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Soft and gooey Oreo cookie bars filled with crushed Oreo cookies and white chocolate chips. Every bite of this decadent dessert is chewy, thick and filled with chocolate!

oreo cookie bars stacked on counter
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Gooey Cookies and Cream Bars

I have quite the treat for you today! Chocolate chip Oreo cookie bars. We were doing our usual Sunday baking this past week and planned to make congo bars, but after sifting through the pantry, to my surprise we only had half a cup of chocolate chips. WHAT?!

Well, I looked around some more and I was able to round up some Oreo’s and white chocolate chips and decided I would give it a go. It was the perfect combo. These Oreo bars turned out amazing!

They are soft, gooey and filled with crushed Oreos and chocolate chips in every bite. They reminded me of my favorite cookies and cream cookies or white chocolate Oreos but in bar form. We topped these bad boys with a scoop of vanilla ice cream and we were all in heaven. Love Sundays so much!

sliced oreo cookie bars

Tips for the Best Oreo Bars

  • Line your pan. The last thing you want is for the bars to stick to the bottom of the pan. Lining your pan with parchment or foil is an easy way to make sure this doesn’t happen. I like to leave about 1 inch of overhang for easier removal.
  • Unsalted butter. Using unsalted butter is a great way to control the amount of salt used in this recipe. Each brand of butter adds a different amount of salt to their butter, which could result in saltier baked goods depending on the type you use. To minimize any discrepancy, I use unsalted butter and then add 1/2 teaspoon fine sea salt.
  • Measure the flour. Use the spoon and level technique to measure the flour accurately so that the bars aren’t too dense or dry.
  • Extras on top. Before the bars go in the oven, I like to add more Oreo crumbs and chocolate chips on top of the cookie dough. This not only makes them look prettier, but adds more flavor and texture.
  • Don’t overbake. Remove the bars from the oven when the top is just barely golden brown. They might look a little soft at first, but they’ll set as they cool. Overbaking will cause the bars to dry out.

Let Them Cool

As tempting as it may be to dig in as soon as you pull them from the oven, don’t slice the bars immediately. If you try to slice the bars while they are still warm, it will turn into a gooey mess. They need to cool completely in order for the center to set and become firm. Then you can slice into squares!


These Oreo cookie bars are easy to customize, so feel free to make them your own. You can use a mix of white + semi-sweet chocolate, or swap both for M&M’s instead. This recipe would also work with any variety of Oreo’s. Double stuff, mint, confetti cake or ultimate chocolate are just a few varieties that would taste delicious!

A cream cheese glaze or powdered sugar icing on top is a great way to add more sweetness. Or a drizzle of melted chocolate or chocolate ganache would make them even more decadent!

stacked oreo cookie bars on counter

After the Oreo bars have cooled, they will stay fresh for up to 3 days at room temperature if stored in an airtight container.

You can also freeze these bars for up to 3 months. Wrap individually in foil, then transfer to a freezer bag or container and store in the freezer. When ready to enjoy, unwrap and let thaw at room temperature on the counter about an hour or so before serving.


How can you tell when they’re done?

Once the tops are just barely golden, it’s time to take the bars out of the oven. You can use a toothpick in the center of the bars to make sure it comes out clean. If there is still batter on the toothpick, bake for a few more minutes and try again. Just make sure not to overbake, so they stay soft and chewy.

Are Oreo cookie bars supposed to be gooey?

Yes! What makes these Oreo cookie bars so delicious is the soft and gooey center. That’s why it’s important to remove the bars from the oven while the center is still soft (but cooked through) and the tops are lightly golden. It might look like the centers are undercooked, but they will set as they cool, resulting in the perfectly gooey texture.

Can I double the recipe?

Sure! If doubling for a crowd, use a larger 9×13″ baking pan. You may need to bake for a few minutes longer if the bars are a little more thick. Use a toothpick to test if the center is done before removing.

oreo cookie bars on counter

More Oreo Desserts

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oreo cookie bars on counter

Oreo Cookie Bars

5 from 5 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Soft and gooey Oreo cookie bars filled with crushed Oreo cookies and white chocolate chips. Every bite of this decadent dessert is chewy, thick and filled with chocolate!
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12


  • ½ cup unsalted butter , melted and slightly cooled
  • 1 cup light brown sugar , packed
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon fine sea salt
  • 15 OREO cookies , chopped
  • Chocolate or white chocolate chips , optional


  • Preheat the oven to 325°F. Line a 8×8" pan with with parchment paper or foil. Whisk the butter and sugar in a large bowl. Add in eggs and vanilla and stir until combined.
  • Add the flour, baking powder and salt. Mix until combined and then fold in OREO’s.
  • Press dough into pan with flour on your hands. Sprinkle some chocolate chips on top if desired. Place in oven and bake for 25 minutes or until a toothpick comes clean.
  • Allow bars to cool and then slice into 12 bars.



Mix in’s: If you’d like these to have extra chocolate feel free to mix in 1/2 cup white chocolate chips, M&M’s or chocolate chips.
Storage: Store bars in a covered container up to 3 days. You can also freeze up to 3 months.


Calories: 127kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 89mg | Potassium: 46mg | Fiber: 1g | Sugar: 12g | Vitamin A: 128IU | Calcium: 16mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

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