Oreo Blondies (Cookies & Cream Bars)
These easy Oreo blondies are delicious cookies and cream bars that any Oreo lover will enjoy. They are super thick, soft, and chewy, with tons of crushed Oreos baked inside and on top! With their delicious buttery vanilla taste, these blondies make an excellent dessert for any party.
Equipment
- 2 Mixing Bowls
- 1 Electric Hand Mixer or Stand Mixer
- 1 8x8-inch Baking Pan lined with parchment paper
- 1 Whisk
Ingredients
- 1 ⅓ cups all-purpose flour (or gluten-free flour blend)*
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened (or vegan butter)*
- 1 cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs (or flax eggs)*
- 2 teaspoons pure vanilla extract
- 20 oreo cookies, chopped plus extra for topping
Instructions
- Preheat the oven to 350℉ and line an 8x8-inch (or 9x9") baking pan with parchment paper. Leave some parchment hanging over the sides of the pan for easy blondie removal later. Set aside.
- Gather about 20 Oreo cookies and chop them into bite-sized chunks. Make sure they are not too small, or they will blend too much into the batter and you won't get those delicious big chunks of Oreo to enjoy. You can break them up with your hands, or add them to a sealed Ziploc bag and crush them with something heavy, like a rolling pin or soup can.20 oreo cookies, chopped
- In a medium mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. Set aside.1 ⅓ cups all-purpose flour, ¼ teaspoon baking powder, ½ teaspoon salt
- Using a stand mixer or large mixing bowl with an electric hand mixer, beat together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. This takes about 1-2 minutes.¾ cup unsalted butter, softened, 1 cup granulated sugar, ¼ cup brown sugar
- Add the eggs and vanilla extract and mix on low-medium speed until thoroughly combined.2 large eggs, 2 teaspoons pure vanilla extract
- Next, add the dry ingredients to the bowl and mix on the lowest speed until just barely combined into the batter. It will be thick, and some flour specks are okay! Do not over-mix.
- Gently fold in the chopped Oreos using a rubber spatula until they are evenly distributed throughout the blondie batter. Be careful not to crush the Oreo cookies too much as you mix.20 oreo cookies, chopped
- Transfer the blondie batter to the prepared baking pan, and use a rubber spatula to smooth it evenly into the edges of the pan. Press extra crushed Oreo chunks into the top of the batter before baking.
- Bake the blondies for 30-40 minutes or until the edges are lightly golden brown and the center is set. A toothpick inserted in the center should come out with moist crumbs, but not wet batter.
- Remove the blondies from the oven and allow them to cool in the pan for at least 30-60 minutes before slicing them into 12-16 squares. Enjoy!
Notes
Storage: Store leftover Oreo blondies in an airtight container at room temperature for 5-7 days. For longer storage, wrap each blondie tightly in plastic wrap and place them in an airtight container in the freezer. They freeze well for up to 2-3 months. Remember to thaw them before enjoying them again.
*Gluten-Free: Use certified gluten-free Oreos and replace all-purpose flour with a gluten-free measure-for-measure flour blend. Be sure the gluten-free flour contains xanthan gum. The blondies turn out just as well when you make them gluten-free!
*Dairy-Free: Use vegan stick butter, like Earth Balance or similar, and these blondies become dairy-free. Oreos do not contain dairy.
*Vegan: Use vegan butter and try replacing the eggs with two flax eggs (or another egg substitute that has worked for you previously). The blondies may not be as fluffy, but they should still come out well and taste delicious. For vegan sugar options, use coconut sugar instead of brown sugar and organic cane sugar instead of granulated.