Cookies and cream bars are soft, chewy blondie-style squares loaded with crunchy sandwich cookies and chunks of cookies-and-cream candy bars. These easy-to-make bars come together quickly and are a crowd-pleaser at parties, potlucks, or whenever you need a simple, satisfying dessert.
Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.
I’m a busy mom and self-taught baker with more than 25 years of experience in the kitchen. I love desserts that are both fast and universally liked, and these cookies and cream bars deliver on both. The recipe uses cold butter so there’s no need to plan ahead, and the total time from start to finish is under an hour.
Blondie-style bars like these get devoured whenever I bring them to gatherings. If you enjoy Oreo-inspired recipes, you’ll find these bars hit the same notes as other favorites like Oreo brookie bars, cookies and cream donuts, and Oreo pound cake.
💗 Why you’ll make these bar cookies again and again
Soft and chewy — The bars have a dense, chewy texture with some pockets that are almost fudge-like, similar to a chewy brownie.
Quick and simple — Prep takes about 15 minutes, and baking is roughly 20 minutes.
Cold butter — Using cold, cubed butter means no waiting for ingredients to come to room temperature. Perfect for last-minute baking.
💭 What are cookies and cream bars made of?
These bars start with a blondie-like base made from butter, sugars, eggs, and flour. Chocolate sandwich cookies (such as Oreos) and cookies-and-cream candy bars are folded into the dough so each square has crunchy cookie bits and ribbons of creamy candy bar. They bake just until set to keep a tender, chewy texture.
🛒 Ingredients and substitutions
See the printable recipe card at the end of this post for exact measurements and baking directions.
- Unsalted butter — cold and cubed. If you only have salted butter, omit the added kosher salt.
- Kosher salt — balances the sweetness; if using table salt, reduce the amount by half.
- Brown and granulated sugar — the combination contributes moisture, chew, and flavor.
- Eggs — one whole egg plus one yolk add richness and chewiness; reserve the extra white for another use.
- Vanilla extract — pure vanilla gives the best flavor.
- Baking soda and baking powder — a small amount gives just enough lift.
- Cornstarch — keeps the bars soft.
- All-purpose flour — measure accurately for best texture.
- Chocolate sandwich cookies — Oreos or similar chocolate sandwich cookies, broken into pieces.
- Cookies and cream candy bars — any brand works; chopped pieces create melty pockets in the bars.
🥣 How to make these easy dessert squares
Preheat the oven to 350°F (177°C) and line an 8×8-inch pan with parchment paper.
In a stand mixer fitted with the paddle attachment, beat the cold cubed butter and kosher salt until combined.
Add the brown and granulated sugars and beat until the mixture is light and fluffy, scraping the bowl as needed.
Beat in the whole egg, extra yolk, and vanilla until well blended.
Sprinkle in baking soda, baking powder, and cornstarch and mix briefly. Add the flour and mix on low until mostly incorporated with a few streaks of flour remaining.
Fold in the broken sandwich cookies and chopped cookies-and-cream candy bars, mixing just until the dough comes together.
Press the thick dough into the prepared pan in an even layer. An offset spatula is helpful for smoothing.
Lightly press the remaining broken cookies onto the top of the batter for added texture and visual appeal.
Bake about 20 minutes, until the edges are very lightly golden. A toothpick may come out with a few moist crumbs; avoid overbaking to keep the bars fudgy and chewy.
Let the bars cool completely in the pan on a wire rack before lifting them out on the parchment and slicing.
💬 Frequently asked questions
Can I make these in a different size pan?
Yes. You can double the recipe and bake in a 9×13-inch pan. A 9×9-inch pan also works, but bars will be thinner and bake a little faster.
How many bars does this recipe make?
This recipe yields about 16 squares when cut into small pieces. For larger portions, cut into 12 or 9 squares.
Tip: Pin this recipe to keep it handy!
