4-in-1 Sheet Pan Cookies

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!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 19

Total Time 34

Servings squares

Calories 272kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

Cookie Dough Base

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

US Customary - Metric

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