Cookie Dough Blondies aren’t just a dessert; they’re an experience. Imagine a warm, chewy blondie studded with rich, gooey chunks of raw cookie dough. The combination of flavors and textures is simply irresistible. These delicious treats bridge the gap between classic blondies and cookie dough, creating a comforting dessert that feels like a warm hug on a chilly evening. Perfect for gatherings, a cozy night in, or simply indulging yourself, these blondies are a delightful twist on a beloved treat.
The moment you pull these beauties from your oven, you’ll be met with a golden top and a faint aroma that’s reminiscent of fresh-baked cookies. The creamy white chocolate blended with a hint of vanilla makes each bite a sweet epiphany. Plus, who doesn’t love the appeal of a treat that tastes just as good as it looks? If you’ve ever craved cookie dough and blondies at the same time, you’ve just found your answer. I can’t wait for you to try these!
Why You’ll Love This Recipe
- Simple & Quick: Whip these up in just over an hour for a perfect treat.
- Irresistible Flavor: The combination of buttery blondie and cookie dough is pure bliss.
- Eye-Catching Appeal: They’re just as impressive as they are delicious, perfect for impressing guests.
- Flexible Serving: Ideal for parties, lunch boxes, or an afternoon snack.
- Diet-Friendly Options: You can easily substitute ingredients for dietary preferences.
Ingredients You’ll Need
- 1¼ cup white chocolate, chopped (212g): Provides a creamy sweetness. You can use white chocolate chips or bars, but ensure they are high quality for the best taste.
- ¾ cup unsalted butter (170g): Adds richness. Make sure it’s softened to room temperature for easy mixing.
- 1 cup white granulated sugar (200g): Sweetens the blondies and balances the flavors.
- 2 large eggs: Binds the ingredients together, giving structure to the blondies.
- 1 large egg yolk: Adds moisture, making your blondies chewy.
- 2 tsp vanilla extract: Enhances the flavor profile. Always opt for pure vanilla for the best taste.
- 2 cups all-purpose flour (255g): Forms the base of the batter, giving it a nice texture.
- ¼ tsp salt: Balances sweetness and enhances flavor.
- 1½ cups all-purpose flour (191g): Used for the cookie dough portion; it helps create that delightful raw texture.
- ¾ cup unsalted butter, room temperature (170g): Similarly to the blondie mix, it adds creaminess.
- ¾ cup brown sugar (165g): Contributes a deep, caramel flavor and chewiness.
- ¾ cup powdered sugar (94g): Sweetens the cookie dough and gives it a smooth texture.
- 1½ tsp vanilla extract: Ties the cookie dough flavors together.
- ½ tsp salt: Ensures the sweetness of the cookie dough doesn’t overpower.
- 3 tbsp milk: Helps achieve the right consistency in the cookie dough.
- 1 cup mini chocolate chips (170g): Adds pockets of chocolate goodness throughout the cookie dough.
How to Make Cookie Dough Blondies
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Preheat the Oven: Begin by preheating your oven to 350ºF. If you know your oven runs hot, consider setting it to 325ºF for even baking. Grease and line an 8×8” square metal pan with parchment paper to prevent sticking.
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Make the Batter: In a large bowl, combine ¾ cup unsalted butter with 1¼ cup chopped white chocolate. Microwave them in 15-30 second intervals, stirring until melted and smooth. If you’re using a double boiler, whisk over simmering water until melted.
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Mix in Sugar: Add 1 cup white granulated sugar into the melted mixture. Whisk until combined; it may look a bit separated, but it will come together after the eggs are added.
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Add Eggs: Incorporate 2 large eggs, one at a time, whisking well after each addition, followed by 1 egg yolk and 2 tsp vanilla extract. Mix until smooth.
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Combine Dry Ingredients: Gently fold in 2 cups all-purpose flour and ¼ tsp salt with a spatula until just combined. Pour almost all of this batter into the prepared pan, reserving about ½ cup.
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Chill the Batter: Spread the batter evenly and place the pan in the fridge while you prepare the cookie dough.
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Heat Treat the Flour: It’s crucial to heat treat the flour for safety. To do this using the oven, preheat to 300ºF, and spread 1½ cups all-purpose flour on a baking sheet, baking for about 10 minutes until it reaches 160ºF. For the microwave, heat in 30-second bursts, stirring until equally hot.
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Make Cookie Dough: In a separate bowl, beat ¾ cup room temperature unsalted butter and ¾ cup brown sugar for 3 minutes until fluffy. Add ¾ cup powdered sugar and mix for another minute. Stir in 1½ tsp vanilla extract, ½ tsp salt, and 3 tbsp milk until smoothly blended.
