Sheet Pan Chocolate Chip Cookie Bars

Name: Sheet Pan Chocolate Chip Cookie Bars
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 cup butter; 1 ¼ cups brown sugar; ¾ cup sugar; 2 eggs; 1 tablespoon vanilla; 2 cups flour; 1 teaspoon baking soda; 1 teaspoon salt; 2 ¼ cups mini Semi Sweet Chocolate Chips (divided)

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80 Comments

4.89 from 26 votes

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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.

If you’re a fan of chewy chocolate chip cookies, you’re going to love this sheet pan chocolate chip cookie bar recipe!

Sliced Sheet Pan Chocolate Chip Cookie Bars stacked on a white plate

It’s an easy recipe that produces wonderful results every time, and it’s perfect for feeding a crowd. Instead of scooping out individual cookies, you can just press the wet batter into a prepared pan and bake it all at once.

The best part is that you can customize it with your favorite kind of chocolate chips – semi-sweet, milk, white, peanut butter, or even butterscotch!

Ingredient Notes

Butter
Brown Sugar
Sugar
Eggs
Vanilla
Flour
Baking Soda
Salt
Mini Semi Sweet Chocolate Chips

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.

Sugar and Butter in a small white mixing bowl

Mix in 2 cups of mini chocolate chips.

Cookie Dough mixed together in a white glass bowl

Spray a 15×11-inch jelly roll pan with nonstick cooking spray and spread cookie dough out evenly in pan. Sprinkle remaining 1/4 cup chocolate chips on top.

Pressed cookie dough unbaked in sheet pan

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

Sheet Pan Chocolate Chip Cookie Bars on a sheet pan

Storing and Other Tips

You can store any leftovers in an airtight container at room temperature for up to a week.

For different variations of this recipe you can use vanilla, butterscotch or milk chocolate chips.

Sheet Pan Chocolate Chip Cookie Bars

4.89 from 26 votes

All the flavor you love from our chocolate chip cookies – made in bars. No scooping required for these Sheet Pan Chocolate Chip Cookie Bars!

24 servings

Prep Time 15

Cook Time 20

Total Time 35

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Ingredients

Equipment

Instructions

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 15 x 11-inch jelly roll 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.

Notes

If you use a smaller pan your batter will be a lot thicker, and needs more cooking time so it cooks all the way through.

Nutrition

Calories: 309 kcal · Carbohydrates: 37 g · Protein: 3 g · Fat: 17 g · Saturated Fat: 10 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 5 g · Trans Fat: 0.3 g · Cholesterol: 35 mg · Sodium: 214 mg · Potassium: 160 mg · Fiber: 2 g · Sugar: 26 g · Vitamin A: 267 IU · Calcium: 29 mg · Iron: 2 mg

Cuisine: American

Cost: $5

Author: Steph Loaiza

Course: Dessert

Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.

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Questions & Reviews

Alana says:

These look incredible! I wouldn’t love to make them this weekend! What size sheet pan did you use?!
Alana says:

Would* lol
Cyd says:

It's about 15 x 11 inches. Just a cookie sheet size.
Kristi Dzado says:

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!
Anne says:

Looking forward to trying this recipe. What size pan did you use?
Becca says:

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?
Cyd says:

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.
Elyse says:

Hi Anne! It is just a standard half sheet pan which measures 18"x13". Thanks!
Kathy says:

So easy and delicious! Will definitely make again!
Liz says:

One piece of this slice is 6200 calories really?
Cyd says:

Sorry about that. We were having problems with our site for a few days.
Candi says:

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?
Cyd says:

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.
Judi says:

Made these today and they are perfect!
Cyd says:

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.
Jen B says:

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!
Kim says:

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!
Cyd says:

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.
JennSingapore says:

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...
Cyd says:

We don't pack our brown sugar a lot. Just a generous measurement of the brown sugar. Sorry they turned out too crispy.
Nancy says:

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!
Johanna says:

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 🤷‍♀️
Ashley says:

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!!
Suzy says:

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!
Phil says:

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
Crissy says:

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!
Christina says:

Could I make these ahead of time and freeze them?
Cyd says:

These will freeze great in an airtight container or freezer bag.
Donna Bias says:

Made these tonight and they was sooooo good!!
Sheryl says:

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 .
Cyd says:

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.
Benita Brooks says:

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!!
Cyd says:

Yes, it's one Tablespoon of vanilla. But feel free to cut that in half if you think it will be too strong.
Ashlee says:

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!
Belinda says:

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.
Trisha says:

Can you use normal chocolate chips if you don’t have mini chips? Do you have to cut back the amount then?
Cyd says:

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.
Trisha says:

Thanks!!!
Trisha says:

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!
Lynn says:

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.
Becca says:

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.
Carrie Stimpson says:

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!
Cyd says:

Yes, It's one Tablespoon.
Cyd says:

Thanks Carrie for catching that comment! Yes, 1 Tablespoon.
Alvadine S. says:

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?
Cyd Adamson says:

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!!
Trisha says:

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
Ruth Homan says:

I really liked these! The second time I made them I substituted 2T. of cream cheese for 2T. of the butter. So yummy.
Marcie Hanson says:

can I subsituite regular sized chocolate chips and if i can how much?
Momma Cyd says:

