Chewy Golden Oreo Blondies Recipe for Dessert Lovers

Take classic blondies up a notch by stuffing them with Golden Oreos. These bars are chewy, soft, extra-thick, and perfect if you prefer vanilla to chocolate. You’ll get rich butter‑vanilla flavor, crunchy Oreo texture, and melty white chocolate chips.

If you love over-the-top desserts but want something vanilla-forward, these Golden Oreo blondies fit the bill. They are the vanilla counterpart to Oreo brownies: dense, chewy and almost fudgy, with a warm brown-sugar and vanilla note and plenty of white chocolate chips. A layer of Golden Oreos in the middle adds sweetness and a pleasant crunch—because sometimes a little extra is exactly right.

Decadent Golden Oreo Blondies

This recipe is adapted from a favorite blondie base and adjusted so the batter is thick enough to encase a full layer of cookies. It’s an easy, one-bowl method and requires no electric mixer.

Ingredients you’ll need:

• 3/4 cup unsalted butter, melted and cooled (about 168 g)
• 1/2 cup brown sugar (light or dark) — adds chewiness and depth of flavor
• 1/2 cup granulated sugar
• 1 large egg plus 1 additional egg yolk (discard the second egg white) — the extra yolk boosts chewiness
• 2 teaspoons vanilla extract
• 1 3/4 cup all‑purpose flour (219 g) — whisk first, spoon into measuring cup and level, or weigh for accuracy
• 1/4 teaspoon salt (omit if using salted butter)
• 1/2 cup white chocolate chips (about 90 g) — adding more can make slicing harder
• 16 Golden Oreos (4 rows of 4)

Note: There is no baking powder or baking soda in this recipe. Leaving leavening out keeps the blondies dense and fudgy rather than cake-like.

The batter comes together quickly by hand. Whisk the melted, cooled butter with both sugars until no pools of butter remain. Whisk in the whole egg, the extra egg yolk, and the vanilla. Stir in the flour and salt just until combined, then fold in the white chocolate chips. If you prefer, skip the chips or substitute sprinkles for a funfetti version (use jimmies to avoid color bleeding).

To assemble: line an 8×8-inch (20×20 cm) pan with parchment, leaving an overhang on two sides. Lightly spray the pan first so the parchment clings and doesn’t shift. Spoon half the batter into the pan and spread to cover the bottom. Arrange 16 Golden Oreos in 4 rows of 4 and lightly press them into the batter. Spoon the remaining batter over the cookies and gently spread to cover.

Pro Tip: Leaving a parchment overhang makes it easy to lift the cooled bars from the pan and cut cleanly on a cutting board. Greasing the pan under the parchment helps keep it in place while you spread the batter.

The bake time is longer because the blondies are thick: bake at 350°F (175°C) for about 30–35 minutes. The top should look set, the edges will start to pull away from the pan, and a toothpick inserted into the center should come out clean or with a few damp crumbs. Cooling fully in the pan (about 4 hours) is essential for neat slices and for the bars to hold together.

I love these Golden Oreo blondies for their buttery vanilla flavor, the hidden Oreo layer, and the pockets of white chocolate. If you crave the texture of brownies but want a non‑chocolate dessert, these are an ideal choice.

More Oreo recipes to love

• Oreo Brownies
• Cookie Dough Oreo Brownies (Slutty Brownies)
• Peanut Butter Slutty Brownies