Sheet Pan Cookies (8-in-1)

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My party-ready Sheet Pan Cookies (8-in-1) are the quickest way to whip up deliciously gooey treats with chocolate chips and seven more amazing flavors! In my era of convenience and ease, I’m all about sheet pan recipes, and this one is my favorite. I adore a gooey cookie, and with this sheet pan version, you get soft, doughy centers with perfectly crisp edges. I tested this recipe about five times and found it really benefits from refrigerating the dough for up to three days—or even freezing it. During this “aging” process, the flavor intensifies and the flour hydrates fully, giving you a richer, more indulgent dough. This genius baking hack was inspired by my beloved Easy Cookie Dough Recipe for Mixins, and this baking-sheet version delivers maximum results with minimal effort.

• Hands off: Don’t let the total time fool you—most of it is for chilling the dough in this easy recipe.
• No mixer needed: A whisk and a spatula do all the work here.
• Perfect for a crowd: Each batch yields 32 chewy, soft cookie bars in eight mouthwatering flavors.
• You do you! It’s easy to change up the flavors—go nut-free, use your favorite candy or chocolate.
• Fun! The playful candy-shop vibes make this a perfect family project.

Table of Contents

• What are Sheet Pan Cookies?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Sheet Pan Cookies
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Easy Cookie Recipes

What are Sheet Pan Cookies?

Sheet Pan Cookies are bar cookies with soft centers and crispy edges. Baking the cookies as a single large batch on a rimmed baking sheet instead of scooping or slicing individually saves time and effort. This recipe was inspired by my Easy Cookie Dough Recipe for Mixins, with the recipe adapted slightly for baking in a sheet pan.  In this recipe, you divide the cookie dough into eight sections, add a different topping to each, and bake. Sheet Pan Cookies yield more servings per batch than traditional bar cookies that are baked in smaller, deeper pans. These baking tray cookies are perfect for dessert, parties, holidays, and bake sales.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Whisk
• Spatula
• 13×18-inch (33×46-cm) baking sheet (half sheet pan)

Key Ingredients and Substitutes

For the Cookie Dough

Butter

• Butter contributes to the chewy texture.
• Additionally, butter adds a rich taste.
• Substitute: Use the same amount of olive oil or avocado oil if you prefer.
  • If you use oil instead, use 1⅛ cups (9 oz / 266 ml).

Dark brown sugar

• Dark brown sugar sweetens the cookies, and the molasses in the sugar deepens the flavor in these sugar cookie bars.
• Importantly, dark brown sugar adds moisture and chewiness to the bar cookies.
• Substitute: It’s easy to make brown sugar with my simple recipe.

Granulated sugar

• Granulated sugar not only adds sweetness but also crispness to the edges.
• Using granulated sugar with dark brown sugar ensures the cookies are chewy and tender but not overly soft.

Eggs

• Eggs give the cookies structure, holding the sheet pan cookie together.
• Additionally, the eggs also give the cookies richness and moisture.
• Substitute: I recommend using eggs here, as they provide the best structure.
  • If you would like to make this recipe without eggs, see my Egg Substitute Guide.

Vanilla extract

• Vanilla extract adds sweet, warm depth and enhances the flavors of the mix-ins and the cookie dough in this sheet pan cookie recipe.
• Substitute: Use the same amount of Vanilla Bean Paste.

All-purpose flour

• All-purpose flour gives the cookies stability and structure and provides the ideal balance of chew.
• Substitute: For gluten-free cookies, use the same amount of a 1:1 gluten-free baking mix, like my Easy Almond Flour Mix, or use another gluten-free flour.

Baking soda

• Baking soda leavens the cookies, allowing them to rise and spread.
• The baking soda reacts with acidic ingredients, like the brown sugar and eggs in this recipe, to produce carbon dioxide gas, which forms tiny bubbles that give the cookies lightness.

Salt

• Salt enhances the taste of the cookies.
• Additionally, salt slightly strengthens the gluten, contributing to the cookies’ structure.

Double Chocolate Cookies

• Unsweetened cocoa powder
• Chopped bittersweet chocolate

Peanut Butter and Jelly Cookies

• Smooth peanut butter
• Salted peanuts
• Raspberry jam

Chocolate Hazelnut Cookies

• Hazelnut-chocolate spread
• Hazelnuts

S’more Cookie

• Mini marshmallows
• Graham crackers
• Bittersweet chocolate

Birthday Cake Cookie

• Confetti sprinkles
• White chocolate chips

Oatmeal Raisin Cookie

• Rolled oats
• Raisins

Chocolate Chip Cookie

• Bittersweet chocolate

M&M’s Cookie

• M&M’s

How to Make Sheet Pan Cookies

Make the Cookie Dough Base

1. Start the dough: In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, and vanilla extract.
2. Whisk the dry ingredients: In a separate medium bowl, mix together the flour, baking soda, and salt.

