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Smothered chicken is a flavorful comfort food full of rich, creamy gravy, tender chicken cutlets, and savory mushrooms. Perfect on its own or paired with mashed potatoes, rice or pasta, you’re family will definitely want this on the weekly meal plan.

If I can give you anything, it would be stress-free dinner time and for your family to love what you serve. I am confident that this smothered chicken delivers on both! Simply pair this with my crockpot mashed potatoes, 1-hour dinner rolls, and garlic parmesan green beans with bacon. Dinner is served!

Smothered Chicken and Gravy

If you are looking for the taste of home, this meal will definitely give you that. With its roots planted in Southern cooking, this smothered chicken is not only flavorful but also rich in history. Traditionally, people serve this dish over rice. However, over time, cooks have adapted it to incorporate other traditions, such as serving it over mashed potatoes or pasta. Personally, I’ve enjoyed it with all three options and loved each one of them! In fact, it’s even delicious just on its own!

By cooking the chicken before smothering it in gravy, we get all the rich flavors that meld together from the browning process. You’ll be amazed at how simple this dish is, and it will quickly become a family favorite!

What Ingredients Do You Need to Make Smothered Chicken?

This list might seem long, but it mostly includes the herbs and spices needed to create that delicious flavor. For exact measurements, scroll to the recipe card at the bottom of the post.

Chicken Breast: The perfect protein to absorb and complement all of the flavors going on in the dish.

Egg: Acts as a binding agent to help the breading stick to the chicken cutlets.

Heavy Whipping Cream: Gives the dish a creaminess and depth of flavor and helps thicken the gravy.

All-Purpose Flour: Helps the breading stick to the chicken and contributes to the thickening of the gravy.

Breadcrumbs: Provide a crunch to the breading of the chicken and a warm flavor.

Garlic Powder: Gives the dish a wonderful savory flavor that balances the creaminess of the sauce.

Oregano: A vibrant herb that adds a bright flavor.

Onion Powder: Enhances the depth of flavor and provides a consistent taste in each bite.

Salt: Complements each flavor in the dish, enhancing the overall taste and comfort appeal.

Pepper: Adds a note of spice and enhances the other flavors.

Olive Oil: Keeps the chicken moist and tender during the cooking process.

Yellow Onion: Provides a sweet and savory flavor with a soft and tender texture.

Mushrooms: These perfectly absorb all of the flavors in the dish and add a wonderful texture that complements the chicken.

Gravy

Butter: Helps thicken the gravy and adds a depth of flavor to the sauce.

All-Purpose Flour: This flour is used to create a roux, which combines the flavor of the browned onions and will make the sauce thick.

Beef Broth: The base of the gravy adds a rich, savory flavor.

Heavy Whipping Cream: Gives the gravy its creamy texture and flavor.

Worcestershire Sauce: This is the secret ingredient that will make this dish delicious, and no one will understand how!

Mustard Powder: Adds a gentle heat and warmth to the gravy.

Salt and Pepper: To taste!

Smothered Chicken Recipe

Follow the simple steps below to enjoy this mouth-watering meal in less than an hour. This recipe will guide you through each step of the process to make sure you get the same results every time.

Chicken

Prepare Chicken: First, slice the chicken breasts in half to create four thinner cuts of chicken.

Egg Mixture: First, whisk together the egg and heavy whipping cream in a bowl until well combined.

Breadcrumb Mixture: Meanwhile, whisk together the flour, bread crumbs, garlic powder, oregano, onion powder, salt, and pepper in a separate bowl.

Coat the Chicken in the Egg Mixture: Next, working with one cutlet at a time, coat the chicken in the egg mixture and allow any excess liquid to drip off before moving to the next step.

Bread Chicken: Dredge the chicken in the flour mixture, coating it thoroughly on all sides.

Cook Chicken: Meanwhile, heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes on each side. Cook until golden brown and no longer pink. Once the chicken is cooked, remove it from the pan and set it aside.

