These soft, easy homemade baked oatmeal Breakfast Bars are yummy, hearty, nutritious, and guaranteed to keep you powered for hours. They’re filling, kid-friendly, and packed with delicious ingredients like peanut butter, banana, and honey.

Why You’ll Love These Peanut Butter Oatmeal Breakfast Bars

• Go-To Recipe. These breakfast bars with oats are one of the very first recipes I ever posted on my site. Since then, many of you have told me how these bars (along with Healthy Oatmeal Cookies) have become a weekly staple in your homes (and your kids love them too!).
• Healthy and Hearty. Forget the cereal bars from the store! Just like my Healthy Granola Bars and Peanut Butter Protein Bars, these easy healthy oatmeal bars will help keep you full. With protein, fiber, and healthy fats, they satisfy for hours.
• Cozy Goodness. This soft-baked oatmeal breakfast bar recipe combines the three musketeers of breakfast flavors: peanut butter, banana, and oatmeal. It’s a trio that’s comforting, homey, and classic in the best possible way.
• EASY! This recipe is a one-bowl wonder and is so quick and easy, your littlest bakers can help.

This is one of those recipes you’ll turn to consistently, and it will never let you down!

How to Make Oatmeal Breakfast Bars

The Ingredients

• Old Fashioned Oats. Makes these breakfast bars wholesome, filling, and slightly chewy. For best results, do not swap for instant oats as this will impact the overall texture of the bars.
• Whole Wheat Flour. I will always take any opportunity to sneak in some whole grains into a recipe.
• Cinnamon. Warm, earthy cinnamon pairs perfectly with nutty oats, and creamy dreamy peanut butter.
• Banana. Adds moisture and naturally sweetens the bars (just like in Healthy Banana Bread).
• Honey. Helps bind the ingredients together, adds sweetness, and helps the bars caramelize and turn golden in the oven.
• Peanut Butter. Gives these oatmeal bars a subtle peanut butter flavor. Almond butter, sunflower seed butter (a nut-free option), or cashew butter may also be used.
• Applesauce. Another all-natural sweetener for these healthy oat bars that adds moisture and helps bind everything together. (It does the same thing for these Applesauce Muffins.)
• Milk. Helps bring everything together into a cohesive batter.
• Baking Powder. Gives these bars a gentle rise and soft-baked texture.
• Egg. Keeps these bars soft and tender.
• Vanilla. Just a kiss of pure vanilla extract to make the bars taste exquisite.

The Directions

1. Combine the Dry Ingredients. Don’t forget to preheat your oven.

2. Stir the Wet Ingredients Together. Make sure this bowl is big enough for both the wet and dry ingredients.

3. Add the Dry Ingredients to the Wet. Stir to combine.

4. Fold in the Banana. Pour the batter into your baking pan.

5. Bake the Bars. Bake breakfast bars at 375 degrees F for 35 minutes. Cut into bars. ENJOY!

Storage Tips

• To Store. Once cooled, bars can be wrapped individually in plastic and kept in the refrigerator for 5 days.
• To Reheat. You can gently warm the bars in the microwave if you’d like.
• To Freeze. Freeze the bars in a freezer-safe ziptop bag for up to 4 months. Let thaw in the refrigerator overnight before serving.

What to Serve with These Easy Breakfast Bars

Sometimes a breakfast bar is enough for breakfast, and other days you need more! Here are some ideas of what pairs well with these bars:

• Fruit. Pair these oatmeal bars with your favorite fresh fruit or Fruit Salad.
• Smoothie. For a healthy breakfast, serve oatmeal bars with a Green Smoothie, Avocado Smoothie, or Peanut Butter Banana Smoothie.
• Chia Pudding. Chia Seed Pudding or Coconut Chia Pudding would be tasty with these bars.

Recommended Tools to Make this Recipe

• Baking Pan. Perfect for making these soft-baked oatmeal breakfast bars.
• Measuring Cup. Doubles as a mixing bowl so you have fewer dishes to wash.
• Mixing Bowls. This set has a size for the wet and dry ingredients.

Recipe Tips and Tricks

• Swap as You Please. Not a fan of bananas? Swap them for other fresh or dried fruit. Blueberries are a wonderful substitution and raisins or dried cranberries are another great option. No whole wheat flour on hand? You can swap it for an equal amount of all-purpose flour.
• Use the Right Oats. Please don’t use quick oats or instant oats for this recipe, as the texture of the bars may be negatively impacted. Old-fashioned oats ensure the bars stay together and have the ideal texture.
• Dress Them Up. While these oatmeal bars are fine on their own, my favorite way to eat them is warmed up for breakfast with extra sliced bananas and peanut butter. You could also add chocolate chips, shredded coconut, chopped nuts, or any other toppings you enjoy.

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Breakfast Bars

Healthy soft-baked oatmeal breakfast bars with peanut butter, banana, and honey are an easy, on-the-go snack made with wholesome ingredients.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 8 large bars

Calories 224kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cups old fashioned rolled oats
• 1 cup whole wheat flour
• 2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1 1/2 cups milk I used unsweetened vanilla almond, but any kind will do nicely
• 3 tablespoons honey (or more if a sweeter bar is preferred)
• 2 tablespoons peanut butter creamy or crunchy—I used natural creamy
• 1/2 cup unsweetened applesauce
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 medium banana quartered and diced

Instructions

• Place rack in the center preheat oven to 375°F. Lightly coat an 8×8 inch square pan with cooking spray.
• In a medium bowl, stir together the oats, whole wheat flour, cinnamon, baking powder, and salt.
  
• In a separate large bowl, combine the milk, applesauce, egg, honey, peanut butter, and vanilla.
  
• Pour the dry ingredients into the wet mixture and stir to combine. The batter will be very wet.
  
• Fold in the diced banana, then pour into the prepared baking pan.
  
• Bake for 35 minutes or until thickened and golden and a toothpick inserted in the center comes out clean. Cool, cut into bars, and serve.
  

Video

Notes

• TO STORE: Once cooled, bars can be wrapped individually in plastic and kept in the refrigerator for 5 days.
• TO FREEZE: Freeze the bars in a freezer-safe ziptop bag for up to 4 months. Let thaw in the refrigerator overnight before serving.
• BIGGER BATCH: You may increase the ingredient quantities by 1.5 and bake in a 9×13 inch pan for 25-30 minutes to yield more bars.

Nutrition

Serving: 1(of 8) | Calories: 224kcal | Carbohydrates: 40g | Protein: 8g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 23mg | Potassium: 349mg | Fiber: 5g | Sugar: 13g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg

More Healthy Breakfast Bars Recipes

Sweet Breakfasts

Strawberry Oatmeal Breakfast Bars

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Vegan Protein Bars

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Quinoa Breakfast Bars

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One of the surest, most uplifting signs of summer: classic Rhubarb Pie! This version is tangy and sweet, and it lets the tart flavor of rhubarb shine! A flaky, buttery pie crust brings it all together.

Why You’ll Love This Old Fashioned Rhubarb Pie

• It screams SUMMER! At the end of dreary winter, bright rhubarb is especially cheery. It’s some of the first produce to hit the farmer’s market. If it hasn’t arrived where you live yet, this pie works great with frozen rhubarb.
• The Right Amount of Sugar. This is a rhubarb pie is for rhubarb lovers. Instead of cups of sugar that drown out the rhubarb, this pie uses a more moderate amount so the rhubarb can be its bright, tangy self. It’s still sweet enough to taste like dessert.
• It Starts With a Winning Crust. My Whole Wheat Pie Crust is a reader-favorite—as buttery and flaky as you want a pie crust to be, made easy in the food processor. You can swap your favorite pie crust (or use store-bought to speed things up).
• Easy to Put Together. You don’t need to be a master baker to make this tasty treat—you don’t need to precook the filling, and it’s simple enough for beginners. You can wow with the lattice top if you want to go the extra mile, but it’s just as delicious without it.
• It’s the Best Way to Enjoy Rhubarb. Rhubarb lovers unite! This is the dessert for enjoying rhubarb in all of its tart-and-tangy glory.

About This Rhurbab Pie Recipe

Rhubarb looks like a ruby-red version of celery, but instead of a mild, fresh flavor, these rosy stalks pack a serious tart punch! 

That tart flavor is probably why rhubarb is so often paired with sweet strawberries in recipes, a la my Strawberry Rhubarb Crisp. (Of course, the fact that both strawberries and rhubarb are harvested around the same time helps too.)

That said, I love classic rhubarb pie without the strawberries’ intervening.

It’s got its own tasty thang goin’ and deserves to be appreciated (save those fresh strawberries for this Easy Strawberry Pie).

When rhubarb is used on its own, it’s often doused in sugar—so! much! sugar! This overcomes the mouth-puckering sourness, but it also overpowers the unique flavor that makes rhubarb such a delight.

The solution?

Make Rhubarb Scones, Rhubarb Ice Cream, and this homemade rhubarb pie with just enough sugar to make the rhubarb palatable and yummy, without completely negating its special natural tartness. 

