These cookies and cream bars are ridiculously delicious — a brown butter, chewy cookie bar studded with crushed Oreos. Chewy and crunchy at once, they’re perfect for anyone who loves cookies and cream.
Just what we need for the weekend.
If there was ever a time to make cookie bars filled with crushed Oreos, this is it — I give you permission!
These bars are both chewy and crunchy thanks to the Oreo pieces, with just the right cookies-and-cream flavor. They’re seriously good.
We’re a big cookies-and-cream family — like, huge.
I’ve always liked cookies and cream ice cream, but Eddie is obsessed. It’s his favorite flavor. If he orders a milkshake, it’s cookies and cream. He might not care much about Oreos on their own, but crush them and mix them into vanilla ice cream and he’s sold.
Now Emilia loves it too — it’s her top flavor. Max leans toward mint chocolate chip but still loves anything with Oreos.
So — here we are.
Oreo cookie cookie bars.
Two cookies in one — Oreos inside cookie bars. Get it?
To make these, I started with my salted brown butter chocolate chip cookie bar base and swapped the chocolate chips for crushed Oreos.
That’s it — simple and brilliant.
Nothing fancy but incredibly satisfying. During testing I wondered why I hadn’t tried this sooner — crushed Oreos in cookie bars should have been a thing years ago.
If I had to pick between the original cookie bars and these, I’d choose these — I oddly prefer the Oreo pieces to melty chocolate chips.
Now you have weekend plans.
Cookies and Cream Bars
Cookies and Cream Bars
Pin Recipe
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Ingredients
- 1 cup unsalted butter
- 1 1/2 cups light brown sugar, loosely packed
- 2 eggs, lightly beaten
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 20 Oreo cookies, crushed into pieces
- flaky sea salt, optional
Instructions
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Preheat the oven to 350°F. Prepare a 9×13-inch baking dish.
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In a small bowl, whisk together the flour, baking soda, and salt.
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Melt the butter in a skillet over medium heat and cook until brown bits form on the bottom. Once the brown bits appear, remove from heat and stir for about 30 seconds. Let the brown butter cool slightly. Use a pastry brush to coat the bottom and sides of the baking dish with a little of the browned butter.
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Put the brown sugar in a large bowl. Pour in the warm brown butter and mix until smooth — the sugar will partly dissolve. Add the eggs one at a time, stirring after each so the eggs don’t cook if the butter is still warm. Stir in the vanilla.
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Use a wooden spoon to fold in the dry ingredients until almost combined. Gently stir in the crushed Oreos so they’re evenly distributed.
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Press the mixture evenly into the prepared dish. Bake for 25 to 30 minutes, until the top is golden and set in the center. Remove from the oven and sprinkle with flaky sea salt if desired. Cool completely before slicing into squares.
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