This no-bake chocolate espresso pie is an easy, make-ahead dessert featuring an Oreo cookie crust and a rich chocolate-espresso ganache filling. Packed with deep chocolate flavor and topped with a cloud of whipped cream, this no-bake pie is perfect for gatherings, special occasions, or anytime you’re craving something chocolatey. This decadent dessert is simple to prepare, requires no oven, and will impress any chocolate lover!

Hey there, and welcome back, friends.

You are in for a treat!

You know how much I love a no-bake dessert!!! I have a ton of no bake desserts on the blog like this No Bake Chocolate Tart, No Bake Oreo Cheesecake, and No Bake Strawberry Cheesecake. This no bake chocolate espresso pie dessert is a chocolate lover’s dream! It’s creamy, rich, and deeply chocolatey. 

I know summer is coming to an end, but no bake desserts are great to make all year-round and make for any celebration, especially Valentine’s Day.

This pie starts with the classic no-bake crust consisting of Oreo cookies. It pairs perfectly with chocolate and always holds its shape. 

The filling is a silky chocolate ganache that’s smooth and fudgy! I added a touch of espresso to make the chocolate taste even more decadent! If you prefer an even more intense chocolate flavor, you can use a dark chocolate bar in place of a semi-sweet chocolate bar. Just keep in mind that the finished ganache will be less sweet.

I know it might be tempting to use chocolate chips to make the ganache instead of a chocolate bar, but it will affect the ganache’s texture. Chocolate chips contain stabilizers that help them hold their shape, so they don’t always melt as easily or smoothly as a chocolate bar.

The best part about no-bake desserts, besides not having to bake them, is that you can easily make them ahead. They’re perfect for preparing for a party or taking to an event.

When it’s time to serve, top this no-bake chocolate pie with a big dollop of freshly whipped cream! The whipped cream contrasts perfectly with the rich chocolate. 

Ingredients

• Oreos cookies
• unsalted butter
• sea salt
• semi-sweet chocolate
• heavy cream
• espresso powder or instant espresso granules
• vanilla bean paste
• powdered sugar
• vanilla bean paste 
• chocolate shavings, optional for decorating

How to Make No-Bake Chocolate Espresso Pie

Put all of the Oreos into a food processor whole (both the cookies and the cream filling). Process until they are fine crumbs. Dump the Oreo crumbs into a bowl and add the melted butter and a pinch of salt. 

Mix until evenly moistened.

Next, press the crumbs into a standard 9-inch pie plate. There’s no need to grease the bottom. Press the crumbs evenly in the center and up the sides of the pie plate. 

Cover loosely with plastic wrap, then place in the freezer to set for at least 20 minutes.

Add the chopped chocolate to a large heat-safe bowl.

Add the cream to a small pot set over medium heat. Bring the cream to a very low simmer, then remove it from the heat and whisk in the espresso powder and vanilla. 

Once the espresso is fully dissolved, pour the hot cream over the chocolate. Mix the chocolate and cream until the chocolate is fully melted. 

Add the softened butter and sea salt to the chocolate-and-cream mixture, then mix until the butter is fully melted and the mixture is smooth and glossy. 

Remove the crust from the freezer. Pour the ganache filling carefully into the crust, then refrigerate the pie for at least 3 hours to set. 

When you’re ready to serve the pie, add the cold heavy cream, powdered sugar, and vanilla to the bowl of a stand mixer. 

Beat with the whisk attachment, starting on low, working up to high as the cream gains volume. Beat to stiff peaks.

Spoon the whipped cream onto the top of the pie, then spread it out to the edges in an even layer. Top with chocolate shavings if desired, then serve!

How to Store

Store leftovers in the fridge as the ganache will soften at room temperature.

More No Bake Pie Recipes

• No Bake Key Lime Pie
• No Bake Peanut Butter S’mores Pie
• No Bake Oreo Layer Dessert
• No Bake Caramel Pie
• No Bake Peanut Butter Chocolate Pie

What do you think of this amazing no-bake chocolate pie recipe? What would you serve with a slice of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

No Bake Chocolate Espresso Pie Recipe

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Yield: 10

No Bake Chocolate Espresso Pie

This no bake chocolate espresso pie is an easy, make-ahead-friendly dessert featuring an Oreo cookie crust and rich chocolate espresso ganache filling.

Prep Time 30 minutes

Additional Time 3 hours

Total Time 3 hours 30 minutes

Ingredients

For the crust:

Toggle ingredient group

• One 13.29-ounce package Oreos (about 33 Oreos)
• 6 tablespoons unsalted butter, melted
• 1 pinch sea salt

For the ganache filling:

Toggle ingredient group

• 12 ounces semi-sweet chocolate, chopped
• 1 ¼ cups heavy cream
• 1 heaped tablespoon espresso powder, or instant espresso granules
• 2 teaspoons vanilla bean paste
• 3 tablespoons unsalted butter, softened to room temperature
• 1 pinch sea salt

For assembly:

Toggle ingredient group

• 1 ½ cups heavy cream, cold
• ¼ cup powdered sugar, sifted
• 1 teaspoon vanilla bean paste
• Chocolate shavings, optional for decorating

Instructions

1. Put all of the Oreos into a food processor whole (both the cookies and the cream filling). Process until they are fine crumbs. Dump the Oreo crumbs into a bowl and add the melted butter and a pinch of salt. Mix until evenly moistened, then press into a standard 9-inch pie plate. There’s no need to grease the bottom. Press the crumbs evenly in the center and up the sides of the pie plate. Cover loosely with plastic wrap, then place in the freezer to set for at least 20 minutes.
2. Add the chopped chocolate to a large heat-safe bowl. Add the cream to a small pot set over medium heat. Bring the cream to a very low simmer, then remove it from the heat and whisk in the espresso powder and vanilla. Once the espresso is fully dissolved, pour the hot cream over the chocolate. Mix the chocolate and cream together until the chocolate is fully melted. 
3. Add the softened butter and sea salt to the chocolate and cream mixture and mix until the butter is fully melted and the mixture looks smooth and glossy. 
4. Remove the crust from the freezer. Pour the ganache filling carefully into the crust, then place the pie in the fridge to set for a minimum of 3 hours. 
5. When you’re ready to serve the pie, add the cold heavy cream, powdered sugar, and vanilla to the bowl of a stand mixer. Beat with the whisk attachment, starting on low, working up to high as the cream gains volume. Beat to stiff peaks.
6. Spoon the whipped cream onto the top of the pie, then spread it out to the edges in an even layer. Top with chocolate shavings if desired, then serve!

