18 Delicious Easy Bake Sale Recipes for Everyone

Venturing into the world of bake sales can be as exciting as it is delicious! Whether you’re a seasoned baker or just starting out, our roundup of 18 Delicious Easy Bake Sale Recipes for Everyone is packed with treats that are sure to wow. From classic cookies to inventive cupcakes, there’s something here for every taste and skill level. So, preheat your oven and let’s get baking—your next crowd-pleaser awaits!

Chocolate Chip Cookies

Just when you thought chocolate chip cookies couldn’t get any better, here’s a game-changer. **Bake** these bad boys, and watch them disappear in seconds.

Ingredients

• 1 cup unsalted butter (I swear by Kerrygold for that rich flavor)
• 3/4 cup granulated sugar (because life’s sweet, but not too sweet)
• 3/4 cup packed brown sugar (dark brown for that deep molasses kick)
• 2 large eggs (room temp, please—they mix better)
• 1 tsp pure vanilla extract (skip the imitation stuff)
• 2 1/4 cups all-purpose flour (scoop and level for accuracy)
• 1 tsp baking soda (freshness matters—check the date)
• 1/2 tsp salt (I’m team sea salt all the way)
• 2 cups semi-sweet chocolate chips (Guittard is my ride or die)

Instructions

1. **Preheat** your oven to 375°F (190°C)—no cheating, let it fully heat.
2. **Cream** butter and both sugars in a large bowl until light and fluffy, about 3 minutes.
3. **Beat** in eggs one at a time, then vanilla. Tip: Scrape the bowl edges to ensure even mixing.
4. **Whisk** flour, baking soda, and salt in a separate bowl. Gradually add to wet ingredients.
5. **Fold** in chocolate chips. Tip: Reserve some chips to press on top before baking for that bakery-style look.
6. **Scoop** dough with a 2-tbsp measure onto parchment-lined baking sheets, 2 inches apart.
7. **Bake** for 9-11 minutes until edges are golden but centers are soft. Tip: They’ll firm up as they cool, so don’t overbake.
8. **Cool** on sheets for 5 minutes, then transfer to wire racks.

Fresh out of the oven, these cookies are crispy edges with chewy centers—perfection. **Serve** warm with a glass of cold milk, or crumble over vanilla ice cream for next-level indulgence.

Vanilla Cupcakes with Buttercream Frosting

Here’s how to whip up vanilla cupcakes that’ll steal the spotlight—fluffy, fragrant, and topped with dreamy buttercream.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for that perfect crumb)
• 1 cup granulated sugar (because life’s sweet enough, but not too sweet)
• 1 1/2 tsp baking powder (the unsung hero of lift)
• 1/2 tsp salt (just a pinch to balance the flavors)
• 1/2 cup unsalted butter, room temp (softened butter is key for that smooth batter)
• 2 large eggs, room temp (they blend better when not cold)
• 2 tsp vanilla extract (splurge on the good stuff)
• 1/2 cup whole milk (the richer, the better)
• 1 cup unsalted butter, room temp (for the frosting, yes, more butter)
• 4 cups powdered sugar (sifted, unless you enjoy lumps)
• 2 tsp vanilla extract (double the vanilla, double the fun)
• 2 tbsp heavy cream (for that silky, spreadable consistency)

Instructions

1. Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, sugar, baking powder, and salt. Tip: Sifting the dry ingredients avoids lumps.
3. Beat in softened butter until the mixture resembles coarse crumbs.
4. Add eggs one at a time, then vanilla, mixing well after each. Tip: Room temp eggs incorporate more evenly.
5. Gradually pour in milk, mixing until just combined. Overmixing leads to tough cupcakes.
6. Divide batter evenly among liners, filling each 2/3 full. Bake for 18-20 minutes, until a toothpick comes out clean.
7. Cool cupcakes in the pan for 5 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat butter until creamy. Gradually add powdered sugar, then vanilla and heavy cream. Tip: Whip it good for fluffier frosting.
9. Frost cooled cupcakes with a knife or piping bag. Go wild with sprinkles or edible glitter.

Bite into these cupcakes, and you’ll meet a cloud-like crumb paired with rich, vanilla-kissed frosting. Serve them at your next brunch or box them up as the ultimate sweet gift.

