Cookies and Cream White Chocolate Blondies
  • 12 ounces white chocolate, divided
  • 1 stick unsalted butter
  • 2 eggs
  • ⅓ cup sugar
  • 1 teaspoon vanilla
  • 1 ¼ cup flour
  • 1 teaspoon salt
  • 16 double stuffed oreos
  • ½ teaspoon coconut oil or canola oil
  1. Preheat oven to 350 degrees. Line an 8x8 baking pan with parchment paper. Spray with non-stick cooking spray.
  2. In a microwave safe bowl, add butter and 8 ounces white chocolate. Microwave in 15 second intervals, stirring in between each, until completely melted. Set aside.
  3. Add eggs to the bottom of a stand mixer. Beat on high until frothy, about two minutes. Add in sugar and vanilla, mix until combined.
  4. Turn the mixer on a medium speed and drizzle in melted butter and white chocolate. Mix until combined.
  5. Turn mixer on low and slowly add in flour. Add in salt halfway through adding flour. Mix just until combined.
  6. Pour into dish. Place cookies four across, four down on bather. Push cookies into batter. Smooth bather over cookies.
  7. Bake 20 minutes. Cool for five minutes before cutting.
  8. While blondies are cooking, combine remaining white chocolate chips and coconut oil in a microwave safe bowl. Microwave in 15 seconds intervals, stirring in between each until completely melted.
  9. Cute blondies into squares, remove from pan. Drizzle with white chocolate.
Recipe by Cooking for Keeps at