Cookie Recipes
White Chocolate Crunch Blondies
Yield: 24
Ingredients
- Nonstick cooking spray
- 16 individually wrapped Cookies 'n' Creme candy bars (6 ounces total)
- 1 3/4 cups sifted all-purpose flour
- 1 1/4 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 cup (1 stick) unsalted butter (room temperature)
- 1 cup firmly packed dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 1/2 teaspoons pure vanilla extract
Instructions
- Heat oven to 350 degrees F. Lightly spray a 7 x 11 inch baking pan with cooking spray and set aside.
- Chop the chocolate into small chunks; set aside.
- Sift together the flour, baking powder, salt and cinnamon.
- In the bowl of an electric mixer, cream together the softened butter, brown sugar and granulated sugar until fluffy.
- Beat in the eggs and vanilla extract until smooth and blended, about 2 minutes.
- Slowly add the dry ingredients, beating about 2 minutes to blend.
- Stir in the chopped chocolate by hand. (The dough will be very stiff.)
- Transfer to the prepared pan and spread with a spatula.
- Bake on center oven rack 30 minutes, or until the cookies test done in the center.
- Cool completely before cutting.
Notes
Substitute 8 mini Butterfingers bars for the candy bars in this recipe.
Attribution
Adapted from Gourmet's Best Desserts by Gourmet Magazine - The Wichita Eagle 10/31/01