I love every thing about the hustle and bustle of the holiday season, including getting messy in the kitchen with my kids. There are so many wonderful traditions that I remember from being a kid at Christmas and it is so fun for me to pass these on to my three kids. Christmas cookie baking is one of the best ones and this Easy Cream Cheese Sugar Cookie is going to be a family favorite for years to come!

The dough is easy to make, roll out and bake and the best part is that these sugar cookies are dipped in the glaze! I love decorated shortbread and sugar cookies, but sometimes the icing and decorating can be intimidating. This cream cheese sugar cookie recipe is kid and adult friendly and there is absolutely no pressure with the glaze. Dip the cookies in the glaze and let them dry!

We are obsessed with these Cream Cheese Sugar Cookie Trees, but will also be baking our famous Shortbread Cookies and the delicious Soft Almond Sugar Cookies.

Ingredients

Flour- All purpose flour is the best option for these cookies to keep a great soft texture but stable enough to be dipped in glaze.
Sugar- Granulated sugar is used for the cookie dough and powdered sugar for the glaze!
Butter- Room temperature butter is the key to making these cookies extra delicious and flakey!
Cream Cheese- A great addition to a traditional sugar cookie make with just butter, cream cheese adds a soft texture and a tangy flavor that is so delicious with the sugar glaze.
Egg-Just one egg needed!
Baking Powder- Making these cookies soft and chewy!
Extract- Vanilla extract is a great addition to this soft and chewy cookie, but you can always add almond extract for a fun burst of flavor
Milk- Whole milk for the glaze is the best option, but 2% will also work! Don't use skim milk

Step-by-Step Directions

Prepare The Dough

• In a mixing bowl with paddle attachment, cream together the butter and cream cheese until smooth 
• Add in the granulated sugar and mix until fully combined 
• Add the egg and vanilla extract to the butter mixture and mix until creamy
• Mix in the flour and baking powder until the dough comes together 
• Remove the dough from the mixer, shape it into a ball, wrap it in plastic wrap and chill for 1 hour

Bake The Cookies 

• Preheat the oven to 350 degrees F and prepare 2 sheet pans with parchment paper 
• Roll the dough out on a floured surface until it ¼-1/2 inch thick, cut the desired shape using a cookie cutter and place on the prepared baking sheets 
• Bake the cookies for 10-12 minutes 
• Allow the cookies to cool completely before glazing 

Glaze The Cookies

•  In a small bowl combine the powdered sugar and milk and whisk until smooth and creamy (if the glaze is to thick, add milk or to thin add a little powdered sugar) 
• Separate the glaze into three small bowls and add green food coloring to your desired color (light, medium, dark) 
• Dip the top of the cookies in the glaze allowing the excess to drip off and then place the glazed cookie on a cooling rack to dry
• Allow the glaze to dry completely before stacking, packaging or serving! 

Tips and FAQS To Make The Best Sugar Cookies

Ingredients
It is super important to make sure that all your ingredients are at room temperature before starting to mix. This will ensure that the dough is combined evenly and bakes evenly.

Chill Time
Give yourself enough time to allow the dough to chill. When making shortbread or sugar cookies the dough needs time to rest and chill before rolling out, cutting and baking.

Cookie Cutters
Have fun with this recipe and create any shape of cookie you love. I am loving these tree cookie cutters for a simple and modern Christmas design.

Glaze
I am loving this silky smooth and thin glaze that is easy to dip the cookies in, but you can adjust the glaze by adding more or less milk to make it the consistency you love.

Store and Save
This Cream Cheese Sugar Cookie recipe is great to make in advance. Make the dough and refrigerate it until you are ready to bake. Once the cookies are baked you can keep the cookies in an airtight container for up to 4 day and then glaze one day before you are ready to serve.

More Christmas Cookies You Will Love

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Easy Cream Cheese Sugar Cookie Trees

Soft and chewy, Easy Cream Cheese Sugar Cookie Trees are so festive and fun for the holidays!! A modern and easy take on a traditional decorated cookie, this dough is easy to roll out, cut, bake and dipped in glaze!

Course Cookies

Cuisine Dessert

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Rest Dough 1 hour hour

Total Time 1 hour hour 22 minutes minutes

Servings 36

Calories 128kcal

Author Kristen Massad

Ingredients

Cream Cheese Sugar Cookie Dough

• 1 Cup Unsalted Butter Room Temperature
• 8 Ounces Cream Cheese Room Temperature
• 1 ½ Cups Granulated Sugar
• 1 Egg
• 1 Teaspoon Vanilla Extract
• 3 ½ Cups All Purpose Flour
• 1 Teaspoon Baking Powder

Cookie Glaze

• 2 Cups Powdered Sugar
• 2-3 Tablespoons Whole Milk
• Green Food Coloring

Instructions

Prepare The Dough

• In a mixing bowl with paddle attachment, cream together the butter and cream cheese until smooth
• Add in the granulated sugar and mix until fully combined
• Add the egg and vanilla extract to the butter mixture and mix until creamy
• Mix in the flour and baking powder until the dough comes together
• Remove the dough from the mixer, shape it into a ball, wrap it in plastic wrap and chill for 1 hour

Bake The Cookies

• Preheat the oven to 350 degrees F and prepare 2 sheet pans with parchment paper
• Roll the dough out on a floured surface until it ¼-1/2 inch thick, cut the desired shape using a cookie cutter and place on the prepared baking sheets
• Bake the cookies for 10-12 minutes
• Allow the cookies to cool completely before glazing

Glaze The Cookies

• In a small bowl combine the powdered sugar and milk and whisk until smooth and creamy (if the glaze is to thick, add milk or to thin add a little powdered sugar)
• Separate the glaze into three small bowls and add green food coloring to your desired color (light, medium, dark)
• Dip the top of the cookies in the glaze allowing the excess to drip off and then place the glazed cookie on a cooling rack to dry
• Allow the glaze to dry completely before stacking, packaging or serving!

