Chocolate-Hazelnut Sheet Pan Cookie Bars

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Large, chewy cookie bars baked on a sheet pan, loaded with chopped hazelnuts and rich chocolate chunks for a decadent treat. This American-inspired recipe, ready in about 43 minutes, layers unsalted butter, melted, packed light brown sugar, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 12, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 28 min Serves 12 American cuisine 320 cal/serving

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Ingredients

1 cup unsalted butter, melted
1 cup packed light brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 1/2 cups semisweet chocolate chunks
1 cup toasted hazelnuts, chopped

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Instructions

Step 1: Preheat your oven to 350°F and line a 9x13-inch sheet pan with parchment paper, leaving an overhang for easy removal.
Step 2: In a large bowl, whisk together 1 cup melted unsalted butter, 1 cup packed light brown sugar, and 1/2 cup granulated sugar until combined and smooth.
Step 3: Add 2 large eggs and 2 tsp vanilla extract to the butter mixture, whisking until fully incorporated.
Step 4: In a separate bowl, sift together 2 1/2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined.
Step 6: Fold in 1 1/2 cups semisweet chocolate chunks and 1 cup chopped toasted hazelnuts until evenly distributed.
Step 7: Spread the dough evenly into the prepared sheet pan, pressing lightly to smooth the surface.
Step 8: Bake for 25-28 minutes until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
Step 9: Allow the bars to cool completely in the pan on a wire rack before lifting out and cutting into 12 squares.