Chewy Chocolate Chip Cookie Butter Blondies Recipe Easy Homemade Treats

“You know that feeling when you’re craving something sweet, but you want it to be a bit different from the usual chocolate chip cookie? Well, that was me last Friday night, standing in my kitchen with half a jar of cookie butter and a stubborn sweet tooth that refused to quit. I wasn’t planning to make blondies at all—I was aiming for classic cookies, but in my rush (and because someone called just as I was about to start), I tossed the cookie butter in with the batter instead of butter. Honestly, it was a mess at first—flour everywhere, a cracked mixing bowl, and me wondering if I’d just ruined everything.

But then, the oven timer dinged, and the sweet, warm aroma of cookie butter mixed with melting chocolate filled my tiny apartment. The blondies came out soft, chewy, and packed with this rich, almost caramel-like flavor that I couldn’t get enough of. My neighbor, who stopped by to borrow a cup of sugar, ended up stealing half the pan before I even had a chance to snap a photo. Since that night, these chewy chocolate chip cookie butter blondies have been my go-to treat for everything from casual coffee breaks to last-minute potlucks. Maybe you’ve been there—the craving, the improvisation, the happy accident. If so, this recipe might just be your new favorite too.”

Why You’ll Love This Recipe

After making these chewy chocolate chip cookie butter blondies more times than I can count, I can say with confidence they’re a winner for a bunch of reasons. Here’s why this recipe stands out:

• Quick & Easy: Comes together in under 30 minutes—perfect for when you want a homemade treat without dragging out a whole baking marathon.
• Simple Ingredients: You likely have everything in your pantry already. No fancy or hard-to-find items required.
• Perfect for Any Occasion: Whether you’re bringing snacks to a party or just indulging yourself with a cozy afternoon coffee, these blondies fit right in.
• Crowd-Pleaser: Kids, adults, picky eaters—you name it. I’ve never met anyone who didn’t smile after a bite.
• Unbelievably Delicious: The balance of chewy texture and that creamy cookie butter flavor is something else. It’s like a cozy hug in dessert form.

What makes this recipe different? It’s the way the cookie butter replaces traditional butter, lending a deeper, almost spiced sweetness that feels indulgent but somehow lighter. Plus, the blend of semi-sweet chocolate chips melts just right, giving you pockets of gooey goodness. Honestly, it’s not just another blondie recipe—it’s the version I keep coming back to, especially when I want something familiar but with a twist.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most are pantry staples, making it easy to whip up these chewy chocolate chip cookie butter blondies anytime you want.

• Cookie Butter: 1 cup (250g) – I recommend using a quality brand like Biscoff for that signature caramelized flavor.
• Brown Sugar: 3/4 cup (150g), packed – Adds moisture and a rich, molasses-y sweetness.
• Granulated Sugar: 1/4 cup (50g) – Balances the brown sugar and helps with that chewy texture.
• Large Egg: 1, room temperature – Acts as a binder and adds richness.
• Vanilla Extract: 1 teaspoon – For that warm, aromatic note.
• All-Purpose Flour: 1 cup (125g), sifted – The base of the blondie structure.
• Baking Powder: 1/2 teaspoon – Gives a slight lift without making it cakey.
• Salt: 1/4 teaspoon – Balances sweetness and enhances flavor.
• Semi-Sweet Chocolate Chips: 3/4 cup (135g) – Use a quality brand like Ghirardelli for melt-in-your-mouth pockets of chocolate.

Substitution tips: For a gluten-free option, swap the all-purpose flour for an equal amount of a gluten-free baking blend. If you prefer dairy-free, make sure your cookie butter and chocolate chips are dairy-free as well (brands like Enjoy Life work great). Also, feel free to use natural peanut butter if cookie butter isn’t available, but expect a different flavor profile.

