A beautifully arranged spread of sliced sheet pan cookies on a minimalist white plate, adorned with a sprig of fresh mint or thyme, centered on a wooden cutting board, bathed in natural morning light streaming from an east window. The marble countertops and soft shadows create a warm, inviting atmosphere. The cookies are golden brown and show deliciously melted chocolate chips, looking incredibly appealing and ready to be enjoyed.

Sheet Pan Cookies: Your Easiest Way to Bake for a Crowd

ByMaya
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A close-up, mouth-watering shot of the sheet pan cookie dough freshly spread evenly across the parchment-lined sheet pan, before baking. A small amount of flour dusts the corner of the wooden cutting board, and the rich dough is flecked with chocolate chips, captured in natural morning light with soft shadows, showcasing the preparation process in the consistent kitchen environment with marble countertops.

Sheet Pan Cookies

Oh, if only I had discovered the magic of Sheet Pan Cookies sooner! I still vividly recall the kitchen chaos after a particularly exhausting week, trying to bake countless individual cookies for a school fundraiser. My counters were buried under cooling racks, my back ached from all the bending, and honestly, my kitchen looked like a flour bomb had detonated. It was in that moment of utter cookie despair that a kind friend, witnessing my flour-dusted plight, casually suggested, ‘Have you ever tried sheet pan cookies?’ My jaw practically hit the floor – it felt like a hidden kitchen secret had just been whispered to me.

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The sheer simplicity of it still astounds me; imagine spreading one generous batch of dough onto a single large pan, baking it to golden, chewy perfection, and then effortlessly slicing it into perfect squares. It was like the universe heard my plea for less fuss and more cookies! While I adore the simplicity of recipes like our own 3-Ingredient Peanut Butter Cookies for a quick treat, baking them one by one for a large gathering can still feel like a marathon. This sheet pan method, however, is a game-changer, and it’s a brilliance that many food lovers celebrate, much like you’ll find explored in recipes such as this one on Taste Charm.

Now, this ingenious approach has become my absolute go-to whenever I’m hosting, bringing a dish to a potluck, or simply craving a generous, hassle-free supply of homemade goodness. It truly is the easiest way to feed a crowd, ensuring everyone gets a taste of that delicious, warm-from-the-oven comfort without all the usual baking stress. Trust me, once you try them, everyone will be begging for your secret recipe!

Sheet Pan Cookies: Your Easiest Way to Bake for a Crowd
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Sheet Pan Cookies: Your Easiest Way to Bake for a Crowd

Recipe by MayaCourse: DessertsCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Make baking for a crowd a breeze with these incredibly easy sheet pan cookies. One pan, huge batch, perfectly chewy and ready to slice! No more endless rounds of individual cookies.

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 cup granulated sugar

  • 1 cup packed light brown sugar

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 3 cups all-purpose flour

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1.5 cups chocolate chips (milk, semi-sweet, or a mix)

  • Optional: Flaky sea salt for sprinkling

Directions

  • Preheat your oven to 350°F (175°C). Line a standard 18×13 inch sheet pan with parchment paper, leaving an overhang on the sides for easy lifting.
  • In a large bowl, using an electric mixer, beat the softened butter with granulated sugar and brown sugar until light and fluffy, about 2-3 minutes.
  • Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
  • In a separate medium bowl, whisk together the flour, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
  • Fold in the chocolate chips until evenly distributed throughout the dough.
  • Press the cookie dough evenly into the prepared sheet pan. You can use your hands (lightly floured if sticky) or an offset spatula to spread it.
  • Bake for 20-25 minutes, or until the edges are golden brown and the center is set but still slightly soft. The exact time will depend on your oven.
  • Once baked, remove the sheet pan from the oven. If desired, sprinkle with flaky sea salt immediately. Let the cookies cool completely on the pan before slicing.
  • Once fully cooled, use the parchment paper overhang to lift the giant cookie out of the pan. Slice into squares or bars of your desired size and serve.

Notes

    • The Perfect Sheet: Use a good quality, light-colored sheet pan for even baking. Darker pans can cause the edges to brown too quickly. Line it with parchment paper for easy removal and zero sticking!
    • Don’t Overmix: Just like any cookie dough, overmixing develops the gluten too much, leading to tough cookies. Mix until just combined for that soft, chewy texture we all love. For an extra chewy result, slightly underbake them!
    • Cool Completely: As tempting as it is, let your sheet pan cookies cool *completely* on the pan before slicing. This helps them set up perfectly, preventing crumbling and making clean cuts a breeze. Patience truly pays off here!

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