blondie cookie

Searching for that perfect blondie cookie with a fudgy center, crisp edges, and buttery vanilla flavor? After testing over 15 variations and perfecting every element, I’m thrilled to share what might be the most incredible blondie cookie recipe you’ll ever try. These blondies deliver that elusive balance of rich butterscotch notes, the perfect chew, and a texture that stays gloriously soft for days (though they rarely last that long!).

What makes this blondie cookie so special? It’s the combination of premium ingredients, precise techniques, and little-known baking secrets that elevate these treats from simple bar cookies to dessert perfection. As a professional baker who’s made thousands of blondies over the years, I can confidently say this recipe stands above the rest for its foolproof method and extraordinary results.

Why You’ll Love This Blondie Cookie Recipe

• Perfect texture – truly chewy, not cakey or dry
• Rich butterscotch flavor – deep and complex without being too sweet
• Simple ingredients – pantry staples you likely already have
• Versatile base – easily customizable with mix-ins
• No mixer required – just bowls and a whisk!
• Make-ahead friendly – stays fresh for days and freezes beautifully

When it comes to chewy blondie recipes, understanding the perfect balance of fats, sugars, and flour is crucial. Let me walk you through creating these buttery, vanilla-scented treats that will have everyone asking for your secret.

Ingredient Deep Dive

Key Ingredients

Ingredient Notes

Butter: For the perfect blondie cookie, brown the butter first for an enhanced nutty, caramel flavor. This extra step transforms ordinary blondies into extraordinary ones. If you’re in a hurry, melted butter works too but won’t have quite the same depth of flavor.

Brown Sugar: The high ratio of brown sugar is crucial for a chewy blondie recipe. Dark brown sugar provides more molasses flavor, while light brown sugar offers a milder taste. Either works beautifully, but I prefer dark for its richer flavor profile.

Eggs: Room temperature eggs incorporate more readily into the batter. The eggs provide structure but also richness, which contributes to the fudgy texture of the blondie cookie.

Vanilla Extract: Don’t skimp here! Use pure vanilla extract rather than artificial for the best flavor. For an elevated touch, try vanilla bean paste to add those gorgeous vanilla bean specks throughout your blondies.

Flour: Measuring flour correctly is critical. Too much will create dry, cakey blondies instead of chewy ones. Spoon the flour into your measuring cup and level with a knife rather than scooping directly with the cup.

Mix-ins: While perfect plain, blondies welcome endless mix-in combinations. Popular options include chocolate chips, toasted nuts, toffee bits, or white chocolate chunks.

Equipment Needed

• 9×13-inch metal baking pan (for thinner blondies) or 8×8-inch pan (for thicker blondies)
• Parchment paper
• Medium saucepan (for browning butter)
• Large mixing bowl
• Whisk
• Silicone spatula
• Measuring cups and spoons (or kitchen scale for precision)

Pro Tip: Metal pans produce more even baking and better edge development than glass or ceramic pans. If using glass, reduce oven temperature by 25°F and extend baking time by 5-7 minutes.

Step-by-Step Instructions

1. Prepare your pan: Preheat oven to 350°F (175°C). Line your baking pan with parchment paper, leaving overhang on two sides for easy removal. Lightly grease the exposed sides.
2. Brown the butter: In a medium saucepan over medium heat, melt butter. Continue cooking, swirling occasionally, until butter turns golden brown and smells nutty, about 5-7 minutes. Watch carefully to prevent burning. Pour into a large heat-proof bowl and let cool for 10 minutes.
3. Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
4. Make the batter: Gently fold dry ingredients into wet ingredients until just combined. Do not overmix! The batter should be thick but smooth.
5. Add mix-ins: If using, fold in your chosen mix-ins until evenly distributed.
6. Transfer to pan: Spread batter evenly in prepared pan. It will be thick, so use a spatula to smooth the top.
7. Bake to perfection: Bake for 22-25 minutes for a 9×13-inch pan or 25-30 minutes for an 8×8-inch pan. The blondie cookie is done when the edges are set and lightly golden, but the center still looks slightly underdone. A toothpick inserted should come out with a few moist crumbs.
8. Cool properly: Allow to cool completely in the pan on a wire rack before lifting out using the parchment overhang. For clean cuts, refrigerate for 30 minutes before slicing.

