-free lemon bars by using 1 cup gluten-free flour and 1/2 teaspoon xanthan gum. Double-check that all of your other ingredients are also gluten-free.

Do lemon bars need to be refrigerated?

Yes, for best results keep them well covered, in the refrigerator.

How long do lemon bars last in the fridge?

Lemon bars are best eaten within 2 to 3 days, but will last up to 4 to 5 days.

Can you freeze lemon bars?

Yes, you can freeze these lemon bars. It’s best to wrap each bar with plastic wrap, then place in a freezer-safe ziptop baggie. They will last for up to 2 months. Thaw overnight in the refrigerator.
 

More Cookie Recipes to Enjoy

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Homemade Lemon Bars stacked on a serving tray in the background, with flowers and a small plate showing two lemon bars in the front

Best Lemon Bars – A Family Recipe

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Print Recipe

Sunshine on a plate! Straight from my grandmother Nama’s kitchen, these Homemade Lemon Bars are a treasured family recipe. Lovingly passed down for three generations, this recipe is surprisingly easy to prepare with readily available pantry ingredients. Bursting with citrusy flavor from both fresh lemon juice and zest, the addition of a unique ingredient makes them lighter than other, more dense lemon bars. And, with the perfect balance of sweet and tart, these homemade lemon bars appeal to both young and old, making them a delightful dessert for any occasion, from family dinner to bridal showers or graduation celebrations.

  • Prep Time: 10 minutes
  • Cooling time: 120 minutes
  • Cook Time: 40 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 15 to 24 bar cookies

Ingredients

Cookie Crust

  • 1/2 cup salted butter, softened
  • 1/4 cup powdered (Confectioners’) sugar
  • 1 cup all-purpose flour

Lemon Filling

  • 2 large eggs
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon zest (about 2 medium lemons)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon baking powder (reduce to 1/4 teaspoon above 7,000 feet)
  • 1/4 teaspoon table salt

Frosting

  • 1 tablespoon salted butter , melted
  • 3/4 cup powdered (Confectioners’) sugar
  • 1 tablespoon whole milk (or more)
  • 1/2 teaspoon vanilla extract

Instructions

Preheat oven to 325 degrees. Optional (see note below): line a 7 by 11-inch pan with parchment paper.

Cookie Crust

  1. With an electric mixer, blend together the butter and powdered sugar until smooth, fluffy, and light in color, around 3 to 4 minutes. Add the flour and mix just the mixture starts to form clumps. Don’t overmix.
  2. Press dough into the bottom of the 7 by 11-inch baking dish.

Bake for 15 minutes. Remove from oven and set aside (don’t turn the oven off).

Lemon filling

  1. Again with the electric mixer, beat the eggs and sugar together just until light in color and well blended. Add the lemon juice, lemon zest, baking powder and salt and blend until just mixed. Spread over top of cooked crust.

Bake for 20 to 25 minutes or until set – gently press the top with your finger to test. (Lemon filling will have puffed up and then settled down a bit). Set aside to cool in the pan for at least one hour before frosting.

Frosting

  1. In a small mixing bowl, whisk all ingredients together until frosting consistency. Add more milk if too thick or more sugar if too thin.
  2. Spread over the top of the cookies.
  3. Refrigerate for at least one hour. Cut into bars (either 18, 24, or 28, depending on how large you want the cookies to be).
  4. Store the cookies, covered, in the refrigerator. Can serve cold or at room temperature.

Notes

Note about baking dish: If you line the pan with parchment paper the cookies will be easier to remove from the pan. However, you won’t get those browned, chewy edges; your choice.

High altitude: No adjustments are necessary up to 7000 feet. Above that level, reduce the baking powder to 1/4 teaspoon.

Gluten free: Substitute 1 cup gluten-free flour and 1/2 teaspoon xanthan gum for the 1 cup flour. Double-check that all of your other ingredients are also gluten-free.

  • Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: Cookies, desserts
  • Method: bake
  • Cuisine: American

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

The post The Best Lemon Bars – Easy Family Recipe appeared first on A Well Seasoned Kitchen.

]]> https://www.seasonedkitchen.com/lemon-bars/feed 0 Chewy Chocolate Brownie Recipe With Unsweetened Chocolate https://www.seasonedkitchen.com/chocolate-brownie-recipe https://www.seasonedkitchen.com/chocolate-brownie-recipe#respond Tue, 27 Feb 2024 13:40:00 +0000 http://newsite.seasonedkitchen.com/?p=4115 These Chewy Chocolate Brownies are about to become your new obsession. Rumored to be a favorite recipe of the legendary Katharine Hepburn, imagine deeply rich chocolate flavor, a fudgy texture that’s incredibly chewy, and a perfect balance of sweetness – all in one irresistible bite. Plus, this recipe relies on available/pantry ingredients and comes together so…

The post Chewy Chocolate Brownie Recipe With Unsweetened Chocolate appeared first on A Well Seasoned Kitchen.

]]> These Chewy Chocolate Brownies are about to become your new obsession. Rumored to be a favorite recipe of the legendary Katharine Hepburn, imagine deeply rich chocolate flavor, a fudgy texture that’s incredibly chewy, and a perfect balance of sweetness – all in one irresistible bite. Plus, this recipe relies on available/pantry ingredients and comes together so easily that you might just find yourself baking them every month, like me!

Close up of 2 Chewy Chocolate Brownies on a white platter

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

Why This Chocolate Brownie Recipe Works

These decadent brownies have a touch of old Hollywood glamour – rumor has it the recipe originated with the legendary Katharine Hepburn herself and was passed down to famed gossip columnist Liz Smith. Once I tasted their intensely fudgy goodness, I knew I’d never need another chocolate brownie recipe – and here’s why:

  • Rich, chewy, fudgy brownies that are full of dark chocolate, not-too-sweet goodness.
  • Easy to make, with only 15 minutes of prep time.
  • No special equipment needed.
  • Calls for readily available ingredients that I usually have on hand.
  • Flexible – you can add ingredients like chopped toasted nuts, lemon zest, ginger, peanut butter, and more!
  • Make ahead – brownies can be prepared, well-wrapped, and either refrigerated or frozen.

A Brief History of Chocolate Brownies

While the exact origin is debated, brownies in a form we’d recognize today began appearing in cookbooks and publications in the late 19th century, in the United States. There are several theories about its creation; one popular story suggests it was invented by a chef who forgot to add baking powder to a chocolate cake batter. The result was a dense, fudgy dessert that became an instant hit.
 
Over the years, the brownie has evolved and taken on many variations, from the classic fudgy style to cakey versions and everything in between. This chewy chocolate brownie recipe captures the essence of that legendary mistake, delivering a dense, fudgy experience with rich chocolate flavor without excessive sweetness. If you’re a fan of this style, this recipe is definitely for you!

Overhead view of 7 Chewy Chocolate Brownies with chopped nuts on the side

Ingredients for This Chewy Chocolate Brownies Recipe

To make these amazing fudgy chewy chocolate brownies, you’ll need the following ingredients:

  • Unsweetened chocolate – You can use any brand you prefer. I’ve made these brownies with Baker’s Chocolate as well as other, more expensive brands and they all work well. You can substitute 1/2 cup unsweetened cocoa powder, too.
  • Butter – I prefer to use salted for the extra flavor, but unsalted butter will work, too.
  • Granulated sugar
  • All-purpose flour
  • Vanilla extract
  • Eggs
  • Salt
  • Chopped toasted nuts (walnuts or pecans) – these are optional but add a nice contrasting crunch
  • Powdered (confectioners) sugar – a dusting of white sugar on top of the dark brown brownies adds a finishing touch

How to Make Chewy Chocolate Brownies

Here are my step-by-step instructions (adapted from Katharine Hepburn’s more brief original recipe) for making these delectable brownies. Details are in the recipe card below.

