18 Delicious Easy Bake Sale Recipes Irresistible

Baking for a bake sale just got a whole lot easier—and more delicious! Whether you’re a seasoned baker or just starting out, our roundup of 18 irresistible, easy-to-make recipes is sure to inspire. From classic cookies to show-stopping bars, these treats are perfect for any occasion. So, preheat your oven and get ready to wow the crowd with these foolproof favorites that everyone will love!

Classic Chocolate Chip Cookies

Guess what? There’s nothing quite like the smell of freshly baked chocolate chip cookies wafting through your kitchen. These classic treats are a hit any day, and luckily, they’re a breeze to make.

Ingredients

• 1 cup unsalted butter, softened (room temperature is key for easy mixing)
• 3/4 cup granulated sugar (for that perfect sweetness)
• 3/4 cup packed brown sugar (adds a rich, molasses flavor)
• 2 large eggs (bring them to room temperature for best results)
• 1 tsp vanilla extract (pure extract for the best flavor)
• 2 1/4 cups all-purpose flour (spoon and level to measure accurately)
• 1 tsp baking soda (ensure it’s fresh for proper rise)
• 1/2 tsp salt (balances the sweetness)
• 2 cups semisweet chocolate chips (or mix in your favorite kind)

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy, about 2 minutes.
3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture, mixing just until combined.
5. Fold in the chocolate chips until evenly distributed throughout the dough.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Bake for 9 to 11 minutes, or until the edges are golden but the centers are still soft. Tip: For chewier cookies, slightly underbake.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely. Tip: They’ll firm up as they cool.

Mmm, these cookies come out perfectly chewy with crispy edges and gooey chocolate in every bite. Try serving them warm with a glass of cold milk for the ultimate comfort food experience.

Soft and Chewy Oatmeal Raisin Cookies

Baking a batch of soft and chewy oatmeal raisin cookies is like wrapping yourself in a warm hug. You’ll love how these treats combine the heartiness of oats with the sweet bursts of raisins.

Ingredients

• 1 cup unsalted butter, softened (or margarine for a dairy-free option)
• 1 cup packed brown sugar (light or dark, depending on your preference)
• 1/2 cup granulated sugar
• 2 large eggs (room temperature for better mixing)
• 1 tsp vanilla extract (pure for the best flavor)
• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking soda
• 1 tsp ground cinnamon (adjust to taste)
• 1/2 tsp salt
• 3 cups old-fashioned oats (not instant)
• 1 cup raisins (soak in warm water for 10 minutes if too dry)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the oats and raisins until evenly distributed throughout the dough.
7. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Golden edges with a soft center make these cookies irresistible. Enjoy them with a glass of cold milk or crumble over vanilla ice cream for a decadent dessert.

Easy Peanut Butter Blossoms

Let’s be honest, you can never go wrong with peanut butter cookies, especially when they’re as simple and delightful as these Easy Peanut Butter Blossoms. Perfect for any occasion, these treats are a crowd-pleaser that come together in no time.

Ingredients

• 1 cup creamy peanut butter (for a smoother texture)
• 1 cup granulated sugar (plus extra for rolling)
• 1 large egg (room temperature works best)
• 24 milk chocolate kisses (unwrapped, of course)
• 1 tsp vanilla extract (pure for the best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cleanup.
2. In a medium bowl, mix together the peanut butter, sugar, egg, and vanilla extract until well combined. Tip: If the dough feels too sticky, chilling it for 30 minutes can make it easier to handle.
3. Roll the dough into 1-inch balls, then roll each ball in granulated sugar to coat. This adds a slight crunch and sweetness to the outside.
4. Place the balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are just starting to brown. Tip: The cookies will look soft but will firm up as they cool.
5. Immediately after removing from the oven, press a chocolate kiss into the center of each cookie. The heat from the cookie will slightly melt the chocolate, helping it adhere. Tip: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Rich in peanut butter flavor with a melt-in-your-mouth texture, these blossoms are irresistible. Try serving them with a cold glass of milk or as part of a dessert platter for your next gathering.

