Cookie Butter Blondies

These blondies stay fresh at room temperature for 1 week, so you can make them a few days in advance. Blondies freeze well, up to 3 months. Thaw in the refrigerator befor serving.

Tim West @cook_4689859

These blondies stay fresh at room temperature for 1 week, so you can make them a few days in advance. Blondies freeze well, up to 3 months. Thaw in the refrigerator befor serving.

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Ingredients

30 mins

1 cupall-purpose flour
1/2 tspbaking powder
1/8 tspbacking soda
1/2 tspsalt
1/3 cupunsalted butter, melted
1 cuplight brown sugar, packed
1large egg
1egg yolk
1 tspvanilla extract
1/2 cupcookie butter
1 1/4 cupswhite chocolate chips

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Steps

30 mins

1

Preheat ovwn to 350°F (177°C). Line the bottom and sides of an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhangon all sides. Set aside.
2

In medium sized bowl, toss 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 egg and yolk, then add the vanilla. Stir in the cookie butter. Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the white chocolate chips.
4

Spoon the batter into the prepared baking dish. Bake for 25 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 foil or parchment paper out of the pan using the overhang on the sides and cut into bars.