Sheet-pan cookies
Makes: 24
Prep time: 25 minsTotal time: 
Recipe photograph by Sam Folan
Sheet-pan cookies
Can’t decide which flavour of cookie to make? Make four at once with this super-easy traybake! Feel free to use whatever toppings you like best – banana chips would work well with a dollop of peanut butter through the dough, or try some frozen raspberries to add a splash of colour
Makes: 24
Prep time: 25 minsTotal time: 
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Nutritional information (per serving)
Calories
211Kcal
Fat
11gr
Saturates
7gr
Carbs
25gr
Sugars
15gr
Fibre
1gr
Protein
2gr
Salt
0.5gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
Basic cookie dough
- 250g soft butter
- 115g light brown sugar
- 115g granulated sugar
- 1 tsp vanilla bean paste or extract
- 1 medium egg
- 300g plain flour
- ½ tsp sea salt flakes
- 1 tsp bicarbonate of soda
For chocolate chip
- 1 tsp cocoa powder
- 30g dark chocolate chips
- 30g milk chocolate chips
For white chocolate and raspberry
- 50g white chocolate chips
- 2 tsp freeze-dried raspberry pieces
For cherry and cashew
- 40g dried cherries
- 25g cashews, chopped
For fudge
- 50g fudge, chopped into small pieces
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4, and grease and line a 23 x 33cm baking tray. Beat the butter, both of the sugars and the vanilla together until pale and fluffy. Beat in the egg, then add the flour, sea salt and bicarbonate of soda. Mix until just combined.
- Divide the dough mixture into four evenly sized portions, around 200g each. For the chocolate chip cookie dough, add the cocoa powder and knead through the dough, then mix through half each of the dark and milk chocolate chips. Put the dough in one corner of the prepared tray and press down until it fills roughly a quarter of the tray. Sprinkle on the remaining chocolate chips.
- Mix half of the white chocolate chips and all of the freeze-dried raspberries through another portion of the dough, then press it into the tray beside the chocolate portion, pressing down until it fills another quarter of the tray. Scatter over the remaining white chocolate chips. Repeat the process for the cherry and cashew cookie, and finally the fudge, each time folding half of the ingredients through before pressing in the tray and topping with the remaining ingredients.
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Bake for 20-22 minutes, or until golden and set. Remove from the oven and leave to cool in the tray for 5 minutes, then score into 24 squares. Leave to cool completely before removing the cookies with a palette knife.To storeThe cookies will keep for up to 5 days in an airtight container.
