Oreo Blondie Recipe: Chewy, Creamy Cookies-and-Cream Bars

Chewy blondies studded with chopped cookies—these Oreo blondies are dangerously good. They’re easy to make, moist with shiny, crinkly tops, and perfect if you love cookies and cream!

Seriously Addictive Oreo Blondies

I’ve tried Oreo-stuffed brownies before, but these Oreo blondies may be my favorite. They’re chewy and moist with thin, crinkly tops—very similar to a great brownie but with a buttery vanilla blondie base. Chopped Oreos add crunch and a cookies-and-cream texture as the cookie pieces break down in the batter, leaving flecks of sweet cream throughout. Compared with richer Oreo brownies or cookie-dough-stuffed versions, these bars deliver plenty of Oreo flavor without being overly dense.

Ingredients You’ll Need

Simple pantry ingredients make these blondies easy to pull together:

• 1 cup unsalted butter (melted). You can use salted butter—just omit the added salt in the recipe.
• 1 1/2 cups light brown sugar (lightly packed). If you only have dark brown sugar, use 3/4 cup dark brown and 3/4 cup granulated sugar.
• 2 teaspoons vanilla extract for flavor.
• 2 large eggs for structure and tenderness.
• 2 1/4 cups all-purpose flour—the right amount to keep the bars chewy but not dry.
• 1/2 teaspoon salt to balance sweetness (omit if using salted butter).
• 20–24 Oreos, chopped (about 2 cups). Adjust to taste; I used roughly 2 cups of chopped cookies for maximum Oreo impact.

About the brown sugar: Light brown sugar gives a caramel note and chewier texture. Avoid replacing it entirely with granulated sugar—using all white sugar can make the bars crispier and less flavorful. Either use 1 1/2 cups light brown sugar, or 3/4 cup dark brown + 3/4 cup granulated sugar.

Making the Blondies

This is a no-mixer, one-bowl recipe. Quick steps:

1. Preheat the oven to 350°F (180°C; 160°C fan). Line a 9×13-inch pan with parchment (leave an overhang) or lightly grease the pan.
2. Melt the butter in a large bowl and whisk in the brown sugar until fully combined and no longer separated from the butter.
3. Whisk in the eggs and vanilla until the mixture is uniform with no streaks of yolk or white.
4. Gently fold in the flour and salt. If you spot lumps, whisk until smooth.
5. Fold in the chopped Oreos—some pieces will fall apart, and that’s fine; crumbs and filling get distributed through the batter.
6. Spread the batter evenly in the prepared pan, smoothing the top.
7. Bake for 25–30 minutes, until the top looks set and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Pro tip: Let the bars cool completely before slicing for clean edges. If you used parchment, lift the cooled slab out using the overhang, set it on a cutting board, and slice with a sharp knife. If you greased the pan instead, slice directly in the pan once cooled.

Why you’ll love these Oreo blondies:

• Super chewy texture
• Moist centers with delicate, crinkly tops
• Buttery vanilla flavor with a hint of brown sugar
• Loaded with chopped Oreos for cookies-and-cream bites
• Fast and simple to make with pantry staples

Equipment

• 9×13 inch (23×33 cm) baking pan

Ingredients

• 1 cup unsalted butter (226 g), melted
• 1 1/2 cups light brown sugar (350 g), lightly packed
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour (281.25 g)
• 1/2 teaspoon salt
• 2 cups chopped Oreos (about 20–24 cookies)

Instructions

1. Preheat the oven to 350°F (180°C; 160°C fan). Lightly grease a 9×13 inch pan or line it with parchment paper, leaving an overhang.
2. Whisk melted butter and brown sugar in a large bowl until fully combined and homogenous.
3. Whisk in the eggs and vanilla until the batter is smooth with no streaks.
4. Gently stir in the flour and salt, whisking out any lumps.
5. Fold in the chopped Oreos—some crumbs and filling breaking up is expected.
6. Spread the batter evenly in the prepared pan and smooth the top.
7. Bake 25–30 minutes, until the top is set and a toothpick comes out clean or with a few moist crumbs.
8. Cool completely before slicing. Lift out with parchment overhang if lined, then slice on a cutting board with a sharp knife.

Notes

1. Butter: If using salted butter, omit the recipe salt.
2. Brown sugar: If you don’t have light brown sugar, use 3/4 cup dark brown sugar + 3/4 cup granulated sugar. Do not replace all brown sugar with white sugar.
3. Storage: Store bars in an airtight container at room temperature up to 4 days. Freeze cooled bars up to 2 months; thaw overnight in the fridge and bring to room temperature before serving.
4. Nutrition: Nutrition values are estimates for one bar assuming 18 equal pieces.