If you love cinnamon rolls and snickerdoodle cookies, these are for you! They have everything you want from both: soft cookies, a sweet cinnamon swirl and a little vanilla glaze on top. They’re made with simple ingredients, and although they look a little fancy, they’re surprisingly easy to put together.

I’ve finished mine with a simple vanilla glaze, but you can decorate them however you like! A little extra cinnamon sugar or a drizzle of melted white chocolate would also be delicious. They’re perfect for a cosy afternoon when you’re craving something sweet, especially alongside a warm cup of coffee.

The cinnamon filling is what makes these cookies extra special. A simple mixture of softened butter, brown sugar and cinnamon creates that classic cinnamon roll flavour, while a little cornstarch helps keep the filling together. Rolling the dough into a log and slicing it into individual cookies gives each one its own little cinnamon swirl.

As always, make sure your butter is softened before you start, so it creams together smoothly with the sugar. Once you’ve added the dry ingredients, be careful not to overmix the dough. Chilling it before adding the filling and again before slicing also helps the cookies keep their shape while baking.

These cookies are soft, cinnamon-y and finished with just the right amount of sweetness. Let’s begin…

Cinnamon Roll Snickerdoodle Cookies

Ingredients

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These cookies are such a lovely little treat, combining buttery cookie dough with chunks of Kinder Maxi and white chocolate in every bite. The dough bakes up soft and chewy, whilst the chocolate adds that extra sweetness that makes these cookies feel even more indulgent.

The Kinder Maxi and white chocolate work beautifully together, giving you that creamy, milky chocolate flavour in every cookie. I’ve added extra pieces on top and finished them with melted white chocolate for an extra special touch. You can also add more Kinder Maxi chunks before baking if you love those little pockets of chocolate throughout.

They’re surprisingly easy to make, yet look just like something you would find in a bakery. Perfect for an afternoon baking session, sharing with friends or simply making when you’re craving something sweet!

As always, make sure your butter is softened before you start, as this helps create a smooth, fluffy mixture. Be careful not to overbake the cookies, as the centres should stay soft whilst the edges become lightly golden. They’ll continue to set slightly as they cool on the baking tray.

I recommend preparing your Kinder Maxi and white chocolate before you begin, so everything is ready to fold into the dough. And for that extra little finishing touch, don’t skip the melted white chocolate on top!

This recipe makes 8–10 delicious Kinder Maxi cookies, perfect for a cosy afternoon treat or whenever you’re craving something sweet and chocolatey.

Kinder Maxi Cookies

Ingredients:

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These brownies are super easy to bake, and the combination of cocoa powder, dark chocolate chips and crushed Oreos gives them that extra indulgent flavour, whilst still keeping the centre soft and fudgy.

The brownies are delicious served slightly warm, when the chocolate chips are still a little melty. You can also let them cool completely for neat little squares, or chill them overnight in the fridge if you prefer an even fudgier texture. And of course, adding a few extra Oreos on top makes them look even more delicious!

The combination of granulated sugar and brown sugar helps create a rich texture, whilst whisking the eggs and sugar together gives the brownies that lovely shiny, crackly top. Be careful not to overmix once you add the flour and cocoa powder, as we want the brownies to stay soft rather than cakey.

As always, make sure you let the melted butter cool slightly before adding it to the mixture.

Fudgy Oreo Brownies

Ingredients

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If you don’t know what to bake this autumn, these pumpkin spice cupcakes are for you! They’re soft, fluffy and come together with simple ingredients, with very little effort needed to make them look beautiful. A swirl of homemade maple cream cheese frosting is all it takes to make them extra special. They’re moist, full of warm spices and have just the right amount of sweetness in every bite, guaranteed to be loved by everyone.

I’ve topped mine with a smooth maple cream cheese frosting, but you can decorate them however you like! A little sprinkle of cinnamon or some chopped pecans would also go perfectly with these cupcakes. They’re just right for the changing seasons, when the weather gets cooler and warm, cosy bakes feel extra special.

Pumpkin purée is the highlight of these cupcakes, giving them their lovely moisture and rich pumpkin flavour. Make sure you use pure pumpkin purée rather than pumpkin pie filling, as the latter already contains added sugar and spices. If your pumpkin purée seems particularly watery, gently blot away some of the excess moisture before using it.

