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Freekeh with Chicken

June 16, 2026 by Farah Abumaizar Leave a Comment

This freekeh with chicken recipe is one of those meals that instantly takes me back to my mom’s kitchen — because it’s directly from her, and she makes the most amazing freekeh you’ll ever try. I actually waited for her to visit Bahrain to film this recipe-I needed it straight from the source!

a big wooden platter with freekeh in it plus two whole roasted chickens, potatoes, and toasted nuts.

What is chicken freekeh? It’s such a classic Palestinian and Levantine dish, consisting of smoky, nutty freekeh simmered until tender, topped with whole roasted chickens that come out deep golden brown and packed with warm spice, plus crispy roasted potatoes on the side.

Freekeh itself is a super healthy ancient whole grain made from young green durum wheat that is roasted, dried, and rubbed, and has a distinctly smoky and chewy flavor.

Freekeh chicken is the kind of recipe that looks like a feast (because it is one) but comes together with simple steps — roast, simmer, assemble.

This is perfect for a Friday family lunch, a holiday spread, or any time you want your kitchen to smell like something special is happening.

It reminds me of koshari, just in the sense of being such a beautiful large platter that invites feasting.

This freekeh with chicken pairs so well with a minty cucumber yogurt salad, like in this recipe.

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What makes this a great everylittlecrumb recipe:

This is a recipe straight from my mom: The real deal — passed down, tested, and loved.
One pan meal: The chickens roast right on top of the potatoes, so the drippings baste the potatoes as everything cooks — minimal cleanup, maximum flavor.
It’s warm and inviting: Freekeh spread on a platter, whole roasted chickens nestled in the center, potatoes all around, finished with parsley and toasted nuts — this dish looks like a celebration because it is one.
Middle Eastern flavors: If you’ve been following my recipes for a while now, you know that my expertise is Middle Eastern food and this is one of the more classic recipes out there.

Ingredients you need:

ingredients needed to make freekeh with chicken on a white background.

The chicken and potatoes:

Potatoes — cut into large 2-inch cubes so they roast up crispy outside, soft inside, and hold their shape under the chicken.
Olive oil — helps the potatoes crisp and the chicken skin turn deep golden brown.
Whole chickens — I like using the smallest chickens you can find because they have more flavor.
Yogurt — the base of the spice paste; it helps the spices cling to the chicken and keeps the chicken moist as it roasts.
Seven spices — the warm, signature Middle Eastern spice blend that gives chicken its depth of flavor, you can use mixed spices or spices of choice.
Cardamom powder — used in both the chicken rub and the freekeh, tying the whole dish together with its warm, fragrant flavor. My mom stresses that the cardamom flavor is essential, and that you should be very generous with the amounts, so don’t worry if it seems like a lot.
Garlic powder — adds savory depth to the spice paste and potatoes.
Salt and black pepper — season both the chicken and the potatoes.

For the freekeh:

Ghee — toasting the freekeh in ghee first brings out its naturally smoky, nutty flavor.
Freekeh — the star of the dish; make sure to pick through it and rinse thoroughly before cooking.
Chicken stock — cooks the freekeh and infuses it with savory flavor (bouillon cubes dissolved in hot water work great too).

For garnish and serving:

Toasted pine nuts or almonds — adds crunch and that classic finishing touch you’ll see on so many Middle Eastern rice and grain dishes.
Parsley — adds freshness and color.

See recipe card for quantities.

How to make freekeh with chicken:

(Note, I was roasting an extra chicken because I was feeding a crowd, but recipe quantities are for 2 chickens which is still plenty!)

cubed potatoes under a wire rack in a roasting pan.

Step 1: Season potato cubes generously with salt and pepper and toss with 2 tablespoons of olive oil. Spread in the base of a large roasting pan and place a wire rack on top.

yogurt and spices for a chicken marinade in a glass bowl with a spoon.

Step 2: Mix the yogurt, seven spices, cardamom, garlic powder, salt, and black pepper together into a smooth spice paste.

whole chickens that have been smeared with a yogurt marinade in a platter.

Step 3: Rub the paste generously all over both chickens, inside and out, until fully coated.

marinated whole chickens on the tray of cubed potatoes in a roasting pan.

Step 4: Place the chickens on the wire rack over the potatoes and drizzle with the remaining tablespoon of olive oil.

roasted whole chicken son potatoes in a wire rack in a roasting pan.

Step 5: Roast at 450°F(230°C ) for 20-30 minutes. The chickens should be deeply golden brown on top.

whole chickens on a roasting pan on a wire rack over potatoes.

Step 6: Carefully flip the chickens, drizzle with extra olive oil. Reduce the oven to 390°F (200°C ) and roast for another 25 minutes until golden on this side too.

whole chickens on a roasting pan on a wire rack over potatoes with golden brown skin.

Step 7: Loosely cover with foil and continue roasting 30 more minutes until fully cooked through. Remove chickens and optionally broil potatoes 2-3 minutes for a golden finish.

freekeh being toasted in a large pot with spices.

Step 8: While the chickens roast, heat the ghee in a large deep pot over high heat. Add the freekeh and toast stirring constantly for 8-10 minutes, then add the cardamom and salt.

freekeh covered with broth simmering in saucepan.

Step 9: Add the chicken stock, bring to a boil, cover and simmer on medium-low for 25-30 minutes until all the liquid is absorbed.

freekeh in saucepan over cooking on a wooden background.

