If you’re a fan of chewy chocolate chip cookies, you’re going to love this sheet pan chocolate chip cookie bar recipe! 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!
To make these chewy cookie bars, you’ll need a medium bowl to combine the dry ingredients and a separate bowl for the wet mixture. You can use an electric or hand mixer to beat the wet ingredients together at medium speed until they’re light and fluffy. Then you can gradually add the flour mixture on low speed until everything is well combined. Finally, you can fold in your chocolate chips of choice with a rubber spatula.
Once your batter is ready, you can press it into a parchment-lined sheet pan (either 13×9 inch or 15×10 inch, depending on your preference) and bake it for about 20-25 minutes until the top of the bars are golden brown and the internal temperature reaches 160°F. Let the sheet pan cookie bars cool on a wire rack for a few minutes before slicing them into clean cuts. You can serve them warm or let them cool completely, and they’ll still be delicious! You can store any leftovers in an airtight container at room temperature for up to a week.
This sheet pan chocolate chip cookie bar recipe has received rave reviews from many home bakers over the years, and it’s easy to see why. Not only is it an easy way to make a perfect dessert for family gatherings or parties, but it also yields a perfect size that can be cut into individual portions or larger bars. The foil overhangs make it easy to lift out the bars once they’re cooled, and you can even experiment with different chocolate chip cookie flavors by adding lemon zest or using sugar-free substitutes. No matter how you make them, these chewy chocolate chip cookie bars are sure to be a hit!
We love how easy these Sheet Pan Chocolate Chip Cookie Bars are! 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!
Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!
How to make Sheet Pan Chocolate Chip 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.
Looking for more EASY Christmas Cookies?! Try these 50 Easy Christmas Cookie Recipes with Few Ingredients!
Have you heard about our newest cookbook, Copycat Cooking? We took over 100 of our favorite restaurant recipes and simplified them so that you can make them right at home!
Every recipe has a beautiful mouth-watering photo and has been picky-eater approved. The directions are simple, easy to follow, and do not require any strange ingredients.
This cookbook includes copycat recipes from Wingers, Texas Roadhouse, Starbucks, Panera, Cheesecake Factory, Kneaders, and so much more. We have you covered from drinks, to dessert and everything in-between.
We are so excited to share these recipes with you. Order your copy today!
More Cookie Recipes You’ll Love:
- Nutella Pumpkin Cookies
- Rolo Cookies
- Peanut Butter Cookies (Disneyland inspired!)
- Lemon Bar Cookie Cups
- Confetti Cookie Bars
- Sheet Pan Funfetti Cookie Bars
- Magic Pumpkin Bars
- Lemon Cookie Cheesecake Bars
Sheet Pan Chocolate Chip Cookie Bars Recipe
- 1 cup butter
- 1¼ cup brown sugar
- ¾ cup sugar
- 1 Tablespoon vanilla extract
- 2 eggs
- 2¾ cup flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2¼ cup mini semisweet chocolate chips divided
- 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 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.
- Bake for 20-25 minutes or until middle is set up and edges are golden brown.
- Let cool and cut into squares.
- We used a standard half sheet pan for this recipe
- Large Bowl
- Sheet pan (18x13x1)
Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube
Questions & Reviews