Serve up dessert for a crowd with these Sheet Pan Chocolate Chip Cookie Bars. Soft, chewy and out of the oven in 20 minutes, they’re perfect for parties, playdates and more!
Meet Your New Favorite Cookie
Super soft, chewy Sheet Pan Chocolate Chip Cookie Bars make quick work of serving cookies for a crowd! Easy to make, quick to bake, and so delicious! These cookie bars will be your go-to treat for parties, playdates and more!
The Secret Ingredient!
If you love a chewy cookie, this is your sign to add cream cheese to your cookie dough! This secret ingredient makes cookies richer in flavor, denser in texture and so incredibly chewy.
Cream cheese is essential to getting that chewy texture in a sheet pan cookie. I can’t wait for you to try it, friends!
Perfect for Parties
This sheet pan cookie recipe serves 24, so it’s perfect for play dates or team sports parties or scout meetings. We almost always have the ingredients on hand. And I love being able to mix up a batch, pop it in the oven and voila, cookies for a crowd!
Y’all, these bake up so quick. Got friends stopping by? These sheet pan chocolate chip cookies are out of the oven in 20 minutes. They couldn’t be more perfect for last minute yumminess.
Golden brown on top, soft and chewy in the middle and so much gooey chocolate. I love to serve them with a scoop of vanilla ice cream on top. Hello cookie sundae!
My Favorite Chocolate Chip Recipes
If you’ve got a sweet tooth and a bag of chocolate chips, look no further than My Favorite Chocolate Chip Recipes! I’ve got everything from muffins to banana bread to ice cream and of course the perfect chocolate chip cookie.
What Do I Need to Make Sheet Pan Chocolate Chip Cookie Bars?
- Unsalted butter, softened
- Cream cheese, softened
- Granulated sugar
- Dark brown sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking soda
- Kosher salt
- Semi-sweet chocolate chips
- 18×13-inch sheet pan
- Non-stick cooking spray
- Parchment paper
More Sheet Pan Treats They’ll Love
Feed and please a crowd with these fun sheet pan treats they’re sure to love.
- Homemade Strawberry Sheet Pan Pop Tart: this scrumptious pop tart makes the perfect slumber party or birthday breakfast treat. What an unforgettable and fun way to start a special day!
- 6-in-1 Sheet Pan Cookie Bars: One batch of cookie dough baked into 6 different flavors, in the same sheet pan. The most delicious cookie bars that will make everyone happy!
- Chocolate Sheet Cake with Chocolate Pecan Icing: A super moist chocolate sheet cake covered in a rich chocolate pecan icing that’s out-of-this-world delicious!
- Cinnamon Brown Sugar Sheet Pan Pop Tart: Warm cinnamon brown sugar filling in a flaky crust topped with cinnamon sugar icing–there’s plenty sugar and spice to go around.
How to Make Sheet Pan Chocolate Chip Cookie Bars
- Preheat oven to 350°F. Spray an 18×13-inch sheet pan with non-stick cooking spray and line the bottom with parchment paper. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth. Add both sugars and beat until well combined. Beat in the eggs and vanilla.
- With the mixer on low speed, beat in the flour, baking soda and salt until just combined.
- Stir in the chocolate chips.
- Spread cookie dough evenly into prepared sheet pan.
- Bake for 20 minutes, rotating pan halfway through, or until a toothpick inserted in the center of the cake comes out clean. Let cake cool completely in the pan.
- Cut into 24 even squares. Serve and enjoy!
How to Store Sheet Pan Chocolate Chip Cookie Bars
Store cookie bars in an air tight container at room temperature for up to 3 days.
To freeze, wrap cookie bars individually in plastic wrap then put in a freezer-safe container or in individual freezer-safe baggies.
To defrost, let them set at room temperature, uncovered, so they don’t absorb too much moisture.
If you make these Sheet Pan Chocolate Chip Cookie Bars and post a pic to social, be sure to tag me on Instagram @thebakermama so I can see! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!
xoxo,
Sheet Pan Chocolate Chip Cookie Bars
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 24
Description
Serve up dessert for a crowd with these Sheet Pan Chocolate Chip Cookie Bars. Soft, chewy and out of the oven in 20 minutes, they’re perfect for parties, playdates and more!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 (8 ounce) package cream cheese, softened
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F. Spray an 18×13-inch sheet pan with non-stick cooking spray and line the bottom with parchment paper. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth. Add both sugars and beat until well combined. Beat in the eggs and vanilla.
- With the mixer on low speed, beat in the flour, baking soda and salt until just combined. Stir in the chocolate chips.
- Spread cookie dough evenly into prepared sheet pan. Bake for 20 minutes, rotating pan halfway through, or until a toothpick inserted in the center of the cake comes out clean. Let cake cool completely in the pan before slicing and serving.
They turned out ok. Kind of dry and not much taste. Seemed more like a cake than cookie. My husband said I needed more chocolate.
Hi Lindsey! Are you sure you followed the ingredients and measurements exactly? They should be super chewy and chocolatey with all that butter, cream cheese and 2 cups of chocolate chips!! I’m wondering if you mis-measured or forgot an ingredient?
Fantastic recipe and easy, no scooping!! They actually tasted better a few days later. My daughter couldn’t stop eating them. Was intrigued using cream cheese and it works great. Fresh, soft yet chewy bars. I used 1/2 whole wheat pastry flour and will do 2tsp vanilla next time. You can use a hand mixer like I did and finish folding in chips. Flour your hands to spread dough easier to pan edges. I baked for 25min. Delish!
Hi, Janine! Yay! I’m so glad to hear that you enjoyed them. Thank you for the tip for using a hand mixer.
I was apprehensive about trying a new recipe for my husband’s annual bday cookie cake since I usually just follow the standard chocolate chip cookie recipe, but was intrigued by the possibility of a softer cake. It is a great hybrid between chocolate chip cookies and cake. We all enjoyed it! It took me longer than 10 mins for prep though, and I baked it for about 27 minutes.
Hi, Ariadne! I’m so glad you enjoyed it. And happy birthday to your husband!
If I used honey in place of both sugars, how much honey would I use?
Hi Pamela! I haven’t tested the recipe with honey so I couldn’t say for sure how the ingredients would need to be adjusted to yield the same results. In general, honey is sweeter than sugar, so you would need less honey. To substitute 1 cup of sugar, I usually recommend 2/3 cup honey. Hope this helps. Enjoy!