Sheet Pan Cookies Recipe

Sheet Pan Cookies are the perfect way to make a big batch of soft, chewy cookies with minimal effort. Instead of scooping out individual cookies, the dough is spread evenly on a baking sheet, then baked and sliced into squares or bars. This method is ideal for feeding a crowd, meal prepping, or making a quick dessert without the hassle of multiple batches.

Why You’ll Love This Recipe

• Easy one-pan baking with no need for scooping
• Soft, chewy texture in every bite
• Great for parties, bake sales, or meal prep
• Fully customizable with mix-ins like chocolate chips, nuts, or sprinkles
• Less mess and fewer dishes to clean

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Chocolate chips (or your favorite mix-ins)

Directions

1. Preheat the oven: Set to 350°F (175°C) and line a sheet pan with parchment paper.
2. Make the dough: In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Add eggs and vanilla, mixing well.
3. Mix dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until combined.
4. Fold in mix-ins: Stir in chocolate chips or other add-ins of your choice.
5. Spread the dough: Evenly press the dough into the prepared sheet pan.
6. Bake: Place in the oven and bake for 18-22 minutes, or until golden brown on top.
7. Cool and slice: Let the cookies cool in the pan before slicing into squares or bars.

Servings and Timing

• Servings: 12-16 squares
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Variations

• Peanut Butter Swirl: Add dollops of peanut butter and swirl it into the dough before baking.
• Nutty Delight: Mix in chopped walnuts, pecans, or almonds.
• M&M Fun: Replace chocolate chips with colorful M&M candies.
• Oatmeal Raisin: Swap out some flour for oats and add raisins.
• Double Chocolate: Use cocoa powder in the dough for a rich chocolate base.

Storage/Reheating

• Room Temperature: Store in an airtight container for up to 5 days.
• Refrigeration: Keep in the fridge for up to a week for extra freshness.
• Freezing: Freeze in an airtight container for up to 2 months. Thaw at room temperature before serving.
• Reheating: Microwave for a few seconds to restore warmth and softness.

FAQs

Can I use a smaller or larger pan?

Yes, but adjust baking time accordingly. A smaller pan results in thicker cookies, while a larger pan creates thinner ones.

Do I need to chill the dough?

No chilling is required, but you can refrigerate it for 30 minutes for extra chewiness.

Can I use melted butter instead of softened butter?

Yes, but the cookies may be slightly denser.

How do I prevent overbaking?

Check at the 18-minute mark and remove when the edges are golden but the center is slightly soft.

Can I make these gluten-free?

Yes, use a gluten-free all-purpose flour blend.

What’s the best way to cut them cleanly?

Use a sharp knife or a bench scraper, and wipe it clean between cuts.

Can I add frosting or toppings?

Absolutely! Drizzle with melted chocolate, caramel, or a dusting of powdered sugar.

Can I make these dairy-free?

Yes, substitute butter with vegan butter and use dairy-free chocolate chips.

How do I keep them soft?

Store in an airtight container with a slice of bread to retain moisture.

Can I double the recipe?

Yes, use a larger sheet pan or bake in two pans.

Conclusion

Sheet Pan Cookies are the ultimate easy-bake treat, perfect for any occasion. Whether you’re making them for a party, a bake sale, or just to satisfy a sweet craving, this no-fuss recipe delivers soft, chewy, and delicious cookies every time. Customize with your favorite mix-ins and enjoy!

Print