introduction
Cookie Butter Blondies are soft, sweet bars made with cookie butter and chocolate chips. They taste rich and a little like cookies in every bite. These blondies are easy to make and good for snacks or dessert.
why make this recipe
- It uses simple ingredients you may already have.
- The cookie butter gives a warm, spiced cookie taste without extra steps.
- The bars bake in one pan and slice easily.
how to make Cookie Butter Blondies
Ingredients
- 10 tablespoons butter
- 1 1/2 cups light brown sugar
- 2 eggs
- 1 egg yolk
- 1/2 cup cookie butter
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 1/2 cups flour
- 1/2 teaspoon baking powder
- 1 cup chocolate chips
Directions
Preheat your oven to 325 degrees F. Grease a 9-inch square (or an 8-inch square) baking pan and line the pan with parchment paper or foil. Melt the butter and set aside to cool slightly. In a large bowl or a stand mixer, combine the melted butter, sugar, eggs and egg yolk, cookie butter, vanilla, and salt. Mix until smooth and well-combined. Add the flour and baking powder and mix until just combined. Mix in the chocolate chips. Pour the batter into your prepared pan and smooth the top. Bake for 30 minutes (if using a 9-inch square pan) or 40 minutes (if using an 8-inch square pan). The bars should start to brown on the edges and a tester inserted in the center should come out clean, or with just a few moist crumbs clinging to it. Remove from the oven and let cool fully before lifting out of the pan and slicing.
how to serve Cookie Butter Blondies
Serve the blondies at room temperature. Cut into squares and plate them plain or with a scoop of vanilla ice cream. They also go well with coffee or milk.
how to store Cookie Butter Blondies
Keep the blondies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cut bars in a sealed bag for up to 1 month. Thaw at room temperature before serving.
tips to make Cookie Butter Blondies
- Let the butter cool a bit before adding the eggs so they do not cook.
- Do not overmix after you add the flour. Mix until just combined.
- Use parchment paper with an overhang to lift the blondies from the pan easily.
- Test doneness with a toothpick; a few moist crumbs are okay.
variation (if any)
- Add chopped nuts like pecans or walnuts for crunch.
- Swap half the chocolate chips for white chocolate or butterscotch chips.
- Sprinkle a little sea salt on top before baking for a salted-caramel touch.
FAQs
Q: Can I use crunchy cookie butter instead of smooth?
A: Yes, but crunchy will add texture. It may change the batter a little, so mix gently.
Q: Can I use a different pan size?
A: You can use an 8-inch or 9-inch square pan. Bake longer for a smaller pan and check doneness with a tester.
Q: Can I make these dairy-free?
A: Try using a dairy-free butter and dairy-free chocolate chips. Results may vary but it should work.
Q: How thick will the blondies be?
A: In a 9-inch pan they will be thinner and bake faster. In an 8-inch pan they will be thicker and need more time.
Q: Can I add mix-ins after baking?
A: You can top warm blondies with melted cookie butter or a drizzle of chocolate after baking.
Conclusion
If you want a soft, cookie-like bar, try this basic recipe and then check a version for a softer chew at Soft & Chewy Cookie Butter Blondies – Butternut Bakery. For a salted twist on the same idea, see the salted variation at Salted Cookie Butter Blondies – Confessions of a Baking Queen. For a thicker, extra-rich take, look at this guide on making extra thick bars at Irresistible Cookie Butter Blondies {Extra thick!} – The Mindful Meringue. If you want another simple styled recipe to compare techniques, try the version from The Redhead Baker at Cookie Butter Blondies Recipe by The Redhead Baker. For a community-tested recipe and user tips, check the Food52 entry here: Cookie Butter Blondies – Food52.