Do you ever wake up one morning and think, I wonder what would happen if I baked Oreos into my favorite bar cookies? Girl, same. The result was a work of art. Just look at how pretty they are!
This recipe starts with my Chocolate Chip Bar Cookie base. I reduced the chocolate chips by a bit to make room for Oreos and I used bittersweet chocolate chips instead of semi-sweet, which complemented the sweetness of the cream filling perfectly.
Something magical happens to Oreos when they’re baked into other things. They add such a fabulous chewiness to these bar cookies. I highly recommend using bittersweet chocolate chips here to balance the sweetness of the Oreo cream.
My favorite thing about bar cookies is how easy they are – one bowl, one pan, and you get tons of cookies! Now I cut these into 12 large squares for this recipe, but for parties I often cut bar those squares in half for 24 bars or even into 48 bites. I love having options!
2 cups packed brown sugar
1 stick butter (1/2 cup), melted
1.5 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
3/4 tsp salt
1 cup bittersweet or semi-sweet chocolate chips
1 sleeve whole Oreo cookies (about 15 cookies)
- Preheat oven to 350 degrees Fahrenheit. Grease a 9×13″ pan.
- Chop Oreos. You want fairly large pieces for this recipe.
- In a bowl or stand mixer, beat brown sugar and melted butter. Add eggs, beating after each addition. Stir in vanilla. Add flour, baking powder, and salt. Mix well, then stir in chocolate chips and Oreo pieces, reserving a few cookie pieces to decorate the top. Spread evenly in pan. Arrange the last few Oreos on top of the dough, pushing the cookies down slightly.
- Bake for 20-30 minutes, just until set. Do not overbake! Cool about twenty minutes before cutting into large squares.
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