Cake Batter Blondies With Chocolate Chip Cookie Crusts

By Jessica Hylton - - Updated

Cake Batter Blondies With Chocolate Chip Cookie Crusts

Yummy yummy in my tummy! No really, that’s what happened when I ate these blondies.

I have a riddle for you – what’s tasty, flat and chocolatey all over? Cookies that spread out whilst baking!

And what do we do with these cookies that still taste great even though you want to throw them out? Crumble them as use them as a crust!

Yaay! For Cake Batter Blondies!

Cake Batter Blondies With Chocolate Chip Cookie Crusts

Yes, that is exactly what I did and trust me, this is the best mistake ever. Remember, never get discouraged when things like that happen. Just turn them into even better things!

These cake batter (due to the taste and sprinkles) blondies (you know, brownies without the chocolate) tasted amazing. Soft, but chewy, and firm, with that lovely cake batter taste. I thought the sprinkles and the colour would be perfect for Easter. I think I may ruin cookies more often!

Although, that may happen without me even trying. Yes, you will hear about those cookies in my Recipe Disasters of 2013 (insert a huge LOL here). But, I’m happy I made them into these beauties! I’m telling you this because if you already have a cookie recipe, then just crumble them to bake the crust for these blondies. Alternatively, they don’t even need a crust, they’re perfect just the way they are.

Like, that Bruno Mars song. Minus the grenade part.

Cake Batter Blondies With Chocolate Chip Cookie Crusts

Cake Batter Blondies With Chocolate Chip Cookie Crusts

by: Jessica in the Kitchen
Prep Time 20 minutes
Cook Time 26 minutes
Total Time 46 minutes
Course Desserts

For Crust:

  • 2 cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup 2 sticks unsalted butter, softened
  • 1 cup firmly packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 2 2/3 cups 16 ounces semisweet chocolate chips

For Blondies:

  • 1 cup unsalted butter melted (1 stick)
  • 2 large eggs
  • 1 1/2 cup light brown sugar packed
  • 1/2 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt optional and to taste
  • 1/2 cup semi-sweet chocolate chips
  • 1/2 cup rainbow-colored sprinkles for batter
  • 2 tablespoons rainbow-colored sprinkles for sprinkling top surface


For Crust

  • In a large bowl, mix flour, salt, and baking soda and set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars until smooth and creamy. Scrape down bowl and add eggs, one at a time, beating until incorporated. The mixture will look light and fluffy. Add vanilla and beat for 5 seconds.
  • Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated. Fold in chocolate chips.
  • Preheat oven to 375 degrees F. Spread mixture into the bottom of the pan
  • Bake for 12-14 minutes until edges are golden brown.

For Blondies

  • Preheat oven to 350F. Line an 9-by-13-inch pan with aluminum foil, spray with cooking spray; set aside. In a medium microwave-safe bowl, melt the butter, about 90 seconds. To the melted butter (allow it to cool slightly so you don't scramble the egg), add the egg, sugars, vanilla, and whisk to combine.
  • Add the flour, salt, and stir until just combined, taking care not to over-mix or the bars will be tough. Fold in white and semi-sweet chocolate chips (or a combination of your favorite kinds of chips) and 1/4 cup (or more) sprinkles. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary. Sprinkle with about 2 tablespoons additional sprinkles for a nice visual pop of color.
  • Pour over cookie crust, an bake for 24 - 26 minutes, or until center is set and golden or until edges begin to slightly pull away from sides of pan, or a toothpick comes out clean; do not overbake. Allow blondies to cool completely in pan before slicing and serving, at least one hour.
  • Blondies may be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
Recipe for Blondies from [Averie Cookies
by Jessica

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  1. Dina says:

    this bar has the best of both worlds–yum!

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