Tips for Perfect Blondies

Achieving the Perfect Chewy Texture

The secret to a truly chewy blondie recipe lies in three key factors: slightly underbaking, using plenty of brown sugar, and not overmixing the batter. Pull your blondies from the oven when the edges are set but the center still looks slightly underdone – they’ll continue to cook from residual heat.

How to Tell When They’re Perfectly Baked

Visual cues are more reliable than timing. Look for golden edges that have pulled away slightly from the pan, while the center should appear set on top but still soft. A toothpick inserted should come out with a few moist crumbs – not wet batter, but not completely clean either.

The Importance of Pan Size

Pan size dramatically affects your results. A 9×13-inch pan creates thinner, more cookie-like blondies that bake faster. An 8×8-inch pan produces thicker, more decadent blondies that take longer to bake. Both are delicious, but the texture does differ.

Proper Cooling Technique

Patience pays off! Cooling completely in the pan allows the blondie cookie structure to set properly. For the cleanest cuts, chill in the refrigerator for 30 minutes before slicing with a sharp knife, wiping the blade between cuts.

Measuring Flour Correctly

Too much flour is the #1 cause of dry blondies. Spoon flour into your measuring cup (don’t scoop directly with the cup) and level with a knife. Better yet, use a kitchen scale for precise measurements every time.

Variations & Customizations

Once you’ve mastered the basic blondie cookie, explore these tested variations:

• Chocolate Chip Blondies: Fold in 1 cup (175g) semi-sweet chocolate chips
• Salted Caramel Blondies: Swirl ⅓ cup caramel sauce into the batter before baking and sprinkle with flaky sea salt
• Toasted Pecan Blondies: Add 1 cup (120g) toasted chopped pecans and ½ teaspoon cinnamon
• White Chocolate Cranberry Blondies: Mix in ⅔ cup (115g) white chocolate chips and ⅓ cup (40g) dried cranberries
• Birthday Cake Blondies: Add ½ cup (80g) white chocolate chips and ¼ cup (40g) rainbow sprinkles
• S’mores Blondies: Fold in ½ cup (90g) chocolate chunks, ½ cup (25g) mini marshmallows, and ¼ cup (30g) crushed graham crackers

Troubleshooting FAQ

Why are my blondies dry?

Dry blondies typically result from too much flour or overbaking. Remember to measure flour correctly and to remove blondies from the oven when the center still looks slightly underbaked. The residual heat will continue cooking them to perfection.

Why did my blondies sink in the middle?

A sunken middle usually means the blondies were underbaked. While we want them chewy, they should still be set enough to hold their structure. Another possible cause is opening the oven door too early during baking, causing a sudden temperature drop.

How can I make my blondie cookies chewier?

For the ultimate chewy blondie recipe, use a higher ratio of brown sugar, slightly underbake them, and refrigerate the finished blondies for a few hours, which enhances their chewiness.

Can I make these blondies gluten-free?

Yes! Substitute the all-purpose flour with a 1:1 gluten-free baking blend. I’ve tested with Bob’s Red Mill 1:1 Baking Flour with excellent results.

Can I double the recipe?

Absolutely! Use two pans of the same size rather than one larger pan to maintain the proper thickness and baking time.

How can I tell if my butter is properly browned?

Properly browned butter has a golden amber color and a nutty, caramel-like aroma. You’ll see brown bits (milk solids) at the bottom of the pan – these contain tons of flavor!