  1. Prep the oven and baking dish.
    Preheat the oven. Lightly butter a baking dish, then line with two pieces of buttered parchment paper that have been cut to fit the pan crosswise. Flour the pan. Using parchment makes it much easier to remove the brownies from the pan. Showing how to line baking dish with parchment paper that's buttered and floured
  2. Mix flour, salt, nuts.
    In a small mixing bowl, stir together the flour, salt, and nuts (if using). Flouring the nuts ensures they are evenly distributed through the brownies and don’t clump together or sink to the bottom. Mixing bowl holding mixture of flour, salt and toasted nuts with a spoon
  3. Melt chocolate and butter.
    Melt the chocolate and butter together in the top of a double boiler over simmering water just until melted. Alternatively, place chocolate and butter in a large microwave-safe bowl and melt in the microwave. View of melting chocolate and butter in double boiler
  4. Add sugar, cool, then add remaining ingredients.
    Remove melted butter-chocolate mixture from the heat and stir in the sugar. Set aside and let cool (so you don’t cook the eggs). Stir in vanilla and eggs until well blended. Finally, stir in the flour and nut mixture. Pour batter evenly into the prepared pan. Uncooked brownie batter in prepared baking dish
  5. Bake.
    Bake brownies until a toothpick inserted in the center comes out with just a few moist crumbs. It’s important not to overcook the brownies so they stay moist and don’t dry out.
  6. Cool.
    Remove from oven and let brownies cool completely in the pan on a wire rack.  Finished brownies still in pan, cooling on a wire rack
  7. Cut and serve.
    Pulling up on the parchment paper, gently remove the brownies from the pan. Remove the paper and place brownies on a cutting board. Sift powdered sugar over the top. Cut with a sharp knife, and wipe the knife clean with a damp paper towel between cuts. Can also refrigerate brownies for at least 30 minutes to make cutting easier.
Four Chewy Chocolate Brownies stacked on each other with 2 more on the side

Tips and Tricks for Achieving the Perfect Texture

While this recipe is pretty straightforward, here are my recommendations for ensuring your chocolate brownies come out chewy, fudgy perfect:

  • Use room temperature eggs. Room temperature eggs mix better with the other ingredients, resulting in a smoother batter.
  • Don’t overmix the batter. Overmixing can lead to tough brownies. Mix just until the ingredients are combined.
  • Cool the melted chocolate-butter mixture before adding eggs. If you don’t, the hot mixture can cook the eggs, resulting in egg bits in your brownie batter.
  • Don’t skip the step of lining the pan with buttered and floured parchment paper. The paper helps you easily remove the brownies from the pan; and at higher altitudes, it keeps them from over browning on the outside while waiting for the inside to cook.
  • Don’t overbake. Be sure to take them out of the oven just when a toothpick inserted in the middle comes out with a few moist crumbs, otherwise, they can become dry. Start checking a few minutes before the estimated baking time.

Variations and Add-Ins for a Personalized Touch

While this chocolate brownie recipe is delicious as is, you can always add your own personal touch by incorporating different variations and add-ins. Here are a few ideas:

  • Use 1/2 cup unsweetened cocoa powder in place of the unsweetened chocolate.
  • Stir in 1 tablespoon lemon zest and 3 tablespoons chopped crystallized ginger to the batter (when adding the eggs). When I created this combination, my friends and family insisted I include the recipe in my second cookbook, Fresh Tastes!
  • Add 1 teaspoon peppermint extract to the batter (when adding the eggs) and sprinkle crushed peppermint candies on top.
  • Swirl spoonfuls of creamy peanut butter (around 1/4 cup) into the batter.
  • Drizzle 2 to 3 tablespoons purchased caramel sauce on top of the brownie batter before baking.

Serving Suggestions and Presentation Ideas

I like to serve these brownies with a light dusting of powdered sugar (as called for in the recipe). Here are some additional ideas:

  1. Top with a scoop of vanilla or caramel ice cream.
  2. Add a drizzle of chocolate sauce.
  3. Garnish with fresh berries.

Storing and Freezing Brownies 

If you have leftovers or want to make a batch ahead of time, you can refrigerate or freeze them:

  1. Allow the brownies to cool completely, then cut into squares.
  2. Place the brownies in an airtight container or wrap them tightly with plastic wrap or aluminum foil.
  3. Store in the refrigerator for up to 1 week or in the freezer for up to 3 months. Thaw frozen brownies overnight in the refrigerator. 

Other Brownie and Bar Cookie Recipes to Try

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Close up of 2 Chewy Chocolate Brownies on a white platter

Chewy Chocolate Brownie Recipe

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These Chewy Chocolate Brownies are about to become your new obsession. Rumored to be a favorite recipe of the legendary Katharine Hepburn, imagine deeply rich chocolate flavor, a fudgy texture that’s incredibly chewy, and a perfect balance of sweetness – all in one irresistible bite. Plus, this recipe relies on available/pantry ingredients and comes together so easily that you might just find yourself baking them every month, like me!

  • Prep Time: 15 minutes
  • Cook Time: 35 miutes
  • Total Time: 0 hours
  • Yield: 16 (1-inch) brownies

Ingredients

  • 1/4 cup all-purpose flour, plus more for baking dish
  • 1/4 teaspoon salt
  • 3/4 – 1 cup chopped toasted nuts (walnuts or pecans), optional
  • 2 ounces unsweetened chocolate, coarsely chopped
  • 1/2 cup (1 stick) butter, sliced into 6 to 8 pieces, plus more for baking dish
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, beaten
  • Powdered (confectioners) sugar, for garnish

Instructions

  1. Preheat oven to 325 degrees. Lightly butter an 8-inch square baking dish, then line with two pieces of buttered parchment paper that have been cut to fit the pan crosswise. Flour the pan.
  2. In a small mixing bowl, stir together the flour, salt, and nuts (if using). Set aside.
  3. Melt the chocolate and butter in the top of a double boiler over simmering water just until melted. Alternatively, place chocolate and butter in a large microwave-safe bowl and melt in the microwave.
  4. Remove from heat and stir in the sugar. Set aside and let cool for 3 to 4 minutes (so you don’t cook the eggs). Stir in vanilla and eggs until well blended. Finally, stir in the flour and nut mixture just until combined.
  5. Pour batter evenly into the prepared pan and bake for about 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.
  6. Remove from oven and let brownies cool completely in the pan on a wire rack.
  7. To serve, pull up the parchment paper and gently remove the brownies from the pan. Remove the paper and place brownies on a cutting board. Sift powdered sugar over the top. Cut with a sharp knife, and wipe the knife clean with a damp paper towel between cuts. Can also refrigerate brownies for at least 30 minutes to make cutting easier.

Notes

Make ahead: Brownies can be baked, cooled, covered, and refrigerated for up to 1 week. They can also be well-wrapped and frozen for up to 3 months.

High altitude adjustments: Below 7500 feet, no changes are needed. Above that level, increase oven temperature to 375 degrees and reduce cook time to 22 to 25 minutes.

  • Author: Lee Clayton Roper
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

 FAQs about Chewy Chocolate Brownies

Can I use margarine instead of butter?

I think it’s best to use butter for this recipe and not margarine, for better flavor and texture (chewiness).

How do I know when the brownies are done baking?

The brownies are done when a toothpick inserted into the center comes out with a few moist crumbs. 

Can I add nuts to the recipe?

Absolutely! In fact, my recipe calls for chopped toasted nuts such as walnuts or pecans.

Can I double the recipe?

Yes, you can double the recipe and bake it in a 9 by 13-inch baking dish. Increase the bake time; start checking at the recipe time (35 minutes) and then keep checking every 3 to 5 minutes.
 

Note: This recipe was originally posted in November 2009 and significantly updated in February 2024 with new photos and additional information.

The post Chewy Chocolate Brownie Recipe With Unsweetened Chocolate appeared first on A Well Seasoned Kitchen.

]]> https://www.seasonedkitchen.com/chocolate-brownie-recipe/feed 0 Toffee Chocolate Chip Toll House Cookie Bars https://www.seasonedkitchen.com/toffee-chocolate-chip-cookie-bars https://www.seasonedkitchen.com/toffee-chocolate-chip-cookie-bars#comments Wed, 22 Apr 2020 12:15:48 +0000 https://www.seasonedkitchen.com/?p=12862 These Toffee-Chocolate Chip Cookie Bars are a variation on the traditional Toll House Chocolate Chip Cookies my mom made when I was growing up. They are chewy, chocolatey and caramel-y deliciousness! The Family Cookie Jar Growing up, the cookie jar in our kitchen was always, and I mean always, full of delicious cookies. Most often,…

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]]> These Toffee-Chocolate Chip Cookie Bars are a variation on the traditional Toll House Chocolate Chip Cookies my mom made when I was growing up. They are chewy, chocolatey and caramel-y deliciousness!

ligh blue plate filled with Toffee-Chocolate Chip Cookie Bars

The Family Cookie Jar

Growing up, the cookie jar in our kitchen was always, and I mean always, full of delicious cookies. Most often, it was chocolate chip cookies. And, my mom followed the popular chocolate chip cookie recipe at the time – from the Toll House Inn in Massachusetts. Even today, eating chocolate chip cookies brings back visions of our family cookie jar – which I now have in my own kitchen! It was included in the cookie photo in my first cookbook, A Well-Seasoned Kitchen®:

photo of family cookie jar with 3 plates of cookies
(Photo by Laurie Smith)

How to Make Chocolate Chip Bar Cookies with Toffee

Recently, I started to play around with the traditional Toll House Chocolate Chip Cookie recipe that I found in mom’s recipe box:

  • First, I switched out half of the chocolate chips for English toffee-flavored chips. Mom also made her own amazing Chocolate Almond Toffee – so that’s another flavor I am partial to – and I was thrilled to find Heath Milk Chocolate English Toffee Bits at the grocery store one day. If you can’t find them at your store, no worries – I provide substitutions in the recipe’s Notes section.
  • Next, I simplified the process by making bar cookies instead of drop cookies.
  • And, given that I live at 8600 feet, I created my own high altitude adjustments, based in large part on recommendations from my favorite high altitude baking cookbook, “Pie in the Sky” by Susan Purdy. (High altitude adjustments are included in my recipe’s Notes section.)
overhead shot of Toffee-Chocolate Chip Cookie Bars

The resulting cookies are now Robert’s favorite! They are chewy, chocolatey, caramel-y tasting – and oh, so delicious. When eating these delectable cookies, I can still see my brother Jim trying to very quietly take the lid off the cookie jar, to grab a cookie (or two) before mom caught him doing so . . .

