15 Simple Easy Picnic Basket Ideas That Travel Well

You know that feeling: the sun is out, the blanket is ready, and you want delicious, fuss-free food that survives the trip. These 15 Simple Easy Picnic Basket Ideas That Travel Well are built around portability, flavor, and minimal assembly at your destination. You’ll find everything from sweet bites to savory mains that stay fresh and look great on arrival.

Each recipe is chosen for sturdy textures, simple packing, and bright flavors that hold up in a cooler or tote. Inside you’ll get baking and prep times, exact ingredients, easy-to-follow steps, and smart serving tips. Pin your favorites, pack your basket, and enjoy a picnic that tastes like you spent hours prepping—without the stress.

1. Lemon Blueberry Muffins — Picnic Basket Idea That Travels Well

These lemon blueberry muffins are bright, tender, and sturdy enough to travel. The lemon zest gives a fresh zing, while bursts of blueberry add sweetness. You get soft crumb and slightly crisp tops that survive a bumpy ride. They’re perfect for morning picnics or sweet snack breaks. If you love citrus and berries, these will make your basket sing with sunlit flavor.

Prep time: 15 minutes | Cook time: 20–22 minutes | Total time: 40 minutes

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp fine salt
• 1 tbsp lemon zest (from 1 large lemon)
• 2 large eggs, room temperature
• 3/4 cup whole milk, room temperature
• 1/3 cup vegetable oil
• 1 tsp pure vanilla extract
• 1 cup fresh blueberries (tossed in 1 tbsp flour)
• 2 tbsp coarse sugar (for topping, optional)

Instructions

1. Preheat oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk flour, sugar, baking powder, baking soda, salt, and lemon zest until combined.
3. In a separate bowl, beat eggs, then whisk in milk, oil, and vanilla until smooth.
4. Pour wet ingredients into dry and stir gently until just combined. Don’t overmix.
5. Fold in the floured blueberries with slow strokes to avoid crushing them.
6. Divide batter among muffin cups, filling each about 3/4 full. Sprinkle coarse sugar on tops if using.
7. Bake 20–22 minutes, until tops are golden and a toothpick comes out clean or with a few moist crumbs.
8. Cool in the tin 5 minutes, then transfer to a wire rack to cool completely before packing.
9. Let muffins cool for at least 30 minutes to set crumb and avoid soggy liners.

How to Serve It

Pack muffins in a single layer in a shallow box lined with paper towels. Garnish with a lemon wedge for photos, but remove before eating. Pair with iced coffee or sparkling water. Store at room temperature up to 2 days, or freeze for up to 1 month. Make ahead the day before and freshen with a quick microwave zap for 10–12 seconds.

2. Mediterranean Mason Jar Salad

This Mason jar salad layers flavors so nothing gets soggy. Tangy feta, briny olives, and lemon-herb dressing sit beneath crisp greens. The jar keeps ingredients separate until tossed, which helps it travel well. You’ll love the contrast of textures and the fresh Mediterranean flavors.

Prep time: 20 minutes | Cook time: 15 minutes (quinoa) | Total time: 35 minutes

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/4 tsp fine salt (for cooking quinoa)
• 1/2 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/3 cup Kalamata olives, halved
• 1/2 cup canned chickpeas, rinsed and drained
• 3/4 cup crumbled feta cheese
• 2 cups mixed salad greens, loosely packed
• Dressing: 3 tbsp olive oil, 1 tbsp lemon juice, 1 tsp Dijon mustard, 1/4 tsp dried oregano, salt and pepper to taste

Instructions

1. Cook quinoa: bring 2 cups water and 1/4 tsp salt to a boil. Add quinoa, reduce heat, simmer 12–15 minutes until water is absorbed. Fluff and cool.
2. Whisk dressing ingredients in a small bowl and set aside.
3. In each 1-pint jar, layer dressing first (about 1–2 tbsp).
4. Add chickpeas, olives, tomatoes, cucumber, red onion, and quinoa.
5. Add feta, then top with mixed greens. Screw lids on tightly.
6. Keep jars chilled; when ready, shake jar vigorously and pour into a bowl or eat straight from the jar.

How to Serve It

Shake and serve in the jar for minimal cleanup. Add a lemon wedge for brightness on the side. Pair with crusty bread or grilled pita and a chilled rosé. Store in the fridge up to 2 days. Assemble jars the night before for an easy grab-and-go picnic option.