Gravy

Saute Mushrooms: Remove any burnt bits from the bottom of the pan, then add the onion and mushrooms to the pan. Saute until the onions are translucent and tender. Remove the mushrooms and onions from the pan.

Create a Roux: Reduce the heat to medium and add the butter to the pan. Once the butter is melted, gradually whisk in the flour to create a thick paste. Slowly add the beef broth and heavy cream to the roux, continually whisking as you add.

Make the Gravy: Once the gravy is smooth and combined, whisk in the Worcestershire sauce and ground mustard. Then season with salt and pepper to taste.

Add the Mushrooms, Onions, and Chicken: Stir in the onions and mushrooms, then add the chicken back to the pan. Coat the chicken in the sauce and serve over mashed potatoes, pasta, or rice.

Satisfy your sweet tooth with loaded Biscoff Cookies. They are soft and chewy and infused with the flavor of Biscoff cookies and cookie butter. These are easy to whip up and will be a hit for any occasion!

The cinnamon-spiced, caramel flavor of Biscoff cookies is irresistible in a variety of desserts! If you love it too, try our soft, rich Biscoff Cheesecake, easy Biscoff Oatmeal Bars and Pumpkin Chiffon Pie with Biscoff Crust.

Biscoff Cookies Recipe

Biscoff cookies start with your basic cookie ingredients with cookie butter mixed into the dough. Pieces of Biscoff cookies (also called speculoos cookies) and white chocolate are folded into the batter. Drizzle them with more cookie butter before baking for the perfect finishing touch.

You will be absolutely obsessed with how delicious these taste! They have the perfect flavor and texture—soft on the inside and slightly crispy on the edges. Then you get bites of cinnamon-spiced cookie pieces and melty white chocolate—pure cookie perfection.

Ingredients You’ll Need To Make Biscoff Cookies

This Biscoff cookie recipe uses classic baking ingredients that you probably already have in your pantry! You just might need to purchase some Biscoff cookies and cookie butter, but it’s so worth it! Check out the recipe card at the bottom of the post for the exact measurements.

Unsalted Butter: Butter provides richness and a buttery flavor.

Brown Sugar: Brown sugar adds a warm caramel flavor adding sweetness and creating a chewy texture in the cookies.

Granulated Sugar: Adds sweetness to the dough.

Eggs: Helps with binding ingredients and provides structure.

Vanilla Extract: Enhances the sweet flavor.

Cookie Butter: If you have the time, try this homemade cookie butter recipe. It’s even better than Trader Joe’s version!

Flour: I recommend all-purpose flour for a perfectly soft and tender texture.

Cornstarch: I love adding cornstarch to my cookie dough because it makes the cookies soft and thick. 

Baking Soda and Baking Powder: Helps baked goods rise and makes them light and soft.

Salt: Balances the sweetness and brings all the flavors together.

White Chocolate: The taste of white chocolate with Biscoff cookies is a match made in heaven!

Biscoff Cookies: These crunchy biscuits have a warm spiced caramel flavor. We crunch them up and fold them into the dough for major deliciousness.

How to Make Biscoff Cookie Butter Cookies

We love baking unique cookie recipes at our house! If you’re looking for a cookie that is truly special, give these Biscoff cookies a try! Here’s how easy they are to make:

Prep: Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.

Beat Butter and Sugars: Add the butter and both sugars to the bowl of a stand mixer and beat on high speed with the paddle attachment for 3-4 minutes, until light and fluffy.

Combine Eggs and Vanilla: Add the eggs and vanilla and mix on medium speed until combined.

Add Dry Ingredients: Add the flour, cornstarch, baking soda, baking powder, and salt to a medium bowl and whisk until combined. Add the dry ingredients to the wet and mix until just combined.

Stir in Mix-ins: Fold in the white chocolate chips and cookie butter cookie pieces by hand. Cover the bowl and chill for 30 minutes.