Nutrition

Serving: 36cookies | Calories: 128kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 17mg | Potassium: 17mg | Fiber: 1g | Sugar: 9g | Vitamin A: 164IU | Calcium: 11mg | Iron: 1mg

Why No-Bake Peanut Butter Energy Bites

Peanut Butter M&M Energy bites are kind of like a party in a ball.  Loaded with oats, peanut butter, chia seeds, honey, chocolate chips and m&m’s, these will definitely be a fan favorite for kids and adults.  Although they have a touch of sweet, these no-bake energy bites are the perfect grab and go snack for in between school activities.

No-Bake Energy Bite Ingredients

Old-Fashioned Oats
The base of this recipe, oats provide fiber and whole grain goodness. You can substitute for quick oats for a smoother texture, but the old-fashioned ones offer a chewier bite.

Peanut Butter
Use your favorite kind of peanut butter, creamy or chunky.

Honey
Act as a natural sweetener and helps bind the mixture together.

Chia Seeds
Adding chia seeds is optional but highly recommended for an extra boost of omega-3's and fiber.

Mini M&M
These little candies add a pop of color and sweetness and will be a favorite for the kids. If you want to remove the M&M for a healthier option, I love replacing the M&M's for dried cranberries.

Mini Chocolate Chips
Adding the perfect amount of sweet.

How To Make No-Bake Energy Bites

1. Mix Ingredients: In a medium bowl, combine the creamy peanut butter, honey and cinnamon and mix until smooth and fully combined

2. Mix the Ingredients: Add the oats, mini chocolate chip and mini m&ms and mix until fully combined.

3. Shape the Bites: Scoop the oat energy bites into small one inch balls using a spoon or ice cream scoop. Roll them into bite-sized balls.

4. Chill and Store: Place the energy bites on a baking sheet lined with parchment paper and refrigerate for 30 minutes to set. Once the energy bites are set, store them in a airtight container in the fridge for up to one week.

More Recipes You Will Love

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No-Bake Peanut Butter M&M Energy Bites

Small but powerful, No-Bake Peanut Butter Energy Bites are loaded with flavor, packed with nutrient rich ingredients, require no baking and are the perfect size to pack for an on the go snack.      

Course Breakfast, Recipe, Snacks

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 18 Energy Bites

Calories 132kcal

Author Kristen Massad

Ingredients

• 1 Cup Old Fashioned Oats
• ¾ Cup Creamy Peanut Butter
• ½ Cup Mini Chocolate Chips
• ¼ Cup mini M&M’s
• 2 Tablespoon Honey
• 1 Tablespoon Chia Seeds
• 1 Teaspoon Vanilla Extract
• ¼ Teaspoon Ground Cinnamon

Instructions

• In a medium bowl combine the peanut butter, honey and cinnamon and mix until smooth and creamy.
• Stir in the oats, mini chocolate chips and mini m&m's until fully combined.
• Using a small ice cream scoop, scoop the batter and roll into balls (I like mine to be about 1” in diameter)
• Place the energy bites in an airtight container and refrigerate until ready to eat

Nutrition

Serving: 1Serving | Calories: 132kcal | Carbohydrates: 13g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 1mg | Sodium: 52mg | Potassium: 81mg | Fiber: 1g | Sugar: 8g | Vitamin A: 18IU | Vitamin C: 0.1mg | Calcium: 21mg | Iron: 1mg

There is nothing better than walking into a neighborhood bakery and enjoying the smell of fresh baked cookies and even better chocolate chip cookies.  When I owned a bakery,  it was always the chocolate chip cookies that sold out every day and without fail something everybody loved.  There is something so special about the flavor, texture and childhood memories this cookie provides.  There is a lot of pressure to have the best chocolate chip cookie and why not make it in your own home.  Bakery Style Chocolate Chip Cookies are freshly baked, thick, super soft, a beautiful golden edge and loaded with chocolate chips.  Take these cookies to the next level by sprinkling sea salt on top of each cookie right when they come out of the oven!

Ingredients Notes

The quality of your ingredients and the temperature of your ingredients are going to be the key to your success when making these Bakery Style Chocolate Chip Cookies.  There are so many chocolate chip cookies out in the world, so you want to serve the best of the best.  Make sure to use high quality ingredients and set them out to be used at room temperature.

All Purpose Flour-Unbleached All Purpose Flour is the base to making these cookies great.  Make sure to measure the flour and level the top to provide the exact amount that you need.

Baking Soda-Using baking soda will ensure that your cookie will puff up and will give a perfect soft texture

Corn Starch-The addition of corn starch is not in every cookie recipe, but I promise this will keep your cookies extra soft

Salt-I love the addition of salt to enhance the flavor of your cookie

Light Brown Sugar-Combining light brown sugar with granulated sugar give the cookie more depth in the flavor and provides a softer texture

Granulated Sugar-The perfect amount of sugar will make the cookie sweet but not to sweet.  You want to be able to enjoy every bite without having sugar overload

Eggs-eggs will allow the cookies to spread and create a beautifully thick center that will be super soft

Vanilla Extract-Add vanilla extract for an extra touch of flavor

Semisweet Chocolate Chips-there is not chocolate chip cookie without the chocolate chips, so this is ingredient has the spotlight.  I love semi sweet chocolate chips because they are not as sweet as other chocolate chips.  If you prefer another type of chocolate, you can customize this to your liking

Step-by-Step Instructions

• combine the all purpose flour, baking soda, cornstarch and salt; set aside 
• Using room temperature ingredients, cream together the unsalted butter, light brown sugar and granulated sugar until combined and creamy
• Add the eggs, one at a time, scraping down the sides in between each addition; Mix until the eggs are fully combined
• Slowly add the dry ingredients into the butter mixture and mix until all ingredients are incorporate but do not overmix (scrape down the sides of the bowl to ensure all ingredients are fulling incorporated)
• Mix in 1 ½ Cup Semi Sweet Chocolate Chips to the cookie batter (save the remaining ½ cup for the top of the cookies)
• Scoop the cookie batter into balls (2 inches round or 2 ½ ounces in weight) and place them 3-4 inches apart on the prepared baking sheet
• Top each cookie dough ball with extra chocolate chips and gently press the cookie to flatten the rounded cookie top (do not press the dough to be flat)
• Bake the cookies for 11-12 minutes (the edges will be a light golden color and the center will still look slightly undercooked)
• Remove the cookies from the oven and allow them to cool for 5-10 minutes
• Enjoy