Step 10: The freekeh is done when it’s tender and fluffy. Keep covered until ready to serve.

freekeh spread into a large wooden platter.

Step 11: Spread the cooked freekeh over a large serving platter, making a well in the center for the chicken.

whole roasted chickens and potatoes on freekeh in a large wooden platter.

Step 12: Place the roasted chickens in the center and arrange the potatoes around them.

Hint: Don’t rush the first roast — you want the skin to be a deep, dark golden brown before you flip (like in the photo!). A pale chicken that gets flipped too early won’t develop that gorgeous caramelized skin on both sides.

Pro Tip

Really take your time toasting the freekeh, but keep stirring so it doesn’t burn. Toasting brings out its nutty flavor and preserves a nice firmness in its bite.

How to serve:

Serve family-style straight from the platter, with extra yogurt on the side for spooning over, or with a cucumber minty yogurt salad for an extra oomph.

Pair with a simple chopped salad, some olives and/or pickles to make this extra Palestinian.

plate of freekeh with a chicken drumstick and potato cubes and yogurt.

Recipe variations:

Chicken pieces — if you prefer, you can top with assorted pieces of chicken instead of whole chicken.
Vegetable freekeh — You can in theory make the freekeh with vegetarian stock and omit the chicken. You can top with sauteed mushrooms instead!

Try this freekeh soup recipe on my website if you have leftover freekeh grains!

Storing Leftovers:

Store leftovers in an airtight container in the fridge for up to 3-4 days. I recommend storing the freekeh and chicken separately if you can — it keeps the freekeh from getting too dry.

To reheat the freekeh, warm it on the stovetop or in the microwave with a splash of water or chicken stock to loosen it back up. The chicken reheats beautifully in the oven at 350°F (180°C) for 10-15 minutes, or in the air fryer for a few minutes if you want to crisp the skin back up.

To freeze: both the freekeh and the chicken freeze well separately for up to 2 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the fridge before reheating.

platter of freekeh with whole roasted chicken and potatoes.

Expert tips and tricks:

Pick through and rinse the freekeh thoroughly before cooking. Whole freekeh can carry small stones or bits of husk.
Toast the freekeh in the ghee until fragrant before adding the stock — about 8-10 minutes, stirring constantly. This is what brings out that deep, smoky, nutty flavor freekeh is known for.
Use the smallest whole chickens you can find. We really don’t love larger chickens because I get worried about hormones and antibiotics in them, so the way we’ve always done it is to get smaller chickens and make 2-3 when feeding a family of 4-6.
Let the chickens rest briefly before carving, so the juices redistribute and the meat stays moist when you arrange everything on the platter.
Make sure the oven has preheated really well, before roasting the chicken so you get that beautiful crispy golden skin, also do the chicken flip that’s in the instructions of the recipe so it’s evenly golden brown all around.

Top Tip

Don’t skip the “loosely cover with foil” step of roasting the chicken (it’s what keeps the chicken from drying out while cooking through in the oven).

Recipe FAQs:

What is freekeh, and what does it taste like?

Freekeh (also called farik) is an ancient whole grain made from green durum wheat that’s harvested young, then roasted and rubbed — the name actually comes from the Arabic word for “rub.” It has a distinctive smoky, nutty flavor with a chewy texture, and it’s a staple across Lebanon, Jordan, Syria, and beyond.

Is freekeh gluten-free?

No — freekeh is made from wheat, so it does contain gluten. If you need a gluten-free option, rice would be the closest swap, though you’ll lose that signature smoky flavor. You could make this delicious Lebanese style hashweh rice with minced meat and peas and place that under the whole chicken instead.

Do you need to soak the freekeh before cooking?

Some people do, my mother emphatically does not! She says to pick through it well and rinse it very well, then toast it thoroughly, nearly 10 minutes to get the desired texture.

hand holding a chicken drumstick over a platter of freekeh.

If you liked this recipe, you might like:

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with freekeh chicken:

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!

Stay in touch with me through social media @ Instagram, Pinterest, and F acebook. Don’t forget to tag me when you try one of my recipes!

Chocolate Chip Banana Bread Cookies

June 3, 2026 by Farah Abumaizar Leave a Comment

What do you do with overripe bananas when you’re NOT in the mood for banana bread? These banana bread chocolate chip cookies are your answer!

Bakery-style cookies that are soft in the center, slightly crisp on the edges, and absolutely loaded with chocolate chips. They taste exactly like a slice of banana bread decided to become a cookie and honestly? Best decision it ever made. My kids went BANANAS over these (get it 😜?)

These are everything a banana chocolate chip cookie should be: big, chewy, and warmly spiced with cinnamon. The banana flavor is real but not overwhelming — it’s exactly that cozy banana bread flavor you know and love, in every single bite.

a plate of chocolate chip banana bread cooies on a dark kitchen linen, with a banana, chocolate chips and a small pinch bowl of flaky sea salt in the background.

This recipe was inspired by my Olive Oil Banana Bread — one of the most made recipes on this site. If you love classic banana bread flavors, you are going to lose your mind over these. And if you’re on a cookie baking spree, my S’mores Stuffed Cookies are next on your list.

