15 Easy Simple Dessert Baking Recipes

When Sarah needed a last-minute dessert for her daughter's school bake sale, she turned to her trusty 3-ingredient peanut butter cookie recipe. You'll find that simple desserts like these don't require fancy equipment or obscure ingredients to impress. Whether you're a novice baker or just short on time, these 15 foolproof recipes offer the perfect balance of ease and flavor. From no-bake treats to quick-mix cakes, each recipe promises satisfying results without the fuss.

Classic 3-Ingredient Peanut Butter Cookies

Classic 3-ingredient peanut butter cookies are a perfect choice for both novice and experienced bakers looking for a quick, satisfying treat. These cookies showcase the rich, nutty flavor of peanut butter while requiring minimal pantry ingredients and preparation time.

These simple cookies have been a beloved recipe for generations, offering a chewy, tender texture with crispy edges. Despite their basic ingredient list, they deliver the same satisfaction as more complex cookie recipes and can be ready to enjoy in less than 30 minutes.

Ingredients:

• 1 cup creamy peanut butter
• 1 cup granulated sugar
• 1 large egg
• Optional: pinch of salt (if using unsalted peanut butter)

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium mixing bowl, combine peanut butter, sugar, and egg, stirring until well incorporated and smooth. The mixture should be thick and slightly sticky. Roll the dough into 1-inch balls and place them 2 inches apart on the prepared baking sheet. Using a fork, create a crisscross pattern on top of each cookie by gently pressing down.

Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers appear slightly soft. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool.

For best results, use room temperature ingredients and avoid natural peanut butter, as it can separate and affect the cookie texture. Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months. If the dough becomes too sticky to handle, refrigerate it for 15-20 minutes before shaping.

One-Bowl Chocolate Mug Cake

A chocolate mug cake is the perfect solution for those sudden dessert cravings when you don't want to bake an entire cake. This single-serving treat can be made in just a few minutes using basic pantry ingredients and requires minimal cleanup since everything is mixed in one coffee mug.

The beauty of this recipe lies in its simplicity and quick preparation time. Unlike traditional cakes that need preheating ovens and multiple mixing bowls, this mug cake is cooked in the microwave and delivers a warm, moist chocolate cake in under two minutes.

Ingredients:

• 4 tablespoons all-purpose flour
• 4 tablespoons granulated sugar
• 2 tablespoons unsweetened cocoa powder
• 1 egg
• 3 tablespoons milk
• 3 tablespoons vegetable oil
• 1/4 teaspoon vanilla extract
• Optional: chocolate chips or chopped chocolate

Start by selecting a microwave-safe mug that holds at least 12 ounces of liquid to prevent overflow during cooking. Add all dry ingredients to the mug and mix well with a fork to remove any lumps. Add the egg and mix thoroughly, then pour in the milk, oil, and vanilla extract. Stir until the batter is smooth and free of lumps. If desired, add a handful of chocolate chips or chopped chocolate to the mixture.

Microwave the mug on high power for 1-2 minutes, checking after 1 minute. The cake is done when it stops rising and appears set on top, though it may still look slightly moist. Let it cool for one minute before eating.

For best results, avoid overmixing the batter as this can make the cake tough. The cooking time may vary depending on your microwave's power, so start with 1 minute and add additional time in 10-second intervals if needed. The cake is best enjoyed immediately while warm, as it can become dry if left to cool completely.

No-Bake Lemon Cheesecake Bars

No-bake lemon cheesecake bars offer a refreshing and tangy dessert option that's perfect for warm summer days or when you don't want to turn on the oven. The combination of smooth cream cheese, bright citrus, and buttery graham cracker crust creates an irresistible treat that can be prepared in advance and stored in the refrigerator.

This recipe requires minimal effort while delivering maximum flavor, making it an ideal choice for both novice and experienced bakers. The bars set up beautifully in the refrigerator, resulting in clean, precise cuts that look professionally made.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup melted butter
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 2/3 cup fresh lemon juice
• 2 tablespoons lemon zest
• 2 teaspoons vanilla extract
• 2 cups heavy whipping cream
• 1/4 cup powdered sugar

Line a 9×13 inch pan with parchment paper, allowing excess to hang over the sides. Mix graham cracker crumbs with melted butter and press firmly into the bottom of the pan. In a large bowl, beat cream cheese until smooth, then add granulated sugar, lemon juice, zest, and vanilla.

