Halloween is all about the candy, but I’m team Halloween cookies too. Add a spooky touch to these ultra thin, chewy chocolate chip cookies topped with chocolate spiders!
“Scroll all the way down to recipe card for exact measurements and a printable option.”
The most important part of this recipe is measuring your flour correctly! Flour consistency is what makes these cookies ultra thin and flat. You will only need 2 cups of all purpose flour, be sure to use a measuring cup made for dry ingredients, not the glass Pyrex one. The scoop and level method works great for me when measuring my flour, but you can also use the spoon and level method if you prefer. First, I fluff the flour in the container, scoop it out with a measuring cup, then level it with the a butter knife to get rid of excess flour on top of the measuring cup.
Over greasing will make the cookies spread and change texture.
This recipe calls for 3/4 cups of chocolate chip folded into the dough, but you will need to sprinkle extra chips on top after scooping out the dough and before baking, these extra chocolate chips will be the spiders’ body.
Mine were done at 9 minutes. When you take the baked cookies out of the oven, If they look slightly browned on the edges and under done in the middle, then you’re on the track. As hard as it may be not to try these cookies, you have to be patient and let them rest for about 5-10 minutes after removing them from the oven. The additional rest time will allow the under done middle of the cookie to set up.
Store leftover cookies in an airtight container for 3 days room temperature. Place in the microwave for a few seconds before serving, if you’d like.
Thin Brown Butter Chocolate Chip Cookies Chocolate
If you’ve tried this Halloween Cookies Chocolate Chip Cookies or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. Snap a picture and tag me #thesaltandsweetkitchen on my Instagram page! 🙂
To melt the chocolate chips for the spider's body:
Add chocolate chips in a microwave safe bowl and melt at 15 second increments, stirring in between, until smooth.
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Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
If you love easy recipes & cookie butter – then these Biscoff Krispie Treats are just the thing for you. It’s an easy, no-bake recipe that you can whip up in no time. The best rice krispie treats recipe with a few extra ingredients to make them gooey, chewy, crunchy and irresistible.
If you’ve never tried Biscoff spread, you are in for a TREAT! Biscoff cookie butter is a creamy, vegan, nut-free spread, made with Biscoff cookies that has the consistency of peanut butter. It tastes like gingerbread cookies pulverized into a thick and rich spread. Biscoff spread is available is most grocery stores- usually in the peanut butter aisle. I love anything with lotus biscoff, here are more recipes on the blog: No-Bake Biscoff Bars, and Lotus Biscoff Cheesecake. YUM!
Cookie butter rice krispie treats include:
Luckily Lotus Biscoff cookies and cookie butter are naturally vegan so this is a great recipe to utilize if you follow a vegan diet. And although I haven’t tested it, here are the swaps I would make:
Store in an air tight container at room temperature, they will keep well for up to 4 days. I do not recommend placing the krispie treats in the refrigerator. They will get very hard.
If you make these cookie butter rice krispie treats or any other recipe on the Salt and Sweet Kitchen, then don’t forget to tag me @thesaltandsweetkitchen on Instagram and leave comment. To pin this recipe and save it for later, you can use the button on the recipe card below or on any of the photos above. Happy baking!
Easy biscoff krispie bars made with cookie butter, speculoos cookies, and white chocolate glaze.
You won’t be able to stop eating this light and delicious no bake caramel pie! Banoffee pie is at the top of my favorite no bake desserts list right alongside my No-Bake Cream Pie, Lotus Biscoff Cheesecake and No-Bake Jello Cheesecake.
(Scroll down to recipe card for exact measurements)
No Bake Chocolate Biscuit Cake
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Loosen the chilled pie from the rim of the springform pan, then remove the rim. With a spatula, lift the pie off and carefully transfer to a serving plate, or just serve on the springform plate if that is easier for you.
Serve cold and enjoy!
You can store this pie whole or in slices. Cover tightly with plastic wrap or store in pieces in an airtight container, place in the fridge and it will keep well 3 days.
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In this no bake biscoff bars recipe, a smooth layer of swirled melted white chocolate chips and biscoff spread sits on top of buttery biscoff cookie crumbs and powdered sugar flavored with more biscoff spread!
