These Cookies and Cream Bars are soft and chewy blondie bars with Oreo cookies stuffed inside. They are quick to prepare, filled and topped with chocolate sandwich cookies, and a fun and delicious dessert to serve!
If you love cookies and cream as much as I do, check out these Oreo Stuffed Brownies for the most life-changing experience! Looking for a quick bake? These Oreo Whoopie Pies are super simple and will be ready in less than 30 minutes. Need an excuse to eat cookies for breakfast? Oreo Donuts for the win!
Why This Recipe Works
- Simple, accessible ingredients
- 10 minute prep time
- Customizable cookie filling and decoration
- Easy to serve and store
Ingredients
- All Purpose Flour: Regular, plain all purpose flour that is measured properly with a kitchen scale or by spooning the flour into the cups and leveling will create chewy bars!
- Corn Starch: Corn starch is the secret to soft cookie bars.
- Baking Soda: Baking soda gives these bars some rise while they are baking.
- Salt: Salt brings out sweetness and enhances flavor.
- Unsalted Butter: Room temperature butter creates flavor in every bite.
- Light Brown Sugar & Granulated Sugar: Both of these sugars add to sweetness and moisture.
- Vanilla Extract: Vanilla extract rounds out the flavor.
- Egg & Egg Yolk: Both an egg and egg yolk contribute to structure and chewiness.
- Oreos: What are cookies and cream bars without cookies? I use Oreos, but any sandwich cookie will do!
Step by Step Process
STEP 1: Preheat your oven to 350 degrees Fahrenheit and line an 8×8 inch baking dish with parchment paper and spray with cooking spray to ensure the bars come out cleanly.
STEP 2: In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat room temperature butter, light brown sugar, and granulated sugar together on medium speed until smooth and creamy.
STEP 3: Add your vanilla extract, room temperature egg, and room temperature egg yolk to the mixture and mix on medium speed until combined.
STEP 4: Add flour, corn starch, baking soda, and salt to the dough and mix on low speed only until you see the flour mixture pieces disappear into the dough. Do not overmix.
STEP 5: Stir in the crumbs of 3 crushed Oreos and mix until the crumbs are evenly dispersed throughout the dough.
STEP 6: Transfer half of the dough to your prepared pan. Then, top the dough with 9 sandwich cookies before adding the remaining half of the dough on top of the Oreos. Spread until evenly dispersed and all Oreos are fully covered by the dough.
STEP 7: Top the dough with the crumbs of 3-6 Oreos. Bake the bars for 30-36 minutes or until the bars are light golden brown on top, golden towards the edges, and a toothpick inserted into the center comes out with crumbs. Allow the bars to cool before serving and storing.
Frequently Asked Questions
If you need to use salted butter, add just a pinch of salt to the recipe instead of the whole 1/4 teaspoon.
Egg yolks add extra chewiness to these cookie bars. They have a soft and chewy texture on the inside and a slightly crunchy and crisp texture on the outside.
Yes. These are the perfect make-ahead treats. They can be stored in an airtight container or individually wrapped in the freezer for up to 4 months. Leave them out at room temperature before serving. For ooey and gooey bars after freezing, heat them in the microwave, or place them on a tray in the oven at 350 degrees Fahrenheit for a few minutes before eating.
Expert Tips
Measuring Flour: For chewy and soft cookies and cream blondies, make sure to use a kitchen scale or use a spoon to transfer flour from its container to your measuring cups before using a knife to level off the tops.
Cooling: If you are looking for clean, structured bars, do not slice the bars until they have fully cooled. They will gain structure and firm up as they cool.
Related Recipes
Print
Cookies and Cream Bars
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8x8 pan 1x
- Category: Cookie Bars, Blondies, Cookies and Cream, Oreos
- Method: Bake
- Cuisine: American
Description
These Cookies and Cream Bars are soft and chewy blondie bars with Oreo cookies stuffed inside. They are quick to prepare, filled and topped with chocolate sandwich cookies, and a fun and delicious dessert to serve!
Ingredients
- 1 1/2 cups (210g) all purpose flour, properly measured
- 1/2 tablespoon corn starch
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (110g) unsalted butter, room temperature
- 1/2 cup (120g) light brown sugar, packed
- 1/2 cup (105g) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 15 Oreos, divided
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line an 8×8 inch baking dish with parchment paper. Spray the parchment paper with cooking spray to help the bars come out cleanly after baking and cooling.
- In a large bowl with a hand mixer or in the bowl of a stand mixer that is fitted with a paddle attachment, beat the room temperature butter, light brown sugar, and granulated sugar together on medium speed until smooth and creamy. This should be about 3 minutes of mixing.
- Add the vanilla extract, room temperature egg, and room temperature egg yolk to the batter. Beat on medium speed until combined. Use a rubber spatula to scrape down the sides and the bottom of the bowl.
- Add the all purpose flour, corn starch, baking soda, and salt to the batter. Beat on low speed until just combined. Do not mix past when you see the dry ingredients disappear into the dough.
- Mix the crumbs of 3 crushed Oreos into the dough.
- Transfer about half of the dough to your prepared pan and spread it evenly. Top the dough with 9 Oreo cookies before spreading the remaining half of the dough on top of the Oreo cookies.
- Decorate the top of the dough with the crumbs of an additional 3 Oreos. Bake the bars for 32-36 minutes or until the top is light golden brown, edges are golden brown, and a toothpick inserted into the center comes out with some crumbs.
- Allow the bars to cool before slicing, serving, and storing. Store tightly covered, individually wrapped, or in an airtight container at room temperature for up to 4 days or in the freezer for up to 4 months.
Notes
Bake Time: All ovens bake differently, but these bars are done baking when the tops are light golden brown, edges are golden brown, and a toothpick inserted into the center comes out with some crumbs.
Cooling: Allow the bars to cool before slicing and serving to allow them to firm up and gain structure. Do not store until the bars have cooled to best preserve texture and freshness.
Keywords: Cookies and Cream, Oreo Bars, Cookie Bars, Blondie Bars
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