Introduction

These chewy Oreo blondies with white chocolate are a delightful twist on classic blondies. Packed with chunks of Oreo cookies and smooth white chocolate chips, they offer a perfect balance of sweetness and texture that’s sure to satisfy any sweet tooth.

Chewy Oreo Blondies with White Chocolate Recipe - Recipe Image

Ingredients

½ cup salted butter, melted and slightly cooled
¾ cup packed brown sugar
¼ cup granulated sugar
2 large eggs, at room temperature
2 teaspoons pure vanilla extract
1¼ cups all-purpose flour
¼ teaspoon baking powder
¾ cup white chocolate chips
15 Oreo cookies, roughly crushed

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving some overhang on the sides for easy removal later.
Step 2: In a large bowl, combine the melted salted butter with the brown and granulated sugars. Mix until the blend is smooth and glossy to create a chewy base.
Step 3: Add the eggs and vanilla extract to the bowl, stirring until the mixture is smooth, cohesive, and slightly thickened with a rich, silky texture.
Step 4: In a separate bowl, whisk together the flour and baking powder to evenly distribute the leavening agent.
Step 5: Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently and stop as soon as the flour is incorporated to keep the blondies tender.
Step 6: Fold in the white chocolate chips and crushed Oreo cookies, ensuring they are evenly distributed without breaking them into too small pieces.
Step 7: Transfer the batter into the prepared pan, spreading it evenly into the corners without pressing down. Optionally, sprinkle a few Oreo pieces on top and press lightly to secure.
Step 8: Bake for about 20 minutes. Check near the end—the edges should be set and lightly golden, while the center remains soft and slightly underdone to achieve chewiness.
Step 9: Allow the blondies to cool completely in the pan so they set fully. Use the parchment overhang to lift them out, then slice into squares with a sharp knife.

Tips & Variations

Use room temperature eggs to help the batter mix smoothly and create a better texture.
Swap the white chocolate chips for milk or dark chocolate chips if you prefer a richer flavor.
For extra crunch, toast the Oreo pieces lightly before folding them in.
Don’t overmix once you add the flour to keep the blondies soft and tender.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 2 months. Reheat gently in the microwave for 10–15 seconds to enjoy a warm, gooey treat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, you can use unsalted butter. Just add a pinch of salt to the batter to balance the flavors.

How do I know when the blondies are done baking?

The edges should be set and lightly golden while the center remains soft and slightly underbaked. This ensures a chewy texture once cooled.

Chewy Oreo Blondies with White Chocolate Recipe

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★★★★★

4.7 from 125 reviews

These chewy Oreo blondies combine the rich flavor of brown sugar and vanilla with creamy white chocolate chips and crunchy Oreo cookie pieces. Baked to perfection, they have a soft, tender center with a slightly golden edge, making them irresistible treats for any cookie lover.

Author: Lena
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Yield: 16 squares 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

½ cup salted butter, melted and slightly cooled
2 large eggs, at room temperature
2 teaspoons pure vanilla extract

Dry Ingredients

¾ cup brown sugar, packed
¼ cup granulated sugar
1¼ cups all-purpose flour
¼ teaspoon baking powder

Add-ins

¾ cup white chocolate chips
15 Oreo cookies, roughly crushed

Instructions

Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to make lifting the blondies easier later.
Mix Butter and Sugars: In a large bowl, combine the melted salted butter with the brown sugar and granulated sugar. Stir until the mixture is smooth and glossy, which helps create that perfect chewy texture.
Add Eggs and Vanilla: Incorporate the eggs and pure vanilla extract into the sugar and butter mixture. Mix until the batter is smooth, cohesive, and slightly thickened with a rich, silky appearance.
Combine Dry Ingredients: In a separate bowl, whisk the all-purpose flour and baking powder together to evenly distribute the leavening agent.
Incorporate Dry into Wet: Gently fold the dry ingredients into the wet mixture in stages with a spatula. Mix only until just combined to avoid overworking the batter, which keeps the blondies tender.
Fold in Add-ins: Carefully fold in the white chocolate chips and roughly crushed Oreo cookies ensuring they are well distributed while maintaining some larger chunks for texture.
Transfer and Bake: Spread the batter evenly into the prepared pan, lightly smoothing it out without pressing down. Optionally sprinkle a few extra Oreo pieces on top and press them in lightly. Bake for about 20 minutes, or until the edges are set and lightly golden but the center still feels soft.
Cool and Serve: Allow the blondies to cool completely in the pan so they set properly. Use the parchment overhang to lift them out, transfer to a cutting board, slice into squares, and enjoy!

Notes

Do not overmix the batter after adding flour to keep blondies soft and chewy.
Removing blondies from the oven when the center is just slightly underdone ensures a moist, chewy texture.
Using parchment paper makes it easier to lift the blondies out of the pan for neat slicing.
Store blondies in an airtight container at room temperature for up to 4 days for best freshness.

Keywords: Oreo blondies, white chocolate blondies, chewy blondies, Oreo dessert, chocolate chip blondies