Combines blondies, OREO cookies, and chocolate in one delicious bite
Easy one-bowl recipe with minimal cleanup
Kid-friendly and perfect for celebrations
Customizable with different OREO flavors or chocolate types
Great for gifting or party platters
Chewy, soft, and crunchy all in one
No mixer required
Looks as good as it tastes
Freezer-friendly
Sure to be a hit with both kids and adults
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Brown sugar
Granulated sugar
Unsalted butter (melted)
Eggs
Vanilla extract
Baking powder
Salt
OREO cookies (roughly chopped)
Semi-sweet or dark chocolate chips (for dipping)
Optional: white chocolate or sprinkles for decoration
Directions
Preheat oven to 350°F (175°C).
Line an 8×8 or 9×9-inch baking pan with parchment paper.
In a large bowl, mix melted butter, brown sugar, and granulated sugar until combined.
Add eggs and vanilla extract, stirring until smooth.
Stir in flour, baking powder, and salt just until no dry streaks remain.
Fold in chopped OREO cookies gently.
Pour batter into the prepared pan and spread evenly.
Press a few extra OREO pieces on top for decoration.
Bake for 25–30 minutes or until edges are golden and a toothpick comes out mostly clean.
Cool completely before cutting into bars.
Melt chocolate chips in the microwave or double boiler until smooth.
Dip half of each blondie into the melted chocolate, then place on parchment paper.
Optionally, drizzle with white chocolate or top with sprinkles.
Allow chocolate to set completely before serving or storing.
Servings and timing
Makes about 12 blondies. Prep time: 15 minutes Bake time: 25–30 minutes Total time: 40–45 minutes
Variations
Double chocolate: Add white or dark chocolate chips to the blondie batter
Festive version: Use seasonal OREOs and colored sprinkles for holidays
Nutty blondies: Add chopped walnuts or pecans for extra crunch
Mint twist: Use mint OREOs and mint chocolate for a fresh flavor
Cookies and cream overload: Add cream cheese swirls to the batter
Peanut butter lovers: Dip in melted peanut butter chips instead of chocolate
Marbled blondies: Swirl chocolate into the batter before baking
Storage/Reheating
Store fully cooled blondies in an airtight container at room temperature for up to 4 days. To keep longer, refrigerate for up to a week. You can also freeze the dipped blondies in a single layer until solid, then transfer to a freezer bag. Thaw at room temperature before serving. Reheating is optional—microwave for 10–15 seconds if you prefer them slightly warm (note: chocolate may melt).
FAQs
Can I use flavored OREOs for this recipe?
Yes, any OREO variety—mint, golden, red velvet, etc.—works well and adds fun flavor twists.
Can I skip the chocolate dipping?
Definitely. The blondies are delicious on their own, but the chocolate adds a wow factor.
How do I keep the blondies chewy?
Avoid overbaking and store in an airtight container to retain moisture.
Can I use white chocolate for dipping?
Yes, white chocolate works great and adds a sweet contrast to the OREOs.
What type of chocolate melts best for dipping?
Use high-quality chocolate chips or melting wafers for smooth dipping and easy setting.
Can I make these gluten-free?
Use gluten-free flour and gluten-free sandwich cookies to adapt the recipe.
Do I need to crush the OREOs or leave them chunky?
Roughly chop them—this gives the best balance of cookie bits and creamy centers throughout the bars.
Can I freeze these blondies after dipping?
Yes, freeze in a single layer and separate with parchment to prevent sticking.
Why did my blondies turn out cakey?
Too much flour or overmixing can lead to cakier texture. Use a gentle hand and measure carefully.
Can I make these in advance?
Absolutely. They stay fresh for days and are a great make-ahead dessert.
Conclusion
Chocolate Dipped OREO Cookies Blondies are a creative and indulgent dessert that’s easy to make and impossible to resist. With chewy blondie texture, crunchy cookie bites, and a smooth chocolate coating, they deliver a bakery-worthy treat right from your own kitchen. Perfect for sharing—or keeping all to yourself.
Chocolate Dipped OREO Cookies Blondies are soft, buttery dessert bars loaded with chopped OREO cookies and dipped in rich melted chocolate. With chewy texture and cookie crunch, they’re a show-stopping treat perfect for parties, holidays, or gifting.
Author:Catherine
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:12 blondies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 cup all-purpose flour
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
12 OREO cookies, roughly chopped
1 cup semi-sweet or dark chocolate chips (for dipping)
Optional: white chocolate or sprinkles for decoration
Instructions
Preheat oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper.
In a large bowl, mix melted butter, brown sugar, and granulated sugar until combined.
Add eggs and vanilla extract; stir until smooth.
Stir in flour, baking powder, and salt just until no dry streaks remain.
Fold in chopped OREO cookies gently.
Pour batter into prepared pan and spread evenly.
Press extra OREO pieces on top for decoration if desired.
Bake for 25–30 minutes, until edges are golden and a toothpick comes out mostly clean.
Let cool completely in the pan before cutting into bars.
Melt chocolate chips in the microwave or a double boiler until smooth.
Dip half of each blondie into the melted chocolate and place on parchment paper.
Optional: drizzle with white chocolate or top with sprinkles.
Allow chocolate to set fully before serving or storing.
Notes
Use seasonal or flavored OREOs for a festive twist.Let blondies cool fully before dipping to avoid melting the chocolate coating.For clean cuts, use a sharp knife and wipe between slices.Freeze in a single layer first before stacking to avoid smudging the chocolate.Store in an airtight container to keep blondies moist and chewy.