Make Cookie Dough Balls: Scoop the chilled dough with a medium cookie scoop onto the prepared baking sheets, leaving 2 inches between them. Drizzle melted cookie butter over the top of each scoop of cookie dough.

Bake: Bake for 8-10 minutes, until the edges begin to set and turn golden brown. The centers of the cookies will look underbaked, but they will continue to bake as they cool.

Cool: Let the cookies cool on the baking sheet for 3-4 minutes before moving them to a cooling rack to finish cooling.

Cream butter and sugar, then add the eggs and vanilla.

Mix in the cookie butter.

Add the dry ingredients to the wet ingredients.

Add the white chocolate and crushed cookies.

Mix in until evenly distributed.

Scoop dough and drizzle additional cookie butter on top. Bake.

Cowboy Cornbread Casserole is a flavorful, comforting meal that’s so easy to make. Seasoned ground beef, corn, pinto beans, and Rotel tomatoes are layered with shredded cheddar cheese and a cornbread topping for a winning dinner!

My family loves a good hearty casserole, and I love making them because they are so easy to throw together. If you’re looking for other recipes to try, you’re sure to love this crowd-pleasing John Wayne Casserole, this family-favorite Chicken Tetrazzini Casserole, and this delicious Philly Cheesesteak Casserole.

Cowboy Cornbread Casserole

This casserole has become a family favorite because it’s loaded with all the traditional Tex-Mex flavors and that wonderful texture everyone loves. The combination of seasoned beef, tasty add-ins, and plenty of cheese is just too irresistible to pass up. Plus, the best part is that it’s super easy to throw together, which is perfect for those busy weeknights when you want something delicious but quick.

It’s definitely hearty enough to serve on its own, but it’s also great served with sides like Mexican rice, a fresh, crisp salad, or refried beans. And don’t forget the toppings! We love to top it with sour cream, salsa, sliced avocado or guacamole, and fresh cilantro.

Ingredients You’ll Need

This cowboy cornbread casserole recipe is super filling and makes six servings, which is probably enough to feed your whole family! See the recipe card below for exact measurements.

Beef Filling

Beef: I like to use lean ground beef or ground turkey for the filling.

Onion: Adds flavor and texture.

Salt and Pepper: Enhances all of the flavors.

Garlic Powder: For a hint of garlic taste.

Chili Powder: Adds Mexican flavor without too much heat.

Cumin: Adds a touch of earthiness and warmth to the flavor profile.

Corn: Gives the meat mixture plenty of texture and a bit of sweetness.

Rotel tomatoes: If you’re serving someone who might be sensitive to spice, be sure to grab the can that says “mild.”

Chili beans: Add these in undrained for delicious sauciness.

Cheese: Provides wonderful cheesiness. Use shredded Colby-Jack cheese or another favorite variety.

Cornbread

Cornbread: I like to use two boxes of Jiffy cornbread mix, which is really convenient to mix up.

Creamed Corn: Adds a creamy richness to the cornbread.

Sour Cream: I love adding sour cream to cornbread batter for added moisture.

Let’s Make Cornbread Cowboy Casserole!

With just one bite of this easy casserole recipe, you’ll be hooked! In fact, it’s definitely one of those dinners you’ll find yourself craving on repeat. So, here’s how it all comes together:

Beef Filling

Prep: Preheat the oven to 350 degrees Fahrenheit and spay a 9×13-inch baking dish with nonstick spray.

Brown the Beef: Cook the ground beef in a large skillet over medium-high heat until no longer pink. Add the diced onion and cook until tender. 

Combine: Add the corn, pinto beans, Rotel tomatoes, salt, pepper, chili powder, cumin, and garlic powder to the ground beef mixture. Stir to combine.

Layer in Pan with Cheese: Pour the beef mixture into the prepared pan then top with shredded cheese.

