These irresistible cookie bars combine soft chocolate chip cookie dough, creamy caramel, and classic Oreos into one showstopping dessert. Each bite delivers layers of sweetness and texture—chewy, gooey, crunchy, and completely unforgettable.
Why You’ll Love This Recipe
These bars take everything you love about chocolate chip cookies and elevate them into an indulgent layered treat. The cookie dough bakes up soft and rich, sandwiching whole Oreos and silky caramel for a dessert that feels playful yet decadent. They are also wonderfully simple to assemble—no scooping individual cookies or fussing with complicated steps. Perfect for parties, bake sales, or anytime you want a dessert that truly impresses.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated white sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups semi-sweet chocolate chips
Additional chocolate chips for sprinkling
24 Double Stuf Oreos (4 rows of 6)
1 cup caramel sauce (jarred is fine)
Directions
Preheat the oven to 350°F and lightly spray a 9×13-inch baking pan with nonstick spray.
In a large bowl, beat the butter, brown sugar, and granulated sugar until smooth and creamy.
Add the egg, egg yolk, and vanilla, beating until fully combined.
In a separate bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
Add the dry ingredients to the butter mixture and mix until incorporated. Stir in the chocolate chips.
Press half of the cookie dough evenly into the bottom of the prepared pan using greased hands.
Arrange the Oreos over the dough in four rows of six.
Drizzle the caramel sauce generously over and around the Oreos.
Drop small dollops of the remaining cookie dough across the top. There’s no need to cover the Oreos completely—the dough will spread as it bakes.
Bake for 20 to 25 minutes, or until lightly golden.
Remove from the oven and sprinkle a few more chocolate chips on top. Allow the bars to cool completely before slicing. Chilling them first will make cleaner cuts.
Servings and timing
This recipe yields 32 bars.
Prep time: about 15 minutes
Bake time: 20–25 minutes
Cooling time: at least 1 hour (longer if you plan to chill before cutting)
Variations
Use chocolate-filled sandwich cookies for a deeper chocolate flavor.
Add a handful of chopped pecans or walnuts to the dough for extra crunch.
Use salted caramel instead of regular caramel for a sweet-salty twist.
Try mini chocolate chips instead of regular for a more evenly distributed chocolate flavor.
Add a thin spread of caramel before placing the Oreos for an even richer caramel layer.
Storage/Reheating
Store the bars in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 1 week or freeze for up to 2 months.
To reheat, warm individual bars in the microwave for about 10 seconds to soften the caramel and cookie layers.
FAQs
How do I get clean slices?
Chill the bars thoroughly before cutting. This firms up the caramel and allows neat, even squares.
Can I use regular Oreos instead of Double Stuf?
Yes, regular Oreos work fine. Double Stuf simply adds more creme.
Do I have to add oats to the dough?
The oats add texture and structure, but you may substitute with an equal amount of flour if preferred.
Can I use homemade caramel?
Absolutely. A thick, spoonable caramel works best.
How do I prevent the bars from over-baking?
Remove them as soon as the top looks lightly golden. They will continue to set as they cool.
Can I make this recipe ahead?
Yes. These bars are excellent when made a day in advance.
Can I freeze the unbaked dough for later?
You can freeze the cookie dough itself, but the assembled layered bars should be baked before freezing.
What type of caramel is best?
A thick jarred caramel sauce is ideal—runny caramel may soak in too much.
Can I use margarine instead of butter?
Butter is recommended for best flavor and texture.
Are these bars chewy or crispy?
They bake up soft and chewy with a gooey caramel center.
Conclusion
Oreo and Caramel Stuffed Chocolate Chip Cookie Bars are the perfect treat for anyone who loves bold, layered flavors and irresistible textures. Simple to prepare yet indulgent enough for special occasions, they are guaranteed to be a crowd-pleasing favorite every time you bake them.
Oreo and Caramel Stuffed Chocolate Chip Cookie Bars combine layers of chewy cookie dough, gooey caramel, and crunchy Oreos for a rich, indulgent dessert bar that’s easy to make and guaranteed to impress.
Ingredients
1 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated white sugar
1 large egg
1 large egg yolk
1 tablespoon vanilla extract
2 cups all-purpose flour
1 cup oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
2 cups semi-sweet chocolate chips
Additional chocolate chips for sprinkling
24 Double Stuf Oreos (4 rows of 6)
1 cup caramel sauce (jarred or homemade, thick preferred)
Instructions
Preheat oven to 350°F (175°C) and lightly spray a 9×13-inch baking pan with nonstick spray.
In a large bowl, beat together the butter, brown sugar, and granulated sugar until smooth and creamy.
Add the egg, egg yolk, and vanilla extract. Beat until fully combined.
In a separate bowl, whisk together the flour, oats, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Stir in the chocolate chips.
Press half of the cookie dough evenly into the bottom of the prepared pan.
Arrange the Oreos on top of the dough in four rows of six.
Drizzle caramel sauce generously over the Oreos.
Drop dollops of the remaining cookie dough over the top. Don’t worry about covering the Oreos completely; the dough will spread.
Bake for 20–25 minutes, or until the top is lightly golden.
Remove from oven and sprinkle additional chocolate chips on top. Let cool completely in the pan.
For cleaner cuts, chill the bars before slicing into 32 pieces.
Notes
Use thick caramel sauce to prevent excessive soaking into the dough.
Chilling before slicing helps achieve clean, defined layers.
You can substitute the oats with more flour if desired.
Bars are best served at room temperature or slightly warmed.
Double Stuf Oreos give extra creaminess, but regular Oreos work fine too.
