I’m always craving chewy chocolate chips cookies, but sometimes they just don’t feel festive enough. But if I bake one big cookie—with frosting and sprinkles on top for good measure—and call it a cake, I have the best of both worlds. It’s the perfect dessert for birthdays, graduation parties, and basically any time you want to say “Congrats!”

Tips for Beginners

• When measuring flour, use the spoon-and-level method. Simply add the flour to a dry measuring cup, and level it off the top. It should not be packed or heaping.
• Don’t over-mix the batter or it will become tough when it bakes in the oven, and we want to make sure it comes out soft and chewy!
• To soften the butter, it’s best to set the sticks out on the countertop for a couple of hours before using. If you’re in a time pinch, place them in the microwave for 5-10 seconds at a time until they become soft to the touch, but not melted.

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Cookie Cake Recipe

Make a soft and chewy cookie cake from scratch in under 1 hour with typical baking ingredients and a round cake pan. Chocolate chips and chocolate buttercream make this dessert party-ready!

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 10

Calories 586kcal

Author Krista Teigen

Equipment

• 9-inch Round Cake Pan

Ingredients

Cookie Cake:

• ¾ cup butter softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 eggs
• 1½ teaspoons pure vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups chocolate chips

Chocolate Buttercream Frosting:

• ¼ cup butter softened
• 2 cups powdered sugar divided
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk
• colored sprinkles

Instructions

For the Cookie Cake:

• Preheat the oven to 350℉.
• In a large bowl, cream the butter and sugars with an electric mixer. Beat in the eggs and vanilla extract until incorporated.
  ¾ cup butter, ½ cup granulated sugar, ½ cup brown sugar, 2 eggs, 1½ teaspoons pure vanilla extract
• In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition. Stir the chocolate chips into the batter.
  2½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1¼ cups chocolate chips
  
• Press the dough into a 9-inch round cake pan.
  
• Bake for 15-20 minutes until the edges are golden brown.
  
• Let the cookie cake cool.

For the Frosting:

• For the frosting, beat the butter and 1 cup powdered sugar in a large bowl.
  ¼ cup butter, 2 cups powdered sugar
• Add in the cocoa powder, vanilla extract and whole milk. Then, beat until smooth.
  ⅓ cup unsweetened cocoa powder, 1 teaspoon pure vanilla extract, 2 tablespoons milk
• Add in the remaining powdered sugar, ½ cup at a time, beating until smooth after each addition. Beat in another tablespoon or 2 of milk if needed.
• Add the frosting to the cake by piping designs onto the cake, or simply spreading it over the top.
  
• Top the frosting with colorful sprinkles.
  colored sprinkles

Video

Notes

• I like whole milk for the frosting because it creates a thicker, creamier texture. You can substitute other milks or creams as needed, but you may get varying textures and consistencies.
• I made this recipe using a 9-inch round cake pan so you won’t need to buy a special pan just for this one dessert. Cookie cake pans are available, but you will need to adjust the baking time since they are usually in the 10-11 inch range.

Nutrition

Calories: 586kcal | Carbohydrates: 85g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 247mg | Potassium: 180mg | Fiber: 2g | Sugar: 57g | Vitamin A: 620IU | Calcium: 48mg | Iron: 2mg

How to Make a Cookie Cake Step-by-Step

Gather all your ingredients together.

Mix together the batter: Preheat the oven to 350℉. In a large bowl, use an electric mixer to cream ¾ cup of softened butter, ½ cup of granulated sugar, and ½ cup of brown sugar. Then beat in the 2 eggs and 1 ½ teaspoons of vanilla extract until incorporated.

In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Add the flour mixture to the bowl of wet ingredients, little by little, beating lightly after each addition. Then stir 1 ¼ cups of chocolate chips into the batter.

Transfer to a cake pan: Press the dough into a 9-inch round cake pan to create a flat, even layer. Sprinkle extra chocolate chips on top if desired, and gently press them into the dough.

Bake: Bake the chocolate chip cookie cake in a preheated oven for 15-20 minutes, or until the edges are golden brown. Let it cool in the pan while you make the frosting.

Make the frosting: Beat ¼ cup of softened butter and 1 cup of powdered sugar in a large bowl. Add in ⅓ cup of unsweetened cocoa powder, 1 teaspoon of pure vanilla extract, and 2 tablespoons of whole milk. Then, beat until smooth. Next, add in 1 more cup of powdered sugar (½ cup at a time, beating until smooth after each addition). Beat in another tablespoon or 2 of milk if needed.

Decorate: Remove the cookie cake from the pan once it has fully cooled. Then frost by piping designs on top, or simply spread it over the top. Finish with colorful sprinkles and other decorations if desired!

How to Store

This chocolate chip cookie cake can be stored at room temperature for 1 day, or for 3 days in the refrigerator, if frosted. Without frosting, it can be stored at room temperature up to 3-4 days.

Serving Suggestions

Slices of this homemade cookie cake always taste better with a glass of milk or a scoop of ice cream, especially when it’s served warm! If you don’t want to use the chocolate buttercream in the recipe card, use your favorite frosting (homemade or store-bought) instead. It also tastes great served with whipped cream, chocolate sauce, or even a little caramel drizzle.

More Celebratory Dessert Recipes To Try

Cakes + Cupcakes

Funfetti Sheet Cake

Desserts

Cosmic Brownies

Desserts

Lofthouse Cookies

Desserts

Oreo Cake (Creamy Oreo Poke Cake)

The post Cookie Cake appeared first on The Cookie Rookie®.

I’m always looking for new ways to eat tacos, and this ultra-creamy and cheesy baked taco dip is a game day dip worth cheering for! Loaded with ground beef, refried beans, and salsa, it’s bursting with taco flavor.

