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Cookie Butter Blondies Irresistible and Easy Treat

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- 1 cup cookie butter - 1/2 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup white chocolate chips - 1/2 cup crushed speculoos cookies (optional) Cookie butter blondies use simple, tasty ingredients. Each adds great flavor and texture. Cookie butter gives a warm, sweet taste. Unsalted butter makes the blondies rich and chewy. Brown sugar adds moisture and depth. Granulated sugar balances the sweetness. Eggs help bind everything together. Vanilla extract adds a lovely aroma. The flour gives structure to the blondies. Baking soda helps them rise a little. Salt brings out all the flavors. White chocolate chips add sweet bites of creaminess. If you like crunch, add crushed speculoos cookies. They give a nice texture and extra spice. Gather these ingredients before you start. This will make it easier to mix them together. Trust me, these blondies will be worth it! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Grease a 9x9 inch baking pan or line it with parchment paper. - In a large bowl, mix melted butter and cookie butter until smooth. - Add brown sugar and granulated sugar, whisking until creamy. - Beat in two large eggs, one at a time. Then stir in one teaspoon of vanilla extract. - In another bowl, mix 1 1/2 cups of all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. - Carefully fold the dry mix into the wet mix. Don't overmix. - Gently add 1/2 cup of white chocolate chips and 1/2 cup of crushed speculoos cookies if you want extra crunch. - Pour the batter into your prepared pan. Smooth the top with a spatula. - Bake for 25-30 minutes. Check if a toothpick comes out clean from the center. - Let the blondies cool in the pan for about 10 minutes. - Lift them out using the parchment paper. Cool completely on a wire rack. - Cut into squares and enjoy! To get the right texture in your cookie butter blondies, do not overmix the batter. Overmixing can make your blondies tough. Mix just until the flour disappears. This keeps them soft and chewy. Spacing in baking is also key. Make sure to leave some space around the pan. This helps the heat circulate, so the blondies bake evenly. Choosing the right cookie butter brand can make a big difference. I recommend using brands like Biscoff or Trader Joe's. They have rich flavors that shine through in your blondies. Also, use quality chocolate chips. I love using white chocolate chips for their creamy sweetness. They balance the spice in cookie butter perfectly. For a beautiful presentation, serve your blondies dusted with powdered sugar. A scoop of vanilla ice cream on the side adds a nice touch. Drizzling extra cookie butter on top makes them even more special. This adds extra flavor and makes them look amazing. Your guests will love it! Pro Tips Check Your Cookie Butter: Make sure to use a smooth and creamy cookie butter for the best texture in your blondies. Don't Overmix: When combining the wet and dry ingredients, mix just until incorporated to keep your blondies soft and chewy. Cool Completely: Allow the blondies to cool completely before cutting them to ensure clean and neat squares. Storage Tips: Store leftover blondies in an airtight container at room temperature for up to 5 days or freeze for longer storage. {{image_2}} You can change up the mix-ins to fit your taste. Try adding nuts like walnuts or pecans. They add a nice crunch. Dried fruits like cranberries or apricots also work well. They bring a sweet and chewy texture. If you love chocolate, swap in dark chocolate chips. They add a rich flavor that pairs great with cookie butter. You can mix in both white and dark chocolate for a fun twist. Want to spice things up? Add some ground cinnamon or nutmeg to the batter. These spices give an extra warmth to your blondies. Just a little bit can change the whole flavor. You can also swap the cookie butter for other spreads. Try peanut butter or almond butter. Each spread gives a different taste and makes the blondies unique. If you need gluten-free options, use almond flour or oat flour instead of regular flour. These flours work well in this recipe and keep the blondies soft. For vegan substitutions, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil instead of butter for a dairy-free treat. To keep your blondies fresh, use an airtight container. This will help them stay moist and tasty. Store the container at room temperature for up to five days. If you want them to last longer, you can refrigerate them. Just remember, cold storage may change the texture a bit. You can freeze blondies before or after baking. If you freeze them before, wrap the unbaked batter tightly in plastic wrap. It will stay good for about three months. For baked blondies, let them cool completely. Then cut them into squares and place them in a freezer bag. These will also last up to three months. When you're ready to eat your frozen blondies, thaw them in the fridge overnight. If you want them warm, pop them in the oven at 350°F for a few minutes. This will help restore their soft and gooey texture. Enjoy every bite! Yes, you can use crunchy cookie butter. It will add a nice texture to the blondies. You will get little bits of cookie in every bite. This makes them even more fun to eat! You can use the toothpick test. Insert a toothpick in the center of the blondies. If it comes out clean or with a few moist crumbs, they are done. If the toothpick has wet batter, bake them a bit longer. If you want to swap white chocolate chips, try dark chocolate chips. They give a richer taste. You could also use butterscotch chips for a sweeter flavor. Each option will change the dessert's taste a bit. Yes, you can make them ahead of time. Once they cool, store them in an airtight container. This keeps them fresh. You can also freeze them if you want to enjoy them later. Just thaw before serving! In this post, we explored how to make delicious blondies using cookie butter and white chocolate chips. I provided step-by-step instructions and tips for storage and variations. These blondies are simple to make and can delight anyone. Remember to not overmix and use quality ingredients for the best flavor. Enjoy the process and don't hesitate to experiment with your own mix-ins. You now have all the tools to bake the perfect treat!

