I love finding ways to make family treats both easy and irresistible! Our Kitchen Sink Cookies Chewy Pan Bake delivers on that promise, filling your kitchen with a delightful aroma of warm chocolate and salty pretzels as it bakes. This one-pan wonder brings all your favorite cookie flavors together, making it ideal for busy parents and hungry kids alike when time is short on a weeknight. As a longtime home cook, I’ve perfected this simple method to ensure a gooey, satisfying bake every time. Get ready for an instant family classic that saves time without sacrificing taste!
Ingredient Guide with Flavor & Function
- Unsalted Butter: 1/2 cup (113g) softened. Creates richness and tender texture. Organic butter offers a beautiful flavor.
- Light Brown Sugar: 3/4 cup (150g), packed. Essential for chewiness and deep caramel notes.
- Large Egg: 1, at room temperature. Binds ingredients for structure. (Cage-free eggs are my usual choice for quality.)
- Vanilla Extract: 1 teaspoon (5ml). A flavor enhancer.
- All-Purpose Flour: 1.5 cups (180g). The recipe’s foundation. (For a healthy gluten-free pan bake, use a 1:1 gluten-free flour blend.)
- Baking Soda: 1/2 teaspoon (2.5g). Helps with lift and spread. (Ensure it’s fresh for best results.)
- Fine Sea Salt: 1/4 teaspoon (1.25g). Balances sweetness.
- Mixed “Sink” Goodies: 1 cup (about 150g total). This “kitchen sink” blend adds crunch and flavor. Think chocolate chips (dairy-free options are great!), crushed pretzels, rolled oats, and chopped pecans (or walnuts if you have them!).
Cooking Instructions Made Simple for Your Kitchen Sink Cookies Chewy Pan Bake
- Prep Your Pan and Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch pan (a standard metal pan works perfectly for even baking). This takes about 5-10 minutes.
- Cream Butter and Sugar: In a large bowl, cream together 1/2 cup softened butter and 3/4 cup brown sugar using an electric mixer until the mixture looks pale yellow and fluffy, about 2-3 minutes.
- Add Wet Ingredients: Beat in 1 large egg and 1 teaspoon vanilla extract until just combined and smooth, about 30 seconds. The mixture should smell fragrant.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 1.5 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt until fully mixed.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet, mixing on low speed until just combined. The dough should look shaggy but uniform. If it looks too dry or crumbly, splash in 1-2 teaspoons of milk or water. Do not overmix, as this can lead to tough cookies!
- Fold in the Goodies: Gently fold in your 1 cup of mixed “sink” goodies—chocolate chips, crushed pretzels, rolled oats, and chopped pecans. Ensure they’re evenly distributed throughout the dough.
- Press into Pan: Press the dough evenly into your prepared 9×13 inch pan. Use slightly damp hands to prevent sticking, spreading it to all corners.
- Bake to Perfection: Bake for 20-25 minutes, or until the edges are golden brown and the center is set but still slightly soft when gently pressed. Your kitchen will fill with a sweet, toasted aroma.
Inline Variations & Troubleshooting
- Spicy Kick: For a unique twist, try adding a pinch of cayenne pepper (1/4 teaspoon) to the dry ingredients for a subtle warmth that complements the sweet.
- Festive Flair: Swap some chocolate chips for white chocolate and dried cranberries for a bright, seasonal Kitchen Sink Cookies Chewy Pan Bake that’s perfect for holiday sharing.
- Kid-Friendly Fun: My kids always insist on extra sprinkles, so don’t be shy for a truly celebratory pan bake!
- Common Mistakes: Overmixing dough leads to tough cookies; overbaking results in dry pan cookies, so pull them out when the center still feels slightly soft.
Perfect Moments to Serve Kitchen Sink Cookies Chewy Pan Bake
This Kitchen Sink Cookies Chewy Pan Bake is a versatile treat for many occasions, bringing joy effortlessly.
- Occasions: Weeknight desserts, birthdays, potlucks, after-school snacks, holiday cookie exchanges.
- Pairings: Warm with vanilla ice cream, cold milk, or hot coffee.
- Make-ahead tips: Prep dry ingredients ahead. Dough refrigerates up to 3 days or freezes up to 1 month. Thaw before baking.
Nutrition & Wellness Spotlight
Enjoying this pan bake can fit into a balanced diet in moderation. It’s easy to customize for healthier choices.
- Protein boost: Add unflavored protein powder (reduce flour) or more nuts and seeds for quick protein meals.
- Low-sugar swaps: Reduce brown sugar by 1/4 cup or use a sugar substitute. Opt for dark chocolate chips.
- Plant-powered energy: Incorporate rolled oats, chia seeds, and dried fruits for fiber and sustained energy, supporting easy meal prep for weight loss.
- High-value terms: Make it one of the best gluten-free recipes by using a certified gluten-free flour blend.
Everyday Benefits Beyond the Plate
This Kitchen Sink Cookies Chewy Pan Bake offers practical advantages for busy households, simplifying delicious baking.
