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A close-up of a sliced cookie dough blondie topped with edible chocolate chip cookie dough, showing the dense chewy blondie interior and mini chocolate chips throughout.
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Cookie Dough Blondies

These Cookie Dough Blondies feature chewy white chocolate blondies layered with edible chocolate chip cookie dough baked right into the bars and spread on top after baking. Rich, buttery, and packed with cookie dough flavor, they have a dense bakery-style texture that gets even better after chilling.
Course Dessert
Cuisine American
Keyword cookie dough blondies
Prep Time 35 minutes
Cook Time 35 minutes
Cooling 1 hour
Total Time 2 hours 10 minutes
Servings 16 bars
Calories 460kcal
Author Camila Hurst

Ingredients

Blondie Batter

  • 1¼ cup white chocolate, chopped 212g
  • ¾ cup unsalted butter 170g
  • 1 cup white granulated sugar 200g
  • 2 large eggs
  • 1 large egg yolk
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour 255g
  • ¼ tsp salt

Cookie Dough

  • 1½ cups all-purpose flour 191g
  • ¾ cup unsalted butter, room temperature 170g
  • ¾ cup brown sugar 165g
  • ¾ cup powdered sugar 94g
  • 1½ tsp vanilla extract
  • ½ tsp salt
  • 3 tbsp milk
  • 1 cups mini chocolate chips 170g

Instructions

Blondie Base

  • Pre-heat the oven to 350ºF. If your oven runs hot, or if it's convection or gas, set it to 325ºF instead. Grease and line a 8×8” square metal pan with parchment paper. Don’t use a glass pan as it can bake unevenly.
  • To make the batter, mix the unsalted butter and white chocolate in a large bowl. Place the bowl in the microwave or over a double boiler to melt them together. Microwave for 15 to 30 second increments, stirring in between until the chocolate has melted completely with the butter. If using a double boiler, make sure the bowl is heat-proof, and place it over a pan with simmering water, and whisk the mixture until the chocolate and butter have melted together.
  • Add the granulated sugar to the melted white chocolate/butter mixture. Whisk all together. The mixture will seem separated. That’s okay. Once you start adding the eggs, it will emulsify and come together
  • Add the eggs, one at a time, whisking until incorporated before adding the next egg.
  • Add the final egg yolk along with the vanilla. Whisk to combine.
  • Add the flour and salt to the bowl. Fold with a spatula. Pour almost all the batter into the prepared pan, reserving ½ cup.
  • Smooth out with a spatula and place the pan in the fridge while you make the cookie dough. This will prevent the cookie dough from sinking all to the bottom when baking later.

Cookie Dough

  • Heat treat the flour. You can use the oven or the microwave method.
  • Oven method: Pre-heat the oven to 300ºF, spread the flour on a baking sheet lined with parchment paper on an even layer. Bake for 10 minutes, stirring in between, until the flour reaches 160ºF.
    Microwave method: Place the flour in a microwave-safe bowl and microwave for 30 second increments, stirring in between, until it reaches 160ºF. Let it cool down.
  • Meanwhile beat the butter with the brown sugar for 3 minutes on medium speed, scraping the bowl in between.
  • Add the powdered sugar and beat for another minute.
  • Pour in the vanilla, salt, milk, mix until incorporated.
  • Add the flour and mix on low to combine.
  • Add the chocolate chips and fold with a spatula.

To Assemble

  • Remove the blondie pan from the fridge.
  • Scoop 12 to 14 balls of cookie dough using a regular-size cookie scoop (about 1 ½ tablespoons each). Distribute the cookie dough balls evenly over the blondie batter.
  • They won’t sink at first, and that’s okay. As the blondies bake, the dough balls will spread out and settle into the batter.
  • Top with the remaining ½ cup of blondie batter. The cookie dough balls don’t need to be completely covered. The blondie batter will rise as it bakes, and the cookie dough will sink slightly.
  • Cover the remaining cookie dough with plastic so it doesn’t dry out or form a skin. We will spread it on top of the blondies before serving.
  • Bake for 30 to 35 minutes, until the blondies look set around the edges and on top, and a toothpick inserted into the blondies comes out without wet batter on it.
  • If the blondies are browning too much on top before the center is fully baked, loosely tent the pan with aluminum foil and continue baking until done.
  • Remove from the oven and let the blondies cool down.
  • Once the blondies have cooled, spread the rest of the cookie dough on top. It helps if the blondies are still slightly warm, as the cookie dough will stick more easily. However, if the cookie dough starts melting, let the blondies cool a bit longer before continuing.
  • Slice and serve!

Notes

Storage: Store the blondies in an air-tight container, in the fridge for up to 6 days. Let them come to room temperature by letting them sit on the counter for 20 minutes before serving. You can also freeze the baked blondies for up to 2 months. Thaw in the fridge overnight.
Pan: Don’t use a glass pan to make the recipe. It’s better to use a steel or metal pan. Glass pans heat up slowly, which can result in blondies with an underdone center, and overcooked edges.
White Chocolate: Don’t use candy melts. Use white chocolate, preferably good quality white chocolate with over 20% of cocoa butter in it. If you can’t find white chocolate chips with that amount of cocoa butter in it, you can get white chocolate baking bars or Lindt white chocolate bars and chop it to use in the recipe. My favorite white chocolate brand is Callebaut, I buy it online.

Nutrition

Serving: 1bar | Calories: 460kcal