25 Hershey Kisses cookie recipes for Christmas

1

Chocolate Pecan Sandies Secret Kiss Cookies

Photo Credit: www.callmepmc.com

Decadent chocolate pecan sandies cookies stuffed with chocolate kisses are a delicious treat during the holiday season or any time of year. 

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2

Hershey Kiss S'mores Cookies

Photo Credit: lmld.org

S’mores cookies are a unique twist on Hershey's Kiss cookies with a graham cracker cookie base, gooey marshmallow, and a chocolate Hershey's Kiss. Delicious, fun cookies that are sure to be a huge hit at your Christmas party. 

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3

Red Velvet Blossoms

Photo Credit: www.dessertnowdinnerlater.com

Red Velvet Blossom Cookies are festive treats made from a cake mix with sparkling red sugar crystals on the outside and melty chocolate Hershey’s Kisses in the middle. Easy, pretty, and delicious cookie recipe for special occasions. 

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4

Candy Cane Blossoms

Photo Credit: blogghetti.com

Candy Cane Blossoms are the most delicious soft cookies rolled in festive red and green sugar coating and topped with Hershey's Candy Cane Kisses in the center of each cookie. The perfect holiday cookie for your goodie trays! 

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5

Easy Chocolate Cherry Blossom Cookies

Photo Credit: xoxobella.com

Chocolate Cherry Blossom Cookies are cute pink cookies topped with delicious Hershey's Kisses. Pretty Christmas kiss cookies with festive flavors of chocolate and cherry. 

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6

Mocha Coffee Blossom Cookies

Mocha Coffee Blossom Cookies are decadent chocolate coffee cookies topped with Hershey's Hugs that taste like a mocha and look adorable on your holiday goodie platter.

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7

Hot Cocoa Cookies

Photo Credit: amandascookin.com

Hot Cocoa Cookies are delicious, chewy chocolate cookies topped with a melted marshmallow and a chocolate Hershey's Kiss. The perfect holiday treat to enjoy with a hot cup of cocoa! 

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8

Hershey Kiss Cookies

Photo Credit: www.spendwithpennies.com

Hershey Kiss Cookies are sure to be Santa's favorite this Christmas Eve! Made from soft sugar cookie dough mixed with cocoa powder for extra chocolatey goodness and a sweet Hershey's Kiss in the middle, these are the perfect Christmas cookie for a dessert tray or to gift to your loved ones!

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9

Chocolate Peppermint Blossom Cookies

Photo Credit: bakeitwithlove.com

Chocolate peppermint blossoms are soft and decadent dark chocolate cookies topped with a peppermint Hershey's Kiss. The combination of peppermint and chocolate makes them the perfect Christmas treat. 

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10

Gingerbread Blossoms with Hershey's Hugs

Photo Credit: theshortordercook.com

Gingerbread Blossoms with Hershey's Hugs are a fun twist on a classic Christmas cookie. Soft, chewy gingerbread spiced cookies topped with creamy white and milk chocolate striped Hershey's Hugs will make a great addition to your holiday cookie platters. 

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11

Secret Kiss Cookies Recipe

Photo Credit: www.ifyougiveablondeakitchen.com

Secret kiss cookies are buttery cookies packed with crushed walnuts and rolled in powdered sugar with a very delicious secret hidden inside: a Hershey's Kiss! Fun cookies to make and share at Christmas time or anytime you want to tell someone you love them.

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12

3-Ingredient Peanut Butter Blossoms (Quick & Easy!)

Photo Credit: www.savorthespoonful.com

These delicious Peanut Butter Blossoms are quick and easy to make with only 3 ingredients. The soft and chewy cookies have the most wonderful peanut butter flavor and sweet Hershey's Kisses in the center!

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13

Hershey Kiss Christmas Cookies

Photo Credit: temeculablogs.com

Hershey Kiss Christmas Cookies are soft sugar cookies jazzed up with peppermint extract, rolled in colored sugars or Christmas sprinkles with a peppermint Hershey's Kiss in the center. Easy recipe kids love, and perfect for your Christmas cookie exchange party.

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14

Secret Kiss Cookies

Photo Credit: themondaybox.com

Chocolate Secret Kiss Cookies are soft, cake-like morsels filled with a hidden candy kiss and topped with melted chocolate and fun festive sprinkles.

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15

Chocolate Blossom Cookies

Photo Credit: laneandgreyfare.com

Chocolate Blossom Cookies are a chocolate lover's dream. A rich and decadent twist on the classic Hershey Kiss thumbprint cookie, these next-level cookies are also gluten-free, nut-free, egg-free, and can easily be made dairy-free (vegan)!

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16

Peanut Butter Blossoms

Photo Credit: www.dinneratthezoo.com

Peanut Butter Blossoms are chewy sugar-coated peanut butter cookies topped with a chocolate kiss. A classic cookie that’s perfect for the holidays, family gatherings, or an after-school snack.

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17

Cookies & Cream Blossom Bars Recipe

Photo Credit: www.girlversusdough.com

Cookies & Cream Blossom Bars are dense and fudgy chocolate cookie bars topped with a snowfall of sparkling sugar and Hershey’s Kisses Cookies ‘N’ Creme candies. A delightful dessert that’s easy and perfect for cookie exchanges or holiday parties (or for going directly in your mouth).

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18

Gnome Cookie Peanut Butter Blossoms

Photo Credit: brokenovenbaking.com

Gnome Cookies are just like regular peanut butter kiss cookies turned into cute Christmas gnomes. These delicious Christmas cookies are easy to make, perfect for gift-giving, and will look adorable on your goodie platters.

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19

Salted Caramel Cookies

Photo Credit: www.chewoutloud.com

Salted Caramel Kiss Cookies are rich and decadent brown sugar cookies topped with Hershey's Caramel Kisses, flaky sea salt, and a drizzle of caramel. The ultimate salted caramel cookie recipe for your holiday parties. 

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20

Chocolate Hazelnut Fudgy Bonbons

Photo Credit: maesmenu.com

Chocolate Hazelnut Fudgy Bonbons are part cookie and part fudgy truffle with a creamy Hershey's Hug in the center. The perfect Christmas treat that tastes just like Nutella! 

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21

Macaroon Kiss Cookies

Photo Credit: thecookinchicks.com

Macaroon Kiss Cookies combine flaky sweetened coconut flakes and cream cheese for a chewy Hershey's Kiss cookie everyone will enjoy!

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22

Christmas Pretzel Hugs Recipe

Photo Credit: littlesunnykitchen.com

Christmas Pretzel Hugs are a sweet and salty treat that's festive and fun for the holidays. The perfect snack for tree trimming, goodie platters, and gift giving. 

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23

Peppermint Sugar Cookie Cups

Photo Credit: www.365daysofbakingandmore.com

Peppermint Sugar Cookie Cups are sugar cookies filled with a Hershey’s Candy Cane Kiss and covered in peppermint frosting for a fun, festive, and easy Christmas Cookie recipe!

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24

Easy Snickerdoodle Hershey Kiss Cookies

Photo Credit: noshingwiththenolands.com

Easy Snickerdoodle Hershey Kiss Cookies are a fun and easy dessert to make with kids during the holidays, Valentine’s Day, or any time. Delicious, peanut-free alternative to a classic cookie!

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25

Sugar Cookies with Hershey Kisses

Photo Credit: www.everydayfamilycooking.com

Sugar Cookies with Hershey's Kisses are soft and buttery chocolate-topped bites of bliss sure to impress any crowd.

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Hershey Kisses Cookies for Christmas: Mocha Coffee Blossoms

Mocha Coffee Blossom Cookies are made from sugar cookie mix, cocoa, and instant espresso, rolled in sugar, and finished with a Hershey's Hug. Decadent chocolate coffee cookies that taste like a mocha and look adorable on your holiday goodie platter.

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 9 minutes minutes

Servings 48

Calories 99kcal

Author Cara Lanz

Ingredients

• 17.5 ounce sugar cookie mix
• 1 stick butter, room temperature
• 4 ounces cream cheese, room temperature
• 1 large egg
• 2 teaspoons vanilla
• ½ cup flour
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons instant espresso powder
• ½ cup turbinado sugar or white granulated sugar for rolling
• 48 Hershey's Hugs or Hershey's Kisses

Instructions

• Preheat the oven to 350 degrees. Prepare baking sheets with parchment paper or silicone baking mats.
• In a large bowl, cream the butter and cream cheese with a mixer on medium-high speed. Add the egg and vanilla extract and mix until completely incorporated, scraping down the sides of the bowl as you go.
• In a separate bowl, whisk together the flour, cocoa powder, and espresso powder to remove any lumps. Add the sugar cookie mix and whisk to combine.
• Slowly add the dry ingredients to the wet ingredients and mix until just combined.
• Roll cookie dough into 1-inch balls, then roll them in sugar.
• Bake for 8-10 minutes or until the edges are firm and the tops are soft and puffy.
• Immediately -- and gently -- press a Hershey's Hug into the center of each cookie. Be careful not to press it all the way through the soft cookie.
• Cool on the baking sheet for 3 minutes, then transfer to a wire rack to cool all the way. The Hershey's Hugs will get very soft and may take 1-2 hours to cool completely cool and harden. You can speed up the process in the refrigerator or freezer.

