Delicious cookies and cream blondies are easy to make and even easier to eat, the buttery, caramelly goodness of a classic blondie packed with the crunch and creamy centres of the classic American cookie. This easy small batch Oreo blondie recipe needs no mixer and only one bowl or jug.
Easy cookies and cream blondies recipe
These delectable small-batch Oreo blondies are so easy that they can be whipped up in next to no time, using one jug, one spoon, with no need for a mixer! With just 5 minutes hands-on time this is the perfect recipe for when friends pop round at short notice.
See also
- My original one bowl blondies
- Nutella Blondies are just as easy to make – and perfect for that chocolate spread hit
- Love Oreos? Try these easy one bowl Oreo brownies
- here are all my favourite best blondie recipes in one place!
I love the caramelly buttery taste of a good blondie and it makes a terrific foil to the cookies-and-cream crunch of the Oreos. The colour contrast gives them a distinctive, stylish look, making them a great option for bake sales and entertaining.
Small batch baking
Many recipes for blondies and brownies are calculated for large numbers, but I don’t like to have too much cake in the house at once.
This easy small batch recipe for Oreo blondies fits an 8″/20 cm square pan. This produces 12–16 servings that keep well for up to a week.
That’s enough to serve a few guests when you have friends round for coffee, or to keep us going all week. If you want more, you can double the recipe for a bigger family, a gathering or a bake sale, using a 9″ x 13″ pan.
Why you will love this Oreo blondies recipe
- Easy to make.
- Delicious blondie flavour
- One bowl, and no mixer!
- Blondies keep well.
- Scale the recipe for bake sales and parties
Ingredients
- Oreos – I have used the classic Oreo for a cookies and cream blondie but some of the variations would work too.
- Butter – I use salted butter. If you have unsalted butter, add a pinch of salt too.
- Flour – I use plain with a pinch of baking powder, but if you normally use self-raising, that’s fine.
Pro Tip – Why Bake with Plain Flour?
I’m often asked why I bake with plain flour and add a raising agent rather than use self raising.
First – I don’t make recipes that would use self-raising that often, and the raising agent in the flour can go off. If you use a separate baking powder it is so much easier to check that it is still fresh.
Secondly – My kitchen is small! If I keep both types of flour, it takes up more space.
- Soft brown sugar – This has more flavour than white sugar and helps to create that lovely fudgy effect. You can either use light as I did, or dark for a more intense flavour.
- Egg – One large free range egg
- Vanilla extract/paste – Vanilla extract is natural vanilla. Avoid synthetic ‘essence’. I like to use vanilla paste which contains the seeds from the vanilla pod but you can use a liquid extract instead. Different brands vary in strength so get to know what you have and use it with care. Remember that you can add but not take away.
How to make easy Oreo blondies – step by step
Before you start, preheat your oven to 180° C / 160° C Fan / 356° F /Gas 4. Take an 8″ / 20 cm square baking tray and line with baking parchment, and then grease with butter, light flavourless oil, or cake release spray.
I like to use foil backed baking parchment. It is more expensive, but I find it easier to use because it stays in place. You can use bulldog clips to hold regular baking parchment in place.
Step One – Melt your butter. I do this in a jug in the microwave but you can use a saucepan on a very low heat or a bain marie if you prefer. Choose a jug, bowl or pan with space for all the ingredients.
Remember that you want to melt the butter but not heat it.
Step Two – Add the sugar, egg and vanilla extract and stir in. (If the butter is quite warm, stir in the sugar and vanilla before you add the egg. This will reduce the temperature so that the egg doesn’t cook in the heat of the butter.)
Step Three – Now add the flour. Fold in to form a smooth, glossy batter.
Step Four – Break up each of the Oreos into 4 or 5 pieces. Snap them with your fingers, as this is easier than using a knife. Set about a third of the pieces aside to top the blondies.
Step Five – Add about two thirds of the Oreo pieces to the batter and fold them in.
Step Six – Transfer the blondie batter to the baking tray and smooth it out with a spatula, pushing the mixture to fill the corners of the pan.
Arrange the rest of the Oreos on top of the batter, lightly pressing them to create a decorative topping.
Step Eight – Bake your Oreo blondies for 25–28 minutes so that the edges are risen and slightly wrinkled. The centre should still wobble a little if you shake the pan.
