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 Krispies, Sheet Pan Brownies, Sheet Pan Funfetti Cake, Sheet Pan Christmas Cookies, Sheet Pan Chocolate Cake, and Sheet Pan Cinnamon Rolls.
Table Talk with Tawnie
Someone once saw these and said “it’s just 1 cookie if I don’t end up cutting it.” 😂 He isn’t wrong. One giant cookie on a sheet pan, or share the love and cut them into cookie bars! My Easter Sheet Pan Cookies are adapted from my base Sheet Pan Chocolate Chip Cookie recipe. Once I shared the original recipe, people went crazy over them and so did my family! I especially love how simple they are to make and you don’t have to make multiple batches of cookies. I’ve fallen in love with making desserts on sheet pans; it’s just so convenient, practical, and perfect for parties and crowds. We’re all so busy, so finding something that saves us time in the kitchen, and bonus points for being absolutely delicious, is a total win.
- 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.
- Vanilla: Vanilla 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!
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
Crush those Cadbury eggs!
Because we all need an excuse to whack some chocolate eggs with a rolling pin, right?! This method truly is so easy and crushes them up perfectly!
Bring the cookie dough together literally all in 1 bowl! After you melt the better, you’ll briefly let it cool, whisk in the sugars, followed by the remaining wet ingredients. Fold in the dry ingredients and then the chocolates!
Grab a baking sheet!
Spread the cookie dough out on a greased 13-inch x 18-inch (standard half sheet) baking sheet. The cookie dough it pretty thick but it will spread out evenly!
Bake & enjoy.your.life!
How dang cute are these for Spring and Easter?! ENJOY!
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.
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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
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.
📸 Photos by Sierra Ashleigh Photography
I may never make a drop cookie again. This was so much faster snd simpler. My 3 and 5 year old granddaughters were able to help with a lot of it and they sure loved the outcome (everyone did). And makes so much!! This will be on repeat for sure. Great recipe!
I’m so glad you loved these, Patty! And that making them could be a fun activity with your granddaughter 🥰
I can also use the recipe for big drop cookies, right? 😀
I actually haven’t tried that with this recipe! You can try out: https://krollskorner.com/recipes/desserts/krolls-kookies/ or https://krollskorner.com/recipes/desserts/cookies/really-good-chocolate-chip-cookies/ or https://krollskorner.com/recipes/desserts/brown-butter-cookies/
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.
Aw I am so glad, thank you!