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Chocolate Snowball Cookies

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These chocolate snowball cookies are a delightful slice of chocolate heaven! Just imagine sinking your teeth into a delicate, crumbly chocolate shortbread cookie, generously coated in a snowy layer of powdered sugar. They’re perfect for a winter evening by the fireplace or simply because you’re craving a little sweet indulgence!

A bowl of chocolate snowball cookies on the table with one split in half on the top to show the chocolate inside.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

As winter's chill settles in and the festive spirit fills the air, there's no better time to whip up a batch of decadent treats that will warm your heart and delight your taste buds. 

You're in for a real treat with these chocolate snowballs! These tasty confections not only look like miniature snowballs, but they also melt in your mouth, leaving behind a rich, chocolaty embrace that's perfect for any occasion. 

Looking for more chocolate goodness to bake up this year? You're going to love these chocolate chip snowball cookies, chocolate covered blueberries, and chocolate dump cake!

Whether you're a seasoned baker or a newbie in the kitchen, there’s lots of tips and information to ensure your Chocolate Snowball Cookies turn out picture-perfect.

If that sounds amazing, then let’s get started! Dust off your apron, grab your favorite mixing bowl, and let's embark on a journey to create these delightful, chocolatey wonders. 

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What are Chocolate Snowball Cookies?

Chocolate snowball cookies are a chocolate version of the classic Mexican wedding cookies or Russian tea cakes. The cookies are light, delectable bite-sized cookies made with a chocolate-flavored buttery dough with the consistency of shortbread.

After baking, the cookies are rolled in powdered sugar giving them a snowy appearance and adding a touch more sweetness.

Snowball cookies with chocolate are a beloved treat, especially during the holiday season.

What makes my version of this recipe the absolute best chocolate snowball cookie recipe is they're made with doubled the amount the mini chocolate chips.

Through all the different versions I tested while creating this recipe, I found adding more chocolate chips the best way to give each cookie an extra pop of flavor while ensuring the cookies kept their signature crisp and light texture.

Why are They Called Snowball Cookies?

These round cookie bites are called "snowball" cookies because they get rolled in powdered sugar after baking making them little like little snowballs.

In addition to creating their snowy appearance, this coating of sugar also adds a more intense sweetness to the cookies.

Ingredients

These snowball cookies make the best chocolate Christmas cookies. Here's a look at the main ingredients you need to make them.

Ingredients to make chocolate snowball cookies on the table.
  • Butter: Salt butter works best in this recipe, giving your cookies the perfect balance of salt. It's essential to use room temperature because it ensures a well-blended and smooth cookie dough.
  • Powdered sugar: Works best for this chocolate shortbread cookie. It gives it a light and air texture and more easily mixes and lets into the butter. In a pinch you can use granulated sugar.
  • Vanilla extract: For the best flavor use pure vanilla extract.
  • Cocoa powder: Use a high quality cocoa powder for a rich chocolatey taste.
  • Mini semi-sweet chocolate chips: I prefer using the mini-sized chips because the cookies are small. They more easily mix into the cookie dough allowing them to be more evenly spread throughout the cookie dough.

See the recipe card for the full list of ingredients and the quantities of each.

Substitutions

Here are some recommendations for swapping out the ingredients if needed.

  • Powdered Sugar: While I find the powdered sugar to work best in the cookie dough you can swap it out for the cookie dough with granulated sugar instead. However, you will still need to have the powdered sugar for rolling the cookies as it's what gives them the traditional snowball look and granulated sugar won't stick to the cookie balls after baking.
  • Mini Chocolate Chips: If you can't find mini chocolate chips you can use regular-sized chips but just be sure to chop it up very well so they are in small pieces.
  • Unsalted Butter: If you prefer baking with unsalted butter it will work but you will need to add a touch more salt to your cookie dough.

Variations

Love the recipe but want to add some other ingredients to make them a bit different? Here are some of my recommendations.

  • Gluten-free: If you need to make gluten-free chocolate snowball cookies use your favorite gluten-free flour blend instead of the regular all-purpose flour. I also recommend checking that your cocoa powder and powdered sugar are also gluten-free.
  • Nuts: Walnuts, pecans, almonds, and pistachios can all be added for a unique twist to your snowball cookies. Make sure to chop them up into small pieces so blend into the dough very well.
  • Coconut: Coconut also makes a nice addition to the cookie balls. I suggest using unsweetened shredded coconut for the best outcome.
  • Flavoring: Experiment with different flavorings such as replacing the vanilla extract with almond extract of peppermint extract.
  • Espresso: Coffee flavor really enhances the chocolate flavor so you can add a bit of espresso powder for extra depth of flavor.
  • Use Different Chips: For sweeter cookies use milk chocolate chips or for more chocolate flavor without as much sweetness, dark chocolate chips work great.

How to Make Chocolate Snowball Cookies

Gather up all your ingredients, preheat your oven, and let's get started!

PRO TIP: Make sure to line your baking sheet with a piece of parchment paper to prevent your cookies from sticking. Even better, it makes cleanup a breeze.

  1. Cream together the room temperature butter with a half cup of powdered sugar using an electric mixer until they are light and fluffy.
  2. Add the cocoa powder and vanilla to the bowl and continue mixing until the batter is smooth and silky.
Beating the butter and sugar in a bowl.
The bowl of cookie batter after adding the cocoa powder.
  1. Add the flour, salt and mini chocolate chips to the mixture. Mix into the sugar and butter mixture on low speed just until they are mixed together.
  2. Scoop the dough using a small cookie scoop or one tablespoon measuring spoon to measure the dough out small balls. Roll each one between your palms to create a smooth, round shape.
Beaten cookie batter after the flour is added to the bowl.
Chocolate cookie dough shaped into balls on a baking tray.
  1. Bake your chocolate cookies in a preheated oven until the bottoms are slightly darker and the top of the cookies are no longer shiny. Transfer the baked cookies to a cooling rack and allow them to cool for 15 minutes.
  2. Roll the slightly warm cookies in the remaining one cup of powdered sugar and allow the cookies to finish cooling. After fully cooked, roll them again for an extra “snowy” finish.
Chocolate cookies on a baking pan after baked.
Rolling the chocolate cookies in powdered sugar to turn them into snowball cookies.

⭐️ Hint: I prefer to use a cookie scoop when making chocolate snowball cookies. It makes an easy way to scoop the dough creating evenly sized balls that will cook evenly in the oven.

Chocolate snowball cookies lined up directly on the table with one broken in half on top.

Storage Tips

Store your cookies in an airtight container at room temperature. They will stay fresh for about a week.

If you need them to last longer you can freeze them. Place them in an airtight container or a freezer bag. I suggest using parchment paper between the layers to prevent the cookies from sticking together.

Serving Suggestions

  • Great Anytime of Year. Chocolate snowball cookies are perfect for a variety of occasions and even though they're commonly associated with the Christmas, you can bake them any time of year when you simply want a sweet treat.
  • Suitable for Different Occasions: They work great for holiday gatherings, cookie exchanges, birthday parties, and they make excellent cookie gifts especially when when packaged in decorative containers.
  • Holiday Gatherings. They work great as bite-sized sweets served along with other easy to eat foods such as turkey meatballs and bacon wrapped Brussels sprouts.
  • Cookie Exchanges and Gift-Giving. Cook them up with a variety of holiday cookies including eggnog cookies and polar bear paws to create a fun and festive presentation.
  • Add a Fun Festive Holiday Beverage. Whether you want to sip on a rich and creamy glass of eggnog, a Dalgona coffee, or a festive cranberry mimosa or pomegranate mimosa they all make an enjoyable experience.
  • Double Chocolate Decadence. Enjoy your cookies with an oat milk hot chocolate!

Expert Tips

Here's a review of my top tips for making sure your chocolate snowball cookies turn out great.

  • Add the flour right at the end of mixing your cookies so you make sure you don't over mix the dough. Also, make sure you are adding the flour to the cookie batter as it makes it easier to mix than if done the other way around.
  • Roll the cookies twice. You will do this once when the cookies are slightly cooled but still warm. Warm cookies helps the first coating of sugar stick to the cookies better. Then you roll them again after they're fully cooled to give the an extra “snowy” finish.
  • Check that your oven temperature is accurate before baking. You don't need to do this every single time you bake but I do recommend periodically checking your oven temperature. It can change over time and every single oven may be slightly different. The easiest way to check it is to place an oven thermometer inside during heating.
  • Prevent your cookies from sticking by using parchment paper or silicone baking mats.

Recipe FAQs 


How do I know when my chocolate snowball cookies are done cooking?

Chocolate cookies are tough to tell when they're done since you can't use a color change to evaluate the doneness. The best way to tell if the cookies are done is by looking at the cookie tops. The cookies are ready when they are opaque and no longer shiny.

How do I prevent my cookies from spreading too much while baking?

I didn't encounter spread much when testing this recipe and snowball cookies are not known to spread very much during baking. However, However, if you encounter spreading issues, the best solution is to chill your dough before baking.

Can I make chocolate snowball cookies ahead of time?

Yes, you can! There are a couple ways to approach it. You can make the dough and store it in a large ball in the fridge or freezer. The dough will last up to three days in the refrigerator or one month in the freezer. You can also flash freeze the cookie balls after rolling them out. Once they're frozen, transfer them to an airtight container or bag for storage.

If the dough is frozen, thaw it out in the fridge overnight or on the counter for a couple hours when you're ready to bake the cookies. If you have already shaped the dough into balls, I recommend transferring them to a baking sheet and then baking them in the oven once they're thawed.

A white plate with a laced edge piled high with chocolate snowball cookies.

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

A bowl of chocolate snowball cookies on a table decorated with silver holiday balls and decorations.