Brownies with Walnuts

Skip the store-bought stuff—these brownies with walnuts are your next kitchen obsession. Seriously, they’re fudgy, crunchy, and stupidly easy to make.

Ingredients

• 1 cup unsalted butter (melt it, but don’t let it bubble—trust me)
• 2 cups granulated sugar (because life’s too short for less)
• 4 large eggs (room temp blends smoother, just saying)
• 1 tsp vanilla extract (the real deal, please)
• 1 cup all-purpose flour (scoop and level, no packing)
• 3/4 cup cocoa powder (Dutch process for that deep flavor)
• 1/2 tsp salt (flaky sea salt if you’re feeling fancy)
• 1 cup chopped walnuts (toast them first for extra crunch)

Instructions

1. Preheat your oven to 350°F—no guessing, use an oven thermometer.
2. Line a 9×13 pan with parchment paper; butter the sides for easy release.
3. Whisk melted butter and sugar in a bowl until it looks like wet sand.
4. Beat in eggs one at a time, then vanilla. Tip: Overmixing here makes cakey brownies—stop just when combined.
5. Sift flour, cocoa, and salt directly into the wet mix. Fold gently—no white streaks!
6. Stir in walnuts, saving a handful for the top if you’re extra.
7. Pour into the pan, smooth the top, and sprinkle reserved walnuts.
8. Bake for 25-30 minutes. Tip: A toothpick should come out with moist crumbs, not clean.
9. Cool completely in the pan—this is torture, but worth it.

These brownies are dense with a crackly top and pockets of toasty walnuts. Try serving warm with a scoop of vanilla ice cream for that hot-cold contrast.

Lemon Bars

Craving something sweet with a zesty kick? These lemon bars are your next obsession—tangy, buttery, and downright irresistible.

Ingredients

• 1 cup all-purpose flour (I swear by King Arthur for that perfect crumb)
• 1/2 cup unsalted butter, chilled and cubed (cold butter is key for a flaky crust)
• 1/4 cup powdered sugar (plus extra for dusting—don’t skip the snowy finish!)
• 2 large eggs (room temp eggs blend smoother, trust me)
• 1 cup granulated sugar (for that sweet balance)
• 2 tbsp all-purpose flour (yes, more flour—it thickens the filling just right)
• 1/2 tsp baking powder (a little lift goes a long way)
• 1/4 cup fresh lemon juice (bottled? No way. Fresh is non-negotiable.)
• 1 tbsp lemon zest (double if you’re a citrus fiend like me)

Instructions

1. Preheat your oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving overhang for easy removal.
2. In a bowl, mix 1 cup flour and powdered sugar. Cut in chilled butter until crumbs form. Press firmly into the pan—pack it tight to avoid cracks.
3. Bake crust for 20 minutes until golden. Tip: Poke with a fork if it puffs up.
4. While crust bakes, whisk eggs, granulated sugar, 2 tbsp flour, baking powder, lemon juice, and zest until smooth. Tip: Strain for a silky filling.
5. Pour filling over hot crust. Bake 25 minutes until set—no jiggle in the center.
6. Cool completely in pan, then chill for 2 hours. Tip: Patience pays off with clean slices.
7. Dust with powdered sugar, slice, and serve. Devour immediately or store in the fridge—if they last that long.

Dense yet creamy, these bars strike the perfect balance between tart and sweet. Try them with a dollop of whipped cream or a sprinkle of sea salt for an extra twist.

Peanut Butter Cookies

Let’s bake peanut butter cookies that’ll have everyone begging for the recipe—crispy edges, chewy centers, and packed with nutty goodness.