Storage

• Store cookies in an airtight container at room temperature for 3-4 days or in the fridge for up to one week.

Make Ahead

•  Store cookie dough in the refrigerator for up to 2 days.

  Freeze baked cookies for up to 3 months.

  Freeze unbaked cookie dough balls for up to 2 months. To bake from frozen, add a minute or so to the baking time.

Notes

If your first batch of cookies spreads, chill the dough for a couple of hours up to overnight to minimize spread. If it still spreads, knead an additional tablespoon or two of flour into the dough.

Use a cool sheet pan for each batch of cookies.

The Hershey's Hugs will soften when placed onto the hot cookies and will take 1-2 hours to firm up again. Speed up this process by placing the cookies in the refrigerator or freezer.

Nutrition

Calories: 99kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 67mg | Potassium: 37mg | Fiber: 0.1g | Sugar: 9g | Vitamin A: 65IU | Calcium: 20mg | Iron: 1mg

The post 25 Hershey Kisses Cookie Recipes for Christmas appeared first on Midwestern HomeLife.

Why You're Going to Love These

• Super soft peanut butter cookies with a chewy texture
• Easy one bowl cookie recipe that mixes together in minutes
• Delicious chocolate peanut butter cookies with Oreos and creamy peanut butter

Ingredients

How to Make Peanut Butter Oreo Cookies

In a large mixing bowl, cream the butter until light and fluffy.

Add the sugars, peanut butter, egg, and vanilla extract. Mix for 2 more minutes, scraping down the sides of the bowl as you go. 

Add the flour, baking soda, and salt. Mix on low until just combined. Do not over-mix.

Mix in the Oreos and peanut butter chips on low until combined. 

For enhanced flavor and soft texture, chill the cookie dough for 1-2 hours. 

Preheat the oven to 350 degrees. Prepare baking sheets with parchment paper or silicone baking mats. 

Place 2-tablespoon cookie dough balls onto the prepared cookie sheet. Gently press additional Oreo pieces and peanut butter chips on top of each cookie dough ball.  

With your hand or rubber spatula, gently flatten each ball to about ¾ inch thick and shape into a round puck. 

Bake cookies for 9-11 minutes or until the sides are set and the top is very light golden brown. The centers will seem underbaked. Do not overbake or the cookies will be dry. 

Cool for 5 minutes on the baking sheet, then transfer to a wire cooling rack. 

​Store Oreo peanut butter cookies in an airtight container at room temperature for about a week. 

Expert Tips

For light fluffy batter that easily blends together, use room-temperature butter and egg. Room-temperature butter should be cool to the touch, not soft and mushy. 

Chilling the dough for Oreo peanut butter cookies is technically optional because this dough doesn't spread. I recommend it because letting the dough rest enhances the flavor and creates a chewy, tender cookie. 

Be careful not to overbake peanut butter cookies. For soft and chewy centers, slightly underbake the cookies. 

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Peanut Butter Oreo Cookies

Peanut Butter Oreo Cookies are perfectly soft and chewy peanut butter cookies stuffed with Oreos, creamy peanut butter, and peanut butter chips. Easy one bowl cookie recipe and the perfect cookies for peanut butter and Oreo lovers! 

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Servings 23

Calories 196kcal

Author Cara Lanz

Ingredients

• ½ cup butter room temperature
• ½ cup brown sugar, packed
• ½ cup granulated sugar
• 1 egg room temperature
• ¾ cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 ¼ cups flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 8 Oreo cookies, chopped or crushed + more for topping, optional
• ½ cup peanut butter chips + more for topping, optional

Instructions

• In a large mixing bowl, cream the butter at medium speed for about a minute, until light and fluffy. Add the sugars, peanut butter, egg, and vanilla. Mix for 2 more minutes.
• Add the flour, baking soda, and salt. Mix on low until just combined. Do not over-mix. Mix in the Oreos and peanut butter chips on low until combined.

  Chill the cookie dough for 1-2 hours.
• Preheat the oven to 350 degrees. Prepare baking sheets with parchment paper or silicone baking mats.
• Place 2-tablespoon cookie dough balls onto prepared baking sheet. Gently press additional Oreo pieces and peanut butter chips on top of each cookie dough ball.

  With your hand or spatula, gently flatten each ball to about ¾ inch thick and shape into a round puck. 
• Bake for 9-11 minutes or until the sides are set, the top is very light golden brown, and the centers are soft. Err on the side of underbaking, they will continue to cook after they're out of the oven. Do not overbake or the cookies will be dry.
• Let cool for 5 minutes on the baking sheet, then transfer to a wire baking rack.

Notes

For light fluffy batter that easily blends together, use room-temperature butter and egg. Remember, room-temperature butter should be cool to the touch, not soft. 

Chilling the dough is technically optional because this dough doesn't spread. I recommend it because letting the dough rest enhances the flavor and creates a chewy, tender cookie. 

Be careful not to overbake. For soft and chewy centers, slightly underbake the cookies. 

Nutrition

Calories: 196kcal | Carbohydrates: 22g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 148mg | Potassium: 103mg | Fiber: 1g | Sugar: 14g | Vitamin A: 134IU | Calcium: 12mg | Iron: 1mg

The post Soft & Chewy Peanut Butter Oreo Cookies appeared first on Midwestern HomeLife.

Browned Butter Peanut Butter Cookies are perfectly soft and chewy, loaded with nutty flavor from peanut butter and luscious browned butter, and topped with a sprinkle of sea salt. They're quite possibly the best peanut butter cookies ever. 

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Browned butter peanut butter cookies are the perfect cookies. They're deliciously chewy cookies and full of rich peanutty flavor with that soft, slightly sandy texture classic peanut butter cookies are known for. 

But what makes them extra special is the browned butter. 

Browned butter is butter that has been melted and cooked until the milk solids are golden and toasted. It has the most delicious nutty aroma and adds rich, deep flavor to your favorite recipes.

Try browned butter in baked goods like cookies, frosting, breads, pancakes, and cakes or savory dishes like vegetables, pasta sauces, casseroles, and mashed potatoes. 

Best part, it's super easy to make. Keep scrolling, and I'll walk you through it. 

Ingredients

Unsalted butter. The process of browning butter will cause some to evaporate. Start with 9 tablespoons of unsalted butter to yield 8 tablespoons of browned butter. You may also use salted butter and adjust the salt accordingly to taste. 

Brown sugar. I use dark brown sugar for the deep molasses flavor, but light brown sugar is also just fine.

Egg. Let the egg come to room temperature by setting it out on the counter for about 30 minutes or placing it in a cup of warm water for about 10 minutes. 

Creamy peanut butter. I used creamy Skippy peanut butter. 

Flaky sea salt. A sprinkle of flaky salt on top of the cookies adds crunch and a contrasting salty flavor.

You can also sprinkle coarse sea salt on top of the cookies when they come out of the oven. Flaky sea salt will not be absorbed during baking, but smaller sea salt crystals often are. 

​Step-by-Step Instructions

Step 1: Melt cubed butter in a light-colored small saucepan over medium heat. Stir continuously until foamy and bubbly. After 5-8 minutes, the foam will settle, and you'll notice brown specks and a nutty aroma. It's done! 

 

Step 2: Remove browned butter from heat, transfer to a heat-proof bowl to halt cooking. Measure in a liquid cup to make sure you have ½ cup, and cool to room temperature -- or speed up in the refrigerator.

Step 3: In a large bowl, beat ½ cup of browned butter and sugars with an electric mixer on medium speed. Mix in the egg, then the peanut butter and vanilla extract. Add the flour, baking soda, and salt and mix until just combined. Do not overmix.

Chill the dough in the refrigerator for 1-2 hours. 

Step 4:  With a cookie scoop or ice cream scoop, portion the dough into 2-tablespoon balls and place them on cookie sheets lined with parchment paper or silicone baking mats.

Use your hand or silicone spatula to gently press the cookie dough balls into ¾-inch thick pucks. Sprinkle flaky sea salt on top of each cookie. 

Step 5: Bake at 350 degrees for 9-11 minutes or until the edges are set and the tops are very light golden brown. Do not overbake or the cookies will be dry. 

Step 6: Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool the rest of the way. 

Enjoy with a tall glass of cold milk or warm cup of coffee.

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Browned Butter Peanut Butter Cookies

Browned Butter Peanut Butter Cookies are perfectly soft and chewy, loaded with nutty flavor from peanut butter and luscious browned butter, and topped with a sprinkle of sea salt. They're quite possibly the best peanut butter cookies ever. 

Course Dessert, Snack

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Servings 18

Calories 195kcal

Author Cara Lanz

Ingredients

• 9 tablespoons unsalted butter, cut into cubes
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 egg room temperature
• ¾ cup creamy peanut butter
• 1 teaspoon vanilla extract
• 1 ¼ cup flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• flaky sea salt, optional

Instructions

• Make browned butter. Cut the butter into cubes and place it in a medium, light-bottomed saucepan over medium heat.

  Cook and stir while it becomes foamy and bubbly. After 5-8 minutes, it will begin to toast and you'll see little brown flecks. Immediately pour the butter into a heat-proof bowl to stop the cooking process.

  Measure the browned butter to make sure you have ½ cup. Cool to room temperature.
• Beat ½ cup browned butter and both sugars on medium speed until combined. Mix in the egg for one minute. Add the peanut butter and vanilla and mix for one minute. Mix in the flour, baking soda, and salt until just combined. Do not over-mix.

  Chill the dough for 1-2 hours, up to overnight.
• Preheat the oven to 350 degrees. Prepare cookie sheets with parchment paper or silicone baking mats.

  Let the dough sit at room temperature for 5-10 minutes so it's easy to work with.
• Scoop 2-tablespoon dough balls and set them onto a baking sheet. Use your hand or a greased silicone spatula to gently press the cookie dough balls into ¾ inch round pucks.

  Sprinkle flaky sea salt on top.
• Bake for 9-11 minutes or until the edges are set and the tops are very light brown. The centers will still be very soft.

  Be careful not to overbake or the cookies will be dry.
• Cool cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to cool the rest of the way.

  Store cooled cookies at room temperature in an airtight container for up to one week.

Notes

​When making browned butter, some of the liquid will evaporate. Start with 9 tablespoons of butter so you can end up with 8 tablespoons of browned butter. 

Don't walk away from the stove when making browned butter -- it can go from toasted and lovely to burned and bitter in no time. 

For the richest flavor and softest texture, chill the dough for 1-2 hours. 

Nutrition

Calories: 195kcal | Carbohydrates: 21g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 115mg | Potassium: 84mg | Fiber: 1g | Sugar: 13g | Vitamin A: 188IU | Calcium: 15mg | Iron: 1mg

The post The *BEST* Browned Butter Peanut Butter Cookies appeared first on Midwestern HomeLife.

What is in Nutter Butter Cookie Bars? 

When I say these peanut butter bars are loaded with peanut butter, I am not kidding. Let me break down the layers for you: 

• ​Layer 1: Nutter Butter cookie crust
• Layer 2: Peanut butter chips and roasted peanuts
• Layer 3: Peanut butter and sweetened condensed milk
• Layer 4: Chopped Nutter Butter cookies and Reese's Pieces
• Layer 5: Melted peanut butter drizzle

Why You're Going to Love These

• Fast and easy peanut butter cookie bar recipe -- bakes in about 30 minutes
• Ultimate peanut butter dessert recipe for pb lovers! 
• So many layers of peanut butter goodness in one delicious dessert

Ingredients

2. Make the peanut butter filling. 

In a medium bowl, melt ¼ cup peanut butter in the microwave for about 30 seconds. Stir in the sweetened condensed milk. 

3. Assemble the bars.

Sprinkle the peanut butter chips and peanuts on top of the Nutter Butter base. 

Pour the peanut butter condensed milk mixture over the peanuts and peanut butter chips. 

Layer the chopped Nutter Butters and Reese's Pieces on top of the peanut butter filling.

Use a fork or rubber spatula to gently press the toppings into the condensed milk mixture. 

Sprinkle with flaky sea salt, if desired. 

5. Drizzle with peanut butter. 

Melt 2 tablespoons of peanut butter in a small bowl in the microwave for about 15 seconds. Use a spoon to drizzle the peanut butter on top of the bars.

Use a sharp knife to cut the bars into squares. 

Serve and enjoy! 

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Nutter Butter Bars

This Nutter Butter Bars recipe is for peanut butter lovers only, with a buttery Nutter Butter crust, gooey peanut butter condensed milk filling, layers of peanut butter chips, roasted peanuts, chopped Nutter Butters, and Reese's Pieces, and a peanut butter drizzle. 

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Servings 24

Calories 334kcal

Author Cara Lanz

Ingredients

Nutter Butter Crust

• 32 Nutter Butter cookies approx. 4 cups crumbs
• ½ cup melted butter
• 2 tablespoons brown sugar
• ¼ teaspoon salt

Peanut Butter Filling

• 1 can sweetened condensed milk 14 oz.
• ¼ cup creamy peanut butter

Toppings

• 1 cup peanut butter chips
• ½ cup roasted peanuts
• 12 Nutter Butter cookies
• ¾ cup Reeses Pieces candy
• flaky sea salt, optional
• 2 tablespoons creamy peanut butter

Instructions

• Preheat oven to 350. Line a 9 x 13 pan with parchment paper.
• Make the Nutter Butter crust. Crush 32 Nutter Butter cookies into 4 cups of fine crumbs with a food processor, blender, or ziptop bag and rolling pin.

  Stir the cookie crumbs, brown sugar, and salt together in a large bowl. Add the melted butter and stir well.

  Use a glass or flat-bottomed measuring cup to press the crumbs into the prepared pan.
• Make the filling. Melt the peanut butter in a medium microwave-safe bowl for about 30 seconds. Stir in the sweetened condensed milk until combined.
• Assemble the Nutter Butter bars. Sprinkle the peanut butter chips and peanuts on top of the crust. Pour the peanut butter condensed milk mixture on top. Add the chopped Nutter Butters and Reese's Pieces.

  Use a spatula or fork to gently press the toppings into the condensed milk mixture so everything adheres.

  If desired, sprinkle with flaky sea salt.
• Bake for 30 to 35 minutes or until the edges are golden brown. Place on a wire rack to cool. Chill in the refrigerator.
• To serve, melt 2 tablespoons of peanut butter in the microwave and drizzle on top of the bars.

Notes

Store Nutter Butter bars wrapped in plastic wrap or in an airtight container at room temperature for a couple of days or in the refrigerator for up to one week. 

To freeze, place bars in a freezer-safe container between layers of parchment paper or wax paper for up to 3 months. 

Nutrition

Calories: 334kcal | Carbohydrates: 38g | Protein: 8g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 229mg | Potassium: 184mg | Fiber: 1g | Sugar: 25g | Vitamin A: 162IU | Vitamin C: 0.4mg | Calcium: 58mg | Iron: 1mg

The post The BEST Nutter Butter Bars  appeared first on Midwestern HomeLife.

Canned apple pie filling is so handy for making a quick apple pie, coffee cake, or delicious dessert topping. 

And when you don't have the time or energy for all the peeling, coring, and chopping that goes into homemade apple pie filling, a can of apple pie filling from the grocery store is a great way to go. 

But sometimes canned pie filling needs a little ... something. 

Give a boost to your favorite apple recipes with these super easy ways to make canned apple pie filling taste better. 

How to Improve Apple Pie Filling

Canned apple pie filling is fast, easy, convenient, and delicious. And with just a few extra ingredients, you can give canned filling rich, warm homemade flavor and turn it into your very own apple pie filling. 

These are my favorite ways to make canned apple filling taste better. 

1. Warm spices. 

Cinnamon is the only spice listed in the ingredients of all the different brands of apple pie filling I tried. And sometimes I can barely taste it.

To give apple pie filling that perfect apple pie flavor, add the spices that are commonly found in apple pie spice. 

• Cinnamon
• Nutmeg
• Allspice
• Cardamom
• Ginger
• Cayenne pepper -- just a tiny bit adds an amazing spicy snap!

Add all of these or only the ones you like. I use alllll of them!

You can also use apple pie spice or pumpkin pie spice. 

2. Salt. 

Salt = flavor. By adding a little bit of salt to canned apple pie filling, you'll enhance the flavors of the apples and the spices without making the filling taste too salty. 

3. Citrus juice.

A splash of citrus is an easy way to brighten up and enhance the apple flavor -- and counteract some of that "canned" taste.

I use lemon juice, but you can also use lime juice or orange juice. 

4. Flavor extracts. 

Extracts add great homemade flavor to commercial pie filling. Vanilla extract is the go-to in a classic apple pie recipe, but you can add unique flavors to your pie by trying different flavor extracts.   

• Vanilla
• Almond -- start small, a little goes a long way!
• Maple
• Cinnamon
• Rum
• Brandy

5. Butter. 

If you're baking the pie filling into a pie, add dabs of butter on top of the filling before you cover it with crust. The fat in the butter will add richness to the filling. 

For toppings and no-bake desserts, sautee fresh apples in butter until soft and stir them into the filling.

6. Brown sugar.

Brown sugar adds richness and enhances the flavors of the apples and the spices. It's also a great vehicle for adding cornstarch to the filling.

Keep reading for more about that.

7. Cornstarch. 

The consistency of canned apple pie filling is pretty gloopy. Not that that's a bad thing, but if you don't want the filling running out of your pie, consider thickening it.

The best way to add cornstarch to pre-cooked pie filling without adding more liquid is to mix cornstarch and brown sugar together in a small bowl, then stir the mixture into the filling.  

If you are using your pie filling in a baked dessert, the filling will thicken as it bakes. 

To thicken apple pie filling for a dessert topping, warm it in a saucepan over medium heat with a few tablespoons of water until the mixture is bubbly and translucent. 

