4.85 from 32 reviews

Cookies and Cream Bars

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a stack of cookies and cream Oreo bars

You know I love a good cookie but these Cookies and Cream Cookies transformed into bars is just might be my new favorite thing.

As if the cookies and cream cookies weren’t delicious enough I had to go and make the recipe into bars ? You deserve it! 

These Funfetti Cookie Bars or Banana Chocolate Chip Bars are high up in the rankings these days too! All of these recipes are freezer friendly too so you can snag a treat whenever the craving hits.

cookies and cream bars on a piece of parchment paper, cut into square bars

This dessert takes your favorite candy bar: HERSHEY’S Cookies ‘n’ Crème Bars mixed together with chocolate chips, chopped Oreos and a few other baking pantry staples like flour, salt and baking powder. It creates this moist, flavorful scrumptious dessert that you will love for any occasion!

I’m not getting fancy by adding any cream cheese, white chocolate chips or peanut butter in this recipe. It’s straight forward, takes all of 30 minutes and I know you’re going to be hooked.

freshly baked cookies and cream bars on parchment paper

These Cookies and Cream Bars are:

  • Perfectly soft but with a golden brown, slightly crunchy crust
  • The ultimate decadent treat
  • Stuffed with tons of Oreos, because Oreos.
  • Easy to make
  • Begging for you to make them!

Ingredient Notes

I know 14 ingredients sounds like a lot, but you probably already have most of the ingredients in your pantry and fridge already! You can whip these bars up on a whim and serve for dessert on any ordinary weeknight or for when you have friends over.

ingredients needed to make cookies and cream bars in small glass dishes

You can scroll down to the recipe card for the full list of ingredients and measurements.

  • All-Purpose Flour and Cake Flour: If you’ve made my cookies recipes before you’ll know I love using a combination of these flours. I’ve found it creates the perfect cookie, therefore I had to use the combination in my bars too!
  • Corn starch: cornstarch is key to giving these bars that delectably soft center that’s just to die for.
  • Oreo Chocolate Sandwich Cookies: They make gluten free Oreo’s now, if you need!
  • HERSHEY’S Cookies ‘n’ Crème Bars: roughly chop them so they create pieces to mix into the dough. I also place mine in the freezer so they are cold when you mix them in.
  • NO Instant Oreo Pudding Mix or Cream Cheese required!

Step by Step Directions

Be sure to scroll down to the recipe card for the full recipe instructions.

cookies and cream batter in a glass mixing bowl and pressed into a 8x8 inch square pan with additional oreo chunks on top
  1. Preheat oven to 350°F.
  2. Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
  3. Using a stand mixer fitted with the paddle attachment, cream the cold butter. Then add in the white sugar and brown sugar and let the butter and sugars cream together, up to 4 minutes.
  4. Then add in the eggs, egg yolks, and vanilla extract.
  5. Gradually add in the dry ingredients and then add in the chopped Oreo cookies, mini chocolate chips and chopped cookies and creme bars.
  6. Press dough into a prepared pan (8×8 inch square baking pan). Press more Oreo pieces on top and bake for ~20 minutes or until a toothpick inserted into the center comes out mostly clean.
  7. Let bars cool for 15 minutes. Then cut into bars.

Tips and Variations

an up close photo of a cookies and cream bar
  • Feel free to use a hand mixer if you don’t have a stand mixer.
  • Cream the butter and sugar for up to 4 minutes. You want a nice creamy, fluffy texture!
  • This is my favorite 8×8 inch square pan to use! You can use parchment paper to line the pan, or just non-stick baking spray.
  • Be sure to not over bake the bars. Slightly under baked is the way to go. You’ll notice the edges turn a golden brown, that’s your sign they are done! They have a slightly crunchy exterior and a gooey center!
  • Cool completely before freezing.
  • Serve warm with a scoop of vanilla ice cream
  • I’ve made these with sweetened condensed milk as a middle layer, it makes these bars extra decadent but in the best way!

FAQ

How do I store these bars?

Once the bars have cooled, store in an airtight container on the counter for up to 5 days. You can also freeze them in a freezer safe container for up to 3 months.

Can I make these in a different sized pan?

I have not tested this recipe out in a 9×13 or 9×9 pan, but I am sure it would work. Adjust baking times as needed.

How many bars does this recipe make?

If you make them in an 8×8 pan, you can cut into larger bars to yield 9 bars, or cut into smaller bars to yield 16 bars.

Which is your fave?

