These Are The Best Instant Sweet Recipes to Make With Your Kids At Home This Summer

Spending time with kids is a great and important way of passing the time. But instead of just sitting in front of the television and watching something together, you can spend your time engaging in a fun activity like baking. Getting kids in the kitchen can be fun and educational for them. It gives them confidence around the kitchen and inculcates the valuable skill of cooking in them from a young age. There are several instant sweet recipes you can make as we show below.

Chocolate chip cookies

This classic is a favorite among kids. They are easy to make and one can be sure the kids will enjoy them with a glass of hot milk. Let them mix the dough together and scoop it onto the tray. It’s sure to be a rewarding experience for them.

Ingredients:

• 280 gm all-purpose flour
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 170 gm unsalted butter, melted & cooled 5 minutes
• 150 gm packed light or dark brown sugar
• 100 g mgranulated sugar
• 1 large egg + 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 225 gm semi-sweet chocolate chips or chocolate chunks

Directions:

1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
2. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain.
3. Whisk in the egg and egg yolk. Finally, whisk in the vanilla extract.
4. The mixture will be thin. Pour into dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, thick, and appear greasy.
5. Fold in the chocolate chips. The chocolate chips may not stick to the dough because of the melted butter, but do your best to combine them.
6. Cover the dough tightly and chill in the refrigerator for at least 2–3 hours or up to 3 days.
7. Take the dough out of the refrigerator and allow it to slightly soften at room temperature for 10 minutes.
8. Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
9. Using a cookie scoop or Tablespoon measuring spoon, measure 3 Tablespoons (about 2 ounces, or 60g) of dough for XL cookies or 2 heaping Tablespoons (about 1.75 ounces, or 50g) of dough for medium/large cookies. Roll into a ball, making sure the shape is taller rather than wide—almost like a cylinder. This helps the cookies bake up thicker. Repeat with remaining dough. Place 8–9 balls of dough onto each cookie sheet.
10. Bake the cookies for 12–13 minutes or until the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool. Cool on the baking sheet for 10 minutes.
11. Meanwhile, press a few extra chocolate chips into the tops of the warm cookies. This is optional and only for looks. After 10 minutes of cooling on the baking sheets, transfer cookies to a wire rack to cool completely.
12. Cookies stay fresh covered at room temperature for up to 1 week.

Rice krispies

This is a classic choice for kids. With a bit of butter and marshmallows, the kids are in for a fun treat.

Ingredients

• 170 gm unsalted butter
• 566 gm mini marshmallows
• 1/2 teaspoon pure vanilla extract
• Pinch of salt
• 270 gm crispy rice cereal

Directions:

1. Line a 9×13-inch baking pan with parchment paper. Lightly grease the parchment. Set aside.
2. Melt the butter over medium heat in a very large pot. Once melted, add the marshmallows. Stir the mixture until the marshmallows are completely melted.
3. Remove from heat, then immediately stir in the vanilla extract and salt.
4. Finally, fold in the cereal. Make sure each piece of cereal is coated with the marshmallow mixture.
5. Transfer mixture to prepared pan. Using a rubber spatula (greasing it lightly helps), gently spread mixture to fit the pan. Lightly grease the back of a flat spatula and very gently press the mixture down into the pan.
6. Allow treats to set for at least 1 hour at room temperature, and up to 1 day. Cover tightly if leaving out for more than a few hours.
7. Lift the rice krispie treats as a whole out of the pan using the edges of the parchment paper. Cut into squares.
8. Cover and store leftover treats at room temperature for up to 3 days. To store, place in an airtight container, with sheets of parchment or wax paper between layers.