These Oreo-stuffed chocolate chip cookie bars combine two classic cookies into one deliciously chewy blondie. They’re thick, buttery, and full of flavor—perfect with a tall glass of milk! 
I love homemade chocolate chip cookies, but Oreos have a special appeal. If you agree, you’ll adore these Oreo-stuffed chocolate chip cookie bars. A layer of Oreos is sandwiched between chewy chocolate chip blondie-like dough. They’re easier to assemble than individually stuffed cookies and bake up extra thick, which makes them especially satisfying.
Making Oreo-Stuffed Chocolate Chip Cookie Bars
The dough is straightforward and similar to many cookie or blondie batters. Melted butter gives the mixture a looser consistency than typical cookie dough so it can be spread over the Oreos. Start by beating melted butter with both sugars until well combined, then add the whole egg, an extra egg yolk for chewiness, and vanilla. Stir in the flour with a small amount of baking powder and salt, then fold in the chocolate chips. That’s it—simple and quick.
To assemble the bars:
- Spoon about half the batter into a prepared 8×8 inch (20×20 cm) pan and spread or press it into an even layer. Lightly greased hands work well for pressing the dough flat.
- Arrange a layer of Oreos over the dough (four rows of four cookies) and press them down gently.
- Drop spoonfuls of the remaining batter over the Oreos rather than dumping it in one spot—this makes it easier to spread.
- Carefully press and spread the dough to cover the Oreos. Lightly greased hands or a spatula help smooth the top evenly.
Bake for about 30–35 minutes, until the top is set and a toothpick inserted into the center comes out clean or with a few moist crumbs. If you prefer firmer bars, tent foil over the pan toward the end of baking to reduce browning while finishing the bake.
Baking Tips
- Use an 8×8 inch (20×20 cm) pan for the best thickness—there isn’t quite enough batter to cover Oreos properly in a 9×9 inch (23×23 cm) pan.
- If doubling the recipe, bake in a 9×13 inch pan; expect a 35–40 minute bake time.
- Mini chocolate chips, or a mix of mini and regular chips, make the dough easier to spread over the Oreos.
- Resist adding too many chocolate chips—too many pieces make spreading the top layer difficult.
- This batter is intentionally thinner than cookie dough so it presses into layers easily; it’s not suitable for shaping into individual Oreo-stuffed cookies.
For reference, this recipe yields about 12 bars and takes roughly 20 minutes to prepare and 30 minutes to bake, for a total of around 50 minutes. Cool the bars completely in the pan, then lift them out using the parchment overhang and slice with a sharp knife.
Oreo Stuffed Chocolate Chip Cookie Bars
Equipment
-
8×8 inch (20×20 cm) baking pan there isn’t quite enough batter for a 9×9 inch (23×23 cm) pan
Ingredients
- 3/4 cup unsalted butter (168 grams), melted
- 3/4 cup granulated sugar (150 grams)
- 1/2 cup brown sugar (100 grams), packed
- 1 large egg
- 1 large egg yolk, in addition to the whole egg
- 1 1/2 cups all-purpose flour (188 grams)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 2/3 cup mini chocolate chips, or a combination of mini & regular
- 16 Oreo cookies
Instructions
- Preheat the oven to 350°F (180°C or 170°C fan). Lightly grease an 8×8 inch pan and line it with parchment for easier removal.
- Beat the melted butter with the granulated and brown sugars until combined and no pools of butter remain.
- Whisk in the egg, extra egg yolk, and vanilla extract.
- Stir in the flour, baking powder, and salt until no lumps of flour remain.
- Spoon half the batter into the prepared pan and press into an even layer using lightly greased hands or a spatula.
- Arrange the Oreos in four rows of four on top of the dough and press them down lightly.
- Drop spoonfuls of the remaining batter over the Oreos and gently press to cover them, smoothing the top as needed.
- Bake 30–35 minutes, until the top is set and a toothpick comes out clean or with a few moist crumbs. I usually bake about 30 minutes for slightly gooier bars.
- Cool completely in the pan, lift out using the parchment overhang, and cut into bars with a sharp knife.
Notes
- Eggs: Use one whole egg plus the yolk from a second egg for added chewiness.
- Chocolate chips: Mini chips or a mix of mini and regular chips help make the batter easier to spread.
- Double the recipe: Make in a 9×13 inch pan with a 35–40 minute bake time.
- Not suitable for cookies: This batter is intentionally thinner so it can be pressed into layers and will spread too much if used for drop cookies.
- Storage: Store cooled bars in an airtight container at room temperature for up to 4 days. Wrapped bars freeze well; thaw in the refrigerator.
- Nutrition: Values are approximate and based on 12 equal bars.
Nutrition
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