If you don’t have a fan oven you may need to turn the pan halfway through cooking to compensate for any hot spots. Do this as quickly and as gently as you can.
Allow the bake to cool and firm up for at least 20 minutes on a cooling rack before you cut them into squares. The centre will carry on cooking as it cools.
Storage
These cookies and cream blondies will keep well for about 5 days. Wrap them in the baking parchment, before sealing them in an airtight tub to keep them fresh. For a just baked experience, put them in the microwave for 10 seconds to warm. This will restore that delicious soft centre.
To freeze, wrap the blondies well and keep in the freezer for up to 3 months.
Variations
- You can vary the flavour by using Oreos with flavoured centres.
- Turn your easy small batch oreo blondies into a delicious dessert. Just microwave for ten seconds and then top with vanilla ice cream and hot fudge sauce.
Hints and tips
- To double the recipe, use a 13″ x 9″ baking pan. Your cookies and cream blondies will be a bit deeper and take slightly longer to cook.
- All blondie recipes contain a little more fat than your average cake. It is important to take time to stir the flour in well so that the fat and flour combine fully.
- Use real butter! Real butter has a much better flavour than substitutes, is a more natural product and just works better when baking blondies.
- Good vanilla is crucial to good baking. Vanilla extract contains real vanilla, while essence is often synthetically made and contains little or no actual vanilla.
FAQs
It’s all down to the butter. The higher fat to flour ratio (compared to ordinary cakes) is essential to the classic texture. Make sure you take the bake out of the oven while you still have that slightly wobbly centre.
No, they work well and add a delicious crunch to your blondies!
Yes, absolutely, these lovely cookies and cream blondies are completely vegetarian friendly so indulge without fear!
More easy bakes
- Cookies and Cream Brownies – chocolatey heaven
- Biscoff Blondies – warming, buttery spice
- Peanut Butter Blondies – an American classic
- All my favourite blondie recipes.
Oreo Blondies
Ingredients
- 115 g (1 Stick) butter (melted)
- 210 g (1 scant cup) light soft brown sugar (or dark)
- 1 large egg
- 1 tsp vanilla extract
- 125 g (1 cup) plain flour
- 1 tsp baking powder
- 14 Oreo sandwich cookies (1 packet)
Instructions
- Preheat your oven to 180°C / 160°C Fan / Gas 4. Prepare an 8" / 20 cm square baking tin by lining with parchment paper, and then greasing with butter or cake release spray.
- Put the butter into a large bowl or jug, and melt in the microwave in 10 seconds bursts. Continue until the butter is melted but not hot. Alternatively, melt the butter over a pan of simmering water on the stove top.115 g butter
- Add the soft brown sugar, egg and vanilla, and beat in. (If the butter is warm, mix the sugar in first).210 g light soft brown sugar, 1 tsp vanilla extract, 1 large egg
- Fold in the flour and baking powder if using plain flour. Mix until you have a thick glossy batter.125 g plain flour, 1 tsp baking powder
- Break each cookie into four or five pieces. Reserve about a third to top the bake.14 Oreo sandwich cookies
- Stir two thirds of the Oreo pieces into the batter until evenly distributed.
- Pour the batter into the prepared baking pan. Give it a gentle shake to level it out.
- Press the reserved Oreo pieces lightly into the top of the batter to form an attractive topping.
- Bake for 25–28* minutes, until the blondies are set at the edges (which will have risen and become slightly wrinkled). There will be a shiny papery crust on top. The middle should be soft and still slightly wobbly. *If you don't have a fan oven you may need to turn the pan half way through cooking if your oven has hot spots. Do this as quickly and as gently as you can.
- Stand the tin on a wire rack and allow to cool for 10–15 minutes to firm up (the centre will continue to cook in the residual heat). Then gently lift out of the pan and cut into 16 squares (4 x 4 pattern).
Notes
- To double the recipe, use a 13″ x 9″ baking pan. Your cookies and cream blondies will be a bit deeper and take slightly longer to cook.
- All blondie recipes contain a little more fat than your average cake. It is important to take time to stir the flour in well so that the fat and flour combine fully.
- Use real butter! Real butter has a much better flavour than substitutes, is a more natural product and behaves better when baking blondies.
- Good vanilla is crucial to good baking. Vanilla extract contains real vanilla, while essence is often synthetically made and contains little or no actual vanilla.
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