Cookies & Cream (Oreo) Blondies

A stack of Oreo blondies on a slate plate with a small bottle of milk.

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 329kcal

Author: Deanna

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.

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Ingredients

1 cup (226 g) salted butter melted
1 1/2 cups (280 g) light brown sugar lightly packed
1/4 cup (50 g) granulated sugar
2 tsp vanilla extract
2 large eggs
2 cups (260 g) all-purpose flour spooned and leveled
1/2 tsp baking powder
1/2 tsp kosher salt or 1/4 tsp table salt
1 1/2 cups mini oreos, or broken regular oreos divided

Instructions

Preheat oven to 350°F
Line a 9x9 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 9x9 pan, then press the remaining 1/2 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.

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