Sheet Pan Cookie Recipe – Easy Meals To Cook
Ah, sheet pan cookies—the treat that marries convenience with indulgence. I remember the first time I encountered this layered delight, an effortless way to create a batch of cookies that could please a crowd without the hassle of scooping individual dollops of dough.
Picture this: a pan full of warm, gooey cookie goodness, ready to be pulled from the oven, sliced, and served.
Each bite is a combination of crunchy edges and a soft, chewy center, making it hard to resist going back for seconds (or thirds). It's time to explore the ins and outs of making this treat right in your kitchen.
What is a Sheet Pan Cookie?
To put it simply, a sheet pan cookie is a large cookie that takes the form of an entire sheet pan, rather than individual cookies. This innovative approach combines the ease of baking in bulk with the classic flavors and textures of traditional cookies.
You get that delightful cookie experience but without the labor of shaping each one. Whether you're baking for a party, a bake sale, or just to satisfy your sweet tooth, this dish is perfect.
Why This Recipe Works
The beauty of sheet pan cookies lies in the balance of ingredients and baking time. The combination of brown and granulated sugars creates a unique flavor profile—caramel-like sweetness from the brown sugar while keeping the cookie structure intact from the granulated sugar.
The addition of cornstarch contributes to that soft, chewy texture we all love, while the inclusion of melted butter ensures that the cookies have a rich, buttery taste.
Not only do these elements make the cookies tasty, but they also help achieve that ideal texture where the edges are slightly crisp while the center remains gooey.
What You'll Need to Make This Dish
Creating a fabulous sheet pan cookie is all about having the right ingredients. Here’s your shopping list:
- 3 1/2 cups all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons sea salt
- 1 cup unsalted butter, melted and cooled slightly
- 1 1/2 cups packed dark brown sugar
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 2 tablespoons whole milk
- 1 1/2 tablespoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1/2 cup chopped dark chocolate or chocolate chunks
- 1/4 teaspoon cinnamon
How to Make Sheet Pan Cookie?
Making a sheet pan cookie is straightforward. You gather your ingredients, mix, and bake it all in one go. It’s hard to beat such simplicity. Now let’s dig into the step-by-step instructions.
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that when you place your cookie dough into the oven, it’ll bake evenly and thoroughly.
Step 2: Prepare Your Baking Sheet
Line a sheet pan (typically 18x13 inches) with parchment paper. This prevents sticking and makes for easy cleanup. Make sure to leave some overhang so you can lift the cookie out effortlessly once it’s done.
Step 3: Mix the Dry Ingredients
In a large bowl, whisk together the flour, cornstarch, baking soda, baking powder, sea salt, and cinnamon. This step is crucial. Mixing ensures that the leavening agents are evenly distributed, which is key for consistent texture throughout your cookie.
Step 4: Cream the Butter and Sugars
In another bowl, beat together the melted butter, dark brown sugar, and granulated sugar. Creaming these ingredients together activates the sugars and promotes a fluffy texture. You want this mixture to be smooth and well combined. Add in the eggs and egg yolks, mixing until fully incorporated.
Step 5: Combine Wet and Dry Ingredients
Slowly add the dry mixture to the wet mixture, combining until just blended. Be careful not to over-mix, or you may end up with tougher cookies.
Step 6: Add Mix-ins
Now, fold in the chocolate chips and chocolate chunks. Feel free to sample a few—you know, just to make sure they’re good! This is the fun part—seeing all that chocolate goodness in the future cookie surface.
Step 7: Spread the Dough
Spread the batter evenly across the prepared baking sheet. Use a spatula to smooth the top and make sure it reaches the corners of the pan.
Step 8: Bake
Place the sheet pan in the oven for about 18 to 20 minutes, or until the edges are slightly golden and the center looks set. It's essential to keep an eye on it, especially toward the end of the baking time—nobody likes overbaked cookies!
Step 9: Cool and Slice
Allow the cookie to cool in the pan for at least 10 minutes. This will help firm it up. Once cooled, use a sharp knife to slice it into squares or rectangles.
Tips for a Perfect Sheet Pan Cookie
- Use room temperature ingredients: This helps the batter mix more thoroughly.
- Don’t over-mix: Stir until just combined to keep the texture tender and light.
- Experiment with chocolate: Try mixing in different types—dark, white, or even peanut butter chips for variety.
- Add nuts or dried fruit for an interesting twist and extra texture. Walnuts or dried cranberries make excellent additions.
- Watch your baking time: Ovens vary. Check for that golden edge but a soft center to help ensure freshness.
How to Store Leftovers?
If you have any leftovers (a rare occurrence in my kitchen), store the cookie bars in an airtight container. They can last for up to 5 days at room temperature.
For longer storage, freeze them by wrapping individual pieces in plastic wrap and then placing them in a freezer-safe container. They can last up to three months frozen.
How Would I Recommend Serving Sheet Pan Cookie?
- Pair with Ice Cream: Scoop some vanilla or chocolate ice cream on top for an indulgent dessert experience. The melting ice cream blends perfectly with warm cookie.
