One batch of cookie dough baked into 6 different flavors, in the same sheet pan make 6-in-1 Sheet Pan Cookie Bars. The most delicious cookie bars that will make everyone happy!
These 6-in1 Sheet Pan Cookie Bars might be my greatest baking creation yet! Get so excited because this sheet pan cookie bar recipe is about to blow your mind. They’re a cookie baking dream come true! 6 classic cookie flavors baked into one sheet pan at the same time.
No need to bake six different recipes to get everyone their favorite cookies. The six most classic cookie flavors out there can be easily baked with one cookie dough base. And every single flavor bakes to true deliciousness!
Watch Me Make 6-in-1 Sheet Pan Cookie Bars
Join me in the kitchen as I make a batch of these amazing cookie bars!
For the Cookie Lovers Out There!
We’re talking chocolate chip, snickerdoodle, peanut butter, white chocolate macadamia nut, oatmeal raisin and chocolate chocolate chip! Be still my cookie loving heart. This recipe is just too easy, too fun and too delicious to be true! It’s quickly become a family favorite that we all love making and, of course, eating!
Each flavor bakes up so perfectly delicious. Crisp on the outside while super chewy within. And the flavors are spot one for each one. They taste exactly like what you’d expect them to. They’re incredible!
The first time we baked these sheet pan cookie bars, we each took a bite of each flavor so we could vote for our favorite. Honestly, they’re all just so tasty we had the hardest time choosing a favorite. Just not possible. We love them all!
How perfect would these be for a party or just to bake for the family to enjoy throughout the week. I’m so excited to share this recipe because I know you’re going to love it as much as we do!
What Do I Need to Make 6-in-1 Sheet Pan Cookie Bars
- Unsalted butter, softened
- Granulated sugar
- Dark brown sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Chocolate chips
- Ground cinnamon
- Creamy peanut butter
- Macadamia nuts
- White chocolate chips
- Rolled oats
- Raisins
- Cocoa powder
- Electric stand mixer
So Many Flavor Possibilities!
The options are endless with this recipe so certainly make it your own with the cookie flavors you and your loved ones would enjoy most. If you just want just three of the flavors then divide the dough and the sheet pan into thirds.
If you have a different flavor idea, work with the measurements I’ve tested and substitute as best you can to make your flavor(s) work. These are the six flavors we’ve baked so far, but I’m sure we’ll be trying different flavors very soon and I’ll be sure to share them. It’s such a fun recipe to experiment with!
How to Make 6-in-1 Sheet Pan Cookie Bars
- Start by mixing the very simple cookie dough recipe with an electric stand mixer or in a large mixing bowl. Meanwhile, place the flavor additions in six different smaller bowls.
- Add 3/4 cup of cookie dough to each flavor and mix together to combine well.
- I use a large spoon to combine most of them, but my hands work best for the snickerdoodle, oatmeal raisin and chocolate chocolate chip to really get those dry ingredients well incorporated into the dough.
Mix-in Measurements
Chocolate Chip = 1/2 cup chocolate chips
Snickerdoodle = 2 tablespoons sugar + 1/2 teaspoon cinnamon
Peanut Butter = 1/3 cup peanut butter
White Chocolate Macadamia Nut = 1/4 cup macadamia nuts + 1/4 cup white chocolate chips
Oatmeal Raisin = 1/3 cup rolled oats + 1/4 cup raisins + 1/4 teaspoon cinnamon
Chocolate Chocolate Chip = 2 tablespoons cocoa powder + 1/4 cup chocolate chips
- Place each ball of cookie dough into a sixth of a 12″ x 17″ sheet pan. Press the cookie doughs down evenly, with your hands, to fill the sixth of the sheet pan that each cookie dough is in.
- Each cookie dough should be pressed up next to the other cookie doughs that are beside it to fill the entire sheet pan.
Garnishing the Cookie Bars
I love to garnish my cookies before I bake them, so I topped each square of cookie dough with a few of the goodies that are within it. This is optional, but it makes the presentation so much better!
- Chocolate Chip: Press some additional chocolate chips into the top of the chocolate chip cookie square.
- Snickerdoodle: Sprinkled cinnamon sugar on top of the snickerdoodle square.
- Peanut Butter: Press a fork into the top of the peanut butter square for that classic peanut butter cookie crisscross look.
- White Chocolate Macadamia Nut: Press a few white chocolate chips and few macadamia nuts into the top .
- Oatmeal Raisin: Pressed some raisins into the top. and last,
- Chocolate Chocolate Chip: Press some chocolate chips into the top.
- Now they bake! Just 20 minutes in the oven, rotating the pan halfway through, and you’ve got six amazing cookie bars ready to enjoy.
- Let them cool for at least 10 minutes before cutting into squares. We like to cut each flavor into nine squares. If we want to try more than one flavor, we will cut the squares even smaller.
If you make these 6-in-1 Sheet Pan Cookie Bars, be sure to snap a picture and tag me on Instagram @thebakermama so I can see! 
I just love seeing how inspired and creative y’all get with the recipes and ideas I share. Enjoy!
xoxo,
6-in-1 Sheet Pan Cookie Bars
- Prep Time: 20 min
- Cook Time: 20 min
- Total Time: 40 minutes
- Yield: 54 small cookie bars
Description
One batch of cookie dough baked into 6 different flavors, in the same sheet pan, for the most delicious cookie bars that will make everyone happy!
Ingredients
- 1–1/2 cups (3 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Flavors:
- Chocolate Chip = 1/2 cup chocolate chips
- Snickerdoodle = 2 tablespoons sugar + 1/2 teaspoon cinnamon
- Peanut Butter = 1/3 cup peanut butter
- White Chocolate Macadamia Nut = 1/4 cup macadamia nuts + 1/4 cup white chocolate chips
- Oatmeal Raisin = 1/3 cup rolled oats + 1/4 cup raisins + 1/4 teaspoon cinnamon
- Chocolate Chocolate Chip = 2 tablespoons cocoa powder + 1/4 cup chocolate chips
Instructions
- Preheat oven to 350°F. Spray a 12″ x 17″ sheet pan with non-stick cooking spray. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the 1-1/2 cups butter and sugars until well combined. Beat in the eggs and vanilla.
- With the mixer on low speed, beat in the flour, baking soda and salt until combined.
- Place the ingredients for each flavor in six different bowls. Add 3/4 cup of cookie dough to each flavor bowl and mix together to combine well. You can use a large spoon to combine most of them, but your hands work best to really get those dry ingredients well incorporated into the dough.
- Place each ball of cookie dough into a sixth of a 12″ x 17″ sheet pan.
- Press the cookie doughs down evenly, with your hands, to fill the sixth of the sheet pan that each cookie dough is in. Each cookie dough should be pressed up next to the other cookie doughs that are beside it to fill the entire sheet pan.
- Garnish each square of cookie dough with additional toppings for that dough, if desired.
- Bake for 20 minutes, rotating pan halfway through, or until a toothpick inserted in the center of the cookies comes out clean. Try not to over-bake them if you want them to be chewy.
- Let cool for at least 10 minutes before cutting into squares.
Hi:
I am planning to try this recipe but have one question – are the finished cookies very flat? I have never made bar cookies on a cookie sheet but it seems they would be very flat.
Thanks
Sue
Hi, Sue! No, I don’t think they’re flat at all. In fact, probably thicker than a regular cookie. If you go to the post and scroll down, there are photos of them from the side. Hope this helps! Enjoy!
Could I use one 13 x 9 pan for the bars instead? I know that the bars will be thicker, and I will have to eyeball it in the splitting of the dough.
Hi, CM! You could totally try it! I would recommend increasing cooking time by 7-10 minutes (check occasionally for doneness). Let me know how it goes!
Excited to try this! Can I make one variety a pumpkin cookie? Would it be ok to just add pumpkin pie spice? Or pumpkin filling?
Hi, Kim! Oooh, that sounds so good! I haven’t tested any recipes adding pumpkin filling. You could try using pumpkin pie spice in the snickerdoodle recipe, but I haven’t tested that either! But good luck and let me know how it goes!
I put 1/2 tblsp pumpkin pie spice and 1/4 cup pumpkin pie filling. I garnished with a little sugar and pumpkin pie spice. It was delicious!! Super moist and spongy, almost cake like. So yummy!
The variations I did were: chocolate chocolate chip, chocolate chip, peanut butter with m&m’s, white chocolate with peppermint, pumpkin, snickerdoodle. Thank you for this recipe. It was amazing and so great to do all these in one pan!
Hi, Kim! I’m so glad you checked back in to share! That sounds so delicious. Happy Thanksgiving!
I made these using gluten free flour. Substituted M&M’s for the white choc/macadamia nut b/c that’s what I had on hand. Weighed out the dough & stirred in the ingredients. They came together quickly. I did need to lightly wet my hands to press a couple sets that seemed more sticky. Baked up great. Transports so nicely for a fun surprise when visiting the grandkids!
Wondering if you can substitute margarine for butter in this recipe?
Hi Jenny! Yes, margarine can definitely be substituted for the butter. Enjoy!
Sure sounds good…. and they look wonderful…..would be good for Pot Luck for Church also…..sending to my Daughter for her next baking she needs to do….people like assortments best of all…..I think she will love this recipe….
Thanks for sharing it, Kentucky Lady! I hope you get to try it out!
Hi, I found this recipe late but I think it’s not too late to comment 🙂
The dough was a little sticky and hard to press with hands on the pan. I’m not sure if it was meant to be like that. So it didn’t look as pretty as yours. Also my pan size was smaller than what you mentioned. May be because of that the cookie looked raised a bit. I divided the dough into four-chocolate,peanut butter,sprinkles and white chocolate chips, oats and raisins.
But the idea was cool and the cookies tasted great! Thank you
We can’t do nuts in our house. Could one of the sections be turned into a peppermint type cookie? If so any suggestions? Thanks! Can’t wait to try these.
