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Cookies and Cream Blondies Recipe

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3.9 from 14 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 24 servings

Description

These Cookies and Cream Blondies are a delightful twist on classic blondies, packed with chunks of Oreo cookies throughout for a deliciously rich and creamy texture. Easy to make and perfect for sharing, they bake up golden and moist with a slightly chewy edge, offering a perfect balance of sweet vanilla flavor and chocolate cookie crunch.

Ingredients

Dry Ingredients

  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter (melted and slightly cooled)
  • 1 cup firmly packed light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Add-ins

  • 1 1/2 cups roughly chopped Oreos (plus more for the top if you like)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9″x 13″x 2″ baking pan thoroughly, then line it with parchment paper and grease the paper as well for easy removal; alternatively, you may skip lining if preferred.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well blended. Set this mixture aside.
  3. Mix Wet Ingredients: In a large mixing bowl, combine the melted and slightly cooled unsalted butter with the light brown sugar, granulated sugar, eggs, and vanilla extract. Stir vigorously until the mixture is smooth and well incorporated.
  4. Add Flour Mixture: Gradually add the dry flour mixture to the wet ingredients, mixing just until most of the flour is incorporated and only a few streaks remain to avoid overmixing which could make the blondies dense.
  5. Fold in Oreo Cookies: Gently fold in the roughly chopped Oreo cookies, distributing them evenly throughout the batter without breaking the pieces down too much.
  6. Spread Batter and Add Toppings: Evenly spread the blondie batter into your prepared pan, smoothing the surface. Optionally, place some larger Oreo pieces on top for added texture and visual appeal.
  7. Bake the Blondies: Bake in the preheated oven for 30 to 35 minutes until the blondies turn golden brown on top and a toothpick or skewer inserted into the center comes out clean or with a few moist crumbs clinging.
  8. Cool and Serve: Remove the pan from the oven and place it on a wire rack. Allow the blondies to cool completely before cutting into 24 bars for clean slices and optimal texture.

Notes

  • For easy removal, be sure to grease the parchment paper well if lining the pan.
  • Do not overmix the batter once flour is added to maintain a tender blondie texture.
  • Feel free to add extra chopped Oreos on top before baking for a more decadent presentation.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These blondies freeze well; wrap tightly and freeze for up to 2 months.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/cookies-and-cream-blondies-recipe/