Classic Baked Treat Box (Printable version)
A tempting assortment of cookies, lemon drizzle cakes, and brownies perfect for sharing or gifting.
# Ingredient List:
→ Chocolate Chip Cookies
01 - 10 1/2 tbsp unsalted butter, softened
02 - 1/2 cup packed light brown sugar
03 - 1/3 cup granulated sugar
04 - 1 large egg
05 - 1 tsp vanilla extract
06 - 1 3/4 cups all-purpose flour
07 - 1/2 tsp baking soda
08 - 1/2 tsp salt
09 - 1 cup semisweet chocolate chips
→ Mini Lemon Drizzle Cakes
10 - 7 tbsp unsalted butter, softened
11 - 1/2 cup granulated sugar
12 - 2 large eggs
13 - 3/4 cup self-raising flour
14 - Zest of 1 lemon
15 - 2 tbsp lemon juice
→ Classic Brownies
16 - 8 1/2 tbsp unsalted butter
17 - 5 1/3 oz dark chocolate, chopped
18 - 2 large eggs
19 - 3/4 cup granulated sugar
20 - 1 tsp vanilla extract
21 - 2/3 cup all-purpose flour
22 - 1/4 tsp salt
→ Assembly
23 - 12 paper treat liners or mini baking cups
24 - Decorative box or tin
# How to Make It:
01 - Preheat oven to 350°F. Line two baking trays with parchment paper. Grease a mini loaf or muffin tin for lemon cakes. Grease and line an 8-inch square pan for brownies.
02 - Cream butter and both sugars until light and fluffy. Beat in egg and vanilla extract. Combine flour, baking soda, and salt; mix into batter. Fold in chocolate chips. Scoop tablespoon-sized portions onto baking tray, spacing evenly.
03 - Bake for 10 to 12 minutes until golden around edges. Remove and cool on a wire rack.
04 - Cream butter and sugar until pale and fluffy. Beat in eggs one at a time. Fold in flour and lemon zest. Stir in lemon juice. Spoon batter into prepared mini loaf or muffin tin.
05 - Bake for 15 to 18 minutes or until a skewer inserted comes out clean. Cool before optional drizzle of lemon juice mixed with icing sugar.
06 - Melt butter and chocolate together in a heatproof bowl over simmering water. Remove from heat and whisk in eggs, sugar, and vanilla extract until combined. Fold in flour and salt gently. Spread batter evenly in prepared pan.
07 - Bake for 20 to 22 minutes until just set. Allow to cool completely before cutting into squares.
08 - Once all items are cooled, place an assortment of cookies, brownie squares, and lemon cakes into paper liners. Arrange attractively in decorative box or tin for gifting or serving.
# Expert Suggestions:
01 -
- It's the ultimate variety box that lets you bake multiple textures and flavors in one session, so nobody has to choose between chewy cookies, tender cakes, and fudgy brownies
- Perfect for sharing or gifting because it feels thoughtful and homemade without requiring you to master just one complicated recipe
- Medium difficulty means you'll stretch your baking skills across three different techniques without feeling overwhelmed
02 -
- Don't overbake anything—this is the hardest lesson I learned. Pull treats out when they still look slightly underdone, especially brownies, because carryover heat finishes the job and keeps them tender
- Room temperature ingredients matter more than you think, especially for the cakes and cookies. Cold eggs and butter don't blend smoothly, which weakens your structure
- Self-raising flour is not the same as regular flour plus baking powder—it has a specific ratio, so don't substitute or add extra leavening or your cakes will collapse
03 -
- Invest in an oven thermometer because most home ovens run hot or cold by 10-15 degrees, which absolutely changes baking times and outcomes
- Cream your butter and sugar longer than feels necessary—that extra minute creates more air, which creates more tender, flavorful cookies and cakes