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Mini Chocolate Chip Cookies (made with brown butter)

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Our mini chocolate chip cookies might be small, but they are filled with some serious flavor! Brown butter is the secret ingredient in this recipe, adding an incredible caramel, nutty flavor to every bite. Make these mini cookies with your favorite chocolate chips. I like to mix it up and make some with mini semi sweet chips and some with milk chocolate chips.

No chilling required means the you can go from mixing cookie dough to warm, mini chocolate chip cookies in less than 30 minutes. Use milk chocolate chips for a sweet, classic cookie or use mini semi sweet chips for something a little more grown-up. Either way, you'll end up with about 70 bite sized cookies that disappear almost as quickly as you can make them!

a round plate of mini chocolate chip cookies on a white background.
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Why you'll love this recipe

  1. Brown Butter Makes Everything Better: The nutty, caramel flavor of the brown butter makes these cookies taste like they came from your favorite bakery.
  2. Customize the Chocolate: Works with milk or dark chocolate and these are especially delicious with mini chocolate chips.
  3. Fresh, Warm Cookies in Less Than 30 Minutes: Mix in one bowl from start to finish in less than 30 minutes.
  4. Perfect for Parties: Makes 60-70 cookies making this the perfect recipes for gatherings, gift giving and cookie swaps.
  5. Kid Friendly and Fun to Make With Kids: Kids love making this recipe and really love eating these bite sized chocolate chip cookies.

Ingredient Notes

Labeled ingredients for mini chocolate chip cookies on a white background.

brown butter - the brown butter in this recipe takes this from a basic cookie recipe to and over the top delicious cookie recipe filled tons of caramel, nutty flavor.

chocolate chips - you can use any chocolate chip that you prefer for this recipe - you can use milk, dark or white chocolate for this recipe. I like to split the batch and do ½ with milk chocolate chips and ½ with mini semi sweet chips. This is your opportunity to have some fun with your cookies.

corn starch - adding corn starch to the cookie dough creates a final cookie that is soft and chewy with crisp, buttery edges.

See recipe card for quantities.

Instructions

a white saucepan with cubes of butter on a white background.
  1. Step 1: Brown the butter and move it to a mixing bowl to cool.
Butter and sugar in a glass bowl.
  1. Step 2: Add the sugars to the brown butter and mix well.
Butter, sugar and eggs in a glass mixing bowl.
  1. Step 3: Mix the eggs, vanilla and salt into the butter and sugar.
Flour, butter and sugar in a glass mixing bowl on white background.
  1. Step 4: Fold the dry ingredients into the butter and sugar.
Adding chocolate chips to cookie dough in a glass mixing bowl.
  1. Step 5: Mix the chocolate chips into the cookie dough.
Mini scoops of chocolate chip cookie dough on a parchment lined sheet pan.
  1. Step 6: Use a small cookie dough scoop to form small balls of cookie dough. Arrange on a parchment lined baking sheet.
Mini chocolate chip cookies on cooling rack.
  1. Step 7: Bake cookies at 375° for 6-7 minutes or until the edges are just golden brown.

Hint: if you are using mini chocolate chips, dip one part of the cookie dough ball into mini chocolate chips before baking.

""Good luck eating just one!!"

These brown butter mini chocolate chip cookies will disappear faster than you can make a new batch of cookies.

Substitutions and variations

salted butter - if you use salted butter, reduce the sale in the recipe to ½ teaspoon.

corn starch - you can leave the cornstarch out of the recipe if you don't have any - your cookies will just be a bit flatter and might spread a little more.

chocolate chips - you can use any combination of chocolate chips, chocolate chunks, butterscotch chips, etc. Just use 1 cup of whatever you choose.

gluten free mini chocolate chip cookies - swap the all purpose flour out for your favorite gluten free flour blend. I've had good luck using both Bob's Red Mill Gluten free 1 to 1 and King Arthur's Measure for Measure.

Storage

baked cookies - store baked cookies at room temperature in an airtight container for up to 3 days.

cookie dough in the refrigerator - store cookie dough in the refrigerator for 2-3 days. Remove dough from the refrigerator and allow it to warm up for 30 minutes before scooping and baking.

cookie dough in the freezer - scoop the cookie dough and roll it into uniform circles. Arrange the dough balls on a sheet pan and freeze until solid. Transfer the frozen cookie dough to an airtight container. Store cookie dough in the freezer for up to 2 months.

Top Tips

Use a Kitchen Scale - a kitchen scale guarantees that you have correct measurements of each ingredient in your recipe.

Make Sure That Your Brown Butter Has Cooled - your brown butter can still be warm, but make sure that it is not warm enough to cook the eggs when you add them.

Whisk The Egg and Sugar Mixture a Few Times - when adding the eggs vanilla and salt to the batter, you will want to whisk it well and then let it rest for a minute or two before whisking again. You can do this a few times - this helps with that nice chewy texture and the shiny top layer on the cookies.

Don't Over Bake the Cookies - remove the cookies from the oven when the edges are golden brown but the middles still look a little undercooked. The cookies will continue to bake on the sheet pan after you have removed them from the oven. If you cook them too long, they will be crunchy and dried out.

Recipe FAQs

Can I make the brown butter ahead of time?

Yes! You can absolutely make the brown butter ahead of time! The brown butter can be stored in an airtight container in the refrigerator. For this recipe, you will want to warm the brown butter back up before mixing up the cookie dough.

What chocolate chips should I use?

I like to make these mini cookies with both mini semi sweet chocolate chip and then regular sized milk chocolate chips. Any combination works. If you are using regular sized chips, you'll want to add a few additional chips to to tops of the cookies right when they come out of the oven. If you are using mini chips, dip one side of the unbaked cookie dough balls in mini chips before baking.

How many minutes should I bake mini cookies?

Bake mini cookies for 6-7 minutes. You want the edges to be golden brown but the middles to still be a little light. The cookies will continue baking on the baking sheet after you remove them from the oven. Over baking the cookies will leave you will dry, crunchy cookies.

What is the difference between brown butter and regular butter?

Brown butter adds a nutty, caramel like flavor to baked goods. This comes from the caramelization of the the milk solids and makes the finished cookies chewier and full of flavor.

Looking for other cookie recipes? Try these:

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Round plate of mini chocolate chip cookies.
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Mini Chocolate Chip Cookies (made with brown butter)

Our mini chocolate chip cookies might be small, but they are filled with some serious flavor! Brown butter is the secret ingredient in this recipe, adding an incredible caramel, nutty flavor to every bite. Make these mini cookies with your favorite chocolate chips. I like to mix it up and make some with mini semi sweet chips and some with milk chocolate chips.
Prep Time15 minutes
Cook Time7 minutes
Course: Dessert
Cuisine: American
Servings: 70 cookies
Calories: 72kcal
Author: Amanda Smallwood

Equipment

  • 1 mixing bowl large
  • 1 sauce pan small
  • 1 whisk
  • 1 spatula
  • 1 small cookie dough scoop (one teaspoon)

Ingredients

  • ¾ cup unsalted butter
  • ¾ cups light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • 2 cups (260g ) all-purpose flour
  • 1 teaspoon corn starch
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup chocolate chips + extra for the tops of the cookies

Instructions

For the Browned Butter

  • Place butter in a small saucepan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed
    ¾ cup unsalted butter
  • Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes
  • As soon as you begin to see brown bits in the butter, remove the butter from the heat
  • Transfer butter to your mixing bowl and allow to cool for a few minutes before proceeding with the recipe

For the Cookies

  • Add the sugars to the cooled brown butter and mix until nice and fluffy.
    ¾ cups light brown sugar, ½ cup granulated sugar
  • Whisk in the eggs, vanilla and salt. Whisk a second and even third time until light and fluffy.
    2 large eggs, 1 tablespoon vanilla, ¾ teaspoon salt
  • Gently fold in the dry ingredients.
    2 cups (260g ) all-purpose flour, 1 teaspoon corn starch, 1 teaspoon baking soda
  • Mix in the chocolate chips.
    1 cup chocolate chips
  • Preheat the oven to 375°. Use a small cookie scoop (1 teaspoon) to scoop the cookie dough. Roll the cookie dough in to round balls. If you are using mini chocolate chips, dip one side of the cookie dough ball in mini chocolate chips before baking.
  • Bake the cookies for 6-7 minutes. The edges will be golden brown and the middles should just start to brown lightly.
  • If you are using regular sized chocolate chips, add a few to the tops of the cookies right when they come out of the oven.
  • For best results, allow cookies to cool on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.

Notes

Storage

baked cookies - store baked cookies at room temperature in an airtight container for up to 3 days.
cookie dough in the refrigerator - store cookie dough in the refrigerator for 2-3 days. Remove dough from the refrigerator and allow it to warm up for 30 minutes before scooping and baking.
cookie dough in the freezer - scoop the cookie dough and roll it into uniform circles. Arrange the dough balls on a sheet pan and freeze until solid. Transfer the cookie dough to an airtight container. Store cookie dough in the freezer for up to 2 months.

Nutrition

Calories: 72kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 10mg | Sodium: 45mg | Potassium: 13mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 73IU | Vitamin C: 0.02mg | Calcium: 7mg | Iron: 0.4mg

Chocolate Peppermint Cookies

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If you love a good peppermint and chocolate combination, then these peppermint chocolate cookies are about to become your new favorite. We're talking chewy, fudgy cookies made with brown butter and unsweetened chocolate. The cookies are loaded with a combo of chocolate chips and chunks of peppermint bark, dipped in white chocolate and then topped with a crushed candy cane sprinkle.

This recipe is everything that a holiday cookie should be - soft, chewy and packed with tons of flavor. The brown butter adds depth and richness to the chocolate and then there's that white chocolate dip! Make these gorgeous cookies for your next cookie swap, holiday party or just because it's December and you deserve something special. If you are looking for other holiday cookie recipes, check out our soft and chewy Gingerbread Sandwich Cookies or our decadent Chocolate Dipped Ginger Madeleines.

A plate of chocolate cookies half-dipped in white icing and topped with crushed peppermint candy sits on a white surface. Festive decorations, including small Christmas trees and ornaments, are in the background.
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Why You'll Love This Recipe

Brown butter makes everything better - the brown butter adds a caramel like depth that takes these chocolate peppermint cookies from good to incredible!

Serious fudgy texture - the combination of the brown butter, unsweetened chocolate and cocoa powder creates a soft and chewy chocolate filled cookie.

Perfect balance of chocolate and peppermint - that classic chocolate peppermint combination that we all love.

These cookies are gorgeous - with the white chocolate dip and crushed candy cane topping, these cookie look like they came from a fancy bakery.

Easy to make ahead of time - you can make and scoop this cookie dough ahead of time - the dough keeps well in the refrigerator for 2-3 days or you can freeze it.