These chocolate chip banana bread cookies are great year round — but especially when you want something cozy and different from the standard chocolate chip cookie. Perfect for Eid, holiday baking, bake sales, or an after school snack that will make you very popular.

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What makes this a great Every Little Crumb recipe:

Banana bread flavor in a cookie format. You know I love my sweets. I have a soft spot for banana bread, and I have an absolute passion for cookies. Combine them and you get this incredible recipe, that’s SO simple to make and packed with nostalgic flavor.
Kid friendly- if they don’t pass the Layla, Fahad and Riyad test it means they don’t go up on this website- especially when it comes to cookies. These banana bread chocolate chip cookies made them so happy, that I knew I had to get the recipe out to you.
These stay soft for days- using cornstarch and banana means you get soft and chewy cookies that don’t dry up and go stale.
Perfect use for overripe bananas. The blacker the banana, the more intense the flavor. Stop throwing them away — this is what they were born for.

Ingredients you need:

ingredients needed to make banana bread cookies on a white marble table.

Unsalted butter — slightly softened, not as soft as you’d usually have for cookies. This is key to getting cookies that don’t spread flat.
Brown sugar — adds moisture, chewiness, and that deep caramel flavor that complements banana so well.
White sugar — helps the edges crisp up and gives the cookies structure.
Ripe banana, mashed — use the most overripe banana you have (black spots are perfect). It adds natural sweetness and that signature banana bread flavor.
Egg — binds the dough and adds richness.
Vanilla extract — rounds out the flavors.
All-purpose flour (you can try to substitute a gluten free flour mix 1:1)
Cornflour (cornstarch) — don’t skip this. It keeps the cookies extra soft and tender, even days after baking.
Baking soda — helps the cookies spread just enough and encourages golden, caramelized edges.
Cinnamon — the thing that pushes these from chocolate chip cookies to banana BREAD chocolate chip cookies.
Salt — balances all that sweetness and makes the chocolate chips taste even better.
Semi-sweet chocolate chips — semi-sweet keeps these from getting cloying. You can also just use chopped up chocolate or chocolate chunks.

See recipe card for quantities.

How to make banana bread cookies:

Flour, cinnamon, baking soda, and salt in a small glass bowl.

Step 1: In a medium bowl, whisk together the flour, cornstarch, baking soda, cinnamon, and salt. Set aside.

a kitchen aid with a glass bowl attached and butter, white sugar and brown sugar in the bowl.

Step 2: In a large bowl or stand mixer, beat the slightly softened butter with both sugars on medium speed for 3-4 minutes until light, pale, and creamy.

butter and sugar creamed together in glass bowl of stand mixer.

Step 3: Add the egg, vanilla and mashed banana and beat until just combined.

dry ingredients added to creamed butter and sugar in glass kitchen aid stand mixer bowl.

Step 4: Add the flour mixture to the wet ingredients.

banana chocolate chip cookie dough in a glass bowl with a white paddle attachment.

Step 5: Mix on low just until a few streaks of flour remain, don’t overmix.

chocolate chips added to cookie dough with a red spatula in a glass bowl.

Step 6: Fold in the chocolate chips until just combined, then chill the dough covered in the fridge for at least 1 hour.

six banana chocolate chip cookie dough balls on a parchment paper lined baking sheet.

Step 7: Preheat the oven to 350F (180C) and form into large cookie dough balls evenly spaced apart on parchment paper lined baking sheet and preheat the oven.

six banana chocolate chip cookies on a parchment paper lined baking sheet after baking.

Step 8: Bake until golden brown on the edges and barely set in the center, then allow to rest on baking sheet 10 minutes to set further.

Hint: If your dough feels very soft or sticky after mixing, extend the chill time. A cold dough = a thick, tall cookie.

Pro Tip

For that bakery-style finish, reserve a small handful of chocolate chips before mixing. Once you form the dough balls, press some chocolate chips onto the top of each giving you that photogenic chocolate chip look.

How to serve:

These banana bread cookies are best eaten slightly warm so the chocolate chips are still melty. Try them with a cold glass of milk, the classic for a reason
With a cup of karak chai or chai latte — the cinnamon in the cookie and the spice in the tea are made for each other
Microwave leftover cookies for 10–12 seconds to bring them back to life
Sandwich two together with a scoop of vanilla ice cream for an outrageous dessert.

chocolate chip banana bread cookies on a wire cooling rack with bananas .

Recipe variations:

Nutty — fold in ½ cup of chopped walnuts or pecans with the chocolate chips. Banana and nuts are a combination that never misses.

Peanut butter — swirl a teaspoon of peanut butter onto each dough ball before baking, or fold ¼ cup into the dough. Banana + peanut butter + chocolate = done.

Double banana — add ½ teaspoon of banana extract along with the vanilla for an extra-loud banana flavor.

Gluten-free — substitute a 1:1 gluten-free flour blend in equal quantities. Texture will be slightly more delicate but still delicious.

See my classic chocolate chip cookies here for the recipe that inspired this whole thing.

Storing Leftovers:

Store cooled cookies in an airtight container at room temperature for up to 4 days. They actually get softer and more flavorful on day 2.

To freeze baked cookies: freeze in a single layer until solid, then transfer to a freezer bag. To reheat, microwave for 20–30 seconds, or warm in an air fryer at 350°F (180°C ) for 1–2 minutes. Keeps for up to 2 months.

