I just made Oreo Blondies that are insanely thick and chewy and so dangerously loaded with Oreos and cookies n’ cream bars you might want to hide them from yourself.

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I’m obsessed with these Oreo Blondies because they hit every corner of snack desire: chewy middle, almost-caramel edges, and giant Oreo chunks. I love how the cookies peek through a soft blondie bite, and I don’t apologize for eating three in a row.

This is my go-to when I need a sugar win without fuss. The mix of 1 cup Oreo cookies, coarsely chopped (about 10–12 cookies) and 1 cup white chocolate chips or chopped cookies n’ cream chocolate bars turns them into full-on Cookie Monster Bars energy.

Don’t judge. Just bring a fork.

I will not share, seriously, ever.

Ingredients

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Butter: It’s the fat that makes them rich and fudgy, pure comfort.
Brown sugar: Basically adds chew, caramel notes, and that slightly sticky bite.
Eggs: They give structure and lift, plus a bit of custardy richness.
Vanilla: It’s warm and cozy, rounds out the sweet without shouting.
Flour: The backbone that keeps things tender but not cakey.
Baking powder: Gives a little lift so they’re not flat and dense.
Salt: Balances sweetness and brings out the chocolate and cream flavors.
White chocolate chips or bars: Melty creamy pockets, super sweet and decadent.
Chopped Oreos: Crunchy chocolate bits and creamy filling in every bite.
Extra Oreos to sprinkle: Plus it looks cute and adds extra crunch.

Ingredient Quantities

1 cup (2 sticks) unsalted butter, melted and slightly cooled

1 1/2 cups packed light brown sugar, Yes packed

2 large eggs, room temperature

2 teaspoons vanilla extract

2 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon fine salt

1 cup white chocolate chips or chopped cookies n’ cream chocolate bars

1 cup Oreo cookies, coarsely chopped (about 10–12 cookies)

Extra chopped Oreos for sprinkling on top, optional

How to Make this

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1. Preheat oven to 350 F and line a 9×9 inch baking pan with parchment, leaving an overhang so you can lift the blondies out later; grease the sides a little so the paper wont stick.

2. Melt 1 cup (2 sticks) unsalted butter and let it cool for 5 minutes so it isnt piping hot, you dont want to cook the eggs.

3. In a large bowl whisk the slightly cooled butter with 1 1/2 cups packed light brown sugar until smooth and glossy, scraping the sides so nothing is left behind.

4. Add 2 room temperature large eggs, one at a time, mixing after each until combined, then stir in 2 teaspoons vanilla extract.

5. In a separate bowl sift or whisk together 2 cups all purpose flour, 1 teaspoon baking powder and 1/2 teaspoon fine salt so there are no lumps.

6. Fold the dry ingredients into the wet mixture gently until just combined; dont overmix or the blondies will get tough.

7. Stir in 1 cup white chocolate chips or chopped cookies n cream chocolate bars, then fold in 1 cup coarsely chopped Oreo cookies, leaving some bigger chunks for texture.

8. Spread the batter evenly into the prepared pan using a spatula, press a few extra chopped Oreos on top if you want a pretty crust.

9. Bake 24 to 30 minutes until the edges are set and the center is just slightly jiggly when you shake the pan; a toothpick inserted in the center should come out with a few moist crumbs but not raw batter.

10. Cool completely in the pan on a wire rack, using the parchment overhang to lift the slab out, then cut into squares. Store in an airtight container at room temp for up to 3 days or freeze for longer.

Equipment Needed

1. 9×9 inch baking pan (lined with parchment that overhangs)
2. Parchment paper and a little extra for greasing the sides
3. Small saucepan or microwave safe bowl to melt the butter
4. Large mixing bowl for whisking the batter
5. Whisk for the butter and sugar, and measuring spoons for the vanilla
6. Rubber spatula for folding and spreading the batter evenly
7. Measuring cups for flour, sugar and chips/cookies
8. Wire rack to cool the blondies (and oven mitts for safety)

FAQ

Q: Can I use salted butter instead of unsalted?

A: Yes, just reduce added salt to 1/4 teaspoon so it does not get too salty.

Q: Can I freeze the blondies?

A: Absolutely. Wrap bars individually or freeze the whole slab in plastic, up to 3 months. Thaw overnight in the fridge or at room temp for a few hours.

Q: My white chocolate looks grainy after baking. Why?

A: White chocolate can seize or turn a bit grainy if overheated. Use chips or chopped bars and fold them in near the end. Slight texture changes are normal but still tastes great.

Q: Can I reduce the sugar or use a substitute?

