Chocolate Covered Bananas

Toddlers and sprinkles seem to go hand-in-hand. I mean, any food must taste a million times better when it’s covered in a rainbow!!

Once I discovered chocolate covered frozen bananas, I knew I could make Munchkin’s sprinkle dreams come true.

In fact, they made an appearance at her Elmo Birthday Party — and they were a huge hit!

I ended up cutting them into smaller bites because when you have an entire food TENT, guests will want to try a little bit of everything.

The secret to success is my homemade Magic Shell. The coating is crispy but not too thick, and so much easier to bite into than straight melted chocolate.

Once they’re dipped, you can coat chocolate covered bananas in just about anything you’d like! Munchkin always helps me, and we have such a blast together.

Try ice cream bread or my eggless funfetti cookie dough dip next for even more sprinkle fun!!

Ingredient Notes and Substitutions

• Bananas – Be very careful when choosing fruit for this chocolate covered frozen bananas recipe. Look for completely yellow peels (absolutely no green) with at most a few brown freckles.
  
  It’s important that the bananas are firm so they don’t fall apart when adding the popsicle stick, but you also want them to be fully ripe so they are sweet.
  
• Milk Chocolate Chips – Yes, bananas are sweet, but they tend to become less sweet when frozen. So you want to give them a little extra help!
  
  We’ve had great success with milk and white chocolate chips, though semi-sweet should work in a pinch. Dark chocolate is often too bitter for littles, so only use it if you know they’ll like it.
  
• Coconut Oil – Keeps the melted chocolate smooth and silky and helps it to harden faster. Use refined coconut oil for a neutral taste or unrefined for added coconut flavor.
  
  It’s fine if the oil is in its solid state — it will melt along with the chocolate chips!
  
• Sprinkles – Jimmies (the long skinny kind) are easiest to bite into when frozen without hurting your teeth, though nonpareils (the tiny round ones) are a close second.
  
  There are also tons of options throughout the year for flat designs, usually for different holidays — see what fun shapes you can find!

How to Make Frozen Chocolate Covered Bananas

• Prep the bananas.

Remove the peels and any stringy bits, then place all of the bananas on a cutting board. Slice them in half to make two evenly-sized segments — meaning banana halves, not long, skinny pieces.

Carefully push a popsicle stick through the cut side about halfway into the banana.

Try not to poke through the sides! If you do, that’s okay. Just pull back on the stick a little and try again.

Lay each banana popsicle on a baking sheet and freeze for at least 15 minutes up to a few hours.

• Dip in melted chocolate.

While the fruit is in the freezer, melt the chocolate chips and coconut oil together in the microwave.

Heat for 30 seconds at a time, stirring after each, until the chips are almost melted. Then, give it all a really good stir until the mixture is silky and smooth.

Pour the melted chocolate into a tall mason jar. A drinking glass or vase would work too — anything that’s a bit taller than the bananas.

There does need to be some room at the top, or the chocolate will spill over the sides when dipping.

Then, lower the banana pops one at a time into the chocolate!

• Coat them in your favorite toppings.

Spread the toppings onto a large plate, platter, or wide bowl. This makes it so much easier to coat the chocolate covered bananas quickly and evenly.

I usually roll with one hand, holding onto the stick, while using the other hand to push the toppings over the fruit. You can also slowly twirl the stick while sprinkling the toppings over the top.

As soon as they’re coated, place them back on the baking sheet and freeze until set.

Prep Ahead

• Freeze bananas with popsicle sticks
• Add toppings to plates or bowls

What You’ll Need for This Recipe

• Baking Sheets – If you’re making a big batch of frozen chocolate covered bananas (and have room in your freezer!), try using full-size jelly roll pans.
• Microwave-Safe Bowl – Not only does it make melting chocolate easier, but you can use it to quickly steam vegetables too!
• Popsicle Sticks – Look for ones labeled “food-grade” or “food-safe” — they’re treated differently than the kind you use for crafts.
• Mason Jar – I absolutely love these and use them for storing, prepping, drinking glasses, and especially canning.

Topping Ideas

Sky’s the limit when it comes to toppings, and each can add a new texture or flavor to your chocolate covered frozen bananas!

• Chopped Nuts: Try peanuts, macadamia nuts, almonds, pistachios, or hazelnuts
• Shredded Coconut: For a tropical flair! Use sweetened or unsweetened.
• Freeze-Dried Fruit: Crush dried raspberries or strawberries for a pop of color and tart flavor.
• Candy Bits: Chop up toffee, M&Ms, or candy canes.
• Mini Chocolate Chips: Double chocolate deliciousness!
• Crushed Cookies: Store-bought will be best. Try Oreos, Chips Ahoy, Sandies, Circus Animals…
• Breakfast Cereal: Crush up Fruity Pebbles, Trix, Cap’n Crunch, and more!
• Flakey Sea Salt: Adds an elegant touch and a salty contrast.
• Granola: I love my homemade recipe, but any will do! Chop any dried fruit into tiny pieces.

Storing Chocolate Covered Frozen Bananas

Once everything is set, transfer your treats to an airtight container. Add a piece of parchment or wax paper between layers so nothing sticks together.

Keep frozen chocolate covered bananas towards the back of the freezer and enjoy within 3 months.

Chocolate Covered Bananas FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Frozen Chocolate Covered Bananas

Chocolate Covered Bananas are a fun and easy treat to make for parties or an afternoon snack! Make them at home with 3 simple ingredients.

Course Dessert

Cuisine American

Method Freezer

Prep Time 15 minutes minutes

Freeze 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Calories 188cal

Author Donna Elick

Equipment

• mixing bowls

Ingredients

• 6 bananas
• 2 cups milk chocolate chips about 12 ounces
• 1/4 cup refined coconut oil
• Toppings of choice: sprinkles chopped nuts, shredded coconut, mini M&M’s, mini chocolate chips, or crushed candies

Instructions

• PREP BANANAS: Peel 6 bananas and cut each banana in half crosswise to create 12 pieces. Insert a popsicle stick halfway into the cut end of each banana half, being careful not to push through the side.
• FREEZE BANANAS: Place the banana halves on a parchment-lined baking sheet. Freeze for 15 minutes so the bananas firm up before dipping.
• MELT CHOCOLATE: In a microwave-safe bowl, combine 2 cups milk chocolate chips and 1/4 cup refined coconut oil. Microwave in 30-second intervals, stirring after each interval, until the chocolate is almost fully melted. Stir until smooth.
• PREP TOPPINGS: Pour your chosen toppings into shallow bowls or plates so they are ready for dipping.
• DIP BANANAS: Holding the popsicle stick, dip each frozen banana into the melted chocolate, turning to coat evenly. Allow excess chocolate to drip off.
• ADD TOPPINGS: Immediately roll or sprinkle the chocolate-coated banana in your prepared toppings.
• FREEZE TO SET: Return the coated bananas to the baking sheet and freeze for about 30 minutes, or until the chocolate is firm.
• SERVE: Enjoy immediately or keep frozen until ready to serve.

Notes

Make-Ahead: These can be made up to 2 days in advance and stored in the freezer until ready to serve.

Storage: Store frozen bananas in an airtight container or freezer bag for up to 2 weeks.

Reheating: Not applicable. Serve frozen.

Freezing: Keep the bananas frozen until serving so the chocolate stays firm and the bananas hold their shape.

Ingredient Tip: Refined coconut oil melts smoothly and does not add coconut flavor. Use unrefined coconut oil if you prefer a light coconut taste.

Nutrition

Serving: 1 | Calories: 188cal | Carbohydrates: 26g | Protein: 1g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 6mg | Sodium: 8mg | Sugar: 18g | Fiber: 2g | Calcium: 3mg | Iron: 1mg

Originally published August 2013, updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Frozen Chocolate Covered Bananas appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE OREO LASAGNA

• No baking required
  
• Four dreamy layers of chocolate goodness
  
• Make-ahead friendly (actually better the next day)
  
• Crowd-pleasing potluck dessert
  
• Oreo lovers go absolutely wild for it

Chocolate Lasagna Recipe 

There are desserts that politely sit on the table… and then there are desserts that disappear before you even grab a plate. This one falls squarely in the second category.

Chocolate lasagna is one of those nostalgic layered desserts that shows up at potlucks and family gatherings and somehow manages to make everyone feel like a kid again.

Creamy, cold, chocolatey, and just a little over the top.

The Oreo crust alone could pass for dessert, but once you add that smooth cream cheese layer, the pudding, and the whipped topping? It turns into something completely irresistible.

And the best part? You make it ahead, tuck it into the fridge, and let it do its thing.

By the time you slice into this dessert lasagna, the layers hold together beautifully… and suddenly everyone wants seconds.

INGREDIENT NOTES

• Oreo Cookies: No need to remove the filling. It helps bind the crust along with melted butter.
  
