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Cookie Dough Blondies Recipe

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4.3 from 11 reviews

Delight in these luscious Cookie Dough Blondies featuring a rich white chocolate blondie base layered with soft, heat-treated cookie dough chunks and topped with a smooth cookie dough spread. This decadent dessert combines the best of chewy blondies and classic cookie dough for an irresistible treat perfect for sharing.

Ingredients

Blondie Base

  • 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

Cookie Dough

  • 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 cup mini chocolate chips (170g)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350ºF (325ºF if convection or gas oven). Grease and line an 8×8-inch square metal pan with parchment paper. Avoid glass pans for even baking.
  2. Melt white chocolate and butter: In a large heatproof bowl, combine the unsalted butter and chopped white chocolate. Melt them together using the microwave in 15-30 second intervals, stirring in between, or over a double boiler until smooth and fully melted.
  3. Mix sugar with melted base: Add the granulated sugar to the melted white chocolate and butter mixture, whisking until combined. It may appear separated initially, but it will emulsify when eggs are added.
  4. Add eggs and vanilla: Whisk in the eggs one at a time, fully incorporating each before adding the next. Then add the egg yolk and vanilla extract, whisking to combine.
  5. Fold in dry ingredients: Gradually fold the all-purpose flour and salt into the wet mixture using a spatula. Pour nearly all the batter into your prepared pan, reserving ½ cup for topping.
  6. Chill blondie batter: Smooth the batter in the pan, then place it in the fridge to chill while preparing the cookie dough. This helps prevent cookie dough balls from sinking during baking.
  7. Heat treat flour for cookie dough: Heat treat the 1½ cups flour either by spreading it on a lined baking sheet in a 300ºF oven for 10 minutes (until it reaches 160ºF) or microwaving in 30-second increments, stirring between, until it reaches 160ºF. Allow to cool.
  8. Prepare cookie dough: Beat the room temperature butter and brown sugar on medium speed for 3 minutes, scraping the bowl occasionally. Add powdered sugar and beat for an additional minute. Mix in vanilla extract, salt, and milk until combined.
  9. Add flour and chocolate chips: Mix the heat-treated flour into the wet ingredients on low speed until just combined. Fold in the mini chocolate chips with a spatula.
  10. Assemble layers: Remove the blondie base from the fridge. Using a regular cookie scoop (about 1½ tablespoons), form 12 to 14 cookie dough balls and evenly space them over the blondie batter. The dough balls won’t sink immediately but will spread and embed during baking.
  11. Top with reserved blondie batter: Spoon the reserved ½ cup blondie batter over the cookie dough balls, allowing some to peek through as the blondie rises and cookie dough sinks.
  12. Bake: Bake for 30 to 35 minutes until edges and top are set and a toothpick inserted comes out clean or with a few moist crumbs. If browning occurs too quickly, tent with aluminum foil and continue baking.
  13. Cool and add topping cookie dough: Remove from oven and cool completely. Spread the remaining cookie dough (covered with plastic wrap while waiting) over the slightly warm blondies for best adhesion. If cookie dough starts melting, allow blondies to cool more before spreading.
  14. Slice and serve: Once the topping sets, slice into squares and serve your delicious cookie dough blondies!

Notes

  • Use a metal pan instead of glass for more even baking and better texture.
  • Heat treating the flour for the cookie dough is essential to make it safe for eating raw.
  • Chilling the blondie base before adding cookie dough helps prevent sinking and keeps the layers defined.
  • Tent with foil if browning too quickly to avoid burnt tops.
  • Let blondies cool slightly before spreading remaining cookie dough to avoid melting.

Find it online: https://recipefeastful.com/cookie-dough-blondies-recipe/