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Oreo cookie bars with a vanilla cookie dough base, stuffed with oreos and chocolate chips – an easy delicious traybake!

Who doesn’t want double biscuit in their cookie bars?! The best combination of cookie and oreos you will find. These beauties are easy to bake and utterly glorious. 

Oreo bakes

So I thought that maybe using some of my (what feels like) 100 packets of Oreo’s in my cupboard would be a good idea for a recipe. I recently moved house, and when it came to packing all of my ingredients up from my Mum’s house and bringing them to my new house, I nearly had a box just dedicated to Oreos.

I do have several Oreo recipes already on my blog such as my Oreo CupcakesStrawberry Oreo Fudge, No-Bake Oreo Cheesecake and more. I know you all love Oreos like me. Well, not all of you do, but a large percentage do! Therefore, I know you are all going to adore these oreo cookie bars just as much as I do. 

Cookie bars

After the successes of my M&M Cookie Bars, and Rolo Cookie Bars, I thought I would do something similar, so the Oreo Cookie Bars happened.  If you don’t already know, cookie bars are absolutely delicious and basically just a traybake version of cookies. 

I guess you could call them something else, but I don’t know what. Cookie bars seem the most appropriate to me. They are different to a blondie as cookie bars have a much denser texture like cookies still, but they aren’t heavy still. 

I find it easier to make the cookie dough up, whack it into a lined 9″ square tin and bake for slightly longer than you would cookies. Leave them to cool fully and slice. Some people still get the crispy edge pieces if they like a crunchy cookie, and those who like a soft cookie can have the middle pieces. 

Cookie dough

  • Butter – For this sort of bake, you can use a block butter, or a baking spread. 
  • Sugar – I usually find a mixture of light brown soft sugar and granulated sugar perfect for a cookie bar 
  • Egg – I tend to use medium eggs in my bakes, but you can use one large egg instead of in this cookie bar recipe
  • Vanilla – Optional, but adds a delicious flavour. 
  • Flour – Plain flour is the best so you don’t get a cake like cookie. 
  • Raising agents – For these, I use bicarbonate of soda which is classic for a cookie bake. Baking powder is different. 
  • Salt – I always add sea salt to my cookie style recipes because it’s delicious, but you can definitely leave it out, or use salted butter


So, I knew that if I just did a cookie mixture, with some Oreos, it would be too dry. This meant I needed something chocolatey inside as well, so therefore, just like my other cookie bars, they are stuffed full of chocolate as well. 

I used the classic original oreos, but you can use the double stuffed ones, any flavoured ones… whatever you want! You can even use a mixture. I stuffed mine, as you can clearly see in the picture, with a lot of milk chocolate chips as well. For some, maybe too much chocolate, but for me… the perfect amount. You can of course also use other flavoured chocolates, or just use less of the one you prefer. 

Tips & Tricks 

  • I use this 9″ square tin
  • You can use whatever chocolate chips you like
  • You can use whatever oreos you like
  • To make this a chocolate traybake you can remove 50g of flour and add 35g cocoa powder 
  • These will last for 3-4+ days at room temp
  • These will freeze for 3+ months 


Oreo Cookie Bars!

Oreo cookie bars with a vanilla cookie dough base, stuffed with oreos and chocolate chips - an easy delicious traybake!
Print Pin Rate
Category: Cookies
Type: Cookie Bars
Keyword: Oreos
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 16 Pieces
Author: Jane's Patisserie


  • 115 g unsalted butter/baking spread (melted)
  • 135 g light brown sugar
  • 55 g granulated sugar
  • 1 medium egg
  • 1 tsp vanilla extract
  • 275 g plain flour
  • 1 tsp bicarbonate of soda
  • 1 tbsp cornflour
  • 1/2 tsp salt
  • 150 g Oreos (chopped)
  • 100-200 g chocolate chips


  • Preheat the oven to 190ªc/170ºc fan and line a 9x9inch square tin with parchment paper, and leave to the side for now.
  • Mix the melted butter and sugars together until combined
  • Add the egg and vanilla and mix again
  • Add the flour, bicarb, salt and cornflour and mix to a cookie dough
  • Add the oreos and chocolate chips and mix in briefly
  • Press the mixture into the bottom of the tin
  • Bake the traybake in the oven for 18-22 minutes, until the top of the cookie bake looks ‘dry’
  • Leave the cookie bars to cool, slice and enjoy!


  • I use this 9" square tin
  • You can use whatever chocolate chips you like
  • You can use whatever oreos you like
  • To make this a chocolate traybake you can remove 50g of flour and add 35g cocoa powder 
  • These will last for 3-4+ days at room temp
  • These will freeze for 3+ months 


Find my other recipes on my Recipes Page!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. zeb on April 17, 2024 at 5:41 pm

    What can I substitute the egg for?

  2. Charlene on February 12, 2024 at 11:56 pm

    5 stars
    Hi Jane

    Can you tell me if this should be soft like cookie dough or more like a biscuit?
    Thank you

  3. Sham on August 22, 2021 at 9:04 pm

    Hiya Jane.
    Thanks so much for the recipe! I made them yesterday and they are already finished! The whole family loved them.
    I’m planning to make them again. I am just wondering do you know if I can make prepare the cookie mix and keep refrigerated until baking?