8. More apples. 

If your apple pie filling is more goo than apple, add fresh apples. Pink Lady and Granny Smith apples are both good choices because of their tart flavor. 

For baked recipes, add raw apple slices and they will soften as they bake.

For toppings and other unbaked uses, sautee the apples in butter until soft and add them to the pie filling. 

When you add fresh fruit to the apple mixture, you may end up with more filling than your pie crust can accommodate. Save your leftovers for topping yogurt, oatmeal, or pancakes.

If you thickened the filling with cornstarch, cook it before you eat it using the instructions in step #7.

How to Store Canned Apple Pie Filling

Refrigerator: Store apple pie filling in a mason jar or airtight container in the refrigerator for 3-4 days.

Freezer: Place cooled apple pie filling in mason jars with plenty of headspace or in freezer bags with the air squeezed out.

Expert Tips

• When adding spices to pie filling, start small and taste as you go to ensure it's to your liking.
• To use this filling for toppings and no-bake desserts, activate and cook the cornstarch by warming the filling over medium heat until bubbly and translucent.
• Sliced fresh apples add delicious flavor and variety to the texture. Add them raw to the filling for baked desserts -- they'll soften as they bake. For no-bake desserts and toppings, sautee the apples in butter until soft and stir into the filling.

FAQs

How to Make Apple Pie with Canned Filling

Ready to start baking? Learn how to make a delicious and beautiful apple pie with canned filling and refrigerated pie dough.

Click here for my easy recipe, tips, instructions, and tons of photos to help you turn canned apple pie filling and store-bought pie dough into a holiday-worthy apple pie.

How to Make Homemade Apple Pie Filling

Ready to break out the apple peeler? Try this super easy recipe to make your own apple pie filling.

It's easy to make with basic ingredients and the hardest part is peeling and chopping the apples.

Pre-cooked apple pie filling is delicious in this Apple Pie with Graham Cracker Crust, your favorite no-bake desserts, and as a topping for pancakes, waffles, or ice cream.

Click here for the recipe.

How to Make Canned Cherry Pie Filling Taste Better

Want to turn a can of cherry pie filling into a luscious topping for cheesecake, angel food cake, or parfaits? 

Click here for my ultimate guide to making a semi-homemade cherry pie filling that's full of flavor and fruit (no cherry pitter required!). 

Delicious Pie Recipes

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How to Make Canned Apple Pie Filling Taste Better

See how easy it is to doctor up canned apple pie filling into a delicious filling for pies and cakes and decadent topping for pancakes and ice cream. All you need are a few easy tips and simple ingredients you might already have! 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Calories 92kcal

Author Cara Lanz

Ingredients

• 20 oz. apple pie filling
• ½ teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 1 pinch allspice (or 1/16 teaspoon)
• ⅛ teaspoon cardamom
• ⅛ teaspoon ginger
• 1 pinch cayenne pepper start small and taste
• ⅛ teaspoon salt
• ½ tablespoon lemon juice
• ½ teaspoon vanilla extract
• 1 tablespoon brown sugar
• 1 tablespoon cornstarch
• ½ cup fresh apple slices ¼" thick
• ½ tablespoon butter

Instructions

• Place the apple pie filling in a mixing bowl. Stir in the spices, salt, lemon juice, and vanilla.
• In a small bowl, stir the brown sugar and cornstarch together. Add the mixture to the pie filling and stir until well combined.
• For baked desserts: Stir in the fresh apples. Place the filling in the baking dish and top it with dabs of butter. Bake. The apples will soften and the cornstarch will thicken the filling as it bakes.

  For toppings and no-bake desserts: Sautee the apples in the butter until soft and add to the filling. Activate (and cook) the cornstarch by warming the filling over medium heat until bubbly and translucent.

Notes

When adding the spices, start small and taste as you go to ensure the flavor is to your liking. 

To use this filling as a topping and in no-bake desserts, warm it over medium heat until bubbly and translucent to activate and cook the cornstarch. 

For a 9-10" apple pie, double all of the above ingredients.

Click here for a full recipe to make an apple pie with canned apple pie filling.

Nutrition

Calories: 92kcal | Carbohydrates: 22g | Protein: 0.1g | Fat: 1g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.2g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 76mg | Potassium: 45mg | Fiber: 1g | Sugar: 12g | Vitamin A: 49IU | Vitamin C: 2mg | Calcium: 7mg | Iron: 0.3mg

The post How to Make Canned Apple Pie Filling Taste Better appeared first on Midwestern HomeLife.

Making a freshly baked apple pie doesn't have to mean spending all day peeling, chopping, and fussing with homemade pie crust. 

When you're pressed for time and energy, you can absolutely make a perfect apple pie with cozy, homemade flavors and a glossy, golden brown crust with canned pie filling, store-bought crust, and a few simple hacks. 

This canned apple pie recipe is easy, delicious, and one you'll be proud to serve to family and friends.

Try these easy apple recipes next!

• Apple Cobbler with Yellow Cake Mix
• Easy Apple Pie Coffee Cake
• Mini Apple Pies with Puff Pastry

Why You're Going to Love This

Easy recipe for apple pie -- no need to peel, chop, or make pie crust

Easy way to elevate the flavor of canned pie filling with a few simple ingredients

Perfect canned apple pie recipe for first time bakers! 

Freshly baked apple pie with all the cozy homemade apple pie flavors

Easy Tricks to Dress Up Canned Apple Pie Filling & Store Bought Pie Crust

Yes, you can make a delicious dessert made from convenience items. These are my favorite hacks for doctoring up a can of apple pie filling and a box of pie dough. 

Apple Pie Filling

Add apple pie spices. Grocery store apple pie filling is very lightly spiced with cinnamon. I add cinnamon, nutmeg, cardamom, ginger, and allspice to give it more of the homemade apple pie flavor we're after. Taste as you go to adjust the flavors to your liking.

Thicken the filling with cornstarch. There's a lot of goo in those cans of apple pie filling, and it doesn't thicken up when baked or even refrigerated. Cornstarch helps thicken the filling so it doesn't run out of the pie crust. 

Enhance the flavor with brown sugar, lemon juice, vanilla, and butter. 

• Brown sugar enriches the flavors in the pie filling and a little bit of lemon juice brightens it up. 
• A splash of vanilla extract is a great way to add homemade flavor. 
• Small pats of butter over the pie filling make the flavor a bit richer. Some also think it helps the filling set up or keeps the juices from bubbling over. 

Slice fresh apples, optional (not included in this recipe). To add variety to the texture of the apples in the canned filling, throw in one cup of fresh apple slices. They will soften as they bake and provide additional flavor and texture. Granny Smith apples are a great option for adding tart flavor. 

For all my tips and tricks to make apple pie filling taste better, read this blog post. 

Refrigerated Pie Dough

Blind bake the crust. Blind baking just means pre-baking the bottom pie crust before adding the filling. If you want to avoid a gummy, doughy bottom crust, blind baking is the way to prevent that.

I tested this pie without blind baking and even after baking it for an hour and 40 minutes, the bottom crust was doughy.

And don't worry -- I'll show you how to seamlessly incorporate the unbaked top crust with the par-baked bottom crust.

Weave a lattice crust. A beautiful lattice crust only looks complicated. It's really easy to do and will make your pie look so pretty and homespun.

Use an egg wash. Brushing the top crust with beaten egg and milk gives the baked pie a pretty glossy -- and homemade-looking -- finish.

Sprinkle with turbinado sugar. A sprinkle of raw sugar adds a little crunchy texture and sweetness to the pie crust. You can also use granulated sugar.

Ready to start baking?

Keep scrolling for easy instructions to use simple grocery store items to make deliciously spiced apple filling in a perfectly flaky crust (not gummy!) for a holiday dessert table-worthy apple pie. 

Ingredients

Please see the recipe card for the full list of ingredients. 

Pre-made pie crust. Refrigerated pie dough from the grocery store is a great time saver. I always use Pillsbury. Of course, you can make your own pie dough, too. 

Apple pie filling. I use cans of store-bought apple pie filling, but you can absolutely use homemade apple pie filling. Click here for my easy apple pie filling recipe! 

Apple pie spices. Cinnamon, nutmeg, cardamom, ginger, and allspice make a can of apple pie filling taste more like homemade. 

Cayenne pepper. A tiny dash of cayenne or even black pepper adds interesting flavor. 

Cornstarch. The goo in cans of apple pie filling is quite runny and doesn't thicken when baked. Cornstarch helps thicken the filling. 

Fresh apple, optional. If desired, add one cup of fresh apple slices to the filling. I didn't include it in this recipe, but I've done it and it's a great way to add texture to canned apple pie filling. 

How to Make Canned Apple Pie: Step-by-Step

1. Blind bake the pie crust. 

Press pie dough into a 9" pie plate and tuck the edges under. Chill for 30 minutes. 

Line the crust with foil and fill it with pie weights, dried beans, or uncooked rice. Bake at 375 for 25 minutes. 

Carefully remove the foil. Poke holes in the crust with a fork. 

