Loaded with everyone’s favorite cookie and chunks of creamy candy bar, the brownie’s fun cousin Blondie is here to shake up your dessert plans!
We’re using a creaming method that starts with whipping the sugar and butter, and keeping the dry ingredients and wet ingredients separate.
With the blondie batter formed, you can add your favorite flavoring agents and toppings.
Onto the grill in a cast iron skillet for excellent texture and even baking!
Cookies and Cream Blondie Recipe
Yield: 12 servings
- 3/4 cup unsalted butter, room temperature
- 1 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1/2 cup half and half
- 1 tsp vanilla
- 2 cups AP flour
- 1 tsp kosher salt
- 1/2 tsp baking soda
- 1 (15.35 oz) package Double Stuff Oreos, chopped
- 8 oz cookies & cream candy bar, chopped
- ice cream, for serving
Preheat your Yoder Smokers YS640 pellet grill to 375ºF, set up for indirect grilling.
In a bowl of a stand mixer, combine the butter and sugars. Using the paddle attachment, mix the ingredients on medium until light and fluffy, about 3 minutes. Scrape down the bowl, and beat another 30 seconds.
Continue mixing, and add the eggs one at a time, while the mixer is running. Wait for the first egg to be fully incorporated before adding the second. Scrape down the bowl.
In a separate small bow, mix flour, salt, and baking soda. With the mixer on it’s lowest setting, add a scoop of the dry mixture at a time. When it is incorporated add the next scoop. Keep mixing only until all of the dry mixture has been fully incorporated.
Stop the mixer and fold in the Oreos and cookies and cream candy by hand. Transfer to a greased 12” Lodge cast iron skillet. Place the skillet on the second shelf of the grill. Cook until a toothpick inserted in the center comes out relatively clean, about 45 minutes.
Cool and slice into twelve servings. Serve topped with ice cream.