Notes

• Store leftovers in the fridge as the ganache will soften at room temperature.

• This pie is quite rich so keep that in mind when slicing it! I tend to go for 10 smaller slices rather than the standard 8.
• It’s easier to cut neat slices while the pie is cold straight from the fridge, as it prevents the crust from crumbling as much. The longer it’s at room temperature, the more crumbly the crust will become.

Recipe Tips and Testing Notes

• This recipe is formulated to work in a standard 9-inch pie plate (metal, glass, or ceramic). It is also formulated to use the entire package of Oreos for the crust to keep things easy. If you are using a deep-dish pie plate, you will need to make slightly more of the ganache filling. During testing, 16 ounces of semi-sweet chocolate, 1 ⅔ cups of heavy cream, and 4 tablespoons of butter yielded enough for a deep-dish pie plate. The amounts for the crust can remain the same, as you’ll just have a slightly thinner crust with a deep-dish pie plate.
• In order to make sure the crust is evenly distributed, I like to loosely spread it across the bottom of the pie plate then up the sides before I press it in. The easiest way to press it into the sides is to use one hand flat on the rim of the plate to keep the crust from spilling up and over while you use your other hand to press it against the sides. You can also use the bottom and sides of a measuring cup to help press the crust in.
• Since there is butter in the crust, there is no need to grease the pie plate as the pie is being chilled rather than baked. During testing, greasing the pie plate actually made it slightly more difficult to remove slices when the pie was sliced straight out of the fridge. 
• In order for the ganache to mix together easily once the hot cream is added, make sure to chop the chocolate into smaller pieces. I recommend mixing the heavy cream into the chocolate with a spoon or spoonula rather than a whisk as the goal is not to incorporate any air into the mixture. 
• Make sure to use room temperature butter in the ganache filling as it will melt and incorporate much easier. 
• If you use salted butter, you can omit the pinch of sea salt in the crust and in the filling. 
• For a more stabilized whipped cream option that also saves some prep time, use a tub of your favorite whipped topping. 
• In order to make the chocolate shavings, use a vegetable peeler and run it along the edge of a chocolate bar. 
• If you’d like a more pronounced espresso flavor, use 2 tablespoons of espresso powder or granules. You can also add ½ to 1 tablespoon to the cream before you whip it. 

FAQs

Can I use bars of dark chocolate instead of semi-sweet chocolate? Yes, you can use dark chocolate if you want a richer chocolate flavor. The ganache will be less sweet than with semi-sweet chocolate.  

Can I use chocolate chips instead of a chocolate bar? No, I do not recommend using chocolate chips instead of a bar as they will not melt as easily for the ganache filling.  


Can I use a pre-made Oreo crust? Yes, you can use a pre-made Oreo crust to save some steps and prep time. Pre-made crusts are typically a bit smaller than a standard 9-inch pie plate, so you might have a little extra ganache that does not fit in the crust. You can pour any extra into a small ramekin and chill it. Serve it with whipped cream for a crustless version of the pie!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Ghirardelli Premium Baking Bar, 60% Cacao Bittersweet Chocolate, 4 Ounce (Pack of 12)
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Wilton Nonstick 6-Cavity Mini Pie Pan

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 327Total Fat: 23gSaturated Fat: 14gUnsaturated Fat: 8gCholesterol: 42mgSodium: 147mgCarbohydrates: 27gFiber: 1gSugar: 24gProtein: 3g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post No Bake Chocolate Espresso Pie appeared first on A Classic Twist.

This no-churn strawberry cookies and cream ice cream comes together without the use of an ice cream maker! Strawberries are briefly cooked to intensify their flavor before being folded into soft-whipped cream and sweetened condensed milk. Vanilla sandwich cookies lend another layer of flavor and texture that pairs well with the sweet strawberries. Once this no-churn ice cream is frozen for 6 hours, it’s ready to scoop and enjoy! 

Every bite of this strawberry ice cream tastes like summer! It’s packed with lightly cooked strawberries and chunks of vanilla sandwich cookies. It’s sure to become a favorite recipe. How could you resist a scoop of this ice cream?

Homemade ice cream is surprisingly easy to make. You only need to whip heavy whipping cream, fold in some condensed milk and your ice cream flavors, and then freeze! That’s literally all there is to it.

The heavy whipping cream keeps the ice cream scoopable because of all the air it incorporates. There is no need to use an ice cream maker when using whipped cream.

Since I used fresh strawberries in this recipe, I brought out their flavor by lightly cooking them. It makes them a little jam-like.

My favorite part, besides the strawberries, is the cookies! Store-bought vanilla sandwich cookies work perfectly to add a little crunch and sweetness to the ice cream. It adds a little fun to a classic strawberry ice cream recipe.

If fresh strawberries aren’t in season, don’t worry. Frozen strawberries work wonderfully here, too. There’s no need to thaw them beforehand. Simply add them directly to the saucepan and cook them down, gently mashing them as they soften to help them break into smaller pieces.

Keep in mind that frozen berries usually release a bit more moisture, so they’ll need a little extra cooking time before they thicken and jam up.

While I love the flavor of vanilla sandwich cookies in this recipe, you can easily switch things up by using chocolate sandwich cookies instead. The chocolate adds another layer of richness that pairs beautifully with the strawberries and gives the ice cream a fun cookies-and-cream twist.

Ingredients

• strawberries
• granulated sugar
• lemon juice
• sweetened condensed milk
• sea salt 
• heavy whipping cream
• vanilla bean paste, or vanilla extract
• a few vanilla sandwich cookies

How to Make No-Churn Strawberry Cookies & Cream Ice Cream

Add the strawberries, sugar, and lemon juice to a large skillet or saucepan over medium heat. Once the strawberries release their juices and start to simmer, stir regularly and begin to mash the strawberries to encourage them to break down.

Once the juices start to thicken and are deeper in color, after about 5-8 minutes, remove the pan from the heat. Allow the strawberries to cool to room temperature before proceeding with the recipe.

Add the cooled strawberries to a large mixing bowl along with the sweetened condensed milk and the salt. Whisk to combine, then set aside.

Add the cold heavy whipping cream to the bowl of a stand mixer along with the vanilla bean paste.

Using the whisk attachment, beat on low, gradually working up to medium-high as the mixture thickens and gains volume. Beat until soft peaks form. 

Add the whipped cream to the bowl with the sweetened condensed milk and fold it in until well combined.

Fold in the chopped cookies, saving a handful for the top of the ice cream.

Pour the ice cream base into a large loaf pan or other similarly-sized container, then top with the remaining handful of cookies.

