Cookies & Cream Chocolate Cookie Bars

Calling all cookies and cream lovers!! These cookies and cream chocolate chip cookie bars are filled with crushed Oreos, mini chocolate chips, and cookies and cream chocolate! You will love these cookies and cream blondies! Step by step photos teach you how to bake these bars!

Growing up I have fond memories of spending time next door at my childhood best friend's house eating lots and lots of cookies and cream ice cream. After dinner, her dad would always serve up a bowl of cookies and cream ice cream. It was so creamy and delicious. I'm tempted to go buy some right now! Needless to say cookies and cream has always been a favorite in my book 😉

I absolutely love Jenny's recipes from Picky-Palate. She is so creative and the recipes are always so easy it's AMAZZZING! Go check her site out if you haven't already. Anyways, the other day I came across this new recipe from her site, Double Cookies & Cream Kisses Cookie Bars. I just about drooled on to my computer as I looked at the pictures. It was then I decided I must drive to Target to find Cookies & Cream Hershey Kisses. Unfortunately the first Target I went to did not have any but the second Target did! YAY! This recipe is easy and scrumptious!

Try not to eat the whole pan in one sitting! It lasted me a whole half of a day 😉

Let's get to the recipe.

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• Ingredients
• Instructions
• More cookie bars
• Recipe Card
• Recipe Ratings & Comments

Ingredients

• Butter. Your butter needs to be softened to room temperature in order to cream with the sugars. You can use salted or unsalted butter.
• Sugars. A combination of granulated sugar and light brown sugar is needed for the perfect chewy cookie bars.
• Large Egg. Make sure your egg is at room temperature so it incorporates into the butter-sugar mixture.
• Pure Vanilla Extract. This extract is a flavor bomb! Use the real stuff, no imitation, please.
• All-Purpose Flour. Make sure you measure your flour accurately. I much prefer weighing my ingredients versus American-style cups.
• Baking Soda. This is what will give the cookie layer its ability to rise in the oven.
• Salt. Just a bit helps all of the other ingredient's flavor profiles shine through.
• Mini Chocolate Chips. I like to use mini chocolate chips since we break the cookie dough into two layers but you can use regular size too.
• Oreos. You can use regular or double stuff.
• Extra Large Hershey's Cookies and Cream Candy Bar. You can use any kind of cookies and cream chocolate in the bars but I find two extra large cookies and cream bars are the easiest!

Don't miss my recipe for cookies and cream brownies and cookies and cream cookies!

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

Preheat oven to 350F/180C and line an 8" X 8" baking pan with foil and lightly grease it with non-stick cooking spray. 

In the bowl of an electric mixer fitted with a paddle attachment cream together the butter and granulated and brown sugar.

Add egg and vanilla and mix until fully combined. 

Add flour, baking soda, and salt. Mix until just combined.

Stir in the crushed Oreo's and chocolate chips.

Press just under half of the dough into the prepared pan then line with two large cookies and cream candy bars.

Add the remaining cookie dough and press into an even layer. 

Bake for 25 minutes or until golden brown around the edges. Let cool completely before slicing into bars and store leftovers in an air-tight container for up to 5 days.

For another delicious cookie check out my cookies and cream cookies recipe.  

Check out this post on my Cookie Baking Tips

More cookie bars

If you're looking to serve a different type of bar alongside these then try my raspberry almond shortbread bars!

Take your rice Krispies to the next level and enjoy these chocolate rice krispies!

These chocolate pecan turtle bars look like HEAVEN!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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This post was originally posted April 5, 2012, as of January 6, 2022, the post has been updated.

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