Tag: SweetTreats

Nutella Rolls
March 31, 2026

Nutella Rolls

These Nutella scrolls are made with homemade dough and filled with Nutella instead of the classic cinnamon, giving them a slightly more indulgent twist. Trust me, it’s like HEAVEN. Easy to cook and great to enjoy with the kids! Prep Time:25minutes minsCook Time:25minutes minsServings:12 rolls Ingredients Dough Filling …

Nutella
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by CookDiaries
Russian Tea Cakes
March 29, 2026

Russian Tea Cakes

Russian tea cakes (a.k.a. snowball cookies) are incredibly easy to make with pantry staples. The melt-in-your-mouth dessert is a simple way to satisfy your sweet tooth during the holiday season. Prep Time:20 minsCook Time:15 minsServings:36 Ingredients Directions Step 1 Gather all ingredients. Step 2 Preheat …

Sweet Treat
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by CookDiaries
Chocolate Turtle Thumbprint Cookies
March 28, 2026

Chocolate Turtle Thumbprint Cookies

These chocolate thumbprint turtle cookies are a rich chocolate cookie rolled in chopped pecans, filled with caramel, and drizzled with melted chocolate. They’ve got the perfect flavors of a turtle candy all in a delicious bite sized cookie, perfect for the holidays.

Prep Time 18 mins
Cook Time 12 mins
Servings 24

Ingredients

For the Chocolate Pecan Cookies:

  • 1/2 cup unsalted butter
  • 2/3 cup granulated sugar
  • 1 large egg (separated)
  • 2 TBS milk
  • 1 tsp vanilla extract
  • 1 cup all purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 tsp salt
  • 1 cup pecans (finely chopped)

For the Caramel:

  • 1 cup soft caramels
  • 1 TBS heavy cream

For the Chocolate Drizzle:

  • 1/2 cup chocolate chips
  • 1 tsp coconut oil

Equipment

  • Hand Whisk
  • Large Mixing Bowl

Instructions

For the Chocolate Pecan Cookies:

  • Add the butter and sugar to a large bowl and beat them together until light and creamy, about 2 minutes.
  • Add in the egg yolk, milk, and vanilla extract and stir until combined. (Save the egg white for later in a small bowl, and put it in the fridge)
  • In a separate bowl, whisk together the flour, cocoa powder, and salt.
  • Add the dry ingredients to the wet ingredients and stir them together to make a really soft cookie dough.
  • Cover the dough in plastic wrap and place it in the fridge for 1 hour.
  • Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
  • Whisk the egg white until it’s nice and frothy.
  • Chop up the pecans really finely and add them to a small bowl.
  • Scoop the cookie dough into small sections, and roll them into 1inch sized balls.
  • Dip the cookie dough balls into the egg whites, then roll them into the chopped pecans, making sure to cover them completely.
  • Place them on the prepared baking sheet.
  • Press the back of a 1 tsp measuring spoon into the cookie ball. Repeat with additional cookie dough, placing them each about 1 inch apart on the cookie sheet.
  • Bake the cookies for 9-11 minutes, or until the dough is set.
  • Press the cookie again with the back of the measuring spoon.
  • Add the caramels and heavy cream to a microwave safe bowl and microwave in 30 second intervals, stirring until smooth between each. (Mine usually takes 1 minute)
  • Carefully pour caramel into the indent on each of the cookies.
  • Let the cookies cool for about 10-20 minutes.
  • Add the semi sweet chocolate chips and coconut oil to a small microwave safe bow land microwave in 20 second increments, stirring well after each until melted. Don’t overheat the chocolate.
  • Scoop the chocolate into a zip top bag and snip a small amount off of one corner.
  • Drizzle the chocolate over the top of the cookies. Let the chocolate set completely before enjoy the cookies.