Storage & Freezing Instructions

• Room Temperature: Store in an airtight container for up to 4 days. Place a slice of bread in the container to keep blondies soft and chewy.
• Refrigerator: Store in an airtight container for up to 1 week. Bring to room temperature before serving or warm slightly in the microwave for 10-15 seconds.
• Freezer: Wrap individual blondies tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw at room temperature or microwave from frozen for 20-30 seconds.
• Make-Ahead Dough: Prepare the batter, spread in the parchment-lined pan, cover tightly with plastic wrap, and refrigerate for up to 2 days before baking. Allow the pan to come to room temperature for 30 minutes before baking.

The Science Behind Perfect Blondies

What makes the perfect blondie cookie so irresistible? It’s all about chemistry. The high ratio of brown sugar provides both moisture and the distinctive butterscotch flavor through its molasses content. Melted (or even better, browned) butter coats the flour proteins, limiting gluten development and creating that perfect chewy texture.

Meanwhile, slightly underbaking ensures the center remains soft and fudgy while the edges provide structure. The balance between eggs (providing structure) and butter (providing richness and moisture) is crucial – too many eggs create a cakey texture, while the right amount creates that perfect fudgy chew that defines the best blondie cookie recipe.

Recipe Card

The Ultimate Chewy Blondie Cookie

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes (plus cooling)
Yield: 12-16 blondies (depending on pan size and cutting)

Ingredients:

• 1 cup (226g) unsalted butter
• 1¾ cups (350g) brown sugar (preferably dark)
• ¼ cup (50g) granulated sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 2 cups (250g) all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup mix-ins of choice (optional): chocolate chips, nuts, etc.

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×13-inch pan (for thinner blondies) or 8×8-inch pan (for thicker blondies) with parchment paper, leaving overhang on two sides.
2. In a medium saucepan over medium heat, melt butter and continue cooking until golden brown and nutty smelling, about 5-7 minutes. Transfer to a large bowl and cool for 10 minutes.
3. Add brown sugar and granulated sugar to browned butter and whisk until combined.
4. Add eggs one at a time, whisking thoroughly after each addition. Stir in vanilla extract.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Gently fold dry ingredients into wet ingredients until just combined. Do not overmix.
7. If using, fold in mix-ins until evenly distributed.
8. Spread batter evenly in prepared pan.
9. Bake for 22-25 minutes (9×13-inch pan) or 25-30 minutes (8×8-inch pan), until edges are set and lightly golden but center still looks slightly underdone.
10. Cool completely in pan on wire rack. For clean cuts, refrigerate for 30 minutes before slicing.

Nutrition Information (per serving, based on 16 servings):

• Calories: 280
• Fat: 14g
• Carbohydrates: 36g
• Protein: 3g
• Sugar: 24g
• Sodium: 160mg

About This Recipe

This blondie cookie recipe is the result of over a dozen test batches and years of professional baking experience. I’ve specifically engineered this recipe to create the perfect balance of chewy texture and rich butterscotch flavor that defines a truly exceptional blondie.

The technique of browning the butter was the game-changer that elevated these blondies from good to extraordinary. While it adds a few minutes to the prep time, the complex nutty, caramel notes it imparts make it well worth the extra effort.

Every element of this recipe has been carefully considered, from the ratio of brown to white sugar (which affects both flavor and texture) to the baking time (which ensures that perfect chewy center). The result is a blondie cookie that hits all the right notes – rich, chewy, buttery, and utterly irresistible.

In Conclusion

These ultimate blondie cookies represent the perfect balance of simplicity and sophistication. With their rich butterscotch flavor and perfectly chewy texture, they’re an impressive dessert that never fails to delight. Whether you enjoy them plain to savor their pure butter-vanilla goodness or customize them with your favorite mix-ins, this chewy blondie recipe will become a trusted favorite in your baking collection.

I’d love to hear how these blondies turn out for you! Did you try any of the variations? Do you have a favorite mix-in combination? Leave a comment below and share your blondie baking adventures.

Share Your Creation!

I’d love to see how your blondie cookie turns out! If you make this recipe, please leave a comment and rating below. You can also share your creation by tagging me on pinterest @bake_iteasy with the hashtag #blondie cookie.