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If you’re looking for a sweet treat that’s simple to make, you’re in the right spot! These Cookie Butter Blondies are rich, gooey, and bursting with flavor. With just a few ingredients and easy steps, you can whip up a batch that everyone will love. Ready to impress your friends and family? Let’s dive into the fun of baking these irresistible blondies!

Why I Love This Recipe

  1. Delicious Flavor Combination: The blend of cookie butter and white chocolate creates a rich, sweet flavor that’s irresistible.
  2. Easy to Make: This recipe comes together quickly with simple ingredients, making it perfect for any baking novice.
  3. Perfect for Sharing: With 16 servings, these blondies are ideal for parties, gatherings, or just sharing with friends and family.
  4. Customizable: Add your favorite mix-ins or toppings to make these blondies uniquely yours!

Ingredients

List of Ingredients

– 1 cup cookie butter

– 1/2 cup unsalted butter, melted

– 1 cup brown sugar, packed

– 1/2 cup granulated sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 1 1/2 cups all-purpose flour

– 1/2 teaspoon baking soda

– 1/4 teaspoon salt

– 1/2 cup white chocolate chips

– 1/2 cup crushed speculoos cookies (optional)

Cookie butter blondies use simple, tasty ingredients. Each adds great flavor and texture. Cookie butter gives a warm, sweet taste. Unsalted butter makes the blondies rich and chewy. Brown sugar adds moisture and depth. Granulated sugar balances the sweetness. Eggs help bind everything together. Vanilla extract adds a lovely aroma.

The flour gives structure to the blondies. Baking soda helps them rise a little. Salt brings out all the flavors. White chocolate chips add sweet bites of creaminess. If you like crunch, add crushed speculoos cookies. They give a nice texture and extra spice.

Gather these ingredients before you start. This will make it easier to mix them together. Trust me, these blondies will be worth it!

Step-by-Step Instructions

Prepping the Oven and Pan

– Preheat your oven to 350°F (175°C).

– Grease a 9×9 inch baking pan or line it with parchment paper.

Mixing the Ingredients

– In a large bowl, mix melted butter and cookie butter until smooth.

– Add brown sugar and granulated sugar, whisking until creamy.

– Beat in two large eggs, one at a time. Then stir in one teaspoon of vanilla extract.

Combining Wet and Dry Ingredients

– In another bowl, mix 1 1/2 cups of all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt.

– Carefully fold the dry mix into the wet mix. Don’t overmix.

– Gently add 1/2 cup of white chocolate chips and 1/2 cup of crushed speculoos cookies if you want extra crunch.

Baking the Blondies

– Pour the batter into your prepared pan. Smooth the top with a spatula.

– Bake for 25-30 minutes. Check if a toothpick comes out clean from the center.

Cooling and Serving

– Let the blondies cool in the pan for about 10 minutes.

– Lift them out using the parchment paper. Cool completely on a wire rack.

– Cut into squares and enjoy!

Tips & Tricks

Achieving the Perfect Texture

To get the right texture in your cookie butter blondies, do not overmix the batter. Overmixing can make your blondies tough. Mix just until the flour disappears. This keeps them soft and chewy.

Spacing in baking is also key. Make sure to leave some space around the pan. This helps the heat circulate, so the blondies bake evenly.

Enhancing Flavor

Choosing the right cookie butter brand can make a big difference. I recommend using brands like Biscoff or Trader Joe’s. They have rich flavors that shine through in your blondies.

Also, use quality chocolate chips. I love using white chocolate chips for their creamy sweetness. They balance the spice in cookie butter perfectly.

Presentation Tips

For a beautiful presentation, serve your blondies dusted with powdered sugar. A scoop of vanilla ice cream on the side adds a nice touch.

Drizzling extra cookie butter on top makes them even more special. This adds extra flavor and makes them look amazing. Your guests will love it!

Pro Tips

  1. Check Your Cookie Butter: Make sure to use a smooth and creamy cookie butter for the best texture in your blondies.
  2. Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated to keep your blondies soft and chewy.
  3. Cool Completely: Allow the blondies to cool completely before cutting them to ensure clean and neat squares.
  4. Storage Tips: Store leftover blondies in an airtight container at room temperature for up to 5 days or freeze for longer storage.