• Cream Cheese: Make sure it’s fully softened for easy mixing and a smooth layer.
  
• French Vanilla Pudding Mix: Stabilizes the whipped cream and adds flavor.
  
• Instant Chocolate Pudding: Thickens quickly and creates that rich chocolate layer.
  
• Heavy Cream: Whips into a stable topping that holds its shape beautifully. Make extra for decoration!

VARIATIONS

Peanut Butter Version: Add ½ cup of peanut butter to the cream cheese layer.

Mint Chocolate: Use mint Oreos and add a drop of peppermint extract to the whipped cream.

Caramel Drizzle: Add caramel between the pudding and whipped cream layers.

Double Oreo: Sprinkle extra crushed Oreos between each of the layers.

Mocha Twist: Mix 1 teaspoon espresso powder into the pudding layer.

Individual Servings: Build the layers in mini trifle dishes instead of one big pan.

SERVING SUGGESTIONS

• Slice dessert lasagna straight from the refrigerator.
  
• Add extra whipped cream and a mini Oreo on each slice.
  
• Pair this chocolate lasagna recipe with strong coffee.
  
• Bring to potlucks, BBQs, or holiday gatherings.
  
• Cut into smaller squares for dessert bars.

DESSERT LASAGNA FAQ

The key to this chocolate lasagna recipe is clean layers. And the key to clean layers is patience.

Each one should be spread gently and allowed to chill briefly before adding the next. This prevents mixing and keeps those beautiful, defined layers.

The pudding thickens naturally after about five minutes, so that’s the perfect moment to spread it. If you add it too soon, it will be runny and harder to keep defined.

And the whipped cream stabilized with pudding mix? That’s what keeps the topping fluffy and sliceable even after several hours in the refrigerator.

But before all that… start this chocolate lasagna recipe with Oreos. The creme filling helps the melted butter bind the crumbs together so all those incredible layers have a sweet, stable base.

TOOLS NEEDED

• 9 x 13-inch Baking Dish: Just the right size for a potluck-friendly Oreo lasagna.
  
• Food Processor: To make Oreo crumbs for the crust.
  
• Electric Mixer: For whipping the cream cheese and whipped cream layers. Helps with the pudding too!
  
• Mixing Bowls: For every layer of this dessert.
  
• Rubber Spatula: Makes spreading layers easy.

Enjoy!

With love, from our simple kitchen to yours.

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Chocolate Lasagna Recipe (Easy No-Bake Dessert)

This Chocolate Lasagna Recipe layers chocolate pudding, cream cheese, whipped cream, and Oreo cookies into a showstopping no bake dessert.

Course Dessert

Cuisine American

Method Food Processor

Prep Time 30 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12

Calories 473cal

Author Donna Elick

Equipment

• 9 x 13 baking dish This set is one of my favorites! The 9×13 is perfect for casseroles and the smaller size is awesome for making half a casserole recipe.
• food processor or rolling pin for crushing the Oreo cookies
• mixing bowls You’ll want a few large bowls when you make this chocolate lasagna recipe. Otherwise, plan to do some quick washing in between layers.
• stand mixer or Electric Hand Mixer with both the paddle and whisk attachments

Ingredients

FOR THE OREO CRUST

• 1 14.3 ounce package Oreo cookies
• 6 tablespoons unsalted butter melted

FOR THE CREAM CHEESE LAYER

• 1 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 tablespoons milk

FOR THE WHIPPED CREAM LAYER

• 1 cup heavy whipping cream
• 1/4 cup plus 2 tablespoons powdered sugar
• 2 tablespoons instant French vanilla pudding mix
• 1 teaspoon vanilla extract

FOR THE CHOCOLATE PUDDING LAYER

• 2 3.9 ounce boxes instant chocolate pudding mix
• 3 cups whole milk

GARNISH

• Mini Oreo cookies
• Chocolate shavings
• Additional whipped cream

Instructions

• PREP PAN: Lightly spray a 9 x 13-inch baking dish with nonstick spray.
• MAKE CRUST: Place the 1 14.3 ounce package Oreo cookies in a food processor and pulse until fine crumbs form. Reserve ¼ cup crumbs for topping.
• PRESS CRUST: In a bowl, mix the remaining Oreo crumbs with 6 tablespoons unsalted butter. Press firmly into the bottom of the baking dish. Refrigerate while preparing the next layer.
• MAKE CREAM CHEESE LAYER: In a mixing bowl, beat the 1 8 ounce package cream cheese, softened until smooth. Add 1/4 cup granulated sugar and 2 tablespoons milk and beat until creamy. Set aside.
• MAKE WHIPPED CREAM: In a large bowl, combine 1 cup heavy whipping cream, 1/4 cup plus 2 tablespoons powdered sugar, 2 tablespoons instant French vanilla pudding mix, and 1 teaspoon vanilla extract. Beat with an electric mixer until stiff peaks form.
• COMBINE LAYER: Fold half of the whipped cream mixture into the cream cheese mixture until smooth. Spread evenly over the Oreo crust. Refrigerate for 10 minutes.
• MAKE PUDDING: In a bowl, whisk together 2 3.9 ounce boxes instant chocolate pudding mix and 3 cups whole milk until smooth. Let stand 5 minutes until slightly thickened.
• ADD PUDDING LAYER: Spread the chocolate pudding evenly over the cream cheese layer.
• TOP WITH WHIPPED CREAM: Spread the remaining whipped cream over the pudding layer.
• GARNISH: Sprinkle the reserved Oreo crumbs over the top and add Chocolate shavings.
• CHILL: Cover and refrigerate for at least 4 hours until fully set.
• SERVE: Slice into 12 pieces. Top each slice with Additional whipped cream and a Mini Oreo cookies before serving.

Notes

Make-Ahead: This dessert is perfect for making a day ahead. The layers hold together even better after chilling overnight.

Cool Whip Shortcut: You can substitute two 8-ounce containers whipped topping for the homemade whipped cream.

Freezer Shortcut: If you need to speed up the chilling process, place the dessert in the freezer for about 1 hour, then transfer to the refrigerator until ready to serve.

Chocolate Curls: Use a vegetable peeler to shave curls from a chocolate bar for easy garnish.

Storage: Store covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 | Calories: 473cal | Carbohydrates: 51g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 800mg | Sugar: 27g | Fiber: 1g | Calcium: 119mg | Iron: 4mg

Originally published February 2021. Updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chocolate Lasagna Recipe (Easy No-Bake Dessert) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS CHOCOLATE TRES LECHES CAKE RECIPE

• Ultra-moist, milk-soaked chocolate cake
  
• Deep cocoa flavor in every layer
  
• Creamy chocolate whipped topping
  
• Make-ahead friendly
  
• Show-stopping but surprisingly simple

Chocolate Tres Leches Cake

Tres leches cake is already indulgent. Then I added eggnog. Now… it’s time for chocolate.

This is not a light dessert, and it’s not pretending to be. It’s soaked (properly soaked) until the cake absorbs every bit of that chocolate milk mixture and turns unbelievably tender.

And here’s the thing: you have to trust the process. When you pour that mixture over the cake, it looks like too much. It feels dramatic. Don’t panic! That’s exactly what you want.

The whipped cream goes on last… thick, chocolatey, and piled generously. No thin layer here.

Chill it. Slice it cold. Watch how cleanly it cuts, even though it’s fully saturated. 

Tres leches chocolate cake is rich. It’s bold. It’s absolutely not shy.

INGREDIENT NOTES

• Unsalted Butter: Softened fully for proper creaming and lift. When pressed, a finger should leave a clean indent.
  
• Cocoa Powder: Dutch process gives a deeper, darker chocolate flavor, but natural cocoa works too.
  
• Baking Soda + Baking Powder: Use both in this chocolate tres leches cake recipe for plenty of lift and structure.
  
• Sweetened Condensed Milk: Adds sweetness and body to the soak.
  
• Evaporated Milk: Brings richness without heaviness.
  
• Pure Vanilla Extract: Quality matters in terms of flavor.
  
• Heavy Cream: Whips into a stable, luscious topping. Keep it in the fridge until the last second!

VARIATIONS

Mocha Version: Add 1 tablespoon of instant espresso powder to the cake batter.

Dark Chocolate: Increase the amount of cocoa slightly and reduce the sugar by ¼ cup.

Less Intense: Replace the cocoa powder in the topping with powdered sugar for a classic whipped cream flavor.

Spiced Chocolate: Whisk a pinch of cinnamon into the milk mixture.

Berry Topping: Top chocolate tres leches cake with fresh raspberries before serving.

SERVING SUGGESTIONS 

• Plate chilled slices straight from the refrigerator.
  
• Add chocolate shavings for extra drama.
  
• Pair tres leches chocolate cake with strong coffee.
  
• Serve alongside fresh berries for contrast.
  
• Bring to dinner parties. This one travels beautifully.
  