Cornbread

Make the Cornbread Batter: Combine the corn muffin mix, creamed corn, milk, and sour cream in a medium bowl and mix until you have a thick batter. 

Add the Cornbread Topping and Bake: Spoon the mixture evenly over the casserole. Bake for 35-40 minutes or until the cornbread is golden brown.

Spaghetti alla Nerano is an unforgettable pasta dish packed with flavor! It has a rich and creamy zucchini sauce infused with garlic, fresh basil, and melted cheese.

Zucchini is the star of so many delicious recipes! Try my fried zucchini, this one pan chicken and zucchini, or this easy skillet dinner!

What is Spaghetti alla Nerano?

Spaghetti alla Nerano was created in the small village of Nerano, Italy. It’s also known as, “Stanley Tucci Zucchini Pasta”, after the famous actor discovered his love for this pasta. I LOVE his work, and I LOVE his passion, so I knew I had to recreate this pasta dish at home. And let me tell you, he was right! It’s hard to describe the incredible flavors in this pasta recipe. The fried zucchini infused with fresh basil sets the stage for the creamy zucchini sauce. It’s rich and decandent and finished off with the most incredible pairing of cheeses. I highly recommend the search for the Provolone del Monaco cheese, it’s takes this pasta to the next level!

I love cooking and baking with zucchini because it takes on the flavors within each recipe! You have to try my cheesy zucchini rice, this bread, or our favorite zucchini bars with brown butter frosting! You’ll love them all!

Ingredients Needed

You’ll love the simple ingredients in this Stanley Tucci pasta recipe! Most items you probably already have in your fridge or pantry. It’s a perfect summertime pasta if you’re lucky to have zucchinin in your garden. Scroll down to the recipe card for exact measurements.

Sunflower Oil: Oil for frying the zucchini slices.

Zucchini: You’ll need about 8 cups or 6 medium zucchini.

Fresh Basil: Fresh basil adds incredible flavor because it infuses into the zucchini.

Extra Virgin Olive Oil: Extra virgin is a must in this recipe!

Unsalted Butter: I like to use unsalted to control the salt flavor in this pasta.

Garlic: Fresh is very important in this recipe.

Spaghetti Noodles: Spaghetti noodles are the perfect noodle for this pasta.

Pasta Water: Reserve the pasta water after cooking the spaghetti noodles.

Provolone del Monaco and Parmesan Cheese: The combination of these melty cheeses take this recipe to the next level!

Salt and Pepper: Season to your own liking!

How to Make Spaghetti alla Nerano

This Stanley Tucci pasta has a few extra steps, but it is so worth it! My step-by-step instructions and pictures will help you along the way. I like to prepare the zucchini the day before because then the pasta will come together quickly!

Fry the Zucchini Slices: Heat the sunflower oil in a shallow pan and fry the sliced zucchini until lightly golden brown.

Refrigerate the Zucchini and Basil Leaves: Remove the fried zucchini from the oil with a spider or large slotted spoon and transfer to a baking sheet lined with paper towels and a few basil leaves. Cover and refrigerate for at least 3 hours.

Heat the Oil, Butter, and Garlic/ Cook the Pasta: Heat the olive oil, butter, and garlic cloves after smashing them open with the flat side of a knife, and a sprig of basil over medium heat until fragrant. Meanwhile, cook and drain the spaghetti according to the package, reserving 2 cups of pasta water for later.

Add the Zucchini to the Skillet: Remove the garlic and basil before adding the zucchini to the pan.

Cook and Mash the Zucchini: Cook over medium-low heat for 4-5 minutes, mashing the zucchini up as it cooks.

Add the Pasta and 1 Cup Reserved Pasta Water: Add the pasta and 1 cup of pasta water to the pan. Stir until it fully coats the zucchini.

Stir in Cheeses and Remaining Pasta Water: Add the provolone and parmesan cheese then stir until they melt. Stir in as much of the remaining pasta water as needed until the sauce is smooth and creamy then add salt and pepper to taste.

