Sheet Pan Chocolate Chip Cookie Bars


If you ever need a good bar cookie recipe that feeds a crowd, I have a good one right here.  This recipe for Sheet Pan Chocolate Chip Cookie Bars is fast and easy to make, and my boys love them!  

Simply mix up the dough and spread it on a half-sheet pan (12"x18"). Then pop it in the oven until golden brown.

The hardest part is waiting for it to cool, so you can cut it into bars.

This will serve a lot of people, but I also like to make it and cut it into smaller bars, bag them up individually, and freeze them to put in my kids' lunches that they take to school.  It makes such a big batch, that I don't need to make lunch treats for them again for weeks!  And yes, they freeze beautifully and are perfectly thawed by the time lunch rolls around at school.

I love that the tops of these bars are a bit crisp, while the bars themselves are soft, chewy, and gooey!  So good!

Another great thing about this recipe...

If you don't want such a big batch, the recipe is easily halved and then baked in a 9x13 inch pan for a smaller batch of delicious chocolate chip bars.

This recipe calls for both mini chocolate chips and regular chocolate chips, and I think the bars are best if both are used, but you can use all regular chocolate chips if you prefer and they will still be amazing!

So, finally, here is my recipe for soft and chewy Sheet Pan Chocolate Chip Cookie Bars...

Easy and Delicious Chocolate Chip Cookie Bars for a Crowd!