Cookies And Cream Blondies

Obviously I love brownies, and all the chocolatey goodness that comes with them. But I’ve always felt that blondies inspired more creativity, probably because they’re such a great canvas.

Ultra indulgent blondies, loaded with Oreos and white chocolate. {vegan}

I’ve had several blondie variations kicking around in my head and can’t wait to try them, now that I have the base recipe right… If blondies are your jam, keep an eye out around Christmas 😉 … This time I chose to keep things simple (but decadent), sticking to a crowd pleasing, cookies and cream theme.

Ultra indulgent blondies, loaded with Oreos and white chocolate. {vegan}

I love to see your pictures! 😃 If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram.


Cookies and Cream Blondies

Recipe Type: dessert
Makes: 12 bars

Cookies And Cream Blondies

Cookies and white chocolate make these blondies extra indulgent. Great for potlucks and bake sales.


  • 2 cups All-Purpose Flour
  • 2 tbsp Baking Powder
  • 1/2 cup Vegan Butter (I used Earth Balance)
  • 1/2 cup Granulated Sugar
  • 1/2 cup lightly packed, Light Brown Sugar
  • 1/3 cup Plain Non-Dairy Yogurt*
  • 1 tsp Vanilla Extract
  • 12 Oreo Style Cookies, divided
  • 1/2 cup Vegan White Chocolate Chips (I used David King)



Pre-heat oven to 325°F and prepare an 8-inch square pan (I line the bottom and 2 sides with parchment paper, and grease the 2 bare sides).

Roughly crush 10 of the cookies. Set aside.

In a medium bowl, whisk together the flour and baking powder. Set aside.

In a large bowl, with an electric mixer on medium-speed, beat the vegan butter until soft and smooth. Add the granulated sugar and brown sugar and beat until combined (about 2 minutes). Add the yogurt and vanilla, and continue to beat for another 1 – 2 minutes. Mix the flour mixture in, on low-speed, until just combined. Fold in the crushed cookies and white chocolate chips.

Spoon the dough into the prepared baking pan and smooth out into an even layer. Break the remaining 2 cookies into quarters and arrange them over the top, pressing them lightly into the dough.

Bake for 30 – 32 minutes, until the top is golden and the edges pull away from the pan. Avoid over baking.

Cool completely in the pan, on a wire rack.

When completely cool, remove from pan and slice into squares.

Store in a tightly sealed container at room temperature.


*Choose a thick, mild flavoured yogurt. I use unsweetened coconut Yoso. If you can’t find a suitable yogurt, my Sour Cream makes a great replacement.


Cookies And Cream Blondies






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