White Chocolate Snickerdoodle Blondies

In less than 30 minutes and one mixing bowl later, these white chocolate snickerdoodle blondies will be in the oven! This is an easy homemade dessert that I know everyone is going to love. 

Cookies are great. Don’t get me wrong. But bars are better I believe. Why you ask? Good question.

I love the that basically bars are a cookie, but no scooping. Just throw the batter in the pan and bake. Slice and serve. Done.

These white chocolate snickerdoodle blondies come together super quick in just one bowl. All you need is spatula to mix it together and voila dessert is ready.

What Makes A Blondie A Blondie?

A blondie, also known as a blonde brownie, is rich dessert bar made from simple ingredients such as flour, eggs, and sugar.

Usually chocolate chips are added. Sometimes nuts, like walnuts and pecans

The perfect blondie  is studded with white chocolate chips and topped with a cinnamon sugar mixture

What Is The Difference Between A Brownie And A Blondie?

They are made from simple ingredients but one major difference. Blondies are vanilla based and based on brown sugar. What results is a bar with butterscotch flavor.

Brownies on the other hand are made with cocoa powder.

How To Make These Snickerdoodle Blondies

For these snickerdoodle blondies,  you want to line your baking pan with tin-foil and then spray lightly with cooking spray. You can use a 9×13 pan or a 11×7 for thicker blondies. Then in your mixing bowl you want to measure all of the ingredients together and give it a stir.

Then throw in some white chocolate chips.

Spread it into your pan and sprinkle with the cinnamon sugar mixture. And then it’s time to bake!

Tips For Making These White Chocolate Snickerdoodle Blondies

• Make sure to measure your flour accurately by spooning and leveling. For a complete tutorial read this post.
• Do not over bake these! They will appear not done, and still slightly soft in the middle but they will set up after they bake.
• Allow these to cool completely so they can set up. I speed the process up by placing them in the refrigerator.

To Make These White Chocolate Snickerdoodle Blondies

• A 13×9 baking pan  or a 11 x 7 baking pan
• Mixing Bowls– (I have an assortment of mixing bowls but these bowls are my go to)
• Good quality whisk and spatula. These are a must and something you will use all the time!

If you like these bars, let me know by leaving me a comment and star rating! Your feedback helps to tell me which kind of content you love!

White Chocolate Snickerdoodle Blondies

These white chocolate snickerdoodle blondies are a quick and easy dessert to throw together!

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Servings: 12 bars

Author: Heather Perine

Ingredients

For the blondies:

• ▢ 1 1/2 cups (180 grams) all purpose flour
• ▢ 1 teaspoon cinnamon
• ▢ 1 teaspoon baking powder
• ▢ 1/2 teaspoon salt
• ▢ 12 tablespoons 1 1/2 sticks (170 grams) unsalted butter melted and slightly cooled
• ▢ 1 cup (213 grams) light brown sugar
• ▢ 1/2 cup (99 grams) granulated white sugar
• ▢ 2 large eggs room temperature
• ▢ 1 Tablespoon vanilla extract
• ▢ 1 cup (170 grams) white chocolate chips

For the topping

• ▢ 2 teaspoons cinnamon
• ▢ 1/4 cup granulated sugar

Instructions

• Adjust oven rack to middle position; heat oven to 350° F. Line a 13 by 9-inch  or 11 by 7-inch baking pan with foil, leaving enough overhang to help you lift the blondies from the pan when they're done. Spray with cooking spray and set aside.
• Whisk flour, cinnamon, baking powder, and salt together in medium bowl. Make a well in the dry ingredients.
• Melt the butter over medium heat and allow to cool slightly. Add the melted butter, sugars, vanilla, egg. Using rubber spatula, fold dry ingredients into egg mixture until just combined; do not overmix. Fold in Reese's candies and chocolate chips and turn batter into prepared pan, smoothing top with rubber spatula.
• Fold the white chocolate chips and turn batter into prepared pan, smoothing top with rubber spatula.
• In a small bowl, combine the topping ingredients and sprinkle over the batter. If making them in a 11 x 7 pan you may not use all of the topping.
• Bake until top is shiny, cracked, and light golden brown, 22 to 25 minutes (for the 9 x 13 pan); 30-35 minutes for the 11 x 7 pan- do not overbake. Cool on wire rack to room temperature. Remove bars from pan by lifting foil overhang and transfer to cutting board. Cut into 12 large or 16 small(ish) bars and serve.

Notes

• Make sure to measure your flour accurately by spooning and leveling. For a complete tutorial read this post.
• Do not over bake these! They will appear not done, and still slightly soft in the middle but they will set up after they bake.
• Allow these to cool completely so they can set up. I speed the process up by placing them in the refrigerator.

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