COOKIE BUTTER BLONDIES

Speculoos, Biscoff, Cookie Butter. It doesn't matter what you call it, the jarred caramel-cinnamon-y goodness is impossible to refuse. Turn cookie butter into bar form with a single bowl and a handful of pantry staples? Done deal.

Cookie Butter Blondies // Hunt & Harvest

Sidenote: I hate white chocolate. I've always been a naysayer to what I consider to be an imposter. In this case however, it works. Strongly recommend.

Cookie Butter Blondies // Hunt & Harvest

WHAT YOU NEED:

5 tablespoons unsalted butter, melted

1 cup brown sugar

1 egg

1 egg yolk

1 teaspoon vanilla extract

1/2 cup Biscoff spread (or Trader Joe's Cookie Butter)

1 cup all-purpose flour

1/2 teaspoon baking powder

1/8 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups white chocolate chips

HOW TO:

  1. Preheat oven to 350 degrees. Spray an 8 or 9-inch square pan with cooking spray. Set aside.
  2. In a large bowl, combine melted butter and brown sugar. Add in egg, egg yolk, vanilla and cookie butter, stirring until combined.
  3. Sprinkle flour, baking soda, baking powder and salt on top of dry ingredients. Stir to combine, being careful not to overmix. Fold in white chocolate chips.
  4. Spread batter into prepared pan, using a spatula to push evenly into the edges. Bake for 25 minutes. Allow to cool completely before slicing.

Adapted from Sally's Baking Addiction

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