I also recommend using fresh spices, especially cinnamon, ginger, nutmeg and cloves, as they bring out that classic pumpkin spice flavour! You can adjust the spice levels slightly to suit your taste, but don’t skip them — they’re what make these cupcakes taste like autumn.

As always, make sure your eggs, milk and butter are at room temperature before you start, so everything comes together smoothly! For the frosting, make sure your cream cheese is softened but not too warm, and your maple syrup is measured carefully to keep the frosting creamy and easy to pipe.

Pumpkin Spice Cupcakes with Maple Cream Cheese Frosting

Ingredients:

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This cheesecake is simple, indulgent, and one of the best desserts for any chocolate lover!

A buttery chocolate biscuit crust topped with three layers of the creamiest cheesecake filling, each made with a different kind of chocolate. Made without baking, the filling is light, smooth, and incredibly creamy, while the biscuit base adds the perfect crunch. Every bite is rich, chocolatey, and full of flavour. It’s like having three chocolate desserts in one!

The dark chocolate brings a rich, deep flavour, while the milk chocolate adds sweetness and the white chocolate makes the final layer extra creamy. Together, they create the perfect balance of chocolate flavours without making the cheesecake feel too heavy.

If you love chocolate desserts but want something a little more special than a regular cheesecake, this will definitely become one of your favourites!

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This cinnamon roll is soft in the centre, golden around the edges, and filled with buttery cinnamon sugar before being finished with a creamy vanilla frosting. It’s the kind of bake that looks impressive, tastes nostalgic, and somehow makes a normal morning feel a little more special.

One dough. One pan. One very good decision.

Why This Works So Well

The warm milk and butter keep the dough soft and rich, while the yeast gives you that light, fluffy texture you want from a really good cinnamon roll. A little cardamom adds warmth and depth, although it’s completely optional.

The cinnamon filling is simple: butter, sugar and lots of cinnamon. Nothing complicated. Nothing unnecessary. Just that classic combination that makes the whole kitchen smell amazing.

And because we’re making one GIANT cinnamon roll instead of lots of little ones, there’s no need to spend forever shaping every individual roll perfectly.

This makes one giant cinnamon roll. Bake it in a 20cm round pan for the perfect oversized centrepiece.

Ingredients

Dough

* 75g butter

* 250ml whole milk

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There’s something about autumn mornings that instantly makes everything feel a little cosier. The warm spices, the smell of something cooking in the kitchen, the first cold mornings when all you want is a slow breakfast — it’s the kind of season that makes pancakes feel extra special.

These pumpkin pancakes are my ultimate breakfast for when I’m craving something warm and comforting. They’re fluffy in the centre, lightly spiced, and full of pumpkin flavour, then finished with a generous spoonful of cinnamon butter and plenty of maple syrup.

They’re cosy, a little indulgent, and honestly just really fun to make!

This recipe is perfect for a slow autumn morning, a cosy weekend breakfast, or just when you want to make an ordinary morning feel a little more special. Whether you’re making them for yourself, your family, or a little brunch at home, these pancakes are guaranteed to make the kitchen smell amazing. 🎃🥞

INGREDIENTS

Pumpkin pancakes

* 120g plain flour

* 1½ tsp baking powder

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the kind of brownies that make you forget about every other dessert.

there’s something a little dangerous about making brownies this rich and then adding homemade salted caramel, whipped cream cheese frosting, and even more caramel on top. fudgy centers, deep chocolate, buttery caramel, and that little hit of salt that makes everything taste even better.

these are my take on the ultimate salted caramel brownies—rich, gooey, creamy, and unapologetically indulgent.

and yes, we’re keeping the brownies fudgy. because some things shouldn’t be messed with.

the vibe 🌸

dense but not cakey. deeply chocolatey without being too sweet. soft and fudgy in the center, with little pockets of caramel throughout. topped with a smooth whipped cream cheese frosting, extra salted caramel, and a little flaky salt for that perfect sweet-and-salty finish.

ingredients

brownie base

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There’s something deeply comforting about baking a batch of cookies that are meant to be eaten warm, straight from the oven, with your fingers and absolutely no attempt at keeping them neat. No perfect little cookies. No clean bites. Just melted chocolate, creamy pistachio, crunchy kataifi, and that unmistakable smell of freshly baked cookies filling your kitchen.