Chocolate Snowball Cookies

These chocolate snowball cookies are a delightful slice of chocolate heaven! Just imagine sinking your teeth into a delicate, crumbly chocolate shortbread cookie, generously coated in a snowy layer of powdered sugar. They’re perfect for a winter evening by the fireplace or simply because you’re craving a little sweet indulgence!
No ratings yet
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Course: Dessert
Cuisine: American
Keyword: chocolate snowball cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling: 15 minutes
Total Time: 35 minutes
Servings: 36 cookies
Calories: 118kcal
Author: Karen

Equipment

Ingredients

Instructions

  • Preheat the oven to 350 degrees and prepare a baking sheet by lining with parchment paper, set aside.
  • In a large mixing bowl, use an electric mixer on medium speed to cream together the butter with ½ cup powdered sugar until light and fluffy.
  • Add the cocoa powder and vanilla and continue mixing until smooth and silky.
  • Reduce speed to low and add the flour, salt and mini chocolate just until mixed.
  • Use a small cookie scoop (1 Tb) to measure out small balls and roll between palms to get a round shape.
  • Place dough balls on the prepared baking sheet and bake in the preheated oven for 10-12 minutes or until bottoms are slightly darker and top of the cookies are no longer shiny.
  • Transfer cookies to a cooling rack and allow to cool for 15 minutes.
  • Roll warm cookies in remaining 1 cup powdered sugar and allow to finish cooling, then repeat this step again for extra “snowy” finish.

Notes

Be sure to check the full post for more about the ingredients, cookie variations, storage tips, and serving suggestions for inspiration.
  • Add the flour right at the end of mixing your cookies so you make sure you don't over mix the dough. Also, make sure you are adding the flour to the cookie batter as it makes it easier to mix than if done the other way around.
  • Roll the cookies twice. You will do this once when the cookies are slightly cooled but still warm. Warm cookies helps the first coating of sugar stick to the cookies better. Then you roll them again after they're fully cooled to give the an extra “snowy” finish.
  • Check that your oven temperature is accurate before baking. You don't need to do this every single time you bake but I do recommend periodically checking your oven temperature. It can change over time and every single oven may be slightly different. The easiest way to check it is to place an oven thermometer inside during heating.
  • Prevent your cookies from sticking by using parchment paper or silicone baking mats.

Nutrition

Calories: 118kcal | Carbohydrates: 14g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 77mg | Potassium: 28mg | Fiber: 1g | Sugar: 8g | Vitamin A: 169IU | Vitamin C: 0.03mg | Calcium: 10mg | Iron: 1mg
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Watermelon Feta Salad

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This easy watermelon salad with cucumbers, feta, and a simple lime vinaigrette makes the perfect summer salad for all your cookout and party needs! The sweet flavors of watermelon, crunchy cucumbers, and tangy feta cheese are a match made in heaven.

Watermelon salad in white bowls on the table.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

For me, watermelon is synonymous with summer! Summer is when watermelon is at its peak -- with plenty of sweet, juicy flavor.

I love serving it up for a simple sweet at the end of meals or incorporating it into fruit salads, but it also works amazing as a savory salad.

This watermelon cucumber feta salad takes just minutes to make and goes with all your summer favorites including smoked chicken quarters, skillet corn, and grilled salmon.

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Ingredients

This watermelon salad recipe requires just a handful of simple ingredients. All are easy to find in most grocery stores. Let's take a look at the highlights but be sure to check the full list in the recipe card.

Ingredients to make watermelon feta salad in bowls on the table.
  • Limes: Freshly squeezed lime juice works best.
  • Granulated sugar: Just a bit to sweeten the dressing.
  • Olive oil: Use extra virgin olive oil for making the lime vinaigrette.
  • Watermelon: Choose a seedless watermelon so you don't need to mess with the seeds.
  • Baby cucumbers: Also called Persian cucumbers, these make a great addition to salads because they don't have as many seeds. You can also use English cucumbers which also have fewer seeds than regular cucumbers.
  • Red onion: It's my favorite for salads. It's crunchy and has a vibrant flavor. You can soak your chopped onion in cold water to remove some of the bite if you prefer it a bit milder.
  • Feta cheese: I prefer using block feta cheese and crumbling it myself. It simply tastes better but of course, you can use crumbled feta as well.
  • Fresh mint: Chopped fresh mint adds a unique flavor to your watermelon cucumber salad.

Substitutions and Variations

Here are some ideas of ways to change up serving your watermelon and feta salad.

  • Add other veggies: Cherry or grape tomatoes will work well. If you can find them in a variety of colors it will add color too! Another option that works great for a bit of crunch and zippy flavors is sliced radishes.
  • Add some greens: This salad also works great with baby arugula added. It turns it into a bit more of a traditional salad.
  • Change the dressing: Drizzle a bit of balsamic glaze over the top of the salad just before serving or use it in place of the lime vinaigrette.
  • No mint? Swap the mint for basil instead.
  • Use a different cheese. This salad benefits from a salty, flavorful cheese. While feta is classic, blue cheese crumbles and goat cheese are two other favorites I use sometimes in watermelon salad.

How to Make Watermelon Salad

Let's take a look at the main steps in this easy salad recipe. Gather all your equipment and ingredients together and let's get started.

  1. Place the lime juice and sugar in a jar with a tight-fitting lid. Shake or stir until they are completely dissolved.
  2. Add the olive oil along with salt and pepper.
Lime juice and sugar in a glass jar.
Adding the oil to the jar.
  1. Shake the jar again after closing the lid and then set it aside while you make the salad.
  2. Combine the watermelon, cucumbers, onion, half of the feta, and mint leaves.
Dressing mixed in a jar on the counter.
Ingredients in the bowl for the watermelon salad with feta.
  1. Gently toss everything together until it's well mixed.
  2. Add about two-thirds of the dressing and gently toss again.
Salad mixed up in a bowl with dressing next to the bowl.
Adding the dressing to the bowl of watermelon salad.
  1. Transfer the salad to a serving plate or bowl, top it with the remaining half of the feta, and drizzle with the rest of the dressing. Sprinkle more fresh mint over the top for garnish.
Watermelon salad in a bowl with a spoon dipping into the side.

Storage

This salad is best served when made, but you may refrigerate any leftovers for a day or two. They might become a little watery, but still edible.

Store in an airtight container in the refrigerator. It's not recommended to freeze this salad as it contains fresh fruit and vegetables which will not hold up after freezing.

How to Serve Watermelon Feta Salad

Watermelon salad is perfect to serve for all your summer events. It's easy to make for groups of all sizes and goes with a wide variety of dishes.

Bowls of watermelon and feta salad on the table with forks.

Expert Tips and FAQS

  • Use Persian cucumbers, English cucumbers, or any other variety of cucumbers that has fewer seeds. These also contain a bit less water which makes them work much better.
  • Serve immediately for the best flavor!
  • Use freshly squeezed lime juice whenever possible.
  • Salt the salad and dressing. It makes a big difference to the flavor.
Can I make watermelon salad ahead of time?

Yes and no. You may make the dressing a day or two ahead of time and refrigerate. Before serving, bring it to room temperature as the olive oil kind of solidifies when cold. Also, you can also mix all the salad ingredients together and cover up to 45 minutes before serving. I recommend pouring off any accumulated juices before putting the dressing on the salad, or it may dilute the dressing.

What's the best way to juice fresh limes?

Microwave the lime for 10-15 seconds to help it produce more juice or you can roll it on the counter before cutting it in half. I highly recommend using a citrus juicer, it makes it much easier to get all the juice out.

A spoon serving up watermelon feta salad into a stack of bowls on the table.

More Dressing and Salad Recipes

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

Watermelon feta salad in a bowl on the table with a forkful of salad next to the bowl and some sliced cucumbers.

Watermelon Salad with Feta and Mint

This easy watermelon salad with cucumbers, feta, and a simple lime vinaigrette makes the perfect summer salad for all your cookout and party needs! The sweet flavors of watermelon, crunchy cucumbers, and tangy feta cheese are a match made in heaven.
No ratings yet
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: watermelon salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Calories: 236kcal
Author: Karen

Equipment

Ingredients

For the dressing:

  • ⅓ cup freshly squeezed lime juice about 6 small limes
  • 2 Tablespoons granulated sugar
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ cup olive oil

For the salad:

  • 4-5 cups cubed seedless watermelon about half a large watermelon
  • 1 cup baby cucumbers sliced in half moons (about 3 small)
  • ⅓ cup thinly sliced red onion
  • 8- ounce container feta cheese crumbled
  • 2 Tablespoons torn mint leaves

Instructions

  • Place lime juice and sugar in a shaker jar with a tight-fitting lid. Shake or stir until they are completely dissolved. Add salt, pepper, and olive oil. Shake again until well mixed. Set aside.
  • In a large mixing bowl, place watermelon, cucumbers, onion, half of the Feta, and mint leaves. Gently toss until combined.
  • Add about ⅔ of the dressing, and gently toss.
  • Transfer to a serving plate or bowl. Top with the remaining half of the Feta, and more mint if desired. Drizzle with the rest of the dressing if desired.

Notes

Use Persian cucumbers, English cucumbers, or any other variety of cucumbers that has fewer seeds. These also contain a bit less water which makes them work much better.
Serve immediately for the best flavor!
Use freshly squeezed lime juice whenever possible.
Salt the salad and dressing. It makes a big difference to the flavor.

Nutrition

Calories: 236kcal | Carbohydrates: 16g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 627mg | Potassium: 202mg | Fiber: 1g | Sugar: 11g | Vitamin A: 832IU | Vitamin C: 14mg | Calcium: 205mg | Iron: 1mg
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Chocolate Covered Raspberries

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Want to take fresh summer raspberries over the top? The easiest way is to transform them into decadent chocolate covered raspberries! The combination of chocolate and raspberry is undeniably unique and this simple dessert allows the sweet, tart raspberry flavor to really shine through!

Chocolate covered raspberries in a bowl with plain raspberries with little white flowers and one cut in half.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

Summer berries are my favorite! I get excited every year when they start to appear in the Farmer's market.

They're one of those fruits that you can enjoy any time of day! They're great in the morning with a fluffy stack of oat flour pancakes or bowl of yogurt, while in the after they truly elevate snacks!

But dessert is where they really show off their exquisite flavors especially when simply served with just a coating of chocolate. From chocolate covered blueberries to chocolate covered blackberries, and now to these raspberries covered in chocolate, your berries have never tasted so good!

It's a simple way to enjoy raspberry dessert either or on their own or in combination with other great summer desserts.

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Ingredients

All you need to make this easy dessert are three simple ingredients. Here's what you need:

Ingredients to make chocolate covered raspberries on the table in white bowls.
  • Dark Chocolate: You can chocolate chips, chopped chocolate, or melting wafers to make chocolate raspberries. Just be sure to choose a high-quality brand. Fresh Raspberries: Make sure to choose fresh, ripe, and unblemished raspberries. Raspberries are delicate and have a short shelf-life so it's best to buy them as close to the time you plan to dip and serve.
  • Coconut Oil: It isn’t required but helps keep the chocolate nice and thin, allowing it to drip through the dipping spoon easily and keep it from clumping. Do not try to use other types of liquid oil as they will work differently than the coconut oil and the chocolate may not harden.