Variations

Different Mix-Ins

You can change up the mix-ins to fit your taste. Try adding nuts like walnuts or pecans. They add a nice crunch. Dried fruits like cranberries or apricots also work well. They bring a sweet and chewy texture.

If you love chocolate, swap in dark chocolate chips. They add a rich flavor that pairs great with cookie butter. You can mix in both white and dark chocolate for a fun twist.

Flavor Infusions

Want to spice things up? Add some ground cinnamon or nutmeg to the batter. These spices give an extra warmth to your blondies. Just a little bit can change the whole flavor.

You can also swap the cookie butter for other spreads. Try peanut butter or almond butter. Each spread gives a different taste and makes the blondies unique.

Dietary Modifications

If you need gluten-free options, use almond flour or oat flour instead of regular flour. These flours work well in this recipe and keep the blondies soft.

For vegan substitutions, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil instead of butter for a dairy-free treat.

Storage Info

How to Store Blondies

To keep your blondies fresh, use an airtight container. This will help them stay moist and tasty. Store the container at room temperature for up to five days. If you want them to last longer, you can refrigerate them. Just remember, cold storage may change the texture a bit.

Freezing Blondies

You can freeze blondies before or after baking. If you freeze them before, wrap the unbaked batter tightly in plastic wrap. It will stay good for about three months. For baked blondies, let them cool completely. Then cut them into squares and place them in a freezer bag. These will also last up to three months.

When you’re ready to eat your frozen blondies, thaw them in the fridge overnight. If you want them warm, pop them in the oven at 350°F for a few minutes. This will help restore their soft and gooey texture. Enjoy every bite!

FAQs

Can I use crunchy cookie butter instead of smooth?

Yes, you can use crunchy cookie butter. It will add a nice texture to the blondies. You will get little bits of cookie in every bite. This makes them even more fun to eat!

How do I know when the blondies are done baking?

You can use the toothpick test. Insert a toothpick in the center of the blondies. If it comes out clean or with a few moist crumbs, they are done. If the toothpick has wet batter, bake them a bit longer.

What can I substitute for white chocolate chips?

If you want to swap white chocolate chips, try dark chocolate chips. They give a richer taste. You could also use butterscotch chips for a sweeter flavor. Each option will change the dessert’s taste a bit.

Can I make these blondies ahead of time?

Yes, you can make them ahead of time. Once they cool, store them in an airtight container. This keeps them fresh. You can also freeze them if you want to enjoy them later. Just thaw before serving!

In this post, we explored how to make delicious blondies using cookie butter and white chocolate chips. I provided step-by-step instructions and tips for storage and variations. These blondies are simple to make and can delight anyone. Remember to not overmix and use quality ingredients for the best flavor. Enjoy the process and don’t hesitate to experiment with your own mix-ins. You now have all the tools to bake the perfect trea

