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Author: Sally
Published: 08/11/2014Updated: 03/17/2022
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A crossbetween a chewy blondie and moist butter cake, these blondies arestudded with white chocolate chips and ribboned with sweet cinnamon sugar!
These blondies are like no other. One of the many reasons why I love them is because of their unparalleled texture. They’re sort of like a cake and sort of like a blondie. Smack dab in the middle of those two heavenly dessert categories.
The edges are chewy and the centers are soft. The white chocolate chips are aplenty and the sticky cinnamon-sugar swirl will make you weak at the knees. I love goodies with sticky, sugary centers. And if you love these blondies, you’ll also enjoy my Biscoff white chocolate blondies!
Don’t let their innocence fool you. These white chocolate snickerdoodle blondies should come with a warning label. Something like… warning: you WILL eat the entire pan. Or warning: don’t try these crumbled over vanilla ice cream because you will forget about any other desserts on the planet and only want to eat white chocolate snickerdoodle blondies and ice cream for the rest of your life.
NOTE: I’ve made these blondies in 3 different size pans. I have included baking times for each size pan in the recipe below. I like how thick they are when baked in a 9-inch square or 11×7-inch baking pan. They are a little thinner baked in a 9×13-inch.
And if snickerdoodles are your thing, don’t sleep on these recipes: classic snickerdoodles (a no chill recipe), caramel snickerdoodles, white chocolate chai snickerdoodles, and maple pecan snickerdoodles. Let me know what you try!
5 Stars4 Stars3 Stars2 Stars1 Star4.9 from 16 reviews
- Author: Sally
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours
- Yield: 20-24 bars
- Category: Bars
- Method: Baking
- Cuisine: American
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Description
A crossbetween a chewy blondie and moist butter cake, these blondies arestudded with white chocolate chips and ribboned with sweet cinnamon sugar!
Ingredients
Blondies
- 2 and 1/3 cups (291g) all-purpose flour ()
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) packedlight brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 cup (180g) white chocolate chips
Cinnamon-Sugar Filling
- 1 Tablespoon ground cinnamon
- 1/3 cup (67g) granulated sugar
Instructions
- Preheat oven to 350°F (177°C). Line a 9-inch square, 11×7-inch, or 9×13-inch baking pan with aluminum foil, leaving enough overhang on the sides to easily pull the blondies out of the pan and cut. I suggest using an 11×7-inch baking pan—that is what I use and the blondies are nice and thick.
- In small bowl, whisk together the flour, baking powder, and salt. Set aside. Using a hand or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl. Beat for at least 1 minute until creamy. Add sugars and beat for 2 full minutes on high speed until light and fluffy. Scrape down the sides and bottom of bowl as needed. Beat in the eggs and vanilla on high speed, scraping down the sides and bottom of the bowl as needed. On low speed, beat in dry ingredients until just combined. With a large wooden spoon or rubber spatula, fold in the white chocolate chips.
- Spoon half the dough into pan. It will be a relatively thin layer, but try to spread it across the pan evenly. Combine the cinnamon and sugar and sprinkle on top of them bottom layer, reserving 1 Tablespoon for the top. Spread the remaining dough over top. Some of the cinnamon-sugar will mix into the top layer as you spread it, which is fine. Sprinkle the top with remaining cinnamon-sugar.
- For a 9-inch square or 11×7-inch baking pan, bake for 30-35 minutes or until golden brown and a toothpick inserted in the center comes out clean. For a 9×13-inch baking pan, bake 22-26 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely for about 1 hour.
Notes
- Make Ahead & Freezing Instructions: These bars can be made 3 days in advance and kept in an airtight container at room temperature until ready to serve. Bars freeze well, up to 3 months. Simply thaw overnight in the refrigerator and bring to room temperature before serving. Leftover bars can be stored in an airtight container in the refrigerator or atroom temperature for up to 1 week.
- Special Tools (affiliate links):9-inch Square Baking Pan, 11×7-inch Baking Pan (recommended), or 9×13-inch Baking Pan | Glass Mixing Bowl | Whisk | Electric Mixer (Handheld or Stand)
