Oh my gosh, you guys – these Oreo Cookies & Cream Blondie Bars are my absolute weakness! I’ve been making them for years, ever since I stumbled upon the genius idea of combining Oreos with Hershey’s Cookies n’ Cream bars in one irresistible treat. The first time I pulled these out of the oven, that heavenly smell of vanilla and chocolate filled my whole kitchen. That perfect chewy texture with those melty chocolate chunks and crispy Oreo bits? Pure magic. My kids go crazy for them, and honestly, so do I. Trust me, once you try these blondies, you’ll understand why they disappear so fast every time I make them!
Why You’ll Love These Oreo Cookies & Cream Blondie Bars
Let me tell you why these blondies are always the first thing to vanish at potlucks and family gatherings:
- Quick & easy – Just 15 minutes of prep, and you’re ready to bake!
- Rich, buttery flavor with that perfect chewy texture (no cakey blondies here!)
- Double the indulgence – Oreo cookies and Cookies n’ Cream chocolate in every bite
- Total crowd-pleaser – Kids and adults alike go wild for these
- Freezer-friendly – Because you’ll want to stash some away for emergencies
Seriously, these might just ruin all other blondies for you – they’re that good!
Ingredients for Oreo Cookies & Cream Blondie Bars
Okay, here’s what you’ll need for these magical bars – and trust me, every ingredient plays a key role in creating that perfect chewy-crispy texture we love so much:
- 2 cups + 2 tablespoons all-purpose flour (yes, that extra 2 tbsp makes all the difference!)
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup butter, melted & slightly cooled (I always use unsalted)
- 1 ½ cups packed brown sugar (pack it tight – we want that molasses richness)
- 2 large eggs at room temperature
- 1 tablespoon vanilla extract (go for the good stuff!)
- 1 cup roughly chopped Oreo cookies (I like leaving some big chunks)
- 1 cup chopped Hershey’s Cookies n’ Cream bars (about 3 regular checkout-stand sized bars)
Pro tip: Save a handful of those chopped Oreos and chocolate pieces to sprinkle on top before baking – it makes them look extra special!
How to Make Oreo Cookies & Cream Blondie Bars
Alright, let’s get baking! I promise these are super simple, but there are a few key tricks to getting that perfect chewy texture with just the right amount of gooey chocolate pockets.
Preparing the Pan
First things first – line that pan! I always use parchment paper with a little overhang on the sides. It makes lifting these beauties out so much easier when they’re done. A quick spritz of cooking spray helps the paper stick in place. Trust me, you’ll thank me when it’s time to slice!
Mixing the Batter
Start by creaming the melted butter and brown sugar until it’s fluffy and light – about 2 minutes with a hand mixer. Then add eggs one at a time, mixing well after each, followed by that glorious vanilla. Now, gently fold in the dry ingredients just until combined – don’t overmix! Finally, stir in those chopped Oreos and chocolate chunks (but save a handful for topping!). The batter will be thick and oh-so-delicious.
Baking and Cooling
Spread the batter evenly in your prepared pan, sprinkle with reserved toppings (press them in lightly!), and bake at 350°F for 24-26 minutes. You’ll know they’re done when the edges are golden and slightly wrinkly, but the center still looks soft. Let them cool completely in the pan – I know it’s hard to wait, but cutting warm blondies is a messy disaster!
Tips for Perfect Oreo Cookies & Cream Blondie Bars
After making these dozens of times (and eating way too many “test batches”), I’ve learned a few tricks to guarantee blondie perfection every time:
- Parchment is non-negotiable – Those clean, sharp edges when slicing? Worth the extra step!
- Chop your mix-ins chunky – Big Oreo pieces and chocolate chunks create those irresistible pockets
- Underbake slightly – They’ll firm up as they cool, keeping that dreamy chew
- Freeze extras – Pop individual squares in a freezer bag for instant cravings (they thaw in minutes!)
Oh, and hide a few for yourself before serving—these disappear fast!