These Dubai chocolate cookies are exactly that kind of bake.

I made these with my fave cookie dough, then filled them with creamy pistachio and crunchy kataifi before baking. The dough comes together quickly, and the topping is intentionally generous: plenty of chocolate, pistachio filling and those little crispy bits of kataifi scattered throughout.

They’re SUPER gooey in the middle, a little crisp around the edges, and best eaten while still warm with your besties. 🍪🎀💫

Ingredients

Brown Butter Chocolate Chip Cookies

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I’ve made cinnamon rolls before… so naturally I had to try cinnamon roll pancakes.

I made little cinnamon roll swirls and cooked them into fluffy pancakes so they baked together…

And honestly?

Best decision EVER!!!

They’re fluffy, they’re buttery, they’re covered in cinnamon sugar and drizzled with icing. You get soft pancakes and gooey cinnamon swirls all in one stack.

It’s cosy. It’s indulgent. It’s the kind of breakfast you dig into with a fork straight from the pan.

Cinnamon Roll Pancakes

Ingredients

• 1 large egg

• 2 Tbsp melted butter

• 130ml milk

• 130g plain flour

• 1 teaspoon baking powder

• 1/2 teaspoon salt

• 1 teaspoon cinnamon

• 2 Tbsp sugar

For the cinnamon swirl (the fun part):

• 4 Tbsp sugar

• 2 teaspoons cinnamon

• 1 Tbsp pancake batter

For the cream cheese glaze:

• 1 cup powdered sugar

• 2 Tbsp milk

• 1 Tbsp cream cheese

Method

In a large bowl, whisk together the egg, melted butter and milk until smooth and fully combined.

In another bowl, whisk together the flour, baking powder, salt, cinnamon and sugar. Pour the dry ingredients into the wet and stir until a smooth pancake batter forms.

In a small bowl, mix the cinnamon sugar with 1 Tbsp of pancake batter until combined. Transfer the mixture into a piping bag.

Cooking

Heat a pan over low heat. Pour in some of the pancake batter and gently spread it into a circle.

Pipe the cinnamon mixture over the top in a swirl, then cover with a lid and let the pancake cook through without flipping.

Once the pancake is cooked, carefully remove it from the pan and repeat with the remaining batter.

The Cinnamon Roll Moment

While the pancakes are still warm, drizzle over the cream cheese glaze.

Immediately top each pancake with:

• a generous drizzle of cream cheese glaze

• extra cinnamon sugar, if you’re feeling extra

Let everything set—or don’t, and eat one while the glaze is still warm and melty. Highly recommended.

Final thoughts 💗

These are the pancakes you make when you want something familiar—but just a little sweeter.

Soft, fluffy, cinnamon-y and slightly ridiculous in the best way.

And yes, the cream cheese glaze always goes on top. No exceptions.

Cookie Chef Bakes xxx

Do you know this cheesecake that is always a little messy, extra indulgent, not perfectly plated and covered in melted chocolate and toasted marshmallow?

This s’mores cheesecake is exactly that kind of dessert.

It’s creamy and rich, with a buttery biscuit base, a smooth cheesecake filling, and a generous layer of chocolate and marshmallow on top that gets beautifully toasted.

The kind of cheesecake you make “just to have a slice” and somehow keep going back to the fridge for another one.

The cheesecake comes together easily, with no complicated techniques required.

A buttery biscuit base, a creamy vanilla cheesecake filling, and plenty of chocolate bring all those classic s’mores flavours together.

And yes, the marshmallows get toasted at the end. It sounds like a tiny detail, but it’s the secret to getting that gorgeous golden top and that cosy campfire-inspired flavour.

Later on, I realised the cheesecake deserved something a little extra, so I added even more chocolate and toasted marshmallows on top.

Because apparently there is no such thing as too many s’mores.

It’s best served chilled, with the marshmallow still slightly warm and the chocolate beautifully melty.