TRES LECHE CHOCOLATE CAKE RECIPE FAQ

This tres leche chocolate cake recipe works because of absorption. The warm cake structure opens slightly after baking, and when chilled before soaking, it absorbs liquid evenly without collapsing. 

Pouring slowly allows the milk mixture to settle deep into the crumb instead of pooling in sections or on the surface.

The cocoa in the milk mixture deepens the flavor without overwhelming the sweetness. And whipping the cream to stiff peaks ensures it holds its shape against the rich base.

It isn’t just pouring milk over cake. It’s controlled saturation. And when done correctly, it’s magic.

TOOLS NEEDED

• 9 x 13-inch Baking Pan: Just the right size for the cake and the soak.
  
• Electric Mixer: For creaming the butter with sugar and whipping the cream.
  
• Mixing Bowls: There are multiple stages to this tres leches chocolate cake recipe!
  
• Whisk: For the smoothest milk mixture.
  
• Wooden Spoon Handle or Straw: To poke holes in the cake layer.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Cake Recipes

Italian Lemon Cream Cake (Olive Garden Copycat Recipe)

Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video

Hershey’s Chocolate Cake Recipe – Family Favorite

Almond Blueberry Breakfast Cake Recipe + Video

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Chocolate Tres Leches Cake

Chocolate Tres Leches Cake is rich and indulgent, yet surprisingly easy to make. Soaked cake, fluffy topping, and absolute dessert bliss.

Course Dessert

Cuisine Mexican

Method Oven

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12 slices

Calories 620cal

Author Donna Elick

Ingredients

FOR THE CAKE

• 2 cups granulated sugar
• 2/3 cup unsalted butter, softened
• 1/2 teaspoon kosher salt
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup whole milk
• 2 1/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 cup cocoa powder

FOR THE CHOCOLATE TRES LECHES MIXTURE

• 1 14 ounce can sweetened condensed milk
• 1/2 cup evaporated milk
• 1/4 cup whole milk
• 1/4 cup cocoa powder

FOR THE CHOCOLATE WHIPPED CREAM

• 2 cups heavy cream
• 1/4 cup cocoa powder
• 2 teaspoons pure vanilla extract

Instructions

• PREP OVEN AND PAN: Preheat the oven to 350°F. Grease a 9 x 13-inch baking pan with butter or nonstick spray.
• CREAM BUTTER AND SUGAR: In a large mixing bowl, beat 2/3 cup unsalted butter, softened and 2 cups granulated sugar, and 1/2 teaspoon kosher salt for about 3 minutes, until light and creamy.
• ADD EGGS AND LIQUIDS: Beat in 4 large eggs one at a time. Add 2 teaspoons pure vanilla extract and 1 cup whole milk. Mix just until combined.
• ADD DRY INGREDIENTS: Add 2 1/4 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 3/4 cup cocoa powder. Mix on low speed just until no dry streaks remain.
• BAKE: Pour batter into the prepared pan and spread evenly. Bake for 40 minutes, until a toothpick inserted in the center comes out mostly clean.
• POKE HOLES: While the cake is still warm, use a straw or the handle of a wooden spoon to poke holes all over the surface, spacing them about 1 inch apart.
• CHILL: Transfer the cake to the refrigerator and chill for 30 minutes.
• MAKE TRES LECHES MIXTURE: In a medium bowl, whisk together 1 14 ounce can sweetened condensed milk, 1/2 cup evaporated milk, 1/4 cup whole milk, and 1/4 cup cocoa powder until smooth.
• SOAK: Slowly pour the chocolate milk mixture evenly over the chilled cake. Allow it to absorb completely.
• MAKE WHIPPED CREAM: In a large bowl, beat 2 cups heavy cream, 1/4 cup cocoa powder, and 2 teaspoons pure vanilla extract until stiff peaks form.
• TOP AND SERVE: Spread the chocolate whipped cream evenly over the cake. Slice and serve chilled.

Notes

Chill Before Topping: The cake must be cool before adding whipped cream or it will melt.

Cocoa Choice: Dutch process cocoa provides a deeper chocolate flavor, but natural cocoa works well too.

Pour Slowly: Add the tres leches mixture gradually so it absorbs evenly without pooling.

Storage: Store covered in the refrigerator for up to 5 days.

Freezing: Not recommended once soaked, as texture will change.

Nutrition

Serving: 1 | Calories: 620cal | Carbohydrates: 78g | Protein: 11g | Fat: 32g | Saturated Fat: 20g | Cholesterol: 144mg | Sodium: 312mg | Sugar: 55g | Fiber: 4g | Calcium: 245mg | Iron: 3mg

Originally published March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chocolate Tres Leches Cake appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR MINT BROWNIES

• Ultra-fudgy brownies, not cakey
  
• Classic chocolate-mint flavor done right
  
• Frosted and drizzled… no restraint here
  
• Easy to make ahead for parties
  
• Clean slices that look bakery-worthy

Mint Chocolate Brownie Recipe

I’ve never hidden the fact that brownies are my weakness. I make them constantly, tweak them endlessly, and somehow always convince myself there’s room for one more version.

These mint chocolate chip brownies fall into the bold category. Rich base, creamy frosting, and chocolate drizzle on top. No restraint. That’s intentional.

They’re right at home next to favorites like our Reese’s Peanut Butter Fudge Brownies or the days when brownies turn into something a little unexpected, like Reese’s Brownie Cookies.

Some days call for simple… those are Lazy Day Brownies days.

And then there are the surprises, like Lemon Brownies, which somehow still feel like brownies even when they’re bright and citrusy.

This mint brownies recipe fits right in. It’s rich, familiar, and exactly what you want when chocolate and mint are non-negotiable.

Mint chocolate just works, and if you’re looking for more decadent desserts like this, try my homemade York Peppermint Patty Recipe!

If you’re the kind of person who clicks from one brownie recipe to another… welcome. You’re among friends.

INGREDIENT NOTES

• Andes Creme de Menthe Thins: Melt smoothly into the mint brownie batter and give that unmistakable mint-chocolate flavor.
  
• Unsweetened Cocoa Powder: Keeps the brownies rich instead of overly sweet.
  
• Peppermint Extract: Stronger and cleaner than mint, so use it sparingly!
  
• Unsalted Butter: Gives you better control in the batter and frosting.
  
• Powdered Sugar: Creates a smooth, fluffy frosting that spreads easily.
  
• Mini Chocolate Chips: Perfect for both folding into frosting and making the drizzle.

VARIATIONS

Double Mint: Add a few drops of peppermint extract to the brownie batter.

No Food Coloring: Feel free to skip it… the frosting will still taste great!

Dark Chocolate: Use dark chocolate chips for the drizzle.

Boozy Twist: Replace some of the milk in the frosting with creme de menthe liqueur.

Thinner Brownies: Bake mint chip brownies in a 9×13-inch pan and reduce the bake time slightly.

Holiday Style: Add festive sprinkles (think St. Patrick’s Day or Christmas) to the drizzle while it’s still warm.

SERVING SUGGESTIONS

• Perfect on dessert tables and at potlucks.
  
• Great with coffee (including frappuccinos!) or milk.
  
• Serve with a scoop of mint chip ice cream to double down on flavor.
  
• Enjoy a frosted mint brownie with a festive Shamrock Shake… or a grasshopper shot for something boozy…

MINT BROWNIES RECIPE FAQ

This mint chocolate brownie recipe works because the fat-to-flour ratio is intentionally high, which keeps the crumb dense and fudgy instead of cakey.

Melting the butter before mixing allows the sugar to dissolve more completely, creating that glossy batter and tight crumb structure.

Cocoa powder provides chocolate flavor without adding extra fat, keeping the brownies rich but controlled.

The frosting relies on powdered sugar for structure and softened butter for air incorporation, while milk adjusts viscosity so it spreads cleanly without tearing the surface.

Adding peppermint extract in small amounts prevents bitterness and keeps the mint flavor crisp.

That final chocolate drizzle sets through fat crystallization as it cools, giving contrast in both texture and temperature with every bite.

TOOLS NEEDED

• 8×8-inch Baking Dish: Gives you thick, fudgy mint chip brownies.
  
• Electric Mixer: For a glossy batter and fluffy frosting.
  
• Microwave-Safe Bowls: Melting butter and chocolate is quick and easy.
  
• Offset Spatula: Makes frosting neat and even.
  
• Piping Bag: Optional, but it makes drizzling so much easier.

Enjoy!

With love, from our simple kitchen to yours.

