Cookies and cream meets chewy, buttery blondies in this irresistible dessert. Imagine the perfect blondie—crispy edges, soft center, rich brown sugar flavor—loaded with chunks of Oreo cookies in every single bite.
The cookies soften slightly as they bake, creating pockets of cookies-and-cream goodness throughout. These blondies are incredibly easy to make, require no mixer, and are guaranteed to disappear fast. Whether you’re making them for a party, a bake sale, or just because, they’re sure to be a hit.
Instructions
Prep and Preheat
Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper, leaving overhang on two sides for easy removal.
Chop the Oreos
Place the Oreos in a zip-top bag and gently crush with a rolling pin, or chop with a knife. You want chunks, not crumbs—aim for pieces about ¼ to ½ inch.
Mix Wet Ingredients
In a large bowl, whisk together the melted butter and brown sugar until smooth. Add the egg and vanilla, and whisk vigorously until the mixture becomes smooth, glossy, and lighter in color, about 1 minute.
Add Dry Ingredients
Add the flour, baking powder, and salt. Fold gently with a spatula until just combined—do not overmix.
Fold in Oreos
Add the chopped Oreos and fold gently until evenly distributed throughout the batter.
Transfer to Pan
Pour the batter into the prepared pan and spread evenly. The batter will be thick.
Bake
Bake for 20-25 minutes (for 8×8) or 18-22 minutes (for 9×9), until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs attached—not wet batter, but not clean. For chewy blondies, slightly underbake.
Sprinkle with Sea Salt
As soon as the blondies come out of the oven, sprinkle with flaky sea salt.
Cool Completely
Let the blondies cool completely in the pan on a wire rack. This allows them to set properly. For clean slices, refrigerate for 1-2 hours before cutting.
Slice and Serve
Use the parchment overhang to lift the blondies out of the pan. Place on a cutting board and slice into squares with a sharp knife. Wipe the knife clean between cuts for clean edges.
Pro-Tips for Cookies and Cream Blondie Perfection
- Chop, Don’t Crush: You want chunks of Oreo, not crumbs. Roughly chop the cookies so you get distinct pieces throughout.
- Use Regular Oreos: Double Stuf Oreos have too much cream and can make the blondies greasy. Regular Oreos work best.
- Don’t Overmix: Overmixing develops gluten and can make blondies tough. Fold just until flour disappears.
- Underbake Slightly: For chewy, fudgy blondies, pull them when a toothpick comes out with moist crumbs. They’ll continue to set as they cool.
- Flaky Salt Finish: A sprinkle of flaky sea salt right out of the oven balances sweetness and adds sophistication.
- Chill Before Slicing: For clean, perfect squares, refrigerate the cooled blondies before cutting.
- Customize: Add white chocolate chips, peanut butter chips, or use mint Oreos for a twist.
- Storage: Keep in an airtight container at room temperature for up to 5 days.
These Cookies and Cream Blondies are loaded with Oreos and absolutely irresistible.