How to Make Rhubarb Pie

The Ingredients

• Pie Crust. I use my Darn Good Whole Wheat Pie Crust, but you can substitute your own go-to pie dough recipe—just be sure you’ve got enough dough to make a top and bottom crust (or you can make a rhubarb crumble crust with your favorite crumble topping).
• Rhubarb. Use fresh rhubarb stalks or frozen.
• Granulated Sugar. You can add more sugar if you’d like, but my testers agreed that 3/4 cup was the perfect amount for balancing the sweet-and-tart flavors in this rhubarb pie recipe.
• All-Purpose Flour. As the rhubarb bakes, it will release juices; the flour helps thicken them for a perfect jammy filling.
• Kosher Salt. Just a bit for balance.
• Freshly Grated Nutmeg. Optional, but freshly grated nutmeg is really something special. It will give the pie a very subtle warmth.
• Unsalted Butter. Dot on top of your fruit pie filling to make it glossy (and delish).
• Egg. Beat it with a bit of water to make an egg wash for that bakery-style sheen.
• Turbinado Sugar. Or another coarse sugar you have on hand like Demerara. 
• Whipped Cream. I think rhubarb pie is best enjoyed on its own, or with a dollop of whipped cream on top of the pie. While I normally adore my pies a la mode, rhubarb pie I prefer without vanilla ice cream, which can clash (but you do you!).

The Directions

1. Make the Pie Crust. Divide the dough into two portions with one a little bit larger than the other. Chill as directed.

2. Roll the Crusts. Place the bigger one in a regular 9-inch pie dish.

3. Make the Filling. Toss together all of the ingredients in a large bowl.

4. Assemble. Add the remaining sugar to the crust, then pour in the filling, top with the butter, and add the top crust. Do a lattice or another geometric shape if you feel fancy!

5. Egg Wash. This gives the pie a pretty sheen. Milk or cream work too.
6. Bake. You’ll do this at 2 temperatures. Start rhubarb pie at 425 degrees F for 15 minutes, then continue baking at 375 degrees F for 50 to 55 minutes.
7. Cool. Let the pie cool completely. It’s hard but worth it. ENJOY!

Storage Tips

• To Store. Wrap cooled rhubarb pie with foil or plastic wrap, or transfer leftovers to an airtight container. Store at room temperature for up to 5 days.
• To Freeze. Freeze for up to 2 months and let the pie thaw in the refrigerator before serving.

What to Serve with Rhubarb Pie

• Other Spring Desserts. If you’re putting together dessert options for a party, try pairing rhubarb pie with Strawberry Cream Cheese Pie or Strawberry Cake.
• Light Main Dishes. Healthy spring dishes like Green Goddess Salad will help you save room for dessert!
• Simple Toppings. A dollop of whipped cream is really all you need to make this rustic rhubarb pie shine. Or enjoy it all on its own.

Recommended Tools to Make this Recipe

• Pie Plate. A glass one is great so you can keep an eye on how the crust is browning.
• Rolling Pin. For rolling out the top and bottom crusts.
• Pie Crust Shield. Although strips of foil work, if you bake a lot of pies, you’ll be glad you invested in a pie crust shield. I use mine often!

Recipe Tips & Tricks

• Keep an Eye on the Crust. If the edges are browning too quickly, place strips of foil over them or add a pie crust guard.
• Make the Sure the Coarse Sugar Sticks. If you don’t use the egg wash, you can substitute half-and-half, cream, or milk. Without one of these, the coarse sugar won’t stay put.
• Don’t Forget the Vents. They’re important for letting the steam escape. If the steam is stuck inside the pie crust, you’ll end up with a soggy rhubarb pie.
• Let the Pie Cool. It’s hard to be patient when you have a warm rhubarb pie staring you in the face, but you must resist! Cutting into the pie too soon will give you messy slices that ooze out everywhere.

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Rhubarb Pie

This old-fashioned rhubarb pie is tangy, sweet, and the flavor of the rhubarb shines. It bakes to the perfect texture and is easy to make with fresh or frozen rhubarb.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Cooling Time 4 hours hours

Total Time 5 hours hours 45 minutes minutes

Servings 8 servings

Calories 325kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 double crust Darn Good Whole Wheat Pie Crust or your favorite pie crust or store-bought crust (enough for 2, 10-inch rounds)
• 5 cups sliced rhubarb about 1 1/3 pounds; if frozen, do not thaw
• 3/4 cup plus 1 teaspoon granulated sugar*, divided
• 5 tablespoons all-purpose flour
• 1/8 teaspoon kosher salt
• 1/8 teaspoon freshly grated nutmeg optional
• 1 tablespoon unsalted butter cut into small pieces
• 1 large egg beaten with 1 teaspoon water for an egg wash**
• 1 tablespoon turbinado or similar coarse sugar
• Whipped cream*** optional for serving

Instructions

• Prepare the pie crust and chill for 1 hour as directed (or up to 2 days). When ready to bake, place a rack in the center of your oven preheat to 425°F.
• Divide the dough in two, making one half slightly larger than the other. Return the smaller half to the refrigerator.
• On a moderately floured work surface (I like to use a piece of parchment or wax paper so I can easily move the dough), roll out the larger half into a 12-inch circle (if it’s too stiff from being in the fridge, let it rest at room temperature for a few minutes, until you can roll it). When rolling, always work from the center of the dough outward, rotating the dough every now and then as you go (this will give you a better, more even circle, less tearing, and you’ll be able to gauge if the dough is sticking to your work surface, which you do not want). Work fast, because the dough gets sticky as it warms. Flour the work surface and your rolling pin as little as is manageable (but don’t be afraid to use flour if dough is sticking). If at any point the dough gets too sticky to handle, just pop it back in the fridge to firm up for a few minutes (this is where the parchment paper comes in handy). If you have any tears or cracks along the way, don’t stress. Just patch them together.
  
• Transfer the dough to a regular 9-inch pie plate (not deep dish)—I like to fold the circle over the rolling pin, then use the rolling pin to unfurl it gently into the plate. Ease the dough down into the plate (don’t pull to stretch it or it will bounce back). Pop into the freezer.
  
• On a sheet of parchment or wax paper, roll out the second (smaller) portion of dough in an 11-inch circle; if you’d like to make a lattice, cut it into 1-inch strips. Use the paper to place it in the refrigerator while you prepare the filling.
  
• In a large bowl, stir together the rhubarb, 3/4 cup granulated sugar, flour, salt, and nutmeg.
  
• Remove the bottom crust from the freezer. Sprinkle the remaining 1 teaspoon granulated sugar over the bottom. With a large spoon, transfer all of the rhubarb mixture (including any juices if the rhubarb is fresh or dry bits of flour and sugar if it’s frozen) to the plate, spreading it into an even layer.
  
• Scatter the butter over the top of the rhubarb filling.
  
• Drape the top crust over the filling (or arrange the lattice). Trim the pie crust to 1/2-inch overhang all the way around. Tuck the top crust under the bottom crust. Crimp the edges with your fingers (or keep it easy and simply press along the edges with the tines of a fork). If not using a lattice, with a sharp knife, cut 5 to 6 vents in the top.
  
• Use a dry brush to brush away any excess flour from the crust, then brush the crust all over with the eggwash.
• Place the pie on a parchment-lined baking sheet and sprinkle with the turbinado sugar. Bake on the center rack at 425°F for 15 minutes, then reduce the temperature to 375°F. Continue baking until the crust is deep golden and you see bits of filling bubbling out of the vents, about 50 to 55 minutes more, rotating the pan 180° halfway through (if your rhubarb was frozen, you might need to extend the baking time by 10 minutes or more). If at any point, the crust edges get too dark, shield the edges with foil or a pie crust guard.
• Let the pie cool at room temperature COMPLETELY! (This will take at least 4 hours and is hard but worth it). Slice and enjoy with whipped cream, or nothing at all!

Notes

• *The amount of sugar as written yields a tart, rhubarb-forward pie that we and our taste testers loved. If you like your pie sweeter, add an additional 1/4 cup.
• **If you prefer not to use an egg, you can brush the crust with half-and-half, cream, or milk.
• ***While I usually adore my fruit pies a la mode, rhubarb actually tastes better without ice cream. If you’d like to top it, serve with whipped cream.
• TO STORE: Wrap cooled rhubarb pie with foil or plastic wrap, or transfer leftovers to an airtight container. Store at room temperature for up to 5 days.
• TO FREEZE: Freeze for up to 2 months and let the pie thaw in the refrigerator before serving.

Nutrition

Serving: 1 ( of 8) | Calories: 325kcal | Carbohydrates: 35g | Protein: 5g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 27mg | Potassium: 286mg | Fiber: 2g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 6mg | Calcium: 82mg | Iron: 2mg

Related Recipes

Here are some more of my favorite summer pie recipes:

Desserts

Lemon Tart

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Pies

Grammy’s Lemon Cream Pie

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Desserts

Cherry Pie Filling

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Lemon Cake with lemon cream cheese frosting is sunshine served on a plate! Perfectly sweet and melt-in-your-mouth tender, this lemon cake recipe is positively bursting with bright lemon flavor.

