Dessert doesn’t get easier than these Frosted Sheet Pan Cookie Bars! One pan, no tools and a frosting hack that will change your life!
So I typically take a “the easier, the better” approach to dessert around here. This sheet pan cookie recipe is no exception. It starts with your favorite refrigerated cookie dough and ends with your favorite purchased frosting. Well, honestly it ends with sprinkles like most good desserts should 😉
Frosted Sheet Pan Cookie Bars
I made classic chocolate chip cookie bars with chocolate frosting, but there are lots of cookie + frosting combos that pair together to make one quick and easy dessert! Here is what you’ll need for these sheet pan cookie bars**:
- 11 x 17 sheet pan – this is the exact pan I have (it’s been well loved and I probably need a new one)
- Parchment paper sheets – run, don’t walk and put these in your Amazon cart. They are one of my favorite kitchen products for baking, roasting vegetables and making dipped treats!
- Cookie Dough – 20 oz. of your favorite cookie dough
- Frosting – a tub of your favorite coordinating frosting flavor
- Sprinkles – I have this rose gold sprinkle mix and this springy pastel sprinkle mix on my sprinkle wish list 😉
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Once you have preheated your oven according to the package directions, press the cookie dough into a rectangle on your parchment lined sheet pan.
The cookie dough will spread out some while baking, which is why I didn’t initially press the dough all the way to the edges of the sheet pan. It will get there itself. 🙂
Now, here is my favorite frosting trick of all time! For an 11 x 17 pan of sheet pan cookie bars, I used about 2/3 of a tub of chocolate frosting. Pop it in the microwave for about 20 seconds or until thoroughly melted. Stir the frosting and then simply pour it all over the baked cookie dough. Use a spatula to spread it to the edges of the baked dough and then shower it with your favorite sprinkles. The frosting does need to “set” before you cut the baked dough into bars/squares and the time it takes to do so will depend on the temperature and humidity in your home.
But once the frosting sets, you can cut the dough into squares or rectangles depending on the size of the cookie bars you want. I cut 20 generous cookie bars but you could easily get 25 to 30 bars from one batch of sheet pan cookie bars!!
So since this recipe for frosting sheet pan cookie bars is really a matter of pairing a cookie dough with a flavor of frosting, let’s talk cookie and frosting combos:
- Chocolate Chip Cookie Dough + Chocolate Frosting
- Peanut Butter Cookie Dough + Chocolate Frosting
- Oatmeal Raisin Cookie Dough + Cream Cheese Frosting
- Macadamia Nut / White Chocolate Chip Cookie Dough + Vanilla Frosting
- Sugar Cookie Dough + Strawberry or Cherry Frosting
- Oatmeal Raisin Cookie Dough + Lemon Frosting
- Chocolate Cookie Dough + Coconut Pecan Frosting
What is your favorite combo?!Print
Dessert doesn’t get easier than these Frosted Sheet Pan Cookie Bars! Pick your favorite refrigerated cookie dough and flavor of frosting for a quick and easy dessert that friends and family will love! And don’t miss the frosting hack!
- 20 oz refrigerated cookie dough
- 1 tub frosting in a complimentary flavor
- Preheat your oven according to the package instructions, usually 350 degrees F.
- Line an 11 x 17 sheet pan with parchment paper.
- Press the cookie dough into a large rectangle of uniform thickness. I found the best way to do this is to break off pieces of dough, place them evenly around the pan and then press them together with my hands.
- Bake according to package instructions until the cookie dough is baked through and lightly browned. My dough took about 22 minutes.
- Place 2/3 of the tub of frosting into a microwave safe bowl and microwave for about 20 seconds or until frosting is melted/liquefied.
- Pour frosting over the baked sheet pan cookie bars and spread to the edges of the bars.
- Add a generous helping of sprinkles.
- Allow frosting to set (it should no longer be wet) and cut baked dough into cookie bars.