Sheet Pan Cookie Bars are easy, delicious, and taste better than a chocolate chip cookie. Top one with ice cream for a Pizookie dessert!
This post is all about how to make easy Sheet Pan Cookie Bars.
Once you make these Sheet Pan Cookie Bars, there’s a good chance you’ll never make traditional chocolate chip cookies again! So why is this recipe the BEST? Because these bars are thick, chewy, buttery, and have a moist brownie-like texture. They’re tastier than ANY cookie recipe around. Oh, and did I mention they’re super easy to make?!
Instead of waiting for one sheet of cookies to bake just so you can pop the others in, you’ll add the dough to one 13 x 9 pan, and the bars will cook all at once. It doesn’t get much easier or delectable than this!
These bars are perfect for a crowd and are GUARANTEED to have guests coming back for seconds. If you’re a Pizookie fan, you can serve one of these bars warm and topped with a scoop of creamy vanilla ice cream.
They’re perfect for parties, bake sales, and cheat days! Check out all of the recipe details below so you, too, can make these addicting chocolate chip cookie bars.
Sheet Pan Cookie Bars
What Is A Sheet Pan Cookie?
These cookie bars are a fun spin on traditional chocolate chip cookies! You make the dough the same way, but instead of adding drops of cookie dough to a baking sheet, all of the dough is added to a 13 x 9 pan and spread out evenly.
In case you were wondering about sheet pan sizes, a 13 x 9 pan is called a quarter-sheet pan, and this size ensures thick, moist, and tender bars. However, you can use an 18 x 13 half-sheet pan if you prefer the cookie bars to be less dense.
Ingredients You’ll Need:
- All-Purpose Flour, 2 1/4 cups
- Baking Soda, 1 teaspoon
- Salt, 1 teaspoon
- Salted Butter, 1 cup (2 sticks, room temperature)
- White Granulated Sugar, 1 cup
- Brown Sugar, 3/4 cup
- Vanilla Extract, 1 tablespoon
- Eggs, 2 large (room temperature)
- Semi-Sweet Chocolate Chips, 2 cups, or 12-ounce bag.
- Chopped Pecans, 1 cup (optional)
Why Should The Butter And Egg Be At Room Temperature?
Using room temperature eggs and butter will help to create a smooth, textured batter for these cookie bars. Room temperature ingredients also cream together more quickly than if they were cold.
Equipment Needed For Sheet Pan Cookie Bars:
- Oven
- Small Bowl (for mixing dry ingredients)
- Sharp Knife (for chopping pecans, optional)
- 13 x 9 quarter-sheet pan for thick cookie bars, or use an 18 x 13 half-sheet pan for less thickness.
- Spatula (this will help to transfer and evenly distribute the dough to the sheet pan)
- Non-Stick Cooking Spray or line the sheet with parchment paper.
How To Make Sheet Pan Cookie Bars, Step-By-Step
Step 1: Preheat the oven to 350 degrees F.
Step 2: Apply non-stick cooking spray to the bottom and sides of a 13 x 9 sheet pan or an 18 x 13 sheet pan.
Step 3: Add the flour, baking soda, and salt to a bowl. Mix the dry ingredients and set this bowl aside.
Step 4: Next, add the room temperature butter, white granulated sugar, brown sugar, and vanilla extract to a mixing bowl and mix ingredients until creamy and smooth.
Step 5: Add the eggs to the creamy mixture, one at a time, and beat well after adding each one.
Step 6: Grab your bowl of flour and gradually add this to the creamy mixture. Mix until well incorporated.
Step 7: Add the chocolate chip morsels and optional chopped pecans to the dough and mix.
Step 8: Spread the cookie dough into the greased sheet pan. Use a spatula to spread out the dough evenly into the pan.
Step 9: Bake for 20-25 minutes at 350 degrees F.
Step 10: Cool the baked cookie in the sheet pan on a wire rack. Cut it into bars once it’s cooled. You should get approximately 30 to 40 cookie bars depending on the pan size and how big or small you cut them.
FAQs And Tips For This Chocolate Chip Cookie Bar Recipe
How Do You Make Sheet Pan Oatmeal Cookie Bars?