This weekly meal plan has some classics with a twist that you are going to love! It gives you a chance to use up all of your garden veggies, and with so many different variations, these recipes are for everyone, even your picky eaters!

Having a weekly meal plan with a shopping list helps me save so much time! You can check out all of my weekly meal plans here.

What’s for Dinner?

If you have picky eaters, this week is for you! All of these recipes allow you to add or remove veggies and replace them with ones that your family will eat! Kabobs are the best because they are fully customizable! In fact, one of my kids only eats them with all the chicken on them, and that works for us!

Monday: Chicken and Garden Vegetable Skillet

Tuesday: Beefaroni

Wednesday: Greek Chicken Kabobs

Thursday: Slow Cooker Enchilada Soup

Friday: Sweet and Sour Pork

My weekly meal plans always include a printable shopping list that is measured out and ready to go. It makes things so easy!

Fluffy Chocolate Whipped Cream is a wonderful combination of chocolate and fresh whipped cream. It’s the perfect topping for fruit, waffles, pie, cupcakes, and so much more!

Homemade whipped cream is one of my favorite ways to really elevate a dessert recipe. Here are a few more must-make recipes: stabilized whipped cream, marshmallow whipped cream, and my classic whipped cream recipe!

Chocolate Whipped Cream

I cannot stop eating this easy chocolate whipped cream! It’s absolutely irresistible, with the best chocolate flavor and a silky, smooth, and fluffy consistency!

Believe me, once you try this deliciousness, you’ll want to add it to all of your sweet treats! Start by spreading it over cakes and pies. Top your hot chocolate with it for extra chocolate creaminess! Dip your strawberries in it for a twist on chocolate-dipped strawberries.

Ingredients You’ll Need

This perfectly fluffy chocolate whipped cream recipe only needs three ingredients. Check out the recipe card below for measurements so you can make a batch of your own—you won’t regret it!

Powdered Sugar: Sweetens the whipped cream while dissolving instantly to create a smooth and creamy consistency.

Cocoa Powder: This is what gives the whipped cream a rich chocolate taste.

Heavy Whipping Cream: The base ingredient! Be sure it’s chilled for the best results!

How to Make Chocolate Whipped Cream

Follow these simple step-by-step instructions, and you’ll have delicious whipped cream that you’ll want to eat straight from the bowl. Here’s how easy it is to create:

Mix Dry Ingredients: First, whisk the powdered sugar with the cocoa powder in a small bowl.

Combine: Next, add the cream and dry ingredients to a large mixing bowl.

Beat: Lastly, beat the ingredients in a stand mixer fitted with the whisk attachment or using a hand mixer. Beat until the cream reaches medium-stiff peaks.

Zucchini Roll-Ups are a delicious, unique meal that the whole family will enjoy. Thin slices of zucchini are rolled around a tasty sausage ricotta mixture and layered over marinara before being topped with cheese and baked to bubbly perfection!

Do you have a bounty of zucchini to use from your garden? If so, you must try these other wonderful zucchini recipes! Start with easy Grilled Zucchini, then try Zucchini Pizza, and definitely don’t miss out on this light and fluffy Chocolate Zucchini Cake!

What are Zucchini Roll-Ups?

Zucchini roll-ups have all of the flavors of a classic lasagna, but use zucchini to wrap up all of the deliciousness for an amazing dinner! I love how using zucchini keeps this lasagna inspired recipe light and lower in carbs and calories. Plus, it’s much more rich in nutrients, and the rolls are in perfect servings!

Ingredients You’ll Need

Zucchini roll-ups might look fancy, but they’re actually so easy to make! They also don’t require very many ingredients. Follow the recipe card below for exact amounts.

Zucchini: Sliced length-wise to create the rolls.

Olive Oil: For sautéing the meat, onion and garlic.

Yellow Onion: Sautéed to add depth of flavor to the dish.