Ingredient Notes

An assortment of baking ingredients in bowls on a white surface, perfect for chocolate peppermint cookies, including white and bittersweet chocolate, chocolate chips, peppermint bark, flour, sugars, eggs, butter, cocoa powder, and more. Each ingredient is labeled.

unsalted butter - use unsalted butter and be sure to brown the butter before making the cookie dough

bittersweet chocolate - use a bittersweet chocolate bar for this recipe - I like to use the bittersweet chocolate from Ghirardelli for baking

cocoa powder - use a Dutch processed cocoa powder for the chocolate peppermint cookies. Dutch processed cocoa is less bitter and leads to a richer chocolate flavor

peppermint extract - use one teaspoon of peppermint extract for this cookie recipe - this gives the cookies a perfect peppermint and chocolate flavor

peppermint bark chunks - you can buy peppermint bark and chop it up into bite sized pieces or Ghirardelli makes Peppermint Bark Mix-Ins which his a combo of chocolate chips and peppermint bark.

white chocolate melting wafers - I like to use the White Chocolate Melting Wafers from Ghiradelli. They have excellent flavor, are easy to melt and create a gorgeous and delicious dip for the cookies

crushed candy cane pieces - use smashed up candy cane pieces to sprinkle over the white chocolate after dipping the cookies

Substitutions and Variations

Substitutions

unsalted butter - you can use salted butter if that's all that you have, just reduce the salt in the recipe to ½ teaspoon.

peppermint bark - if you can't find or don't have peppermint bark, you can use crushed candy cane, chopped Andes candies for even peppermint baking chips. You can also use additional chocolate chips in place of the peppermint bark.

cocoa powder - I prefer using Dutch-process cocoa powder for this cookie recipe. If you only have natural cocoa powder, it makes a fine substitute.

white chocolate dip - the white chocolate dip is beautiful and adds a nice white chocolate flavor but it's optional. The cookies are delicious without it or you can try dipping in dark or milk chocolate too!

Variations

Double Chocolate Peppermint - you can use all chocolate chips (1 cup total) and skip the peppermint bark for a pure chocolate cookie with a hint of peppermint from the extract.

Dark Chocolate Dipped - Dip cookies in melted dark chocolate instead of the white chocolate. This will give you a more decadent dark chocolate peppermint cookie.

Gluten Free Chocolate Peppermint Cookies - replace the all purpose flour with your favorite gluten free flour blend. I like baking with King Arthur Measure for Measure or Bob's Redmill 1 to 1 Gluten Free Baking Flour.

Instructions

Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.

A white saucepan with chunks of butter sits on a white surface. Nearby are scattered chocolate chips, sprinkles, red and gold jingle bells, and a small bowl filled with mixed chocolate chips. A white cloth is partially visible.

Make brown butter and transfer to a large mixing bowl.

A glass mixing bowl with melted butter and chocolate sits on a white surface, surrounded by a whisk, a bowl of mixed chocolate chips, and scattered chocolate pieces. A round label with the number 2 is at the bottom.

Add bittersweet chocolate to brown butter an whisk until melted.

A glass mixing bowl with brown sugar, white sugar, and a chocolate mixture on a white surface, next to a whisk, a cup of mixed chocolate chips, and scattered candies. A label with the number 3 is at the bottom.

Mix in granulated and brown sugar.

A glass bowl with chocolate batter and two whole eggs on top, next to a whisk, chocolate chips, and festive decorations on a white surface.

Whisk eggs, vanilla and peppermint extract into the cookie dough.

A glass bowl with cocoa powder, flour, and baking soda sits on a white surface next to a bowl of mixed chocolate chips. Some chocolate chips are scattered on the table, and a whisk rests nearby.

Fold in cocoa powder, flour, salt and baking soda.

A glass bowl containing chocolate cookie dough mixed with chocolate chips and white chocolate chips sits on a white surface, with a whisk and festive jingle bells nearby. A circle with the number 6 is below the bowl.

Mix in the chocolate chips and peppermint bark.

A glass bowl filled with chocolate cookie dough and chocolate chips sits on a white surface. A whisk rests inside the bowl, with scattered chocolate chips and small jingle bells nearby. The number 7 is at the bottom.

Cover and chill the cookie dough for one hour.

A baking sheet with five rows of chocolate cookie dough balls, each dotted with white and dark chocolate chips, on parchment paper. Some baking ingredients are scattered in the corners of the image.

Scoop the cookie dough and arrange on a sheet pan.

A baking sheet lined with parchment paper holds six evenly spaced balls of chocolate cookie dough. The tray is set on a white surface with scattered chocolate chips and festive decorations nearby.

Preheat the oven to 350°. Roll the cookie dough balls and arrange them on a parchment lined baking sheet. Bake cookies for 10-11 minutes.

A baking tray with six chocolate cookies, each partially dipped in white coating and sprinkled with crushed peppermint, is placed on parchment paper. A white cloth is in the lower left corner, and a round label with the number 10 is at the bottom.

Once cookies are cool, dip in melted white chocolate and sprinkle with crushed peppermint candies.

Expert Tips

Use a 1.5 tablespoon cookie scoop - I find a cookie scoop to be one of the best kitchen tools! It makes scooping cookie dough easy and helps to be sure that the cookies are the same size. It's also perfect for making meatballs or filling muffin cups!

Roll the dough balls - For smooth, uniform cookies, roll the dough in your hands until it's nice and round.

Pull the cookies from the oven after 10 minutes of baking - they'll look slightly underdone but trust me, they are good to go.

Add extra peppermint bark and chocolate chips right out of the oven - makes the cookies prettier and gives them that bakery style look!

Storage

Room Temperature - Store baked cookies in an airtight container at room temperature for up to 3 days.

Freezer (Baked Cookies) - Freeze baked and cooled cookies (before dipping them in chocolate) for up to 3 months. Place cookies in a single layer in an airtight container or freezer bag. Thaw cookies at room temperature and then dip in the chocolate and sprinkle with crushed peppermint candies.

Freezer (Cookie Dough) - After scooping the cookie dough, freeze the balls of cookie dough on a baking sheet until frozen solid. Transfer frozen cookie dough to a freezer bag or airtight container for up to 3 months. When you bake cookies from frozen, add an extra 1-2 minutes to the baking time. This is perfect for making freshly baked cookies whenever you want them.

Make Ahead Tips - You can make the brown butter up to 3 days in advance and store it in the refrigerator. Just warm it up in a small saucepan when you are ready to make the cookie dough. The cookie dough can be made ahead of time and stored in the refrigerator for up to 3 days.

Recipe FAQs

Can I use regular butter instead of brown butter?

You can use melted, unsalted butter in place of the brown butter but I don't recommend this unless you are in a hurry. The brown butter creates a rich, caramel flavor in the cookie dough.

Why did my cookies spread so much?

Cookies spread either because the dough wasn't chilled enough or you don't have enough flour in the cookie dough. Be sure to chill according to the recipe and use a kitchen scale for the most accurate measurement on your flour.

How far in advance can I make these?

You can make the cookie dough up to 3 months in advance and store it in your freezer. If you are baking for an event or party, I recommend making these cookies the day of or night before.

Can I use a different chocolate for dipping?

Any chocolate will work well for dipping. White, dark or milk chocolate will all be beautiful and delicious. I do recommend using a chocolate make specifically for melting (Ghirardelli Melting Chocolate) as it will melt easily and set up beautifully with minimal effort on your part.

Can I freeze the cookie dough?

Yes! You can freeze cookie dough for up to 3 months. You will want to scoop your cookie dough and arrange it on a sheet pan and freeze completely. Once frozen, transfer the cookie dough to a freezer bag or airtight container. I like to label my bag or container with the recipe name, date and baking instructions.

A chocolate cookie partially dipped in white icing and sprinkled with crushed peppermint pieces, with a bite taken out, sits on a white surface near chocolate chips.

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A plate of chocolate cookies partially dipped in white icing and sprinkled with crushed peppermint candy, displayed on a white surface with festive holiday decorations in the background.
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Peppermint Chocolate Cookies

Rich, fudgy chocolate cookies made with brown butter and unsweetened chocolate, loaded with chocolate chips and peppermint bark, then dipped in white chocolate for a stunning finish. These soft, chewy cookies are perfect for holiday baking and cookie exchanges.
Prep Time15 minutes
Cook Time10 minutes
Chilling Time1 hour
Course: Dessert
Servings: 20 cookies
Calories: 302kcal
Author: Amanda Smallwood

Equipment

  • large mixing bowl
  • whisk
  • spatula
  • baking sheets
  • cookie scoop 1.5 tablespoons
  • parchment paper
  • glass bowl or measuring cup for melting the white chocolate
  • rolling pin or wooden spoon for crushing the candy cane

Ingredients

For the Cookies

  • ¾ cup unsalted butter browned and cooled
  • 2 ounces unsweetened chocolate melted with the butter
  • ¾ cups (180g) light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 teaspoon peppermint extract
  • 1 ½ cups (195g) all-purpose flour
  • ½ cup (45g) cocoa powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ¼ cup milk chocolate chips
  • ¼ cup dark chocolate chips
  • ¼ cup white chocolate chips
  • ¼ cup peppermint bark roughly chopped

For the White Chocolate Dip

  • 1 cup white chocolate melting wafers
  • 1 regular candy cane crushed

Instructions

For the Brown Butter

  • Place butter in a small saucepan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed
    ¾ cup unsalted butter
  • Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes
  • As soon as you begin to see brown bits in the butter, remove the butter from the heat
  • Transfer butter to your mixing bowl.

For the Cookies

  • In a large mixing bowl, combine the warm brown butter and the unsweetened dark chocolate. Whisk until smooth.
    2 ounces unsweetened chocolate
  • Add the brown sugar and white sugar to the cooled brown butter and mix well.
    ¾ cups (180g) light brown sugar, ½ cup (100g) granulated sugar
  • Mix in eggs, vanilla and peppermint extract. Whisk again until light and fluffy.
    2 large eggs, 1 tablespoon vanilla, 1 teaspoon peppermint extract
  • Fold in the dry ingredients. Mix until all of the flour and cocoa powder are well incorporated.
    1 ½ cups (195g) all-purpose flour, ½ cup (45g) cocoa powder, 1 teaspoon baking soda, ¾ teaspoon salt
  • Add the chocolate chips and peppermint bark to the cookie dough
    ¼ cup milk chocolate chips, ¼ cup dark chocolate chips, ¼ cup white chocolate chips, ¼ cup peppermint bark
  • Scrape down the sides of the bowl and cover the finished dough with plastic wrap and transfer to the refrigerator for 1 hour.
  • After one hour, use a cookie scoop to scoop dough and arrange the balls of dough on a parchment lined quarter sheet pan.
  • Preheat the oven to 350°. Arrange cookie dough on a parchment lined baking sheet. Roll each ball of dough to make it nice and round.
  • Bake cookies for 9-10 minutes. The edges will be set and the middles should look shiny on the top.
  • Remove cookies from the oven and add 3-4 chocolate pieces to the top of each cookie.
  • For best results, allow cookies to cool on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely.

