Cookies and Cream Oreo Blondies Recipe

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Published: September 21, 2021Updated: May 2, 2022Author: Momma Cyd
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Crushed Oreo cookies, white chocolate chips, and vanilla pudding make these soft and chewy Cookies and Cream Blondies one of the best blondie recipes out there. Perfect for feeding a crowd or making as an after school snack. They are absolutely ooey, gooey, creamy and chocolatey!
Cookies and Cream Oreo Blondies Recipe

I don’t know about you, but my kids are constantly asking for snacks.

I try to give them healthy snacks most of the time, but its always nice to indulge a little (moderation in all things, right?? I am pretty sure that includes oreos!).

WARNING!! Whenever I make these delicious blondies sometimes I OVER indulge because it’s hard to stop coming back for more . . . they are just that good!

Looking for more Blondies recipes? Check out our Thick and Chewy M & M Blondies, Fluffernutter Blondies, Cake Batter Blondies and White Chocolate Cranberry Blondies.

What is a Blondie?

A blondie is basically a cookie baked in bar form.

Some people think blondies are the opposite of a brownie – brownies are chocolate-based and blondies are vanilla-based. While brownies are a dark chocolate color, blondies are a light golden color.

Many times blondies are referred to as “blonde brownies” because of their color (that comes from using brown sugar instead of cocoa).

Regardless of what you call them, they are delicious! I just love how thick and chewy they always turn out.

(If you need a delicious brownie recipe, be sure to check out our Lunch Lady Brownies!)

What people are saying about these Cookies and Cream Blondies:

“I made these for my family’s weekly Sunday night dinner and my adult boys said it was the best dessert I’ve ever made. This says a lot, because I’ve made them hundreds, if not thousands, of delicious desserts over the past two and a half decades! Thanks for this winner!” -Charissa

“These are so, so amazing! Making a double batch right now!” -Heather

If you love Oreos, be sure to check out our Cookies and Cream Cookies!

A box of Instant Vanilla Pudding

Ingredients needed for Cookies and Cream Blondies:

  • Butter
  • Brown sugar
  • Sugar
  • Eggs
  • Vanilla
  • Instant vanilla pudding (cook and serve pudding will not work as well – we have only made it using instant)
  • Flour
  • Baking soda
  • Baking powder
  • Salt
  • Milk chocolate chips
  • White chocolate chips
  • Double Stuffed Oreos (regular oreos are fine, but we prefer the Double Stuf ones!)
Package of Double Stuff Oreo Cookies
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How to make Cookies and Cream Oreo Blondies:

Start by preheating the oven to 350 degrees.

Then grab the large mixing bowl and cream together the softened butter, brown sugar, and sugar. Once everything is creamed, add in the eggs and vanilla. Be sure to stir the mixture until it is well blended and evenly combined.

Next, add in the dry instant vanilla pudding mix to the creamed mixture and stir it until it is light and fluffy. If you don’t have instant vanilla pudding, white chocolate flavored instant pudding can be used instead.

NOTE: Instant pudding works best – I have not made the recipe using cook and serve pudding. Be sure to use the pudding in powder form – do not prepare the pudding as directed on the back of the box.

Then, add in the flour, baking soda, baking powder, and salt and continue to mix until the dry ingredients are mixed in well with the creamed mixture.

After everything is combined, fold the milk chocolate chips, white chocolate chips, and broken Oreo pieces into the batter until everything is evenly distributed.

Pressing Blondie dough into glass pan

Lastly, get out your 9 x 13 pan. Make sure to spray it well with your non-stick cooking spray to avoid the blondies from sticking to the pan.

Once the pan is prepped, pour the batter into the pan (the batter will be thick like cookie dough – I usually use my fingers to press the dough to the edges) and bake it for 20-22 minutes.

Pull them out once you see they are starting to brown a bit.

BE CAREFUL to not overbake the blondies. They might look as though they are undercooked, but the  blondies will continue to cook after they are removed from the oven. 

