Introduction

Golden Oreo Blondies are a delicious twist on classic blondies, featuring layers of creamy white chocolate and crunchy Golden Oreo cookies. They offer a perfect balance of chewy texture and rich sweetness, making them an irresistible treat for any occasion.

A stack of six square bars arranged in two layers on a white plate, each bar showing three layers of light golden-brown cookie dough with visible chunks of creamy white filling in between, creating a textured look with small cream-colored pieces scattered inside. The bars have a slightly crumbly, soft texture and are set against a white marbled surface with a blurred glass of milk in the background and two light beige sandwich cookies placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup unsalted butter (168 grams), melted and cooled
1/2 cup brown sugar (105 grams)
1/2 cup white sugar (100 grams)
1 large egg
1 large egg yolk (discard the white)
2 teaspoons vanilla extract
1 3/4 cup all-purpose flour (219 grams)
1/4 teaspoon salt
1/2 cup white chocolate chips (90 grams)
16 Golden Oreos

Instructions

Step 1: Preheat the oven to 350°F (175°C).
Step 2: Lightly spray the bottom of a baking pan with non-stick cooking spray, then line it with parchment paper leaving an overhang on the sides for easy removal.
Step 3: In a large bowl, whisk together the melted butter, brown sugar, and white sugar until the sugar is fully incorporated and you no longer see pools of melted butter, about 1 minute.
Step 4: Whisk in the egg, egg yolk, and vanilla extract until well combined.
Step 5: Gently fold in the flour and salt until just combined, being careful not to overmix.
Step 6: Stir in the white chocolate chips gently.
Step 7: Spoon half of the batter into the prepared pan and spread it evenly to cover the bottom.
Step 8: Arrange a layer of Golden Oreos on top of the batter in 4 rows of 4 cookies.
Step 9: Spoon the remaining batter over the Oreos and gently spread to cover them completely.
Step 10: Bake for 30-35 minutes, or until the top is set, the sides start to pull away from the pan, and a toothpick inserted comes out clean or with a few moist crumbs. Baking time varies based on your oven and desired gooeyness.
Step 11: Allow the blondies to cool completely in the pan, about 4 hours. Use the parchment paper overhang to lift the blondies out of the pan, then cut into bars with a large, sharp knife.

Tips & Variations

For extra flavor, lightly toast the white chocolate chips before adding them to the batter.
Substitute Golden Oreos with regular Oreos or your favorite cookie for a different twist.
If you prefer fudgier blondies, reduce the baking time by a few minutes, checking frequently.
Chill the batter for 30 minutes before baking to prevent spreading and achieve thicker bars.

Storage

Store the blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. To reheat, warm individual bars in the microwave for 10-15 seconds for a soft, melty texture.

How to Serve

Three thick, square bars of soft blond cookie dough are stacked one on top of the other. Each bar has two visible layers of dough, light golden brown in color, with smooth, creamy white chocolate chips scattered evenly throughout. Between the dough layers are thin, lighter beige strips that look slightly softer and creamier, adding a subtle texture contrast. The bars rest on a piece of white parchment paper on a white marbled surface, with a blurred glass of milk in the background. The close-up image highlights the dense and moist texture of the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate instead of white chocolate chips?

Yes, you can substitute white chocolate chips with milk or dark chocolate chips depending on your preference, though it will change the flavor profile slightly.

What size pan should I use for these blondies?

A 9×9 inch (23×23 cm) square baking pan works best to achieve the right thickness and baking time for these blondies.