Nutrition

Calories: 170kcalCarbohydrates: 21gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 20mgSodium: 56mgPotassium: 68mgFiber: 1gSugar: 15gVitamin A: 155IUVitamin C: 1mgCalcium: 27mgIron: 1mg

Cookie
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by CookDiaries
Chocolate Peanut Clusters
March 19, 2026

Chocolate Peanut Clusters

Chocolate Peanut Clusters are the easiest edible gifts to make over Christmas! Slow cooker or stove top methods and only a handful of ingredients! Prep Time:5minutes minsCook Time:10minutes minsServings:60 clusters (or more) Ingredients Instructions  STOVE TOP: SLOW COOKER: Notes Refrigerate in an airtight container for up to 1 …

Simple
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by CookDiaries
Loukoumades
March 18, 2026

Loukoumades

Loukoumades (Greek donuts with honey) are a delightful dessert made with a simple dough and a delicious honey syrup. This recipe makes 60 small donuts, so it’s great for sharing during special occasions and holidays. You can cut the dough ingredients in half if you …

Desserts
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by CookDiaries
Peanut Butter Cup Hot Chocolate
March 16, 2026

Peanut Butter Cup Hot Chocolate

This peanut butter cup hot chocolate is a rich peanut butter and chocolate drink, the perfect cup of hot chocolate for peanut butter cup lovers!

Prep Time 2 mins
Cook Time 2 mins
Servings 2

Ingredients

  • 2 cups whole milk
  • 2 TBS sugar
  • 4 oz chocolate (chopped or chocolate chips)
  • 1/4 cup creamy peanut butter

For Toppings:

  • whipped cream
  • peanut butter (zap in the microwave for 30 seconds to drizzle)
  • chocolate syrup
  • chopped peanut butter cups
  • mini marshmallows.

Equipment

Instructions

  • Add milk to a small sauce pan over medium low heat. Stir in some milk. 
  • Allow the milk to heat up until it just starts to bubble on the sides, and is hot throughout. (But watch it closely, you don’t want the milk to boil.) 
  • Add in the chocolate and peanut butter and whisk until the chocolate is totally melted and creamy smooth throughout. 
  • Top with your favorite toppings. 
Sip Fresh
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by CookDiaries
Ferrero Rocher Brownie Cookie
March 14, 2026

Ferrero Rocher Brownie Cookie

Fudgy on the inside; crispy on the outside! A deep dish brownie/cookie full of crushed hazelnuts, stuffed with melted Nutella, hazelnut wafers and whole hazelnuts to recreate the Ferrero Rocher flavours. Prep Time:15minutes minsCook Time:25minutes minsServings:16 slices Ingredients Skillet Brownie Cookie: Additional for Topping: Instructions  Notes Serve with …

Sweet Treat
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by CookDiaries
Strawberry Shortcakes
March 11, 2026

Strawberry Shortcakes

Strawberry shortcakes are easy to make, and you can leave it to your guests to do the assembly. Make the biscuits in the morning or even the night before. It takes just five minutes to prep the strawberries and, as opposed to whipped cream, the …

Desserts
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by CookDiaries
Salted Caramel Hot Chocolate Bombs
March 10, 2026

Salted Caramel Hot Chocolate Bombs

These Salted Caramel Hot Chocolate Bombs are a perfect blend of caramel hot cocoa, marshmallows, and chocolate – all mixed with hot milk, then you have perfect cup of hot cocoa! 

