These soft and chewy Funfetti Cookies n’ Creme Blondies are loaded with Birthday Cake Oreos, white chocolate chips, and sprinkles!
There’s no doubt that I have a serious addiction when it comes to sprinkles…
So when 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 with making (AND mauling) sugar-laden treats that combine ALL of my childhood favorites into one.
For starters, these blondies are dense, thick, and full of that irresistible sink-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 and sweetness that you can’t get with regular sugar alone. Not to mention, these ARE Funfetti Cookies n’ Creme Blondies, therefore it’s absolutely crucial to stick with the theme.
When I say that these blondies are loaded with Oreos, I mean LOADED. There’s almost an entire package of Birthday Cake Oreos in the dough. The only reason why I didn’t put the whole package 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 FAVORITE Oreo flavor ever. The buttery, sweet cake batter aroma that permeates the air immediately after opening the package is enough to fill my brain with endorphins. For reals though, Birthday Cake Oreos are my drug.
I guess that makes Nabisco 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 have the Funfetti element! This recipe would NOT be complete (nor as FUN) without the all-important colorful sprinkles. I prefer to use the rainbow jimmies as opposed to the nonpareils, AKA tiny balls (AKA Donald Trump’s nickname), 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 rich white 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.
Funfetti Cookies n’ Creme Blondies
Yields: 20 Squares
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 teaspoon vanilla
1 (4.2 oz) box instant Oreo pudding mix, dry
25 Birthday Cake Oreos, coarsely chopped
3/4 cup white chocolate chips*
1/4 cup sprinkles + 2 Tablespoons, divided
Preheat oven to 350F degrees. Line a 9×13-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.
*I like to reserve a few Tablespoons of the white chocolate chips to press into the top of the batter just before baking.