Lemon Bars with Shortbread Crust

Deliciously tangy and sweet, these lemon bars are the perfect treat to brighten your day. With a buttery shortbread crust and a zesty lemon filling, they’re a hit at any gathering.

Ingredients

• 1 cup all-purpose flour (for the crust, spooned and leveled)
• 1/2 cup unsalted butter, softened (if using salted, omit added salt)
• 1/4 cup granulated sugar (for the crust, adjust to sweetness preference)
• 1/4 tsp salt (enhances flavor, optional)
• 4 large eggs (room temperature blends better)
• 1 1/2 cups granulated sugar (for the filling)
• 1/2 cup lemon juice (freshly squeezed for best flavor)
• 1/4 cup all-purpose flour (for the filling, prevents clumping)
• Powdered sugar for dusting (adds a sweet finish)

Instructions

1. Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a medium bowl, mix 1 cup flour, 1/2 cup softened butter, 1/4 cup sugar, and 1/4 tsp salt until crumbly. Press evenly into the prepared pan.
3. Bake the crust for 20 minutes or until lightly golden. Tip: Prick the crust with a fork if it puffs up.
4. While the crust bakes, whisk together 4 eggs, 1 1/2 cups sugar, 1/2 cup lemon juice, and 1/4 cup flour until smooth. Tip: Strain the mixture for a silky filling.
5. Pour the filling over the hot crust and return to the oven. Bake for 25 minutes or until the filling is set and slightly jiggly in the center.
6. Cool completely in the pan on a wire rack, then chill in the fridge for at least 2 hours. Tip: Chilling makes cutting cleaner.
7. Lift out using the parchment overhang, dust with powdered sugar, and cut into squares.

Lusciously creamy with a crisp crust, these lemon bars are a delightful contrast of textures. Serve them chilled with a sprinkle of lemon zest for an extra pop of flavor.

Simple Vanilla Cupcakes with Buttercream Frosting

You know those days when you’re craving something sweet but don’t want to spend hours in the kitchen? These simple vanilla cupcakes with buttercream frosting are your answer. They’re easy, delicious, and perfect for any occasion.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, softened (or margarine)
• 1 cup granulated sugar
• 2 large eggs (room temperature for best results)
• 2 tsp vanilla extract
• 1/2 cup whole milk (or any milk you have)
• 1/2 cup unsalted butter, softened (for frosting)
• 2 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (for frosting)
• 2 tbsp heavy cream (adjust for desired consistency)

Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2 minutes.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
5. Alternately add the flour mixture and milk to the butter mixture, beginning and ending with the flour. Mix until just combined.
6. Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, then the vanilla extract and heavy cream, beating until smooth and fluffy.
10. Frost the cooled cupcakes as desired.

Vanilla cupcakes are light, fluffy, and just sweet enough. The buttercream frosting is creamy and rich, making them irresistible. Try topping with sprinkles or fresh berries for a fun twist.

Fudgy Brownies with Walnuts

Fudgy brownies with walnuts are the ultimate comfort treat, perfect for when you need a little chocolatey pick-me-up. You’ll love how easy they are to make, and the walnuts add a nice crunch.

Ingredients

• 1 cup unsalted butter (or any neutral oil)
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 3/4 cup cocoa powder
• 1/2 tsp salt
• 1 cup chopped walnuts (adjust to taste)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
2. Melt the butter in a microwave-safe bowl in 30-second intervals until fully melted.
3. Stir the sugar into the melted butter until well combined.
4. Beat in the eggs one at a time, then stir in the vanilla extract.
5. Sift together the flour, cocoa powder, and salt, then gradually mix into the wet ingredients.
6. Fold in the chopped walnuts until evenly distributed throughout the batter.
7. Pour the batter into the prepared baking pan and spread it evenly with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
9. Let the brownies cool in the pan for at least 10 minutes before cutting into squares.

Always let these brownies cool slightly before diving in—they’re extra fudgy when warm but hold their shape better once cooled. The walnuts add a delightful texture contrast to the rich chocolate, making them a hit at any gathering.