In a separate bowl, whip heavy cream with powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. Pour the filling over the crust and smooth the top with a spatula.

Refrigerate the cheesecake bars for at least 6 hours or overnight until completely set. Use the parchment paper overhang to lift the dessert from the pan, then cut into bars with a sharp knife.

For best results, clean the knife between each cut and dip it in hot water to achieve perfectly clean slices. Store the bars in an airtight container in the refrigerator for up to 5 days. Allow the bars to sit at room temperature for 10-15 minutes before serving for the optimal creamy texture.

4-Ingredient Shortbread Cookies

Simple shortbread cookies are a classic Scottish treat that has become beloved worldwide for their buttery, crumbly texture and delicate sweetness. Made with just a handful of basic pantry staples, these cookies showcase how sometimes the simplest combinations can create the most memorable flavors.

Traditional shortbread gets its name from its "short" or crumbly texture, which comes from the high ratio of butter to flour. This recipe stays true to the original concept while being accessible enough for even novice bakers to master in their home kitchens.

• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream the softened butter until smooth, then gradually mix in the powdered sugar and vanilla extract until well combined. Add the flour and salt to the butter mixture, mixing until the dough comes together and becomes slightly crumbly but holds its shape when pressed.

Press the dough into a rough rectangle about 1/4 inch thick on a lightly floured surface. Cut into desired shapes using cookie cutters or slice into traditional fingers. Transfer the cookies to the prepared baking sheet, leaving about an inch of space between each cookie. Prick the surface of each cookie several times with a fork to prevent bubbling during baking. Bake for 12-15 minutes, or until the edges are just barely starting to turn golden.

For best results, store shortbread cookies in an airtight container at room temperature where they'll keep for up to two weeks. The dough can be made ahead and refrigerated for up to 3 days, but allow it to come to room temperature before rolling and cutting. If the cookies spread during baking, the butter was likely too warm – chilling the cut cookies for 15 minutes before baking can help maintain their shape.

Quick Vanilla Pudding From Scratch

This recipe takes about 15 minutes of active cooking time and requires basic pantry staples. The result is a smooth, traditional pudding that can be served warm or chilled, making it an ideal make-ahead dessert for any occasion.

Ingredients:

• 2 cups whole milk
• 2/3 cup granulated sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 3 large egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons pure vanilla extract

Combine milk, sugar, cornstarch, and salt in a medium saucepan, whisking until smooth. Heat over medium heat, stirring constantly until the mixture begins to thicken and bubble. Remove from heat temporarily. In a separate bowl, whisk the egg yolks. Gradually add about 1/2 cup of the hot milk mixture to the egg yolks, whisking constantly to temper the eggs. Pour the egg mixture back into the saucepan and return to medium heat. Cook for another 2-3 minutes, stirring constantly until the pudding becomes very thick. Remove from heat and stir in butter and vanilla extract until fully incorporated.

Pour the pudding into serving dishes or a large bowl. To prevent a skin from forming, press plastic wrap directly onto the surface of the pudding. Refrigerate for at least 2 hours or until completely chilled.

For best results, strain the finished pudding through a fine-mesh sieve before cooling to ensure ultimate smoothness. If the pudding becomes too thick after refrigeration, whisk in a small amount of milk until reaching desired consistency. Store in the refrigerator for up to 5 days, though the texture is best within the first 3 days.

Easy Apple Crisp

Easy Apple Crisp is a classic comfort dessert that perfectly combines the warmth of baked apples with a buttery, crispy topping. This timeless recipe brings together the natural sweetness of fresh apples with brown sugar, cinnamon, and a delightful crumble made from oats and flour.

The beauty of this dessert lies in its simplicity and adaptability. While traditional recipes often call for Granny Smith apples, any firm baking apple variety will work well. The contrast between the tender, spiced apple filling and the crunchy oat topping creates a satisfying dessert that's perfect for any season.

Ingredients:

• 6 large apples, peeled and sliced
• 1 cup old-fashioned oats
• 1 cup all-purpose flour
• 1 cup brown sugar
• 1/2 cup butter, cold and cubed
• 1 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 2 tablespoons lemon juice
• 1/4 cup granulated sugar

Preheat the oven to 375°F (190°C). Place the peeled and sliced apples in a 9×13 inch baking dish, toss them with lemon juice and granulated sugar.

In a separate bowl, combine oats, flour, brown sugar, cinnamon, nutmeg, and salt. Cut in the cold butter using your fingers or a pastry cutter until the mixture resembles coarse crumbs.

Sprinkle the oat mixture evenly over the prepared apples. Bake for 45-50 minutes until the topping is golden brown and the apples are tender when pierced with a fork. Allow to cool for 10-15 minutes before serving.

For best results, choose apples that are firm and slightly tart, as they hold their shape better during baking and provide a good balance with the sweet topping. The crisp can be stored at room temperature for 2 days or refrigerated for up to 5 days, though the topping may soften slightly. Reheat individual portions in the microwave or the entire dish in the oven at 350°F for 10-15 minutes to restore the crispy texture.

5-Minute Microwave Fudge

Minute Microwave Fudge is a quick and foolproof way to satisfy chocolate cravings without the hassle of traditional candy-making methods. This simplified version eliminates the need for candy thermometers, double boilers, or constant stirring over a hot stove.

The beauty of microwave fudge lies in its versatility and reliability. While traditional fudge requires precise temperature control and timing, this microwave version produces consistently smooth, creamy results in just minutes, making it perfect for last-minute desserts or holiday gifting.

Ingredients:

• 3 cups semi-sweet chocolate chips
• 1 (14 oz) can sweetened condensed milk
• 4 tablespoons butter
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1 cup chopped nuts (optional)

Combine chocolate chips, sweetened condensed milk, and butter in a large microwave-safe bowl. Microwave in 30-second intervals, stirring between each interval, until the mixture is completely melted and smooth. This typically takes 2-3 minutes total. Once melted, stir in vanilla extract, salt, and nuts if using.

Pour the mixture into an 8-inch square pan lined with parchment paper, spreading it evenly with a spatula. Refrigerate for at least 2 hours or until completely firm. Once set, lift the parchment paper to remove the fudge from the pan and cut into squares.

For best results, ensure your microwave-safe bowl is completely dry before starting, as water can cause chocolate to seize. Store the fudge in an airtight container at room temperature for up to 2 weeks, or refrigerate for up to 4 weeks. If the fudge becomes too hard, let it sit at room temperature for 15-20 minutes before serving.

Simple Sugar Cookies

Simple sugar cookies are a classic treat that brings joy to both bakers and eaters alike. These buttery, sweet discs of happiness require minimal ingredients and can be made by even the most novice of bakers, making them perfect for family baking sessions or last-minute dessert needs.

While many complex cookie recipes exist, this simple version strips away unnecessary complications while maintaining the delicious essence of a traditional sugar cookie. The dough can be prepared in advance and refrigerated, offering convenience for busy schedules or planned baking sessions.

Ingredients:

• 2¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• 1 cup softened butter
• 1½ cups white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 3 tablespoons milk
• Additional sugar for rolling

Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and baking powder.

In a separate large bowl, cream together butter and sugar until smooth. Beat in egg and vanilla extract. Gradually blend in dry ingredients and add milk to achieve the desired consistency.

Roll rounded tablespoons of dough into balls, then roll in additional sugar. Place cookies 2 inches apart on ungreased baking sheets and slightly flatten each ball. Bake for 8 to 10 minutes or until golden brown around the edges. Allow cookies to cool on baking sheets for 2 minutes before removing to wire racks.

When baking these cookies, remember that room temperature ingredients are crucial for proper dough formation. Over-mixing can lead to tough cookies, so mix just until ingredients are combined. If the dough feels too sticky, refrigerate for 30 minutes before rolling into balls, and always ensure your baking sheets are completely cool before starting a new batch to prevent premature spreading.

3-Ingredient Banana Bread

3-Ingredient Banana Bread takes the classic comfort of traditional banana bread and simplifies it into a streamlined recipe that anyone can master. This minimalist approach uses only bananas, self-rising flour, and sweetened condensed milk to create a moist, tender loaf that captures the essence of homemade goodness.