Cookies and Cream Oreo Blondies in a 9x13 glass pan

Kitchen utensils to have on hand to make these Cookies and Cream Oreo Blondies:

  • Large mixing bowl – this is a kitchen staple that I use almost every day!
  • Wooden spoon – because this dough is so thick, it helps to have a sturdy wooden spoon to use to mix it all together
  • 9 x 13-inch pan – I used a glass pan, but a metal pan will also work for this recipe
  • Non-stick cooking spray – I use this stuff a few times a day! It makes clean up so much easier.
Cookies and Cream Oreo stacked and surrounded by Oreo Cookies

Check out our other blondie recipes:

Serves: 24

Cookies and Cream Oreo Blondies Recipe

Crushed Oreo cookies, white chocolate chips, and vanilla pudding make these soft and chewy Cookies and Cream Blondies one of the best desserts out there. Perfect for feeding a crowd or making as an after school snack. They are absolutely ooey, gooey, creamy and chocolatey!
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Print Pin

Ingredients

  • 1 cup butter softened
  • 1 cup brown sugar
  • ½ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 (3.4 ounce) box instant vanilla pudding
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 16 Oreo Double Stuff cookies (broken into pieces)

Instructions

  • Heat oven to 350 degrees.
  • In a large bowl cream together butter, brown sugar and sugar.
  • Then add eggs and vanilla. Stir until well blended.
  • Add in dry pudding mix and stir together until light and fluffy.
  • Then add the flour, baking soda, baking powder, and salt until it is mixed in well. Gently fold in the chocolate chips, white chips, and Oreo pieces.
  • Grease a 9 x 13 inch pan. I used a glass pan. Pour batter into the pan and bake for 20 – 22 minutes. You do not want to overbake. Cook until the center is set, but still gooey.

Notes

  • BE CAREFUL to not overbake the blondies. They might look as though they are undercooked, but the  blondies will continue to cook after they are removed from the oven.

Nutrition

Calories: 299 kcal · Carbohydrates: 39 g · Protein: 3 g · Fat: 15 g · Saturated Fat: 9 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 4 g · Trans Fat: 1 g · Cholesterol: 36 mg · Sodium: 297 mg · Potassium: 113 mg · Fiber: 1 g · Sugar: 27 g · Vitamin A: 262 IU · Vitamin C: 1 mg · Calcium: 40 mg · Iron: 2 mg

Equipment

  • Large Mixing Bowl
  • Wooden Spoon
  • 9×13-inch Baking Pan
  • Non-stick Cooking Spray

Recipe Details

Course: Dessert
Cuisine: American

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Cookies and Cream Oreo Blondies in glass pan