To freeze unbaked dough: scoop into balls, freeze on a lined tray until solid, then bag. Bake straight from frozen at 180°C (350°F), adding 2–3 minutes to the bake time.

chocolate chip banana bread cookies on parchment paper on a baking sheet.

Expert tips and tricks:

Slightly softened butter, not fully room temperature. If your butter is too warm, the cookies may spread flat. It should hold a fingerprint but not be squishy.
Weigh your flour. Too much flour makes cakey cookies instead of chewy ones. Use a scale and aim for 220g, or spoon and level carefully- don’t scoop your measuring cup directly into your flour canister or you’ll end up adding too much flour.
Don’t skip the cornstarch. It’s what gives these that soft, bakery-style chew that holds up for days. If you’re out, sub with an extra 2 tablespoons of flour, but the texture won’t be quite the same.
Don’t overmix after adding the flour. Mix until just combined — overmixing develops gluten and makes cookies tough.
Check early. Ovens vary. Start checking at 8 minutes. The centers should look underdone when you pull them out — that’s exactly right.

Top Tip

I know, no one wants to wait for warm banana chocolate chip cookies. But the 1–2 hour chill is what separates a good banana chocolate chip cookie from a GREAT one. The flour fully hydrates, the flavors deepen, and most importantly — the butter firms back up so your cookies bake up thick and tall instead of spreading thin. If you want to plan ahead, the dough can be refrigerated overnight for an even better result.

Recipe FAQs:

How ripe do the bananas need to be for banana chocolate chip cookies?

The riper the better. You want lots of brown spots — ideally a mostly black peel. A yellow banana won’t give you enough sweetness or that true banana bread flavor. If yours aren’t ripe enough, bake them unpeeled at 300°F (150°C) for 15–20 minutes until the skins turn black. Cool completely before using.

Why are my chocolate chip banana bread cookies cakey instead of chewy?

Most likely too much flour or overbaking. Make sure you’re measuring flour correctly (spoon and level, or use a scale), and pull the cookies out when the centers still look underdone. The cornstarch and brown sugar both help with chew — don’t skip either.

Do I have to chill the banana cookie dough?

Yes — please don’t skip this step. Banana adds moisture to the dough, and chilling helps it firm back up so the cookies bake thick and don’t spread too much. Minimum 1 hour, but overnight is even better.

Can I make banana bread chocolate chip cookies ahead of time?

Absolutely. The dough keeps in the fridge for up to 48 hours before baking. You can also scoop and freeze the dough balls for up to 2 months and bake straight from frozen.

Can I use a frozen banana?

You absolutely can, and the flavor will be nice and concentrated. Just make sure to thaw, and drain excess liquid before adding to the cookie dough.

close up photo of a halved chocolate chip banana bread cookie being held over a wire cooling rack.

If you liked this recipe, you might like:

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with these banana chocolate chip cookies:

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!

Stay in touch with me through social media @ Instagram, Pinterest, and F acebook. Don’t forget to tag me when you try one of my recipes!

S’mores Stuffed Cookies

May 30, 2026 by Farah Abumaizar Leave a Comment

If you’ve ever wanted to eat a s’more and a giant chocolate chip cookie at the same time — congratulations, today is your day. These s’mores stuffed cookies are thick, bakery-style chocolate chip cookies wrapped around a whole marshmallow, a square of milk chocolate, and a crisp biscuit, all baked into one ridiculously gooey, golden-edged situation. THEY ARE SO GOOD! No campfire. No sticky fingers from a stick. Just pure, over-the-top cookie perfection.

s'mores stuffed cookies on a parchment paper lined baking sheet.

My daughter and I love baking together, and our favorite thing to bake is definitely cookies. We came up with the idea to do a series of cookies inspired by our favorite desserts- this is the first recipe, so stay tuned for a lot more!

These are delicious year round- summer for that campfire/s’mores vibe, and winter for utter comfort and holiday baking.

This was inspired by the classic chocolate chip cookie recipe on my website, but made with some tweaks to make them giant and bakery like. For a more classic s’mores (but made so convenient with the air fryer) try these air fryer s’mores!

Make s’mores cookies for extra special gatherings, bake sales to blow the competition out of the water, Eid or other holidays for the best celebration.

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What makes these a great everylittlecrumb recipe:

There are a lot of s’mores cookie recipes out there. Most of them fold in chunks of graham cracker crumbs and mini marshmallows into the dough and call it a day. These are not those cookies. These are fat cookies with the perfect exterior and an ooey gooey marshmallow and chocolate filling. NY style cookies, elevated.

Levain style cookies (but dare I say better?)- I use the rough concepts of a Levain bakery style cookie, Cold eggs, a mix of brown and white sugar, and slightly softened butter. Most similar recipes use cake flour, which we don’t even get in the Middle East, so I just add a little cornstarch instead.
They are kid friendly- I think my kids were going to combust with excitement when they bit into these. Perfect for celebrations!
They are huge- These are 140–150g dough balls. Big enough to fully encase the s’more filling so nothing leaks, escapes, or disappears during baking.
Two kinds of chocolate chips. Semi-sweet chips and milk chocolate squares — because one type is never enough! This guarantees a nice molten pool of chocolate when you break into these marshmallow stuffed cookies.

