Oreo Stuffed Chocolate Chip Cookie Bars

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!

Course Dessert

Cuisine American

Keyword Oreo Stuffed Blondies, Oreo Stuffed Chocolate Chip Cookie Bars

Prep Time 20

Cook Time 30

Total Time 50

Servings bars

Calories 377kcal

Author Fiona Dowling

Equipment

8x8 inch (20x20 cm) baking pan there isn't quite enough batter for a 9x9 inch (23x23 cm) pan

Ingredients

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

Instructions

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.

Notes

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.

Nutrition