Remember when I shared these foolproof ribs last week for the Pass the Cook Book Club? I mentioned that another of the selected recipes for the group this month had been blondies and that I was itching to make them. I didn’t expect to be in the kitchen baking them the very next day after writing that post, but that’s exactly what happened. As I’d read through the other members’ posts, their pictures and across-the-board rave reviews convinced me the blondies needed to happen sooner rather than later!
Besides, it was a Friday, and blondies (or cookies of some sort) are always an appropriate (and, I’d argue, required) way to celebrate the start of the weekend
The original blondies called for chocolate chunks and walnuts, but I’ve made a ton of chocolate chip cookies lately so I was in the mood to change things up. I was still trying to work through the same bag of Oreos that’s been in my pantry for what seems like an eternity, so cookies and cream blondies were my first thought. Rather than just use Oreos though, I decided to throw in some white chocolate chips too. White chocolate is my favorite so I’m always looking for an excuse to add it wherever I can! If you’re not a fan (and I know there are a lot of white chocolate haters) feel free to skip them.
These cookies and cream blondies are even easier than making your favorite chocolate chip cookies. Instead of scooping and baking one tray after another of cookies, you get them all done in one fell swoop. And that means you won’t need to have your oven on for nearly as long, which is a very good thing in the summer. The blondies are moist and chewy, with the Oreos adding a little bit of crunchy texture. Seriously, so good!
I couldn’t stop eating the blondies so I sent them to work with Shane and he was very disappointed when they’d all disappeared in record time before he could get his hands on a single one! So, make them and share them, but be sure to hide a few for yourself first just in case
Cookies and Cream Blondies
adapted from Barefoot Contessa Foolproof by Ina Garten
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 heaping cup chopped Oreos, divided
1/2 cup white chocolate chips
Preheat oven to 350 F. Spray an 8×8-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on opposite sides so you can lift the bars out. Spray the parchment with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl then add the egg and vanilla extract, beating until incorporated. With the mixer on low, add the dry ingredients in two additions, mixing just until combined. Use a rubber spatula to fold in 3/4 cup of the Oreos and all of the white chocolate chips.
Transfer the dough to the prepared pan and press into an even layer (I just barely wet my fingertips to do it – it keeps the dough from sticking to them). Sprinkle the remaining Oreos over the top of the dough. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the bars cool completely in the pan. Use the parchment “handles” to lift the bars out and cut into squares for serving.