Cinnamon Roll Cookie Butter Blondies

I'm not sure if making these blondies was a good thing or a bad thing because now all I really want to do is make another batch. They were honestly some of the best treats I've ever had and I'm not exactly sure if they turned out the way they were supposed to, but I was very happy with the result.

The edges kind of crisped and the middle stayed nice and chewy, but I loved ALL of it. The cinnamon and white chocolate chips complement the cookie butter so well and you're left with a perfectly sweet and salty treat. These would be perfect for any holiday platter and trust me, they'll be gone in no time!

Cinnamon Roll Cookie Butter Blondies
2 cups all-purpose flour, spooned and leveled
1 tsp. baking powder
1/4 tsp. baking soda
3/4 tsp. salt
2/3 cup unsalted butter, melted
2 cups light brown sugar, packed
2 large eggs
2 egg yolks
2 tsp. vanilla extract
1 cup creamy cookie butter (I used Biscoff) 
3/4 cup white chocolate chips
3/4 cup cinnamon chips

1. Preheat oven to 350°F. Line the bottom and sides of an 9x13-inch baking pan with parchment paper, leaving enough overhang on all sides. Set aside.
2. In a medium-sized bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
3. In a large bowl, stir the melted butter and brown sugar together until combined. Whisk in the eggs and egg yolks, then add the vanilla. Stir in the cookie butter. Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix. The batter will be very thick. Fold in the white chocolate and cinnamon chips.
4. Spoon the batter into the prepared baking dish and pat down into an even layer. Bake for 32-35 minutes. The blondies may appear very soft, but they will set up as they cool. Allow the blondies to cool completely- about 3 hours. Lift the parchment out of the pan using the overhang on the sides and cut into bars.


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