See the recipe card for the quantities of each ingredient.

Substitutions and Variations

Here are a few ideas for ingredient swaps and variations you can use for your dark chocolate covered raspberries.

  • Change up the chocolate. You can really use any flavor of chocolate though with raspberries I prefer dark chocolate. Experiment with milk chocolate, semi-sweet chocolate, or even white chocolate. White chocolate covered raspberries is another favorite combination!
  • Layer the raspberries with different flavors of chocolate. You can double dip your berries dipping first in dark chocolate and then in white chocolate or the other way around. You can also drizzle a different type of chocolate over the top with a piping bag. The trick is to allow the first layer to dry completely.
  • Can't find fresh raspberries? You can use dried raspberries or frozen berries instead. If using frozen, I would cover them in chocolate with a spoon rather than adding them to the bowl as the moisture from the berries will cause the chocolate to seize. 
  • Frozen chocolate covered raspberries: Freeze them and enjoy them straight from the freezer!
  • Raspberry clusters: Form the raspberries into clusters and cover in chocolate.
  • Add some sea salt: Sprinkle a few flakes of sea salt on top while the chocolate is still a bit wet.  

How to Make Chocolate Covered Raspberries

Are you ready to get started? Chocolate raspberries go together easily in just a few steps.

Prepare a tray, baking sheet, or plate by lining with parchment or wax paper and set aside.

  1. Combine the dark chocolate and coconut oil in a small bowl. Heat them in the microwave in 15-second intervals. Stir between each interval and repeat as needed until the chocolate is melted and smooth.
Melted chocolate in a bowl with a spoon lifting some out to drip back into it.
  1. Use a slotted spoon or fork to carefully dip each raspberry into the melted chocolate. and on to the prepared tray.

⭐ Make sure your berries are very dry before dipping! Any water may cause the chocolate to seize.

Using a metal slotted spoon to dip a raspberry in chocolate.
  1. Lay the dipped raspberries on a tray or rack lined with parchment paper or wax paper. Allow the berries to set.
Chocolate dipped raspberries on a lined baking tray with some dipped only halfway and some fully covered.

⭐ Looking for the tools I'm using to make chocolate dipped raspberries? Check out the recipe card below for my recommendations!

How to Store

For best results, chocolate dipped raspberries need to be refrigerated or frozen. They will last up to five days when stored in the fridge. This treat can be frozen for up to a month and enjoyed right out of the freezer. 

If serving for a party, I'd recommend making them the day of the event rather than trying to make them ahead of time.

Serving Suggestions

Chocolate raspberries are great to eat straight from the freezer or fridge but you can also use them in many more ways! Here are a few ideas for some inspiration.

  • These berries make a great addition to a fruit platter or dessert tray for parties. Enjoy them with other chocolatey fruits such as chocolate dipped pineapple or chocolate covered oranges.
  • Add them to a plate of sugar blossom cookies or Valentine's cookies for that extra finishing touch.
  • Enjoy them on a bowl of your favorite ice cream.
A bowl of chocolate dipped raspberries on the table garnished with little flowers.

Expert Tips

  • Be sure your berries are completely dry before dipping. If they have any excess water it can cause the chocolate to seize. For best results, I like to wash and dry my berries overnight to ensure they are super dry. 
  • Stir the chocolate between each 15-second interval to prevent the chocolate from overheating and seizing. 
  • Get creative! Check out the variations above for some ideas of everything you can do to make this a truly special treat!
  • Use high-quality chocolate and fresh raspberries for the best results.

Recipe FAQs

How long do chocolate dipped raspberries last?

While it may depend slightly on the freshness of your berries, they will last up to five days in the fridge or a month in the freezer.

What does it mean for chocolate to seize?

This term refers to chocolate becoming a thick, lumpy mass instead of smooth and dippable. It occurs when water (even a tiny amount) comes in contact with the melted chocolate. While you may be able to fix it by melting it again with a small amount of coconut oil, it may affect the texture of the final product.

How long does it take the chocolate to set?

The chocolate will set in about 10 minutes. You can also place them in the fridge or freezer for a few minutes to speed it up.

A bowl of raspberries covered in chocolate and some plain in a bowl on the table.

More Fruit Dessert Recipes

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

A bowl of chocolate covered raspberries on the table with little white flowers.

Chocolate Covered Raspberries

Prep Time: 5 minutesCook Time: 0 minutesSet Time: 10 minutesTotal Time: 15 minutesServings: 2-3
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate covered raspberries, dark chocolate covered raspberries, frozen chocolate covered raspberries
Prep Time: 5 minutes
Set time: 10 minutes
Total Time: 15 minutes
Servings: 3 servings
Calories: 603kcal
Author: Karen

Equipment

  • Chocolates These are my preferred chocolates when I am doing chocolate dipped fruit. The quality, taste and melting texture is perfect. 
  • Chocolate Dipping Tool This dipping tool isn’t necessary but is extremely helpful as it allows the extra chocolate to drip off. Alternatively, you could use a regular spoon or fork.
  • Prep Bowls

Ingredients

  • 10 oz dark chocolate chips chopped chocolate or melting wafers (I like Guirdelli dark melting chocolate)
  • 1 teaspoon coconut oil optional, to thin chocolate
  • 1 pint fresh raspberries

Instructions

  • Prepare a tray, baking sheet or plate by lining with parchment or wax paper and set aside.
  • In a small bowl, combine the dark chocolate and coconut oil and heat in the microwave in 15 second intervals until melted and smooth. Stir between each interval.
  • Carefully dip each raspberry into the melted chocolate and on to the prepared tray.
  • Allow the berries to set and serve.

Notes

Be sure your berries are completely dry before dipping. If they have any excess water it can cause the chocolate to seize. For best results, I like to wash and dry my berries overnight to ensure they are super dry. 
Stir the chocolate between each 15-second interval to prevent the chocolate from overheating and seizing. 
Get creative! Check out the variations in the post for some ideas of everything you can do to make this a truly special treat!
Use high-quality chocolate and fresh raspberries for the best results.

Nutrition

Calories: 603kcal | Carbohydrates: 72g | Protein: 10g | Fat: 32g | Saturated Fat: 29g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 103mg | Potassium: 836mg | Fiber: 14g | Sugar: 39g | Vitamin A: 62IU | Vitamin C: 42mg | Calcium: 326mg | Iron: 2mg
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Bacon Wrapped Brussels Sprouts

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Get ready for a mouthwatering treat made with just three ingredients! This bacon wrapped Brussels sprouts recipe is a delicious fusion of flavors that will leave you craving more!! Even better, they're easy to make and are the perfect appetizer to serve for parties and gatherings!

A white plate with bacon wrapped brussels sprouts on it around a small bowl of sauce.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

If you love the flavor of crispy bacon paired with tender sprouts, you're going to love these! The combination of bacon and Brussels sprouts is truly something special! Add in a bit of sweet maple flavor and it's even better.

I love to serve these smoky sweet bites for holiday parties along with a cranberry mimosa or cranberry mojito. They're easy to make, simple for guests to enjoy, and everyone loves them!

Are you ready to get started? Let's dive into this effortless and satisfying dish that will impress both your taste buds and your guests this holiday season.

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Ingredients

Here's a look at the simple ingredients you need to make this bacon Brussels sprouts recipe.

Ingredients to make bacon wrapped brussels sprouts on the table.
  • Brussel sprouts: Use fresh Brussels sprouts for the best results. Frozen contain more moisture so the bacon won't get as crispy. Try to select Brussels sprouts that are similar in size for more even cooking.
  • Bacon: You can use any type of bacon you prefer but I found that thinner sliced bacon turned out crispier.
  • Maple syrup: Real maple syrup is best and other sweeteners such as honey and agave syrup do not have the same unique flavors as maple syrup.

See the recipe card for the exact quantities of each ingredient.

Substitutions and Variations

If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.

  • Turkey bacon: You can swap the regular bacon for turkey bacon if it's your preference but the outcome might be slightly different since it is lower in fat. You will likely want to spray your pan before adding the sprouts to it.
  • Sweet and spicy: This is always a winning combination! If you enjoy it consider adding a pinch or dash of cayenne pepper to the maple syrup before brushing it over the top.

How to Make Bacon Brussels Sprouts

Here's a look at the simple steps that go into making this tasty bacon appetizer.

Before you get started, preheat the oven and prepare a baking sheet by lining it with aluminum foil or parchment paper. 

  1. Slice the bacon strips in half.
  1. Wrap each of the Brussels sprouts with bacon. Make sure you overlap the edges slightly. 
Bacon strips laid out on a cutting board.
Brussel sprouts added to bacon strips and shown at various intervals of wrapping.
  1. Brush or spoon the maple syrup over each of the Brussels sprouts wrapped in bacon.
  1. Place the bacon wrapped sprouts on the prepared baking sheet. 
Drizzling maple syrup over the top of the bacon wrapped brussels sprout.
Bacon brussels sprouts on a baking tray.
  1. Bake them in a preheated oven until the bacon is golden brown and the Brussels sprouts are tender. 
Cooked bacon brussels sprouts on a baking tray.

Can I make bacon wrapped Brussels sprouts air fryer?

Yes, of course! These can be made in the air fryer. Follow the directions for wrapping and preparing the bacon and sprouts in the recipe.

When ready to cook, place them in your air fryer basket leaving space in between the pieces. Be sure to spray the basket with a bit of cooking oil to prevent sticking. Cook at 400 degrees F for about 15-20 minutes.

They will cook faster due to circulating air which moves around the food to aid cooking.

Storage

These bacon wrapped Brussels sprouts with maple glaze are best enjoyed freshly cooked. If you want to make them ahead for a party, you can wrap the Brussels sprouts the day before and then drizzle with the syrup and continue with baking.

If you end up with leftovers, store them in the fridge in an airtight container for up to four days or in the freezer for up to three months.

When ready to reheat, thaw them out in the fridge overnight and return them to a baking sheet pan to heat in the oven at 350° F for 5-8 minutes or until heated through.

Note that when storing and reheating, the sprouts end up much softer which is why I think these are best enjoyed freshly cooked.

