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    Home ยป Recipes ยป Cookies

    The WORST Chocolate Chip Cookie Recipe

    Updated: Dec 19, 2024 โ€ข Published: Mar 28, 2020 by Sam Merritt โ€ข 5,207 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe Jump to Video
    Stack of worst chocolate chip cookies

    Go no further! While many have called these the best chocolate chip cookies, I assure you they are actually the worst, and this recipe might actually ruin your life.

    Consider yourself warned.

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The Best Chocolate Chip Cookies are the Worst

    I can only assume that something must have gone horribly wrong to bring you here today.

    Amidst a cherry-picked Pinterest Sea of “perfect chocolate chip cookies”, a Google Forest of the “best chocolate chip cookies”, and dog-eared cookbooks of “award winning” and your family favorites, you have somehow found yourself here, face-to-cookie with the actual worst chocolate chip cookie recipe.

    Oh, I know what you’re thinking: It’s just a cookie, right?

    I mean, sure, they look innocent enough. Golden with melty chocolate chips, crinkled edges and chewy, melt-in-your-mouth interiors… but one bite and you’re positively ruined for life.

    These cookies will consume your life, shrink your jeans, and steal your boyfriend (I wouldn’t put it past them, anyway).

    They even contain a secret ingredient.

    A Secret Ingredient You’ll Wish You Never Discovered

    chocolate chip cookie broken in half to show the inside, perched on a shotglass filled with the secret ingredient (maple syrup)

    How obnoxiously cliche, and, even more obnoxiously, intriguing.

    I won’t drag it out. The secret ingredient is maple syrup. And sure, pure maple syrup (priced per ounce nearly the same as gold) would work just wonderfully here. But, if you have a sticky bottle of Aunt Jemima in your cabinet (as I happened to when I set out on the unholy quest for a secret ingredient for the worst-but-should-be best chocolate chip cookies), that will work just fine, too.

    What kind of self-respecting cookie doesn’t demand purity and quality?

    Only the worst kind.

    Ingredients (& Secret Ingredients)

    Ingredients
    Ingredients needed for the worst chocolate chip cookie recipe

    I credit (or, rather, blame) this “secret ingredient” for being the greatest offender in this positively worst chocolate chip cookie recipe. It gives the cookies a subtle, caramelized flavor as well as long-lasting chewiness and softness (these cookies stay soft for days, and the cornstarch helps with that as well), and the flavor is other-worldly.

    And, while anyone who takes a bite will be able to detect the extra richness of flavor, not a single taste-tester was able to identify exactly what the secret ingredient actually is. Just that they were enjoying “really, really good cookies”.

    OK, so what’s so bad about really good chocolate chip cookies?

    Overhead of the worst chocolate chip cookie on parchment paper on a wood surface, broken in half

    How about the fact that they will consume you as you consume them? I’m not kidding about them wrecking your relationships.

    Mom’s favorite chocolate chip cookie? Ditch it. You will snub your nose at every “favorite” cookie (chocolate chip or not) of the past and struggle to hold back scornful laughs at anyone who comments on their own personal best chocolate chip cookies. Nobody likes a cookie snob, and yet here you are.

    Here comes that girl again, the one who’s too good for Chips Ahoy.

    A Cookie Recipe for Ruining Your Life

    a glass bowl of chocolate chip cookie dough
    The worst chocolate chip cookie dough

    Be prepared for weight gain. It creeps up slowly, the cookies gently embracing you at first, then clinging to your thighs, your stomach, tighter and tighter until yoga pants are your only way out of the house. If you’re worried about your significant other noticing, don’t bother. They don’t notice anything anymore, only whether or not there are more chocolate chip cookies readily available for consumption.

    Perhaps worst of all is that this recipe can be made so easily. There’s no stand mixer or even an electric hand-held one required. They can be stirred by hand, dirtying only two bowls.

    They do need to chill for at least 30 minutes, which would only serve as a deterrent if 25 of those minutes weren’t spent sneaking copious chunks of cookie dough from the refrigerator.

    Two chewy chocolate chip cookies on a dark backdrop

    If you’ve made it this far, I fear it may already be too late for you.

    It’s too late for me, sadly, and I’ve made these cookies nearly a dozen times in the past two weeks. I’m swapping gym time for cookie time to keep my refrigerator well-stocked with dough, and the photo shoot for this post took three times as long as it should have because I kept eating the subjects.

    If you can, stick to the “best” chocolate chip cookies. Stick to Grandma’s chocolate chip cookie recipe and the old family favorites. Those cookies are safe, your friends, made to be consumed by you.

    These cookies will consume you, instead.