Chocolate Chip Toll House Cookie Bars FAQs

If I don’t have a half sheet pan, can this cookie bars recipe be made in a different pan?

Yes! Two 13 by 9-inch pans (also known as “quarter sheet” pans) would work.

How to store Nestle Toll House Cookie Bars

These cookies should be stored in an airtight food storage container. The flavor and texture will be best if eaten within a week.

What is the best way to maintain soft chocolate chip cookie bars while storing?

Storing these cookies in an airtight container at room temperature should keep them moist. If after a few days they start to become hard/dry, simply throw a piece of fresh white or whole wheat bread in the container, under the cookies. After a few hours, they should become soft again!

Do these Toll House Pan Cookies freeze well?

Yes you can freeze them for up to 3 months, in a tightly sealed container.

Other Cookie Bars Recipe Add-Ins

Want to vary these cookies up a bit? Well, there are lots of fun ingredients you can add in and/or swap for the heath bar and chocolate chips and the pecans. Here are some suggestions:

  • Other chip flavors. There are lots and lots of different chips on the market today – white chocolate, butterscotch, peanut butter, even chocolate peanut caramel! Any of these would be delicious in these cookies.
  • Other toasted chopped nuts. Walnuts, macadamia nuts, hazelnuts, peanuts would all work well.
  • Chopped pretzels instead of nuts!
  • Add 2 teaspoons espresso powder. Whisk it together with the flour and other dry ingredients. Note; espresso powder is the secret ingredient in the famous Neiman Marcus chocolate chip cookie recipe
  • Add 1 tablespoon cinnamon. Whisk it together with the flour and other dry ingredients.
  • Add in raisins or dried cranberries.

For these additions, here are a few recommended combinations to use in place of the chips and nuts in the original recipe.

  • 3/4 cup semi sweet chips + 3/4 cup white chocolate chips + 3/4 cup dried cranberries + 3/4 cup macadamia nuts.
  • 1 cup peanut butter chips + 1 cup semi sweet chips + 1 cup toasted chopped peanuts.

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Other Bar Cookie and Brownie Recipes to Try

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Chocolate Chip Cookie Bars with Toffee

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These Toffee-Chocolate Chip Cookie Bars are a variation on the traditional Toll House Chocolate Chip Cookies my mom made when I was growing up. They are chewy, chocolatey and caramel-y deliciousness! High altitude adjustments included in Notes section.

  • Prep Time: 15 mins
  • Dough refrigeration:: 30 mins
  • Cook Time: 19 mins
  • Total Time: 1 hour 4 minutes
  • Yield: Around 5 dozen

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon table salt
  • 1 cup unsalted butter (2 sticks), softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup toffee (Heath Bar) chips – See Note
  • 1 cup semisweet chocolate chips
  • 1 cup chopped pecans, toasted

Instructions

  1. Preheat oven to 350 degrees. Line a half-sheet pan (13 by 18-inch) with parchment paper.
  2. In a medium mixing bowl, whisk together the flour, baking soda and salt. Set aside.
  3. Using an electric mixer with the paddle attachment, beat butter until creamy. Beat in granulated sugar and brown sugar until blended. Beat in vanilla extract. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in toffee chips, chocolate chips and nuts. Cover and refrigerate dough for 30 minutes.
  4. Spread dough in prepared pan by placing small clumps around the pan. Top with a piece of waxed paper. Push down on the paper to spread the dough evenly in the pan. Remove the paper and bake for 18 to 20 minutes, or until light golden brown.
  5. Cool completely in pan on a wire rack. Cut into bars and serve.

Notes

Heath Bar chips: if you can’t find these in your grocery store, buy a few Heath candy bars (Almond Roca candy would also work), put in a zip top baggie, and smash into bits!

High altitude: Increase flour by 1/4 cup. Increase vanilla by 1/2 teaspoon. Increase oven temperature to 375 degrees and reduce cook time to 15 to 17 minutes.

Make ahead: Dough can be prepared, covered and refrigerated for up to 3 days. Let sit at room temperature just until pliable enough to spread in the pan.

  • Author: (By Lee Clayton Roper; adapted from the original Toll House Chocolate Chip Cookie recipe found in my mom’s recipe box)
  • Category: cookies, desserts, easy
  • Method: Bake
  • Cuisine: American

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

The post Toffee Chocolate Chip Toll House Cookie Bars appeared first on A Well Seasoned Kitchen.

]]> https://www.seasonedkitchen.com/toffee-chocolate-chip-cookie-bars/feed 1 How to Make Layered Oatmeal Chocolate Bars https://www.seasonedkitchen.com/oatmeal-chocolate-bars https://www.seasonedkitchen.com/oatmeal-chocolate-bars#comments Thu, 18 Jul 2019 23:01:24 +0000 https://www.seasonedkitchen.com/?p=11069 Gooey, chewy, and loaded with rich chocolate flavor, these Layered Oatmeal Chocolate Bars are always a hit. With a buttery oat base, a thick, fudgy chocolate-pecan center, and a crumbly oat topping, they’ve got all the goodness of a cookie without any of the fuss. No scooping, no rolling – just layer, bake, and enjoy.…

The post How to Make Layered Oatmeal Chocolate Bars appeared first on A Well Seasoned Kitchen.

]]> Gooey, chewy, and loaded with rich chocolate flavor, these Layered Oatmeal Chocolate Bars are always a hit. With a buttery oat base, a thick, fudgy chocolate-pecan center, and a crumbly oat topping, they’ve got all the goodness of a cookie without any of the fuss. No scooping, no rolling – just layer, bake, and enjoy.

baking dish filled with Layered Oatmeal Chocolate Bars

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Why You’ll Love This Recipe

I’ve made these bars more times than I can count, and they’re always one of the first things to disappear at gatherings. I even bring them to book signings, since they’re in A Well-Seasoned Kitchen®, and they never fail to draw a crowd (and help sell more than a few books!).

Here’s what makes them such a standout:

  • Irresistible texture – gooey center, chewy base, and crumbly topping.
  • Rich, chocolatey flavor with a nutty twist from pecans.
  • Easy to prepare – no scooping, rolling, or cutting needed.
  • Great for making ahead and transporting.
  • A proven crowd-pleaser, making them perfect for parties or gifting.
Close up of 3 cut cookies in baking dish on top of a wire cooling rack

Ingredients in This Oatmeal Chocolate Bars Recipe

Here’s what you’ll need to make these rich, gooey layered oatmeal chocolate chip cookies (quantities are included in the recipe card at the bottom of this post):

Chocolate Pecan Layer

  • Salted butter – or use unsalted and add a pinch of salt
  • Semi-sweet chocolate chips – just the right balance of richness and sweetness
  • Evaporated milk (full fat) – adds creaminess without extra sweetness and helps create a smooth, fudgy texture
  • Granulated sugar – adds structure and balances the chocolate
  • Toasted chopped pecans – toasting brings out warm, nutty flavor

Cookie (Oat) Layers

  • Salted butter – or use unsalted with a pinch of salt
  • Light brown sugar – adds caramel flavor and creates a chewy texture
  • Egg – adds moisture and binds the dough
  • Vanilla extract – adds warmth and ties the flavors together
  • All-purpose flour – provides structure
  • Baking soda – helps the layers spread slightly and stay tender
  • Quick-cooking oats – you can use old-fashioned regular oats, but I prefer the finer texture of quick oats for these bars

Quick oats vs. old-fashioned oats

Quick-cooking oats are steamed longer and rolled thinner than old-fashioned rolled oats, making them partially cooked. They blend more easily into the dough and bake up softer, giving the bars a more cohesive texture. Old-fashioned oats are heartier and chewier, which gives the bars a slightly more rustic feel. Both work – use what you prefer or have on hand.

Step-by-Step: How to Make Layered Chocolate Oatmeal Bars

(Scroll down for the full recipe in the card below.)

