These Oreo Blondies are rich, chewy, and packed with cookies and cream goodness! Made with a buttery brown sugar base and loaded with crushed Oreo cookies, every bite is sweet, fudgy, and full of chocolatey crunch. They come together in one bowl with no mixer required—perfect for when you’re craving a quick and irresistible dessert.
If you love Oreos, you’re going to love these Cookies and Cream Oreo Blondies! They’re soft, chewy, and packed with crunchy Oreo pieces in every bite. Made with simple ingredients in just one bowl, these cookies and cream blondies are easy to make and impossible to resist. Perfect for parties, bake sales, or a quick dessert anytime you’re craving something sweet.
For more blondie recipes try my blueberry blondies, white chocolate raspberry blondies or cinnamon roll blondies.
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Why You’ll Love This Recipe
- One bowl, no mixer – This recipe comes together quickly with simple pantry ingredients and zero fuss. Best of all, no mixer required!
- Chewy and fudgy texture – Just like brownies these blondies have slight crisp edges and fudgy gooey centers. .
- Packed with Oreos – Crushed and whole pieces in every bite.
- Customizable with Your Favorite Oreos: Feel free to experiment with different Oreo flavors like Golden Oreos, Double Stuf, or even limited edition varieties.
- Great for any occasion – Parties, picnics, or simple sweet cravings.
Ingredient Notes
- All-purpose flour – Provides structure to the blondies without making them cakey.
- Dark Brown sugar – Adds sweetness and that classic chewy, fudgy blondie texture. You can use light brown sugar as well.
- Granulated sugar – A combination of brown and white sugar gives these blondies the perfect texture.
- Unsalted butter – Melted butter gives richness and helps make the bars dense and gooey.
- Eggs – Binds everything together and adds moisture. This recipe uses a whole egg and egg yolk.
- Vanilla Extract: Enhances the vanilla base flavor. Use pure vanilla extract for the best results.
- Salt – Just a pinch balances the sweetness.
- Oreos – Use regular Oreos for best results. Crush some and leave a few larger chunks for texture.
- Chocolate Chips: I used a mixture of semi sweet and white chocolate chips. Feel free to use dark or even milk chocolate chips!
Step-by-Step Instructions
Here os how to make these oreo blondie recipe. You can use an electric mixer or just a large bowl with a sturdy whisk and rubber spatula.
Preheat oven to 350°F (175°C). Line an 8 inch square pan with parchment paper, leaving a slight overhang for easy removal.
Step 1: In a large mixing bowl whisk the melted butter with the light brown sugar and granulated sugar until light and pale.
Step 2: Add the egg, egg yolk and vanilla extract, and whisk until well combined.
Step 3: Stir in the flour and salt until just combined—do not overmix.
Step 4: Gently fold in chopped Oreos and chocolate chips , reserving a few larger chunks for the top.
Step 5: Spread the blondie batter evenly in the prepared pan in an even layer. Optionally press extra Oreo chunks and chocolate chips on top of the blondies.
Step 6: Bake for 22–25 minutes, or until the edges are golden brown and the center is just set and a toothpick inserted in the center comes out with a few moist crumbs.
Step 7: Let the blondies cool completely in the pan before slicing.
Tips & Tricks
- Line your pan with parchment paper: This makes for easy removal and clean edges.
- Melt the Butter Completely: Ensure the butter is fully melted and slightly cooled before mixing with the sugars to prevent scrambling the egg.
- Don’t Overmix the Batter: Overmixing develops the gluten, leading to tougher blondies. Mix just until the wet and dry ingredients are combined.
- Don’t Overbake: Blondies are meant to be slightly gooey in the center. Bake until the edges are set and the center looks just slightly underbaked. They will continue to set as they cool.
- Let Them Cool Completely: Resist the urge to cut into them while they’re still warm! Allowing the blondies to cool completely (at least 30-60 minutes) will help them firm up and make them easier to slice cleanly.
FAQs
Absolutely! Feel free to experiment with Golden Oreos, Double Stuffed, Mint Oreos, or any other flavor you love.
Yes! They’re even better the next day once the flavors settle. Just store them in an airtight container.
This could be due to overbaking or too much flour. Be sure to measure flour properly (spoon and level method) and remove them when the center is just set.
Yes! Use your favorite vegan butter to make these oreo blondies dairy free.
Storage & Freezing
Storage:
Store Oreo blondies in an air-tight container at room temperature for up to 4 days, or in the refrigerator for up to a week.
Freezing:
Wrap individual blondie squares tightly in plastic wrap and store in a freezer bag or container for up to 2 months. Thaw at room temperature or warm slightly before serving.
More Bars and Brownie Recipe You Will Love
Recipe
Oreo Blondies
Equipment
- 8 inch Square Baking Pan
Ingredients
- ¾ cup unsalted butter melted
- ¾ cups dark brown sugar packed
- ¼ cup granulated white sugar
- 1 large egg + egg yolk at room temperature
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 10-12 oreo cookies chopped
- 1 cup chocolate chips
Instructions
- Preheat oven to 350 F/180C and butter and line with parchment an 8 inch square baking pan.
- In a large mixing bowl whisk together melted butter and both sugars until the mixture is light and plate.
- Add the egg, egg yolk and vanilla extract and beat until well combines.
- Stir in the flour and salt until just combined—do not overmix.
- Gently fold in chopped Oreos and chocolate chips, reserving a few oreo chunks for the top.
- Spread the blondie batter evenly in the prepared pan. Optionally press extra Oreo chunks and chocolate chips on top of the blondies.
- Bake for 22–25 minutes, or until the edges are golden brown and the center is just set and a toothpick inserted in the center comes out with a few moist crumbs.
- Remove from the blondies from the oven and place on a wire rack. Let the blondies cool completely before cutting into pieces.
Notes
- Be careful to not overbake the blondies. They might look as though they are undercooked, but they will continue to cook after they are removed from the oven.
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