Sheet Pan Cookies
Easy 5-ingredient sheet pan chocolate chip cookie bars made with a box of yellow cake mix. Spread on a sheet pan, baked for 20 minutes, and sliced into bars for a quick crowd-pleasing dessert.
These Sheet Pan Cookies are the easiest dessert in my entire recipe arsenal. Five ingredients, one bowl, one sheet pan, 20 minutes in the oven. The result is a giant chewy chocolate chip cookie cut into bars, with golden brown edges and soft, slightly underdone middles. It is the dessert hack that solves 'what am I bringing to this thing in an hour?'
I love this recipe because it uses a box of yellow cake mix as the entire base. No measuring flour, no baking powder, no baking soda, no salt. Just eggs, melted butter, vanilla, the cake mix, and chocolate chips. Whisk, fold, spread, bake. You can have these cooling on the counter in under 30 minutes from start to finish, and the cleanup is one bowl and one sheet pan.
The cake mix shortcut works because cake mixes already have flour, sugar, leavening, and salt mixed in the right proportions. When you reduce the liquid (no water, less butter than the box calls for) you turn cake batter into cookie dough. The texture is somewhere between a chocolate chip cookie and a blondie. Chewy edges, soft middle, with chocolate chips throughout.
Cut them into squares for a casual serve, or into smaller bites for a party platter. They are perfect for bake sales, school treats, last-minute hostess gifts, and 'I just need something sweet right now' moments. You can also customize the cake mix flavor (chocolate, strawberry, lemon) and the mix-ins (M&Ms, white chocolate chips, peanut butter chips, sprinkles) to fit any occasion. Let's make them.
📝 Ingredients
- 2 eggs
- 1/3 cup melted butter
- 1/2 tsp vanilla extract
- 1 box yellow cake mix
- 1 cup chocolate chips
👩🍳 Directions
- 1
Preheat oven to 350°F and line a 9x13 sheet pan with parchment paper.
- 2
In a bowl, whisk together the eggs, melted butter, and vanilla.
- 3
Stir in the cake mix until combined.
- 4
Fold in the chocolate chips.
- 5
Spread the dough evenly onto the prepared sheet pan and flatten with a spatula.
- 6
Bake for 20 minutes or until lightly golden.
- 7
Cool, slice into bars, and enjoy!
Ingredient Notes & Substitutions
Yellow cake mix: One standard box (15.25 oz). Duncan Hines, Betty Crocker, or Pillsbury all work. Other flavors (chocolate, strawberry, lemon, spice, funfetti) sub one for one for different variations.
Eggs: 2 large eggs. Room temperature is best for the smoothest batter.
Melted butter: One third of a cup. Salted or unsalted both work. Melt gently in the microwave and let it cool a minute before adding to the eggs so they do not scramble.
Vanilla extract: Half a teaspoon. Pure vanilla extract for the best flavor. Almond extract works too for a different note.
Chocolate chips: 1 cup. Semi-sweet is classic. Milk chocolate, dark chocolate, white chocolate, or a mix all work. Try mini chips for more chocolate in every bite.
Flavor variations: Yellow cake + M&Ms for funfetti style. Chocolate cake + white chocolate chips. Strawberry cake + sprinkles. Lemon cake + blueberries. Spice cake + butterscotch chips. The combinations are endless.
How to Store, Reheat & Freeze
Store cooled cookie bars in an airtight container at room temperature for up to 5 days. They actually get chewier on day 2. For longer storage, refrigerate for up to a week.
To freeze, cool completely and slice into bars. Freeze in a single layer on a sheet pan until firm, then transfer to a freezer bag for up to 3 months. Thaw at room temperature for 30 minutes, or microwave a single cookie for 15 seconds for an instant warm-cookie moment.
What to Serve With Sheet Pan Cookies
These are perfect on their own as an after-school treat or bake-sale staple. For a fancy dessert moment, serve warm with a scoop of vanilla ice cream on top and a drizzle of chocolate syrup or caramel. Pile them on a platter alongside brownies, lemon bars, or other dessert bars for a potluck. A cold glass of milk is the classic pairing, or hot coffee for the grown-ups. For a kids' party, decorate with frosting and sprinkles on top before baking for an even more festive look.
💡 Tips for Success
- Use a 9x13 sheet pan or rimmed baking sheet for the right thickness. A bigger pan gives you thin, dry cookies. A smaller pan makes them too thick and the middle stays raw.
- Line the pan with parchment paper or use a generous coat of cooking spray. The cookies are sticky and a non-stick surface makes lifting them out cleanly so much easier.
- Whisk the wet ingredients (eggs, butter, vanilla) together first before adding the cake mix. This ensures everything is fully incorporated.
- Fold the chocolate chips in gently with a spatula, not a mixer. Overmixing develops gluten and gives you tougher cookies.
- Spread the dough evenly across the entire pan. The thickness should be the same all over. Use a spatula or even your hands (lightly damp so the dough does not stick) to press it out.
- Pull them when the edges are lightly golden but the center still looks slightly underdone. They keep cooking on the hot pan after you take them out. Overbaked sheet cookies turn dry and crumbly.
- Let them cool at least 15 minutes before slicing. Warm cookies fall apart. Cool ones slice into clean squares.
- Try different cake mix and chip combinations. Yellow cake plus chocolate chips is classic. Chocolate cake plus white chocolate chips. Strawberry cake plus rainbow sprinkles. Lemon cake plus blueberries. Spice cake plus butterscotch chips. The combinations are endless.
❓ Frequently Asked Questions
Can I use a different cake mix flavor?
Yes! Yellow, white, chocolate, devil's food, strawberry, lemon, spice cake, red velvet, funfetti, all work. Pair the flavor with appropriate mix-ins for endless variations.
Can I add other mix-ins?
Absolutely. M&Ms, white chocolate chips, peanut butter chips, butterscotch chips, chopped pecans or walnuts, dried cranberries, sprinkles, or chunks of caramel all work. Use about 1 cup total of any mix-in.
Can I make these gluten free?
Yes. Use any gluten-free cake mix (Pillsbury, Betty Crocker, King Arthur all make GF cake mix) and the rest of the recipe stays the same.
What size sheet pan should I use?
A 9x13 baking pan or jelly roll pan (about 10x15) both work great. The 9x13 gives slightly thicker, chewier cookies. The 10x15 gives thinner, crispier cookies. Either is delicious.
Why are my cookies dry?
Probably overbaked. Pull them when the edges are golden and the center still looks slightly underdone. The pan keeps cooking them after you take them out. Set a timer for the lowest end of the recommended time and check.
How do I store leftovers?
Store in an airtight container at room temperature for up to 5 days, or in the fridge for up to a week. They get even chewier on day 2.
Can I freeze them?
Yes. Cool completely, slice into bars, and freeze in a single layer on a sheet pan until firm. Transfer to a freezer bag and keep for up to 3 months. Thaw at room temperature for 30 minutes or microwave for 15 seconds for a warm cookie moment.
Made this recipe?
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