These bars are exactly what they sound like: a chewy chocolate-chip cookie base, a gooey ribbon of sweetened condensed milk, a full layer of Oreos, and a craggy cookie top studded with chocolate. They bake into a pan of shareable, slightly messy squares that hold together long enough to be loved and devoured. I make these when I want something that impresses without being fussy.

The technique is straightforward and forgiving. Melted butter gives the dough an extra-rich start, mini chips disperse through the base for even chocolate pockets, and the condensed milk melts into a caramel-like middle while the Oreos stay intact for texture. You don’t need perfect piping or precise shaping — just press, layer, and bake.

I’ll walk you through the ingredients and every step, plus troubleshooting, swaps for lighter options, and storage tips so your bars maintain that gooey center and clean slices. If you like bold contrasts — crisp cookie, creamy middle, and crunchy cookie center — this is a dependable recipe to keep in rotation.

Ingredient Checklist

1 cup unsalted butter, melted — provides rich fat and a tender chew; melt it so it blends smoothly with the sugars.
3/4 cup granulated sugar — adds sweetness and helps with spread and slight crisping at the edges.
1 cup light brown sugar — brings moisture and a caramel note that complements the condensed milk.
2 large eggs — bind the dough and add structure while keeping the texture cakey-chewy.
1 tablespoon pure vanilla extract — rounds flavors and lifts the chocolate and Oreo notes.
1 teaspoon baking soda — leavens gently so bars rise slightly but stay dense and gooey.
3 1/4 cups all-purpose flour — the bulk of the structure; measure by spooning into the cup and leveling for accuracy.
1/2 teaspoon salt — balances sweetness and enhances the chocolate flavor.
1 1/2 cups mini chocolate chips — melt into little pockets for even chocolate in every bite; minis distribute more evenly than large chips.
1 14 ounce can fat-free sweetened condensed milk — the gooey, caramel-like layer; pour carefully and leave a small gap at the edges to prevent runoff.
2 cups chocolate chips — for the top layer’s chocolate pop; use semisweet or mix semi and milk as you prefer.
24 Oreos — the center crunch/cream layer; whole Oreos keep texture contrast and look dramatic when sliced.

Build Oreo Stuffed Chocolate Chip Cookie Gooey Bars Step by Step

Preheat oven to 350°F. Line a 9×13″ baking pan with foil and spray the foil with cooking spray; set the prepared pan aside.
Put the melted unsalted butter into the bowl of an electric mixer fitted with the paddle attachment. While the butter is still hot, add the granulated sugar and light brown sugar and mix on low until combined. Let the mixture cool for a few minutes.
While the butter-sugar mixture is cooling, whisk together the all-purpose flour, baking soda, and salt in a medium bowl; set the dry mixture aside.
With the mixer on low, add the eggs one at a time, mixing completely after each addition. Mix in the vanilla extract until combined.
Add the flour mixture to the wet ingredients and mix on low until just combined. Stir in the mini chocolate chips (1 1/2 cups).
Divide the cookie dough roughly in half. Press half of the dough evenly into the bottom of the prepared 9×13″ pan to form the bottom layer.
Pour the can of sweetened condensed milk evenly over the bottom cookie layer, keeping about a 1/4″ gap around the edges so the milk does not touch the foil.
Place all 24 Oreos in a single layer on top of the sweetened condensed milk.
Break the remaining cookie dough into pieces and distribute those pieces over the Oreos. Sprinkle the 2 cups of chocolate chips evenly over the top. Gently press the top dough pieces (and chocolate chips) with your hands to flatten—the top will mostly cover the Oreos but may not completely seal them.
Bake in the preheated 350°F oven for 30–35 minutes, or until the top is golden brown.
Remove the pan from the oven and let the bars cool completely in the pan before using the foil to lift them out and slice into bars.

Why It Works Every Time

There are three structural elements at play: the bottom cookie layer, the gooey middle, and the patched-together top. Melted butter mixed with sugar creates a uniform fat-sugar matrix that yields tenderness. Cooling the butter-sugar a bit prevents the eggs from cooking when they are added and keeps the texture even.

The dry mix (flour + baking soda + salt) is folded in just enough to develop structure without toughening the final product. The sweetened condensed milk melts in the oven into a thick layer that caramelizes slightly around the edges but remains fluid enough to act as adhesive for the Oreos — that’s the goo in “gooey bars.”

Using mini chips in the dough ensures tiny, evenly distributed chocolate pockets; the larger chips sprinkled on top create visible chocolate bites. The 30–35 minute bake at 350°F is long enough for the top to brown while keeping the center soft. Cooling fully before slicing lets the interior set so you get clean bars instead of a puddle.

Healthier Substitutions

Want to lighten the bars a bit? Here are practical swaps that keep the spirit of the recipe without inventing new ingredients:

Use light brown sugar with a slightly reduced granulated sugar to trim calories, though the bars will be less caramel-forward.
Swap the fat-free sweetened condensed milk for a reduced-sugar condensed milk if you can find it — sweetness will be lower but texture similar.
Trade half of the all-purpose flour for whole wheat pastry flour for a touch more fiber and a slightly nuttier flavor. The bars will be denser.
Use dark chocolate chips instead of semisweet for less perceived sweetness while keeping the chocolate hit.

Prep & Cook Tools

Essential tools:

9×13″ baking pan — the specified size controls thickness and baking time.
Aluminum foil and cooking spray — for easy release and cleanup.
Electric mixer with paddle attachment — speeds mixing and prevents overworking the dough.
Medium bowl and whisk — to combine dry ingredients evenly.
Spatula or your hands — for pressing dough into the pan and layering.
Measuring cups and spoons — accurate ratios matter for texture.
Oven thermometer (optional) — helpful if your oven runs hot or cold.