Ingredient Substitutions & Variations
You know I love the classic version, but sometimes I shake things up! Swap the Hershey bars for white chocolate chunks or mix in Golden Oreos for a fun twist. Feeling adventurous? Try mint Oreos—they’re surprisingly amazing. Just keep the total mix-ins to about 2 cups so your blondies don’t get overwhelmed. The base recipe is so forgiving—make it yours!
Storing and Freezing Oreo Cookies & Cream Blondie Bars
Here’s my secret for keeping these treats fresh (if they actually last that long!): Store cooled blondies in an airtight container at room temp for up to 3 days. For longer storage, freeze them in a single layer in a Ziploc bag—they’ll stay perfect for months! Just pop a frozen square in the microwave for 10 seconds, or let it thaw on the counter. Either way, you’ll get that just-baked taste all over again.
Nutritional Information
Just so you know what you’re diving into (not that it’ll stop you from grabbing seconds!): Each blondie bar comes in around 320 calories, with 15g fat and 42g carbs. Keep in mind these numbers can vary a bit depending on your exact ingredients—especially those irresistible chocolate chunks!
FAQs About Oreo Cookies & Cream Blondie Bars
I get questions about these blondies all the time – here are the ones that come up most often:
Can I use different candy bars instead of Hershey’s Cookies n’ Cream?
Absolutely! White chocolate chips work great, or try chopped peanut butter cups for an extra-rich version. Just keep the total amount about the same (1 cup) so the texture stays perfect.
How long do these blondie bars stay fresh?
They’ll keep in an airtight container at room temperature for 3-4 days (if they last that long!). The freezer is your friend though – they’ll stay amazing for months!
Why do my blondies look underdone when I pull them out?
Don’t worry! That slight puffiness and pale center is exactly what you want. They’ll firm up perfectly as they cool while staying deliciously chewy.
Can I double this recipe?
Yes! Just use a larger baking sheet (like a 12×17″ jelly roll pan) and watch the bake time – it might need 5-7 extra minutes. Perfect for big gatherings!
Share Your Creation!
I’d love to see your blondie masterpieces! Tag me when you post photos—nothing makes me happier than seeing your kitchen wins. Happy baking! Check out more inspiration on Pinterest.
Print
Irresistible Oreo Cookies & Cream Blondie Bars – Magical Recipe
- Total Time: 40 minutes
- Yield: 12 bars 1x
- Diet: Vegetarian
Description
Delicious Oreo Cookies & Cream Blondie Bars with a rich, chewy texture and a perfect blend of Oreo cookies and Hershey Cookies n’ Cream candy bars.
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup butter, melted & slightly cooled
- 1 ½ cups brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 cup chopped Oreo cookies
- 1 cup chopped Hershey Cookies n’ Cream candy bars (about 3 check-out stand sized bars)
Instructions
- Heat oven to 350°. Prepare a 9×13 baking pan by spraying with cooking spray or lining with tin foil or parchment paper.
- In a small mixing bowl, add the flour, salt, and baking soda. Stir with a whisk to break up any clumps.
- In a bowl with a handheld blender, or in a stand mixer with the paddle attachment, add melted butter and brown sugar. Beat together for 1-2 minutes until lighter in color and fluffy looking.
- Add in 1 egg and beat together until combined. Add the other egg and vanilla extract. Beat until combined.
- Slowly add in the flour mixture and beat on low speed just until combined and no flour pockets remain. Stir in the chopped Oreo cookies and cookies n’ cream chocolate.
- Evenly spread out the batter in the prepared baking dish. Sprinkle the reserved Oreos and chocolate pieces (if wanted) on top of the bars and gently press down.
- Bake for 24-26 minutes. The edges will be light golden brown and look “wrinkly” and the middle will look pale and puffy.
- Let the bars cool completely and then cut into squares.
Notes
- It is easier to cut the bars if you can lift them out of the pan, so using parchment paper or tin foil is recommended.
- Reserve some chopped Oreos and chocolate to sprinkle on top before baking for extra texture.
- These bars freeze well—store in a freezer-safe Ziploc bag.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg