Sheet Pan Chocolate Chip Cookie Bars

Published: February 21, 2020Updated: August 27, 2020Author: Kendra Murdock
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All the flavor you love from our chocolate chip cookies - made in one single batch. No scooping or rolling required. Perfectly thick, chewy, chocolatey cookie bars made to feed a crowd.
Sheet Pan Chocolate Chip Cookie Bars

My family loves making chocolate chip cookies every Sunday (this recipe is our favorite), but I was just not feeling it this week.  Mostly because I was sick of doing dishes and the thought of hanging out in the kitchen half the day putting more batches of cookies in the oven did not sound fun.

Does anyone else feel like they spend half of their Sunday in the kitchen cooking and doing dishes?!

Then it hit me….why don’t I make one batch of cookies, spread it out in a sheet pan and call it good? Forget waiting every 8-10 minutes for the cookies to bake and then repeat over and over again. Not today!

Looking for another delicious recipe? Try our Homemade Twix Bars!

 

I was a little nervous about the texture of the bars because I was wanting them to be on the chewy side. I upped the brown sugar in this recipe to make them the perfect consistency. A little crispy on the outside, soft and chewy on the inside.

Another thing I loved about these bars is that they are perfect for feeding a crowd. Did I mention they are even better with a scoop of vanilla ice cream on top with a drizzle of chocolate sauce? Because they totally are.

I set some of the chocolate chip cookie bars aside to eat during the week, and I will tell ya, they were even better the next day It’s almost like they got even softer and more flavorful.

The next time your kids come begging for some chocolate chip cookies, whip these bars up in a matter of minutes and thank me later.

To all the other people spending their afternoons baking cookies instead of catching up on last week’s Bachelor episode….these are for you.

Related Article: Looking for a no-hassle chocolate chip recipe? Check out these NO BAKE Chocolate Chip Cookie Truffles!

How to make sheet pan cookie bars

Step 1: Preheat oven to 350 degrees F.


Step 2: In a large bowl, cream together butter, brown sugar and sugar. Add vanilla and eggs and combine. Fold in flour, baking soda and salt.


Step 3: Mix in 2 cups of mini chocolate chips.
Step 4: 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.

Step 5: Bake for 20-25 minutes or until middle is set up and edges are golden brown. Let cool and cut into squares.

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More Cookie Recipes You’ll Love

Serves: 24

Sheet Pan Chocolate Chip Cookie Bars

All the flavor you love from our chocolate chip cookies - made in one single batch. No scooping or rolling required. Perfectly thick, chewy, chocolatey cookie bars made to feed a crowd.

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

  • 1 cup butter
  • 1 1/4 cups brown sugar
  • 3/4 cup sugar
  • 1 Tablespoon vanilla extract
  • 2 eggs
  • 2 3/4 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 1/4 cups mini semisweet chocolate chips, divided

Instructions

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

Tags

Cuisines
American
Courses
Dessert
Cooking
Baking
Diet
vegetarian
pescetarian
Allergy
soy free
seafood free
treenut free
sesame free
mustard free

Nutrition

Calories

6188 cal

Fat

307 g

Carbs

872 g

Protein

70 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
2480
https://www.sixsistersstuff.com/recipe/sheet-pan-chocolate-chip-cookie-bars/

