5 from 1 review

Easter Sheet Pan Cookies

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After my Sheet Pan Cookies went viral, I knew I had to create more variations, like these Easter Sheet Pan Cookies and my 4-in-1 Sheet Pan Cookies! They’re super soft and chewy cookies made in one bowl, and no chill time is required.

I mean, what’s not to love about an entire sheet pan of cookies with tender and moist interiors, golden brown edges, and studded with Cadbury Eggs and chocolate chips? I don’t think I have to do much convincing with this recipe. 😂

These are next-level amazing, mostly because…

  • 🍪✨ No individual scooping! You can make one large batch of cookies, with less time spent on the cookies. Bring the dough together in one big bowl, press it onto your favorite 13-inch x 18-inch half sheet pan, bake it, and that’s it! Cookies for days.
  • 🍪✨Super soft and chewy: this recipe uses melted butter, so it helps the centers stay soft and chewy, while the edges get slightly golden and crisp.
  • 🍪✨Customizable! Feel free to add dried fruits, nuts, different chocolates like M&Ms or white chocolate chips, a swirl of Nuella or peanut butter, the possibilities are endless!
  • 🍪✨Easy to transport & share: seamless to pack up and take wherever you need to go. Then just cut into squares and there’s plenty for everyone! Great for parties, potlucks, birthday parties, girls’ night, or just because!

More sheet pan dessert favorites: Sheet Pan Rice KrispiesSheet Pan BrowniesSheet Pan Funfetti Cake, Sheet Pan Christmas Cookies, Sheet Pan Chocolate Cake, and Sheet Pan Cinnamon Rolls.

Stack of thick, chewy Easter cookie bars with chocolate and pastel candy eggs, in front of blurred spring-themed background.

Ingredient Notes

(For the full recipe, scroll down to the recipe card below)

Flat lay of labeled ingredients for Easter sheet pan cookies, including melted butter, brown sugar, Cadbury Mini Eggs, flour, eggs and egg yolks, cornstarch, vanilla, sugar, baking soda, baking powder, salt, chocolate chips, and milk—all arranged in bowls on a blush pink background.
  • Mini Cadbury Eggs & chocolate chips: For the Cadbury eggs, I like to place them in a baggie and basically whack them with a rolling pin until they break up! It’s much easier than trying to chop them on a cutting board. For the chocolate chips, simply use your favorite chocolate chips.
  • Butter: Using unsalted butter allows you to control the amount of salt in the recipe. For this recipe, you’ll need melted butter. Yay for not waiting around for butter to soften!
  • Sugars: Combining granulated sugar and brown sugar adds sweetness and moisture to the cookies. Brown sugar also contributes to the chewy texture, so I chose to use more brown sugar than white in this recipe.
  • Flour: I used all-purpose flour for this particular recipe. I have not yet experimented with other types of flour. Be mindful not to overmix the dough once the flour is added to avoid developing too much gluten, which can result in a tougher cookie.
  • Cornstarch: I found that adding a bit of cornstarch to this recipe helps create an even softer and chewier sheet-pan chocolate chip cookie!
  • Eggs: Eggs act as a binder and add structure to the cookie dough. I like to add the additional egg yolks for added richness and moisture.
  • Milk: just a touch of milk in the cookie dough batter helps keep these cookies moist and hydrates the starches in the flour.
  • VanillaVanilla extract will enhance the flavor of the cookies. Use pure vanilla extract for the best flavor, and adjust the amount according to your taste preference. I love adding an entire 1 1/2 Tbsp. in this recipe!
Close-up of overlapping Easter sheet pan cookie bars, highlighting the crackly tops and colorful cadbury eggs that are crushed up.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips

  • Sheet Pan: This recipe was tested in a 13×18-inch sheet pan. I have not made this in a quarter sheet pan. Your cookie bars will be significantly thicker and bake time will need to be adjusted.
  • Underbake them a bit! Since these cookies cool directly on the sheet pan and we aren’t moving any cookies over to a cooling rack like a normal batch of cookies, I recommend to under bake them so as they cool, they won’t become dry.
  • Ovens vary: I would start peaking on them around 18-19 minutes. Baking times can vary depending on your oven, so start checking for doneness a couple of minutes before the recommended time because dry cookies are the worst!
  • Cool before slicing: I know it’s tempting to dig in straight away! But to ensure even, clean cuts, allow them to cool ~20 minutes before cutting.

