Oreo Cookie Bars are loaded with Oreos and deliver a soft, chewy, gooey cookies-and-cream experience. They’re easier than baking individual cookies and just as delicious.
Cookie bars save time and effort. Instead of scooping and baking many individual cookies, you press the dough into a 9×13 pan and bake the whole batch at once. The result is thick, moist bars that cut neatly into squares.
How to Cut Perfect Cookie Bars
For clean, even squares, line the baking dish with parchment paper. When the bars are cool, lift them out on the parchment and slice them on a cutting board. If you don’t have parchment, grease the pan well, but the first row may not look as neat. These bars hold together well and are easy to cut compared to many sheet-pan desserts.
Ingredients in Oreo Cookie Bars
Oreos: 22 cookies total. Chop 14 into small pieces to fold into the batter and break 8 into larger pieces to press on top. Keep the cream filling — no need to remove it.
Flour: All-purpose flour is best; use a gluten-free substitute if necessary.
Baking soda: 1/2 teaspoon. Use fresh baking soda for proper leavening.
Salt: 1/2 teaspoon to enhance flavor.
Butter: 1 cup (softened to room temperature). Real butter gives the best texture and taste.
Sugars: 3/4 cup brown sugar and 3/4 cup granulated sugar for balanced sweetness and chewiness.
Eggs: 2 large eggs to bind the dough.
Vanilla extract: 1 teaspoon for depth of flavor.
Chocolate chips: 1/4 cup, optional, to sprinkle on top.
How to Make Oreo Cookie Bars
Preheat the oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper.
Chop 14 Oreos into small pieces and break 8 into larger chunks. Set aside.
Whisk together 2 cups of all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
In a large bowl, cream 1 cup softened butter with 3/4 cup brown sugar and 3/4 cup granulated sugar for 2–3 minutes until light and fluffy using a hand or stand mixer.
Add the eggs and 1 teaspoon vanilla and mix another 2–3 minutes.
Slowly add the dry ingredients to the wet mixture and mix until just combined.
Fold in the 14 chopped Oreos a bit at a time with a spatula. Spread the batter evenly in the prepared pan.
Press the 8 larger Oreo pieces into the top and sprinkle on chocolate chips if using. Bake 25–30 minutes, or until a toothpick in the center comes out without raw batter. Cool completely, then cut into 12–15 bars.
Recipe Details
OREO COOKIE BARS
Oreo Cookie Bars are soft, chewy, and packed with Oreos—perfect when you want an easy, crowd-pleasing dessert.
Course: Cookie Bars | Cuisine: American | Servings: 15 | Prep Time: 10 minutes | Cook Time: 25 minutes
Ingredients
- 22 Oreos, divided
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat oven to 350°F. Line a 9×13 baking dish with parchment paper.
- Chop 14 Oreos into small pieces and break 8 into larger pieces; set aside.
- Whisk flour, baking soda, and salt in a small bowl; set aside.
- Cream butter and both sugars for 2–3 minutes until light and fluffy.
- Add eggs and vanilla; mix 2–3 minutes more.
- Gradually add dry ingredients and mix until just combined.
- Fold in the small Oreo pieces, spread batter in the pan, press larger Oreo pieces on top and sprinkle with chocolate chips if desired.
- Bake 25–30 minutes until set. Cool, then cut into 12–15 bars.
Nutrition (per serving)
Calories: 355 kcal • Carbohydrates: 48 g • Protein: 4 g • Fat: 17 g
Tips for Best Results
- Do not melt the butter; use softened (room temperature) butter for proper texture.
- Cream the butter and sugars for 2–3 minutes to improve consistency and chewiness.
- Always preheat the oven so baking time is accurate.
- Use parchment paper to lift the bars from the pan and slice evenly.
- Avoid overbaking — remove the bars when the edges are lightly golden and the center is set. Slightly underbaked bars stay softer.
How to Soften Butter
To soften butter quickly, use your microwave’s defrost or low power setting in short bursts. Keep the butter wrapped or place it in a bowl and heat for 10–20 seconds, then check. Press gently; it should yield to the touch but not be melted. Repeat in 5–10 second intervals if needed.
How to Store Cookie Bars
Store cooled Oreo Cookie Bars in an airtight container at room temperature for up to one week. For longer storage, cut and wrap individual bars in plastic wrap and freeze up to 3 months.
More Bar Cookie Ideas
- Strawberry Cheesecake Cookie Bars
- Snickerdoodle Cookie Bars
- Sugar Cookie Bars
- Chocolate Chip Cookie Bars
- No-Bake Cookie Bars
- Oatmeal Chocolate Chip Cookie Bars
- Lemon Sugar Cookie Bars
- Fudgy Oatmeal Cookie Bars
Oreo Cookie Bars are a simple, crowd-pleasing dessert that highlights the classic cookies-and-cream flavor in an easy bar format—perfect for parties, lunchboxes, or a sweet treat at home.