Ingredients you need:

For the cookie dough:

Unsalted butter — slightly softened, not as soft as you’d usually have for cookies which helps create the structure of a big bakery style cookie.
Light brown sugar — adds moisture and chewiness
White granulated sugar — helps the edges crisp up beautifully
Eggs — cold eggs help keep the dough thick and prevent overspreading
Vanilla extract
All-purpose flour — gives the cookies their sturdy bakery-style texture
Cornflour (cornstarch) — keeps the cookies extra soft and tender for days
Baking powder — adds lift and thickness
Baking soda — encourages spread and caramelization
Salt — balances the sweetness and enhances flavor
Semi-sweet chocolate chips — keeps the cookies from becoming overly sweet

For assembling:

Graham crackers, digestive biscuits, or Marie biscuits — like the base of a s’more, to mimic that classic flavor
Milk chocolate squares — any square that’ll fit on top of the biscuit so that it bakes up and gets all melty in the oven.
Large marshmallows — create the gooey molten center
Mini chocolate-covered biscuit for garnish (optional) — adds bakery-style presentation and crunch on top, I used Leibniz biscuits.

See recipe card for quantities.

How to make s’mores stuffed cookies:

dry ingredients for cookies in a sifter over a glass bowl.

Step 1: Sift the dry ingredients into a bowl.

flour and dry ingredients for cookies in a glass bowl.

Step 2: Mix and set aside.

butter, brown and white sugar in a glass bowl of a stand mixer.

Step 3: Add the butter and both sugars to a bowl and cream for a few minutes until light and fluffy.

creamed butter and sugar in a glass bowl of a stand mixer.

Step 4: Add the eggs and vanilla and beat until combined.

dry ingredients added to butter/sugar mixture in a glass bowl.

Step 5: Add the dry ingredients to the wet.

cookie dough mixed in the glass bowl of a stand mixer.

Step 6: Mix on low speed until a dough just comes together.

chocolate chips added to cookie dough in the mixer of a glass bowl.

Step 7: Add the chocolate chips and mix again on low until just combined.

chocolate chip cookie dough mixed together in a glass stand mixer.

Step 8: Set the dough aside while you assemble the s’mores part.

biscuits added to a parchment paper lined baking sheet.

Step 9: Place biscuits or graham crackers on a baking sheet lined with parchment paper.

chocolate chunks added to biscuits on a parchment paper lined baking sheet.

Step 10: Top each biscuit with milk chocolate.

marshmallows added to chocolate chunks on a biscuit on a parchment paper lined baking sheet.

Step 11: Add a marshmallow on top of the chocolate.

chocolate chip cookie dough wrapped on top of marshmallows chocolate and biscuits to make s'mores cookies.

Step 12: Wrap each s’mores with a large amount of cookie dough, over the top and sides making sure the marshmallow is completely sealed.

Hint: If your marshmallow starts leaking during baking, your dough likely wasn’t sealed fully around the edges. Make sure there are no cracks over the marshmallows before baking.

Pro Tip

For ultra bakery style s’mores cookies, reserve a few chocolate chips and press them into the tops of the cookies immediately after baking. This gives these s’mores stuffed cookies a bakery look.

How to serve:

These giant s’mores cookies are best served warm while the marshmallow center is still gooey and stretchy.

Serve with cold milk for the ultimate nostalgic dessert
Warm slightly in the microwave for 10–15 seconds before serving leftovers
Pair with hot chocolate, iced coffee, or karak chai.
Top a warm s’mores stuffed cookie with a big scoop of vanilla ice cream for an incredible dessert
Wrap each cookie individually in cellophane and tie with a festive bow to make an incredible gift.

a gooey marshmallow stuffed giant chocolate chip cookie on parchment paper.

Recipe variations:

Mini stuffed cookies – You can make these smaller for regular sized stuffed cookies, though the giant bakery-style version gives the best gooey center. Use 70–80g dough balls for smaller cookies. Reduce baking time to 10–11 minutes and use half a marshmallow in the filling.
Nutella s’mores cookies -Replace the chocolate square with big dollops of Nutella, that you froze on a parchment paper lined baking sheet.
Biscoff s’mores Cookie– Use Biscoff biscuits and add a spoonful of Biscoff spread inside.
Gluten-Free Version– Use a good quality 1:1 gluten-free flour blend and gluten-free graham crackers.
Scoopable s’mores cookie- use this recipe from my website, dotting the top of the cookie dough with marshmallows and milk chocolate squares for the most decadent scoopable s’mores cookie dessert.

Storing Leftovers:

Store leftover cookies in an airtight container at room temperature for up to 3 days.

For the best texture:

Microwave for 10–15 seconds before eating
Avoid refrigerating baked cookies, which can dry them out.

You can also freeze:

Unbaked stuffed cookie dough balls for up to 2 months
Fully baked cookies for up to 1 month

Bake frozen cookie dough straight from frozen, adding 1–2 extra minutes to the baking time.

a baking sheet with s'mroed stuffed cookise, marshmallow pieces, and biscuits on a striped kitchen linen.

Expert tips and tricks:

Use slightly softened butter, not fully room-temperature butter.
Cold eggs help keep the dough thick.
Don’t overmix after adding flour.
Seal the marshmallow completely to prevent leaking.
Slightly underbake for gooey centers, then let cookies rest on the tray after baking — they continue cooking from residual heat.
Weigh your dough portions for evenly sized bakery-style cookies Use high-quality chocolate for the best flavor.
Chill the assembled cookies for 10 minutes if your kitchen is warm.