Expert Tips and FAQS

• Make sure your ingredients are room temperature
• Do not over mix the cookie dough
• The cookie dough does not need to be refrigerated before baking
• Slightly press the rounded top of the cookie down before baking
• Make sure to separate the cookie dough on the baking sheet at least 3 inches apart to avoid the cookies from crashing
• Add Sea Salt right when the cookies come out of the oven to take these to the next level
• Freeze the Cookie Dough-once the dough is make, scoop the dough into balls, refrigerate to harden and then place the dough balls in a zip loc bag and freeze until ready to serve
• Thaw Cookie Dough-remove the cookie dough from the freezer and allow it to sit at room temperature until thawed out before baking

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Best Bakery Style Chocolate Chip Cookies

Craving the perfect chocolate chip cookie? These Bakery-Style Chocolate Chip Cookies are thick, chewy, loaded with rich, melty chocolate. With golden brown edges and soft centers, they deliver all the indulence of your favorite bakery treat-right from your own oven!  

Course Cookies

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 16 cookies

Calories 322kcal

Author Kristen Massad

Ingredients

• 2 ¼ Cup All Purpose Flour
• 1 teaspoon Baking Soda
• 1 teaspoon Cornstarch
• ½ teaspoon Salt
• ¾ Cup Unsalted Butter Room Temperature
• ¾ Cup Light Brown Sugar
• ½ Cup Granulated Sugar
• 2 Eggs Room Temperature
• 1 Teaspoon Vanilla Extract
• 2 Cups Semi Sweet Chocolate Chips
• Course Sea Salt optional garnish

Instructions

• Preheat oven to 350 degrees F and prepare a baking sheet with parchment paper
• In a medium bowl, combine the all purpose flour, baking soda, cornstarch and salt; set aside
• In a mixing bowl with paddle attachment, cream together the unsalted butter, light brown sugar and granulated sugar until combined and creamy
• Add the eggs and vanilla extract; Mix until the eggs are fully combined
• Slowly add the dry ingredients into the butter mixture and mix until all ingredients are incorporate but do not overmix (scrape down the sides of the bowl to ensure all ingredients are fulling incorporated)
• Mix in 1 ½ Cup Semi Sweet Chocolate Chips to the cookie batter (save the remaining ½ cup for the top of the cookies)
• Scoop the cookie batter into balls (2 inches round or 2 ½ ounces in weight) and place them 3-4 inches apart on the prepared baking sheet
• Top each cookie dough ball with extra chocolate chips and gently press the cookie to flatten the rounded cookie top (do not press the dough to be flat)
• Bake the cookies for 11-12 minutes (the edges will be a light golden color and the center will still look slightly undercooked)
• Remove the cookies from the oven, sprinkle each cookie with course sea salt and allow them to cool for 5-10 minutes
• Enjoy warm or store in an airtight container

Notes

• Make sure your ingredients are room temperature
• Do not over mix the cookie dough
• The cookie dough does not need to be refrigerated before baking
• Slightly press the rounded top of the cookie down before baking
• Make sure to separate the cookie dough on the baking sheet at least 3 inches apart to avoid the cookies from crashing
• Add Sea Salt right when the cookies come out of the oven to take these to the next level
• Freeze the Cookie Dough-once the dough is make, scoop the dough into balls, refrigerate to harden and then place the dough balls in a zip loc bag and freeze until ready to serve
• Thaw Cookie Dough-remove the cookie dough from the freezer and allow it to sit at room temperature until thawed out before baking

Nutrition

Serving: 17cookies | Calories: 322kcal | Carbohydrates: 39g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 146mg | Potassium: 160mg | Fiber: 2g | Sugar: 23g | Vitamin A: 289IU | Calcium: 29mg | Iron: 2mg

These cookie critters are a super fun way to get your kids involved and a dessert that everyone will enjoy!  For Halloween festivities, you can go over the top and create all sorts of spooky and sweet treats.  From Halloween Snack Mix, Hocus Pocus Punch, Halloween Shortbread Cookies, and these Halloween Cookie Critters; you are sure to have the best celebration ever!  

Ingredients

• Oreos- The beloved cookies that are arguably the most important part of this treat
• Chocolate Chips- White chocolate is easy to add color to so that you can make these critters look however you like
• Coconut Oil- A tablespoon of coconut oil will bring the melted chocolate to the perfect dipping consistency
• Food Coloring- To tint the white chocolate whatever color you desire
• Candy for decoration- There are endless opportunities here: candy eye balls, sour rings, candy corn, and more
• Popsicle Sticks- the tool that will help you dip the oreos easily, plus everything is more fun to eat on a stick!

Directions

• To get these little critters started, place each popsicle stick in between each sandwiched cookie and refrigerate until you are ready to start dipping.
• In a microwave safe bowl, add the coconut oil to the chocolate chips and melt in the microwave for thirty second increments until the chocolate is completely melted and smooth.
• Divide the white chocolate into separate bowls and color according to the critter you are choosing to make.
• Lastly, have a blast with candy decorations to make your cookie critters come to life!

Mummy Cookie Critters

• Mummies are so easy to make! All you need is some of the melted white chocolate and candy eyes.
• After you have coated the oreo in the chocolate, lay it down on the parchment paper and drizzle more of the chocolate on the cookie in side to side motions and add a pair of eyes.

Pumpkin Cookie Critters

• To create these cute pumpkins, add orange food coloring to a portion of the melted white chocolate and dip the oreos until fully coated.
• Using a piping bag, pipe the remaining orange white chocolate onto the cookie to create a pumpkin shape and garnish with a small piece of pretzel or a green sprinkle to create the stem.

Monster Cookie Critters

• For a monster look, add green (or whatever color you want your monsters) to a portion of the melted white chocolate and dip the oreos until fully coated.
• Give the monsters some eyes, and dress them up in any other way you want!