Bake for 8-10 more minutes or until the crust is light golden brown. Set aside to cool.  

Turn the oven temperature up to 425. 

2. Make the pie filling. 

In a large bowl, combine the apple pie filling, spices, and salt. 

Stir the cornstarch and brown sugar together in a small bowl. Add it to the apple mixture and stir until combined. 

Add the lemon juice and vanilla. 

Spoon pie filling into the crust. Cut the butter into small pieces and place it on top of the apple pie filling.

3. Make the lattice crust. 

Unroll the other pie dough round onto a lightly floured cutting board. Cut the dough into eight equally sized strips. A pizza cutter and a ruler make this really easy!

Use the 6 middle strips for the lattice with the longer strips in the center and the shorter pieces on the ends. 

• Vertical columns: Evenly space three strips vertically over the pie. 

• Top row: Fold the middle strip back, lay one strip down horizontally, then replace the middle vertical strip. 

• Middle row: Fold the first and third strips back, lay one strip down in the center, and unfold the first and third strips. 

• Bottom row: Repeat step 2. 

Tuck the ends of the strips under the bottom crust and around the edges.

Crimp the dough with a fork around the circumference of the pie.  

4. Make the pie crust cutouts. 

Roll out the outer edge pieces of pie dough. Cut the dough into small shapes with a knife or cookie cutter.

Arrange cutouts on top of the pie. 

5. Brush with egg wash. 

In a small bowl, beat the egg with milk. Evenly brush the egg wash over the pie crust. Sprinkle the top crust with sugar, if desired. 

6. Bake and cool the pie. 

Place the pie plate on a baking sheet. Bake at 425 for 20 minutes. 

Turn the oven down to 375 and bake for 60-70 more minutes or until the filling is bubbly, the top crust is evenly dark golden brown, and the bottom crust is well-browned. 

Cover the edges of the crust with foil after 30 minutes, or as needed, to keep from burning. 

Cool the pie completely on a wire rack for about 4 hours, up to overnight. This will allow the filling to set up so it won't ooze out of the pie when cut. 

Serve cold, room temperature, or warmed up with a scoop of vanilla ice cream. 

Pie Crust Variations

Keep it simple. Place the top crust over the filling, tuck the edges under the bottom crust, crimp the edges, and use a sharp knife to slit vents in the top crust to allow steam to escape while it bakes. 

Make cutout designs. Use a cookie cutter or knife to cut out shapes in the top pie crust. Lay the crust on top of the pie filling and tuck the ends under the bottom crust. Use your fingers or a fork to crimp the edges together. Place the shapes on top of the pie crust. Cut additional slits to vent the crust. 

Make a plaid lattice crust. Cut ⅔ of the pie dough into thick and thin strips. Weave them together into a plaid pattern. Tuck the ends under the bottom crust.

Roll out the remaining dough, cut it into various-sized shapes, and place them on top of the plaid lattice. 

How to Store Apple Pie

Store cooled apple pie tightly covered in the refrigerator for about a week.  

How to Reheat Apple Pie

To reheat, cover the pie with foil and place it on a baking sheet. Heat in a 350-degree oven for 15-20 minutes or until warmed to your liking. 

Freezing Instructions

To freeze baked apple pie, wrap the completely cooled pie in a double layer of plastic wrap. Place in a freezer-safe container, freezer bag, or double layer of foil. Thaw overnight in the refrigerator. 

Expert Tips

• Add one cup of sliced apples to the filling (optional, not included in the recipe). The apples will soften as they bake and add flavor and texture to the pie filling. If you do, you'll have some filling left over. 
• Enjoy leftover pie filling as a dessert topping. But first, activate and cook the cornstarch by warming it in a saucepan over medium heat with a tablespoon or two of water until bubbly and translucent. 
• Use a clear glass pie dish so you can see when the bottom crust is golden brown. 

FAQs

Easy Homemade Apple Pie Filling

Ready to break out the apple peeler and make your own apple pie filling?

This pre-cooked apple pie filling is gooey and caramelly and cooks in about 15 minutes.

It's the best apple pie filling for apple pie, apple crisp, and apple coffee cake, and a delicious topping for pancakes, ice cream, and cake. 

Click here for the recipe. 

More Easy Apple Recipes

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Apple Pie with Canned Apple Pie Filling

With just a few pantry ingredients and simple tricks, you can make a beautiful, delicious Apple Pie with Canned Apple Pie Filling and store-bought crust you'll be proud to share with friends and family. 

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Chill Time 30 minutes minutes

Servings 8

Calories 392kcal

Author Cara Lanz

Ingredients

Pie Crust

• 2 premade refrigerated pie dough rounds I use Pillsbury
• 1 beaten egg
• 1 tablespoon milk
• 1 tablespoon turbinado sugar, optional

Canned Apple Pie Filling

• 2 cans apple pie filling
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon cardamom
• ¼ teaspoon ginger
• ⅛ teaspoon allspice
• 1 pinch cayenne pepper, optional
• ¼ teaspoon salt
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 tablespoon butter

Instructions

• Press one pie dough round into a 9" pie plate. Tuck the edges of the crust under. Chill in the refrigerator for 30 minutes.
• Move an oven rack to the bottom position. Preheat the oven to 375 degrees.
• Line the crust with foil and fill it with pie weights, dried beans, or uncooked rice. Bake for 25 minutes.

  Carefully remove the foil. Poke holes in the crust with a fork. Bake for 8-10 more minutes or until the crust is light golden brown. Set aside to cool.

  Turn the oven up to 425.
• In a large bowl, combine the apple pie filling, spices, and salt

  Combine cornstarch and brown sugar in a small bowl. Stir into the apple mixture.

  Stir in the lemon juice and vanilla.
• Spoon the pie filling into the crust. Do not overfill, you might have some left over.

  Cut the butter into small pieces and place it on top of the apple filling.
• Unroll the other pie dough round onto a lightly floured cutting board. With a knife or pizza cutter and clean ruler, cut the dough into eight equally sized strips.

  Set the 2 outer edge pieces aside.
• Make the lattice crust with the 6 middle strips. Use the longer strips in the center and the shorter pieces on the ends. 

  Vertical columns: Evenly space three strips vertically over the pie.

  Top row: Fold the middle strip back, lay one strip down horizontally, then replace the middle vertical strip.

  Middle row: Fold the first and third strips back, lay one strip down in the center, and unfold the first and third strips.

  Bottom row: Repeat step 2.

  Tuck the lattice strips under the bottom crust and around the edges. Use a fork to crimp around the circumference.
• Roll out outer edge pieces of dough on a lightly floured surface. Cut dough into small shapes with a knife or cookie cutter. Arrange cutouts on top of the pie.
• In a small bowl, beat the egg with milk. Evenly brush the egg wash over the pie crust. Sprinkle with sugar, if desired.
• Place the pie plate on a baking sheet to catch any juices that bubble over.

  Bake at 425 for 20 minutes. Turn the oven down to 375 and bake for 60-70 more minutes or until the filling is bubbly, the top crust is evenly dark golden brown, and the bottom crust is well-browned.

  Cover the edges of the crust with foil after 30 minutes, or as needed, to keep from burning.
• Cool the pie completely on a wire rack for about 4 hours before cutting.

Notes

Optional step (not included in this recipe): Add fresh apple slices to the pie filling. They'll add flavor and texture and soften as they bake. 

If you have leftover pie filling, cook it to activate the cornstarch. Warm it in a saucepan over medium heat with a tablespoon or two of water until bubbly and translucent. 

Use a clear glass pie dish so you can see when the bottom crust is golden brown. 

Store cooled apple pie tightly covered in the refrigerator for about a week.  

Nutrition

Calories: 392kcal | Carbohydrates: 66g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 337mg | Potassium: 128mg | Fiber: 3g | Sugar: 25g | Vitamin A: 118IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg

The post Apple Pie with Canned Apple Pie Filling appeared first on Midwestern HomeLife.

If I had to pick a favorite cookie, a giant monster cookie would be it. 

I mean, it's basically an oatmeal cookie, peanut butter cookie, M&M cookie, and chocolate chip cookie rolled into one. There's nothing not to love. 

And Paula Deen's recipe for chewy monster cookies is one I've been making for years.   

These monster M&M cookies have a perfectly soft and chewy texture, rich peanut butter flavor, and tons of stuff in them. They're the best cookies ever. 

Plus, they mix together in minutes in one bowl (yay! fewer dishes!), and the dough and the cookies both freeze well so you'll never run out of them! 

And if you're looking for a flourless monster cookie recipe: you are here. 

Why You're Going to Love This Recipe

• Easy to customize with your favorite add-ins
• Mixes together in minutes
• Loaded with tons of chocolate chips and M&Ms
• Super soft and chewy flourless monster cookie recipe

How Did the Monster Cookie Get Its Name?

According to a 1971 article in the Lansing State Journal, monster cookies were invented by Michigan State University photographer and father of six, Dick Wesley.

He tried to make a batch of peanut butter cookies but didn't have any flour, so he used oatmeal instead. The recipe eventually grew (what with the six kids ... and their friends ...) to include pretty much anything that was left over.

