If you love cookies, these Cookies and Cream Cookies turned into bars might become your new favorite treat.
I took the classic cookies and cream cookie idea and baked it as bars — and trust me, you deserve this upgrade.
These bars sit alongside other favorites like Funfetti Cookie Bars and Banana Chocolate Chip Bars. They freeze well, so you can stash extras for when a sweet craving hits.
This dessert uses HERSHEY’S Cookies ‘n’ Crème candy bars, chopped and mixed with mini chocolate chips, chopped Oreos and common pantry staples like flour, salt and baking powder. The result is moist, flavorful bars that are perfect for any occasion.
This recipe is straightforward and avoids extra add-ins like cream cheese or white chocolate chips. It comes together quickly — about 30 minutes from start to finish — and is incredibly addictive.
These Cookies and Cream Bars are:
- Soft inside with a golden-brown, slightly crunchy crust
- Decadent and indulgent
- Loaded with Oreo pieces
- Easy to make
- Perfect for sharing (or not!)
Ingredient Notes
While the ingredient list might look long, most items are pantry staples. You can whip these up quickly for a weeknight dessert or for guests.
See the recipe card below for exact measurements.
- All-purpose and cake flour: A blend of both flours helps create a tender but sturdy bar texture.
- Cornstarch: This is the secret to an extra-soft center.
- Oreos: Divide them so some mix into the batter and a few go on top for crunch and appearance.
- HERSHEY’S Cookies ‘n’ Crème Bars: Chop and, if possible, chill briefly so they hold up when folded into the dough.
- No instant pudding mix or cream cheese required. These bars shine on their own.
Step by Step Directions
Full instructions and ingredient list are available in the recipe card below.
- Preheat oven to 350°F and prepare an 8×8-inch pan with parchment paper or non-stick spray.
- Whisk together the dry ingredients: all-purpose flour, cake flour, cornstarch, baking soda, baking powder and salt. Set aside.
- Cream the cold, cubed butter with the granulated and brown sugars until light and fluffy (about 3–4 minutes).
- Add the egg, egg yolk and vanilla, mixing until combined.
- Gradually mix in the dry ingredients, then fold in chopped Oreos, mini chocolate chips and chopped Cookies ’n’ Crème bars.
- Press the dough evenly into the prepared pan. Sprinkle additional Oreo pieces on top and bake about 20 minutes, or until the edges are golden and a toothpick comes out mostly clean.
- Allow the bars to cool in the pan for about 15 minutes, then cut and serve.
Tips and Variations
- Use a hand mixer if you don’t have a stand mixer — either works fine.
- Cream the butter and sugars until fluffy for the best texture.
- Line your pan with parchment for easy removal, or grease well if you prefer.
- Don’t overbake — a slightly underbaked center yields the best gooey texture once cooled.
- Cool completely before freezing. These freeze well for quick treats later.
- Serve warm with vanilla ice cream for an extra-special dessert.
- For an ultra-indulgent version, add a layer of sweetened condensed milk in the middle before baking.
FAQ
How do I store these bars?
Once cooled, store in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a freezer-safe container for up to 3 months.
Can I make these in a different sized pan?
This recipe is written for an 8×8 pan, but you can adapt it for other sizes. A 9×9 or 9×13 will work—just monitor baking time and adjust as needed.
How many bars does the recipe make?
In an 8×8 pan, cut larger pieces to yield about 9 bars or smaller pieces for about 16 bars.
More Cookie Recipes To Love
- Banana Chocolate Chip Bars
- Funfetti Cookie Bars
- Coffee Cookie Crack Bars
- Giant Snickerdoodle Cookies
- Chocolate Chip M&M Cookies
- Double Chocolate Crinkle Cookies
- Funfetti Cookies
- Kroll’s Kookies
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Before You Begin: If you make this recipe, please leave a review to let us know how it turned out — feedback helps keep recipes coming.
Cookies and Cream Bars
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Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup cake flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, cold, cubed (8 Tbsp)
- 1/2 cup packed brown sugar (light or dark)
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp vanilla extract
- 4 (1.55 oz) HERSHEY’S Cookies ‘n’ Crème Bars, chopped
- 15 Oreos, divided (10 mixed into batter, 5 for the top)
- 1/2 cup mini chocolate chips
Note: Leave a review if you try this — it helps others and supports the recipe creator.
Instructions
- Preheat oven to 350°F. Line an 8×8-inch pan with parchment or spray it with non-stick baking spray.
- In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder and salt. Set aside.
- With a stand mixer fitted with the paddle (or a hand mixer), cream the cold, cubed butter with granulated and brown sugars until light and fluffy, about 3–4 minutes.
- Add the egg, egg yolk and vanilla extract and mix until combined.
- Gradually add the dry ingredients, then fold in 10 Oreos (chopped), chopped Cookies ‘n’ Crème bars and mini chocolate chips.
- Press the dough evenly into the prepared pan. Top with the remaining Oreo pieces.
- Bake for about 20 minutes, or until the edges are golden and a toothpick inserted into the center comes out mostly clean. Avoid overbaking.
- Let cool about 15 minutes, cut into bars and enjoy.
Notes
- Oven temperatures vary; watch for golden edges. The bars will continue to set as they cool, so err on the side of slightly underbaked for a gooey center.
- Use your preferred chocolate chips: semi-sweet, milk or dark.
- Freezing the chopped HERSHEY’S bars briefly before folding them in helps them keep their shape, but it’s optional.
Nutrition Information
Nutritional information is an estimate and should be used as a guideline only.