Top Tip

The key to perfect stuffed s’mores cookies is fully enclosing the filling inside the dough. If the marshmallow is exposed anywhere, it will leak during baking, and you won’t get that thick puffy surprise marshmallow center to the chocolate chip cookies.

Recipe FAQs:

What’s the best chocolate for s’mores cookies?

Any milk chocolate square that you’d typically use for making s’mores. You can also use dark or semi sweet chocolate for a more gourmet and less sweet version.

Why did my marshmallow leak out of my cookie?

Usually this happens when the dough wasn’t sealed fully around the filling. Make sure there are no cracks or thin spots before baking.

Can I freeze the s’mores stuffed cookie dough?

Yes! These freeze beautifully. Freeze the assembled dough balls on a tray, then transfer to a freezer-safe bag.

Can I make these smaller?

The giant bakery-style version gives the best gooey center, but yes you can. Use 70–80g dough balls for smaller cookies. Reduce baking time to 10–11 minutes and use half a marshmallow in the filling.

Can I use marshmallow fluff instead of a whole marshmallow?

You can, but fluff melts and spreads through the dough during baking rather than staying as a defined gooey center. For the best result, freeze tablespoon-sized dollops of fluff on a lined tray until solid, then use the frozen blob as your filling. That said, a whole marshmallow will always give you the best dramatic pull-apart center.

Can I add graham cracker crumbs to the dough?

Although I haven’t tried it, you can replace ¼ cup of the flour with ¼ cup of finely crushed graham cracker crumbs. The dough will be slightly stickier, so chill for 15–20 minutes before shaping.

a giant marshmallow stuffed chocolate chip cookie topped with a little chocolate covered biscuit

If you liked this recipe, you might like:

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with s’mores stuffed cookies:

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!

Stay in touch with me through social media @ Instagram, Pinterest, and F acebook. Don’t forget to tag me when you try one of my recipes!

Kimchi Udon Noodles

May 19, 2026 by Farah Abumaizar Leave a Comment

You don’t understand how often I make these on a weekday. I try to make sure I always have the ingredients for these kimchi udon noodles on hand, because they make for an incredible meal that comes together so quickly.

Think thick chewy udon noodles that are tossed in a creamy, spicy, garlicky kimchi sauce with melty cheese. It’s the ultimate cozy comfort meal, a great fusion of Asian flavors to make them really kid friendly, easy and approachable.

This recipe comes together in just 10 minutes, perfect for busy days or anytime you’re craving something bold and satisfying. If you love creamy noodles, spicy ramen, or Korean-inspired comfort food, these creamy kimchi noodles are guaranteed to hit the spot.

creamy kimchi udon noodles with a chopstick twirling a bite in a black bowl.

The recipe for these creamy kimchi noodles was inspired by my kids love for spicy ramen noodles, and a restaurant that we frequently go to in Bahrain called Nomad. They have a version of creamy kimchi udon noodles on their menu that is great!

For another fantastic noodle dish, try these Tom Yum noodles, or some of my favorite noodles ever, tahini pasta that’s packed with flavor.

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What makes this a great every little crumb recipe:

Like many of our household favorite recipes, this was inspired by my kids! They love Korean flavors, so this hit the spot.
It’s incredibly quick and easy — ready in about 10 minutes. You don’t even need to boil the noodles, just soak them in hot water for 30 seconds.
More and more, I’ve been reading about how good fermented foods are for the gut, and kimchi is a clear winner. It’s such a great way to include a superfood in an approachable manner.
The creamy sauce balances the tangy spice of the kimchi beautifully
Thick udon noodles make the dish so slurpy, hearty and satisfying.
This is a great vegetarian meal for when you need a break from meat or want something satisfying without needing extra protein.

Ingredients you need:

ingredients to make kimchi udon noodles on a white background.

olive oil — helps sauté the aromatics and adds richness
garlic — adds deep savory flavor and aroma
green onions — bring freshness and mild onion flavor
kimchi — the star ingredient that adds spice, tang, and umami
gochujang or sriracha — for heat and depth of flavor
soy sauce — adds saltiness and umami
sugar — balances the acidity and spice
heavy cream — makes the sauce creamy and luxurious
mozzarella cheese — optional, but makes the noodles extra creamy and stretchy
frozen udon noodles — thick chewy noodles that work perfectly with the sauce

See recipe card for quantities.

How to make the best easy kimchi noodles:

hot olive oil in a skillet with crushed garlic.

Step 1: Add crushed garlic to hot olive in a large skillet. Saute for a minute.

chopped kimchi and sliced green onions added to a large hot sillet.

Step 2: Add in the chopped kimchi and green onions.

kimchi and green onions stirred in a large skillet.

Step 3: Stir and cook until fragrant, a minute or so.

gochujang, soy sauce and sugar in a small glass ramekin.

Step 4: In a small bowl, add the gochujang, soy sauce, and sugar.

gochujang, sugar, and soy sauce mixed together with a small gold spoon in a small glass ramekin.

Step 5: Stir well until combined.

gochujang and chopped kimchi in a large skillet with a wooden spoon.

Step 6: Add this sauce to the skillet with the kimchi, cook for 30 seconds.

cream being added to gochujang and chopped kimchi in a large skillet with a wooden spoon.