Biscoff cookie butter is a creamy, vegan, nut-free spread, made with Biscoff cookies and has the consistency of peanut butter. Biscoff spread is available is most grocery stores- usually in the peanut butter aisle. You can also order it from amazon. If you’ve never had it before, it tastes like gingerbread cookies pulverized into a thick and rich spread. So good! I Love it, I could (already do) eat it by the spoonful. I also have a No Bake Lotus Biscoff Cheesecake up on the blog, check it out if you haven’t yet.
Heads up! These bars are super rich! You might need to hit the gym after.
(Scroll all the way down to recipe card for full measurements and printable option.)
That’s it. You’re done. This is probably the easiest dessert you’ll ever make.
YES! Wrap each bar individually in plastic wrap, place in an airtight storage container and freeze for up to 3 months. Pop them in the fridge to defrost overnight.
No Bake Chocolate Biscuit Cake
If you like this no bake cookie bars recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me on my Instagram page.
Lotus Biscoff Bars are no-bake and come together in less than 10 minutes. Delish!
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Namoura cake is also known as Basbousa or Harissa depending on which part of the Middle East you are. In Lebanon it’s called Namoura or Namoora.
(Scroll all the way down to recipe card, for exact measurements and a printable option.)
Most of the sweetness in Namoura cake comes from this simple sugar water syrup. In a small sauce pan, combine water and sugar and bring to a boil, then simmer for a few minutes. Add a slice of lemon or 1 tablespoon of lemon juice and rosewater if you’d like, for extra flavor. Allow simple syrup to cool down completely before pouring over the hot baked sheet cake. You can adjust the amount of simple syrup you use on this Semolina Cake. If you’d like less sweetness , reduce the measurements in the simple syrup by a third or by half.
Yes, you can substitute 1 cup of yogurt for 3/4 cup of buttermilk.
Yes! Since Namoura is an eggless cake, it is easy to swap yogurt and butter for any plant based yogurt and butter.
Up to five days stored in a air tight container at room temperature.
If you like this easy Lebanese Namoora cake recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below!
Namoura Cake, aka Basbousa or Harissa is a traditional Middler Eastern sweet dessert, made with semolina flour and topped with a simple sugar syrup.
I like my Namoura cake slices to be thin, so I use a large 11 x 17 Inch baking sheet. You can use a smaller baking pan, just keep in mind that the cake will be a bit thicker.
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Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Chocolate Chip Cookies are one of my favorite desserts – they are gooey, crispy and chewy – the perfect indulgence. They are so easy to make and great for holidays because you can make them with all sorts of fun mix-ins! Recipes with Easter Candy are so bright, fun, and delicious!
“Scroll all the way down to recipe card for exact measurements and a printable option.”
The most important part of this recipe is measuring your flour correctly! Flour consistency is what makes these cookies ultra thin and flat. You will only need 2 cups of all purpose flour, be sure to use a measuring cup made for dry ingredients, not the glass Pyrex one. The scoop and level method works great for me when measuring my flour, but you can also use the spoon and level method if you prefer. First, I fluff the flour in the container, scoop it out with a measuring cup, then level it with the a butter knife to get rid of excess flour on top of the measuring cup.
This recipe calls for 3/4 cups of mini chocolate chip and 3/4 cups of crushed mini eggs folded into the dough, but if you want the the cookies to look like the ones in the pictures, you have to sprinkle extra chips and some mini eggs on top after scooping out the dough and before baking.
Mine were done at 9 minutes. When you take the baked cookies out of the oven, If they look slightly browned on the edges and under done in the middle, then you’re on the track. As hard as it may be not to try these cookies, you have to be patient and let them rest for about 10 minutes after removing them from the oven. The additional 10 minutes of rest will allow the under done middle to set up.
The cute strawberry hearts on top is a bonus in this Strawberry Chocolate Brownies recipe- perfect for Valentines Day!
I know a lot of people prefer to use box mixes when it comes to certain things and I can totally understand that. But when it comes to these brownies, they’re just as easy as any box mix and taste just as good. To make these strawberry brownies from scratch, you’ll need:
A great thing about this recipe is that it’s also an easy one bowl recipe. Just mix everything up in one bowl, pour it into the pan, top with chocolate chips and strawberry hearts and pop it into the oven.