    Good luck out there. Just don’t say I didn’t warn you.

    Chocolate chip cookie with bite missing

    Frequently Asked Questions

    Why did my cookies spread too much?

    Did you run into cookies that spread all over the baking sheet in the oven? Here are your most likely culprits:
    The butter was too hot when you added your sugar, causing the sugar to melt and creating a greasy cookie dough that never stood a chance.
    You didn’t add enough flour. If the flour was under-measured, your cookies could spread when baking.
    Your baking powder/baking soda was bad. These need to be stored properly and often will expire after 6 months, if yours is old, that could be the problem.
    The dough didn’t chill long enough. If your dough is still very sticky after 30  minutes, let it chill longer.
    You put your cookie dough on a hot cookie sheet. It actually starts to melt before it can even begin baking.
    If your cookies are spreading too much, you can try stirring in a bit more flour or just chilling them (covered) for longer.

    Why didn’t my chocolate chip cookies spread in the oven?

    It could be that your flour was over-measured. Never scoop your flour directly into your measuring cup, it packs the flour into the cup and you end up with way more than the recipe actually calls for. Instead, use a scale (this is the scale that I use) or use a spoon to pour the flour into your measuring cup and then level off the top with a straightedge (like the back of a knife).

    Can I substitute something else for the maple syrup?

    Honey or light or dark corn syrup would work instead of the syrup, just note that the flavor will be slightly different.

    Why do you call them the “worst” instead of the best chocolate chip cookies?

    Easily one of the most-asked questions that I get, I suspect those who ask this question were merely so distracted by the siren call of these cookies that they were unable to read the blog post. Just know that they would be the best chocolate chip cookies… if they didn’t turn you into a cookie obsessed monster at first bite.
    If you’re looking for something a little tamer but still delicious, check out my best chocolate chip cookie recipe, instead.

    Let’s bake together! Subscribe to my email list to be notified of all my newest recipes and find my video tutorials on YouTube.

    Stack of cookies made from this chocolate chip cookie recipe with melty chocolate chips and a bite missing from the top cookie

    The WORST Chocolate Chip Cookie Recipe

    My apologies, it seems you've somehow stumbled upon the absolute worst chocolate chip cookie recipe. Turn back now or you'll end up like all the commenters on this post.
    4.90 from 2458 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Cookies, Dessert
    Cuisine: American
    Prep Time: 15 minutes minutes
    Cook Time: 13 minutes minutes
    Chilling Time: 30 minutes minutes
    Total Time: 58 minutes minutes
    Servings: 32 large cookies
    Calories: 223kcal
    Author: Sam Merritt

    Ingredients

    • 1 cup (226 g) unsalted butter melted and then cooled until no longer warm to the touch (see note)
    • 1 ½ cups (300 g) light brown sugar firmly packed
    • ½ cup (100 g) granulated sugar
    • 2 large eggs room temperature preferred
    • 1 teaspoon vanilla extract
    • ¼ cup (60 ml) maple syrup²
    • 3 ⅓ cups (415 g) all purpose flour
    • 2 teaspoons cornstarch
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 2 cups (340 g) chocolate chips I used half regular semisweet chips and half mini semisweet chips

    Recommended Equipment

    • Mixing bowls
    • Cookie sheet
    • 1 ยฝ Tablespoon cookie scoop
    • Kitchen Scale

    Instructions

    • In a large bowl, stir together melted butter and sugars.
      1 cup (226 g) unsalted butter, 1 ½ cups (300 g) light brown sugar, ½ cup (100 g) granulated sugar
    • Add eggs, one at a time, stirring until combined.
      2 large eggs
    • Stir in vanilla extract and maple syrup.
      1 teaspoon vanilla extract, ¼ cup (60 ml) maple syrup²
    • In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
      3 ⅓ cups (415 g) all purpose flour, 2 teaspoons cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
    • Gradually add flour mixture to wet ingredients, stirring until completely combined.
    • Stir in chocolate chips.
      2 cups (340 g) chocolate chips
    • Cover bowl with clear wrap and allow to chill for at least 30 minutes (chilling!? I told you, this recipe is the worst) and up to 3 days (the cookies look and taste even better after a longer chill. Note the dough will be harder to scoop after a longer chill time, just let it sit at room temperature a bit until it's scoopable)
    • While the dough is chilling, preheat oven to 350F (175C) and prepare cookie sheets by lining with parchment paper (if you don’t have parchment paper, you can bake directly on an ungreased cookie sheet).
    • Scoop about 2 Tablespoons of cookie dough and roll into balls, making them slightly taller than they are wide. Place them at least 2 inches apart on prepared cookie sheet.
    • Bake about 13 minutes (cookies will appear to be a bit underdone, but edges should be just beginning to turn golden brown).
    • Allow cookies to cool completely on cookie sheet.
      If desired, gently press a few chocolate chips on top of the warm cookies.
    • Keep unbaked cookie dough in fridge while waiting to put the next batch in the oven, and do not place cookie dough on a hot cookie sheet.