Ingredients

• 1 cup creamy peanut butter (the kind you’d eat by the spoonful)
• 1 cup granulated sugar (because we’re keeping it simple)
• 1 large egg (room temp blends smoother, trust me)
• 1 tsp vanilla extract (the good stuff makes a difference)
• A pinch of salt (to balance the sweetness)

Instructions

1. Preheat your oven to 350°F—this is the sweet spot for perfect cookies.
2. In a bowl, mix the peanut butter, sugar, egg, vanilla extract, and salt until smooth. No need for a mixer; a sturdy spoon does the trick.
3. Roll the dough into 1-inch balls. Pro tip: wet your hands to prevent sticking.
4. Place the balls on a baking sheet lined with parchment paper, spacing them 2 inches apart.
5. Flatten each ball with a fork, creating a crisscross pattern. This isn’t just for looks—it helps them bake evenly.
6. Bake for 10-12 minutes until the edges are golden but the centers are still soft. They’ll firm up as they cool.
7. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack. Patience is key here.

Here’s the deal: these cookies are irresistibly rich with a melt-in-your-mouth texture. Serve them with a cold glass of milk or crumble over vanilla ice cream for next-level indulgence.

Oatmeal Raisin Cookies

Bake these oatmeal raisin cookies and watch them disappear faster than you can say ‘more please.’ Perfectly chewy with a hint of cinnamon, they’re a nostalgic bite with a modern twist.

Ingredients

• 1 cup unsalted butter, softened (I swear by Kerrygold for that rich flavor)
• 1 cup packed light brown sugar (the secret to that deep, molasses-y sweetness)
• 1/2 cup granulated sugar (because balance is key)
• 2 large eggs, room temp (they blend smoother, trust me)
• 1 tsp vanilla extract (splurge on the real stuff)
• 1 1/2 cups all-purpose flour (I like King Arthur for consistency)
• 1 tsp baking soda (freshness matters—check the date)
• 1 tsp ground cinnamon (Saigon cinnamon adds a warm kick)
• 1/2 tsp salt (Diamond Crystal is my go-to)
• 3 cups old-fashioned oats (not quick oats—texture is everything)
• 1 cup raisins (soak them in warm water for 10 minutes if they’re too dry)

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl halfway through to ensure even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla. Tip: Room temp eggs incorporate better, preventing a greasy dough.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. Gradually add to the wet ingredients, mixing just until combined.
5. Fold in the oats and raisins. Tip: Soaking raisins plumps them up, ensuring they don’t dry out during baking.
6. Drop by rounded tablespoons onto prepared baking sheets, spacing 2 inches apart. Bake for 10-12 minutes, until edges are golden but centers are still soft. Tip: For uniform cookies, use a cookie scoop.
7. Let cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Vibrant with cinnamon and studded with plump raisins, these cookies strike the perfect balance between chewy and crisp. Serve them warm with a glass of cold milk or crumble over vanilla ice cream for an instant dessert upgrade.

Red Velvet Cake

Absolutely no one can resist the allure of a perfectly baked Red Velvet Cake—its vibrant hue, velvety texture, and that iconic cream cheese frosting. Dive into this recipe for a show-stopping dessert that’s as fun to make as it is to eat.

Ingredients

• 2 1/2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 1/2 cups granulated sugar (because sweetness is non-negotiable)
• 1 tsp baking soda (the silent hero for that perfect rise)
• 1 tsp salt (just a pinch to balance the flavors)
• 1 tsp cocoa powder (for that hint of chocolatey depth)
• 1 1/2 cups vegetable oil (go for the light taste, not heavy)
• 1 cup buttermilk, room temp (trust me, it makes a difference)
• 2 large eggs, room temp (they blend smoother when not cold)
• 2 tbsp red food coloring (the bolder, the better)
• 1 tsp white vinegar (a secret weapon for texture)
• 1 tsp vanilla extract (pure, always)
• 8 oz cream cheese, softened (for frosting that’s irresistibly smooth)
• 1/2 cup unsalted butter, softened (European style for extra richness)
• 4 cups powdered sugar (sifted to avoid lumps)
• 1 tsp vanilla extract (yes, more vanilla)

Instructions

1. Preheat your oven to 350°F (175°C). Line and grease two 9-inch cake pans. Tip: Use parchment paper for foolproof release.
2. Whisk together flour, sugar, baking soda, salt, and cocoa powder in a large bowl. Tip: Sift to ensure no lumps.
3. In another bowl, beat oil, buttermilk, eggs, food coloring, vinegar, and vanilla until smooth. Tip: Room temp ingredients blend better.
4. Gradually mix dry ingredients into wet until just combined. Overmixing is the enemy of fluffiness.
5. Divide batter evenly between pans. Bake for 30 minutes, or until a toothpick comes out clean. Tip: Rotate pans halfway for even baking.
6. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
7. For frosting, beat cream cheese and butter until creamy. Gradually add powdered sugar and vanilla, beating until fluffy.
8. Frost cooled cakes as desired. Chill for 30 minutes to set frosting before serving.

Serve this masterpiece slightly chilled for the best texture—creamy frosting against moist, tender cake. Slice into generous portions because, let’s be real, one piece is never enough.

Banana Bread

Zesty and oh-so-satisfying, this banana bread is your next kitchen obsession. **Mash** those overripe bananas and **preheat** your oven—it’s time to bake.

Ingredients

• 3 overripe bananas (the spottier, the sweeter)
• 1/2 cup unsalted butter, melted (I like to brown it for a nutty flavor)
• 3/4 cup granulated sugar (adjust if your bananas are super sweet)
• 2 large eggs, room temp (they mix better when not cold)
• 1 tsp vanilla extract (the real deal, please)
• 1 1/2 cups all-purpose flour (spooned and leveled for accuracy)
• 1 tsp baking soda (fresh for maximum rise)
• 1/2 tsp salt (balances the sweetness)
• 1/2 cup chopped walnuts (optional, but adds a nice crunch)

Instructions

1. **Preheat** your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a large bowl, **mash** the bananas with a fork until smooth.
3. **Whisk** in the melted butter, sugar, eggs, and vanilla extract until combined.
4. **Sift** in the flour, baking soda, and salt. Fold gently to avoid overmixing.
5. **Stir** in walnuts if using. Pour batter into the prepared pan.
6. **Bake** for 50-60 minutes, or until a toothpick comes out clean. Tip: Cover with foil if top browns too quickly.
7. **Cool** in the pan for 10 minutes, then transfer to a wire rack.

Lusciously moist with a tender crumb, this banana bread is perfect warm with a smear of butter. **Toast** a slice for breakfast or **serve** with ice cream for dessert.

Pumpkin Spice Muffins

These pumpkin spice muffins are your fall morning game-changer. **Whip** them up in a flash and **savor** the cozy vibes all day.

Ingredients

• 1 3/4 cups all-purpose flour (I swear by King Arthur for that perfect rise)
• 1 cup granulated sugar (because life’s too short for less sweetness)
• 1/2 cup brown sugar, packed (for that deep, molasses kick)
• 1 tsp baking soda (freshness is key—check the date!)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 2 tsp pumpkin pie spice (homemade blend beats store-bought, just saying)
• 2 large eggs (room temp eggs blend smoother, trust me)
• 1 cup pure pumpkin puree (Libby’s is my pantry staple)
• 1/2 cup melted unsalted butter (cooled slightly to avoid cooking the eggs)
• 1/3 cup milk (whole milk makes them extra tender)
• 1 tsp vanilla extract (the real deal, no imitations)

Instructions

1. **Preheat** your oven to 375°F (190°C). Line a muffin tin with papers or grease well.
2. In a large bowl, **whisk** together flour, both sugars, baking soda, salt, and pumpkin pie spice.
3. In another bowl, **beat** the eggs lightly, then **stir** in pumpkin puree, melted butter, milk, and vanilla.
4. **Pour** the wet ingredients into the dry. **Fold** gently until just combined—overmixing is the enemy of fluffy muffins.
5. **Divide** the batter evenly among the muffin cups, filling each about 3/4 full.
6. **Bake** for 20-22 minutes, until a toothpick comes out clean. Don’t peek too early!
7. **Cool** in the pan for 5 minutes, then transfer to a wire rack. Patience is tough but worth it.

Get ready for muffins that are **moist**, spiced just right, and begging for a pat of butter. **Grab** one fresh out of the oven, or toast it the next day for a crispy edge.