For the White Chocolate Dip

  • Place candy cane in a ziplock bag and crush the candy canes with a rolling pin. Save crushed candy cane to sprinkle over the cookies once they are dipped in the white chocolate.
    1 regular candy cane
  • Once the cookies have cooled completely, melt the white chocolate wafers.
  • Use the microwave to melt the white chocolate. Place chocolate in a glass measuring cup. Melt for 1 minute and then mix. Continue to warm and mix, 30 seconds at a time until the white chocolate is smooth.
    1 cup white chocolate melting wafers
  • Dip each cookie in the melted white chocolate and sprinkle with the crushed peppermint candies.
  • Allow the white chocolate dip to cool until firm. Transfer cookies to a tray or container for storing.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 302kcal | Carbohydrates: 42g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 167mg | Potassium: 200mg | Fiber: 3g | Sugar: 23g | Vitamin A: 248IU | Vitamin C: 0.1mg | Calcium: 53mg | Iron: 2mg

Easy Apple Cinnamon Scones

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Our made from scratch apple cinnamon scones recipe makes one of the most delicious fall scones that you will ever bake. Filled with chunks of fresh apple and plenty of sweet cinnamon chips, these cinnamon apple scones bake up golden brown with crisp, buttery edges and tender middles. If you've been craving something cozy and spice filled for fall mornings, this recipe is for you! This easy to make scone comes together quickly with simple ingredients and produced bakery quality scones each and every time.

This recipe is perfect for a weekend brunch by the fire, afternoon tea, or anytime that you want to fill your house with the cozy, warm smells of fall baking. In this post, I will walk you through how to make this perfect scone dough, which type of apples to use and how to store leftover scones (if you have any!). If you're looking for other delicious fall baking recipes, be sure to check out our decadent Pumpkin Bread with Cream Cheese Frosting or our light and fluffy Apple Cinnamon Pancakes.

A plate of glazed scones arranged in a circle, with two red and yellow apples and a white cloth nearby on a light surface.
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Why You'll Love This Recipe

Made with grated, frozen butter for perfectly flaky scones. We love grating frozen butter directly into our dry ingredients to create those bakery style layers and crisp, buttery edges. No special equipment or skills required!

Sweet apple in every bite. Chunks of fresh, crisp apple baked right into the scones add incredible texture and flavor to this recipe.

Triple cinnamon flavor. You'll find warm, cozy cinnamon in the scone dough, the cinnamon chips and the cinnamon apple cider glaze that covers the scones. Perfect for fall mornings!

Foolproof technique. Our step by step directions produce dough that comes together perfectly every single time. These scones keep their shape and bake up light and fluffy.

Apple cider glaze. The sweet, spice filled cider glaze adds extra fall flavor to your apple cinnamon scones.

Quick and easy to make. You can have fresh scones on the table in under an hour with this easy to make recipe. Perfect for weekend mornings when you want something special but don't want to spend all day making it!

Ingredient Notes

Top view of baking ingredients labeled: butter, cinnamon chips, sugar, egg, heavy cream, flour, vanilla, apple, cinnamon, apple cider, powdered sugar, salt and baking powder, arranged on a white surface.

unsalted butter - before you start baking, place ½ cup of unsalted butter into the freezer so that it is frozen when you begin baking. Freezing the butter and then grating it into the dry ingredients is one of the secrets to those flaky scones layers.

apples - you want a firm, tart apple for making these scones. Honeycrisp or Granny Smith both work well. Chop the apple into smaller cubes, about ¼ inch in size. You can leave the peel on or remove it. You will use about 1 medium about to get ¾ cup chopped.

cinnamon chips - cinnamon baking chips are similar to chocolate chips but flavored instead with cinnamon. You can find the in the baking aisle of your grocery store. I usually bake with the Hershey Cinnamon Chips because I can always find them. If you can't find cinnamon chips, you can substitute with chopped nuts or even some mini chocolate chips.

heavy cream - use heavy cream for that tender, flaky scone texture. You will use ½ cup of heavy cream in the scones and little bit more for brushing the tops before baking.

apple cider - use fresh apple cider to make the glaze for the tops of the scones. Be sure not to use apple cider vinegar!

Variations and Substitutions

Variations:

Gluten Free Apple Cinnamon Scones: Substitute the all purpose flour for your favorite gluten free flour blend. I use and love both Bob's Red Mill 1 to 1 Gluten Free Flour or King Arthur Measure for Measure. No one will ever know that these scones are gluten free!

Maple Glaze: Instead of using apple cider, make a maple glaze using ½ cup of confectioners sugar, 1-2 tablespoons of maple syrup and ½ teaspoon of cinnamon. Yum!

Add Nuts: Fold in ½ cup pecans, hazelnuts or walnuts. I like to toast nuts at 290° for 10 minutes before adding them to a recipe. Be sure that the nuts are cool before adding them to your scone dough.

Apple Cranberry Scones: Swap the cinnamon chips out for dried cranberries. Add ½ cup dried cranberries along with the ¾ cup chopped apple. Perfect for holiday mornings!

Make Them Mini: Divide your scone dough into 2 smaller circles and cut each into 8 wedges for 16 mini scones. Bake the mini scones for 12-15 minutes and watch closely.

Substitutions:

Heavy Cream: You can use whole milk or buttermilk in place of the heavy cream. The results may be less tender but both work well as substitutes.

Apple Cider (for the glaze):  If you don't have apple cider, apple juice or even heavy cream will work in a pinch.

Instructions

Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.

A glass bowl filled with sugar, flour, and cinnamon sits on a marble surface next to a whole apple, scattered cloves, a white cloth, and a spatula with a green patterned handle.

Combine the dry ingredients in a large mixing bowl.

Grate the frozen butter directly into the dry ingredients. Use a fork to mix the butter into the flour and sugar.

A glass measuring cup with creamy batter being whisked by a red and silver whisk, set on a white surface. An apple and several butterscotch chips are nearby. The number 3 is at the bottom center.

Whisk together the egg, heavy cream and vanilla.

Add the wet ingredients to the flour and butter mixture. Mix until the dough just comes together.

A mixing bowl containing flour mixture, chopped apples, and chocolate chips sits on a white surface. An apple, spatula, and measuring spoon are nearby. The number 5 is shown at the bottom of the image.

Mix in the diced apple and cinnamon chips.

A round disk of unbaked dough with visible apple chunks and nuts sits on a marble surface. An apple is in the upper left corner, and the number 6 is at the bottom center.

Turn the dough out onto a floured surface. Fold the dough over itself 4-5 times until all of the mix ins are incorporated. Form the dough into an 8 inch circle.

Round, unbaked scone dough with apple chunks and chips, cut into eight wedges on a marble surface. An apple and a few scattered chips are in the top left corner. A white cloth is partially visible at the bottom.

Cut the dough into 8 wedges.

A baking sheet lined with parchment paper holds eight unbaked, triangular scones with visible chunks of nuts and white chocolate. The number 8 is displayed at the bottom of the image.

Move the wedges of dough to a sheet pan and chill in the freezer for at least 30 minutes.

A gold baking tray lined with parchment paper holds nine triangular scones topped with white icing and powdered sugar. The tray rests on a white marble surface, with a cloth in the corner and a card showing the number 9.

Arrange the chilled scone dough on a sheet pan for baking. Brush scones with heavy cream and sprinkle with a bit of cinnamon and sugar. Bake scones at 400° for 18-20 minutes.

Eight triangle-shaped scones with visible apple pieces and cinnamon chips rest on a wire cooling rack. A bowl of glaze, a spoon, apple, and scattered chips are nearby on a white surface.

Allow scones to cool for 5-10 minutes. Drizzle baked scones with the apple cider glaze.

Expert Tips

Keep your ingredients cold. One of the secrets to light and fluffy scones is cold butter, heavy cream and eggs. Make sure that your butter is frozen solid before grating it into your dry ingredients. You can whisk together your heavy cream, eggs and vanilla ahead of time. Keep this in the refrigerator until you are ready to use it.

Chill your scone dough before baking. After cutting your scone dough into wedges, chill these wedges before baking. I like to give them at least 30 minutes in the freezer before baking. This prevents the scones from spreading too much in the oven.

Measure your flour correctly. If you have too much flour in your scone dough, the scones will be dry and it will be hard to mix your dough together. Use the spoon and level method - fluff the flour up and spoon it into your measuring cup. Level it off with a knife. For best results, use a kitchen scale (2 cups of flour = 260g)

Let the scones cool slightly before glazing. Allow your baked scones to cool for 5-10 minutes before drizzling them with the apple cider glaze. You want the scones to be warm, not too hot when adding the glaze.

How to Store Apple Cinnamon Scones

Room Temperature Storage - store baked scones in an airtight container for up to 2 days.

Refrigerator Storage - store baked scones in the refrigerator for up to 5 days. To refresh your scones, warm individual scones in the oven for 7-10 minutes at 300°.

Freezer Storage (for baked scones) - freeze the scones and glaze separately in airtight containers or freezer bags for up to 2 months. When you are ready to enjoy your scones, allow them to thaw for 1-2 hours at room temperature. If you want to enjoy the scones warm, bake the at 300° for 7-10 minutes. Drizzle the apple cider glaze over the warm scones before serving.

Freezer Storage (for unbaked scones) 🌟My Favorite Option! - Arrange the uncooked scones on a parchment lined sheet pan. Transfer to the freezer for 1-2 hours or until frozen solid. Transfer the frozen, uncooked scones to an airtight container or freezer bag and arrange in a single layer. Label your storage bag or container with the recipe name and baking instructions. Store scone dough in the freezer for 2-3 months.

Pro Tip: Unbaked frozen scones are clutch for busy mornings or when you have company coming over. You can have fresh, warm scones without any prep work! Check out our post How To Freeze Scones for all of our best tips and tricks for freezing bad baking scones!

Recipe FAQs

Can I make these scones ahead of time?

Yes! My favorite thing to do is to make the scone dough ahead of time. I like to freeze the dough and then pull the frozen dough out for baking any time that I want fresh scones.

Why are my scones flat/didn't rise?

Your scones will be flat if the dough is too warm when you are baking the scones. Warm dough spreads out too much leading to flat scones. Be sure that your butter and liquid ingredients are cold and don't skip the time in the freezer for the dough.

Can I skip the freezer time before baking?

I strongly recommend that you do not skip the freezer time before baking. Cold dough ensures that the scones keep their shape and you end up with light, fluffy scones with plenty of height.

What kind of apples should I use for this recipe?

I prefer using a tart apple such as a Granny Smith or Honeycrisp. Any firm apple will work well for this recipe.

Can I make these without the cinnamon chips?

Yes! If you can't find or don't want to use cinnamon chips, you can use chocolate chips, toasted nuts or even dried cranberries in place of the cinnamon chips.

Love this recipe? We'd love to hear about it! Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating at the top of the recipe card! We read, respond to and appreciate all of your comments so don't forget to leave a comment below. We love hearing feedback from our readers!