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Hot Taco Dip

Quick to prep, this hot dip recipe filled with seasoned beef, cream cheese, and your favorite taco ingredients is so easy to make. Just pop it in the oven then dig in!

Step-by-step photos can be seen below the recipe card.

Course Appetizer

Cuisine American, Mexican

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 364kcal

Author Laurel Perry

Equipment

• 8×8-inch Baking Pan

Ingredients

• 1 pound lean ground beef
• 1 onion chopped
• 2 cloves garlic minced
• 1 ounce taco seasoning (1 envelope)
• 8 ounces cream cheese room temperature (1 brick)
• 15 ounces canned refried beans (1 can)
• 2 ounces chopped green chiles (½ small can)
• 1 cup salsa
• 2 cups freshly shredded Monterey jack cheese
• Chopped fresh cilantro optional, for garnish
• Tortilla chips for serving

Instructions

• Preheat the oven to 375°F.
• In a large skillet over medium heat, cook the ground beef and onion, breaking the beef apart with a spoon, until the beef is cooked through and the onion is translucent, about 7 minutes.
  1 pound lean ground beef, 1 onion
  
• Stir in the garlic and taco seasoning and cook until fragrant, about 1 minute. Set aside.
  2 cloves garlic, 1 ounce taco seasoning
  
• While the beef cooks, mix the cream cheese, refried beans, and green chiles together in a medium bowl. Spread in the bottom of an 8×8 or 7×11-inch baking dish.
  8 ounces cream cheese, 15 ounces canned refried beans, 2 ounces chopped green chiles
  
• Top with the ground beef and salsa. Sprinkle on the cheese.
  2 cups freshly shredded Monterey jack cheese, 1 cup salsa
  
• Bake for 20-25 minutes or until the cheese is melted and the dip is warmed through.
• Garnish with cilantro and serve warm with tortilla chips
  Chopped fresh cilantro, Tortilla chips
  

Video

Notes

• After taking it out of the oven, we topped our hot taco dip with halved grape tomatoes for a little extra pop of freshness, but this is totally optional. A dollop of sour cream would be a great addition too.
• The great thing about this hot taco dip is how versatile it is. Try swapping out the ground beef for turkey, chicken, or chorizo. If you’re not a fan of refried beans, you can mash some black, pinto, or kidney beans. And for a bit more spice, we like throwing in some chopped jalapeños.

Nutrition

Calories: 364kcal | Carbohydrates: 14g | Protein: 23g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 91mg | Sodium: 1130mg | Potassium: 357mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1140IU | Vitamin C: 6mg | Calcium: 279mg | Iron: 2mg

How to Make Hot Taco Dip Step by Step

Cook the Beef: Preheat the oven to 375°F. In a large skillet over medium heat, cook 1 pound of lean ground beef and 1 diced onion, breaking the beef apart with a spoon, until the beef is cooked through and the onion is translucent, about 7 minutes.

Season the Beef: Stir in 2 cloves of minced garlic and 1 ounce (1 envelope) of taco seasoning and cook until fragrant, about 1 minute. Set aside.

Mix the Filling: While the beef cooks, mix 8 ounces (1 brick) of room-temperature cream cheese, 15 ounces (1 can) of refried beans, and 2 ounces (½ can) of chopped green chiles together in a medium bowl. Spread in the bottom of an 8×8 or 7×11-inch baking dish.

Layer the Dip: Top with the ground beef and 1 cup of salsa. Sprinkle on 2 cups of shredded Monterey jack cheese.

Bake the Dip: Bake for 20-25 minutes or until the cheese is melted and the dip is warmed through. Garnish with cilantro and serve warm with tortilla chips.

How to Store and Reheat

Store leftover hot taco dip tightly covered with plastic wrap in the refrigerator for up to 4 days. The dip may get a bit watery as it sits, but you can simply drain off any excess liquid before reheating. Reheat in a 350°F oven for 20-30 minutes, or until warmed through and melty.

Serving Suggestions

I love classic tortilla chips for dipping in this delicious hot taco dip. For something a little different, you could try wonton chips or pretzels. This is the perfect hot party dip for game day, so serve it alongside some spicy Buffalo wings and a frosty mug of beer!

If you have leftovers, roll it up in warmed tortillas to make super quick burritos for a next-day lunch.

More Dip Recipes To Try

Dips

White Queso Recipe

Dips

Mexican Street Corn Dip

Appetizers

Beer Cheese Buffalo Chicken Dip

Appetizers

Velveeta Queso Recipe (Rotel Dip)

The post Hot Taco Dip appeared first on The Cookie Rookie®.

If you love Buffalo wings as much as I do, you’re gonna love these Buffalo chicken wraps. They’re packed with juicy chicken marinated in homemade Buffalo sauce, creamy ranch dressing (or blue cheese!), and crisp lettuce.

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Buffalo Chicken Wrap Recipe

Chicken breast marinated in spicy Buffalo sauce is rolled into flour tortillas with ranch dressing, lettuce, celery, avocado, and cheese to make these easy Buffalo chicken wraps.

Step-by-step photos can be seen below the recipe card.

Course Lunch, Main Course, Sandwiches

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Marinade Time 30 minutes minutes

Total Time 55 minutes minutes

Servings 4 wraps

Calories 619kcal

Author Laurel Perry

Ingredients

• 1 pound boneless, skinless chicken breasts
• 1 cup Buffalo sauce (click for recipe!)
• 4 large flour tortillas
• ½ cup ranch dressing or blue cheese dressing
• 2 cups shredded lettuce
• ½ cup thinly shaved celery
• 1 avocado sliced
• 1 cup freshly shredded Colby jack cheese

Instructions

• Slice the chicken into strips and place them in a large bowl. Pour the buffalo sauce over the chicken and toss to coat. Marinate for at least 30 minutes and up to 24 hours.
  1 pound boneless, skinless chicken breasts, 1 cup Buffalo sauce
  
• Heat a large nonstick skillet over medium heat. Add in the chicken and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 8 minutes. Remove from the heat.
  
