These Cookies & Cream Bars are a dreamy blend of rich chocolate and creamy vanilla, delivering a perfect balance of indulgence and nostalgia. With a crunchy cookie base and a velvety topping, every bite is a symphony of textures that melts in your mouth. Ready in just 45 minutes, they’re an effortless treat that feels like a celebration in every square.
Packed with the classic flavors of everyone’s favorite cookie, these bars are decadent yet approachable, making them ideal for sharing or savoring solo. The sweet, buttery aroma as they bake will fill your kitchen, promising a dessert that’s as comforting as it is irresistible. Perfect for any occasion, they’re guaranteed to bring smiles with every bite.
Ingredients for Cookies & Cream Bars
- ½ cup butter, softened (unsalted preferred)
- 8 oz cream cheese, softened
- 1 ¾ cups sugar
- 2 large eggs + 1 yolk (room temperature for best results)
- 1 tsp vanilla extract
- 2 ¼ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup + 2 Tbsp mini chocolate chips (divided)
- 18 + 6 crushed Oreo cookies (divided; leave some larger pieces for texture)
Step-by-Step Instructions
- Preheat oven to 350°F (175°C) and grease a 13×9-inch baking pan.
- In a KitchenAid mixer, cream together the butter and cream cheese until smooth.
- Scrape down the sides of the bowl with a metal spatula, then beat in the sugar until the mixture is light and fluffy.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually stir the flour mixture into the cream cheese mixture, pausing occasionally to scrape down the sides of the bowl.
- Fold in ¾ cup mini chocolate chips and 18 crushed Oreo cookies until evenly distributed.
- Spread the batter into the prepared pan, then sprinkle the remaining 2 Tbsp mini chocolate chips and 6 crushed Oreo cookies over the top.
- Bake for 30-35 minutes, or until the edges are golden brown.
- Allow the bars to cool completely in the pan before cutting and serving.
Perfect Pairings: Serving Suggestions
These Cookies & Cream Bars are delicious on their own, but they shine even more with a scoop of vanilla ice cream or a drizzle of chocolate sauce. For a fun twist, serve them with a glass of cold milk or a cup of coffee to balance the sweetness. They’re also great as a dessert for potlucks or parties—just cut them into bite-sized pieces for easy sharing!
Keep It Fresh: Storage and Reheating Tips
Store your bars in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. If you prefer them warm, pop a piece in the microwave for 10-15 seconds to bring back that fresh-from-the-oven softness. For longer storage, wrap individual bars in plastic wrap and freeze for up to 2 months.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap out the mini chocolate chips for white chocolate chips or butterscotch chips for a different flavor profile. You can also use different types of cookies, like chocolate chip or peanut butter, instead of Oreos. For a nutty twist, add ½ cup of chopped walnuts or pecans to the batter.
Quick Tips for Success
To save time, crush the Oreos in a zip-top bag using a rolling pin—it’s quick and mess-free! Make sure your butter and cream cheese are fully softened to avoid lumps in the batter. If you don’t have a KitchenAid mixer, a hand mixer works just as well. Lastly, don’t overbake—the bars should be golden around the edges but still slightly soft in the center for the perfect texture.
Common Questions Answered
Can I use regular chocolate chips instead of mini?
Absolutely! Just chop them into smaller pieces for even distribution.
Can I make these gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend and use gluten-free cookies.
Why add an extra egg yolk?
It adds richness and helps create a tender, moist texture in the bars.
Cookies & Cream Bars
Equipment
- KitchenAid mixer
- 13×9 pan
- metal spatula
Ingredients
- ½ cup butter softened
- 8 oz cream cheese softened
- 1 ¾ cups sugar
- 2 large eggs + 1 yolk
- 1 tsp vanilla extract
- 2 ¼ cup all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup mini chocolate chips + 2 Tbsp mini chocolate chips
- 18 crushed Oreo cookies + 6 crushed Oreo cookies divided don’t completely pulverize them to crumbs, you want to have cookie pieces in these bars
Instructions
- Preheat oven to 350F and grease a 13×9 pan.
- In KitchenAid mixer, cream together butter and cream cheese.
- Scrape down sides of bowl with a metal spatula and beat in sugar until light and fluffy.
- Add eggs and then vanilla.
- In a separate bowl, combine flour, salt, and baking powder.
- Gradually stir the flour mixture into your cream cheese mixture until completely combined (be sure to pause occasionally to scrape down sides of bowl).
- Stir in mini chocolate chips and 18 crushed Oreos.
- Spread into prepared pan and sprinkle the additional 2 Tbsp mini chocolate chips and 6 crushed Oreo cookies overtop.
- Bake for 30-35 minutes (edges will begin to turn golden brown) and allow to cool before cutting and serving.