Easy Cookies and Cream Bars

Steps

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1. 1
   Preheat the oven to 350°F (about 175°C). Pulse 24 Oreos in a food processor for about 30 seconds until finely crushed.
   ▶ ≈0:06
2. 2
   Add the melted unsalted butter and pulse for about 10 seconds until the mixture resembles wet sand.
   ▶ ≈0:30
3. 3
   Line a 9x9-inch baking pan with parchment paper, leaving overhang on three sides. Pour in the Oreo crust mixture, spread evenly, and press firmly with a flat-bottomed glass.
   ▶ ≈1:36
4. 4
   Freeze the crust for at least 20 minutes while preparing the cookie batter.
   ▶ ≈2:59
5. 5
   Whisk together the flour, baking powder, baking soda, and salt in a bowl; set aside.
   ▶ ≈3:06
6. 6
   In a stand mixer fitted with the paddle attachment, beat the room-temperature butter, cream cheese, and brown sugar on medium speed for about 3 minutes until light and fluffy, scraping the bowl as needed.
   ▶ ≈4:21
7. 7
   Add the egg and vanilla extract, mix well, then scrape down the bowl.
   ▶ ≈5:48
8. 8
   With the mixer on low, add the flour mixture in three additions, mixing just until mostly combined with a few streaks of flour remaining.
   ▶ ≈6:29
9. 9
   Add the quartered Oreos, semi-sweet chocolate chips, and white chocolate chips. Mix on low until just combined, then gently fold with a spatula to keep the cookie pieces large.
   ▶ ≈6:52
10. 10
    Pour the batter over the chilled crust and smooth it into an even layer with an offset spatula.
    ▶ ≈7:49
11. 11
    Scatter the large Oreo pieces over the top, press in gently, then sprinkle the final quarter cup of chocolate chips on top.
    ▶ ≈8:06
12. 12
    Bake at 350°F for 30 to 35 minutes, until a skewer inserted in the center comes out mostly clean with a few moist crumbs.
    ▶ ≈8:51
13. 13
    Let cool, slice, and enjoy.
    ▶ ≈9:08