Italian Sausage: I like using Italian sausage instead of ground beef because it adds so much zest and flavor to the meal.

Garlic: Infuses the sausage with garlic flavor.

Ricotta Cheese: Makes this taste just like classic lasagna with the creamy filling.

Egg: The egg helps to bind the ricotta mixture.

Parmesan Cheese: Elevates the rolls with a nutty, salty taste.

Seasoning: This recipe uses Italian Seasoning and salt and pepper for major flavor.

Marinara Sauce: You can use store bought or try my super tasty homemade marinara sauce.

Mozzarella Cheese: If you have the time, I recommend freshly grated cheese for better melting and flavor.

How to Make Zucchini Lasagna Roll-Ups

There are quite a few important steps to follow when making zucchini roll-ups. Don’t worry, it’s actually so easy! I will walk you through all of the steps. The pictures really help, too!

Preheat the oven to 400 degrees Fahrenheit and spray a 9×13 baking dish with cooking spray.

Clean the zucchini, cut the ends off, and slice it lengthwise into ⅛ 18-inch-thick ribbons. If you have a mandoline, using it is easiest. Place the ribbons in a bowl of water while you prepare the rest of the ingredients.

Heat the olive oil in a skillet over medium-high heat. Saute the onion until it’s clear. Add the sausage to the skillet and cook until browned. Add the garlic and saute for another minute. Remove from heat.

Whisk the ricotta cheese, egg, ½ cup of parmesan cheese, and Italian seasoning in a large bowl. Add salt and pepper to taste.

Once the sausage mix has cooled, add it to the ricotta mixture and mix well to combine. In a separate bowl, mix together the remaining parmesan cheese and mozzarella cheese.

Pour the marinara sauce into the 9×13 baking dish. Dry the zucchini and lay one out in front of you. Spread about a tablespoon of the sausage ricotta filling halfway up the zucchini ribbon.

Roll the ribbon from the filled side to the empty side and place it in the sauce. Continue with the remaining zucchini and filling.

Once the pan is filled, top all the zucchini rolls with the mozzarella cheese mixture. Cover with foil and bake for 20 minutes. Uncover and bake for another 5 minutes or until the cheese browns on top.

Remove the zucchini rolls ups from the oven, let cool at room temperature for at least 5 minutes, and serve!

Baking soda vs baking powder….what is the difference? I’m here to teach you the basics of each so that you can improve your baking skills. Learn the whys, hows, and when they’re important to achieving delicious recipes.

Baking powder and baking soda are key ingredients in so many classic recipes! Baking soda is a must when baking cookies. Sometimes I use both, like in our favorite copycat Crumbl cookie recipe. And I couldn’t make my homemade pancake mix without the help of baking powder because it makes them SO fluffy!

Baking Soda vs Baking Powder

Baking soda and baking powder are both chemical leavening agents. The ingredient in a recipe makes dough or batter rise through a chemical reaction. However, they are NOT the same! They have notable differences, so let’s compare baking soda vs baking powder and break it down!

What is Baking Soda?

Baking soda is powerful! It is 3 times stronger than baking powder! In the world of science, baking soda is known as a base. It will create a reaction when it comes in contact with an acid. This also translates into the world of baking! This reaction produces a carbon dioxide gas, and the bubbles from this reaction give a light texture in baked goods. Recipes that use baking soda will also call for some type of acid to create this chemical reaction.

Acids That React With Baking Soda

We’re all familiar with the reaction of baking soda and vinegar but many ingredients react in recipes to create carbon dioxide. Here is a list of acid ingredients commonly used in baking:

Vinegar

Citrus Juices

Buttermilk

Sour Cream or Yogurt

Cocoa Powder (Not Dutch Process)

Brown sugar

Cream of Tartar

Molasses or Honey

Irish Soda Bread is a bread recipe that relies on the reaction of buttermilk and baking soda to rise. My fun Wacky Cake is another example of this reaction. The baking soda and vinegar in the recipe give this cake the fluffiest texture and it’s SO yummy!