Tips and FAQS For Halloween Cookie Critters

• Make sure you add coconut oil when melting the chocolate chips so that the chocolate will be thin enough to dip the oreos into
• Personalize these little critters! Remember you can use whatever candy decorations you want to really make these your own.

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Halloween Cookie Critters

A kid friendly dessert for Halloween that the whole family will love.  Mummy's, monsters and pumpkins, Halloween Cookie Critters are classic Oreo cookies dipped in white chocolate and decorated for a fun halloween celebration!   

Course Cookies

Cuisine American

Prep Time 30 minutes minutes

Rest Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 12 Cookies

Calories 228kcal

Author Kristen Massad

Ingredients

• 12 Oreo Cookies
• 12 Popsicle Sticks optional
• 2 Cups White Chocolate Chips
• 1 Tablespoon Coconut Oil
• Food Coloring: pink, orange, green
• Candy Garnish: Candy eye balls, sour rings, candy corn

Instructions

• Prepare a sheet pan with parchment paper
• Place the Oreo cookies on the prepared sheet pan and add the popsicle sticks in between the sandwiched cookies
• In a microwave safe bowl combine the white chocolate chips and coconut oil and microwave for thirty second increments until the chocolate is completely melted and smooth
• Divide the white chocolate up into small bowls and add a few drops of food coloring into each bowl; light pink, light orange, lime green and keep one bowl white

Mummy Cookie Critters

• Dip the Oreo in the white chocolate and gently shake the excess chocolate off and place the white chocolate dipped Oreo on the sheet pan, place the two candy eye balls on the wet white chocolate and and allow it to dry completely.
•  Once the white chocolate base is dry, drizzle white chocolate over the coated cookie to create a mummy look

Pumpkin Cookie Critters

• Once the white chocolate is melted add one to two drops of orange food coloring and mix until fully combine.
•  Dip the Oreo cookie into the orange colored white chocolate and gently shake the excess white chocolate off and place the orange coated Oreo on the sheet pan and allow it to dry completely.
• Using a piping bag, pipe the remaining orange white chocolate onto the pumpkin to create vertical lines and garnish with a small piece of pretzel or a chocolate sprinkle, place it for the stem

Monster Cookie Critters

• Once the white chocolate is melted add one to two drops of green food coloring or pink food coloring and mix until fully combine.  
• Dip the Oreo cookie into the green or pink colored white chocolate, gently shake the excess white chocolate off and place on a sheet pan to allow the chooclate to dry
• While the cookie critters are drying, place the candy eye balls on the critter for a monster scary look
• Once the Halloween Cookie Critters are dried, place them on a serving platter or package for gifting

Nutrition

Serving: 12cookies | Calories: 228kcal | Carbohydrates: 26g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 82mg | Potassium: 112mg | Fiber: 1g | Sugar: 23g | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

There is something so rewarding about packing your kids lunch and knowing they are going to enjoy every bite and get re-energized for the day. A sweet and simple mini chocolate chip cookie is the perfect addition and extra special surprise that they need when they open up their lunch box. Packed with the most amazing flavor, soft and chewy in texture and just as good or better than a full sized chocolate chip cookie but small enough to fit in a lunch box.

If you love our mini M&M Cookies or our famous Mini Snickerdoodle Cookies, you are going to love taking a bite into these even smaller Lunch Box Mini Chocolate Chip Cookies.

Ingredient Notes

Butter: Use unsalted butter that will be melted . The butter gives the cookie a rich flavor and will help them stay soft and chewy

Light Brown Sugar: Only using light brown sugar in this recipe will ensure there is a perfect balance of sweetness and moisture keeping the cookies soft.

Egg: The egg acts as a binder, helping to hold the dough together.

Flour: All purpose flour is ideal for this recipe. Be sure to measure the flour correctly-scoop and level. Don't pack it in or you will end up with dense cookies

Corn Starch: Adding corn starch to your cookie recipe will help to create soft texture that we all love.

Baking Soda: This helps the cookies rise and become soft and fluffy. Make sure that it is not expired.

Salt: A pinch of salt balances the sweetness and enhances the overall flavor. Don't skip the salt.

Mini Chocolate Chips: Semi sweet mini chocolate chips will distribute more evenly than regular sized chocolate chips, ensuring each bite of full of chocolate.

How To Make Mini Chocolate Chip Cookies

Preheat Your Oven:
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.

Combine the Butter and Sugar:
In a large mixing bowl, combine the melted butter and brown sugar and whisk until fully combined.

Add the Egg and Vanilla:
Add the egg and vanilla extract to the butter and sugar mixture. Continue whisking until fully combined and smooth.

Mix in the Dry Ingredients:
Add the flour, baking soda, salt and cornstarch and slowly whisk until combine. To not over mix the batter or the cookies will be tough.

Fold in the Chocolate Chips:
Using a spatula, slowly fold in the chocolate chips to the cookie batter. Mix until fully combined

Scoop the Dough:
Using a teaspoon or small cookie scoop, drop the balls of dough onto the prepared baking sheet. Space the 1 inch apart. They will spread slightly during baking.

Bake the Cookies:
Bake the cookies in the preheated oven for 5-6 minutes. The centers will look slightly undercooked but will firm up as they cool.

Cool and Enjoy:
Allow the cookies to cool on the baking sheet for 5-10 minutes. Once the cookies are cool, store them in an airtight container until ready to serve or place in your lunch box.

Tips To Make The Best Mini Chocolate Chip Cookies

1. Don't Overmix The Dough: Overtaxing the dough can lead to tough and dense cookies. This batter does not need to be mixed with an electric mixer. Just one bowl and a whisk and spatula will give your the best texture for the cookies.
2. Measure Ingredients Accurately: Baking is a science. Make sure to use the proper measuring cups and level off your ingredients for the best results.
3. Use Fresh Ingredients: Make sure that your baking soda is fresh and your other ingredients are all at room temperature before baking.
4. DO NOT OVER BAKE: These cookies are very tiny and do not require a lot of baking time. Make sure to keep an eye on the timer and do not over bake them or they will not be soft and chewy.
5. Save and Store: Once the cookies are baked and cooled, store these bite size cookies in an air tight container. If you are not going to eat them within 3-4 days you can freeze the cookies and pull them out as you need them. Perfect for lunch box treats.