S’mores Cheesecake

Ingredients

For the graham cracker crust:

• 200g graham cracker crumbs

• 25g light brown sugar

• 113g unsalted butter, melted

• A pinch of salt

For the chocolate cheesecake:

• 226g dark or semisweet chocolate

• 452g cream cheese, softened

• 65g white sugar

• 1 tsp vanilla bean paste

• 57g plain Greek yoghurt

• 30g powdered sugar

• ¼ tsp salt

• 1 tsp lemon juice

• 240g heavy cream, cold

• 150g marshmallow fluff, for swirling

For the toppings:

• Marshmallows or marshmallow fluff, for toasting

• Chocolate drizzle

• Graham cracker pieces

Method

1. Make the crust

Mix the graham cracker crumbs, light brown sugar, melted butter and salt together until everything is evenly combined. Press firmly into the bottom of a 9-inch springform pan.

Bake at 180°C (350°F) for 10 minutes, then let it cool completely. Alternatively, place it in the freezer until firm.

2. Melt the chocolate

Melt the chocolate in the microwave in short increments, stirring between each one so it doesn’t burn. Set aside to cool slightly.

3. Make the cheesecake mixture

In a large bowl, beat the softened cream cheese and white sugar together until smooth and creamy.

Add the vanilla, Greek yoghurt, powdered sugar, salt and lemon juice, and mix until fully combined.

4. Whip the cream

In a separate bowl, whip the cold heavy cream until stiff peaks form.

5. Combine

Gently fold the whipped cream into the cheesecake mixture until smooth and fully combined. Be careful not to overmix.

6. Add the chocolate

Pour in the melted chocolate and gently mix until evenly combined.

7. Layer the cheesecake

Pour half of the cheesecake mixture over the cooled graham cracker crust.

Add the marshmallow fluff, then top with the remaining cheesecake mixture.

You can also swirl the marshmallow fluff through the cheesecake if you prefer — it makes the whole thing look extra pretty.

8. Chill

Refrigerate for at least 6 hours, but overnight is even better. The cheesecake needs plenty of time to set properly.

9. Add the toppings

Once the cheesecake is completely set, top with marshmallows or marshmallow fluff and toast until golden.

Drizzle with melted chocolate and finish with pieces of graham cracker.

10. Slice… then enjoy

Let the cheesecake sit for a few minutes before slicing.

Then grab a slice, add a little extra chocolate if you want, and enjoy all those cosy s’mores flavours.

Cookie Chef Bakes Tips

• For the creamiest cheesecake, let it chill overnight — patience is key!

• Toast the marshmallows just before serving for that perfect golden, gooey top

• Add extra chocolate drizzle and graham cracker pieces if you’re feeling extra

If you make this, tag me or tell us how many slices you accidentally ate in one sitting.

We promise we won’t tell anyone.

Happy baking,

Cookie Chef Bakes xxx

I made Pumpkin Spice Latte Cookies for the first time…

…and instead of thinking about anything else…

I was thinking about autumn.

Specifically these cookies.

Somehow pumpkin spice managed to make an already good cookie even cosier, and from the moment I took my first bite, I knew I needed to make them again.

Okay…

Maybe that’s a tiny bit dramatic!

The second I finished one, I couldn’t stop thinking about them.

You know when a dessert randomly pops into your head while you’re trying to do something important?

Yeah.

That.

So obviously there was only one sensible solution.

Make another batch.

Because thinking about warm pumpkin spice cookies all day seems far less practical than having a whole tray sitting in the kitchen.

It’s basically everything I love about autumn in one bite.

Honestly…

If autumn had an official cookie…

I’m submitting this.

Pumpkin Spice Latte Cookies

Ingredients

For the cookie dough:

• 226g unsalted butter, softened

• 315g all-purpose flour

• 3g salt

• 6g baking soda

• 16g milk powder

• 100g light brown sugar

• 100g granulated sugar

• 1 large egg

• 8g vanilla extract

• 80g pumpkin purée, blotted with paper towel to remove excess moisture

• 1 tbsp pumpkin spice blend

• 1 tsp espresso powder

• White chocolate chips

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There are muffins… and then there are muffins that feel like they belong behind glass in a bakery window.

These are the latter.

Soft. Golden-edged. Fluffy in the centre. Studded with melting chocolate chips. Finished with a buttery golden top and extra chocolate chips for that perfect little bite.

