These nutty chocolate chip cookie bars bake up soft and golden in a sheet pan, with gooey chocolate chips and a little crunch from toasted nuts. All the cozy flavor of homemade cookies but made easy for a crowd.
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If you love the rich, buttery flavor of chocolate chip cookies but need something that feeds a crowd, these nutty chocolate chip bars are just the thing. Baked in a jelly roll pan, they’re soft, chewy, and packed with gooey chocolate chips and toasted nuts in every bite.
They remind me of my one bowl chocolate chip cookies, but are even easier since you simply spread the dough into the pan instead of baking individual cookies. The texture stays gooey like my brown sugar bars, making them perfect for potlucks or anytime you need a warm homemade treat in a hurry.
Why I Love These Nutty Chocolate Chip Cookie Bars
- Something for everyone: Whether you love the crunchy, golden edges or the soft, gooey centers filled with chocolate, these bars have it all.
- Easy and fuss-free: No need to scoop individual cookies, just spread the dough in one pan, bake, and slice. Perfect when you want a homemade treat without the extra work.
Ingredient Notes
- Nuts: I like hazelnuts, walnuts, or pecans toasted for extra flavor and crunch.
- Butter: I use salted butter, which adds just enough salt to balance the sweetness without needing much extra. If using unsalted butter, increase the added salt to ½ teaspoon.
- Sugars: A mix of granulated and light brown sugar makes the bars soft, chewy, and rich.
- Eggs and vanilla: Eggs add moisture and help bind the dough together, while vanilla gives that warm homemade taste.
- Dry ingredients: All-purpose flour, baking soda, and salt.Â
- Chocolate chips: I prefer to use semi-sweet chips but you could use a combination of milk chocolate chips and semi-sweet or even dark chocolate chips.
How to Make Nutty Chocolate Chip Bars
To start, you’ll want to toast the nuts so they have a wonderful, deep flavor. Just a few minutes in the oven is all it takes!
While the nuts cool, cream your softened butter and sugars together until the mixture looks light and fluffy. This helps create a soft cookie texture. Mix in the eggs one at a time, then add the vanilla.
Next, gently stir in the dry ingredients until just combined. Avoid overmixing so the bars stay tender. Fold in the toasted nuts and chocolate chips, then let the dough chill briefly which will enhance the flavor of the chocolate chip pan cookies.
Press the dough evenly into a greased or parchment-lined jelly roll pan. It doesn’t have to be perfect, just an even layer.
Bake until the top is lightly golden and the edges are set then slice while warm and cool completely before serving.Â
Tips for the Best Bars
- Watch the baking time: It’s better to slightly underbake rather than overbake. The bars will continue to set as they cool in the pan, keeping the centers soft and chewy.
- Don’t skip chilling: Because the dough is a bit softer than regular cookie dough, chilling helps the butter firm up so the bars spread evenly and bake just right.
- Line the pan: Using parchment paper makes it easy to lift the bars out and ensures they don’t stick to the pan.
- Try some add-ins:Â Feel free to mix in toffee bits, peanut butter chips, shredded coconut or dried fruit like raisins, just keep add-ins including nuts and chips to 3 cups.Â
- Garnish:Â A sprinkle of flaky sea salt adds the perfect sweet and salty contrast.Â
More Cookie Bar Recipes
These nutty chocolate chip bars are rich, buttery, and packed with toasty, chocolatey, crunch in every bite. I hope you enjoy them too!
- 1½ cups nuts (hazelnuts, walnuts or pecans) toasted coarsely chopped
- 1 cup butter (softened)
- ¾ cup granulated sugar
- ½ cup brown sugar (lightly packed)
- 2 large eggs (room temperature)
- 1½ teaspoon vanilla extract
- 2 cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt (if using unsalted butter then add ½ teaspoon salt)
- 1½ cups chocolate chips (I used semi sweet)
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Pre-heat 350F/180C. Grease or spray or line with parchment paper a 15×10 inch / 38×25 cm baking sheet or jelly roll pan.
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Place nuts in a single layer on an ungreased baking / cookie sheet. Bake in a pre-heated 350F (180C) oven for 5-8 minutes or until they are golden brown, remove immediately from pan to cool in a clean bowl. Do not leave the nuts on the cookie sheet as they will continue to bake, then coarsely chops.
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In the mixing bowl cream the butter for 2 minutes, add the sugars and beat to combine, add the eggs one at a time beating after each addition, beat in the vanilla.
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Sift the flour, baking soda and salt into the wet ingredients and beat on low just to combine or stir with a wooden spoon or spatula, do not over mix. Stir in the nuts and chocolate chips. Cover and chill the dough for 15 minutes.
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Spread the dough on the prepared pan, (I found it easiest to place the dough in the pan and then lay a sheet of parchment paper on top and press down, then remove the paper).
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Bake for 18-25 minutes or until lightly golden brown. Let cool in the pan on a wire rack, cut into bars in the pan while still slightly war, then let cool completely before serving. Enjoy!
How to store the Nutty chocolate chip bars?
Once completely cooled, keep the bars in an airtight container at room temperature. They’ll stay fresh and soft for up to 4 days.
Once the bars have cooled, wrap them individually in plastic wrap or parchment paper. Place the wrapped bars in a freezer-safe bag or container and freeze for up to 2 months. Let them thaw at room temperature before serving.Â
Calories: 123kcal | Carbohydrates: 13g | Protein: 1g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 66mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 8g | Vitamin A: 125IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 0.5mg | Phosphorus: 21mg
FAQs
I’ve only tested this recipe with a jelly roll pan measuring 15×10 inches. You could try a standard half sheet pan (about 18×13 inches) or even a 9×13 baking pan, but keep in mind the bars will be thinner or thicker depending on the pan size, and the baking time will need to be adjusted.
Yes! You can cut all the ingredients in half and bake the dough in a 9×9-inch pan. Keep an eye on the baking time, as it may be a little shorter or longer depending on your oven.
Yes! You can prepare the dough and keep it covered in the refrigerator for up to 24 hours before baking. Let it sit at room temperature for about 15–20 minutes so it softens slightly, then press it into the pan and bake as directed.
Once completely cooled, keep the bars in an airtight container at room temperature. They’ll stay fresh and soft for up to 4 days.
Yes! Once the bars have cooled, wrap them individually in plastic wrap or parchment paper. Place the wrapped bars in a freezer-safe bag or container and freeze for up to 2 months. Let them thaw at room temperature before serving.Â
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