Looking for a new recipe to satisfy your sweet tooth? Try these Oreo Cookie Blondies. They’re easier to make than cookies, they make a big batch, and they freeze well, too. Plus, everyone loves them!

It’s not uncommon for our family to enjoy a cookie for a sweet treat after a meal, for school snacks, or almost any time of day. Thankfully, I enjoy baking cookies! However, cookie bars are my preferred way to whip up a bunch of “cookies” in very little time and with very little mess.
Just one bowl, one pan, a spatula, and maybe a measuring cup — that’s it!
I have links to several yummy Cookie Bar recipes at the end of this post, but one of our favorites is this easy and delicious recipe for Soft and Chewy Oreo Cookie Blondies.
These bars are SO quick and easy to make and everyone loves them.
They are a “sturdy” bar — so they freeze well and are perfect for school lunches as they hold up well in backpacks.
You will Love Oreo Blondies if…
- you like Oreos
- you like chewy chocolate chip cookies
- you like any type of chocolatey dessert
- you aren’t counting calories
- you like baking big batches of goodies that will last more than 1 day
Also, let me warn you that if you bring these to a party or potluck, you’ll want to stash a few away at home first because you’ll likely come home with an empty platter.
Ingredients for Oreo Blondies
- 1 c. butter (2 sticks)
- 1 c. brown sugar
- 1/2 c. granulated sugar
- 2 eggs
- 1 t. vanilla
- 1 package (4 servings) dry instant vanilla pudding mix
- 2 c. flour (all-purpose and freshly milled whole grain work well)
- 1 t. salt
- 1 t. baking soda
- 1/2 t. baking powder
- 1 c. semi-sweet chocolate chips
- 1 c. white chocolate chips
- 12 Oreo cookies; chopped (this is a fantastic use for stale or off-brand cookies)
Ingredient Substitutions
There are so many ways to mix up this recipe (pun intended!) based on what ingredients you have on hand.
Butter – feel free to swap margarine or even coconut oil if that’s all you have
Sugars – you’ll want to use some type of “granular” sugar for at least half of what the recipe calls for. You can try subbing honey or maple syrup for the other half, but it will take longer to bake and won’t have exactly the same flavor.
Eggs – if you’re allergic, you can use an egg substitute.
Pudding Mix – Try coconut, French vanilla, Oreo, or even chocolate flavored pudding mixes. I do think the pudding mix adds a lot to the finished product, so I wouldn’t skip it.
Salt – we love Redmond Real Salt for all our baking (the fine grain)
Chocolate Chips – oddly enough, it’s been difficult to find white chocolate chips in our stores lately. If you can’t find them, feel free to omit or add double the chocolate chips. You could also try butterscotch or peanut butter chips.
Oreos – these bars are a great way to use up extra bits of cookies that might be going stale in the back of your pantry. Any type of crushed cookie could work — chocolate chip cookies, oatmeal cookies, or whatever you have in the house. I also rarely spend the money on brand-name cookies for this recipe. I usually use the off-brand “chocolate sandwich cookies” from Aldi.
How to Make Oreo Blondies
1. Preheat oven to 350ºF.
2. Grease a 9″ x 13″ baking pan and set aside.
3. In a large mixing bowl, cream butter and sugars.
4. Add in egg and vanilla, mixing until well combined.
5. Add in dry pudding mix and cream for 1 minute.
6. Add in flour, salt, baking soda, and baking powder until just combined.
7. Stir in chips and chopped Oreos.
8. Press batter into prepared pan (it will be very thick), and bake in preheated oven for 20-22 minutes.
9. Let cool completely.
10. Cut into bars, eat, and enjoy!
These bars practically melt in your mouth — probably because of all the butter!
They are quite rich, so we cut our bars very small (35 bars from one 9″ x 13″ pan). It helps them last a little longer, and saves a few calories too!
As with almost all my baked good recipes, these bars freeze amazingly well and are still super soft and chewy after months in the freezer (start stashing some away for all those school lunches!)
