White Chocolate Snickerdoodle Blondies
These white chocolate snickerdoodle blondies are a quick and easy dessert to throw together!
Servings: 12 bars
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
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.
- 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.