Indulge in the ultimate combination of chewy blondies and crunchy Oreo cookies with these incredibly easy-to-make Cookies and Cream Blondies. A delightful treat that’s guaranteed to be a hit at any gathering, these bars offer a perfect balance of rich brown sugar flavor and bursts of chocolatey goodness.
Irresistible Cookies and Cream Oreo Blondies: The Perfect Sweet Treat
There’s a special kind of magic that happens when you combine classic comfort with a touch of playful crunch. While I adore the art of baking from scratch, a secret indulgence of mine is integrating the iconic Oreo cookie into homemade desserts. Their distinctive chocolate flavor and satisfying crunch elevate even the simplest recipes, transforming them into something truly extraordinary. Whether it’s a crushed Oreo crust or a more intricate cookies and cream dessert, these beloved sandwich cookies never fail to impress.
This recipe for Cookies and Cream Blondies perfectly captures that magic. Imagine a rich, buttery, and incredibly chewy blondie base, studded generously with fragments of classic Oreo cookies. Each bite delivers a delightful interplay of textures and flavors: the subtle sweetness and caramel notes of the brown sugar blondie contrasting beautifully with the deep chocolate and creamy filling of the Oreos. These aren’t just any blondies; they are a celebration of two beloved treats coming together in harmonious perfection.
Our Cookies and Cream Blondies are designed to be a crowd-pleaser, delivering maximum flavor with minimal effort. The base is a classic brown sugar blondie, known for its moist, chewy texture and irresistible caramel undertones. This foundation provides the perfect backdrop for the star of the show: those delightful Oreo pieces. Every bite offers a little burst of chocolatey crunch, making these bars exceptionally addictive. This recipe yields a generous pan, ensuring you’ll have plenty to share with family and friends, while also leaving a few for your personal enjoyment.
If you’re a devoted fan of all things cookies and cream, then these blondies are an absolute must-try. They embody everything you love about the flavor profile in a convenient, shareable bar form. And if you’re looking to explore more delicious variations, don’t miss out on other cookies and cream creations like my Cookies and Cream Cheesecake Cookies, Fudgy Cookies and Cream Brownies, and Cookies and Cream Cheesecakes.
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Essential Ingredients for Your Cookies and Cream Blondies
One of the best aspects of this recipe is its simplicity, relying on common pantry staples. If you have a bag of Oreos on hand, chances are you already possess most of what you need to create a batch of these glorious blondies. For precise measurements and detailed instructions, remember to refer to the full recipe card located at the bottom of this page. Here’s a closer look at the key ingredients:
- All-purpose flour: The structural backbone of our blondies. For consistent results, it’s best to measure flour by weight using a kitchen scale. If you don’t have one, use the spoon and sweep method to avoid compacting the flour, which can lead to dense blondies. Learn more about How to Measure Flour for perfect baking every time.
- Baking powder: This leavening agent gives our blondies a slight lift, ensuring they are perfectly soft and tender.
- Salt: A crucial ingredient that balances the sweetness and enhances the overall flavor of the blondies, making them taste richer and more complex.
- Unsalted butter: Melted butter provides moisture and a rich, buttery flavor. Using unsalted butter allows you to control the exact amount of salt in the recipe.
- Brown sugar: Light brown sugar is preferred here for its delicate caramel notes and moisture, which contributes to the blondies’ signature chewiness. Dark brown sugar’s stronger molasses flavor might overshadow the beloved Oreos, so stick with light brown sugar for the best balance.
- Granulated sugar: Pairing granulated sugar with brown sugar helps create a lighter color and a slightly crispier edge, while also allowing the distinct Oreo flavor to truly shine through.
- Eggs: Large eggs act as a binder, adding structure and richness to the blondies. For optimal emulsification and a smoother batter, ensure your eggs are at room temperature before you begin mixing.
- Vanilla extract: A staple in most baked goods, vanilla extract deepens the flavor profile and adds a warm, aromatic quality that complements the other ingredients beautifully.
- Oreos: The star ingredient! While the classic brand is most common, any similar chocolate sandwich cookie will work. You’ll need approximately 18 cookies in total. Roughly chop them, saving some larger pieces to sprinkle on top before baking for an extra visual and textural appeal. Don’t worry about perfect uniformity; varying sizes of cookie chunks add to the charm!
Step-by-Step Guide: Crafting Your Cookies and Cream Blondies
Ready to bake a batch of these delectable blondies? Follow these straightforward steps to create a truly unforgettable dessert that will impress everyone!
1. Prepare for baking: Begin by preheating your oven to 350°F (175°C). Next, prepare a 9- by 13-inch baking pan. Grease the pan thoroughly, then line it with parchment paper, leaving an overhang on the sides to easily lift the blondies out later. Grease the parchment paper as well. Using a cooking spray with flour, such as Baker’s Joy or Pam Baking, can be particularly helpful for this step. While optional, lining the pan significantly simplifies the removal and cutting process, ensuring perfectly neat bars.
2. Combine the dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures these ingredients are evenly distributed, which is crucial for uniform leavening and flavor throughout the blondies. Set this mixture aside.