Apple Cinnamon Scones

Just when you thought scones couldn’t get any cozier, these Apple Cinnamon Scones swoop in. They’re buttery, spiced, and packed with juicy apple bits—perfect for your next lazy morning or coffee run.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/3 cup granulated sugar (because life’s sweet enough, but not too sweet)
• 1 tbsp baking powder (the fresher, the fluffier)
• 1/2 tsp salt (Morton’s coarse sea salt adds a nice crunch)
• 1 tsp ground cinnamon (Saigon cinnamon for that warm kick)
• 1/2 cup unsalted butter, cold and cubed (European style butter makes all the difference)
• 1/2 cup heavy cream (plus extra for brushing)
• 1 large egg (room temp eggs blend smoother)
• 1 tsp vanilla extract (real deal, no imitations)
• 1 cup diced apples (I love Honeycrisp for their sweetness and crunch)

Instructions

1. Preheat your oven to 400°F (204°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
3. Add cubed butter to the dry ingredients. Use your fingers to press the butter into the flour until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together heavy cream, egg, and vanilla extract.
5. Pour the wet ingredients into the dry ingredients. Stir until just combined—don’t overmix!
6. Gently fold in the diced apples until evenly distributed.
7. Turn the dough onto a floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges.
8. Transfer wedges to the prepared baking sheet. Brush the tops with heavy cream for a golden finish.
9. Bake for 18-20 minutes, or until the edges are golden and a toothpick comes out clean.
10. Let cool on a wire rack for 5 minutes before serving.

Enjoy these scones warm, with the cinnamon and apple flavors shining through. For an extra treat, drizzle with caramel sauce or pair with a sharp cheddar cheese.

Blueberry Lemon Loaf

Fancy a slice of sunshine? This Blueberry Lemon Loaf is your ticket to bright, zesty mornings. Packed with juicy berries and a tangy kick, it’s a no-fuss bake that screams summer.

Ingredients

• 1 1/2 cups all-purpose flour (I swear by King Arthur for that perfect crumb)
• 1 tsp baking powder (freshness is key—check the date!)
• 1/2 tsp salt (Morton’s coarse sea salt adds a nice texture)
• 1/2 cup unsalted butter, softened (room temp blends smoother)
• 1 cup granulated sugar (Domino’s for that consistent sweetness)
• 2 large eggs (room temp eggs mix better, trust me)
• 1/2 cup whole milk (the richer, the better for moisture)
• 1 tbsp lemon zest (Meyer lemons for a sweeter punch)
• 1 tbsp lemon juice (freshly squeezed, none of that bottled stuff)
• 1 cup fresh blueberries (tossed in a tbsp of flour to prevent sinking)

Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan and line with parchment paper for easy removal.
2. In a medium bowl, whisk together 1 1/2 cups flour, 1 tsp baking powder, and 1/2 tsp salt. Set aside.
3. In a large bowl, beat 1/2 cup softened butter and 1 cup sugar until light and fluffy, about 3 minutes. Tip: Scrape the bowl sides to ensure even mixing.
4. Add 2 eggs one at a time, beating well after each addition. Mix in 1 tbsp lemon zest and 1 tbsp lemon juice.
5. Alternately add the flour mixture and 1/2 cup milk to the butter mixture, beginning and ending with flour. Fold gently to avoid overmixing.
6. Toss 1 cup blueberries with a tbsp of flour, then fold into the batter. This keeps them from sinking to the bottom.
7. Pour batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick comes out clean. Tip: Cover with foil halfway if the top browns too quickly.
8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Tip: Patience pays off—slicing too soon can make it crumbly.

Ready to dive in? This loaf is moist with a tender crumb, bursting with blueberries and a zesty lemon finish. Try it toasted with a smear of cream cheese for an extra indulgent twist.

Carrot Cake with Cream Cheese Frosting

Get ready to bake the ultimate carrot cake that’ll steal the spotlight at any gathering. Grab your apron—this one’s a game-changer.