    Notes

    ¹Butter

    You do not want your butter to be too hot or it may melt the sugar and you’ll have a very runny dough. Best practice would be to cut the butter into about Tablespoon-sized pieces, microwave in 10-second increments (stirring after each) until it is just completely melted, and then allow it to sit for 5 minutes. If your butter is too hot it could make your cookie dough or resulting cookies greasy.

    ²Maple Syrup

    I don’t recommend leaving out the maple syrup, it is critical to the flavor and is what makes these truly the “worst” chocolate chip cookies. In a pinch, honey or even corn syrup or golden syrup will work as a substitute to give you the same texture, but the flavor will not be the same. Pure maple syrup and imitation “pancake syrup” both work just fine here, the former lends itself to slightly flatter cookies and the latter to slightly thicker ones.

    Storing

    Store in an airtight container at room temperature for up to a week. Cookie dough may be chilled, scooped, individually wrapped in plastic wrap and then frozen in an airtight container for up to 6 months. 

    Gluten Free

    A number of readers have commented that this recipe works well when substituting the flour 1:1 with Cup4Cup Gluten Free Flour, but I have not tested this myself.

    Nutrition

    Serving: 1cookie | Calories: 223kcal | Carbohydrates: 33g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 119mg | Potassium: 12mg | Fiber: 1g | Sugar: 21g | Vitamin A: 500IU | Calcium: 10mg | Iron: 1.3mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    Related Cookie Recipes That are Also Pretty Terrible But Not As Bad:

    • Peanut butter cookies with a criss cross fork design on top.
      The BEST Peanut Butter Cookie Recipe (Seriously!)
    • Stack of oatmeal cookies with pink cloth in background
      Oatmeal Cookies
    • chocolate chip cookie bar studded with chocolate chips
      Chocolate Chip Cookie Bars
    • plate of iced and decorated sugar cookies neatly arranged according to type, including christmas trees, gold stars, candy canes, and snowflakes
      Easy Sugar Cookie Recipe (With Icing!)

    I originally published my chocolate chip cookie recipe on 3/21/16. I have since updated it to include new photos and a video, but the recipe has remained unchanged.

    More Easy Cookie Recipes

    • French toast cookies with a buttercream pat of butter and syrup being drizzled overtop.
      French Toast Cookies
    • Arrangement of black bottom cookies with the center cookie broken in half showing a cream cheese center.
      Black Bottom Cookies
    • Thick and soft gourmet sugar cookies that have been rolled in sugar before baking.
      Gourmet Sugar Cookies
    • Stack of homemade berger cookies.
      Berger Cookies

    Reader Interactions

    Comments

    1. Maureen

      May 27, 2020 at 2:20 pm

      5 stars
      These cookies are awesome! They stayed soft and the flavor is delicious. I will never use any other chocolate chip cookie recipe again. They are costly though in that I will likely have to buy clothing one size larger!

      Reply
      • Sam

        May 28, 2020 at 12:55 pm

        ๐Ÿคฃ๐Ÿคฃ I am so glad you enjoyed them, Maureen. ๐Ÿ™‚

        Reply
    2. Rachel

      May 26, 2020 at 4:38 pm

      I have not tried this recipe yet, but have wanted to for months. My daughter’s 12th birthday is tomorrow, and she has requested a cookie cake. Do you think this recipe would work for that? Any modifications I should make? I apologized if this was already asked, I didn’t see it anywhere in the comments. Thank you!

      Reply
      • Sam

        May 27, 2020 at 10:17 am

        Hi Rachel! Although I haven’t tried it, it should work as a cookie cake. The texture may be a little different than a typical cookie cake. If you’d like, I do have a cookie cake that I have tried and know it works well. ๐Ÿ™‚

        Reply
    3. rose

      May 26, 2020 at 9:53 am

      hi can I still make good cookies even I donโ€™t put cornstarch because I canโ€™t find any of it in the supermarket. Thank you

      Reply
      • Sam

        May 26, 2020 at 1:13 pm

        Hi Rose! You can make them without the cornstarch but you will want to add an equal amount of flour. The corn starch helps with the texture and helps keep the cookies from spreading. ๐Ÿ™‚

        Reply
        • Rose

          May 28, 2020 at 10:29 am

          Thank you so much to your โ€œWORSTโ€ chocolate chips cookies recipe my boyfriend and friends love it so much and still turn out perfectly yummy even without cornstarch. I also try to bake the cheese cake and also very very yummy. I will also try your other recipe. Your recipes are the best of the best so thankful to you now I know how to bake because of your recipe. Cheers!