They’re indulgent without trying too hard.

Fluffy. Soft. Just chocolatey enough.

And yes — they’re packed with chocolate chips. As they should be.

The secret? I’ll tell you.

Why These Work

Buttermilk gives you that soft, fluffy texture instead of a dry crumb.

Using eggs at room temperature helps create a light and tender muffin.

A little vanilla adds sweetness and brings out the chocolate flavour.

And adding extra chocolate chips on top before baking gives you those gorgeous melty pockets while the muffins stay soft underneath.

Texture is everything!

Chocolate Chip Muffins

Ingredients:

280g all-purpose flour

150g granulated sugar

2 tsp baking powder

½ tsp salt

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These gingerbread s’mores cookies are everything you want in a single cookie. They’re soft, chewy and warmly spiced, with a rich gingerbread flavour that feels festive without being overpowering. The marshmallow adds that gooey, melted sweetness, while the chocolate brings everything together for the perfect s’mores moment.

These are such a cosy little treat that feels indulgent but perfectly balanced and not overly sweet- because there’s nothing worse than a cookie which is sickly sweet and leaves you feeling heavy afterwards.

The combination of gingerbread spices, melted chocolate and toasted marshmallow makes these cookies incredibly comforting and flavourful. They have that soft, chewy centre with slightly crisp edges, making every bite feel like the perfect winter treat.

I actually love making these when I want something a little more special than a regular cookie. They’re perfect for cosy evenings, holiday gatherings or serving to guests, and they always feel so festive sitting on a baking tray.

It’s important to make sure you don’t overbake the cookies. You want the edges to be lightly golden while the centres are still soft and chewy. They’ll continue to set as they cool, so taking them out at the right time is key to keeping that perfect texture.

The secret to getting that classic s’mores flavour is making sure you get a little bit of everything in each bite. The warm gingerbread cookie, gooey marshmallow and melted chocolate all work together beautifully, creating that delicious combination of sweet, spiced and chocolatey flavours.

Finally, ensure your ingredients are properly measured before you start, and give the cookies enough space on the baking tray so they can spread evenly. This will help you get those soft centres and beautifully golden edges.

Let’s begin…

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These cookies are such crowd pleasers, and everything you want them to be: Rich, fudgy, chocolatey and comforting. Not too sweet, and definitely not lacking flavour. And best of all - they’re packed with three different kinds of chocolate. They are an elevated brownie cookie that feels even more indulgent than a typical chocolate chip cookie.

For the chocolate, use good-quality dark chocolate, cocoa powder and chocolate chunks for the richest flavour. Feel free to use any type of chocolate you enjoy most. To achieve those melty pools of chocolate, right before baking, gently press a few extra chocolate chunks into the top of each ball of dough.

If you want an even more intense chocolate flavour, you can add extra chocolate chunks on top before baking. The cookies are already incredibly chocolatey without them, but if you want that extra gooey chocolate moment, this is the perfect little addition.

As always, please ensure your ingredients are at room temperature! This is essential to creating a smooth and well-emulsified batter. Be careful not to overbake the cookies, as the centres should stay soft and fudgy whilst the edges become slightly crisp.

This recipe makes delicious, rich and fudgy brownie cookies with that perfect triple chocolate flavour. See the recipe notes at the bottom if you want to make a larger batch.

Let’s begin…

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What is better than having a batch of soft, pillowy red velvet cinnamon rolls in your kitchen, fresh out of the oven? The sweet bakery-like dough smell lingering in the air, the rich red velvet swirls, and the cinnamon rolls covered in a delicious cream cheese glaze.

These rolls were so delicious, fluffy and honestly insane that you’ll probably want to make another batch the next day! They’re truly amazing, and you might find yourself looking at store-bought cinnamon rolls differently after making them yourself because they’re just that good!!!

The most important step when working with yeasted dough is having patience and letting it rise properly. If the dough hasn’t doubled in size, you’re not ready to move onto the next step.

I highly recommend placing your dough in a warm spot and covering it with a kitchen towel whilst it rises. This helps the dough rise properly and results in beautifully soft and fluffy cinnamon rolls.

