Oreo Cookie Dough Bars
These Oreo cookie dough bars have an Oreo crust, cheesecake, and chocolate cookies with white chocolate chips baked on top.
Servings: 9 bars
Calories: 384kcal
Ingredients
Oreo Crust
- 1 ¼ cups Oreo crumbs
- 3 tablespoon Unsalted butter melted
Cheesecake
- 8 oz Cream cheese room temperature
- ¼ cup White granulated sugar
- ⅛ cup Sour cream room temperature
- ⅛ cup Heavy cream room temperature
- 1 teaspoon Pure vanilla extract
- 1 Large egg room temperature
Chocolate Cookie Dough
- 6 tablespoon Unsalted butter room temperature
- ⅛ cup White granulated sugar
- ⅓ cup Brown sugar packed light or dark
- ½ teaspoon Pure vanilla extract
- 1 Large egg room temperature
- ½ cup All-purpose flour
- ¼ cup Unsweetened cocoa powder
- ¼ teaspoon Salt
- ½ cup White chocolate chips Ghirardelli or Guittard high quality brand
- ¼ cup Semi-sweet chocolate chips
Instructions
Oreo Crust
- Preheat oven to 325°F. Spray an 8X8 pan with baking non-stick spray. Line the bottom and 2 sides with parchment paper. Spray again.
- Use a food processor or blender to blend Oreos into fine crumbs. Mix the crumbs and melted butter together using a fork.
- Spread crumbs in the pan. Line only the bottom with the crust and not the side. Use a measuring cup to compact the crumbs.
- Bake for 8 minutes.
Cheesecake
- While the crust is baking, beat the cream cheese using a mixer. Beat on medium-high for 1 minute. It is easier to use a hand mixer than a stand mixer for this part. Add the sugar and beat again for 1 minute. Scrape the bowl.
- Add in vanilla, sour cream, and heavy cream. Mix on medium until smooth. Add in egg and mix in on low. Stop mixing when just combined. Set aside.
Chocolate Cookie Dough
- In a mixing bowl, sift the flour, cocoa powder, and salt together. Using a mixer, beat the butter, sugar, and brown sugar together. Beat on medium for 2 minutes until it is light and fluffy.
- Add in vanilla and egg. Beat on medium until combined. Scrape the bowl to make sure it is all combined. Slowly add in the dry ingredients and mix until combined.
- Add in white chocolate chips and regular chocolate chips.
- Pour cheesecake batter over the Oreo crust and use a spatula to smooth. Take handfuls of the cookie dough and use your hands to flatten into discs. Spread all of the cookie dough discs over the cheesecake batter. Continue until all the dough is in the pan.
- Bake for 40-50 minutes. Bake until there is a slight jiggle in the middle. Place pan on a cooling rack until completely cool. While still warm you can place more white chocolate chips on top of the cookie.
- Cover and chill in the fridge for 6 hours or overnight. Use the parchment paper to pull the bars out of the pan. Remove the paper and cut the cheesecake bars into squares. Store in the fridge.
Notes
Make sure all dairy ingredients are pulled out 2 hours before baking.
Beat the cream cheese and sugar well to avoid any lumps in the cheesecake bar.
Nutrition
Calories: 384kcal | Carbohydrates: 33g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 67mg | Sodium: 163mg | Potassium: 151mg | Fiber: 1g | Sugar: 25g | Vitamin A: 762IU | Calcium: 67mg | Iron: 1mg