Watch Outs & How to Fix

Top not browning or center too wet: If your top isn’t golden after 35 minutes but the center still jiggles, bake in 3–5 minute increments until it browns. Conversely, if the top browns too fast and the center is underdone, tent loosely with foil and finish baking.

Soggy edges from condensed milk touching foil: The recipe asks to leave a 1/4″ gap around the edges for a reason. If condensed milk reaches foil, it can caramelize and stick. If that happens, let the pan cool, then run a thin spatula around the edges before lifting.

Bars crumble when cut: Make sure they’ve cooled completely. If you need to speed it up, chill the whole pan in the fridge for 30–60 minutes to set the goo before slicing. Use a very sharp knife and wipe between cuts.

Seasonal Twists

These bars are a blank canvas. Quick seasonal ideas:

Winter: Swap the 2 cups of chocolate chips on top for crushed peppermint candies and dark chips for a peppermint mocha vibe.
Autumn: Stir 1–2 teaspoons pumpkin pie spice into the dough and use brown butter instead of straight melted butter for a cozy fall flavor.
Spring: Fold 1/2 cup chopped strawberries or raspberries into the top chips for a fruity contrast (expect a softer top).
Summer: Add chopped toasted pecans or almonds to the top for crunch and to offset the sweet condensed milk.

Behind-the-Scenes Notes

I keep parchment or foil with an overhang on hand whenever I bake bars like this — it makes lifting the whole slab out of the pan effortless. Use the paddle attachment rather than the whisk; a whisk aerates more and risks a cakier texture. Don’t worry if the top looks rustic — that patchwork is part of the charm and helps steam escape so the middle sets properly.

When I want neater slices for serving, I chill the pan for an hour and then use a stainless-steel knife warmed under hot water and dried between cuts. The heat helps glide through the chocolate without pulling the goo apart.

Refrigerate, Freeze, Reheat

Storage:

Room temperature: Keep bars in an airtight container up to 2 days.
Refrigerator: Store in an airtight container for up to 5 days; chilling firms the goo for cleaner slices.
Freezer: Individually wrap bars in plastic and freeze up to 2 months. Thaw in the refrigerator overnight or at room temperature for a few hours.

Reheat: For a just-baked feel, microwave individual bars for 10–15 seconds or warm in a 300°F oven for 6–8 minutes. Avoid overheating — the condensed milk will become too runny.

Handy Q&A

Q: Can I use salted butter? A: Yes, but skip or reduce added salt if you do. The salt balances sweetness, so adjust to taste.

Q: Can I substitute regular Oreos or flavored Oreos? A: Absolutely. Regular Oreos are the standard; flavored Oreos will change the final flavor but still work.

Q: Can I make these in a smaller pan? A: You can, but expect a thicker bar and longer baking time. Check doneness with the top browning and a slightly set center.

Q: Are mini chips necessary? A: They’re recommended for even distribution. If you only have regular chips, toss them in flour to prevent sinking and accept less even chocolate dispersion.

Hungry for More?

If you loved this, try a salted caramel cookie bar, a layered brownie cookie mash-up, or a riff on blondies with chunks of your favorite sandwich cookie. These desserts follow the same logic: a sturdy base, a flavorful middle, and a textured top. Bookmark this recipe — it’s a crowd-pleaser for parties, potlucks, and any day that calls for something decadently shareable.

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Oreo Stuffed Chocolate Chip Cookie Gooey Bars

If you’re a fan of cookies and cream, get ready…

Prep Time28

Cook Time43

Total Time1 41

Course: Dessert

Servings: 24 servings

Ingredients

1 cupunsalted buttermelted
3/4 cupgranulated sugar
1 cuplight brown sugar
2 large eggs
1 tablespoonpure vanilla extract
1 teaspoonbaking soda
3 1/4 cupsall-purpose flour
1/2 teaspoonsalt
1 1/2 cupmini chocolate chips
114 ounce can fat-free sweetened condensed milk
2 cupschocolate chips
24 Oreos

Instructions

Preheat oven to 350°F. Line a 9x13" baking pan with foil and spray the foil with cooking spray; set the prepared pan aside.
Put the melted unsalted butter into the bowl of an electric mixer fitted with the paddle attachment. While the butter is still hot, add the granulated sugar and light brown sugar and mix on low until combined. Let the mixture cool for a few minutes.
While the butter-sugar mixture is cooling, whisk together the all-purpose flour, baking soda, and salt in a medium bowl; set the dry mixture aside.
With the mixer on low, add the eggs one at a time, mixing completely after each addition. Mix in the vanilla extract until combined.
Add the flour mixture to the wet ingredients and mix on low until just combined. Stir in the mini chocolate chips (1 1/2 cups).
Divide the cookie dough roughly in half. Press half of the dough evenly into the bottom of the prepared 9x13" pan to form the bottom layer.
Pour the can of sweetened condensed milk evenly over the bottom cookie layer, keeping about a 1/4" gap around the edges so the milk does not touch the foil.
Place all 24 Oreos in a single layer on top of the sweetened condensed milk.
Break the remaining cookie dough into pieces and distribute those pieces over the Oreos. Sprinkle the 2 cups of chocolate chips evenly over the top. Gently press the top dough pieces (and chocolate chips) with your hands to flatten—the top will mostly cover the Oreos but may not completely seal them.
Bake in the preheated 350°F oven for 30–35 minutes, or until the top is golden brown.
Remove the pan from the oven and let the bars cool completely in the pan before using the foil to lift them out and slice into bars.