Ingredients

• 2 cups all-purpose flour (I swear by King Arthur for consistent results)
• 2 tsp baking soda (freshness is key—check the date!)
• 1/2 tsp salt (I use sea salt for a cleaner taste)
• 2 tsp ground cinnamon (the heart and soul of this cake)
• 1 cup granulated sugar (for that perfect sweetness)
• 1 cup brown sugar (packed, for depth)
• 1 cup vegetable oil (go for the neutral taste)
• 4 large eggs (room temp blends smoother)
• 3 cups grated carrots (about 5 medium—don’t skimp!)
• 1 cup chopped walnuts (toast them for extra crunch)
• 8 oz cream cheese (full fat, please—it’s frosting!)
• 1/2 cup unsalted butter (softened, not melted)
• 4 cups powdered sugar (sifted to avoid lumps)
• 2 tsp vanilla extract (real stuff, not imitation)

Instructions

1. Preheat your oven to 350°F. Grease and flour two 9-inch round pans.
2. Whisk flour, baking soda, salt, and cinnamon in a bowl. Set aside.
3. In a large bowl, beat sugars and oil until smooth. Add eggs one at a time.
4. Fold in dry ingredients gently—overmixing is the enemy. Tip: Use a spatula for control.
5. Stir in carrots and walnuts. The batter will be thick—that’s normal.
6. Divide batter between pans. Bake for 30-35 minutes until a toothpick comes out clean.
7. Cool cakes in pans for 10 minutes, then transfer to a wire rack. Tip: Patience ensures layers won’t break.
8. For frosting, beat cream cheese and butter until fluffy. Gradually add powdered sugar and vanilla.
9. Once cakes are cool, frost the top of one, stack the second, and cover completely. Tip: A crumb coat first keeps it neat.

Here’s the deal—this cake is moist, spiced just right, and the frosting? Dreamy. Serve it chilled for a firmer bite or at room temp for a cloud-like experience.

Snickerdoodle Cookies

Get ready to roll—these Snickerdoodle Cookies are your next baking obsession. Golden, chewy, and dusted with cinnamon sugar, they’re a hug in cookie form.

Ingredients

• 1 cup unsalted butter, softened (I swear by Kerrygold for that rich flavor)
• 1 1/2 cups granulated sugar (because life’s too short for less sweet)
• 2 large eggs, room temp (they blend smoother, trust me)
• 2 3/4 cups all-purpose flour (scoop and level for perfection)
• 2 tsp cream of tartar (the secret to that signature tang)
• 1 tsp baking soda (freshness is key—check the date)
• 1/4 tsp salt (just a pinch to balance the sweet)
• 2 tbsp granulated sugar + 2 tsp cinnamon (for that iconic roll)

Instructions

1. Preheat your oven to 375°F—no guessing, use an oven thermometer.
2. Cream butter and 1 1/2 cups sugar until fluffy, about 3 minutes. Scrape the bowl halfway—this ensures even mixing.
3. Beat in eggs one at a time, waiting until each is fully incorporated. Room temp eggs prevent curdling.
4. Whisk flour, cream of tartar, baking soda, and salt in a separate bowl. Gradually add to wet ingredients, mixing just until combined. Overmixing = tough cookies.
5. Mix 2 tbsp sugar with cinnamon in a small bowl. Roll dough into 1-inch balls, then coat in cinnamon sugar. Pro tip: Use a cookie scoop for uniform size.
6. Place balls 2 inches apart on parchment-lined baking sheets. Bake for 8-10 minutes—they’ll look underdone but firm up as they cool.
7. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. Resist eating immediately—they’re fragile when hot.

Kick back and admire your work—these cookies are crisp at the edges, soft in the middle, and utterly addictive. Serve warm with a glass of cold milk, or crumble over vanilla ice cream for next-level dessert vibes.

Chocolate Peanut Butter Squares

Kickstart your dessert game with these no-bake Chocolate Peanut Butter Squares—easy, indulgent, and downright addictive.

Ingredients

• 1 cup creamy peanut butter (I swear by the natural kind for that rich, nutty flavor)
• 1/2 cup honey (local if you can, for a subtle floral note)
• 1/2 cup coconut oil (solid state, but it melts like a dream)
• 2 cups rolled oats (the heartier, the better for texture)
• 1 cup dark chocolate chips (70% cacao for that perfect bittersweet balance)
• 1 tsp vanilla extract (pure, because imitation just doesn’t cut it)

