Oreo and Caramel Stuffed Chocolate Chip Cookie Bars

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!  Watch the video showing you how to make Oreo and Caramel Stuffed Chocolate Chip Cookie Bars, then scroll to the bottom of this post and print out the recipe so you can bake them at home!

Oreo and Caramel Stuffed Chocolate Chip Cookie Bars

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

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.

How to Make Oreo and Caramel Stuffed Chocolate Chip Cookie Bars

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!

How to Make Oreo and Caramel Stuffed Chocolate Chip Cookie Bars

Drizzle caramel on top (jarred caramel is fine).

How to Make Oreo and Caramel Stuffed Chocolate Chip Cookie Bars

Spoon little globs of the remaining cookie dough on top.  No need to pack it down.

Oreo and Caramel Stuffed Chocolate Chip Cookie Bars

Bake it, and then sprinkle on a few more chocolate chips while it’s still warm.  Then… let it COOL before cutting!

Oreo and Caramel Stuffed Chocolate Chip Cookie Bars hot out of the oven

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.

Oreo and Caramel Stuffed Chocolate Chip Cookie Bars

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 OreosOreo Brownies and Creamy Oreo Poke Cake are delicious choices too!

Oreo and Caramel Stuffed Chocolate Chip Cookie Bars

A totally decadent dessert!

Course Dessert
Cuisine American
Keyword chocolate chip cookies
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 32 bars
Calories 250 kcal



  • 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


  • 24 Double Stuff Oreos
  • 1 cup caramel sauce


  1. Preheat oven to 350 degrees F. Spray a 9x13-inch pan with nonstick spray.


  1. 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.


  1. 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.
  2. 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.

Recipe Video

Recipe 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 Facts
Oreo and Caramel Stuffed Chocolate Chip Cookie Bars
Amount Per Serving (1 bar)
Calories 250 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 6g38%
Cholesterol 27mg9%
Sodium 172mg7%
Potassium 128mg4%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 205IU4%
Calcium 29mg3%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Note:  This recipe was originally published in 2012.  It has been updated and republished in 2018.

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  • Cari wrote:

    A must try. These look wonderful.

  • Kieran wrote:

    Will using store-bought dough work just as well?

    • Lori Lange wrote:

      I don’t use store-bought dough, so I’m afraid I cannot recommend.

  • Allison wrote:

    I bake for a lot of chocolate-peanut butter lovers, so I modified this slightly:
    -Peanut butter Oreos instead of regular ones
    -A mix of chocolate and peanut butter chips instead of just chocolate chips
    -Hot fudge sauce and creamy peanut butter (melted slightly) in place of the caramel sauce

  • Cristina wrote:

    Does it affect the taste a lot if i dont add the oats?

    • Lori Lange wrote:

      It won’t affect the taste, but it will definitely affect the recipe. The oats are needed for it to turn out as you see here!

  • Maya wrote:

    I made this recipe last night to take with us to a New Year’s Eve party and I was a little surprised because the amount of dough that the recipe yielded was nowhere near enough for a 13×9 pan. I had to use a much smaller pan and ended up with only 24 cookies. How thin is the layer at the bottom? Maybe my mistake was using too much on the bottom, but I used half the dough like the recipe said.

    Either way, these cookies are LETHAL! I posted pics up on Facebook and everyone is chomping at the bits for the recipe. I think I’ll keep this gem to myself though 🙂


    • Lori Lange wrote:

      The layer is rather thin on the bottom…

  • Susan wrote:

    These look awesome!!

  • Erica wrote:

    This is wonderful. Made it for work and it was gone before lunch, everyone wanted the recipe. I will make it many more times. Thanks!!!

  • Krysten wrote:

    Made it, loved it, great hit

  • FF wrote:

    I don’t have any caramel right now…Can I make it without it?

    • Lori Lange wrote:


  • Lisa Cornely wrote:

    These cookies were delicious. They were an excellent treat. Thanks for sharing the recipe.

  • jess wrote:

    do u need oats?

    • Lori Lange wrote:


  • MJO wrote:

    These are delicious and wayyyy to sweet for me, but my family loves them!!

  • Jesse wrote:

    A teammate of mine from my flag football league made a similar recipe to this. He still had the chocolate chip cookie base and oreo middle, but on top he put a fudge brownie layer instead of chocolate chip cookies. It was REDICULOUSLY good, so I’m sure this one’s a winner too!

  • Kevin (Closet Cooking) wrote:

    Cookies stuffed bars are a great idea!

  • Rachel @ Baked by Rachel wrote:

    I really shouldn’t blog read before having breakfast. This is making me so hungry!

  • Sherron wrote:

    Can I use the refrigerated cookie dough? Would it make a difference? It just seems more easier.

    • Lori Lange wrote:

      Not sure- I don’t care for that stuff too much. This recipe makes just the right amount for what you’ll need for this recipe!

  • tracy wrote:

    what could you substitute for the oats?

    • Lori Lange wrote:

      It would probably be best to just make a regular chocolate chip cookie bar recipe if you don’t wish to have oats in it. I’d try googling, “chocolate chip cookie bars” and find one that uses a 9×13-inch pan.

  • Amanda wrote:

    Made these for a party and EVERYONE loved them. Kept asking what the secret was because they were so addicting. So so good. Thanks for the recipe!

  • Sanjeeta KK wrote:

    What a fun recipe, I want to have a bite!

  • swati wrote:

    want to have a piece! yum