Add one cup of oatmeal to this Sheet Pan Cookie Bar recipe, and boom, you’ve got oatmeal cookie bars!
What Is The Difference Between Bar Cookies And Sheet Cookies?
Bar cookies and sheet cookies are the same things but with different names. Sheet cookies or bar cookies are both baked in a sheet pan and then cut into cookie bars.
Can I Bake Regular Cookies On A Sheet Pan?
Yes! Not to confuse anyone here, but regular cookies are baked on a sheet pan or what some call a baking sheet.
How Do You Make Cookies On A Cookie Sheet?
This question might sound redundant to some people, but this was a question that some were asking on Google so let’s address it! A baking sheet, aka a cookie sheet, is where drops of cookie dough are placed, and then the sheet is put in the oven so the cookies bake. The difference for this cookie bar recipe is that the dough is spread evenly and added to the cookie sheet all at once to bake instead of making individual cookies. Once cooled, it’s cut into bars.
Are These Easy Bar Cookies Great For A Crowd?
Absolutely! People will go crazy for these cookie bars because they’re insanely delicious. Make them for parties, bake sales, and for just-because treats.
What Other Kinds Of Cookie Bars Can I Make?
If you LOVED this recipe, you’ll want to check out these chocolate peanut butter bars and these Ghirardelli brownie mix cookies, which could be baked as cookie bars.
What Are The Best Chocolate Chips To Use For This Cookie Bar Recipe?
The experts have rated Ghirardelli chocolate chips the best, and I agree! However, if you don’t want to spend a few extra bucks on a bag of Ghirardelli, ANY chocolate chips will still make this recipe heavenly decadent.
How Do I Store Sheet Pan Cookie Bars?
You can store these cookie bars at room temperature in an airtight container for up to three days. After that, you can keep them in the refrigerator for up to a week. If you still have some leftovers, you can store them in the freezer in an airtight container or Ziploc bag for up to three months.
Sheet Pan Cookie Bars
Equipment
- Measuring Cups and Spoons
- Oven
- Mixing Bowl
- Small Bowl (for mixing dry ingredients)
- Stand Mixer or Hand Mixer
- Sharp Knife (for chopping pecans, optional)
- 13 x 9 Quarter-Sheet Pan or an 18 x 13 Half-Sheet Pan
- Spatula (this will help to transfer and evenly distribute the dough to the sheet pan)
- Non-Stick Cooking Spray or line the sheet with Parchment Paper
- Wire Cookie Rack
Ingredients
Ingredients For Sheet Pan Cookie Bars
- 2 1/4 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 cup Salted Butter (2 sticks, room temperature)
- 1 cup White Granulated Sugar
- 3/4 cup Brown Sugar
- 1 tbsp Vanilla Extract
- 2 Large Eggs (room temperature)
- 2 cups Semi-Sweet Chocolate Chips (12-ounce bag)
- 1 cup Chopped Pecans (optional)
Instructions
How To Make Sheet Pan Cookie Bars, Step-By-Step
- Preheat the oven to 350 degrees F.
- Apply non-stick cooking spray to the bottom and sides of a 13 x 9 sheet pan or an 18 x 13 sheet pan.
- Add the flour, baking soda, and salt to a bowl. Mix the dry ingredients and set this bowl aside.
- Next, add the room temperature butter, white granulated sugar, brown sugar, and vanilla extract to a mixing bowl and mix ingredients until creamy and smooth.
- Add the eggs to the creamy mixture, one at a time, and beat well after adding each one.
- Grab your bowl of flour and gradually add this to the creamy mixture. Mix until well incorporated.
- Add the chocolate chip morsels and optional chopped pecans to the dough and mix.
- Spread the cookie dough into the greased sheet pan. Use a spatula to spread out the dough evenly into the pan.
- Bake for 20-25 minutes at 350 degrees F or until golden brown.
- Cool the baked cookie in the sheet pan on a wire rack and then cut it into bars. You should get approximately 30 to 40 cookie bars depending on the pan size and how big or small you cut them.
Nutrition
Final Thoughts On Sheet Pan Cookie Bars
Sheet Pan Cookie Bars are simply the BEST. Buttery, thick, and chewy with loads of chocolate chips, does it get any better?!
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