More Cookie Recipes You Will Love

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Lunch Box Mini Chocolate Chip Cookies

Simple and sweet, Lunch Box Mini Chocolate Chips Cookies are the perfect treat-small enough to enjoy without the guilt and packed with the flavor and satisfaction of a full-sized cookie. Pack them in your kids lunch box or enjoy for a mid afternoon snack, these mini bite sized cookies are softy and chewy and going to be a hit with your family.

Course Cookies, Dessert, Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Resting Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 55 Mini Cookies

Calories 57kcal

Author Kristen Massad

Ingredients

• 1 ⅓ Cup All Purpose Flour
• 1 Teaspoon Cornstarch
• ½ Teaspoon Baking Soda
• ¼ Teaspoon Salt
• ½ Cup Unsalted Butter Melted
• ¾ Cup Light Brown Sugar
• 1 Egg
• 1 Teaspoon Vanilla Extract
• ¾ Cup Mini Semi Sweet Chocolate Chips

Instructions

• Preheat oven to 350 degrees F and line baking sheets with parchment paper
• In a large bowl, combine the melted butter and light brown sugar and whisk to combine.
• Add the egg and vanilla extra and whisk until smooth
• Add the flour, cornstarch, baking soda and salt to the egg mixture and whisk until fully combined
• Using a spatula, fold the mini chocolate chips into the cookie dough
• Scoop the chocolate chip cookie dough using a teaspoon or a small ice cream scoop (approximately .4 ounces) and line the balls of dough on the prepared baking sheets leaving about 1 inch apart to allow the cookies to spread a little
• Bake the cookies in the preheated oven for 5-6 minutes
• Remove the cookies from the oven and allow them to cool for 5-10 minutes before removing them from the baking sheet
• Serve or store in an airtight container

Nutrition

Serving: 1Cookie | Calories: 57kcal | Carbohydrates: 7g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 23mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 4g | Vitamin A: 58IU | Calcium: 6mg | Iron: 0.4mg

After School Snack Board

After School Snack Board

This After School Snack Board is filled with nutrient rich vegetables, fruits, cheeses, deli meats and a few sweet treats that will bridge the gap from lunch to dinner without loading up on junk food.

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PB&J Bars

PB&J Bars

Peanut Butter and Jelly Bars, are so similar to the classic PB&J sandwich but a whole lot sweeter!! Three layers of the softest peanut butter cookie, grape jelly and another layer of peanut butter cookie crumbled on top is the perfect way to celebrate back to school.

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Vitamin C Smoothie

Vitamin C Immunity Smoothie

This easy Vitamin C Immunity Boosting Smoothie is made with fresh whole oranges, bananas, mango, ginger and honey for the most delicious and refreshing smoothie that will load you up with all the vitamins you need for a healthy winter!

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Healthy Blender Banana PB Muffins

Healthy Blender Banana Peanut Butter Muffins

A quick and healthy breakfast or snack can be made in no time using a blender and a small list of ingredients. These gluten free Healthy Blender Banana Peanut Butter Muffins are the most moist and tender muffins with a hint of peanut butter flavor, a dash of cinnamon and sprinkled with mini semisweet chocolate chips.

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Mini Soft and Chewy M&M Cookies

The Best Soft and Chewy M&M Cookies

Soft and Chewy M&M Cookies are the ultimate lunch box treat.  Small is size but big is flavor and personality, these bite size cookies are made with melted butter, light brown sugar and granulated sugar for a soft texture, loaded with chocolate chips and mini M&M's and can be baked in under 10 minutes.  

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Better Than The Box Brownies

Better Than The Box Fudge Brownies

Better Than The Box Fudge Brownies are just that…better than the box!  The perfect fudge center, a slight cake like texture on the bottom and that beautiful shiny and crinkly top.  These are super easy to make with no mixer required, these are the ultimate brownies.  

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Tropical Avocado Smoothie

Tropical Avocado Smoothie

Tropical Avocado Smoothie is packed with healthy fats, loaded with antioxidants and vibrant flavors of mango, pineapple and creamy avocado. The addition of chia sees adds an extra boost, making this smoothie not just delicious but incredibly healthy.

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There is always a reason to celebrate and why not make it extra special with a homemade cake. The Best Classic Vanilla Cake is a recipe that needs to be in your recipe file because it is quick and simple to make, the most moist and tender texture and a flavor that kids and adults will love.

This vanilla cake is so versatile and can be enjoyed with our favorite Vanilla Buttercream Frosting, but if you are a chocolate lover try layering it with a Chocolate Fudge Frosting or Chocolate Buttercream Frosting.

Ingredients

Cake Flour: Cake flour is a low protein flour that has a very fine consistency and makes a cake very light and fluffy. It is very important to use cake flour in this recipe to ensure that you get the perfect texture for the vanilla cake.

Whole Milk: Using whole milk is very important when baking because there is fat in whole milk that will create a tender and moist cake. This will be lost if you replace the milk with another alternative.

Baking Powder: The leavening agent while baking a cake, baking powder will create a light and fluffy cake texture.

Unsalted Butter: When butter and vegetable oil are combined with granulated sugar it is important that the ingredients are at room temperature so that there are not butter chunks in the batter and it is smooth and creamy.