Equipment Needed

• 8×8-inch baking pan: This size works perfectly to achieve that chewy, thick blondie texture. If you don’t have one, a 9×9-inch pan will work, but expect slightly thinner blondies.
• Mixing bowls: One large bowl for wet ingredients and one for dry. If you want to keep it simple, a single large bowl can do the job.
• Whisk or hand mixer: A whisk is perfectly fine, but a hand mixer will make combining the ingredients easier and quicker.
• Rubber spatula: Essential for scraping down the sides of the bowl—trust me, you don’t want to waste that cookie butter!
• Parchment paper: For lining your baking pan so the blondies come out cleanly every time.

If you’re on a budget, these tools are pretty basic and likely already in your kitchen. I’ve found that parchment paper is worth the small investment—it makes cleanup a breeze. Also, be sure to keep your mixing bowls in good condition, as cookie butter is sticky and can be a pain to clean off if left too long.

Preparation Method

1. Preheat your oven to 350°F (175°C). Line your 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal. This step ensures your chewy chocolate chip cookie butter blondies come out perfectly without sticking. (~10 minutes)
2. Mix the wet ingredients. In a large bowl, combine 1 cup (250g) of cookie butter, 3/4 cup (150g) brown sugar, and 1/4 cup (50g) granulated sugar. Use a hand mixer or whisk to beat until smooth and creamy. It might look a little grainy at first, but keep going—you want it well blended. (~3-4 minutes)
3. Add the egg and vanilla. Crack in one large egg (room temperature) and add 1 teaspoon vanilla extract. Beat again until just combined. The mixture will become glossy and slightly lighter in color. (~2 minutes)
4. Combine dry ingredients. In a separate bowl, whisk together 1 cup (125g) all-purpose flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Sifting helps avoid lumps, but it’s not mandatory if you don’t have a sifter. (~2 minutes)
5. Fold dry into wet. Gradually add the dry ingredients to the wet mixture. Use a rubber spatula to fold gently until just combined—don’t overmix or you’ll lose that chewy texture. The batter will be thick and slightly sticky. (~2 minutes)
6. Stir in the chocolate chips. Fold in 3/4 cup (135g) semi-sweet chocolate chips evenly throughout the batter. This is where the magic happens—little pockets of melted chocolate in every bite. (~1 minute)
7. Transfer and spread batter. Spoon the batter into your lined baking pan. Use the spatula to spread it evenly and smooth out the top. The batter will be thick and dense—don’t worry, that’s how you get chewy blondies. (~2 minutes)
8. Bake. Place the pan in the preheated oven and bake for 20 to 25 minutes. The edges should be golden brown, and the center will look set but still slightly soft—that’s the cue to pull them out. A toothpick inserted should come out with a few moist crumbs, not wet batter. (~20-25 minutes)
9. Cool completely. Let the blondies cool in the pan for at least 30 minutes before lifting out with the parchment paper. This resting time helps them firm up and makes slicing easier. If you cut too soon, they may fall apart. (~30 minutes)

Pro tip: If you want extra gooey chocolate, sprinkle a few chocolate chips on top right after baking while still warm. Also, I learned the hard way that rushing the cooling step leads to crumbly bars—patience really pays off here.

Cooking Tips & Techniques

Getting the perfect chewy texture on these chocolate chip cookie butter blondies can be a little tricky, but a few tricks have helped me consistently nail it every time.

• Don’t overmix the batter. Once you add the flour, fold gently and stop as soon as it’s combined. Overworking activates gluten, making blondies tough.
• Room temperature ingredients matter. Using a room-temp egg and cookie butter helps everything blend smoothly, avoiding lumps or separation.
• Watch the baking time closely. Ovens vary, so start checking at 20 minutes. Pull them out when the center is firm but still soft to the touch.
• Use parchment paper. This saves your sanity during cleanup and helps remove the blondies in one piece.
• Let them cool fully. This is key for chewy texture and clean slices. I’ve learned this the hard way after impatiently cutting warm blondies that crumbled everywhere.
• Multitasking tip: While waiting for the blondies to bake, clean your workspace and prep your coffee or tea. It makes the whole experience smoother.

Honestly, baking these blondies has become one of my favorite little rituals—messy, a bit sticky, but oh so worth it.

