Cookies and Cream Bar Cookies
Thick bakery-style cookies loaded with homemade cookies and cream bark chunks, rich white chocolate, and Oreo crunch. These indulgent bar cookies are chewy, gooey, and full of cookies-and-cream flavor in every bite.
- Prep Time: 30 minutes
- Cook Time: 11-14 minutes
- Total Time: 6 hours 45 minutes
- Yield: 10 large cookies
- Category: Dessert, Cookies
- Cuisine: American
Ingredients
For the Cookies and Cream Bark:
6 chocolate sandwich cookies (Oreos)
1 1/3 cup (8oz) white chocolate chips or chopped white chocolate
For the Cookie Dough:
9 tablespoons (127g) unsalted butter, room temperature
1/2 cup (96g) light brown sugar
1/3 cup (64g) granulated sugar
1 teaspoon pure vanilla extract
1 large egg + 1 egg yolk
2 chocolate sandwich cookies (Oreos)
1 2/3 cup (200g) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
Instructions
1. Line a small cookie sheet with parchment paper.
2. Finely chop 6 Oreos into small pieces.
3. Melt white chocolate in microwave using 15-second intervals, stirring between each burst until smooth.
4. Mix chopped Oreos into melted white chocolate and spread into a 1/4-inch-thick bark on the parchment.
5. Freeze for 30 minutes until completely solid.
6. In a stand mixer, beat butter, brown sugar, and granulated sugar on medium-high for 1 minute. Scrape bowl and mix another minute until fluffy.
7. Add vanilla extract, egg, and egg yolk. Mix on high for 1–2 minutes until creamy and lightened.
8. Finely chop 2 additional Oreos and add to the dough.
9. Add flour, baking soda, baking powder, and salt. Mix on lowest speed until halfway combined.
10. Chop frozen cookies and cream bark into 1-inch chunks. Add to dough and mix gently on low until distributed evenly.
11. Line a baking sheet with parchment paper and portion dough into 10 large (75g) balls using a 1/4-cup scoop.
12. Cover with plastic wrap and refrigerate at least 6 hours, up to 24.
13. Preheat oven to 350°F (175°C). Place 4–6 dough balls per sheet, spaced 3 inches apart.
14. Bake 11–14 minutes depending on desired gooeyness (11–12 soft, 13–14 just set).
15. If desired, press extra bark pieces on top immediately after baking.
16. Cool cookies on sheet for 10–15 minutes before transferring to rack.
17. Serve warm or at room temperature.
Notes
Store cookies in an airtight container at room temperature for up to 3 days.
Reheat in microwave 10 seconds for gooey texture.
Freeze unbaked dough balls up to 3 months; bake from frozen at 325°F for 15–18 minutes.
Freeze baked cookies up to 2 months and refresh in 350°F oven for 3–5 minutes.
Use real white chocolate with cocoa butter—avoid candy melts for best flavor.
Don’t skip the long chill—it develops chewy texture and rich flavor.
Cookies will look underdone out of the oven—this is correct.
Carb count: ~54g per cookie (544g total recipe).
Find it online: https://pinchofwarmthbakes.com/cookies-and-cream-bar-cookies/