4-in-1 Sheet Pan Cookies (1 Dough, 4 Flavors!)
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Updated: 03/31/2024
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After my Sheet Pan Chocolate Chip Cookies went viral I immediately knew I had to make these 4-in-1 Sheet Pan Cookie Bars! And if you’re looking for another fun sheet pan recipe you’ll love my Sheet Pan Rice Krispies, my Sheet Pan Brownies, and my Sheet Pan Funfetti Cake!
I mean, what’s not to love about an entire sheet pan of cookies with tender and moist interiors with golden brown edges and slightly crisp?!
And to make it even better, this variation of my sheet-pan cookies gives you four flavor options to choose from!
This is a versatile cookie dough base so you can split it up and create any flavor you want! The options are endless! For my recipe, I am showing these 4 options:
- Chocolate Chip Cookies (classic!)
- Double Chocolate Chip Cookies
- Funfetti/Birthday Cake
- Snickerdoodle with white chocolate chips
These 4 variations are always a hit, but check out my list below for more ideas. I can’t wait to see and hear what other variations you like and come up with! 😌
Variations
- 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!
Why this recipe works
- First off…no chill time required! 🥳
- With this recipe, there is a cookie for everyone! Now you can make 4 different cookies at one time, all on one sheet pan, and please every body! It’s truly a win/win situation.
- This recipe is so convenient! Instead of scooping and portioning out individual cookies and baking them in batches, you can spread the dough in each quadrant in one even layer on a sheet pan. This saves time and effort, making it easier to whip up a large batch of cookies in one go.
- My Sheet pan cookies have an ultra chewy texture, thanks to their uniform thickness and the way they bake on the sheet pan. The edges become slightly crisp while the center remains soft and chewy, creating a perfect balance of textures in every bite.
- They are easy to serve, transport, and share with friends, family, or guests. Whether you prefer squares, rectangles, or irregular pieces, sheet pan cookies are simple to portion out and enjoy.
What size sheet pan do I need?
- This recipe uses a standard half sheet pan, 18×13.
- I have not tested this recipe using another other sized pans.
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High quality sheet pan, easy to clean, consistent pan for baking, and does not warp! Can’t recommend it enough.
Ingredients
For the ingredient measurements and entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Mix-ins for each variety: Plan out what flavors you want to make, and gather the ingredients for each flavor! Sprinkles, chocolate chips, nuts, candies, etc.
- Butter: Using unsalted butter allows you to control the amount of salt in the recipe. For this recipe, you’ll need melted butter. Yay for not waiting around for butter to soften!
- Sugars: A combination of granulated sugar and brown sugar adds sweetness and moisture to the cookies. Brown sugar also contributes to the chewy texture, which is why I chose to use more brown sugar than white in this recipe.
- Flour: I used all purpose flour for this particular recipe. I have not experimented yet with other types of flours. Be mindful not to over mix the dough once the flour is added to avoid developing too much gluten, which can result in a tougher cookie.
- Cornstarch: I found adding a bit of cornstarch into this recipe helps create an even more soft and chewy sheet pan cookie!
- Eggs: Eggs act as a binder and provide structure to the cookie dough. I like to add the additional egg yolk for added richness and moisture.
- Milk: just a touch of milk in the cookie dough batter helps keep these cookies moist and hydrates the starches in the flour.
- Vanilla: Vanilla extract will enhance the flavor of the cookies. Use pure vanilla extract for the best flavor, and adjust the amount according to your taste preference. I love adding an entire 1 1/2 Tbsp. in this recipe!
- Baking Soda and Baking Powder: for optional leavening, make sure your soda and powder are not expired.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Whisk melted butter and sugars together.
- Add the eggs, milk and vanilla.
- Fold in dry ingredients.
- Divide the dough into 4 equal portions.
- Add in your mix-ins of choice, spread onto sheet pan & bake.
Expert Tips
- Even if you have a nonstick sheet pan, I still recommend spraying with some nonstick spray. This makes it easy to clean up and really ensures the cookies won’t stick!
- Underbake them a bit! Since these cookies cool directly on the sheet pan and we aren’t moving any cookies over to a cooling rack like a normal batch of cookies, I recommend to under bake them just a tad so as they cool, they won’t become dry.
- Keep a close eye on them while they’re in the oven. Baking times can vary depending on your oven, start checking for doneness a couple minutes before the recommended time.
Storage
- Store at room temperature in an air tight container for up to 5 days, if they last that long!
- Freeze in a freezer safe bag or air tight container for up for 3 months.
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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!
Ingredients
- 1 1/4 cup unsalted butter, melted and slightly cooled
- 1 1/4 cup brown sugar, packed (dark or light, I tested with both)
- 1 cup granulated sugar
- 2 large eggs, room temperature
- 1 large egg yolk, room temperature
- 2 Tbsp. whole milk
- 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
- pinch of cream of tartar
- a little mixture of cinnamon and sugar to sprinkle on top prior to baking and after.