The hardest part of making these brownies? Waiting for them to cool before you slice into them.
Thin Brown Butter Chocolate Chip Cookies
Yield: 16
Strawberry Chocolate Brownies
These Strawberry Chocolate Brownies are the perfect dessert for Valentines Day, or any day of the week!
Prep Time
10 minutes
Cook Time
25 minutes
Total Time
35 minutes
Ingredients
Instructions
This delicious Lebanese sfuf or Sfouf recipe is so easy to make, colorful, and absolutely delicious, too. It is a no mixer required recipe that uses a handful of accessible ingredients and gives you the perfect tea cake.
If you’ve found yourself with a bunch of turmeric and wondering what to do with it, why not make a cake?
People have given sfouf many pronunciations; Lebanese cake, turmeric cake, sfuf, semolina cake or yellow cake, but all these names do not do it justice! You will love this golden cake, it’s also a great way to get more healthy turmeric into your diet.
You can find the full printable recipe including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this turmeric cake perfect every time.
(Full recipe with quantities in recipe card below)
If you like this easy Lebanese turmeric cake- Sfouf recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me #thesaltandsweetkitchen on my Instagram page!
Sfouf- Lebanese Turmeric Cake. A delicious egg free, butter free cake that is made with simple ingredients.
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Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
These Thin Brown Butter Chocolate Chip Cookies are everything a chocolate chip cookie should be!
“Scroll all the way down to recipe card for exact measurements and a printable option”
Butter browns quickly, so don’t leave the stove unattended. The whole process should take about 5 minutes. Let the butter cool down completely before adding to the cookie dough. Melted butter helps the cookies to spread out and become flatter with crisp edges.
The most important part of this recipe is measuring your flour correctly! Flour consistency is what makes these cookies ultra thin and flat. You will only need 2 cups of all purpose flour, be sure to use a measuring cup made for dry ingredients, not the glass Pyrex one. The scoop and level method works great for me when measuring my flour, but you can also use the spoon and level method if you prefer. First, I fluff the flour in the container, scoop it out with a measuring cup, then level it with the a butter knife to get rid of excess flour on top of the measuring cup.
Another key trick is using 50:50 granulated sugar and brown sugar which will also help produce thin, flat and chewy cookies.
I use and electric mixture to cream the eggs, butter and sugar. I like to give this step extra time. I start with fluffing the egg with vanilla for 2 minutes, then I add sugar and cooled down browned butter and mix for another 2-3 minutes or until creamy.
This recipe calls for 1 1/2 cups, but if you want them to look like the ones in the pictures, you have to sprinkle extra chips on top after shaping them. The more the merrier, basically.
Fold in the dry ingredients until JUST combined.
Mine were done at 9 minutes. When you take the baked cookies out of the oven, If they look slightly browned on the edges and under done in the middle, then you’re on the track. As hard as it may be not to try these cookies, you have to be patient and let them rest for about 15 minutes after removing them from the oven. The additional 15 minutes of rest will allow the under done middle to magically set up.
Chocolate Dipped Heart Cookies
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Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
You may be wondering why I am sharing a Valentine’s day cookies recipe and it is not even February yet. Apparently, to be a good blogger, I have to share holiday recipes months in advance to give the post a better chance of being seen by more people. I don’t want you think that I have my life so well put together that I’m already planning Valentine’s Day.
(Full ingredients with quantities in recipe card below)
The sugar cookie dough for this recipe is one I’ve used a couple times on the blog, and is one of my favorites. I’ve adapted it to a couple of recipes; Jam-Filled Cookies and Apricot Jam Tart.
It’s easy to make, rolls out smoothly, holds its shape perfectly and does not spread while baking. It is delicious plain, but dipping in chocolate makes them irresistible.
( Full recipe with quantities in recipe card below)
Almond Chocolate Covered Dates
No-Bake Chocolate Biscuit Cake
Are you looking for the best Valentine's day cookies to give to your loved ones? If so, you will love these chocolate dipped heart cookies idea! Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
Yield: 30 cookies
Chocolate Dipped Heart Cookies
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Ingredients
Instructions
Nutrition Information:
Yield:
34
Serving Size:
1
Amount Per Serving:
Calories: 89Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 18mgSodium: 57mgCarbohydrates: 14gFiber: 0gSugar: 6gProtein: 1g
These melting moment cookies are also known as cornstarch cookies, because they have more cornstarch than flour in them. In this recipe, each pair of melting moments cookies are glued together with a drop of honey. This step is optional, but I love the way they look when bonded together- my boys call them snowman cookies. These Melting Moments cookies bring back memories, because they were one my favorite sweets growing up . They are called “Fakhouri” in Arabic. My mom would make them around the holidays.