Step 7: Reduce heat to low and add in the cream.

creamy kimchi sauce in a large black skillet with a wooden spoon.

Step 8: Simmer for a minute.

Udon noodles soaking in boiling water in a glass bowl.

Step 9: Soak the udon noodles in boiling water for 30 seconds.

drained udon noodles added to kimchi sauce in a skillet.

Step 10: Add the drained noodles to the kimchi sauce in the skillet.

shredded mozzarella cheese added to creamy udon noodles in a large skillet.

Step 11: Sprinkle in the mozzarella cheese.

creamy kimchi udon noodles in a large skillet.

Step 12: Stir well until melted.

Hint: Don’t overcook the udon noodles before adding them to the sauce. They only need to loosen slightly in hot water since they’ll continue warming in the skillet.

Pro Tip

This is a very customizable recipe- for more spice, add some more gochujang, and for more of that tangy fermented flavor, throw in some more kimchi!

How to serve:

These creamy kimchi udon noodles are delicious on their own, but you can easily bulk them up into a more complete meal.

Top with a fried or jammy egg for extra richness. This is my go to trick, especially when I’m enjoying these a little earlier in the day!
Add crispy tofu for a vegetarian protein boost. Alternately, add grilled chicken or shrimp for another take.
Pair with dumplings or spring rolls
Sprinkle with sesame seeds and chili oil before serving

a black bowl full of of kimchi udon noodles garnished with green onions, with chopsticks sticking into the bowl.

Recipe variations:

Extra spicy — add additional gochujang, chili flakes, or chili oil
Milder version — use less kimchi and substitute sriracha for gochujang
Vegan version — use coconut cream and dairy-free cheese
Protein-packed — add tofu, chicken, beef, or shrimp
Cheesy version — sprinkle extra mozzarella on top before serving
Vegetable-loaded — stir in spinach, mushrooms, bok choy, or corn

Storing Leftovers:

Store leftover kimchi udon noodles in an airtight container in the refrigerator for up to 3 days.

The noodles will absorb some of the sauce as they sit, so when reheating, add a splash of cream, milk, or water to loosen everything back up.

Reheat gently in a skillet over low heat or microwave in short intervals, stirring in between.

These noodles are best enjoyed fresh, but leftovers are still incredibly delicious the next day.

Expert tips and tricks:

Use frozen vacuum-packed udon noodles for the best chewy texture. You can find this at almost any Asian market.
You don’t need to boil the noodles, just submerge them in boiling water for 30 seconds.
Let the kimchi cook slightly before adding cream to deepen the flavor
Turn the heat to low before adding the cream to prevent curdling
If the sauce thickens too much, loosen it with a splash of the water you submerged the noodles in.

Top Tip

Taste and adjust, different brands of gochujang and kimchi have varying levels of heat, sourness, etc. Make this to your taste.

Recipe FAQs:

What are kimchi noodles?

Kimchi noodles are noodles tossed in a sauce made with kimchi, a traditional Korean fermented cabbage dish. The flavors are spicy, tangy, savory, and incredibly flavorful.

Can I use different noodles?

I like using thick chewy udon noodles to really elevate the creamy kimchi flavor. However, you can swap them out for soba noodles, ramen noodles, even plain old spaghetti.

Are kimchi udon noodles gluten free?

No, udon noodles contain gluten. If you want a gluten free swap, use 100% buckwheat noodles since buckwheat is naturally gluten free.

Can I make these noodles dairy free?

Yes you can, swap the cream for coconut cream or milk (unsweetened), and leave out the cheese.

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Pairing

These are my favorite dishes to serve with these creamy kimchi noodles:

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!

Stay in touch with me through social media @ Instagram, Pinterest, and F acebook. Don’t forget to tag me when you try one of my recipes!

Corn Arugula Salad

May 12, 2026 by Farah Abumaizar Leave a Comment

If you’re looking for the ultimate fresh summer salad, this grilled corn arugula salad is going to become a staple in your kitchen. Sweet charred corn, peppery arugula, creamy avocado, juicy tomatoes, salty feta, and a vibrant herby buttermilk dressing come together in an irresistible way.

This corn and avocado salad is bright, creamy, smoky, and packed with texture in every bite. Whether you serve it as a light lunch, side dish, or part of a BBQ spread, it’s easy to make and sure to impress.

grilled corn, avocado and cherry tomatoes on arugula in a large serving dish, with a small bowl of grilled corn in the background.

This salad is especially popular during spring and summer when fresh corn and tomatoes are at their peak, but the beauty of this recipe is that it works year-round thanks to canned corn. It’s the kind of colorful salad that fits perfectly at cookouts, picnics, Ramadan gatherings, brunch tables, and weeknight dinners.

This was inspired by my beetroot arugula salad, which is a great fall take on an arugula salad!

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Why this is a great every little crumb recipe:

The corn gets beautifully golden and caramelized, giving the salad incredible smoky flavor without needing an outdoor grill.
The creamy coriander buttermilk dressing is fresh, tangy, and completely addictive.
It’s packed with texture: corn, creamy avocado, crisp arugula, juicy tomatoes, and soft feta.
It’s a very customizable salad- use whatever greens you like, whatever cheese you have on hand, frozen, canned or fresh corn!
This corn and avocado salad works as both a hearty side dish and a satisfying light meal. It’s naturally vegetarian and easy to customize.