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📖 Recipe

Two red and yellow apples next to a white plate with three glazed scones on a white surface, with part of a white cloth napkin visible.
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5 from 2 votes

Easy Apple Cinnamon Scones

Prep Time45 minutes
Cook Time20 minutes
Course: Breakfast
Cuisine: American
Servings: 8 scones
Calories: 501kcal
Author: Amanda Smallwood

Ingredients

For the Scones

  • ½ cup unsalted butter frozen
  • 2 cups (260g) all purpose flour
  • ½ cup (100g) granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • ½ cup heavy cream
  • 1 large egg
  • 2 teaspoons vanilla
  • ¾ cup apple chopped
  • ½ cup cinnamon chips

For the Apple Cider Glaze

  • ½ cup confectioners sugar
  • ½ teaspoon cinnamon
  • 1 tablespoon apple cider
US Customary - Metric

Instructions

  • Place ½ cup of butter in the freezer. Freeze until solid.
    ½ cup unsalted butter
  • While the butter is freezing, combine the flour, baking powder, sugar, cinnamon and salt in a large mixing bowl.
    2 cups (260g) all purpose flour, ½ cup (100g) granulated sugar, 2 teaspoons baking powder, ½ teaspoon salt, 1 teaspoon cinnamon
  • Remove frozen butter from the freezer and use your cheese grater to grate the frozen butter directly into the dry ingredients. Use a pastry cutter or fork to work the butter into the flour mixture. 
  • In a large glass measuring cup, whisk together egg, heavy cream and vanilla.
    ½ cup heavy cream, 1 large egg, 2 teaspoons vanilla
  • Pour the heavy cream and eggs over the dry ingredients and mix until just combined.
  • Add the chopped apple and cinnamon chips to the scones dough. Gently fold into the dough. It's okay if they are not well combined.
    ¾ cup apple, ½ cup cinnamon chips
  • Turn the dough out onto a floured surface and fold the dough over itself and then flatten it to incorporate the mix-ins. Do this 4-5 times to be sure that the ingredients are evenly distributed throughout the dough. You want the dough to come together and look uniform with flecks of butter throughout.
  • Form the dough into a 8-10 inch circle and use a bench scraper or sharp knife to cut the dough into 8 triangles.
  • Arrange triangles on a quarter sheet pan and place scones into the freezer for 15-30 minutes before preheating the oven to 400°. 
  • After the 30 minutes of chilling, arrange the scones on a parchment lined, half sheet pan. Brush the scones with heavy cream and sprinkle with cinnamon and sugar.
  • Bake at 400° for 18-22 minutes or until golden brown.
  • While the scones are baking, make your apple cider glaze. Whisk together the confectioners sugar, cinnamon and apple cider.
    ½ cup confectioners sugar, ½ teaspoon cinnamon, 1 tablespoon apple cider
  • Allow scones to cool for 5-10 minutes before drizzling with the apple cider glaze.

Notes

Room Temperature Storage - store baked scones in an airtight container for up to 2 days.
Refrigerator Storage - store baked scones in the refrigerator for up to 5 days. To refresh your scones, warm individual scones in the oven for 7-10 minutes at 300°.
Freezer Storage (for baked scones) - freeze the scones and glaze separately in airtight containers or freezer bags for up to 2 months. When you are ready to enjoy your scones, allow them to thaw for 1-2 hours at room temperature. If you want to enjoy the scones warm, bake the at 300° for 7-10 minutes. Drizzle the apple cider glaze over the warm scones before serving.

Nutrition

Calories: 501kcal | Carbohydrates: 78g | Protein: 7g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 162mg | Potassium: 240mg | Fiber: 2g | Sugar: 23g | Vitamin A: 614IU | Vitamin C: 1mg | Calcium: 82mg | Iron: 3mg

Easy Apple Cinnamon Pancakes

Published: | Modified: by 1 Comment

Our Apple Cinnamon Pancakes are the perfect way to start a cozy morning. Filled with the flavors of fall, this easy to make recipe is made with apple butter, fresh apples and plenty of cinnamon. The best part? This recipe can be made quickly with ingredients that you probably have in your kitchen.

Whether you are looking for a special pancake recipe for a weekend breakfast or a quick weekday treat for you kiddos, this apple filled recipe is sure to become a favorite. Serve these light and fluffy pancake with a dollop of apple butter and some warm maple syrup. If you love the idea of apple butter in your pancakes, try making your own Slow Cooker Maple Apple Butter or Instant Pot Apple Butter - it takes these pancakes to the next level! For more pancake inspiration, be sure to check out our Ultimate Pancakes Recipe too!

A stack of pancakes topped with diced apples on a white scalloped plate, next to a red apple, a cup of coffee, a fork and knife on a napkin, and a fruit-themed magazine on a marble surface.
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Why You'll Love This Recipe

  • make ahead option - make this batter up the night before and have quick homemade pancakes ready to go anytime
  • this recipe is filled with cozy fall flavors - tons of apple flavor and warm cinnamon
  • easy and accessible - make this recipe with ingredients that you already have in your kitchen
  • the grated apple keeps the pancakes incredible moist and fluffy
  • perfect for the whole family - kids and adults love this apple cinnamon pancake recipe

Ingredient Notes

Top-down view of baking ingredients on a white surface, including apples, flour, milk, an egg, sugar, butter, vanilla, cinnamon, apple butter, and a small bowl with salt and baking powder. Each item is labeled.

apple butter - store bought or homemade apple butter both work well for this recipe - if you want to make your own apple butter, try our Slow Cooker Maple Apple Butter

apple - use a firm sweet but tart apple like Honeycrisp or Granny Smith for this recipe - you'll want to use your box grater to grate the apple

milk - any milk works for this recipe - I used 2% but you can use whole, skim or a dairy free milk

butter - melted but not so hot that it cooks the egg when you whisk the liquid ingredients together

Variations and Substitutions

gluten free apple cinnamon pancakes - you can use your favorite gluten free baking blend in place of the all purpose flour to make these apple cinnamon pancakes gluten free

apple butter - if you don't have or can't find apple butter, you can use applesauce in its place for this recipe

Instructions

Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.

A glass bowl with flour, sugar, baking powder, and cinnamon on a marble surface. Two apples, a whisk, and a white cloth are nearby.

Combine the dry ingredients in a medium mixing bowl.

A glass measuring cup with a light brown mixture and a red whisk inside is on a white surface, next to two apples. A white cloth is in the top right corner. The number 2 is at the bottom center.

Melt the butter. Once the butter is melted, add milk, apple butter, egg and vanilla. Whisk until smooth.

A glass mixing bowl with flour and wet ingredients partially mixed, a red whisk inside. Two apples and a white cloth are nearby on a white surface. The number 3 is shown at the bottom of the image.

Add the wet ingredients to the dry ingredients. Mix until the batter just comes together.

A glass bowl containing batter with grated apple on top sits on a white surface, next to a whisk, apples, and a white cloth. The number 4 is displayed at the bottom.

Grate one medium apple into the pancake batter.

Batter spread in a nonstick skillet with a gold handle, ready to cook; two apples and a white towel are nearby on a marble countertop. A circle with the number 5 is placed at the bottom of the image.

Spray your pan with cooking spray. Cook pancakes over medium heat.

A stack of pancakes topped with diced apples sits on a white plate. Syrup is being poured over the pancakes. In the background, there is a cup of coffee and decorative autumn elements.

Serve pancakes with a dollop of apple batter, some apple slices and warm maple syrup.

Expert Tips

Don't Over Mix the Batter - when you are making pancake batter, you want to be sure not to over mix it. Use a whisk to mix the wet and dry ingredients together. Some remaining lumps in the batter are okay.

Test Your Frying Pan or Griddle - set the heat to medium and warm your frying pan - the pan is ready when a drop of water sizzles and quickly evaporates.

Wait for the Bubbles - don't flip your pancakes too early! wait for bubbles to form on the surface of the batter

Use Fresh Baking Powder (non aluminum) - fresh baking powder ensure that your baked good rise and are light and fluffy.

Recipe FAQs

Why are my pancakes flat/not fluffy?

The most common reason for flat or not fluffy pancakes is old baking powder. Be sure to use fresh baking powder that is aluminum free.

Why are my pancakes burning on the outside but raw inside?

This will happen if you have the heat turned up too high on your griddle or cook top. This will cause the pancakes to get dark quickly and not cook all the way through. Test your pan before cooking the pancakes - the pan is ready when a drop of water sizzles and quickly evaporates.

My batter seems thick, what should I do?

You can add an additional tablespoon or two of milk to the pancake batter if it seems too thick.

A golden-brown pancake cooking in a black skillet with a gold handle, placed on a marble surface next to two red apples and a white cloth.

Love this recipe? We'd love to hear about it! Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating at the top of the recipe card! We read, respond to and appreciate all of your comments so don't forget to leave a comment below. We love hearing feedback from our readers!

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📖 Recipe

A stack of pancakes topped with diced apples is being drizzled with syrup. A cup of coffee, a fork, and an apple are in the background on a white table.
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5 from 1 vote

Easy Apple Cinnamon Pancakes

Our Apple Cinnamon Pancakes are perfect for cozy mornings Full of fall flavors, these fluffy pancakes are made with apple butter, shredded fresh apples, and plenty of cinnamon. Make this simple breakfast recipe with simple ingredients that you already have in the kitchen.
Servings: 6 pancakes
Calories: 189kcal
Author: Amanda Smallwood

Ingredients

  • 1 cup all purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 tablespoons butter melted
  • ½ cup milk
  • ¼ cup apple butter
  • 1 large egg
  • 1 teaspoon vanilla
  • ¾ cup apple, grated (one medium apple)

Instructions

  • Add the flour, sugar, baking powder, cinnamon, and salt to a medium mixing bowl. Whisk together until well combined.
    1 cup all purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon cinnamon, ½ teaspoon salt
  • Melt the 2 tablespoons of butter in the microwave or on the stovetop. Set aside to cool slightly (you don't want it hot enough to cook the egg).
    2 tablespoons butter
  • In a large measuring cup, mix the melted butter, milk, apple butter, egg, and vanilla. Whisk until smooth and the egg and apple butter are fully incorporated.
    ½ cup milk, ¼ cup apple butter, 1 large egg, 1 teaspoon vanilla
  • Pour the liquid ingredients into the dry ingredients. Gently mix with a whisk until just combined. Don't overmix - a few lumps are okay!
  • Use a box grater and grate the apple (peeling is optional) directly into the batter. Gently fold the grated apple into the batter until evenly distributed.
    ¾ cup apple, grated
  • Heat a griddle or large nonstick skillet over medium heat. Lightly grease with butter or cooking spray.
  • Pour ¼ cup of batter per pancake onto the hot griddle. Cook for 2-3 minutes until bubbles form on the surface and the edges look set, then flip. Cook for another 1-2 minutes until golden brown and cooked through.
  • Stack the warm pancakes and serve with maple syrup and an extra dollop of apple butter on top.

