Gooey Small Batch Oreo Blondies

These Oreo blondies are actually a revamped version of a blondie recipe that I included in my second cookbook, Simple Small-Batch Baking, and I'm so excited to share them with you guys. As an expert in the world of both brownies & bars and small-batch baking recipes (I've written cookbooks on both topics), you can trust me when I say these gooey small-batch Oreo blondies are some of the best blondies you will ever have.

This recipe for cookies and cream blondies yields just 8 blondies, although it can be doubled and baked in an 8x8-inch pan easily. They're a low-effort, one-bowl recipe that feeds two to four, requires no mixer, and whips up together quickly. In less than 45 minutes, you'll have chewy, soft-baked Oreo blondies with crisp edges and gooey centers. And if you're looking for other Oreo recipes, I've got you covered!

What are Blondies?

Blondies, if you are unfamiliar, are basically "blonde brownies." They're similar to brownies, except they're based on brown sugar and vanilla instead of cocoa, resulting in a taste that’s reminiscent of butterscotch.

The best thing about blondies (aside from their melt-in-your-mouth gooey centers, of course) is how easy they are to make. There’s no waiting for butter to soften, melting down chocolate, or sifting pesky cocoa powder. All you need are a few basic kitchen tools, a short list of everyday ingredients, and 45 minutes. For such minimal effort, the rewards are ridiculous!

Ingredients and Substitutions

• Butter: I always recommend unsalted butter, but if you only have salted on hand, just reduce the amount of salt the recipe calls for to 1/4 teaspoon.
• Sugar: You'll need dark brown sugar, light brown sugar, and granulated sugar. The brown sugars can technically be used interchangeably in this recipe, however, if you only have one of them.
• Egg
• Vanilla: I like to use vanilla bean paste; however, you can use an equal amount of vanilla extract!
• All-Purpose Flour
• Salt
• Chocolate Chips: I used semisweet mini chocolate chips, but feel free to use dark and/or regular-sized chips.
• Oreos: I always opt for Double-Stuf Oreos but any Oreo flavor variation or chocolate creme-filled cookie will work!

Step-by-Step Instructions

Note: Ingredient measurements and full instructions can be found in the recipe card at the bottom of this page.

Note: The egg-sugar mixture should go from dense, runny, and dark to light, thick, and pale. If there’s not enough air incorporated into the unleavened batter at this step, it won’t puff or rise, and the result will be a dense, underbaked blondie bar.

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gooey small batch oreo blondies 🤤 recipe up on my site! #oreodesserts #smallbatchbaking

♬ That Couch Potato Again - Prod. By Rose

Note: I post my recipes in grams as it’s the most accurate way to bake, and it’s how I develop them. Cups are not only inaccurate, but they vary in volume worldwide! If you look at the recipe card underneath the ingredients list, however, you can click “US Customary” and it’ll convert to volume measures!

Remember to tag me @mikebakesnyc on Instagram and leave a rating + review below if you make these Small Batch Chewy Gingerbread Cookie Bars!