So much like Frankenstein, Wesley created a monster using little bits of this and that. Here's a copy of his original recipe. 

My Spin on Paula Deen Monster Cookies

I made just a few slight changes to Paula Deen's recipe. Here's what they are and why. 

More vanilla. The original recipe called for ½ teaspoon vanilla extract, but I added two teaspoons to enhance and balance all the other flavors going on in these cookies. 

Cinnamon. Oatmeal cookies love cinnamon (and so do I). I added ½ teaspoon, but you can add more or leave it out. 

More chocolate chips and more M&Ms. I followed the directions to add ½ cup of each into the cookies, but then I added almost another ½ cup of each onto the cookies, too. It makes the cookies look pretty (especially if you're using holiday M&Ms) and makes sure each cookie (and bite!) gets plenty of everything. 

No raisins. But more chocolate chips! The recipe calls for ¼ cup raisins as an optional ingredient. I like raisins in some things, like straight-up oatmeal raisin cookies or these baked apples. But not so much in chocolate chip cookies. So I skipped them and added ¼ cup more chocolate chips to the cookie dough. 

Chilled dough. Paula Deen never mentions chilling the dough. Unchilled, the dough spreads into a pretty thin cookie. When the dough is chilled for 30 minutes up to overnight, the cookies bake up much thicker -- the way we like them. 

Click here for the original Paula Deen recipe. 

Ingredients

Brown sugar. Brown sugar makes the cookies soft and chewy and adds rich molasses flavor. I used dark brown sugar, but you can also use light brown sugar. 

Creamy peanut butter. Paula Deen's recipe calls for one 12-ounce jar of peanut butter -- which I'm not even sure they make anymore. Peanut butter is measured by weight, not volume, so 12 ounces equals 1 ¼ cups. You can also use crunchy peanut butter for even more texture. 

Vanilla. I quadrupled the amount of vanilla called for in the original recipe -- from ½ teaspoon to 2 teaspoons. 

Cinnamon, optional. Ms. Deen's recipe doesn't have cinnamon in it, but I added ½ teaspoon because I think oatmeal cookies need cinnamon. You can leave it out if you wish. 

Quick-cooking oats. Quick oats are just old-fashioned oats rolled thin and cut into smaller pieces. They add a soft, fine texture in this monster cookies recipe. 

Chocolate chips. I used dark chocolate chips, but you can use semi-sweet, milk chocolate, or bittersweet chocolate chips. 

M&Ms. I used regular-sized M&Ms, but mini M&M candies would work, too! 

More Cookie Add-In Ideas

Honesty, you can stir almost anything into these cookies and they'd be delicious. Here are a few ideas to swap out for some of the M&Ms, chocolate chips, and raisins. I recommend keeping the total amount of add-ins to 1 ¼ cups. 

• White chocolate chips
• ​Peanut butter chips
• Chopped roasted or honey-roasted peanuts
• Dried cranberries
• Heath bits
• Chopped almonds, walnuts, pecans, pistachios, or macadamia nuts
• Chopped pretzels
• Chopped cookies like Oreos or Nutter Butters
• Orange zest
• Rainbow or chocolate sprinkles 
• Shredded coconut

How to Make Paula Deen's Monster Cookies

​In a very large mixing bowl, beat the eggs, white sugar, and brown sugar together with an electric mixer on medium speed for about 2 minutes. 

Mix in the peanut butter, soft butter, vanilla, salt, and cinnamon (optional) until well combined. 

With a sturdy spatula or wooden spoon, stir in the baking soda, oats, ½ cup M&Ms, ½ cup chocolate chips, and raisins (optional -- or just add more chocolate chips!). The dough will be very thick. 

Chill the dough in the refrigerator for 30 minutes. 

Preheat the oven to 350 degrees f. Line cookie sheets with parchment paper or silicone baking mats.

Scoop the cookie dough into 2-tablespoon balls and place 2 inches apart on the prepared cookie sheets.

You can use a cookie scoop, ice cream scoop, or measuring spoon. For thicker cookies, use your hands to shape the dough into tall balls. 

Place 2-3 more M&Ms and chocolate chips on top of each of the cookie dough balls. 

Bake for 9-11 minutes or until lightly browned. Take care not to overbake.

Chill the cookie dough between batches and bake each batch on a cooled cookie sheet to keep the dough from spreading.  

Let cool on the baking sheet for about 3 minutes. Transfer to a wire rack to cool the rest of the way. 

Storage & Freezing Instructions

Storage. Store baked cookies in large resealable plastic bags or an airtight container for about a week. 

Freezing. Freeze the baked cookies in a freezer bag for up to 3 months. You can also freeze unbaked cookie dough balls for up to 3 months. 

How to Bake Monster Cookies from Frozen

Place frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time. 

Expert Tips

Instead of raisins, add ¼ cup more chocolate chips or M&Ms. 

For thinner cookies, do not chill the dough before baking. 

For thicker cookies, chill the dough and use your hands to make "tall" cookie dough balls. 

FAQs

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Paula Deen Monster Cookie Recipe

Paula Deen's Monster Cookies are an easy one-bowl cookie recipe, super soft and chewy, and jam-packed with oats, peanut butter, M&Ms, and chocolate chips. Great recipe to swap out with seasonal M&Ms for Christmas, Easter, and Halloween! 

Course Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 42

Calories 195kcal

Author Cara Lanz

Ingredients

• 3 eggs
• 1 cup sugar
• 1 ¼ cup brown sugar light or dark
• 1 ¼ cup creamy peanut butter
• ½ cup butter softened
• ½ teaspoon salt
• 2 teaspoons vanilla
• ½ teaspoon cinnamon optional
• 2 teaspoons baking soda
• 4 ½ cups quick-cooking oats not instant
• 1 cup M&Ms divided
• 1 cup chocolate chips divided
• ¼ cup raisins optional, or substitute with ¼ cup more chocolate chips

Instructions

• In a very large bowl, beat the eggs, white sugar, and brown sugar together on medium speed for about 2 minutes. 

  Mix in the peanut butter, butter, vanilla, salt, and cinnamon (optional) until well combined.

  With a sturdy spatula or wooden spoon, stir in the baking soda, oats, ½ cup M&Ms, ½ cup chocolate chips, and raisins (optional). The dough will be very thick.

  Chill the dough in the refrigerator for 30 minutes.
• Preheat the oven to 350. Prepare baking sheets with parchment paper or silicone baking mats.
• Scoop the cookie dough into 2-tablespoon balls and place 2 inches apart on the prepared baking sheet. You can use a cookie scoop, ice cream scoop, or measuring spoon. For thicker cookies, use your hands to shape the dough into tall balls.

  Place 2-3 more M&Ms and chocolate chips on top of each cookie dough ball.
• Bake for 9-11 minutes or until lightly browned. Do not overbake. Chill the cookie dough between batches.
• Let cool on the baking sheet for about 3 minutes. Transfer to a wire baking rack to cool the rest of the way.

Notes

Instead of raisins, you can add more chocolate chips or M&Ms. 

For thinner cookies, do not refrigerate the dough. 

For thicker cookies, chill the dough and use your hands to make "tall" cookie dough balls. 

Storage & Freezing Instructions

Storage. Store baked cookies in a ziptop bag or airtight container for about a week. 

Freezing. Freeze baked cookies in a freezer bag for up to 3 months. You can also freeze unbaked cookie dough balls for up to 3 months. 

How to Bake Monster Cookies from Frozen

Add a few more minutes to the baking time to bake from frozen. 

Nutrition

Calories: 195kcal | Carbohydrates: 26g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 140mg | Potassium: 108mg | Fiber: 1g | Sugar: 18g | Vitamin A: 96IU | Vitamin C: 0.1mg | Calcium: 25mg | Iron: 1mg

The post Paula Deen Monster Cookies appeared first on Midwestern HomeLife.

From the moment the first autumn leaf twirls to the ground, it's apple dessert season. Apple crisp, apple coffee cake, apple cobbler ... we love them all. 

But if you're craving warm apple pie, but don't feel like making a whole dang pie -- or, let's face it: pie crust -- these individual puff pastry apple pies are the perfect treat. 

These mini puff pastry Dutch apple pies have a not-too-sweet apple filling and buttery crumb topping in easy store-bought puff pastry pie crusts.  

Best part? They bake in a fraction of the time of regular homemade apple pie.

And anytime we can speed up getting warm apple pie on our plates is a very good thing. 

Why You're Going to Love This Recipe

Delicious mini pies filled with classic apple pie flavors

Simple recipe with store-bought puff pastry, so you don't have to make pie crust!

Individual pies are perfect for Thanksgiving or special occasions -- everyone gets their own apple pie!

Ingredients

Puff pastry dough. Flaky puff pastry makes the perfect pie crust for these mini apple crumble tarts. I use frozen Pepperidge Farms puff pastry sheets, but you can also use homemade puff pastry dough.   

Fresh apples. I use Gala apples and Granny Smith apples for a mixture of sweet and tart flavors. I also like to bake with Pink Lady and Honeycrisp apples. 

