Cookies and Cream Blondies
I made these Cookies and Cream Blondies because lately I’ve been obsessed with trying different blondie flavors, and this one felt like a must. Pieces of Oreos folded into a gooey batter, topped with white chocolate ganache and cookie crumbs. After testing so many variations, I’ve started to notice what actually makes a blondie work: melted white chocolate for structure, an extra yolk for richness, and pulling them from the oven right when the center is just set. This version leans into all of that, with a soft, dense crumb and that creamy cookies-and-cream finish.
You’re going to love these blondies because…
They hit that perfect balance of soft, rich, and slightly chewy.
- The crumb is gooey without feeling underbaked
- White chocolate in the batter keeps them soft and rich
- Oreo pieces melt slightly into the blondies as they bake
- The ganache sets into a smooth, creamy layer on top
- They slice cleanly but stay soft in the center
Key Ingredients & Why I Use Them
White chocolate: After testing a few different blondie bases over the past month, I keep coming back to white chocolate. I’ve used it in my white chocolate brownies and almond croissant blondies too, and it consistently gives structure without drying things out.
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Butter: Melted with the chocolate, it creates a rich base and helps the blondies stay soft for days.
Granulated sugar: I stick with granulated sugar here for that classic chewy texture and slightly crisp edges.
Eggs + extra yolk: This is something I’ve kept consistent across all the blondie variations I’ve been making lately—coffee blondies included. The extra yolk makes a noticeable difference in richness and texture.
Oreos: I chop them fairly small so they distribute evenly. Bigger chunks can create gaps in the batter. I love using Oreos in many of my bakes, like Oreo Cheesecake or Cookies and Cream Cake.
Heavy cream (for ganache): I heat it just enough to melt the chocolate without breaking it. It gives the ganache that smooth, spreadable consistency.
How to Make Cookies and Cream Blondies
The full recipe card is below, but here’s exactly how I make them step by step.
Step 1: Melt the butter and chocolate
Preheat the oven to 350ºF (or 325ºF if your oven runs hot or is convection/gas). Line an 8×8-inch metal pan with parchment paper. I don’t use glass here—it tends to bake unevenly.
I combine the butter and white chocolate in a bowl and melt them together in the microwave in 15–30 second increments, stirring each time to make sure it doesn’t burn. You can also use a double boiler. I just make sure everything is fully melted and smooth.
Step 2: Add the sugar
Whisk in the sugar. The mixture might look a bit separated at this stage—that’s normal.
Step 3: Add the eggs & vanilla
I add the eggs one at a time, whisking well between each addition. Then I add the extra yolk and vanilla. This is where the batter becomes smooth and glossy.
Step 4: Add the dry ingredients
Gently fold in the flour and salt using a spatula. I stop mixing as soon as the flour disappears—this is something I’ve learned after making a lot of blondies recently. Overmixing is usually what pushes them into a cakier texture.
Step 5: Fold in the Oreos
I add the chopped Oreos and gently fold them in.
Step 6: Bake!
Spread the batter evenly in the pan and bake for about 35 minutes. I look for set edges and a top that no longer looks wet. A toothpick shouldn’t come out with raw batter, but a few moist crumbs are perfect.
If the top is browning too quickly, I loosely cover it with foil toward the end.
Step 7: Cool completely and add the ganache
Take the blondies out of the oven and let them cool completely before adding the ganache.
To make the ganache, heat the cream until very hot (about 175ºF, just before boiling). Pour it over the chopped white chocolate and let it sit for 1 minute. Then whisk until smooth. I let the ganache cool until it thickens slightly before pouring it over the blondies. If needed, I chill it briefly, stirring every few minutes.
Spread over the blondies, sprinkle with crushed Oreos, and let it set for about 30 minutes before slicing.
