Last weekend, my family and I spent the afternoon at a tiny lakeside cabin we’d rented for a short fall getaway. The air smelled like pine and campfire smoke, and the kids were racing along the shoreline collecting smooth pebbles while my husband tried to light a stubborn fire pit.
Inside, I decided to bake something sweet to warm up the kitchen — something easy, comforting, and guaranteed to bring everyone running when it came out of the oven. I had a pack of Oreos (half missing, of course), a stick of butter, and just enough white chocolate chips left from last week’s cookie experiment. So, I mixed everything together, popped the batter in the oven, and by the time the fire outside finally caught, the whole cabin smelled like a bakery.
These Oreo Cookie Bars were born that day — chewy in the center, crisp at the edges, and loaded with crushed cookies and creamy white chocolate chunks. We ate them warm, with mugs of hot cocoa and laughter echoing off the lake. It wasn’t fancy, but it was perfect — the kind of moment I want to bottle up and bring home to my weekday kitchen.
Short Description
Chewy Oreo Cookie Bars are buttery, rich dessert squares packed with chunks of Oreo cookies and creamy white chocolate. They’re easy to make, need no mixer, and bake into golden, gooey perfection in under 30 minutes.
Key Ingredients
- ½ cup plus 2 tablespoons butter, melted
- 1 whole egg
- ½ cup brown sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup white chocolate chips
- 15–18 Oreo cookies, crushed into large and small pieces
- 1 Hershey’s Cookies ’N’ Creme Bar, chopped (optional)
Tools Needed
- 8×8 or 9×9-inch baking pan
- Parchment paper or cooking spray
- Mixing bowls (large and medium)
- Whisk and wooden spoon
- Electric mixer (optional)
- Wire rack
- Sharp knife for slicing
Cooking Instructions
Step 1: Preheat and Prepare
Preheat the oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper or grease it with cooking spray. This helps lift out the bars easily later.
Step 2: Combine Wet Ingredients
In a large bowl, whisk together melted butter, egg, brown sugar, granulated sugar, and vanilla extract until smooth and well combined. The mixture should look glossy and thick.
Step 3: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and baking soda to ensure even mixing.
Step 4: Combine Mixtures
Add the dry ingredients into the wet ingredients. Stir until just combined. Don’t overmix — you want the bars to stay tender, not tough.
Step 5: Fold in the Good Stuff
Gently fold in the crushed Oreos, white chocolate chips, and the chopped Hershey’s bar if you’re using it. Reserve a handful of each to sprinkle on top before baking.
Step 6: Transfer and Bake
Spread the thick batter evenly into the prepared pan. Press extra cookie bits and chocolate chips on top for that bakery-style finish. Bake for 20–23 minutes or until the edges turn golden brown and the center looks set but slightly soft.
Step 7: Cool and Slice
Let the pan cool for 5 minutes, then lift the bars out with the parchment paper and transfer to a wire rack. Once fully cooled, cut into 16 squares with a sharp knife.
Why You’ll Love This Recipe
Perfectly Chewy Texture: Crispy edges meet soft, fudgy centers for that irresistible bite.
Family-Friendly: Kids love the Oreo crunch, and adults can’t resist the buttery sweetness.
Quick & Simple: Made with pantry staples, no fancy equipment, and ready in under 30 minutes.
Customizable: Swap in your favorite cookies or mix-ins to make it your own.
Great for Sharing: Perfect for bake sales, lunchbox treats, or cozy weekends at home.
Mistakes to Avoid & Solutions
Overbaking: The bars continue cooking as they cool. Take them out when the center looks slightly soft.
Crushing Oreos Too Fine: Keep some big chunks for texture — too many crumbs can make the bars dry.
Skipping Cooling Time: Cutting too soon can make them crumble. Wait until they’re set for clean slices.
Overmixing the Batter: This can lead to dense bars. Mix just until everything comes together.