Why You’ll Love This Layer Cake

• The Texture is PERFECT. The crumb is moist, sublimely soft, and fluffy but it still holds together when you cut into it. If you like a more dense, buttery cake, try this Lemon Blueberry Bundt Cake.
• Fresh, Lemony Flavor. The lemon is popping and present, yet balanced (if you prefer more pucker in your lemon desserts, check out the best Lemon Bars and Lemon Tart).
• Lemon Cream Cheese Frosting. The creaminess is exquisite. It’s not overly sweet, thanks to the tang of the cream cheese.
• Presentation. The layers are easy to work with, the cake slices neatly, and it looks beautiful on a plate—all important when it comes to a celebratory layer cake for a birthday, anniversary, or just because you deserve it.
• Worth It. Let’s be honest, homemade cake takes effort. Making this lemon cake from scratch is 100% worth it.
• It’s the Best Lemon Cake in the Whole World. You’ve called it “perfectly fluffy,” “spectacular,” and even baked it for weddings. It is THAT GOOD!

How to Make Lemon Cake from Scratch

The Ingredients

For the Lemon Cake Batter

• Cake Flour. It’s lighter and airier than regular flour, making it essential for the cake’s texture.
• Egg Whites. Another key component for the cake’s light texture (save the yolks to make Banana Ice Cream).
• Buttermilk. Helps create a tender crumb.

• Lemon Zest + Lemon Extract. How you make lemon flavor cake! Lemon extract has a concentrated flavor, which helps the lemon shine.
• Butter. How does lemon cake taste like pure melt-in-your-mouth goodness? Butter is the answer! It adds rich flavor and ensures a moist lemon cake recipe.
• Baking Powder. Acts as a leavener to make this cake rise.

For the Lemon Cream Cheese Frosting

• Cream Cheese. It gives the frosting body, balances the sweetness, and gives it a pleasantly tangy flavor.
• Butter. Gives the frosting some structure and subtle richness.
• Powdered Sugar. Adds sweetness without taking it over the edge.
• Lemon Juice + Lemon Zest. Bold, bright, and zippy lemon flavor.
• Vanilla. I love using vanilla in lemon recipes because it enhances the flavor.

The Directions

1. Sift the Dry Ingredients. Sifting is key for a light, tender cake.
2. Combine the Buttermilk and Eggwhites. These are your wet ingredients.
3. Cream the Butter and Sugar. Along with the lemon zest and extract.

4. Alternate Dry/Wet/Dry. First half of the dry ingredients go into the creamed butter, then the wet, then the rest of the dry.
5. Bake. You can make this a layer cake, or see below for more sizes.

6. Let Cool. If you frost when the cake is still warm, the frosting will slide off.
7. Frost. Don’t worry if doesn’t look perfect, it will taste amazing!

Recipe Variations

• Lemon Cake with Lemon Curd. Use lemon curd between the layers, then spread the lemon cream cheese frosting on the cake’s outside.
• Lemon Blueberry Cake. Gently fold blueberries into the batter (coat them with a little flour first to prevent sinking).
• Lemon Raspberry Cake. Spread a thin layer of seedless raspberry jam between the layers, directly on top of the frosting. Decorate with fresh raspberries.
• Lemon Strawberry Cake. Thinly slice strawberries and pat dry. Layer them in the center with the cream cheese frosting. Decorate with more fresh strawberry slices.
• To Use Cake Mix. See Grandma Dorothy’s top-rated Lemon Poke Cake, one of the best lemon cake recipes with cake mix.
• Lemon Cake with Almond Flour. I do not recommend making this cake with almond flour. If you’re looking for a gluten-free lemon cake, try this crowd-pleasing Almond Flour Cake with Lemon instead.

Baking in Other Pan Sizes

• Lemon Cupcakes. Readers have reported they have used this recipe to make 24-26 standard-size cupcakes. Bake at the same temperature for about 16 minutes. Be sure to use paper liners so they don’t stick.
• 9-Inch Pans. Follow the recipe (which is written for 8-inch pans) as directed, checking several minutes early. Note that your layers will be thinner.
• Mini Layer Cake. Halve the recipe, then bake in two 6-inch cake pans. Check several minutes early.
• Lemon Sheet Cake. This cake recipe doesn’t yield quite enough batter for a full 9×13-inch pan, but if you don’t mind a cake that is somewhat thinner, you can experiment with it as is, or try making 1.5 times the recipe. Bake it at the same temperature indicated in the recipe, but be sure to check early, as it might finish more quickly. *NOTE* I have not tried this myself, so it would be an experiment. I recommend reading through the comments also, as several readers have shared experiences with baking the cake in assorted pan sizes.

Storage Tips

• To Store. Cover the cake, and store it in the refrigerator for up to 2 days. Let it come to room temperature before serving.
• To Freeze. Freeze lemon cake for up to 2 months. Let it thaw overnight in the refrigerator, then bring it to room temperature before serving.

Recommended Tools

• Cake Pans. Ideal for this recipe (and many other delicious cake recipes).
• Parchment Paper. Prevents your cake from sticking to the pan.
• Icing Spatula. Perfect for frosting cakes. I also have my eye on this set of three.

Recipe Tips and Tricks

• Do Use Cake Flour. It’s ground extra fine and has a lower gluten content than all-purpose flour, resulting in a lighter, fluffier cake with a tender, more delicate crumb. If you don’t have cake flour, you can make your own by swapping in some cornstarch (see recipe notes).
• Make Sure Your Ingredients are All Room Temperature. Especially the eggs and butter. Room temperature ingredients blend more easily, allowing for better incorporation of air, resulting in a fluffier cake.
• Yes, You Must Sift. It aerates the flour, ensures an even distribution of ingredients, and ultimately gives your cake a lighter texture.
• Don’t Be Temped to Add Lemon Juice. While you can add lemon juice to some cakes (like this Lemon Poppy Seed Cake), it’s important that the recipe was developed for it, as it will alter the acidity level, affecting the rise of the cake. If you can’t find lemon extract, opt for extra zest in the cake rather than swapping lemon juice.
• Check Expiration Dates. To ensure that your cake tastes great and rises properly, check the expiration dates on your baking ingredients (especially the baking powder) to make sure they’re still fresh.
• Serve at Room Temperature. If possible, serve this at room temperature for the best lemon flavor. Since it’s stored in the refrigerator, I like to take it out before we sit down to dinner to give it adequate time to warm up prior to dessert.

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Lemon Cake

The most divine lemon cake from scratch with lemon cream cheese frosting. Perfectly fluffy, beautiful, and the best lemon layer cake ever!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 3 hours hours

Servings 12 servings

Calories 479kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE LEMON CAKE:

• 2 1/4 cups cake flour*
• 1 tablespoon baking powder (I recommend aluminum free)
• 1/2 teaspoon kosher salt
• 1 1/4 cups low-fat buttermilk
• 4 large egg whites
• 1 1/2 cups granulated sugar
• 2 teaspoons grated lemon zest
• 1 stick unsalted butter at room temperature (equivalent to 8 tablespoons or 4 ounces)
• 1/2 teaspoon pure lemon extract

FOR THE LEMON CREAM CHEESE FROSTING:

• 8 ounces  cream cheese softened
• 1 stick unsalted butter softened (equivalent to 8 tablespoons or 4 ounces)
• 2 3/4  cups powdered sugar sifted
• 2 tablespoons freshly squeezed lemon juice divided (from about 1/2 a large lemon)
• 1 tablespoon freshly grated lemon zest
• 1 teaspoon pure vanilla extract
• 1/8 teaspoon kosher salt

Instructions

• Place a rack in the center of the oven and preheat the oven to 350 degrees F. Butter and flour two 8×2-inch round cake pans, line with parchment paper, then butter the parchment too.
  
• In a medium bowl, sift together the cake flour, baking powder, and salt. In a separate medium bowl or large measuring cup, whisk together the buttermilk and egg whites until combined.
  
• Place the granulated sugar and lemon zest in the bowl of a standing mixer or a large mixing bowl and rub them together with your fingers until the sugar is moist and fragrant. Add the butter and beat on medium speed for 3 full minutes, until very light and fluffy. Beat in the lemon extract.
  
• Beating on medium speed, add one-third of the flour mixture, then half of the egg/buttermilk mixture and beat until combined. Still beating on medium speed, add the next third of the dry ingredients, then the remaining eggs/buttermilk. Beat until the batter is smooth, then add the remaining dry ingredients. Beat for 2 additional minutes on medium speed, ensuring the batter is very well combined and that plenty of air has been beaten into it.
  
• Divide the batter evenly between the two pans and smooth the tops with a rubber or offset spatula. Bake for 30 to 35 minutes, or until the cakes are well risen, spring back lightly when touched, and a small knife inserted into the center comes out clean.
  
• Place the cake pans on a wire rack and let cool 5 minutes, then run a dull knife around the sides of the cake to loosen. Gently invert the cake into your hand so that it comes out of the pan, remove the paper liner, then place the cake directly back onto the wire rack, bottom (flat) side down and right-side up. Let cool to room temperature.
• Prepare the frosting: Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the cream cheese and butter together on medium speed until smooth and no lumps remain, about 3 full minutes. Reduce the mixer speed to low, then add the powdered sugar, 1 tablespoon lemon juice, lemon zest, vanilla extract, and salt. Once the sugar begins to incorporate, increase the mixer to high speed and beat for 3 minutes. Add the remaining tablespoon lemon juice to thin if desired.
  
• Frost the cake: First, using a large serrated knife, trim the tops off the cake layers to create a flat surface. Place 1 layer on your cake plate or stand. Tuck wax or parchment paper strips underneath the edges of the cake to protect the plate. Evenly cover the top with lemon cream cheese frosting. Place the second cake layer on top, cut-side down. Top with more frosting and spread the frosting down around the sides. Decorate as desired. You can slice the cake right away, but for the cleanest cut, refrigerate the frosted cake or place in a cool room for 40 minutes to set. Let the cake come as close to room temperature as possible prior to serving—serving cold can cause some of the fresh lemon flavor to be hard to taste.
  

Video

Notes

• *Cake flour is important for this recipe to ensure the layers are extra fluffy and light. If you do not have cake flour, you can make your own by measuring 2 1/2 cups all-purpose flour, removing 5 tablespoons of the measured flour, adding 5 tablespoons of cornstarch, then sifting the mixture together 5 times. Measure out the 2 1/4 c. needed for the recipe, then bake as directed.
• To Make Ahead. Bake the cake layers up to 1 day in advance, let them cool completely, then wrap airtight. Store them at room temperature until ready to frost. Frosting can be prepared 1 day in advance and stored in an airtight storage container in the refrigerator.
• To Store. Cover the cake, and store it in the refrigerator for up to 2 days. Let it come to room temperature before serving.
• To Freeze. Freeze your frosted or unfrosted cake for up to 2 months. Let it thaw overnight in the refrigerator, then bring it to room temperature before serving.
• Doubling. Please see FAQs (below), reduce the baking powder to 5 1/2 teaspoons (not 2 tablespoons), and double at your own risk.
• Other Pan Sizes. See notes in blog post (above) regarding baking this recipe as cupcakes or in a differently-sized pan.

Nutrition

Serving: 1(of 12) | Calories: 479kcal | Carbohydrates: 73g | Protein: 6g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Potassium: 235mg | Fiber: 1g | Sugar: 54g | Vitamin A: 588IU | Vitamin C: 2mg | Calcium: 111mg | Iron: 1mg

More Lemon Dessert Recipes

If you enjoy lemon as much as I do, you’ll love these other lemon dessert recipes:

Pies

Grammy’s Lemon Cream Pie

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Fruit Desserts

Lemon Cheesecake Bars

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Cookies

Lemon Coconut Thumbprint Cookies

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With juicy, honey-sweetened peaches bubbling away beneath an irresponsible amount of toasty, buttery oat topping, this easy Peach Crisp pushes the topping-to-fruit ratio to the absolute max. It’s a must-make summer dessert during precious peach season!

Why You’ll Love This Juicy Crisp

• Peaches. Enough said! Stone fruits like peaches are the jewel of summer. Baked Peaches on their own are already an absolute treat but once you add the buttery crisp topping, and you’ve hit the dessert jackpot! For another bubbly, pastry-topped peach dessert, check out this Dutch Oven Peach Cobbler.
• That Topping Though. You didn’t think I forgot to call out the topping, did you? It’s somehow buttery and crispy at the same time, and it tastes fabulous with the filling. If you are of the attitude that too much topping on a fruit crisp is simply not possible, then my friend, this is the perfect peach crisp recipe for you (as is this Cherry Crisp).
• Super Simple. Fruit crisps (like this Strawberry Rhubarb Crisp) are the back pocket dessert I turn to all summer long. The ingredients are simple (you may already have them all on hand), the prep is a breeze, and they’re always a crowd-pleaser.
• Versatile. Like my Strawberry Crisp, this crisp can do it all! No fresh peaches available? Fear not! You can use frozen peaches. Feel like switching up the topping? Go for it! Try adding different nuts (or omit them entirely), spices, or extracts to make it your own. See more ideas in the “Recipe Variations” section below.

What Is the Difference Between Peach Cobbler and Peach Crisp?

Crisps, cobblers, and crumbles are all members of the delicious family of easy fruit desserts that feature a bubbly fruit filling baked beneath a golden, buttery topping.

The terms are often used interchangeably, and all of them are scrumptious.

The difference between a cobbler and a crisp lies in the pastry batter baked on top of the fruit.

• Crisp has a buttery, crumbly streusel-like topping made from butter, sugar, and oats. The topping is typically less dense than a cobbler and will form a lightly crispy “lid” during baking (like in this Blackberry Crisp).
• Cobbler either uses a cake-like batter or a biscuit-style batter, depending on the recipe and the region. Generally, the batter is scattered in dollops over the fruit and will form a rough “crust” once baked (like in this classic Easy Peach Cobbler).
• Crumble has a topping made from simply flour, sugar, and butter; it does not include oats, so it’s usually denser than crisp.

Baked fruit desserts like crisps, cobblers, and crumbles are all delicious treats to make if you have peaches going bad (and they taste delicious with a scoop of vanilla ice cream). Try them all!

How to Make Peach Crisp

Ingredients

For the Peach Filling

• Peaches. To match the outlandish amount of topping, this crisp also offers a generous portion of one of my greatest joys: fresh summer peaches. You can use fresh or frozen peaches for crisp.
• Honey. Adds just a touch of natural sweetness to our peach filling.

• Flour. This is a peach crisp without cornstarch! Instead, old-fashioned all-purpose flour helps thicken the peach filling to create warm, syrupy goodness.
• Lemon Zest. Brightens up all the other flavors.
• Vanilla + Nutmeg. These warm, cozy additions help this healthy peach crisp become something extraordinary.

For the Crisp Topping

• Rolled Oats. A key ingredient for our crispy, nutty topping. The oats give the topping the perfect streusel texture (as seen in this Gluten Free Apple Crisp).
• Butter + Oil. The moisture and golden elements in the crisp topping come from extra-virgin olive oil and butter. The nuanced, lightly grassy olive oil flavor is lovely alongside the honey-sweet peaches.

• Whole Wheat Flour. Makes the streusel topping a little more wholesome than other classic peach crisp recipes (e.g., Pioneer Woman, Ina Garten, Betty Crocker, etc.).

• Sugar + Cinnamon. A combination that everyone loves! These warm and sweet additions complement the nutty and buttery flavors in the topping.
• Almonds. For max crunch, I also added sliced almonds. Once you try them in the topping, you’ll never want to make one without them.

The Directions

1. Peel the Peaches. Boil a big pot of water and score the bottom of the peaches with an “X.”

2. Boil the Peaches. Then, place them in an ice bath and peel them.

3. Prepare the Filling. This will smell amazing!

4. Combine the Topping Ingredients. A rubber spatula works well for stirring it all together.

5. Bake the Peach Crisp. Bake peach crisp at 375 degrees F for 30 to 35 minutes. Let cool and DIG IN!

Recipe Variations

• Peach Crisp without Oats. If you’d like to make this without oats, I’d suggest swapping them for a reduced amount of additional white whole wheat flour. (Now you have a peach crumble!)
• Peach Crisp with Berries. If you happen to have other fruit hanging out in your kitchen, don’t be afraid to throw it into the recipe. Peach and blueberry crisp or peach and raspberry crisp are two excellent flavor combinations I recommend.
• To Make Gluten Free and Dairy Free. To make the peach crisp gluten-free, you can use a 1:1 baking blend, like this one, or swap the apples for peaches as in my favorite Vegan Apple Crisp (which also happens to be dairy free!).
• Vegan Peach Crisp. To make a vegan peach crisp, swap the honey for maple syrup and opt for a vegan butter alternative (like Earth’s Balance) in the topping.

Storage Tips

• To Store. Homemade peach crisp does need to be refrigerated. Cover the crisp, and store it in the refrigerator for up to 3 days.
• To Reheat. Rewarm leftovers in the oven at 350 degrees F until hot. You can also reheat this recipe in the microwave, though the oven does a better job crisping the topping back up.
• To Freeze. You can freeze peach crisp for up to 3 months. Store it in an airtight, freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.

What to Serve with Peach Crisp

Desserts

Rhubarb Swirl Buttermilk Ice Cream

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Frozen Desserts

Oat Milk Ice Cream

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Frozen Desserts

Banana Ice Cream

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Recommended Tools to Make this Recipe

• Baking Dish. Perfect for making fruit crisps all season long!
• Saucepan. One of my most-used kitchen tools.
• Favorite Basic Spatula. Ideal for folding your topping ingredients together.

Recipe Tips and Tricks

• Use the Right Size Dish. While this Southern peach crisp recipe may fit in a smaller baking dish, it won’t have the ideal topping-to-fruit ratio. Everyone enjoys having a bit of topping and filling in each bite. A 9×9-inch dish is perfect for this recipe.
• Better Peaches Make a Better Crisp. The fruit is the heart of any crisp and you can’t beat juicy, in-season peaches. While they’re bountiful, freeze peach slices on a parchment-lined baking sheet until solid. Transfer the frozen slices to an airtight freezer-safe container and enjoy fresh peaches for this crisp or a Peach Smoothie any time of year.
• If Using Frozen Peaches, Do Not Thaw. Break the peaches apart if the slices are stuck together, remove any large ice crystals, then proceed with the recipe as directed, extending the baking time as needed.
• Watch the Topping. We want a golden brown crisp, not a burnt one. If your crisp starts to look like it’s over-browning on top, loosely tent it with aluminum foil to protect it. I find that if my crisp is going to start to brown too much, it’ll likely be around the 20-minute mark.

