Oreo Blondies
Oreo Blondies with White Chocolate Drizzle
If you love rich, chewy blondies and anything cookies-and-cream, these Oreo Blondies are about to become a new favorite. They’re soft and buttery with layers of whole Oreos baked right inside, chunks of Cookies & Cream chocolate throughout, and a simple white chocolate drizzle on top for that bakery-style finish. This is the kind of dessert that looks impressive but comes together easily—no mixer required.
These blondies are perfect for parties, holidays, or when you just want a treat that feels a little extra. The thick batter helps suspend the Oreos so every slice has plenty of texture and flavor, while the brown sugar keeps everything moist and chewy.
Why You’ll Love These Oreo Blondies
Super chewy with crisp edges
Loaded with Oreos and cookies-and-cream chocolate
Easy, no-fuss recipe made in one bowl
Perfect for slicing and sharing
Ingredients
Blondies
Butter
Brown sugar
Eggs
Vanilla extract
All-purpose flour
Baking powder
Salt
Hershey’s Cookies & Cream Chocolate Bar
Oreo cookies
White Chocolate Drizzle
White chocolate chips
Coconut oil (or vegetable shortening)
Tips for Perfect Blondies
Don’t overmix: Overmixing can make blondies dense instead of chewy.
Let them cool completely: This helps the layers set and makes slicing much easier.
For clean cuts: Use a sharp knife and wipe it clean between slices.
Storage & Freezing
Store blondies in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days if you prefer a firmer texture.
These blondies also freeze well—wrap individual slices tightly and freeze for up to 2 months.
Final Thoughts
These Oreo Blondies are rich, chewy, and loaded with cookies-and-cream flavor in every bite. Whether you’re baking for a crowd or treating yourself, this easy blondie recipe delivers big flavor with minimal effort. Don’t forget the white chocolate drizzle—it’s the perfect finishing touch! Leave a comment below if you make and love these cookies!
Oreo Blondies
Ingredients
- ½ cup unsalted butter (melted)
- 1 cup brown sugar
- 2 eggs (room temperature)
- 1 tbsp vanilla extract
- 1 cup of all-purpose flour
- 1 Hershey's Cookies and Cream Chocolate Bar (1.55 ounces)
- 24 Oreos (18 for filling, 6 for crushed topping)
- ¼ tsp of baking powder
- ½ tsp salt
- 1/2 cup white chocolate chips
- 1/2 tsp coconut oil
Instructions
- Preheat the oven to 350 degrees and line a 9x9 pan with parchment paper.
- Melt the ½ cup of butter and allow to cool slightly. While the butter cools, crush 6 of your Oreos for the topping and chop the Hershey's Cookies and Cream Chocolate Bar.
- Add the melted butter and brown sugar to a mixing bowl and mix with a spatula until combined.
- Add the eggs and vanilla extract and mix until just combined.
- Use a spatula to scrape down the sides and add the flour, baking powder, and salt. Fold the ingredients together until no clumps of flour remain without overmixing.
- Scoop a couple of dollops into the prepared baking pan, spreading a thin, even layer (it may be a little tough). Next, place 18 full oreos throughout the thin layer of mixture. Add the chopped chocolate bar pieces on top of the Oreos.
- Next, add the remaining batter and carefully spread the mixture over the blondies. Finally, sprinkle the crushed Oreos over the top of the blondies.
- Bake for 30-35 minutes or until the edges are golden brown. Allow to cool.
- Once cooled, make the white chocolate drizzle. Melt the 1/2 cup of white chocolate chips with 1/2 tsp of coconut oil (can use vegetable shortening) and microwave in 20-second intervals, mixing each time until smooth. Use a spoon, spatula, or zip-loc bag to drizzle the white chocolate over the blondies. Enjoy!
- 9x9 baking pan
- Parchment paper
- Wire rack
- Spatula
- Bowl