• Place a flour tortilla on your workstation. Spread with 2 tablespoons of the dressing.
  4 large flour tortillas, ½ cup ranch dressing
• Top with ½ cup shredded lettuce, 2 tablespoons shaved celery, ¼ of the avocado, ¼ cup shredded cheese and ¼ of the cooked chicken.
  2 cups shredded lettuce, ½ cup thinly shaved celery, 1 avocado, 1 cup freshly shredded Colby jack cheese
  
• Roll like a burrito, slice in half, and serve.
  

Video

Notes

• If making your own, the Buffalo sauce can be made in advance. It will keep in the fridge for up to 1 week.
• This Buffalo chicken wrap recipe is a great jumping-off point for customization. For fully loaded wraps, add some sliced red onions, coleslaw, and pickles.
• Or try adding extra veggies, like sweet corn and diced tomatoes, for a bit of southwestern flare.

Nutrition

Serving: 1wrap | Calories: 619kcal | Carbohydrates: 32g | Protein: 38g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 2804mg | Potassium: 867mg | Fiber: 6g | Sugar: 5g | Vitamin A: 684IU | Vitamin C: 8mg | Calcium: 326mg | Iron: 3mg

How to Make Buffalo Chicken Wraps Step by Step

Marinate the Chicken: Slice 1 pound of boneless, skinless chicken breasts into strips and place them in a large bowl. Pour 1 cup of Buffalo sauce over the chicken and toss to coat. Marinate for at least 30 minutes, or up to 24 hours (in the refrigerator).

Cook the Chicken: Heat a large nonstick skillet over medium heat. Add in the marinated chicken and cook, stirring occasionally, until the chicken is cooked through and no longer pink, about 8 minutes. Remove from the heat.

Assemble the Wraps: Place a flour tortilla on your workstation. Spread with 2 tablespoons of dressing, then top with ½ cup shredded lettuce, 2 tablespoons shaved celery, ¼ of a sliced avocado, ¼ cup shredded cheese, and ¼ of the cooked Buffalo chicken.

Roll the Wraps: Repeat with the remaining 3 wraps and ingredients, then roll each Buffalo chicken wrap like a burrito, slice in half, and serve.

How to Store and Reheat

Store leftover Buffalo chicken wraps tightly wrapped in plastic wrap or aluminum foil, in the refrigerator for up to 3 days. Enjoy cold, or reheat in the microwave or oven until warmed through.

Freeze Buffalo chicken wraps tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 1 month. Let thaw overnight in the refrigerator before enjoying.

Serving Suggestions

There’s nothing better than an easy Buffalo chicken wrap with a side of sweet potato fries! The sweetness of the fries helps counteract the spicy chicken, and it makes me feel like I’m being healthy (even if I’m not)!

More Chicken Sandwich Recipes To Try

Dinners

Chicken Salad Sandwich Recipe

Dinners

Crispy Chicken Sandwich

Dinners

Chicken Cordon Bleu Sandwich

Dinners

Mexican Chicken Salad Sandwiches

The post Buffalo Chicken Wrap appeared first on The Cookie Rookie®.

I love classic jalapeno poppers, but these bacon wrapped jalapeno poppers really take things to the next level. Instead of putting bacon in the filling, I wrapped these jalapeno poppers in slices of bacon and baked them to crunchy perfection in the oven. The result is an indulgent appetizer that any bacon lover will adore. I constantly get asked for this recipe, and I’m happy to report that it’s a super simple one with just 5 ingredients.

Tips for Success

• Make sure to wear gloves while cutting jalapeño peppers. The peppers can burn your hands, eyes, nose, and mouth! 
• There’s no need to boil the peppers before stuffing them.
• Cut the bacon in half widthwise to make 2 shorter pieces, not lengthwise.
• For a spicier recipe, add in ¼-½ teaspoon cayenne to the cream cheese mixture.
• For even more bacon-y flavor, add some crumbled cooked bacon to the filling.
• You can stuff the jalapenos with the cream cheese mix up to a day ahead of time, store them in the refrigerator, and then wrap them in bacon and pop them into the oven when you’re ready to cook them.

How to Store and Reheat

Store leftover jalapeno poppers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before reheating in a 350°F oven for about 10 minutes, or until warmed through.

Serving Suggestions

These bacon wrapped jalapeno poppers are great served with ranch dressing, garlic aioli, or Buffalo sauce for dipping.

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Bacon Wrapped Jalapeno Poppers Recipe

These quick and easy 5-ingredient bacon wrapped jalapeno poppers are spicy, creamy, and bacon-y– perfect for the Super Bowl!

Step-by-step photos can be seen below the recipe card.

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 262kcal

Author Laurel Perry

Equipment

• Baking Sheet
• Toothpicks

Ingredients

• 12 large jalapeno peppers
• 8 ounces cream cheese room temperature (1 brick)
• 6 ounces cheddar cheese shredded
• 1 pinch kosher salt
• 1 pinch ground black pepper
• ½ teaspoon garlic powder
• 12 slices bacon halved widthwise

Instructions

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Cut the jalapenos in half lengthwise and remove the seeds and membranes with a spoon. Arrange them on the prepared baking sheet.
  12 large jalapeno peppers
  
• In a large bowl, stir together the cream cheese, cheddar, salt, pepper, and garlic powder.
  8 ounces cream cheese, 6 ounces cheddar cheese, 1 pinch kosher salt, 1 pinch ground black pepper, ½ teaspoon garlic powder
  
• Spoon the cream cheese mixture evenly into the jalapeno halves, smoothing out the tops.
  
