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Cookie Butter Stuffed Blondies are my go-to for when you want a dessert that stops everyone in their tracks. Imagine the crackly top of a classic blondie but hiding a soft layer of gooey cookie butter fudge inside. When I first brought these to a potluck not a single crumb was left and everyone begged for the recipe.
Honestly these are a lifesaver for last minute parties or when the sweet tooth hits hard. The first time I made them my family could not believe how addicting the fudge filling was and now I get requests for birthdays and holidays.
Ingredients
- Unsalted butter: for rich depth and a chewy texture look for a good quality butter for the best flavor
- Dark brown sugar: gives these bars their signature butterscotch flavor use fresh soft packed sugar
- Large eggs plus an extra yolk: for extra softness and that classic blondie chew
- Vanilla: delivers that comforting background aroma pure vanilla extract is worth the splurge
- Fine salt: sharpens every sweet flavor use a fine sea salt for even flavor
- All-purpose flour: gives blondies structure never scoop directly from the bag to keep bars tender
- Cookie Butter: the star ingredient for the gooey fudge filling try to find Biscoff or a similar creamy cookie spread
- Sweetened condensed milk: melts into the cookie butter for a gooey fudge layer make sure the can is unopened and still thick
Step-by-Step Instructions
- Prep the Pan:
- Line an eight inch square pan with parchment or foil leaving an overhang so bars lift out easily then coat with baking spray for simple release.
- Mix the Blondie Base:
- In a large bowl stir the hot melted butter with dark brown sugar until glossy and slightly cooled this gives the bars their shiny top and rich taste.
- Add Eggs and Vanilla:
- Beat in the eggs egg yolk and vanilla until the mixture is silky and even making sure not to overmix to keep things chewy.
- Incorporate Dry Ingredients:
- Fold in salt and flour just to combine you want no streaks but try not to overwork for tender bars.
- Par-Bake the Base:
- Scoop half the mixture into your prepared pan spread to the corners and bake for around fifteen minutes this sets the base so it can hold the filling.
- Prepare the Cookie Butter Filling:
- Gently warm cookie butter and sweetened condensed milk together in short bursts in the microwave stirring each time until the mix is runny and smooth.
- Layer the Filling:
- Scoop portions of the warm filling flatten with clean hands then lay these pieces onto the blondie base covering as much as possible for gooey pockets in every bite.
- Top and Bake:
- Dollop and spread the rest of the blondie batter over the filling smoothing gently so you do not disturb your middle layer then bake until the top is golden and set about thirty minutes.
- Cool and Slice:
- Allow the bars to cool completely in the pan before cutting into squares for the neatest layers and gooey centers.
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Biscoff cookie butter is my favorite for its caramel hint and creamy texture. The first time I made these was for a birthday and we all laughed about how everyone went back for seconds before dinner even started.
Storage Tips
Keep leftover blondies in an airtight container at room temperature for up to three days. For an extra treat warm a square for a few seconds in the microwave to get that melty center back. If you need to keep them longer freeze wrapped slices and thaw at room temperature.
Ingredient Substitutions
You can use light brown sugar if you cannot find dark but your bars will be milder in flavor. Any brand of creamy spiced cookie spread can be swapped for Biscoff if needed. You could also add white chocolate chips to the batter for a little extra sweetness.
Serving Suggestions
Serve blondies on their own or with a scoop of vanilla ice cream for a decadent dessert. These are perfect cut into small squares for bake sales or gifts. Once I packed a few in my kids’ lunchboxes with a note and got a delighted call from the teacher about the idea.
Cultural Note
Cookie butter is inspired by Belgian speculoos cookies. Using it as a filling is a modern American twist on classic bar cookies like brownies and blondies. The mix of European spice and American style dessert is what makes this recipe such a crowd pleaser.
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Recipe Questions & Answers
- → How do I know when these blondies are baked through?
Once the surface turns golden and the sides start pulling away from the pan a bit, you're all set. It's fine if they feel soft in the middle— they'll firm up as they chill.
- → Are there other cookie butter brands I can use?
Definitely. Grab any creamy cookie butter you find— as long as it's spreadable, it'll add that delicious spice and buttery taste.
- → What's the best way to keep leftovers fresh?
Pop them in a sealed container. They'll stay good on your counter for about three days. If you want, warm one up before you dig in.
- → Can these blondies go in the freezer?
For sure! Just slice them, wrap tight, and freeze. They'll last up to two months— let them thaw out on the counter before munching.
- → Why do I have to bake the bottom layer before adding the filling?
Pre-baking gets that first layer nice and sturdy. That way, the cookie butter filling sits neatly instead of sinking in.
- → Is it okay to make a big batch?
Oh yeah! Just double all your ingredients and swap in a 9x13 pan. You might need a little more time in the oven, so keep an eye on them.