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Peach Crisp

The perfect peach crisp! This easy peach crisp recipe with honey and oatmeal is the best way to use juicy, fresh peaches this summer.

Course Dessert

Cuisine American

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 392kcal

Author Erin Clarke / Well Plated

Ingredients

For the Peach Filling:

• 2 1/2 pounds peaches about 6-7 medium
• 1/4 cup honey
• 3  tablespoons all-purpose flour
• 1 teaspoon lemon zest from about 1 medium lemon
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground nutmeg freshly grated if possible

For the Crisp Topping:

• 1/4 cup unsalted butter
• 1/4 cup light extra-virgin olive oil or coconut oil
• 1/3 cup light brown sugar
• 2 tablespoons granulated sugar
• 1 cup old fashioned rolled oats
• 1 cup white whole wheat flour
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon kosher salt
• 1/4 cup raw sliced almonds optional (you can also use roughly chopped pecans or walnuts)
• Vanilla or plain nonfat Greek yogurt or vanilla ice cream or frozen yogurt, or whip cream, for serving

Instructions

• Place rack in the center of the oven and preheat to 375°F. Lightly coat a 9×9-inch casserole dish with nonstick spray.
• To quickly and easily peel the peaches, bring a very large pot with enough water to cover the peaches to a boil. While the water comes to a boil, prepare an ice bath by placing several generous handfuls of ice cubes in a large bowl and then filling it with cold water.
• With a small, sharp knife, score the bottom of the peaches with an "X." Once the water is boiling, gently lower half of the peaches into the water with a slotted spoon or tongs to protect your fingers. (You want to add the peaches in two batches so that the water temperature does not rapidly drop.) Boil for 1 minute.
  
• With the spoon, remove peaches from the water and plunge into the ice bath to stop the cooking. The skins can now be easily slipped off with your fingers. Repeat with remaining peaches. (Every now and then, you'll get a stubborn peach that still won't peel and have to use a knife.)
  
• Cut the peeled peaches into thick, 3/4-inch wedges (about 8 per peach, depending on the size). Place the wedges in a medium bowl and stir in the honey, flour, lemon zest, vanilla extract, and nutmeg. Set aside while you make the topping.
  
• Prepare the topping: In a medium saucepan, melt the butter and oil over medium heat. Whisk in the brown sugar and granulated sugar until blended (The oil and butter will still be a little separate from the sugar, but the sugar should not have any lumps). Once combined, sprinkle in the oats, white whole wheat flour, cinnamon, and salt. Switch to a rubber spatula and fold to combine, stirring until the ingredients are evenly moistened. The mixture will be a little crumbly. Last, stir in the almonds.
  
• Give the peach filling mixture a few additional stirs, then transfer it to the prepared baking dish, along with any juices that have collected in the bowl. Sprinkle the topping evenly over the fruit.
  
• Place the crisp in the oven and bake for 20 minutes, then remove it from the oven and lightly cover it with aluminum foil to protect it from over-browning. Return to the oven and bake for an additional 10-15 minutes or until the topping is lightly golden and the filling is hot and bubbly. Remove, let cool, then serve warm topped with ice cream or Greek yogurt.
  

Video

Notes

• TO STORE: Cover the crisp, and store it in the refrigerator for up to 3 days.
• TO REHEAT: Rewarm leftovers in the oven at 350 degrees F until hot. You can also reheat this recipe in the microwave, though the oven does a better job crisping the topping back up.
• TO FREEZE: Store peach crisp in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
• RECIPE VARIATION: You can also make this recipe with plums, cherries, blueberries, or a mix!
• TO MAKE GLUTEN FREE: Use a 1:1 baking blend like this one.

Nutrition

Serving: 1(of 8); without ice cream or Greek yogurt | Calories: 392kcal | Carbohydrates: 56g | Protein: 7g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 15mg | Potassium: 305mg | Fiber: 6g | Sugar: 33g | Vitamin A: 640IU | Vitamin C: 6mg | Calcium: 53mg | Iron: 2mg

Related Recipes

Here are more of my favorite fresh summer peach recipes:

Cocktails

Peach Margaritas

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Cakes & Cupcakes

Peach Upside Down Cake

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Fruit Desserts

Peach Shortcake

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Pork chops are a go-to for easy weeknight dinners, and these Breaded Pork Chops will earn their place in your regular menu rotation. A crispy coating of seasoned panko and Parmesan make them scrumptious, and this perfect baking method makes them juicy and tender (NOT dry!).

Ah, pork chops. They get a bad rap for being dry and tough, but it doesn’t have to be that way!

My Stuffed Pork Chops, Air Fryer Pork Chops, and Grilled Pork Chops all prove that it is possible to transform this weeknight staple into a show-stopping dinner. 

Yes, I said it: show-stopping! (This is where you picture me giving jazz hands.)

With a few simple tricks, you can make sure your pork chops turn out tender, juicy, and perfectly seasoned.

Here to prove pork chop’s potential: this breaded pork chop recipe.

Why You’ll Love These Breaded Pork Chops

Here’s the thing about pork chops: like any lean cut of meat, they are finicky.

They’re easy to overcook and once you do, you’re left with tough, dry pork. (Womp womp.)

Their leanness also means that on their own, pork chops don’t have very much flavor.

So, for perfect pork chops, we need to overcome 1) the blandness factor and 2) make sure we don’t cook them too long.

Wondering what makes these breaded pork chops such a standout? Here’s why you’ll love them

• The Breading. Panko brings the crispiness, Parmesan gives some nice cheesy flavor, and the blend of seasonings make these pork chops anything but bland.
• The Hands-Off Cooking Method. These pork chops are baked, so there’s no need to haul out a heavy skillet and keep an eye on them while they cook on the stovetop.
• The Tender, Succulent Meat. Use an instant-read thermometer and you can’t go wrong!

How to Make Breaded Pork Chops

This easy dinner recipe comes together in under 40 minutes, with just a few minutes of prep time.

This means these breaded pork chops are ideal for busy weeknights!

The Ingredients

• Center-Cut Pork Chops. You can use boneless or bone-in, but make sure they’re trimmed of excess fat, as it will be unpleasantly chewy.
• Kosher Salt. A classic. Make sure you are not using table salt, which will make food too salty and can taste metallic.
• All-Purpose Flour. For breading.
• Panko Breadcrumbs. If you don’t use panko, I recommend homemade breadcrumbs because they have a bit more texture than store-bought.
• Parmesan Cheese. Grating your own is always best!
• Seasoning. Italian seasoning, garlic powder, ground chili powder, and ground black pepper. Simple seasonings that give so much flavor!
• Egg. Classic binding agent for breading.

The Directions

1. Preheat your oven to 425 degrees F. Line a rimmed baking sheet and place a wire rack on top; coat the rack with nonstick spray.

2. Dry the pork and season both sides with salt.

3. Set up the dredging stations with the flour in one shallow dish, the beaten egg in another, and the bread crumb mixture in the third.

4. Coat the chops in the flour first, then the egg, and finally the panko.

5. Place the pork chops on the wire rack, mist the tops with nonstick spray, and bake breaded pork chops for 15 to 22 minutes, or until the internal temperature reaches 140 degrees F on an instant-read thermometer.

6. Rest for 5 minutes before serving. ENJOY!

Tips for Making Breaded Pork Chops

• Dry the Pork Thoroughly. This is important! If it’s still a little damp, the coating is more likely to fall off. 
• Shake Off the Excess Clour. The other reason the coating might fall off? Too much flour! So give your pork chops a good shake before moving onto the egg mixture.
• Don’t Skip the Wire Rack. Letting hot air circulate all around the pork chops is how you get them crispy without pan-frying in oil.
• Use a Meat Thermometer. I can’t emphasize this enough—it really is key to getting perfect, juicy breaded pork chops. Instead of watching the clock, your instant-read thermometer is what will tell you your pork chops are done.
• Let the Pork Chops Rest. Just like a Thanksgiving turkey, you should let your pork chops rest a bit before cutting into them; this keeps the juices from running out. (Luckily with pork chops, that rest is only 5 minutes!) 

Storage Tips

• To Store. Refrigerate leftover breaded pork chops in an airtight storage container for up to 3 days.
• To Reheat. Warm up leftovers in the air fryer or oven at 350 degrees F, in the microwave, or in a skillet on the stovetop.
• To Freeze. Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let the pork chops thaw overnight in the refrigerator before reheating.

What to Serve With Breaded Pork Chops

• Vegetables. Make a well-rounded dinner by pairing breaded pork chops with Air Fryer Green Beans or Air Fryer Zucchini. (Air fry your sides to free up the oven!)
• Rice, Pasta, or Potatoes. Prefer a starchy side for your protein? Try Instant Pot Mac and Cheese, Crockpot Mashed Potatoes, or Lemon Rice.
• Salad. For a lighter dinner with a boost of vitamins and fiber, serve your pork chops with Greek Salad.
• Applesauce. A classic pairing! Try my Crockpot Applesauce or Instant Pot Applesauce.