Oreo Cookie Bondie Bars
These Oreo Cookie Blondies are easier to make than cookies; they make a big batch, and they freeze well, too. Plus, everyone loves them!
Ingredients
- 1 c. butter (2 sticks)
- 1 c. brown sugar
- 1/2 c. granulated sugar
- 2 eggs
- 1 t. vanilla
- 1 package (4 servings) dry instant vanilla pudding mix
- 2 c. flour (all-purpose and freshly milled whole grain work well)
- 1 t. salt
- 1 t. baking soda
- 1/2 t. baking powder
- 1 c. semi-sweet chocolate chips
- 1 c. white chocolate chips
- 12 Oreo cookies; chopped
Instructions
- Preheat oven to 350ºF.
- Grease a 9″ x 13″ baking pan and set aside.
- In a large mixing bowl, cream butter and sugars.
- Add in egg and vanilla, mixing until well combined.
- Add in dry pudding mix and cream for 1 minute.
- Add in flour, salt, baking soda, and baking powder until just combined.
- Stir in chips and chopped Oreos.
- Press batter into prepared pan (it will be very thick), and bake in preheated oven for 20-22 minutes.
- Let cool completely.
- Cut into bars, eat, and enjoy!
Nutrition Information
Yield
35Serving Size
1 BarAmount Per Serving Calories 182Total Fat 9gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 3gCholesterol 25mgSodium 212mgCarbohydrates 24gFiber 1gSugar 17gProtein 2g
Nutritional information is approximate and does not account for additional ingredients or added toppings.
More Easy Cookie Bar Recipes
Here’s a full post detailing how to turn any cookie recipe into cookie bars.
And here’s the link to all my cookie, bar, and brownie recipes.
- Peanut Butter Cookie Bars
- Chocolate Peanut Butter Cup Cookie Bars
- Oatmeal M&M Cookie Bars
- Brownie Cookie Bars
- Oatmeal Caramel Cookie Bars
- Caramel Blondie Cookie Bars
Sarah says
I made these last month…oh my word. Bless you.
I thought I could make them last longer by freezing half, but the guys kept asking for them and they didn’t last long in the freezer. Oh well, I guess I gotta make some more.
Andrea says
I know — they are SOOOOOO good. I only make them every once in a while because we eat them so quickly! I told the kids I would make them for Spring Break 🙂
Hannah Beth Reid says
I made these this weekend and they were a hit! Thanks for sharing!
Andrea says
Aren’t they amazing!! I only make them if we’re going somewhere so others can “help” us eat them, otherwise our family just can’t stop eating them!
Sue says
One question…. How do you ever have stale Oreo’s?
We have never had that issue in our house…. they do not last that long.
LOL
Andrea says
haha! We ALWAYS end up with stale Oreo’s… ALWAYS! The kids love them, but we eat them slowly I guess 🙂
Trina says
Andrea, these are SOOO addictive! My family has Celiac, so I adapted for gluten free by using a GF all purpose baking mix, (Pamela’s), and GF sandwich cream cookies, (Midel but Glutino makes good ones too). Maybe I shouldn’t have made them because I’m having a tough time practicing moderation. But I did use your tip and cut the portions very small. Thanks for sharing!
Andrea says
Glad to hear you made GF substitutes with good results! Thanks for sharing!
Selena says
Hi Andrea! My daughter and I made these, and they are incredible! We were out of vanilla pudding mix, and substituted in chocolate pudding mix. It worked great, just turning them into Soft & Chewy Oreo BRUNETTES instead. 😉 Thanks for a great recipe!
Andrea says
You know… I’ve thought about putting chocolate pudding in our bars, but I didn’t want to “ruin a good thing” by switching it up. Now I definitely have to try it. One more excuse to make these bars I guess! 🙂
Kim says
I made these last night for our youngest son’s birthday. He doesn’t like cake and we’ve always done ice cream or a big cookie cake for him. Everyone loved them and they’re very easy to make!! You really can’t screw them up. They are very rich and decadent so I cut the servings small. Thanks for the recipe.
Andrea says
awesome!! Yes, SUPER RICH! I cut them basically like fudge so everyone just gets a little taste.