What is Baking Powder?

Baking powder actually has baking soda in it! It also contains another acid like cream of tartar or cornstarch that helps neutralize the baking soda. This means there isn’t a need for another acid for baking powder to react. Baking powder reacts in two different ways, and if you’ve ever wondered why the container says “double-acting”, here’s why:

Moisture: Baking powder first becomes active when it gets wet. Air bubbles are created when it comes in contact with water, milk, or any moisture in the recipe. This is why most recipes need to be baked right away while the chemicals are still active.

Heat: Baking powder also becomes active when it’s exposed to heat during the baking process. As the ingredients reach a certain temperature, the baking powder creates lift and helps the baked goods rise and become fluffy! 

My Grandma’s Perfect Fluffy Pancakes are the perfect example of this reaction. The baking powder in her pancake recipe reacts with the heat of the skillet making them fluffy and soft! Another example is this delicious Ricotta Cake! The baking powder makes it so light and fluffy as it bakes.

Why Use Both?

It is necessary to use both baking soda and baking powder in certain recipes! Using both can improve the texture and the flavor of your baked goods. It’s fun to see what happens when you use either baking soda, baking powder, or both! Check out the results below!

Improve Texture: Some recipes use both to improve the texture. Baking soda alone doesn’t lend enough rise to some recipes. Instead of just adding more baking soda, which will only lead to a sour metallic taste, you add baking powder to give extra lift. My Twinkie Cake uses both and the texture is fluffy and delicious!

Flavor: Using both can also improve the flavor of your recipes. Sometimes you need both because you want the tang of an acid in your recipe to come through in the finished product. If you only rely on baking soda for rise, it will neutralize the flavor of the acid you’re using. Using both allows the tangy acidic flavor of say buttermilk or lemon juice to come through. Try this Glazed Lemon Bread and you’ll see what I mean!

Chocolate Pudding Cookies are soft, chewy, and irresistibly delicious!  They are quick and easy to bake and will be a huge hit with anyone who tries them!

For similar soft and chewy cookies that use different mix-ins, try Chocolate Chip Pudding Cookies or White Chocolate M&Ms Pudding Cookies.  They are simple and absolutely amazing!

Chocolate Pudding Cookie Recipe

They are not only packed with insanely delicious chocolate flavor but they also have the most amazing texture.  The pudding in the recipe makes them so soft and melt in yout mouth. Plus, I have included the instructions on how you can easily make them ahead of time and freeze extras for later!

For more delicious pudding cookie recipes, check out these classic Banana Cream Pudding Cookies or these yummy Funfetti Cheesecake Pudding Cookies.

Ingredients in Chocolate Pudding Cookies

A short list of basic ingredients is all you need to bake the most amazing pudding cookies you have had!  The chocolate pudding adds the best rich flavor and soft cookie texture!

Butter: Make sure your butter is room temperature so it will easily cream together in pudding mixture.

Brown sugar: Rich molasses sweetness that makes these cookies stand out.

Sugar: Adds sweetness!

Instant pudding: Follow the recipe, not the package instructions.

Eggs: Holds the dough together and adds moisture.

Vanilla: Brings out the other flavors and adds rich vanilla flavor.

Baking soda: Causes the cookie to rise.

Flour: Adds the perfect structure.

Let’s Bake Some Cookies!

These chocolate pudding cookies are simple and easy to prepare and come together in less than 20 minutes total.  They are a quick treat that you will love, because from start to finish they are super easy and no fuss!

Cream the butter and sugar, then add the pudding: Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside. In a large bowl, beat the butter and sugars together until fluffy, about 3-4 minutes. Add the pudding mix and mix until combined.

Beat in eggs and vanilla: Add the eggs and vanilla and beat until combined. Scrape down the sides and bottom of the bowl.