Step-by-Step Instructions

Prepare the Cake Batter

Preheat oven to 350 degrees F and prepare (4) 6 inch cake pans with pan spray or coat the cake pans in butter. Cut (4) 6 inch round parchment paper and line the bottom of the each cake pan. In a medium bowl combine the flour, baking powder and salt; set aside. (Step 1)

In a mixing bowl with paddle attachment, cream together the room temperature butter, vegetable oil and granulated sugar until it is light and fluffy and turns white in color. (Step 2)

Add the eggs one at a time and vanilla extract and beat until fully combined and smooth. (Step 3)

Alternate adding in the flour mixture and the milk until all ingredients are added in and batter is smooth. Beat on medium speed for 3-4 minutes to make sure that all ingredients are incorporated (Step 4)

Evenly divide the batter into each 6 inch cake pan (Step 5)

Bake at 350 degrees F for 20-25 minutes or until the cake springs back at the touch. While the cakes are cooling, prepare the Vanilla Buttercream Frosting (Step 6)

Using an offset spatula, crumb coat (first coat) the sides and top of the cake with vanilla frosting. ( Step 9)

Place the cake in the refrigerator for 30 minutes to 1 hour to allow the icing to set which will make it easier to ice and decorate the cake (Step 10)

Choose a color for your frosting or keep it white and then ice the sides and top of the cake

Optional: Using a spatula, create textured lines on the cake and garnish with rainbow sprinkles

Expert Tips and FAQ's

Use Room Temperature Ingredients- Set out your ingredients approximately 30 minutes before you are going to start baking. Getting all your ingredients to the same temperature will ensure that the batter will mix evenly and there will not be small chunks in your batter.

Do Not Over Bake The Cake- It is very important to check your cake layers right about 20 minutes and then be ready to take them out at 25 minutes if the extra time is needed. These cake layers will dry out if they are in the oven too long.

Use a Cake Decorating Turntable- This will make your cake decorating life so much easier. This will be an investment that you will be thankful that you have when you place your cake on the turntable and if will slowly spin as you ice the cake.

Crumb Coat- This is the most important step when icing the cake, because this will keep all the crumbs in and create a much more even and clean finished product. Allow the cake to sit in there refrigerator for 30 minutes to 1 hour after your crumb coat the cake.

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The Best Classic Vanilla Cake

Four layers of the most moist and tender cake and vanilla butter cream frosting, The Best Classic Vanilla Cake is better than any bakery and is so festive for every celebration.

Course Dessert

Cuisine Dessert

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 10

Calories 527kcal

Author Kristen Massad

Ingredients

Vanilla Cake Batter

• ½ Cup Unsalted Butter Softened
• ½ Cup Vegetable Oil
• 1 ½ Cups Granulated Sugar
• 4 Eggs
• 1 Tbsp Vanilla Extract
• 3 Cups Cake Flour
• 1 Tbsp Baking Powder
• 1 tsp Salt
• 1 ¼ Cups Whole Milk

Vanilla Buttercream Frosting

• 2 Cups Unsalted Butter Room temperature
• 1 Cup Vegetable Shortening
• 8 Cups Powdered Sugar Sifted
• 1 Teaspoon Vanilla Extract

Instructions

Bake the Cake

• Preheat oven to 350 degrees F and prepare (4) 6 inch cake pans with pan spray or coat the cake pans in butter. Cut (3) 6 inch round parchment paper and line the bottom of the each cake pan.
• In a medium bowl, combine the flour, baking powder and salt; set aside
• In the bowl of a stand mixer with paddle attachment, cream together the butter, vegetable oil and sugar until creamy and light in color
• Add the eggs one at a time and vanilla extract and beat until fully combined and smooth
• Alternated adding in the flour mixture and the milk until all ingredients are added in and batter is smooth
• Beat on medium speed for 3-4 minutes to make sure that all ingredients are incorporated
• Evenly divide the batter into each cake pan
• Bake at 350 degrees F for 20-25 minutes or until the cake springs back at the touch
• Allow the cake to cool completely before layering and icing
• While the cake is baking, prepare the Vanilla Butter Cream Frosting

Make The Vanilla Buttercream Frosting

• In a large mixing bowl with paddle attachment combine the butter, shortening and vanilla extract; cream together until smooth
• Slowly add the powdered sugar and mix on low speed until fully combined
• Scrape down the sides of the bowl and then speed up the mixer to medium-high until the icing is thick and smooth
• Store the frosting in an airtight container until ready to use or store in the refrigerator is saving for another day

Assemble the Classic Vanilla Cake with Vanilla Buttercream Frosting

• Take one cake layer and place it on a cake board or cake stand, trim the top of the cake with a serrated knife if it is rounded and not flat, pipe or spread vanilla frosting onto the top of the cake layer, repeat this with the remaining three layers of cake and frosting
• Using an offset spatula, crumb coat (first coat) the sides and top of the cake with vanilla frosting
• Place the cake in the refrigerator for 30 minutes to 1 hour to allow the icing to set which will make it easier to ice and decorate the cake
• Choose a color for your frosting or keep it white and then ice the sides and top of the cake
• Optional: Using a spatula, create textured lines on the cake and garnish with rainbow sprinkles

Notes

Vanilla Cake 

Cake The Cake Be Made In Advance? 
Yes! The cake layers can be made the day before, wrapped in plastic wrap and stored at room temperature overnight before frosting the cake

You can also bake the cake and frost the cake the night before you are serving it. If the cake is fully iced, refrigerate the cake overnight and then take it out 2-3 hours before you are going to serve it. It is best enjoyed at room temperature!

Do Not Over Bake The Cake- It is very important to check your cake layers right about 20 minutes and then be ready to take them out at 25 minutes if the extra time is needed. These cake layers will dry out if they are in the oven too long

Crumb Coat- This is the most important step when icing the cake, because this will keep all the crumbs in and create a much more even and clean finished product. Allow the cake to sit in there refrigerator for 30 minutes to 1 hour after your crumb coat the cake.

Use a Cake Decorating Turntable- This will make your cake decorating life so much easier. This will be an investment that you will be thankful that you have when you place your cake on the turntable and if will slowly spin as you ice the cake. 

Vanilla Buttercream

Room Temperature Ingredients-It is very important that the ingredients are room temperature before using. This will ensure that the frosting is smooth and creamy and does not have chunks of butter

 

Do Not Over Whip- Over mixing the vanilla buttercream will create air bubbles that are hard to get rid of and will show up when you are icing a cake. Once the frosting is fully combined and creamy, continue mixing with a spatula to avoid the bubbles.

