These softand chewyFunfetti Cookies n’ Creme Blondies areloaded with Birthday Cake Oreos, white chocolate chips, and sprinkles!
There’s no doubt that I have a serious addiction when it comes to sprinkles…
Sowhen you combine it with my addiction to Birthday Cake Oreos…
Things get serious.
Oh, and did I mention the white chocolate chips? *Drooling*
To be honest, the only reason I actually enjoy being an “adult” is because I can get away withmaking(AND mauling) sugar-laden treatsthat combine ALL of my childhood favorites into one.
And with the popularityof my Cookies n’ Creme Pudding Cookies and my Mini Funfetti Oreo Trifles, Ifigured it was time to come up with a recipe that combined the best of both.
For starters, these blondies are dense, thick, and full of that irresistiblesink-your-teeth-into texture. The blondie dough itself is soft, buttery, and perfectly chewy thanks to the addition of instant Oreo pudding mix. Not only does the pudding mix create a wonderfully moist and fudgy texture, but it adds a distinct flavor andsweetness that you can’t get with regular sugar alone. Not to mention, these ARE FunfettiCookies n’ CremeBlondies, therefore it’s absolutelycrucial to stickwith the theme.
When I say that these blondies are loaded with Oreos, I mean LOADED. There’salmost an entire package of Birthday Cake Oreos in the dough. The only reason why I didn’t put the wholepackage in is because my lack of self-control got the best of me.But we won’t talk about that…
If you couldn’t tell, Birthday Cake Oreos are my FAVORITEOreo flavor ever. The buttery, sweet cake batter aroma that permeates the air immediately after opening thepackageis enough to fill my brain with endorphins. For realsthough, Birthday Cake Oreos are my drug.
I guess that makesNabisco my dealer?
Anyway…back to the blondies! While baking in the oven, the Oreos soften just a tad bit, but still retain that nice crunch which is the perfect contrast to the soft, sweet, buttery dough.
And if the Oreos weren’t enough, I went ahead and added a “healthy” dose of white chocolate chips. It only makes sense seeing as the Oreos are considered the “cookie” element, and the white chocolate chips are considered the “creme” element. Get it? Good.
Besides, white chocolate makes EVERYTHING better.
Lastly, we havethe Funfetti element! This recipewould NOTbe complete (nor as FUN) without the all-important colorful sprinkles. I preferto use the rainbow jimmies as opposed to the nonpareils, AKA tiny balls, since they don’t bleed or discolor the dough like nonpareils have a tendency to do.
And NO, the sprinkles are NOT optional.
Sprinkles are NEVER optional.
Between the soft, buttery, fudgy dough, the chocolatey crunch and cake batter sweetness of the Birthday Cake Oreos, the richwhite chocolate chips, and the lovely rainbow sprinkles, it’s impossible for me to decide what I like best about these blondies.
Luckily, I don’t have to choose.
These softand chewyFunfetti Cookies n' Creme Blondiesareloaded with Birthday Cake Oreos, white chocolate chips, and sprinkles!
Print Recipe Pin Recipe
Prep Time 30 minutes mins
Cook Time 22 minutes mins
Cooling Time 30 minutes mins
Total Time 1 hour hr 22 minutes mins
Course Dessert
Cuisine American
Servings 20 Squares
Ingredients
- 2 ½ cup all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 (4.2 oz box) instant Oreo pudding mix, dry
- 25 Birthday Cake Oreos coarsely chopped
- ¾ cup white chocolate chips*
- ¼ cup sprinkles + 2 Tablespoons divided
Instructions
Preheat oven to 350ºF. Line a 9x13-inch baking pan with parchment paper and grease with butter or nonstick cooking spray.In a medium bowl, whisk together the flour, baking soda, and salt until combined; set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream the butter until smooth. Add in both sugars and mix on high for 3 minutes until light and fluffy. Add the eggs, one at a time, mixing after each addition until combined. Add in the vanilla. Then stir in the pudding mix.
With mixer set on low speed, slowly add the flour mixture into the wet mixture until everything has been incorporated. Gently stir in chopped Oreos, white chocolate chips, and 1/4 cup of the sprinkles.Turn batter out into prepared pan, pressing evenly, and smoothing out the top. Evenly sprinkle the remaining 2 Tablespoons of sprinkles over the top.
Bake for 20-22 minutes, or until top and edges are set. A toothpick inserted in the center should come out clean, or with a few moist crumbs attached. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.
Notes
*I like to reserve a few Tablespoons of the white chocolate chips to press into the top of the batter just before baking.
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