Four-Flavor Sheet Pan Holiday Cookie
- Level: Easy
- Total: 2 hr 5 min (includes chilling time)
- Active: 30 min
- Yield: 40 cookies
- Level: Easy
- Total: 2 hr 5 min (includes chilling time)
- Active: 30 min
- Yield: 40 cookies
Ingredients
Nonstick cooking spray, for the sheet pan
Two 16.5-ounce tubes refrigerated sugar cookie dough
1 tablespoon powdered peanut butter
1/4 cup unsweetened cocoa powder
16 egg-shaped chocolate-peanut butter candies, such as Reese's® Peanut Butter Santa's Helpers, chopped
1 tablespoon white sanding sugar
1/2 teaspoon ground cinnamon
1 tablespoon granulated sugar
Two 16.5-ounce tubes refrigerated chocolate chip cookie dough
1/2 cup hot cocoa-flavored candy-coated chocolates, such as Hot Cocoa M&M's®
10 milk chocolate toffee and cookie crunch squares, such as Ghirardelli® Milk Chocolate Toffee & Cookie Crunch Squares
7 snickerdoodle white chocolate truffles, such as Lindt® Snickerdoodle White Chocolate Truffles, cut in half
1/2 cup mini marshmallows
1 tablespoon snowflake sprinkles
Directions
- 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.