• Wrap a half piece of bacon around each jalapeno half and secure it with a toothpick.
  12 slices bacon
  
• Bake for 25-30 minutes until browned. Let cool for 5 minutes before serving hot.
  

Video

Notes

Yield: This recipe makes 24 jalapeno poppers. A serving is 4 poppers.

Storage: Store bacon wrapped jalapeno poppers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 1 month.

Nutrition

Serving: 4poppers | Calories: 262kcal | Carbohydrates: 5g | Protein: 10g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 353mg | Potassium: 165mg | Fiber: 0.4g | Sugar: 3g | Vitamin A: 1058IU | Vitamin C: 40mg | Calcium: 241mg | Iron: 0.4mg

How to Make Bacon Wrapped Jalapeno Poppers Step by Step

Cut the Jalapenos: Preheat your oven to 400°F and line a baking sheet with parchment paper. Cut 12 large jalapenos in half lengthwise and remove the seeds and membranes with a spoon. Arrange them on the prepared baking sheet.

Mix the Filling: In a large bowl, stir together 8 ounces (1 brick) of cream cheese, 6 ounces of shredded cheddar cheese, 1 pinch of kosher salt, 1 pinch of ground black pepper, and ½ teaspoon of garlic powder.

Stuff the Peppers: Spoon the cream cheese mixture evenly into the jalapeno halves, smoothing out the tops.

Wrap with Bacon: Wrap a half-piece of bacon around each jalapeno half and secure it with a toothpick (12 slices of bacon total).

Bake the Poppers: Bake for 25-30 minutes until browned. Let cool for 5 minutes before serving hot.

More Jalapeno Popper Appetizers to Try!

Appetizers

Cheeseburger Stuffed Jalapeno Poppers

Appetizers

Jalapeno Popper Pinwheels

Appetizers

Kielbasa Jalapeno Popper Bites

Appetizers

Jalapeno Popper Deviled Eggs

The post Bacon Wrapped Jalapeno Poppers appeared first on The Cookie Rookie®.

I love a classic baked spinach artichoke dip, but putting it in my slow cooker makes my life so much easier. This crockpot spinach artichoke dip is a simple toss-and-go recipe that saves me so much time and energy. It gets so nice and creamy in the crockpot thanks to a tangy mixture cream cheese, sour cream, and mayonnaise.

How to Store and Reheat

Store leftover crockpot spinach artichoke dip in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave in 30-second increments or in a 350°F oven until warmed through.

Serving Suggestions

This crockpot spinach artichoke dip wouldn’t be complete without something to dip in it. I like pita chips, tortilla chips, crackers, or wonton chips best. Some naan bread or toasted skillet bread would also work great.

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Crockpot Spinach Artichoke Dip Recipe

This crockpot spinach artichoke dip is the perfect easy appetizer filled with fresh spinach, chopped artichokes, and a blend of cheeses!

Step-by-step photos can be seen below the recipe card.

Course Appetizer, appetizer/dip

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 8 servings

Calories 292kcal

Author Laurel Perry

Equipment

• 3 or 4-Quart Crockpot

Ingredients

• 10 ounces fresh baby spinach roughly chopped
• 14 ounces canned quartered artichoke hearts drained and chopped (1 can)
• 8 ounces cream cheese cut into 1-inch cubes (1 brick)
• ⅔ cup sour cream
• ⅓ cup mayonnaise
• 1 cup freshly shredded Mozzarella cheese
• ½ cup freshly grated Parmesan cheese
• 2 green onions sliced thin
• 4 cloves garlic minced
• ½ teaspoon ground black pepper
• ½ teaspoon kosher salt

Instructions

• Prep a small crockpot with nonstick spray. Add in all the ingredients and stir until combined. The cream cheese will still be in cubes – that is okay.
  10 ounces fresh baby spinach, 14 ounces canned quartered artichoke hearts, 8 ounces cream cheese, ⅔ cup sour cream, ⅓ cup mayonnaise, 1 cup freshly shredded Mozzarella cheese, ½ cup freshly grated Parmesan cheese, 2 green onions, 4 cloves garlic, ½ teaspoon ground black pepper, ½ teaspoon kosher salt
  
• Cover and cook on low for 2 hours.
  
• Stir to fully incorporate the cream cheese and serve.
  

Video

Notes

Storage: Store crockpot spinach artichoke dip in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 292kcal | Carbohydrates: 8g | Protein: 9g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 60mg | Sodium: 709mg | Potassium: 299mg | Fiber: 2g | Sugar: 3g | Vitamin A: 4009IU | Vitamin C: 11mg | Calcium: 214mg | Iron: 1mg

How to Make Crockpot Spinach Artichoke Dip Step by Step

Fill the Crockpot: Prep a small crockpot (3 or 4-qt works great) with nonstick spray. Add in 10 ounces of fresh baby spinach, 14 ounces (1 can) of drained and chopped canned quartered artichoke hearts, 8 ounces (1 brick) of cubed cream cheese, ⅔ cup of sour cream, ⅓ cup of mayonnaise, 1 cup of freshly shredded Mozzarella cheese, ½ cup of freshly grated Parmesan cheese, 2 thinly sliced green onions, 4 minced cloves garlic, ½ teaspoon ground black pepper, and ½ teaspoon kosher salt and stir until combined. The cream cheese will still be in cubes – that is okay.

Cook the Dip: Cover and cook on low for 2 hours.

