What’s a bake sale without chocolate chip cookies? This recipe meets the needs of our peanut food allergy son who has mastered the perfectly puffy, just the right amount of chocolate chips, not too crunchy, not too gooey chocolate chip cookie. Enjoy his bake sale cookies recipe and know he contributed his 12 year old photography skills to this blog, his locally famous recipe, and he fully expects to get paid whatever this blog post earns. Hey, kids like making money too. Enjoy the ultimate bake sale cookie recipe!
This post contains affiliate links, which means I make a small commission at no extra cost to you.
The Ingredients
This homemade bake sale cookies recipe calls for two mixing bowls. One for whisking the dry ingredients, the other bowl for fluffing sugar and butter before mixing up the wet ingredients separately then combining the two bowls.
Dry Ingredients
- 2 cups and 2 tbsp all-purpose flour
- 1 cup sugar
- 1/2 cup brown sugar (click to learn how to make your own! So easy.)
- 1 tsp baking soda
- 1 tsp salt (Redmond’s Real Salt is our preferred)
- 3/4 cup chocolate chips (added after mixing of two ingredients bowls together)
Wet Ingredients
- 3/4 cup butter, softened (or 1 and 1/2 sticks of butter)
- 2 large eggs
- 2 tsp vanilla extract
The How-to
Begin these best selling bake sale cookies by taking out the sticks of butter a few hours ahead of time to soften.
When ready to start the recipe, preheat oven to 375 degrees and prepare two baking sheets with parchment paper.
In the first mixing bowl, add in flour, salt, and baking soda only, then whisk together. Set this bowl aside.
Grab the second mixing bowl (Kellen likes to use the Kitchen Aid Standing Mixer for one set of ingredients). If using the standing mixer, keep it running on “Stir” or the lowest setting while adding each ingredient in the mixing bowl.
Start by adding both sugars to the mixing bowl with the softened butter. Mix these two together until creamy and fluffy.
Now add in one egg at a time, allowing each egg to be fully mixed into the butter-sugar mixture before adding the other egg.
Next, add vanilla extract and mix well.
While the standing mixer is still running on a low speed like 2 or 4, carefully add in the flour-salt-baking soda mixture a little at a time as not to cause a puff cloud of flour. Combine the wet and dry ingredients well.
Once the wet and dry ingredients are well incorporated, add in 3/4 cup of chocolate chips and mix for about 1 minute on a low speed. If you prefer a much chocolatier cookie, add 1 full cup of chips. Mini chocolate chips are our favorite.
Now, scoop cookie dough using a trigger-release ice cream scooper onto parchment paper lined baking sheets. Or about a little more than a tablespoon worth.
Finally, it’s time to bake these cookies. Bake at 375 for 11-13 minutes depending on your preferred brown-ness of a cookie.
TIP: Freeze the cookie dough for 1 hour before baking. This helps the cookie to be more fluffy vs. thin and spread out due to the warmth of the butter in the scooped dough.
Recipe yields 30-32 cookies. If using a tablespoon, recipe yields about 36 cookies.
Bonus Bake Sale Cookie Move
If you really want to make your homemade chocolate chip cookies stand out at the bake sale, after scooping the cookie onto the parchment paper lined cookie sheet, do this:
- take 4-5 extra chocolate chips
- gently press the chips into the top of the cookies
This allows those chips to bake into the top of the cookie making it more appealing to the chocolate lovers at your bake sale fundraiser.
Perfectly crispy edges with a soft, but not gooey, center; balanced chocolate sweetness with flavor-complimenting buttery saltiness. These chocolate chip cookies are ready for any bake sale and are guaranteed to sell out. Watch patrons take a nibble then return for another purchase!
Pair at least two of these bakery style warm chocolate chip cookies with a tall, cool glass of milk and you’ve just won best sweet treat award!
Can I make these cookies without a standing mixer?
Absolutely you can whip up these bake sale cookies without a standing mixer.
Still use two separate bowls for mixing. Then you will use a spoon or spatula to mix the ingredients and a hand-held whisk for the dry ingredients.
A little more arm work is needed but it’s definitely doable to make these cookies without a standing mixer or hand-held mixer.
How to Package Bake Sale Cookies:
From scratch chocolate chip cookies are arguably one of the best bake sale items.
No bake sale is complete without these crowd pleasing, homemade chocolate chip cookies. They are simple to make and perfect for fundraising like at church bake sales or school bake sales.
