My Oreo obsession started young – I’d twist those cookies apart and scrape every last bit of cream filling with my teeth before dunking them in milk. Now as an adult, I still can’t resist turning them into over-the-top desserts. These Oreo Cookies & Cream Blondie Bars are my latest obsession, combining the best parts of fudgy blondies with that classic cookies-and-cream magic. They’re ridiculously easy to make (one bowl, folks!) and loaded with chopped Oreos AND Hershey’s Cookies n’ Cream bars for double the chocolatey goodness. Every bite gives you that perfect contrast – chewy blondie, crunchy cookie bits, and melty chocolate chunks. You’re about four ingredients and 30 minutes away from pure nostalgia in bar form.
Why You’ll Love These Oreo Cookies & Cream Blondie Bars
Listen, I’m not exaggerating when I say these bars disappear faster than a plate of fresh cookies at a birthday party. Here’s why they’re absolute magic:
- One-bowl wonder: No fancy mixer needed—just a bowl and spoon for that perfect fudgy texture
- Double the nostalgia: Chopped Oreos AND Cookies n’ Cream bars create pockets of cookie bliss in every bite
- Foolproof baking: Even if you overmix (we’ve all been there), they still turn out gloriously chewy
- Instant crowd-pleaser: Kids go nuts for them, but adults sneak seconds when no one’s looking
- Emergency dessert hero: From oven to table in 35 minutes flat when surprise guests arrive
Trust me, your cookie jar’s about to get a serious upgrade. Check out more desserts and sweets!
Ingredients for Oreo Cookies & Cream Blondie Bars
Grab these simple ingredients – you probably have most in your pantry already! I like to measure everything before starting because once that melted butter hits the brown sugar, things move fast.
- Dry stuff: 2 cups + 2 tablespoons all-purpose flour (that extra bit keeps them thick), ½ teaspoon salt, ½ teaspoon baking soda
- The sweet magic: 1 cup butter (melted but not hot – I let mine cool 10 minutes), 1 ½ cups packed brown sugar (dark or light both work beautifully)
- Binding agents: 2 large eggs (room temp is ideal), 1 tablespoon vanilla extract (yes, a full tablespoon – it makes all the difference)
- Mix-in heaven: 1 cup chopped Oreos (about 12 cookies – I like big chunks), 1 cup chopped Hershey’s Cookies n’ Cream bars (those checkout lane ones are perfect)
Pro tip: Reserve about ¼ cup of the chopped cookies and candy bars to sprinkle on top before baking for that bakery-worthy finish!
How to Make Oreo Cookies & Cream Blondie Bars
Making these blondies is seriously simple – just follow these steps for perfect results every time. I’ve included all my little tricks (learned from many batches!) to ensure you get that dreamy fudgy texture with pockets of cookie goodness.
Step 1: Prep the Pan and Dry Ingredients
First, line your 9×13-inch pan with parchment paper (or foil in a pinch), leaving some overhang on the sides – this makes removing the blondies SO much easier! Lightly spray with cooking spray. Preheat your oven to 350°F (175°C). While it heats, whisk together the flour, salt, and baking soda in a small bowl until no lumps remain.
Step 2: Cream Butter and Sugar
In a large bowl, beat the melted (but slightly cooled) butter with brown sugar for a full 1-2 minutes until it looks like thick caramel sauce and becomes slightly fluffy. This step creates tiny air pockets that give blondies their perfect texture – don’t rush it!
Step 3: Mix in Eggs and Vanilla
Add one egg at a time, mixing just until the yellow disappears before adding the next. Then pour in that glorious tablespoon of vanilla – yes, it seems like a lot, but it balances the sweetness beautifully. Overmixing here can make tough blondies, so stop once it’s smooth.
Step 4: Combine Wet and Dry Ingredients
With your mixer on low speed (or a wooden spoon if going old-school), gradually add the flour mixture. Mix just until you no longer see flour streaks – a few lumps are totally fine! Overworking the batter develops gluten, which we don’t want in these tender bars.
Step 5: Fold in Oreos and Candy Bars
Now the fun part! Gently fold in most of your chopped Oreos and Cookies n’ Cream pieces (save about ¼ cup for topping). I use a rubber spatula and fold from the bottom upward to distribute everything evenly without crushing the mix-ins.
Step 6: Bake and Cool
Spread the batter in your prepared pan, then sprinkle the reserved goodies on top. Bake 24-26 minutes until the edges are golden but the center still looks slightly puffy and set. They’ll continue cooking as they cool – this is KEY for that perfect chewy texture! Let them cool completely before slicing.
