Eight Flavor Sheet Pan Brownie Cookie Bars Recipes

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, cream together butter, brown sugar and sugar.
• Add vanilla and eggs and combine.
• Fold in flour, baking soda and salt.
• Mix in 2 cups of mini chocolate chips.
• Spray a 18"x13" sheet pan with nonstick cooking spray and spread cookie dough out evenly in pan.
• Sprinkle remaining 1/4 cup chocolate chips on top.
• Bake for 20-25 minutes or until middle is set up and edges are golden brown.
• Let cool and cut into squares.

Steps:

• Preheat oven to 350 degrees F. Line an 8-inch square metal cake pan with parchment.
• In large bowl, whisk together 4 tablespoons melted butter and the melted chocolate. Blend in granulated sugar, 1/4 cup brown sugar, and vanilla. Whisk in egg. Then stir in flour. Spread in pan and bake for 15 minutes, remove and leave oven on.
• Heat 1/2 cup butter and 3/4 cup of the brown sugar in a medium saucepan over medium-high heat. Boil for 2 minutes. Pour over brownie base and bake 7 minutes more. Remove from oven and sprinkle with milk chocolate, let sit 5 minutes, and spread to cover the top. Dust with ground almonds and then pecans. Sprinkle with salt. Press down pecans. Cool, then freeze 30 minutes before cutting. Serve at room temperature.

Steps:

• Preheat the oven to 325 degrees F. Spray a 13-by-18-inch sheet pan with cooking spray. Line with a piece of parchment, leaving a 2-inch overhang on each of the short sides.
• Make the chocolate-peanut butter cookie: Mix 1 tube of the sugar cookie dough with the powdered peanut butter and 2 tablespoons of the cocoa powder in a medium bowl until completely combined. Fold in 1 cup of the chocolate-peanut butter candies, reserving the rest for topping.
• Arrange the sheet pan with a long side facing you. Visualize the pan divided into 4 equal vertical strips. Press the chocolate-peanut butter cookie dough down the far left stripe. Sprinkle with the sanding sugar.
• Make the snickerdoodle cookie: Mix the remaining tube of sugar cookie dough with 1/4 teaspoon of the cinnamon in a medium bowl until completely combined.
• Press the snickerdoodle cookie dough in a stripe down the section next to the chocolate-peanut butter cookie dough. Mix the granulated sugar with the remaining 1/4 teaspoon cinnamon and sprinkle it over the snickerdoodle cookie dough.
• Make the chocolate-chocolate chip cookie: Mix 1 tube of the chocolate chip cookie dough with the remaining 2 tablespoons cocoa powder in a medium bowl until well combined. Fold in 1/4 cup of the candy-coated chocolates.
• Press the chocolate-chocolate chip cookie dough in a stripe down the section next to the snickerdoodle cookie dough. Top with the remaining 1/4 cup candy-coated chocolates.
• Make the chocolate chip cookie: Press the remaining tube of chocolate chip cookie dough down the remaining quarter of the sheet pan. Press the milk chocolate toffee and cookie crunch squares into the dough, making 5 rows of 2.
• Bake the cookie until golden brown and a toothpick inserted into the center of each type of cookie comes out clean, 25 to 30 minutes. Let cool on a rack for 5 minutes.
• While the cookie is still warm, top the chocolate-peanut butter cookie with the remaining chopped chocolate-peanut butter candies. Press the snickerdoodle white chocolate truffle halves all over the snickerdoodle cookie. Top the chocolate-chocolate chip cookie with the marshmallows and sprinkle the chocolate chip cookie with the snowflake sprinkles. Allow to cool completely in the pan, about 1 hour.
• Use the parchment overhangs to lift the cookie from the pan, then cut into squares.

Steps:

• Position a rack in center of oven; preheat to 325°F. Very generously butter an 18x13" rimmed baking sheet (do not line with parchment).
• Melt remaining 1/2 cup butter in a small heatproof bowl in the microwave or set over a pot of barely simmering water. Mix sugar, cocoa powder, vanilla, and salt in a medium bowl. Pour butter over and stir until smooth. Add eggs one at a time, stirring vigorously with a wooden spoon or rubber spatula after each addition, until batter is thick, shiny, and smooth. Stir in flour until well incorporated, then beat vigorously for 30-40 strokes. Stir in nuts or chocolate chips.
• Using a spatula, spread batter into a thin, even layer to edges and into corners of prepared sheet (batter will seem scant but brownies will rise to about 1/4" thick).
• Bake brownies until firm to the touch and a tester inserted into the center comes out with moist crumbs (not runny batter) attached, 15-18 minutes.
• Transfer to a wire rack and let cool completely. Cut into 36 pieces and serve.
• Do Ahead
• Brownies can be made 5 days ahead. Store in an airtight container at room temperature, or freeze up to 6 months.