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Mint Chocolate Brownie Recipe

This Mint Chocolate Brownie Recipe combines a fudgy base with thick, mint chip frosting and a sweet chocolate drizzle. Indulgent to the max!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 16

Calories 249cal

Author Donna Elick

Equipment

• 8 x 8 baking dish
• microwave-safe bowl
• electric mixer

Ingredients

• 12 Andes creme de menthe thins unwrapped and halved (about 4.2 ounces)
• 1/2 cup unsalted butter 1 stick
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 12 Andes creme de menthe thins

Mint Chocolate Chip Frosting

• 2 cups powdered sugar about 8 ounces
• 4 tablespoons unsalted butter, softened
• 3 tablespoons whole milk
• 1/4 teaspoon peppermint extract
• 1/8 teaspoon kosher salt
• Green gel food coloring
• 2 tablespoons mini chocolate chips

Chocolate Drizzle

• 1/4 cup mini chocolate chips
• 1 tablespoon heavy cream

Instructions

• PREP OVEN AND PAN: Preheat the oven to 350°F. Line an 8×8-inch baking dish with aluminum foil and spray with nonstick cooking spray.
• MELT BUTTER: Add 1/2 cup unsalted butter to a large microwave-safe bowl. Microwave until fully melted, about 45 to 60 seconds.
• MIX BATTER: Add 1 cup granulated sugar, 1/2 cup unsweetened cocoa powder, 1 1/2 teaspoons pure vanilla extract, and 2 large eggs to the melted butter. Beat with an electric mixer until smooth and glossy.
• ADD DRY INGREDIENTS: Add 1/2 cup all-purpose flour, 1/4 teaspoon baking powder, and 1/4 teaspoon kosher salt. Mix on low speed just until combined.
• FOLD IN MINT: Stir in 12 Andes creme de menthe thins until evenly distributed.
• BAKE: Pour the batter into the prepared pan. Sprinkle 12 Andes creme de menthe thins evenly over the top and gently press them into the batter. Bake for 20 minutes, until the edges are set and a toothpick inserted into the brownie (not a mint) comes out clean.
• COOL: Remove from the oven and cool completely in the pan. For faster cooling, refrigerate for 15 minutes.
• MAKE FROSTING: In a large bowl, beat 4 tablespoons unsalted butter, softened, 2 cups powdered sugar, and 1/8 teaspoon kosher salt until crumbly. Add 3 tablespoons whole milk and beat until smooth and fluffy. Mix in 1/4 teaspoon peppermint extract. Add Green gel food coloring, starting with 3 drops, until desired color is reached. Fold in 2 tablespoons mini chocolate chips.
• FROST BROWNIES: Spread the frosting evenly over the cooled brownies.
• MAKE DRIZZLE: Add 1/4 cup mini chocolate chips and 1 tablespoon heavy cream to a microwave-safe bowl. Microwave for 30 to 35 seconds. Let sit for 5 minutes, then stir until smooth.
• FINISH: Drizzle the chocolate over the frosted brownies. Let set for 10 minutes before slicing.

Notes

Make-Ahead: Brownies can be baked one day ahead. Frost and drizzle the day of serving for best appearance.

Storage: Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheating: Serve chilled or let sit at room temperature for 20 minutes. These brownies are best not warmed.

Freezing: Freeze unfrosted brownies for up to 3 months. Thaw overnight in the refrigerator, then frost and drizzle.

Ingredient Note: Peppermint extract is stronger than mint extract. Stick with peppermint for clean mint flavor without bitterness.

Nutrition

Serving: 1 | Calories: 249cal | Carbohydrates: 36g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 59mg | Sugar: 31g | Fiber: 1g | Calcium: 24mg | Iron: 1mg

Originally published March 2017, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Mint Chocolate Brownie Recipe appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS RECIPE FOR HOT FUDGE

• Ready in about 10 minutes
  
• Smooth, glossy, and spoon-coating
  
• Made with simple pantry ingredients
  
• Perfect balance of sweetness and richness
  
• Stores and reheats beautifully

Hot Fudge Recipe

This is one of those recipes I’ve been making forever. The kind you don’t really think about until you realize you never buy hot fudge anymore.

Plus, it comes together fast. You whisk, it melts, it thickens, and suddenly you’ve got a saucepan of warm chocolate sitting on the stove. Dangerous territory.

This is not a drizzle-and-walk-away situation. This is a scoop-of-ice-cream, stand-at-the-counter, “just one more spoonful” kind of sauce.

It’s reliable. It behaves. And it turns even the most basic bowl of ice cream into something that feels like a real dessert.

Once you make this recipe for hot fudge, you’ll understand why we always have a jar in the fridge.

Looking for more delicious homemade toppings? Try my caramel sauce or strawberry syrup dessert topping! There’s even a version of crispy Magic Shell that can be made with a variety of flavors.

INGREDIENT NOTES

• Milk Chocolate: Gives the creamiest, smoothest texture and classic hot fudge flavor. Chop up a quality chocolate bar if possible, but chocolate chips work too.
  
• Heavy Cream: Creates richness and body. This is not the place to lighten things up.
  
• Light Corn Syrup: Helps prevent crystallization and keeps the sauce silky.
  
• Butter: Adds gloss and rounds out the chocolate flavor.
  
• Vanilla Extract: Added at the end to preserve aroma and depth.

VARIATIONS

Dark Chocolate: Use semi-sweet or dark chocolate for a less-sweet sauce.

Extra Rich: Stir in another tablespoon of butter at the end.

Salted: Finish this hot fudge recipe with a pinch of flaky sea salt.

Mocha Flavor: Add a small pinch of instant espresso powder.

Boozy: Stir in a splash of bourbon or Irish cream off the heat.

SERVING SUGGESTIONS

• Pour over ice cream! Vanilla, chocolate, s’mores… you name it!
  
• Spoon over banana splits.
  
• Drizzle on brownies or cheesecake.
  
• Use as a dip for fruit or cookies.
  
• Add hot fudge sauce to affogato or poke cakes.
  
• Set up an ice cream party and let everyone make their own sundaes. 

HOMEMADE HOT FUDGE FAQ

Once you learn how to make hot fudge at home, you’ll never look back! This recipe works because it’s an emulsion built on controlled heat.

Sugar dissolves into the cream as it warms, while cocoa solids from the chocolate disperse evenly with constant whisking.

The corn syrup interferes with sugar crystallization, which is what keeps the sauce smooth instead of grainy.

Butter adds fat that enhances gloss and mouthfeel, while also stabilizing the mixture as it cools. Boiling briefly concentrates the sauce and activates starches in the chocolate, thickening it just enough.

Removing the sauce from heat before adding vanilla preserves volatile flavor compounds. As it cools, the fats resolidify slightly, giving you that classic, spoon-coating texture without becoming stiff.

TOOLS NEEDED

• Medium Saucepan: Heavy-bottomed works best for even heat.
  
• Whisk: Constant movement keeps everything smooth.
  
• Measuring Cups: Balance matters here.
  
• Heat-Safe Jar: For storing leftovers (if there are any!)

Enjoy!

With love, from our simple kitchen to yours.

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Hot Fudge Recipe

This Hot Fudge Recipe makes the richest, creamiest chocolate dessert sauce you’ve ever tried. And you can make a batch in only 10 minutes!!

Course Dessert, Sauce

Cuisine American

Method Stovetop

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 16 (2 cups total)

Calories 157cal

Author Donna Elick

Ingredients

• 1/2 cup granulated sugar
• 1 1/2 cups heavy cream
• 2 tablespoons light corn syrup
• 8 ounces milk chocolate chips or chopped milk chocolate
• 2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract

Instructions

• COMBINE INGREDIENTS: Add 1/2 cup granulated sugar, 1 1/2 cups heavy cream, 2 tablespoons light corn syrup, 8 ounces milk chocolate chips or chopped milk chocolate, and 2 tablespoons unsalted butter to a medium saucepan.
• HEAT AND WHISK: Place the saucepan over medium heat. Whisk constantly as the mixture heats and the chocolate melts.
• SIMMER: Bring the mixture to a gentle boil, then continue whisking for about 5 minutes, until the sauce looks glossy and slightly thickened. It should coat the back of a spoon. The sauce will continue to thicken as it cools.
• ADD VANILLA: Remove the saucepan from the heat. Stir in 2 teaspoons pure vanilla extract until fully combined.
• SERVE OR STORE: Serve warm, or let cool slightly and transfer to a heat-safe glass jar.

Video

Notes

Chocolate Options: Milk chocolate gives the creamiest, sweetest result. Semi-sweet or dark chocolate can be used, but the sauce will be less sweet.

Texture Tip: Do not overcook. If the sauce seems thin in the pan, that’s normal. It thickens significantly as it cools.

Storage: Store hot fudge sauce in an airtight container in the refrigerator for up to 2 weeks.

Reheating: Reheat gently in the microwave in 15 to 20-second intervals, stirring between each, or warm in a saucepan over low heat.

Nutrition

Serving: 2 tablespoons | Calories: 157cal | Carbohydrates: 14g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 11mg | Sugar: 13g | Calcium: 16mg | Iron: 1mg

Originally published February 2014, updated and republished January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for your support; it allows us to keep creating new recipes.