- Time-saving: One pan means significantly less cleanup and faster baking than individual cookies.
- Affordable: Uses pantry staples and leftovers, reducing food waste.
- Nourishing: Customize with wholesome ingredients like whole-wheat pastry flour.
- Family bonding: A fun, easy recipe to make with kids, creating lasting memories.
Expert Tips & Adaptations for Kitchen Sink Cookies Chewy Pan Bake
Elevate your pan bake with simple adjustments. I often add a sprinkle of flaky sea salt after baking for a delightful contrast.
- Richer flavor/texture: Brown butter for nutty depth. Chill dough 30+ minutes for chewier texture.
- Flavor adjustments: Swirl in caramel or peanut butter. Finish with flaky sea salt after baking.
- Dietary adaptations: Use flax eggs/plant-based butter for vegan. Sugar substitutes/fiber for diabetic-friendly. Swap nuts for seeds for allergies.
Questions Readers Often Ask
Can Kitchen Sink Cookies Chewy Pan Bake be prepped ahead for busy weeks?
Yes, dough refrigerates for 3 days or freezes for 1 month. Thaw and bake for a fresh, easy treat, perfect for meal prep.
What are the healthiest substitutes for Kitchen Sink Cookies Chewy Pan Bake ingredients?
Try whole wheat pastry flour, applesauce for some butter, or reduced sugar with natural sweeteners. I find these maintain great flavor.
Where can I order quality ingredients online for this pan bake?
Seek reputable online health food stores for organic flours, grass-fed butter, and ethically sourced chocolate. Quality ingredients enhance your pan bake.
How do I prevent my Kitchen Sink Cookies Chewy Pan Bake from getting dry?
Avoid overbaking! Pull it when the center is slightly soft and edges are golden. It sets further as it cools, ensuring chewiness.
Can I make this a gluten-free Kitchen Sink Cookies Chewy Pan Bake?
Absolutely! Swap regular flour for a 1:1 gluten-free baking blend. Confirm all ‘sink’ goodies are certified gluten-free for compliance.
What kind of ‘sink’ goodies work best in this recipe?
Anything goes! Popular choices include chocolate chips, crushed pretzels, M&Ms, sprinkles, chopped nuts, coconut, or dried fruit. Mix your favorites!
Conclusion
Our Kitchen Sink Cookies Chewy Pan Bake is more than just a dessert; it’s an easy path to happy tummies and cherished family moments, supporting healthy eating habits. Get ready to bake a memory today!
Pin this recipe for later, share with a friend, or add it to your weekly quick meals plan right now.
Kitchen Sink Cookies Chewy Pan Bake
- Total Time: 38 minutes
- Yield: 12–15 servings 1x
- Diet: General
Description
This Kitchen Sink Cookies Chewy Pan Bake is an easy and irresistible one-pan dessert, combining various cookie flavors like chocolate and pretzels into a gooey, satisfying treat perfect for busy weeknights. It’s designed to be a simple, time-saving family classic without sacrificing taste.
Ingredients
- 0.5 cup (113 g) unsalted butter, softened
- 0.75 cup (150 g) light brown sugar, packed
- 1 large egg, at room temperature
- 1 teaspoon (5 ml) vanilla extract
- 1.5 cups (180 g) all-purpose flour
- 0.5 teaspoon (2.5 g) baking soda
- 0.25 teaspoon (1.25 g) fine sea salt
- 1 cup (about 150 g total) mixed “sink” goodies (chocolate chips, crushed pretzels, rolled oats, chopped pecans)
Instructions
- Prep Pan and Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch metal pan.
- Cream Butter and Sugar: In a large bowl, cream together 0.5 cup softened butter and 0.75 cup brown sugar using an electric mixer until pale yellow and fluffy (about 2-3 minutes).
- Add Wet Ingredients: Beat in 1 large egg and 1 teaspoon vanilla extract until just combined and smooth (about 30 seconds).
- Combine Dry Ingredients: In a separate medium bowl, whisk together 1.5 cups all-purpose flour, 0.5 teaspoon baking soda, and 0.25 teaspoon salt until fully mixed.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Do not overmix. (If too dry, add 1-2 teaspoons milk or water.)
- Fold in Goodies: Gently fold in 1 cup of mixed “sink” goodies (chocolate chips, crushed pretzels, rolled oats, and chopped pecans) until evenly distributed.
- Press into Pan: Press the dough evenly into your prepared 9×13 inch pan using slightly damp hands to prevent sticking.
- Bake to Perfection: Bake for 20-25 minutes, or until the edges are golden brown and the center is set but still slightly soft when gently pressed.
Notes
Avoid overmixing the dough to prevent tough cookies and overbaking to prevent dry pan cookies. For variations, try adding cayenne pepper for a spicy kick, white chocolate and cranberries for a festive flair, or extra sprinkles for a kid-friendly treat. Store in an airtight container at room temperature.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square (about 70 g)
- Calories: 350 calories
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
Keywords: easy dessert, pan bake, chocolate, pretzels, weeknight, family treat, chewy cookies, pecans, oats, one-pan