Hi everyone! My name is Brandi and I write the blog BranAppetit!
When Susan asked me a week ago if I’d write a guest post for her, my mind started racing. First – the answer was of course! We live 5 minutes away and I’m so happy to have another crazy food blogger living nearby.
But what in the world was I going to make? I usually give everything a healthy twist, and I knew that
wouldn’t cut it here! The only thing I could think of after Susan asked me to write a post was cookie-stuffed blondies.
A few weeks ago, I made an awesome cookies’n’cream poundcake, and I wanted the same
cookies’n’cream and sweet vanilla flavors in these blondies, but with a lot more chocolate. And not just pieces of cookies – I wanted whole cookies layered in the middle of the dough.
I have to say – when these came out of the oven Sunday afternoon, it was hard to let them cool before cutting into them. And they may just be the best baked good I’ve made so far! Full of semi-sweet chips and chocolate sandwich cookies baked until soft in the middle of vanilla-speckled cookie dough…they’re hard to resist.
I always know it’s a keeper when my husband keeps going back for more. By Sunday night, he had
already eaten 3. Now that’s a success.
Cookie Stuffed Blondies
from Brandi of BranAppetit
- 1 stick butter, softened
- ½ cup sugar
- ¾ cup brown sugar
- 1 egg
- 1 tsp vanilla bean paste (or vanilla extract)
- ½ tsp salt
- 1 tsp baking powder
- 1.5 cups flour
- 1 cup semi-sweet chocolate chips
- 12 sandwich cookies, like Newman’s O’s or Oreos
Preheat oven to 350 degrees.
Cream the butter and sugars together until light and fluffy.
Add in the egg and vanilla and mix until combined.
Mix in the flour, salt, and baking powder until all the flour is incorporated into the dough.
Fold in your chocolate chips.
Grease an 8×8 baking dish.
Press ½ of the dough into the bottom of the baking dish.
Lay the cookies on the first layer of dough and press down.
Press the remaining dough on top of the cookies, spreading out to cover the tops of the cookies.
Bake at 350 for 25-30 minutes or until golden and a toothpick comes out clean.
Cool 15 minutes before cutting.
These blondies are super easy to make, but look pretty impressive when you cut into them.
I hope you enjoy…They didn’t last long in our house!
Note from Doughmesstic…
Thanks Brandi for this awesome post – these blondies look to die for! I hope everyone will show Brandi some love for filling in for me as I spend the week treating my little man to a funfilled beach vacation before I head off to New York for the Culinary Institute…we are having a ball despite the less than perfect weather!
Thanks again, Brandi, you outdid yourself… these will be on my list to make and SOON!