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Add Flour: Mix in the heat-treated flour until just combined. Fold in 1 cup mini chocolate chips, creating a delightful cookie dough.
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Layer the Cookie Dough: After removing the blondie base from the fridge, scoop 12-14 balls of cookie dough and evenly distribute them atop the blondie batter. It’s okay if they don’t sink right away—they will spread during baking.
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Top with Batter: Gently cover the cookie dough balls with the reserved blondie batter. Don’t worry about complete coverage; the blondie mixture will puff up around the cookie dough as it bakes.
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Bake: Place in the oven and bake for 30-35 minutes. You’ll know they’re done once the edges are golden brown and a toothpick inserted comes out clean (with a few crumbs is fine).
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Cool Down: Remove the blondies from the oven and allow them to cool completely. They’re best when slightly warm, as they are easier to slice.
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Add Final Touch: When cooled, spread the remaining cookie dough over the top of the blondies. If it’s melting too much, let the blondies cool longer before topping.
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Slice and Serve: Cut into 16 squares and enjoy!
Storing & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate them up to a week. You can freeze the blondies for up to 3 months; just wrap them tightly in plastic wrap and then foil. To reheat, pop them in the microwave for about 10-15 seconds; this refreshes their chewy texture and enhances the flavors.
Chef’s Helpful Tips
- Avoid Overmixing: When combining the flour and batter, mix just until incorporated to keep your blondies tender.
- Room Temperature Ingredients: For perfect blending, ensure your butter is fully softened and your eggs are at room temperature.
- Watch Baking Time: Because ovens vary, keep an eye on your blondies to avoid over-baking.
- Texture Troubleshooting: If your blondies come out too dry, they may have baked too long. Keep the toothpick test in mind.
Whether you’re new to baking or a seasoned pro, making cookie dough blondies can bring a smile to anyone’s face. With their luscious layers and delightful sweetness, they are sure to be a hit. Don’t shy away from trying variations; add nuts or use different chocolates. You’ll love every moment spent creating this delicious treat!
Recipe FAQs
Can I use dark chocolate instead of white chocolate?
Absolutely! Dark chocolate will give a richer flavor and contrast beautifully with the sweetness of the blondie base. Adjust the sweetness as needed if you prefer a less sweet blondie.
How do I know when my blondies are done baking?
Check for a golden color around the edges and a shiny top. A toothpick inserted should come out with a few moist crumbs, not wet batter. If they start to brown too quickly, tent the pan with aluminum foil.
Can I make these gluten-free?
Yes! Substitute all-purpose flour with a gluten-free flour blend. Just ensure it’s a quality blend that works well in baking, and you should have delicious results.
What should I do if my cookie dough is too sticky?
If your cookie dough feels overly sticky, add a little more heat-treated flour, one tablespoon at a time, until you reach your desired consistency. This helps with easier handling and spreading.
Print
Cookie Dough Blondies
These cookie dough blondies are pure bliss! With an irresistible blend of white chocolate, brown sugar, and mini chocolate chips, they’re easy to prepare and perfect for any occasion. Enjoy a delightful homemade treat that keeps everyone coming back for more.
- Total Time: 2 hours 45 minutes
- Yield: 16 servings 1x
Ingredients
- 1¼ cup white chocolate, chopped 212g
- ¾ cup unsalted butter 170g
- 1 cup white granulated sugar 200g
- 2 large eggs
- 1 large egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour 255g
- ¼ tsp salt
- 1½ cups all-purpose flour 191g
- ¾ cup unsalted butter, room temperature 170g
- ¾ cup brown sugar 165g
- ¾ cup powdered sugar 94g
- 1½ tsp vanilla extract
- ½ tsp salt
- 3 tbsp milk
- 1 cups mini chocolate chips 170g
Instructions
- Pre-heat the oven to 350ºF (or 325ºF for convection/gas). Grease and line an 8×8” square metal pan with parchment paper.
- In a large bowl, combine the unsalted butter and white chocolate. Melt together in the microwave or over a double boiler stirring until fully melted.
- Stir in the granulated sugar until combined. The mixture may look separated at first, but it will come together.
- Mix in the eggs one by one, ensuring each is well incorporated before adding the next one.
- Add the egg yolk and vanilla extract, whisking until all ingredients are well combined.
- Gently fold in the flour and salt until just combined. Pour most of the batter into the prepared pan, reserving ½ cup for later use.
- Smooth the batter and refrigerate the pan while making the cookie dough.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For best results, use a metal pan instead of glass to ensure even baking.
You can add nuts or dried fruits to the blondies for added flavor and texture.
Chilling the batter prevents the cookie dough from sinking during baking.
- Prep Time: 35 minutes
- Cook Time: 130 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 260
- Sugar: 19g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
