Cookie butter and cinnamon shine in these chocolate chip sprinkled blondies. Blondies have a crisp, crackled top and are soft and slightly gooey underneath.
From Bridget Edwards of Bake to 350.
- 1 cup Unbleached all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon Cinnamon
- ¼ teaspoons Kosher salt
- 6 tablespoons Salted butter, at room temperature
- 1 cup Packaged light brown sugar
- ¼ cups Sugar
- ½ cups Butter cookie
- 2 Eggs
- ½ teaspoon Vanilla
- ½ cups Chocolate chips
Line an 8×8 pan with foil. Grease the foil. Preheat the oven to 350ºF.
Whisk together flour, baking powder, cinnamon and salt. Put aside.
Beat butter and sugars together until combined. Stir in cookie butter until fully incorporated. Stir in eggs and vanilla, scraping sides and bottom of bowl as needed.
On low speed, stir in flour mixture until well blended. Add the chocolate chips. Pour into prepared pan and spread evenly.
Bake at 350°F for 20 minutes, then reduce heat to 325°F and bake another 10-15 minutes, or until a toothpick inserted in the middle comes out with loose crumbs. Place on a wire rack to cool completely. Lift the foil out of the pan for easy cutting