👩🏻🍳 Tips for the best cookie bars
Don’t overbake — bake until the edges are lightly golden and the center still has a few moist crumbs. The bars firm up as they cool, and baking until a completely clean toothpick will produce dry bars.
If you think they might be overbaking, place the pan in the refrigerator as soon as they’re out of the oven to stop the carryover baking.
Oven temperatures vary, so check a few minutes before the suggested time. For best results, measure flour properly — a kitchen scale is ideal.
To speed cooling, once the pan is cool enough to handle, transfer it to the refrigerator. For neat slices, chill the pan first, lift the bars out using the parchment overhang, then use a sharp knife wiped clean between cuts.
Bars are delicious at room temperature or chilled.
💡 Variation ideas
Swap chocolate sandwich cookies for vanilla sandwich cookies for a lighter flavor.
Try mint sandwich cookies and mint candy bars for a minty twist.
Finish with a white chocolate drizzle over cooled bars for added sweetness and presentation.
🫙 How to store
Store bars in an airtight container at room temperature for up to five days.
Bars can be frozen for up to three months in an airtight container. Thaw at room temperature before serving.
If you make these bars, snap a photo and tag @twosugarbugs on Instagram — it’s always a joy to see your results!
If you try this recipe (or any recipe from Two Sugar Bugs), please come back and leave a review and star rating. I read every comment and appreciate your feedback!
📖 Recipe
Chewy and Soft Cookies and Cream Bars
Soft, chewy blondie squares studded with chocolate sandwich cookies and chunks of cookies-and-cream candy bars. Quick to make and perfect for sharing.
For best results, use weight (metric) measurements when available.
15 minutes
20 minutes
35 minutes
Ingredients
- ½ cup unsalted butter, cold and cubed (113g)
- ½ teaspoon kosher salt
- ½ cup dark brown sugar (100g)
- ¼ cup granulated sugar (50g)
- 1 large egg + 1 large egg yolk
- 2 teaspoons pure vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cornstarch
- 1 ¾ cups all-purpose flour (219g)
- 6 chocolate cream sandwich cookies, broken into pieces (~78g)
- 2 — 1.55 ounce cookies and cream candy bars, broken (86g)
- 4 chocolate cream sandwich cookies, broken into quarters (~52g) for topping
Instructions
- Preheat oven to 350°F (177°C). Line an 8×8-inch pan with parchment paper and set aside.
- In a stand mixer with the paddle attachment, beat cold cubed butter and kosher salt until combined, about 1 minute. Add brown and granulated sugars and beat on medium-low until combined, then increase speed and beat 3–4 minutes until light and fluffy, scraping the bowl as needed.
- Add the whole egg, extra yolk, and vanilla. Beat on medium 1–2 minutes until well blended.
- Sprinkle baking soda, baking powder, and cornstarch over the dough and mix briefly. Add the flour and mix on low until mostly incorporated, leaving a few streaks of flour.
- Fold in the broken sandwich cookies and chopped cookies-and-cream candy bars until the dough just comes together.
- Press the dough into the prepared pan in an even layer.
- Press the remaining broken cookies into the top of the batter.
- Bake 20 minutes, until the edges are lightly browned. The center may have moist crumbs; do not overbake.
- Cool completely on a wire rack before removing from the pan and slicing.
Notes
If using salted butter, omit the kosher salt. Light brown sugar can be substituted for dark. Chocolate sandwich cookies can be any brand or flavor. Breaking candy bars into varied sizes gives melty pockets throughout the bars. Baking in a 9×9-inch pan will shorten baking time by 5–10 minutes. Store at room temperature in an airtight container for up to five days or freeze up to three months.
Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:
Calories: 278
Total Fat: 14g
Saturated Fat: 7g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 58mg
Sodium: 188mg
Carbohydrates: 35g
Fiber: 1g
Sugar: 17g
Protein: 4g
The nutrition information is an estimate and may vary based on brands and portion sizes.
Did you make this recipe?
Please pin the recipe and share a photo on Instagram, tagging @twosugarbugs. Thank you!