Dry ingredients: In a small bowl, whisk together the baking soda and flour. Add the dry ingredients to the wet and mix until combined.

Scoop and Bake: Scoop the dough using a smaller scoop (about 1 ½ tablespoons), roll them in your hands to make them uniform, and place them onto the prepared cookie sheets, leaving 2 inches between them. Bake for 8-12 minutes, or until the edges are set and the centers of the cookies have turned from shiny to matte. Leave the cookies on the baking sheet for 2-3 minutes before transferring to a cooling rack to finish cooling.

These raspberry muffins are moist and delicious, filled with plump fresh raspberries and topped with a sweet, crunchy streusel topping! They are perfect for a warm breakfast, brunch, or as an after-school or work snack. Your family will be begging for more, so don’t expect them to last long!

Muffins are one of my favorite snacks to keep around for my kids. Whether it’s monkey bread muffins, easy banana muffins, or blueberry muffins, they love coming home from school, heating up a plate, and devouring them!

Raspberry Muffin Recipe

Back when I was first married, my neighbor made raspberry muffins with a streusel topping. She was nice enough to share them with us and I wanted to recreate that for my kids, so I tweaked the recipe a bit and cam up with something you are going to LOVE!

By adding buttermilk and almond extract, I turned it into something truly special. The results were amazing! You should totally bake these while your kids are at school, so when they come home and take that first bite, you’ll see the pure joy on their faces!

What Ingredients Do I Need to Make Raspberry Muffins?

You will most likely already have all of the ingredients needed for this recipe. However, if you don’t have buttermilk, don’t worry—simply follow my instructions to make buttermilk at home. Additionally, be sure to scroll to the bottom of the post for the exact measurements of the remaining ingredients.

All-purpose flour: Gives the muffins a light, tender crumb and provides structure.

Granulated Sugar: Adds sweetness to balance the tart raspberries.

Baking Powder: Works as a leavening agent, which causes the muffins to rise.

Salt: Enhances all of the flavors in the muffins.

Vegetable Oil: Adds some fat which makes the muffins moist and tender.

Egg: Works as a binder and gives the muffin structure.

Buttermilk: Adds moisture and gives the muffins a sweet, tangy flavor that complements the raspberries and balances out the sweetness.

Vanilla Extract: Gives a warm aromatic flavor and scent.

Almond Extract: This takes the flavor profile to another level!

Raspberries: The star of the show! They add moisture and texture. You can use fresh or frozen raspberries!

Streusel Topping

Granulated Sugar: Adds sweetness and a caramelized crunch that makes this one of my all-time favorite muffin recipes!

All Purpose Flour: Binds the butter and sugar and also helps keep the form during baking.

Unsalted Butter: Adds rich flavor and helps bind the ingredients together.

Salt: The perfect complement to the sweet sugar!

How Do I Make Raspberry Muffins with Streusel Topping

Preparing these muffins for the oven only takes 15 minutes! Combine the dry and wet ingredients, fold in the raspberries, and they’re ready to go in the oven!

Prep: Start by preheating the oven to 375 degrees Fahrenheit. Then spray a muffin pan with pan spray or line it with muffin liners. Set aside.

Combine: In a large bowl, start by whisking together the dry ingredients. Then, add all the wet ingredients except the raspberries and mix until combined. Fold in the raspberries by hand.

Streusel: Prepare the streusel by mixing the sugar, flour, butter, and salt until fully combined.

Fill Pan: Scoop the batter into the muffin pan until each well is filled ⅔ of the way full.

Distribute streusel: Sprinkle the streusel evenly over the top of the muffins. Bake for 25-28 minutes, or until the tops are golden brown and a toothpick comes out clean from the center. Let the muffins cool completely before serving.

Whisk together the dry ingredients.

Mix in all the wet ingredients, except the raspberries.

Fold in the raspberries.

Fill the muffin wells 2/3 of the way full and top with streusel. Bake.