This year I made Cookie Butter White Chocolate Blondies for the annual cookie exchange. They turned out pretty yummy, but I found it challenge to cut bake them and cut them evenly because I made a double batch - and baked them in two different kinds of pans. (But I am a bit of a baking perfectionist so that would probably not concern most people.) I modified the recipe a bit by adding some chopped pecans too. Here's the recipe:
Cookie Butter Bars:
1 cup (125g) all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
5 Tablespoons (1/3 cup or 75g) unsalted butter, melted
1 cup (200g) light brown sugar, packed
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1/2 cup Biscoff spread (or Trader Joe's Cookie Butter)
1 and 1/4 cups (225g) white chocolate chips
Preheat oven to 350F degrees. Spray 8x8 or 9x9 inch baking pan with non-stick spray (I like Trader Joe's coconut oil spray for baking)
In a medium sized bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, stir the melted butter and brown sugar together until combined. Whisk in the egg and egg yolk, then add the vanilla. Stir in the Biscoff(or Trader Joe's Cookie Butter) spread. Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the white chocolate chips.
Spoon the batter into the prepared baking dish. Bake for 25-26 minutes. The blondies may appear very soft, but they will set up as they cool. Allow the blondies to cool completely- about 3 hours - before cutting into squares.
Makes 16 blondies. Recipe may easily be doubled and baked in a 9x13 pan for 35 minutes. Blondies stay fresh at room temperature for 1 week.