You will see many recipes recommend putting your dough in the oven to rise, but please be cautious with this. Ensure your oven is NOT too hot, otherwise you could damage the yeast before it has a chance to rise!

Let’s begin…

Red Velvet Cinnamon Rolls

Ingredients

For the dough

• ¾ cup (180g) warm milk

• 1 packet (7g) instant yeast (or 2¼ tsp active dry yeast)

• ¼ cup (50g) sugar

• 1 egg + 1 egg yolk, room temperature

• ¼ cup (57g) unsalted butter, melted and cooled

• 1 tsp white vinegar

• 1½ tbsp (10g) Dutch-process cocoa powder

• Approximately 3 cups (350g) bread flour (start with 2½ cups and add more if needed)

• ¾ tsp (4g) salt

• ⅛ tsp (0.5g) baking soda

• 1 tsp red gel food colouring

For the filling & bottom layer

• ¾ cup (170g) unsalted butter, softened or melted

• 1 cup (220g) packed brown sugar

• ¼ cup (50g) granulated sugar

• 1 tsp vanilla extract

• ¼ tsp (1g) salt

• 2 tbsp (30g) heavy cream

• 1½ tsp (4g) cinnamon

For the cream cheese icing

• 4 oz (113g) cream cheese

• 2 tbsp (30g) butter

• ½ tsp (2g) vanilla extract

• 1 cup (120g) powdered sugar

• Approximately 2 tbsp (30g) heavy cream

• Pinch of salt

• Valentine’s sprinkles

Method

1. In a large bowl, add the warm milk, a little of the sugar and the yeast. If using active dry yeast, allow it to bloom for a few minutes.

2. Add the remaining sugar, egg and egg yolk, then whisk until combined.

3. Add the red gel food colouring, cocoa powder and baking soda. Whisk until everything is evenly incorporated.

4. Add the cooled melted butter and white vinegar, then mix until combined.

5. Gradually add the bread flour and salt. Mix until a dough forms, then knead for approximately 8–10 minutes.

6. Cover the dough and allow it to rise for approximately 1 hour, or until it has doubled in size.

7. To prepare the filling, mix the butter, brown sugar, granulated sugar, vanilla extract and salt in a bowl until smooth and well combined.

8. Divide the mixture approximately in half. Spread one half evenly across the bottom of a lined baking pan, then drizzle the heavy cream over it.

9. Add the cinnamon to the remaining filling mixture and mix well. This will be used as the cinnamon filling.

10. Once the dough has risen, roll it out into a rectangle and spread the cinnamon filling evenly over the surface.

11. Roll the dough tightly into a log, then cut it into equal-sized pieces.

12. Place the cinnamon rolls on top of the bottom layer in the baking pan. Cover and allow them to rise for a second time, approximately 30–45 minutes.

13. Bake at 350°F (180°C) for approximately 26–33 minutes. Baking time may vary, so check periodically.

14. To prepare the cream cheese icing, beat together the cream cheese and butter until smooth.

15. Add the vanilla extract and powdered sugar, then mix until fully combined.

16. Add the heavy cream or milk gradually to reach your desired consistency. Add a pinch of salt and mix well.

17. Spread the cream cheese icing over the warm cinnamon rolls and finish with Valentine’s sprinkles, if desired. Enjoy!

Final Thoughts 💗

These cinnamon rolls are soft, fluffy, and just indulgent enough without being too much. The rich red velvet dough and creamy cream cheese icing add that sweet, chocolatey flavour, while the warm cinnamon filling makes everything even more delicious.

Make them once, and I promise, they’ll become part of your baking rotation.

And if you do make them… save me one, yeah? 🤭

Cookie Chef Bakes xxx

I’ve always adored the way spooky brownies look; their rich chocolate colour and cute little ghost decorations are so eye-catching… but I wanted to make something that feels both delicious and a little bit spooky. These brownies are very low-effort to make, but look so impressive!

Inspired by the cosy feeling of Halloween and the idea of turning a classic fudgy brownie into something a little more festive, I made these adorable ghost brownies which are perfect for spooky season. They come together easily and make the sweetest homemade treat for a Halloween gathering, cosy movie night, or baking afternoon with friends.