Hi Dawn! Absolutely, instead of macadamia nuts, you could add 1/4 crushed peppermint to make white chocolate peppermint cookies. And for the peanut butter section, you could make them sprinkle cookies instead by stirring in 1/4 cup sprinkles or M&M’s cookies by stirring in 1/2 cup mini M&M’s. Hope this helps. Enjoy!
Can this be made gluten free and dairy free??
Hi Cheryl! I haven’t tested the recipe without gluten or dairy so I couldn’t say for sure. You could find a gluten and dairy free cookie dough recipe and apply the same concept with gluten and dairy free additions. Hope this helps. Enjoy!
I made these GF and just subbed a one to one flour. They turned out amazing!
These look AMAZING! Would it be possible to freeze them?
Hi Clara! Yes, just bake them and let them cool completely. Once they’re cool, cut them into bars and then wrap each bar individually in plastic wrap and place in a freezer-safe baggie or container. They’ll keep in the freezer for about 1 month. Enjoy!
Can I use a silpat instead of spraying oil in the pan?
Hi Raquel! The dough might be tough to press out evenly on a silpat, but I think it’s certainly worth a try. Enjoy!
My granddaughters & I had so much fun together making your wonderful recipe! Best bars ever & so much fun to make 6 different varieties!
made this recipe with my 6 granddaughters. They loved it! They each have ideas of goodies we’ll put in the next batch we make.
Yay Karen! So happy to hear. I hope you have some delicious memories from it. Continue to enjoy!
Hi, This recipe is awesome. What a great idea. I love making 6 different kinds of bars at one time, all in one pan. I made these the other day and shared with my daughter and grandkids. They loved them. Thank you for sharing a great recipe!
Hi Maegen,
Think it’s OK to make the dough tonight and assemble tomorrow or should I make it all at once?
My granddaughters are very excited to try this tomorrow!!!
Thanks
Hi Carolyn! You can definitely make the dough in advance. If you do, I would recommend going ahead and pressing it into the sheet pan if the sheet pan will fit in your refrigerator. If not, I would recommend wrapping each ball of dough with plastic wrap to store in the refrigerator overnight. You’ll need to let the dough set a room temperature until it’s soft enough to press into the sheet pan the next day. Hope this helps and that you and your granddaughters enjoy them!
I made the plain cookie dough last night and refrigerated the 6 balls of dough overnight. We added the mixings this morning and baked. This was such a fun recipe to make and turned out delicious!
Thanks so much
I must have done something wrong because my dough didn’t split equally 6 ways when I used the 3/4 cup to measure it out. I think it would have been okay if I had used a 1/2 cup measure instead. So I ended up with only 5 flavors and they didn’t even fill the baking sheet completely (which may have been a little bigger than the one in the recipe). Nonetheless, they all tasted good, and the kids ate the whole pan in a day or two, so no complaints. I just wish I knew why my dough wasn’t divided equally 6 times with the 3/4 cup!
Hi MMJ! Oh goodness, I wonder if you left out one of the sugars or didn’t put enough flour into the dough? Did you use 1-1/2 cups butter? You should get exactly 4.5 cups of cookie dough if mixed according to the exact recipe ingredient measurements. I’m happy to hear they still turned out great and hope that y’all are enjoying them.
Hi! Which cookie dough recipe would you recommend?
Hi Alessia! All of the flavors bake so deliciously with this cookie dough base recipe. It’s a matter of preference. The snickerdoodle is one of my favorites while, of course, my kiddos love the chocolate chip and chocolate chocolate chip! Enjoy!
Hi
How many days ahead can I make these so they stay fresh for a party? What is a best way to store them?
Can the dough be frozen?
Thanks
Hi Sheila! I would recommend baking them no more than 2 days before you want to serve them and if you bake them ahead of time, just leave them in the pan and cover them tightly with plastic wrap. Wait to slice them until your are ready to enjoy them. You can definitely freeze the dough ahead of time. Just wrap each flavor of dough with plastic wrap and place them down in a freezer-safe baggie or container to freeze. You’ll need to let the dough defrost so that you can press it into the sheet pan when you are ready to bake the cookie bars. Hope this helps. Enjoy!
Maegen this looks delicious, easy, and a fun way to get the family involved now while we’re all stuck at home! Will be making these today, and wondered if I should use parchment on the baking sheet? That’s my usual go to in order to prevent cookies from sticking but not sure it would work with this recipe. Thanks!
Hi Catherine! It is such a fun and yummy family baking activity! You could definitely use parchment paper, but it might shift quite a bit as you’re trying to press each section of dough into the sheet pan. I would recommend just spraying your pan well with non-stick cooking spray. Hope this helps and that y’all enjoy baking and eating them!
Hi!
Just checking ingredients to see if I can make and isn’t a cup of butter two sticks?
Hi Jan! There was an error with my recipe card and it was not showing it as 1-1/2 cups butter. The error has been corrected and the recipe should read as 1-1/2 cups butter which is 3 sticks. Thanks & Enjoy!