- 1 cup cookie butter - 1/2 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1/2 cup white chocolate chips - 1/2 cup crushed speculoos cookies (optional) Cookie butter blondies use simple, tasty ingredients. Each adds great flavor and texture. Cookie butter gives a warm, sweet taste. Unsalted butter makes the blondies rich and chewy. Brown sugar adds moisture and depth. Granulated sugar balances the sweetness. Eggs help bind everything together. Vanilla extract adds a lovely aroma. The flour gives structure to the blondies. Baking soda helps them rise a little. Salt brings out all the flavors. White chocolate chips add sweet bites of creaminess. If you like crunch, add crushed speculoos cookies. They give a nice texture and extra spice. Gather these ingredients before you start. This will make it easier to mix them together. Trust me, these blondies will be worth it! {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). - Grease a 9x9 inch baking pan or line it with parchment paper. - In a large bowl, mix melted butter and cookie butter until smooth. - Add brown sugar and granulated sugar, whisking until creamy. - Beat in two large eggs, one at a time. Then stir in one teaspoon of vanilla extract. - In another bowl, mix 1 1/2 cups of all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon salt. - Carefully fold the dry mix into the wet mix. Don't overmix. - Gently add 1/2 cup of white chocolate chips and 1/2 cup of crushed speculoos cookies if you want extra crunch. - Pour the batter into your prepared pan. Smooth the top with a spatula. - Bake for 25-30 minutes. Check if a toothpick comes out clean from the center. - Let the blondies cool in the pan for about 10 minutes. - Lift them out using the parchment paper. Cool completely on a wire rack. - Cut into squares and enjoy! To get the right texture in your cookie butter blondies, do not overmix the batter. Overmixing can make your blondies tough. Mix just until the flour disappears. This keeps them soft and chewy. Spacing in baking is also key. Make sure to leave some space around the pan. This helps the heat circulate, so the blondies bake evenly. Choosing the right cookie butter brand can make a big difference. I recommend using brands like Biscoff or Trader Joe's. They have rich flavors that shine through in your blondies. Also, use quality chocolate chips. I love using white chocolate chips for their creamy sweetness. They balance the spice in cookie butter perfectly. For a beautiful presentation, serve your blondies dusted with powdered sugar. A scoop of vanilla ice cream on the side adds a nice touch. Drizzling extra cookie butter on top makes them even more special. This adds extra flavor and makes them look amazing. Your guests will love it! Pro Tips Check Your Cookie Butter: Make sure to use a smooth and creamy cookie butter for the best texture in your blondies. Don't Overmix: When combining the wet and dry ingredients, mix just until incorporated to keep your blondies soft and chewy. Cool Completely: Allow the blondies to cool completely before cutting them to ensure clean and neat squares. Storage Tips: Store leftover blondies in an airtight container at room temperature for up to 5 days or freeze for longer storage. {{image_2}} You can change up the mix-ins to fit your taste. Try adding nuts like walnuts or pecans. They add a nice crunch. Dried fruits like cranberries or apricots also work well. They bring a sweet and chewy texture. If you love chocolate, swap in dark chocolate chips. They add a rich flavor that pairs great with cookie butter. You can mix in both white and dark chocolate for a fun twist. Want to spice things up? Add some ground cinnamon or nutmeg to the batter. These spices give an extra warmth to your blondies. Just a little bit can change the whole flavor. You can also swap the cookie butter for other spreads. Try peanut butter or almond butter. Each spread gives a different taste and makes the blondies unique. If you need gluten-free options, use almond flour or oat flour instead of regular flour. These flours work well in this recipe and keep the blondies soft. For vegan substitutions, replace the eggs with flax eggs. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes to thicken. Use coconut oil instead of butter for a dairy-free treat. To keep your blondies fresh, use an airtight container. This will help them stay moist and tasty. Store the container at room temperature for up to five days. If you want them to last longer, you can refrigerate them. Just remember, cold storage may change the texture a bit. You can freeze blondies before or after baking. If you freeze them before, wrap the unbaked batter tightly in plastic wrap. It will stay good for about three months. For baked blondies, let them cool completely. Then cut them into squares and place them in a freezer bag. These will also last up to three months. When you're ready to eat your frozen blondies, thaw them in the fridge overnight. If you want them warm, pop them in the oven at 350°F for a few minutes. This will help restore their soft and gooey texture. Enjoy every bite! Yes, you can use crunchy cookie butter. It will add a nice texture to the blondies. You will get little bits of cookie in every bite. This makes them even more fun to eat! You can use the toothpick test. Insert a toothpick in the center of the blondies. If it comes out clean or with a few moist crumbs, they are done. If the toothpick has wet batter, bake them a bit longer. If you want to swap white chocolate chips, try dark chocolate chips. They give a richer taste. You could also use butterscotch chips for a sweeter flavor. Each option will change the dessert's taste a bit. Yes, you can make them ahead of time. Once they cool, store them in an airtight container. This keeps them fresh. You can also freeze them if you want to enjoy them later. Just thaw before serving! In this post, we explored how to make delicious blondies using cookie butter and white chocolate chips. I provided step-by-step instructions and tips for storage and variations. These blondies are simple to make and can delight anyone. Remember to not overmix and use quality ingredients for the best flavor. Enjoy the process and don't hesitate to experiment with your own mix-ins. You now have all the tools to bake the perfect treat!

Cookie Butter Blondies

Deliciously rich blondies made with cookie butter and white chocolate chips.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 16
Calories 200 kcal

Ingredients
  

  • 1 cup cookie butter
  • 1 2 cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1 2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup white chocolate chips
  • 0.5 cup crushed speculoos cookies (optional for extra crunch)

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan or line it with parchment paper for easy removal.
  • In a large mixing bowl, combine the melted butter and cookie butter until smooth.
  • Add the brown sugar and granulated sugar to the bowl. Whisk the mixture until it's well combined and creamy.
  • Beat in the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
  • In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
  • Gradually fold the dry ingredients into the wet ingredients, being careful not to overmix.
  • Gently fold in the white chocolate chips and crushed speculoos cookies if using, ensuring they are evenly distributed within the batter.
  • Pour the batter into the prepared baking pan and smooth the top with a spatula.
  • Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the blondies to cool in the pan for about 10 minutes, then lift them out using the parchment paper. Let them cool completely on a wire rack before cutting into squares.

Notes

Serve the blondies dusted with powdered sugar and a scoop of vanilla ice cream on the side. You can also drizzle extra cookie butter on top for an indulgent finishing touch!
Keyword baking, blondies, cookie butter, dessert

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