These Oreo and Caramel Stuffed Chocolate Chip Cookie Bars are an obvious attempt to make chocolate chip cookies even more decadent and delicious. Mission accomplished!
When I think of stuffing chocolate chip cookies with Oreos, I always think of my friend Jenny of the Picky Palate blog. Her most famous recipe is one in which she stuffs a homemade chocolate chip cookie dough with an Oreo and bakes it up into a delicious new cookie (yep, Jenny is the originator of that idea).
We’ve baked Oreo Stuffed Chocolate Chip Cookies at our house numerous times for many occasions. They are always a huge hit. Fun fact: I brought them to a school auction once and I sold two dozen of them for $50. They’re that good!
For this recipe, I figured I’d stick with Jenny’s chocolate-chip + Oreo theme, since it works so darn well. And since I am completely obsessed with caramel, I had to throw that in too.
How to Make Oreo and Caramel Stuffed Chocolate Chip Cookie Bars:
So let’s make this treat! Pat 1/2 batch of the cookie dough into the bottom of a 9×13-inch pan. I spray my hands with nonstick spray and then go at it. Your hands won’t tend to stick to the dough if they’re a little greasy.
Place a layer of Double Stuff Oreos on top of the cookie dough. I guess you could use regular Oreos if you want. Double Stuff just makes double the creme!
Drizzle caramel on top (jarred caramel is fine).
Spoon little globs of the remaining cookie dough on top. No need to pack it down.
Bake it, and then sprinkle on a few more chocolate chips while it’s still warm. Then… let it COOL before cutting!
This is what happens if you absolutely MUST dig into Oreo and Caramel Stuffed Chocolate Chip Cookie Bars before they have cooled. It’s an incredible gooey, messy dessert that you will not be able to stop eating (especially if you have the desire to drizzle more caramel on top). It’s just not very pretty.
But if you are patient and have the willpower to give these bars a proper amount of time for cooling, the sliced pieces will look more like this… nice and neat and easily hand-held for munching.
If you are looking for more desserts that use Oreos, you might like to try my No Bake Oreo Cheesecake Bars or these Chocolate-Dipped Peanut Butter Cup Stuffed Oreos. Oreo Brownies and Creamy Oreo Poke Cake are delicious choices too!
Oreo and Caramel Stuffed Chocolate Chip Cookie Bars
Ingredients
COOKIES:
- 1 cup (2 sticks) unsalted butter, at room temperature
- 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
- + a few more chocolate chips, for sprinkling on top
FILLING:
- 24 Double Stuff Oreos
- 1 cup caramel sauce
Instructions
- Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.
PREPARE THE COOKIE DOUGH:
- Place the butter and sugars in a large bowl. Beat with an electric mixer until smooth and creamy. Add the egg, egg yolk and vanilla. Beat well. Whisk together the flour, oats, baking powder, baking soda and salt in a medium bowl. Add to the butter mixture. Beat until everything is well incorporated, scraping down the sides of the bowl as needed. Stir in the chocolate chips.
ASSEMBLE THE BARS:
- Using half of the batch of cookie dough, place dollops into the prepared pan and press with greased hands to press and make an even layer in the bottom of the pan. (I spray my hands with nonstick spray for this part). Set the Oreos on top of the dough- four rows of 6. Drizzle caramel on top- about 1 cup- over and around the Oreos. Spoon small dollops of the remaining cookie dough on top. Don't worry if the dollops don't completely cover the Oreos/caramel. Just drop small bit of the cookie dough all over the tops of the cookies. The cookie dough will spread out as you bake it.
- Bake until lightly browned, 20 to 25 minutes. Sprinkle a few more chocolate chips onto the baked cookies, then set aside to cool completely, then cut into 32 bars.
Notes
- *These are easiest to cut when they have chilled for a while. You'll be able to get nice, clean cuts when they're firmer, then they'll soften up a bit when they're at room temperature again.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made 1.5x this recipe. Using half on the bottom leaves it too thin with the original recipe. If you use 1.5x, it makes for a better, thicker bar. Great recipe otherwise.
These need 10 more stars these thangs are to die for they are the best!!!!
Hi
These look absolutely delicious. Would you mind telling me where you get the jarred caramel.
Thank you so much
Rose : )
Should be among the ice cream toppings at your market (near hot fudge).
Just tried these out and they turned out perfectly!! So tasty and all my guests loved them 🙂 so far, all of your recipes have been very successful for me. Thank you for the excellent guidance!
I really would like to make these for Thanksgiving. Is it possible to make the cookie dough part of the recipe a day or so prior to baking — and storing the cookie dough in the fridge until assembly & baking — or will that affect taste/texture? I ask because I really want to ensure this comes out for me exactly as good as yours looks in the pictures! Thanks in advance!
I have not tried to make the cookie dough ahead of time, but it generally hardens pretty good when refrigerated… so I’m not sure!