3. Herbed Chicken Caesar Wraps

These chicken Caesar wraps are sturdy, creamy, and easy to eat by hand. Grilled chicken with lemony dressing, crunchy romaine, and shaved Parmesan create classic Caesar taste. The wrap stays intact and travels well. Anyone who likes familiar flavors will reach for a second one.

Prep time: 15 minutes | Cook time: 12 minutes | Total time: 27 minutes

Ingredients

• 1 lb boneless skinless chicken breast (about 2 breasts)
• 1 tsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp dried Italian seasoning
• 4 large whole wheat tortillas
• 2 cups romaine lettuce, chopped
• 1/2 cup grated Parmesan cheese
• 1 cup croutons, lightly crushed
• Dressing: 1/2 cup Greek yogurt, 2 tbsp mayonnaise, 1 tbsp lemon juice, 1 tsp Dijon, 1 garlic clove grated, salt and pepper to taste

Instructions

1. Pound chicken to even thickness. Rub with olive oil, salt, pepper, and Italian seasoning.
2. Heat a skillet or grill over medium-high heat. Cook chicken 5–6 minutes per side, until internal temperature reaches 165°F (74°C).
3. Let chicken rest 5 minutes, then slice thinly.
4. Mix dressing ingredients in a bowl until smooth.
5. Lay tortillas flat. Spread 2 tbsp dressing on each, add lettuce, sliced chicken, Parmesan, and crushed croutons.
6. Tightly roll wraps, fold in ends, and wrap in parchment or foil for travel.
7. Chill for 30 minutes to firm up before packing, if possible.

How to Serve It

Slice wraps in half on the diagonal for easy serving. Add extra dressing in a small container for dipping. Pair with pickle spears, potato chips, or a crisp apple. Store wrapped in the fridge up to 24 hours. For best texture, add croutons just before eating.

4. Caprese Skewers with Balsamic Glaze

These Caprese skewers are portable bite-sized flavor bombs. Juicy cherry tomatoes, creamy mozzarella, and fragrant basil get a sweet-tart balsamic glaze. They're colorful, light, and hold up without refrigeration for short trips. If you want elegant finger food that’s simple, these deliver.

Prep time: 10 minutes | Cook time: 5 minutes (glaze) | Total time: 15 minutes

Ingredients

• 20 cherry tomatoes
• 20 small fresh mozzarella balls (bocconcini)
• 20 fresh basil leaves
• 20 bamboo skewers (4-inch)
• 1/2 cup balsamic vinegar
• 1 tbsp honey
• 2 tbsp olive oil
• 1/4 tsp salt
• Freshly ground black pepper to taste
• Optional: 1/4 tsp cornstarch mixed with 1 tsp water (if glaze needs thickening)

Instructions

1. Make glaze: simmer balsamic vinegar and honey in a small saucepan over medium heat 5–6 minutes, stirring until reduced to a syrupy consistency. Cool.
2. Thread a tomato, basil leaf (folded if large), and mozzarella on each skewer.
3. Place skewers on a platter, drizzle with olive oil, sprinkle salt and pepper.
4. If glaze seems thin after cooling, return to heat and whisk in cornstarch slurry, simmer 1 minute until glossy.
5. Drizzle cooled glaze over skewers just before packing or pack glaze separately in a squeeze bottle.
6. Chill skewers for 15 minutes before travel for firmer texture.

How to Serve It

Arrange skewers on a wooden board and drizzle with extra glaze at the picnic. Pair with crusty bread and prosciutto for a light picnic spread. Keep skewers chilled in a cooler up to 8 hours. Make skewers up to 4 hours ahead; add glaze on site for best shine.

5. Quinoa Chickpea Salad — Picnic Basket Ideas That Travel Well

This quinoa chickpea salad mixes nutty quinoa, creamy chickpeas, and crunchy veggies for satisfying texture. Lemon-herb dressing brightens every bite. It’s protein-packed and holds up well in a cooler, which makes it one of the best picnic basket ideas that travel well. Veg lovers and meal-prep fans will appreciate its dependable flavor.