Quick and Easy Rice Krispie Treats

Craving something sweet but short on time? You’re in luck because these Quick and Easy Rice Krispie Treats are just what you need. They’re simple, delicious, and ready in no time.

Ingredients

• 6 cups Rice Krispies cereal (fresh for best crunch)
• 4 tbsp unsalted butter (or margarine for a dairy-free option)
• 10 oz marshmallows (mini ones melt faster)
• 1 tsp vanilla extract (optional for extra flavor)

Instructions

1. Grease a 9×13 inch baking dish with butter or cooking spray to prevent sticking.
2. In a large pot, melt the butter over low heat to avoid browning.
3. Add the marshmallows to the pot, stirring constantly until completely melted and smooth. Tip: Keep the heat low to prevent the marshmallows from burning.
4. Remove the pot from heat and quickly stir in the vanilla extract if using.
5. Immediately add the Rice Krispies cereal to the pot, folding gently until fully coated with the marshmallow mixture. Tip: Work fast before the mixture starts to set.
6. Transfer the mixture to the prepared baking dish, using a greased spatula to press it evenly into the pan. Tip: Lightly grease your hands to press the mixture without sticking.
7. Let the treats cool at room temperature for at least 1 hour before cutting into squares.

Fresh out of the pan, these treats are wonderfully chewy with a perfect crunch. Try drizzling melted chocolate on top for an extra indulgent twist or serve them at your next party for a guaranteed crowd-pleaser.

Homemade Snickerdoodle Cookies

Homemade snickerdoodle cookies are the perfect blend of sweet, cinnamon-y goodness with a soft, chewy center. You’ll love how simple they are to make, and the smell filling your kitchen is just a bonus.

Ingredients

• 1 cup unsalted butter, softened (for easier mixing)
• 1 1/2 cups granulated sugar (plus 2 tbsp for rolling)
• 2 large eggs (room temperature blends better)
• 2 3/4 cups all-purpose flour (spooned and leveled for accuracy)
• 2 tsp cream of tartar (key for that classic tang)
• 1 tsp baking soda (helps them rise just right)
• 1/4 tsp salt (balances the sweetness)
• 2 tbsp ground cinnamon (for that signature snickerdoodle spice)

Instructions

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure everything is evenly mixed.
3. Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this to the butter mixture, mixing just until combined. Tip: Overmixing can lead to tough cookies, so stop as soon as the flour disappears.
5. In a small bowl, mix the remaining 2 tbsp sugar with the cinnamon. Roll tablespoon-sized balls of dough in this mixture before placing them 2 inches apart on the prepared baking sheets.
6. Bake for 8-10 minutes, or until the edges are set but the centers are still soft. Tip: They’ll continue to cook on the baking sheet, so pull them out when they’re just golden around the edges.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Kick back and enjoy these cookies with their crackly tops and tender insides. They’re fantastic with a cold glass of milk or crumbled over vanilla ice cream for an extra special treat.

Decadent Double Chocolate Cookies

Perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen, these Decadent Double Chocolate Cookies are a game-changer. They’re rich, chewy, and packed with chocolate in every bite.

Ingredients

• 1 cup all-purpose flour (spooned and leveled)
• 1/2 cup unsweetened cocoa powder (sifted for clump-free cookies)
• 1/2 tsp baking soda (helps them rise just right)
• 1/4 tsp salt (balances the sweetness)
• 1/2 cup unsalted butter, melted (cooled slightly to avoid cooking the eggs)
• 3/4 cup packed light brown sugar (for that deep molasses flavor)
• 1/4 cup granulated sugar (adds a slight crunch)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (pure for the best flavor)
• 1 cup semi-sweet chocolate chips (or chunks for gooier cookies)

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, mix the melted butter, brown sugar, and granulated sugar until well combined.
4. Beat in the egg and vanilla extract until the mixture is smooth.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Fold in the chocolate chips until evenly distributed throughout the dough.
7. Drop tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
9. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

You’ll love the crackly tops and fudgy centers of these cookies. Try serving them warm with a scoop of vanilla ice cream for an extra indulgent treat.

Apple Cinnamon Muffins

Let’s bake something that feels like a warm hug on a cool morning—apple cinnamon muffins. They’re easy, cozy, and just sweet enough to start your day right.

