Oreo Stuffed Chocolate Chip Cookie Gooey Bars
Indulgent layered bars featuring chocolate chip cookie dough sandwiching whole Oreos and sweetened condensed milk. The bottom layer of cookie dough provides structure while the top creates a golden-brown crust that seals in the gooey center. Perfect for potlucks, bake sales, or when you want to impress a crowd with minimal effort. The combination of textures - chewy cookie, crunchy Oreo, and creamy condensed milk - creates an irresistible treat that's easier to make than individual stuffed cookies.
Ingredients
- 1 cup unsalted butter, melted
- ¾ cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking soda
- 3 ¼ cups all-purpose flour
- ½ teaspoon salt
- 1 ½ cup mini chocolate chips
- 1 14 ounce can fat-free sweetened condensed milkregular sweetened condensed milk1:1
Regular version works equally well
- 2 cups chocolate chips
- 24 Oreosother sandwich cookies1:1
Any chocolate sandwich cookie works
Instructions
- 1
Pour melted butter into electric mixer with paddle attachment and add both sugars while hot, mixing on low until combined, then let cool for a few minutes
- 2
Combine flour, baking soda, and salt in medium bowl and set aside
- 3
Add eggs one at a time to cooled butter mixture, mixing completely, then mix in vanilla extract
- 4
Add flour mixture to wet ingredients and mix until combined, then stir in mini chocolate chips
- 5
Line 9x13 inch baking pan with foil and spray with cooking spray
- 6
Press half the cookie dough into prepared pan
- 7
Pour sweetened condensed milk over bottom layer, leaving 1/4 inch edge so milk doesn't touch foil
- 8
Place Oreos on top of milk layer
- 9
Break up remaining cookie dough and place on top, pressing with hands to flatten and mostly cover bottom layer
- 10
Preheat oven to 350°F and bake for 30-35 minutes until tops start to get golden brown
- 11
Cool completely before slicing into bars
Tips
Let the melted butter cool slightly before adding eggs to prevent them from scrambling in the hot mixture.
Leave space around the edges when pouring condensed milk to prevent it from leaking out during baking.
Cool completely before cutting - the bars will be too gooey to slice cleanly if still warm.
Good to Know
Store covered at room temperature for up to 5 days or refrigerated for up to 1 week
Can be made 1-2 days ahead - flavor actually improves after sitting overnight
Serve at room temperature for best texture and flavor
Common Mistakes
Don't skip cooling the butter mixture to avoid scrambling the eggs
Don't cut while warm to avoid messy, unclean slices
Substitutions
Regular version works equally well
Any chocolate sandwich cookie works
FAQ
Can I use regular chocolate chips instead of mini?
Yes, regular chocolate chips work fine but mini chips distribute more evenly throughout the dough for better texture in each bite.
What if my bars are too gooey after cooling?
Refrigerate for 30 minutes before cutting. The condensed milk layer firms up when chilled, making cleaner slices.
How long do these bars keep?
They stay fresh covered at room temperature for 5 days or refrigerated for up to a week. The texture remains gooey throughout.