Cover the top with plastic wrap, then freeze the ice cream base for a minimum of 6 hours.

When you’re ready to serve the ice cream, remove it from the freezer and let it sit for 5-10 minutes before scooping.

How to Store

Keep homemade ice cream stored in the freezer. Always allow the ice cream to sit for about 15 minutes before scooping, since homemade ice cream is not scoopable straight out of the freezer.

More Homemade Ice Cream Recipes

• No-Churn Pistachio Ice Cream
• Chocolate Peanut Butter Ice Cream
• Blackberry Coconut Ice Cream
• Strawberry Cheesecake Ice Cream
• Coconut Basil Ice Cream

What do you think of this creamy homemade strawberry ice cream recipe? What would you serve with a scoop of this? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy summer, friends!

No Churn Strawberry Cookies and Cream Ice Cream Recipe

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No Ratings

Yield: 8

No-Churn Strawberry Cookies and Cream Ice Cream

This no-churn strawberry cookies and cream ice cream comes together without the use of an ice cream maker! Strawberries are briefly cooked to intensify their flavor before being folded into soft-whipped cream and sweetened condensed milk.

Prep Time 30 minutes

Additional Time 6 hours

Total Time 6 hours 30 minutes

Ingredients

• 1 pound strawberries, hulled and diced
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 1 14-ounce can sweetened condensed milk
• 1 pinch sea salt
• 1 ½ cups heavy whipping cream, cold
• 1 tablespoon vanilla bean paste, or vanilla extract
• 15 vanilla sandwich cookies, roughly chopped

Instructions

1. Add the strawberries, sugar, and lemon juice to a large skillet or saucepan over medium heat. Once the strawberries release their juices and start to simmer, stir regularly and begin to mash the strawberries to encourage them to break down. Once the juices start to thicken and are deeper in color, after about 5-8 minutes, remove the pan from the heat. Allow the strawberries to cool to room temperature before proceeding with the recipe.
2. Add the cooled strawberries to a large mixing bowl along with the sweetened condensed milk and the salt. Whisk to combine, then set aside.
3. Add the cold heavy whipping cream to the bowl of a stand mixer along with the vanilla bean paste. Using the whisk attachment, beat on low, gradually working up to medium-high as the mixture thickens and gains volume. Beat until soft peaks form. 
4. Add the whipped cream to the bowl with the sweetened condensed milk and fold it in until well combined. Fold in the chopped cookies, saving a handful for the top of the ice cream.
5. Pour the ice cream base into a large loaf pan or other similarly-sized container, then top with the remaining handful of cookies. Cover the top with plastic wrap, then freeze the ice cream base for a minimum of 6 hours.
6. When you’re ready to serve the ice cream, remove it from the freezer and let it sit for 5-10 minutes before scooping.

Notes

• Keep leftovers covered with plastic wrap in the freezer and enjoy within a week for the best flavor and texture.

• Cooking the strawberries first helps to intensify the flavor and eliminates icy chunks of fruit in the final ice cream. 
• You’ll know the strawberries are ready when the juices look thicker and more syrupy rather than watery. 
• Make sure to fold the whipped cream into the sweetened condensed milk rather than whisking or mixing so that you don’t knock all of the air out of it. This helps ensure a creamy ice cream texture rather than an icy one. 
• I used a pullman loaf pan (10x4x4) to freeze and store the ice cream and there was plenty of room. If you only have a standard 9x5 loaf pan, you’ll most likely need an additional smaller container for the remainder of the ice cream. 
• Though the ice cream can be eaten straight out of the freezer, I found that letting it sit at room temperature for about 5-10 minutes made scooping much easier.

FAQs

Can I use frozen strawberries instead of fresh? Yes, you can use 1 pound of frozen strawberries in place of the fresh strawberries. There’s no need to thaw them first. Make sure to mash them as they start to soften to encourage them to break down into smaller pieces. Note that frozen strawberries will most likely take longer to cook down than fresh ones. 

Can I use chocolate sandwich cookies instead of vanilla sandwich cookies? Yes! You can use chocolate sandwich cookies instead for a different flavor.  

Do I have to freeze the ice cream in a loaf pan? No, you do not need to freeze the ice cream base in a loaf pan. Any similarly sized container will work just fine.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  SUMO Ice Cream Containers
• 
  Tovolo Glide-A-Scoop Ice Cream Tub, 1.5 Quart,
• 
  Tovolo Tight-Fitting, Stack-Friendly, Sweet Treat Ice Cream Tub - Pink

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 155Total Fat: 6gSaturated Fat: 2gUnsaturated Fat: 4gCholesterol: 6mgSodium: 145mgCarbohydrates: 24gFiber: 1gSugar: 17gProtein: 2g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post No-Churn Strawberry Cookies & Cream Ice Cream appeared first on A Classic Twist.

This lemon pistachio tiramisu is a super flavorful and creamy update on the classic Italian dessert. Pistachio cream lends vibrant flavor and color to this no-bake dessert while lemon curd and a lemon simple syrup pack a tangy punch. Topped with finely chopped pistachios for beautiful color and crunch, this lemon pistachio tiramisu is the perfect make-ahead dessert for spring and summer!

Hey there, and welcome back, friends.

You are in for a lemony treat!

This tiramisu recipe is a bit unexpected. It’s pairs lemon and pistachio; a match made in heaven if you ask me! It’s completely no-bake and full of lip-smacking flavor, making it perfect for spring and summer gatherings.

If you LOVE tiramisu, as I do, I have a few other variations you need to try. My strawberry tiramisu is perfect for summer nights and a classic tiramisu recipe that can be enjoyed year-round.

This lemony version of tiramisu starts with soft ladyfingers that are lightly soaked in a homemade lemon syrup. This gives each layer extra citrusy flavor. Then it is layered with a combination of whipped cream, mascarpone, and pistachio cream; it’s light and dreamy!

Then there’s a surprise layer of lemon curd, giving it a little tangy surprise. 

Next, you follow this surprise lemon curd layer with more dipped ladyfingers and that irresistible pistachio whipped cream layer. 

I love that this is a make-ahead dessert that requires very little effort. The lemon syrup can be made up to a week in advance and stored in the fridge, and the fully assembled tiramisu can be prepared up to 24 hours ahead of time. 

This dessert tastes even better when it’s made ahead because it allows all the layers to soak up that wonderful lemon flavor. Just wait to add the finely chopped pistachios on top until right before serving, so they stay crisp and add that perfect little crunch.