The beauty of this recipe lies in its simplicity, making it perfect for novice bakers or those seeking a quick solution to overripe bananas. The self-rising flour eliminates the need for multiple dry ingredients, while the sweetened condensed milk provides both sweetness and moisture, replacing the usual butter, sugar, and eggs found in traditional recipes.

• 3 large overripe bananas (mashed)
• 2 cups self-rising flour
• 1 can (14 oz) sweetened condensed milk

Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan. In a large mixing bowl, thoroughly mash the bananas until smooth. Add the sweetened condensed milk and mix until well combined. Gradually fold in the self-rising flour until just incorporated, being careful not to overmix. Pour the batter into the prepared loaf pan.

Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown and slightly cracked. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

For best results, use bananas that are very ripe with dark spots on the peel, as these provide the most flavor and natural sweetness. Store the bread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. The bread can also be frozen for up to 3 months when wrapped tightly in plastic wrap and placed in a freezer bag.

Basic Chocolate Brownies

This recipe creates a batch of traditional brownies that are easy to make and require basic ingredients found in most kitchen pantries. The preparation time is minimal, making it an ideal choice for both beginner bakers and experienced cooks looking for a reliable brownie recipe.

• 1 cup unsalted butter
• 2 cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsweetened cocoa powder
• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper. In a large microwave-safe bowl, melt the butter, then add sugar and mix well. Beat in the eggs one at a time, then stir in vanilla extract.

In a separate bowl, combine cocoa powder, flour, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until well combined, being careful not to overmix.

Pour the batter into the prepared pan, spreading it evenly to the corners. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownies to cool completely in the pan before cutting into squares.

For best results, let the eggs and butter come to room temperature before beginning. Avoid opening the oven door while baking, as this can cause uneven cooking. The brownies will continue to set as they cool, so it's better to slightly underbake than overbake them. Store in an airtight container at room temperature for up to 5 days.

Quick Rice Pudding

Traditional rice pudding often takes hours to prepare, but this quick version can be ready in under 30 minutes while maintaining the classic flavors and texture. Using pre-cooked rice significantly reduces cooking time, making this the perfect last-minute dessert option.

• 2 cups cooked white rice
• 2 cups whole milk
• 1 cup heavy cream
• 1/3 cup granulated sugar
• 1/4 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 cup raisins (optional)

In a medium saucepan, combine the cooked rice, milk, cream, sugar, and salt. Heat over medium heat, stirring frequently until the mixture comes to a gentle simmer. In a separate bowl, whisk the eggs until well beaten. Slowly add about 1 cup of the hot rice mixture to the eggs while whisking constantly to temper them.

Pour the egg mixture back into the saucepan with the remaining rice mixture. Cook over medium-low heat, stirring constantly, until the pudding thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat and stir in the vanilla extract, cinnamon, and raisins if using. The pudding will continue to thicken as it cools.

For best results, use short-grain rice as it produces a creamier texture than long-grain varieties. The pudding can be served warm or chilled, and if it becomes too thick after refrigeration, simply thin it with a splash of milk. Always temper the eggs properly to prevent curdling, and keep stirring throughout the cooking process to avoid burning the bottom.

Easy Vanilla Cupcakes

The key to achieving the perfect vanilla cupcake lies in proper mixing techniques and quality ingredients. Using room temperature ingredients ensures even distribution and helps create a smooth batter that rises beautifully during baking. This recipe yields 12 standard-sized cupcakes that stay moist for several days when stored properly.

Ingredients:

• 1½ cups all-purpose flour
• 1½ teaspoons baking powder
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract
• ½ cup whole milk, room temperature
• Paper cupcake liners

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners. In a medium bowl, whisk together the flour, baking powder, and salt.

In a separate large bowl, cream the butter and sugar until light and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract. Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Mix until just combined, being careful not to overmix.

Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

For best results, avoid opening the oven door during baking as this can cause the cupcakes to sink in the middle. The cupcakes can be stored in an airtight container at room temperature for up to 3 days, or frozen unfrosted for up to 2 months. Always ensure ingredients are at room temperature before starting, and measure ingredients precisely for consistent results.