Double Chocolate Chip
- 1/2 cup chocolate chunks or chips, plus more to garnish after baking
- 2 Tbsp. Dutch process cocoa powder
- 1/4 tsp. espresso powder
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
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.1 1/4 cup unsalted butter, melted and slightly cooled, 1 1/4 cup brown sugar, packed (dark or light, I tested with both), 1 cup granulated sugar
- Whisk together until smooth. Be sure to break up any clumps of brown sugar.
- Add the eggs, milk and vanilla. Whisk until smooth.2 large eggs, room temperature, 1 large egg yolk, room temperature, 2 Tbsp. whole milk, 1 1/2 Tbsp. vanilla extract
- Add the dry ingredients.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
- 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!
Video
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
Serving: 1cookie, Calories: 272kcal (14%), Carbohydrates: 27g (9%), Protein: 3g (6%), Fat: 13g (20%), Saturated Fat: 8g (50%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 49mg (16%), Sodium: 284mg (12%), Potassium: 96mg (3%), Fiber: 1g (4%), Sugar: 23g (26%), Vitamin A: 332IU (7%), Vitamin C: 0.002mg, Calcium: 39mg (4%), Iron: 1mg (6%)
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
I’m going to be making these for a party and I’m wondering how you incorporate the extract flavor you want after the dough is formed.
you divide the dough into 4 equal sections, and then add the flavorings and mix ins from there 🙂
I made these today using the metric conversion for the ingredients. I’m not sure if there is something amiss with the conversions but these were super wet, greasy and bland.
I made choc chip, and then added cocoa to the other half with choc chips.
Sheet pans aren’t a common thing in my country and I was going to use two pans however there was so little batter that it all fit into a 12 x 9 inch (ish) pan and was quite thin. I definitely the 1x recipe.
Unfortunately these are so greasy that they’re inedible as they are – might be ok heated with ice cream.
Hello! I just double checked the metric conversions and they are all correct. I am so sorry they didn’t turn out for you! These are a very soft, chewy cookie, but I wouldn’t say wet or bland. I am sorry you experienced that. I haven’t tested the recipe in a smaller pan so I am not sure if the type of pan or size had anything to do with it. Maybe you needed a little more flour? I am not sure. Once again, so sorry!
These were so yummy!
I didn’t have cake batter flavour – so used princess flavour instead with the sprinkles.
I did biscoff and white chocolate,
Strawberry and white chocolate,
And double chocolate.
They were super yum – double choc was my least favourite – but I’m not a big fan of chocolate flavor anyway!
My kids are absolutely going to love this!
Thanks for a fun and easy recipe!
Ps. I made a half batch in a 9×13 quarter sheet tray!
Amazing! thank you soo much Tammy!
This was so much fun to make! Everyone picked their favorite cookie flavor and they came out great!
Aw I am soo glad! thank you!!!
LOVED this recipe!
I have been working on ‘MY’ best ever chocolate chip cookie (which means the kind that I personally love…every has their preference) but I decided to give this on a shot to please everyone in my fam….WHAT A HIT! On point! Already made these twice in one week and now one more batch to bring to a party!!! You hit the nail on the head Tawnie!!
Also, I love that when you read through the recipe, you list again in lighter color the actual amounts and item you need!!! Why doesn’t everyone do this??!!! SO much easier than flipping back and forth each time!!
Thank yoU!!!!!!
Hi! I think I need to try this again. I made this w some kids and they came out so raw and greasy. Not sure what we did wrong. The only ones that we kept were the double chocolate ones … yum. Any thoughts ?
Ps,,, we’ve loved all the other things we’ve made from you!!!
Oh no, I am so sorry! Maybe you needed more flour? These are soft and chewy but they shouldn’t be greasy.
I’ll definitely try them again. We know all of your recipes are great so maybe one of the kids did something incorrectly! Will review again when we make them again!
I have become famous in my family because of your amazing cookies! I want to try this method since it’s hard to decide which cookies to make…they’re all so good. Can I use extra large eggs (all I have right now)? How will it change the outcome? 🤩
Hi! I am so sorry I am just seeing this comment! Did you use the extra large eggs? How did it go? I was going to say maybe decrease it by 1 egg? haha so 1 egg + 1 yolk.
Made these bars with 3 of my grandchildren, and it was a hit! We made the recipe as written, except I used Heath toffee crumbles in the snickerdoodle portion. Each of the kiddos and I were able to mix the add-ins to a portion of the dough and pat it in the pan. I used a 16″ long, tightly folded piece of aluminum foil to section off one part of the pan at a time to help the children know how far to pat out their portion of dough. We all agreed that the bars were the perfect balance of soft and chewy. Yum!
I love that you got the kids involved, how much FUN! they look so perfect. Thank you for making them & for the kind review!
This recipe is great in so many ways! We loved the soft, slightly chewy texture and all the yummy flavors. I made the recipe, as written, with 3 of my grandkids. Each of the children and I stirred the additional ingredients into one of the 4 portions of dough. The kiddos loved “owning” their section and patting it into the pan. Oh, we did make one small change from the original recipe. I didn’t have white chocolate chips, so I used Heath toffee crumbles in the snickerdoodle dough.
We made these! So yummy and loved the soft chewy texture.