Ingredients

• 1 1/2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (or adjust to taste)
• 2 tsp baking powder (for that perfect rise)
• 1/2 tsp salt (balances the sweetness)
• 1 tsp ground cinnamon (or more for extra spice)
• 1/2 cup milk (whole milk makes them richer)
• 1/4 cup vegetable oil (or any neutral oil)
• 1 large egg (room temperature blends better)
• 1 cup finely chopped apple (peeled or unpeeled, your choice)

Instructions

1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon. Tip: Sifting the flour can make your muffins lighter.
3. In another bowl, mix milk, oil, and egg until well combined. Pour into the dry ingredients.
4. Stir until just combined; don’t overmix. Fold in the chopped apples. Tip: A few lumps are okay—overmixing leads to tough muffins.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full. Tip: An ice cream scoop makes this step mess-free.
6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Zesty with cinnamon and dotted with soft apple bits, these muffins are best warm. Try them with a dab of butter or a drizzle of caramel for extra indulgence.

Gooey Caramel Pecan Bars

These gooey caramel pecan bars are the perfect treat when you’re craving something sweet, sticky, and utterly delicious. They’re easy to make and even easier to love, with a buttery crust, rich caramel, and crunchy pecans.

Ingredients

• 1 cup unsalted butter, softened (plus extra for greasing)
• 1/2 cup granulated sugar
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup packed brown sugar
• 1/2 cup heavy cream
• 1 teaspoon vanilla extract
• 2 cups chopped pecans (toast them for extra flavor)

Instructions

1. Preheat your oven to 350°F. Grease a 9×13 inch baking pan with butter.
2. In a large bowl, cream together 1 cup of softened butter and granulated sugar until light and fluffy.
3. Gradually mix in the flour and salt until the dough comes together. Press evenly into the prepared pan.
4. Bake for 20 minutes, or until the edges are just starting to turn golden.
5. While the crust bakes, combine brown sugar, heavy cream, and vanilla in a saucepan over medium heat. Stir constantly until the mixture comes to a boil, then let it boil for 1 minute.
6. Remove the saucepan from heat and stir in the chopped pecans.
7. Pour the caramel pecan mixture over the hot crust, spreading it evenly.
8. Return the pan to the oven and bake for another 20 minutes, or until the caramel is bubbly.
9. Let the bars cool completely in the pan on a wire rack before cutting into squares.

Enjoy the contrast of the crisp crust against the soft, gooey caramel and the crunch of pecans. These bars are fantastic on their own or served with a scoop of vanilla ice cream for an extra indulgent dessert.

Banana Bread with Chocolate Chips

Even if you’re not a morning person, the smell of banana bread baking is enough to get you out of bed. This version, studded with chocolate chips, turns your overripe bananas into something you’ll actually look forward to.

Ingredients

• 3 ripe bananas (the spottier, the better)
• 1/2 cup unsalted butter, melted (or coconut oil for a dairy-free version)
• 3/4 cup brown sugar (pack it tight for that molasses flavor)
• 1 large egg (room temperature blends better)
• 1 tsp vanilla extract (the real deal, please)
• 1 1/2 cups all-purpose flour (spoon and level to avoid dense bread)
• 1 tsp baking soda (fresh for maximum rise)
• 1/2 tsp salt (balances the sweetness)
• 1 cup chocolate chips (dark or milk, your call)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan. A light spray or butter works fine.
2. In a large bowl, mash the bananas with a fork until smooth. A few lumps are okay for texture.
3. Stir in the melted butter, brown sugar, egg, and vanilla extract until well combined. Tip: Mixing by hand keeps the batter from overworking.
4. Sift in the flour, baking soda, and salt. Fold gently until just combined. Overmixing leads to tough bread.
5. Fold in the chocolate chips, saving a handful to sprinkle on top before baking for a pretty finish.
6. Pour the batter into the prepared loaf pan and smooth the top. Sprinkle the reserved chocolate chips over the batter.
7. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top is browning too quickly.
8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Slicing is easier once it’s cooled, but who can resist a warm piece?

