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Sheet Pan Cookies (8-in-1)
Prep Time
25 mins
Cook Time
22 mins
Chill Time
2 hrs
Total Time
2 hrs 47 mins
 

My Sheet Pan Cookies (8-in-1) use one easy dough to bake 32 gooey cookie bars in eight flavors with no mixer and minimal effort.

Servings: 32 cookie bars
Author: Gemma Stafford
Ingredients
Cookie Dough
  • 1 ½ cup (12 oz/340 g) butter , melted
  • 1 ¾ cups plus 2 tablespoons (11 ¼ oz/320 g) dark brown sugar
  • 1 cup plus 2 tablespoons (9 oz/254 g) granulated sugar
  • 3 large eggs , at room temperature
  • 1 tablespoon vanilla extract
  • 3 ¾ cups (18 ¾ oz/531 g) all-purpose flour
  • 1 ½ teaspoons baking soda
  • 1 ½ teaspoons salt
Mix-Ins
Double Chocolate Chip Cookie
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons chopped bittersweet chocolate
Peanut Butter and Jelly Cookie
  • 1 tablespoon smooth peanut butter
  • 1 tablespoon chopped salted peanuts
  • 1 tablespoon raspberry jam
Chocolate Hazelnut Cookie
  • 1 tablespoon hazelnut-chocolate spread
  • 1 tablespoon chopped hazelnuts
S'more Cookie
  • ¼ cup (½ oz/14 g) mini marshmallows
  • 3 tablespoons crushed Graham crackers
  • 2 tablespoons chopped bittersweet chocolate
Birthday Cake Cookie
  • 1 tablespoon confetti sprinkles
  • 2 tablespoons white chocolate chips
Oatmeal Raisin Cookie
  • 3 tablespoons rolled oats
  • 3 tablespoons raisins
Classic Chocolate Chip Cookie
  • ¼ cup (1½ oz/43g) chopped bittersweet chocolate
M&M’s Cookie
  • ¼ cup (1½ oz/43g) M&M’s
Instructions
To Make the Cookie Dough Base

  1. In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs and vanilla extract.

  2. In a separate bowl, mix together the flour, baking soda and salt.

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

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

To Assemble the Sheet Pan Cookie

  1. Preheat the oven to 375°F (190°C) and butter and line a 13x18 inch (33x46 cm) baking sheet. Set aside.

  2. Divide the dough in 8 equally-sized balls (about 7 oz/200 g).

  3. 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.

  4. 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).

To Bake the Sheet Pan Cookie

  1. Bake for about 20- 22 minutes, until the cookie is JUST set.

  2. Best eaten the day it is baked, let cool completely before slicing and serving. Store leftovers in an airtight container at room temperature for up to 2 days.