4-in-1 Sheet Pan Cookies
User Reviews
4.5
20 reviews
Excellent
4-in-1 Sheet Pan Cookies
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These 4-in-1 Sheet Pan Cookies makes 4 flavors of ultra soft and chewy cookies that require no scooping, no mixers, and uses only one sheet pan! This recipe is great for a crowd, especially for those who have a favorite cookie flavor! Now you can please everyone (finally!) 😉 It is a convenient and delicious way to make a large quantity of cookies that will make every one happy. Each flavor has a tender and moist interior and the edges are golden brown and slightly crisp. Change up the flavors based on your preferences; the possibilities are endless!
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Ingredients
Cookie Dough Base
- 1 1/4 cup unsalted butter melted and slightly cooled
- 1 1/4 cup brown sugar packed; dark or light
- 1 cup granulated sugar
- 2 large egg room temperature
- 1 large egg yolk, room temperature
- 2 Tbsp. milk whole
- 1 1/2 Tbsp. vanilla extract
- 3 cups all-purpose flour spooned and leveled
- 1 1/2 tsp. kosher salt
- 1 tsp. cornstarch
- 1 tsp. baking soda
- 1 tsp. baking powder
Chocolate Chip
- 1/2 cup chocolate chips of choice; plus more to garnish after baking
Funfetti/Birthday Cake
- 1/4 tsp. cake batter extract
- 1-2 Tbsp. rainbow jimmies sprinkles
Snickerdoodle
- 1/3 cup white chocolate chips plus more to garnish after baking
- 1/4 tsp. ground cinnamon
- cream of tartar pinch
- cinnamon mixture to sprinkle on top prior to baking and after
- sugar mixture to sprinkle on top prior to baking and after
Double Chocolate Chip
- 1/2 cup chocolate chunks or chocolate chips, plus more to garnish after baking
- 2 Tbsp. Dutch process cocoa powder
- 1/4 tsp. espresso powder
Instructions
- *Note: the recipe notes have more cookie flavors. Mix & match any 4 flavors you want!
- Preheat the oven to 350°F. Spray a standard half sheet pan with nonstick spray (13×18) and set aside.
- Add the melted butter and sugars together in a large mixing bowl.
- Whisk together until smooth. Be sure to break up any clumps of brown sugar.
- Add the eggs, milk and vanilla. Whisk until smooth.
- Add the dry ingredients.
- Fold until mostly combined. Do not over mix the cookie dough in this step.
- Divide the base cookie dough batter into 4 equal sections and place in 4 medium sized bowls. You can use a food scale to weigh each portion of so they are more accurate if you'd like, each quadrant will be ~10-11 oz. each.
- Add additional mix-ins to each bowl and mix just until combined.
- Place each cookie portion onto a quadrant of your sheet pan.
- Using a rubber spatula, flatten each section down evenly. Do the best you can, it doesn't have to be perfect. The cookie dough should fill the entire sheet pan and they cookie doughs will be touching.
- Sprinkle a little bit of the cinnamon/sugar mixture on the snickerdoodle section, and add additional sprinkles on the birthday cake section. (You'll add chocolate chunks or chips on AFTER the other flavor cookies bake).
- Bake for ~18-20 minutes, do not over bake. Slightly underbake because there will be carry over cooking as it cools on sheet pan. It will look puffy at first, but settles as it cools. You can gently tap it on the counter if it’s really fluffy so it settles, if needed. Add more chocolate chips or chunks on if desired.
- Cool completely, then cut into squares. Serve and ENJOY! Store at room temperature in an air tight container for up to 5 days, if they last that long!
Notes
- Peanut Butter: add 2 Tbsp. creamy peanut butter (I like to microwave it first just for a few seconds so it gets nice and melty and incorporates into the dough easily).
- Oatmeal Raisin: stir in 2 Tbsp. oats and 2 Tbsp. raisins
- White Chocolate Macadamia: stir in 1/3 cup white chocolate chips and 1/4 cup chopped macadamia
- Salted caramel: stir in ~1/3 cup chopped caramel pieces and top with flaky sea salt.
- S'mores: stir in some mini marshmallows, crushed graham crackers and chocolate chips
- Cookie butter: add 2 Tbsp. creamy Biscoff cookie butter (I like to microwave it first just for a few seconds so it gets nice and melty and incorporates into the dough easily) and garnish with a drizzle of cookie butter and crushed Biscoff cookie crumbs
- Cookie 'n' Creme: stir in some chopped Oreos and cookies n creme bars/white chocolate.
- Lemon: add in a touch of lemon extract and lemon zest. White chocolate would be good too!
- M&Ms: make it seasonal and add any kind of M&Ms you'd like!
Nutrition Information
Show Details
Serving
1cookie
Calories
272kcal
(14%)
Carbohydrates
27g
(9%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.4g
(20%)
Cholesterol
49mg
(16%)
Sodium
284mg
(12%)
Potassium
96mg
(2%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
332IU
(7%)
Vitamin C
0.002mg
(0%)
Calcium
39mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24squares
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 272kcal | 14% |
| Carbohydrates | 27g | 9% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 49mg | 16% |
| Sodium | 284mg | 12% |
| Potassium | 96mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 332IU | 7% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
20 reviews
Excellent
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