The post Hot Fudge Recipe + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHOCOLATE CAKE WITH GUINNESS

• Deep chocolate flavor with real richness
  
• Ultra-moist, tender crumb
  
• Easy sheet-pan style cake… no layers required
  
• Buttercream is smooth, not cloying
  
• Feels celebratory without being fussy

Guinness Chocolate Cake

This is the cake people ask about. You set it on the counter, and someone always wants to know what’s in it.

Guinness chocolate cake with Baileys Irish Cream buttercream frosting is especially perfect for St. Patrick’s Day, but I don’t save it just for March. 

If I’m craving a serious chocolate cake, one that’s rich and not overly sweet… this is the one I make. 

The Guinness doesn’t shout. It just deepens everything and makes the chocolate taste more chocolatey.

But the frosting is where it really gets fun. Creamy, smooth, just enough Irish cream to notice without taking over. Slice it big, slice it small… it disappears either way. Holiday or not, this cake earns its spot on the table.

INGREDIENT NOTES

• Guinness Beer: Adds depth and moisture, not bitterness. Room temperature helps it blend smoothly.
  
• Cocoa Powder: Provides the backbone of the chocolate flavor. Use unsweetened natural cocoa for a classic taste, or Hershey’s Special Dark for something richer and a bit deeper.
  
• Sour Cream: Keeps the crumb tender and balanced. Full-fat is the way to go!
  
• Irish Cream Liqueur: Brings flavor and silkiness to the buttercream. Baileys is a classic for a reason, but any brand will do.
  
• Unsalted Butter: Used in both the chocolate Guinness cake and Irish cream frosting for richness and control.

VARIATIONS 

No Alcohol: Use strong brewed coffee for the cake and milk or cream (or flavored coffee creamer!) in the frosting.

Richer Flavor: Include 1 teaspoon espresso powder in the cake batter.

Chocolate-On-Chocolate: Top chocolate Guinness cake with chocolate shavings.

Party Pan: Bake in a 9×13-inch pan for thinner slices, but adjust the bake time. Or double the recipe!

Cupcake Conversion: Divide the batter into a muffin tin (with paper liners) and bake for 17-20 minutes.

Holiday Style: Finish with festive sprinkles for St. Patrick’s Day.

SERVING SUGGESTIONS 

• Great for potlucks and parties.
  
• Serve at room temperature for the best flavor.
  
• Drizzle caramel sauce over the frosting for an extra decadent treat.
  
• Pair chocolate cake with Guinness (yes, more!) or a coffee.
  
• Create a St. Paddy’s spread with Lucky Charms Treats or Leprechaun munch mix.
  

GUINNESS & CHOCOLATE CAKE FAQ 

This Guinness chocolate cake recipe works because stout and cocoa complement each other on a chemical level.

Guinness is slightly acidic and contains roasted malt compounds that intensify chocolate flavor without adding sweetness. 

Heating the beer with butter helps dissolve cocoa solids evenly, creating a smooth base and preventing dryness. Sour cream adds fat and acidity, which tenderizes gluten and keeps the crumb soft. 

Baking soda reacts with the acidic ingredients to give the cake lift without making it airy.

The buttercream relies on fat structure: softened butter traps air as it’s beaten, while powdered sugar stabilizes it. 

Adding Irish cream introduces both liquid and alcohol, which thins the frosting slightly and enhances aroma without breaking the emulsion.

The result is a Guinness and chocolate cake that’s rich, moist, and structurally sound from edge to center.

TOOLS NEEDED 

• 9×9-inch Baking Pan: Ideal thickness for even baking.
  
• Saucepan: For melting the butter and warming the stout.
  
• Mixing Bowls: Separate wet and dry mixtures to keep things smooth.
  
• Whisk & Spatula: This batter comes together easily by hand.
  
• Offset Spatula: Makes frosting Guinness chocolate cake clean and simple.

Enjoy!

With love, from our simple kitchen to yours.

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Dr Pepper Chocolate Cake

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Chocolate Guinness Cake with Irish Buttercream Frosting

A slice of Guinness Chocolate Cake with smooth Irish cream frosting is exactly what any celebration needs… or any day you need a pick-me-up!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 9 large squares or 16 smaller squares (about 1 piece per serving)

Calories 925cal

Author Donna Elick

Ingredients

Chocolate Guinness Cake

• 1 cup Guinness beer, room temperature
• 1 cup unsalted butter, cut into pieces
• 3/4 cup cocoa powder
• 2 cups granulated sugar
• 3/4 cup sour cream, room temperature
• 2 large eggs, room temperature
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 2 1/2 teaspoons baking soda
• 1/2 teaspoon kosher salt

Irish Buttercream Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 to 4 tablespoons Irish cream liqueur such as Baileys
• 1 teaspoon pure vanilla extract

Optional Toppings

• Caramel sauce
• Chocolate shavings
• Sprinkles

Instructions

• PREPARE OVEN: Preheat the oven to 350°F. Grease a 9 by 9-inch baking pan or line with parchment paper.
• HEAT STOUT: In a medium saucepan over medium heat, add 1 cup Guinness beer, room temperature and 1 cup unsalted butter, cut into pieces. Heat until the butter is fully melted.
• ADD COCOA: Whisk in 3/4 cup cocoa powder until smooth. Remove from heat and let cool slightly.
• MIX DRY INGREDIENTS: In a large mixing bowl, whisk together 2 cups all-purpose flour, 2 cups granulated sugar, 2 1/2 teaspoons baking soda, and 1/2 teaspoon kosher salt.
• MIX WET INGREDIENTS: In a separate bowl, whisk together 3/4 cup sour cream, room temperature, 2 large eggs, room temperature, and 1 tablespoon pure vanilla extract until smooth.
• COMBINE BATTER: Slowly whisk the Guinness mixture into the sour cream mixture. Pour the wet ingredients into the dry ingredients and stir until smooth and fully combined.
• BAKE: Pour the batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
• COOL: Remove the cake from the oven and let cool completely in the pan.
• MAKE FROSTING: In a large mixing bowl, beat 1 cup unsalted butter, softened until creamy. Gradually add 4 cups powdered sugar, sifted, mixing on low speed until combined.
• FLAVOR FROSTING: Add 2 to 4 tablespoons Irish cream liqueur and 1 teaspoon pure vanilla extract. Beat on medium speed until light and fluffy. Add additional Irish cream, 1 tablespoon at a time, until desired flavor and consistency are reached.
• FROST CAKE: Spread the buttercream evenly over the cooled cake.
• SERVE: Add optional toppings if desired. Slice and serve.

Notes

Pan Options: This cake can also be baked in a 9 by 13-inch pan. Bake for 25 to 30 minutes and check for doneness.

Make-Ahead: The cake can be baked 1 day ahead and frosted before serving.

Storage: Store covered in the refrigerator for up to 3 to 4 days. Bring to room temperature before serving for best flavor and texture.

Freezing: Freeze the unfrosted cake for up to 2 months. Thaw overnight in the refrigerator before frosting.

No Alcohol Option: Substitute the Guinness with an equal amount of strong brewed coffee. Omit the Irish cream liqueur and use milk or cream in the frosting instead.

Ingredient Tip: Room-temperature ingredients are key for a smooth batter and even bake.

Nutrition

Serving: 1 | Calories: 925cal | Carbohydrates: 125g | Protein: 6g | Fat: 47g | Saturated Fat: 29g | Cholesterol: 156mg | Sodium: 462mg | Sugar: 98g | Fiber: 3g | Calcium: 52mg | Iron: 3mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Guinness Chocolate Cake​ appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CHOCOLATE CAKE WITH DR PEPPER

• Moist and rich. Soda enhances the chocolate flavor.
  
• All-in-one sheet cake. No layers to fuss with!
  
• Warm, rich Dr Pepper frosting glazes the top.
  
• Great for crowds. One pan serves 15-20 people.
  
• Make ahead or freeze unfrosted.

Dr Pepper Chocolate Cake

Listen. We all love a cake that feels easy, right? And, oh my, how this chocolate cake with Dr Pepper delivers! 

Box mix meets soda… but don’t roll your eyes. That soda isn’t a shortcut. It’s the soul of this cake.

The bubbles lift the batter so it’s light and tender (even with cocoa), and that Dr Pepper-infused frosting? Silky, shiny, slightly boozy-sweet, and it hugs every nook of the cake like it’s got feelings.

Warm slices are a must-try. Just warm a piece for 10-15 seconds in the microwave and watch people whisper, “WHAT is in this??” That’s joy. That’s Dr Pepper magic. 

INGREDIENT NOTES

• Chocolate Cake Mix: Super moist varieties work best with soda. Devil’s food is my top pick for the richest flavor.
  
• Instant Pudding Mix: Keeps the crumb tender and luscious. It’s just science! No point in making extra work for yourself.
  
