These soft, moist and chewy Oreo blondies are full of chopped Oreo cookies for the most delicious cookies and cream cookie bars. These easy, high altitude cookies and cream blondie bars will be your new favorite treat!
You might also love these soft homemade Oreo cookies, cookies and cream cake, and cookies and cream ice cream.
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Why You’ll Love This Recipe
Quick and Easy. The Oreo cookie dough comes together in just a couple of minutes, and you only need a few simple pantry ingredients that you’re sure to have on hand.
So Soft and Chewy. This is a really moist blondie that has crisp, chewy edges and a super soft middle. These Oreo blondies even stay soft for a few days after, instead of becoming dry and crumbly like so many cookie bars tend to do.
So Pretty. The contrast of the cookie bars with the black Oreos is so visually stunning, you’ll love how these look after you bake them.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Butter. I used unsalted butter, but if you use salted, be sure to omit the extra salt in the recipe.
- Sugar. Granulated sugar keeps these cookies and cream blondies moist and adds sweetness. Most blondie recipes contain brown sugar, too, but using just white granulated sugar keeps the cookie bars a lighter color for more contrast with the Oreos.
- Vanilla Extract. Flavor.
- Eggs. Adds strength and structure.
- All-Purpose Flour. Strengthens the cookie dough.
- Baking Powder. Leavening agent.
- Salt. Balances the sweetness.
- Oreos. I used regular Oreos, not double-stuffed or anything like that. You can also use generic chocolate sandwich cookies.
Instructions
Make the cookie dough.
- Preheat the oven to 350F. Line a 9-inch square baking pan with a piece of parchment/baking paper and snip the corners so the paper fits down into the pan, or spray the pan with non-stick baking spray.
- In the bowl of your stand mixer fitted with the paddle attachment (or using a bowl and hand-held electric mixer), beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Scrape down the bowl, add the vanilla extract, and mix in the eggs, one at a time, just until combined.
- In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients and mix the dough on low, just until moistened. The dough will be very thick.
- Take 12 of the Oreos, and chop them into fourths. Fold the chopped Oreos into the cookie dough with a spatula.
- Pile the dough into the prepared pan. Since the dough is so thick and sticky, it can be a little tricky to spread it out. I find it works best to scoop the dough with an ice cream scoop with a release lever, and fill the pan with scoops of dough. Then use your hands to press the dough into an even layer.
- With the remaining 6 Oreos, arrange a few whole or half cookies on top of the dough, then roughly chop the rest and sprinkle them over the dough. Lightly press the cookies into the dough.
Bake the blondies.
- Bake the cookie bars on the center oven rack for about 28 minutes, just until the edges are set and ever so slightly browned, but the center still looks a little underdone.
- Be careful not to over-bake these bars, or they will end up dry. They will continue to bake and set in the hot pan after you take them out of the oven. It’s normal for the center of the bars to settle and sink down a little as it cools.
- Set the pan on a cooling rack and cool completely, at least 4-6 hours, before cutting into bars.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
How should I store the leftover blondies?
Leftover Oreo blondies should be stored in an airtight container at room temperature for up to 3 days, or wrapped well and frozen for 3-6 months.
Can this recipe be doubled?
I’m sure it can, however I haven’t tested it. If you double the recipe, you should bake it in a 9×13 pan and watch the baking time to be sure you don’t over bake the bars.
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High Altitude Cookies and Cream Oreo Blondies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 â…“ cups granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs, room temperature
- 2 ½ cups all-purpose flour, spooned and leveled
- 1 ¼ tsp baking powder
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- 18 Oreos
Instructions
- Preheat the oven to 350F.Line a 9-inch square baking pan with a piece of parchment/baking paper and snip the corners so the paper fits down into the pan, or spray the pan with non-stick baking spray.
- In the bowl of your stand mixer fitted with the paddle attachment (or using a bowl and hand-held electric mixer), beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
- Scrape down the bowl, add the vanilla extract, and mix in the eggs, one at a time, just until combined.
- In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients and mix the dough on low, just until moistened. The dough will be very thick.
- Take 12 of the Oreos, and chop them into fourths. Fold the chopped Oreos into the cookie dough with a spatula.
- Pile the dough into the prepared pan. Since the dough is so thick and sticky, it can be a little tricky to spread it out. I find it works best to scoop the dough with an ice cream scoop with a release lever, and fill the pan with scoops of dough. Then use your hands to press the dough into an even layer.
- With the remaining 6 Oreos, arrange a few whole or half cookies on top of the dough, then roughly chop the rest and sprinkle them over the dough. Lightly press the cookies into the dough.
- Bake the cookie bars on the center oven rack for about 28 minutes, just until the edges are set and ever so slightly browned, but the center still looks a little underdone. Be careful not to over-bake these bars, or they will end up dry. They will continue to bake and set in the hot pan after you take them out of the oven. It's normal for the center of the bars to settle and sink down a little as it cools.
- Set the pan on a cooling rack and cool completely, at least 4-6 hours, before cutting into bars.
Absolutely delicious! I made these blondies for a family get together and they were gone before dinner was served! We are making them again today for the 4th of July and know they will be devoured. They are moist and you get small pieces of Oreo in every bite. Thanks for this tasty recipe.
That’s the best compliment, thank you! 🙂
Hello! How did yours stay so light in color? Mine got a lot more caramelized looking.
Allie, did you bake them for longer, or only for the stated time? Besides baking too long, there could be other reasons, too. A convection oven will give baked goods a darker color, or if the oven rack is too close to the top element. Make sure you’re not using convection, and you can try lowering the rack to the lower third of the oven to keep the color on the bars lighter as they bake.
Hi! These look amazing! If I wanted to adjust them for baking at sea-level, would I just increase the baking powder? Thank you!!
Libby, please see my FAQs: https://curlygirlkitchen.com/baking-faqs/