How to Serve Bacon Brussel Sprouts

This easy appetizer is perfect for holidays and parties! Serve them up in a bowl, as they are, or skewer them on toothpicks for a grab-and-go appetizer option.

When serving in a bowl, be sure to have a bowl of toothpicks close by so people can easily pick them up!

A plate of bacon wrapped brussels sprouts on the table with two on the table next to the plate and a bowl of toothpicks.

Expert Tips and FAQS

  • Use fresh Brussels sprouts not frozen! I can't guarantee you will have the same results with this swap.
  • Make sure you choose Brussels that are similar in size for more even cooking.
  • Brush the sprouts wrapped in bacon on a cutting board or plate instead of the baking sheet. Too much maple syrup on the pan may cause it to burn before the bacon and sprouts are done cooking. Brushing or spooning the maple syrup on a different area allows the access to drip off and prevent burning. 
  • Use thin bacon for the crispier bacon Brussels sprouts.
  • Enjoy these freshly made on the first day!
Can I cut large Brussels sprouts in half?

Yes, this will work great! I especially recommend this if you end up with a mix of small and large sprouts. By making them similar in size they will cook more evenly.

Do you serve bacon Brussels sprouts warm or cold?

They are best enjoyed warm though they still taste great even when slightly cooled to room temperature. I wouldn't recommend serving them chilled or straight from the fridge as they do taste better warm.

A bacon wrapped brussels sprout with a toothpick in it on the table with more of them in the background with a bowl of toothpicks.

More Brussels Sprouts Recipes

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

Bacon wrapped brussels sprouts on the table on a plate with a sauce in the middle.

Bacon Wrapped Brussels Sprouts

Get ready for a mouthwatering treat made with just three ingredients! This bacon wrapped Brussels sprouts recipe is a delicious fusion of flavors that will leave you craving more!! Even better, they're easy to make and are the perfect appetizer to serve for parties and gatherings!
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: bacon brussels sprouts, bacon wrapped brussels sprouts
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 6
Author: Karen

Equipment

Ingredients

  • 12 Brussels Sprouts - ends trimmed off
  • 6 slices of bacon
  • 2 Tablespoons maple syrup

Instructions

  • Preheat the oven to 400 degrees and prepare a baking sheet by lining with aluminum foil or parchment paper.
  • Slice bacon strips in half.
  • Carefully wrap each brussels sprout with bacon, being sure to overlap the edges slightly.
  • Brush or spoon maple syrup over each bacon wrapped brussels sprouts and place on the prepared baking sheet.
  • Bake in a preheated oven for 25- 30 minutes or until the bacon is golden brown and brussels sprouts are tender.
  • Serve.

Notes

Use fresh Brussels sprouts not frozen! I can't guarantee you will have the same results with this swap.
Make sure you choose Brussels that are similar in size for more even cooking.
Brush the bacon wrapped Brussels sprouts on a cutting board or plate instead of the baking sheet. Too much maple syrup on the pan may cause it to burn before the bacon and sprouts are done cooking. Brushing or spooning the maple syrup on a different area allows the access to drip off and prevent burning. 
Use thin bacon for the crispier bacon Brussels sprouts.
Enjoy these freshly made the first day!
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Chocolate Covered Blackberries

By 2 Comments

Take your fresh (or frozen) blackberries up a notch by coating them in double layers of chocolate! These chocolate covered blackberries with white and dark chocolate layers make an indulgent treat you can feel good about enjoying!

Chocolate covered blackberries in a blue bowl on the table with white and yellow flowers.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

Whenever the summer rolls around and fresh berries start appearing at my local market, I can't wait to get started adding them to our meals at the house! We love them for breakfast, added to salads, and even as an after-dinner dessert!

These chocolate dipped blackberries make a delicious treat to enjoy as a sweet treat to satisfy your sweet tooth! Enjoy them on their own, along with a bowl of ice cream, or add to your favorite trail mix! They're good in so many ways!

If you love anything and everything dipped in chocolate then you've got to try my chocolate pineapple and chocolate covered graham crackers!

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Ingredients

All you need are THREE simple ingredients to make chocolate covered blackberries! Here's a closer look at what you will need to buy!

Ingredients to make chocolate covered blackberries on the table.
  • Dark Chocolate: You can use dark chocolate chips, chopped chocolate, or melting wafers. Dark chocolate typically has a higher percentage of cacao and less sugar so the bitter, chocolate flavor really shines through!
  • White Chocolate: Just like dark chocolate you can use chips, chopped chocolate, or melting wafers.
  • Blackberries: Use fresh, summer-ripe blackberries for the best flavor!

PRO TIP: When dipping fruit in chocolate choose a good brand of chocolate. It doesn't matter what brand you use as long as it's high-quality. I really prefer using Ghiradelli chocolate wafers because they taste great and melt easily.

See the recipe card for the exact quantities of each ingredient.

Substitutions and Variations

Chocolate blackberries are very versatile! This means you can change them up to make them just the way you enjoy them. Here are a few ideas for inspiration!

  • Skip the layers: You can also dip them in just one type of chocolate or dip some in white chocolate and some in dark chocolate.
  • Try other types of chocolate: Use milk chocolate or semisweet chocolate!
  • Make chocolate blackberry clusters. Place dipped berries in groups of three and four so they will stick together. Dip them again as a group and top them with a touch of sea salt.
  • Dried blackberries: You can use dried blackberries similar to chocolate raisins!
  • Enjoy frozen chocolate covered blackberries! After you're done dipping, freeze them on the baking pan. Once they freeze you can transfer the frozen berries to a freezer-safe container. Enjoy them straight from the freezer.  
  • Add some nuts or sprinkles! Immediately after placing the dipped berries on your tray sprinkle them with some finely chopped nuts or sprinkles while the chocolate is still wet.

If you love these you can also make chocolate blueberries!

How to Make Chocolate Covered Blackberries

This easy dessert is simple enough for any level cook to make! Take a look at the main steps for making these chocolate blackberries but be sure to check the recipe card for all the details before getting started.

The first thing you will want to do before you get started is to add a piece of parchment paper or wax paper to the pan or plate you will place the berries on after dipping.

  1. Melt the white chocolate in the microwave in 15-second intervals until the chocolate is melted and smooth. Be sure to stir between each interval. Dip the blackberries one at a time into the melted chocolate. Turn it around to fully coat the entire berry.
Dipping a blackberry into melted white chocolate.
  1. Lay each berry on your paper-lined tray or plate after dipping and give them about five minutes for the chocolate to set.
White dipped blackberries on a baking tray with parchment paper.
  1. Melt the dark chocolate in the microwave in 15-second intervals just like you did with the white chocolate. Stir after each time interval and repeat until the chocolate is melted and smooth.
  2. Dip the white chocolate-coated berries in the dark chocolate using a spoon.
Dipping a blackberry into dark chocolate.
  1. Once they're fully coated, lay them on your prepared tray and allow the chocolate to set. This usually takes about five minutes.

PRO TIP: If you want to make them extra fancy, drizzle some melted chocolate top over the top to make a design! Place a bit of melted chocolate in a ziplock bag and clip off a corner to drizzle!

Chocolate covered blackberries on a baking sheet with chocolate drizzled over the top.
  1. Once the chocolate has set you're ready to serve! You can serve them on their own or in a bowl along with some plain blackberries for a more interesting look.
Chocolate dipped blackberries in a long pile on the table with some cut in half to show the inside.

Storage

Since these are made using fresh berries I don't recommend storing them at room temperature. For best results, store them in the fridge for up to 5 days.

They're also great to freeze! Store them in a freezer-safe container for up to a month and enjoy them right out of the freezer. 

Expert Tips and FAQS

  • Make sure your berries are dry. Water may cause the chocolate to seize so the berries need to be completely dry. I like to wash and dry my berries overnight to ensure they are super dry. 
  • Stir the chocolate when heating. This prevents the chocolate from overheating and seizing.
  • Let the chocolate set in between layers. Each layer needs to be set up before adding another layer. It only takes about five minutes for the chocolate to harden.
  • If your chocolate is too thick, add a bit of coconut oil to thin it out.
Can you freeze chocolate blackberries?

Yes, they're great frozen! Make sure to store them in a freezer-safe container for up to a month. They're best enjoyed straight from the freezer as once thawed the berries may be overly soft.

Do blackberries pair well with chocolate?

Yes! Blackberries have a sweet-sour flavor and plenty juicy which pairs great with the bitter, sweet, and creamy flavors of chocolate. The seeds add a nice crunch as well when you bite into them!

Can I dip frozen blackberries in chocolate?

Yes, you can use frozen berries for this recipe, but I would cover them in chocolate with a spoon rather than adding them to the bowl as the moisture from the berries may cause the chocolate to seize.

A bowl of chocolate covered blackberries with some cut in half and on the table.

More Chocolate Dessert Recipes

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

Chocolate covered blackberries in a blue bowl on the table with some cut in half and little white flowers for garnish.

Chocolate Covered Blackberries

Prep Time: 15 minutesCook Time: 0 minutesTotal Time: 15 minutesServes 4 (4 ½ cup servings)
5 from 37 votes
Print Pin Rate
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Calories: 517kcal
Author: Karen

Equipment

Ingredients

  • 1 cup dark chocolate chips chopped chocolate or melting wafers (I like Guirdelli dark melting chocolate)
  • 1 cup white chocolate chips chopped chocolate or melting wafers (I like Guirdelli white melting chocolate)
  • 2 cups fresh blackberries

Instructions

  • Prepare a tray, baking sheet or plate by lining with parchment or wax paper and set aside.
  • In a small bowl, melt the white chocolate in the microwave in 15 second intervals until melted and smooth. Stir between each interval.
  • Dip a blackberry in the melted chocolate and turn to coat. Transfer to the prepared tray and allow chocolate to set. (About 5 minutes).
  • When chocolate is set, melt the dark chocolate in the microwave in 15 second intervals until melted and smooth. Stir between each interval.
  • Dip the white chocolate coated berries in the dark chocolate and transfer to the prepared tray. Allow chocolate to set. (About 5 minutes)

Notes

Make sure your berries are dry. Water may cause the chocolate to seize so the berries need to be completely dry. I like to wash and dry my berries overnight to ensure they are super dry. 
Stir the chocolate when heating. This prevents the chocolate from overheating and seizing.
Let the chocolate set in between layers. Each layer needs to be set up before adding another layer. It only takes about five minutes for the chocolate to harden.
If your chocolate is too thick, add a bit of coconut oil to thin it out.