Storage / Freezing

  • Store at room temperature in an air tight container for up to 5 days, if they last that long!
  • Freeze in a freezer-safe bag or an air-tight container for up to 3 months.
A Easter cookie bar on a pink patterned plate with a bite taken out, surrounded by festive spring decor.

Would you rather make these with semi sweet chocolate chips or dark chocolate chips?

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

5 from 1 review

Easter Sheet Pan Cookies

Prep: 10 minutes
Cook: 18 minutes
Total: 28 minutes
Servings: 24 squares
My soft and chewy Easter Sheet Pan cookies are packed with melty chocolate chips and festive Cadbury Mini Eggs—perfect for Spring baking and Easter! They're made in one bowl, no chill time necessary, and baked all on a single sheet pan. You can get 24 cookie bars (or more if you want to make the squares a little smaller!)

Ingredients

  • 1 cup unsalted butter, melted and slightly cooled
  • 1 1/2 cups dark brown sugar, packed
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • 2 large egg yolks, room temperature
  • 2 Tbsp. whole milk
  • 1 1/2 Tbsp. pure vanilla extract
  • 3 1/2 cups all-purpose flour, spooned and leveled
  • 2 tsp. cornstarch
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 1/2 tsp. kosher salt
  • 9 oz. bag Cadbury eggs, chopped
  • 3/4 cup chocolate chips
  • garnish with more crushed Cadbury eggs, chocolate chips, and flaky sea salt

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • *Cadbury egg tip: to chop them easily, place them in a sealed ziplock baggie, and give them a whack with a rolling pin to crush them up! If you attempt chopping them on a cutting board, it can get pretty messy so this is my preferred method.
  • Preheat and prep: Preheat the oven to 325°F. Spray a standard half sheet pan (13-inch x 18-inch) with nonstick spray and set aside.
  • Whisk melted butter & sugars: Add the melted butter and sugars together in a large mixing bowl and whisk together until smooth. Be sure to break up any clumps of brown sugar (using fresh/soft brown sugar is best!)
    1 cup unsalted butter, melted and slightly cooled, 1 1/2 cups dark brown sugar, packed, 1 cup granulated sugar
  • Add the rest of wet ingredients: pour in the eggs, egg yolks, milk, and vanilla extract. Whisk again until fully combined.
    2 large eggs, room temperature, 2 large egg yolks, room temperature, 2 Tbsp. whole milk, 1 1/2 Tbsp. pure vanilla extract
  • Dry ingredients: add in the dry ingredients and fold until mostly combined.
    3 1/2 cups all-purpose flour, spooned and leveled, 2 tsp. cornstarch, 1 tsp. baking soda, 1 tsp. baking powder, 1 1/2 tsp. kosher salt
  • Chocolate time: add in ~1 cup chopped Cadbury Egg pieces and chocolate chips. Fold into the batter. It will be quite thick, that's perfect.
    3/4 cup chocolate chips, 9 oz. bag Cadbury eggs, chopped
  • Spread on baking sheet: Turn the batter out onto the prepared baking sheet. Spread evenly until smooth. Trust the process, it will all spread out and fit on the pan 🤗 Top with more Cadbury egg pieces and chocolate chips if desired, or you can sprinkle a few on top AFTER it bakes so they get melty on the tops post baking.
  • Bake: Bake for ~19-22 minutes. Ovens vary so keep an eye on them. I always underbake because there will be carry over cooking as it cools on the sheet pan. The cookies will look puffy at first, but settles as it cools. You can gently tap it on the counter if it’s really fluffy so it settles, if needed. 
  • Cool & enjoy: Decorate the top with more chocolate if desired and flaky sea salt. Cool completely, cut into portions and enjoy! 
    garnish with more crushed Cadbury eggs, chocolate chips, and flaky sea salt

Video

Notes

  • Store at room temperature in an air tight container for up to 5 days, if they last that long!
  • Freeze in a freezer-safe bag or an air-tight container for up for 3 months.

Nutrition Information

Serving: 1serving, Calories: 316kcal (16%), Carbohydrates: 46g (15%), Protein: 3g (6%), Fat: 14g (22%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.3g, Cholesterol: 51mg (17%), Sodium: 271mg (12%), Potassium: 98mg (3%), Fiber: 1g (4%), Sugar: 31g (34%), Vitamin A: 281IU (6%), Calcium: 41mg (4%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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Nik

I can also use the recipe for big drop cookies, right? 😀

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Marti Willens

my grand children loved these! Wonderful and delicious and they are all gone! Can’t wait to make more of your yummy sheet pan cookies.

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