Ingredients

• lemon juice
• granulated sugar
• a lemon
• mascarpone cheese
• some pistachio cream
• powdered sugar
• vanilla bean paste
• heavy whipping cream
• savoiardi ladyfingers
• lemon curd
• raw pistachios 

How to Make Lemon Pistachio Tiramisu

Make the lemon simple syrup first. Combine the water, lemon juice, and sugar in a small saucepan or pot. Bring it to a simmer over medium heat. 

Add the peel from the lemon and simmer for 5 minutes, stirring to make sure all of the sugar dissolves. 

Remove from the heat and allow the syrup to cool completely to room temperature. 

Remove and discard the peel once the syrup has cooled down. Store the syrup in a jar in the fridge until you are ready to use it. 

Whip together the mascarpone, pistachio paste, powdered sugar, vanilla, and a few tablespoons of the heavy cream at medium-low to medium speed until thick and creamy, about 2 minutes. 

In a separate bowl, whip the remaining cup of heavy cream until medium peaks form, about 4-5 minutes.

Gently fold the whipped cream into the pistachio and mascarpone mixture in three separate additions. 

To assemble the tiramisu, dip both sides of a ladyfinger cookie into the cooled lemon simple syrup, then arrange them in a single layer in an 8 or 9-inch square dish. 

Top the ladyfingers with half of the mascarpone mixture. Gently smooth and level out the layer of cream with an offset spatula.

Gently spread the lemon curd over the top of the mascarpone in an even layer. 

Repeat another layer with the ladyfingers dipped into the lemon syrup.

Top the ladyfingers with the remaining half of the mascarpone mixture. Cover with plastic wrap and chill for at least 4 hours or overnight. 

Before serving, scatter the finely chopped pistachios in an even layer over the top.

How to Store

Keep leftover tiramisu covered in the fridge and enjoy it within 3-4 days. 

More Lemon Recipes

• Lemon Thyme Loaf Cake
• Lemon Blondies
• Lemon Sugar Cookies
• Lemon Cheesecake
• Meyer Lemon Pound Cake

What do you think of this amazing pistachio tiramisu recipe? What would you serve with this tiramisu? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Lemon Pistachio Tiramisu Recipe

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No Ratings

Yield: 6-9 servings

Lemon Pistachio Tiramisu

This lemon pistachio tiramisu is a super flavorful and creamy update on the classic Italian dessert. Pistachio cream lends vibrant flavor and color to this no-bake dessert while lemon curd and a lemon simple syrup pack a tangy punch.

Prep Time 40 minutes

Additional Time 5 hours

Total Time 5 hours 40 minutes

Ingredients

For the lemon simple syrup:

Toggle ingredient group

• ½ cup water
• ½ cup lemon juice
• 1 cup granulated sugar
• Peel from 1 medium lemon

For the tiramisu:

Toggle ingredient group

• 12 ounces mascarpone cheese, cold
• ⅓ cup pistachio cream
• ½ cup powdered sugar
• 1 ½ teaspoons vanilla bean paste
• 3 tablespoons + 1 cup heavy whipping cream, divided
• 7-ounces savoiardi ladyfingers
• 1 cup lemon curd
• 1/2 cup raw pistachios, finely chopped

Instructions

1. Make the lemon simple syrup first. Combine the water, lemon juice, and sugar in a small saucepan or pot. Bring it to a simmer over medium heat. Add the peel from the lemon and simmer for 5 minutes, stirring to make sure all of the sugar dissolves. Remove from the heat and allow the syrup to cool completely to room temperature. Remove and discard the peel once the syrup has cooled down. Store the syrup in a jar in the fridge until you are ready to use it. 
2. Whip together the mascarpone, pistachio paste, powdered sugar, vanilla, and 3 tablespoons of the heavy cream at medium low to medium speed until thick and creamy, about 2 minutes. In a separate bowl, whip the remaining cup of heavy cream until medium peaks form, about 4-5 minutes. Gently fold the whipped cream into the pistachio and mascarpone mixture in three separate additions. 
3. To assemble the tiramisu, dip both sides of a ladyfinger cookie into the cooled lemon simple syrup then arrange them in a single layer in an 8 or 9-inch square dish. Top the ladyfingers with half of the mascarpone mixture. Gently smooth and level out the layer of cream with an offset spatula. Gently spread the lemon curd over the top of the mascarpone in an even layer. Repeat another layer with the ladyfingers dipped into the lemon syrup. Top the ladyfingers with the remaining half of the mascarpone mixture. Cover with plastic wrap and chill for at least 4 hours or overnight. 
4. Before serving, scatter the finely chopped pistachios in an even layer over the top.

Notes

Recipe Notes

• You will have leftover simple syrup. Feel free to use it in cocktails or mocktails. 
• Keep leftover tiramisu covered in the fridge and enjoy it within 3-4 days. 
• An equal amount of vanilla extract may be used in place of vanilla bean paste. 
• If you are using a stand mixer, make sure to use the whisk attachment for both the mascarpone mixture and the whipped cream. If you’re using a hand mixer, use the beaters for both. 
• You’ll need 2-4 lemons to yield enough juice for the simple syrup.

Recipe Tips and Testing Notes

• If you want to shave off a little bit of prep time, you can use 1 standard tub of whipped topping instead of whipping 1 cup of heavy cream. You will still need 3 tablespoons of cream or half and half for the mascarpone mixture. 
• Depending on the size of your dish, you may need to trim the end of some of your ladyfingers in order to fit both rows without overlapping. 
• Make sure to use the crisp savoiardi ladyfingers instead of the soft and cakey ladyfingers. The ones I used came in a 3.5 ounce package and I used almost 2 whole packages (7 ounces total). 
• Save your strength and use your food processor to finely chop the pistachios. 
• Once you open your jar of pistachio cream, give it a good stir before measuring it for the recipe. 
• I used an 8-inch square dish that is 2 ½ inches deep for testing and it was the perfect size for the tiramisu. 

Nutrition Information:

Yield:

9

Serving Size:

1
Amount Per Serving: Calories: 569Total Fat: 34gSaturated Fat: 15gUnsaturated Fat: 19gCholesterol: 93mgSodium: 320mgCarbohydrates: 61gFiber: 2gSugar: 55gProtein: 8g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Lemon Pistachio Tiramisu appeared first on A Classic Twist.

This strawberry vanilla bean tres leches cake is a summery take on the milk-soaked classic treat. Perfect as a make-ahead dessert, the light and airy vanilla bean sponge is soaked in a strawberry-flavored milk mixture for several hours. Finished with a layer of vanilla bean whipped cream and juicy macerated strawberries, this moist and delightful cake is perfect for any spring and summer gathering!

