Sheet Pan Chocolate Chip Cookie Bars

Rich and chewy sheet pan chocolate chip cookie bars have thick, crusty edges and a soft, chocolatey center. Easy to make and faster than traditional cookies!

We really love chocolate chip cookies at our house, and make them often. This recipe for sheet pan cookie bars is my go-to when I’m in a time crunch, or craving something just a little different. The rich, brown sugar flavor is still there, but with those thick and crusty edges and soft center, there’s something for everyone.

Cookies are made at least once or twice a week at our house. Chocolate Chip are a favorite, but others like Lemon Meltaways and Snickerdoodles make it into the rotation. But there’s always a dilemma. Some of our kids love crispier, crunchier cookies, while others love the soft and chewy version. Sheet pan cookies solve that problem wonderfully, and everyone gets their favorite at the same time! I also love them because they’re faster than traditional cookies–just press the dough into your sheet pan and bake!

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Ingredients

With all the traditional chocolate chip cookie ingredients, this recipe uses basic pantry ingredients you likely have on hand!

• Butter
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla
• Flour
• Baking soda
• Salt
• Chocolate chips

Equipment

You can use a stand mixer with paddle attachment, or large bowl and hand mixer. I use a half sheet baking pan for this recipe. I also have a half sheet pan lid, so it’s perfect for bringing to parties or gatherings.

A jelly roll pan is also an option—but they are a couple of inches smaller, so the cookies will be a little thicker, and could use a few more minutes of baking time. You do need a baking pan with edges–not a flat cookie sheet.

Preparation

Preheat the oven to 350 degrees, and spray a half sheet pan with cooking spray. If you have time, set out the eggs and butter so they can come to room temperature. The eggs will still work straight from the fridge, but the butter will need to be softened. In a time crunch, you can soften it in the microwave. It’s about 15 seconds for me!

Baking Instructions

In a large bowl (or in your stand mixer), beat the softened butter and both sugars until smooth and creamy–about two minutes.

I like to use salted butter–and then I reduce the amount of added salt. You can certainly use unsalted butter if you prefer, but you’ll need to add more salt. The measurements for both are included in the recipe below.

Beat in the eggs one at a time, then add the vanilla.

Mix in the salt, baking soda, and flour, only until just combined. You don’t want to over mix the batter.

TIP: Use a spoon to add flour to your measuring cup, then level it off. This will ensure you don’t get too much flour.

Add the chocolate chips and stir just until they’re mixed in. You don’t want a lot of extra stirring or over mixing. Be generous with the chocolate chips! They make big difference. I use two full 12 oz. regular-sized bags, or one of the larger bags that’s around that many ounces.

Press the dough onto the half sheet, making sure it’s as even as possible. It can be a little sticky, so I put a bit of butter on my fingers to help the process.

Bake for 20-25 minutes, or until they’re golden brown. It’s closer to 20 minutes in my oven. Let them cool, then cut into bars for serving. You can cut them as small or as large as you like, so the serving size will depend. I usually get 28-32 per batch.

How to freeze and store

You can freeze cookie bars for up to 3 months in the freezer. Once the bars are completely cool, cut them into pieces. Place in an airtight container or freezer gallon bag. You can thaw them on the countertop or in the fridge.

For storing, keep the cookies in an airtight container at room temperature for 3-5 days. (If they last that long!)

FAQ

More cookie and bar recipes

Almond Joy Cookies | Lime Meltaways | No-Bake Chocolate PB Oatmeal Bars

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Sheet Pan Chocolate Chip Cookie Bars

Print Recipe

Prep Time:10 minutes mins

Cook Time:20 minutes mins

Equipment

• KitchenAid mixer
• Half sheet baking pan

Ingredients

• 1 cup salted butter, softened
• 1 1/4 cups brown sugar
• 1/2 cup granulated sugar
• 1 tablespoon vanilla extract
• 3 cups flour
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 eggs
• 20-24 ounces chocolate chips 2 regular bags, or 1 large

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees, and spray a half sheet pan with cooking spray. If you have time, set out the eggs and butter so they can come to room temperature. The eggs will still work straight from the fridge, but the butter will need to be softened. In a time crunch, you can soften it in the microwave. It's about 15 seconds for me!
• In a large bowl (or in your stand mixer), beat the softened butter and both sugars until smooth and creamy–about two minutes.
• Beat in the eggs one at a time, then add the vanilla.
• Mix in the salt, baking soda, and flour, only until just combined. You don’t want to over mix the batter.
• TIP: Use a spoon to add flour to your measuring cup, then level it off. This will ensure you don’t get too much flour.
• Add the chocolate chips and stir just until they’re mixed in. You don’t want a lot of extra stirring or over mixing. Be generous with the chocolate chips! They make big difference. I use two full 12 oz. regular-sized bags, or one of the larger bags that’s around that many ounces.
• Press the dough onto the half sheet, making sure it’s as even as possible. It can be a little sticky, so I put a bit of butter on my fingers to help the process.
• Bake for 20-25 minutes at 350 degrees, or until they're golden brown. It's closer to 20 minutes in my oven. Let them cool, then cut into bars for serving. You can cut them as small or as large as you like, so the serving size will depend. I usually get 28-32 per batch.

Notes

*If you use unsalted butter, up the salt to 1 teaspoon.

Servings: 32

Author: Kierste Wade | Old Salt Farm

*Originally posted 2023