Cookie Butter Toffee Blondies
Cookie Butter Toffee Blondies- Loaded with a layer of cookie butter and toffee bits, this sweet and buttery cousin of the brownie is sure to be a crowd pleaser.
February 6, 2021 by Nicole Collins
They say blondes have more fun.
I wouldn’t know.
As a brunette, I’d say I do alright though. At least, I did before COVID!
Let’s talk about this in foodie terms as if blonde = vanilla and brunette = chocolate. Go ahead and find me someone whose day hasn’t been made a little better by chocolate at some point in their lives.
I have a few conditional chocolate tolerators in my life, and that’s ok. They may not be the first ones to eat a Hershey bar or go for that chocolate ice cream. But, they can sure appreciate a good hot chocolate or a Reese’s peanut butter cup.
So to me, it’s kinda sounding like the brunettes are where it’s at!
There’s a definite argument to be made for today’s recipe though! Because today, it’s about the blondies.
Today, we’re making Cookie Butter Toffee Blondies!
Think of a blondie as a brownie’s chocolate free cousin. Same concept. Same texture. But, the flavors are dominated by buttery brown sugar goodness as opposed to a rich chocolate. But, I need at least a little chocolate in my life, so we’re getting silly and adding a layer of cookie butter and chocolate toffee bits right in the middle of our blondies.
Does that sound like heaven, or what?
Let’s start with the batter. We start by mixing a healthy amount of brown sugar with a healthy amount of melted butter. We’ll whisk them together until the two become one.
Next, we’ll whisk in our eggs, vanilla, and dry ingredients like flour and baking powder. It’s important that we keep our whisks moving and time this correctly though. We’re mixing eggs into warm melted butter, and the last thing we want to do is scramble our eggs. So, the brown sugar helps to start cool the butter down. And, whisking the eggs vigorously and constantly until they’re fully incorporated helps to keep everything moving smoothly together so those eggs don’t freak out.
After we have our batter together, we’ll pour half of it into our baking pan. Then comes the fun part. We’re going to melt some store bought cookie butter until it’s nice and pourable. Then, we’ll drizzle half of it all through the center of our blondie mix. Top it with a handful of chocolate toffee bits, then repeat the exact same process to create layer after layer of surprise goodness.
Then, to the oven it goes! However once these are finished baking, we can’t just dive head first right in. These blondies are going to be so soft and gooey on the inside, so we have to let them cool completely before we cut into them. No cheating on this one!
But I promise you, it’s so worth the wait. There are so many sweet and delicious flavors coming out of these blondies. You’ve got that overall rich sweetness that comes from all of that brown sugar. Then, you have this slightly warmly spiced twang coming from the cookie butter streaked through the blondies. And then, you have these pops of chocolate caramel from where the toffee bits melt. These are sweet on sweet on sweet, but they are ohhhh so comforting and delicious.
These blondies are for everyone out there with the ultimate sweet tooth!
OK, everyone! We have certainly exercised our love of the sweets this week. Back to the luxurious and savory next week.
Enjoy, have a great weekend, and let’s eat!
Cookie Butter Toffee Blondies
Serves: 16 Print
2 sticks (1 cup) unsalted butter, melted
2 cups brown sugar
1 tbsp vanilla extract
2 cups all purpose flour
1 tsp baking powder
½ tsp salt
1/3 cup chocolate toffee bits (I used Heath baking bits)
½ cup cookie butter, melted
Preheat oven to 350 degrees. Spray the bottom and sides of a 9x9 square baking pan with cooking spray. Set aside.
To a mixing bowl, add flour, baking powder, and salt. Whisk to combine. Set aside.
To another mixing bowl, add melted butter and brown sugar. Whisk well until fully combined. Add vanilla, and whisk. Add in eggs, and whisk quickly and constantly until the eggs are fully incorporated into the mix. Add flour mix, and whisk just until the flour is incorporated and there are no more white streaks in the mix, being careful not to over mix the batter.
Transfer half of the batter to the prepared making pan. Top with half of the chocolate toffee bits and drizzle over half of the melted cookie butter. Top with remaining blondie batter, toffee bits, and melted cookie butter. Bake for 30-35 minutes until the center is just set and a toothpick inserted in the center comes out mostly clean. Cool completely before cutting and serving. Enjoy!
*It's important to make sure we don't mix the eggs into piping hot butter. That will cook and scramble the eggs. By whisking in the sugar and vanilla first, the butter has a few seconds to slightly cool. Whisking in the eggs quickly also helps to temper them so that they don't curdle.
*To melt cookie butter, place the cookie butter in a microwave safe bowl. Microwave for 15-25 seconds, and stir until smooth. You can use smooth or crunchy cookie butter for this recipe.
*Leftovers can be stored in an airtight container for about 3-4 days.