How To Bake Panbangers
Cookies that hit different deserve to be baked right. Watch the video, follow the steps, and get those crispy, rippled edges and gooey middles at home.
Video coming soon
What You'll Need
- Baking sheet pan. We prefer a full-size pan so we can do 6 cookies at once.
- Parchment paper or aluminum foil (shiny side down)
- Maldon large flake salt, or similar, for sprinkling (included)
Baking Instructions
- Preheat oven to 350°F.
- Line a baking sheet with parchment paper or aluminum foil (shiny side down).
- Place 1–6 frozen cookies on the sheet, spacing them about 4–5 inches apart.
If using a half-size baking sheet, limit cookies to 4 at a time. - Bake for 10 minutes. They won't be done yet.
- Time to bang. Carefully open the oven and, using oven mitts, pick up the front of the tray and bang it down on the rack a couple of times. Rotate 180 degrees and repeat. Close the oven and continue baking for 4 more minutes before repeating the banging step.
- 16-18 minutes total bake time. The cookies should be crispy and rippled on the edges and still gooey looking in the middle. Remove from the oven, sprinkle with flaky salt, and let cool on the baking sheet for 5–10 minutes before serving.
Show us your bake! Tag @eatpanbangers.