Hey there, and welcome back, friends.

You are in for a summery treat!

If you love a classic tres leches cake, this strawberry tres leches cake version is such a lovely twist for the warmer months.

The base of this cake is a soft vanilla bean sponge that’s designed to soak up all that delicious strawberry flavor. This sponge cake is allowed to slowly soak up the homemade strawberry-infused milk mixture, which transforms it into that signature tres leches texture!

It does take a few hours of preparation to make this cake, but it is worth all of the waiting time. Since the magic is in allowing this sponge cake to absorb the strawberry milk, it makes it a great make-ahead cake. This cake literally gets better the longer it sits!

This is a simple cake recipe to make that involves sponge cake, strawberry milk, whipped cream, and a strawberry topping. The strawberry milk can be made with fresh or frozen strawberries.

Then the sponge cake is topped with whipped cream and fresh strawberries that are macerated. When the berries are macerated, they release their juices and become beautifully glossy and flavorful, adding a bright and juicy contrast to the cake underneath.

This cake is a stunner and would be perfect to serve at summer get-togethers, weeknights, or any occasion you’re craving strawberries.

Ingredients

• all-purpose flour
• sea salt
• baking powder
• a few large eggs
• granulated sugar & powdered sugar
• vanilla bean paste
• whole milk & heavy whipping cream
• fresh strawberries
• evaporated milk
• sweetened condensed milk
• zest from a lemon

How to Make Tres Leches Cake with Strawberries

Preheat the oven and make sure there’s a rack in the center of the oven. Grease a rectangular baking pan with cooking spray.

Whisk together the flour, sea salt, and baking powder in a bowl, then set aside.

Add the eggs, sugar, and vanilla bean paste to the bowl of a stand mixer. Mix with the whisk attachment starting on low, working up to medium-high as the mixture gains volume. Whisk on medium-high for 6-8 minutes until the mixture thickens, turns pale yellow, and has more than doubled in volume.

Reduce the speed to low and gradually add about half of the dry ingredients, mixing until mostly combined, then gradually add the milk. Mix until mostly combined, then gradually add the remaining dry ingredients.

Mix until just combined, and there are no longer any streaks of flour remaining. Make sure not to overmix because you don’t want to knock all of the air out of the batter.

Pour the batter into the greased pan and gently spread it into an even layer. Bake the cake on the center rack of the preheated oven until golden on top, about 25 minutes, and it is pulling away from the sides of the pan, and a tester inserted into the middle comes out clean.

Place the pan on a cooling rack and allow the cake to cool fully, about an hour. 

When the cake has cooled, make the strawberry milk mixture. Add the strawberries and whole milk to a blender. Blend on high until very smooth. Add the evaporated milk and sweetened condensed milk and blend until combined. 

Use a skewer to poke holes all over the top of the cake. Space the rows of holes about half an inch apart.

Pour the strawberry milk mixture over the top of the cake. Cover and refrigerate the cake for a minimum of 4 hours or overnight until all of the milk mixture has been absorbed. 

Once the cake is in the fridge, make the macerated strawberries. Combine the strawberries with the sugar and lemon zest. Let them sit at room temperature for 15-20 minutes until juicy, then stir once more, cover, and place in the fridge with the cake. 

When ready to serve, add the cold heavy whipping cream, powdered sugar, and vanilla bean paste to the bowl of a stand mixer fitted with the whisk attachment. Whip on low, gradually working up to medium-high as the cream gains volume. Whip on medium-high for a few minutes or until medium peaks form.

Spread the whipped cream over the top of the cake, then spoon over some of the macerated strawberries.

Slice and serve the cake with the extra macerated strawberries on the side. 

How to Store

Cover any leftovers and keep them in the fridge. Make sure to enjoy them within 3-4 days. 

More Strawberry Recipes

• Strawberry Sheet Cake
• Strawberry Fool with Mascarpone
• Strawberry Tiramisu
• Strawberry Trifle
• Strawberry Shortcake Cupcakes

What do you think of this amazing strawberry vanilla bean tres leches cake recipe? What would you serve with a slice of this cake? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Strawberry Tres Leches Cake Recipe

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Yield: 12 servings

Strawberry Vanilla Bean Tres Leches Cake

Prep Time 30 minutes

Cook Time 28 minutes

Additional Time 5 hours

Total Time 5 hours 58 minutes

Ingredients

For the cake:

Toggle ingredient group

• 1 ½ cups all-purpose flour
• ½ teaspoon sea salt
• 2 teaspoons baking powder
• 4 large eggs, at room temperature
• 1 cup granulated sugar
• 1 ½ teaspoons vanilla bean paste
• ½ cup whole milk, at room temperature

For the strawberry milk:

Toggle ingredient group

• 1 cup diced strawberries
• ½ cup whole milk
• 1 12-ounce can evaporated milk
• 1 14-ounce can sweetened condensed milk

For the macerated strawberries and whipped cream:

Toggle ingredient group

• 1 pound strawberries, hulled & quartered
• ¼ cup granulated sugar
• 1 medium lemon, zested
• 2 cups heavy whipping cream, cold
• ¼ cup powdered sugar
• 1 1 ½ teaspoons vanilla bean paste

Instructions

1. Preheat the oven to 350 degrees and make sure there’s a rack in the center of the oven. Grease a 13x9x2-inch baking pan with cooking spray.
2. Whisk together the flour, sea salt, and baking powder in a bowl then set aside.
3. Add the eggs, sugar, and vanilla bean paste to the bowl of a stand mixer. Mix with the whisk attachment starting on low, working up to medium high as the mixture gains volume. Whisk on medium high for 6-8 minutes until the mixture thickens, turns pale yellow, and has more than doubled in volume.
4. Reduce the speed to low and gradually add about half of the dry ingredients, mixing until mostly combined, then gradually add the milk. Mix until mostly combined then gradually add the remaining dry ingredients. Mix until just combined and there are no longer any streaks of flour remaining. Make sure not to overmix because you don’t want to knock all of the air out of the batter.
5. Pour the batter into the greased pan and gently spread it into an even layer. Bake the cake on the center rack of the preheated oven for 22-28 minutes until golden on top, pulling away from the sides of the pan, and a tester inserted into the middle comes out clean. Place the pan on a cooling rack and allow the cake to cool fully, about 1 to 1 ½ hours. 
6. When the cake has cooled, make the strawberry milk mixture. Add the strawberries and whole milk to a blender. Blend on high until very smooth. Add the evaporated milk and sweetened condensed milk and blend until combined. 
7. Use a skewer to poke holes all over the top of the cake. Space the rows of holes about 1/2 -inch apart. Pour the strawberry milk mixture over the top of the cake. Cover and refrigerate the cake for a minimum of 4 hours or overnight until all of the milk mixture has been absorbed. 
8. Once the cake is in the fridge, make the macerated strawberries. Combine the strawberries with the sugar and lemon zest. Let them sit at room temp for 15-20 minutes until juicy, then stir once more, cover, and place in the fridge with the cake. 
9. When ready to serve, add the cold heavy whipping cream, powdered sugar, and vanilla bean paste to the bowl of a stand mixer fitted with the whisk attachment. Whip on low, gradually working up to medium high as the cream gains volume. Whip on medium high for about 2-3 minutes or until medium peaks form.
10. Spread the whipped cream over the top of the cake then spoon over some of the macerated strawberries. Slice and serve the cake with the extra macerated strawberries on the side. 
11. Cover any leftovers and keep them in the fridge. Make sure to enjoy them within 3-4 days. 