Step 1: Prep the pan.
Line a 9-inch square baking pan with parchment paper. A 7×11-inch pan also works.Baking pan lined with parchment paper
Step 2: Make the chocolate layer.
In a small saucepan, melt butter, chocolate chips, evaporated milk, and sugar. Stir until smooth. Remove from heat, stir in the toasted pecans, and set aside to cool.
saucepan holding chocolate layer ingredients after adding pecans

Step 3: Make the oat cookie layer dough.
Using an electric mixer, cream butter and brown sugar, then beat in egg and vanilla. Mix in flour, baking soda, and 1 3/4 cups oats.mixing bowl and paddle attachment after blending ingredients for oat cookie layers
Step 4: Press the base.
Press about 3/4 of the dough into the bottom of the pan. First (bottom) oat cookie layer in prepared pan
Step 5: Add chocolate layer.
Spread the cooled chocolate mixture over the oat base. Second (middle) chocolate layer in pan
Step 6: Add oat topping.
Stir the remaining 1/4 cup oats into the leftover dough. Crumble and sprinkle over chocolate. top layer of crumbled oat cookie dough on top of chocolate layer
Step 7: Bake.
Bake at 350 degrees F for 25–30 minutes, until golden brown on top.Baked, done cookies in baking dish, showing golden brown top
Step 8: Cool, refrigerate and cut.
Cool completely, refrigerate, then cut into bars.Stack of 3 Layered Oatmeal Chocolate Bars on a white plate, with a glass of milk

How to Store Layered Oatmeal Chocolate Bars

Once cooled and cut, store the bars in an airtight container in the refrigerator. They’ll keep for up to 1 week – if they last that long! For longer storage, you can also freeze them. Place in a single layer (or separate layers with waxed paper), seal tightly, and freeze for up to 2 months. Thaw in the refrigerator before serving.

Tips for Success

Do:

  • Use full-fat evaporated milk. The low-fat or skim versions can make the chocolate layer too thin.
  • Double-check the milk can size. You want the small 5-ounce can, not the larger one.
  • Toast the chopped pecans. It brings out their warm, nutty flavor and adds depth. (You can also now purchase already toasted and chopped pecans.)
  • Line the pan with parchment paper. It makes it much easier to lift out and cut the bars cleanly.
  • Chill before cutting. Refrigerating the bars after they cool helps them firm up for neater slices.
  • Use quick-cooking oats. Old-fashioned oats work, but I prefer the softer texture quick oats provide in this recipe.

Don’t:

  • Don’t overbake. The top should be lightly golden. Overbaking dries out the oat layers. Oven temperatures can vary, so start checking to see if it’s done at 20 minutes.
  • Don’t leave the topping pieces too big. Crumble the remaining dough into small pieces so it covers the chocolate layer evenly.

Other Bar Cookie and Brownie Recipes to Try

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Stack of 3 Layered Oatmeal Chocolate Bars on a white plate, with a glass of milk

Layered Oatmeal Chocolate Bars Recipe

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5 from 1 review

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Gooey, chewy, and loaded with rich chocolate flavor, these Layered Oatmeal Chocolate Bars are always a hit. With a buttery oat base, a thick, fudgy chocolate-pecan center, and a crumbly oat topping, they’ve got all the goodness of a cookie without any of the fuss. No scooping, no rolling – just layer, bake, and enjoy.

  • Prep Time: 15 minutes
  • Cooling and Refrigeration Time: 60 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 3 dozen cookies

Ingredients

Chocolate Pecan Layer

  • 2 tablespoons salted butter
  • 6 ounces semi-sweet chocolate chips
  • 1 small can (5 ounce) full-fat evaporated milk – see Note
  • 1/4 cup granulated sugar
  • 1/2 cup toasted chopped pecans

Note: Be sure to use the small (5 oz) can of full-fat evaporated milk. Using a larger one will make the chocolate layer too runny. If you can only find the larger can, use a scant 2/3 cup.

Cookie Layers

  • 1/2 cup salted butter, softened
  • 1 cup light brown sugar, firmly packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 2 cups quick-cooking oats, divided use

Instructions

Preheat oven to 350 degrees F. Line a 9-inch square baking pan with parchment paper (a 7 by 11-inch pan will also work).

Chocolate Pecan Layer

  1.  In a small heavy saucepan over low heat, combine the butter, chocolate chips, milk, and sugar. Cook, stirring, until melted, smooth and well blended.
  2. Remove from heat and stir in pecans. Set aside to cool while you make the cookie layer.

Cookie Layers

  1. With an electric mixer using the paddle attachment, cream together the butter and sugar until well blended, around 3 minutes.
  2. Add the egg and vanilla and continue beating until well blended.
  3. In a separate mixing bowl, stir together the flour, baking soda and 1 3/4 cups of the oats. Stir into the butter mixture just until combined. 

Assembly

  1. Press 3/4 of the cookie dough (around 3 cups) into the bottom of the prepared pan, pushing down with moistened fingers into a tight, even layer.
  2. Pour chocolate mixture evenly over the top, spreading into an even layer.
  3. Mix the remaining 1/4 cup oats into the remainder of the cookie dough. Break into small pieces and sprinkle evenly over the chocolate layer.
  4. Bake for 25 to 30 minutes, until the top is a light golden brown.
  5. Cool in pan on a wire rack to room temperature, then cover and refrigerate before cutting into 36 bars. (I cut them into 18 pieces, then cut those in half.) Store in the refrigerator in an airtight container.

Notes

High Altitude: Add 3 to 4 tablespoons flour.

  • Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: cookies, desserts, make ahead, picnic, potluck
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 130
  • Sugar: 10 g
  • Sodium: 51.2 mg
  • Fat: 6.4 g
  • Saturated Fat: 3.3 g
  • Carbohydrates: 16.9 g
  • Fiber: 1.1 g
  • Protein: 2 g
  • Cholesterol: 14.9 mg

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

The post How to Make Layered Oatmeal Chocolate Bars appeared first on A Well Seasoned Kitchen.

]]> https://www.seasonedkitchen.com/oatmeal-chocolate-bars/feed 8 Pecan Cookie Cups with White Chocolate-Rum Mousse https://www.seasonedkitchen.com/cookie-cups-with-chocolate-mousse https://www.seasonedkitchen.com/cookie-cups-with-chocolate-mousse#respond Thu, 12 Apr 2018 12:05:13 +0000 https://www.seasonedkitchen.com/?p=9326 Delicate and elegant Pecan Cookie Cups are filled with scrumptious White Chocolate-Rum Mousse and topped with fresh berries – the perfect light and flavorful dish to end a spring or summer meal! These pecan cookie cups were a favorite at mom’s dinner parties. They are basically a molded Florentine cookie – lacy, crispy and light.…

The post Pecan Cookie Cups with White Chocolate-Rum Mousse appeared first on A Well Seasoned Kitchen.

]]> Delicate and elegant Pecan Cookie Cups are filled with scrumptious White Chocolate-Rum Mousse and topped with fresh berries – the perfect light and flavorful dish to end a spring or summer meal!

Pecan cookie cups with white chocolate rum mousse and fresh berries with coffee

These pecan cookie cups were a favorite at mom’s dinner parties. They are basically a molded Florentine cookie – lacy, crispy and light. Brown sugar gives them a butterscotch-y flavor, and who doesn’t love butterscotch? And, not only are they delicious and pretty, they are deceptively easy to prepare. The key is getting the cookies off the pan quickly, before they finish setting up (details are in the recipe).

Mom liked to serve her Lemon Almond Ice Cream in these beautiful cups, along with fresh berries. While I love her ice cream and cookie combo, one day I decided to come up with a different filling. Initially, I thought maybe dark chocolate mousse (which would also be delicious!) but wanted something lighter in color – which led me to white chocolate. White chocolate, whipped cream, rum and cinnamon turned out to be the perfect combination of flavors. With all due humility, I have to say I LOVE this dish! The cookies, the white chocolate-rum mousse and the berries all work together perfectly.

Here is the plan I recommend following when making this beautiful dessert, to eliminate stress the day of serving:

  • One to three days before serving: Make the rum-white chocolate mousse through the refrigeration step
  • Day before dinner: Make the cookie cups
  • Day of the dinner: A few hours ahead, finish the mousse, cover and refrigerate
  • Just before serving: Pipe or spoon the mousse into the cups and top with berries

Note that you have to start this recipe at least 1 day in advance as the white chocolate mousse needs to refrigerate overnight.

If you happen to have any mousse left over, it’s also delicious with chocolate cake!

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Pecan Cookie Cups with Rum-White Chocolate mousse and berries

Pecan Cookie Cups with White Chocolate-Rum Mousse

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Delicate and elegant Pecan Cookie Cups are filled with scrumptious Rum-White Chocolate Mousse and topped with fresh berries.

  • Yield: 8 to 10 servings

Ingredients

Pecan Cookie Cups (Makes 12 – see Note below)

1/4 cup unsalted butter

1/4 cup packed light brown sugar

1/4 cup light corn syrup

3 1/2 tablespoons flour

1/2 cup finely chopped pecans

1 teaspoon vanilla

Rum-White Chocolate Mousse

2 cups heavy whipping cream, divided

11 to 12 ounces white chocolate chips (see Note below)

1/4 cup dark rum

3/8 teaspoon ground cinnamon

1 1/2 to 2 cups fresh berries – raspberries, blackberries and blueberries

Instructions

Pecan Cookie Cups

  1. Preheat oven to 325 degrees. Line 3 to 4 large cookie sheets with parchment paper (3 half-sheet pans work well).
  2. In a medium saucepan, melt butter over low heat. Stir in brown sugar and corn syrup. Heat to boiling, stirring constantly. Reduce heat to simmer and cook, stirring, until sugar dissolves. Remove from heat and stir in flour and chopped pecans. Stir in vanilla.
  3. Place 1 tablespoon of the batter on a prepared pan and smooth slightly. Repeat with remaining mixture, spacing about 6 inches apart (about 3 to 4 cookies will fit on one large sheet). Bake 10 to 12 minutes or until golden brown.
  4. Remove from oven and let cool on the cookie sheet for 45 seconds to 1 minute, then gently slip a flat spatula under one cookie. (It should be still be soft, but hard enough to pick up off the cookie sheet). Invert each cookie over a deep ramekin or an inverted muffin tin. Press down gently on the edges to form a cup.
  5. Repeat with each cookie. You need to do this quickly, before the cookies start to harden on the sheet. Cool for 5 minutes and then gently remove, flip over and place on a rack to cool completely.