Stir and Serve: Stir to fully incorporate the cream cheese and serve.

More Crockpot Dip Recipes to Try!

All Dips

Appetizers

Crockpot Queso

Dips

Crockpot Sausage Dip

Appetizers

Crockpot Corn Dip

Appetizers

Crockpot Pizza Dip

The post Crockpot Spinach Artichoke Dip appeared first on The Cookie Rookie®.

Make Ahead Tater Tot Breakfast Casserole

I hate waking up after a night of fun and having to make breakfast. It feels like such a bummer when everyone else gets to sleep in. But with this easy tater tot breakfast casserole recipe, I can have breakfast on the table with minimal effort. If I remember to, I can even prep it the night before so all I have to do is pop it in the oven the next morning!

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Tater Tot Breakfast Casserole Recipe

This cheesy tater tot breakfast casserole is ready to bake in just 10 minutes and easy to prep the night before for a stress-free morning!

Step-by-step photos can be seen below the recipe card.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 490kcal

Author Laurel Perry

Equipment

• 9×13 Baking Pan

Ingredients

• 1 pound spicy breakfast sausage bulk or casings removed
• 1 onion diced
• 2 cloves garlic minced
• 8 large eggs
• 1 cup milk
• ¼ teaspoon kosher salt
• ½ teaspoon ground black pepper
• 2 cups freshly shredded cheddar cheese divided
• 16 ounces frozen tater tots (1 bag)
• Chopped fresh chives optional, for garnish

Instructions

• Preheat the oven to 350°F. Prep a 9×13-inch baking pan with nonstick cooking spray. Set aside.
• Heat a large skillet over medium. Add in the sausage and onion. Cook, breaking up the sausage with a spoon, until the sausage is cooked through and the onion is translucent. Add in the garlic and cook for another minute until fragrant. Drain off the excess grease and transfer the mixture in your prepared baking dish. Spread in an even layer.
  1 pound spicy breakfast sausage, 1 onion, 2 cloves garlic
  
• In a medium bowl, whisk the eggs, milk, salt and pepper until combined.
  8 large eggs, 1 cup milk, ½ teaspoon ground black pepper, ¼ teaspoon kosher salt
  
• Sprinkle 1 cup of the cheddar cheese over the sausage mixture.
  2 cups freshly shredded cheddar cheese
  
• Pour the egg mixture evenly over the sausage and cheese in the pan.
  
• Top the casserole with the tater tots and the remaining cup of cheese. At this point, you can wrap the casserole and store it in the fridge for up to 12 hours or bake it right away.
  16 ounces frozen tater tots
  
• Bake uncovered for 50-60 minutes or until the egg mixture is set in the center. Garnish with chives and enjoy.
  Chopped fresh chives
  

Video

Nutrition

Serving: 1serving | Calories: 490kcal | Carbohydrates: 19g | Protein: 24g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 259mg | Sodium: 957mg | Potassium: 449mg | Fiber: 2g | Sugar: 3g | Vitamin A: 648IU | Vitamin C: 6mg | Calcium: 283mg | Iron: 2mg

How to Make Tater Tot Breakfast Casserole Step by Step

Cook the Sausage: Preheat the oven to 350°F. Prep a 9×13-inch baking pan with nonstick cooking spray. Set aside. Heat a large skillet over medium. Add in 1 pound of spicy sausage and 1 diced onion. Cook, breaking up the sausage with a spoon, until the sausage is cooked through and the onion is translucent. Add in 2 minced cloves of garlic and cook for another minute until fragrant. Drain off the excess grease and transfer the mixture in your prepared baking dish. Spread in an even layer.

Whisk the Eggs: In a medium bowl, whisk 8 large eggs, 1 cup of milk, ¼ teaspoon of salt and ½ teaspoon of pepper until combined.

Sprinkle the Cheese: Sprinkle 1 cup of the cheddar cheese over the sausage mixture.

Pour the Eggs: Pour the egg mixture evenly over the sausage and cheese in the pan.

Top the Casserole: Top the casserole with 16 ounces (1 bag) of frozen tater tots and the remaining 1 cup of cheese.

Bake and Serve: Bake uncovered for 50-60 minutes or until the egg mixture is set in the center. Garnish with chives and enjoy.

How to Store and Reheat

Store leftover tater tot breakfast casserole tightly wrapped in plastic wrap and aluminum foil in the refrigerator for up to 4 days or in the freezer. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 20-30 minutes, or until warmed through.

Serving Suggestions

This crispy, cheesy tater tot breakfast casserole is a hearty meal all on its own. I like to serve mine simply with a drizzle of Buffalo sauce for a little kick and my favorite cucumber onion salad! This easy blender Hollandaise sauce is also delish!

more breakfast recipes to try

More Breakfast

Desserts

Strawberry Pound Cake

Kid-Friendly Recipes

Breakfast Pizza

Breakfast

How to Make Home Fries

Kid-Friendly Recipes

Chocolate Donuts

The post Tater Tot Breakfast Casserole appeared first on The Cookie Rookie®.

Every time I make this rocky road fudge, I end up immediately making a second batch. Why, you ask? Because my husband and kids gobble up the first one before I even have a chance to cut it up. This fudge is rich, creamy, and chock full of yummy marshmallows and nuts. It’s so simple to make with sweetened condensed milk– no complicated fumbling with a thermometer required! It’s basically foolproof, and it tastes amazing!

How to Store

Store leftover rocky road fudge in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying cold or at room temperature.

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Rocky Road Fudge Recipe

This irresistibly sweet and salty rocky road fudge is packed with fluffy marshmallows and crunchy walnuts!