- Chocolate Sauce: Drizzle melted chocolate or caramel sauce for an extra layer of decadence. It elevates the flavor and creates a treat that looks as good as it tastes.
- Fruit Compote: Serve with berry compote for a refreshing twist. The tartness of the berries cuts through the sweetness of the cookie, creating a balanced dessert.
- Coffee or Milk: Pair it with a warm cup of coffee or a tall glass of milk. This classic combo never fails to leave a smile on your face.
What Alternatives Can You Use for the Ingredients If Not Available?
- All-purpose flour: Use gluten-free flour if you want a gluten-free version. Make sure to use one specifically designed for baking to maintain texture.
- Brown sugar: Coconut sugar is a great alternative for those looking for a less refined sweetener. It offers a similar flavor profile.
- Semi-sweet chocolate chips: Dark chocolate chips can replace semi-sweet chips for a richer chocolate flavor.
- Unsalted butter: Coconut oil is a plant-based alternative. It changes the texture slightly but provides a delightful taste.
Conclusion
Baking sheet pan cookies is not just about making a dessert; it’s about creating an experience. With a little bit of time and the right ingredients, you’re on your way to a delicious treat that offers both ease and satisfaction.
No more single cookie fate; everyone can enjoy a slice, plus you can get creative with what you add and pair it with. So grab your apron, preheat that oven, and whip up a tray of joy!
I promise you, every bite will have you coming back for more.
You’ll also like the following recipes!
Before diving deep into the world of sheet pan cookies, let's chat about what you can pair with this delightful creation. Think about a scoop of ice cream—vanilla and chocolate chip together create a classic duo.
If you’re feeling adventurous, try serving them with a drizzle of caramel sauce or a sprinkle of sea salt for a sophisticated twist. Fresh berries on the side add a touch of color and a burst of freshness.
And don't forget about a steaming cup of coffee or a tall glass of cold milk—both are perfect companions to elevate your cookie experience.
- 3 1/2 cups all-purpose flour, spooned and leveled
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 1/2 teaspoons sea salt
- 1 cup unsalted butter, melted and cooled slightly
- 1 1/2 cups packed dark brown sugar
- 1 cup granulated sugar
- 2 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 2 tablespoons whole milk
- 1 1/2 tablespoons pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1/2 cup chopped dark chocolate or chocolate chunks
- 1/4 teaspoon cinnamon
- Start by preheating your oven to 350°F (175°C). This ensures that when you place your cookie dough into the oven, it’ll bake evenly and thoroughly.
- Line a sheet pan (typically 18x13 inches) with parchment paper. This prevents sticking and makes for easy cleanup. Make sure to leave some overhang so you can lift the cookie out effortlessly once it’s done.
- In a large bowl, whisk together the flour, cornstarch, baking soda, baking powder, sea salt, and cinnamon. This step is crucial. Mixing ensures that the leavening agents are evenly distributed, which is key for consistent texture throughout your cookie.
- In another bowl, beat together the melted butter, dark brown sugar, and granulated sugar. Creaming these ingredients together activates the sugars and promotes a fluffy texture. You want this mixture to be smooth and well combined. Add in the eggs and egg yolks, mixing until fully incorporated.
- Slowly add the dry mixture to the wet mixture, combining until just blended. Be careful not to over-mix, or you may end up with tougher cookies.
- Now, fold in the chocolate chips and chocolate chunks. Feel free to sample a few—you know, just to make sure they’re good! This is the fun part—seeing all that chocolate goodness in the future cookie surface.
- Spread the batter evenly across the prepared baking sheet. Use a spatula to smooth the top and make sure it reaches the corners of the pan.
- Place the sheet pan in the oven for about 18 to 20 minutes, or until the edges are slightly golden and the center looks set. It's essential to keep an eye on it, especially toward the end of the baking time—nobody likes overbaked cookies!
- Allow the cookie to cool in the pan for at least 10 minutes. This will help firm it up. Once cooled, use a sharp knife to slice it into squares or rectangles.
Servings 24
- Amount Per Serving
- Calories 210kcal
- Calories from Fat 62kcal
- % Daily Value *
- Total Fat 7g11%
- Saturated Fat 4g20%
- Cholesterol 42mg15%
- Sodium 159mg7%
- Total Carbohydrate 34g12%
- Dietary Fiber 1g4%
- Sugars 19g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
- Use room temperature ingredients: This helps the batter mix more thoroughly.
- Don’t over-mix: Stir until just combined to keep the texture tender and light.
- Experiment with chocolate: Try mixing in different types—dark, white, or even peanut butter chips for variety.
- Add nuts or dried fruit for an interesting twist and extra texture. Walnuts or dried cranberries make excellent additions.
- Watch your baking time: Ovens vary. Check for that golden edge but a soft center to help ensure freshness.
I’m Kelly Blackford, a registered dietitian and the creator of Easy Meals to Cook. My passion is helping busy individuals and families create simple, nutritious meals without the stress of complicated techniques. Through my blog, I share easy, budget-friendly recipes designed to make home cooking accessible and enjoyable for everyone.