Nutrition

Calories: 189kcal | Carbohydrates: 31g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 247mg | Potassium: 246mg | Fiber: 2g | Sugar: 12g | Vitamin A: 215IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg

Best Gluten Free Crepes – Light, Tender & Delicious

Published: | Modified: by 1 Comment

Our gluten free crepes recipe produces crepes that are light, tender, and easy to make at home. Perfect for sweet or savory fillings, this simple recipe brings the classic French recipe to your breakfast or brunch table-without the gluten. You'll mix this easy to make recipe up in your blender which guarantees a perfectly smooth batter. Made with only 7 simple ingredients, you can have a fresh batch of decadent gluten free crepes on the table in no time at all.

You can make this recipe using any gluten free flour blend. I have always had good luck using Bob's Redmill Gluten Free 1 to 1 Baking Flour or King Arthur's Measure for Measure. If you are looking for other gluten free breakfast or brunch recipes, be sure to check out our fan favorite Gluten Free Waffles recipe or our light and fluffy Gluten Free Pancakes. 

A plate of gluten free crepes garnished with raspberries and mint sits next to a fork, with a bowl of fresh raspberries, another plate of crepes, a white napkin, and a vase of flowers in the background.
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Why You'll Love This Recipe

  • Mix this batter up using your blender and pour the batter directly onto the frying pan
  • This gluten free crepe recipe can be filled with sweet or savory fillings - berries and Nutella is the most popular combo in our house!
  • These gluten free crepes have a light, fluffy texture and no one will ever guess that they are gluten free
  • This batter keeps well in the refrigerator so you can easily double the batch and have gluten free crepes for breakfast all weekend long!

Ingredient Notes

Baking ingredients on a white surface, labeled for gluten free crepes
  • gluten free flour - for this recipe you want to choose a gluten flour mix that you know and trust. I tested this recipe extensively using Bob's Red Mill Gluten Free 1 to 1 Baking Flour. I've also had good luck with King Arthur Measure for Measure. You can experiment with other gluten free flour blends knowing that you may not get the same results.
  • butter - I used unsalted butter for this recipe - if you only have salted butter, use ¼ teaspoon salt instead of ½ teaspoon of salt
  • vanilla - not every crepe recipe has vanilla in it - I really like how the vanilla develops the flavor of this fairly simple recipe. If you are are making a savory batch of crepes, you can omit the vanilla.

Serving Suggestions and Filling Ideas

Sweet Fillings

  • Nutella and fruit - try adding sliced bananas or berries with Nutella and topped with homemade whipped cream
  • cinnamon and sugar - brush the finished crepes with melted butter and sprinkle with cinnamon and sugar
  • peanut butter and jelly
  • jam and fresh fruit

Savory Fillings

  • crispy bacon and cheddar 
  • scrambled eggs and sautéed spinach
  • mushrooms and goat cheese

Substitutions

milk - I tested this recipe using 2% milk. If you would like to use a dairy free milk you can use coconut milk, almond milk or any other dairy free milk

gluten free flour - it's easy to make this recipe with all purpose flour - simply swap the flour cup for cup

Instructions

Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.

Overhead view of two pieces of butter in a glass measuring cup on a light countertop, ready to melt for gluten free crepes.

Melt two tablespoons of butter in a glass dish or measuring cup.

A glass measuring cup filled with melted butter, milk, water and vanilla.

Add milk, water and vanilla to butter. Whisk to combine.

A blender containing gluten free crepe batter.

In your blender, combine dry ingredients, liquid ingredients and eggs. Mix to combine.

A small piece of butter melts in a stainless steel frying pan.

Heat butter in frying pan over medium heat.

A gluten free crepe cooking in a stainless steel pan on a white surface.

Pour batter into pan. Flip once the crepe is golding brown.

Two plates with folded gluten free crepes, fresh raspberries, and mint sprigs are set with gold forks. Nearby are bowls of raspberries, whipped cream, and chocolate spread on a white marble surface.

Serve finished crepes with your favorite fillings and toppings.

Hint: You can make the crepe batter ahead of time and store it in the refrigerator. This makes it easy to have fresh crepes on both busy school mornings or quiet weekend mornings.

Storage and Make-Ahead Instructions

Make Ahead - This crepe batter actually gets better with a little bit of time to chill in the refrigerator. Store gluten free crepe batter in an airtight container in the refrigerator for 1-2 days.

Crepes - Store finished crepes flat and in the refrigerator - you can store them either on a plate covered with plastic wrap or in a ziplock bag.

Amanda's Top Tips

Use a Nonstick Pan - Even though we are using butter to keep the crepes from sticking to the pan, I still recommend that you also use a non stick pan.

Brush Butter Up on the Edges of Your Pan - When you swirl the batter around in the pan, some of it has a tendency to stick to the edges of the pan. If you brush the butter onto the sides of the pan, your crepes will easily come out of the pan. You can use a pastry brush or a paper towel with butter or oil to prep your pan.

Swirl Your Pan to Spread the Batter - After pouring the batter into the pan, pick the pan up while swirling the batter around to spread the batter into a nice, thin layer.

Chill Crepe Batter - It's good to refrigerate the batter for at least an hour before making your crepes. It's not absolutely necessary but it does improve batter consistency and the texture of the finished crepes.

⭐️ Recipe FAQs

How do I keep crepes from sticking to the pan?

It's important to use a nonstick pan and butter to keep the crepes from sticking to the pan.

Can I make the batter ahead of time?

Yes! And I recommend you do so! You can make the batter ahead of time and store the finished batter in an airtight container in the refrigerator. The gluten free crepe batter can be kept for 1-2 days.

Do I need xanthan gum in the batter?

Most of the gluten free flour blends already contain xanthan gum. If your flour blend doesn't include it, you can add ¼ teaspoon of xanthan gum to your recipe.

A plate with two folded gluten free crepes, garnished with fresh raspberries and mint, sits on a white surface next to a gold fork. A bowl of whipped cream and a small dish of Nutella spread are nearby.

More Gluten Free Breakfast Recipes

Love this recipe? We'd love to hear about it! Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating at the top of the recipe card! We read, respond to and appreciate all of your comments so don't forget to leave a comment below. We love hearing feedback from our readers!

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📖 Recipe

Two folded gluten free crepes dusted with powdered sugar on a scalloped white plate, garnished with two raspberries and a sprig of mint. A gold fork and a white napkin are placed beside the plate.
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5 from 1 vote

Gluten Free Crepes

Light, tender, and versatile, these gluten free crepes come together with just a few simple ingredients in your blender. This is the perfect recipe for sweet or savory fillings and they make an elegant breakfast, brunch, or dessert everyone can enjoy.
Prep Time10 minutes
Cook Time5 minutes
Course: Breakfast
Servings: 10 crepes
Calories: 87kcal
Author: Amanda Smallwood

Ingredients

  • 2 tablespoons unsalted butter melted
  • ½ cup milk
  • ½ cup water
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup gluten free flour choose your favorite blend
  • 2 tablespoons sugar
  • ½ teaspoon salt

Instructions

  • In a glass measuring cup or bowl, melt two tablespoons of butter in the microwave for 30-45 seconds or until completely melted.
    2 tablespoons unsalted butter
  • Add the milk, water and vanilla to the melted butter. Whisk until smooth. If there are still lumps of butter floating on the top of the milk, warm this mixture in the microwave for 15-30 seconds.
    ½ cup milk, ½ cup water, 2 eggs, 1 teaspoon vanilla
  • In the pitcher of your blender, combine the flour, sugar, salt, eggs and liquid ingredients .
    1 cup gluten free flour, 2 tablespoons sugar, ½ teaspoon salt
  • Mix on low speed until the batter is smooth. Stop the blender scrape any flour from the sides of the pitcher and blend again on low for 10-15 seconds.
  • If you have time, allow the crepe batter for rest for an hour or so in the refrigerator. If you don't have that time, proceed with cooking the crepes.
  • Over medium heat, melt ½ tablespoon of butter in a medium non stick pan.
  • Once the pan is warm and the butter is melted, pour ¼ cup of crepe batter onto the frying pan. Swirl the batter around in the pan so that you have a smooth, flat later of batter.
  • Cook for 1-2 minutes or until golden brown. Flip the crepe and cook on the other side for an additional minute.
  • Serve crepes with your favorite fillings and toppings.

Notes

Storage:
Batter - extra crepe batter can be stored in an airtight container in the refrigerator for 1-2 days.
Crepes - store finished crepes flat on a plate covered with plastic wrap or flat in a large ziplock bag.

Nutrition

Calories: 87kcal | Carbohydrates: 10g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 135mg | Potassium: 45mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 137IU | Calcium: 23mg | Iron: 1mg

Lemon Blackberry Cake with Fresh Citrus and Buttermilk

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This blackberry lemon cake is bright and full of tangy citrus and juicy berries. Our easy lemon blackberry cake is made with fresh lemon zest, fresh lemon juice and buttermilk This cake is incredibly tender and full of lemon flavor. Whether you are serving this cake for a summer get together, brunch or making a special treat for yourself, this cake is sure to impress.    

If you love baking with fresh citrus, be sure to check out our fan favorite Lemon Blueberry Cookies or our light and citrusy Lemon Raspberry Cake.

A slice of berry cake with fresh whipped cream topped with a blackberry sits on a white plate. In the background, a bowl of blackberries and the rest of the cake are visible. A fork and napkin are nearby.
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❤️ Why You'll Love This Recipe

  • this tender lemon cake is filled with fresh lemon flavor - perfect for summertime baking 
  • mix this batter up in no time at all - you can have this refreshing, citrus filled cake on the table in less than two hours 
  • our moist lemon blackberry cake recipe is the perfect single layer cake - simple to make and delicious served with a homemade lemon whipped cream and fresh berries -it's fancy without being fussy!

🍫 Ingredient Notes

Overhead view of baking ingredients on a white surface: whole lemons, a bowl of flour, a bowl of sugar, cubed butter, blackberries, salt, buttermilk, eggs, vanilla, and a dish with baking soda and powder. Each is labeled.
  • fresh lemons - you'll want to choose 4-5 ripe and brightly colored lemons for this recipe - you'll use the lemons for both the fresh lemon zest and fresh lemon juice used to make both the cake and the lemon glaze
  • unsalted butter - I prefer to bake with unsalted butter - if you have salted butter, reduce the salt in the recipe to ¼ teaspoon
  • blackberries - choose fresh, plump blackberries - rinse and dry the berries before adding them to the cake
  • buttermilk - adds moisture and flavor to the cake 
  • all purpose flour - flour should be sifted before adding to the cake batter, this will help to keep the cake light and fluffy

🍋 Variations

Swap Out the Berries - replace the blackberries with one cup of fresh raspberries, blueberries or sliced strawberries.

Lemon Cake - omit the berries and bake a simple and fresh lemon cake

🧈 Substitutions

buttermilk - you can use whole milk in place of the buttermilk or a combination of greek yogurt (½ cup) along with ¾ cup of whole milk

Baking Pans

Citrus Twist Cake Pan - I chose to bake this incredible lemon blackberry cake in a beautiful Citrus Twist Pan from Nordic Ware. It's beautiful and perfect for making this recipe. This pan has an 8 cup capacity. If you don't have this same pan, or don't want to buy a new pan, there are a few alternatives that will work very well for this recipe.