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  1. Alana says:
    February 1, 2018
    These look incredible! I wouldn’t love to make them this weekend! What size sheet pan did you use?!
    Reply
    • Cyd says:
      February 3, 2018
      It's about 15 x 11 inches. Just a cookie sheet size.
      Reply
    • Belinda says:
      April 16, 2020
      My husband and I made the cookies and he had the idea of using a rolling pin to press out the dough on the cookie sheet. We used it lightly it cut the time in half of patting the dough all over the coookie sheet. We put pan sprayed wax paper down before using the rolling pin. Turned out wonderful.
      Reply
  2. Alana says:
    February 1, 2018
    Would* lol
    Reply
  3. Kristi Dzado says:
    April 8, 2018
    Delicious! I was browsing your link in profile page looking for a recipe and found this one. I don't love the cookie process and LOVED that this was a one and done sort of deal. Super tasty and so easy!
    Reply
  4. Anne says:
    April 23, 2018
    Looking forward to trying this recipe. What size pan did you use?
    Reply
    • Elyse says:
      April 30, 2018
      Hi Anne! It is just a standard half sheet pan which measures 18"x13". Thanks!
      Reply
  5. Becca says:
    April 24, 2018
    I live in a camper during the summer, and use a 13x9 baking pan in an Oster convection oven. I'm going to try this, any suggestions?
    Reply
    • Cyd says:
      April 24, 2018
      This recipe is for a sheet pan. If you are using a 9 x 13 inch pan, your dough will be thicker in depth since the pan is smaller. It will need to cook longer. A lot of our bar recipes for 9 x 13 inch pans cook for about 30 minutes.
      Reply
  6. Kathy says:
    May 2, 2018
    So easy and delicious! Will definitely make again!
    Reply
  7. Liz says:
    June 8, 2018
    One piece of this slice is 6200 calories really?
    Reply
    • Cyd says:
      June 9, 2018
      Sorry about that. We were having problems with our site for a few days.
      Reply
  8. Candi says:
    August 1, 2018
    Will this recipe work as a round cookie cake that can be still cut into slices a day or two after it's baked? Also, would the cooking time be the same if baked in a standard cookie cake pan?
    Reply
    • Cyd says:
      August 2, 2018
      We cooked this recipe in a 13x18 inch pan. If you use a smaller pan your batter would be a lot thicker, which would need more cooking time so it would cook all the way through. So you would have to watch it closely if you change the pan size. You will want to cover them if you do not cut them or eat them for a few days after making. You might want to bake them and then let cool. Cut into pieces and freeze in a freezer container until ready to thaw and eat.
      Reply
      • Phil says:
        September 22, 2019
        This reminds me of a teacher when I was in high school she use to sell these for 1.50 and I'd get like 6 of them a day I finally broke and asked her for the recipe and she actually gave it to me I ended up losing it however this is MS SIMPSON EXACT RECIPE
        Reply
  9. Judi says:
    October 18, 2018
    Made these today and they are perfect!
    Reply
    • Cyd says:
      October 19, 2018
      Hi Judi. Thanks for leaving a sweet comment on the cookie bars. So glad you liked them and thanks for stopping by our site. Have a great weekend.
      Reply
  10. Jen B says:
    December 7, 2018
    I’m so disappointed! These did not turn out as there are too many chocolate chips! They all melted together in the middle so the cookie to chocolate ratio is off. Are you sure 2 1/4cups is accurate? I ask because it took more than a regular 10oz bag to make as directed. Don’t want anyone else to make the same mistake!
    Reply
    • Cyd says:
      December 13, 2018
      The chocolate chips are divided. Use 2 cups to add into the dough which is roughly a 10-11 ounce package. The other chocolate chips are to sprinkle on top before baking. That is totally optional.
      Reply
  11. Kim says:
    December 13, 2018
    Hello, my little girl loves to decorate sugar cookies, but she doesn’t like how they taste. Would this work if I use cookie cutters after it’s baked instead of cutting into squares? I’ve made several of your other recipes, and I haven’t been disappointed yet. Thanks in advance!
    Reply
  12. JennSingapore says:
    February 3, 2019
    Do you pack your brown sugar when measuring? I found that 20 mins was too long and it made the bars too crispy. Missing the chewy texture...
    Reply
    • Cyd says:
      February 6, 2019
      We don't pack our brown sugar a lot. Just a generous measurement of the brown sugar. Sorry they turned out too crispy.
      Reply
      • Cyd says:
        July 28, 2020
        Yes, It's one Tablespoon.
        Reply
    • Lynn says:
      July 4, 2020
      This is basically the toll house cookie recipe on the back of the Nestle chocolate chips. ??? Also it is one TEASPOON of vanilla, not a tablespoon. Hhhmmmm.
      Reply
      • Carrie Stimpson says:
        July 26, 2020
        I know you're waiting for a reply from one of the Six Sisters, but in my opinion, 1 tablespoon, for sure! I didn't realize until a few years ago how big of a difference more vanilla made in chocolate chip cookies. Yum!
        Reply
        • Cyd says:
          July 28, 2020
          Thanks Carrie for catching that comment! Yes, 1 Tablespoon.
          Reply
  13. Nancy says:
    April 6, 2019
