Oreo Cookie Bars

Thick, chewy cookie bars packed with chunks of Oreo cookies bake up golden on the edges and soft in the center, giving you that bakery-style texture with minimal effort. They’re simple, dependable, and dangerously easy to slice and serve.

At Ajpal, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.

How to Make Oreo Stuffed Cookies

Oreo Cookie Bars are thick, chewy cookie bars loaded with crushed Oreo cookies and baked in one pan for an easy, crowd-pleasing dessert. Perfect for parties, potlucks, or whenever you need a simple but indulgent sweet treat.

Stuffed Oreo Cookie Ingredients

To make this recipe, you will need the following ingredients:

• 1 cup Salted Butter, softened: The butter provides the rich and creamy base for the cookie dough. Its fat content adds moisture, aids in leavening, and contributes to the tender, crumbly texture of the bars.
• ¾ cup White Granulated Sugar: Sugar not only adds sweetness but also contributes to the browning and crispness of the cookie bars through caramelization.
• ¾ cup Light Brown Sugar: Brown sugar, with its molasses content, adds moisture, contributing to a chewier texture. It also lends a deeper, more caramel-like flavor compared to white sugar.
• 3 Large Eggs: Eggs bind the ingredients together and provide structure. The yolks add richness and help to tenderize the dough, while the whites assist in leavening.
• 1 teaspoon Vanilla Extract: Vanilla enhances the flavors of the other ingredients, providing depth and aroma.
• 1 teaspoon Baking Soda: As a leavening agent, baking soda reacts with the acidic components (brown sugar, chocolate) in the dough to create carbon dioxide gas, which helps the cookie bars to rise and become light and tender.
• ½ teaspoon Baking Powder: Similar to baking soda, baking powder is another leavening agent but it has its own acid and only needs moisture to react, ensuring a good rise.
• 1 teaspoon Coarse Sea Salt: Salt sharpens and enhances the flavors of the other ingredients, balancing the sweetness and providing a subtle contrast.
• 3 cups All-Purpose Flour: The main structure for any baked goods, flour provides the framework and texture. It absorbs the liquids from the other ingredients and becomes sticky when wet, which helps to bind everything together.
• 2 cups Semi-Sweet Chocolate Chips: Chocolate chips add bursts of rich, chocolatey flavor to the cookie bars. Semi-sweet chocolate provides a balanced flavor that’s not overly sweet.
• 20 Oreos: The star of the show, Oreos provide a distinct cookies-and-cream flavor and a delightful textural contrast. Integrated into the cookie bars, they add an element of surprise and nostalgia.

Steps to Make Oreo Stuffed Bars

Once you’ve gathered your ingredients, we will use the following method:

Prep

Preheat your oven to 375°F and coat a 9×13 inch baking dish with butter or nonstick cooking spray.

Mix

In a large mixing bowl, use a hand mixer to cream the butter, white sugar, and brown sugar together. Once the butter and sugars are creamed together, add the eggs and vanilla extract. Add the baking soda, baking powder, salt, and flour, mix. Gently fold in the chocolate chips until they are evenly distributed throughout the dough.

Press Cookie Dough

Press about half of the cookie dough into the bottom of the prepared baking dish.

Add Cookies

Top the cookie dough with the Oreos followed by the remaining cookie dough. Use a spatula to spread the top layer of cookie dough and ensure it fully covers the Oreos.

Bake

Bake for 25-30 minutes, or until the top of the dish is golden brown. Allow your bars to cool for at least 30 minutes before slicing. Serve and enjoy!

Tips and Tricks for Perfect Oreo Stuffed Cookie Bars

Properly Soften the Butter: This is key to achieving a smooth, well-mixed dough. Ideally, butter should be softened at room temperature. If you’re in a hurry, cut the butter into small cubes to speed up the process, or microwave it in short intervals, being careful not to melt it.

Use Fresh Baking Soda and Baking Powder: Make sure your leavening agents are not expired as they lose potency over time. This will ensure your cookie bars rise properly and have a good texture.

Mix Just Until Combined: Over-mixing can lead to tough, dense cookie bars. Once you add the flour, mix just until you no longer see streaks of dry flour.

Layer Oreos Evenly: When arranging the Oreos on the dough, try to space them evenly. This way, each bar will have a nice piece of Oreo inside it.

Chill the Dough: If you find the dough too soft to handle, chill it in the refrigerator for about 30 minutes before assembling the bars. This will make it easier to handle and also help the bars keep their shape while baking.

Don’t Over Bake: Bake just until the edges start to turn golden. The center might seem a bit undercooked, but remember it will continue to cook from residual heat after you remove it from the oven. This will keep your bars nice and soft.

Cool Completely Before Cutting: It might be tempting to dig in right away, but allow the cookie bars to cool completely in the pan before cutting them. This helps them set and makes cutting cleaner and easier.

Storage: Store any leftovers in an airtight container at room temperature. They should stay fresh for up to 5 days. For longer storage, you can freeze them for up to 3 months. Just thaw at room temperature when ready to enjoy.

More Delicious Bar Recipes

Try my other favorite bars like cranberry bars, pecan pie bars, or fav favorite blueberry cheesecake bars!

Apple Pie Bars

Cranberry Bars

Scotcheroos

Pecan Pie Bars

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Oreo Cookie Bar FAQs

Yes, absolutely. This recipe is quite flexible. You can use any Oreo flavor you prefer or even use other similar cookies. The different flavors can add a fun twist to the recipe.

Yes, you can make this recipe gluten-free by using a gluten-free flour blend and gluten-free Oreos or similar cookies.

Yes, you can use unsalted butter. If you do, you might want to add a little extra salt to the recipe to make up for the salt that’s in salted butter.

Yes, you can substitute the butter with a vegan butter alternative, use a plant-based egg substitute, and use vegan-friendly chocolate chips and Oreos.

Nothing at all. Dough consistency can change based on numerous factors like the size of the eggs, the type of flour, and even the temperature and humidity. If the dough is too sticky to handle, just chill it in the refrigerator for 30 minutes to an hour.

Let the bars cool completely before cutting. Use a sharp knife, and to ensure clean cuts, you can wipe your knife clean after each cut.

Yes, the bars freeze well. Just ensure they’re tightly wrapped or stored in an airtight container to prevent freezer burn. Thaw them at room temperature when you’re ready to enjoy them.