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:
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!
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.
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.