    Camping, using what I have! I was short 3/4 cup of chips. They came out amazingly! Best cookies I have made in a long time!
    Reply
  14. Johanna says:
    May 13, 2019
    Followed this recipe to a T. Dough was SUPER thick and impossible to work with and was not enough to spread in a sheetpan. Not sure what happened 🤷‍♀️
    Reply
  15. Ashley says:
    June 7, 2019
    Just made this recipie using a 9x13, left out about 1/2 cup of dough, turned down to 325 and cooked for 35 min and they turned out perfectly! My new go to cookie recipie!!
    Reply
    • Becca says:
      July 4, 2020
      Followed recipe to the letter. Something is off. They taste very....fake. Thought it was just me. When the second person to taste them also wrinkled their nose, I ended up throwing them out. I don’t know how to describe it, but not good. Also, they didn’t even cover the whole pan.i suggest using one smaller if you like this. Disappointing as I usually love everything Six Sisters put out.
      Reply
  16. Suzy says:
    June 23, 2019
    Just made this. The half sheet pan was too big...not enough dough to spread around. A quarter sheet pan works perfectly. Baked for 27 min and they turned out perfectly. The extra chips on top weren’t needed. I added walnuts. Delish!
    Reply
  17. Crissy says:
    November 19, 2019
    These were so amazing! Perfectly chewy and delicious! I used a 17 x 11 inch baking sheet and spread the cookie dough out with my hands. I baked for 25 minutes but I think 22 would have worked great! So delicious, thanks for the recipe!
    Reply
  18. Christina says:
    December 1, 2019
    Could I make these ahead of time and freeze them?
    Reply
    • Cyd says:
      December 5, 2019
      These will freeze great in an airtight container or freezer bag.
      Reply
  19. Donna Bias says:
    January 22, 2020
    Made these tonight and they was sooooo good!!
    Reply
  20. Sheryl says:
    February 4, 2020
    I used a 9 x 13 pan at 340° in my convection oven. Took a little longer to bake. But they are delicious. I don’t care for a lot of chocolate chips so I cut way back to 3/4 cup. I also cut back the sugar to 1 1/3 cups and added walnuts . I definitely be baking these again .
    Reply
    • Cyd says:
      February 6, 2020
      Hi Sheryl. So glad you liked the Sheet Pan Chocolate Chip Cookie Bars. You might also like our Six Sisters Chocolate Chip Pudding Cookies. They are a family favorite. Have a terrific weekend.
      Reply
  21. Benita Brooks says:
    March 2, 2020
    I'm sorry to ask this but isn't 1 tablespoon of vanilla a lot? I use pure vanilla and I'm wondering if I still use 1 tablespoon? Also, thank you for having the BEST recipes ever!! You are my number one go-to for ANY recipe. We have the same taste!!
    Reply
  22. Ashlee says:
    April 5, 2020
    This one of my go to recipes now. We love them a little too much 😬😊 I also don't always use that many chocolate chips if I don't have enough on hand and they've still turned out great 👍 thank you for a great recipe!
    Reply
  23. Trisha says:
    May 31, 2020
    Can you use normal chocolate chips if you don’t have mini chips? Do you have to cut back the amount then?
    Reply
    • Cyd says:
      June 2, 2020
      You can easily sub in regular chocolate chips in this recipe. Just add in the same amount, or a regular package of 11 ounce choc chips.
      Reply
      • Trisha says:
        June 5, 2020
        Thanks!!!
        Reply
  24. Trisha says:
    June 5, 2020
    Made these today and they were a hit. Thanks! I used a 17.25x11.5 inch pan as thought was closest to a 18x13” which I don’t own. Is that standard? I have 4 cookie pans (none of which are 18x13”) and didn’t pay attention to the dimensions until I found this recipe. Do your cookie pans have those dimensions on them? Just curious. Using the 17.25x11.5” pan I did notice the cookies were a dark golden brown at the 18min mark so I turned off the oven and let it sit in there for 2 more minutes. Pulled it out then let them cool down in the oven for about 20-35 minutes. The center pieces were perfection! The sides were good but much crisper than my family prefers. We’re definitely soft batch cookie types only! Wondering if I should’ve pulled them out of the oven as soon as they were golden brown instead of dark golden brown or would it cause the center to be under cooked? Or did I let them sit in the tray too long? Would’ve preferred not having them be too crispy on the edges in the future. Like I said though center pieces were perfect! Open to Suggestions??? Thanks in advance for your input!
    Reply
  25. Alvadine S. says:
    August 24, 2020
    I’ve made these and they are great. Wondering if you could put them in muffin pans with silicone cups. If so, what would the cooking time be?
    Reply
    • Cyd Adamson says:
      August 27, 2020
      I'm sure you could. We don't have an exact cooking time for you. Just until the middle is set and the edges are golden. Watch them closely. Let us know how they turn out!!
      Reply
  26. Trisha says:
    August 31, 2020
    Wanted to make these again so good. I ran out of normal white sugar. Can raw cane sugar be used in the same amount instead? Or will it change the texture etc
    Reply
  27. Ruth Homan says:
    October 29, 2020
    I really liked these! The second time I made them I substituted 2T. of cream cheese for 2T. of the butter. So yummy.
    Reply
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