The bread is moist with a tender crumb, thanks to the bananas, and those melty chocolate chips make every bite a little decadent. Try toasting a slice and slathering it with peanut butter for an extra indulgent treat.

Funfetti Cake Mix Cookies

Who doesn’t love a cookie that’s as fun to make as it is to eat? These Funfetti Cake Mix Cookies are your shortcut to delicious, sprinkle-filled treats that’ll brighten any day.

Ingredients

• 1 box funfetti cake mix (or any vanilla cake mix with sprinkles)
• 1/3 cup vegetable oil (or any neutral oil)
• 2 large eggs
• 1/2 cup rainbow sprinkles (extra for topping, if desired)

Instructions

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. In a large bowl, combine the cake mix, vegetable oil, and eggs. Mix until just combined to avoid tough cookies.
3. Gently fold in the rainbow sprinkles to distribute them evenly throughout the dough.
4. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake for 10-12 minutes, or until the edges are just set but the centers are still soft. They’ll firm up as they cool.
6. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Chewy in the middle with a slight crunch on the edges, these cookies are a carnival in your mouth. Serve them stacked high on a plate or crumbled over ice cream for an extra festive dessert.

Pumpkin Spice Whoopie Pies

Now that fall is just around the corner, you’re probably craving all things cozy and spiced. These Pumpkin Spice Whoopie Pies are your ticket to autumnal bliss, combining soft, cakey cookies with a creamy filling that’s downright irresistible.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tbsp pumpkin pie spice (or make your own blend)
• 1/2 tsp salt
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup granulated sugar
• 1/2 cup vegetable oil (or any neutral oil)
• 1 large egg
• 1 tsp vanilla extract
• 4 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/2 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, pumpkin pie spice, and salt.
3. In a large bowl, mix the pumpkin puree, granulated sugar, oil, egg, and 1 tsp vanilla extract until well combined.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to tough whoopie pies.
5. Drop tablespoonfuls of the batter onto the prepared baking sheets, spacing them about 2 inches apart.
6. Bake for 10-12 minutes, or until the tops spring back when lightly touched. Tip: Rotate the baking sheets halfway through for even baking.
7. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
8. While the cookies cool, beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and 1/2 tsp vanilla extract, beating until fluffy. Tip: For a stiffer filling, chill it for 30 minutes before using.
9. Spread or pipe the filling onto the flat side of half the cookies, then top with the remaining cookies.

Out of the oven, these whoopie pies are soft, moist, and packed with warm spices. The creamy filling adds a delightful contrast, making them perfect for your next fall gathering or just a treat to enjoy with your morning coffee.

Peanut Butter and Jelly Thumbprint Cookies

Guess what? You’re about to make the easiest, most nostalgic cookies ever. Peanut butter and jelly thumbprint cookies are a fun twist on the classic sandwich, perfect for any skill level.

Ingredients

• 1 cup creamy peanut butter (or crunchy for extra texture)
• 1 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract (pure for best flavor)
• 1/4 cup your favorite jelly or jam (strawberry or grape works great)

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a medium bowl, mix together the peanut butter, sugar, egg, and vanilla extract until well combined. Tip: If the dough feels too sticky, chill it for 10 minutes.
3. Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
4. Use your thumb or the back of a spoon to make an indentation in the center of each ball. Tip: Lightly oil your thumb to prevent sticking.
5. Fill each indentation with about 1/2 tsp of jelly or jam. Tip: Warm the jelly slightly for easier handling.
6. Bake for 10-12 minutes, or until the edges are lightly golden. The cookies will be soft but firm up as they cool.
7. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Zesty and sweet, these cookies have a soft, chewy texture with a gooey jelly center. Serve them at your next picnic or pack them in lunchboxes for a sweet surprise.

Zesty Lemon Poppy Seed Muffins

Perfect for those mornings when you need a little sunshine in your bite, these zesty lemon poppy seed muffins are a game-changer. You’ll love the bright flavors and the easy, no-fuss process.

