Introduction to the Recipe

If you’re a fan of cookies and cream flavors, these Cookies and Cream Bars are an absolute must-try. Combining the classic crunch and creaminess of Oreos with the rich, creamy sweetness of Hershey’s Cookies ‘n’ Crème Bars, this recipe offers a decadent twist on traditional cookie bars. With a tender, buttery base made from a blend of all-purpose and cake flour, these bars are soft yet sturdy, perfect for cutting into squares and sharing.

The magic of this recipe lies in the delightful texture contrast — chunks of chopped Hershey’s Cookies ‘n’ Crème Bars and crushed Oreos baked right into the batter, plus a sprinkling of Oreo pieces and mini chocolate chips on top for that extra crunch and chocolaty goodness. This recipe is perfect for anyone who loves layered desserts with a nostalgic cookies and cream flavor.

Looking for more dessert inspiration? Check out this Ultimate Oreo Dessert Guide and learn about How to Bake with Cake Flour to understand the importance of the flour blend used here.

These Cookies and Cream Bars are a fun, crowd-pleasing treat for parties, potlucks, or a sweet everyday indulgence.

Basic Recipe: Ingredients and Instructions

Cookies and Cream Bars

Author: Sarah White

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Description

Deliciously chewy Cookies and Cream Bars loaded with Hershey’s Cookies ‘n’ Crème and Oreos. Perfect for cookie lovers!

Ingredients

Scale

1 1/4 cups all-purpose flour
3/4 cup cake flour
1 teaspoon cornstarch

1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt

1/2 cup unsalted butter, cold and cut into cubes (8 tablespoons)
1/2 cup brown sugar, packed (light or dark)
1/4 cup granulated sugar

1 large egg
1 large egg yolk
1 teaspoon vanilla extract

4 (1.55 oz) Hershey’s Cookies ‘n’ Crème Bars, chopped
15 Oreos, divided (10 crushed into batter, 5 for topping)
1/2 cup mini chocolate chips

Instructions

Preheat Oven and Prepare Pan
Preheat your oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper or lightly grease it.
Mix Dry Ingredients
In a medium bowl, whisk together all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt.
Cut in Butter and Sugar
Using a pastry cutter or your fingers, cut the cold butter into the dry ingredients until the mixture resembles coarse crumbs. Add brown sugar and granulated sugar, mixing to combine.

Add Eggs and Vanilla
In a separate bowl, whisk the egg, egg yolk, and vanilla extract. Gradually mix into the butter-flour mixture until just combined.
Fold in Chopped Candies and Oreos
Gently fold in the chopped Hershey’s Cookies ‘n’ Crème Bars, crushed Oreos (reserve 5 Oreos for topping), and mini chocolate chips.
Transfer to Pan and Add Toppings
Spread the batter evenly into the prepared pan. Top with the remaining 5 Oreo cookies, broken into pieces, pressing lightly into the batter.

Bake
Bake for 30-35 minutes or until the edges are golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
Cool and Cut
Allow bars to cool completely in the pan before lifting out and cutting into squares.

Notes

Use cold butter to achieve a tender crumb and slightly flaky texture.

Do not overmix the batter to avoid dense bars.

For an extra indulgent twist, drizzle melted white or dark chocolate on top once cooled.

Store bars in an airtight container for up to 4 days for maximum freshness.

Keywords: Cookies and Cream Bars

Advanced Techniques

The Role of Cake Flour and Cornstarch

Cake flour and cornstarch are used here to create a tender, soft crumb in the bars. Cake flour has a lower protein content, which reduces gluten formation, while cornstarch further softens the texture. This combination balances chewiness with softness, ideal for dessert bars.

Incorporating Chunky Mix-Ins

The chopped Hershey’s Cookies ‘n’ Crème Bars add creaminess and texture pockets, while crushed Oreos bring crunch. For best distribution, fold them in gently at the end to avoid breaking them down too much.

Cold Butter for Texture

Cold butter cubes cut into the dry ingredients create small pockets of fat that melt during baking, giving a slightly flaky texture similar to a shortbread crust.

Adjusting Sweetness Levels

If you prefer a less sweet treat, reduce the brown sugar slightly or use dark chocolate chips instead of mini semisweet chocolate chips for a richer, more balanced flavor.

Enhancing the Bars with Additional Flavors

Add a pinch of espresso powder or a dash of almond extract to deepen the chocolate and cream flavors without overpowering the cookies and cream profile.

See more advanced recipes at cookingwhite.com

Storage, Shelf Life, and Maintenance Tips

Proper Storage for Freshness

Store the bars in an airtight container at room temperature for up to 4 days to keep them moist and soft.

Freezing Cookies and Cream Bars

Wrap bars tightly in plastic wrap and foil before freezing. Freeze for up to 3 months. Thaw overnight in the fridge before serving.

Avoiding Dryness

To prevent bars from drying out, do not overbake. Check for doneness early with a toothpick test.

Reheating Tips

Warm bars slightly in the microwave or oven before serving to revive the gooey texture and bring out chocolate flavors.

Shelf Life in the Fridge

You can refrigerate bars for up to 7 days, but allow them to come to room temperature before eating for best texture.

Dietary Adaptations and Substitutions

Gluten-Free Adaptation

Replace flours with a 1:1 gluten-free baking flour blend and ensure Oreos and chocolate bars are gluten-free.

Dairy-Free Version

Use vegan butter and dairy-free chocolate bars. Many brands offer dairy-free “cookies and cream” style bars and dairy-free Oreos.

Lower Sugar Option

Reduce sugars by 1/4 cup or use a sugar substitute designed for baking, such as erythritol or monk fruit sweetener.

Nut-Free Friendly

This recipe is naturally nut-free, but check labels for cross-contamination if allergies are a concern.

Vegan Modifications

Use flax egg (1 tbsp ground flaxseed + 3 tbsp water) as an egg substitute, vegan butter, and vegan cookies and cream bars.

FAQs About the Recipe

Can I Use Regular Chocolate Bars Instead of Hershey’s Cookies ‘n’ Crème?

Yes, but the signature cookies and cream flavor comes from the Hershey’s bars. Regular chocolate will change the flavor profile.

Why Are There Two Types of Flour?

Combining cake flour with all-purpose flour creates a tender, soft texture while still providing enough structure.

Can I Use Store-Bought Oreo Pieces?

You can crush Oreos yourself or buy pre-crushed cookie crumbs, but freshly crushed Oreos provide better texture.

How Do I Store Leftover Bars?

Store in an airtight container at room temperature or in the fridge to extend shelf life.

What’s the Best Way to Cut the Bars?

Use a sharp knife, wiping between cuts to keep edges clean and prevent crumbling.

Conclusion & Final Thoughts

These Cookies and Cream Bars combine the best of two iconic treats—Oreos and Hershey’s Cookies ‘n’ Crème Bars—into a soft, chewy, and wonderfully decadent dessert. The tender buttery base, studded with crunchy and creamy mix-ins, makes for a truly satisfying bite every time.

Perfect for celebrations, potlucks, or simply a weekend baking project, this recipe offers a balance of textures and flavors that will delight cookie lovers of all ages. With simple ingredients and straightforward steps, anyone can make these bars at home and impress family or guests.

Give this recipe a try, and you might just discover your new go-to dessert bar that’s both nostalgic and irresistibly delicious.