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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!

At the point when I consider stuffing chocolate chip treats with Oreos, I generally think about my companion Jenny of the Picky Palate blog. Her most acclaimed formula is one in which she stuffs a custom made chocolate chip treat mixture with an Oreo and heats it up into a tasty new treat (that’s right, Jenny is the originator of that thought).

We’ve prepared Oreo Stuffed Chocolate Chip Cookies at our home various occasions for some events. They are consistently a gigantic hit. Fun reality: I carried them to a school closeout once and I sold two dozen of them for $50. They’re that acceptable!


For this formula, I figured I’d stay with Jenny’s chocolate-chip + Oreo subject, since it works so darn well. Furthermore, since I am totally fixated on caramel, I needed to toss that in as well.


  • 1 cup unsalted butter melted
  • 3/4 cup granulated sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 1/2 cup mini chocolate chips
  • 1 14 ounce can fat-free sweetened condensed milk
  • 2 cups chocolate chips
  • 24 Oreos


  • Pour butter into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
  • While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
  • Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely.  Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips.
  • Line a 9×13” baking pan with foil and spray with cooking spray for easy removal.
  • Press half the cookie dough in the prepared pan. Pour sweetened condensed milk over the top of the bottom layer (be careful to leave about 1/4” edge around the pan so the milk doesn’t touch the foil), then place the Oreos on top. Break up the remaining cookie dough and place on top of milk. Press with your hands to flatten. It will mostly cover but not completely cover the bottom layer.
  • Preheat oven to 350°F. Bake for about 30-35 minutes until the tops of the bars start to get golden brown. Cool completely before slicing into bars.
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