The only thing better than leftover Halloween candy? Mega on SALE Halloween candy! I found myself at CVS yesterday afternoon heading to the counter with 8 bags of fun-sized candy bars (and 3 bottles of nail polish) all marked 75% off. SCORE! I seriously cannot resist a good deal! And why should I? You can never have too much candy…
If I ran the world I’d shower you all in tiny candy bars and Oreo cookies. I’m a treat yo’ self and others kind of lady 😉
One of the bags I purchased contained miniature cookies and cream candy bars… and I knew just what to make! Ultimate cookies and cream blondies! I love – no LOVE – blondies, and every time I make a batch I say to myself “damn girl, you gotta make these more often!” They are just the best! Thick, chewy, loaded with crunchy Oreos and gooey cookies and cream candy pieces. Le sigh… I’m pretty sure I ate three before I took one single photo. For recipe testing purposes, of course 😉
One heaping cup of cookies and cream candy + one heaping cup of chopped Oreo cookies iiiiiiin the batter! Hello, heaven.
P.S. how funny is this frown face spatula? I use it whenever I want a good chuckle. Wait… is it weird that a mad face makes me smile? #issues.
Ultimate Cookies and Cream Blondies are the perfect thing to make when you want something that’s no fuss, no hassle, no fancy/expensive ingredients needed BUT is totally tasty, seductive, and delicious! The batter takes about 5 minutes to throw together and you won’t need to bust out the stand mixer – or even handheld mixer for this recipe. Just a few bowls and a spatula and you’re set!
The bars will bake in the oven at a low temperature of 325 degrees for about 30 minutes, give or take a few minutes depending on your oven. Mine are always ready at exactly 24 minutes, but I swear my oven runs HOT (even though we have an internal thermometer that says otherwise…). I’ve found that baking these bars for a little longer than usual at a lower temperature allows them to bake up niiiiiice and soft inside while keeping that crunchy exterior we all love.
We loved these bars straight out of the oven, but wanna know a little secret? I thought they tasted even better the next morning with my coffee. Maybe it was just the coffee (I sure do love coffee + treats), but I have a feeling these blondies will stay chewy and wonderful for days to come! xoxo
Ultimate Cookies and Cream Blondies
- 2 1/8 cups all purpose flour
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1 and 1/2 sticks (6 ounces) unsalted butter, melted
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup chopped cookies and cream chocolate candy bars (I used Hershey's brand)
- 1 cup Oreo (or similar) cookies, chopped
- Preheat oven to 325 degrees (F). Spray a 9x13-inch baking pan with nonstick cooking spray; set aside.
- In a medium-sized bowl mix the flour, salt, and baking soda together until well combined; set aside. In a separate larger bowl whisk the melted butter and sugars together until well combined. Add the eggs and vanilla and mix well. Using a rubber spatula, fold the dry ingredients into the wet mixture, stirring until just combined; do not over mix.
- Fold in the chopped cookies and candy pieces. Scrape the batter into the prepared pan, smoothing the top with the spatula.
- Bake until the edges of the bars is light golden brown and the center is almost completely set, about 25 minutes (although it may take up to 30 minutes depending on your oven and how it runs).
- Cool bars in the pan for at least 10 minutes before transferring them to a cooling rack. When ready to serve, Cut into small squares and serve. These are really good with milk and or coffee 🙂
Laura (Tutti Dolci) says
I love anything cookies and cream, gorgeous blondies!
Karissa | Sweet as a Cookie says
I sure do wish you ran the country, haha! I love cookies and cream bars. This has to be my favorite take on blondies yet. YUM!
Kerry @ Kerry Cooks says
Oooh. I’m going to tell you a secret – I’ve never made blondies. I always think, what’s the point when you can have brownies? But these ones actually look worth making – delish!
Never made blondies?! Oh Kerry – you must 😉 I know, brownies are hard to turndown. But blondies are just as amazing in their own way! xo
Eva @ Eva Bakes says
These look amazing! Pinned! 🙂
Thank you, Eva!!! xoxox
Christine @ Cooking with Cakes says
oh my god these look AMAZING!!! using those hershey’s cookie & cream bars is genuis, love that!!!!!! and seriously girrrrl your man must be the happiest guy alive, you are always baking such an amazing treats!
Awww thanks girl 🙂
Kayle (The Cooking Actress) says
ooooooh mama!! cookies and cream is always YUM and in blondie form it’s genius!
Hayley @ The Domestic Rebel says
HEAVEN HELP ME.
Edna Siu says
The cookies looks attractive, I am going to make this chocolate cookies for gifts this year, I just wonder you call for 1 cup chopped cookies and cream chocolate candy bars, it actually means how many bars for this recipe?
Hi Edna. I’d say buy 4 large candy bars, or one bag of the fun sized 🙂
Hi! These look soo good! I just have some questions. Can I use Hershey’s Cookies & Cream Kisses instead of bars? I think the bars are not available in our area. Second, I don’t have a 9×13 pan, can I just use an 8×8 or 9×9 pan and how long should I bake them? Thanks! 🙂
Hi Doreen. I think the cookies and cream kisses should work, as long as you plan to chop them as I did. I have never tried baking these in a smaller pan, but it may workout OK if you increase the baking time by 10-15 minutes (you want firm edges and a slightly wiggly center) and let them cool completely before cutting.
Julie Jones says
Hi! I’m a beginner baker, so this is probably a stupid question, but when you transfer these to cooling rack, do you cut the whole pan into sections to move them, or do you flip the pan? I can see myself destroying these, appearance-wise.
Hi Julie. Not a stupid question! I typically put parchment paper on the bottom of the pan and leave the flaps overlapping on two sides. This makes it easy to lift the bars up and out after baking.
Looking at making these, does it call for 1/2 cup of packed light brown sugar? It says 1/2 but doesn’t say what it wants 1/2 of!
tiffnay yoon says
I tried this recipe today and mine came out really gooey in the center….almost like super underbaked cookie dough…
it’s even falling apart :… (
since my oven temp. is higher than other ovens, i baked mine at 300′(160’/reduced to 300′ since 325’=170′)for 30min.
The edges are perfectly baked-crunchy but soft.
When i inserted a toothpick in the middle, it came out clean…
Can you advise on what I did wrong please?
lisa g. says
Hi, looks delish. Did you use regular size Hershey bars or King size? About how many did you need? Thank you!
I actually used the mini ones, but any variety will work. You’ll want one cup of chopped candy bars, so I’d day about 4 regular size would do.
I wanted to throw my comment in here, as I have been making these for my boyfriend for the past three years for every special occasion. He is now my fiance, so they must be good 😉
They are still the ONLY thing he ever requests. They are in the oven right now for Valentines! Delicious
Do you think I could use 2 cups of oreos instead of the cookies and cream bar?
Hayden Can't Cook says
These look so good! Pinned them to try later. Thanks for sharing.
What would be the time/temp for a glass 8×8 pan?