 

Make Ahead-The vanilla buttercream frosting can be made in advance to save time on the day your need to ice and decorate your cake. If you make the frosting ahead, refrigerate it and then take it out about 30 minutes before you are going to use it to soften. 

 

 

 

Nutrition

Serving: 10Servings | Calories: 527kcal | Carbohydrates: 58g | Protein: 4g | Fat: 32g | Saturated Fat: 14g | Trans Fat: 3g | Sodium: 129mg | Potassium: 38mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1IU | Calcium: 77mg | Iron: 1mg

As we are heading back to school and work after a wonderful winter break, the main goal is to stay healthy. We are doing everything we can to keep the colds down and our energy up and this delicious and easy Orange Vitamin C Immunity Smoothie is going to help you along the way!

Made with all fresh ingredients that are loaded with vitamins, whole and peeled oranges, bananas, frozen mango chunks, fresh ginger, lemon juice, honey and your milk of choice! This is a smoothie that you and your kids will love for breakfast, after school snack or can be enjoyed as a healthy dessert!

If you are into smoothies right now, you might also love this Blueberry Protein Smoothie or Mango Turmeric Smoothie.

Ingredients

Oranges-A vitamin C boost! Peeled whole oranges are the perfect base for this immune boosting smoothie.
Bananas-Fresh or frozen, bananas will add a creamy texture to your smoothie and also high in potassium!
Mango-Did you know that mango is also loaded with Vitamin C? Frozen mango chunks will add a sweet flavor to this citrus smoothie.
Ginger-A perfect detoxifying ingredient and pairs perfectly with orange and lemon. If you don't love ginger, this can easily be removed and won't affect the consistency of the smoothie!
Lemon Juice-Lemons are loaded with vitamin c and is also great for digestion!
Honey-Adding a hint of sweet!
Milk- I love adding unsweetened almond milk to this recipe, but you can use coconut milk, oat milk or regular cows milk!

Step-by-Step Instructions

• Combine the oranges, bananas, frozen mango, fresh ginger sliced, lemon juice, honey and almond milk to a high speed blender  
• Blend until all ingredients are fully combined and creamy (add more milk if needed)

Tips and FAQS To Make The Best Smoothie

Collagen or Protein Powder
I love adding a scoop of collagen or protein powder to all of my smoothies! My favorite collagen powder is Vital Proteins Collagen Peptides.

Other Ingredients You Can Add
Chia seeds are also a great addition to this smoothie! These are great for your digestive system and help get rid of toxins!

More Smoothies You Will Love

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Vitamin C Immunity Smoothie

This easy Vitamin C Immunity Boosting Smoothie is made with fresh whole oranges, bananas, mango, ginger and honey for the most delicious and refreshing smoothie that will load you up with all the vitamins you need for a healthy winter!

Course Breakfast

Cuisine Breakfast

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 3 Servings

Calories 66kcal

Author Kristen Massad

Ingredients

• 2 Whole Oranges Peeled
• 2 Whole Bananas Peeled
• 1 Cup Frozen Mango Chunks
• 1 Teaspoon Fresh Ginger Peeled and chopped
• 1 Tablespoon Lemon Juice
• 1 Tablespoon Honey
• ¾-1 Cup Almond Milk optional: Oat Milk, Coconut Milk or 2% Cows Milk

Instructions

• Combine the oranges, bananas, frozen mango, fresh ginger sliced, lemon juice, honey and almond milk to a high speed blender
• Blend until all ingredients are fully combined and creamy (add more milk if needed)

Nutrition

Serving: 3servings | Calories: 66kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 82mg | Potassium: 108mg | Fiber: 1g | Sugar: 14g | Vitamin A: 597IU | Vitamin C: 22mg | Calcium: 82mg | Iron: 1mg

While the full tradition of Halloween might not be something that you are exploring this year, alternative Halloween activities won’t make you feel like you are missing out on anything at all.  Taking decorating to another level and bringing the Halloween spirit into your home this year will really help create a festive environment.  Once the decorating is done, a simple yet super fun Halloween Snack Mix and Halloween Snack Board that the whole family can munch on throughout the night.  

Halloween Snack Mix

Halloween Snack Mix is a recipe that can be altered to your liking but is made with popcorn, pretzels, cocoa puff cereal, candy corn and coated with white chocolate and halloween sprinkles.  This snack mix is not only super festive and fun but will be hard to stop eating. (Recipe Below)

Halloween Snack Board

Curating a Halloween Snack Board with fruits, veggies, halloween candies, chocolate dipped oreos and caramel sauce gives a variety that your whole family is sure to love.  This is a super simple way to feed just your family or feed a crowd and you are guaranteed to have something that everyone will enjoy.  

• Pumpkin Oranges-manderin oranges, peeled with a celery stem
• Celery Monster  Sticks- celery sticks filled with peanut butter and decorated with candy eyeballs 
• Chocolate Dipped Mummy Oreos- classic oreos, dipped in white chocolate and decorated to look like mummys 
• Homemade or Store bought Caramel Sauce and Apples for dipping 
• Cheese Stick Ghosts 
• Assorted Halloween Candy

Non Traditional Halloween Activites

• Halloween Movie Night- Pick a family friendly halloween movie, make Halloween Snack Mix and get cozy 

• Halloween Bingo-Download a Halloween Bingo Board, use candy corn for the game pieces and enjoy and fun night around the table with games and snacks 

• Halloween Candy Hunt-create a similar set up to an Easter Egg Hunt but hiding the Halloween Candy for your kids.  This is a great activity that will give a similar feel to trick or treating 

More Halloween Recipes You Will Love

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Halloween Snack Mix

Halloween Snack Mix is a recipe that can be altered to your liking but is made with popcorn, pretzels, cocoa puff cereal, candy corn and coated with white chocolate and halloween sprinkles.  This snack mix is not only super festive and fun but will be hard to stop eating. 

