Irresistible Chewy Cookies and Cream Bars: An Easy Homemade Recipe
Say goodbye to the endless scooping and baking of individual cookies! These Cookies and Cream Bars are the ultimate solution for anyone craving a decadent, chewy, and intensely flavored treat without the fuss. Imagine your favorite chocolate chip cookie base, transformed into a convenient bar format, and then generously loaded with not one, but two types of cookies and cream goodness: classic Oreo cookies and luscious cookies n’ cream candy bars. This recipe is designed for maximum flavor and minimal effort, delivering a sweet sensation that will vanish from your dessert table in record time.
Whether you’re looking for a quick dessert for a party, a satisfying after-school snack, or just a delightful treat to brighten your day, these bars hit all the right notes. They capture the nostalgic flavor of cookies and cream in every bite, offering a perfect balance of soft, buttery cookie dough and crunchy, creamy mix-ins. Forget about baking sheet after baking sheet; everything comes together in a single pan, making cleanup a breeze and getting you to dessert faster.
Why You’ll Fall in Love with These Cookies and Cream Bars
These aren’t just any cookie bars; they’re an elevated experience for any cookies and cream enthusiast. The magic lies in the double dose of flavor and texture. We start with a tried-and-true, buttery chocolate chip cookie dough (minus the chocolate chips, of course, to make room for our star ingredients). This forms a perfectly soft and chewy foundation. Then, we fold in generous amounts of crushed Oreo cookies, adding that iconic chocolatey crunch and creamy filling contrast. But we don’t stop there! Chunks of creamy cookies n’ cream candy bars melt slightly into the dough as they bake, creating pockets of white chocolatey bliss throughout each bar. The result is a truly irresistible dessert that’s rich, satisfying, and endlessly snackable.
Essential Ingredients for Perfect Cookies and Cream Bars
Crafting these delectable bars requires a few simple ingredients, most of which you likely already have in your pantry. Using quality ingredients ensures the best flavor and texture. Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card with precise measurements.
- Unsalted Butter: Always opt for unsalted butter in baking. This allows you complete control over the total salt content in your recipe. Make sure it’s softened to room temperature for optimal creaming with the sugars.
- Granulated Sugar: Provides sweetness and contributes to the bar’s structure.
- Brown Sugar: The secret to truly chewy cookie bars! Brown sugar adds moisture and a rich, molasses-like flavor that enhances the overall depth of the dessert. Light brown sugar is recommended here for a balanced sweetness.
- Egg: Acts as a binder, providing structure and richness to the dough. A large egg is standard for most baking recipes.
- Vanilla Extract: A crucial flavor enhancer that complements the sweetness and elevates all the other ingredients. Use pure vanilla extract for the best results.
- All-Purpose Flour: The primary dry ingredient that gives the bars their bulk and structure. Measure it correctly by spooning it into a measuring cup and leveling it off.
- Baking Soda: A leavening agent that helps the bars rise slightly and contributes to their soft texture.
- Salt: Essential for balancing the sweetness and enhancing the flavors of the other ingredients. Don’t skip it!
- Oreo Cookies: The classic cookies and cream component. You’ll want to coarsely chop them to get a good mix of crumbs and chunks throughout the bars.
- Cookies n’ Cream Candy: This is the star! You can use Hershey’s Cookies n’ Cream Bars or Cookies n’ Cream Kisses – both work wonderfully. Simply chop them into coarse pieces so they melt into luscious pockets of flavor.
For the cookies n’ cream candy, feel free to use whichever brand you prefer or can easily find. The key is to get good quality candy that will melt beautifully and distribute its creamy, cookie-flecked goodness throughout the bars.
Step-by-Step Guide: How To Make Chewy Cookies and Cream Bars
Making these bars is incredibly straightforward, perfect for bakers of all skill levels. Follow these simple steps for a truly delicious outcome.
- Prepare Your Pan and Preheat Oven: First things first, preheat your oven to 350°F (175°C). Then, line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. You can also grease and flour the pan if you don’t have parchment. Set it aside.
- Cream Butter and Sugars: In the bowl of an electric stand mixer fitted with the paddle attachment (or using a hand mixer), combine the softened unsalted butter, granulated sugar, and light brown sugar. Beat them together on medium speed for 2-3 minutes until the mixture is light, fluffy, and pale in color. This step is crucial for incorporating air and creating a tender texture.
- Incorporate Wet Ingredients: Add the vanilla extract and the large egg to the creamed mixture. Beat on medium-low speed until the egg is fully incorporated and the mixture is smooth, scraping down the sides of the bowl as needed.
- Add Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients in the mixer bowl, mixing on low speed until *just combined*. Be careful not to overmix, as this can lead to tough bars. A few streaks of flour are acceptable at this stage.
- Fold in Mix-Ins: Remove the bowl from the mixer. Using a sturdy rubber spatula, gently fold in the coarsely chopped Oreo cookies and cookies n’ cream candy. Continue folding until the mix-ins are evenly distributed throughout the dough.
- Bake to Golden Perfection: Press the prepared dough evenly into the bottom of your 8-inch square baking dish. Ensure it’s spread from edge to edge. Bake for approximately 25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs (not wet batter). The center may still look slightly soft, but it will continue to cook as it cools.
- Cool and Serve: Once baked, remove the pan from the oven and place it on a wire rack to cool completely. Resist the urge to slice them warm, as they will be too soft and may crumble. Letting them cool allows them to set properly, resulting in perfectly chewy bars that are easy to slice and serve.