Notes

• For the most reliable results for the cake, I recommend using a metal baking pan rather than a ceramic baking dish. 

• A hand mixer can be used in place of a stand mixer. Use the beaters for both the cake batter and the whipped cream. 
• A half pound of strawberries will yield about 1 cup once hulled and diced for the strawberry milk.

Recipe Tips and Testing Notes

• It might look like a long time to beat the eggs and sugar together but it’s necessary in order to build volume! Without this step, the cake will be flat and dense rather than light and spongy.
• I tested the cake by adding all of the strawberry milk mixture at once and gradually adding 1 cup at a time over the course of about 1 hour. Neither made a difference in the final result. The amount of time that you let the milks soak into the cake is more important than how gradually you add the milks to the cake.
• Once you add the strawberry milk mixture, make sure to allow for at least 4 hours for the cake to absorb the milks. I found that in testing, there was still a little left on top and on the sides that hadn’t soaked in at the 4 hour mark, but after resting overnight, all of the milk had been absorbed. 
• The eggs and milk must be at room temperature before using them to make the cake batter. Room temperature eggs whip up and gain volume much, much faster than cold eggs. The batter will also have a more even texture when all of the ingredients are at room temperature, which means it will bake evenly. 
• The cake and macerated strawberries can be made 1-2 days in advance but I recommend making and adding the whipped cream right before serving as it tends to deflate in the fridge over time. 
• For the best vanilla flavor, I recommend using vanilla bean paste in both the cake and the whipped cream. 
• Use the heavy whipping cream straight from the fridge as it needs to be cold in order to whip properly. 

FAQs

Can I use frozen strawberries? You can use thawed frozen strawberries in the strawberry milk but I recommend using fresh strawberries for the macerated strawberry topping for the best flavor and texture. 

Can I make this tres leches cake ahead of time? Absolutely! This cake requires a minimum of 4 hours of chilling time in the fridge in order to allow the strawberry milk mixture to fully absorb. As long as it is covered, it can rest in the fridge for 1-2 days before being served. 

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 375Total Fat: 18gSaturated Fat: 11gUnsaturated Fat: 7gCholesterol: 114mgSodium: 244mgCarbohydrates: 49gFiber: 2gSugar: 38gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Strawberry Vanilla Bean Tres Leches Cake appeared first on A Classic Twist.

These apple cinnamon scones with maple glaze are perfectly tender and flaky and packed with cozy autumnal flavors. Chunks of tart Granny Smith apples are enveloped in a buttery dough spiced with cinnamon. Baked to perfection, each scone is drizzled with a maple glaze that complements the tart pieces of apple and warm cinnamon. These apple scones are perfect for pairing with coffee or tea for a snack or as part of a breakfast spread. Whether it’s Fall or not, these scones are a great way to embrace the cozy flavors of the season.

Is it me, or does a warm, buttery apple pastry instantly transport you to Fall? These apple and cinnamon scones with maple glaze embody everything we love about the season in one delicious treat!

I cannot resist adding tart apples and cinnamon to my baked goods when the weather starts to turn colder. The smell it creates when it’s baking fills my kitchen with cozy vibes.

There’s nothing better than slicing a warm scone open and smothering it with butter while sipping a coffee. It’s the perfect way to start the day, especially on the weekend.

Scones are a simple recipe to make. They can look complicated, but the secret is to ensure your butter stays cold and avoid overmixing the dough.

Overmixing the dough can overwork the gluten, resulting in scones with a tough texture. Stick to just mixing it enough that it is combined. That’s how you end up with brag-worthy tender and flaky scones!

Here are a few of my favorite scone recipes that you might like to try: Blackberry Buttermilk Scones with Lemon Glaze, Strawberry Chocolate Scones, Lemon Scones, Sweet Potato Scones with Maple Icing, and Savory Gruyère Thyme Scones.

I recommend using tart and firm apples, such as Granny Smith apples, when making these scones. The tartness complements the sweet maple glaze. If you need to substitute, you can use Pink Lady, Braeburn, or Northern Spy.

Many people may not realize this, but you can make scones ahead of time and freeze them unbaked until you’re craving a special treat. When you are ready to bake the frozen scones, remove them from the freezer and add a few extra minutes to the bake time.

Are you planning on making these cinnamon apple scones for breakfast or a Fall brunch? These scones will definitely be making an appearance during those cozy Sunday mornings when we’re all gathered around the kitchen.

Ingredients

• all-purpose flour, plus extra for shaping the dough
• baking powder
• granulated sugar
• ground cinnamon
• salt
• unsalted butter
• a medium Granny Smith apple
• heavy cream
• a large egg
• vanilla extract
• powdered sugar
• maple syrup

How to Make Apple Cinnamon Scones

Whisk the flour, baking powder, sugar, cinnamon, and salt to aerate and combine.

Add the diced cold butter and rub it into the flour with your fingers or a fork until the mixture is crumbly and the pieces of butter are no larger than a pea.

Stir in the diced apple until evenly distributed and coated in the dry ingredients. 

Whisk the cream, egg, and vanilla in a separate smaller bowl, then pour over the dry ingredients.

Mix until the dough just comes together, then turn it out onto a lightly floured surface or large piece of parchment paper.

Fold the dough a couple of times as needed to bring it together, then shape it into a circle that is 1-inch thick and about 7 inches wide.

Cut the dough into 8 wedges with a sharp knife.

Place the scones on a parchment-lined baking sheet at least 1 ½ inches apart and chill them in the freezer for about 15 minutes until completely firm.