3. Combine the wet ingredients and dry ingredients: Add the dry ingredients to the wet and stir with a spatula to form your cookie dough. It will be very soft.

4. Chill the dough: Cover and chill the dough for a minimum of 2 hours (and up to 2 days) before proceeding.

Assemble the Sheet Pan Cookie

5. Prepare to bake: Preheat the oven to 375°F (190°C) and butter and line a 13×18 inch (33×46 cm) baking sheet. Set aside.
6. Portion out the dough: Divide the dough into 8 equally-sized balls (about 7 oz/200 g).
7. Begin adding mix-ins: With the exception of the PB & J cookies, combine each portion of dough with the different mix-ins. For the PB & J cookies, mix the dough with the peanut butter and peanuts, and press into the pan. Then dollop with jam and swirl in slightly with a knife.

8. Add the dough to pan: Arrange the dough in 4 x 2 rows on the prepared baking sheet. Press each remaining flavor into equally sized rectangles. The edges should meet and reach the ends of the pan (see photos for reference).

Bake the Sheet Pan Cookie

9. Bake the cookies: Bake for about 20-22 minutes, until the cookies are JUST set.

10. Cool and serve: Best eaten the day it is baked, let cool completely before slicing and serving.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Chill the dough before adding the mix-ins: Otherwise, the dough will be too soft and difficult to work with.
• Add additional topping: Note that the mix-ins aren’t always visible on the top of the cookies, so for the best visual appeal, add a bit more after placing the dough in the pan.
  • Sprinkle additional chopped chocolate on the chocolate mix-in portions (Double Chocolate Chip, S’More, Classic Chocolate Chip).
  • For the Birthday Cake and M&M cookies, top with more sprinkles or M&M’s.
• Arrange strategically: Put the cookie dough with the wetter ingredients (peanut butter and jelly, and s’more) toward the middle, so there’s less chance of the wet ingredients leaking or scorching around the edges.
• Party-ready: Put the entire pan out for guests and serve as a sheet-pan cookie cake!
• Experiment with mix-ins: Make your own unique flavors using nuts, spices, dried fruit, or candies. A good rule of thumb is to add ¼ teaspoon of spice and 3 to 4 tablespoons of fruit or candy per section.
• Make a Valentine’s Day sheet-pan cookie cake: Use red, pink, and white sprinkles in the Birthday Cake portion, and M&M’s Valentine’s Mix (or simply red M&M’s) for the candy section.

Make-Ahead and Storage Instructions

Make-ahead tips

• Arrange the dough in the pan, then cover and chill for up to three days before baking.
  • Let it sit at room temperature for 1 hour before baking for the most even results.
• Bake the cookies, cool completely, and store in an airtight container at room temperature for up to two days.

How to store leftovers

• Store leftover cookies in an airtight container at room temperature for up to two days.

FAQs

Can I make these sheet pan cookies gluten-free?

• To make these cookies gluten-free, use a 1:1 gluten-free baking mix, such as my Easy Almond Flour Baking Mix, or another gluten-free flour in place of the all-purpose flour.

Is it possible to make this sheet pan cookie cake without eggs?

• Eggs will give these sheet pan cookies the best structure, but if you want to make them egg-free, check out my Egg Substitute Guide for the best option.

How do I make these cookies nut-free?

• To make these cookies nut-free, you can use another crunchy ingredient, such as crushed pretzels, toasted oats, or sunflower seeds, instead of the nuts.
• Use sunflower butter in place of the peanut butter.
• Ensure that your other ingredients are nut-free.

How do I make sure my cookies are not too soft and do not spread too much?

• Be sure the melted butter is not hot when you mix it in—let it cool to tepid before adding it to the other ingredients.
• Chill the dough as directed. It’s essential to keep it in the fridge for at least two hours.

What’s the best way to neatly slice these cookies?

• Let cool completely before slicing.
• Use a long, sharp knife and wipe between cuts.

More Easy Cookie Recipes

• 5-Ingredient Irish Shortbread Cookies
• Peanut Butter and Jelly Cookies
• Chewy Sugar Cookies
• Best-Ever Peanut Butter Cookies
• Soft Molasses Cookies

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Chocolate Rugelach

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