Instructions

1. Line an 8×8 inch baking dish with parchment paper, leaving overhang for easy removal.
2. In a medium saucepan over low heat, combine peanut butter, honey, and coconut oil. Stir until fully melted and smooth, about 3 minutes.
3. Remove from heat and stir in vanilla extract. Tip: A dash of salt here can really make the flavors pop.
4. Fold in rolled oats until evenly coated. Press the mixture firmly into the prepared dish. Tip: Use the back of a wet spoon to smooth the top without sticking.
5. In a small microwave-safe bowl, melt chocolate chips in 30-second bursts, stirring between each, until smooth. Tip: Adding a teaspoon of coconut oil to the chocolate makes it extra glossy and easy to spread.
6. Pour melted chocolate over the oat layer, spreading evenly with a spatula.
7. Chill in the refrigerator for at least 2 hours, or until set. For a quicker set, pop it in the freezer for 30 minutes.
8. Once firm, lift out using the parchment overhang and cut into squares.

Crunchy, creamy, and chocolatey—these squares are a textural dream. Serve them straight from the fridge for a cool treat, or let them sit out for a few minutes if you prefer a softer bite.

White Chocolate Macadamia Nut Cookies

Need a cookie that’s chewy, rich, and packed with crunch? These white chocolate macadamia nut cookies are your next bake—trust us.

Ingredients

• 1 cup unsalted butter, softened (I let mine sit out for 30 minutes—perfect for creaming)
• 1 cup granulated sugar (for that classic sweet bite)
• 1 cup packed brown sugar (dark brown adds depth, but light works too)
• 2 large eggs (room temp blends smoother, just sayin’)
• 2 tsp vanilla extract (the real deal, no imitations)
• 3 cups all-purpose flour (spooned and leveled, no packing!)
• 1 tsp baking soda (freshness is key—check the date)
• 1/2 tsp baking powder (for just the right lift)
• 1 tsp salt (balances the sweetness, don’t skip)
• 1 1/2 cups white chocolate chips (go for quality—it melts better)
• 1 cup macadamia nuts, roughly chopped (toasted for extra flavor, optional but wow)

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper—no sticking, 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 the bowl halfway for even mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract. Tip: Adding eggs one by one ensures a smooth, emulsified batter.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add to the wet ingredients, mixing just until combined. Tip: Overmixing leads to tough cookies—stop when you see the last flour disappear.
5. Fold in the white chocolate chips and macadamia nuts until evenly distributed.
6. Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but centers are still soft. Tip: They’ll firm up as they cool, so don’t overbake.
7. Let cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Velvety pockets of melted white chocolate meet buttery, crunchy macadamia nuts in every bite. Serve these slightly warm with a cold glass of milk, or crumble over vanilla ice cream for next-level indulgence.

Cherry Almond Biscotti

Let’s dive straight into these crunchy, nutty delights that pair perfectly with your morning coffee or as a sweet afternoon pick-me-up.

Ingredients

• 1 3/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1 cup granulated sugar (because life’s too short for less sweet)
• 1/2 tsp baking powder (the unsung hero of rise)
• 1/4 tsp salt (just a pinch to balance the sweetness)
• 2 large eggs (room temp eggs blend smoother, trust me)
• 1 tsp almond extract (for that unmistakable nutty aroma)
• 1 cup dried cherries (the tartness cuts through the sweetness beautifully)
• 1/2 cup sliced almonds (toasted for extra crunch)

Instructions

1. Preheat your oven to 350°F (no guessing, use an oven thermometer).
2. Whisk together flour, sugar, baking powder, and salt in a large bowl.
3. In another bowl, beat eggs and almond extract until just combined.
4. Gradually mix the wet ingredients into the dry until a dough forms.
5. Fold in dried cherries and almonds (don’t overmix to keep those cherries whole).
6. Divide dough in half; shape each into a 12-inch log on a parchment-lined baking sheet.
7. Bake for 25 minutes until golden and firm to the touch (rotate the sheet halfway for even baking).
8. Cool logs for 10 minutes, then slice diagonally into 1/2-inch pieces.
9. Lay slices cut-side down and bake for 10 more minutes per side (twice the crunch).

These biscotti are a textural dream—crisp with chewy cherry bits and toasty almonds. Dunk them in dark chocolate for an extra indulgent twist or gift them in a pretty jar for a homemade touch that’s always a hit.

