Thick & Chewy Cookies and Cream Cookie Bars
These thick & Chewy Cookies and Cream Cookie Bars are soft, buttery, and packed with Oreo cookies and chocolate chips. They bake with golden edges and a gooey center that stays soft for days.This recipe is simple to make and comes together in one large bowl. If you love easy desserts that feel homemade without extra work, these cream bars are a great choice.
Servings: bars
Equipment
- 1 Electric mixer
- 1 8x8 pan
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 cup unsalted butter room temperature
- 1/2 teaspoon salt
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 cups all-purpose flour spooned and leveled
- 1/2 teaspoon baking powder
- 14-16 cookies Oreo cookies roughly chopped
- 1/3 cup semi-sweet chocolate chips
- 1/3 cup white chocolate chips
Instructions
- Preheat your oven to 350°F and line an 8x8-inch pan with parchment paper, making sure it covers the bottom and sides.
- In a large bowl, mix the butter, granulated sugar, brown sugar, and salt until smooth and creamy, with no visible lumps.1/2 cup granulated sugar, 1/2 cup brown sugar, 1 cup unsalted butter, 1/2 teaspoon salt
- Add the eggs, vanilla extract, and almond extract, and mix until fully combined.2 large eggs, 1 teaspoon vanilla extract, 1/4 teaspoon almond extract
- Add the flour and baking powder, and mix just until a dough forms. Do not overmix.1/2 teaspoon baking powder, 2 cups all-purpose flour
- Fold in most of the chopped Oreos and chocolate chips, saving a handful of each for the top.14-16 cookies Oreo cookies, 1/3 cup semi-sweet chocolate chips, 1/3 cup white chocolate chips
- Press the dough evenly into the prepared pan. Press the remaining Oreo pieces and chocolate chips on top so they are clearly visible.
- Bake for 25 to 30 minutes, until the edges are golden and the center still looks slightly soft.
- Let the bars cool in the pan before slicing. For cleaner cuts, let them cool completely, but for a gooey center, slice while still slightly warm.Dust lightly with powdered sugar right before serving.
Notes
Expert Tips
- Use room temperature butter and eggs so the dough mixes smoothly.
- Do not overmix the dough once the flour is added or the bars can turn dense.
- Press extra Oreo cookies and chocolate chips on top before baking for the best appearance.
- Slightly underbaking helps keep the center soft and chewy.
- Let the bars cool fully if you want cleaner slices.
- Parchment paper makes removing the bars from the pan much easier.
- Store leftovers in an airtight container so the bars stay soft longer.
- Warm leftover bars for a few seconds in the microwave for an extra gooey center.
Frequently Asked Questions
Can I use different Oreo flavors?
Yes. Most Oreo flavors work well in these cream bars.Why are my cookie bars dry?
They may have baked too long. Remove them when the center still looks slightly soft. You could also have added too much flour. Make sure to use a scale or measure using the spoon-and-level method for more accuracy.Can I freeze these bars?
Yes. Wrap the bars tightly and freeze for up to 2 months.Do I need room temperature ingredients?
Yes. Room temperature ingredients mix more evenly and give better texture.How should I store these bars?
Store them in an airtight container at room temperature for up to 4 days.Can I turn this dough into cookies?
Yes. Scoop the dough and bake cookies for slightly less time.