Why You’ll Love This Recipe

Sheet Pan Cookies are the ultimate solution for when you want cookies—fast and in large batches. These soft, chewy cookies are baked all at once in a single sheet pan, making them perfect for parties, potlucks, or just satisfying a major cookie craving. With golden edges, a soft center, and the convenience of slicing into bars, this recipe is as easy as it is delicious.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
unsalted butter
granulated sugar
brown sugar
eggs
vanilla extract
baking soda
salt
chocolate chips or mix-ins of choice (nuts, candies, etc.)

directions

Preheat your oven to 350°F (175°C) and grease or line a rimmed sheet pan (typically 9×13 or 10×15 inches) with parchment paper.

In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.

Add in the eggs one at a time, then mix in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Fold in chocolate chips or your preferred mix-ins.

Spread the dough evenly into the prepared sheet pan, smoothing the top with a spatula.

Bake for 20–25 minutes, or until the edges are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Allow to cool completely before slicing into squares or bars.

Servings and timing

This recipe yields approximately 24–30 cookie bars.
Preparation time: 15 minutes
Baking time: 20–25 minutes
Cooling time: 15 minutes
Total time: 50–55 minutes

Variations

Swap chocolate chips for peanut butter chips, white chocolate, or M&Ms.
Add a swirl of caramel or Nutella before baking for extra richness.
Use a sprinkle of sea salt on top for a sweet-salty combo.
Try half chocolate chip dough and half brownie batter for a layered effect.

storage/reheating

Store cookie bars in an airtight container at room temperature for up to 5 days.
For longer storage, refrigerate up to 10 days or freeze for up to 2 months.
To reheat, microwave individual bars for 10–15 seconds for a warm, gooey texture.

FAQs

Can I make these ahead of time?
Yes, they store and freeze well, so they’re great for prepping in advance.

What’s the best pan size to use?
A 9×13-inch sheet pan yields thicker bars, while a 10×15-inch pan gives thinner, crispier edges.

Can I double the recipe?
Yes, just use two sheet pans or one large baker’s sheet and adjust the baking time slightly.

Are these like cookie cakes?
They’re similar in taste and texture but sliced into bars instead of wedges.

Can I make them gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend.

Do I need to chill the dough?
No chilling required—this is a fast, one-bowl recipe.

What mix-ins work best?
Chocolate chips, toffee bits, sprinkles, chopped nuts, or even crushed pretzels.

Can I frost these cookies?
Yes! A layer of buttercream or chocolate ganache adds a fun twist.

Do they stay soft?
Yes, especially when stored properly—they stay chewy for days.

Are they kid-friendly?
Absolutely! Easy to grab, easy to eat, and endlessly customizable.

Conclusion

Sheet Pan Cookies are your go-to for quick, crowd-pleasing treats that don’t sacrifice flavor for convenience. Soft, chewy, and endlessly versatile, these cookies are perfect for sharing—or not! Try them once, and they’ll become a staple in your dessert rotation.