In a perfect world, you wouldn’t have to choose between a cookie and a blondie. I’m here to tell you that this world does exist! This recipe for Candy Bar Blondies bakes up the most amazing chewy, gooey, crackly edged blondies. But, that’s not all. The batter also makes the most divine ultra buttery, vanilla-y super thin, rich, crispy edged, tender centered Blondie Cookies. The recipe is quick and easy, and no mixer is needed. So technically there’s nothing stopping you from achieving your dream of cookies and blondies existing side by side, hand in hand (your hand that is).
Candy Bar Blondies include chopped Twix, Heath Bars, and Rolos for that extra gooey, chewy texture.
Blondie Cookies let the batter speak for itself and subscribe to the old adage that there’s beauty in simplicity.
Candy Bar Blondies and Blondie Cookies
(from Sally’s Baking Addiction)
Makes one 8×8 inch pan
1 cup (125g) flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1 cup (200g) packed light brown sugar (make sure it’s not lumpy)
1/3 cup (75g) unsalted butter, melted
1 Tablespoon vanilla extract
1 large egg (at room temperature is preferred)
1 1/2 cups various candy bars, chopped (good options are Heath Bars, Twix, Milky Way, Snickers, Butterfinger, Rolos) (not needed if you’re making Blondie Cookies)
Candy Bar Blondies
- Preheat oven to 350F degrees.
- Line an 8×8 inch baking pan with heavy duty (if you have it) aluminum foil, and let the foil overhang the sides so that you can easily lift the finished blondies out of the pan
- Melt the butter using a microwave or in a pan over the stove top. Set aside to cool a little.
- In a medium size bowl, measure out the flour, baking powder, baking soda, and salt, and stir together.
- In a large bowl, whisk the melted butter, brown sugar, and vanilla together until the mixture has slightly lightened in color and is well combined.
- Add the egg to the butter mixture, and whisk to mix well.
- Add the dry ingredients to the wet ingredients, and using a wooden spoon or spatula, stir together until the batter is just combined. Do not overmix to ensure a tender dough.
- Stir in the chopped candy bars. The batter will be thick.
- Spread the batter evenly into the baking pan.
- Bake for 24-26 minutes or until the top is lightly browned.
- Remove from the oven, and cool completely before cutting into squares.
- Prepare cookie sheets by lining them with parchment paper. If you don’t use parchment paper, you probably do not need to grease/spray your cookie sheet because these cookies have a good amount of butter to keep them from sticking.
- Follow Steps 1, 3-7 above. Skip step 8 as the cookies will be too thin and fragile to handle the candy bar pieces.
- Let the batter rest at room temperature for 30 minutes. It should thicken up a bit.
- Using a teaspoon scoop, space the rounded dough about 2 inches apart on the prepared cookie sheet. Make sure to leave enough room between dough balls as the cookies spread a bit during baking.
- Bake for about 8 minutes until the edges of the cookie have barely darkened.
- Remove the cookie sheet from the oven, and let the cookies cool on the cookie sheet for 8 minutes until they are firm enough to transfer to a cooling rack.
- Transfer the cookies to a cooling rack, and cool completely.
Note: The blondies/cookies can be stored in an air tight container at room temperature for up to 5 days.