8ouncescream cheese, softened(reduced fat will work, not fat free)
¼cupunsalted butter, softened
1teaspoonpure vanilla extract
4cupspowdered sugar(confectioners’ sugar)
12Oreo cookies,roughly crushed
Preheat oven to 350ºF. Spray 9x13-inch baking with nonstick baking spray. Line with parchment paper, and spray parchment with nonstick baking spray.
In large mixing bowl, cream together butter and sugar. Add vanilla extract and egg; mix well. Add flour and baking powder and mix well until the dry ingredients are completely incorporated. Dough will be quite stiff. Stir in crushed Oreos.
Add dough to prepared pan and, using fingers, pat into an even layer. Bake for 20 minutes or until just golden around the edges and set in the middle. Let cool completely in pan.
Once cooled, prepare frosting. In a large mixing bowl, blend cream cheese, butter, and vanilla with electric mixer until creamy. Add powdered sugar, beating well. Spread evenly over cooled cookie bars.
Top with crushed Oreos and cut into desired size pieces. Serve immediately or store in refrigerator.
Storage: Store in fridge in a tightly covered container for up to 5 days. The texture of the cookies will get a bit softer.
To freeze: Store cut bars in a freezer container for up to one month. Thaw in the fridge before serving.
You can substitute chocolate wafer cookies for the Oreos. The bars will be a little less sweet.
If you're not into Oreo cookies, substitute 2 cups mini chocolate chips for the crushed cookies. Stir one cup into the cookie dough and sprinkle one cup on top.
Make double chocolate Oreo cookie bars. Add a half cup of cocoa powder to the cream cheese layer, reducing the powdered sugar by a half cup.