Variations & Adaptations

Want to mix things up? Here are some tasty ways you can adapt this chewy chocolate chip cookie butter blondies recipe:

• Nutty Twist: Add 1/2 cup chopped pecans or walnuts for crunch and a toasty flavor. Toast them lightly first to bring out the aroma.
• Seasonal Swap: In autumn, try folding in 1/2 teaspoon cinnamon and a handful of dried cranberries to give a cozy, spiced vibe.
• Vegan/Dairy-Free: Use a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit 5 minutes) in place of the egg. Choose dairy-free cookie butter and chocolate chips.
• Peanut Butter Variation: Swap cookie butter with smooth peanut butter for a more classic flavor that’s equally irresistible.
• Double Chocolate: Replace half the flour with unsweetened cocoa powder for a chocolate base and use white chocolate chips instead of semi-sweet.

Personally, I once added a pinch of sea salt flakes on top right before baking—it gave a lovely contrast that I now swear by. Feel free to experiment and find your favorite version!

Serving & Storage Suggestions

These chewy chocolate chip cookie butter blondies are best enjoyed at room temperature or slightly warmed. I like to pop a slice in the microwave for about 10 seconds for that fresh-out-of-the-oven feel.

Serve them alongside a cold glass of milk or a cup of strong coffee to balance their sweetness. They also pair wonderfully with vanilla ice cream for a simple dessert upgrade.

For storage, keep blondies in an airtight container at room temperature for up to 3 days. If you want them longer, they freeze beautifully—wrap individual slices in plastic wrap and place them in a freezer-safe bag for up to 2 months.

When ready to eat frozen blondies, thaw at room temperature or warm briefly in the microwave. The flavors actually seem to deepen after a day or two, so if you can resist the temptation, letting them rest is a nice trick.

Nutritional Information & Benefits

Each serving (about one blondie from this 8×8-inch pan cut into 16 pieces) contains approximately:

Calories	150-170
Fat	8g
Carbohydrates	20g
Protein	2g
Fiber	1g

Key ingredients like cookie butter provide some dietary fiber and protein, while the chocolate chips add antioxidants from cocoa. This isn’t a low-calorie treat by any means, but it’s a satisfying occasional indulgence. For those with gluten sensitivities, swapping the flour for gluten-free options makes it accessible and still delicious.

I find that having a treat like this, made with real ingredients and no artificial preservatives, fits well alongside a balanced diet. Plus, it’s a sweet reminder that comfort food doesn’t have to be complicated.

Conclusion

To wrap it all up, these chewy chocolate chip cookie butter blondies bring together simplicity, flavor, and that perfect chewy texture we all crave. They’re not just another dessert—they’re a little moment of joy you can create quickly and with ingredients you trust. Whether you keep it classic or try one of the variations, I encourage you to make this recipe your own.

I love these blondies because they remind me that sometimes the best recipes come from happy accidents and a dash of impatience. So go ahead, give them a try, and let me know how you customize them or what little tweaks make them yours.

Don’t forget to share your thoughts and pictures—I’m always excited to hear how your batch turns out. Happy baking!

FAQs

Can I use crunchy cookie butter instead of smooth?

Yes, you can use crunchy cookie butter, but it might change the texture slightly, adding some unexpected bits. If you prefer a smooth chew, stick to smooth cookie butter.

How do I make these blondies vegan?

Replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, set for 5 minutes) and make sure to use dairy-free cookie butter and chocolate chips. Baking time remains the same.

Can I make these blondies ahead of time?

Absolutely! They keep well for up to 3 days at room temperature and freeze great for up to 2 months. Thaw or warm before serving for best texture and flavor.

What can I substitute for chocolate chips?

Chopped chocolate bars, white chocolate chips, or even butterscotch chips work well. You can also toss in nuts or dried fruit for a different texture.

Why are my blondies too cakey or dry?

This usually happens if you overmix the batter or bake too long. Make sure to fold the flour in gently and remove the blondies from the oven when the center is just set but still soft.

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