Ingredients you need:

ingredients needed to make a corn avocado and arugula salad on a circular wooden platter.

For the creamy cilantro (coriander) dressing:

laban drink (buttermilk) – adds tanginess and makes the dressing ultra creamy; plain kefir or thinned yogurt work too
olive oil – helps emulsify the dressing and adds richness
fresh lime juice – brightens everything, can substitute with lemon juice
honey – a small touch softens the acidity (sub with maple syrup if you want)
garlic clove – use a small clove so it doesn’t overpower
salt and black pepper – essential for balancing flavors
paprika and cumin powder – add warmth and subtle smokiness
fresh coriander (cilantro) – makes the dressing vibrant, herby, and a beautiful color

For the salad:

olive oil – helps the corn caramelize beautifully
canned corn kernels – convenient and easy; just make sure they’re very dry before cooking
arugula leaves – peppery and fresh; baby spinach or mixed greens also work
cherry tomatoes – I love the sweetness these give
avocado – adds creaminess and richness
green onions – mild onion flavor that keeps the salad fresh
feta cheese cubes – salty, creamy contrast to the sweet corn, you can also just crumble up a block of feta cheese.
salt and black pepper – enhances the flavor of the corn while cooking

See recipe card for quantities.

Instructions:

ingredients for cilantro buttermilk salad dressing in a blender bullet.

Step 1: Add all the dressing ingredients to a blender.

blended green creamy salad dressing in ninja bullet blender capsule.

Step 2: Blend until smooth and creamy and herbs are totally incorporated.

creamy green salad dressing in bowl of small plastic blender.

Step 3: Set dressing aside in the fridge while you prepare the salad.

corn added in a single layer to a large hot skillet.

Step 4: Add the corn kernels to a large, hot skillet.

charred corn kernelsin a large dark skillet.

Step 5: Pan fry until charred and golden brown in places.

assembled corn and arugula salad on large serving dish.

Step 6: Assemble the salad by layering all the ingredients, then drizzling with dressing right before serving.

Hint: For the maximum visual appeal, I like to cube the avocado last minute so it doesn’t start to brown.

Pro Tip

Blend the dressing for at least a full minute, even after it looks smooth. This helps the coriander completely break down, creating an ultra creamy dressing that doesn’t separate. For the freshest flavor, chill the dressing for 15–20 minutes before serving.

What to serve with corn arugula salad:

Serve it with burgers, sandwiches, or BBQ dishes, or alongside grilled chicken, kebabs, steak, or salmon.

You can add grilled shrimp, salmon, or chicken strips to make this a complete meal.

Scoop it up with tortilla chips for a fun appetizer-style salad.

Stuff leftovers into wraps or pita bread for lunch the next day.

close up photo of a corn avocado arugula salad on a large serving dish.

Recipe variations:

Dairy Free- Use dairy free yogurt in place of the buttermilk, and omit the cheese.
Mexican Style- add drained black beans and some fresh sliced jalapeno peppers to the salad.
Protein packed– add chickpeas, black beans, or lentils for an added vegetarian boost, or grilled chicken/salmon/shrimp or tuna.

Storing Leftover Corn and Avocado Salad:

Store the salad and dressing separately whenever possible for the best texture.

Leftover dressing is delicious as a dip, sandwich spread, or drizzled over roasted vegetables.

Dressing: keeps in the fridge for 3–4 days in an airtight container.

Salad: best enjoyed fresh, but leftovers can be stored for up to 1 day.

Avocado may brown slightly, so adding it fresh is ideal.

See another super refreshing salad on my site, this zesty quinoa salad.

Expert tips and tricks:

Don’t overcrowd the skillet or the corn will steam.
Pat the corn very dry before cooking for maximum caramelization.
Use ripe but firm avocados so they hold their shape in the salad.
Dress the salad right before serving to keep the greens crisp.
Taste the dressing before serving and adjust lime or salt as needed.
Let the corn cool slightly before combining everything together.

Top Tip

The secret to the best grilled corn salad is letting the corn sit undisturbed for short periods while cooking. This helps create deep golden charred spots that add incredible flavor.

Recipe FAQs:

Can I use fresh corn instead of canned corn?

You can use fresh corn, and you can even use frozen corn that you’ve thawed and patted dry.

What can I substitute for arugula?

Go for the greens of your choice- mixed greens are a great option, as is baby spinach.

Can I make the salad in advance?

Some components of the salad can definitely be prepped in advance. The creamy coriander dressing can be made 3–4 days in advance and stored in an airtight jar in the fridge. The flavor will actually get better. The grilled corn can be cooked 1–2 days ahead and refrigerated once cooled. Cherry tomatoes and green onions can be sliced a day ahead and stored separately.

What protein goes well with this charred corn salad?

This would pair so well with chicken strips,salmon, or grilled shrimp. You can also add protein by adding black beans or chickpeas.

What cheese works instead of feta?

Cotija, goat cheese, or shaved parmesan would all work beautifully here. You can also add shredded cheddar cheese or little grilled halloumi bites.

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Pairing

These are my favorite dishes to serve with grilled corn salad:

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card and a comment!

Stay in touch with me through social media @ Instagram, Pinterest, and F acebook. Don’t forget to tag me when you try one of my recipes!

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