Name: Oreo Cookies and Cream Blondies Bars
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16
Cuisine: American
Ingredients: 1 Cup Brown Sugar; 1/2 Cup white sugar; 1 Cup (2 Sticks) of Butter (softened); 2 Eggs; 1 TSP Vanilla Extract; 1 (3.4 ounce) Box Instant Vanilla Pudding; 2 Cups Flour; 1 TSP Baking Soda; 1/2 TSP Baking Powder; 1 TSP Salt; 1 Cup Semi-sweet Chocolate Chips; 1 Cup White Chocolate Chips; 18 Oreo Double Stuf cookies (broken into pieces)

This Oreo Cookies and Cream Blondies recipe makes deliciously soft, buttery blondie bars with a cookie crunch.

The Oreo cookies (with their cream filling) along with generous helpings of chocolate chips and white chocolate chips come together for a sweet cookies and cream flavor. Cut these blondies into bars for a dessert that is a hit at home as well as parties.

If you are making Cookies and Cream Bondies for a party, you might want to make two batches. Each batch yields approximately 16 blondies and it seems like everyone wants to eat 2 of them!

How to Make Oreo Cookies and Cream Blondie

Oreo blondies are fairly easy to make. The hardest part is whisking all the ingredients together in various stages.

Grab a large bowl and start by mixing brown sugar, white sugar and softened butter. To soften the butter, use a small microwave save bowl and heat on defrost for 15-20 seconds.

Use a whisk or a spatula to thoroughly mix the sugar and butter.

Once you have a nice soft batter, add in eggs and vanilla extract.

Again, stir together until the batter is completely mixed.

Next, you’ll add the dry ingredients.

Start with the main ingredient that makes blondies a “blonde brownie” – the instant vanilla pudding powder. Blondies are a rich vanilla dessert, where as brownies use cocoa powder.

Thoroughly mix the instant vanilla pudding powder into the batter.

In a separate bowl, mix together flour, baking powder, baking soda and salt. Slowly add this powdery mix to your batter. When there are no clumps of powder in the batter, it’s well blended.

Now for the goodies! Fold the Oreo cookie pieces, chocolate chips and white chocolate chips into the batter. Keep a small portion of Oreo cookies to the side. Approximately 1/4 a cup will do it. These pieces will be used as a topping.

How To Crunch Oreo Cookies Into Pieces

Place Oreo cookies in a large freezer bag, removing the air as you seal the bag.
Lay a dish towel on the kitchen counter, place the bag on top and smooth it out so the cookies are in a single layer.
Place a dish towel over the bag to help keep the bag from ripping.
Take a rolling pin and roll over the cookies with medium pressure.
Flip the bag or shake it up to move the pieces around and repeat.

Don’t over do it. For this Cookies and Cream Blondies recipe, you want the cookies to break into small pieces, not a powder.

Spread the batter evenly into a 9 x 13 baking pan lined with parchment paper.

You can use cooking spray instead, but I prefer parchment paper. Less mess to clean up and the blondies can be lifted out of the pan and placed on a cutting board to cut into squares.

The last step before baking is to sprinkle the top with the remainder Oreo cookie pieces. Lightly press the cookie pieces into the batter.

Bake for 20-22 minutes on 350 degrees.

Remove from the oven and set aside to cool. The edges will be crispier and the middle will be set, but still gooey. The middle will firm up a little more during the cooling time. The Oreo cookies will soften during baking but they till give these blondies a little crunch.

Cut into squares and serve.

Oreo Cookies and Cream Blondies Ingredients:

1 Cup Brown Sugar
1/2 Cup white sugar
1 Cup (2 Sticks) of Butter (softened)
2 Eggs
1 TSP Vanilla Extract
1 (3.4 ounce) Box Instant Vanilla Pudding
2 Cups Flour
1 TSP Baking Soda
1/2 TSP Baking Powder
1 TSP Salt
1 Cup Semi-sweet Chocolate Chips
1 Cup White Chocolate Chips
18 Oreo Double Stuf cookies (broken into pieces)

Directions for Cookies and Cream Blondies

Heat oven to 350 degrees. Line a 9 x 13 baking pan with parchment paper or spray with cooking spray.
Soften butter in a microwave safe bowl for approximately 20 seconds on defrost.
In a large bowl combine butter, sugar and brown sugar and whisk until smooth.
Stir in eggs and vanilla extract until well blended.
Stir in dry pudding powder until the mixture is light and fluffy.
In a separate bowl, mix together flour, baking powder, baking soda and salt.
Add this powder mixture slowly to the batter and mix until well blended making sure no powder clumps remain.
Set aside a small portion of Oreo pieces (approximately 1/4 Cup) to use later.
Gently fold the remaining Oreo pieces, chocolate chips and white chocolate chips into the batter.
Evenly spread the batter into the pan.
Sprinkle the top with the the remaining Oreo pieces and lightly press them down.
Bake for 20-22 minutes.
Set aside to cool then cut into squares.

Tip:

Be careful not to overbake. These Oreo Blondies should be set in the middle, but still gooey. The edges should be a light golden brown. The center will continue to firm up as they cool.

Enjoy!