Cookie Butter. Incredible on its own and even better in blondie form.
For those of you unfamiliar with the heavenly creation of Cookie Butter, it is basically a cookie spread made from those incredible Speculoos cookies you get on Delta flights (come on, you know you’ve had them). It’s cookies in a spreadable form and is highly addicting.
I’ve been messing with this recipe for a full week now and have finally perfected it after many, many tastings (what’s that about a wedding in 9 weeks?). These are truly sinful. Not only is there cookie butter in both the frosting and the blondie, but also white chocolate chips, cinnamon and butter cream. I used some less traditional ingredients in these (vanilla paste, baker’s sugar), but feel free to use the ingredients in your pantry and you’ll be fine. Vanilla extract for vanilla paste is fine and granulated sugar and not baker’s sugar works too!
These taste like a snickerdoodle/blondie/cookie butter hybrid and I can’t get enough of them. My favorite baked good this year! Enjoy!
Cookie Butter Blondies
Makes 12-16 (depending on how big you cut them)
For the blondies:
- 1 1/2 cups all-purpose flour
- 1 tablespoon cinnamon
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup granulated sugar (I used baker’s sugar, but regular will do)
- 1/4 cup dark brown sugar, packed
- 1 large egg and 1 large egg yolk, at room temperature
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon vanilla paste (if you don’t have, just use more vanilla extract)
- 2 tablespoons cookie butter
- 1/2 cup white chocolate chips
For the buttercream frosting:
- 1/2 cup and 2 tablespoons unsalted butter, room temperature
- 2 tablespoons cookie butter
- 1 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon vanilla paste
- Preheat oven to 350 degrees. Line an 8×8 inch pan with a foil sling, spray with non-stick cooking spray, and set aside.
- Sift the flour, cinnamon, and salt into a large bowl, and set aside.
- Place the butter, dark brown sugar, and white sugar into a small saucepan. Cook on medium low heat, stirring frequently until the butter and sugars melt and start to bubble (do not let the mixture boil), about 3-5 minutes. Set aside to cool for at least 15 minutes, stirring occasionally.
- Transfer cooled butter mixture to a medium bowl, and whisk in whole egg, egg yolk, vanilla extract and vanilla paste. Pour the wet ingredients over the flour mixture, add the cookie butter and stir until just combined. Gently fold in the chocolate chips (only 3 or 4 folds as to not overmix the batter). Transfer batter to the prepared pan, and bake for 30-35 minutes, until golden.
- Place pan on a wire rack, and cool completely before removing. They will be more fudge like than cake like when you take them out, just be aware of this and be extra careful separating them from the foil.
- To make the buttercream, in the bowl of a stand mixer, place the room temperature butter and cookie butter and beat on low speed until combined. Gradually add the powdered sugar, and beat on medium speed until incorporated, about 1-2 minutes. Add the vanilla extract and paste, and continue to beat on medium speed until the frosting is light and fluffy, about 3 minutes. Using an offset spatula, spread over cooled blondies and cut into 16 bars.
Adapted from Bitchin’ Kitchen