It’s true, blondies have stolen my heart from brownies. I didn’t see this day coming but I’m picking something other than chocolate as my favorite sweet treat. The addition of cookie butter sends these blondies over the edge of deliciousness! These are seriously sweet and decadent.
I originally made a couple batches for the teacher cookie exchange at my daughter’s elementary school. I was relieved that most of them left the house because I kept snacking on the handful of extras left over. I now have a grand plan of making these along with a few other sweet treats to share with our neighbors and friends. These are so quick and easy to make. They make a perfect addition to any cookie exchange party. To make them even more festive you can add a ½ cup of festive sprinkles to the mix. Happy Holidays!
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- 1/8 teaspoon baking soda
- ½ teaspoon salt
- 1/3 cup (5 tablespoons) unsalted butter, melted
- 1 cup light brown sugar
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- ½ cup smooth cookie butter (Biscoff spread or Trader Joe's Cookie Butter both work well)
- 1 cup white chocolate chips
- Preheat oven to 350°F.
- Line an 8x8 baking pan with parchment paper; set aside.
- In a medium sized bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, stir the melted butter and brown sugar together until combined.
- Whisk in the egg, egg yolk, and vanilla.
- Add the cookie butter to the egg and vanilla mixture. Stir until incorporated.
- Slowly add the dry ingredients into the cookie butter mixture and stir until just incorporated. Make sure not to over mix.
- Add the white chocolate chips and fold until they are evenly distributed.
- Pour the batter into the prepared baking dish. The batter is very thick so you’ll need to use your hands or spatula to gently press the batter into the prepared pan.
- Bake for 25-26 minutes.
- Allow the blondies to cool completely before removing them from the pan and cutting them into bars. I allow them to cool for at least 2 hours for them to set properly.
Adapted from Sally’s Baking Addiction
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