• Dr Pepper: The carbonation lightens the texture of the cake, and the spice notes deepen the chocolate flavor. Use it in the frosting too… it helps dissolve the sugar and adds a glossy finish.
  
• Salted Butter: For the frosting. If using unsalted butter, add ¼ teaspoon of salt for balance.
  
• Pure Vanilla Extract: Rounds out flavor with warm aromatics.

VARIATIONS 

Texture Twist: Add chopped pecans to the batter for crunch.

Spiced Dr Pepper: Use Cherry Vanilla Dr Pepper for subtle fruit notes.

Cupcake Version: Bake in lined muffin tins for 15-18 minutes. 

Gooey Poke Cake: Poke holes in warm cake. Mix ½ cup soda with 1 can sweetened condensed milk and use in place of frosting.

Soda Swap: Change up the flavor with root beer, Cherry Coke, or cream soda.

SERVING SUGGESTIONS 

• Add a swirl of whipped cream and a maraschino cherry to each slice.
  
• Top with vanilla ice cream and an extra drizzle of frosting.
  
• Garnish Dr Pepper chocolate cake with chocolate shavings for a fancy presentation.
  
• Serve alongside a creamy iced coffee cocktail for a dessert brunch.
  

CHOCOLATE DR PEPPER CAKE FAQ

This Dr Pepper chocolate cake recipe works because of how soda behaves in baking… and that’s real kitchen science, not kitchen luck.

The cola’s carbonation introduces tiny air bubbles that help leaven the batter, making it lighter and more tender than a straight cake mix alone.

The sugar and flavor compounds in the soda also integrate with the cocoa and pudding mix, deepening the chocolate notes without extra steps.

For the frosting, warming the soda dissolves the powdered sugar more fully than milk alone, and heat helps develop a glossy emulsion.

This is why the topping pours and sets with a satin sheen instead of cracking like a dry glaze. 

It’s about temperature, sugar chemistry, and embracing fizzy wonder. This is not a gimmick…  it’s physics + flavor.

TOOLS NEEDED

• 9×13 Baking Pan: Classic crowd-pleaser shape.
  
• Mixing Bowls: One for the batter, one for whisked frosting.
  
• Whisk or Spoon: For the smoothest batter and glaze.
  
• Measuring Cups & Spoons: Accuracy is important for the science to work.
  
• Saucepan: To heat and bloom your frosting.
  
• Toothpick: For testing if Dr Pepper chocolate cake is done.

Enjoy!

With love, from our simple kitchen to yours.

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Chocolate Dr Pepper Cake

Make Dr Pepper Chocolate Cake with box mix and instant pudding for an indulgent yet easy dessert. Topped with glossy, chocolate frosting!

Course Dessert

Cuisine American

Method Oven

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 15 -20

Calories 381cal

Author Donna Elick

Ingredients

Cake

• 1 box chocolate cake mix
• 1 box chocolate instant pudding mix (3.4 ounces)
• 3 large eggs
• 3/4 cup vegetable oil
• 1 cup Dr Pepper

Frosting

• 1/2 cup salted butter (1 stick)
• 2 1/2 cups powdered sugar
• 1/3 cup Dr Pepper
• 1/2 cup cocoa powder
• 1 teaspoon pure vanilla extract

Instructions

• PREPARE OVEN: Preheat the oven to 350°F. Grease a 9 by 13-inch baking pan with butter or nonstick spray.
• MIX BATTER: In a large mixing bowl, add 1 box chocolate cake mix, 1 box chocolate instant pudding mix, 3 large eggs, ¾ cup vegetable oil, and 1 cup Dr Pepper. Mix until smooth and fully combined, scraping down the sides as needed.
• BAKE: Pour the batter into the prepared pan and spread evenly. Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out clean.
• MAKE FROSTING: While the cake bakes, add ½ cup salted butter to a medium saucepan and melt over medium heat. Whisk in 2 ½ cups powdered sugar, ⅓ cup Dr Pepper, ½ cup cocoa powder, and 1 teaspoon pure vanilla extract until smooth.
• BOIL: Continue whisking and bring the frosting to a gentle boil. Reduce heat slightly and boil for 1 minute, stirring constantly, until glossy and slightly thickened.
• COOL FROSTING: Remove the saucepan from the heat and let the frosting cool for 20 to 25 minutes. It should be warm but pourable.
• FROST CAKE: Pour the warm frosting evenly over the warm cake. Spread gently if needed. Let the cake rest for at least 30 minutes, until the frosting sets before slicing.

Notes

Make-Ahead: This cake can be baked up to 1 day ahead. Frost just before serving or within a few hours for the best texture.

Storage: Cover tightly and store at room temperature for up to 2 days or refrigerate for up to 5 days.

Reheating: Serve at room temperature. For warm slices, microwave individual pieces for 10 to 15 seconds.

Freezing: Freeze unfrosted cake tightly wrapped for up to 3 months. Thaw completely, then frost.

Nutrition

Serving: 1 | Calories: 381cal | Carbohydrates: 45g | Protein: 3g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 49mg | Sodium: 305mg | Sugar: 33g | Fiber: 2g | Calcium: 54mg | Iron: 2mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Dr Pepper Chocolate Cake appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE THIS COKE CAKE RECIPE

• Stays unbelievably moist for days
  
• Pour-on frosting = zero fuss, maximum payoff
  
• Deep chocolate flavor without being heavy
  
• Pantry-friendly ingredients you probably already have

Coca Cola Cake

Okay listen… this cake is dangerously easy. Like “I’ll just make it real quick,” and suddenly half the pan is mysteriously gone. Oops.

And if you grew up loving that warm, gooey Cracker Barrel Coca Cola Cake? Oh, honey… this is that cake.

Our whole Cracker Barrel collection is basically my love letter to comfort food, but this one? She’s the queen.

The warm cola bubbling with butter, the pour-on frosting… it’s drama, it’s nostalgia, it’s chocolate therapy.

Make this Coke cake recipe just once and tell me you don’t start inventing occasions to bake it again.

INGREDIENT NOTES

• Dutch-Processed Cocoa: Gives a smoother, deeper chocolate flavor. Natural cocoa works, but expect a slightly lighter taste.
  
• Coca Cola: Classic Coke adds sweetness + moisture. Avoid diet soda here, as it doesn’t behave the same.
  
• Buttermilk: Keeps the crumb tender and soft. If you must substitute, use whole milk with a splash of vinegar (but buttermilk really is better!).
  
• Powdered Sugar: Sift if yours tends to clump. Smooth frosting depends on it!
  
• Vegetable Oil: Helps keep this Cracker Barrel chocolate coke cake soft even after a day or two.

VARIATIONS

Cherry Cola Cake: Use Cherry Coke for a subtle fruity twist.

Mocha Version: Add 1 teaspoon instant espresso powder to the batter for deeper cocoa flavor.

Pecan Fudge Topping: Sprinkle chopped toasted pecans over the warm frosting.

Mexican Hot Chocolate: Add a pinch of cayenne to the dry mix, then swap the cocoa powder in the frosting with cinnamon (about half the amount).

Orange Cola Cake: Mix ½ teaspoon of orange zest into the frosting. Bright, citrusy, delicious!

Mississippi Mud: Sprinkle mini marshmallows and chopped nuts over the top.

Coca Cola Cupcakes: Bake in lined muffin tins. Reduce bake time to around 15-18 minutes.

SERVING SUGGESTIONS

• Add a cherry as a garnish to each slice for a pop of flavor and color. 
  
• Serve warm with a scoop of vanilla bean or cheesecake ice cream.
  
• Pair Coca Cola cake with a cold glass of milk or… another Coca Cola!
  
• Keep it light with a dollop of homemade whipped cream.

CRACKER BARREL COCA COLA CAKE FAQ

The first time I made a Coca Cola cake, I remember thinking, “There is no way this weird bubbly butter situation is going to work.”

Ohhh, I was wrong. The hot cola mixture is actually the secret! It “blooms” the cocoa, meaning it dissolves it and brings out all that deep chocolate flavor without clumps.

That’s why this cake tastes so smooth and rich without being heavy.

And pouring warm frosting onto a hot cake? That’s not laziness, babe. That’s strategy. The heat pulls the frosting just slightly into the top, creating that signature fudgy layer everyone dreams about.

TOOLS NEEDED

• 9×13 Baking Pan: For that classic Cracker Barrel chocolate coke cake shape!
  
• Saucepan: You’ll use this twice. Cola mixture + frosting.
  
• Electric Hand Mixer: Makes the batter silky smooth.
  
• Whisk: Essential for the glossy frosting.
  
• Cooling Rack: Helps the cake cool evenly under that warm fudgy topping.

Enjoy!

With love, from our simple kitchen to yours.

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Coca Cola Cake (Cracker Barrel Recipe Copycat)

This Coca Cola Cake is so fudgy and rich, your family will be begging for seconds! It's super easy and makes a fantastic potluck dessert.

