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.

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

Save RecipeSave Recipe

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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Comment on this Recipe

40 Responses to “Sheet Pan Chocolate Chip Cookie Bars”

    • 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.
    • 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.
  1. 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!
  2. 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!
    • Becca
      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.
  3. 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!
  4. 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 .
  5. Benita Brooks
    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!!
  6. Ashlee
    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!
  7. Trisha
    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!

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