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

a stack of cookies and cream Oreo bars
4.85 from 32 reviews

Cookies and Cream Bars

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 16 small bars
If you love my Cookies & Cream Cookies, you'll be equally be obsessed with these Cookies and Cream Bars! Loaded with pieces of Hershey’s Cookies ‘n’ Creme candy bars, mini chocolate chips and chopped Oreo chunks! They are soft, flavorful and are the cookies and cream bars of your dreams.

Ingredients

  • 1 1/4 cup All-purpose flour
  • 3/4 cup cake flour
  • 1 tsp. cornstarch
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup unsalted butter, cold, cut into cubes (8 Tbsp.)
  • 1/2 cup brown sugar, packed (light or dark)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp. vanilla extract
  • 4 (1.55 oz.) HERSHEY’S Cookies ‘n’ Crème Bars , chopped*
  • 15 Oreos, divided (10 get mixed into batter, 5 go on top)
  • 1/2 cup mini chocolate chips*

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

Instructions 

  • Preheat oven to 350°F.
  • Line an 8×8 inch pan with parchment paper or non-stick baking spray and set aside.
  • Whisk together the dry ingredients in a large bowl: All-Purpose flour, cake flour, corn starch, baking soda, baking powder and salt. Set aside.
    1 1/4 cup All-purpose flour, 3/4 cup cake flour, 1 tsp. cornstarch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
  • Using a stand mixer fitted with the paddle attachment, cream the butter, white sugar and brown sugar together up to 4 minutes or until light and fluffy.
    1/2 cup unsalted butter, cold, cut into cubes (8 Tbsp.), 1/4 cup granulated sugar, 1/2 cup brown sugar, packed (light or dark)
  • Add in the eggs, egg yolks, and vanilla extract.
    1 large egg, 1 large egg yolk, 1 tsp. vanilla extract
  • Gradually add in the dry ingredients and then add in the Oreo cookies, mini chocolate chips and chopped cookies and creme bars.
    15 Oreos, divided (10 get mixed into batter, 5 go on top), 1/2 cup mini chocolate chips*, 4 (1.55 oz.) HERSHEY’S Cookies ‘n’ Crème Bars , chopped*
  • Press dough into a prepared pan in an even layer.
  • Press more Oreo pieces on top and bake for ~20 minutes* or until a toothpick inserted into the center comes out mostly clean.
  • Let bars cool for ~15 minutes. Cut into bars and enjoy!

Video

Notes

  • Oven times may vary. Edges will begin to brown, that’s usually when I pop mine out of the oven. Careful not to over bake, they will continue to cook in pan as they cool and we don’t want the bars to be dry!
  • Use your favorite chocolate chips: semi-sweet, dark, milk chocolate, etc.
  • Freeze HERSHEY’S Cookies ‘n’ Crème Bars if you can before chopped and adding in. If not, it’s OK. Will still turn out delish!
 

Nutrition Information

Serving: 1small bar, Calories: 238kcal (12%), Carbohydrates: 34g (11%), Protein: 3g (6%), Fat: 10g (15%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 39mg (13%), Sodium: 232mg (10%), Potassium: 58mg (2%), Fiber: 1g (4%), Sugar: 18g (20%), Vitamin A: 222IU (4%), Vitamin C: 1mg (1%), Calcium: 32mg (3%), Iron: 2mg (11%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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4.85 from 32 votes (23 ratings without comment)
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13 Comments
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Sara Nader-Hund

Come on! These bars are unbelievably good. I doubled the recipe and baked in a 9×13. My oven is convection so I baked @ 335 F for 25 mins. Turned out spectacular. Topped with separated mini Oreos.

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Sara Nader-Hund

Come on! These are absolutely sensational. I made double batch in 9×13 and baked at 350 convection for 22 mins. Also I topped mine with mini Oreos divided. Everyone loves them. Will remake again and again.

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Madison

Amazing way to use up stale Oreos! My husband said they are one of the best things he has ever tried!

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Aly

These look delicious! I’m thinking of making these for a party. Could I double this recipe in a 9×13 pan?

Maria

A treat for Halloween! I tried this with my kids and they loved it. A 10/10 recipe gosh it tasted really good on our first try.

Diana Reis

I just want to reach into the screen and grab one. This recipe looks too good to pass up.

Tara

Oh yum! These bars look fantastic! Cookies and cream are my son’s favorite, so I am sure he will absolutely love these.

Jacqueline Meldrum

Mmm those look so good. I wish I could reach into the screen for one.

Mairead

These bars look absolutely scrumptious. Thanks for a lovely recipe and for all the wonderful photographs and details.

Kristen Wood

My kids loved these! Thanks for the great recipe! 🙂