Course Dessert

Cuisine American

Method Oven

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 600cal

Author Donna Elick

Equipment

• 9×13-inch baking pan
• mixing bowls
• electric hand mixer
• heat-resistant silicone spatula
• offset spatula

Ingredients

• 1 3/4 cups granulated sugar
• 2 cups all purpose flour
• 6 tablespoons Dutch processed cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter
• 1 cup Coca Cola
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon pure vanilla extract

For the frosting

• 1/2 cup unsalted butter
• 3 tablespoons unsweetened cocoa powder
• 6 tablespoons whole milk
• 1/4 teaspoon kosher salt
• 1 teaspoon pure vanilla extract
• 4 cups powdered sugar

Instructions

• PREHEAT OVEN AND PREP PAN: Preheat your oven to 350°F. Grease and flour a 9 by 13 inch baking pan. Set aside.
• MIX DRY INGREDIENTS: In a large bowl, whisk together 1 3/4 cups granulated sugar, 2 cups all purpose flour, 6 tablespoons Dutch processed cocoa powder, 1 1/2 teaspoons baking powder, and 1/2 teaspoon kosher salt. Break up every clump. The mixture should look even and fluffy.
• HEAT COLA MIXTURE: In a small saucepan, melt 1/2 cup (1 stick) unsalted butter with 1 cup Coca Cola and 1/2 cup vegetable oil over medium heat. Warm until the butter melts and the surface shows soft bubbling around the edges. You will smell warm cola and chocolate. Remove from heat.
• COMBINE WET AND DRY: Pour the hot cola mixture into the dry ingredients. Using an electric hand mixer with the beaters attachment, mix on medium speed for about 1 minute. The batter will loosen quickly, turn glossy, and have a thin pudding-like texture.
• ADD REMAINING WET INGREDIENTS: Add 2 large eggs, 1/2 cup buttermilk, and 1 teaspoon pure vanilla extract. Mix on medium speed for another minute. The batter should look smooth and pourable with a deep chocolate aroma.
• BAKE: Pour the batter into the prepared pan. Bake for 30 minutes, or until the top springs back lightly when touched and a toothpick inserted into the center comes out with moist, cooked crumbs.
• START FROSTING IMMEDIATELY: When the cake comes out of the oven, begin the frosting. In a medium saucepan, melt 1/2 cup unsalted butter with 3 tablespoons unsweetened cocoa powder, 6 tablespoons whole milk, and 1/4 teaspoon kosher salt. Heat until the mixture just begins to bubble and you see light steam. Remove from heat.
• FINISH FROSTING: Add 4 cups powdered sugar and 1 teaspoon pure vanilla extract. Whisk until smooth, glossy, and pourable. You should not see any dry streaks of powdered sugar.
• FROST THE WARM CAKE: Pour the warm frosting evenly over the hot cake. It will melt slightly into the top, forming a soft fudgy layer. Let the cake cool completely so the frosting can set.

Video

Notes

Make Ahead: Bake and frost up to 1 day ahead. Keep covered at room temperature.

Storage: Cover leftover cake and store at room temperature for 3 days, or refrigerate up to 5 days. Bring to room temperature before serving.

Freezing: Freeze frosted or unfrosted slices for up to 2 months. Wrap each slice tightly in plastic wrap, then place in a freezer safe bag. Thaw at room temperature.

Reheating: Warm individual slices in the microwave for 10 to 15 seconds to soften the frosting and bring back that fresh baked texture.

Ingredient Tip: Dutch processed cocoa makes a deeper, smoother chocolate flavor. Regular unsweetened cocoa works, but the flavor will be lighter and a bit sweeter.

Nutrition

Serving: 1 | Calories: 600cal | Carbohydrates: 90g | Protein: 5g | Fat: 27g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 143mg | Sugar: 71g | Fiber: 2g | Calcium: 68mg | Iron: 2mg

Originally published October 2018, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Coca Cola Cake (Cracker Barrel Recipe Copycat) + Video appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE SOFT CHOCOLATE CHIP COOKIES

• Crispy edges and soft, gooey centers.
  
• Quick to make with simple pantry ingredients.
  
• Smells like heaven while baking.
  
• Great for freezing and baking later.
  
• Crowd favorite and always gone first.

Gooey Chocolate Chip Cookies

Listen… chocolate chip cookies have my whole heart. They’re the reason I fell in love with baking in the first place.

So, it’s only natural that I have about a dozen recipes on the site, from Disney-inspired monstrosities to cookie monster cookies, and recently, I’ve been all over the kind you can bake on a sheet pan.

There’s nothing better than the scent of freshly baked chocolate chip cookies wafting through the whole house and that first warm, melty bite.

I’ll be honest, I never wait for them to cool. I grab one (or two) straight off the pan, burn my fingers a little, and don’t regret it for a second.

But these extra gooey chocolate chip cookies?? They’re so soft and chewy you’ll want to hide them from the rest of the family. Trust me… been there!!

INGREDIENT NOTES

• Butter: Soften it first. Room temp butter blends better and makes fluffier cookies.
  
• Granulated + Brown Sugar: Adds moisture and that caramel flavor.
  
• Cornstarch: The secret to soft chewy chocolate chip cookies that are nice and thick too. Don’t skip it!
  
• Kosher Salt: A must to balance the sweetness. Fine grain is best, but reduce by half if using table salt.
  
• Chocolate Chips: Semi-sweet is classic, but mix in milk or dark if you like variety.
  
  We use semi-sweet chocolate chips in many of our other dessert recipes. So don’t get rid of your extra chocolate chips, they can be used in desserts like S’mores Cookie Bars!
  
• Walnuts: Optional, but they add crunch and balance the sweetness beautifully. I sometimes like to swap out the walnuts for a cup of milk chocolate chips for extra gooey chocolate chip cookies.

VARIATIONS

No-Nut Version: Skip the walnuts for a nut-free cookie.

Double Chocolate: Replace ¼ cup of flour with cocoa powder.

Salted Caramel: Add caramel bits and sprinkle with sea salt before baking.

Peanut Butter Twist: Swap half the butter for peanut butter or use peanut butter chips.

Big Bakery Style: Make larger dough balls and bake for 1–2 minutes longer.

SERVING SUGGESTIONS

Classic: Serve warm with a tall glass of milk or a mug of hot chocolate.

Sweet Pairing: Add a couple of gooey chocolate chip cookies to a bowl with vanilla ice cream.

Dessert Table: Pile high on a platter with other cookie favorites. Try raspberry or strawberry flavors for contrast!

Or pair them with fall favorites like gooey s’mores cookies for Thanksgiving!

Yummy Gifts: Wrap them up in cellophane bags or share this soft chocolate chip cookie recipe at a swap!

SOFT CHOCOLATE CHIP COOKIE RECIPE FAQ

I’ve tested more chocolate chip cookies than I can count. I mean, we have over 100 cookie recipes on our site… and many of them are chocolate chip variations.

The secret to this soft chocolate cookie recipe? Chill your dough and bake it hot. That combo gives you the soft center and crispy edge you dream about.

And don’t overbake! Pull them out when they still look a little too soft. They finish cooking on the pan and stay gooey inside.

TOOLS NEEDED

• Large Mixing Bowl: For making the cookie dough.
  
• Hand or Stand Mixer: To cream butter and sugars perfectly.
  
• Wooden Spoon or Spatula: For folding in chocolate chips and nuts.
  
• Cookie Scoop: For even portions and bakery-style cookies.
  
• Baking Sheet: Heavy-duty for golden bottoms.
  
• Cooling Rack: Keeps cookies soft while they set.

Enjoy!

With love, from our simple kitchen to yours.

