If Oreos and chocolate chip cookies had a very serious meeting and decided to become one dessert, this would be it. These cookie bars are soft, chewy, slightly gooey in the middle, and hiding a full layer of Oreos inside. They look impressive but are honestly hard to mess up, which is my favourite kind of baking.
Why you’ll love these
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No mixer required
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One pan, minimal cleanup
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Crispy edges, soft center
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Oreos. Enough said.
Ingredients
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1 cup unsalted butter, melted
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1 cup brown sugar
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1/2 cup white sugar
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2 large eggs
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2 tsp vanilla extract
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2 1/2 cups all-purpose flour
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1 tsp baking soda
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1/2 tsp salt
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1 1/2 cups chocolate chips
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1 family-size pack of Oreos (you’ll use most of it)
Instructions
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Preheat your oven to 350°F (175°C). Line a 9×13 pan with parchment paper or lightly grease it.
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In a large bowl, whisk together the melted butter, brown sugar, and white sugar until smooth.
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Add the eggs and vanilla. Whisk again until fully combined.
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Stir in the flour, baking soda, and salt. Mix just until the dough comes together. Don’t overmix. Fold in the chocolate chips.
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Press about half of the cookie dough evenly into the bottom of the pan.
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Lay Oreos on top in a single layer. You can break some in half to fill gaps, but don’t stress about perfection.
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Drop spoonfuls of the remaining dough over the Oreos and gently spread it out so most of the cookies are covered.
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Bake for 25–30 minutes, until the top is lightly golden and the center is just set.
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Let cool for at least 20 minutes before slicing. This part is hard, but worth it.
Tips
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For extra gooey bars, slightly underbake them.
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Sprinkle a little flaky salt on top before baking if you’re into that sweet-salty thing.
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These taste even better the next day, somehow.
Final thoughts
These are the kind of desserts that disappear fast, so if you’re bringing them somewhere, maybe make two pans. Or don’t. Self-control is optional.