Best Tips for Packaging:
- Equal sized cookies matter! Because these are bake sale cookies, the ice cream scoops allows for uniform cookies in shape and amount. This size is a near-perfect sized cookie for preparing 2-3 in a bag for sale.
- Package fully cooled cookies ONLY! Allow the cookies plenty of time to cool all the way down before packaging so the chocolate chips do not smudge on the packaging. This makes for an unsightly sell.
- Price the cookies. Using the quality ingredients our family prefers is important to the offering of our baked goods. Ingredients such as organic flour and sugars, homemade vanilla extract and brown sugar, as well as allergen-free chocolate chips (as of 2025, $6.78 per 10 oz bag), these bake sale cookies are offered to our patrons for 3 for $2.50 or $0.83 per cookie. Make the pricing visible to patrons on each bag as well as signage.
- Offer different “doneness” levels. Pro Tip: bake some cookies 2 minutes longer than the recipe instructs. We have found patrons like to see which cookies are baked to their preference. Some prefer more done, others prefer less done.
- See through packaging! The bags we use for bake sale cookies and a few other baked good items are linked in the SHOP THIS POST section below. We prefer these bags as they do not transfer butter/oil to the outside of the paper creating unsightly baked goods for sale. Alternatively, use zip top baggies.
- Ingredient labeling may be necessary. Depending on your state’s laws, ingredients may need to be listed on the bag. A simple return address label (30 to a sheet like these) and avery.com allows you to create quickly and print at home.
- Save yourself some time with this tip: These homemade chocolate chip cookies are great for making ahead and freezing. Scoop onto a cookie sheet close together, freeze for 1 hour, remove each dough ball and store in a freezer safe zip top bag. Bake as needed. Good for up to 1 month in the freezer
SHOP THIS POST
Trigger-release ice cream scooper
The best stainless steel baking sheets with cooling racks
Bake sale cookie bags for 3-4 cookies
Bakery bag for 6 or more cookies (I also use these for packaging local orders of homemade soap)
Return address labels– print your own, 30 to a sheet
More cheap and easy bake sale ideas
Chocolate Chip Cookies with NO vanilla extract called for!
3 Ingredients Quick Breakfast Biscuits
Small Batch Cream Cheese Frosting
Follow the blog for more recipes
If you try these bake sale cookies out, come back and leave a comment or share a picture on Facebook, Instagram, or Pinterest so I can see it!
Better still, if you try any of these easy bake sale items above for your next bake sale, come back and let us know how it went!
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Bake Sale Cookies
Ingredients
Method
- Begin by preheating oven to 375 degrees and preparing two baking sheets with parchment paper.
- In the first mixing bowl, add in flour, salt, and baking soda only, then whisk together. Set this bowl aside.
- Grab the second mixing bowl. If using the standing mixer, keep it running on "Stir" or the lowest setting while adding each wet ingredient in the mixing bowl.
- Start with adding both sugars to the mixing bowl with the softened butter. Mix these two together until creamy and fluffy.
- Now add in one egg at a time, allowing each egg to be fully mixed into the butter-sugar mixture before adding the other egg.
- Next, add in vanilla extract and mix well.
- While the mixer is still running on a low speed like 2 or 4, carefully add in the flour-salt-baking soda mixture a little at a time. Combine the wet and dry ingredients well.
- Once the wet and dry ingredients are well incorporated, add in 3/4 cup of chocolate chips and mix for about 1 minute on a low speed.
- Scoop using a trigger-release ice cream scooper onto parchment paper lined baking sheets. Or about a little more than a tablespoon worth.
- Bake at 375 for 11 minutes.
It is so exciting what your doing. Can’t wait to see your recipes. Chocolate chip is my favorite.
Oh thank you, Susan! Hope you can find a few others on the blog to try too. Enjoy the cookies!
Wonderful , just as billed
Thank you, Carol!
Your recipe is our new favorite for chocolate chip cookies! They are delicious and so easy to make!
Such a sweet message to receive! I’ll pass the compliment along to Kellen. 🙂
Best cookies around! A+
Totally agree with you!
Best cookies ever! Yes I am biased I am his Grammy! Kellen puts his heart in cookie baking. And he also makes killer homemade pimento cheese!
He’s a great baker. Just got to get him to make more real meals… more than homemade Alfredo.