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 16 squares

Calories 333kcal

Author Krista Teigen

Equipment

• Kitchen Scale (optional)
• 9×9-inch Baking Pan

Ingredients

• 3 cups mini marshmallows 129 grams, divided
• 2½ cups semisweet chocolate chips 425 grams
• 2 tablespoons unsalted butter 28 grams (¼ stick)
• 14 ounces sweetened condensed milk 396 grams (1 can)
• 1 cup chopped walnuts 113 grams
• 1 teaspoon pure vanilla extract 4 grams

Instructions

• Place the marshmallows in the freezer to chill while you prepare the fudge. Grease a 9×9-inch square baking pan and line it with parchment paper.
  3 cups mini marshmallows
• Add the chocolate chips, butter, and sweetened condensed milk to a saucepan over medium heat. Mix with a spatula until the chocolate is melted.
  2½ cups semisweet chocolate chips, 2 tablespoons unsalted butter, 14 ounces sweetened condensed milk
  
• Stir in the walnuts and vanilla.
  1 cup chopped walnuts, 1 teaspoon pure vanilla extract
  
• Let the mixture sit for a few minutes to cool down.
• Add 2½ cups of the chilled marshmallows to the chocolate mixture. Gently stir to combine.
  3 cups mini marshmallows
  
• Pour the whole mixture into the prepared pan. Top with the remaining ½ cup of marshmallows.
  
• Chill in the fridge for 2-3 hours until set.
• Remove the fudge from the pan and cut into squares.

Notes

Storage: Store rocky road fudge in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.

Nutrition

Serving: 1square | Calories: 333kcal | Carbohydrates: 37g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 42mg | Potassium: 285mg | Fiber: 3g | Sugar: 29g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg

How to Make Rocky Road Fudge Step by Step

Melt the Chocolate: Place 3 cups of mini marshmallows in the freezer to chill while you prepare the fudge. Grease a 9×9-inch square baking pan and line it with parchment paper. Add 2½ cups of semisweet chocolate chips, 2 tablespoons of unsalted butter, and 14 ounces (1 can) of sweetened condensed milk to a saucepan over medium heat. Mix with a spatula until the chocolate is melted.

Add the Walnuts: Stir in 1 cup of chopped walnuts and 1 teaspoon of vanilla extract. Let the mixture sit for a few minutes to cool down.

Add the Marshmallows: Add 2½ cups of the chilled mini marshmallows to the chocolate mixture. Gently stir to combine.

Chill the Fudge: Pour the whole mixture into the prepared pan. Top with the remaining ½ cup of mini marshmallows. Chill in the fridge for 2-3 hours until set. Remove the fudge from the pan and cut into squares.

More Fudge Recipes to Try!

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Salted Caramel Chocolate Fudge

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Strawberry Fudge

The post Rocky Road Fudge appeared first on The Cookie Rookie®.

These duchess potatoes remind me of dainty little macaroons! I piped them with a star tip to give them extra crispy ridges on the outside– but they’re almost too cute to eat! They’re prepared similarly to twice-baked potatoes, but in my opinion, are much simpler to make. Just boil, mash, mix, pipe, and bake! With just 5 ingredients, it doesn’t get much easier.

What’s in This Duchess Potatoes Recipe?

• Potatoes: I have found that Yukon Gold potatoes work best for this recipe. They are a bit waxier, which helps them hold their shape once mashed and piped. Russet potatoes will also work but may be a bit drier overall.
• Butter: Unsalted butter enriches the potatoes and adds a wonderful buttery flavor. If using salted butter, I recommend omitting the kosher salt.
• Heavy Cream: Adds richness and moisture to the potatoes, giving them a silky texture.
• Salt + Pepper: Enhance the natural flavor of the potatoes.
• Egg Yolks: Give the potatoes structure, which helps them hold their shape once piped. They also make the potatoes taste super rich and indulgent!

How to Store and Reheat

Store leftover duchess potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat directly from frozen at 350°F for 20-25 minutes, or until warmed through.

Serving Suggestions

These duchess potatoes are so elegant and fun! I like to serve them with something equally fancy, like filet mignon, pork roulade, a whole roast chicken, or beef bourguignon.

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Duchess Potatoes Recipe

These duchess potatoes are ultra-rich, creamy, and silky on the inside and wonderfully crunchy on the outside!

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 236kcal

Author Laurel Perry

Equipment

• Baking Sheet
• Piping Tip Set

Ingredients

• 2 pounds Yukon Gold potatoes peeled and quartered
• 4 tablespoons unsalted butter divided (½ stick)
• ¼ cup heavy cream room temperature
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 2 large egg yolks room temperature
• Chopped fresh parsley optional, for garnish

Instructions

• Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
• Add the potatoes to a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork tender, about 20-25 minutes.
  2 pounds Yukon Gold potatoes
  
• Drain the potatoes well and return them to the pot. Let sit and steam for 5 minutes to release excess moisture.
  
• Add 2 tablespoons butter to the pot and mash the potatoes.
  4 tablespoons unsalted butter
  
• Add in the cream, salt, pepper, and egg yolks, mashing and stirring until everything is incorporated.
  ¼ cup heavy cream, 1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 2 large egg yolks
  
• Fit a piping bag with a large star tip and fill with the potato mixture. Pipe the potatoes onto the baking sheet.
  
• Melt the remaining 2 tablespoons of butter and gently brush it onto the potatoes.
  
• Bake for 18-22 minutes until golden brown. Garnish with parsley before serving hot.
  Chopped fresh parsley
  

Video

Notes

• Nutritional information does not include optional ingredients.

