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!
Recipe Ingredient Notes
To make Cookies and Cream Oreo Blondies, you will need the following ingredients:
- 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!)
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Cookies and Cream Oreo Blondies
- Heat oven to 350℉.
- 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.
Storage Suggestions
If you manage to have any leftover Bars + Brownies, these can store well if prepped appropriately. Once they have cooled completely, here is how you can store it:
- Refrigerator: Place in an airtight container and refrigerate for up to 1 week. Let them come to room temperature before serving for the best texture and flavor.
- Freezer: To freeze, make sure bars and brownies are completely cooled and unfrosted. Wrap tightly in plastic wrap (or Press & Seal) and then place in a freezer-safe bag or container. For easier portioning, wrap individual squares before freezing. Don’t forget to label with the date. They’ll stay fresh in the freezer for up to 3 months.
- Counter: Store bars and brownies in an airtight container at room temperature for up to 4 days. If your kitchen is particularly warm, consider refrigerating instead to prevent them from getting too soft or melty.
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.
Enjoy More Delicious Blondies Recipes
There’s nothing better than an easy brownie or bar recipe. Check out our comprehensive list of brownies, bars, and blondies here.
- Butterscotch Chocolate Chip Blondies
- Cadbury Mini Egg Blondies
- Applebee’s Copycat Maple Butter Blondies
- Chocolate Chip Cheesecake Blondies
Cookies and Cream Oreo Blondies Recipe
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℉.
- 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
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
These are glorious!!!! Oh man, what I wouldn?t do for a plate of these right now! Yummmm. Pinned 🙂
Just made these – big hit with my husband and two little boys! Yum!
Do you make the pudding or just use the powder?
Just use the pudding powder. Just add it into the recipe as directed. Hope this helps!
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 🙁
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.
Absolutely LOVE this recipe. Yummy!!! Made it for coworkers. We all enjoyed it very much!! Thank you!!
Thank you!
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!
These look really good – can’t wait to make them for a football sunday treat!
Xo,
Kara
The directions don’t specify if the brown sugar needs to be packed…Does it?
You can pack the brown sugar for this recipe.
Could I use instant white chocolate pudding instead of vanilla? Or would it be too sweet?
White chocolate pudding would change the taste, but it should work great.
These are seriously awesome. Made these for a work lunch and they didn’t last long. Will be making them again for Thanksgiving!!!!
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 :/
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?
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
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.
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
Also would a 10×7 pan works? Sorry for all the Q’s!
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.
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!
Yay!! So glad they turned out for you!
Is the batter supposed to be like a cookie dough consistency before baking?
Hi Laura. The batter is a lot like cookie dough consistency.
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.
Hi, just want to ask what ingredients to substitute to instant vanilla pudding? Thank you
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!
These are so, so amazing! Making a double batch right now!
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?
That can vary from person to person. But we love these Oreo blondies.
Can you use margarine or do you have to use butter?
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.
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!
How do you think these would be made as individual servings in cupcake tins or mini bites?
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 😂
How about French vanilla instant pudding? Or would it be best with regular vanilla
French Vanilla would be so tasty too!!! Sorry I’m a little late answering your question!
Can you use just regular butter instead of brown?
Can you use butter instead of brown?
These are sooo good….made them to take to an event and they were a huge hit!
Just made 2 batches in the last 3 days! Easy to make and everyone loved them.
Hi, just wondering if you’ve made ahead and frozen them for a couple weeks? Wanting to make them for Christmas but, I’m really pressed for time leading up to Christmas Eve
These will freeze great in an airtight freezer container.
This recipe was so good! Made it for my daughter’s bake and it sold out! It’s easy to make. Taste is great! Don’t usually have instant pudding in my cupboard- but the rest are staples I always have on hand. Would make these again.
We are so glad that they sold well at the Bake sale.
I’ve made these a ton and they are a hit! I just made them with chocolate instead of vanilla pudding. Still amazing if you are a chocolate lover!
If I make these on a Friday, will they still taste fresh for a party Sunday?
They should be good until Sunday. If you’re worried you can refrigerate them in an airtight container and take them out an hour before serving