No-Churn Ice Cream

No-Churn Ice Cream is a game-changing dessert that lets you create smooth, creamy ice cream without an ice cream maker. This simple method uses sweetened condensed milk and whipped cream as its base, allowing for endless flavor combinations while maintaining a perfectly scoopable texture even after freezing.

Traditional ice cream requires constant churning to prevent ice crystals from forming, but this no-churn version achieves the same result through the combination of fat from heavy cream and the unique properties of sweetened condensed milk. The result is a luxuriously smooth dessert that rivals any store-bought or traditionally churned ice cream.

• 2 cups heavy whipping cream
• 1 (14 oz) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• Optional mix-ins (chocolate chips, fruit, nuts, cookie pieces)

Begin by chilling a large mixing bowl and beaters in the freezer for 15 minutes. Pour the heavy cream into the chilled bowl and beat with an electric mixer until stiff peaks form, typically 2-3 minutes. In a separate bowl, combine the sweetened condensed milk, vanilla extract, and salt, stirring until well mixed.

Gently fold the whipped cream into the sweetened condensed milk mixture using a rubber spatula, being careful not to deflate the whipped cream. If adding mix-ins, fold them in now. Transfer the mixture to a freezer-safe container, cover with plastic wrap or a lid, and freeze for at least 6 hours or overnight until firm.

To ensure the best texture, store the ice cream in an airtight container and place plastic wrap directly on the surface before putting on the lid to prevent ice crystals from forming. When serving, let the ice cream sit at room temperature for 5-10 minutes to soften for easier scooping. This homemade ice cream will maintain its quality for up to 2 weeks in the freezer.

Simple Berry Cobbler

Berry cobbler is a timeless dessert that combines the natural sweetness of mixed berries with a buttery, crisp topping. This rustic dish brings warmth and comfort to any occasion, making it perfect for both family dinners and special gatherings.

The beauty of this simple berry cobbler lies in its versatility and forgiving nature. You can use fresh or frozen berries, mix different varieties, and adjust the sweetness to your taste. The golden-brown crust develops naturally as it bakes, creating a delightful contrast to the warm, bubbling fruit beneath.

Ingredients:

• 4 cups mixed berries
• 1 cup granulated sugar
• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter, melted
• 1 cup milk
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 2 tablespoons lemon juice

Preheat the oven to 375°F (190°C). In a large bowl, mix berries with 1/2 cup sugar, cornstarch, and lemon juice. Pour the mixture into a 9×13-inch baking dish. In a separate bowl, whisk together flour, remaining sugar, baking powder, and salt. Stir in melted butter, milk, and vanilla extract until just combined. Pour this batter evenly over the berry mixture.

Bake for 45-50 minutes until the top is golden brown and the berry mixture is bubbling around the edges. Let cool for 15-20 minutes before serving.

For best results, avoid overmixing the batter as this can lead to a tough crust. If using frozen berries, there's no need to thaw them first, but you may need to increase the baking time by 5-10 minutes. The cobbler can be stored at room temperature for up to 2 days or refrigerated for up to 5 days.

3-Ingredient Nutella Cookies

Nutella cookies are a delightful treat that combines the rich, hazelnut-chocolate flavor of Nutella with the classic comfort of homemade cookies. These cookies require minimal ingredients and are perfect for both novice and experienced bakers looking for a quick dessert solution.

The beauty of these cookies lies in their simplicity and the fact that they can be prepared in under 30 minutes from start to finish. The end result is a batch of chewy, fudgy cookies with crispy edges and a tender center that perfectly showcases the beloved Nutella spread.

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. In a large bowl, cream together the softened butter, Nutella, and both sugars until smooth. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

Roll the dough into 1-inch balls and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, or until the edges are set but the centers still appear slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

For best results, make sure all ingredients are at room temperature before beginning. The cookies can be stored in an airtight container for up to 5 days, though they're best enjoyed within the first 48 hours. If the dough seems too sticky to handle, refrigerate it for 30 minutes before rolling into balls. For extra indulgence, consider adding a Nutella thumbprint to the center of each cookie before baking.