Loaded with everyone’s favorite cookie and chunks of creamy candy bar, the brownie’s fun cousin Blondie is here to shake up your dessert plans!
WHAT YOU’LL LOVE
- Creamed butter and two sugars: Room-temperature butter beaten with white and brown sugar until light and fluffy builds a tender, chewy base.
- Cookies and candy in every bite: A full 15.35 oz package of chopped Double Stuf Oreos and 8 oz of chopped cookies and cream candy bar fold in for both crunch and creamy pockets.
- Cast iron skillet bake: A greased 12" Lodge skillet on the second shelf of the grill at 375°F bakes the blondie with crisp edges and a soft center.
- Warm slices with ice cream: The blondie is cooled, sliced, and served with a scoop of ice cream on top.
Cookies 'n Cream Blondie
Tom Jackson
Rated 5.0 stars by 1 users
Category
Dessert
Cuisine
American
Servings
8
Prep Time
20 minutes
Cook Time
45 minutes
Calories
665
Indulge in the classic cookie-and-candy combo with a twist! This Blondie recipe packs in the ooey-gooey deliciousness - irresistible cookie chunks, creamy candy bar bits, and a delightful new flavor.
Ingredients
- 3/4 cup unsalted butter, room temperature
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup half and half
- 1 tsp vanilla
- 2 cups AP flour
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1 (15.35 oz) package Double Stuff Oreos, chopped
- 8 oz cookies & cream candy bar, chopped
- ice cream, for serving
Directions
Preheat your Yoder Smokers YS640 pellet grill to 375°F, set up for indirect grilling.
- In a bowl of a stand mixer, combine the butter and sugars. Using the paddle attachment, mix the ingredients on medium until light and fluffy, about 3 minutes. Scrape down the bowl, and beat another 30 seconds.
- Continue mixing, and add the eggs one at a time, while the mixer is running. Wait for the first egg to be fully incorporated before adding the second. Scrape down the bowl.
- In a separate small bow, mix flour, salt, and baking soda. With the mixer on its lowest setting, add a scoop of the dry mixture at a time. When it is incorporated add the next scoop. Keep mixing only until all the dry mixture has been fully incorporated.
Stop the mixer and fold in the Oreos and cookies and cream candy by hand. Transfer to a greased 12" Lodge cast iron skillet. Place the skillet on the second shelf of the grill. Cook until a toothpick inserted in the center comes out relatively clean, about 45 minutes.
- Cool and slice into twelve servings. Serve topped with ice cream.
Recipe Note
Recipe FAQ
Why cream the butter and sugar until fluffy?
Beating them together traps air in the butter, which gives the blondies a lighter, chewier crumb. About 3 minutes on medium is enough, followed by a scrape of the bowl.
Why add the eggs one at a time?
Each egg needs to fully blend into the butter mixture before the next goes in. That keeps the batter smooth instead of curdled.
Why add the dry ingredients slowly on low speed?
Mixing flour in gradually, only until it disappears, keeps the gluten from developing, which would make the blondie tough instead of tender.
How should I chop the Oreos and candy bar?
Chop them into rough, bite-sized pieces and fold them in by hand. Leaving larger chunks gives pockets of cookie and creamy candy instead of a uniform crumb.
How do I know the blondie is done?
After about 45 minutes, the edges should be set and golden, and a toothpick in the center should come out with a few moist crumbs but no wet batter.
Why cool the blondie before slicing?
Cooling lets the center set, so it slices into clean squares instead of smearing. Give it at least 30 minutes in the skillet before cutting.
How should I prepare the skillet?
Grease the entire inside surface, including the sides, with butter or baking spray. A thin parchment round on the bottom makes it easier to lift out slices.
Can I use a different candy bar?
Yes. Any chopped chocolate or chocolate candy bar works. Cookies and cream candy bars are creamier and sweeter than dark chocolate.
How should I store leftovers?
Cover the skillet or move the slices to an airtight container. They keep at room temperature for 3-4 days. A few seconds in the microwave warms them up.
How indoor-friendly is this recipe?
5 out of 5. A 375°F home oven bakes the blondie in the same skillet for about the same time.
Recipe Highlights
- Creamed butter and sugars: Build a tender, chewy base.
- Oreo and candy bar chunks: Add crunch and creamy pockets.
- Cast iron skillet bake: Gives crisp edges and a soft center.
- Ice cream topping: Finishes warm slices.
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Nutrition
Nutrition
- Nutrition Serving Size
- 7.4 oz
- per serving
- Calories
- 665
- Carbs
- 93 grams
- Protein
- 7 grams
- Fat
- 32 grams
- Sodium
- 672 milligrams