You’ll ONLY need 7 ingredients to make these butter cookies. You can find my recipe card at the bottom of this post for the complete list with exact quantities.
Here are a few useful tools I used to make these corn starch cookies:
Thin Brown Butter Chocolate Chip Cookies
Chocolate Dipped Heart Cookies
If you make these corn starch cookies recipe or any other recipe on the THE SALT AND SWEET KITCHEN, then be sure to snap a picture and share it on Instagram with #thesaltandsweetkitchen so we can all see!
Storing and freezing:
These cookies will stay fresh in an airtight container at room temperature for up to 2 weeks. They also freeze well for up to 3 months in an airtight freezer container. However, I personally prefer freshly bakes goodies! So I usually freeze the cookie dough instead, thaw overnight in the fridge before baking.
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Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
These Holiday Brownies are super fudgy, Christmas tree shapes, topped with sweet green icing, M&Ms and sprinkles. Holiday Brownies are the ultimate holiday dessert- perfect for lunch boxes too!
Brownies are one of my favorite desserts! Easy to make, easy to serve and kids love them. These brownies are super fudgy, soft on the inside and crispy on the outside with a rich chocolate flavor. For decorating, I used store bought green icing, but you can make your own icing if you’d like.
These festive Holiday Brownies are great for your next Christmas Party!
Yield: 12
Holiday Brownies
Prep Time
10 minutes
Cook Time
30 minutes
Additional Time
10 minutes
Total Time
50 minutes
Ingredients
Instructions
(Here is a step by step with pictures, check card below for exact measurements.)
Making coconut date bars couldn’t be simpler. you’ll cook the dates with little butter until soft, mix in pecans and biscuits, add them to a baking pan, sprinkle with coconuts and place in the fridge or freezer. That’s literally it – there’s no baking required either! You’ll only need 15 minutes of spare time to prep this recipe.
No-Bake Chocolate Biscuit Cake
Craving something sweet without the guilt? These quick no bake coconut date bars is always the answer!
Yield: 12 bars
Coconut Date Bars
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
Instructions
If you like this no bake Coconut Date Bars recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me with your pictures on my Instagram page!
Mahalabia, also known as Muhallebi, Muhalabia, Mhalabia, Mahalebi, Mohallabiah, or Muhallabiyeh is a popular Middle Eastern milk pudding made with milk, corn flour, sugar, and flavored with rose water.
(Scroll all the way down to recipe card, for exact measurements)
The basic ingredient, some people also use a mix of milk and half and half for a richer taste. You can also make vegan muhalabia by substituting whole milk with your choice of any plant-based milk.
Works as a thickener in this recipe, and can be substituted for corn starch, I prefer cream of rice.
What gives this recipe the extra sweetness.
This is usually added at the end for extra flavor. I use Sadaf Foods rose water.
Garnish with your favorite crushed nuts, I prefer pistachios.
This dessert can be made two ways; you can either make it using corn starch or rice flour, based on your preference. The difference is in the texture: Corn starch will yield a smooth consistency, while rice flour will have a coarser texture. I personally prefer it with rice flour. However, authentic Middle eastern Mahalabia is made with corn starch.
Store Lebanese mahalabia pudding in small bowls or small mason jars in the fridge, cover with plastic wrap or mason jars lids and store for up to 5 days in the fridge. Add toppings, if using before serving.
Namoura- Lebanese Semolina Cake
If you like this Simple Lebanese Milk Pudding- Mahalabia recipe or any other recipe on The Salt and Sweet Kitchen, then don’t forget to rate the recipe and leave me a comment below! You can also follow and tag me #thesaltandsweetkitchen on my Instagram page!
Light, creamy and delicious, this Mahalabia pudding is a very easy Lebanese dessert!
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Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use.