Prep Time 30 mins
Cook Time 5 mins
Servings 6

Ingredients

  • 12 oz finely chopped high quality chocolate
  • 7.5 oz salted caramel hot chocolate (or 6 individual 1.25oz salted caramel hot chocolate mix packets)
  • mini marshmallows
  • 3/4 cup caramel candy melts (optional)
  • flaky sea salt (optional)
  • sprinkles (optional)

To make the Mug of Hot Chocolate:

  • 8 oz whole milk (per mug/serving)

Instructions

  • Add 10 oz chopped chocolate to a medium microwave safe bowl and microwave for 30 seconds. Remove from the microwave, and stir as much as you can. **
  • Continue to microwave in 15 second intervals, stirring fully and scraping the sides of the bowl with a rubber spatula between each time, until the chocolate is almost completely melted. Then continue to stir the chocolate so that it’s continues to melt from it’s own heat until it is fully melted, without over heating it.
  • Once the chocolate is smooth, check the temperature with an instant read thermometer to make sure that the melted chocolate reads between 88 and 90 degrees Fahrenheit (for semi sweet or dark chocolate) If the temperature goes over 90 degrees, stir in an additional ounce or two of chopped chocolate, without reheating to lower the temperature. (If you’re using milk chocolate you want it melted between 86 and 88 F)
  • Spoon about 1 Tablespoon of melted chocolate into each of the hot chocolate molds.Use the back of a small spoon to spread it around. Make sure to get the chocolate all the way to the top of the rim, and to cover any exposed areas.
  • Place the molds on a small baking sheet and refrigerate for 5 minutes.
  • Remove the molds from the fridge and spoon another heaping spoonful of melted chocolate into each half dome. Use the back of the spoon to work the second layer of chocolate around, really building up the edges to make them thicker, to help them not to crack. Repeat with additional half domes.
  • Place the molds into the freezer to chill for 10 minutes.
  • Remove the molds from the freezer and put on food safe gloves to carefully remove the shells from the mold. (The gloves keep the chocolate shells from getting any finger prints on them)
  • Once all 12 shells are made, microwave a flat microwave safe plate for 2 minutes.
  • Place 6 of the shells on the plate, one at a time, and use your gloved hand to gently spin them on the plate, to smooth the edges.
  • Place the round side down in a regular cupcake liner to hold the hot cocoa bombs.
  • Wipe the plate clean.
  • Fill the shells in the cupcake liners with about 1.25oz, or 3 TBS of the caramel hot chocolate mix, and as many marshmallows as you want/can add.
  • Reheat the plate for another 2 minutes in the microwave.
  • Then repeat the process with the remaining 6 shells, and place them on top of the filled halves. Gently press them down to seal them together.
  • Let the hot chocolate bombs set for a few minutes.
  • Add caramel candy melts to a small microwave safe bowl, and melt them in 30 second increments.
  • Add caramel candy melts to a ziptop bag and snip the corner off. Drizzle it over the top of the hot chocolate bombs.
  • Top with sprinkles and sea salt, if desired.

To make the Mug of Hot Chocolate:

  • Add the hot chocolate bomb to a large mug.
  • Heat the milk in a small sauce pan over medium heat, just until the edges of the milk begins to bubble.
  • Pour the hot milk over the hot chocolate bomb.
  • Stir until the chocolate, hot chocolate mix, and milk are fully combined.
  • Enjoy cup of hot cocoa.

Notes

**If you only have one hot chocolate bomb mold holding about 6 half domes, then I recommend melting half the chocolate at a time. Since you will need to chill the molds to let the chocolate harden, with only 1 mold this will take too much time in between making your second set and your white chocolate will get to hard to use. If you have two molds (enough for 12 halves) then you can melt the chocolate all at once.

Nutrition

Calories: 415kcalCarbohydrates: 46gProtein: 8gFat: 32gSaturated Fat: 20gSodium: 611mgPotassium: 471mgFiber: 11gSugar: 24gCalcium: 58mgIron: 13mg

Simple
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by CookDiaries
Strawberries and Cream Stuffed French Toast
March 9, 2026

Strawberries and Cream Stuffed French Toast

Strawberries and Cream Stuffed French Toast is a sweet, comforting breakfast that feels like a special occasion on a plate. Golden slices of French toast are filled with a rich, creamy center and topped with fresh strawberries, creating the perfect balance of fluffy, fruity, and …

Breakfast
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by CookDiaries