These cookies and cream blondies are a super chewy soft baked bar, full of crushed oreos. Best of all they're easy to make and a one bowl recipe.
Why You'll Love Them
Chewy Texture. These blondies are super chewy and have a fudgy texture similar to brownies.
Easy to Make. This recipe uses simple ingredients and is made using just one bowl. The less dishes the better!
Amazing Taste. Cookies and cream flavours in a soft sugar cookie bar are an amazing flavour combination.
How to Make These Blondies
Crush 15 oreos into medium sized chunks and set aside. I like to do this by placing them in a large zip lock bag and crushing them with a rolling pin.
Preheat oven to 350 F and line a 8×8 square baking pan with parchment paper.
In a large bowl beat softened butter and sugar until light an fluffy, this usually takes 2-3 minutes. Add in egg, egg yolk, and vanilla extract and mix until well combined. Add in flour and salt and mix until combined. Fold in the crushed oreos.
Once everything is combined pour the batter into your lined baking pan. Smooth and spread the mixture till it is evenly covers the entire pan. Break apart another 4 oreos in a few different sized chunks and place them on top of the batter. Slightly push them in so they stay in place.
Bake for 25-28 minutes or until the edges are golden brown and middle is set. Let blondies fully cool in the pan before slicing.
WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?
Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scrape with knife. Scooping the measuring cup directly into your flour cause the flour to compress and getting more flour than the recipe calls for.
DO I NEED TO BRING MY EGGS TO ROOM TEMPERATURE?
Yes you do. Room temperature ingredients break down easier in the batter. This will give you a fudgier blondie and gives you a shiny top.
If you forget to take your eggs out of the fridge, no worries! Just run them under warm tap water for a few minutes and this will bring them to room temperature.
Storing the Blondies
These blondies should be stored in an airtight container at room temperature. If properly stored they should stay good up to four days.
If you try these cookies and cream blondies let me know how you liked it by leaving a rating and comment below!
For more delicious baking ideas you can follow me on Pinterest or Instagram @jessiebakestreats .
You Might Also Love
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Cookies and Cream Blondies
- 1 C salted butter softened
- 1 & 1/4 C white sugar
- 2 tsp vanilla extract
- 1 large egg and 1 large egg yolk at room temperature
- 1/4 tsp salt
- 1 & 3/4 C all purpose flour spooned and levelled*
- 15 regular oreos plus 4 more for topping
- Crush 15 oreos into medium sized chunks and set aside. I like to do this by placing them in a large zip lock bag and crushing them with a rolling pin.15 regular oreos
- Preheat oven to 350 F and line a 8×8 square baking pan with parchment paper.
- In a large bowl beat softened butter and sugar until light an fluffy, this usually takes 2-3 minutes.1 C salted butter, 1 & 1/4 C white sugar
- Add in egg, egg yolk, and vanilla extract and mix until well combined.2 tsp vanilla extract, 1 large egg and 1 large egg yolk
- Add in flour and salt and mix until combined.1/4 tsp salt, 1 & 3/4 C all purpose flour
- Fold in the crushed oreos.
- Once everything is combined pour the batter into your lined baking pan. Smooth and spread the mixture till it is evenly covers the entire pan.
- Break apart another 4 oreos in a few different sized chunks and place them on top of the batter. Slightly push them in so they stay in place.
- Bake for 25-28 minutes or until the edges are golden brown and middle is set.
- Fully cool before slicing into bars. Enjoy!
Hi, I would love to try out these blondies, but would u mind sharing the recipe with measurements in grams & not cups? Especially for butter….
Sorry, I only bake in cups (it was just the way I was taught to do it growing up). I know you can use a conversion calculator on google, I am just not familiar with it myself.
These look great and I can’t wait to try the recipes (hopefully conversation to metric scale works ok). I wanted to ask when you say white sugar do you mean caster sugar or white granulated sugar? Would the answer be applicable to all your recipes?
White sugar in my recipes refers to white granulated sugar. Yes, it will apply to all my recipes 🙂
Hi, this was way easier than expected and it’s a great recipe but the only thing is that my blondies came out of the oven brown but they weren’t burned. This could just have been something we did but has it happened to you before? Thank you and I’ll definitely recommend.
This hasn't happened to me. Mine come out slightly golden brown. It might have just been the oven, I know everyone's ovens tend to heat differently. Glad you enjoyed them 🙂