Course Snack

Cuisine American

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 8 people

Calories 336kcal

Author Kristen Massad

Ingredients

• 5 Cups Popcorn popped
• 2 Cups Pretzels
• 1 Cup Cocoa Puff Cereal
• 1 Cup Candy Corn
• 1 Cup White Chocolate Chips
• 1 Tablespoon Coconut Oil
• Halloween Sprinkles
• Eyeball Sprinkles

Instructions

• Prepare a sheet pan with parchment paper
• In a large bowl, mix together the popcorn, pretzels, cocoa puff cereal and candy corn; set aside 
• In a small microwave safe bowl, melt the white chocolate chips and coconut oil stirring every thirty seconds until fully melted 
• Pour the white chocolate over the popcorn mixture and gently mix until the popcorn mixture is fully coated 
• Spread the mixture onto a parchment lined baking sheet and add sprinkles and eyeballs while the white chocolate is still wet 
• Allow the white chocolate to dry completely before scooping into a serving bowl or packaging 
• Store in an airtight container for 2-3 days for the freshest snack mix 

Notes

 

Nutrition

Serving: 8people | Calories: 336kcal | Carbohydrates: 58g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 5mg | Sodium: 358mg | Potassium: 126mg | Fiber: 2g | Sugar: 34g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg

Back to school is all about getting back to a routine, packing lunches, after school activities and all the snacks. I am really here for the snacks but totally thankful for the routine. It is always fun to start the new year with a back to school treat that our kids will love and be so excited to come home to after their first day.

Peanut Butter and Jelly Bars are a take on a classic peanut butter jelly sandwich, but even sweeter. Three layers of goodness, peanut butter cookie batter and grape jelly, baked into a square cake pan, cut into individual squares and making sure that every bite is enjoyed! Chocolate chip cookies are always a fun addition to your back to school treat line up or adding some color and fun with our Mini M&M Cookies or Funfetti Sugar Cookie Bars.

Ingredients

Butter- Unsalted butter is preferred in this recipe since there is additional salt added and be sure that it is at room temperature.
Light Brown Sugar- Light brown sugar creates a really soft cookie full of flavor because of the molasses in the brown sugar.
Peanut Butter-Only use creamy peanut butter for these bars. It is also important to use jiffy or skippy brands and do not use peanut butter that has to be stirred or a dryer texture.
All Purpose Flour- Traditional all purpose flour is the best option for the PB&J Bars but can be converted to be gluten free using All Purpose Gluten Free Flour.
Grape Jelly- Really any jelly will be great but i do love a classic grape jelly sandwich which is why I chose grape jelly for the bar. Strawberry is also a great alternative to grape jelly.

Step-by-Step Instructions

• In a medium bowl, combine the flour, baking powder and salt; set aside 
• In a mixing bowl with paddle attachment, combine the unsalted butter, light brown sugar and vanilla extract; cream together until smooth and then add in the peanut butter and continue mixing until smooth
• Add the egg into the butter mixture and mix until fully combined
• Slowly add in the flour mixture to the peanut butter mixture and mix just until all ingredients are combined 
• Press ⅔ of the dough into the bottom of the prepare square pan, spread the grape jelly over the peanut butter dough and then add the remainder of the dough crumbled to cover the layer of grape jelly
• Bake the Peanut Butter and Jelly Bars for 25-28 minutes or until the top starts to turn a light golden brown in color 
• Remove the bars from the oven and allow them to cool completely before removing them from the pan
• Cut the Peanut Butter and Jelly Bars into 9 three inch squares or the desired shape and size Enjoy or store in an airtight container until you are ready to serve! 

Expert Tips and FAQ'S

• Room Temperature Ingredients- It is important to have the ingredients at room temperature before using because it will allow every to mix and bake evenly
• Refrigerate Before Cutting- Once the bars are baked, refrigerate the bars before removing the bars from the pan to ensure that the bars don't fall apart and will give you a very clean cut.
• Storing The Bars- Store the PB&J Bars in an airtight container for up to four days. If you are not going to eat them all freeze the bars for up to two months in an airtight container.

More Bar Recipes You Will Love

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Peanut Butter and Jelly Bars

Peanut Butter and Jelly Bars, are so similar to the classic PB&J sandwich but a whole lot sweeter!! Three layers of the softest peanut butter cookie, grape jelly and another layer of peanut butter cookie crumbled on top is the perfect way to celebrate back to school.

Course Dessert

Cuisine Dessert

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Resting Time 20 minutes minutes

Servings 9 Bars

Calories 491kcal

Author Kristen Massad

Ingredients

• ½ Cup Unsalted Butter Room Temperature
• ¾ Cup Light Brown Sugar
• ½ Teaspoon Vanilla Extract
• 1 Cup Creamy Peanut Butter
• 1 Egg
• 1 ½ Cups All Purpose Flour
• ½ Teaspoon Baking Powder
• ½ Teaspoon Salt
• ¾ Cup Grape Jelly

Instructions

• Preheat oven to 350 degrees F and prepare a 9x9 inch square pan with non stick baking spray and parchment lined on the bottom and side of pan
• In a medium bowl, combine the flour, baking powder and salt; set aside
• In a mixing bowl with paddle attachment, combine the unsalted butter, light brown sugar and vanilla extract; cream together until smooth and then add in the peanut butter and continue mixing until smooth
• Add the egg into the butter mixture and mix until fully combined
• Slowly add in the flour mixture to the peanut butter mixture and mix just until all ingredients are combined
• Press ⅔ of the dough into the bottom of the prepare square pan, spread the grape jelly over the peanut butter dough and then add the remainder of the dough crumbled to cover the layer of grape jelly
• Bake the Peanut Butter and Jelly Bars for 25-28 minutes or until the top starts to turn a light golden brown in color
• Remove the bars from the oven and allow them to cool completely before removing them from the pan
• Cut the Peanut Butter and Jelly Bars into 9 three inch squares or the desired shape and size
• Enjoy or store in an airtight container until you are ready to serve!

Nutrition

Serving: 9g | Calories: 491kcal | Carbohydrates: 59g | Protein: 10g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 307mg | Potassium: 265mg | Fiber: 3g | Sugar: 34g | Vitamin A: 342IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 2mg