The Best Oreo Blondies (Fudgy, Chewy, and Loaded With Cookies)

These chewy Oreo blondies are the perfect treat for when you're craving something that tastes like cake batter, fudgy sugar cookie bars, and Oreos. We love them for weeknights, picnics, birthdays, and gatherings. Lately, my daughter has also requested them for her bake sales at school. I guess they're an every-occasion dessert.

For more easy dessert ideas, try my Mexican Chocolate Cake and Lemon Sugar Cookie Bars. They're just as versatile as this chewy blondie recipe. Now, let's crush some Oreos!

There are good reasons these vanilla blondies with chocolate Oreos have managed to become part of my monthly dessert rotation:

No electric mixer or stand mixer: You just need a whisk and a large mixing bowl.

Better than classic blondies: Adding Oreos to things instantly makes them better than the original version, am I right?

Simple batter: No complicated ingredients. This recipe is made using pantry staples.

Easy dessert: They're ready in less than an hour and can be frozen if you're prepping in advance.

The most delicious desserts always start with butter for a chewy texture with moist crumbs. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.

• Unsalted butter: It must be dairy butter. If you use salted butter, skip the salt in the rest of the recipe.
• Brown sugar: You can also use half light brown sugar and half white sugar. Avoid dark brown sugar because it'll change the color of the batter.
• Eggs: They must be at room temperature.
• Vanilla extract: It helps round out the flavors. Feel free to skip it.
• All-purpose flour: There is no swap for this. Whole-wheat flour would change the flavor too much, while gluten-free flour doesn't have enough structure.
• Baking powder: Check it's not expired before adding it in. Don't swap it for baking soda.
• Salt: Kosher salt is best. Pink Himalayan salt works too.
• Oreos: Regular Oreos are easier to crush than mini ones, but either are fine.

There are 2 secrets to the best blondies: not over-mixing the blondie batter and respecting the cooling time. That's it! Scroll to the bottom of the post for the full recipe card.

Step 1: Whisk the melted butter and brown sugar together for 1–2 minutes until the mixture is smooth, glossy, and fully combined.

Step 2: Mix in the eggs and vanilla until creamy, then fold in the flour, baking powder, and salt until no dry streaks remain. Do not overmix.

Step 3: Fold in the crushed Oreos, spread the batter evenly into the prepared pan, and sprinkle extra Oreo pieces on top.

Step 4: Bake for 25–32 minutes until the edges are golden and the center is just set. Let cool completely in the pan before slicing.

All my favorite desserts need at least one fun twist and these fudgy blondies are no exception. Here are some of my favorite flavor combinations:

Golden Oreo blondies: Swap the chocolate Oreos for golden Oreos for a double-vanilla take on these blondies.

Funfetti Oreo blondies: Fold ½ cup rainbow sprinkles into the batter along with the chopped Oreo cookies for a funfetti-style twist.

Chocolate chip Oreo blondies: Fold ½ cup regular chocolate chips (or mini ones) into the batter for individual squares packed with melty chocolate chips. Feel free to use milk, dark, or white chocolate chips.

Oreo almond blondies: If you swap ¼ cup all-purpose flour in the recipe for almond flour (or almond meal), you'll get an extra tender texture but also a lovely nutty flavor. Make sure none of your guests are allergic to nuts, though.

Double cookie blondies: Reduce the chopped Oreos by half and swap them with ½ cup roughly chopped chocolate chip cookies for a 2-in-1 cookie blondies recipe.

​These golden blondies with chocolatey Oreos and crackly tops are great on their own, but here are our favorite ways to enjoy them:

• My daughter loves dunking them in a cold glass of milk.
• Set on a dessert table along with my Healthy Brownie Batter Dip and Raspberry Thumbprints.
• Topped with a scoop of vanilla ice cream.
• Made for gatherings and birthday parties along with my Ice Cream Cone Cake Pops and Edible Sugar Cookie Dough.
• My husband and I enjoy it with our favorite coffee.
• Prepped for a school bake sale along with Lemon Poppyseed Muffins and Red Velvet Muffins.

This effortless Oreo blondie recipe is actually better the next day when the texture is extra rich, but here's how to store leftovers for later:

Counter

In an airtight container or Ziploc bag for 3-4 days. This is not recommended if the area where you live has high humidity.

Fridge

In an air-tight container for up to 7 days. Keep away from strong-smelling foods like onions to prevent the transfer of odors. Let it come down to room temperature before digging in.

Freezer

Individually wrapped in plastic wrap and transferred to a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge or on the counter for 20 minutes.

These simple tips and tricks will help you nail the perfect blondies every time, whether you add Oreos to your next batch or not:

Careful with the batter: Do not over-mix after adding flour. Over-mixing can make the blondies dense and tough instead of soft and chewy.

Use a food processor: If you don't want to chop the Oreos by hand, you can pulse them in the food processor until you get coarse chunks.

Check the consistency: The batter will be thick but spreadable, this is normal for Oreo blondies. You don't need to add more liquid or flour.

Keep them fudgy: Slight underbaking gives the fudgiest texture. Remove them from the oven when the center is just set and still a little soft.

Get clean cuts: Always cool completely before slicing. Warm blondies will feel too soft and won’t cut cleanly. For clean cuts, chill the blondies for 30–45 minutes before slicing. Pop them in the fridge if you're in a rush.

Here's what other home cooks who love Oreo recipes are asking about these simple Oreo blondies:

No because then you'd be making brownies. Blondies are meant to be made specifically without cocoa powder.

The most common reason for this is under-baking the brownies or the oven not being hot enough. Increase the baking time accordingly by 5-10 minutes or until soft but not completely gooey in the center.

No, not quite. The reason why the melted butter is mixed only with the sugar first is so the sugar can melt, but also so the butter can cool down before adding the eggs so they don't cook in the mixture.

Looking for other recipes like this? Try these:

Easy 3-Ingredient Peach Dump Cake (In A Cast Iron Skillet)

Easy Slow Cooker Coconut Rice Pudding Brûlée (With Coffee Creamer)

Easy Oreo Fluff Salad Recipe (Only 5 Ingredients!)

The Only No-Bake Pink Lemonade Pie You'll Ever Need

These are my favorite dishes to serve with this Oreo blondies recipe:

The Best Cinnamon Sugar Oyster Crackers Recipe

Easy Red, White & Blue Snack Mix (4th of July No-Bake Recipe)

3-Ingredient Funfetti Popcorn Recipe (Easy No-Bake Treat)

Easy Mexican Street Corn Cups Recipe (Elote en Vaso / Esquites)

These simple blondies with crispy edges are my favorite way to use leftover Oreos! Don’t forget to send your creations to @HungryWhisk and subscribe for more easy baking recipes and recipe cards.