Cookies and cream bars are the perfect dessert mash-up of your favorite Oreo cookies and chewy vanilla blondies. This article shares an easy, foolproof way to make soft and decadent cookies and cream bars that taste just like the iconic Hershey version—only better because they’re homemade. Whether you’re baking for a party, a weeknight treat, or pure nostalgia, this guide will help you get the best chewy texture and flavor, every single time. Plus, we’ll answer all your top questions about ingredients and the origin of cookies and cream.
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Table of Contents
Table of Contents
My Story Behind This Cookies and Cream Bar Recipe
The sweet memory that started it all
Growing up, cookies and cream anything had me hooked—ice cream, milkshakes, candy bars. But the moment that stuck with me was baking with my grandma on Saturday afternoons. She always had a pack of Oreos in her kitchen drawer and a way of turning simple ingredients into something magical. One day, she folded those crushed cookies into a buttery vanilla batter, baked it, and handed me the first square. That was my first real cookies and cream bar, long before I knew what Hershey’s version even was. The smell, the bite, the soft crunch—it stayed with me.
That memory inspired the recipe I’m sharing with you today. It’s buttery, filled with chocolatey Oreo chunks, and just the right amount of sweet. Whether you love chewy centers or slightly crisp edges, this cookies and cream bar has both.
What makes a cookies and cream bar so special?
The secret is in the blend—classic Oreos crumbled into a vanilla blondie base. But not just that. My version uses cream cheese for added moisture and richness, and a sprinkle of mini chocolate chips to echo that candy bar feel. It’s not just a dessert. It’s comfort in every bite.
While many recipes use crushed Oreos and white chocolate chips, what sets this one apart is how soft and rich the bars stay—even days later.
Perfect for all occasions (and prep ahead!)
These bars are excellent for make-ahead desserts. They freeze beautifully and slice clean once cooled. If you’re craving more ideas, you might also love my white chocolate chip cookies or these crowd-pleasing chocolate chip cookie cake squares for birthday parties and bake sales alike.
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Cookies and Cream Bar Recipe Everyone Loves (Soft, Chewy & Loaded)
- Total Time: 40 minutes
- Yield: 9–12 bars 1x
- Diet: Vegetarian
Description
Soft, chewy cookies and cream bars made with cream cheese, brown sugar, and lots of Oreo chunks. Perfect for parties or a sweet homemade gift.
Ingredients
1/2 cup unsalted butter, softened
4 oz cream cheese, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1 egg + 1 yolk
1 tsp vanilla extract
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
12 crushed Oreo cookies
1/2 cup mini chocolate chips (optional)
Instructions
1. Preheat oven to 350°F. Line an 8×8 or 9×9 pan with parchment.
2. Cream butter, cream cheese, and sugars until fluffy.
3. Add egg, yolk, and vanilla; mix until combined.
4. Stir in flour, baking soda, and salt until just mixed.
5. Fold in Oreo chunks and mini chocolate chips.
6. Spread batter evenly in the pan.
7. Bake 25–30 minutes or until golden and just set.
8. Cool completely before slicing into bars.
Notes
Store in an airtight container for up to 4 days.
Freeze slices individually for up to 2 months.
Let cool fully before cutting to keep clean edges.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 20g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
Keywords: cookies and cream bar, Oreo dessert, cookie bars
How to Make the Best Cookies and Cream Bar
The key ingredients for soft, chewy cookie bars
To make these cookies and cream bars, you only need a handful of pantry staples. Each one plays a role in achieving that ideal chewy texture and rich flavor.
- Butter: Unsalted butter gives the base a rich, buttery flavor. Softened or melted butter works best for blending.
- Cream cheese: This is what keeps the bars soft and slightly tangy. Don’t skip it—it really sets this recipe apart.
- Brown sugar: Adds depth and a soft, chewy bite that pairs perfectly with cookies and cream.
- Granulated sugar: Balances the brown sugar for structure and sweetness.
- Egg + Egg yolk: The extra yolk adds richness and chewiness.
- Vanilla extract: Just a splash enhances every other flavor.
- All-purpose flour: Provides structure to the bars.
- Baking soda + salt: Help the bars rise slightly and balance the sweetness.
- Oreos: The star of the show. Use roughly chopped classic Oreo cookies.
- Mini chocolate chips: Optional, but they add bursts of chocolate that mimic that famous candy bar vibe.
If you’re into baking classic treats with a twist, you’ll probably also enjoy my double chunk chocolate cookie or the always-loved peanut butter banana cookies—both crowd-pleasers!