Rum-White Chocolate Mousse

  1. In a small saucepan, heat 1 cup of the cream over medium heat just until it begins to boil.
  2. Put the chocolate chips in the bowl of a food processor fitted with the metal chopping blade and pour the heated cream over the top. Let sit for around 2 to 3 minutes, then turn the machine on and blend until smooth. Add the rum and blend again. Place in a container, cover and chill overnight.
  3. Bring chocolate mixture to room temperature. Using an electric mixer with the whisk attachment, whip the white chocolate mixture until smooth (just a minute or two).
  4. In a separate bowl, again using an electric mixer with the whisk attachment, whip the remaining 1 cup of cream until soft peaks form. Add the cinnamon and whip just until stiff peaks start to form. Fold into whipped white chocolate mixture.

Assembly

  1. Pipe or spoon white chocolate mousse into cookie cups. Take care – these cookies are very fragile! Top with berries and serve.

Notes

Note on cookie cups: Mom’s recipe will make 12 cups, and you won’t need that many for this recipe. However, make extra as you are likely to break a few during the shaping process and/or when you fill them! Also, when moving filled cups, use a spatula to support from the bottom; if you pick them up by the rim, they can break.

Note on white chocolate: I have found that white chocolate chips – either Callebaut or Ghirardelli brand – work the best in this recipe, better than chopped white chocolate.

Make ahead: The cookies can be made one day ahead and stored in an airtight container at room temperature. The rum-white chocolate mixture can be made through the refrigeration step up to 3 days ahead, covered and refrigerated. The mousse can be completed up to 8 hours ahead, covered and refrigerated. Pipe into cups shortly before serving.

  • Author: by Lee Clayton Roper (Pecan Cookie Cups recipe is in “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper)
  • Category: Desserts, Entertaining

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

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]]> https://www.seasonedkitchen.com/cookie-cups-with-chocolate-mousse/feed 0 Mini Chewy Oatmeal Raisin Cookies https://www.seasonedkitchen.com/mini-oatmeal-raisin-cookies https://www.seasonedkitchen.com/mini-oatmeal-raisin-cookies#respond Thu, 08 Mar 2018 13:10:38 +0000 https://www.seasonedkitchen.com/?p=9196 Chewy, spicy and delicious, these Oatmeal Raisin Cookies a perfect little bite of sweetness! I’ve always loved Oatmeal Raisin Cookies since I was a kid. Who doesn’t? Sorry mom, but my favorite oatmeal cookies were those we had while staying at the Gordon Ranch in Wyoming. From the age of two up until my early…

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]]> Chewy, spicy and delicious, these Oatmeal Raisin Cookies a perfect little bite of sweetness!

Mini Oatmeal Raisin Cookies with a glass of milk
(Dishcloth and glass from Homefest)

I’ve always loved Oatmeal Raisin Cookies since I was a kid. Who doesn’t? Sorry mom, but my favorite oatmeal cookies were those we had while staying at the Gordon Ranch in Wyoming. From the age of two up until my early 40’s, my family spent one to two weeks each summer on a ranch belonging to close family friends, Kay and Crow Gordon. I learned many things about good food, cooking and entertaining while on the Ranch. (I also learned about things like snipe hunts, but that’s a subject for another post!) When the Gordon kids Valerie and Mark Gordon inherited the ranch after their parents’ passing, they graciously shared the Ranch’s recipe box with me. I was beyond thrilled, especially when I found the recipe for these Oatmeal Raisin Cookies.

You’ll Love these Mini Oatmeal Cookies as Much as I do!

The cook on the Ranch (Mrs. Mack) made them larger than I do, but I like the minis – they are so cute! These Oatmeal Raisin cookies are chock-a-block full of oats, raisins and nuts, making them super chewy and flavorful. Cinnamon, cloves and nutmeg add even more depth. They are also  moist – from the addition of milk, something you don’t see in most oatmeal raisin cookie recipes.

Ingredients for this Chewy Oatmeal Cookies Recipe

Here’s what you’ll need to make this little bites of chewy deliciousness (and chances are you already have most/all of these in your pantry):

  • All-purpose flour
  • Baking soda
  • Table salt
  • Ground cinnamon
  • Ground cloves
  • Ground nutmeg
  • Butter
  • Light brown sugar
  • Large eggs
  • Milk (regular or coconut milk)
  • Quick-cooking rolled oats
  • Raisins
  • Chopped walnuts or pecans

How to Make the Best Chewy Oatmeal Cookies

Here’s how you can easily put these delectable cookies together:

  1. Prep oven and cookie sheets.
    Preheat oven to 350 degrees. Line to cookie sheets with parchment paper.
  2. Mix dry ingredients.
    In a medium mixing bowl, sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg. Set aside.
  3. Cream sugar and wet ingredients.
    In the bowl of an electric mixer using the paddle attachment, cream together the butter and brown sugar until well blended. Add eggs one at a time, beating well after each addition. Add milk and blend well.
  4. Add dry ingredients, oats, raisins and nuts.
    Slowly mix in flour mixture just until combined; do not overmix. Stir or blend in oats, raisins and nuts.
  5. Shape cookies.
    Using a small spring-loaded scoop, place balls of dough on prepared baking sheets about 1 inch apart. (Alternatively, you can drop dough by spoonfuls.) Gently press down on each ball of dough into a disc shape. You can also leave them in a ball, for a more rounded cookie.
  6. Bake; cool.
    Bake for 10 to 13 minutes or until edges are set (center may still be soft). Remove from oven and let cookies sit for a minute or two on the sheet, then remove to a wire rack to cool completely.

Chewy Oatmeal Cookies Tips

Here are my tips for ensuring your cookies come out perfectly moist and chewy every time:

  • Sift the flour and other dry ingredients together. Sifting breaks up any clumps, makes the flour lighter through the addition of air and ensures more even mixing with the other ingredients.
  • Make sure the butter and sugar are well mixed before adding eggs. I cream them together with an electric mixer for at least 5 minutes. If not beaten until light and fluffy, the resulting cookies will be flatter, thinner and more crispy than chewy.
  • Don’t overmix once you add the dry ingredients. Overtaxing will result in tough cookies. I put my electric mixer on low (“stir” or “1”) and then slowly add the dry ingredients and process just until combined, not longer. You can pick up any stray bits when you stir in the oats, raisins and nuts.
  • Line cookie sheets with parchment paper instead of greasing. The paper will cause the cookies to spread more slowly, resulting in a chewier cookie.

Serving Mini Oatmeal Cookies

I like to serve these cookies on a platter with a glass of milk for a snack, or with vanilla, cinnamon, or sea salt caramel ice cream for dessert.

How to Store Chewy Oatmeal Raisin Cookies

Store these cookies in an airtight container at room temperature. They will last for one week. Alternatively freeze them for up to 2 months.

Chewy Oatmeal Raisin Cookie Recipe FAQ

What is the secret to chewy cookies?

There are a number of different factors that make a cookie chewy vs. crispy – primarily the ingredients used:
– Brown sugar will produce a chewier, moister cookie than granulated (white) sugar.
– Egg yolks will make a chewier cookie.
– Adding baking soda or baking powder will produce a chewier cookie.
– Butter will produce a chewier cookie that shortening.

How do you keep chewy cookies soft?

To ensure these cookies stay soft, store them in an airtight container. And, you can place a piece of fresh white bread in with them as well. The moisture from the bread will keep them moist without adding flavor.

How many calories are in a mini oatmeal raisin cookie?

There are 68 calories in each mini cookie (see detailed nutritional information at the bottom of the recipe card).

Do you soak raisins for cookies?

I’ve never soaked raisins before adding them to cookies. Some cooks like to soak them in water or beaten egg to make them plumper. It’s a personal choice.

More Favorite Cookie Recipes

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Mini Oatmeal Raisin Cookies on small plate with glass of milk

Chewy Oatmeal Raisin Cookie Recipe

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Chewy, spicy and delicious cookies – a perfect little bite of sweetness!