Nutrition

Calories: 517kcal | Carbohydrates: 59g | Protein: 7g | Fat: 29g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 10mg | Sodium: 89mg | Potassium: 530mg | Fiber: 6g | Sugar: 45g | Vitamin A: 172IU | Vitamin C: 16mg | Calcium: 247mg | Iron: 1mg
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Chocolate Covered Blueberries

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Looking for a fruit and chocolate dessert that's out of this world? You're going to love these dark chocolate covered blueberries. Plump, tart, and juicy berries are coated in the bitter-sweet flavors of chocolate creating an explosion of flavors!

A bowl of chocolate covered blueberries on the table on a blue and white tile background.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

Chocolate dipped blueberries or blueberry clusters make a healthy treat to indulge your sweet tooth without feeling guilty. Both blueberries and dark chocolate are a great source of antioxidants, making this treat both nutritious and delicious!

They're also super simple to make! You need only three simple ingredients and about 10 minutes of active time to make them.

They work perfectly to enjoy on their own as a snack or add them to a healthy charcuterie board or fruit tray for a juicy, chocolatey surprise!

This recipe was inspired by my chocolate covered pineapple recipe! If you're looking for more chocolate and fruit combinations try my chocolate covered blackberries, cherry chocolate dump cake, or chocolate cherry cookies.

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Ingredients

All you need are three simple ingredients to make blueberries dipped in chocolate. Here's a closer look at what you need:

Ingredients to make chocolate blueberries on the table.
  • Chocolate: You can use chips, melting wafers, or chopped chocolate. My personal favorite is Ghiradelli dark melting chocolate.
  • Coconut oil: I prefer to add a bit of coconut oil to the chocolate because it helps keep the chocolate nice and thin. This makes it easier for excess to drip off through the dipping spoon easily.
  • Blueberries: I love using fresh blueberries for dipping but you can also use dried blueberries or frozen.

See the recipe card for the quantities of each ingredient.

Substitutions and Variations

Looking for some ways to take your blueberries with chocolate over the top? Here are some ideas for inspiration.

  • Layers of chocolate: Dip them more them once to add more layers of chocolate surrounding your fresh blueberries. Let them set up slightly before dipping again.
  • Different types of chocolate: Use white chocolate, milk chocolate, or semisweet chocolate! You can even use types of chocolate to create layers or dip in one type of chocolate and drizzle with another. White chocolate and dark chocolate make a great combination!
  • Make chocolate blueberry clusters. Place dipped berries in groups of three and four so they will stick together. Then dip again as a group and then top with a touch of sea salt.
  • Dried blueberries: You can use dried blueberries similar to chocolate covered raisins!
  • Enjoy frozen chocolate covered blueberries! After you're done dipping freeze them on the baking pan and then transfer to a freezer-safe container. Enjoy them straight from the freezer.  
  • Add some nuts or sprinkles! Immediately after placing the blueberries on your tray sprinkle them with some finely chopped nuts or sprinkles while the chocolate is still wet.

How to Make Chocolate Covered Blueberries

Here is a look at the main steps for making these chocolate dipped berries! Be sure to check the detailed recipe in the recipe card.

Before you get started, line a baking sheet or plate with parchment or wax paper and set aside.

  1. Combine the dark chocolate and coconut oil in a small bowl. Heat it in the microwave for 15 seconds. Stir the chocolate mixture after cooking and continue heating and stirring until the chocolate is melted and smooth.
A bowl of melted chocolate with a spoon in it.
  1. Add some blueberries to the melted chocolate and use a spoon to lift each berry out of the chocolate individually or several at a time to make clusters.
Dipping a blueberry in the chocolate sauce.
A spoon dipping several blueberries into chocolate.
  1. Lay the berries on your prepared tray and allow them to set.
Blueberries covered in chocolate laid out on a piece of parchment.
  1. Serve up your chocolate blueberries in a bowl on their own or mixed with fresh undipped berries.
Chocolate covered blueberries in a bowl on the table with fresh blueberries and chunks of chocolate.

Hint: This Chocolate Dipping Tool is extremely helpful as it allows the extra chocolate to drip off. You can also use a regular spoon or a slotted spoon.

Storage

Since these are made using fresh fruit they can't be stored at room temperature. For best results, store them in the fridge for up to 5 days.

They can also be frozen for up to a month and enjoyed right out of the freezer. 

Expert Tips and FAQS

  • Dry berries. Be sure your berries are completely dry before dipping them. Water may cause the chocolate to seize. I like to wash and dry my berries overnight to ensure they are super dry. 
  • Stir the chocolate between each 15-second interval. This prevents the chocolate from overheating and seizing.
  • When dipping into different flavored chocolates to make layers, allow each layer to be set up first before adding another layer.
Do blueberries and chocolate taste good together?

Yes, they do! If you love the flavors of chocolate dipped strawberries you will definitely love these!

Can I use frozen blueberries?

Yes you can use frozen berries for this recipe, but I would cover them in chocolate with a spoon rather than adding them to the bowl as the moisture from the berries will cause the chocolate to seize.

Can I drizzle a different type of chocolate on top?

Yes! This is a great way to take your chocolate blueberries up a notch! I especially like dipping in white chocolate and then adding a dark chocolate drizzle or reverse it for white over the dark!

Which chocolate goes best with blueberries?

The tart, yet sweet flavors of blueberries work well with all types of chocolate but I especially find they work well with the sharp, bitter, lightly sweet flavors of dark chocolate.

A bunch of chocolate covered blueberries and plain blueberries in a mound on the counter.

More Fruit Dessert Recipes

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

A bowl of chocolate covered blueberries and plain blueberries in a blue bowl together.

Chocolate Covered Blueberries

Looking for a fruit and chocolate dessert that's out of this world? You're going to love these dark chocolate covered blueberries. Plump, tart, and juicy berries are coated in the bitter-sweet flavors of chocolate creating an explosion of flavors!
5 from 37 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: bluberries and chocolate, chocolate blueberries, chocolate covered blueberries
Prep Time: 5 minutes
Set time: 10 minutes
Total Time: 15 minutes
Servings: 3
Calories: 611kcal
Author: Karen

Equipment

Ingredients

  • 10 oz dark chocolate chips chopped chocolate or melting wafers (I like Guirdelli dark melting chocolate)
  • 1 teaspoon coconut oil optional, to thin chocolate
  • 1 pint fresh blueberries

Instructions

  • Prepare a tray, baking sheet or plate by lining with parchment or wax paper and set aside.
  • In a small bowl, combine the dark chocolate and coconut oil and heat in the microwave in 15 second intervals until melted and smooth. Stir between each interval.
  • Add some blueberries to the melted chocolate and use a spoon to lift each berry out of the chocolate and on to the prepared tray.
  • Allow the berries to set and serve.

Notes

Dry berries. Be sure your berries are completely dry before dipping them. Water may cause the chocolate to seize. I like to wash and dry my berries overnight to ensure they are super dry. 
Stir the chocolate between each 15-second interval. This prevents the chocolate from overheating and seizing.
When dipping into different flavored chocolates to make layers, allow each layer to be set up first before adding another layer.

Nutrition

Calories: 611kcal | Carbohydrates: 76g | Protein: 9g | Fat: 32g | Saturated Fat: 29g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 103mg | Potassium: 720mg | Fiber: 7g | Sugar: 48g | Vitamin A: 95IU | Vitamin C: 16mg | Calcium: 296mg | Iron: 2mg
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Cherry Blossom Cookies

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Want a cookie with delicate cherry flavor combined with a bit of chocolate? You've got to try these cherry blossom cookies! A soft, tender shortbread cookie that's lightly flavored with cherry juice and maraschino cherries topped with a Hershey's kiss. These cherry kisses melt in your mouth and make a great addition to a spring or summer table!

A plate of cherry blossom cookies on the table with a wire cooling rack with more in the corner and a bowl of cherries.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

This cherry cookie recipe is one I turn to when I want a fantastic looking cookie but don't have tons of time to spend in the kitchen.

Even if you don't love baking, this cookie recipe is easy to make for all levels of cooking experience.

They're perfect to serve up for a summer party, picnic, potluck, cookout, or simply as a treat for the family.

If you love these cookies, try these sugar cookie blossoms which are perfect for spring or these chocolate cherry cookies which feature similar flavors!

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Ingredients

All you need to make cherry blossom cookies are a few simple ingredients! Here's a look at the main ingredients.

Ingredients to make cherry blossom cookies on the table ready to mix.
  • Butter: Use unsalted butter for more control over the flavor of your cherry cookies. Be sure you let it soften before mixing. 
  • Sugar: These cookies use confectioners sugar to make the cookie dough and then the cookies are rolled in granulated sugar before cooking to give them a nice crust.
  • Salt: Just enough to bring all the flavors together!
  • Cherries: Use maraschino cherries! We will be using a bit of the juice to flavor the cookie dough and also mixing in the cherries into the cookies. 
  • Flavoring: There are three different options you can use to flavor the cookies. Use cherry extract for a more intense cherry flavor or you can use almond extract which pairs beautifully with the cherry pieces and juice. My personal favorite is vanilla extract which I find enhances the natural flavor of the ingredients in the cookies.
  • All purpose flour: 
  • Hershey Kisses: I love using classic milk chocolate Hershey’s kisses for these cookies.

See the recipe card further down the page for the exact quantity of each ingredient.

Substitutions and Variations

Here are a few swaps you can make that have been tested so you can comfortably use them with similar results.

  • More pink color: If you're looking for a more intense pink color to your cherry cookies you can add some pink food coloring to the dough or roll the cookies in pink granulated sugar instead of white.
  • Milk chocolate kisses: Instead of the Hershey's kisses drizzle your cookies with melted chocolate or top them with chocolate chips. You can even use a combination of white chocolate drizzle and chocolate drizzle for a more striking look.
  • Gluten-free: Swap the all-purpose flour for your favorite gluten-free 1-to1 substitute.
  • Change up your kisses: Use dark chocolate kisses, white chocolate kisses, Hershey's hugs, or any other filled or flavored kisses.

Looking for another recipe made with the amazing combination of chocolate and cherry? Try this chocolate cherry dump cake! It's easy to make and tastes great.

