Chocolate Chip Cookie & Oreo 'Knock Your Socks Off' Bars Are as Good as They Sound

browniesIt's a rough gig, being a chocolate-lover. So many choices! I mean, some days it's all you can do to narrow down the options to a mere few. And even then it's a challenge. Brownies? Oreos?? Chocolate chip cookies???

Weep no more, my friends. The beauty of this ingenious, incredible, delectable, dare I say ... life-changing recipe for Chocolate Chip Cookie & Oreo "Knock Your Socks Off" Bars combines three -- count 'em, three -- great chocolate tastes in one! A friend of mine recently made these for her son's 10th birthday. (She's officially the best mom in the world.)


Chocolate Chip Cookie & Oreo "Knock Your Socks Off" Bars 


    1 cup unsalted butter, room temp
    1 cup granulated sugar
    3/4 cup brown sugar
    2 eggs
    1 tbsp vanilla extract
    2 1/2 cups flour
    1 tsp baking soda
    1 tsp salt
    2 cups chocolate chips
    1 package of Oreo cookies
    1 package of brownie mix (to be prepared as directed on the box)



Preheat the oven to 350 and line a 9X13″ pan with parchment paper.

Cream the butter and sugar until light and fluffy. Add eggs followed by vanilla and mix well.

Add the flour, baking soda, and salt and continue to beat until well combined. Fold in the chocolate chips.

Press the cookie dough evenly into the pan.

Now place the Oreos on top of the cookie dough. Surprisingly enough, there are just enough Oreos to top the whole thing!

Prepare brownie batter as directed (I didn’t even wash out my mixer bowl ... just scrape the cookie dough clean and move on!).

Pour brownie batter on top and smooth it around with a spatula.

Bake for 40-50 minutes. They should look slightly under baked. The edges will likely puff up and dry out a bit, but you can trim them off afterwards and still have way more than enough gooey chocolatey squares to go around! Some of the comments in this post suggest that 40 minutes is too long to bake, so it’s recommended to start peeking in on them after about 30 minutes. 


Image via Mariola Comacho Photography

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