3. Combine the wet ingredients: In a large mixing bowl, combine the slightly cooled melted butter, light brown sugar, granulated sugar, room temperature eggs, and vanilla extract. Beat these ingredients together until they are thoroughly combined and the mixture is smooth and cohesive. You can achieve this using an electric mixer for speed or by hand with a whisk for a good arm workout.
4. Incorporate dry into wet, then add cookies: Gradually add the reserved flour mixture to the wet ingredients, mixing only until a few streaks of flour remain visible. Be careful not to overmix, as this can lead to tough blondies. Once the flour is mostly incorporated, gently fold in the roughly chopped Oreo cookie pieces using a spatula. Ensure the cookies are evenly distributed throughout the batter without crushing them too much.
5. Spread the batter in the pan: Transfer the delicious blondie batter into your prepared baking pan. Using an offset spatula or the back of a spoon, spread the batter evenly across the bottom of the pan, making sure it reaches into all the corners for a consistent thickness. If desired, sprinkle the reserved larger cookie pieces on top of the batter before baking for an appealing finish.
6. Bake to golden perfection: Place the pan in your preheated oven and bake for 30 to 35 minutes. The blondies are ready when the edges are golden brown and a wooden skewer or toothpick inserted into the center comes out clean or with just a few moist crumbs attached. Avoid overbaking, as this can lead to dry blondies.
7. Cool completely: Once baked, remove the pan from the oven and place it on a wire rack. Allow the blondies to cool completely in the pan before attempting to lift them out or cut them. This crucial step allows the blondies to set properly, preventing them from crumbling and ensuring clean, neat slices. Patience is key for perfect blondie bars!
Tips for Blondie Baking Success
- Don’t forget the crumbs! When you roughly chop your Oreos, you’ll naturally create a mix of larger chunks and smaller crumbs. Make sure to incorporate all of these into the batter. The crumbs contribute significantly to the “cookies and cream” flavor throughout the blondie, ensuring every bite is packed with deliciousness.
- Spread evenly for uniform baking. Taking a moment to spread the batter evenly in your prepared pan is vital. A consistent thickness across the pan ensures that all parts of the blondies bake at the same rate, leading to a uniformly chewy texture and preventing some areas from being undercooked or overbaked.
- Achieve clean cuts. For beautifully presented bars, allow the blondies to cool completely before cutting. Use a thin, sharp knife or a pizza rocker, making firm, straight cuts. Avoid a sawing motion, which can cause crumbling. Wiping your knife clean between cuts will also help maintain crisp edges.
- Room temperature ingredients. Ensure your eggs are at room temperature. This helps them incorporate more smoothly into the batter, creating a more uniform emulsion and a better texture in your finished blondies.
- Do not overmix. After adding the dry ingredients, mix only until just combined. Overmixing can develop the gluten in the flour, resulting in tough, dry blondies instead of the desired chewy ones.
Storage and Freezing Guidelines
Proper storage is key to keeping your Cookies and Cream Blondies fresh and delicious for as long as possible. Once the bars have cooled completely, transfer them to an airtight container. Stored at room temperature, they will remain wonderfully fresh and chewy for up to 3 days. For longer enjoyment, consider freezing them.
Can These Blondies Be Frozen?
Absolutely! These delightful blondies freeze exceptionally well, making them perfect for meal prep or enjoying a homemade treat whenever a craving strikes. To freeze, place the completely cooled bars in an airtight, freezer-safe container or a heavy-duty freezer bag. Be sure to separate layers with parchment paper if stacking to prevent sticking. When properly stored, they can be kept in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw the blondies at room temperature for an hour or two. You can also gently warm them in the microwave for a few seconds for that freshly baked taste.
Cookies and Cream Blondies
24 2-inch bars
15 minutes
35 minutes
50 minutes
Ingredients
- 2 cups (240 g) all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, melted and slightly cooled
- 1 cup (200 g) firmly packed light brown sugar
- 1 cup (200 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups roughly chopped Oreos, plus more for the top if you like*
Recommended Products
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OXO 9 x 13 Inch Baking Pan
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Le Creuset Spatula Spoon – White
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Half Sheet Nonstick Cooling Rack
Instructions
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Preheat oven to 350°F (175°C). Grease a 9″x 13″x 2″ baking pan, line with parchment paper, and grease the paper. If you prefer, you can skip the lining.
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Whisk together the flour, baking powder, and salt. Set aside.
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In a separate bowl, combine the melted butter, brown sugar, sugar, eggs, and vanilla until thoroughly combined.
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Gradually add the flour, mixing until a few streaks of flour remain. Gently fold in the cookie pieces.
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Spread the batter evenly in the prepared pan. Place some larger cookie pieces on top if you like.
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Bake 30 to 35 minutes, or until the bars are golden brown and a pick inserted into the center comes out clean.
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Place the pan on a wire rack and allow the blondies to cool before cutting into bars.
Notes
- *You’ll need about 12 cookies for the filling. If you want more for the top, you’ll need 6 to 8 more.
- Store in an airtight container at room temperature up to 3 days.
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