Storage: Store duchess potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 236kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 92mg | Sodium: 403mg | Potassium: 656mg | Fiber: 3g | Sugar: 2g | Vitamin A: 464IU | Vitamin C: 30mg | Calcium: 35mg | Iron: 1mg

How to Make Duchess Potatoes Step by Step

Boil the Potatoes: Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside. Add 2 pounds of peeled and quartered Yukon Gold potatoes to a large pot and cover with cold water. Bring to a boil and cook until the potatoes are fork tender, about 20-25 minutes.

Steam the Potatoes: Drain the potatoes well and return them to the pot. Let sit and steam for 5 minutes to release excess moisture.

Mash the Potatoes: Add 2 tablespoons of unsalted butter to the pot and mash the potatoes.

Thicken the Potatoes: Add in ¼ cup of heavy cream, 1 teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and 2 large egg yolks, mashing and stirring until everything is incorporated.

Pipe the Potatoes: Fit a piping bag with a large star tip and fill with the potato mixture. Pipe the potatoes onto the baking sheet.

Brush with Butter: Melt the remaining 2 tablespoons of unsalted butter and gently brush it onto the potatoes.

Bake the Potatoes: Bake for 18-22 minutes until golden brown. Garnish with parsley before serving hot.

More Potato Recipes to Try!

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The post Duchess Potatoes appeared first on The Cookie Rookie®.

This roast is just so good. This dish comes out so moist and flavorful, it’s absolutely to die for! It’s my absolute favorite main course for a big feast. This recipe is a labor of love, but trust me, it’s well worth it. The most important thing my Mom taught me about this recipe is to make sure you get it in the refrigerator a day or so ahead of time to get the process started. 

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Best Beef Tenderloin Recipe

Tenderloin is one of the best cuts of meat, so it deserves to be cooked right. Learn my Mom's method for how to cook the perfect tenderloin for an amazing main course dish to serve on the holidays or special occasions. This beef just melts in your mouth, it's one to remember.

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Chill 8 hours hours

Total Time 10 hours hours

Servings 6 people

Calories 787kcal

Author Becky Hardin

Equipment

• Baking Sheet
• Cast Iron Skillet

Ingredients

• 3 pounds beef tenderloin center-cut (also called chateaubriand)
• Kosher salt
• ¼ cup black peppercorns crushed
• ½ cup unsalted butter (1 stick)
• 4 sprigs fresh thyme
• 2 cloves garlic peeled and chopped
• 1 shallot roughly chopped

For Serving (Optional)

• Coarse sea salt such as fleur de sel or Maldon
• Chopped fresh chives
• Brandy Peppercorn Sauce (click for recipe)
• Mustard Cream Sauce (click for recipe)

Instructions

*READ THROUGH ALL INSTRUCTIONS AND NOTES BEFORE STARTING*

One to Two Days Ahead…

• Line a rimmed baking sheet with foil and set a wire rack inside or over the baking sheet.
• Tie the tenderloin with butcher’s twine at 1-inch intervals.
  3 pounds beef tenderloin
  
• Generously season all sides with salt and peppercorns (or pepper).
  Kosher salt, ¼ cup black peppercorns
• Set the beef on the wire rack and transfer to the refrigerator (uncovered) to chill for at least 8 hours and up to 48 hours.

When Ready to Cook…

• Set the oven rack to the middle position and preheat oven to 225°F.
• Place the beef with the rack and baking sheet onto the kitchen counter 30 minutes before cooking.
  
• After 30 minutes, transfer the tenderloin/rack/baking sheet to the oven and cook 2-3 hours, or until a meat thermometer, placed in the center of the tenderloin, registers 120°-125°. Remove the beef from the oven for 10 minutes and cut off the twine.
  

To Finish Under the Broiler…

• Place the oven rack 6 inches from the broiler element and set the oven to broil.
• Heat a cast iron skillet over medium heat and add the butter. Melt the butter, while gently swirling the pan, until foaming subsides and butter turns a light brown and has a nutty fragrance (be careful not to burn the butter).
  ½ cup unsalted butter
  
• Reduce the heat to medium-low and add the thyme, garlic and shallots. Cook 30-60 seconds after the crackling stops. Pour the seasoned butter through a mesh strainer over a medium bowl.
  4 sprigs fresh thyme, 2 cloves garlic, 1 shallot
  
• Pour the butter mixture evenly over the tenderloin and brush with a silicone brush or baste with a spoon until all surfaces are coated.
  
• Place the pan with the tenderloin under the broiler and broil, turning every 30 seconds, until meat is browned on all sides, baste each time the meat is turned.
• Transfer the tenderloin to a cutting board. Let is rest 5-10 minutes and slice into ½–inch slices.
  
• To serve, sprinkle with coarse sea salt and chives (if desired) and serve with Brandy Peppercorn Sauce, our personal favorite (see recipe) or Horseradish Sauce (see recipe).
  Coarse sea salt, Brandy Peppercorn Sauce, Mustard Cream Sauce, Chopped fresh chives

Video

Notes

Recipe adapted from J. Kenji Lopez-Alt at Serious Eats. 

• Temperature Guide
  • For rare tenderloin: 125-130°F
  • For medium-rare tenderloin: 130-140°F
  • For medium tenderloin: 140-150°F
  • For medium-well tenderloin: 150-160°F
• Nutritional information does not include optional ingredients.

Storage: Store beef tenderloin in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 0.5lb | Calories: 787kcal | Carbohydrates: 8g | Protein: 43g | Fat: 65g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 503mg | Potassium: 847mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 559IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 6mg

How to Make Beef Tenderloin Step by Step

One to Two Days Ahead: Line a rimmed baking sheet with foil and set a wire rack inside or over the baking sheet. Tie a 3-pound beef tenderloin with butcher’s twine at 1-inch intervals. Generously season all sides with kosher salt and ¼ cup of black peppercorns (or pepper). Set the beef on the wire rack and transfer to the refrigerator (uncovered) to chill for at least 8 hours and up to 48 hours.

