Sheet Pan Cookies
These Sheet Pan Cookies are a game-changer! Chewy, crunchy, and loaded with your favorite mix-ins, they’re perfect for any gathering.
Equipment
- Sheet Pan
- Mixing bowls
- Measuring cups and spoons
- Spatula
- Cooling rack
Ingredients
- 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
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the unsalted butter, light brown sugar, and granulated sugar. Beat on medium speed until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla extract to the butter mixture. Beat well until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until just combined.
- Gently fold in the M&M's, sprinkles, white chocolate chips, dried cranberries, peppermint bark, and chocolate chips.
- Spread the cookie dough onto the prepared sheet pan with a spatula.
- Bake for 20-25 minutes, or until the edges are golden brown and the center is set.
- Let cool in the pan for about 10 minutes, then transfer to a cooling rack to cool completely. Cut into squares or rectangles.
Notes
- Use salted butter if unsalted is unavailable, just reduce the salt.
- Substitute eggs with 1/4 cup unsweetened applesauce if out of eggs.
- Feel free to mix in any candies, nuts, or dried fruits you prefer.