Easy Cookies and Cream Bars Recipe

Ingredients

• 24 cookies Oreo Cookies (crushed fine for crust; additional 12 cookies broken into large pieces for topping)
• 5 tablespoons Unsalted Butter (melted for crust)
• 1.75 cups All-Purpose Flour (210 g, for filling)
• 0.75 teaspoons Baking Powder
• 0.25 teaspoons Baking Soda
• 0.75 teaspoons Salt
• 0.5 cup Unsalted Butter (room temperature, for filling)
• 4 ounces Cream Cheese (softened, room temperature)
• 1 cup Brown Sugar (packed, 220 g)
• 1 Large Egg (room temperature)
• 2 teaspoons Vanilla Extract
• 0.25 cup Semi‑Sweet Chocolate Chips (45 g, for filling)
• 0.25 cup White Chocolate Chips (45 g, for filling)
• 0.25 cup Chocolate Chips (45 g, for topping)

Instructions

1. Preheat Oven

   Set the oven to 350°F (177°C) and let it preheat while you prepare the crust.

   Time: PT5M

   Temperature: 350°F

2. Make Oreo Crust

   In a food processor, pulse 24 Oreo cookies until fine (about 30 seconds). Add 5 Tbsp melted unsalted butter and pulse another 10 seconds until the mixture resembles wet sand.

   Time: PT1M

3. Press Crust into Pan

   Line a 9 × 9 inch baking dish with parchment paper, leaving an overhang on three sides. Transfer the Oreo mixture to the pan and press with a flat‑bottomed glass until an even layer forms.

   Time: PT5M

4. Chill Crust

   Place the pan in the freezer for at least 20 minutes while you prepare the filling.

   Time: PT20M

5. Combine Dry Ingredients

   In a medium bowl whisk together 1 ¾ cups (210 g) all‑purpose flour, ¾ tsp baking powder, ¼ tsp baking soda, and ¾ tsp salt until evenly distributed.

   Time: PT2M

6. Cream Butter, Cream Cheese, and Sugar

   In the bowl of a stand mixer fitted with the paddle, beat ½ cup (113 g) softened unsalted butter, 4 oz (113 g) softened cream cheese, and 1 cup (220 g) packed brown sugar on medium speed for about 3 minutes, scraping down the sides once, until light and fluffy.

   Time: PT5M

7. Add Egg and Vanilla

   Crack 1 large egg into a small bowl (to check for shells), then add it to the mixer along with 2 tsp vanilla extract. Mix on low until just incorporated.

   Time: PT1M

8. Incorporate Dry Ingredients

   With the mixer on low, add the flour mixture in three additions, mixing just until streaks of flour disappear. The batter will look slightly crumbly.

   Time: PT2M

9. Fold in Oreos and Chocolate Chips

   Gently fold 12 chopped Oreo cookies, ¼ cup (45 g) semi‑sweet chocolate chips, and ¼ cup (45 g) white chocolate chips into the batter using a spatula. Mix just until combined.

   Time: PT2M

10. Transfer Filling to Crust

    Spread the batter evenly over the chilled Oreo crust, smoothing with an offset spatula.

    Time: PT3M

11. Add Topping

    Scatter the remaining 12 Oreo pieces (broken into large chunks) over the top, then sprinkle the extra ¼ cup (45 g) chocolate chips. Press lightly with the flat‑bottomed glass to embed them.

    Time: PT3M

12. Bake Bars

    Place the pan in the preheated oven and bake for 30‑35 minutes, or until a skewer inserted in the center comes out mostly clean with a few crumbs.

    Time: PT35M

    Temperature: 350°F

13. Cool and Slice

    Allow the bars to cool in the pan on a wire rack for 15 minutes, then lift them out using the parchment overhang and cut into 9 squares.

    Time: PT15M

Nutrition Facts

Calories

590

Protein

6 g

Carbohydrates

70 g

Fat

30 g

Fiber

2 g

Ingredient Substitutions

• Instead of Oreo Cookies: Chocolate sandwich cookies, Homemade chocolate wafer cookies
• Instead of Unsalted Butter: Melted coconut oil (for dairy‑free), Melted margarine
• Instead of All-Purpose Flour: Cake flour (slightly lighter texture), Gluten‑free all‑purpose flour blend
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Baking Soda: Potassium bicarbonate
• Instead of Salt: Kosher salt, Sea salt
• Instead of Unsalted Butter: Margarine, softened coconut oil
• Instead of Cream Cheese: Neufchâtel cheese, Vegan cream cheese
• Instead of Brown Sugar: Dark muscovado sugar, Coconut sugar
• Instead of Large Egg: Egg replacer (for vegans), 1 Tbsp unsweetened applesauce
• Instead of Vanilla Extract: Vanilla bean paste, Maple extract
• Instead of Semi‑Sweet Chocolate Chips: Mini chocolate chips, Chopped chocolate bar
• Instead of White Chocolate Chips: White chocolate chunks, Yogurt‑covered white chocolate chips
• Instead of Chocolate Chips: Mini chocolate chips, Chopped chocolate

Equipment Needed

• Food Processor
• Stand Mixer with Paddle Attachment
• Mixing Bowls
• Measuring Cups and Spoons
• 9 × 9 inch Baking Dish
• Parchment Paper
• Flat‑Bottomed Glass or Small Plate
• Offset Spatula (optional)
• Oven

Critical Steps — Do Not Skip

• Processing Oreos into a fine crust
• Chilling the crust before adding filling
• Beating butter, cream cheese, and brown sugar until light and fluffy
• Gentle folding of Oreo pieces and chocolate chips to keep large chunks
• Baking until the skewer comes out mostly clean

Chef Tips from the Video

• For extra crunch, toast the Oreo crumbs lightly in a dry skillet before mixing with butter.
• Use a kitchen scale for precise measurements; small variations affect texture.
• If you prefer a stronger chocolate flavor, substitute half of the semi‑sweet chips with dark chocolate chips.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Wrap tightly in plastic wrap and foil; freeze up to 2 months.

Room temperature: Can sit at room temperature for up to 1 day, but may become soft.

Make-Ahead Tips

• The Oreo crust can be prepared and chilled up to 24 hours in advance.
• Baked bars can be cooled, wrapped, and refrigerated; they taste even better the next day.
• Freeze individual portions wrapped in parchment for quick snack grabs.

Frequently Asked Questions