Brown sugar. The caramelly molasses flavor of brown sugar adds rich flavor to the pie filling and crumb topping. You can also use half brown sugar and half white sugar or all white sugar -- it just won't have as deep of flavor. 

Spices. Cinnamon and nutmeg are classics in apple pie. You can also add a little allspice or substitute with apple pie spice. 

Cold butter. Cold butter helps create the wonderfully craggy textures in the crumb topping. 

Tips for Working with Puff Pastry

• Thaw one sheet of puff pastry in the refrigerator for about 4 hours or at room temperature for about 40 minutes. 
• Wrap the unused pastry sheet in aluminum foil or plastic wrap and return it to the freezer.
• When thawed, puff pastry should feel cold and unfold easily.    
• Don't try to work with puff pastry that is still frozen, as it could easily tear. 
• It is best to work with puff pastry when it is cold. 
• If the puff pastry becomes warm or sticky, return it to the refrigerator to chill it.  
• Roll out pastry dough on a lightly floured surface with a lightly floured rolling pin. Using gentle pressure, start from the center and roll outward. 
• Seal any cracks or tears with a little bit of water. 
• Cut puff pastry with a sharp knife or pizza cutter.

How to Make Puff Pastry Mini Apple Pies

1. Prep the oven and muffin tin. 

Preheat the oven to 350 and spray a 12-cup muffin pan with nonstick spray. 

2. Make the apple pie filling. 

Peel, core, and chop the apples into small, thin slices, about ¼" by ¾". This will ensure they fit into the small cups, cook evenly, and become tender in a short baking time. 

In a large bowl, toss the apple slices with brown sugar, flour, cinnamon, nutmeg, and a little salt. Set aside to allow the apples to release some of their juices (macerate).

3. Make the streusel topping.

In a small bowl, stir the flour, brown sugar, and cinnamon together. Cut in the butter with a pastry blender, fork, two knives, or clean hands until the mixture is combined and clumps together like wet sand. Set aside. 

4. Make the mini apple tartlet shells. 

Roll the puff pastry sheet on a lightly floured surface into an approximately 9 x 12" rectangle. Use a sharp knife to cut the pastry into 12 small squares. 

Slightly flatten and stretch each pasty square with your hands before placing it into a muffin cup. 

5. Assemble the pies. 

Strain the liquid from the apples or use a slotted spoon to fill each puff pastry cup with the apple mixture.

Sprinkle the streusel on top of each pie.  

6. Bake, cool, serve, enjoy!

Bake for 30-35 minutes or until the puff pastry and topping is golden brown and the apples are tender. 

Cool in the muffin pan on a cooling rack for 10 minutes. Use a thin spatula or plastic knife to gently loosen and remove the pies from the pan. 

Dust the tops with a little powdered sugar. Serve warm with a scoop of vanilla ice cream and a drizzle of homemade caramel sauce. 

Puff pastry apple pies are best enjoyed the day they are made. 

Storage, Freezing, and Reheating

Store leftover mini apple pies with puff pastry in an airtight container in the refrigerator for 2-3 days. 

Freeze apple pies individually wrapped in a double layer of plastic wrap and place in a freezer bag, freezer-safe container, or double layer of foil for up to 2 months. Thaw overnight in the refrigerator.  

The best way to reheat individual apple pies is in the oven. Place on a baking sheet and reheat at 350 degrees for 5-8 minutes until warm. You can also reheat in the microwave in 15-second intervals, but the crust will be softer. 

Make Ahead

Baked mini apple crumble tarts may be individually wrapped and frozen for up to 2 months. Thaw overnight in the refrigerator. Before serving, reheat in a 350-degree oven until warm. 

Expert Tips

Keep the thawed puff pastry cold until you're ready to start cutting it. 

Macerating the apples helps keep the pie filling from becoming watery. Strain off the liquid or use a slotted spoon to portion the apples (without liquid) into the cups. 

Cut the apples into small, thin slices so they easily fit into the mini pie shells, bake evenly, and get tender during the short baking time.  

FAQs

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Mini Apple Pies with Puff Pastry (Muffin Tin Recipe)

Mini Puff Pastry Apple Pies are the most adorable and delicious little muffin tin apple pies that bake in about 30 minutes. Made with easy homemade apple pie filling and cinnamon crumble topping, they have all the flavors of warm Dutch apple pie in a perfectly flaky crust. 

Course Dessert, Snack

Cuisine American

Prep Time 25 minutes minutes

Cook Time 30 minutes minutes

Servings 12

Calories 230kcal

Author Cara Lanz

Ingredients

Mini Apple Pies

• 1 sheet puff pastry dough I use Pepperidge Farm
• 3 ½ cups chopped apples 4-5 medium apples, such as Gala, Granny Smith, Pink Lady, Honeycrisp
• ¼ cup packed brown sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon
• ⅛ teaspoon nutmeg
• 1 pinch salt

Crumb Topping

• ½ cup flour
• ⅓ cup packed brown sugar
• 1 teaspoon cinnamon
• ¼ cup cold butter
• powdered sugar, optional for dusting

Instructions

• Preheat oven to 350. Spray a 12-cup muffin tin with nonstick spray.
• Make the apple pie filling. Peel and core the apples. Chop into small thin pieces, about ¼" by ¾".

  Toss apples with ¼ cup brown sugar, 2 T flour, 1 t cinnamon, ⅛ t nutmeg, and a pinch of salt. Set aside to allow the apples to release some of their juices (macerate).
• Make the crumb topping. Combine ½ cup flour, ⅓ cup brown sugar, and 1 t cinnamon. Cut in ¼ cup butter with a fork, pastry blender, two knives, or clean hands until the mixture is the consistency of wet sand. Set aside.
• With a rolling pin, roll the puff pastry on a lightly floured surface into a 9 x 12" rectangle. Cut the puff pastry into 12 squares.
• Use your hands to slightly flatten and stretch each piece of dough, then place it into a muffin cup.
• Strain the liquid from the apples or use a slotted spoon to fill each puff pastry cup with the apple mixture. Sprinkle the crumb topping over the apples.
• Bake for 30-35 minutes or until the crumb topping and puff pastry are golden brown.

  Cool on a wire rack for 10 minutes. Use a thin spatula or knife to gently loosen and remove the mini apple pies from the muffin tin.
• Lightly dust the tops with powdered sugar. Serve warm.

Video

Notes

Storage, Freezing, and Reheating

Store leftover mini apple pies with puff pastry in an airtight container in the refrigerator for 2-3 days. 

Freeze apple pies individually wrapped in a double layer of plastic wrap and place in a freezer bag, freezer-safe container, or double layer of foil for up to 2 months. Thaw overnight in the refrigerator.  

The best way to reheat individual apple pies is in the oven. Place on a baking sheet and reheat at 350 degrees for 5-8 minutes until warm. You can also reheat in the microwave in 15-second intervals, but the crust will be softer.

Nutrition

Calories: 230kcal | Carbohydrates: 30g | Protein: 2g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 88mg | Potassium: 75mg | Fiber: 2g | Sugar: 14g | Vitamin A: 139IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg

The post Mini Apple Pies with Puff Pastry (Muffin Tin Recipe) appeared first on Midwestern HomeLife.

Easy Apple Cobbler with cake mix and fresh apples is an easy, delicious dessert with warm apple pie-spiced apples, plump cranberries, and a soft yellow cake mix cobbler topping. Perfect dessert for fall.

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When fall baking season hits, it's time to make allllll the delicious apple dessert recipes like Mini Apple Pies with Puff Pastry, Gooey Apple Pie, Easy Apple Crisp, Homemade Apple Pie Filling ...

And this delicious apple cobbler from cake mix and fresh apples. 

The tender apples and juicy cranberries are lightly sweetened with brown sugar and spiced with apple pie seasonings, and the buttery cobbler topping is soft on the inside and slightly crispy on the outside.

Served warm with a scoop of vanilla ice cream and a drizzle of caramel sauce, it's one of the best desserts to ever come from a box cake mix. 

It's incredibly delicious, full of fall flavors, and an easy dessert recipe to enjoy after your trip to the apple orchard or any time of year. 

Ingredients

Fresh apples. For the most dynamic flavor and texture, use a combination of sweet and tart apples cut into ¼" to ½" slices and chunks. I use Gala, Honeycrisp, and Granny Smith apples. 

Dried cranberries. Tart cranberries pair well with sweet apples and add pretty color. They're totally optional.  

Cornstarch. A little bit of cornstarch slightly thickens the apple filling. 

Brown sugar. Brown sugar adds rich molasses flavor. You can also use white sugar. 

Spices. The combination of cinnamon, nutmeg, and allspice gives the dessert warm apple pie flavor. You can also use apple pie spice. 

Yellow cake mix. Yellow cake mix has a subtle vanilla flavor and makes a delicious cobbler topping. You can swap out with another cake mix flavor like white cake mix or spice cake mix. 

Walnuts. Chopped walnuts add nutty flavor and crunch to this cake mix cobbler. You can also use another kind of nut or leave them out.  

Sugar. A sprinkle of turbinado sugar, or raw sugar, adds a crunchy topping. You can find it in the grocery store or at Amazon. You can also use granulated sugar or skip it altogether. 

How to Make Apple Cobbler with Cake Mix

Step 1:  Cut the apples into ¼ to ½" slices and chunks for a variety of textures. This is the most time-consuming part of the recipe.

Step 2: Toss the apples, dried cranberries, cornstarch, brown sugar, spices, and salt in a large bowl until the apples are completely coated. Pour the apples into a greased baking dish. 

Step 3: In the same bowl, stir the dry cake mix and melted butter until it comes together into a buttery crumbly mixture. Add the milk and stir until the mixture becomes thick and pasty. There will be lumps, and that's okay. 

Step 4: Use two spoons to dollop the cake batter on top of the apples. Slightly flatten out the batter to cover the apples as much as possible. It's okay if it's not completely covered.

Sprinkle the chopped walnuts over the cake batter. 

Step 5: Cover the pan with aluminum foil and bake for 30 minutes at 350. Remove the foil and sprinkle the top of the cobbler with sugar, optional.

Bake for 30-45 more minutes or until the cobbler topping is golden brown and baked through and the apples are tender. 

Step 6: Serve cake mix apple cobbler warm with a scoop of ice cream or a dollop of cinnamon whipped cream and a drizzle of caramel sauce. 

Homemade Cinnamon Whipped Cream

Try your yellow cake mix apple cobbler with a dollop of silky smooth brown sugar cinnamon whipped cream. 

Get the recipe here. 

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Cake Mix Apple Cobbler

Easy Apple Cobbler with cake mix and fresh apples is an easy, delicious apple dessert with tender apple pie-spiced apples, plump cranberries, and a soft yellow cake mix cobbler topping. Perfect dessert for fall.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 20

Calories 226kcal

Author Cara Lanz

Ingredients

• 10 cups chopped apples 10-13 apples, such as Gala, Honeycrisp, Granny Smith, and Pink Lady
• ½ cup dried cranberries, optional
• 1 ½ tablespoons cornstarch
• ½ cup brown sugar
• 2 teaspoons cinnamon
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon salt
• 1 box yellow cake mix, 15.25 oz.
• ½ cup butter, melted and slightly cooled
• ½ cup milk
• ½ cup chopped walnuts, optional
• 1 tablespoon turbinado or granulated sugar, optional

Instructions

• Preheat the oven to 350. Spray a 9 x 13 baking dish with nonstick spray.
• Peel, core, and chop the apples into ¼ - ½" slices and chunks to give the filling variety of textures.
• Place the apples, dried cranberries, cornstarch, brown sugar, cinnamon, nutmeg, ginger, and salt into a large bowl. Toss until the apples are completely coated.

  Pour the apples into the prepared baking dish.
• In the same bowl, stir the cake mix and butter until it comes together into a buttery crumble. Add the milk and stir until the mixture becomes thick and pasty. It's okay if there are lumps in it.
• Use two spoons to dollop the cake batter over the apples. Slightly flatten the batter to cover the apples as much as possible. It's okay if they're not completely covered.

  Sprinkle the walnuts over the cake batter.
• Cover the pan with foil and bake for 30 minutes.

  Remove the foil and, if desired, sprinkle the top with sugar.

  Bake for 30-45 more minutes or until the topping is baked through and the apples are tender. It should reach an internal temperature of 200 degrees.
• Place on a wire baking rack to cool for 30 minutes. Serve warm.

Notes

Cut the apples into thin slices, about ¼" thick, and small chunks, no more than "½ inch thick, for a variety of textures in the filling. 

Dried cranberries are optional, but they plump up during baking and provide a tart pop of flavor. 

Raw turbinado sugar or granulated sugar gives the cobbler topping a satisfying crunch. 

Nutrition

Calories: 226kcal | Carbohydrates: 40g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 13mg | Sodium: 259mg | Potassium: 112mg | Fiber: 2g | Sugar: 26g | Vitamin A: 183IU | Vitamin C: 3mg | Calcium: 77mg | Iron: 1mg

The post Easy Apple Cobbler (Cake Mix Recipe) appeared first on Midwestern HomeLife.

Crazy delicious Apple Pie Coffee Cake has a tender yellow cake base, gooey apple pie filling, crunchy cinnamon streusel topping, and sweet powdered sugar glaze. It's the perfect dessert, breakfast, and coffee break treat. 

If you love easy cake mix recipes, try Cake Mix Apple Cobbler, Pumpkin Bundt Cake, and Red Velvet Brownies next! 

Ingredients

Box of yellow cake mix. Go ahead and ignore the directions on the box. 

Sour cream. Sour cream makes the cake moist and rich. 

Apple pie filling. Two full cans of apple filling create a gooey apple pie layer in the middle of the cake. You can use store-bought canned pie filling or homemade apple pie filling. 

How to Make Coffee Cake Using Cake Mix and Apple Pie Filling

Step 1: In a large bowl, mix the dry cake mix, melted butter, egg, and sour cream with an electric mixer on medium speed for two minutes. The batter will be quite thick and sticky. 

Step 2: Pour the cake batter into a baking dish and spread it into the pan with a metal offset spatula or a silicone spatula sprayed with cooking spray. Bake for 10 minutes.

Step 3: While the cake bakes, combine the flour, brown sugar, ground cinnamon, and salt in a medium bowl. Add the cubed butter and cut it into the mixture using a pastry blender, two knives, or clean hands until you get pea-sized buttery crumbs. 

Step 4: Spoon the apple pie filling on top of the cake. 

Step 5: Sprinkle the cinnamon streusel evenly over the entire surface of the apple layer. 

Step 6: Bake at 350 for 60-65 minutes or until the crumb topping is golden brown and the center of the cake is baked through. Place the cake on a wire baking rack to cool for at least 30 minutes. 

Step 7: Place the powdered sugar and vanilla extract in a small bowl. Add the milk, starting with one tablespoon, adding more until it reaches drizzling consistency. I usually end up adding two tablespoons. 

Step 8: Drizzle the icing on top of the cake. Serve apple coffee cake warm, room temperature, or cold, with a warm cup of coffee and maybe even a big scoop of vanilla ice cream! 

Homemade Apple Pie Filling

Making your own pre-cooked apple pie filling is really easy to do. Once you peel and chop the apples, it only takes about 15 minutes and you're rewarded with the best gooey, caramelly homemade pie filling for all your favorite apple desserts.

Get my recipe here.

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Easy Apple Pie Coffee Cake

Apple Pie Coffee Cake has a tender yellow cake base, gooey apple pie filling, crunchy cinnamon streusel topping, and sweet powdered sugar glaze. Easy cake mix coffee cake recipe that's full of fall flavor -- and the perfect dessert, breakfast, and coffee break treat. 

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 20

Calories 337kcal

Author Cara Lanz

Ingredients

Apple Coffee Cake

• 1 box yellow cake mix, 15.25 oz.
• ½ cup melted butter
• 1 egg
• 1 cup sour cream
• 2 cans apple pie filling, 21 oz. cans

Cinnamon Streusel Topping

• 1 cup flour
• ⅔ cup brown sugar
• 2 teaspoons cinnamon
• ¼ teaspoon salt
• ½ cup cold butter cut into cubes

Powdered Sugar Icing

• 1 cup powdered sugar
• 1 teaspoon vanilla
• 2 tablespoons milk

Instructions

• Preheat the oven to 350. Grease the bottom of a 9 x 13 pan.
• Make the cake. In a large bowl, mix the cake mix, melted butter, egg, and sour cream for 2 minutes on medium speed.
• Pour the cake batter into the prepared pan and evenly spread it into the pan.

  Bake for 10 minutes.
• Make the streusel topping. While the cake is baking, combine flour, brown sugar, cinnamon, and salt in a medium bowl. Add the cubed butter.

  Cut the butter into the mixture with two knives, a pastry blender, or clean hands until it becomes pea-sized crumbs.
• Spoon the apple pie filling evenly on top of the cake. Sprinkle the streusel over the apples.
• Bake for 60-65 minutes or until the cake is baked through. Place the cake on a wire rack to cool for at least 10 minutes.
• Make the icing. Place the powdered sugar and vanilla in a small bowl. Add the milk one tablespoon at a time until it reaches drizzling consistency, about 2 tablespoons.

  Drizzle the icing over the coffee cake. Serve warm, room temperature, or cold.

Video

Notes

If you accidentally add too much milk to the glaze, just add a little more powdered sugar until it reaches your desired consistency. 

Keep the butter in the refrigerator until it's time to make the streusel. Cold butter keeps the texture crumbly. 

Bake until the top is golden brown and set and no longer appears wet in the center. Internal temperature should be 205-210. 

Nutrition

Calories: 337kcal | Carbohydrates: 56g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 39mg | Sodium: 328mg | Potassium: 79mg | Fiber: 1g | Sugar: 33g | Vitamin A: 383IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg

The post Easy Apple Pie Coffee Cake (Cake Mix Recipe) appeared first on Midwestern HomeLife.