These Oreo stuffed chocolate chip cookie bars combine 2 classic cookies into one deliciously chewy blondie. They’re thick, buttery, and packed with goodness. So get ready to pour yourself a glass of milk!
I love homemade chocolate chip cookies, but there’s something about an Oreo that’s impossible to resist. If you feel the same way then I highly recommend these Oreo stuffed chocolate chip cookie bars. A layer of Oreos is surrounded by chewy chocolate chip cookie dough that verges on being a blondie. They’re less finicky than making Oreo stuffed cookies and they’re extra thick, which is a win-win for me.
Making Oreo-Stuffed Chocolate Chip Cookie Bars
Making the dough is very simple and just like making most of your favorite cookie or blondie recipes. You’ll notice that we’re using melted butter and that the dough is quite a bit thinner than other cookie recipes. This is to ensure that the batter is easier to spread over top of the Oreos. You’ll beat together the butter and sugars, then mix in the egg, egg yolk and vanilla. The extra egg yolk helps with chewiness. Then you’ll mix in the flour, a little baking powder and salt. Lastly, stir in the chocolate chips. Easy peasy.
Then it’s time to assemble the bars.
- Spoon about ½ of the batter into the prepared tin and spread/press into an even layer. I find lightly greasing your hands and pressing down the dough is easiest.
- Place a layer of Oreo cookies on top (4 rows of 4 cookies) and press down slightly.
- Then drop spoonfuls of cookie dough on top of the Oreos. You don’t want to just dump all the remaining dough in the middle of the pan because it can be hard to spread out.
- Then press/spread the cookie dough down to cover the Oreos.
The bars will bake for about 30-35 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few damp crumbs. The bake time will depend a bit on how gooey you like your bars. If you notice the top is starting to brown, but you prefer blondies and cookie bars a little less gooey, you can always tent a piece of tin foil on top of the pan.
- Use an 8×8 inch (20×20 cm) pan for this recipe. There isn’t quite enough batter to cover the Oreos if using a 9×9 inch (23×23 cm) pan.
- This recipe can be doubled and made in a 9×13 inch pan. The bake time will be closer to 35-40 minutes.
- I recommend using mini chocolate chips or a combination of mini and regular chocolate chips (this is what I did for the photos). This makes it way easier to spread the cookie dough over the Oreos.
- It can be tempting to add in extra chocolate chips. While I love chocolate chips, again, this can make it hard to spread the dough down to cover the Oreos because the chocolate chips essentially get in the way.
- This recipe will not work for making Oreo stuffed cookies. The dough is designed to verge between cookie dough and blondie dough so it can easily be used to press down into layers. It is therefore too thin thin for making cookies.
And for more delicious Oreo recipes, be sure to try:
Oreo Stuffed Chocolate Chip Cookie Bars
- 8x8 inch (20x20 cm) baking pan there isn't quite enough batter for a 9x9 inch (23x23 cm) pan
- ¾ cup unsalted butter (168 grams) melted
- ¾ cup granulated sugar (150 grams)
- ½ cup brown sugar (100 grams) packed
- 1 large egg
- 1 large egg yolk in addition to the other egg, discard the yolk
- 1 ½ cups all-purpose flour (188 grams)
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup mini chocolate chips or a combination of mini & regular
- 16 Oreo cookies
- Preheat the oven to 350F (180C or 170C fan forced). Lightly grease an 8x8 (20x20 cm) pan then line with baking paper. Greasing the pan first helps the paper stick to the pan, so it's much easier to spread the cookie dough layer down.
- Using an electric mixer or a wire whisk, beat/whisk together the melted butter and sugars until the butter no longer looks separate from the sugars (AKA you shouldn't see pools of butter).
- Then whisk/beat in the egg, egg yolk and vanilla extract.
- Add in the flour, baking powder and salt and carefully mix into the batter until there are no lumps of flour.
- Spoon about ½ of the batter into the prepared pan. With lightly greased hands or a spatula, gently press the batter down into an even layer.
- Place a layer of Oreo cookies over top of the cookie dough (4 rows of 4) and lightly press them down.
- Drop spoonfuls of cookie dough over the Oreos. Then gently press the batter down to cover the Oreos with lightly greased hands.
- Bake in the preheated oven for 30-35 minutes, or until the top looks set and an inserted toothpick comes out clean. I typically bake mine for around 30 minutes because I prefer slightly gooier bars.
- Cool the bars in the pan fully. Then lift out of the pan using the overhang of the baking paper and place on a cutting board. Cut with a sharp knife.
- Eggs: You'll need 2 eggs for this recipe, however, you use 1 full egg and only the egg yolk from the second egg.
- Chocolate Chips: Using mini chocolate chips or a combination of mini chocolate chips and regular chocolate chips makes the dough much easier to spread down.
- Doubling the Recipe: This recipe can be doubled and made in a 9x13 inch pan. The bake time will be 35-40 minutes.
- Turning the Recipe into Cookies: This recipe will not work for making cookies because the dough is designed to be thinner so it can be spread into layers. If using it for cookies, the cookies would spread too thin.
- Storage: Store bare in an airtight container at room temperature for up to 4 days. Baked and cooled bars can be frozen. Wrap tightly and place in a freezer container or freezer bag. Then thaw in the fridge.
- Nutrition: Details provided are an estimate only and based on 1 bar, assuming the recipe yields 12 equal-sized bars. You can likely get 16 pieces or 9 very large squares.