Oreo Blondies

"These Oreo blondies are soft, chewy, and chock full of Oreo cookies. The best part is you don’t need a mixer to make them and they take about 10 minutes of prep time!"

- Boston Girl Bakes

Oreo Cookies

key ingredient


– all purpose flour – baking powder – salt – unsalted butter – packed light brown sugar – granulated sugar – large eggs – vanilla extract – Oreo cookies

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Oreo Blondies


16 Bars



total time

35 Minutes

prep time

10 Minutes

1. Prepare the pan and pre-heat. Adjust oven rack to middle position; heat oven to 350° F (177°C). Line a 13 by 9-inch baking pan with foil, or parchment paper and spray lightly with non-stick cooking spray. Set aside. I like to leave an overhang so they can be easily lifted out once baked and cooled.


2. Combine the dry ingredients. Whisk flour, baking powder, and salt together in medium bowl; set aside.


3. Combine the wet ingredients. In a second mixing bowl, together the melted butter, granulated sugar, and brown sugar until evenly combined. Whisk in the eggs, and vanilla until evenly combined.


4. Combine the wet and dry ingredients. Add the dry ingredients to the wet ingredients and stir together with a wooden spoon or spatula. Be sure to not overmix. Stop whisking once the flour has just been incorporated.


5. Fold in Oreos. Using a rubber spatula, fold in 20 crushed Oreo cookies. Spread batter into prepared pan. Crush up remaining 4 cookies on top of the batter.


6. Bake and cool your bars. until top is shiny, cracked, and light golden brown, 22 to 25 minutes; do not overbake. The edges should be set, but the middle should be dry to touch but may still feel soft. The bars will continue to bake and set up as they cool. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 16 bars and serve.


Visit Boston Girl Bakes for MORE Top Tips and Notes on Baking the BEST Oreo Blondies!



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