Prep time: 15 minutes | Cook time: 15 minutes (quinoa) | Total time: 35 minutes

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 tsp salt (for cooking quinoa)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1/2 cup red bell pepper, diced
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/3 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped
• Dressing: 3 tbsp olive oil, 2 tbsp lemon juice, 1 tsp honey, 1/2 tsp ground cumin, salt and pepper to taste
• Optional: 1/4 cup crumbled feta

Instructions

1. Cook quinoa: bring 2 cups water and 1/2 tsp salt to a boil. Add quinoa, cover, reduce heat, simmer 12–15 minutes until water is absorbed. Fluff and cool.
2. Whisk dressing ingredients in a bowl.
3. In a large bowl, combine cooled quinoa, chickpeas, bell pepper, cucumber, red onion, parsley, and mint.
4. Pour dressing over salad and toss until evenly coated.
5. Add feta if using and toss gently.
6. Taste and adjust salt and lemon as needed. Chill at least 30 minutes for flavors to meld.

How to Serve It

Spoon into bowls or small containers for easy portioning. Garnish with extra parsley and lemon wedges. Pair with grilled chicken, flatbread, or stuffed pita. Keep chilled in a cooler up to 3 days. Make a day ahead to deepen flavor; add fresh herbs before serving.

6. Spinach Feta Frittata Squares

These frittata squares are eggy, tender, and great cold or at room temperature. Spinach and feta add savory depth while the edges crisp just enough to travel well. Cut into squares, they’re neat to pack and super satisfying. If you like handheld savory bites, these will be a hit.

Prep time: 10 minutes | Cook time: 25–28 minutes | Total time: 40 minutes

Ingredients

• 8 large eggs, room temperature
• 1/2 cup whole milk
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup chopped fresh dill or parsley

Instructions

1. Preheat oven to 375°F (190°C). Grease a 9×9-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Sauté onion until translucent 4–5 minutes.
3. Add spinach and cook until wilted, about 2–3 minutes. Remove from heat and cool slightly.
4. Whisk eggs, milk, Dijon, salt, and pepper in a bowl until combined.
5. Stir in cooked spinach mixture, feta, Parmesan, and herbs.
6. Pour mixture into prepared baking dish and smooth top.
7. Bake 25–28 minutes, until center is set and edges are golden. A knife in the center should come out clean.
8. Let cool 15 minutes, then cut into 12 squares. Cool completely before packing for best texture.

How to Serve It

Serve squares on a platter with lemon wedges for brightness. Garnish with extra herbs and a sprinkle of Parmesan. Pair with fresh fruit or a light arugula salad. Store in the fridge up to 3 days. Reheat gently or serve at room temperature for picnicking.

7. Honey Yogurt Fruit Parfait Jars

These honey yogurt parfait jars layer creamy Greek yogurt with fresh berries and crunchy granola. The jar keeps granola separate on top or bottom, preventing sogginess. You’ll love the contrast of silky yogurt and crisp granola. They’re portable, refreshing, and perfect for a light picnic treat.

Prep time: 10 minutes | Cook time: 0 minutes | Total time: 10 minutes

Ingredients

• 2 cups Greek yogurt (whole or low-fat)
• 3 tbsp honey, plus extra for drizzling
• 1 tsp vanilla extract
• 1 cup granola
• 1 cup strawberries, sliced
• 1 cup blueberries
• 1 cup raspberries
• 2 tbsp chia seeds (optional)
• 2 tbsp toasted sliced almonds (optional)
• 4 small mason jars (8 oz each)

Instructions

1. Mix Greek yogurt, honey, and vanilla in a bowl until smooth.
2. Layer jars: add 2 tbsp granola at the bottom if you like crunch on bottom.
3. Spoon 1/3 cup yogurt over granola.
4. Add a layer of mixed berries and a sprinkle of chia seeds.
5. Repeat layers to fill jars, finishing with granola or berries on top.
6. Drizzle a little extra honey over the top and add toasted almonds if using.
7. Seal jars and chill at least 30 minutes for chilled parfaits.

How to Serve It

Serve straight from the jar with a small wooden spoon. Add a mint leaf for garnish. Pair with coffee or iced tea. Store chilled in the fridge up to 24 hours; keep granola sealed to remain crunchy. For longer travel, pack jars in a cooler with ice packs.

