This post may contain affiliate links. Please read our disclosure policy.
Toll house cookie bars are the easiest way to make a big batch of chocolate chip cookies, just press the dough into a jelly roll pan or 9×13 pan and bake. These Nestle Toll House cookie bars come out soft, chewy, and loaded with melty chocolate chips, and they are ready in 30 minutes flat. No scooping, no stress, just classic tollhouse flavor in every bar.
If you love easy desserts, you will also love these small batch classic chocolate chip cookie recipe, these delicious fudge brownies, these Quacker oatmeal raisin, as well as this cheesecake brownie recipe!
Table of Contents
- This is the best Nestle toll house cookie bars recipe
- These are the best chewy chocolate chip cookie bars!
- Why you’ll love this recipe?
- Ingredients for these Toll House Chocolate Chip Cookie Bars
- How to make nestle toll house cookie bars
- How to store these chocolate chip toll house bars?
- How to take these cookie bars to the next level?
- Frequently asked questions – FAQ
- Nestle Toll House Cookie Bars Recipe
This is the best Nestle toll house cookie bars recipe
If you have been looking for the Nestle Toll House pan cookie recipe, you have found it. This is the recipe straight from the bag, with a few tweaks that make these toll house bar cookies come out consistently soft and chewy every single time. The secret is not overbaking, pull them when the center still looks just barely set. They firm up as they cool.
These are the best chewy chocolate chip cookie bars!
There is nothing more comforting than a good chocolate chip cookie bar. Buttery, soft, and chewy with just the right amount of melty chocolate chips throughout. Nestle toll house cookie bars come together in one bowl and bake in under 25 minutes, which is exactly why this is the recipe I reach for when I need a big batch dessert fast. No waiting, no scooping individual cookies. Just pan cookies that taste like the classic tollhouse recipe but in bar form.
Why you’ll love this recipe?
- Makes the classic Nestle toll house cookie bars recipe in a sheet pan – no individual scooping.
- Works in a 9×13 pan for thicker bars or a jelly roll pan (15×10) for thinner, crispier edges.
- Soft and chewy in the center, golden on the edges – the perfect chocolate chip cookie bar texture.
- One bowl, 10 minutes of prep, done in 30 minutes total.
- Easy to double, halve, or make ahead – the dough can be refrigerated overnight.
- A crowd-pleaser at potlucks, bake sales, and holidays with zero fuss.
Ingredients for these Toll House Chocolate Chip Cookie Bars
Here are the ingredients you will need to make these Nestle Toll House cookie bars. Scroll down to the recipe card for exact measurements. These are all standard pantry staples, which is part of what makes this such a reliable toll house chocolate chip cookie bar recipe.
- Butter – Use softened salted or unsalted butter for the best flavor control.
- Light Brown sugar and granulated sugar – A mix adds sweetness and depth of flavor.
- Eggs- Room temperature is best for smooth mixing.
- Vanilla extract – Adds a rich flavor.
- All purpose flour – Provides the perfect structure
- Baking soda – Helps the cookie bars rise slightly.
- Salt – Balances sweetness.
- Semi-sweet chocolate chips-Or swap for milk chocolate chips or white chocolate chips if you prefer.
- Chopped Nuts (optional) – Walnuts or pecans work well here.
Pan size note: This recipe is written for a 15×10-inch jelly roll pan. For a 9×13 pan, use the same dough but expect thicker bars – start checking at 22 minutes. For an 8×8 pan, halve the recipe and bake 18 to 19 minutes.
How to make nestle toll house cookie bars
Here is how to make Nestle Toll House cookie bars from scratch. Scroll to the recipe card for full details. This toll house pan cookie recipe comes together in one bowl with no special equipment required.
- In a small bowl combine the flour, salt, and baking soda until combined.
- Combine the cooled melted butter, brown sugar and white sugar in a large mixing bowl and mix to combine.
- Add in the eggs one at a time and mix then the vanilla extract.
- Mix in the dry ingredients into the wet ingredients and mix just until the flour mixture disappears.
- Fold in the chocolate chips and the nuts if you’re using that.
- Spread the toll house cookie bar dough evenly onto your prepared jelly roll pan (or 9×13 pan for thicker bars). Top with the reserved chocolate chips and bake until the edges are golden and the center is just set.
- Allow the chocolate chip cookie bars to cool down on a wire rack before slicing into them.
- Enjoy your perfect dessert with a tall glass of milk or with a scoop of vanilla ice cream.
How to store these chocolate chip toll house bars?