The centre is rich, fudgy, and full of deep chocolate flavour. The brownies have that soft, gooey texture that makes every bite feel so indulgent, while the little ghost decorations add a playful touch.

To decorate the brownies, you can use melted white chocolate, marshmallow ghosts, or a simple white icing. Feel free to get creative with the faces and make each little ghost different!

I recommend using good-quality dark chocolate and cocoa powder for the best flavour. The richness of the chocolate balances beautifully with the sweetness of the decorations, making these brownies both delicious and adorable.

3 important points to keep in mind to ensure your brownies come out in the best way:

Make sure you don’t overbake the brownies. The centre should still be slightly fudgy when you take them out of the oven!

Allow the brownies to cool completely before decorating. This helps the toppings stay in place and makes them easier to cut.

Use good-quality chocolate and cocoa powder for a deeper, richer flavour. It makes such a difference!

Let’s begin…💗

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Imagine soft, buttery blondies with golden edges and a chewy centre, packed with sweet apple pieces and warm cinnamon.

Every bite has that perfect mix of soft blondie, apples and cosy cinnamon.

It’s comforting.

And it’s absolutely worth keeping a little corner of the kitchen free for.

I genuinely don’t think I could have picked a better combination than apple and cinnamon. The little pieces of apple tucked inside make every bite even more delicious.

just the thought of thinking about these makes me ahhhhh!!!

If you have another favourite autumn fruit sitting in your kitchen, this recipe is perfect for experimenting with too.

The hardest part of this recipe isn’t making the blondie batter.

It isn’t baking the blondies.

It’s just the waiting.

First, you have to mix everything together and get that beautiful apple cinnamon batter ready.

Then you have to let the blondies bake until the edges are golden and the centre is still soft.

And finally…

You have to let them cool before cutting into them so you get those perfect little squares.

These are exactly the kind of dessert I’d make for days like these: a cosy autumn afternoon, a rainy day, a weekend at home…

Or, if we’re being honest, just to keep hidden in the kitchen for “emergencies.”

You know… the kind that happen after dinner every single evening.

The best part?

You don’t need any fancy equipment.

No complicated decorating.

Just homemade blondies, sweet apples, warm cinnamon and a little bit of patience.

Apple Cinnamon Blondies

Ingredients:

For the blondies:

1 cup browned butter

1 ⅔ cups brown sugar

2 eggs

1 ½ tsp vanilla extract

2 ⅓ cups all-purpose flour

1 ½ tsp baking powder

½ tsp salt

1 tsp cinnamon

¼ tsp nutmeg

For the apples:

2 cups peeled and chopped apples

1 tbsp butter

¼ tsp cinnamon

For the cream cheese frosting:

6 oz cream cheese, room temperature

½ stick butter, room temperature

¾ cup powdered sugar

½ tsp cinnamon

3 tbsp maple syrup

Method:

1. In a medium bowl, mix together the flour, baking powder, salt, cinnamon and nutmeg. Set aside.

2. In a separate bowl, whisk together the browned butter and brown sugar until well combined.

3. Add the eggs and vanilla extract, and mix until smooth and fully combined.

4. Slowly add the dry ingredients to the wet mixture and mix until a thick blondie batter forms. Be careful not to over-mix.

5. To prepare the apples, melt the butter in a pan over medium heat.

6. Add the chopped apples and cinnamon, and sauté for approximately 10 minutes, until the apples are softened and fragrant.

7. Fold the cooked apples into the blondie batter until evenly distributed.

8. Pour the batter into a lined baking tin and smooth the top.

9. Bake at 350°F (180°C) for approximately 35-45 minutes, until the edges are golden and the centre is set.

10. Let the blondies cool completely before frosting.

11. To make the frosting, beat together the cream cheese, butter, powdered sugar, cinnamon and maple syrup until smooth and creamy.

12. Spread the cream cheese frosting over the cooled blondies and finish with a sprinkle of cinnamon, if desired. Enjoy!

Final thoughts 💗

They’re not perfect-looking. The edges might be a bit uneven. The frosting might not be perfectly smooth.

But they taste so much better than they look. Soft, buttery blondies, sweet apple pieces, warm cinnamon and that creamy maple frosting.

Honestly? Worth every second.