Recommended Tools to Make this Recipe

• Tongs. No more messy fingers when breading meat and veggies!
• Instant-Read Thermometer. You’ll never have to worry about over-cooked pork chops again.
• Stainless Steel Breading Set. Buy this and you won’t have to search your pantry for shallow bowls whenever you make something with breading. 

These breaded pork chops are crispy on the outside, juicy on the inside, and all-around outstanding!

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Breaded Pork Chops

Crispy seasoned panko makes these breaded pork chops delicious, while my perfect baking method makes them juicy and tender without fail!

Course Dinner, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Resting Time 5 minutes minutes

Total Time 37 minutes minutes

Servings 4 servings

Calories 346kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 center-cut pork chops boneless or bone-in, 3/4- to 1 inch thick, trimmed of excess fat
• 1 teaspoons kosher salt divided
• 1/3 cup all-purpose flour
• 1 cup Panko breadcrumbs
• 3 tablespoons finely grated Parmesan cheese
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon ground chili powder
• 1/2 teaspoon ground black pepper
• 1 large egg

Instructions

• Place a rack in the center of the oven preheat to 425ºF. For easy clean up, line a rimmed baking sheet with parchment paper or aluminum foil. Place an ovensafe wire rack on top and generously coat it with nonstick spray.
• Pat the pork dry. Use 1/2 teaspoon kosher salt to season the chops on both sides.
• Set up your dredging stations: In a wide, shallow dish such as a pie plate, place the flour. In a second shallow dish, beat the egg until well blended. In a third shallow dish, whisk together the Panko, Parmesan, Italian seasoning, garlic powder, chili powder, pepper, and remaining 1/2 teaspoon salt.
  
• Working 1 pork chop at a time, dredge it in the flour, then the egg, letting the excess drip off, then the breadcrumbs (I prefer to do this with tongs). Transfer to the prepared baking rack. Repeat with the remaining pork. Mist the top of the pork chops with nonstick spray.
  
• Bake breaded pork chops until the meat it reaches 140ºF on an instant read thermometer, about 15 to 22 minutes, depending upon the thickness of your chops; check right at the 15-minute mark to assess their progress.
  
• Remove the pork from the oven and let rest on the rack for 5 minutes. Enjoy hot, with a pinch of additional salt to taste.
  

Video

Notes

• TO STORE: Refrigerate leftover breaded pork chops in an airtight storage container for up to 3 days.
• TO REHEAT: Warm up leftovers in the air fryer or oven at 350ºF, in the microwave, or in a skillet on the stovetop.
• TO FREEZE: Freeze leftovers in an airtight, freezer-safe storage container for up to 3 months. Let the pork chops thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1 (of 4) | Calories: 346kcal | Carbohydrates: 21g | Protein: 35g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 140mg | Potassium: 599mg | Fiber: 2g | Sugar: 1g | Vitamin A: 272IU | Vitamin C: 0.04mg | Calcium: 98mg | Iron: 3mg

Related Recipes

Pork is the main ingredient in so many of my favorite weeknight dinner recipes! Here are some more to try:

Slow Cooker

Crockpot Ribs

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Main Dishes

Breaded Pork Chops

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Air Fryer

Air Fryer Pork Chops

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Clear today’s plans because these sunshine-bright Lemon Cheesecake Bars just took urgent priority status. Rich, creamy, and bursting with lemon flavor, they’re the easy version of cheesecake you can pick up with your fingers!

With a buttery shortbread crust and luscious lemon cream cheese filling, these easy lemon cheesecake bars are the perfect dessert recipe that tastes like sunny afternoons spent lounging on a blanket on the grass.

They are ideal for any time you are craving lemon but want something more decadent than Lemon Bars (that’s less work than a Lemon Layer Cake).

About Lemon Cheesecake Bars

Perfectly transportable and always a crowd-pleaser, I love these lemon cheesecake bars for many reasons and know you and anyone you serve them to will too.

• They’re easy-breezy and light but still have a touch of specialness and decadence.
• The buttery crust complements the lemony brightness, just like in this Lemon Tart.
• They’re easy to pick up and polish off with nothing more than your fingers (like my top-rated Strawberry Oatmeal Bars).
• They are so much easier than cheesecake! No need to worry about cracks or water baths when baking cheesecake bars.

How to Make Lemon Cheesecake Bars

These lemon cream cheese bars are a perfect dessert to enjoy at a backyard picnic of your own or to bring to a party or potluck.

(Or if you’re looking for a lemony brunch recipe, try my Lemon Blueberry Bundt Cake.)

The Ingredients

• Whole Wheat Pastry Flour and All-Purpose Flour. I love to use a blend of whole wheat pastry flour and all-purpose to sneak a little wholesome nutrition into these bars.

• Powdered Sugar. Sweetens the crust and makes it melt-in-your-mouth delicious.
• Butter. Essential to make the shortbread crust perfectly tender and ultra-buttery (like in this Strawberry Cream Pie).
• Lemon Zest. My secret to giving the crust and filling a little brightness and extra lemony oomph (also key for Lemon Cream Pie).
• Lemon Juice. Go with freshly squeezed lemon juice if you can; it makes a difference, I promise!

• Cream Cheese. It’s not cheesecake without it! Pick up an extra brick to make Red White and Blueberry Cheesecake Bars too.
• Greek Yogurt. A swap to give the same tang and creaminess as sour cream cheesecake. Yogurt adds moisture and helps make the cheesecake light and fluffy. (Try this Greek Yogurt Cheesecake next.)
• Egg Yolk. Contributes richness and natural yellow color to the lemon cheesecake.

The Directions

1. Pulse the crust ingredients together in a food processor.

2. Press the mixture into a greased baking dish.

3. Bake until lightly browned. Remove, and let cool.

4. Beat together the cream cheese, Greek yogurt, and sugar.

5. Add the eggs.

6. Stir in the remaining filling ingredients until smooth and creamy.

7. Over the cooled crust, pour the cream cheese mixture. Bake lemon cheesecake bars at 350 degrees F for 28 to 32 minutes. Chill, then cut into bars and ENJOY!

Storage Tips

• To Store. Keep leftover lemon cream cheese bars in an airtight container in the refrigerator for 2 days.
• To Freeze. Wrap cheesecake bars tightly in a double layer of plastic, and freeze for up to 1 month. Let thaw in the refrigerator.

What to Serve with Lemon Cheesecake Bars

Round out your summer dessert spread with more easy, fruity summertime treats.

• Bountiful Berries. Don’t miss these Blueberry Oatmeal Bars or this Strawberry Crisp.
• Cherries Desserts. Sneak seconds of these seasonal Cherry Bars or easy Cherry Crisp recipe.
• Peach Treats. This Dutch Oven Peach Cobbler and Peach Upside Down Cake scream summer.

Recommended Tools to Make this Recipe

• 8×8-Inch Baking Pan. This one is my favorite for bars, brownies, and more.
• Parchment Paper. The secret to easy clean-up and cutting for bars.
• Beater Blade Batter Attachment. I use this with my KitchenAid stand mixer—it scrapes down the bowl for you!

Brighten up someone’s day (including your own!) with this sweet and creamy summer lemon dessert.

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Lemon Cheesecake Bars

Lemon cheesecake bars are a creamy, bright and easy lemon dessert. Buttery shortbread crust with a rich cream cheese topping that bursts with lemon!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 9 bars

Calories 406kcal

Author Erin Clarke / Well Plated

Ingredients

For the Shortbread Crust:

• 1/2 cup  whole wheat pastry flour  or substitute all purpose flour
• 1/4 cup  all purpose flour
• 1/4  cup powdered sugar
• 1/4 teaspoon lemon zest
• 1/8  teaspoon kosher salt
• 6 tablespoons cold unsalted butter cut into small pieces

For the Lemon Cheesecake:

• 16  ounces light cream cheese, (two 8-ounce blocks) softened (do not use fat free)
• 1/2 cup  granulated sugar
• 2  teaspoons cornstarch
• 1/4 cup plain non-fat Greek yogurt at room temperature
• 2 large eggs at room temperature
• 1 large egg yolk at room temperature
• 1 tablespoon  fresh lemon juice
• 1/4 teaspoons lemon zest
• 1/4  teaspoon pure vanilla extract

Instructions

• Preheat the oven to 350°F. Lightly grease an 8 x 8-inch pan with cooking spray.
• In the bowl of a food processor (or in a medium mixing bowl if not using a food processor), lightly pulse the all-purpose flour, whole-wheat pastry flour, powdered sugar, 1/4 teaspoon of lemon zest, and salt. Add butter pieces and pulse just until the mixture is crumbly and resembles coarse cornmeal. (If not using a food processor, cut butter pieces into the dry ingredients with a fork or pastry blender.) The mixture will feel dry to the touch.
  
• Press the mixture into the bottom of the prepared pan.
  
• Bake 20 to 22 minutes, until lightly browned. Set aside to cool for at least 15 minutes.
  