9-Inch Cake Pan - a 9-inch cake pan that is two inches deep will hold 8 cups of batter and will bake up a beautiful lemon cake.

9-inch Springform Cake Pan - you can also use a 9-inch springform pan for making this recipe. If you are in need of a new baking pan, I absolutely love these Gold Touch Springform Pans from Williams Sonoma.

🥣 Instructions

Overhead view of a glass mixing bowl with a paddle attachment and creamed butter and sugar, surrounded by fresh lemons and a small bowl of blackberries on a marble countertop.

In the bowl of your stand mixer, cream the butter and sugar until light and fluffy.

A glass mixing bowl with eggs, vanilla, and lemon zest being mixed. Surrounding the bowl are lemons, a small bowl of blackberries, and a white cloth. A 2 is displayed at the bottom center.

Stop the mixer and add the eggs, lemon zest and vanilla. Mix until the eggs are well combined.

A glass mixing bowl with flour on top of creamed ingredients sits on a white surface, surrounded by fresh lemons, a small bowl of blackberries, and a white cloth.

Add the dry ingredients to the butter and sugar. Mix until just barely combined.

A glass mixing bowl batter, buttermilk and a paddle attachment, surrounded by fresh lemons and a small bowl of blackberries on a marble surface.

Add the lemon juice and buttermilk to the cake batter. Mix until just combined.

Round cake pan filled with unbaked batter topped with fresh blackberries, surrounded by lemons and a bowl of blackberries on a white marble surface.

Spread half of the batter on the bottom of your cake pan. Arrange the blackberries in a single layer.

A round cake pan filled with unbaked batter sits on a marble surface, surrounded by lemons, blackberries in a bowl, and a white cloth.

Cover the blackberries with the remaining cake batter. Bake the cake at 350° for 55-60 minutes.

A saucepan filled with lemon juice and sugar sits on a white surface. Lemons are in a bowl nearby, and a small dish of blackberries.

In a small saucepan, warm the lemon juice and sugar over medium heat until the sugar has dissolved.

A decorative lemon cake on a white plate is being drizzled with glaze from a spoon. Fresh lemons and a bowl of blackberries are nearby on a white marble surface.

Drizzle the lemon glaze over the cooled cake. Serve the lemon blackberry cake with fresh shipped cream and berries.

🤓 Expert Tips

Use a cooking spray specifically for baking - I love using PAM Baking spray for making cakes. It's a cooking spray combine with flour that reaches every nook and cranny of your baking pan. Finished cakes literally slip out of the baking pan when you use this spray.

Place your cake pan on a sheet pan before baking - It is very unlikely that this cake will bake over the top of the pan but I always like to arrange my cake pan on a larger baking sheet just in case.

Frequently Asked Questions

Can I use frozen blackberries instead of fresh ones?

I highly recommend fresh berries for this recipe! Frozen berries can become soggy and will turn your batter purple. Fresh blackberries maintain their shape through the baking process and are recommended for this recipe.

Can I use other berries instead of blackberries?

Absolutely! This cake would be delicious with fresh blueberries, strawberries or raspberries. Choose your fresh berry and arrange one cup of berries in the middle of the cake as described in the recipe.

Can I substitute milk or yogurt for the buttermilk?

Whole milk is an excellent substitute for the buttermilk in this recipe. If you want to use a combination of yogurt and milk, I recommend ½ cup yogurt and ¾ cups of whole milk.

Storage

Lemon Blackberry Cake is best eaten on the same day that it is baked. If you have leftovers, wrap the cake in plastic wrap and store in the refrigerator for 3-4 days. Allow the cake to warm to room temperature before enjoying if it has been in the refrigerator.

Love this recipe? We'd love to hear about it! Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating at the top of the recipe card! We read, respond to and appreciate all of your comments so don't forget to leave a comment below. We love hearing feedback from our readers!

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📖 Recipe

A slice of blackberry cake with visible blackberry pieces sits on a white plate next to a dollop of whipped cream topped with a fresh blackberry; additional cake and berries appear in the background.
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5 from 1 vote

Lemon Blackberry Cake with Fresh Citrus and Buttermilk

Bright, tangy, and bursting with fresh, juicy berries, this Lemon Blackberry Cake gets its tender crumb and rich flavor from creamy buttermilk and plenty of fresh lemon zest and lemon juice. This is the perfect cake to bake for brunch, dessert, or an afternoon treat.
Course: Dessert
Cuisine: American
Servings: 8 slices
Calories: 493kcal
Author: Amanda Smallwood

Ingredients

For the Cake:

  • ½ cup unsalted butter at room temperature
  • ¾ cup granulated sugar
  • 2 cups (270g) all-purpose flour
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs at room temperature
  • 1 ¼ cups buttermilk at room temperature
  • 1 ½ teaspoon vanilla at room temperature
  • 2 tablespoon lemon zest zest of 2 lemons
  • ¼ cup lemon juice juice of 2 lemons, strained
  • 1 cup blackberries fresh and chilled

For the Glaze:

  • ¼ cup lemon juice juice of two lemons, strained
  • ½ cup granulated sugar

Instructions

For the Cake:

  • Preheat the oven to 350°. Prepare a 9 inch cake pan or springform pan by coating with melted butter and flour or use a non-stick baking spray.
  • In a large mixing bowl, sift together the flour, baking powder, baking soda and salt.
  • Using your stand mixer and the paddle attachment, cream the butter and sugar until light and fluffy.
  • Add the eggs, lemon zest and vanilla to the butter and sugar. Mix on medium low speed until the mixture is smooth and comes together.
  • Add the dry ingredients to the wet ingredients. Mix on low until just barely combined.
  • Add the lemon juice and buttermilk to the cake batter. Mix on low until the batter is just comes together. Be careful not to over mix.
  • Layer half of the lemon cake batter into the prepared pan.
  • Arrange the blackberries in a single layer around the cake pan.
  • Cover the blackberries with the remaining cake batter.
  • Bake the cake at 350° for 55-60 minutes. You can test for doneness by inserting a toothpick into the middle of the cake. If the toothpick comes out clean (no batter can be seen) then your cake has finished baking.
  • Remove the cake from the oven and move to a wire cooling rack. Allow the cake to cool completely in the pan.
  • Once the cake is completely cool, remove the cake from the pan and move to a serving platter for glazing.

For the Lemon Glaze

  • In a small saucepan, combine the lemon juice and sugar.
  • Cook over medium heat until all of the sugar has completely dissolved.
  • Spoon or pour the warm lemon glaze over the top of the cake. Allow the glaze to set up for 30-45 minutes before serving.

Notes

Storage

Lemon Blackberry Cake is best eaten on the same day that it is baked. If you have leftovers, wrap the cake in plastic wrap and store in the refrigerator for 3-4 days. Allow the cake to warm to room temperature before enjoying if it has been in the refrigerator.

Nutrition

Serving: 1slice | Calories: 493kcal | Carbohydrates: 82g | Protein: 9g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 81mg | Sodium: 241mg | Potassium: 259mg | Fiber: 3g | Sugar: 35g | Vitamin A: 524IU | Vitamin C: 12mg | Calcium: 104mg | Iron: 3mg

Caramel Chocolate Chip Cookies

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Our caramel chocolate chip cookies are made with milk and dark chocolate and tons of gooey, sweet caramel. This cookie dough is mixed up by hand in one bowl and is made with brown butter which gives this finished cookie with a chewy texture and even more caramel flavor. The chocolate chip cookie dough can be made ahead of time for easy baking. You can even scoop and freeze the cookie dough - store the cookie dough balls in a freezer bag and have cookie dough in your freezer ready to bake. This easy cookie recipe will have warm cookies in your belly in no time at all!

This is the perfect cookie for all of you caramel and chocolate lovers out there. These chocolate chip caramel cookies have crisp, buttery edges and the gooey, chocolatey caramel middles and will quickly become your new favorite cookie. If you love cookies with crispy edges and tons of flavor, be sure to also check out our Small Batch Chocolate Chip Cookies (makes 7 perfect cookies) or my favorite chocolate chip cookie, the Butterscotch Chocolate Chip Cookies.    

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❤️ Why You'll Love This Recipe

  • these chocolate chip cookies are filled with milk and dark chocolate chips and plenty of gooey caramel
  • made with brown butter, these cookies have some serious nutty, caramel flavor - brown butter chocolate chip cookies are the best!
  • this cookie dough can be frozen for future baking 
  • this cookie dough can be mixed up in one bowl in less than 15 minutes - I always appreciate a cookie dough that can be mixed-up by hand and I think you will too!

🍫 Ingredient Notes

A marble surface with labeled ingredients: bowls of brown butter, flour, sugar, dark chocolate chips, milk chocolate chips, brown sugar; baking soda and salt; two eggs, vanilla in a bowl, and wrapped caramels.

brown butter - brown butter is SO easy to make and will elevate the flavors in any baked good. It's especially delicious in a cookie recipe. Instructions and all of my favorite tips for making brown butter are below.

chocolate chips - I used a combination of milk and semi sweet chocolate chips for this recipe. If you prefer more of the dark chocolate, you can use more dark chocolate chips in place of the milk chocolate or vice versa.  

caramel - use soft, chewy caramels for this recipe - I went with Werther's Soft Caramels and cut each one into 4-5 little caramel pieces. Some caramel bits that you buy at the store end up being harder and less chewy so definitely start with a nice, soft caramel

🍋 Variations

Salted Caramel Chocolate Chip Cookies - sprinkle your favorite flaky sea salt over the tops of your finished cookies right after adding the caramels and chocolate chips to the top. 

Switch Up the Chocolate - You can use any combination chocolate that your prefer for this recipe. Try adding all dark chocolate chunks a dark chocolate caramel cookie. Use all milk chocolate for a sweeter batch of caramel chocolate cookies.You choose the perfect combination for you!

🧈 Substitutions

Werther's Soft Caramels - you can use any other brand of soft caramel or you can even try making your own soft caramels using this Homemade Caramels recipe from Tastes Better From Scratch.

🥣 Instructions

Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.

A glass bowl with brown and white sugar on a marble surface. Nearby is a small bowl with brown butter and a whisk. A white cloth is partially visible in the background.

Combine the brown butter and sugars in a large mixing bowl.

A glass bowl containing a mixture of batter and two cracked eggs with a whisk. Nearby are chocolate chips, caramels, and a white cloth on a marble surface.

Add the eggs and vanilla to the eggs and sugar. Whisk until light and fluffy. Whisk the salt into the batter.

A glass bowl filled with flour sits on a marble surface. A wooden spoon is partially submerged in the flour. Around the bowl are caramel candies, chocolate chips, and a white cloth.

Fold the flour mixture into the wet ingredients.

A glass bowl containing cookie dough mixed with chocolate chips and caramel pieces, placed on a marble surface. A gold spoon is in the bowl, surrounded by a white cloth and some unwrapped caramels and chocolate chips.