Pecan Pie Bars

Kickstart your dessert game with these pecan pie bars—crunchy, gooey, and downright irresistible. No fuss, all flavor.

Ingredients

• 1 cup unsalted butter, cold and cubed (trust me, cold butter makes the crust flaky)
• 2 cups all-purpose flour (I always sift mine for a lighter texture)
• 1/2 cup granulated sugar (because sweetness is non-negotiable)
• 1/4 tsp salt (just a pinch to balance the flavors)
• 3 large eggs, room temp (they blend better when not cold)
• 1 cup light corn syrup (the secret to that classic pecan pie goo)
• 1 cup packed brown sugar (dark brown for a deeper flavor)
• 2 tbsp melted butter (yes, more butter—it’s worth it)
• 2 tsp vanilla extract (pure, not imitation, for the best aroma)
• 2 cups chopped pecans (toasted lightly for extra crunch)

Instructions

1. Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a food processor, pulse the cold butter, flour, granulated sugar, and salt until the mixture resembles coarse crumbs. Tip: Don’t overmix—you want those butter pieces to stay intact for flakiness.
3. Press the mixture firmly into the prepared pan. Bake for 20 minutes until the edges are just golden. Tip: Use the bottom of a glass to press the crust evenly.
4. While the crust bakes, whisk together the eggs, corn syrup, brown sugar, melted butter, and vanilla extract until smooth. Stir in the pecans.
5. Pour the pecan mixture over the hot crust. Return to the oven and bake for 25 minutes, or until the filling is set but still slightly jiggly in the center. Tip: The filling will firm up as it cools, so don’t overbake.
6. Cool completely in the pan on a wire rack, then lift out using the parchment overhang. Cut into bars.

These bars are a textural dream—crispy crust meets chewy, nutty filling. Serve them warm with a scoop of vanilla ice cream for the ultimate indulgence.

Double Chocolate Muffins

You won’t believe how easy these Double Chocolate Muffins are to whip up—perfect for those sudden chocolate cravings or a quick breakfast fix.

Ingredients

• 1 3/4 cups all-purpose flour (I swear by King Arthur for consistent results)
• 1/2 cup cocoa powder (Dutch-processed gives a deeper chocolate flavor)
• 1 cup granulated sugar (because life’s too short for less sweet)
• 1 tsp baking soda (freshness is key—check the date!)
• 1/2 tsp salt (I use sea salt for a slight crunch)
• 1 cup buttermilk (room temp blends smoother)
• 1/2 cup vegetable oil (extra virgin olive oil works in a pinch)
• 1 large egg (room temp eggs mix better, trust me)
• 1 tsp vanilla extract (pure vanilla makes all the difference)
• 1 cup chocolate chips (I mix dark and milk for the best of both worlds)

Instructions

1. Preheat your oven to 375°F (190°C)—no guessing, use an oven thermometer.
2. Line a muffin tin with paper liners or grease well. Skip this, and you’ll regret it.
3. In a large bowl, whisk together flour, cocoa powder, sugar, baking soda, and salt. No lumps allowed!
4. In another bowl, mix buttermilk, oil, egg, and vanilla until smooth. A fork does the trick.
5. Pour wet ingredients into dry. Stir until just combined—overmixing is the enemy of fluffy muffins.
6. Fold in chocolate chips. Save a handful to sprinkle on top for that bakery-style look.
7. Divide batter evenly among muffin cups, filling each 3/4 full. An ice cream scoop ensures uniformity.
8. Bake for 18-20 minutes. A toothpick should come out with a few moist crumbs, not clean.
9. Cool in the pan for 5 minutes, then transfer to a wire rack. Patience is a virtue here.

Perfectly moist with a crackly top, these muffins are a chocolate lover’s dream. Serve warm with a dollop of whipped cream or freeze for a rainy day—they’re just as good thawed.

Conclusion

Filled with a variety of treats that are sure to please any crowd, our roundup of 18 Delicious Easy Bake Sale Recipes offers something for everyone. From classic cookies to inventive new delights, these recipes are perfect for your next bake sale. We’d love to hear which ones you try—leave a comment with your favorites and don’t forget to share the love on Pinterest!

Bella Bacinos