Step 1

Preheat oven to 350°F. Spray a 13″ x 18″ sheet pan with non-stick cooking spray. Set aside.

Step 2

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until well combined. Beat in the eggs and vanilla.

Step 3

With the mixer on low speed, beat in the flour, baking soda and salt until combined.

Step 4

Add 3/4 cup of cookie dough to 6 different bowls. Place the ingredients for each flavor in each of the bowls with the dough and stir to combine well. (NOTE: For the Peanut Butter Kiss cookies, save the Hershey’s Kisses to top that section with after baking. For the Caramel Pecan Chocolate Chunk, save the flaky sea salt to sprinkle on that section until after baking. For the Snickerdoodle, save some of the cinnamon sugar mixture to sprinkle on the dough after you’ve pressed it into the pan.)

Step 5

Place each ball of mixed cookie dough into a sixth of the prepared sheet pan.

Step 6

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.

Step 7

Garnish each square of cookie dough with additional toppings for that dough, if desired.

Step 8

Bake for about 15-20 minutes or until golden brown on top and a toothpick inserted in the center of the cookie bars comes out clean. Try not to over-bake them if you want them to be chewy.

Step 9

Once the cookie bars are baked, immediately press the Hershey’s Kisses into the peanut butter square and then sprinkle the Caramel Pecan Chocolate Chunk section with sea salt.

Step 10

Let the cookie bars cool in the pan for at least 10 minutes before cutting into squares.