Gently fold in the chocolate chips and caramel.

Six scoops of cookie dough are evenly spaced on a parchment-lined baking sheet. The dough contains chocolate chips. The baking sheet rests on a light-colored marble surface.

Scoop the cookie dough onto a cookie sheet lined with parchment paper. 

Six cookie dough balls with chocolate chips and caramel are evenly spaced on a parchment-lined baking sheet.

Roll the dough between your hands and tuck in any pieces of caramel that you see sticking out. 

Chocolate chip and caramel cookies are displayed on a wire rack and a parchment-lined baking tray. Scattered chocolate chips and caramel candies are around them.

Bake cookies for 9-11 minutes @ 350°

Remove cookies from the oven. Add a few chocolate chips and caramel pieces to the top of each cookie.

A baking tray with nine caramel chocolate chip cookies on parchment paper. One has a bite taken out. Scattered caramel pieces and chocolate chips are around.

Allow cookies to cool on the baking sheet for 5-10 minutes. Move the cookies to a wire rack to finish cooling.  

Use a Cookie Scoop - My cookie scoop might be my favorite baking tool. Use a medium (1.5 tablespoon) cookie scoop for this recipe. The scoop guarantees cookies that are evenly sized and makes scooping the cookie dough very easy.

Bake With Brown Butter -  Brown butter really creates the best flavor when you are baking. It adds a caramel, nutty flavor to your baked goods and should truly be added to just about every baking recipe in my opinion. Brown butter is the way to take your baking projects to the next level. 

Can I use store-bought caramels or do I have to make my own?

Store-bought caramels work well for this cookie recipe. You are welcome to make your own homemade caramels but any brand of soft caramels will work well for this recipe.

How do I prevent caramel from melting and leaking out of the cookie?

The best way to prevent the caramel from melting and leaking out of the cookies is to tuck the pieces of caramel into the cookie dough. After you scoop the cookie dough, use your hands to tuck the caramel into the dough. Roll the dough into a nicely shaped ball and place on the baking sheet.

Can I use caramel bits instead of soft caramels?

You can use caramel bits instead of soft caramels but I find that these bits harden are are not soft and chewy in the baked cookies. I prefer soft caramels over the caramel bits.

Love this recipe? We'd love to hear about it! Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating at the top of the recipe card! We read, respond to and appreciate all of your comments so don't forget to leave a comment below. We love hearing feedback from our readers!

We love connecting with all of you on social media. Head over and follow along @instagram @facebook or @pinterest

📖 Recipe

A caramel and chocolate chip cookie sits on crinkled white parchment paper. Nearby are a piece of caramel candy partially unwrapped and a single chocolate chip.
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Caramel Chocolate Chip Cookies

These indulgent cookies are the perfect combo of chewy chocolate chip cookies and gooey caramel goodness. Made with brown butter, melty chocolate chips, and pockets of soft caramel, every bite is cookie perfection. 
Prep Time15 minutes
Cook Time9 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Author: Amanda Smallwood

Ingredients

  • ¾ cup unsalted butter browned and cooled
  • ¾ cups light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 ½ teaspoons vanilla extract
  • 2 cups (260g) all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • ½ cup milk chocolate chips
  • ½ cup semi sweet chocolate chips
  • ¾ cup soft caramels cut into quarters
  • ¼ cup extra caramel pieces and chocolate chips to add to the tops of the cookies

Instructions

For the Brown Butter

  • Place butter in a small saucepan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed
  • Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes
  • As soon as you begin to see brown bits in the butter, remove the butter from the heat
  • Transfer butter to a large bowl and allow to cool for a few minutes before proceeding with the recipe

For the Cookies

  • In a small mixing bowl, combine flour and baking soda. Set aside.
  • Add the sugars to the cooled brown butter and mix until nice and fluffy.
  • Mix in eggs and vanilla. Whisk again until light and fluffy.
  • Whisk in the salt.
  • Fold in the dry ingredients.
  • Add chocolate and caramel to the cookie dough. Fold gently until the add-ins are all well distributed through the dough.
  • Scrape down the sides of the bowl and cover the finished dough with plastic wrap and transfer to the refrigerator for 1 hour.
  • After one hour, scoop the dough and arrange the balls of dough on a parchment lined quarter sheet pan. Return to the refrigerator for an additional hour of chilling time.
  • Preheat the oven to 375°. Bake cookies for 9-10 minutes. The edges will be golden brown and the middles should just start to brown lightly.
  • Immediately add additional chocolate and caramel to the tops of the cookies. Push down gently so that the chocolate and caramel sink into the cookies a bit.
  • For best results, allow cookies to cool on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely.
  • Cookies can be stored at room temperature in an airtight container for up to 3 days.

Triple Chocolate Chunk Cookies - Chewy & Loaded with Chocolate!

Published: | Modified: by 1 Comment

Our Triple Chocolate Chunk Cookies are made with brown butter, unsweetened chocolate, cocoa powder and three different types of chocolate chunks. This recipe is a true chocolate lover's dream! The brown butter helps to create a chewy, fudgy, cookie with crispy edges. This cookie dough packs some serious chocolate flavor thanks to both the melted chocolate and cocoa powder. You can mix this cookie dough by hand in one large mixing bowl. No mixer is needed to make this cookie recipe. These melt in your mouth triple chocolate chip cookies are perfect for a special occasion or for an indulgent afternoon snack.  

triple chocolate chunk cookie on parchment.

These triple chocolate chunk cookies are filled with gooey chocolate chunks making this recipe the ultimate sweet treat. I've created this recipe to be made with chopped up bars of milk, dark and white chocolate. If you don't have time or don't want to chip up the chocolate bars, you can definitely use chocolate chips in place of the chocolate chunks. This is the perfect cookie to bake around the winter holiday season, for Valentine's Day or anytime that you need an indulgent dessert. If you are a Cookie Monster like me, be sure to check out some of our favorite cookie recipes like our Chocolate Chip Butterscotch Cookies or our Lemon Chocolate Chip Cookies made with fresh lemon.

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❤️ Why You'll Love This Recipe

  • this is the perfect chocolate chip cookie with its rich, chocolatey base and three different types of chocolate chunks
  • the brown butter in this recipe adds a hint of caramel to the cookies and helps to create a chewy cookie with crisp edges
  • the chewy triple chocolate cookies are so easy to make - the dough is easily mixed by hand in a large bowl for the ultimate chocolate fix
  • this cookie dough can easily be scooped and frozen for future baking
  • these cookies pack some serious chocolate flavor thanks to the cocoa powder and chocolate in the cookie dough and the three different types of chocolate added to the cookies 

🍫 Ingredient Notes

ingredients for triple chocolate chunk cookies.
  • brown butter - baking with brown butter creates a chewier, crispier texture in the cookies and adds a hint of caramel flavor to the cookies  
  • cocoa powder - use a cocoa powder from Ghirardelli or Hershey for this recipe
  • unsweetened dark chocolate - you'll want to use an unsweetened chocolate bar for the cookie dough - I recommend Ghirardelli or Bakers chocolate for this recipe
  • chocolate chunks - for these cookies, you will chop up 2-3 ounces each of white, milk and semisweet chocolate - Cadbury, Ghirardelli and Lindt are all great chocolates to use 

🍋 Variations

gluten free triple chocolate chunk cookies - you can swap the all purpose flour out for your favorite gluten free flour blend and make these chewy chocolate chip cookies gluten free 

🧈 Substitutions

chocolate chunks - you can swap the chocolate chunks for milk, white and semisweet chocolate chips 

brown butter - you can substitute melted and cooled butter for the brown butter

🥣 Instructions

Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.

Combine the warm, brown butter with the unsweetened dark chocolate. Whisk until the chocolate is completely melted.

adding brown sugar and white sugar to glass mixing bowl.

Add the brown sugar and granulated sugar to the butter and chocolate. Whisk until smooth.

adding eggs and vanilla to triple chocolate cookie dough.

Add the eggs and vanilla. Whisk again until light and fluffy. 

Add the salt. Whisk again until light and fluffy.

adding dry ingredients to triple chocolate cookie dough.

Fold the dry ingredients into the cookie dough. Be sure that all of the dry ingredients are well mixed into the cookie dough. 

adding chocolate chunks to cookie dough.

Add the chocolate chunks to the cookie dough. Fold the dough to be sure that the chocolate chunks are well distributed through the cookie dough.

glass bowl of cookie dough covered with plastic wrap.

Cover the cookie dough with plastic wrap and chill in the refrigerator for at least an hour. 

Scoop cookie dough onto a parchment lined sheet pan. Bake cookies at 350° for 10-11 minutes.

adding extra chocolate chunks to baked cookies.

Remove the cookies from the oven and press extra chunks of chocolate on top of each cookie.

triple chocolate cookie on parchment paper.

Enjoy freshly baked cookies with a tall glass of milk or warm mug of hot cocoa.

Hint:To prevent your cookies from spreading too much, always chill your cookie dough. Even an hour in the refrigerator will chill the dough enough so that the cookies don't spread too much. 

🤓 Expert Tips

Use a Cookie Scoop - a cookie scoop makes it so easy to scoop out well shaped and equally sized balls of cookie dough.

Chill Your Cookie Dough - to prevent your cookies from spreading too much in the oven, chill your cookie dough in the refrigerator for at least 1 hour.

⭐️ Recipe FAQs About

Can I make the cookie dough ahead of time? 

Absolutely! I love to make cookie dough ahead of time. There are a few good make ahead options.

Chill The Dough - Make the cookie dough ahead of time and store in the refrigerator of 2-3 days. When you are ready to bake the cookies, pull the dough from the refrigerator 30 minutes before you plan on baking the cookies. Scoop the cookie dough    
Freeze the Dough - After making the cookie dough, scoop the dough and arrange it on a quarter sheet pan. Freeze the pan of cookie dough until the balls of cookie dough are frozen solid. Move the frozen cookie dough balls to a freeze safe bag. The cookie dough will be ready to bake whenever you want a batch of fresh cookies. 

Can I use chocolate chips instead of chocolate chunks?

You can absolutely use chocolate chips instead of chocolate chunks for this cookie recipe! If you would prefer to use chocolate chips, swap the chocolate chunks out for ½ cup of dark chocolate chips, ½ cup of milk chocolate chips and ¼ cup of white chocolate chips. Save a few extra chocolate chips to add to the tops of the cookies after baking.  

What's the best cocoa powder to use?

My go-to cocoa powder is Ghiadelli Premium Cocoa Powder. This cocoa powder adds rich cocoa flavor any recipe. If you can't find the Ghirardelli cocoa powder, Hershey's cocoa powder will work well for this triple chocolate cookies recipe too!

triple chocolate chunk cookies on baking sheet.

Love this recipe? We'd love to hear about it! Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating at the top of the recipe card! We read, respond to and appreciate all of your comments so don't forget to leave a comment below. We love hearing feedback from our readers!

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triple chocolate chunk cookie on white parchment paper.
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5 from 1 vote

Triple Chocolate Chunk Cookies - Chewy & Loaded with Chocolate!