Ingredients

• 2 cups all-purpose flour (spooned and leveled)
• 1/2 cup granulated sugar (or adjust to taste)
• 1 tbsp poppy seeds
• 1 tbsp lemon zest (from about 2 lemons)
• 1/2 cup unsalted butter, melted (or any neutral oil)
• 2 large eggs (room temperature)
• 1/2 cup whole milk (or any milk you prefer)
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
2. In a large bowl, whisk together the flour, sugar, poppy seeds, lemon zest, baking powder, and salt until well combined.
3. In another bowl, mix the melted butter, eggs, milk, and vanilla extract until smooth.
4. Pour the wet ingredients into the dry ingredients and stir until just combined; avoid overmixing to keep the muffins tender.
5. Divide the batter evenly among the muffin cups, filling each about 2/3 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the tops are golden.
7. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Unbelievably moist and bursting with lemon flavor, these muffins are perfect with a dollop of cream cheese or a drizzle of honey. Enjoy them warm for the best experience!

White Chocolate Macadamia Nut Cookies

Let’s talk about these heavenly white chocolate macadamia nut cookies that are about to become your new favorite. They’re the perfect mix of chewy and crunchy, with a sweet, buttery flavor that’s hard to resist.

Ingredients

• 1 cup unsalted butter, softened (room temperature for easy mixing)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 cup packed brown sugar (adds depth and moisture)
• 2 large eggs (bring to room temperature for better incorporation)
• 2 tsp vanilla extract (pure for the best flavor)
• 3 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking soda (helps cookies rise)
• 1/2 tsp baking powder (for extra lift)
• 1 tsp salt (balances the sweetness)
• 1 1/2 cups white chocolate chips (or chunks for variety)
• 1 cup macadamia nuts, chopped (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Tip: Scrape down the sides of the bowl to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this to the wet ingredients, mixing just until incorporated. Tip: Overmixing can lead to tough cookies.
5. Fold in the white chocolate chips and chopped macadamia nuts until evenly distributed throughout the dough.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Tip: For uniform cookies, use a cookie scoop.
7. Bake for 10-12 minutes, or until the edges are lightly golden but the centers are still soft. They’ll firm up as they cool.
8. Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Perfectly baked, these cookies offer a delightful contrast between the creamy white chocolate and the crunchy macadamia nuts. Serve them warm with a glass of cold milk for the ultimate treat.

Mini Blueberry Streusel Pies

These mini blueberry streusel pies are the perfect bite-sized treat for any occasion. They’re bursting with juicy blueberries and topped with a crunchy streusel that’ll have you reaching for seconds.

Ingredients

• 1 1/2 cups all-purpose flour (plus extra for dusting)
• 1/2 cup unsalted butter, cold and cubed (or any neutral oil)
• 1/4 cup granulated sugar (adjust to taste)
• 1/4 tsp salt
• 2 cups fresh blueberries (frozen works too, just thaw and drain)
• 1 tbsp lemon juice (freshly squeezed for best flavor)
• 1/4 cup brown sugar (packed)
• 1/2 tsp cinnamon (adjust to taste)
• 1/4 cup rolled oats (for extra crunch)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a mini pie pan.
2. In a large bowl, mix 1 1/2 cups flour, granulated sugar, and salt. Add the cold butter cubes and use your fingers to rub the mixture until it resembles coarse crumbs.
3. Press the mixture into the bottom and up the sides of the mini pie pan to form the crust. Chill in the fridge for 15 minutes to prevent shrinking.
4. In another bowl, toss the blueberries with lemon juice, brown sugar, and cinnamon until evenly coated.
5. Spoon the blueberry mixture into the chilled crust, filling each mini pie to just below the rim.
6. For the streusel, combine the remaining flour, oats, and a bit more brown sugar. Sprinkle generously over the blueberry filling.
7. Bake for 25-30 minutes, or until the streusel is golden and the blueberries are bubbly.
8. Let the pies cool for at least 10 minutes before serving to allow the filling to set.

Rich in flavor with a delightful contrast between the soft, juicy blueberries and the crisp streusel topping, these mini pies are a hit. Serve them warm with a scoop of vanilla ice cream for an extra special treat.

Summary

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