Bring the Beef to Room Temp: Set the oven rack to the middle position and preheat oven to 225°F. Place the beef with the rack and baking sheet onto the kitchen counter 30 minutes before cooking.

Cook the Beef: After 30 minutes, transfer the tenderloin/rack/baking sheet to the oven and cook for 2-3 hours, or until a meat thermometer, placed in the center of the tenderloin, registers 120°-125°. Remove the beef from the oven for 10 minutes and cut off the twine.

Melt the Butter: Place the oven rack 6 inches from the broiler element and set the oven to broil. Heat a cast iron skillet over medium heat and add ½ cup of salted butter. Melt the butter, while gently swirling the pan, until the foaming subsides and the butter turns a light brown and has a nutty fragrance (be careful not to burn the butter).

Sauté the Aromatics: Reduce the heat to medium-low and add 4 sprigs of fresh thyme, 2 cloves of peeled and chopped garlic, and 1 roughly chopped shallot. Cook 30-60 seconds after the crackling stops. Pour the seasoned butter through a mesh strainer over a medium bowl.

Broil the Meat: Pour the butter mixture evenly over the tenderloin and brush with a silicone brush or baste with a spoon until all surfaces are coated. Place the pan with the tenderloin under the broiler and broil, turning every 30 seconds, until the meat is browned on all sides, baste each time the meat is turned.

Serve the Tenderloin: Transfer the tenderloin to a cutting board. Let it rest for 5-10 minutes and slice into ½–inch slices. To serve, sprinkle with coarse sea salt and chives (if desired) and serve with the sauce of your choice.

More Tenderloin Recipes to Try!

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The post Beef Tenderloin appeared first on The Cookie Rookie®.

These bacon stuffed mushrooms are a great changeup from my favorite classic sausage stuffed mushrooms. The bacon makes them a bit lighter, but they still pack a punch! The flavor reminds me a lot of loaded baked potatoes but in a convenient, bite-sized form that’s perfect for snacking!

Tips for Beginners

• I like to simply wipe or brush the dirt off of my mushrooms to keep them from getting waterlogged, but a quick rinse and pat dry also works well. Damp mushrooms will turn rubbery in the oven!
• The breadcrumb topping and the mushroom stuffing mixtures can be made up to 3 days ahead. Place in separate airtight containers and refrigerate.
• You should cook these mushrooms uncovered to help dry them out and crisp up the topping. Covered mushrooms will steam and turn soft.

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Bacon Stuffed Mushrooms Recipe

These bacon stuffed mushrooms are loaded with crispy bacon, tangy cream cheese, and fresh green onions with a crispy Panko topping.

Step-by-step photos can be seen below the recipe card.

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 10

Calories 121kcal

Author Krista Teigen

Ingredients

• 16 ounces large cremini mushrooms
• 8 slices crumbled cooked bacon
• 8 ounces cream cheese room temperature (1 brick)
• 2 green onions chopped
• 2 cloves garlic minced
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 tablespoons freshly shredded Parmesan cheese
• 2 tablespoons Panko breadcrumbs
• ¼ teaspoon ground paprika
• Olive oil for drizzling

Instructions

• Preheat the oven to 375°F.
• Wash the mushrooms, and remove the caps.
  16 ounces large cremini mushrooms
• In a bowl, combine the bacon crumbles, cream cheese, green onions, garlic, salt, and pepper.
  8 slices crumbled cooked bacon, 8 ounces cream cheese, 2 green onions, 2 cloves garlic, ¼ teaspoon kosher salt, ¼ teaspoon ground black pepper
  
• Stuff each mushroom with the filling.
  
• In a small bowl, combine the Parmesan cheese, Panko breadcrumbs, and paprika. Then, sprinkle the mixture over each mushroom. Drizzle olive oil over the tops.
  3 tablespoons freshly shredded Parmesan cheese, 2 tablespoons Panko breadcrumbs, ¼ teaspoon ground paprika, Olive oil
  
• Bake for 15 minutes until the mushrooms are tender and the tops are golden brown.
  

Video

Notes

• I like cremini mushrooms best for this recipe. Mushrooms shrink significantly as they cook. If possible, choose large “stuffer mushrooms.”

Nutrition

Serving: 2mushrooms | Calories: 121kcal | Carbohydrates: 5g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 198mg | Potassium: 251mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 366IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 0.4mg

How to Make Bacon Stuffed Mushrooms Step by Step

Mix the Filling: Preheat your oven to 375°F. Wash 16 ounces of large cremini mushrooms, and remove the caps. In a bowl, combine 8 slices of crumbled cooked bacon, 8 ounces (1 brick) of cream cheese, 2 sliced green onions, 2 minced cloves of garlic, ¼ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.

Stuff the Mushrooms: Stuff each mushroom with the filling.

Top the Mushrooms: In a small bowl, combine 3 tablespoons of freshly shredded Parmesan cheese, 2 tablespoons of Panko breadcrumbs, and ¼ teaspoon of ground paprika. Then, sprinkle the mixture over each mushroom. Drizzle olive oil over the tops.

Bake the Mushrooms: Bake for 15 minutes until the mushrooms are tender and the tops are golden brown.

Serving Suggestions

These bacon stuffed mushrooms are one of my favorite easy appetizers to make for game day or the holidays. They’re super yummy, and they taste especially great when paired with spinach artichoke dip, white queso, and my favorite baked chicken wings!

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The post Bacon Stuffed Mushrooms appeared first on The Cookie Rookie®.