Cookie Dough Blondies

Cookie Dough Blondies are the perfect treat to satisfy both your cookie dough cravings and your dessert desires. These delightful squares combine the chewy goodness of blondies with a generous swirl of edible cookie dough, resulting in a dessert that’s rich, creamy, and utterly irresistible. With a soft, buttery texture and just the right amount of sweetness, they’re the kind of dessert that will have you reaching for another piece before you even finish your first.

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I fell in love with Cookie Dough Blondies the first time I made them for a family gathering. The looks on everyone’s faces as they bit into the fudgy blondie and discovered pockets of cookie dough within was priceless. You see, these blondies aren’t just an easy-to-make dessert; they present an adventure in flavor and texture that’s perfect for any occasion. Whether you’re celebrating a birthday, an office potluck, or just want to enjoy a cozy night in, these blondies are the way to go. I can’t wait for you to whip up a batch!

Why You’ll Love This Recipe

• Simple & Quick: Ready in about 1 hour and 40 minutes, this treat comes together effortlessly!
• Irresistible Flavor: Rich white chocolate and brown sugar make every bite melt in your mouth.
• Eye-Catching Appeal: Who can resist the combination of golden blondies topped with tantalizing cookie dough?
• Flexible Serving: Enjoy them as an afternoon snack, a party hit, or an after-dinner delight.
• Diet-Friendly Options: A simple switch to gluten-free flour can make these blondies gluten-free!

Ingredients You’ll Need

• 1¼ cup white chocolate, chopped (212g): Adds a creamy, sweet flavor that pairs beautifully with the cookie dough.
• ¾ cup unsalted butter (170g): Essential for richness; unsalted allows you to control the saltiness.
• 1 cup white granulated sugar (200g): Provides sweetness and helps achieve that crispy top.
• 2 large eggs: They create structure and moisture, making the blondies chewy and tender.
• 1 large egg yolk: Adds extra richness and contributes to a fudgy consistency.
• 2 tsp vanilla extract: Enhances the flavor; always opt for pure vanilla for best results.
• 2 cups all-purpose flour (255g): The base for your blondies; gives them the right texture.
• ¼ tsp salt: Balances sweetness and enhances the overall flavor.
• 1½ cups all-purpose flour (191g): This is for the cookie dough; see why we use flour that’s heat-treated below.
• ¾ cup unsalted butter, room temperature (170g): Room temperature ensures easy creaming and mixing.
• ¾ cup brown sugar (165g): Brings moisture and a lovely depth of flavor thanks to its molasses content.
• ¾ cup powdered sugar (94g): Creates a smooth, sweet cookie dough without the grittiness.
• 1½ tsp vanilla extract: Just like in the blondies, this adds a warm flavor to the cookie dough.
• ½ tsp salt: This helps balance out the sweetness in the cookie dough.
• 3 tbsp milk: Adds the right moisture level to the cookie dough.
• 1 cup mini chocolate chips (170g): These provide bursts of chocolatey goodness throughout the cookie dough.

