Vanilla Almond Sheet Pan Cookie Bars

By AislePrompt Editorial · ·

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.

Soft and chewy cookie bars with a delicate vanilla flavor and toasted almonds, baked on a sheet pan for effortless slicing and sharing. This American-inspired recipe, ready in about 43 minutes, layers unsalted butter, granulated sugar, large egg 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 220 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 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream 1 cup (227g) softened unsalted butter and 3/4 cup (150g) granulated sugar together using a hand mixer on medium speed until light and fluffy, about 3 minutes.
  2. Step 2: Beat in 1 large egg and 2 tsp vanilla extract until fully incorporated and smooth.
  3. Step 3: In a separate bowl, whisk together 2 cups (240g) all-purpose flour and 1 tsp baking powder. Gradually add the dry ingredients to the wet mixture, mixing on low until just combined.
  4. Step 4: Fold in 3/4 cup (60g) toasted sliced almonds evenly throughout the dough.
  5. Step 5: Spread the dough evenly into a greased or parchment-lined 9x13-inch sheet pan, smoothing the top with a spatula.
  6. Step 6: Bake for 25-28 minutes until the edges are golden and a toothpick inserted in the center comes out with moist crumbs.
  7. Step 7: Cool completely in the pan on a wire rack before cutting into 12 bars.

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