Gingerbread Oreo Blondies

Today, I am teaming up with my blogging buddy, Jenny from Picky Palate. We are sharing Oreo recipes that are perfect for the holiday season! I made Gingerbread Oreo Blondies and Jenny whipped up Candy Cane Oreo Chocolate Chunk Cookies. Both of these festive Oreo treats need to be added to your holiday baking list. They are fun for the kiddos and kiddos at heart-like myself:)

Everyone was raving about the Gingerbread Oreos on Twitter so I had to hunt them down. They were not easy to find. I went to store after store and then learned that they are only available at WalMart. We are not WalMart shoppers, for many reasons, but I made an exception for Gingerbread Oreos. I had to try them!

To be honest, I wasn’t blown away. They were ok, but not life changing. I didn’t want them to go to waste, so I turned them into blondies. I added cinnamon, ginger, and a pinch of nutmeg to the blondie dough to bring out the flavors in the Gingerbread Oreos.

Something magical happened to those Oreos after they came out of the oven. They are irresistible in blondie form! I layered them between sweet brown sugar blondie dough with white chocolate chips and the results were amazing!

The results were so amazing, I had to give all of the blondies away. Ok, I ate one, but I knew I would eat the entire pan if they were sitting on the counter, so we shared them with our friends. Everyone enjoyed them. The Gingerbread Oreo Blondies were a success!

Go to the store, grab some holiday Oreos and get baking! These Oreo Gingerbread Blondies and Jenny’s Candy Cane Oreo Chocolate Chunk Cookies are waiting to be baked!

And did you see our HUGE Giveaway for an iMac Computer AND a $500 Visa Gift Card? Hurry and enter! And make sure you are following Two Peas and Their Pod via email and/or RSS Feed. We have A LOT of amazing giveaways coming your way this holiday season!! You don’t want to miss out!

Gingerbread Oreo Blondies

Sweet brown sugar blondies with Gingerbread Oreos and white chocolate chips.

Yield: 20 blondies

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes


1 cup unsalted butter
2 cups packed dark brown sugar
2 large eggs, beaten
2 teaspoons vanilla extract
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon ground nutmeg
2 cups of all-purpose Gold Medal flour
1 cup white chocolate chips
20 Gingerbread Oreos


1. Preheat the oven to 350°F. Grease a 9x13 pan and set aside.

2. In a small pan, melt the butter over medium low heat on the stove. Or in a small bowl, melt the butter in the microwave. In large bowl, whisk together the melted butter and brown sugar. Add the eggs and vanilla extract and whisk until smooth.

3. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Add the dry ingredients to the wet ingredients and mix until combined. Stir in the white chocolate chips.

4. Pour half of the blondie dough into the prepared pan and spread evenly. Press the Oreos on top of the blondie dough, evenly spacing them out. Pour the rest of the dough over the Oreos and spread as evenly as possible. The dough will be thick and sticky.

5. Bake for 30 minutes or until a toothpick comes out clean. Allow to cool completely. Cut into squares and serve.

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This post is in partnership with Gold Medal Flour, but our opinions are our own. We love Gold Medal Flour. Check out our Farm to Table Event in Kansas City with Gold Medal Flour. We just added a new video from our trip. Check it out! 

Categories: Bars Christmas Cookies Desserts