How to Make Cookie Dough Blondies

1. Preheat the Oven: To start, preheat your oven to 350ºF. If you know your oven runs hot, reduce the temperature to 325ºF. Grease and line an 8×8” square metal pan with parchment paper for easy removal.
2. Melt Butter and Chocolate: In a large bowl, mix ¾ cup unsalted butter and 1¼ cup chopped white chocolate. Microwave in 15 to 30 second increments, stirring in between, until completely melted and combined. Alternatively, use a double boiler if you prefer that method.
3. Combine Ingredients: Whisk in 1 cup white granulated sugar to the melted mixture. It will seem separated at first, but no worries!
4. Add Eggs: Add 2 large eggs one at a time, whisking well after each addition until smooth. Then, add the large egg yolk and 2 tsp vanilla extract, mixing to combine.
5. Fold in Dry Ingredients: Gradually add 2 cups all-purpose flour and ¼ tsp salt, folding until just combined. Pour most of the batter into your prepared pan, saving about ½ cup to top later. Smooth over with a spatula, then put in the fridge while you prepare the cookie dough.
6. Heat-Treat the Flour: This is a crucial step to ensure your cookie dough is safe to eat. Preheat the oven to 300ºF and spread 1½ cups all-purpose flour on a lined baking sheet. Bake for 10 minutes, stirring occasionally, until it reaches 160ºF. Allow to cool completely.
7. Make the Cookie Dough: In a separate bowl, beat ¾ cup room temperature unsalted butter with ¾ cup brown sugar on medium speed for about 3 minutes. Scrape the bowl, then add ¾ cup powdered sugar, mixing for another minute.
8. Mix in Remaining Ingredients: Add 1½ tsp vanilla extract, ½ tsp salt, and 3 tbsp milk, mixing until combined. Slowly mix in the heat-treated flour and then fold in 1 cup mini chocolate chips.
9. Assemble the Blondies: Remove the blondie batter from the fridge. Scoop 12 to 14 balls of cookie dough using a cookie scoop, placing them evenly over the blondie batter.
10. Top with Blondie Batter: Don’t worry if the cookie dough balls don’t sink; they will as they bake. Spread the reserved blondie batter over the cookie dough balls, but it doesn’t need to be completely covered. Cover any leftover cookie dough to keep it from drying.
11. Bake: Bake for 30 to 35 minutes, or until you see the edges have set and a toothpick inserted in the center comes out clean. If browning too fast on top, tent with aluminum foil.
12. Cool and Add Finishing Touches: Once done, remove from the oven and allow to cool. Spread the remaining cookie dough over the top while they’re still warm for better adhesion. If the cookie dough melts, wait for the blondies to cool further.
13. Slice and Serve: Cut these indulgent treats into squares and enjoy!

Storing & Reheating

Store your Cookie Dough Blondies at room temperature for up to 3 days in an airtight container. For longer freshness, refrigerate them in a sealed container for up to a week. If you’d like to freeze them, wrap individual pieces tightly in plastic wrap and place them in a freezer-safe bag. They’ll be good for up to 3 months. When you’re ready to enjoy, reheat them in the microwave for about 10-15 seconds—this warms them up while maintaining their delightful texture!

Chef’s Helpful Tips

• Avoid Overbaking: Keep an eye on the blondies to prevent them from becoming dry. The edges should be set with a slightly gooey center.
• Temperature Matters: Use room temperature ingredients for the best texture. Cold butter can lead to dense blondies.
• Texture Check: If the cookie dough feels too thick, a splash more milk can help soften it up.
• Flavor Additions: Consider adding nuts, such as pecans or walnuts, for added crunch and flavor.
• Make Ahead: You can prepare the cookie dough ahead of time and refrigerate it until you’re ready to bake.

Cookie Dough Blondies deliver on all fronts: they’re easy to make, utterly delicious, and perfect for any occasion. Don’t shy away from trying out different add-ins or flavors! Whether it’s a special celebration or just a mid-week pick-me-up, these blondies are sure to bring a smile to your face and warmth to your heart. Make a batch, share them with loved ones, or keep them all to yourself—you won’t regret it!

Recipe FAQs

Can I make this recipe gluten-free?

Yes! Simply substitute the all-purpose flour with a gluten-free all-purpose blend. It works wonderfully, ensuring everyone can enjoy these delightful treats.

What can I substitute for white chocolate?

If you prefer a different flavor, dark or milk chocolate can work well too. Just keep in mind that the taste will change slightly, but it’ll still be delicious!

Can I make these blondies ahead of time?

Absolutely! You can prepare the batter and cookie dough a day in advance. Just store each in the refrigerator and bake when you’re ready to enjoy those warm, gooey blondies.

How do I know when my blondies are done baking?

When they’re finished, the edges should be firm, and the middle will have a slight jiggle. A toothpick inserted into the center should come out clean or with a few moist crumbs, not wet batter. Enjoy!

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