How to Make Cherry Blossom Cookies

These cherry blossom cookies go together in just a few easy steps. Here's an overview along with some tips to ensure your cookies turn out great.

  1. Beat the butter and confectioners sugar together until the texture is light and fluffy. It’s best to use an electric mixer or stand mixer for this step. 

PRO TIP: Start with softened butter so it beats up creamier and fluffier.

  1. Add the cherry juice and whichever extract you want to use. Mix again until the mixture is smooth.
Mixing the butter and sugar in a bowl with electric mixer beaters in the bowl.
Adding the cherry juice and extract to the bowl with beaters in the bowl.
  1. Add two cups of flour and mix on low until the flour is fully incorporated into the butter and sugar mixture. Mix in a couple more tablespoons of flour into the cookie dough in intervals until the dough is not sticky.

PRO TIP: The goal is a consistency similar to playdough. You want the dough moist enough to stick together when lightly rolled in a ball but it should not stick to your hands. You can slowly add more flour or liquid to the dough to achieve this texture.

  1. Add the chopped cherries and stir just to mix them into the dough.
Flour is added to the bowl to form the cookie dough.
Chopped cherries are mixed into the cookie dough.
  1. Measure out a scoop of dough using a tablespoon and shape it into a small ball. Repeat to shape all the cookie dough. Roll each ball in the granulated sugar until the entire ball is coated.
  2. Chill the dough balls for at least 20 minutes before baking. While the dough is chilling you can go ahead and preheat the oven to 350 degrees and prepare your baking sheet with a piece of parchment paper.
  3. Place the cookies evenly spaced on your prepared baking sheet and bake in the preheated oven for 10 minutes or until baked through.
Cookie dough ball rolled and in a bowl of sugar to coat.
Cookie dough shaped into balls and on a baking tray.
  1. Remove the cookies from the oven.
  2. Place a Hershey's kiss in the center of each cookie and then allow the cookies to cool before serving.
Cherry cookies baked on a baking sheet.
Hersheys kisses added to the top of each cookie.

Storage

These cherry kisses cookies are best fresh especially when the cookies are cooled but the chocolate is still soft and warm.

If you are lucky enough to have leftovers, store them at room temperature in an air-tight container for up to four days for the best results.

Overhead image of cherry blossom cookies on a white surface with cherries and kisses around them.

Expert Tips and FAQS

Here are a few tips to make sure you cherry blossom cookies come out great!

  • Don't skip the parchment. These cookies are soft and working with them on parchment is ideal. 
  • You may need to adjust the consistency of the dough. The brand of flour you use and the temperature of your kitchen influence the dough. You may need to add more more flour if it's too sticky or some moisture if it's too hard to shape into a ball.
  • Add more liquid or flour in small amounts. This allows you to slowly adjust the dough to get it just right!
  • Chilling the dough is a vital step as it prevents the cookie from spreading out too much when cooked. Since the cookies are small, the chill time is short.
How do I know when cookies are done?

It can be tricky to tell when colored cookies are done. Look for subtle signs of the cookies browning along the edges. If you aren't sure, you can gently lift up a cookie using a spatula and peek at the bottom.

What do cherry blossom cookies taste like?

These cookies have a texture similar to a soft shortbread cookie with a subtle hint of cherry, almond, or vanilla flavor depending on the extract used to make the cookies. The cherry pieces add light hints of cherry throughout the cookie.

What type of Hershey's kisses should I use?

Any type of Hershey's kisses work great to make these cherry kiss cookies. I prefer milk chocolate which are sweeter with less bitterness. These cookies will also work with white chocolate kisses and dark chocolate kisses to name a few!

Cookies on a cooling rack with one in the middle with a bite missing to show the texture inside.

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

Cherry blossom cookies lined up on a tray with cherries and chocolate kisses around them.

Cherry Blossom Cookies

Prep Time: 30 minutes (10 minutes prep, 20 minutes cooling) Cook Time: 10 minutes Total Time: 40 minutes Yield: 24 cookies Servings: 12 (2 cookies before serving)
5 from 32 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: cherry blossom cookies, cherry cookie recipe, cherry kisses
Prep Time: 10 minutes
Cook Time: 10 minutes
Cooling: 20 minutes
Total Time: 40 minutes
Servings: 12 servings
Calories: 440kcal
Author: Karen

Equipment

Ingredients

  • 1 cup unsalted butter softened to room temperature
  • 1 cup confectioners sugar
  • ¼ teaspoon salt
  • 1 Tablespoon maraschino cherry juice liquid
  • ¼ teaspoon almond vanilla or cherry extract
  • 2- 2 ½ cups all purpose flour start with two cups
  • 1 cup chopped maraschino cherries
  • ¼ cup granulated white sugar for rolling
  • 24 Hershey Kisses

Instructions

  • In a large bowl, use an electric mixer to combine the butter and confectioners sugar until light and fluffy.
  • Add the cherry juice and extract of choice and continue mixing until smooth.
  • Add 2 cups of flour and mix on low until fully incorporated. Once the two cups are added, slowly add a couple of Tablespoons at a time until the dough resembles a playdough consistency and can be handled without sticking to hands.
  • Carefully stir in the chopped cherries, just until combined.
  • Use a Tablespoon round cookie dough scoop to form small cookie dough balls and roll the balls in granulated sugar until coated.
  • Chill the dough balls for at least 20 minutes before baking.
  • While the dough is chilling, preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
  • Place cookies evenly apart on the prepared baking sheet and bake in the preheated oven for 10 minutes or until baked through.
  • Remove from the oven and place a hershey kiss in the center of each cookie.
  • Allow to cool before serving.

Notes

Recipe makes 24 cookies.
Don't skip the parchment. These cookies are soft and working with them on parchment is ideal. 
You may need to adjust the consistency of the dough. The brand of flour you use and the temperature of your kitchen influence the dough. You may need to add more more flour if it's too sticky or some moisture if it's too hard to shape into a ball.
Add more liquid or flour in small amounts. This allows you to slowly adjust the dough to get it just right!
Chilling the dough is a vital step as it prevents the cookie from spreading out too much when cooked. Since the cookies are small, the chill time is short.

Nutrition

Calories: 440kcal | Carbohydrates: 64g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 60mg | Potassium: 62mg | Fiber: 2g | Sugar: 27g | Vitamin A: 482IU | Calcium: 41mg | Iron: 2mg
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Oven Roasted Green Beans

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Looking for the most delicious way cook those fresh green beans you've got in the fridge? Say hello to oven roasted green beans! This easy and healthy side dish is the perfect addition to just about any meal. All you need are four simple ingredients to make tender-crisp green beans that everyone will love.

A platter of oven roasted green beans with a fork on the table.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

Tired cooking green beans the same way every single time? Roasting green beans in the oven is my new favorite way for preparing them for meals in my house.

This green bean dish is mostly hands-off which means while they cook I can put the finishing touches on the rest of the meal. Plus I find it's way easier to cook them to the exact tenderness my family enjoys when I prepare them in the oven.

Their simple seasoning adds the perfect amount of flavor to enhance their natural taste transforming them into a veggie even my kids will eat.

I love to serve up this simple roasted vegetable dish with these juicy, succulent slow cooker drumsticks or smoked chicken quarters. They're also perfect for holidays and make a great side for grilled whole turkey.

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Ingredients

All you need are four simple ingredients to transform fresh green beans into everyone's favorite side dish. Here's a look at what you need to gather together.

Ingredients to make oven green beans on the table.
  • Green beans: Use fresh green beans for the best flavor! This recipe has been specifically created for fresh green beans so I don't recommend using frozen.
  • Extra virgin olive oil: I love the fruity flavor of olive oil but you can definitely swap out other cooking oils. Just be sure to check their smoke point and make sure they work well for cooking at 425° F.
  • Garlic: Use fresh garlic and crush or press it for maximum flavor.
  • Lemon juice: The tartness of the lemon works wonders to brighten the flavors of your green beans without making them lemony.

See the recipe card for the exact quantities of each ingredient.

Substitutions and Variations

Here are some ideas for changing up or substituting ingredients in this simple roasted green beans recipe.

  • French-style green beans: You can slice or julienne fresh green beans if prefer them cut this way. Just note that since they are much thinner they will cook more quickly. Be sure to keep a close eye on them as they cook.
  • Fresh garlic: Use fresh whenever possible but in a pinch you can use jarred minced garlic or about a half teaspoon of garlic powder instead.
  • Leave out the lemon: It adds a nice fresh flavor but you can certainly leave it out if you prefer.

If you love green beans, try this easy green almandine recipe!

How to Make Roasted Green Beans

This dish goes together in just a few easy steps. Here's how to do it and some of my favorite tips for ensuring they come out great!

  1. Before getting started, preheat the oven to 425° F and line your baking tray with parchment paper. It's not 100% necessary but it makes cleanup so much easier.
  1. Combine the olive oil, garlic, lemon juice, salt and pepper in a bowl and whisk together until well combined.

PRO TIP: Use a garlic press or crush the garlic for the best flavor. If you don't have one it's ok to simply mince the garlic up into small pieces.

Mixing the lemon juice, olive oil, garlic, salt, and pepper in glass bowl with whisk.
  1. Toss your trimmed green beans in the flavored oil until they are all fully coated.
Green beans tossed with butter mixture in a bowl.
  1. Spread the green beans out into a single layer on the prepared baking sheet and roast them in your preheated oven for about 15-20 minutes or until the beans are tender.

PRO TIP: It's important that the beans are spread out in a single layer. This ensures that they cook evenly and also guarantees more browned edges on your roasted green beans.

Green beans tossed in butter mixture spread out on a baking pan.
  1. Remove the baking tray from the oven and serve your green beans immediately. Garnish with fresh lemon wedges or rounds.
Green beans roasted in the oven on a baking tray.

Storage

Oven roasted green beans with garlic are best enjoyed freshly cooked. I find that they tend to be overly mushy when reheated.

But if you end up with leftovers go ahead and save them. They work great to chop up and throw into a salad or add to a vegetable soup.

If you prefer to reheat them and enjoy them the same way, you can reheat in the microwave or in the oven for about 5-8 minutes. Just note they will be slightly softer when reheated.

I do not recommend freezing leftover green beans roasted in the oven.

Expert Tips and FAQS

Oven roasted garlic green beans are an easy recipe to prepare but here's a reminder of some of the important tips to follow when making them so you get great results!