While the scones chill, preheat the oven to 400 degrees. Bake the chilled scones in the preheated oven on the middle rack until they are firm to the touch and the edges are just beginning to turn golden.

Cool the scones on a wire rack completely before glazing. When you’re ready to glaze the scones, whisk together the powdered sugar, maple syrup, some cream, and a pinch of salt until very smooth.

The glaze should be thick but still be able to be drizzled easily. If it’s too thick, add a splash or two of cream, then whisk again.

Drizzle or spoon the glaze over the cooled scones, then enjoy.

How to Store

These scones will have the best texture on the day they are made as the apple pieces will add moisture and soften them the longer they sit. Leftover scones may be kept in an airtight container at room temperature for 2-3 days.

They can also be kept in the fridge and enjoyed within 3-4 days. If there is no room in your freezer, the shaped scones can also be chilled in the fridge for 30 minutes until firm.

More Fall Breakfast Recipes

• Apple French Toast Bake
• Salted Caramel Apple Cinnamon Rolls
• Apple Crepes
• Apple Cinnamon Waffles
• Apple Caramel Dutch Baby Pancake

What do you think of this comforting cinnamon apple scone recipe? What would you serve with these scones? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy Fall baking, friends!

Apple Cinnamon Scone Recipe

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Yield: 8 scones

Apple Cinnamon Scones with Maple Glaze

These apple cinnamon scones with maple glaze are perfectly tender and flaky and packed with cozy autumnal flavors. Chunks of tart Granny Smith apples are enveloped in a buttery dough spiced with cinnamon. Baked to perfection, each scone is drizzled with a maple glaze that complements that tart pieces of apple and warm cinnamon.

Prep Time 35 minutes

Cook Time 20 minutes

Total Time 55 minutes

Ingredients

For the scones:

Toggle ingredient group

• 2 cups all-purpose flour, plus extra for shaping the dough
• 1 tablespoon baking powder
• 1/4 cup granulated sugar
• 1 heaped teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup (1 standard stick) very cold unsalted butter, diced
• 1 medium Granny Smith apple, peeled and diced, about 1 heaped cup
• ½ cup + 2 tablespoons heavy cream, cold
• 1 large egg, cold
• 1 teaspoon vanilla extract

For the glaze:

Toggle ingredient group

• 1 ½ cups powdered sugar, sifted
• 2 tablespoons maple syrup
• 2 tablespoons heavy cream, plus extra as needed to thin
• 1 pinch sea salt

Instructions

1. Whisk the flour, baking powder, sugar, cinnamon, and salt to aerate and combine. Add the diced cold butter and rub it into the flour with your fingers or a fork until the mixture is crumbly and the pieces of butter are no larger than a pea. Stir in the diced apple until evenly distributed and coated in the dry ingredients. 
2. Whisk the cream, egg, and vanilla in a separate smaller bowl, then pour over the dry ingredients. Mix until the dough just comes together, then turn it out onto a lightly floured surface or large piece of parchment paper. Fold the dough a couple of times as needed to bring it together, then shape it into a circle that is 1-inch thick and about 7 inches wide. Cut the dough into 8 wedges with a sharp knife. Place the scones on a parchment-lined baking sheet at least 1 ½ inches apart and chill them in the freezer for 15 minutes until completely firm.
3. While the scones chill, preheat the oven to 400 degrees. Bake the chilled scones in the preheated oven on the middle rack for 17-20 minutes or until they are firm to the touch and the edges are just beginning to turn golden. Cool the scones on a wire rack completely before glazing. 
4. When you’re ready to glaze the scones, whisk together the powdered sugar, maple syrup, 2 tablespoons of cream, and a pinch of salt until very smooth. The glaze should be thick but still be able to be drizzled easily. If it’s too thick, add a splash or two of cream, then whisk again. Drizzle or spoon the glaze over the cooled scones, then enjoy.

Notes

• These scones will have the best texture on the day they are made as the apple pieces will add moisture and soften them the longer they sit. Leftover scones may be kept in an airtight container at room temperature for 2-3 days. They can also be kept in the fridge and enjoyed within 3-4 days. 

• If there is no room in your freezer, the shaped scones can also be chilled in the fridge for 30 minutes until firm.

Recipe Tips

• The trick to tender, flaky scones is ensuring the fats (butter and cream) are cold when they hit the oven and that the dough is not overworked. If your kitchen is particularly warm, I recommend popping your mixing bowl into the freezer for a few minutes after you mix the butter into the dry ingredients and making sure you freeze the shaped scones for 15 minutes before baking. 
• A half-inch dice is the perfect size for the apple pieces and ensures you get a piece of apple in nearly every bite. 
• For more of an apple pie vibe, use an equal amount of apple pie spice in place of the ground cinnamon.

FAQs

Can I use a different apple variety? I recommend using firm and tart Granny Smith apples here as the tartness of the apple pieces pairs well with the sweetness of the glaze. If you cannot find Granny Smith apples, you can use other firm, tart apple varieties like Pink Lady, Braeburn, or Northern Spy. 

Can I freeze these scones before baking them? Yes, you can freeze the shaped scones in order to bake them at a later date. Make sure they aren’t touching for their initial freeze. Once they are frozen solid, you can move them to an airtight container. When you’re ready to bake them, you’ll most likely need to add a few minutes to the baking time. Frozen scones should be baked within one month for the best results. 

Recommended Products

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• 
  OXO Good Grips 3-Piece Silicone Spatula Set
• 
  Pyrex Glass Mixing Bowl Set (3-Piece)
• 
  Stainless Steel Bowl Scraper/Chopper

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 414Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 34mgSodium: 462mgCarbohydrates: 73gFiber: 2gSugar: 32gProtein: 5g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Apple Cinnamon Scones with Maple Glaze appeared first on A Classic Twist.

This brown butter pecan chocolate chip skillet cookie is crisp on the edges and soft and chewy in the center. The combination of browned butter and brown sugar yields a toffee-like flavor that complements the nutty pecans and rich chocolate. Baked in a cast iron skillet and served warm, this skillet cookie is perfect for sharing, especially when topped with a couple of scoops of your favorite vanilla ice cream. Enjoy this skillet cookie all year round whenever the craving strikes!

If you’re looking for a cozy and comforting treat, I’ve got one for you today! This dessert may seem a bit fancy due to its use of brown butter, but it’s extremely easy to make.

My kids are still raving over it and asking me when I’ll make it again!

This is one of those desserts that is perfect when eaten straight out of the oven. Maybe give it a few minutes to cool down!

Who are we kidding with that warm, gooey, chocolate, chewy center and crisp edges! This is the kind of dessert that disappears fast!

