So, I have an important life question for you – Are you an edge person or a middle person? We’re talking about baked goods of course. I’m definitely an edge person. I’d even go so far as to say I’m a corner person. My hubby is a middle person. Yesss! More edges for me, haha.
Team edges or middle?
These Cookies and Cream Blondies have so much texture which I totally adore. For all you middle people the middle parts of these blondies are dense, rich and soft just how you like ’em. For all you edge lovers, they still have a portion of that gorgeous dense and soft centre but the edges are totally chewy and just a little bit crispy.
If all that texture isn’t enough my Cookies and Cream Blondie recipe is loaded with cookies both in the batter and as a base to the blondies. Crunchy base, crunchy bits on top – it’s like texture overload in the very best way.
How do they taste?
So I’ve told you about the texture but how about the flavour. Well, these blondies are sweet and creamy with a hit of chocolate cookie just like they should be. They’ve got a good buttery flavour too – always a must in a good blondie IMO. The batter has just a hint of white chocolate, to add to that creamy flavour and it really shines in the finished blondie.
These are best eaten at room temperature or slightly warm. If you store them in the fridge, do yourself a huge favour and heat them in the microwave for 10 to 20 seconds – 10 for room temp and 20 for warmed. This makes them taste extra indulgent and totally comforting.
How to make the perfect blondie
I feel I’m qualified to answer that for the sheer fact that I’ve made loads of blondies and for some reason this blondie recipe kicked my butt a few times over until I was finally happy with the result.
These take just minutes to throw together which I love especially as there is 2 distinct layers. The cookie base is just a matter of blitzing some cookies to crumbs, adding melted butter and pressing it into a lined tin.
The batter only takes a couple of minutes longer. Just mix together the dry ingredients, then add in the wet ingredients one at a time, mixing between each and it’s a done deal. Bake for around 40 minutes then allow them to cool before cutting into 9 or 18 portions (18 if you’re trying to be sensible or 9 because you love big, chunky slices of goodness like these).
Now get baking, pour yourself a cuppa and locate a nice quiet corner. Enjoy 🙂
More Blondie recipes you’ll love
- Raspberry Chocolate Chip Blondies
- Macadamia Caramel Blondies
- Cranberry White Chocolate Blondies
- White Chocolate Malted Milk Blondies
Cookies and Cream Blondie Recipe
- 275 g chocolate cream filled cookies (Oreos or Delta Creams work well)
- 57 g / 1/4 cup / 1/2 stick unsalted butter, melted
- 1 cup / 130g / 4.6oz plain (all-purp) flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup / 100g / 3.5oz granulated sugar
- 1/2 cup / 100g / 3.5oz light brown sugar, packed
- 113 g / 1/2 cup / 1 stick unsalted butter, melted
- 2 1/2 teaspoons vanilla extract
- 2 large eggs
- 50 g / 1.8oz white chocolate melted
- Preheat your oven to 180c / 350F / 160c fan. Line an 8x8 inch baking tin with baking paper.
For the base
- Set aside 7 cookies, then place the rest into a food processor and blitz to crumbs. Mix together with the 1/4 cup of melted butter then press the mixture into the base of your lined tin.
- Cut the remaining cookies into quarters and set aside.
For the blondies
- Preheat your oven to 180C / 350F / 160C fan forced. Line an 8x8 inch square baking tin with baking paper
- Combine the flour, baking powder, salt and both sugars in a bowl and mix well until there are no lumps left. '
- Add the melted butter and vanilla and mix a little to just combine. Lightly beat the eggs then add them to the batter and stir until combined and smooth.
- Finally add the melted chocolate and mix until just combined.
- Spread the batter over the base as evenly and level as possible. Scatter the cut cookies over the top and press them in gently.
- Bake for 35-40 minutes until the top is dry and golden.
- Cool in the tin for at least 45 minutes before removing and cutting into 12 pieces.
- I use a standard Australian 20ml tablespoon (4 teaspoons worldwide)
- For best results you should always weigh ingredients like flour and sugar. Kitchen scales like these are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
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