Thick, Chewy Cookies & Cream Cookie Bars

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The epitome of cookie bar goals — they’re soft, chewy and ready in less than an hour! Each bar is filled with all of the best cookies & cream toppings: Oreos, Hershey’s Cookies ‘N’ Creme bars, semisweet and white chocolate chips.

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Growing up, cookie bars were the go-to, homemade dessert in my house. My mom made them (and still does!) all the time. They’re faster and easier to make than cookies and just taste so good. Needless to say, I’ve had many cookie bars in my life and tried out a lot of recipes.

In my early baking days, I tried out Oreo cookie bars for the first time and they were life changing. I truly believe that an easy way to elevate any dessert is by simply adding Oreo cookies to it. Since then, I’ve tried out all kinds of cookie bars — M&M, cheesecake stuffed, peanut butter, and more. 

If you follow my Instagram, you’ll know that I’ve been loving iheartnaptime’s Oreo Cookie Bars. They’re perfectly sweet and so soft and chewy. This recipe inspired me to create my own version of Cookies & Cream Cookie Bars. I wanted to create a thicker cookie bar, similar to the ones my mom made growing up, and load them up with all of the cookies and cream toppings — Oreos, Hershey’s Cookies ‘N’ Creme bars, white chocolate chips, and mini semisweet chocolate chips.

This one is guaranteed to be your new favorite treat!

Read on for the full recipe for these loaded Cookies & Cream Cookie Bars.

One of the things that I love about cookie bars is how easy they are to make. You don’t need a mixer, there are minimal dishes, and you have a delicious dessert ready in about a half an hour!

For this recipe, we’re going to keep things simple and use melted butter. You’ll want to let the butter cool for about 10-15 minutes before making the cookie dough.

To ensure a soft and chewy texture for these cookie bars, we’ll be using more brown sugar than granulated sugar and adding in an egg plus an egg yolk.

For toppings, I chose to include chopped Oreos, Hershey’s Cookies ‘N’ Creme bars, mini semisweet chocolate chips, and white chocolate chips. I’m not typically a fan of white chocolate and will usually omit it if a recipe calls for it, but I found that they worked really well in this recipe. Feel free to use whatever toppings you like! And, if you’re like me and love to load up your cookie bars, make sure to have some extra toppings on hand to cover the bars before they go in the oven.

Ingredients you’ll need

• Unsalted butter
• Granulated sugar
• Brown sugar
• Egg + egg yolk
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Oreos
• Heshey’s Cookies ‘N’ Creme bars
• Mini semisweet chocolate chips 
• White chocolate chips

Kitchen tools you’ll need (linking my favorites below!)

• 8 inch square baking pan
• Parchment paper
• Prep bowls 
• Measuring cups
• Whisk
• Spatula

How to make these dreamy Cookies & Cream Cookie Bars

Preheat the oven to 350 degrees Fahrenheit and line an 8 inch square baking pan with parchment paper. Spray with nonstick cooking spray and set aside.

Melt 10 tbsp unsalted butter in the microwave or on the stove. Let the melted butter cool for 10-15 minutes. 

Meanwhile, combine the dry ingredients in a medium-sized bowl:  1⅓ cup all-purpose flour, 1 tsp baking soda, and ¼ tsp salt. Set aside.

In a large bowl, whisk together ¼ cup granulated sugar, ¾ cup brown sugar, and 10 tbsp melted butter. Whisk until the mixture is smooth and the ingredients are fully combined.

Add the egg, egg yolk, and 2 tsp vanilla extract. Whisk again until smooth.

Add the dry ingredients to the wet ingredients. Fold in with a rubber spatula until a few flour streaks remain.

Add in the toppings: ½ cup chopped Oreo cookies, ¼ cup chopped Hershey’s Cookies ‘N’ Creme bars, ¼ cup mini semisweet chocolate chips, and ¼ cup white chocolate chips. Fold until just combined — do not overmix!

Spread the cookie dough in the prepared baking pan. If desired, add extra toppings and press in lightly with the back of a spoon. 

Place the pan in the oven and bake for 20-22 minutes until the bars are set and golden on top. Start checking your cookie bars at the 18-minute mark.

Remove the cookie bars from the oven and let them cool for about 30 minutes before slicing. 

Store in an airtight container at room temperature for 1 week or freeze for up to 3 months.

Tips for success

• For dry ingredients, I highly recommend using a  kitchen scale or the spoon and level method. Before scooping out dry ingredients, use a spoon and run through them, fluffing them up and removing any clumps. The spoon and level method entails spooning the ingredient into the measuring cup and using a flat top tool to level off the top and remove any excess. 
• Do not overmix your cookie dough. When adding in dry ingredients, only mix until a few flour streaks remain, then gently fold in your toppings. If your batter/dough is overmixed, it can result in a tougher, less chewy texture. 
• Do not overbake your cookie bars. Everyone’s oven is different, so cook times can vary. The cookie bars should be done within 20-22 minutes, when they are light golden in color and just set. However, if you prefer a crispier cookie bar, feel free to leave them in for an extra minute or two.

FAQs

Can I double this recipe?

Yes, simply double the ingredients and use a 9×13 inch pan. Bake time and temperature will remain the same.

Can I freeze these cookie bars?

Absolutely! Just like any other baked good, place the cookie bars in a freezer safe container or bag and freeze for up to 3 months. When you’re ready to eat the cookie bars, set them out and let them come to room temperature first before consuming (this should take about 20 minutes).

Can I make any substitutions?

As far as toppings go, feel free to use any toppings you like! Regarding specific ingredient substitutions (flour, egg, etc.), I have not tried this recipe with any other ingredients besides those listed above, so I cannot say for sure. If you try this recipe out and make substitutions, comment and let me know how it worked out for you!

How to store

Store the cookie bars at room temperature in an airtight container for up to 1 week or freeze for up to 3 months. If freezing, set the cookie bar(s) on the counter and let them come to room temperature before eating.

Friends, it’s time to take your cookie bars to the next level! These cookie bars are super soft, chewy, and loaded with so many delicious toppings. They’re seriously a chocolate lover’s dream come true. Bake a batch and see for yourself!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock