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The quick and easy way to make a bunch of chocolate chip cookies is in a sheet pan. There is no need for scooping and cooking in multiple batches with this sheet pan cookies recipe.
These cookies all get pressed into one pan and then get cooked at one time. Then just cool and cut into squares. These are also perfect to serve topped with a scoop of ice cream and a drizzle of chocolate syrup for a delicious cookie sundae.
No matter how you serve these you are gonna love how easy these are to make and how great they taste!
Sheet Pan Cookies
- 1 cup butter, softened
- 1 1/4 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 2 tsp vanilla
- 3 cups flour
- 2 tsp baking soda
- 1 tsp salt
- 1 (12 oz) bag semi-sweet chocolate chips
- 1 cup mini chocolate chips
- Preheat the oven to 350 degrees.
- Line a 13×18 sheet pan with parchment paper.
- In large bowl, beat together the butter and sugars about 2 minutes and is smooth.
- Add in the eggs and vanilla and mix just until combined.
- Add in the flour, baking soda and salt and mix together just until incorporated – do not over mix.
- Add the bag of chocolate chips in and stir with a wooden spoon, again not over mixing, just until incorporated.
- Spread thick cookie dough out evenly onto the baking sheet. Spread out with fingers or spray a rubber spatula with non-stick spray. Sprinkle mini chips to the top of the dough.
- Bake at 350 degrees for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 3-4 dozen bars.
Recipe adapted from The Baking Chocolatess.
Very good!! Just made a pan and I’m impressed!
Just made a double batch and hopefully it isn’t to much for one pan…. We’ll see in 25 minutes…. Be right back.
They are out and cooling… they look great!
Oh. My. Goodness! This is the 4th time I’ve made this cookie bar recipe (I follow it to the T) and I just can’t say enough about how easy it is, but more importantly – what a crowd pleaser! My religious ed. students keep asking me to make it week after week since the first time I made it. I just made it again for them for our end-of-the-year celebration, but this time I doubled the recipe and it turned out perfectly! I usually don’t put much trust in internet recipes, but this one gets an A+! Awesome recipe…thanks so much!
I was nervous because I was making this for my kid’s birthday party. As I was spreading it in the pan , I thought, “No WAY this will cover the entire 13×18 pan. It DID, it just took awhile of patting to get it that way! Next time I’ll make this WITH my kid. At six years old, with a little guidance, I think she’ll be able to handle it. It was EASY!