Expert Tips
After working through a bunch of blondie variations lately, these are the things that consistently matter most:
- Use a metal pan – glass tends to give uneven results
- Don’t overmix after adding flour – I stop as soon as it comes together
- Watch the bake time closely – slightly underbaked is better here
- Let them cool fully before adding ganache
Most important: I always pull blondies when the center is just set. That’s been true across every version I’ve tested—it’s what keeps them soft instead of cakey.
Variations
Once you have this base, you can take it in a lot of directions—I’ve been doing this a lot lately.
- Skip the ganache for a simpler blondie
- Add white chocolate chunks for extra texture
- Swap Oreos for another cookie or biscuit
- Add espresso powder if you want a deeper flavor (similar to my coffee blondies)
Storage / Make Ahead
I store these in an airtight container at room temperature for up to 2 days, or in the fridge for up to 6 days.
I prefer them at room temperature, so I let them sit out for about 20 minutes before serving.
They also freeze really well—I wrap slices individually and freeze for up to 2 months.
FAQ
Yes. I actually prefer them the next day, once everything has set.
Most likely overbaking. I always pull them when the center is just set.
Yes. Freeze in slices and thaw overnight in the fridge.
You can use a 9×9, but they’ll be thinner and bake faster.
More recipes you might like
If you liked this style of blondie, you might also enjoy some of the other variations I’ve been working on lately—like my pistachio blondies for something nutty and slightly savory, cinnamon roll blondies when I want that warm, spiced swirl, or apple blondies for a softer, more seasonal version with a bit of fruit folded in.
Tell me how it goes!
If you make these Cookies and Cream Blondies, I’d love to hear how they turn out. Leave a comment below or tag me on Instagram so I can see your version.
Cookies and Cream Blondies
Ingredients
- 1¼ cup chopped white chocolate 212g
- ¾ cup unsalted butter 170g
- 1 cup white granulated sugar 200g
- 2 large eggs
- 1 large yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour 255g
- ¼ tsp salt
- 15 Oreos chopped small (150g)
Oreo Ganache
- 1 cup chopped white chocolate 170g
- ⅓ cup heavy cream
- 5-6 crumbled Oreos
Instructions
- Pre-heat the oven to 350ºF. If your oven runs hot, or if it's convection or gas, set it to 325ºF instead. Grease and line a 8×8” square pan with parchment paper. Don’t use a glass pan as it can bake unevenly.
- To make the batter, mix the unsalted butter and white chocolate in a large bowl. Place the bowl in the microwave or over a double boiler to melt them together. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
- Add the granulated sugar to the melted chocolate/butter mixture.
- Whisk. The mixture will seem separated. That’s okay. Once you start adding the eggs, it will emulsify and come together.
- Add the eggs, one at a time, whisking until incorporated before adding the next egg.
- Add the final yolk along with the vanilla. Whisk to combine.
- Add the flour and salt to the bowl. Fold with a spatula.
- Add the chopped Oreos. Fold.
- Pour the batter in the prepared pan. Use a spatula to smooth it out.
- Bake the blondies in the oven for 35 minutes, until the blondies look set around the edges and on top. And a toothpick inserted in the blondies doesn’t come out with gooey batter stuck on it.
- If the blondies are browning too much on top, but the middle isn’t cooked yet, cover with aluminum foil to finish baking.
- Remove the blondies from the oven and let them cool
Oreo Ganache
- Heat up the heavy cream until it reaches 175ºF, or until very hot in the microwave, before it comes to a boil.
- Pour the hot cream over the white chocolate. Cover and let sit for 1 minute.
- Whisk until the chocolate is completely melted.
- Let the ganache cool down to a thick consistency before using. You can place it in the fridge to speed up the setting process, stirring every 5 minutes. Pour over the cooled blondies. Sprinkle with the cookie crumbs.
- Let it set for about 30 minutes. Then slice and serve.
Storage
- Store the blondies in an air-tight container, at room temperature for up to 2 days. Or in the fridge, for up to 6 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving. You can also freeze the baked blondies for up to 2 months. Thaw in the fridge overnight.