After successfully baking up a batch of chewy Nutella blondies, I was excited to try other flavors. Blondie recipes are versatile and you can put different mix-ins. So this time I added crushed Oreos to make cookies and cream blondies.
These didn’t have much of a chew, which was surprising since I used the same recipe for the batter as the Nutella blondies. I prefer more chewy blondies so I wasn’t as happy with these. They didn’t taste bad. They basically tasted like soft cookie bars.
I’ll have to keep fiddling with this to create chewy cookies and cream blondies. Though if you don’t like chewy blondies, this recipe may be for you. I do like that these didn’t sink as much in the middle as the Nutella blondies.
Oreo Cookies and Cream Blondies
2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 1/2 cups (packed) light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
16 Oreo cookies
1. Preheat the oven to 325°F. Grease a 9-by-13-inch baking pan.
2. In a small bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugars on medium speed until fluffy and creamy. Beat in the vanilla and eggs.
4. With the stand mixer on low speed, add the dry ingredients, mixing just until incorporated. Add in the Oreos and mix on low speed until cookies are crushed and mixed thoroughly into batter. Spread batter (it will be closer to the consistency of cookie dough) into prepared pan and use a spatula to smooth the top.
5. Bake for about 40 minutes, until a tooth pick inserted in the center comes out clean. Let cool completely before cutting and serving.
Adapted from Dorie Greenspan's Baking: From My Home to Yours