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Other Delicious Cookie Recipes

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Gooey Chocolate Chip Cookies

These Gooey Chocolate Chip Cookies are soft, tender, and absolutely exploding with chocolate. It's my go-to recipe for a reason!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 7 minutes minutes

cooling time 30 minutes minutes

Total Time 52 minutes minutes

Servings 12 3 ounce cookies

Calories 422cal

Author Donna Elick

Ingredients

• 1/2 cup unsalted butter softened
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tablespoon pure vanilla extract
• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 ounces semi-sweet chocolate chips 12 ounce bag
• 1/2 cup walnuts pieces

Instructions

• Mix the Dough: In a large mixing bowl, cream together 1/2 cup unsalted butter, 3/4 cup packed light brown sugar, and 1/4 cup granulated sugar using either a hand mixer or a stand mixer with the paddle attachment. Cream them until the mixture becomes light and fluffy, which should take around 2 minutes.
• Incorporate the Wet Ingredients: Add 1 large egg and 1 tablespoon pure vanilla extract to the mixture. Beat them for about one minute or until fully combined. Set this mixture aside.
• Add the Dry Ingredients: Sprinkle in 2 cups all-purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powderr, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Mix on medium until combined. The dough will be thick, which is exactly what you want for these cookies.
• Add Chocolate Chips and Walnuts: Gently fold 12 ounces semi-sweet chocolate chips and 1/2 cup walnuts pieces into the dough using a wooden spoon. Avoid over-mixing to maintain a gooey texture.
• Chill the Dough: Refrigerate the dough for about 30 minutes. This step helps the cookies keep their shape and allows the flavors to meld.
• Meanwhile preheat the oven: While the dough chills, preheat your oven to 475°F. This high temperature ensures a perfect cookie texture, crispy on the outside and gooey on the inside. Line a large baking sheet with parchment paper. This step prevents the cookies from sticking and makes cleanup a breeze.
• Form Cookie Dough Balls: Once the dough is chilled, scoop out 2 heaping tablespoons of dough and roll each portion into a ball. Place these dough balls on the prepared baking sheet, leaving about 2 inches of space between each.
• Bake the Cookies: Bake for 7-8 minutes, or until the cookies are lightly browned on the outside and half-baked and gooey on the inside. The high oven temperature ensures this perfect texture.
• Cool and Enjoy: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. You can let the cookies cool for another 5-10 minutes before indulging in these gooey chocolate chip cookies. They are at their gooey best when still warm.

Nutrition

Serving: 1 | Calories: 422cal | Carbohydrates: 51g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 38mg | Sodium: 192mg | Sugar: 28g | Fiber: 3g | Calcium: 61mg | Iron: 3mg

Originally published December 2023, updated and republished December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Gooey Chocolate Chip Cookies appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE PINWHEEL CHOCOLATE COOKIES

• Sweet Tooth Satisfaction: Buttery flavor with a hint of cocoa.
  
• Bakery Look: Perfect swirls make every cookie look handcrafted and gift-worthy.
  
• Slice and Bake: No messy cut-outs or complicated steps.
  
• Great for Any Occasion: Holiday trays, cookie exchanges, or make-ahead baking.
  
• Freezer-Friendly Dough: Instant homemade cookies anytime.

Chocolate Pinwheel Cookies

I’ve had spiral treats for the spring and winter holidays on the site for years, but nothing beats a good ol’ fashioned chocolate pinwheel cookies recipe.

The balance between buttery and chocolate goodness is just right, and they aren’t so sweet that you’ll overdo it.

Because trust me… you’ll find yourself sneaking “just one more” before they’ve even had the chance to cool.

Make a double batch for sharing, especially as neighbor gifts or at treat swaps. I’ll usually roll up a few dough logs at once and toss them in the freezer for last-minute occasions. 

These are so much better than slice-and-bake dough from the store!

INGREDIENT NOTES 

• Unsalted Butter: Softened butter gives these pinwheel chocolate cookies a delicate crumb and balanced salt level. With such a simple dough, use high-quality butter for the best flavor.
  
• Powdered & Brown Sugars: This combo adds sweetness and subtle caramel notes. Light brown sugar keeps the dough tender and the final bite tender.
  
• All-Purpose Flour: Too much will make the dough dry, so measure carefully by spooning and leveling.
  
• Semi-Sweet Chocolate Chips: Melt before mixing for a smooth chocolate layer. Use real chocolate, not candy melts. Chocolate chunks or a chopped-up chocolate bar work too.
  
• Unsweetened Cocoa Powder: Boosts the chocolate dough’s depth and color. Natural cocoa works best here.
  
• Kosher Salt: Balances sweetness and highlights the butter flavor.

VARIATIONS 

Peppermint Swirl: Add ½ teaspoon peppermint extract to the chocolate dough.

Espresso Kick: Mix 1 teaspoon instant espresso powder with the melted chocolate.

Colorful Twist: Add a couple drops of gel coloring to the plain dough.

Gluten-Free Version: Substitute a 1-to-1 gluten-free flour blend. The dough may need an extra minute of chill time.

Holiday Edges: Roll chilled dough log in colored sanding sugar before slicing.

Double Chocolate: Spread a thin layer of melted chocolate between the layers before rolling.

SERVING SUGGESTIONS

• Pair with rich Italian hot chocolate or a peppermint mocha for a cozy dessert night.
  
• Add a scoop of ice cream between two chocolate pinwheel cookies for a sandwiched dessert.
  
• Stack on a tray with classic sugar cookies or eggnog cookies for a festive assortment.
  
• Package in cellophane bags tied with ribbon for edible holiday gifts.
  

CHOCOLATE PINWHEEL COOKIES RECIPE FAQ

I’ve baked this chocolate pinwheels cookies recipe dozens of times, and every swirl reminds me why precision matters. 

Softened butter whips with sugar to trap air, while melted chocolate creates the distinct two-tone spiral. 

Chilling firms the fats so the cookies hold shape, then those same fats melt just enough in the oven for that crisp-edge, soft-center perfection.

TOOLS NEEDED 

• Stand Mixer: For creaming butter and sugars evenly.
  
• Rolling Pin: Essential for achieving thin, even dough sheets.
  
• Parchment Paper: Prevents sticking and makes rolling easier.
  
• Sharp Chef’s Knife: Cuts perfect rounds without tearing layers.
  
• Wire Rack: Cools chocolate pinwheel cookies quickly and keeps bottoms crisp.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Other Easy Cookie Recipes

Pizzelle Recipe (Classic Italian Waffle Cookies)

Neapolitan Cookies

Easy Tiramisu Cookies Recipe with Mascarpone Frosting

Double Chocolate Thumbprint Cookies (30-Minute Recipe)

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Chocolate Pinwheel Cookies

Chocolate Pinwheel Cookies are picture perfect and delightfully sweet, with a chewy spiral center and crisp edges. Make-ahead friendly too!

Course Dessert

Cuisine American

Method Oven

Prep Time 25 minutes minutes

Cook Time 13 minutes minutes

chill time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 48 minutes minutes

Servings 36 cookies

Calories 175cal

Author Donna Elick

Ingredients

• 2 cups unsalted butter, softened (4 sticks)
• 1 cup powdered sugar
• 1/4 cup packed light brown sugar
• 1/2 teaspoon kosher salt
• 4 cups all-purpose flour
• 1/2 cup semi-sweet chocolate chips (3 ounces), melted
• 1 tablespoon unsweetened cocoa powder

Instructions

• PREPARE PAN: Line a large cookie sheet (18×13 inches) with parchment paper.
• MAKE BASE DOUGH: In a stand mixer fitted with the whisk attachment, beat 2 cups unsalted butter, softened, 1 cup powdered sugar, 1/4 cup packed light brown sugar, and 1/2 teaspoon kosher salt on high speed until smooth and slightly fluffy, about 2 minutes.
• ADD FLOUR: With the mixer on low speed, add the 4 cups all-purpose flour gradually. Mix just until a soft dough forms and pulls from the sides of the bowl.
• DIVIDE DOUGH: Divide the dough in half (about 20 ounces each). Set aside one half and leave the other in the mixer bowl.
• MAKE CHOCOLATE DOUGH: Add the melted 1/2 cup semi-sweet chocolate chips and 1 tablespoon unsweetened cocoa powder to the dough in the bowl. Beat until it is evenly combined and smooth.
• CHILL DOUGH: Wrap both dough halves tightly in plastic wrap. Chill in the refrigerator for 10 minutes.
• ROLL DOUGH: Remove one dough half and roll it between two large sheets of parchment paper into a 12×18-inch rectangle, about ¼ inch thick. Repeat with the other dough half.
• LAYER & TRIM: Stack the chocolate dough on top of the plain dough. Trim edges to form even sides (save scraps for marble cookies).
• ROLL INTO LOG: Starting along the long edge, roll up the dough tightly into a log, pressing gently to prevent gaps. Wrap the log in plastic wrap and chill for 1 hour to firm.
• SLICE & BAKE: Preheat the oven to 325°F. Unwrap the chilled dough log and slice into ½-inch rounds. Arrange cookies 1½ inches apart on the prepared baking sheet. Bake for 11 to 13 minutes, until the edges are lightly golden.
• COOL: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Make-Ahead: The dough can be prepared up to 2 days ahead. Keep wrapped and chilled until ready to bake.

Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days.

Freezing: Freeze baked cookies or unbaked dough logs for up to 3 months. Thaw at room temperature before baking or serving.

Chocolate Tip: Measure ½ cup of chocolate chips before melting. Melt in the microwave at 50% power, stirring every 30 seconds until smooth.

Leftovers: Don’t toss dough trimmings! Lightly knead scraps together and bake into marbled chocolate butter cookies.

Nutrition

Serving: 1 | Calories: 175cal | Carbohydrates: 17g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 35mg | Sugar: 6g | Fiber: 1g | Calcium: 8mg | Iron: 1mg

Originally published December 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chocolate Pinwheel Cookies appeared first on The Slow Roasted Italian.