Cookle Tray Recipe

Prepare Oven and Pan

Preheat the oven to 350°F (175°C). Line a 13x9-inch rimmed baking sheet (half-sheet) with parchment paper leaving a 1-inch overhang for easy lift-out, or lightly grease the pan.

Cream Butter and Sugars

In a large bowl using a stand mixer fitted with the paddle attachment or a hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium speed for 2–3 minutes until light and fluffy and slightly pale.

Add Eggs and Vanilla

Add the eggs one at a time, beating after each until incorporated. Scrape the bowl, then mix in the vanilla extract until combined.

Combine Dry Ingredients

In a separate bowl whisk together the all-purpose flour, baking soda, and sea salt until evenly distributed.

Form Cookie Batter

With the mixer on low, gradually add the dry ingredients to the wet mixture in two additions, mixing just until no streaks of flour remain. Do not overmix — stop as soon as the dough is uniform.

Fold in Mix-ins

Remove the bowl from the mixer and fold in the chocolate chips, toffee bits, and chopped toasted nuts (if using) with a sturdy spatula until evenly distributed through the dough.

Press Batter into Tray

Transfer the cookie dough into the prepared 13x9-inch pan. Use an offset spatula or the back of a spoon to press and spread the dough into an even layer, about 1/2 inch to 3/4 inch thick. Smooth the top as much as possible.

Add Marshmallows and Sprinkles

Evenly scatter the mini marshmallows and sprinkles across the top of the unbaked dough, pressing them gently into the surface so they will adhere during baking. Sprinkle the optional sea salt flakes lightly over the top if desired.

Bake

Bake in the preheated oven for 18–24 minutes, rotating the pan halfway through. The edges should be golden and set; the center will still look slightly soft but should not be raw. For chewier bars, aim for the lower end of the time; for firmer, lightly browned tops, go longer.

Cool Slightly

Remove from oven and set on a wire rack. Let cool in the pan for 20–25 minutes so the bars set and hold together. If using parchment overhang, lift the slab out of the pan and cool completely on the rack for easier slicing.

Prepare Chocolate Glaze

If glazing, place the chopped dark chocolate and heavy cream in a heatproof bowl. Microwave in 20-second intervals, stirring between each, or place over a simmering water bath, until smooth and glossy.

Glaze and Set

Drizzle or spread the warm glaze over the slightly cooled cookie slab. Use an offset spatula to smooth. Return to the wire rack and allow the glaze to set at room temperature (about 20–30 minutes), or refrigerate 10–15 minutes to speed setting.

Slice and Serve

Once set but not fully chilled, cut into 24 small squares or 12 larger bars using a sharp knife (wipe clean between cuts for neat edges). Arrange on a platter and serve at room temperature. Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerated for up to 7 days.