Dessertsbiggerbolderbaking5.0
Sheet Pan Cookies (8-in-1)
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.
👥 32 Servings⏱️ Prep & Cook: 2h 47m⏳ Prep: 25 min🔥 Cook: 22 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- spatula
- pan
- baking sheet
- oven
- knife
📝 Preparation Steps
1
To Make the Cookie Dough Base
2
In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs and vanilla extract.
large eggs (, at room temperature)3vanilla extract1 tablespoon
3
In a separate bowl, mix together the flour, baking soda and salt.
4
Add the dry ingredients to the wet and stir with a spatula to form your cookie dough. It will be very soft.
5
Cover and chill the dough for a minimum of ⏱️ 2 hours (and up to 2 days) before proceeding.
6
To Assemble the Sheet Pan Cookie
7
Preheat the oven to 375°F (190°C) and butter and line a 13x18 inch (33x46 cm) baking sheet. Set aside.
8
Divide the dough in 8 equally-sized balls (about 7 oz/200 g).
9
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.
10
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).
11
To Bake the Sheet Pan Cookie
12
Bake for about ⏱️ 20- 22 minutes, until the cookie is JUST set.
13
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.
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