Sometimes you just want a dessert that delivers on all fronts. These Golden Oreo blondies are definitely that. They’re super chewy, with that rich butterscotch-y flavour from the brown sugar, and then you get the crunch and creaminess from the cookies.
The way the Golden Oreos soften a bit while baking but still keep their crisp edges is just really delicious. Plus, the little bit of cornstarch in the dry ingredients really helps keep them chewy, which is exactly what you want in a blondie.
Honestly, I may have eaten more than my share of the test batches (oops). But they’re just so hard to resist, especially when they’re still a little warm. The contrast of the sweet white chocolate with the vanilla cookie from the Golden Oreos is just too good.
The Perfect Golden Oreo Blondies
These blondies start with melted butter, which is key for that really chewy texture.
You stir that with both granulated and light brown sugar, giving them a rich, deep flavour. Adding an extra egg yolk also helps make them super moist and fudgy.
When you fold in the flour, it’s important not to overmix, just until you don’t see any more streaks.
Then, it’s all about those chopped Golden Oreos and white chocolate chips, and then whole Oreos are pressed on top for that iconic look. They bake up golden brown and smell absolutely incredible.
Ingredients
- Unsalted butter, melted
- Granulated sugar
- Light brown sugar, packed
- Large eggs
- Large egg yolk
- Vanilla extract
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- White chocolate chips, or half a white chocolate bar, chopped
- Golden Oreo cookies
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula or wooden spoon
- 9×9 inch (23×23 cm) baking pan
- Parchment paper
- Wire cooling rack
Golden Oreo Blondies Baking Tips
Don’t overmix the batter. Once you add the dry ingredients to the wet, mix only until the flour streaks disappear. Overmixing develops the gluten too much, which can make your blondies tough instead of wonderfully chewy.
Cool completely before slicing. These oreo blondie bars need time to set up properly. Letting them cool down all the way makes them much easier to cut into clean squares without crumbling.
Oreo Blondies FAQs
Can I use other types of Oreos?
Yes, you can definitely swap out the Golden Oreos for other flavours if you like. The texture will be similar, but the overall flavour profile will change depending on the cookie you choose.
How do I store these blondies?
Keep your blondies in an airtight container at room temperature. They’ll stay fresh and chewy for about 3-4 days.
Can I freeze golden oreo blondies?
Absolutely! Once they’re completely cooled, wrap individual blondies tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 3 months. Thaw at room temperature.
What if I don’t have cornstarch?
Cornstarch helps with chewiness, but if you don’t have it, you can just omit it. Your blondies might be slightly less chewy, but they’ll still be really good.
Okay, time to make some Golden Oreo blondies! If you make them, please tag @theflournook on social media and leave a review for the golden oreo blondies recipe below. You can also pin this recipe to save it for later using the button on the recipe card, the buttons above or below the post, or on any of the photos above.
Happy baking!
For more easy dessert recipes, check out these:
Golden Oreo Blondies
- Total Time: 45 minutes
- Yield: 16 bars 1x
Description
Chewy Golden Oreo blondies packed with white chocolate chips and topped with whole Golden Oreos. This easy bar cookie recipe comes together in just 45 minutes total.
Ingredients
- 3/4 cup (170 g) unsalted butter, melted
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 2 large eggs
- 1 large egg yolk
- 2 tsp (10 ml) vanilla extract
- 2 1/2 cups (300 g) all-purpose flour
- 1 tsp (3 g) cornstarch
- 1/2 tsp (2 g) baking powder
- 1 tsp (5 g) salt
- 1/4 cup (45 g) white chocolate chips, or half a white chocolate bar, chopped
- 22 Golden Oreo cookies (16 whole, 6 roughly chopped)
Instructions
- Preheat the oven to 350°F (177°C). Line a 9×9 inch baking pan with parchment paper, or lightly grease and flour the pan.
- In a large bowl, stir together the melted butter, granulated sugar, and light brown sugar until well combined. Add the eggs, egg yolk, and vanilla; stir until just combined.
- In a separate medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Add the dry ingredients to the wet ingredients. Mix until just combined. Fold in the white chocolate chips and chopped Oreos.
- Spread the batter evenly into the prepared pan. Firmly press the 16 whole Oreo cookies in an even layer over the batter.
- Bake for 30 minutes, or until the edges just begin to turn golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Allow to cool completely before cutting and serving.
Notes
- Don’t overmix the batter once the dry ingredients are added! Mix until no streaks of flour remain, then fold in your goodies. Overmixing can lead to tough blondies, and we want them perfectly chewy.
- Patience is a virtue! These blondies firm up as they cool, which makes them much easier to slice into neat squares. But if you can’t resist a slightly warm, gooey piece, I won’t tell anyone.
- For the best flavour and melt, use good quality white chocolate chips or a chopped white chocolate bar. It really makes a difference in that sweet, creamy contrast to the crunchy Oreos!
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Blondies
- Method: Baking
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