Cookies 'N' Cream Blondies - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Joanna Saltz
The double-whammy of Oreos and Cookies & Cream Hershey Bars. Life is damn good.
Ingredients
- 2 1/4 c. all-purpose flour
- 1 tsp. salt
- 1/2 tsp. baking soda
- 1 1/2 sticks unsalted butter, melted
- 1 c. sugar
- 1/2 c. brown sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 1/2 c. Cookies & Cream candies, such as Hershey's, chopped and divided
- 1 1/2 c. Oreos, chopped and divided
Instructions
- Preheat oven to 350 degrees F. In a large bowl, mix flour, salt, and baking soda, and set aside.
- In the bowl of an electric mixer, beat melted butter and sugars until well combined and slightly smooth, about 2 minutes. Add eggs and vanilla and beat well, scraping down sides, if necessary. Slowly add in dry ingredients, and mix until just incorporated. Add in 1 cup each of chopped candies and chopped Oreos and mix until just blended.
- Line a 9x13 pan with parchment, leaving an overhang to remove the blondies after baking. Spread the mixture evenly to the sides, and top the batter with the remaining candies and cookies.
- Bake blondies for 22 minutes, until the edges are just golden. Let cool in pan for 10 minutes, then remove to a cooling rack and allow to cool completely. Slice and serve.
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