Expert Tips & Variations for the Best Cookies and Cream Bars
Achieving the perfect chewy texture and rich flavor in these bars is simple with a few helpful pointers and ideas for customization:
- Doubling the Recipe: This recipe is written for an 8-inch square pan, yielding about 12 bars. If you’re feeding a crowd or simply want more, you can easily double all the ingredients. Simply press the doubled dough into a 13×9-inch baking pan and increase the baking time slightly, typically by 5-10 minutes. Keep an eye on it to prevent overbaking.
- Mix-In Magic: While Hershey’s Cookies n’ Cream bars are fantastic, feel free to experiment with other cookies n’ cream candies you love or have on hand. Cookies n’ Cream Kisses work beautifully when chopped. You could also try adding white chocolate chips for an extra layer of sweetness, or a mix of dark and white chocolate chips for a flavor twist.
- The Golden Rule: Don’t Overcook! This is perhaps the most important tip for chewy bars. Overbaking will result in hard, dry edges and a crumbly texture. You want the bars to be golden brown around the edges, with the center still appearing slightly soft or undercooked. They will continue to firm up as they cool on the wire rack. Trust the process!
- Speedy Shortcut: In a pinch, you can absolutely use store-bought cookie dough! Simply unroll or press your favorite refrigerated cookie dough into the pan, then gently fold in your chopped Oreos and cookies n’ cream candy before baking according to the package directions (or until golden). It’s a fantastic time-saver without sacrificing flavor.
- Parchment Paper is Your Friend: Lining your baking pan with parchment paper is a game-changer. It not only prevents sticking but also allows you to easily lift the cooled bars out of the pan for clean, precise slicing.
- Crushing Oreos: For perfectly crushed Oreos, you can use a food processor for a fine crumb, or for a more rustic texture with chunks, place them in a Ziploc bag and crush them with a rolling pin or the bottom of a heavy glass.
Storing and Freezing Your Delicious Cookies and Cream Bars
Proper storage ensures your Cookies and Cream Bars stay fresh and delicious for as long as possible:
Once the bars have completely cooled to room temperature, transfer them to an airtight container. They will stay fresh and chewy at room temperature for 3-4 days. For optimal freshness, you can also place a piece of parchment paper between layers if stacking.
Freezing: These bars freeze exceptionally well, making them perfect for meal prep or enjoying later. I highly recommend slicing them into individual portions before freezing. This allows for quicker thawing of just 1-2 bars at a time, rather than needing to thaw the entire batch. Arrange the sliced bars in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or airtight container. They can be stored in the freezer for up to 2-3 months. To serve, simply remove the desired number of bars from the freezer and let them thaw at room temperature for about 30 minutes, or warm them slightly in the microwave for a few seconds for a gooey treat.
Frequently Asked Questions About Cookies and Cream Bars
Here are answers to some common questions about making and enjoying these delightful bars:
Q: Can I use salted butter instead of unsalted?
A: While unsalted butter is preferred for controlling salt levels, you can use salted butter. If you do, omit the 1/2 teaspoon of salt from the recipe. Taste the dough before baking if you’re concerned about saltiness.
Q: What if I don’t have an electric mixer?
A: No problem! You can still make these bars. Use a large bowl and a sturdy whisk or a wooden spoon. Creaming the butter and sugars will take a bit more effort and time, but it’s entirely doable. Ensure the butter is very soft for easier mixing.
Q: Can I use different types of cookies or candy?
A: Absolutely! This recipe is quite versatile. While Oreos and cookies n’ cream candy are key to the classic flavor, you could experiment with other crushed cookies (like chocolate wafers or shortbread) or different candies (such as white chocolate chips, M&Ms, or even chopped dark chocolate).
Q: How do I know when the bars are perfectly baked and not overcooked?
A: Look for golden-brown edges. The center should still appear slightly soft and perhaps a bit gooey. A toothpick inserted into the center should come out with moist crumbs, not wet batter. Remember, they will continue to firm up as they cool.
Q: How can I get clean slices?
A: For perfectly clean slices, ensure the bars are completely cooled. For even sharper cuts, you can chill the bars in the refrigerator for 30 minutes to an hour before slicing. Use a sharp knife and wipe the blade clean between each cut.
Q: Can I add a glaze or frosting?
A: While these bars are delicious on their own, a simple white chocolate drizzle or a thin cream cheese frosting would make them even more decadent. Allow the bars to cool completely before applying any topping.
More Easy Dessert Recipes You’ll Love
If you enjoyed these Cookies and Cream Bars, be sure to check out some of our other fan-favorite easy dessert recipes:
- Homemade Star Crunch
- Cosmic Brownie Cookies
- Biscoff Rice Krispie Treats
- Sugar Cookies
- Chick Fil-A Brownies
Cookies and Cream Bars
Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 teaspoon vanilla extract
- 1 whole large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 Oreos®, coarsely chopped
- 1 cup Hershey’s Cookies ‘n’ Cream® candy bar, coarsely chopped
Instructions
- Preheat oven to 350°F. Line or grease an 8×8-inch baking pan. Set aside.
- In an electric stand mixer cream together butter with both sugars until light and fluffy, about 2-3 minutes.1/2 cup unsalted butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar
- Beat in vanilla extract and egg until egg is fully incorporated.1 teaspoon vanilla extract, 1 whole large egg
- Add flour, baking soda, and salt. Mix until just combined.1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Using a spatula fold in chopped cookies and candy until well blended.8 Oreos®, 1 cup Hershey’s Cookies ‘n’ Cream® candy bar
- Press dough into prepared baking dish and bake for about 25 minutes, until golden and cooked through.
- Remove from oven and let cool before slicing to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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