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Studded with chocolate chunks, cookie butter chocolate chunk blondies make the best anytime treat! Enjoy with a glass of milk for blondie bliss! Recipe makes 12 blondies.
I’m never not in the mood for a homemade blondie. The buttery golden bars are easily made whenever a whim strikes (the batter is a 10-minute, one-bowl affair), and also easily customized to every impulse.
In this instance, cookie butter and chocolate chunks steal the show; cinnamon and nutmeg enhance the cookie butter flavor even further.
Studded with chocolate chunks and cut into hearts (a Valentine’s treat!), these blondies are especially compelling when slightly warm.
Think of this recipe as a template for your own whims – dip each blondie in chocolate, swap in peanut butter or Nutella for the cookie butter, add a handful of white chocolate chips or toffee bits, top the bars with flaky sea salt… blondie bliss is well within your reach.
More easy blondie recipes:
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Cookie Butter Chocolate Chunk Blondies
- Prep Time: 20 minutes
- Cook Time: 24 minutes
- Total Time: 44 minutes
- Yield: 12 blondies
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Studded with chocolate chunks, cookie butter chocolate chunk blondies make the best anytime treat! Enjoy with a glass of milk for blondie bliss! Recipe makes 12 blondies.
Ingredients
Blondies
- 1/4 cup unsalted butter, melted and slightly cooled
- 1/4 cup cookie butter, melted and slightly cooled
- 1 cup light brown sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- pinch of nutmeg
- 1/8 tsp salt
- 1 cup flour
- 1/4 cup semisweet chocolate chunks
Topping
- 2 Tbsp semisweet chocolate chunks
Instructions
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper.
- Combine melted butter, cookie butter, brown sugar, egg, vanilla, cinnamon, nutmeg, and salt in a medium bowl; whisk until smooth. Fold in flour just until incorporated, then fold in chocolate chunks. Scrape batter into prepared pan and and use a piece of parchment paper lightly coated with nonstick spray to press evenly into pan. Top batter with chocolate chunks, pressing gently to adhere.
- Bake for 22 to 24 minutes, until top is set, edges are golden, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool completely in pan on a wire rack.
- Just before cutting, chill in the freezer for 10 minutes. Carefully lift parchment to remove bars from pan and place on a cutting board; use a small heart-shaped cookie cutter to punch out hearts or cut into squares with a sharp knife.
Thank you for all the blond brownies recipes. Love them. Looking forward to trying your recipes. Keep up the good work!
Thanks so much, Donna!
What if you cut them into hearts before you bake them? You would lose less batter and they’re easier to cut I think. Would you bake for the same amount of time? Also, I was wondering, what if I wanna put mashmallows inside? Would I bake them for the same amount of time? Thank you for the idea.
Hi Emilia, I don’t recommend that. Blondie batter is different from cookie dough and needs the support of the pan to bake, plus the hearts would likely not retain the shape during the baking process. Adding some mini marshmallows should work fine, baking time will be about the same.
Thank You 🙂
Baked these yesterday. They were soooo tasty!! I’m going to bake more today. Thank you so much for the recipe!!!
Thanks Julia, so glad you liked the blondies! 🙂
No need for baking soda or powder?
Hi Deedee, no leavening agent needed in this recipe :).
If I were to double the recipe and cook it in a 9×13 pan how much would I increase the cooking time by?
Hi Jenny, cooking time should be the same in a larger pan.
I want one of these now! They look amazing!
Laura,
What exactly is cookie butter? These look amazing!
Hi Pam, cookie butter is a spread (like peanut butter) made from Speculoos cookies. You can find it at Trader’s Joes, or look for it under the name Biscoff spread at your grocery store. Hope that helps! 🙂
Yes, thanks so much!