Sheet Pan Funfetti Cookie Bars Recipes
SHEET PAN CHOCOLATE CHIP COOKIE BARS
All the flavor you love from our chocolate chip cookies - made in one single batch. No scooping or rolling required. Perfectly thick, chewy, chocolatey cookie bars made to feed a crowd.
Categories Dessert
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, cream together butter, brown sugar and sugar.
- Add vanilla and eggs and combine.
- Fold in flour, baking soda and salt.
- Mix in 2 cups of mini chocolate chips.
- Spray a 18"x13" sheet pan with nonstick cooking spray and spread cookie dough out evenly in pan.
- Sprinkle remaining 1/4 cup chocolate chips on top.
- Bake for 20-25 minutes or until middle is set up and edges are golden brown.
- Let cool and cut into squares.
Nutrition Facts : Servingsize 1 serving, Calories 6188 kcal, Fat 307 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 872 g, Sugar 0 g, Protein 70 mg
SHEET PAN FUNFETTI COOKIE BARS
Provided by Elyse
Yield 24
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, cream together softened butter and brown sugar.
- Mix in eggs and vanilla.
- Add baking powder, salt and flour and mix until well combined.
- Fold in white chocolate chips and sprinkles, reserving some of them to sprinkle on top before baking.
- Spray a half baking sheet (18 x 13 inch) with nonstick cooking spray, spread dough out evenly and top with remaining sprinkles.
- Bake for 20-25 minutes, or until middle is set and edges are golden brown.
- Let cool and cut into squares.
SUGAR COOKIE BARS
Sugar Cookie Bars are thick, soft-baked and topped with the best cream cheese frosting! Sugar cookie bars bake in a cookie sheet so there is plenty serve a crowd. Change up the frosting color and sprinkles for any event or Holiday.
Provided by Jessica
Categories Dessert
Time 30m
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees. Prepare a cookie sheet (12"x17" or 13"x18") by spraying with cooking spray.
- In the bowl of a stand mixer, or using a hand held mixer, cream butter and sugar until light & fluffy. This will take 2-3 minutes. It will look dry and crumbly at first but then come together and get creamy after a couple minutes.
- Add eggs, one at a time, mixing after each egg. Add vanilla and mix well.
- In a separate bowl combine flour, salt, baking soda and stir with a whisk to combine. Add to the wet mixture and mix just until combined. Spread onto the prepared cookie sheet. * The dough should spread easily but if needed, drop large spoonful's of it all over the cookie sheet and then spread it out that way.
- Bake for 13-16 min, until edges are just barely light golden brown and the center looks pale & puffy. The center should not look wet at all, but it should still be very pale. Mine usually take the full 15 minutes. Let cool completely in the pan before frosting.
Nutrition Facts : Carbohydrate 34 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 41 mg, Sodium 150 mg, Fiber 1 g, Sugar 22 g, Calories 224 kcal, ServingSize 1 serving
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- Preheat oven to 350°F (177°C). Generously grease and lightly flour a 12×17 inch half sheet/jelly roll pan. Set aside.
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