You can use regular sized chocolate chips, just add 2 cups. (1 package)
Barb O says:

Has anyone made this into a fruit pizza crust-extra baking ,cream cheese topping, and then fruit when cooled.
Grannie says:

Taste pretty darn good.. Thought it had a little to much flour pretty stiff. Will fix again.
Caite says:

The recipe is great but it got slightly over done in my oven at 18 minutes so keep a close eye on it!
Joan says:

Thank you for the tip of using wax paper and a rolling pin. I was having a hard time spreading the batter. My butter was not as soft as I think it should have, was part of the problem.
Momma Cyd says:

We appreciate your concern. This recipe is different than the Nestle recipe. We have had this recipe for a long time. We hope you enjoy it and have a wonderful New Year.
Michelle says:

Made these and loved them!
Momma Cyd says:

We are so glad you liked them. They are so easy and one of our faves!!
Heather says:

My daughter made this for FHE tonight and it was a hit.
Momma Cyd says:

Yum! The perfect family night treat!! So glad the family liked them!
Kari D says:

We loved these bars, and it was nice to have a recipe for a bigger pan. Followed the recipe almost exactly—used margarine instead of butter. We also liked using the mini chocolate chips.
Kari D says:

This recipe is different. I compared them before I made it because I questioned the pan size. This one definitely contains more vanilla and brown sugar and also flour, I believe.
Sandy says:

The best chocolate chip recipe, saved a lot of time and energy making individual cookies as a sheet cookie, and still tastes great
Alice Stoyell says:

Made this for a chirch group gathering. They were a great hit! So moist, gooey chocolate, and boy did they make my kitchen smell good coming out of the oven. The recipe was fine as is, Im not sure why some people had issues with it. Definitely will make these again!
Sharon Rolefson says:

Can use regular chocolate chips
Momma Cyd says:

You can use milk or semi-sweet. They both taste great in this recipe.
Tangi P says:

I only have self rising flour do you think this recipe would still work?
Jonathan says:

Excellent recipe! I used a 12oz bag of mini chocolate chips (approx 2 cups), still reserving one quarter cup to sprinkle on top. I had some walnuts to throw in; I think it was about half a cup. Next time I will chop them up a little better, but they were still good. After adding the flour and mixing, I kneaded the dough like bread. Did the same to mix in the chips. Spreading it out on the half sheet pan (18 x 13) was a little challenging as the dough was thick, but it's possible. Turned the oven off at the 19 minute mark and let them stay in a couple more minutes. Perfect! Thanks for the recipe.
Momma Cyd says:

I found this for you on self rising flour vs regular flour. I know that they are referring to cookies, but Bars are a pretty close second. What happens if you use self-raising flour instead of plain flour in cookies? If you're looking to bake lighter, crunchier cookies, self-rising flour might be an ideal substitution. Although the flavor itself won't be affected by swapping self-rising flour for the all-purpose flour that your recipe calls for, the finished cookie will have a slightly different consistency and a lighter texture. I hope this helps.
Sheryl says:

Can I use parchment paper on the bottom of the pan to help keep the cookies from sticking?
Sheryl says:

Made these cookies today for a New Years Eve party at a friend's house. They came out amazing. I followed the exact recipe except I used the regular size chocolate chips. Will try the minis next time. I lined the pan with sprayed parchment paper. The smallest bit of the edge of the cookie came out crunchy, but the rest of the cookie is soft and chewy. Definitely will make this again.
sharon says:

Very thin and flat. I should've known the 13 x 18 pan is too big, as my other bar cookies I bake in it require at least 4 cups of flour vs. this one's 2. Next time I make this, I'll use a 9 x 13 pan.
Momma Cyd says:

These work best in a 9x13 or 10x15 inch pans.
Momma Cyd says:

Yes, parchment paper will work to line your pan.
Denyse K Kelly says:

I made this recipe exactly as directed and it turned out so well that I plan to make it again next weekend !
Tisha Robbins says:

I love this recipe! I use vanilla I brought back from Mexico and also add about 2 tbsp of cinnamon to the flour mixture. My boys eat these up! So easy.
Kristen says:

These were easy to make and a great last minute recipe for making cookie bars for my staff for teacher appreciation week. I also gave some to a few students and they loved them. I snuck a few pieces too and yes these are moist and the flavors are perfect. Will make again!
Helen says:

Just baked these, so delicious! My college aged Son's were so happy! Thank you for this wonderful recipe!
Hannah says:

I love this recipe so much and have made it many times in the past few years and it always turns out perfect. But the last two times I made them something is different. The dough is so much softer. Usually have to press it into the pan and the past two times it has been so soft that I could spread it with a rubber spatula. And it just isn’t cooking the same. Has something changed with the recipe? It’s almost like they need more flour. It says 2 cups but did it used to be more?
Bobbi @ Six Sisters says:

The recipe hasn't changed, but it could be any number of things, including how humid it is in your kitchen, altitude, or even using a different brand of an ingredient. If you feel the texture is too sticky/thin, you could always try adding more flour a little bit at a time to get to that consistency where you can press it in the pan.
Pam Morris says:

This recipe is delicious and so much easier than making cookies! Love it!