Get ready to transform your baking game with the most irresistible treat that's about to become your new obsession! These Cookie Butter Gingerbread Caramel Chip Blondies are not just a dessert - they're a decadent journey of flavors that will make your taste buds dance with pure joy. Imagine the rich, creamy cookie butter melding with gooey caramel chips, creating a dessert so incredible, you'll want to hide the entire batch just for yourself!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 16 blondies
Ingredients
- 1 cup cookie butter
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup caramel chips
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, cream together the softened butter, cookie butter, and brown sugar until light and fluffy, using an electric mixer. This should take about 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in the caramel chips gently, distributing them evenly throughout the batter.
- Transfer the batter to the prepared baking pan, spreading it evenly with a spatula and smoothing the top.
- Bake in the preheated oven for 22-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs.
- Remove from the oven and let cool completely in the pan on a wire rack, which will take approximately 1-2 hours.
- Once cooled, use the parchment paper overhang to lift the blondies out of the pan. Cut into 16 even squares.
- Store in an airtight container at room temperature for up to 5 days, or refrigerate for extended freshness.
Tips
- Room Temperature Matters: Ensure your butter, eggs, and cookie butter are at room temperature for the smoothest, most well-incorporated batter.
- Don't Overmix: Mix your dry and wet ingredients just until combined to keep your blondies tender and soft.
- Parchment Paper Trick: The parchment paper overhang is a game-changer for easy removal and clean cutting of your blondies.
- Toothpick Test: For the perfect texture, remove the blondies when a toothpick comes out with a few moist crumbs - this prevents overbaking.
- Cooling is Crucial: Allow the blondies to cool completely before cutting to help them set and achieve the ideal texture.
- Storage Hack: For maximum freshness, store in an airtight container and enjoy within 5 days, or freeze for up to a month for a make-ahead treat!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 35g
Protein: 3g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 40mg
