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Sarah Kieffer's Pan bangin cookies
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5 from 1 vote

Sarah Kieffer's Pan Bangin Cookies

The internet's favorite recipe. These pan banging cookies are huge, beautiful, and delicious!
freezing time15 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 10 cookies
Author: Sarah Kieffer


  • Stand mixer


  • 2 cups all-purpose four
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 sticks unsalted butter at room temperature
  • 1 ½ cup granulated sugar
  • ¼ cup packed brown sugar
  • 1 large egg
  • 2 tablespoon water
  • 4 ounces dark chocolate chunks
  • 2 ounces milk chocolate chips


  • Preheat the oven rack to 350°F. Line 3 baking sheets with aluminum foil, full side up.
  • In a small bowl, whisk the flour, baking soda, and salt.
  • In your stand mixer bowl fitted with a paddle, beat the butter on medium until light and creamy. Ass in both sugars and beat on medium until fluffy, about 2 to 3 minutes. Add in the egg, vanilla, and water and mix on low until everything is combined. Add the dry mixture and mix on low until combined again. Add in the chocolate and fold with a spatula.
  • Form the dough into 100g balls or heaping ⅓ cup each. Place 4 balls onto the baking sheets with equal distance apart ( they will get huge!) and freeze for 15 minutes before baking. After your place the first baking sheet in the oven repeat the freezing process with the second baking sheet.
  • Bake the cookies for 10 minutes, when the cookies are puffed up slightly in the center lift the side of the baking sheet up about 4 inches and gently let it drop down against the oven rack. The edges of the cookies will set and the inside will fall back down. Don't be scared, they will puff and de-puff again multiple time.
  • Bake the cookies for another 2 minutes, until they puff up again and repeat the banging process. Repeat a few more times to create ridges around the edge of the cookie. Bake for about 16 to 18 minutes total, until the cookies have spread out and the edges are golden brown but the center is still lighter and not fully cooked.
  • Transfer the baking sheet to a wire rack; let it cool down completely before removing the cookies form the pan.


  • These cookies are huge! but they need to be in order to have those crinkles. If you want to make these cookies a bit smaller,  you won't end up with the same ridges and the center might not be as soft and gooey. 
  • Do not skip freezing the cookies, they will spread too much on the pan and will not form those beautiful ridges!
  • The cookies will not turn out the same if you decide to use only chocolate chips. You will also need to up the amount of chocolate chips to 8 ounces of chocolate chips and make the cookies 2 ½ ounces big instead of 3 ½ ounces.
  • These cookies are delicious when served warm, but you could also enjoy them out of the fridge a couple of days later. This will give the flavors enough time to infuse into each other!