Sheet pan cookies are the perfect solution when you need a large quantity of cookies in a hurry. They come together quickly, bake evenly, and are easy to cut and serve. Whether you’re making them for a school event or a casual dessert, their soft and chewy texture will win over any crowd. Plus, the mix-in possibilities are endless — from chocolate chips to nuts and sprinkles.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Salt
Unsalted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Semi-sweet chocolate chips (or other mix-ins of your choice)
Directions
Preheat your oven to 350°F (175°C). Lightly grease or line a rimmed sheet pan (typically 13×18 inches) with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips or your preferred mix-ins.
Spread the cookie dough evenly into the prepared sheet pan, smoothing the top with a spatula.
Bake for 18–22 minutes, or until the edges are golden brown and the center is set but still soft.
Allow the cookies to cool in the pan before slicing into bars or squares.
Serve and enjoy!
Servings and timing
This recipe yields approximately 24 large cookie bars. Preparation time: 15 minutes Baking time: 18–22 minutes Total time: around 35 minutes
Variations
Swap out chocolate chips for white chocolate, peanut butter chips, or toffee bits.
Add a swirl of Nutella or peanut butter on top before baking.
Mix in chopped nuts like walnuts, pecans, or almonds for extra crunch.
Stir in colorful sprinkles for a fun, festive touch.
Add a layer of frosting after baking for a dessert-bar twist.
Storage/Reheating
Store leftover sheet pan cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze individual bars wrapped in plastic wrap and placed in a freezer-safe bag or container for up to 3 months.
To reheat, microwave a cookie bar for about 10–15 seconds to restore its soft texture, or warm briefly in a 300°F (150°C) oven for a few minutes.
FAQs
How do I keep sheet pan cookies soft?
To keep them soft, do not overbake and store them in an airtight container with a slice of bread to maintain moisture.
Can I use parchment paper instead of greasing the pan?
Yes, parchment paper is highly recommended for easy removal and cleanup.
Can I halve the recipe?
Absolutely. Use a smaller pan like a 9×13-inch dish and adjust the baking time accordingly.
What size pan should I use?
A standard half-sheet pan, which is about 13×18 inches, is ideal for this recipe.
Can I freeze the dough before baking?
Yes, spread the dough in the pan, wrap it tightly, and freeze. Bake directly from frozen, adding a few extra minutes to the bake time.
Can I make these gluten-free?
Yes, substitute a 1:1 gluten-free flour blend for the all-purpose flour.
Can I add oats or other textures?
Definitely. Rolled oats, shredded coconut, or chopped nuts all work well for added texture.
Do I need to chill the dough?
No chilling is needed, which makes this recipe quick and easy.
How do I know when it’s done baking?
The edges should be golden and the center set but still slightly soft — it will firm up as it cools.
Can I double the recipe?
You can, but you’ll need two sheet pans or bake in batches to ensure even baking.
Conclusion
Sheet pan cookies are the ultimate dessert hack for cookie lovers. With minimal effort, you get maximum results: soft, chewy, and perfectly baked cookie bars ready to feed a crowd. Customize them with your favorite mix-ins and enjoy a sweet treat that’s as easy to make as it is to eat.
Sheet pan cookies are soft, chewy cookie bars baked in a single sheet pan, perfect for making large batches quickly and easily. Ideal for parties, potlucks, or quick desserts.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:24 large cookie bars
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups semi-sweet chocolate chips (or mix-ins of your choice)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease or line a 13×18-inch sheet pan with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips or your preferred mix-ins.
Spread the cookie dough evenly into the prepared sheet pan, smoothing the top with a spatula.
Bake for 18–22 minutes, or until the edges are golden brown and the center is set but still soft.
Allow the cookies to cool in the pan before slicing into bars or squares.
Serve and enjoy!
Notes
Do not overbake to keep cookies soft.Use parchment paper for easy cleanup and removal.Store with a slice of bread in the container to retain moisture.Customize with your favorite mix-ins like nuts, sprinkles, or toffee bits.No need to chill the dough before baking.