Step-by-step: How to bake cookies and cream bars
Here’s how to get them right every time:
- Preheat the oven to 350°F (175°C) and line a square 8×8 or 9×9 baking pan with parchment paper.
- In a large mixing bowl, cream together the butter, cream cheese, and both sugars until light and fluffy.
- Add the egg, egg yolk, and vanilla. Mix until smooth.
- Stir in flour, baking soda, and salt until just combined. Don’t overmix.
- Fold in chopped Oreos and mini chocolate chips gently with a spatula.
- Spread the dough into the prepared pan and press it evenly into all corners.
- Bake for 25–30 minutes, or until the top is lightly golden and a toothpick inserted comes out with moist crumbs (not wet batter).
- Let the bars cool completely in the pan before slicing. This helps them firm up perfectly.
These bars are amazing fresh, but they also store well at room temperature for a few days—or in the fridge for longer shelf life. I often make them a day ahead when prepping for gatherings or dessert boards.
If you love quick treats with chewy texture, you might also want to try my vegan chocolate chip cookies or small batch chocolate chip cookies when you’re baking for fewer people.
Creative Twists and Storing Your Cookies and Cream Bars
Fun variations to try with your cookie bars
One of the best parts about this cookies and cream bar recipe is how easy it is to customize. Once you’ve nailed the base, you can get creative with mix-ins or toppings depending on the season or what you have on hand.
- Swap the Oreos: Try Golden Oreos, mint-flavored, or even peanut butter Oreos for fun flavor twists.
- Add a swirl: Drizzle some melted white chocolate or cream cheese frosting on top for a bakery-style finish.
- Holiday version: Toss in some crushed peppermint candies for winter, or pastel M&M’s for spring parties.
- Make it gluten-free: Use a 1:1 gluten-free flour blend and gluten-free sandwich cookies.
Looking for another unique twist on a classic dessert? You might love my cookie butter cold brew or these chocolate chip cookie cake squares that are perfect for birthday tables.
These bars can also be made into cookie sandwiches—just slice and spread a little vanilla or Oreo cream filling between two pieces. It’s a great way to turn leftovers into something extra fun.
How to store and serve them (or freeze for later!)
Cookies and cream bars are super forgiving. Once they cool completely, store them in an airtight container at room temperature for up to 4 days. If your kitchen runs warm, keep them in the fridge—just let them sit at room temp for 10 minutes before eating for best texture.
To freeze:
- Slice the cooled bars.
- Place them in a single layer on a baking sheet to freeze individually.
- Once solid, transfer to a zip-top freezer bag or airtight container.
- Freeze for up to 2 months.
When you’re ready to serve, thaw them in the fridge overnight or at room temperature for a couple of hours. They taste just as good as freshly baked, especially when paired with a cold glass of milk.
If you’re a make-ahead dessert fan, try pairing these with my peanut butter oatmeal cookies or chocolate cookies for a fun cookie box mix.
What is a cookies and cream bar made of?
A classic cookies and cream bar combines a vanilla-based dough—usually like a blondie or soft cookie—with crushed chocolate sandwich cookies like Oreos. Some versions include cream cheese for softness and mini chocolate or white chocolate chips for added texture.
Are cookies and cream just white chocolate?
Not quite. While white chocolate is often used in cookies and cream–flavored candy bars, the flavor comes from a combo of crushed chocolate cookies and a creamy, sweet base. In baked bars, the creaminess usually comes from butter and sugar, sometimes with cream cheese added for richness.
When did the cookies and cream Hershey bar come out?
The Hershey’s Cookies ‘n’ Creme Bar was first introduced in 1994. It became an instant favorite thanks to its creamy white chocolate base filled with crunchy cookie bits. Our recipe is a home-baked nod to that nostalgic treat.
What are the ingredients in Cookies and Cream Hershey bar?
The Hershey’s version typically includes ingredients like sugar, vegetable oils, nonfat milk, cookie bits (made from cocoa), milk fat, and soy lecithin. Our homemade take uses simple baking staples—like flour, butter, sugar, Oreos, and cream cheese—for a fresher, more wholesome bite.
Conclusion
These cookies and cream bars are more than a dessert—they’re a bite of nostalgia. They remind me of baking with my grandmother and discovering that homemade sweets always taste better when shared. Whether you’re baking for your family, a party, or just because, I hope this recipe brings joy and ease to your kitchen.
If you’re looking for more easy-to-make, crave-worthy desserts, be sure to check out my chocolate chip cookie cake and peanut butter cookies next.
From my heart to your home—happy baking!