If you're wondering what a cookie blondie is, let me tell you there are ground cookies in the batter instead of flour. The texture is chewy but different from regular squares. They're super easy to make and a great recipe to use up leftover plain cookies.
No flour, no butter
This is one of the most intriguing recipes I made that turned out well.
When I read the list of ingredients it looked like there was something missing. Too many dry ingredients and not many binding agents.... something was off.
Well, it was not.
Though this is not a classic blondie recipe, it is as it should be: easy, one bowl, and it yielded a perfect snack. No butter, no liquid. And yet, you get a great cookie blondie.
Blondies are referred to as the blonde sister or cousin to brownies, which are similar but dark, or brown.
One bowl recipe
I used vanilla cookies, but you can make chocolate wafer blondies or graham cracker blondies by simply changing the type of ground cookies you use. Just be sure to stick to plain, not filled ones.
Add-ins
Dark chocolate chunks and chopped pecans are a great combo with plain wafers. But you can adjust the type of add-ins you use depending on the ground cookies' flavor.
Baking
I like to line the pan with parchment paper so the blondies are easier to remove after baking.
Instead of reaching for the cookie jar, you reach for the cookie blondie.
I added pecans, but walnuts or almonds can be used. This recipe needs the add-ins, which are a big part of its success.
They are extremely easy to make, and I recommend using semi-sweet chocolate unless you have a very strong sweet tooth. They have an interesting amount of sugar, and the cookies add sweetness, too, so milk or white chocolate chips might be too much. But it's your choice.
They are best eaten the same day they are made.
The recipe was adapted from a very old Bon Appetit magazine.
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Easy Cookie Blondies
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Ingredients
- 4 eggs, at room temperature
- 2 cups ground plain vanilla cookies, or graham crackers
- 1 cup white sugar
- 1 cup light brown sugar
- pinch of salt
- ⅔ cups pecans, chopped
- ⅔ cups semisweet chocolate chips, or chopped chocolate
Instructions
- Preheat oven at 350ºF (180ºC).
- Butter or spray an 8-inch square baking pan.
- In a bowl whisk 4 eggs until lightly mixed.
- Add 2 cups ground plain vanilla cookies, 1 cup white sugar, 1 cup light brown sugar, pinch of salt and mix well.
- Add ⅔ cups pecans and ⅔ cups semisweet chocolate chips and stir to mix.
- Put into prepared pan and bake for 20-30 minutes, until a tester comes out almost clean.
- Let cool and cut into squares. They are best eaten on the same day.
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