Oreo Chocolate Chip Bars are a cinch to prepare and loaded with chocolate chips and Oreo chunks for a delicious party in your mouth with every single bite!

A Cookies and Cream Bar gives you both your Oreo cookie fix along with relieving your chocolate chip cookie cravings! A double bonus for your taste buds.

3 Oreo Chocolate Chip Bars stacked on a white plate.

Why You Must Make

  • You know you’ve hit a home run when your hubby comes home from a work dinner at a fancy-schmancy restaurant but didn’t order dessert because of the “brownies” at home.
  • These rich and chewy Oreo Chocolate Chip Bars took only minutes to whip up, but were memorable enough to trump the eatery’s sweets menu.
  • Bar cookies are always easier to make than individual cookies, so this is a terrific recipe when you’re short on time. It was the sort of thing I’d whip up when one of my kids would come home with their buddies!

And if you’re searching for another super simple dessert, these Gooey Butter Bars use a box of yellow cake mix, making a rich, tasty batch of bar cookies.

Oreo chocolate chip cookie bars ingredients with labels on a sheet pan.

Ingredient Notes

  • Kitchen Staples – Sugar, Salt, Baking Soda, Flour, Brown Sugar
  • Butter – At room temperature for easier blending. I use salted butter.
  • Eggs – Large eggs. Also, have them at room temperature for easy blending.
  • Vanilla – Always use real vanilla extract, never artificially flavored.
  • Instant Vanilla Pudding – Adds moisture and a boost of vanilla flavor.
  • Baking Powder – This recipe uses both baking soda and baking powder. Baking powder has a shorter life span than baking powder, plus it’s not used as frequently. Make sure yours is fresh before you make the dough or your bars may not rise properly.
  • Milk Chocolate Chips and White Chocolate Chips – I used the Ghirardelli brand.
  • Oreo Cookies – You’ll need 16 regular Oreos, each broken into 4 pieces. Since there are now mini Oreos that weren’t around in 2014, I think I’d use those instead, cutting them in half.

How to Make

Recipe Tips

  • I used to use non-stick foil to make these bars, but that made it challenging to press the dough into the lined pan. Using a non-stick spray like Baker’s Joy is a better option.
  • PRO-Tip: If you’re not sure if your baking powder is still active, put a spoonful in a cup of very hot water. If it’s fresh, it will bubble vigorously. If not, replace before starting this recipe.
  • As I mentioned in the ingredient notes, if you can find mini Oreos, cut those in half instead of cutting regular Oreos in quarters. Both will taste great, but there’s less prep work with the minis.
  • PRO-Tip: Don’t overmix your dough. If you use a mixer, blend until just combined. If you beat the dough on high, you may end up with more cakey cookies. I prefer dense and chewy cookies and bars.
  • PRO-Tip: Have your butter and eggs at room temperature for easier blending. You can always put your eggs in a bowl of very warm water (not boiling or they may cook!) to take the chill off.
  • Use an offset spatula to smooth the top of the dough before baking.
  • If you’d like, you can reserve some of the Oreo pieces and chocolate chips to carefully press into the top of the bars when they come out of the oven. Do this very carefully so you don’t burn yourself. This gives a more professional, bakery-like appearance. This is nice when you’re giving them to friends or neighbors or delivering them to a school event, etc.

Frequently Asked Questions

Can I make a Half Batch?

Yes, the ingredients will divide in half easily. Just spread the dough in an 8 x 8-inch pan. The baking time may need to be decreased slightly. When you smell the aroma of baked cookies coming from your oven, check to see if the center of the bars looks set and the top appears dull, not shiny. You can always cut into the center if you’re still unsure.

How Long Will These Cookie Bars Keep?

If you store them covered with foil, they’ll keep at room temperature for 3-4 days. They’ll also freeze well, if wrapped airtight, for up to 3 months.

You May Also Like

I love making cookie bars. They are quicker and easier than scooping out all that cookie dough onto numerous baking sheets. Instead, the dough is just packed into a 9 x 13 pan and popped into the oven for 20+ minutes. The hard part is waiting for them to cool before cutting a big slice! The key to these, and most cookies, is to slightly underbake them for a dense, chewy texture. My hubby has certified these bars as terrific…one of his highest ratings!

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Oreo Chocolate Chip Bars

Oreo Chocolate Chip Bars

Prep Time 20 minutes
Cook Time 22 minutes
Total Time 42 minutes
Yield 24

Easy Bar Cookies chock full of chocolate chips and Oreo chunkss!


  • 1 cup (2 sticks) butter, at room temperature
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 3.4 ounce box of instant vanilla pudding
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup milk chocolate chips
  • 1 cup white chocolate chips
  • 16 Oreo cookies, each broken into 4 pieces


  1. Preheat oven to 350º. Spray a 9 x 13 pan with Pam or another non-stick cooking spray.
  2. In a mixer, beat butter and both sugars. Add eggs and vanilla. Add the pudding and beat until fluffy.
  3. Add flour, baking soda, baking powder, and salt. Mix until just combined. Stir the chocolate.
  4. Scape the dough into the prepared pan and smooth the top with an offset spatula.
  5. Bake for 20-22 minutes. They may look slightly underdone. Remove to cooling rack.
  6. Cool a few hours before cutting.


Use any favorite chocolate chip flavor.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 203Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 19mgSodium: 204mgCarbohydrates: 34gFiber: 1gSugar: 23gProtein: 3g


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Adapted From Six Sisters’ Stuff. Check out Danielle’s take on this recipe here as well as her social media sites!