  • Yield: Makes around 4 1/2 dozen small-ish cookies

Ingredients

1 cup all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground nutmeg

1/4 cup butter, softened

1 cup packed light brown sugar

2 eggs

1/4 cup milk (can use regular or coconut milk)

2 cups quick-cooking rolled oats

1 cup raisins

1 cup chopped walnuts or pecans

Instructions

  1. Preheat oven to 350 degrees. Line to cookie sheets with parchment paper.
  2. In a medium mixing bowl, sift together the flour, baking soda, salt, cinnamon, cloves and nutmeg. Set aside.
  3. In the bowl of an electric mixer using the paddle attachment, cream together the butter and brown sugar until well blended. Add eggs one at a time, beating well after each addition. Add milk and blend well. Slowly mix in flour mixture just until combined; do not overmix.
  4. Stir or blend in oats, raisins and nuts.
  5. Using a small spring-loaded scoop, place balls of dough on prepared baking sheets about 1 inch apart. (Alternatively, you can drop dough by spoonfuls.) Gently press down on each ball of dough into a disc shape. You can also leave them in a ball, for a more rounded cookie.
  6. Bake for 10 to 13 minutes or until edges are set (center may still be soft).  Remove from oven and let cookies sit for a minute or two on the sheet, then remove to a wire rack to cool completely.
  • Author: By Lee Clayton Roper
  • Category: Desserts, Snacks, Cookies
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 68
  • Sugar: 5.6 g
  • Sodium: 49.7 mg
  • Fat: 2.7 g
  • Saturated Fat: 0.8 g
  • Carbohydrates: 10.2 g
  • Fiber: 0.6 g
  • Protein: 1.3 g
  • Cholesterol: 9.3 mg

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

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]]> https://www.seasonedkitchen.com/mini-oatmeal-raisin-cookies/feed 0 Pecan Snowball Cookies (Inspired by Grandma Clayton’s Sand Tarts) https://www.seasonedkitchen.com/sand-tarts https://www.seasonedkitchen.com/sand-tarts#comments Thu, 21 Sep 2017 12:18:03 +0000 https://www.seasonedkitchen.com/?p=7966 Delightfully buttery and tender, Snowball Cookies hold a special place as my favorite treat. This cherished recipe, once prepared alongside my grandmother during my childhood, now serves as a nostalgic link to the past. Fond memories arise of her welcoming, cozy kitchen, where together we meticulously prepared these delectable cookies (that she called Sand Tarts).…

The post Pecan Snowball Cookies (Inspired by Grandma Clayton’s Sand Tarts) appeared first on A Well Seasoned Kitchen.

]]> Delightfully buttery and tender, Snowball Cookies hold a special place as my favorite treat. This cherished recipe, once prepared alongside my grandmother during my childhood, now serves as a nostalgic link to the past. Fond memories arise of her welcoming, cozy kitchen, where together we meticulously prepared these delectable cookies (that she called Sand Tarts). While she expertly mixed the ingredients, I took charge of scooping, rolling, and positioning the dough onto the awaiting baking sheets. Once they were out of the oven, together we rolled each cookie in powdered sugar, creating a sweet, snowy coating.

Ruffled plate filled with Grandma Clayton's Sand Tarts
(Photo by Laurie Smith)

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What are Pecan Sandies or Snowball Cookies with Pecans?

September 21st is National Pecan Cookie Day! My absolute favorite pecan cookies are my maternal grandmother’s Sand Tarts (also known as Powdered Sugar Cookies or Pecan Snowball Cookies) – scrumptious butter cookies filled with chopped pecans and rolled in powdered sugar. With only 6 ingredients, these tasty morsels are super easy to prepare, and packed with flavor.

Once you take your first bite, you’ll close your eyes with delight as it immediately melts in your mouth. Then, as if by magic, the texture immediately changes with a bit of crunch from the pecans. Powdery sugar will inevitably stay on your fingers, begging you to lick it off. Next you’ll have to have another one, and maybe one more . . .

Many Names for these Powdered Sugar Cookies

When I posted my Grandmother’s Sand Tarts recipe on social media, I quickly learned two things: one, these cookies are super popular! And two, they have dozens of different names. In fact, here is a sampling of the other names people told me they call these scrumptious cookies:

  • Snowball Cookies
  • Powdered Sugar Cookies
  • Pecan Snowball Cookies
  • Pecan Sandies
  • Wedding Cookies
  • Mexican Wedding Cookies
  • Italian Wedding Cookies
  • Danish Wedding Cookies
  • Butterballs
  • Melting Moments
  • Nutty Buddies
  • Russian Tea Cakes

Ingredients in Pecan Snowball Cookies

You only need 6 ingredients to create these delectable cookies (details including quantities are in the recipe card below):

  • All-purpose flour, preferably unbleached
  • Table salt
  • Powdered (confectioners’) sugar, divided
  • Salted butter
  • Vanilla extract
  • Chopped pecans, toasted

How to Make Snowball Cookies

These cookies are surprisingly easy to prepare. Here are the steps:

  1. Soften butter.
    Remove butter from refrigerator and let set at room temperature until soft. When you pinch the sides of the butter stick, it should feel soft and make an indentation. If you are short on time, you can soften in the microwave, 30 seconds at at time at 30% power (look in your instruction manual if you don’t know how to set the power to 30%).
  2. Toast the pecans.
    Coarsely chop shelled pecans. Spread evenly (in one layer) on a rimmed cookie sheet and toast in a 350 degree oven for around 6 to 8 minutes, stirring occasionally, or until fragrant and lightly browned. Remove from oven and set aside to cool.
  3. Combine dry ingredients.
    In a large mixing bowl, sift together the flour, salt and 1/2 cup of the sugar. If you don’t have a sifter, you can use a fine mesh strainer. Sift it a second time. Set aside.
  4. Combine butter and sugar.
    Using an electric mixer with the paddle attachment, beat together the butter and vanilla just until the butter is soft.
  5. Finish making the batter.
    With the machine on low, slowly add the flour mixture, beating until incorporated and the dough is starting to hold together. Stir in chopped pecans.

    If you don’t have a paddle attachment for your electric mixer, work the butter and vanilla into the flour mixture by hand until all the flour is incorporated (this is how Grandma did it!). Stir in chopped pecans.
  6. Prepare cookies for baking.
    Using a small spring-release ice cream scoop (around 1 inch in diameter), scoop the dough into balls, pressing down to ensure the dough is staying together, and place around 1 inch apart on the prepared cookie sheets.
  7. Cook.
    Bake cookies for around 12 to 15 minutes or until just lightly brown.
  8. Cool, then roll cookies in sugar (twice).
    Remove from oven and cool on cookie sheet until lukewarm, around 5 minutes. Roll warm cookies in remaining 1 cup of powdered sugar and place on a wire rack. Once completely cool, roll cookies a second time. Store in an airtight container at room temperature.

“So delicious. Just like the picture.”

K wright

Variations on this recipe for Snowball Cookies

  • Substitute 1/2 cup chocolate chips (or toffee chips) for all the pecans.
  • Substitute 1/4 cup chocolate chips (or toffee chips) for 1/4 cup of the pecans.
  • Substitute 1/4 cup unsweetened Dutch-processed cocoa powder for 1/4 cup of the flour.
  • Add 1 teaspoon ground cinnamon.
  • Stir around 1/4 to 1/2 cup finely ground peppermint candies into the 1 cup powdered sugar before rolling the cookies.
photo of Snowball Cookies formatted for sharing on social media
Storing Snowball Powdered Sugar Cookies

I store these cookies in an airtight container at room temperature.

Can you freeze Snowball Cookies?

Yes, these cookies freeze extremely well, before or after baking.

To freeze before baking: Follow the recipe through the step of scooping out the dough into balls and placing on a cookie sheet. Freeze until hard (no need to cover), then remove and place in a zip top freezer baggie. When ready to bake, remove from freezer and place on greased cookie sheet around 1-inch apart and follow recipe directions for baking, adding a few more minutes to cook time of not thawed.

To freeze after baking: Completely cool cookies; do not roll in powdered sugar. Place in a single layer on a cookie sheet and freeze until hard. Place in a zip top freezer baggie. To thaw, remove cookie from baggie and place in a single layer on a cookie sheet at room temperature. Once thawed, roll in powdered sugar.

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green ruffled plate filled with Grandma Clayton's Sand Tarts

Pecan Snowball Cookies (Inspired by Grandma Clayton’s Sand Tarts)

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5 from 2 reviews

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These cookies are the perfect dessert for any outdoor BBQ or picnic because you won’t have to worry about them melting the second they’re outside.

