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Are you looking for an easy cookie recipe? My brown butter Sheet Pan Cookies are perfect when you need to feed a crowd, have growing teenagers, or want an effortless approach to the chewiest most delicious chocolate chip squares.
🍪 Why You’ll Love Sheet Pan Cookies
Easy clean up: instead of scooping the dough into individual round cookies, simply press into a sheet pan and bake.
Volume: this recipe yields 25-30 cookie squares.
Customizable: add in your favourite chocolate, nuts or dried fruit.
🗒 Ingredients You’ll Need To Make Sheet Pan Cookies
Butter: for these sheet pan cookies we use a brown butter base which adds a very rich and nutty depth of flavour.
Granulated sugar: provides the sweet flavour.
Brown sugar: adds an additional depth of sweet flavour that has a caramel-like sweetness.
Eggs: act as a binder which helps hold the ingredients together.
Vanilla: adds a warm and aromatic flavour to the sheet pan cookies.
All-purpose flour: acts as the foundation to create the most delicious (and easy cookie recipe!).
Cornstarch: helps to achieve a softer more chewy cookie.
Cinnamon: adds a warm subtle flavour to the cookies, however if you aren’t a fan feel free to omit this ingredient.
Baking soda: helps the cookies rise and become lighter.
Baking powder: also helps the cookies rise and results in a puffier cookie.
Chocolate chunks: because, well, chocolate.
👀 How To Make Sheet Pan Cookies
- First, prepare the brown butter.
- Secondly, mix together the brown butter, sugars, vanilla, and eggs.
- Then, add the flour, cornstarch, cinnamon, baking soda, baking powder, and salt.
- Fold in the chocolate chips and spread evenly onto your baking sheet.
- Finally, bake for 16-18 minutes.
🗒️ Variations & Substitutions
Chocolate: all chocolate welcome; for example, white chocolate, butterscotch or milk chocolate will all work.
Dried fruits: add your favourite dried fruits; for example, cranberries or raisins would work well.
🤔 FAQ’s
Certainly! Simply add to a freezer safe bag and freeze for up to 3 months.
Generally, these leftover sheet pan cookies are best kept in an airtight container at room temperature. Alternatively, add to a freezer safe bag and freeze for up to 3 months.
Of course! For example, nuts, coconut flakes or chocolate chunks are great options.
Ideally you’ll use a standard 13×18 inch half sheet pan. Furthermore, if you have a lighter coloured pan that will work best, as sometimes the darker pans can crisp the edges too quickly.
🍴 Leftovers? Lucky you.
Storage: store the sheet pan cookies in an airtight container and they will keep fresh on the counter for up to 5 days.
👩🏻🍳 Hungry For More?
💌 Let’s Stay Connected
Keep in touch with me on Instagram, TikTok, and Pinterest! If you do make this recipe (or any recipe of mine) don’t forget to leave a review.
Sheet Pan Cookies
Equipment
- 1 13×18 baking sheet
Ingredients
- 1¼ cups butter, browned
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 3 eggs, room temperature
- 1 tbsp vanilla
- 3½ cups all-purpose flour
- 1 tbsp cornstarch
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1 tsp baking powder
- 1½ tsp salt
- 2 cups chocolate chunks or chips, + more for topping
Instructions
- Preheat your oven: to 350 °F. Using a non stick cooking spray, generously grease a standard 13×18 baking sheet.Alternatively you can line the baking sheet with parchment paper.
- Make the brown butter: cut your butter into 1 inch cubes and add to a small stainless steel saucepan set to low/medium heat. Swirl the butter in the pan a couple times to melt the bigger pieces. Once melted, the butter will begin to lightly bubble and begin to foam. Stir every minute or two to prevent the butter from burning. The butter will start to turn golden brown, and you will soon smell a toasted, slightly nutty scent. Once this occurs remove it from the heat and allow it to cool for at least 10 minutes. From beginning to end it should take you 5-7 minutes to get a perfect brown butter.
- To a large mixing bowl, add the brown butter, granulated sugar and brown sugar. Using a whisk or hand mixer, mix the butter and sugars together until you reach a smooth consistency. About 2 minutes.
- Next, add the vanilla and eggs one by one, ensuring each is fully mixed in before adding the next.
- Add the flour, cornstarch, cinnamon, baking soda, baking powder, and salt. Gently mix to combine, just until no clumps remain. Don't over mix.
- Add the chocolate chips and fold until just combined.
- Pour the batter onto the prepared baking sheet and spread evenly across the bottom. At first, it may not look like you have enough batter to fit in the pan, but rest assured it spreads out!
- Top with more chocolate chips (if desired) and bake for 16-18 minutes.Sammy's tip: I recommend slightly underbaking these as they will continue to cook as they cool. In addition, the cookies may appear to be puffy, but as they cool, they will settle.
- Slice into squares and enjoy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