  • Use fresh ingredients! This recipe is for FRESH green beans and using fresh lemon juice and fresh garlic will ensure the best flavor.
  • Preheat the oven. These green beans cook best in a hot oven. They end up with a better color and the cooking time is more consistent.
  • For easy cleanup, line your baking tray!
  • Spread out the green beans in a single layer on your baking sheet for even cooking.
Can I use canned or frozen green beans instead of fresh?

No, unfortunately the method and instructions in this recipe are only for using fresh green beans. While you can likely cook these other types of beans in the oven, the cooking time is likely different and the results will not be the same.

Is it best to blanch green beans before roasting?

No, I find that doesn't yield the best outcome. You really want to blanch vegetables when you are planning to freeze them to use later or for adding to cold preparations. Blanching them starts the cooking process which means that they won't roast in the oven the same way.

How long does it take to cook green beans?

In the oven, I find it takes about 15-20 minutes to roast green beans. However, you can cook for less time if you prefer a crunchier bean or cook longer if you prefer them softer.

Roasted green beans on a plate on top of a wicker placemat.

More Vegetable Side Dish Recipes

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

Close up of roasted green beans garnished with lemon slices.

Oven Roasted Green Beans

Looking for the most delicious way cook those fresh green beans you've got in the fridge? Say hello to oven roasted green beans! This easy and healthy side dish is the perfect addition to just about any meal. All you need are four simple ingredients to make tender-crisp green beans that everyone will love.
5 from 42 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Keyword: green beans in oven, oven roasted garlic green beans, roasted green beans recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Author: Karen

Equipment

Ingredients

  • 1 lb fresh green beans washed and ends trimmed off
  • 3 Tablespoons extra virgin olive oil
  • 2 cloves garlic crushed
  • 1 teaspoon lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat the oven to 425 degrees and prepare a baking sheet by lining with parchment or aluminum foil. Set aside.
  • In a large bowl, mix together the olive oil, garlic, lemon juice, salt and pepper until well combined.
  • Toss the prepared green beans in the flavored oil until fully coated.
  • Spread the green beans onto the prepared baking sheet in a single layer.
  • Roast in the preheated oven for 15-20 minutes or until tender.
  • Remove from the oven and serve.

Notes

Use fresh ingredients! This recipe is for FRESH green beans and using fresh lemon juice and fresh garlic will ensure the best flavor.
Preheat the oven. These green beans cook best in a hot oven. They end up with a better color and the cooking time is more consistent.
For easy cleanup, line your baking tray!
Spread out the green beans in a single layer on your baking sheet for even cooking.
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Chocolate Cherry Dump Cake

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Just three ingredients is all it takes to make the best chocolate cherry dump cake! You’re going to love this quick, easy dessert and I’m sure your family and friends will love it too! 

Cherry pie filling, boxed chocolate cake mix, and melted butter come together in  under an hour for a decadent mashup of chocolate and cherries.

A bowl of chocolate cherry dump cake with a scoop of ice cream on top and a spoon in the bowl.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

The summertime is the best time of year to enjoy cherries though you can easily make this chocolate cherry dessert any time of year!

You’re just minutes away from a tasty treat. Simply dump the ingredients, bake, and enjoy!

Cherry desserts are full of bright flavors, tartness, and just the right amount of sweetness! If you don’t believe me, try these chocolate cherry cookies and cherry cobbler with cake mix. 

Dump cakes make an easy dessert that are perfect to feed a crowd. We love them so much we've got them in lots of flavors! Try this chocolate dump cake, strawberry dump cake, or lemon dump cake.

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Ingredients

Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Insert the ingredients into the list below, omitting quantities.

Ingredients you need to make cherry chocolate dump cake.
  • Canned Cherry Pie Filling: This is the base of the recipe, so make sure you pick a brand you LOVE!
  • Boxed Cake Mix: You can use any type of chocolate cake mix. Experiment with milk chocolate, dark chocolate, chocolate fudge, triple chocolate and devil's food.
  • Butter: Use melted unsalted butter when making dump cakes. I have tested many dump cake recipes and prefer the results of melting butter before topping the cake mix.
  • Optional Serving Garnishes: Vanilla ice cream and whipped topping will take this easy chocolate cherry dump cake recipe up a notch!

See the recipe card for the exact quantities of each ingredient.

Substitutions and Variations

Need to switch things up a bit? The following substitutions and variations work for this recipe.

  • Cherry Pie Filling: We prefer the outcome using canned cherry pie filling. However, you can use canned cherries in syrup or homemade cherry pie filling instead.
  • Butter: Butter is best but you can use oil but it will definitely taste a bit different.
  • Add-ins: Sprinkle some shredded coconut, chocolate chips, or nuts over the cherries before adding the cake mix.

See this spicy version of this recipe on my website! (placeholder for in-content link)

Equipment

You don't need much to make this easy chocolate cherry cake. All you need for making it are these kitchen tools:

  • Cooking Spray: To prevent the dump cake from sticking.
  • 9x13 pan: This is the best size pan for this recipe.
  • Liquid Measuring Cup: For melting and pouring butter

How to Make Cherry Chocolate Dump Cake

Dump cakes are great because they go together so quickly. Here's the main steps!

  1. Get the oven heating to 350 degrees F and prepare your 9x13 baking dish with a light coating of cooking spray.
  1. Spread the cherry pie filling evenly across the bottom of the prepared pan making sure to get it into the corners.
Cherry filling spread out in the bottom of the cooking dish.
  1. Sprinkle the chocolate cake mix over the cherries in an even layer.

PRO TIP: I find it works great to shake the pan after spreading out the cake mix to make sure it's evenly dispersed over the entire baking dish.

Chocolate cake mix spread over the top of the cherries.
  1. Pour the melted butter over the cake mix and use a spoon to gently swirl the cake mix and butter together. 
Melted butter poured over the top of the cake mix.
  1. Bake the cherry and chocolate cake in your preheated oven until cooked through. This will take about 50-55 minutes.
  1. Remove the chocolate cherry cake from the oven and allow it to cool for 10 minutes before serving. 
Chocolate and cherry cake after baking in the oven.

How to Serve Chocolate and Cherry Cake

  • Enjoy chocolate cherry dump cake while it's still warm for the best flavor. It also takes great at room temperature!
  • It works great to carry with you to parties and potlucks! And it's perfect for serving a crowd.
  • Serve it up with a scoop of vanilla ice cream, cherry ice cream or your favorite flavor!
  • Skip the ice cream and add some whipped cream instead!
  • You can also add a sprinkle of chopped nuts or shredded coconut over the top for a little bit of variation.
Chocolate cherry cake in a white baking dish with a spoon lifting a serving up.

Storage

Store leftovers at room temperature for up to 24 hours. However, since it contains fruit, it's a good idea to store it in the fridge after that. Keep it covered and it will last for up to four days.

If you want to heat up the leftovers when serving it again, pop it in the oven at 325° F for a short bit to warm or place individual pieces in the microwave for a few seconds.

Expert Tips and FAQS

  • Spray the 9x13-inch dish before baking. Don't forget to get the corners so your cake doesn't stick.
  • Distribute the cherry pie filling evenly across the bottom of the baking dish.
  • Shake the dish after adding the cake mix. This helps the chocolate cake mix fall more evenly over the top of the cake.
  • Use a liquid measuring cup to easily and evenly pour the butter over the top of the cake.
Can I make cherry chocolate dump cake ahead of time?

Sure thing! Bake it up to 24 hours in advance and store it at room temperature. You can serve the next day at room temperature or warm it up in a low oven just a bit.

What is a dump cake?

It's an easy dessert recipe that use simple ingredients and no mixing. The ingredients are simply dumped into the pan and then it's ready to bake.

Is a dump cake supposed to be dry and powdery?

No, it shouldn't and if you follow my instructions for adding the melted butter is shouldn't be. However, if you see some dry spots as it's cooking you can spoon over some of the juices from the fruit over the top.

Chocolate cherry dump cake served up in a white bowl on the table.

More Easy Cake Recipes

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

Chocolate cherry dump cake in a bowl with a scoop of ice cream on top.

Chocolate Cherry Dump Cake

Just three ingredients is all it takes to make the best chocolate cherry dump cake! You’re going to love this quick, easy dessert and I’m sure your family and friends will love it too! 
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: chocolate cherry dump cake
Prep Time: 5 minutes
Cook Time: 55 minutes
Cooling: 10 minutes
Total Time: 1 hour 10 minutes
Servings: 12 servings
Calories: 404kcal
Author: Karen

Ingredients

  • 2 21 ounce cans cherry pie filling
  • 1 box chocolate cake mix
  • 1 cup butter melted

Instructions

  • Preheat the oven to 350 degrees and prepare a 9x13 pan with a light coating of cooking spray.
  • Spread the cherry pie filling evenly across the bottom of the prepared pan.
  • Carefully distribute the cake mix over the cherries in an even layer.
  • Pour the melted butter over the cake mix and use a spoon to gently swirl the cake mix and butter together.
  • Bake in the preheated oven for 50-55 minutes or until the top is golden brown.
  • Remove from the oven and allow to cool for 10 minutes before serving.

Notes

Spray the 9x13-inch dish before baking. Don't forget to get the corners so your cake doesn't stick.
Distribute the cherry pie filling evenly across the bottom of the baking dish.
Shake the dish after adding the cake mix. This helps the chocolate cake mix fall more evenly over the top of the cake.
Use a liquid measuring cup to easily and evenly pour the butter over the top of the cake.

Nutrition

Calories: 404kcal | Carbohydrates: 54g | Protein: 3g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 436mg | Potassium: 228mg | Fiber: 1g | Sugar: 14g | Vitamin A: 677IU | Vitamin C: 4mg | Calcium: 69mg | Iron: 2mg
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The Best Smoked Chicken Quarters

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These smoked chicken quarters are going to be all the rage this summer at your cookouts and BBQs. A smokey sweet dry brine penetrates the meat ensuring crispy delicious skin and tender juicy meat every single time. 

Smoked chicken legs served up with a side of BBQ sauce on a carving board.

Note: that links to products you find in this post are Amazon affiliate links which means I do make a small amount of money when you click and make purchases. 

Often I am looking for recipes that are quick and easy, especially when cooking for a family of six! But there is truth that good things do come to those who wait and these smoked chicken quarters are proof.

Low and slow cooking chicken quarters is a perfect way to savor the moment and take life easy!!

