Cookie Butter-Nutella Blondies

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I was having an extraordinary sweet tooth moment when I made these. I had first thought I was only going to make cookie butter blondies, but the cookie butter just happened to be next to the Nutella in the pantry. I kind of felt sorry for the Nutella, since I've sort of abandoned it lately for cookie butter...which you can often find in my purse for those must-have-sweet-cravings. I know, its sick.

What? You've never tried cookie butter? You need to get to the store now, it's in the peanut butter aisle. It's mainstream now, I just saw it on sale in this weeks Walmart ad. I think that makes it mainstream. It's amazing and fabulous and it pairs quite well with Nutella. And butterscotch chips.

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Look at those perfect edges. I made the blondies with my Magic Pan. I love that thing...it is far superior to any other baking pans I have. I also used it in this recipe and it worked just as well, again, perfect edges. I can highly recommend getting one if you don't have one already.

And make these blondies, you will not be disappointed in this indulgent treat.

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I'm sorry, but you won't be able to eat just one.

Print Recipe

Cookie Butter-Nutella Blondies

Recipe from: Created by Cathy Pollak for NoblePig.com | Serves: 24 Blondies

Ingredients

  • 1-1/2 cups packed light brown sugar
  • 1 cup (2 sticks) unsalted butter
  • 2 large eggs plus 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon table salt
  • 1-1/2 cups butterscotch chips
  • 4 oz cream cheese, room temperature
  • 1/2 cup cookie butter spread (creamy or crunchy)
  • 1/4 cup Nutella
  • confectioners' sugar

Directions

  • Preheat oven to 375 degrees F. Grease a 9 x 13 baking pan and line with foil, letting foil hang 3 inches over the 2 long edges. Grease foil.
  • Combine butter and sugar in a large pan over medium heat. Cook, stirring often, until butter has melted and sugar has dissolved (mixture will not look combined). Remove from heat and let cool slightly. Whisk in 2 whole eggs and vanilla.
  • In a bowl, whisk flour with baking powder and salt. Gradually add flour mixture to sugar mixture; mix until smooth. Fold in butterscotch chips.
  • Using an electric mixer, beat cream cheese with egg yolk, cookie butter and Nutella until smooth.
  • Gently combine sugar-butterscotch mixture with cookie butter-Nutella mixture. Do not fully incorporate but just sort of swirl together. Spread evenly in pan.
  • Bake until blondies are just set in the center and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Let cool in pan on a wire rack, then cover and refrigerate until thoroughly chilled; overnight is best. Run a sharp knife along edges of pan to loosen, then remove blondies from pan using foil handles. Cut into squares and serve at room temperature.

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Post a Comment

14 Comments and 10 Replies

  1. These sound so fabulous! Awesome bar recipe :)

    Reply
  2. Barbie with a T 3

    Yippee…a sweet treat without chocolate. Sounds absolutely decadent. Thanks. Hope it is as easy as it sounds.

    Reply
  3. KG 5

    Excuse me. Deep breath. INHALE.

    I can’t find Biscoff spread in stores near me…but I know I can get it online. And I might just be that desperate.

    Reply
    • Cathy 6

      Really, I’m surprised, it’s everywhere now. Are you in a small town somewhere?

      Reply
      • KG 7

        Haha, I live on the far side of nowhere. I’m surrounded by desert, but on the plus side? Amazing view of the Organ Mountains out my bedroom window.

        Reply
        • Laura 8

          Do you have a trader Joe’s near you? They sell a cookie spread that’s pretty much exactly the same as the more expensive biscoff, good luck though. I made the bars tonight, yum. Well worth the trouble to find the spread.

          Reply
  4. lol Love the bit about feeling sorry for Nutella :) I am a huge fan of blondies and why I have never try them with Biscoff is beyond me! Need to fix it ASAP. Thanks, Cathy!

    Reply
  5. These look dangerously good, Cathy! Biscoff and Nutella are troublesome for me – so good and so little self-control ;)

    Reply
  6. Debbie 13

    Looks amazing! Another must to try. I am maybe missing an egg yolk? I see it to be mixed with the cream cheese but only see two whole eggs in recipe? Thanks!

    Reply
  7. Melissa 15

    I have always wanted to try Biscoff, these look like a great reason to buy it. (We always, always, always have Nutella stocked-my 4 year old is addicted.)

    Reply
    • Cathy 16

      You will love it!

      Reply
      • Debbie 17

        I made these the other day for work- wow! I knew hubby would want some so I made a second, half batch. I was low on the butterscotch chips at that point and supplemented with some mini choc chips. Still turned out great! Thanks for another winning recipe. Due to waistband restrictons, I will have to wait to make the lucky charms ice cream for a couple of weeks. Thanks again!

        Reply
  8. oh goodness–my nutella and biscoff sit next to each other in the pantry too! they better watch out :)

    Reply
  9. Patty 19

    Such a fun blondie recipe, you’ve included many of my favorites;-) They look fantastic all stacked up and ready for serving!

    Reply
  10. I’ve never used biscoff. I know, worst food blogger in the world since it’s super trendy. But these blondies look so delicious!

    Reply
  11. OMG!!!! These bars look irresistible!!!!

    Reply
  12. Rachel (S[d]OC) 22

    Two addictive spreads in one bar? Just brilliant! You never fail to surprise me!

    Reply
  13. NancyC 23

    I nominated you for the One Lovely Blog Award! If you would like to participate, see this post: link to nancycreative.com

    Reply
  14. Oh. no. You. Did. Ent. I am in love with Biscoff these days – Cookie Butter from Trader Joes, same thing. And Nutella, perennial fav. You just put them together. Thank you. And, I love you. :-)

    Reply

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