Let’s talk about flavor! The brown butter lends this dish a deep, nutty flavor that pairs well with the pecans. Brown sugar creates a delicious toffee-like center filled with melted chocolate chips.

What’s nice about this recipe is that it’s all one dish! You don’t have to scoop out dozens of cookies. The cast-iron skillet makes baking this dessert easy and gives this cookie its signature crispy edges.

The cast-iron skillet is a must-have tool when creating this recipe. I do not recommend using a skillet smaller than 10 inches, as there won’t be enough room for the cookie dough to rise as it bakes.

A larger skillet can be used, but you will need to reduce the overall baking time and watch for when the center is just set and the outer edges are golden.

If you don’t have a skillet, a 10-inch pie plate can be used with similar results. If you ever needed an excuse to buy a cast-iron skillet, let this be the one!

Ingredients

• unsalted butter
• all-purpose flour
• baking soda
• sea salt
• brown sugar
• granulated sugar
• an egg + an egg yolk
• vanilla extract
• semisweet chocolate chips
• dark chocolate chunks
• pecans
• vanilla ice cream for serving, optional

How to Make Pecan Chocolate Chip Skillet Cookie

To make the brown butter, first reserve 1 tablespoon of butter for greasing the skillet.

Slice the remaining butter into roughly tablespoon-sized pieces and add it to a saucepan or skillet set over medium heat.

Once the butter melts, swirl the pan every minute or so until it begins to simmer. Once it simmers, stir every minute until the bits on the bottom of the pan turn golden brown and the butter has a nutty aroma.

Carefully pour the brown butter into your mixing bowl or the bowl of a stand mixer and allow it to cool for 30 minutes.

While the butter cools, use the tablespoon of butter you set aside to grease a 10-inch cast-iron skillet generously.

Whisk together the flour, baking soda, and salt in a medium-sized bowl and set aside.

Preheat the oven.

Once the browned butter has cooled for about half an hour, add the brown sugar and granulated sugar to the bowl.

Mix/whisk on medium speed until smooth, about a minute.

Add the egg, egg yolk, and vanilla and mix on medium for about a minute until smooth, thicker, and lighter in color.

Add the flour mixture, and mix on low until mostly combined.

Then fold in the chocolate chips and pecans until evenly distributed.

Press the cookie into the greased skillet in an even layer. Bake the cookie in the preheated oven for at least half an hour until the center is just set and the outer edge of the cookie is beginning to turn golden.

Allow the cookie to cool for at least half an hour before cutting and serving.

Serve warm slices of the skillet cookie with a scoop of vanilla ice cream or enjoy it family-style with several spoons and a few scoops of ice cream on top.

How to Store

While this skillet cookie is best the day it’s made, leftovers keep best in an airtight container and should be enjoyed within 3 days. To keep leftovers from drying out, add a fresh slice of bread to the container to lend moisture.

More Cookie Recipes

• Skillet S’mores Cookie
• S’mores Cookie Bars
• Brown Butter Sugar Cookies
• Lemon Sugar Cookies with Raspberry Frosting
• Strawberry Lemonade Cookies

What do you think of this amazing cookie recipe? What would you serve with a slice of this cookie? Let me know in the comment section below. 

If you share across social media, make sure to tag #aclassictwist, so I can see your beautiful creation come to life!

Happy baking, friends!

Pecan Chocolate Chip Skillet Cookie Recipe

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No Ratings

Yield: 8-10 servings

Brown Butter Pecan Chocolate Chip Skillet Cookie

This brown butter pecan chocolate chip skillet cookie is crisp on the edges and soft and chewy in the center. The combination of browned butter and brown sugar yield a toffee-like flavor that complements the nutty pecans and rich chocolate.

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 30 minutes

Total Time 1 hour 20 minutes

Ingredients

• 1 cup (2 sticks) unsalted butter
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon sea salt
• ¾ cup brown sugar, packed
• ½ cup granulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 1 tablespoon vanilla extract
• 3/4 cup semisweet chocolate chips
• ½ cup dark chocolate chunks
• ⅔ cup pecans, chopped
• Vanilla ice cream for serving, optional

Instructions

1. Reserve 1 tablespoon of butter for greasing the skillet. Slice the remaining butter into roughly tablespoon-sized pieces and add it to a saucepan or skillet set over medium heat. Once the butter melts, swirl the pan every minute or so until it begins to simmer. Once it simmers, stir every minute until the bits on the bottom of the pan turn golden brown and the butter has a nutty aroma. Carefully pour the brown butter into your mixing bowl or the bowl of a stand mixer and allow it to cool for 30 minutes.
   
2. While the butter cools, use the tablespoon of butter you set aside to grease a 10-inch cast-iron skillet generously. Whisk together the flour, baking soda, and salt in a medium-sized bowl and set aside. Preheat the oven to 350 degrees.
3. Once the browned butter has cooled for 30 minutes, add the brown sugar and granulated sugar to the bowl. Mix/whisk on medium speed until smooth, about 1 minute. Add the egg, egg yolk, and vanilla and mix on medium for about 1 minute until smooth, thicker, and lighter in color.
   
4. Add the flour mixture, and mix on low until mostly combined, then fold in the chocolate chips and pecans until evenly distributed. Press the cookie into the greased skillet in an even layer.
5. Bake the cookie in the preheated 350-degree oven for 30-35 minutes until the center is just set and the outer edge of the cookie is beginning to turn golden. Allow the cookie to cool for at least 20-30 minutes before cutting and serving.
6. Serve warm slices of the skillet cookie with a scoop of vanilla ice cream or enjoy it family style with several spoons and a few scoops of ice cream on top.
   

Notes

I do not recommend using a skillet smaller than 10 inches, as there won’t be enough room for the cookie dough to rise as it bakes. A larger skillet can be used, but you will need to reduce the overall baking time and watch for when the center is just set and the outer edges are golden.

Either light or dark brown sugar may be used.

How long will leftovers keep? While this skillet cookie is best the day it’s made, leftovers keep best in an airtight container and should be enjoyed within 3 days. To keep leftovers from drying out, add a fresh slice of bread to the container to lend moisture.

Does this have to be baked in a cast iron skillet? A cast iron skillet will produce crisp, golden edges, but you can also bake this cookie in a 10-inch pie plate for similar results.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 408Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 47mgSodium: 268mgCarbohydrates: 62gFiber: 3gSugar: 39gProtein: 6g

Making this Recipe?

Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

The post Brown Butter Pecan Chocolate Chip Skillet Cookie appeared first on A Classic Twist.