Since it's almost completely hands-off cooking, there's plenty of time to focus on preparing side dishes, perhaps a cocktail or two, and enjoy time with family and friends.

If you are looking for the perfect paring to your smokey savory chicken, try this Easy Lemon Orzo salad. Round out those bright and savory flavors with this light but hearty Red Skinned Potato Salad.

Don’t forget to treat yourself to a delicious cold cocktail like this refreshing Pineapple Margarita while you are taking your time.

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Ingredients

Six simple ingredients are all it takes to cook up smoked chicken quarters are tender and juicy every time.

Ingredients to make smoked chicken leg quarters on the counter.
  • Chicken quarters: Be sure to choose quarters marked air-chilled on the package. Water-chilled leg quarters are injected with a salt solution so when prepared with the dry brine in this recipe may be too salty.
  • Brown sugar: The molasses added to brown sugar gives it more moisture, a lovely golden brown color, and greater depth of flavor than granulated sugar.
  • Kosher salt: The saltiness of kosher salt depends on its structure and size of crystals. This recipe was tested and created using Morton's salt. If using Diamond Crystal kosher salt which has larger crystals and takes up more volume you will need to increase the salt to six teaspoons.
  • Brine seasoning: We are using a combination of paprika, pepper, oregano, and garlic powder.

See the recipe card for the quantities of each ingredient.

Substitutions

Here are a few substitutions to use when making this recipe.

  • Salt: Table salt is not the same as kosher salt. It has such small crystals so you will need to use less salt. Use three teaspoons of table salt to make the brine.
  • Brown Sugar: Coconut sugar can be used as a 1:1 substitute for brown sugar with excellent results. I've also had good success with maple sugar and palm sugar. 

Variations

If you're looking to change up the dry brine a bit here are some suggestions.

  • More sweetness. Add a ¼ teaspoon of cardamom to the other ingredients. This spice is known for its smokey lemony flavor. 
  • More umami flavor. Add a ¼ of a teaspoon of cinnamon for a mellow earthy flavor to complement the fresher flavors of the dried herbs in the rub. 
  • Craving a bit of heat? Add ¼ teaspoon of smoked paprika or chipotle powder. Both of these spices are similar in color but smoked paprika is milder. 
  • Oregano. You can use a dry Italian herb blend.

Only have chicken legs? Try my smoked chicken legs recipe!

How to Smoke Chicken Leg Quarters

Let's look at the main steps for making smoked chicken quarters. Make sure to plan ahead so your chicken quarters have time to brine.

  1. Combine the salt and spices to make the salt brine for the chicken.
  1. Trim the excess fat from the leg quarters and pat the outside of the quarters dry with a paper towel.

PRO TIP: Be sure to remove the excess skin typically gathered beneath the thigh when trimming the fat. This will help smoke penetrate the exposed meat, as well as keep any excess moisture away from the skin.

Bowls of individual spices on the table with a bowl of them mixed together next to them.
  1. Rub the brine generously on the top of the pieces of chicken. Also, get some of it on the meat beneath the skin. This way you will infuse the chicken with more flavor.
  1. Place the brined leg quarters on a drying rack and refrigerate uncovered for at least 6 hours or all the way up to 24 hours.
Brined rubbed on the chicken quarters.
  1. Place the leg quarters in your preheated smoker and close the lid.
  1. Temperature check #1. After the quarters have been smoking for an hour check each piece of meat with a meat thermometer. Move the pieces of chicken around as needed to accommodate for any hot spots on your smoker.

PRO TIP: Just about every smoker has hot spots that will cook faster than other areas of the smoker. Typically the hottest parts of a smoker are the edges around the drip pan and nearest to the pilot light.

A chicken quarter on the smoker.
  1. Temperature check #2. This should be done after the chicken has been cooking for two hours. At this point, quarters that are above 165 degrees F are ready to be taken out of the smoker.

PRO TIP: When checking the temperature be sure to probe the thickest part of the chicken quarter for an accurate read.  For a darker crispier skin, feel free to leave them on the smoker on until they reach 175-195 degrees F.

  1. Allow the meat to rest at room temperature for at least 10 minutes to let the juices redistribute before serving

Storage

  • Store leftover smoked chicken quarters in an air-tight container within two hours of removing the chicken from the smoker. It will stay fresh in the fridge for up to four days. You can also freeze it for up to 4 months.
  • Reheat smoked chicken quarters in a 350 F degrees. Let the chicken come up to room temperature while the oven is pre-heating.

    Place the chicken in a baking dish with about 3 tablespoons of water or chicken stock and cover with foil. Use a meat thermometer to check the temperature and heat until your chicken sustains an internal temperature of 165 F degrees. 

Expert Tips

Keep these tips in mind when smoking chicken quarters so yours come out juicy and full of flavor.

  • Make sure to follow this guide for using other salts in place of Morton kosher salt. Use 6 teaspoons Diamond Crystal kosher salt or 3 teaspoons of table salt to replace the 4.50 teaspoons Morton kosher salt in the ingredient list.
  • Don’t forget to apply the brine underneath the skin directly to the meat. This will give the meat more flavor and make it extra juicy.
  • Do not use oil. This may seem counterintuitive but the smoking process releases water vapor from the meat. Since bone in leg quarters have plenty of extra fat and liquid, adding oil or even bbq sauce can act as a barrier which prevents the liquid from vaporizing and resulting in chewy rubbery skin. 
  • Don't worry if the temperature of your smoker doesn’t quite hit 225° F. It just means your leg quarters will take longer to cook.
  • Always use a meat thermometer when smoking meats. Smoking discolors the meat making it very difficult to tell by sight when the meat is properly cooked so you must use temperature as your guide.
  • Avoid using a meat thermometer that has an attached probe and remains in the meat while its cooking. Not all the leg quarters will cook in the same amount of time due to hot spots in your smoker which means you must check the temperature of each piece individually.

FAQS

How long will homemade salt brine last?

If you have leftover salt brine store it in an airtight container for up to 6 months at room temperature. However, the spices diminish over time so it will taste best if used within 2 months of making it.

Should I rinse off the brine before it goes into the smoker?

No. The meat will not be overly salty and the added water will negatively affect the entire process and prevent browning.

Should I cover the meat in the refrigerator during the dry brine?

No, it’s not ideal, but you can certainly cover it loosely if the thought of raw meat sitting in your refrigerator sounds too unappealing.

Can I smoke chicken without the skin?

No, it's not a good idea. The skin acts as a barrier to moisture. Despite the dry brining, it is likely that a significant amount of juices will be lost during the cooking process. If there is someone who prefers not to eat the skin for health reasons, it's best to remove it after it comes out off the smoker.

Do I have to brine for at least six hours?

Yes, if using a dry brine, this is the minimum amount of time you want to allow the chicken to brine. You can use a water brine for a slightly faster brining method. Combine 2 quarts of cold water with ½ cup of table salt and submerge leg quarters for 30 minutes to an hour in the refrigerator.  While it's definitely faster, unfortunately, you will sacrifice some of the browning and crispiness of the skin.  

Three smoked chicken leg quarters on a plate with a bowl of mashed potatoes and some green beans in the back.

More Easy Chicken Recipes

Did you try this recipe?  Please leave a star rating in the recipe card right below! You can also write a review in the comment section further down the page I always appreciate your feedback. And don’t forget to tag me @freshcoasteats in your photos on social media, I'd love to see your results!

Smoked chicken legs on a carving board with some barbecue sauce and green beans.

The Best Smoked Chicken Leg Quarters

These smoked leg quarters are going to be the hit at any summer cookout. Better than a rub, this smokey sweet dry brine penetrates the meat ensuring crispy delicious skin and tender juicy meat, every time.
5 from 29 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Keyword: smoked chicken leg quarters, smoked chicken quarters
Prep Time: 5 minutes
Cook Time: 2 hours 30 minutes
Dry Brine: 6 hours
Total Time: 8 hours 35 minutes
Servings: 5
Calories: 281kcal
Author: Karen

Equipment

Ingredients

  • 5 chicken quarters look for air-chilled on the packaging
  • 3 Tablespoons brown sugar packed
  • 2 tablespoons kosher salt
  • 2 tablespoons paprika
  • 2 teaspoons pepper
  • 2 teaspoons oregano
  • ¼ teaspoon garlic powder

Instructions

  • Combine salt and spices to make the salt brine
  • Trim excess fat from leg quarters
  • Clean and pat dry with a paper towel
  • Rub brine generously on top and beneath the skin
  • Place leg quarters on a drying rack and refrigerate uncovered for 6-24 hours
  • Preheat your pellet smoker to 225F according to the manufacturer's instructions.
  • Place leg quarters in the smoker and close the lid
  • At the one-hour mark, check each portion of meat individually with a meat thermometer, be sure to probe the thickest part of the chicken quarter for an accurate read.
  • At the two-hour mark take another temperature reading. Quarters that are above 165F degrees are ready to be taken out of the smoker. If you would like darker crispier skin, feel free to leave them on until they reach 175-195 degrees
  • Allow meat to rest at room temperature for at least 10 minutes to let the juices redistribute before serving

Notes

Use 6 teaspoons Diamond Crystal kosher salt or 3 teaspoons of table salt to replace the 4.50 teaspoons Morton kosher salt in the ingredient list.
Don’t forget to apply the brine underneath the skin directly to the meat. This will give the meat its own flavor and make it extra juicy.
Do not use oil. This may seem counterintuitive but the smoking process releases water vapor from the meat.  Adding oil or even bbq sauce can act as a barrier which prevents the liquid in the chicken from vaporizing and resulting in chewy rubbery skin.
Don't worry if the temperature of your smoker doesn’t quite hit 225° F. It just means your leg quarters will take longer to cook.
Always use a meat thermometer when smoking meats. Smoking discolors the meat making it very difficult to tell when the meat is properly cooked so you must use temperature as your guide.
Avoid using a meat thermometer that has an attached probe and remains in the meat while its cooking. Not all the leg quarters will cook in the same amount of time due to hot spots in your smoker which means you must check the temperature of each piece individually.
 

Nutrition

Calories: 281kcal | Carbohydrates: 8g | Protein: 22g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 2874mg | Potassium: 259mg | Fiber: 1g | Sugar: 7g | Vitamin A: 296IU | Vitamin C: 7mg | Calcium: 37mg | Iron: 2mg
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