        • Sam

          May 28, 2020 at 11:50 am

          I am so glad you have enjoyed everything so much, Rose! Happy baking! ๐Ÿ™‚

    4. Angeli

      May 26, 2020 at 3:00 am

      Hi Sam! I hope you are doing well ๐Ÿ™‚ i haven’t tried this but I just want to ask if it’s okay to brown the butter using this recipe? Just to add a nutty flavor โ˜บ๏ธ plus Im happy to know about the maple syrup! I want my cookies to stay longer even in room temp. Im really excited to try this!!!

      Reply
      • Sam

        May 27, 2020 at 10:30 am

        Hi Angeli! Brown butter should work just fine here. ๐Ÿ™‚

        Reply
    5. Nykko

      May 25, 2020 at 8:18 pm

      5 stars
      These are the best chocolate chip cookies Iโ€™ve ever made!! I didnโ€™t have maple syrup so I used milk instead!!

      Reply
      • Sam

        May 25, 2020 at 9:03 pm

        I’m glad they were such a hit, Nykko!

        Reply
    6. CookieMonster

      May 25, 2020 at 5:15 pm

      Hahaha I am here because I make your cheesecake, and you chocolate cake with buttercream frosting which was the most amazing cake Iโ€™ve ever had. I am here because my boyfriend is falling deeply in love With my sweets. Today he asked for chocolate chip cookies. So after the past successes using your guide, I am here again to win the heart aka stomach of my amor. I will report back with how they turned out. Thanks!

      Reply
      • Sam

        May 25, 2020 at 7:04 pm

        I hope he LOVES them! So glad to hear everyone has been enjoying the recipes, thank you for commenting! ๐Ÿ™‚

        Reply
      • CookieMonster

        May 25, 2020 at 9:54 pm

        5 stars
        Okay, Iโ€™m back Very very good cookies! Mine needed More chilling time in the refrigerator. However, A major issue crept up….I like soft chewy cookies but the man likes crunchy cookies!!! Almost irreconcilable differences!! But we decided..I eat the center and he eats around the edges. Voila! Match made in heaven. Saved some dough to put in my homemade ice cream ๐Ÿ˜‹

        Reply
        • Sam

          May 25, 2020 at 10:12 pm

          Sounds like you two are perfect for each other!! Haha, I’m so happy to hear the cookies were such a success for both of you!! ๐Ÿ™‚

    7. Gordie

      May 25, 2020 at 11:04 am

      5 stars
      I wasn’t sure about these at first, but these are the cookies that my family rates all other cookies by. They’re amazing.

      Reply
      • Sam

        May 25, 2020 at 8:39 pm

        Ah I’m so happy to hear this! Thank you for letting me know how your family likes them, Gordie, I appreciate it ๐Ÿ™‚

        Reply
    8. Tia

      May 24, 2020 at 10:58 pm

      5 stars
      This was the best/worst chocolate chip cookie ever! I’ve made this twice for my boyfriends who swears only his deceased mother could make chocolate chip cookies that stayed chewy for a week. Well he loves this cookie and said its just like his mama’s. Thank you so much! I’ll be making these again tomorrow.

      Reply
      • Sam

        May 25, 2020 at 10:05 pm

        I’m so thrilled to hear it was such a hit, Tia!! Thank you so much for commenting and letting me know how they turned out, I appreciate it ๐Ÿ™‚

        Reply
    9. Ty-Leigh

      May 24, 2020 at 2:50 pm

      I am about to make these for the second time this month, as my children have decided that they really are the *worst* (best) cookies ever. Finally, truth in advertising! ๐Ÿ™‚

      Reply
      • Sam

        May 24, 2020 at 5:14 pm

        I am so glad everyone has enjoyed them so much! ๐Ÿ™‚

        Reply
    10. Sandy Long

      May 24, 2020 at 2:12 pm

      5 stars
      This is the best recipe for chocolate chip cookies, but now my Grandson wants me to infuse them with peanut butter not peanut butter chips but real peanut butter. How much peanut butter do you suggest and do I cut down on anything else.

      Thanks for all your help.

      Reply
      • Sam

        May 24, 2020 at 6:08 pm

        Ooh that’s a tough one, while I have a chocolate chip peanut butter cookie recipe that I love, I have never tried adding peanut butter to this recipe. I’m not entirely sure how to advise without testing it myself, but if you try it would you let me know how they turn out for you?