If you make them, tell me: are you sticking with classic blondies… or converting to apple cinnamon blondies for good?

Cookie Chef Bakes xxx

These cookies are such crowd pleasers, and everything you want them to be: Indulgent, warm, soft and comforting. Not too sweet, and not lacking flavour. And best of all, they are mini, making them the perfect little treat when you want something sweet without making a huge batch of cookies. They are a simple cookie that feels nostalgic and comforting, just like a classic chocolate chip cookie should.

For the chocolate chips, use a good quality chocolate that you enjoy eating most. You can use milk, dark or white chocolate depending on your preference. For those little pools of melted chocolate, gently press a few extra chocolate chips into the tops of the cookies right before baking.

If you want an even more chocolatey flavour, there is always the option of adding extra chocolate chips to the dough. The cookies are already very delicious without them, but if you want that extra chocolatey bite, simply add a little more before baking.

As always, please ensure your ingredients are at room temperature! This is essential to creating a smooth and well-combined cookie dough. The butter should be softened before mixing, as this helps everything combine properly and gives the cookies their soft, buttery texture.

This recipe makes about 20-24 mini chocolate chip cookies. See the recipe notes at the bottom if you want to make a larger batch.

Let’s begin…

Mini Chocolate Chip Cookies

Ingredients:

1/2 cup browned butter, warmed

1/2 cup light brown sugar

1/3 cup granulated sugar

1/4 cup Greek yogurt

1 tbsp vanilla extract

1 1/4 cups all-purpose flour

1/2 tsp baking soda

Pinch of salt

Mini chocolate chips, measured with your heart!

Method:

1. In a medium bowl, whisk together the warmed browned butter, light brown sugar and granulated sugar until well combined.

2. Add the Greek yogurt and vanilla extract, and mix until smooth and fully combined.

3. Slowly add the flour, baking soda and salt to the wet mixture and mix until a soft cookie dough forms. Be careful not to over-mix.

4. Fold in the mini chocolate chips until evenly distributed throughout the dough.

5. Divide the dough into small equal portions and roll each one into a ball.

6. Place the cookie dough balls onto a lined baking tray, leaving a little space between each one.

7. Bake at 350°F (180°C) for approximately 6 minutes, until the edges are lightly golden and the centres are still soft.

8. Let the cookies cool slightly on the baking tray before enjoying. Add a few extra mini chocolate chips on top if desired. Enjoy!

Notes from cookie chef bakes

• The Greek yogurt is what keeps these mini cookies soft and chewy. Don’t skip it.

• Browned butter = rich, buttery flavour. It’s subtle but important.

• Mini chocolate chips are what make every little bite extra chocolatey.

• Baking them for just 6 minutes keeps the centres soft while the edges become lightly golden.

These are the cookies you make when you want something familiar—but just a little smaller.

Soft, sweet, slightly ridiculous in the best way.

And yes, the extra chocolate chips always go on top. No exceptions.

Cookie Chef Bakes xxx

These are the kind of cookies that feel wonderfully over-the-top in the very best way.

A thick, buttery cookie…

Wrapped around a whole Oreo…

Baked into one gloriously golden cookie.

Honestly?

I don’t think I’ve ever been so happy that a cookie couldn’t decide what it wanted to be.

Meet the Oreo Stuffed Cookies

Imagine biting into what looks like an ordinary cookie.

The edges are golden.

The top is covered in little pools of melted chocolate.

Everything smells like freshly baked cookies.

Then you bite into it…

…and there’s an entire Oreo hiding inside.

Like the best surprise you’ve ever had.

Every bite has crisp buttery cookie, gooey chocolate and that delicious crunchy Oreo centre.

It’s basically two desserts pretending to be one.

And honestly?

I’m completely okay with that.

This may contain: someone dramatically staring into the oven waiting for cookies and Oreos to perform miracles… (yes, I stress bake!)

The cookie dough is soft, buttery and packed with chocolate chips, while the Oreo stays perfectly tucked into the centre.

As they bake together, the cookie becomes beautifully golden around the outside while the Oreo softens slightly in the middle.

It’s one of those bakes that looks incredibly impressive…

…despite being surprisingly simple.

Oreo Stuffed Cookies

Ingredients:

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