Gooey Double Chocolate Cookies and Cream Cake Bars

Sharing my Gooey Cookies and Cream Double Chocolate Cake Bars with you today!

You’re in for a real treat with this Gooey Cookies and Cream Double Chocolate Cake Bars recipe. These bars are rich, indulgent, and surprisingly simple to make using a few pantry staples. I whipped this up with my mom recently and we loved how chocolaty and gooey they turned out—exactly the kind of dessert that disappears fast at family gatherings.

These bars combine a chocolate cake mix base, broken Oreo cookies, sweetened condensed milk, and a generous scattering of chocolate chips. The result is a dense, fudgy bar with pockets of cookie pieces and a glossy, caramel-like layer from the condensed milk. They’re easy to prepare and perfect for potlucks, after-school snacks, or any time you need a quick chocolate fix.

To make the crust, you’ll mix a Devil’s Food cake mix with one egg and one stick (8 tablespoons) of softened butter until it forms a firm dough. I often use my hands to combine the ingredients because it’s fast and effective. Press the dough into a foil-lined 9×13-inch pan to form an even layer, then scatter broken Oreo pieces over the top.

Pour a 14-ounce can of sweetened condensed milk evenly over the cookies, then sprinkle chocolate chips on top. When baked, the condensed milk and chocolate chips create a glossy, fudgy layer that pulls the whole bar together. After baking, let the pan cool slightly, then remove from the foil and cut into squares. These bars are best when cooled completely so they set up nicely and slice cleanly.

Helpful tips: press the dough evenly into the pan for uniform baking. When breaking the Oreos, aim for bite-sized pieces so you get a few chocolate-and-cream bites in each square. If you prefer a less sweet finish, use semi-sweet chocolate chips; for an extra-decadent finish, use dark chocolate chips. To speed cooling, place the pan on a wire rack. I like to trim the edges before cutting to get neat, uniform squares.

Gooey Cookies and Cream Chocolate Cake Bars

These gooey cookies and cream double chocolate cake bars are over-the-top delicious—fudgy, rich, and packed with cookie pieces and melted chocolate.

Details

Course: Dessert
Cuisine: American

Prep Time: 10 mins | Cook Time: 35 mins | Total Time: 45 mins

Servings: 12 bars | Calories per serving: 510 kcal

Ingredients

1 (9×13 size) Devil’s Food cake mix
1 stick (8 tablespoons) unsalted butter, softened
1 large egg
1 1/2 cups chocolate chips
1 (14-ounce) can sweetened condensed milk
14 Oreo cookies, broken into bite-size pieces

Instructions

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with foil and spray the foil with nonstick cooking spray.
In a large bowl, combine the cake mix, softened butter, and egg. Mix until a firm dough forms—mixing by hand works well and is quick.
Press the dough evenly into the prepared pan to form the base.
Scatter the broken Oreo pieces evenly over the dough layer.
Pour the sweetened condensed milk over the cookies, spreading gently to cover. Sprinkle the chocolate chips over the top.
Bake for 23–25 minutes, or until the bars are set and cooked through. Remove from the oven.
Let the pan cool for about 5 minutes, then run a plastic knife around the edges to loosen the bars from the foil. Allow to cool completely, remove the foil, trim the edges if desired, and cut into squares.

Storage and Serving

Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. These bars are delicious slightly warm or at room temperature. Reheat briefly in the microwave for a softer, gooier texture.

Variations

Try using different cookies (chocolate sandwich cookies, mint Oreos) or swap in white chocolate chips for a sweeter contrast. For a nutty twist, sprinkle chopped toasted nuts over the top before baking.

Nutrition (per serving)