        Reply
        • Sandy long

          May 27, 2020 at 1:19 pm

          Sam, I made these cookies with peanut butter and got a thumbs up from my Grandson. I reduced the all purpose flour to 3 cups and used 1/2 cup creamy peanut butter and reduced the chocolate chips to 1 cup. I added the peanut butter before the chips and used my hand mixer with dough hook, reduced the temperature to 325 baked for 10-12 mins and used my 1/2 tablespoon scoop. I found that the higher temperature and larger scoop made for a too brown bottom and not quite done center.
          Let me know if you try them.

          Sandy

        • Sam

          May 28, 2020 at 1:00 pm

          Thanks for letting me know how they turned out. I will have to give them a try. ๐Ÿ™‚

    11. Lindsay Greenwood

      May 24, 2020 at 1:03 pm

      Hey Sam – OMG I made these for the first time today and everything you say in your post is true. I had to eat two before they had even cooled!

      My questions are – how long will the dough last in the fridge to make freshly baked batches over a few days? And also can you freeze part of the dough to bake another batch later?

      Thanks so much for all your tips about the best chocolate cake the other day btw. I did freeze my leftovers and itโ€™s unfreezing perfectly so weโ€™ve enjoyed it over several weekends. Xx

      Reply
      • Sam

        May 24, 2020 at 5:39 pm

        I am so glad you enjoyed the cookies so much, Lindsay! You can keep the dough for up to a week in the refrigerator wrapped tightly so it doesn’t dry out. If you want to freeze it you can roll out the individual dough balls and wrap them separately and store in a gallon freezer bag for later baking. They may take an extra minute or two to bake from frozen. ๐Ÿ™‚

        Reply
    12. Hansa

      May 24, 2020 at 4:41 am

      I made these and now I can’t stop eating. I was thinking of sharing them with some of my friends and now I’m not feeling very generous.. thank you for the recipe

      Reply
      • Sam

        May 24, 2020 at 6:05 pm

        Haha, this made me laugh! I’m glad you enjoyed, Hansa! Thank you so much for commenting, I really appreciate it! ๐Ÿ™‚

        Reply
    13. Michelle T Dunn

      May 22, 2020 at 7:39 pm

      I made these again and they are by far the best cookies I’ve made. They disappear like hotcakes. To cool the pan down quicker, I stick it in the freezer for about a minute and ready to throw in the next batch. Love this cookie.

      Reply
      • Sam

        May 25, 2020 at 10:22 pm

        So glad you enjoyed, Michelle! Thank you so much for letting me know how they turned out for you, I appreciate it!

        Reply
    14. Hansa

      May 22, 2020 at 3:06 pm

      Hey a small question, do you think it’s okay to add regular semi sweet Chocolate chips and mini white chocolate chips to these cookies?

      Reply
      • Sugar Spun Run

        May 22, 2020 at 4:43 pm

        Yes, that will be fine, Hansa! ๐Ÿ™‚

        Reply
      • Shenaya

        May 24, 2020 at 2:24 pm

        Another hit! That crispy edge, that gooey center! Perfection! I halved the recipe but followed everything to the T. The ready batter looked identical to yours ๐Ÿ™‚ I did find the overall cookie a tad too sweet for my taste – think I’ll use dark chocolate chips next time to lessen the sweetness? But really, AMAZING!!

        Reply
        • Sam

          May 24, 2020 at 5:15 pm

          I am so glad you enjoyed the cookies, Shenaya! ๐Ÿ™‚

        • Shenaya

          May 25, 2020 at 10:11 am

          Quick one – what is the best way to store the already baked cookies?

        • Sam

          May 25, 2020 at 8:39 pm

          Store in an airtight container at room temperature for up to a week ๐Ÿ™‚

    15. Fatima

      May 22, 2020 at 2:44 pm

      Hi hope youโ€™re well!! The cookies smell so amazing but I havenโ€™t tried them yet because Iโ€™m fasting ๐Ÿ™ˆ they look amazing only think is theyโ€™re very moist from the bottom and look uncooked, however I donโ€™t want to over bake them, any ideas how I can fix this? Thank you canโ€™t wait to try them!

      Reply
      • Sugar Spun Run

        May 22, 2020 at 2:49 pm

        Hi, Fatima! The cookies will appear to be a bit underdone when you take them out of the oven, but edges should be a nice golden brown. You will leave them on the cookie sheet to cool, this will continue the rest of the baking process. The cookies should be soft and chewy once they have completely cooled. Let me know how they turn out. ๐Ÿ™‚

        Reply
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