• Meanwhile, in the bowl of a standing mixer fitted with the paddle attachment (or a large mixing bowl), beat together the cream cheese, Greek yogurt, and granulated sugar until smooth.
  
• Add the egg and beat just until blended.
  
• Mix in the fresh lemon juice, cornstarch, vanilla, and remaining 1/4 teaspoon of lemon zest. Beat well.
  
• Pour the cream cheese mixture over the crust, spreading it to the edges. Bake for 28 to 32 minutes, or until the cheesecake appears set on top and only jiggles slightly when you wiggle the pan. Let cool on a wire rack for 1 hour then cover and chill for 4 to 8 hours. Cut into bars and garnish with whipped cream, if desired.
  

Notes

• TO STORE: Keep leftover lemon cream cheese bars in an airtight container in the refrigerator for up to 2 days.
• TO FREEZE: Wrap tightly in a double layer of plastic, and freeze for up to 1 month. Let thaw in the refrigerator, then serve.
• RECIPE VARIATION: For a fun fruity twist, spread a thin layer of your favorite fruit preserves over the cooled crust before pouring in the creamy lemon cheesecake filling. Strawberry, raspberry, or blueberry preserves are some of my favorites that pair perfectly with lemon.

Nutrition

Serving: 1bar | Calories: 406kcal | Carbohydrates: 56g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 106mg | Potassium: 230mg | Fiber: 2g | Sugar: 33g | Vitamin A: 595IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 1mg

Related Recipes

Celebrate the arrival of warmer weather with more of these bright lemon dessert recipes:

Cookies

Lemon Coconut Thumbprint Cookies

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Pies

Grammy’s Lemon Cream Pie

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Cakes & Cupcakes

Lemon Poke Cake

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This Baked French Toast will be your back-pocket recipe for holiday brunches and weekend breakfasts with the family! A crusty top gives way to a soft, custard-like interior, all baked with the warm spices for that irresistible cozy flavor.

The best baked French toast is a study in contrasts.

You want the top to be crispy, the edges to be a little bit chewy, and when it comes to the middle, it’s all about that tender, custard-y texture.

Is custard-y a word? Maybe not, but you know what I’m talking about, right?

The cinnamon-spiced egg custard saturates the bread, giving it a consistency similar to a bread pudding.

In fact, you might think of baked French toast as a slightly-more-virtuous version of bread pudding that you feel 1,000% redeemed eating for breakfast.

About Baked French Toast

This baked French toast recipe has a lot of overlap with my Blueberry French Toast Casserole and Overnight French Toast.

Here are a few things you should know about this baked French toast:

• You can make it ahead and let it sit in the refrigerator overnight, which is always an appreciated option for those of us who are a little too bleary-eyed to cook in the morning.
• Like any worthy French toast casserole, it’s great for serving a crowd.
• It’s incredibly versatile. I share some ideas for customization below, but you can also feel free to put your own spin on it.

As long as you keep the custard-to-bread ratio the same and don’t go too crazy with add-ins, there’s a lot of room for variation.

How to Make Baked French Toast

Even if you don’t make it the night before, this baked French toast recipe is easy enough that you can make it the day-of without any stress.

It’ll take about 20 minutes to prep and 45 minutes to cook, along with a 10-minute rest to let all that custard-y goodness soak into the bread.

The Ingredients

Baked French Toast:

• Crusty Artisan-Style Sourdough Bread or French Bread. Note that French bread isn’t a baguette; a French bread loaf is wider and the crust is more chewy, less crispy. 
• Eggs. You can use egg whites instead of whole eggs if you’d like, but the yolks add richness to the custard.
• Low-Fat Milk or Milk of Choice. You can swap in half-and-half for a little more decadence, but when I’m making this recipe just for us and not for a special occasion, I like to keep it light.
• Sugars. I use a blend of granulated sugar and brown sugar; this tempers the molasses flavor of the brown sugar so it doesn’t overpower the other flavors in the recipe.
• Pure Vanilla Extract. For a little twist on the classic, try using almond extract. 
• Spices. I use ground cinnamon and nutmeg, but you can use pumpkin pie spice, apple pie spice, or pair the cinnamon with cardamom.
• Kosher Salt. A bit of salt brings balance to the recipe.

Topping & Serving:

• Granulated Sugar + Cinnamon. This recipe’s secret sauce, er sugar. This isn’t just for sweetness—it helps add a little crunch too! 
• For Serving. Your favorites! Pure maple syrup, butter, fresh fruit (blueberries, strawberries, raspberries, sliced bananas). Go crazy or keep it classic.

The Directions

1. Coat your baking dish with nonstick spray or butter, then tear the bread into 1-inch pieces and place them in the prepared dish.

2. Whisk the ingredients for the custard in a mixing bowl, then pour the egg mixture over the bread cubes.

3. Press the bread into the liquid until it’s saturated. Let this sit for at least 10 minutes, or up to overnight. 

4. Preheat the oven to 350 degrees F and sprinkle the cinnamon sugar evenly over the French toast.

5. Bake French toast for 30 to 40 minutes, or until the top is crisp and the inside is set, but still moist. Plate, add toppings, and ENJOY!

Recipe Variations

• Cinnamon Apple. Slice or dice a firm apple (like Honeycrisp or Pink Lady) and add it to the casserole dish with the bread. The apples will bake up nice and tender along with the French toast.
• Chocolate Chip. Before adding the cinnamon sugar, scatter chocolate chips on top of the French toast for a little extra decadence.
• Banana Nut. Top the French toast with sliced bananas and candied pecans.
• Raisin Bread. Buy a loaf of unsliced raisin bread from the bakery and use that instead of French bread or sourdough.

Storage Tips

• To Store. Baked French toast will keep in an airtight container in the refrigerator for up to 3 days.
• To Reheat. Pop your French toast in the microwave to reheat it quickly, or place it in a 350 degree F oven to restore the crispiness of the top and edges.
• To Freeze. Wrap the baked French toast in the baking pan, or transfer leftovers to an airtight container or freezer bag. Store for up to 3 months, then thaw in the refrigerator before reheating according to the directions above.

What to Serve with Baked French Toast

• Bacon. If you’ve got a double-oven, make a batch of Baked Bacon while your French toast cooks. If not, try my Air Fryer Bacon!
• Fruit. Feeling ambitious? Make a bowl of Fruit Salad to serve alongside your French toast. Or, just buy some cut fresh fruit from the grocery store.
• Eggs. Add some protein to your breakfast with Instant Pot Boiled Eggs or scrambled eggs.
• Yogurt. Serve your baked French toast with a dollop of vanilla Greek yogurt or skyr on top, or whip it into a Greek Yogurt Smoothie.

Recommended Tools to Make this Recipe

• Mixing Bowls.
• Whisk.
• Casserole Dish.

This baked French toast is the best kind of weekend breakfast—warm, cozy, and oh-so-easy. You don’t even need to be a morning person to pull it off!

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Baked French Toast

A classic baked French toast recipe, with cinnamon sugar for the perfect crispy finish. So easy to make, with an overnight option too!

Course Breakfast, brunch

Cuisine American

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Rest Time 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8 servings

Calories 293kcal

Author Erin Clarke / Well Plated

Ingredients

For the French Toast:

• 1 loaf crusty artisan-style sourdough or French bread about 16 ounces
• 8 large eggs
• 2 cups low-fat milk or milk of choice use 1/2 cup cream or half-and-half for more decadence
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 tablespoons pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon kosher salt

For the Topping:

• 3 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon

For Serving:

• Pure maple syrup
• Salted or unsalted butter
• Fresh blueberries strawberries, or raspberries (optional)
• Sliced bananas optional

Instructions

• GENEROUSLY coat a 9×13-inch baking dish with nonstick spray or rub with unsalted butter. Tear or cut the bread into 1-inch chunks, then scatter evenly into the pan (you’ll have about 9 cups of bread).
  
• In a large mixing bowl, whisk together eggs, milk, cream, granulated sugar, brown sugar, vanilla, cinnamon, nutmeg, and salt. Pour evenly over the bread cubes. With your fingers, press down on the bread cubes and toss them around gently so that they all are wet with some of the egg mixture. Adjust them as needed so they are in an even layer. Let sit for 10 minutes, or cover and refrigerate overnight.
  
• When ready to bake, preheat the oven to 350 degrees F. In a small bowl, stir together the sugar and cinnamon for the topping. With a small spoon, scatter evenly over the top of the French toast.
  
• Bake the French toast uncovered for 30 to 40 minutes, depending upon how crisp vs. pudding-like you would like it. It should be lightly crisp on top and no longer raw in the center when you check with a butter knife. (35 minutes is the sweet spot in my oven for a moist inside and crispy bits on top). To serve, use a spoon to scoop out a big portion (or slice and serve it like lasagna). Serve hot with butter, maple syrup, and any other toppings of choice.

Video

Notes

TO STORE: Baked French toast will keep in an airtight container in the refrigerator for up to 3 days.

TO REHEAT: Pop your French toast in the microwave to reheat it quickly, or place it in a 350ºF oven to restore the crispiness of the top and edges.

TO FREEZE: Wrap the baked French toast in the baking dish, or transfer leftovers to an airtight container or freezer bag. Store for up to 3 months, then thaw in the refrigerator before reheating according to the directions above.