  • Prep Time: 25 mins
  • Rolling in sugar: 5 mins
  • Cook Time: 15 mins
  • Total Time: 45 minutes
  • Yield: 2 1/2 to 3 dozen

Ingredients

  • 2 cups all-purpose flour, preferably unbleached
  • 1/4 teaspoon table salt
  • 1 1/2 cups powdered sugar, divided
  • 1/2 pound (1 cup or 16 tablespoons) salted butter, softened
  • 1 teaspoon vanilla extract
  • 1/2 cup chopped pecans, toasted

Instructions

  1. Preheat oven to 375 degrees. Lightly grease two large cookie sheets (or line with parchment paper).
  2. In a large mixing bowl, sift together the flour, salt and 1/2 cup of the sugar. Sift ingredients together a second time. Set aside.
  3. Using an electric mixer with the paddle attachment, beat together the butter and vanilla just until the butter is soft.
  4. With the machine on low, slowly add the flour mixture, beating until incorporated and the dough is starting to hold together. Stir in chopped pecans.
  5. Using a small spring-release ice cream scoop (around 1 inch in diameter), scoop the dough into balls, pressing down to ensure the dough is staying together, and place around 1 inch apart on the prepared cookie sheets.
  6. Bake 12 to 15 minutes or until just lightly brown.
  7. Remove from oven and cool on cookie sheet until lukewarm, around 5 minutes. Roll warm cookies in remaining 1 cup of powdered sugar and place on a wire rack. Once completely cool, roll cookies a second time.
  8. Store in an airtight container at room temperature.

Notes

Note: If you don’t have a paddle attachment for your electric mixer, work the butter and vanilla into the flour mixture by hand until all the flour is incorporated (this is how Grandma did it!).

  • Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: cookies, desserts, make ahead, picnics, potlucks
  • Method: Baking
  • Cuisine: Various

Did you make this recipe?

Please let me know how it turned out by giving it a star rating and leaving a comment below!

The post Pecan Snowball Cookies (Inspired by Grandma Clayton’s Sand Tarts) appeared first on A Well Seasoned Kitchen.

]]> https://www.seasonedkitchen.com/sand-tarts/feed 8 Easy Recipe for Lemon Cheesecake Squares https://www.seasonedkitchen.com/cheesecake-squares https://www.seasonedkitchen.com/cheesecake-squares#respond Wed, 09 Aug 2017 11:57:37 +0000 https://www.seasonedkitchen.com/?p=7817 Our recipe for Cheesecake Squares is a zesty twist on classic cheesecake bar cookies. Made with a buttery pecan crust (no graham crackers) and a creamy lemon-infused filling, they’re easy to make, perfectly portable, and always a hit—whether for a party, potluck, or an everyday treat. This post contains referral links for products I recommend.…

The post Easy Recipe for Lemon Cheesecake Squares appeared first on A Well Seasoned Kitchen.

]]> Our recipe for Cheesecake Squares is a zesty twist on classic cheesecake bar cookies. Made with a buttery pecan crust (no graham crackers) and a creamy lemon-infused filling, they’re easy to make, perfectly portable, and always a hit—whether for a party, potluck, or an everyday treat.

a stack of four Lemon Cheesecake Squares, with half of a lemon and a bowl of nuts in the background

This post contains referral links for products I recommend. As an Amazon Associate, I earn a small commission on qualified purchases, at no cost to you.

A Cherished Family Recipe, Recreated

Growing up, everyone loved my mom’s Cheesecake Squares. They were sweet, creamy, tangy, and a little crunchy—truly unforgettable. Unfortunately, the recipe was lost while compiling our first cookbook, A Well-Seasoned Kitchen®. Determined to bring it back, I researched and experimented until Mom and I agreed we’d recreated the original. I’ve treasured it ever since, especially for its unique pecan crust and bright lemon flavor that sets it apart from other cheesecake bars.

Why This Cheesecake Squares Recipe Works

Here’s why my family loves this recipe, and I think you will, too:

  • Unique crust made with finely chopped pecans instead of graham cracker crumbs.
  • Bright lemon juice and zest add a fresh, tangy twist.
  • Easier to make than a full cheesecake.
  • Creamy, crunchy, and tangy all in one bite.
  • Perfect for entertaining, potlucks, or an everyday treat.

Ingredients in Baked Cheesecake Squares

Here’s what you’ll need to create these amazing lemon cheesecake bars, all of which should be available at major grocery stores:

Pecan Crust (and Topping)

  • Salted butter – Mom always used salted butter for the extra flavor. I recommend following her lead.
  • Light (golden) brown sugar – Adds a subtle caramel depth to the crust, balancing the nuttiness of the pecans.
  • All-purpose unbleached flour – Helps bind the crust and gives it structure without weighing it down.
  • Chopped toasted pecans – Adds crunch and rich, nutty flavor. I love that Fisher now offers them already chopped and toasted – it’s a great timesaver! You’ll just need to give them an extra chop to make them a bit finer for the crust.

Lemon Cream Cheese Filling

  • Granulated sugar – Works best in the filling for a smooth texture and clean, sweet flavor.
  • Cream cheese – I recommend using Philadelphia brand, and regular (not low fat), for the creamiest, richest texture (use the block, not the whipped or tub variety).
  • Large egg – A large egg adds just the right amount of moisture and helps the filling set as it bakes.
  • Fresh lemon juice and lemon zest – Brings a bright, fresh, zesty flavor that makes these cheesecake squares stand out.
  • Whole milk – Adds a bit of richness and smoothness to the filling without making it heavy.
  • Vanilla extract – Enhances the flavor of the cream cheese and complements the lemon beautifully.

Ingredient Substitutions and Additions

  • Butter – You can use unsalted butter if preferred; just add a pinch of salt to the crust mixture.
  • Pecans – Walnuts or almonds can be substituted for the pecans; similar to the pecans, be sure to toast them for the best flavor.
  • Lemon – Feel free to substitute lime juice and zest for a different citrus twist.
  • Milk – 2% milk can be used instead of whole milk, though the filling will be slightly less rich.
  • Vanilla extract – Almond extract can be used in place of vanilla if you’re using almonds in the crust; start with 1/2 teaspoon.
  • Additions – Try folding in a handful of mini chocolate chips into the filling.

Quick Tip

For clean slices, cut the bars when cold, using a sharp knife. You may need to clean the knife with a wet cloth a few times.

How to Make Lemon Cheesecake Squares

Here’s all you have to do to create this luscious dessert:

Pecan Crust and Topping

  1. Prep oven and baking dish.
    Preheat oven to 350 degrees. Lightly butter an 8 by 8-inch baking dish, line with parchment paper, and butter the parchment. (Buttering the pan helps keep the parchment paper in place when adding the crust.)
  2. Cream butter and sugar.
    With an electric mixer using the whisk or paddle attachment, mix together the butter and brown sugar until well blended. Start on medium speed, increasing to medium-high once it starts to blend together. (Note: mom only had the whisk attachment on her mixer; I’ve tested this recipe with the paddle attachment on my stand mixer, and it works just as well.)process shot showing creaming the butter and brown sugar together for the crust and topping
  3. Add flour and nuts.
    Add the flour and nuts to the bowl. Mix on low speed, gradually increasing speed to medium, until combined. Stop and scrape down the sides and bottom of the bowl a few times. Mixture should resemble coarse crumbs. process shot showing blending all the crust ingredients together
  4. Set aside topping, press crust, and bake.
    Reserve 1/2 cup mixture for topping. Press the remaining crumb mixture evenly into the bottom of the prepared pan. Bake for 10 to 12 minutes or until a light golden brown. Set aside. process shot showing the crust pressed into the bottom of an 8 by 8-inch baking dish

Lemon Cream Cheese Filling

  1. Blend sugar and cream cheese; add remaining ingredients.
    In the clean mixer bowl (still using the whisk or paddle attachment), blend the sugar and cream cheese until smooth and creamy. With the machine running, add the egg, then the lemon juice, zest, milk, and vanilla. Beat until well combined, scraping down the sides of the bowl as needed.process shot showing the filling after all ingredients have been mixed together
  2. Pour cream cheese mixture on top of crust; bake.
    Pour the cheesecake filling evenly over the baked crust, spreading it into an even layer. Sprinkle the reserved crumb mixture evenly over the top. process shot showing the final step before baking of adding the crumb topping
  3. Bake.
    Bake cheesecake squares for 20 to 23 minutes. It will puff up and then settle back down. When done, it should be set around the edges and mostly set in the center when gently pressed. Be careful not to overcook, as the cookies may become dry when cooled.
  4. Cool, cover, refrigerate.
    Cool to room temperature in the pan on a wire rack. Wrap with plastic wrap and refrigerate for at least 2 hours or until well chilled. For clean slices, cut the bars when cold, using a sharp knife. You may need to clean the knife with a wet cloth a few times. Store, covered, in the refrigerator.
a stack of four Lemon Cheesecake Squares, with half of a lemon and a bowl of nuts in the background

How to Store Lemon Cheesecake Squares

Store Lemon Cheesecake Squares in an airtight container in the refrigerator. They’ll keep their creamy texture and fresh flavor for several days. For best results, place parchment or wax paper between layers to prevent sticking.

How long do cheesecake bars last in the fridge?

These cheesecake bars will last up to 5 days in the refrigerator when stored properly in an airtight container. For peak flavor and texture, enjoy them within the first 3 days.

You can also freeze these these cookies. Wrap individual squares in plastic wrap and place in an airtight container or freezer-safe baggie. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Note: The texture may be slightly softer after freezing and thawing, but the flavor will still be delicious.