Expert Tips for Perfect Oreo Cookies & Cream Blondie Bars
After making these blondies more times than I can count (purely for “quality control,” of course), here are my foolproof secrets:
- Underbake slightly: Pull them out when the center still looks a tiny bit underdone – they’ll set perfectly as they cool for that dreamy fudgy texture
- Room temp eggs matter: Cold eggs can make the melted butter seize up – I just set mine in warm water for 5 minutes if I forgot to take them out
- Chop mix-ins chunky: Big pieces of Oreos and candy bars create those glorious pockets of crunch and melty chocolate
- Cool completely: I know it’s hard to wait, but slicing warm blondies makes them crumble – the torture is worth it!
Follow these, and you’ll get blondie perfection every single time. For more baking tips, check out these genius baking hacks.
Variations and Substitutions
One of my favorite things about this recipe is how easily you can switch things up to suit your mood or pantry situation. Here are some delicious twists I’ve tried:
- Different chocolates: Swap the Cookies n’ Cream bars for white chocolate chips or chopped milk chocolate – both melt beautifully into the batter
- Gluten-free option: Use a 1:1 gluten-free flour blend (I like King Arthur) and gluten-free Oreos for celiac friends
- Extra crunch: Add ½ cup chopped nuts like pecans or walnuts with the Oreos
- Minty twist: Use mint Oreos and fold in Andes mints instead of candy bars
The possibilities are endless – that’s the beauty of blondies! You might also enjoy these Cookies and Cream Cookies.
Storing and Freezing Oreo Cookies & Cream Blondie Bars
These blondies practically beg to be made ahead! Store cooled bars in an airtight container at room temp for up to 3 days – just tuck a slice of bread in there to keep them soft (it works like magic). For longer storage, freeze them in a single layer in a freezer bag for 2 months. When the craving hits, no need to thaw – I just microwave a frozen square for 15 seconds and it’s like fresh from the oven!
Nutrition Information
Just a heads up – these nutrition estimates are based on standard ingredients, but your exact brands and portion sizes may vary slightly. Here’s the scoop per blondie (based on cutting the pan into 24 squares):
- 220 calories
- 18g sugar (that’s the good stuff!)
- 10g fat (6g saturated)
- 30g carbs
- 2g protein
Not exactly health food – but worth every delicious bite in my book! Remember, sharing is optional. You can find more delicious recipes on our Pinterest page.
FAQs About Oreo Cookies & Cream Blondie Bars
After sharing these blondies with every neighbor and coworker I know, I’ve heard all the questions! Here are answers to the ones that pop up most:
Can I use Double Stuf Oreos?
Absolutely! They add extra creaminess, but you might want to chop them a bit smaller since the extra filling makes them softer. Regular Oreos hold their shape better, but both versions taste amazing in these bars.
Why did my bars turn out cakey instead of fudgy?
Usually this means either overmixing the batter (which develops too much gluten) or overbaking. Next time, mix just until combined and pull them when the center still looks slightly underdone – they’ll set perfectly as they cool.
Can I skip the candy bars and just use Oreos?
Of course! The Hershey’s pieces add extra chocolatey goodness, but these Oreo Cookies & Cream Blondie Bars will still be delicious with just Oreos. I sometimes substitute white chocolate chips when I’m out of candy bars – it’s a fun twist!
Irresistible Oreo Cookies & Cream Blondie Bars Recipe
- Total Time: 35 minutes
- Yield: 24 bars 1x
- Diet: Vegetarian
Description
Delicious Oreo Cookies & Cream Blondie Bars packed with chopped Oreos and Hershey’s Cookies n’ Cream candy bars for a rich, sweet treat.
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 cup butter, melted and 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 your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or tin foil and lightly spray with cooking spray.
- In a small bowl, whisk together the flour, salt, and baking soda until smooth.
- In a large bowl, beat the melted butter and brown sugar together on medium speed for 1-2 minutes until fluffy.
- Beat in one egg, then add the second egg along with vanilla extract. Mix until smooth.
- Gradually add the flour mixture on low speed, mixing just until combined.
- Gently fold in the chopped Oreos and Cookies n’ Cream candy pieces, reserving some for topping.
- Drop spoonfuls of batter evenly into the pan and spread gently. Sprinkle reserved mix-ins on top.
- Bake for 24-26 minutes until edges are golden brown and center is puffy.
- Cool completely before cutting into squares.
Notes
- Store in an airtight container for up to 3 days.
- Freeze in a freezer-safe bag for longer storage.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg