Cookies and cream bars are soft, chewy blondie-style squares studded with chocolate sandwich cookies and cookies-and-cream candy bars. They come together quickly and are always a crowd-pleaser—soft in the center with occasional fudge-like bites from melted candy bar pieces.
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As a busy mom and self-taught baker with over 25 years of kitchen experience, I look for desserts that are simple, fast, and loved by everyone. These bars use cold butter and take under an hour from start to finish, so no advance planning is required.
Blondie-style bars like these always disappear fast at parties and potlucks. If you enjoy Oreo desserts, you’ll love how the cookies and cream candy bars and broken sandwich cookies mingle into the batter to create rich pockets of flavor.
💗 Why you’ll make these bar cookies again and again
Soft and chewy: The bars have a dense, chewy texture with some bites that are almost fudgy—similar to a chewy brownie or blondie.
Quick and simple: Prep takes about 15 minutes (less if you’re focused) and baking is just 20 minutes.
No softened butter required: Using cold, cubed butter means you don’t need to plan ahead.
💭 What these bars are made of
These bars start with a blondie base and are loaded with broken chocolate sandwich cookies (like Oreos) and cookies-and-cream candy bars. They bake until just set, yielding a brownie-like, chewy interior with pockets of melted candy.
🛒 Ingredients and substitutions
See the recipe card below for exact measurements and full directions.
- Unsalted butter ~ cold and cubed. If you only have salted butter, omit the kosher salt in the recipe.
- Kosher salt ~ balances the sweetness; if using table salt, reduce the amount by half.
- Sugars ~ a combination of brown sugar and granulated sugar for depth and chew.
- Eggs ~ one large egg plus one yolk. The extra yolk adds moisture and chewiness.
- Vanilla ~ pure vanilla extract gives the best flavor.
- Baking soda & baking powder ~ small amounts to give lift and structure.
- Cornstarch ~ keeps the bars tender and soft.
- All-purpose flour ~ measure carefully; spoon into the cup and level with a knife if you don’t weigh.
- Chocolate sandwich cookies ~ Oreos, Trader Joe’s Joe-Joe’s, or similar cookies work well.
- Cookies and cream candy bars ~ Hershey’s Cookies ‘n’ Creme or another brand, broken into pieces so you get melty pockets throughout the bars.
🥣 How to make these dessert squares
Preheat the oven to 350°F (177°C). Line an 8×8-inch baking pan with parchment paper and set aside.
In a stand mixer fitted with the paddle attachment, beat the cold, cubed butter and kosher salt just until combined.
Add brown and granulated sugar and beat until light and fluffy, scraping the bowl as needed.
Beat in the egg, extra yolk, and vanilla on medium speed until well combined.
Sprinkle in baking soda, baking powder, and cornstarch and mix briefly. Add the flour and mix on low until mostly combined, with a few streaks of flour remaining.
Fold in the broken sandwich cookies and chopped cookies-and-cream candy bars just until the dough comes together.
Transfer the thick dough to the prepared pan and press or smooth into an even layer—an offset spatula helps.
Press the remaining broken sandwich cookies lightly into the top of the batter.
Bake for about 20 minutes, until the edges are lightly browned. A toothpick may show some moist crumbs—that’s fine. The bars will continue to set as they cool.
Cool completely on a wire rack before lifting from the pan and slicing into squares.
💬 Frequently asked questions
Can I bake in a different pan size?
Yes. You can double the recipe for a 9×13 pan, or use a 9×9 pan for a thinner bar—just reduce the bake time by several minutes if using a larger pan.
How many bars does this make?
The recipe yields about 16 squares if cut into small pieces. Cut into 12 or 9 pieces for larger bars.
Remember to pin this recipe to Pinterest!
👩🏻🍳 Tips for the best bars
Do not overbake. Remove the bars when the edges are just set and the center still shows a few moist crumbs; they firm up as they cool, which preserves a chewy, fudgy texture.
If you think the bars are overbaked, place the pan in the refrigerator to halt the baking and help them set faster.
Ovens vary—an oven thermometer can help you verify temperature. For cleaner slices, chill the cooled bars, lift them from the pan using the parchment, and use a sharp knife wiped clean between cuts.
Bars are delicious at room temperature or chilled.
💡 Variation ideas
Vanilla sandwich cookies: Use vanilla sandwich cookies instead of chocolate.
Mint version: Try mint sandwich cookies and mint candy bars for a refreshing twist.
White chocolate drizzle: Melt a couple ounces of white chocolate and drizzle over the cooled bars for extra sweetness and visual appeal.
🫙 Storage
Store in an airtight container at room temperature for up to five days. Freeze in an airtight container for up to three months and thaw at room temperature before serving.
If you make these bars, I’d love to see a photo—tag @twosugarbugs on Instagram. Thank you for trying this recipe and happy baking!
If you make this or any recipe from Two Sugar Bugs, please come back and leave a review and a star rating. I read every comment and love hearing from you!
📖 Recipe
Chewy and Soft Cookies and Cream Bars
Soft, chewy blondie bars studded with broken sandwich cookies and cookies-and-cream candy bars.
Weight measurements are recommended when available for best results.
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 total)
- 4 chocolate cream sandwich cookies, broken into quarters (~52g) for topping
Instructions
- Preheat oven to 350°F (177°C) and line an 8×8-inch pan with parchment paper.
- In a stand mixer with the paddle attachment, beat the cold cubed butter and kosher salt until combined. Add the brown and granulated sugars and beat on low to medium until combined, then increase speed and beat until light and fluffy, scraping the bowl as needed.
- Beat in the 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.
- Fold in the broken sandwich cookies and chopped candy bars until the dough just comes together.
- Press the dough into the prepared pan in an even layer.
- Press the remaining cookie pieces into the top of the batter.
- Bake about 20 minutes, until the edges are lightly browned and the center still has moist crumbs. The bars will firm up as they cool—avoid baking until a clean toothpick to prevent a dry result.
- Cool completely on a wire rack before removing and slicing.
Notes
If using salted butter, omit the kosher salt. Light brown sugar may be used instead of dark. Any brand of chocolate sandwich cookie works; flavored varieties are an option. Break candy bars into chunks so some larger pieces create melty pockets. You can bake in a 9×9 pan—expect a shorter baking time. Store bars in an airtight container at room temperature up to five days or freeze up to three months.
Nutrition Information:
Yield:
16
Serving Size:
1
Amount Per Serving:
Calories: 278Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 58mgSodium: 188mgCarbohydrates: 35gFiber: 1gSugar: 17gProtein: 4g
The nutrition information is an estimate and may vary based on brands and portion sizes.
Did you make this recipe?
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