Serving Suggestions

Lemon Cheesecake Squares are delicious as is, but if you’d like to dress them up, try adding a spoonful of one of these toppings on top of the bars:

More Easy Bar Cookie Recipes

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a stack of four Lemon Cheesecake Squares, with half of a lemon and a bowl of nuts in the background

Easy Recipe for Lemon Cheesecake Squares

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Our recipe for Cheesecake Squares is a zesty twist on classic cheesecake bar cookies. Made with a buttery pecan crust (no graham crackers) and a creamy lemon-infused filling, they’re easy to make, perfectly portable, and always a hit—whether for a party, potluck, or an everyday treat.

  • Prep Time: 15 minutes
  • Chilling Time: 120 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 16 cookies, around 2 inches

Ingredients

  • Pecan Crust and Topping

  • 1/2 cup salted butter, softened
  • 1/3 cup packed light (golden) brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup finely chopped toasted pecans

  • Lemon Cream Cheese Filling

  • 1/4 cup granulated sugar
  • 8 ounces full-fat cream cheese, softened
  • 1 large egg, beaten
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 2 tablespoons whole milk
  • 1/2 teaspoon vanilla extract

Instructions

Pecan Crust (and Topping)

  1. Preheat oven to 350 degrees. Lightly butter an 8 by 8-inch baking dish, line with parchment paper, and butter the parchment. (Buttering the pan helps keep the parchment paper in place when adding the crust.)
  2. With an electric mixer using the whisk or paddle attachment, mix together the butter and brown sugar until well blended. Start on medium speed, increasing to medium-high once it starts to blend together. (Note: mom only had the whisk attachment on her mixer; I’ve tested this recipe with the paddle attachment on my stand mixer, and it works just as well.)
  3. Add the flour and nuts to the bowl. Mix on low speed, gradually increasing speed to medium, until combined. Stop and scrape down the sides and bottom of the bowl a few times. Mixture should resemble coarse crumbs.
  4. Reserve 1/2 cup mixture for topping. Press the remaining crumb mixture evenly into the bottom of the prepared pan. Bake for 10 to 12 minutes or until a light golden brown. Set aside.

Lemon Cream Cheese Filling

  1. In the clean mixer bowl (still using the whisk or paddle attachment), blend the sugar and cream cheese until smooth and creamy.
  2. With the machine running, add the egg, then the lemon juice, zest, milk, and vanilla. Beat until well combined, scraping down the sides of the bowl as needed.
  3. Pour the cheesecake filling evenly over the baked crust, spreading it into an even layer. Sprinkle the reserved crumb mixture evenly over the top.
  4. Bake for 20 to 23 minutes. It will puff up and then settle back down. When done, it should be set around the edges and mostly set in the center when gently pressed. Be careful not to overcook, as the cookies may become dry when cooled.
  5. Cool to room temperature in the pan on a wire rack. Wrap with plastic wrap and refrigerate for at least 2 hours or until well chilled.
  6. For clean slices, cut the bars when cold, using a sharp knife. You may need to clean the knife with a wet cloth a few times.
  7. Store, covered, in the refrigerator.

Notes

Make ahead: Cheesecake squares can be prepared up to 5 days ahead, placed in an airtight container and refrigerated. For best results, place parchment or wax paper between layers to prevent sticking. For peak flavor and texture, enjoy them within the first 3 days.

  • Author: From “A Well-Seasoned Kitchen®” by Sally Clayton and Lee Clayton Roper
  • Category: Dessert, cookies
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 187
  • Sugar: 8 g
  • Sodium: 96.8 mg
  • Fat: 13.5 g
  • Saturated Fat: 6.9 g
  • Carbohydrates: 14.7 g
  • Fiber: 0.6 g
  • Protein: 2.5 g
  • Cholesterol: 41.4 mg

Did you make this recipe?

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]]> https://www.seasonedkitchen.com/cheesecake-squares/feed 0 Almond Raspberry Cookies https://www.seasonedkitchen.com/almond-raspberry-cookies https://www.seasonedkitchen.com/almond-raspberry-cookies#comments Thu, 04 Feb 2016 23:43:26 +0000 https://www.seasonedkitchen.com/?p=6881 These Almond Raspberry Cookies are elegant, pretty, delicious – and the perfect gift for someone special in your life! Almond Raspberry Cookies are scrumptious bites of love! Raspberry jam is sandwiched between two cinnamon and almond-flavored cookies, that are then dusted with powdered sugar. I’ve included step by step instructions, including how to easily cut…

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]]> These Almond Raspberry Cookies are elegant, pretty, delicious – and the perfect gift for someone special in your life!

Heart-shaped Almond Cookies filled with Raspberry jam

Almond Raspberry Cookies are scrumptious bites of love! Raspberry jam is sandwiched between two cinnamon and almond-flavored cookies, that are then dusted with powdered sugar. I’ve included step by step instructions, including how to easily cut out the hearts shapes and then move them to a cookie sheet.

Several years ago, I was looking for something special to give my single friends on Valentine’s Day. Cookies seemed like the perfect gift – who doesn’t like cookies? So, I created these cute Almond Raspberry Cookies, and everyone loved them. At Christmas I decided to make them again for a cookie exchange party, cutting them into gingerbread men, but still cutting the interior shape as a heart. They were a big hit!

These cookies are fun to make with your kids, and then give to their teacher, or coach – or someone else in your life you would like to surprise with a special, delicious home-made present!

Close up of Almond Raspberry Cookies

Note: I updated this recipe on 2/14/17 after experimenting with the method. I came up with an approach that makes them easier to prepare and pretty much guarantees they keep their pretty shape.  The key is a second round of refrigerating the dough.

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Almond Raspberry Cookies

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Almond Raspberry Cookies are scrumptious bites of love! Raspberry jam is sandwiched between two cinnamon and almond-flavored cookies, that are then dusted with powdered sugar.

  • Yield: Around 5 dozen

Ingredients

  • 1 package (14 ounce) blanched slivered (or whole) almonds
  • 3 1/3 cups cake flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 1/2 cups butter, room temperature
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • Good quality raspberry jam or preserves
  • Powdered sugar

Instructions

  1. Finely grind the almonds in a food processor; set aside. Sift together flour, baking powder and cinnamon in a medium mixing bowl; set aside.
  2. Cream butter with an electric mixer (using the paddle attachment) until soft; gradually add sugar, beating until light and fluffy. Beat in eggs one at a time, then vanilla, beating until well mixed.
  3. On low, beat in the ground almonds, then the flour mixture. Mix well.
  4. Divide dough into fourths, shaping into round, flat patties. Wrap in plastic wrap and refrigerate until firm – overnight is best. (But, if you are like me and not that organized, an hour may be enough; the longer it chills the easier the dough is to work with.)
  5. Preheat oven to 350 degrees. Lightly grease (or line with parchment paper) 2 to 4 cookie sheets (depending on how many you have on hand).
  6. Take one portion of the dough out of the refrigerator and roll between 2 pieces of waxed paper to 1/4 to 1/8-inch thickness. The thinner the better, but the dough becomes tricky to maneuver when it is really thin. (If you roll it to 1/4 inch thickness, you will end up with about 2 1/2 dozen cookies instead of 4 dozen.)
  7. Remove the top piece of waxed paper. Cut the dough with a 2-inch heart-shaped cookie cutter. Cut out centers of half of the hearts with a small (1/2 to 1/4-inch) heart or circle-shaped cookie cutter. Refrigerate sheet of cut cookies (use bottom piece of waxed paper to transport) for 20 to 30 minutes.
  8. Remove cut cookies from the refrigerator and, using a thin spatula, place cut shapes onto prepared cookie sheets.
  9. Re-roll leftover dough and continue cutting out cookies and refrigerate until all the dough is used.
  10. Bake cookies for 10 to 12 minutes or until lightly browned. Remove to wire rack to cool.
  11. Repeat whole procedure with remaining portions of dough that have been in the refrigerator.
  12. Using a small spoon spread a small amount of raspberry jam (1/2 to 1 teaspoon) on the bottom side of each solid baked cookie. Top with cut out cookie, bottom side down, and press slightly to adhere. Sift powdered sugar over the top (see Note below).
  13. Store in air-tight containers.

Notes

Note: If you want the red centers of the cookies to be brighter, dust the cookie tops with powdered sugar before you place them on top of the jam.

Chocolate Raspberry Valentine Cookies
Melt 6 oounces of semi-sweet chocolate chips in the microwave, making sure not to overcook (takes about a minute – even if they are not all melted, stir them and they will finish melting). Follow recipe as above, except before spreading the bottoms of the solid cookies with jam, using a small basting brush spread them first with the melted chocolate, then the jam.

Raspberry Christmas Cookies
Follow recipe as above except use a 2 to 3-inch gingerbread man cookie cutter instead of a heart shaped cutter. Center cut can still be a small heart or circle.

  • Author: (From "A Well-Seasoned Kitchen" by Sally Clayton and Lee Clayton Roper)
  • Category: cookies, dessert, make ahead

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