Once these cookie bars are baked, allow them to cool down fully before transferring them to an airtight container. They will store at room temperature for up to 4 days.
You can place them in the fridge for longer. I would just microwave them a little to get them ooey gooey again before enjoying.
How to take these cookie bars to the next level?
- Sprinkle flaky sea salt on top right after baking.
- Drizzle melted chocolate over the cooled bars.
- Turn these cookie bars into ice cream sandwiches by adding a scoop of your favorite ice cream in the center.
Frequently asked questions – FAQ
I like to wrap each cooled down cookie bar individually in plastic wrap then transfer to a large Ziploc bag or a freezer-safe container and freeze for up to 3 months. You can pull out at a time whenever the cravings hit or you can pull them all out and allow them to thaw on the counter at room temperature.
Absolutely! I would prepared the dough and spread it onto the jelly roll pan, wrap tightly with plastic wrap then chill in the fridge. Whenever you are ready to bake them pull them out of the fridge and allow the cookie dough to get back to room temperature then bake in the preheated oven.
Yes! To halve this toll house cookie bar recipe, use an 8×8 inch pan and bake for 18 to 19 minutes. For a full batch in a 9×13 pan instead of the jelly roll pan, the bake time is about 22 to 25 minutes – the bars come out thicker and fudgier. I personally love the 9×13 version for extra-thick Nestle Toll House cookie bars.
The original Nestle Toll House pan cookie recipe calls for a 15×10-inch jelly roll pan, which gives you thinner, slightly crispier bars. If you want thicker, fudgier Nestle Toll House cookie bars, use a 9×13 pan and add 3 to 5 minutes to the bake time.
Almost! Classic toll house blondies use brown butter or brown sugar as the base and skip the cocoa, while these Nestle Toll House cookie bars are the true chocolate chip pan cookie version. Both are baked in a pan and cut into bars, but the tollhouse bar cookies you know from the yellow Nestle bag are this recipe.
Yes! If you have a log of Nestle toll house refrigerated cookie dough, you can press it straight into a greased 9×13 pan and bake at 375F for about 20 to 22 minutes until golden. The bars will be slightly thicker than the from-scratch version.
In a 15×10-inch jelly roll pan: 15 to 20 minutes at 375F.
In a 9×13 pan: 22 to 25 minutes at 375F.
In an 8×8 pan (half recipe): 18 to 19 minutes. Pull them when the edges are golden brown and the center still looks slightly underdone, they will firm up as they cool on the wire rack.
They’re ready when the edges are golden brown and the center looks set but still slightly soft.
Try peanut butter chips, M&Ms, White chocolate chips, or even dried cranberries!
Nestle Toll House Cookie Bars Recipe
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 teaspoon vanilla extract
- 2 large eggs at room temperature
- 2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels divided
- 1 cup chopped nuts optional
Instructions
- Preheat oven to 375°F then spray a jelly roll with non stick spray and set aside. The sheet pan measures 13×10 inches.
- Combine flour, baking soda, and salt in a small bowl.2 1/2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon salt
- Mix the softened butter, granulated sugar, brown sugar, and vanilla extract in a large mixer bowl until creamy. Add eggs, and vanilla extract one at a time, beating well after each addition.1 cup unsalted butter, 3/4 cup granulated sugar, 3/4 cup packed brown sugar, 2 teaspoon vanilla extract, 2 large eggs
- Mix in the flour mixture. Stir in 1 & 2/3 morsels and nuts if using then press into the prepared pan. Top with the 1/3 cup chocolate chips.2 cups Nestlé Toll House Semi-Sweet Chocolate Morsels, 1 cup chopped nuts
- Bake for 15-20 minutes or until golden brown. Cool in pan on wire rack. Cut into bars.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I LOVE THEY MAKE A LOT!!
WILL IT WORK IF I MELT THE BUTTER? I CANT WAIT TO MAKE THEM. 😊
PLEASE SHARE MORE RECIPES.HAVE A GREAT DAY.
I absolutely love your enthusiasm for these!
Yes, it’ll work, but the texture will change. Melted butter will make the bars denser, chewier, and a little flatter instead of soft and slightly cakey like the original.
These are so delicious! I’ve made them three times in the last two weeks. My neighbors love them too. They smell so good when they are baking. I’m going to an airshow tomorrow with the Thunderbirds so I made these today to take along tomorrow as a surprise for my friends that are going. I’m sure they will love them.
Aww I love this that’s cute! I hope they enjoyed them!
these are the best two thumbs 👍👍 up I don’t make cookies anymore.
Thank you so much!