Nutrition

Serving: 1of 8 | Calories: 293kcal | Carbohydrates: 48g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Potassium: 141mg | Fiber: 1g | Sugar: 21g | Vitamin A: 238IU | Vitamin C: 0.01mg | Calcium: 63mg | Iron: 3mg

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Be still my heart and cut me the largest slice of this homemade Cookie Cake! This chewy chocolate chip cookie cake is inspired by the mall favorite (shout out, Great American Cookie Co.!), but tastes so much better than store bought.

This iconic dessert has held a dear place in my heart since childhood, when I begged my mom to buy me a cookie cake I could bring to school on my birthday.

Is cookie cake better than cake for a birthday? I certainly thought so!

(And considering how many times my friends have requested this beloved giant homemade cookie cake for their own birthdays, I’d say there’s agreement.)

Plus, the kids who brought the Great American chocolate chip cookie cakes to school were the coolest.

Everything You Need to Know About Cookie Cake

My inspiration for this homemade cookie cake is the original Great American Cookie Company recipe.

I still adore cookie cake as much as ever, but now I prefer to make it myself for a few reasons:

• Simple Ingredients. This is a recipe for real, homemade chocolate chip cookie cake from scratch, no cake mix or canned frosting to be found.
• THICK. I wanted this to be a cookie cake. Whereas store bought cookie cakes are thin, which does not feel very celebratory, this one stands tall and proud.
• Sturdy AND Chewy. You can pick up a slice to snarf with your fingers, but it is still tender and melts in your mouth.
• Less Expensive. A store-bought cookie cake from Great American starts at $37. Make it from scratch for a fraction of the cost, with ingredients you already have.
• Customizable. Why be limited to a premade Great American Cookie cake, or your typical grocery store cookie cake? With this homemade giant cookie, you can add your own mix-ins and decorate anyway you like.
• Way Better Frosting. Forget that sickeningly sweet store frosting. This fudgy frosting is creamy and rich, but won’t give you a toothache.

How to Make Chocolate Chip Cookie Cake from Scratch

This giant cookie is melt-in-your-mouth soft at the center, lightly crispy at the edges, and beautifully buttery throughout.

Making this giant cookie cake recipe will feel similar to making regular cookie dough, but you bake it in a single pan instead.

The Ingredients

• Flour. I used part all-purpose flour and part white whole wheat flour in this recipe. If you don’t have white whole wheat flour in your pantry, feel free to use only all-purpose flour in this recipe.

• Nutmeg. A pinch of nutmeg is my secret ingredient to this cake’s extra special flavor.
• Egg + Egg Yolk. The binding agent that holds our giant cookie together. I added one extra yolk to give the cookie just the right amount of richness.
• Milk. You can use any milk you have on hand, but the higher the fat content, the creamier the results. I used whole milk, and it was perfect.
• Pure Vanilla Extract. A MUST in cookie cake recipes.
• Chocolate Chips. If you’re a fan of chocolate, this chocolate chip cookie cake recipe is perfect for you. This cake has more chips than you’d dare call appropriate, and you’ll love every single bite. A cookie cake is a cookie after all.
• Frosting. While it’s optional, I guarantee that you won’t be disappointed with a frosted cookie cake. You can pipe the frosting or spread it with an offset spatula.

The Directions

1. Whisk together the dry ingredients.

2. With an electric mixer, beat together the butter and sugar. Next, beat in the egg and egg YOLK. Stir in the chocolate chips.

3. Refrigerate the dough for 1 hour.

4. Press the cookie cake batter into the pan. Bake homemade cookie cake for 20 to 25 minutes at 350 degrees F.

5. Place frosting in a piping bag and frost as desired. ENJOY!

Recipe Variations

It’s your birthday. Do it your way! While I enjoy a classic chocolate chip cookie cake, add or swap in other sweet mix-ins of your choice.

• Chopped Peanut Butter Cups or Peanut Butter Chips
• Diced Snickers Bars
• Mini M&M’s
• Chopped Nuts
• Butterscotch Chips
• Sprinkles (perfect for a funfetti or sugar cookie cake)

Storage Tips

• To Store. Cover and store leftover cookie cake at room temperature for up to 3 days.
• To Freeze. Store the baked cookie (frosted or unfrosted) in the freezer for up to 2 months.

What to Serve with Cookie Cake

Frozen Desserts

Oat Milk Ice Cream

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Banana Ice Cream

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Desserts

Homemade Fudgsicles

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Recommended Tools to Make this Recipe

• Baking Spray. This is essential for a cookie that doesn’t stick.
• Stand Mixer. One of my most beloved and useful kitchen appliances.
• Springform Pan. Perfect for making this giant cookie.

I can tell you that I have definitely not hit the age where I’m too old to bake myself a giant chocolate chip birthday cookie cake, and I hope I never do!

Whether you’re celebrating a special occasion or are simply in the mood for a giant chocolate chip cookie (I don’t blame you), this scrumptious recipe will make any day feel a little more special.  

It never fails to wow the crowd and leaves everyone with a smile.

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Cookie Cake

This giant homemade cookie cake recipe is rich, chewy, and tastes way better than store bought! Perfect for birthdays and special occasions.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 slices

Calories 335kcal

Author Erin Clarke / Well Plated

Ingredients

For the Chocolate Chip Cookie Cake:

• 1 cup all-purpose flour
• 1 cup white whole wheat flour or whole wheat pastry flour or additional all purpose flour
• 3/4 teaspoon baking soda
• 1/4 teaspoon freshly grated nutmeg optional
• 10 tablespoons unsalted butter softened to room temperature
• 2/3 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 teaspoon kosher salt
• 1 large egg plus 1 egg yolk, at room temperature
• 1 tablespoon whole milk*
• 2 teaspoons pure vanilla extract
• 1 1/4 cups semisweet chocolate chips

Chocolate Fudge Frosting (optional):

• 1 1/2 cups powdered sugar plus 2 tablespoons
• 1/4 cup unsweetened cocoa powder
• 6 tablespoons unsalted butter softened to room temperature
• 2 tablespoons whole milk*
• 1/2 teaspoon instant espresso powder optional—it will intensify the chocolate flavor without making the frosting taste like coffee
• 1 teaspoon pure vanilla extract
• Pinch kosher salt to taste

Instructions

• For the Chocolate Chip Cookie Cake: In a medium mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and nutmeg.
  
• In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl with a hand mixer, beat together the butter, brown sugar, granulated sugar, and the salt on medium speed until smooth, about 3 minutes. Add the whole egg, beating for 1 minute and stopping to scrape down the bowl before adding the egg yolk. Beat for another minute and scrape down the bowl again. Beat in the milk and vanilla.
  
• Reduce the mixer speed to low, then slowly add the dry ingredients, mixing just until the dough comes together and the flour has disappeared. Add the chocolate chips on low speed, finishing with a few stirs by hand as needed.
• Lay two large sheets of plastic wrap down on the counter so that the long sides overlap slightly and you have one large, wide sheet. Scrape the dough into the center, then spread it into a thick disk. Fold the edges of the plastic up and around the dough to wrap it completely. Refrigerate for at least 1 hour or up to 3 days.
  
• When ready to bake, preheat the oven to 350°F (if using a clear glass dish, reduce temperature to 325°F). Generously coat a 9-inch springform pan, 9-inch pie dish, or 9-inch cake pan with baking spray. Press the dough into the pan in an even layer. Bake for 20 to 25 minutes, until the top is lightly golden brown and a toothpick inserted in the center comes out clean. Check at the 15-minute mark—if the cookie cake is browning too quickly at the edges, loosely tent it with foil. Remove from the oven and place the pan on a wire rack to cool completely.
  
• Meanwhile, make the Chocolate Fudge Frosting (optional): Sift the powdered sugar and cocoa powder together into a bowl. In a separate bowl, beat the butter on medium speed until light, smooth, and creamy, about 2 minutes. Reduce the mixer speed to low, then add half of the powdered sugar and cocoa mixture. Add all of the milk, espresso powder, and vanilla. Beat to combine, then add the rest of the dry ingredients and beat for 2 minutes until well combined. Taste and add a pinch of salt if the frosting seems too sweet.
• Frost and serve: Once the cookie cake has cooled, run a sharp knife around the edges to loosen it, then transfer it to a serving dish (you can also serve it directly from the pan). If desired, decorate with the chocolate frosting.
  

Video

Notes

• *You can use any milk for the frosting and cookie you like. I prefer something with some fat in it (such as whole milk, cream, or half and half) because it’s a small amount and results in a richer, creamier frosting.
• TO MAKE AHEAD: Prepare your cookie dough ahead of time, and store it in the refrigerator for up to 3 days or freeze it for up to 3 months.
• TO STORE: Cover and store leftovers at room temperature for up to 3 days.
• TO FREEZE: Store the baked cookie (frosted or unfrosted) in the freezer for up to 2 months.

Nutrition

Serving: 1(of 12), without frosting | Calories: 335kcal | Carbohydrates: 41g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 40mg | Potassium: 181mg | Fiber: 3g | Sugar: 23g | Vitamin A: 324IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg

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