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  1. Ashton says:
    June 24, 2014
    These are glorious!!!! Oh man, what I wouldn?t do for a plate of these right now! Yummmm. Pinned :)
    Reply
  2. Nina says:
    June 27, 2014
    Just made these - big hit with my husband and two little boys! Yum!
    Reply
  3. Vanessa says:
    July 4, 2014
    Do you make the pudding or just use the powder?
    Reply
    • Cyd says:
      July 8, 2014
      Just use the pudding powder. Just add it into the recipe as directed. Hope this helps!
      Reply
  4. Kelly P says:
    August 10, 2014
    I read the instructions as use the actual pudding, and so did my husband, so I made the pudding and added it. Might want to clarify in the recipe to use the MIX as a dry powder. These are currently in the oven and look like a cake. Hope they come out slightly edible :(
    Reply
    • Cyd says:
      August 11, 2014
      Oh no! If you mix up the pudding it will say it in the directions. This recipes is just add the pudding mix. We'll go in and clarify that.
      Reply
      • Kelly P says:
        August 14, 2014
        Thank you!
        Reply
  5. Michelle Ceelen says:
    August 13, 2014
    Absolutely LOVE this recipe. Yummy!!! Made it for coworkers. We all enjoyed it very much!! Thank you!!
    Reply
  6. Debbie Charlton says:
    August 28, 2014
    Ohhhhh my.....I just baked these for my son and am waiting for him to get home from school to try them. Ummmm, IF there are any left :) These are EASY to bake and they taste DELICIOUS!
    Reply
  7. Kara says:
    September 16, 2015
    These look really good - can't wait to make them for a football sunday treat! Xo, Kara
    Reply
    • Adrienne says:
      September 5, 2020
      Can you use just regular butter instead of brown?
      Reply
  8. Kirsten says:
    October 4, 2015
    The directions don't specify if the brown sugar needs to be packed...Does it?
    Reply
    • Cyd says:
      October 8, 2015
      You can pack the brown sugar for this recipe.
      Reply
  9. Mary says:
    October 8, 2015
    Could I use instant white chocolate pudding instead of vanilla? Or would it be too sweet?
    Reply
    • Cyd says:
      October 12, 2015
      White chocolate pudding would change the taste, but it should work great.
      Reply
  10. Merrie Riley says:
    November 24, 2015
    These are seriously awesome. Made these for a work lunch and they didn't last long. Will be making them again for Thanksgiving!!!!
    Reply
  11. Ali D. says:
    April 16, 2016
    We cooked these cookies for 27 minutes thus far, and they were still very gooey. We currently have them sitting in the oven, but we're not sure what we did wrong :/
    Reply
    • Cyd says:
      April 19, 2016
      Hi Ali, not sure what could have gone wrong. Hoping your butter was softened and not melted? Your oven temp is pretty close to accurate? We have never had a problem with these. At the end of cooking time the center is set, but still a little gooey. Are they starting to brown after 27 minutes? (They should be very brown). And hoping you used a 9 x 13 inch pan?
      Reply
      • Ali D. says:
        June 29, 2016
        We tried it again and they turned out perfectly! So perfectly that we ate them too fast and had to make another batch a week later. I don't know what our mistake was the first time, but we followed the recipe again and they turned out great. Thanks for the recipe!
        Reply
        • Cyd says:
          June 30, 2016
          Yay!! So glad they turned out for you!
          Reply
          • JESSICA TRAMMEL says:
            June 16, 2020
            How about French vanilla instant pudding? Or would it be best with regular vanilla
          • Cyd says:
            June 22, 2020
            French Vanilla would be so tasty too!!! Sorry I'm a little late answering your question!
  12. nichola says:
    May 17, 2016
    hi i just came across this great looking recipe ahh! im in the uk, could you put up the ingredients in grams? it would be very helpful and appreciated :) also is it unsalted butter orbutter ? thanks
    Reply
    • Cyd says:
      May 18, 2016
      We used unsalted butter for this recipe, but either one will work. You can google the measurements into grams. We don't have that information.
      Reply
      • Nichola says:
        May 18, 2016
        Hi Ive got unsalted butter so il use that. Can you use a normal baking tin, i dont have a glass one? If so is the cooking time still the same or adjust? ThankS
        Reply
        • Nichola says:
          May 18, 2016
          Also would a 10x7 pan works? Sorry for all the Q's!
          Reply
        • Cyd says:
          May 21, 2016
          Baked goods typically cook faster in a glass pan than metal. So watch closely and you may need to cook just a few minutes longer.
          Reply
  13. Laura S. says:
    August 7, 2016
    Is the batter supposed to be like a cookie dough consistency before baking?
    Reply
    • Cyd says:
      August 8, 2016
      Hi Laura. The batter is a lot like cookie dough consistency.
      Reply
  14. Elissa Atkinson says:
    September 1, 2016
    This recipe was a total fail!! I followed the directions to the t and put it in the oven. When the timer went off the top was perfect but under the crust was uncooked batter sunken to the bottom of the pan.
    Reply
  15. Marilou says:
    December 6, 2016
    Hi, just want to ask what ingredients to substitute to instant vanilla pudding? Thank you
    Reply
    • Cyd says:
      December 6, 2016
      It may be worth it to grab a box of instant vanilla pudding for this recipe. Here is a link for making your own vanilla pudding - http://www.browneyedbaker.com/diy-homemade-instant-vanilla-pudding-mix/ Hope this helps!
      Reply
  16. Heather says:
    June 22, 2018
    These are so, so amazing! Making a double batch right now!
    Reply
  17. Cha says:
    August 3, 2018
    Hello! I just wanted to ask before I made them, but is is recipe overly sweet, or just right? There's a lot of sugar, along with chocolate, and Oreos. Also, would not adding the pudding mix change the taste too much?
    Reply
    • Cyd says:
      August 6, 2018
      That can vary from person to person. But we love these Oreo blondies.
      Reply
  18. Jen says:
    August 12, 2018
    Can you use margarine or do you have to use butter?
    Reply
    • Cyd says:
      August 13, 2018
      I think margarine would still work great. Or you could add half marg and half butter. These are so delicious. Let us know how it turns out if you use all margarine.
      Reply
  19. Charissa says:
    September 23, 2018
    I made these for my family's weekly Sunday night dinner and my adult boys said it was the best dessert I've ever made. This says a lot, because I've made them hundreds, if not thousands, of delicious desserts over the past two and a half decades! Thanks for this winner!
    Reply
  20. Tami says:
    September 22, 2019
    How do you think these would be made as individual servings in cupcake tins or mini bites?
    Reply
  21. Sarah says:
    June 5, 2020
    These looked so good I had to make them tonight... but did t have all the exact ingredients. So I substituted the vanilla pudding for Oreo pudding & the white chocolate chips for dark chocolate. Still fantastic and I’m a little worried my husband might polish off this whole pan 😂
    Reply
  22. Adrienne says:
    September 5, 2020
    Can you use butter instead of brown?
    Reply
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