8. Pesto Pasta Salad with Cherry Tomatoes

This pesto pasta salad is herb-forward, garlicky, and packed with texture. The pesto clings to warm pasta, and cherry tomatoes add juicy pops. It’s hearty enough to be a main or a side and travels well when chilled. Fans of basil and bright garlic will love this.

Prep time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes

Ingredients

• 12 oz rotini pasta
• 1 cup basil pesto (store-bought or homemade)
• 1 cup cherry tomatoes, halved
• 1/3 cup toasted pine nuts
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup fresh arugula, optional
• 1 lemon, zested and juiced

Instructions

1. Cook pasta according to package directions until al dente, about 9–11 minutes. Drain and reserve 1/4 cup pasta water.
2. Toss pasta with olive oil to prevent sticking. Let cool slightly.
3. Stir in pesto and reserved pasta water to loosen sauce as needed.
4. Add cherry tomatoes, pine nuts, Parmesan, lemon zest, and juice. Season with salt and pepper.
5. Fold in arugula if using.
6. Chill at least 30 minutes to allow flavors to meld. Taste and adjust seasoning before serving.

How to Serve It

Serve in a large bowl with extra grated Parmesan and basil leaves. Pair with grilled chicken or crusty rolls. Store chilled in the fridge up to 3 days. Make pesto from scratch or buy a good jar for convenience.

9. Roasted Vegetable and Hummus Sandwich — Picnic Basket Ideas That Travel Well

This roasted vegetable and hummus sandwich layers caramelized eggplant, zucchini, and bell pepper with creamy hummus for a flavorful, sturdy bite. The veggies provide meaty texture while hummus keeps the bread from getting soggy. It’s one of the top picnic basket ideas that travel well for vegetarians and flavor seekers.

Prep time: 20 minutes | Cook time: 25 minutes | Total time: 45 minutes

Ingredients

• 1 medium eggplant, sliced into 1/2-inch rounds
• 1 medium zucchini, sliced lengthwise
• 1 red bell pepper, sliced
• 3 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp dried oregano
• 8 slices ciabatta or focaccia bread
• 1 cup hummus (any flavor)
• 1/2 cup baby spinach
• 1/4 cup crumbled feta (optional)
• 2 tbsp balsamic reduction (optional)

Instructions

1. Preheat oven to 425°F (220°C). Toss eggplant, zucchini, and bell pepper with 2 tbsp olive oil, salt, pepper, and oregano.
2. Roast on a lined baking sheet 20–25 minutes, flipping once, until edges are golden and veggies are tender.
3. Let vegetables cool 10 minutes so they don’t steam the bread.
4. Spread hummus on each slice of bread. Layer with roasted vegetables, spinach, and feta if using.
5. Drizzle balsamic reduction over veggies for extra flavor.
6. Close sandwiches, press gently, and wrap tightly in parchment and foil for travel.
7. Chill 30 minutes to help sandwiches set for easier transport.

How to Serve It

Slice sandwiches in half and secure with toothpicks for serving. Pair with olives, pickles, or a simple grain salad. Store wrapped in the fridge up to 24 hours. For a warm option, grill sandwiches for 2–3 minutes per side before packing.

10. Smoked Salmon Cucumber Bites

These smoked salmon cucumber bites are light, briny, and perfectly bite-sized. Cool cucumber rounds, whipped herbed cream cheese, and smoky salmon make a refreshing contrast. They’re elegant, easy to pop in a container, and travel well for short trips. If you like seafood and fresh herbs, you’ll love them.

Prep time: 15 minutes | Cook time: 0 minutes | Total time: 15 minutes

Ingredients

• 2 large cucumbers, sliced into 1/2-inch rounds
• 8 oz smoked salmon, thinly sliced
• 4 oz cream cheese, softened
• 2 tbsp sour cream
• 1 tbsp lemon juice
• 1 tbsp chopped fresh dill, plus extra for garnish
• 1/4 tsp garlic powder
• Salt and pepper to taste
• 1 tbsp capers, drained (optional)
• Lemon zest for garnish

Instructions

1. Whip cream cheese, sour cream, lemon juice, dill, garlic powder, salt, and pepper until smooth.
2. Pat cucumber slices dry with paper towels to remove excess moisture.
3. Pipe or spread about 1 tsp herbed cream cheese on each cucumber round.
4. Top with a small piece of smoked salmon and a few capers if using.
5. Garnish with a sprig of dill and a tiny pinch of lemon zest.
6. Chill on a tray for 15 minutes before packing in a single layer to prevent toppling.

