These cookies and cream blondies are a sweet and delicious treat that comes together in minutes. These chewy, fudgy blondies have a lovely, buttery caramel flavour from the brown sugar. Oreos mixed in the batter before baking create a balance of flavour and texture from the crispy, chocolate cookie, and creamy filling. They are made with simple pantry ingredients, making an easy treat perfect for a snack, bake sale, or quick dessert.
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What are Oreo Blondies?
Oreo blondies are a delicious, chewy cookie bar with a fudgy texture and slight caramel flavour.
Like brownies, they have a soft, gooey middle, chewy edges, and a crispy, crackly top.
These cookies and cream blondies are filled with classic chocolate and cream Oreo cookies, adding a bit of crunch and chocolate to the blond-coloured bars.
Blondies are easy to make, use simple ingredients, and come together in minutes.
The texture of a blondie should be soft and chewy, with a slightly fudgy texture. However, if you prefer a more cake-like blondie, add more flour and cook just a bit longer.
Blondies are made with a higher ratio of brown sugar to white sugar; some are made without white sugar. This gives them their blond colour and sweet caramel flavour.
While we have made these bars with the traditional Oreo cookie, you can use any fun variety of Oreo cookies you like.
For a full list of ingredients and measurements, see the printable recipe card at the bottom of this post.
Blondies come together with simple pantry ingredients.
- Butter – For the best flavour and texture, you will want to use real butter for this recipe.
- Brown sugar – These blondies are made with light brown sugar, which gives them a golden colour and milder flavour. However, dark brown sugar may be used instead.
- Granulated sugar – Just a bit of added granulated sugar enhances the sweetness and texture.
- Vanilla extract – Vanilla adds to the flavour of the blondie. This can be replaced with other extracts, such as caramel or almond.
- Flour – You will need regular, all-purpose flour for this recipe. Be sure to spoon and level the flour, rather than scoop it, or better yet, weigh it, for the best results.
- Oreo cookies – We use mini Oreos for this recipe because we don’t have to chop them, but you can use regular Oreos. While we’ve used regular cookies and cream flavour, you can use any of the many Oreo flavours you like.
You will also need:
- Baking powder
Step by Step Instructions
One – Mix the melted butter, vanilla, and sugars in a large bowl. Using a hand mixer on low speed, mix for one to two minutes until the ingredients are well combined, and the sugar crystals have dissolved. If you do not have a hand mixer you can do this by hand, just be sure to mix well.
Two – Add the eggs and mix on low just until combined.
Pro-Tip: You want to be sure to mix the sugar and butter well to dissolve the sugar crystals, but once you add the eggs and flour, be sure to mix just until combined. Over-mixing will create a cake-like texture rather than the fudgy texture you are after.
Three – Whisk the flour, baking powder, and salt together, then add to the bowl. Stir just until combined.
Four – Fold the Oreos into the batter.
Five – Spread the batter into a parchment-lined 9×9 baking pan. Press extra Oreos into the top of the batter.
Alternatively, you can spray a baking pan with non-stick spray; however, lining the pan will make it easier to lift the blondies out and slice them.
Six – Bake until golden brown, the top feels set, and a toothpick inserted in the centre comes out mostly clean.
Pro-Tip: To ensure a soft, fudgy centre, do not overbake the blondies. They are done when the top feels set and a toothpick inserted in the center comes out mostly clean. They will feel soft, but they will firm up when they cool.
Oreo blondies can be stored in an airtight container at room temperature for up to a week.
To store them longer, they can be kept in the refrigerator for a few weeks or stored in the freezer for several months.
Top Tips & FAQS
- For the best flavour and texture, be sure not to over-bake. Err on the side of slightly underdone, as they will firm up as they cool.
- For the best results, we suggest weighing the dry ingredients. However, if you prefer not to weigh, flour should be measured by spooning and leveling, and the brown sugar should be slightly packed.
Cake-like blondies can be caused by over-mixing, adding too much flour, or over-baking. For best results, measure your ingredients correctly, do not over-mix, and err on the side of slightly underdone rather than over-baking.
More Oreo Recipes
Cookies & Cream (Oreo) Blondies
- 1 cup (226 g) salted butter melted
- 1 ½ cups (280 g) light brown sugar lightly packed
- ¼ cup (50 g) granulated sugar
- 2 teaspoon vanilla extract
- 2 large eggs
- 2 cups (260 g) all-purpose flour spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon kosher salt or ¼ teaspoon table salt
- 1 ½ cups mini oreos, or broken regular oreos divided
- Preheat oven to 350°F
- Line a 9×9 baking pan with parchment paper, or spray with non-stick spray.
- Combine the melted butter, brown sugar, white sugar, and vanilla in a large bowl. Using a hand mixer, on low speed, mix for 1-2 minutes until well combined and the sugar crystals have dissolved.
- Add the eggs and mix on low speed, just until the ingredients are combined.
- Whisk the flour, baking powder, and salt together, then add to the bowl. Stir just until combined.
- Fold 1 cup of the Oreo cookies into the batter.
- Spread the batter into the prepared 9×9 pan, then press the remaining ½ cup of Oreos into the top.
- Bake for 28-30 minutes until golden brown, the top feels set, and a toothpick inserted in the center comes out mostly clean.
- Move the pan to a cooling rack. Once cool, if you have used parchment, lift the bars out of the pan to slice. Otherwise, you can cut them in the pan and remove them.
- Store in an airtight container at room temperature for up to a week, or in the freezer for several months.
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.