Blondie Cookies, OMG! I am SO glad with how they turned out! I get to enjoy both blondies and cookies in one recipe.
I like how they are loaded with white chocolate chips, chewy and sweet, with a delicious caramel flavor.
Blondie Cookies
I do like blondies, but I usually feel lazy making them. I don't know why; it may be because I prefer cookies over blondies. However, I made this recipe to enjoy both of them in just one dessert.
I have so many cookie recipes, but this one is my favourite so far. It is easy to make and requires no chilling time.
The Cookie Dough
The above photo shows all the ingredients I used to make the recipe; check the complete information on ingredients and quantities in the recipe card at the end of the post.
To make the cookie dough, I used:
- Sugar: I used brown sugar
- Egg: Just one egg
- Vanilla extract
- Unsalted butter, melted
- All-purpose flour
- baking soda
- White chocolate: I recommend using high-quality chocolate chips for better flavor
I prefer to sift the dry ingredients in all my cookie recipes for better texture.
To melt the butter, I microwaved it for just 10 seconds.
Step By Step Instructions
Preheat the oven to 180C / 350F and line a baking tray with parchment paper.
In a mixing bowl, whisk eggs and sugar well for 1-2 minutes until light and fluffy.
Mix in the melted butter and vanilla extract until combined.
Mix in the flour, baking soda, and salt until incorporated (The dough will be a bit sticky. DON'T add any more flour).
Then fold in the white chocolate chips.
Scoop a tablespoon of the dough per cookie in the baking tray. Then bake for 10-12 minutes; allow them to cool before serving.
Scoop The Dough
I like to use a cookie scoop to scoop out the dough to give a uniform shape to the cookies.
If you don't have a cookie scoop, just use an ice cream scoop or even a tablespoon.
I use a large cookie scoop, and this recipe makes 12 medium-sized cookies. If you use a small cookie scoop, it would yield 16-18 small cookies.
My Tips For Better Cookies
I like to use a room temperature egg, which will allow it to incorporate well with the other ingredients.
I ALWAYS preheat the oven before baking cookies to ensure they cook evenly.
I leave the cookies to cool down completely before serving as they come out SOOOOO soft, if you touch them, they will break apart.
More Cookie Recipes
- Cinnamon Spice Cookies
- Chocolate Fork Biscuits
- Hazelnut Cookies with Chocolate Chips
- Easter Egg Cookies Recipe
- Easy Smarties Cookies Recipe
Recipe
Blondie Cookies
Equipment
- Baking tray
Ingredients
- 100 g brown sugar
- 1 large egg , room temperature
- 60 g unsalted butter , melted
- 1 teaspoon vanilla extract
- 160 g all purpose flour
- ½ teaspoon baking soda
- pinch of salt
- 120 g white chocolate chips
Instructions
- Preheat the oven to 180C / 350F and line a baking tray with parchment paper.
- In a mixing bowl, whisk eggs and sugar well for 1-2 minutes until light and fluffy.
- Mix in the melted butter and vanilla extract until combined.
- Mix in the flour, baking soda, and salt until incorporated (The dough will be a bit sticky. DON'T add any more flour).
- Then fold in the white chocolate chips.
- Scoop a tablespoon of the dough per cookie in the baking tray. Then bake for 10-12 minutes; allow them to cool before serving.
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