How to Serve It

Arrange on a platter and serve chilled with extra lemon wedges. Pair with chilled white wine or sparkling water. Store in the fridge up to 24 hours; assemble close to serving to keep cucumbers crisp. Place parchment between layers when stacking in containers.

11. Almond Oat Energy Bars (No-Bake)

These no-bake almond oat energy bars are chewy, nutty, and travel like champs. Rolled oats, almond butter, and honey bind with dried fruit for chewy texture and a hint of sweetness. They hold shape without refrigeration and are perfect for hikes or long picnic rides.

Prep time: 15 minutes | Cook time: 0 minutes | Chill time: 1 hour | Total time: 1 hour 15 minutes

Ingredients

• 2 cups old-fashioned rolled oats
• 1 cup almond butter (smooth)
• 1/2 cup honey
• 1/3 cup brown sugar, packed
• 1/4 cup unsalted butter
• 1/2 cup sliced almonds, toasted
• 1/3 cup dried cranberries
• 1/3 cup chopped dates
• 1 tsp vanilla extract
• 1/4 tsp salt
• Optional: 2 tbsp chia seeds or flaxseed

Instructions

1. Line an 8×8-inch pan with parchment paper, leaving an overhang.
2. In a medium saucepan, combine almond butter, honey, brown sugar, and butter. Warm over low heat until smooth, about 3–4 minutes. Stir in vanilla.
3. In a bowl, mix oats, sliced almonds, dried cranberries, dates, and seeds if using.
4. Pour warm almond mixture over dry ingredients and mix until fully coated.
5. Transfer mixture to prepared pan and press firmly into an even layer using a spatula or the bottom of a glass.
6. Chill in the fridge 1 hour until set.
7. Lift out using parchment overhang and cut into 12 bars. Store in an airtight container.

How to Serve It

Wrap bars individually in parchment for easy packing. Pair with coffee or a protein smoothie. Store at room temperature up to 3 days, or refrigerate for up to 2 weeks. For firmer bars, chill before packing.

12. Prosciutto, Fig & Goat Cheese Crostini

These crostini are sweet, salty, and creamy—perfect picnic finger food if you want a bit of elegance. Ricotta or goat cheese balances sweet fig jam and salty prosciutto. Toasted bread holds up well when packed separately and assembled on site.

Prep time: 15 minutes | Cook time: 10 minutes | Total time: 25 minutes

Ingredients

• 1 baguette, sliced into 1/2-inch rounds
• 3 tbsp olive oil
• 4 oz goat cheese, softened
• 2 tbsp honey
• 1/3 cup fig jam
• 6 oz prosciutto, thinly sliced
• Fresh thyme for garnish
• Salt and pepper to taste
• Optional: 1/4 cup toasted walnuts, chopped

Instructions

1. Preheat oven to 400°F (200°C). Brush baguette slices with olive oil.
2. Arrange on a baking sheet and toast 8–10 minutes, flipping once, until golden.
3. Let crostini cool completely to avoid soggy toppings.
4. Spread goat cheese on each crostini, then top with fig jam.
5. Drape a small piece of prosciutto over each and add toasted walnuts if using.
6. Drizzle lightly with honey and finish with fresh thyme and a pinch of salt.
7. Pack crostini and prosciutto separately if traveling long distances; assemble on site.

How to Serve It

Serve on a wooden board with extra jam and honey. Pair with sparkling wine or iced tea. Store toasted crostini in an airtight container up to 2 days. Assemble shortly before eating for best crunch.

13. Greek Lemon Potato Salad

This Greek lemon potato salad uses tender potatoes tossed in lemon, olive oil, and oregano for bright, savory flavor. Red onion and parsley add freshness while olives bring briny contrast. It fares well chilled and tastes even better after resting, making it ideal for picnics.

