Sheet Pan Cookies

If you’re looking for a fun and easy way to indulge your sweet tooth, look no further than these delicious Sheet Pan Cookies! They’re perfect for gatherings, parties, or simply satisfying a craving for something sweet. Imagine a cookie that’s chewy, crunchy, and loaded with all your favorite mix-ins, all baked together on one pan. This recipe is not only simple to make but also a breeze to clean up afterward. Let’s dive into the details!

What Sets This Recipe Apart

Sheet Pan Cookies are a game-changer for cookie lovers. Instead of baking individual cookies, you spread the dough across a sheet pan, allowing you to bake a large batch in one go. This method is not only time-efficient but also results in a beautifully even bake. The combination of textures from the M&M’s, white chocolate chips, dried cranberries, and crunchy peppermint bark brings a delightful variety to each bite. Plus, it’s an incredibly versatile recipe – you can swap in your favorite ingredients or whatever you have on hand!

Shopping List

• 1 cup unsalted butter, at room temperature
• 1 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup M&M’s
• 1 cup sprinkles
• 1 cup white chocolate chips
• 1 cup dried cranberries
• 1 cup peppermint bark, chopped
• 1 cup chocolate chips

Cook’s Kit

• Sheet pan: A standard 18×13 inch sheet pan works best.
• Mixing bowls: Use a large bowl for mixing your dough.
• Measuring cups and spoons: Accurate measurements ensure the best results.
• Spatula: Great for mixing and spreading the dough evenly in the pan.
• Cooling rack: Helps the cookies cool evenly once out of the oven.

Method: Sheet Pan Cookies

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, combine the unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, beat on medium speed until the mixture is light and fluffy, about 2-3 minutes.

Step 3: Add Eggs and Vanilla

Add the eggs and vanilla extract to the butter mixture. Beat well until fully combined.

Step 4: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing until just combined.

Step 5: Fold in the Goodies

Gently fold in the M&M’s, sprinkles, white chocolate chips, dried cranberries, peppermint bark, and chocolate chips. Make sure everything is evenly distributed throughout the dough.

Step 6: Spread the Dough

Spread the cookie dough onto the prepared sheet pan, using a spatula to make it even.

Step 7: Bake

Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set.

Step 8: Cool and Cut

Remove from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a cooling rack to cool completely. Once cool, cut into squares or rectangles.

No-Store Runs Needed

• Butter: If you don’t have unsalted butter, you can use salted butter and just reduce the salt in the recipe.
• Eggs: If you’re out of eggs, you can substitute each egg with 1/4 cup unsweetened applesauce.
• Mix-ins: Feel free to use other candies, nuts, or dried fruits based on what you have available.
• Flour: In a pinch, you can use a gluten-free flour blend, ensuring it’s suitable for baking.

Mistakes Even Pros Make

• Overmixing the Dough: Mixing too much can result in tough cookies. Mix just until combined.
• Not Using Room Temperature Ingredients: Cold butter or eggs can lead to uneven mixing and texture. Make sure they’re at room temperature.
• Skipping the Cooling Time: Cutting into the cookies too soon can lead to a crumbly mess. Give them time to set.
• Not Measuring Accurately: Baking is a science. Use proper measuring cups and spoons for the best results.

Freezer-Friendly Notes

If you have leftovers (which is unlikely!), these cookies freeze beautifully. Just place them in an airtight container between layers of parchment paper. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy, let them thaw at room temperature or pop them in the microwave for a few seconds to warm them up.

FAQ

Can I make these cookies ahead of time?

Absolutely! You can prepare the dough a day ahead and keep it covered in the refrigerator. Just remember to let it sit at room temperature for about 30 minutes before spreading it on the sheet pan for baking.

Can I substitute the chocolate chips?

Yes! Feel free to use any type of chocolate chips, nuts, or even butterscotch chips based on your preference. The possibilities are endless!

Why are my cookies not spreading?

If your cookies aren’t spreading, it could be due to over-measuring the flour or not allowing the butter to soften completely. Make sure to measure accurately and let the butter sit at room temperature until soft.

Can I add more mix-ins?

Definitely! You can increase the quantities of your favorite mix-ins or even add something new, like crushed pretzels or toffee bits, for a fun twist.

More from the Kitchen

• Chocolate Chip Cookie Cake With Fudge Drizzle
• Brownie Stuffed Chocolate Chip Cookies

Let’s Eat

These Sheet Pan Cookies are all about convenience and flavor. With a simple method and endless customization options, they’re sure to become a staple in your baking repertoire. Perfect for serving a crowd or keeping on hand for late-night snacking, this recipe is a must-try. Enjoy the delightful combination of flavors and textures with every bite!

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