Ingredients

3½ cups flour
1 tsp. salt
1 tsp. baking soda
1 cup butter, softened
1 cup granulated sugar
¾ cup packed brown sugar
2 eggs
1 Tbsp. vanilla
1 pkg. (12 oz.) miniature semi-sweet chocolate chips
18 DOUBLE STUF OREO Cookies

Putting it together

1.
Heat oven to 350ºF.
2.
Mix flour, salt and baking soda until well blended. Beat butter and sugars in large bowl with mixer until well blended. Add eggs and vanilla; mix well. Gradually add flour mixture, beating well after each addition. Stir in chips.
3.
Press 2 cups dough onto bottom of 13x9-inch pan; top with cookies, arranging in 3 rows of 6 cookies each.
4.
Place remaining dough on large sheet waxed paper; pat into 13x9-inch rectangle. (Do not add any extra flour.) Invert over cookies; remove waxed paper. Gently press dough around each cookie to secure.
5.
Bake 28 min. or until lightly browned. Cool completely.

Tips and Tricks

Size-Wise:You'll know it's a special occasion when you get to enjoy a serving of these decadent bars.

How to Cut into Bars:Cut into 36 bars so that each bar ends up with a cookie half inside it.

Mini OREO-Stuffed Chocolate Cookies:Omit DOUBLE STUF OREO Cookies. Prepare dough as directed. Enclose each of 78 Mini OREO Chocolate Sandwich Cookies with 1 Tbsp. dough. Bake now or freeze to bake at a later time. If baking immediately, heat oven to 375ºF. Place dough, 2 inches apart, on baking sheets. Bake 7 to 8 min. or until lightly browned. Cool 3 min. on baking sheet; remove to wire racks. Cool completely. To bake later, freeze dough-wrapped cookies in freezer-weight resealable plastic bags or freezer container up to 4 months. When ready to bake, remove desired amount of dough. Bake at 375ºF for 9 to 10 min. or until lightly browned. (No need to thaw dough before baking.) Makes 39 servings, 2 cookies each.

Nutrition Information

Calories:	220
Total fat:	10g
Saturated fat:	5g
Cholesterol:	25mg
Sodium:	170mg
Total Carbohydrate:	31g
Dietary fiber:	2g
Total sugars:	18g
Protein:	2g
Calcium:	0% DV
Iron:	6% DV