Prep time: 15 minutes | Cook time: 20–25 minutes | Total time: 40 minutes

Ingredients

• 2 lbs baby potatoes, halved if large
• 1/3 cup extra-virgin olive oil
• 3 tbsp lemon juice
• 1 tbsp lemon zest
• 1 tsp Dijon mustard
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup red onion, thinly sliced
• 1/4 cup Kalamata olives, halved
• 1/4 cup chopped fresh parsley
• 1 tsp dried oregano
• Optional: 1/4 cup crumbled feta

Instructions

1. Place potatoes in a pot, cover with cold water, add 1 tsp salt, and bring to a boil. Simmer 12–15 minutes until fork-tender.
2. Drain and pat potatoes dry. Let cool slightly.
3. Whisk olive oil, lemon juice, lemon zest, Dijon, salt, pepper, and oregano.
4. Toss warm potatoes with dressing so they absorb flavor.
5. Add red onion, olives, parsley, and feta if using. Toss gently.
6. Chill at least 1 hour; potatoes taste best after resting.
7. Taste and adjust seasoning before serving.

How to Serve It

Serve chilled or at room temperature with grilled meats or flatbreads. Garnish with extra parsley and lemon wedges. Store in the fridge up to 3 days. Make a day ahead to deepen the lemon-oregano flavor.

14. Turkey Cranberry Pinwheels

These turkey cranberry pinwheels are a sweet-savory handheld treat. Sliced turkey, tangy cranberry spread, and cream cheese roll into a neat spiral that’s easy to slice and pack. They're like Thanksgiving flavors in a portable package and travel very well for daytime picnics.

Prep time: 15 minutes | Cook time: 0 minutes | Chill time: 30 minutes | Total time: 45 minutes

Ingredients

• 4 large flour tortillas (10-inch)
• 8 oz cream cheese, softened
• 1/2 cup mayonnaise
• 1 tsp Dijon mustard
• 1/2 cup whole-berry cranberry sauce
• 8 oz sliced roasted turkey breast
• 2 cups baby spinach
• 1/2 cup thinly sliced green onion
• 1/4 tsp black pepper
• Optional: 1/4 cup chopped toasted pecans

Instructions

1. In a bowl, mix cream cheese, mayonnaise, Dijon, and pepper until smooth.
2. Spread a thin layer of the cheese mixture over each tortilla.
3. Evenly spread cranberry sauce on top of cheese layer, leaving a small border.
4. Layer turkey, spinach, and green onion over cranberry.
5. Roll tortillas tightly and wrap each in plastic wrap. Chill 30 minutes to firm up.
6. Slice each roll into 1-inch pinwheels. Arrange on a platter.
7. Store chilled up to 24 hours before serving.

How to Serve It

Serve pinwheels on a platter with extra cranberry sauce for dipping. Pair with cider or iced tea. Keep chilled in a cooler for transport. Make ahead and slice just before serving for the freshest edges.

15. Dark Chocolate Sea Salt Cookies

These dark chocolate sea salt cookies are rich, slightly crisp at the edges, and fudgy inside. The sea salt brightens the deep chocolate flavor. They’re durable enough to pack and travel, and they pair perfectly with a picnic coffee or cold milk. If you love bold chocolate, these will satisfy cravings.

Prep time: 15 minutes | Cook time: 10–12 minutes | Total time: 30 minutes

Ingredients

• 1 1/4 cups all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/4 tsp fine salt
• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 cup dark chocolate chips or chunks
• Flaky sea salt for sprinkling

Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
2. Whisk flour, cocoa, baking soda, and salt in a bowl.
3. Beat butter and sugars until light and creamy, about 2–3 minutes.
4. Add egg and vanilla, beating until combined.
5. Gradually add dry ingredients and mix until just combined.
6. Fold in dark chocolate chips.
7. Scoop 2-tablespoon mounds onto baking sheet, space 2 inches apart.
8. Bake 10–12 minutes, until edges are set and centers look slightly soft.
9. Remove from oven and immediately sprinkle with flaky sea salt.
10. Cool on pan 5 minutes, then transfer to a wire rack to cool completely.

How to Serve It

Pack cookies in a single layer with parchment between layers. Pair with cold brew or milk. Store at room temperature up to 3 days, or freeze for up to 1 month. For the freshest texture, warm for 8–10 seconds in a microwave before serving.

These 15 Simple Easy Picnic Basket Ideas That Travel Well give you sweet and savory options for every taste and season. You’ve got handheld sandwiches, elegant bites, hearty salads, and treats that stay fresh on the go. Try a few recipes, mix and match, and pin this list for your next outing.

Which of these picnic recipes will you pack first? Share your picks and any tweaks you make — your friends and family will thank you for bringing such easy, travel-ready flavors.