Uneven Baking: Make sure to spread the batter evenly in the pan to avoid burnt edges and raw middles.
Serving and Pairing Suggestions
Serve warm with a scoop of vanilla ice cream or a drizzle of melted chocolate.
Pair with a glass of cold milk, coffee, or hot cocoa for a cozy treat.
Pack them in lunchboxes or take them on picnics, they travel beautifully.
For parties, cut into bite-size squares and serve on a dessert platter.
Storage and Reheating Tips
Room Temperature: Store in an airtight container for up to 4 days.
Refrigerator: Keeps up to a week; let them come to room temperature before eating.
Freezer: Wrap individual bars in plastic wrap, then foil, and freeze for up to 2 months.
Reheating: Warm in the microwave for 10–15 seconds for that fresh-baked softness.
FAQs
1. Can I use double-stuffed Oreos?
Yes! They make the bars extra rich and creamy inside.
2. Can I skip the white chocolate chips?
Absolutely, but they add a lovely balance to the cocoa flavor. Try milk or dark chocolate chips instead.
3. Do I need an electric mixer?
No. A whisk and spoon work perfectly fine since the batter is easy to mix by hand.
4. Why are my bars too dry?
You may have overbaked them or added too much flour. Measure your flour correctly using the spoon-and-level method.
5. Can I double the recipe?
Yes. Use a 9×13-inch pan and bake for about 25–27 minutes, checking at 23 minutes for doneness.
Tips & Tricks
Chill the bars for cleaner slices if serving at a party.
Add a pinch of instant espresso powder to deepen the chocolate flavor.
For extra gooey centers, underbake slightly and let them finish setting in the pan.
Sprinkle flaky sea salt on top for a gourmet touch.
Use different Oreo flavors (mint, peanut butter, or golden) for a fun twist.
Recipe Variations
Peanut Butter Swirl: Add 2 tablespoons of peanut butter to the wet mixture and swirl before baking.
Cookies and Cream Blondies: Replace half the Oreos with chocolate chips for a balance of cookie and fudge textures.
Chocolate Lovers’ Version: Add 2 tablespoons of cocoa powder to the dry mix and top with mini chocolate chips.
Festive Twist: Stir in colorful M&M’s or sprinkles for holiday or birthday celebrations.
Nutty Crunch: Mix in chopped pecans or walnuts for added texture and richness.
Final Thoughts
That evening at the lake, the last of the cookie bars disappeared before the sun dipped below the waterline. I remember how the kids’ fingers were sticky, and my husband asked if we had milk left while crumbs dotted the old picnic blanket. Back home, I’ve baked these bars several times since, not just because they’re easy, but because they feel like a small reminder of that perfect, slow moment.
The kind where the oven hums quietly, everyone’s together, and sweetness lingers in the air long after the last bite. These Oreo Cookie Bars do more than fill a craving; they fill the house with comfort, laughter, and that cozy sense of home we all crave after a long week.
Oreo Cookie Bars
Ingredients
- ½ cup plus 2 tablespoons butter melted
- 1 whole egg
- ½ cup brown sugar
- 2 tablespoons granulated sugar
- ¼ teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ cup white chocolate chips
- 15 –18 Oreo cookies crushed into large and small pieces
- 1 Hershey’s Cookies ’N’ Creme Bar chopped (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line an 8×8-inch or 9×9-inch baking pan with parchment paper or grease it lightly.
- Whisk melted butter, egg, brown sugar, granulated sugar, and vanilla until smooth and glossy.
- In another bowl, mix flour, baking powder, and baking soda, then stir into the wet mixture until just combined.
- Fold in crushed Oreos, white chocolate chips, and chopped Hershey’s bar, saving a few for topping.
- Spread the batter evenly in the pan, sprinkle the reserved toppings, and bake for 20–23 minutes until golden at the edges and slightly soft in the center.
- Cool for 5 minutes, lift out, and transfer to a wire rack. Once cooled, slice into 16 squares.