Indulge in the best triple chocolate chunk cookies! This easy recipe makes soft, chewy, and fudgy cookies loaded with dark, milk & white chocolate chunks.
Prep Time15 minutes
Cook Time10 minutes
Chilling Time1 hour
Servings: 16 cookies
Calories: 351kcal
Author: Amanda Smallwood

Ingredients

  • ¾ cup unsalted butter browned and cooled
  • 2 ounces unsweetened chocolate melted with the butter
  • ¾ cups (180g) light brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 ½ cups (195g) all-purpose flour
  • ½ cup (45g) cocoa powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 3 ounces milk chocolate chunks
  • 3 ounces dark chocolate chunks
  • 2 ounces white chocolate chunks

Instructions

For the Brown Butter

  • Place butter in a small saucepan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed
  • Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes
  • As soon as you begin to see brown bits in the butter, remove the butter from the heat
  • Transfer butter to your mixing bowl and allow to cool for a few minutes before proceeding with the recipe

For the Cookies

  • In a large mixing bowl, combine the warm brown butter and the unsweetened dark chocolate. Whisk until smooth.
  • Add the brown sugar and white sugar to the cooled brown butter and mix until nice and fluffy.
  • Mix in eggs and vanilla. Whisk again until light and fluffy.
  • Whisk in the salt.
  • Fold in the dry ingredients. Mix until all of the flour and cocoa powder are well incorporated.
  • Add the chocolate chunks to the cookie dough
  • Scrape down the sides of the bowl and cover the finished dough with plastic wrap and transfer to the refrigerator for 1 hour.
  • After one hour, use a cookie scoop to scoop dough and arrange the balls of dough on a parchment lined quarter sheet pan. Return to the refrigerator for an additional hour of chilling time.
  • Preheat the oven to 350°. Bake cookies for 9-10 minutes. The edges will be set and the middles should look shiny on the top.
  • Remove cookies from the oven and add 5-6 chocolate chunks to the top of each cookie.
  • For best results, allow cookies to cool on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 351kcal | Carbohydrates: 48g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 199mg | Potassium: 256mg | Fiber: 5g | Sugar: 25g | Vitamin A: 303IU | Vitamin C: 0.02mg | Calcium: 44mg | Iron: 4mg

Chewy Brown Butter Chocolate Chipless Cookies

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Our chocolate chipless cookies recipe is a fun twist on our favorite chocolate chip cookie recipe. We have added all of the same delicious flavors of brown butter and pure vanilla extract but we left out the chocolate chips! This made from scratch cookie dough bakes up cookies with crisp edges and soft, chewy middles. The brown butter gives the cookies a nutty, caramel flavor.

chocolate chipless cookies sprinkled with flaky sea salt on gold sheet pan.

I know that a cookie without chocolate chips is not for everyone but trust me, this is a delicious cookie! This recipe came to be because my boys started asking for me to make them cookies without the chocolate chips. I took one of my favorite chocolate chip cookie recipes, removed the chocolate chips and added some extra vanilla and a sprinkle of sea salt. This is the perfect recipe to make if you discover that you have run out of chocolate chips or when you just don't want chocolate in your cookies. This delicious recipe is mixed up in one bowl and the cookie dough can be made ahead of time and frozen for future baking. If you are looking for a more traditional chocolate chip cookie recipe, be sure to check out our soft and chewy One Bowl Chocolate Chip Cookies or for a citrusy twist, our Lemon Chocolate Chip Cookies

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❤️ Why You'll Love This Recipe

  • a twist on our favorite classic chocolate chip cookies recipe - all of the browned butter yumminess and chewy chocolate chip cookie texture minus the chocolate chips! 
  • you can make this cookie recipe with just a few ingredients that you definitely have in your pantry 
  • this is the perfect cookie recipe for anyone who is not a fan of chocolate in their cookies or for when you discover you have run out of chocolate chips

🍫 Ingredient Notes

ingredients for chipless chocolate chip cookies on pink marble background.
  • vanilla extract - this recipe uses a whole tablespoon of vanilla for a reason - the vanilla adds an extra depth and flavor to the finished cookie
  • browned butter - brown butter adds a nutty, caramel flavor to baked goods and is the perfect base for these chocolate chipless cookies - see below for directions on how to make brown butter
  • flaky sea salt - adds a nice pop of saltiness and also looks beautiful sprinkled on the top of the cookies
  • light brown sugar - light brown sugar adds moisture and flavor to the finished cookies

🍋 Variations

This cookie was designed to be simple but of course would be delicious with any added chocolate, nut or dried fruit. You really can't go wrong.

🧈 Substitutions

Gluten Free Chocolate Chipless Cookies - if you are looking to make this recipe gluten free, simply swap the all purpose flour out for your favorite gluten free flour blend. I highly recommend measuring your gluten free with a kitchen scale. Some common gluten free flour weights are listed for you here.

  • King Arthur Measure for Measure: 1 cup = 120 grams
  • Bob's Red Mill Gluten-Free 1-to-1 Baking Flour: 1 cup = 152 grams 
  • Trader Joe's Gluten Free All Purpose Flour: 1 cup = 140 grams 

🥣 Instructions

Be sure to see the recipe card for the full list of ingredients and detailed recipe instructions.

brown butter and sugars mixed together in a white mixing bowl.

Combine the brown butter with the brown and white sugar in a large bowl. Whisk until well combined.

mixing in eggs and vanilla to chocolate chipless cookie dough.

Add the two eggs and vanilla. Whisk well until the batter becomes light and fluffy. Whisk in the salt. Allow the batter to rest for 2-3 minutes and then whisk one more time before adding the dry ingredients.

adding flour mixture to cookie dough in white mixing bowl.

Add the flour mixture - flour and baking soda to the butter and eggs. Fold until the flour is just incorporated into the dough.

chocolate chipless cookie dough covered with plastic wrap.

Scrape down the sides of the bowl and cover the finished dough with plastic wrap and transfer to the refrigerator for 1 hour.

Preheat oven to 375°. Scoop the chilled cookie dough and arrange 2 inches apart on a parchment lined cookie sheet.

chipless chocolate chip cookies sprinkled wiht sea salt on baking sheet.

Bake cookies for 9-11 minutes or until the edges are just golden brown and the middles look just a little underdone.Sprinkle flaky sea salt on the top of each cookie

🤓 Expert Tips

Use a kitchen scale! A kitchen scale guarantees that you have the correct measurement for each ingredient. I find a scale especially helpful when measuring dry ingredients like flour and sugar because we all scoop and measure dry ingredients differently. If you have too much flour, your cookies won't be nice and chewy, they will be more cake like. Not enough flour and your cookies will spread too much and be flat. The kitchen scale solves all of these problems for you.  

Use a Cookie Scoop - I have a small collection of cookie scoops in my kitchen and I use them for everything! Cookie scoops are great for making pancakes, meatballs, and adding batter to a muffin tin. For baking cookies, I most often use a medium cookie scoop (1.5 tablespoon) and that's what I would recommend using for making these cookies. 

Chill Your Cookie Dough - Chilling cookie dough prevents the cookies from spreading too much when you bake them. Giving the dough some time to chill in the refrigerator guarantees chewy, thicker cookies with crisp, buttery edges.  

chipless chocolate chip cookies on gold sheet pan.

Freezing Cookie Dough 

It's really nice to have some cookie dough stored in the freezer. If you scoop your cookie dough right away, you can place it in a single layer, on a parchment lined quarter sheet pan and move it to the freezer. Once the dough is completely frozen, move the balls to a large, freezer-safe container or freezer bag. Mark the bag with the recipe name, date you made the dough and the baking temperature and time. Pull this bag from the freezer and bake fresh cookies anytime you are in the mood for them. 

Baking Frozen Cookie Dough 

When baking frozen cookie dough, you will need to add an additional 1-2 minutes to the baking time. When you are ready to bake, preheat your oven to 375° and line a half sheet pan with parchment paper. Place the frozen balls of dough onto your pan about 2-3 inches apart. You can leave the dough to thaw just a bit while your oven is preheating. Bake frozen cookie dough for 10-12 minutes. I like to start checking cookies at the minimum time suggested. If they are not ready, I add a minute and check again. Follow this process until you have those golden brown edges and lightly browned middles. 

Love this recipe? We'd love to hear about it! Leave us a 5-star ⭐️⭐️⭐️⭐️⭐️ rating at the top of the recipe card! We read, respond to and appreciate all of your comments so don't forget to leave a comment below. We love hearing feedback from our readers!

We love connecting with all of you on social media. Head over and follow along @instagram @facebook or @pinterest

📖 Recipe

chocolate chipless cookie on gild sheet pan sprinkled with sea salt.
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Chewy Brown Butter Chocolate Chipless Cookies

Our chocolate chipless cookies recipe is a fun twist on our favorite chocolate chip cookie recipe. We have added all of the same delicious flavors of brown butter and pure vanilla extract but we have left out the chocolate chips. This made from scratch cookie dough bakes up cookies with crisp edges and soft, chewy middles. The brown butter gives the cookies a nutty, caramel flavor.
Prep Time15 minutes
Cook Time9 minutes
Dough Chilling1 hour
Servings: 18 cookies
Calories: 184kcal
Author: Amanda Smallwood

Ingredients

  • ¾ cup unsalted butter browned and cooled
  • ¾ cups light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 tablespoon vanilla
  • 2 cups (260g ) all-purpose flour
  • 1 teaspoon baking soda
  • ¾ teaspoon salt

Instructions

For the Browned Butter

  • Place butter in a small saucepan and cook over medium heat until the butter becomes bubbly, fragrant and nutty smelling - swirl and stir as needed
  • Watch closely for small brown bits to begin forming on the bottom of the pan - this will happen around 5 minutes
  • As soon as you begin to see brown bits in the butter, remove the butter from the heat
  • Transfer butter to your mixing bowl and allow to cool for a few minutes before proceeding with the recipe

For the Cookies

  • In a small mixing bowl, combine flour and baking soda. Set aside.
  • Add the sugars to the cooled brown butter and mix until nice and fluffy.
  • Mix in eggs and vanilla. Whisk again until light and fluffy.
  • Whisk in the salt. Allow the batter to rest for a minute or two before whisking one more time.
  • Gently fold in the dry ingredients.
  • Scrape down the sides of the bowl and cover the finished dough with plastic wrap and transfer to the refrigerator for 1 hour.
  • After one hour, scoop the dough and arrange the cookie dough balls of a sheet pan lined with parchment paper.
  • Preheat the oven to 375°. Bake cookies for 9-10 minutes. The edges will be golden brown and the middles should just start to brown lightly.
  • Sprinkle finished cookies with your favorite flaky sea salt
  • For best results, allow cookies to cool on the sheet pan for 5-6 minutes before transferring to a cooling rack to cool completely.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days.

Nutrition

Calories: 184kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 228mg | Potassium: 37mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 263IU | Calcium: 15mg | Iron: 1mg