We all know cookies & cream as an ice cream flavor, but have you ever tried it in blondies? You should—it’s outrageously good. Like, I love a good Basic Blondie in all it’s butterscotch glory, but I think I might be a Cookies & Cream Blondie person now.

These chewy, vanilla-scented squares are filled with big chunks of Oreo, along with some white chocolate chips for good measure. And when I say “filled,” I do mean filled—there might be more mix-ins than batter!

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The batch comes together in one bowl, bakes up in half an hour, and slices like a dream once cooled. You’ll notice that the base for these blondies is lighter in color than the usual brown sugar batter. That’s because I only used granulated sugar in this recipe—because of their lighter color and flavor, I think of these as “platinum” blondies. This flavor profile is more in line with traditional cookies & cream, but feel free to swap the base for the brown sugary original, if that’s more your style.

I cannot overstate how delicious these are. The blondie batter is basically only there to hold the ample amount of Oreos and white chocolate together, so every bite is filled with cookies & cream! There are so many textures here: soft blondie, crispy cookie, smooth white chocolate—these are proof positive that you can have it all. Or at least you can when it comes to dessert.

Cookies & Cream Blondies
makes one 8- or 9-inch pan, about 16 bars

1/2 cup (1 sticks) unsalted butter, melted and cooled slightly
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 cup all purpose flour
1/2 teaspoon Kosher or sea salt
16 Oreos (or other chocolate sandwich cookies), sliced into quarters + more for topping
1/2 cup white chocolate chips

Preheat oven to 350F. Grease an 8- or 9-inch square pan and line with parchment, leaving overhang for bar-removal. Set aside.

Make the blondie base. In a large mixing bowl, whisk together melted butter and sugar. Mix in eggs and vanilla, followed by flour and salt. Use a silicone spatula or wooden spoon to fold in Oreos and white chocolate chips.

Spread the blondie batter in prepared pan. Top within more Oreos, if desired. Bake 25-30 minutes, until a toothpick inserted in the center comes out mostly clean (no raw batter). Let blondies cool in the pan on a rack until they reach room temperature.

Run a small, thin knife around the edge of the pan, then use parchment to lift them onto a cutting board. Discard parchment. Slice blondies with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.

Blondies will keep in an airtight container at room temperature for up to 4 days.