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!
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 , 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!
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!)
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.
Get out your 9 x 13 pan and 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.
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.
Check out our other blondie recipes:
- Marshmallow Blondies
- Peanut Butter Chocolate Chip Blondies
- Chocolate Chip Cheesecake Blondies
- Snickerdoodle Blondies
- Mini Reese’s Blondies
- Caramel Apple Blondies
- White Chocolate Macadamia Nut Blondies
- Cadbury Mini Egg Blondies
- Loaded Blonde Brownies
Love cooking as much as we do? Join our FREE private Facebook Group: Six Sisters’ Dinner Club!
Serves: 24
Cookies and Cream Oreo Blondies Recipe
5 from 4 votes
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.
Prep Time 10 minutes mins
Cook Time 22 minutes mins
Total Time 32 minutes mins
PrintPin
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
Be sure to not miss another recipe! Follow Six Sisters’ Stuff on Instagram|Facebook|Pinterest|YouTube
If you made our recipe be sure to tag us on Instagram so we can see your hard work using #sixsistersstuff.
Join The Discussion
This site uses Akismet to reduce spam. Learn how your comment data is processed.
-
Ashton says:
These are glorious!!!! Oh man, what I wouldn?t do for a plate of these right now! Yummmm. Pinned :)
-
Nina says:
Just made these - big hit with my husband and two little boys! Yum!
-
Vanessa says:
Do you make the pudding or just use the powder?
-
Cyd says:
Just use the pudding powder. Just add it into the recipe as directed. Hope this helps!
-
Kelly P says:
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 :(
-
Cyd says:
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.
-
Michelle Ceelen says:
Absolutely LOVE this recipe. Yummy!!! Made it for coworkers. We all enjoyed it very much!! Thank you!!
-
Kelly P says:
Thank you!
-
Debbie Charlton says:
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!
-
Kara says:
These look really good - can't wait to make them for a football sunday treat!Xo,Kara
-
Kirsten says:
The directions don't specify if the brown sugar needs to be packed...Does it?
-
Cyd says:
You can pack the brown sugar for this recipe.
-
Mary says:
Could I use instant white chocolate pudding instead of vanilla? Or would it be too sweet?
-
Cyd says:
White chocolate pudding would change the taste, but it should work great.
-
Merrie Riley says:
These are seriously awesome. Made these for a work lunch and they didn't last long. Will be making them again for Thanksgiving!!!!
-
Ali D. says:
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 :/
-
Cyd says:
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?
-
nichola says:
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
-
Cyd says:
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.
-
Nichola says:
HiIve 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
-
Nichola says:
Also would a 10x7 pan works? Sorry for all the Q's!
-
Cyd says:
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.
-
Ali D. says:
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!
-
Cyd says:
Yay!! So glad they turned out for you!
-
Laura S. says:
Is the batter supposed to be like a cookie dough consistency before baking?
-
Cyd says:
Hi Laura. The batter is a lot like cookie dough consistency.
-
Elissa Atkinson says:
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.
-
Marilou says:
Hi, just want to ask what ingredients to substitute to instant vanilla pudding? Thank you
-
Cyd says:
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!
-
Heather says:
These are so, so amazing! Making a double batch right now!
-
Cha says:
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?
-
Cyd says:
That can vary from person to person. But we love these Oreo blondies.
-
Jen says:
Can you use margarine or do you have to use butter?
-
Cyd says:
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.
-
Charissa says:
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!
-
Tami says:
How do you think these would be made as individual servings in cupcake tins or mini bites?
-
Sarah says:
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 😂
-
JESSICA TRAMMEL says:
How about French vanilla instant pudding? Or would it be best with regular vanilla
-
Cyd says:
French Vanilla would be so tasty too!!! Sorry I'm a little late answering your question!
-
Adrienne says:
Can you use just regular butter instead of brown?
-
Adrienne says:
Can you use butter instead of brown?
-
Jody Merkel says:
These are sooo good….made them to take to an event and they were a huge hit!
-
Sweets by Lori says:
Just made 2 batches in the last 3 days! Easy to make and everyone loved them.
-
Evy says:
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
-
Momma Cyd says:
These will freeze great in an airtight freezer container.
-
Abby G says:
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.
-
Momma Cyd says:
We are so glad that they sold well at the Bake sale.
-
Lissa says:
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!
About The Author:
Momma Cyd
Cyd is the mom of the six sisters and joined the team early on to help out. She shares the best of the best recipes from her kitchen.
Read More
Other Recipes You Might Enjoy
Pineapple Orange Cake (Pig Pickin’ Cake) Recipe
40 minutes mins
Baked Honey Chicken Tenders Recipe
1 hour hr 40 minutes mins
White Chocolate Chip Fudgy Brownies Recipe
45 minutes mins
Garlic Dinner Rolls Recipe
6 hours hrs 40 minutes mins
Readers’ Favorite Recipes
Easy Baked Crack Chicken Recipe
30 minutes mins
Lunch Lady Peanut Butter Bars Recipe
40 minutes mins
Honey Lime Chicken Enchiladas Recipe
1 hour hr 15 minutes mins
Peaches and Cream Oatmeal Cookies Recipe
20 minutes mins
Peach Cobbler Dump Cake {4 Ingredients} Recipe
50 minutes mins
Chicken Zucchini Casserole Recipe
55 minutes mins