A: You can cut the brown sugar by up to 1/4 cup no big deal. Sugar substitutes can change texture so I do not recommend them for best chewiness.

Q: How do I get clean squares when cutting?

A: Chill completely first, then run a sharp knife under hot water, wipe dry, and slice. Heat the knife between cuts for smooth edges.

Oreo Cookies N’ Cream Blondies Recipe Substitutions and Variations

Unsalted butter (1 cup): swap with 1 cup melted coconut oil or 1 cup neutral-flavored margarine. Coconut oil gives a slight coconut taste and makes the blondies a bit denser, margarine works if you need dairy-free but watch the salt level.
Light brown sugar (1 1/2 cups, packed): use 1 1/2 cups granulated sugar plus 2 tablespoons molasses, or just 1 1/2 cups dark brown sugar if thats what you have. Granulated alone will make them less chewy.
Eggs (2 large): replace each egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water (let sit 5 minutes), or 1/4 cup applesauce per egg for a slightly cake-y, egg-free option.
White chocolate chips or cookies n’ cream chocolate (1 cup): swap with 1 cup semi-sweet chocolate chips, milk chocolate, or an equal amount of chopped milk chocolate bars for a richer, less sweet bite.

Pro Tips

– Chill the chopped Oreos for a few minutes before folding them in, this makes them less likely to turn to crumbs and you get bigger cookie chunks in the blondies. dont overdo it though or the chocolate chips might firm up too much.

– Use room temp eggs and let the melted butter cool until it feels just warm, not hot. If the butter is too hot you’ll scramble the eggs and get a weird texture, but if it’s too cool the batter will be lumpy.

– Don’t overmix once you add the flour, stir until you cant see streaks then stop, a few floury spots are fine. Overmixed batter = tough blondies, and you want them fudgy not cakey.

– Pull the pan out a couple minutes earlier than you think, the center continues to set as it cools; aim for a slightly jiggly middle and a set edge. If you bake until totally firm you’ll end up with dry bars.

Oreo Cookies N' Cream Blondies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I just made Oreo Blondies that are insanely thick and chewy and so dangerously loaded with Oreos and cookies n' cream bars you might want to hide them from yourself.

Servings

servings

Calories

455

kcal

Equipment: 1. 9×9 inch baking pan (lined with parchment that overhangs)
2. Parchment paper and a little extra for greasing the sides
3. Small saucepan or microwave safe bowl to melt the butter
4. Large mixing bowl for whisking the batter
5. Whisk for the butter and sugar, and measuring spoons for the vanilla
6. Rubber spatula for folding and spreading the batter evenly
7. Measuring cups for flour, sugar and chips/cookies
8. Wire rack to cool the blondies (and oven mitts for safety)

Ingredients

1 cup (2 sticks) unsalted butter, melted and slightly cooled
1 1/2 cups packed light brown sugar, Yes packed
2 large eggs, room temperature
2 teaspoons vanilla extract
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon fine salt
1 cup white chocolate chips or chopped cookies n' cream chocolate bars
1 cup Oreo cookies, coarsely chopped (about 10–12 cookies)
Extra chopped Oreos for sprinkling on top, optional

Directions

Preheat oven to 350 F and line a 9×9 inch baking pan with parchment, leaving an overhang so you can lift the blondies out later; grease the sides a little so the paper wont stick.
Melt 1 cup (2 sticks) unsalted butter and let it cool for 5 minutes so it isnt piping hot, you dont want to cook the eggs.
In a large bowl whisk the slightly cooled butter with 1 1/2 cups packed light brown sugar until smooth and glossy, scraping the sides so nothing is left behind.
Add 2 room temperature large eggs, one at a time, mixing after each until combined, then stir in 2 teaspoons vanilla extract.
In a separate bowl sift or whisk together 2 cups all purpose flour, 1 teaspoon baking powder and 1/2 teaspoon fine salt so there are no lumps.
Fold the dry ingredients into the wet mixture gently until just combined; dont overmix or the blondies will get tough.
Stir in 1 cup white chocolate chips or chopped cookies n cream chocolate bars, then fold in 1 cup coarsely chopped Oreo cookies, leaving some bigger chunks for texture.
Spread the batter evenly into the prepared pan using a spatula, press a few extra chopped Oreos on top if you want a pretty crust.
Bake 24 to 30 minutes until the edges are set and the center is just slightly jiggly when you shake the pan; a toothpick inserted in the center should come out with a few moist crumbs but not raw batter.
Cool completely in the pan on a wire rack, using the parchment overhang to lift the slab out, then cut into squares. Store in an airtight container at room temp for up to 3 days or freeze for longer.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.