Golden Oreo Cake Batter Blondies

Golden Oreo cake batter blondies

You’ve seen the original. And today, I bring you a cookies n’ cream, Golden Oreo version of cake batter blondies. Sweet vanilla Oreos chopped up and smothered all over the original cake batter blondies. Dare I say I may even like these better than the original version? 😉

The vanilla Oreo wafers crushed & chopped up pair wonderfully with the gooey buttery yellow cake mix. The best bites are the ones with the sweet Oreo cream filling chunks, though. I bought double stuffed Golden Oreos because well…. the cream is just the best part.

You need 1 box of yellow cake, oil, a splash of milk, 1 egg, sprinkles, and chopped Golden Oreos. (Or regular Oreos!) Bonus!  You can make these blondies in only 1 bowl. Because who actually likes to do the dishes?!

chopped golden Double Stuf Oreos two photos of Golden Oreo cake batter blondies Golden Oreo cake batter blondies

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Golden Oreo cake batter blondies

Golden Oreo Cake Batter Blondies

  • Author: Sally
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 24 blondies
  • Category: Bars
  • Method: Baking
  • Cuisine: American

Description

These easy cake batter blondies are loaded with Golden Oreos and sprinkles!


Ingredients

  • 1 standard size box yellow cake mix
  • 1/4 cup canola oil
  • 1 egg
  • 1/31/2 cup milk (less is better for a dense texture)
  • 1/2 cup rainbow sprinkles
  • 1 and 1/2 cups chopped Golden Oreos (reserve a handful to sprinkle on top)

Instructions

  1. Preheat oven to 350°F (177°C). Spray 11×7 baking pan with nonstick spray. Set aside.
  2. Combine first four ingredients in a large bowl. Add the milk slowly. You want the cake batter to be as dense & thick as possible. Fold in the chopped Golden Oreo pieces and sprinkles.
  3. Pour into prepared baking pan, sprinkle a few more sprinkles and crushed Oreos on top, and bake for 25-30 minutes until edges are just turning brown. Allow to cool for at least 30 minutes so the center sets, before cutting into squares.

Keywords: golden oreo cake batter blondies

89 Comments

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  1. I made these today – they are outrageously good and so easy!! What a great idea to make blondies with golden oreos, like a blond twist on cookies & cream brownies (adding 1 1/2 cups crushed oreos to brownie mix (e.g. DH dark chocolate fudge brownie mix for 13×9 pan), then frosting the baked brownies with vanilla frosting and finally adding more chopped oreos on top of the frosting).

    1. Good morning Margie! I love cookies and cream brownies. I made some here if you’d like to check them out: https://sallysbakingaddiction.com/2012/04/17/fudgy-cookies-n-cream-oreo-brownies/

  2. Making these tomorrow so I wanted to read your addvice and boy am I excited they dont call for a full box (I’ll use extra) but get to end my night in a few spare Oreos tonight! Thanks for all your beautiful work! My guests truly appritiate it too I’m sure 🙂

    1. It’s always fun to munch on the extra Oreos that this recipe doesn’t use. Kevin (my fiance) always goes for the stash of them. I hope everyone just loves these blondies!

  3. You are hands down my favorite baking blogger out there (and I follow a LOT of blogs). Everything I make from your site gets rave reviews. I bought cake batter oreos and wanted a blondies recipe for them so of course I go to your site and OF COURSE you have the perfect recipe. I can’t wait for your cookbook to come out – please let me know if you are doing a book signing in the NYC area!!!

    1. That is too funny. I had the exact recipe you were looking for! I hope you enjoy these blondies. And thank you for your excitement about my cookbook! That means a lot to me. I’ll keep the blog updated with book signings and such. =)

  4. THESE are one of my all time favorite things to eat! Everybody I’ve ever made them for LOVES them! My cousin probably ate the entire batch in 1.5 days.
    I am a strictly scratch baker…but I can’t resist having to utilize some box mix for cake batter flavouring. Cake batter flavoured things are the best!

    1. I 100% agree – cake batter things are the best! (obviously!)

  5. Can i use white cake mix instead of yellow cake mix ,i don’t wanna make a store trip? 🙂 😉

    1. White cake mix would be just fine. Enjoy!

  6. WOW!These look FABULOUS!they would be perfect with some valentines day pink and red sprinkles I recently got from target!do you think I could half the recipe though to get a smaller batch?!if so could I maybe use an 8X8 pan?!

    1. You wouldn’t even need to halve the recipe for a 8×8 pan. I’ve baked them in an 8×8 pan without any problem. Though they do take a few minutes longer in the oven. Enjoy!

  7. miss direction says:

    can i use vegetable oil instead of canola oil ????? 🙂 making these
    for a family gathering
    tommorow!!!!!!!!!!!!!

  8. would these taste good with regular oreos?

    1. I’m sure, yes.

  9. About 15-16 ounces. Though this recipe would be fine with anywhere from 15-18 ounces.

    1. I’m confused (sorry if this is a silly question!). The recipe says to use a 18.25oz box of cake mix but here you say to use one that’s 15-16 ounces? Which is the proper amount of cake mix to use? I want to make them after making and loving your cake batter cookies but don’t want them to be dry by adding the full 18.25 ounces in I’m not supposed to. Thanks in advance!

      1. Hi Rose! Sorry for the confusion. The amount of cake mix sold in boxes has changed since publishing this recipe. Used to be 18.25 ounces, but now I believe they are about 15 ounces. Anywhere between the two amounts would be fine without making any changes to the recipe.

  10. We love these! Fortunately, they are so easy to make. I do have one question, they sink in the middle for me. I think it is more pronounced because it is in a 7×11, but does anyone know if this can be helped? My oven temp has been tested to be correct. Of course, no matter, they TASTE AMAZING, (thank you SALLY!). but I was just curious. I googled it to no avail.

    1. How about trying a 9×9 square baking pan? The edges are always a little higher for me, no matter which size pan I use.

  11. Hi, I just wanted to say I just made a batch of your Golden Oreo Cake Batter Blondies. We were invited to a friends house for a cookout and my daughter picked them out for dessert to make off of a site we came across for 7 Desserts to Bring to A BBQ. They smell delicious and I have no doubt they will be gone. I told my husband I will take what is left over to church tomorrow for snacks, but with the way they smell, I don’t know there will be any.

  12. These taste amazing! However I did have the same problem as others with the 8×8 pan. It was very gooey and they couldn’t really hold together…that was after baking for 40+ minutes and 30+ minutes of cooling time. 

  13. Do you think it is possible to use almond milk in these? That is all I have and don’t want to run out… if not, what type of milk is best? Thank you!

    1. oh and one other question – can the dough be made ahead of time and baked the next day? THANKS!

      1. It’s best baked right away, so I don’t recommend prepping the batter ahead of time. You can use almond milk. I’ve tried these blondies with any and all types of milk. Always delicious.

      2. Thank you so much – I really appreciate that you take the time to answer questions! I will let you know how they turn out 🙂

  14. how long do these last? or are they better straight out of the oven?

  15. Can these be made a few days ahead or do they need to be fresh?

  16. Hi Sally! I want to mail these to my brother for his birthday. Golden Oreos are his FAVORITE. Do you think these would ship well? How long are they good for?
    I just recently discovered your blog and have made several amazing recipes already. My husband has loved them all so far, so that makes me happy 🙂
    Thanks for all you do!

  17. Anything that can be added to make these more gooey? Maybe dry pudding mix? Butter?

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