  4. H K on May 5, 2021 at 4:04 pm

    5 stars
    Hi Jane, is there anyway I can make these without using EGG. Have tried flaxseed before but didn’t work 🙁

  5. Jess on January 17, 2021 at 3:27 pm

    3 stars
    These look nice but after 15 mins cooking at 165C and they are over cooked 🙁

    • Jane's Patisserie on January 17, 2021 at 3:46 pm

      That’s a bit odd.. Did you change the tin size at all? As that will cause it, but also some ovens do run hotter than you think.

  6. Nicola on November 16, 2020 at 9:44 pm

    5 stars
    If you use gluten free flour do you think it would be okay?

    • Jane's Patisserie on November 17, 2020 at 8:42 am

      Oreos are not gluten free, unless you are using an alternative (have to say it) but otherwise yes simple switches work well! X

  7. Jennifer on August 19, 2020 at 7:33 pm

    Could these be turned into normal round cookies rather than slabs?

    • Jane's Patisserie on August 19, 2020 at 8:33 pm


    • avril on September 9, 2021 at 9:12 am

      Can these be frozen?

  8. Holly on July 23, 2020 at 11:05 am

    Hello 🙂
    Do you think I could replace the Oreo bar for white chocolate chips and the Oreo biscuits to Biscoff biscuits and then add dollops of the spread that this would work? Or would you recommend freezing balls of Biscoff and putting it into the tray of cookie dough like you would a rolled cookie? Thank you! Xxx

    • Laura on August 15, 2021 at 2:26 pm

      Hi Jane! Would it work switching the oreos for a different biscuit? I’ve got someone asking for a gold bar cookie for an upcoming BBQ but you don’t have any gold bar recipes on your website!

      Thank you 🤗 absolutely love all your recipes they’ve taught me how to bake and made lockdown so much fun

  9. Jo on July 20, 2020 at 4:56 pm

    5 stars
    Have you tried jammie dodger cookie bars? Thinking of replacing the oreos with dodgers and using white chocolate chips instead of the oreo bar?

    • Jane's Patisserie on July 20, 2020 at 7:15 pm

      Yes I have! I have a blog post coming about them eventually, but it does work! x

    • Jo on July 21, 2020 at 2:59 pm

      Oooooh thank you!

  10. Amanda on July 9, 2020 at 9:22 pm

    5 stars
    These were delicious! I cooked them in my fan oven for 20 minutes and they did look dry so took them out and when I eventually cut them they were quite gooey so maybe I could have cooked them for a minute or two longer if you didn’t want them to be too gooey.

  11. claire on June 19, 2020 at 3:23 pm

    5 stars
    These taste amazing! Your baking has kept me going through lockdown. We’ve made a lot of them. Thank you so much for this recipe.

  12. Jessica on May 29, 2020 at 2:53 pm

    Could you use white chocolate Oreo bar for this?

  13. Kelly on May 28, 2020 at 7:41 pm

    5 stars
    I made these today. I have to say they are one of my fave bakes to make. They are to die for. I love using your recipes, they never fail and are always yum!
    I baked for 20mins and they came out soft and gooey in the middle, not at all dry.
    Thanks for sharing your recipe 😊

    • Jane's Patisserie on May 29, 2020 at 2:06 pm

      Ahhh yay! So so glad you liked the recipe!!

  14. Ilaria on May 22, 2020 at 8:20 pm

    This recipe is delish! I made it today and left it in the oven for 25 minutes when I took it out it was dry however still a little wobbly I was worried it would be raw so I left it in for literally 4 extra minutes once I cut into them it was dry but chewy when I tried them., but still had a nice taste! Should I have taken it out at 25minutes?

    • Jane's Patisserie on May 22, 2020 at 8:36 pm

      Hiya – yes so these continue to bake whilst cooling. They definitely don’t need longer! I often even bake for 20 minutes because once cooled they’re epic and gooey! X

  15. Paul Fishwick on May 16, 2018 at 9:26 pm

    OMG, I absolutely love this recipe. I have tried a few things from this site before and they’re generally delicious (although I found the rolo fudge a bit too sweet for me) but this is by far my favourite.
    I thought I’d messed it up, leaving the butter melting in a pan and coming back to it bubbling away, but I just took it a lil bit further and effectively used brown butter for this. Delicious
    Thank you

    • Jess on June 1, 2020 at 6:51 pm

      5 stars
      Can we freeze these? 🙂

    • Jane's Patisserie on June 2, 2020 at 11:42 am

      Hey! Yes you can!

  16. Aileen Waitaaga Kimuhu on May 3, 2017 at 11:57 pm

    I tried this. First time, my oven was too hot and it ended up drying out the cookie bars. But the second time, it only took about 17 minutes to cook cause my oven was so hot. But they are delicious and gooey. Thank you for your brain! God Bless xx

    • Jane's Patisserie on May 4, 2017 at 11:17 am

      Hiya! Ah yes, often its hard to find the perfect temperature as everyones ovens are different, but I am so so glad you found it!! Thank you! xx

  17. Shal on January 27, 2017 at 2:08 pm

    This looks absolutely delicious. xx

    • Jane's Patisserie on January 27, 2017 at 8:49 pm

      Thank you! They are rather yummy! c

  18. Claudia on January 9, 2017 at 3:30 pm

    OMG these look absolutely incredible! I’m definitely going to have to give them a go one weekend! Although not sure I can wait until then!

    Claudia // itsclaudiasaffron.blogspot.co.uk

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