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+ servings
Cookie butter chocolate chip cookie bars, stacked on top of each other.

Cookie Butter Chocolate Chip Blondies

Heather Smoke
Soft, moist and chewy chocolate chip blondies made with rich and creamy cookie butter.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine American
Servings 8


  • 6 tbsp unsalted butter
  • ¼ cup cookie butter
  • ¼ cup granulated sugar
  • ½ cup dark brown sugar
  • 1 large whole egg
  • 1 large egg yolk only (save the extra white for another use)
  • 2 tsp vanilla extract
  • 1 cup all-purpose flour, spooned and leveled
  • 2 tbsp corn starch
  • ½ tsp coarse Kosher salt, (if using table salt, use half the amount)
  • cup semi-sweet, dark or milk chocolate chips


  • Preheat the oven to 350, and line an 8x8 inch square pan with parchment paper, so that the paper hangs over the edges slightly.
  • Melt the butter in a small saucepan over medium heat. Remove from the heat, and stir in the cookie butter until melted.
  • Scrape the melted butter and cookie butter into a bowl, and add the granulated sugar and dark brown sugar. Stir until combined, although the mixture will be grainy.
  • Stir in the whole egg, egg yolk and vanilla, until the mixture is smooth with a "ribbony" consistency"
  • Separately, combine the flour, corn starch and salt. Add the dry ingredients and stir just until combined.
  • Briefly fold in the chocolate chips, reserving 2 tablespoons to sprinkle over the top of the batter.
  • Press the dough into the prepared pan. Sprinkle the 2 tablespoons chocolate chips over the batter.
  • Bake on the center oven rack for about 22 minutes. The bars should appear golden brown and slightly puffed.
  • Cool completely (at least 4 hours) before removing from the pan by lifting up the parchment paper, and cutting into bars. Sprinkle with extra sea salt or flaky finishing salt, if you like.


  • Store the cooled bars in an airtight container at room temperature, for up to 3 days, or wrap them well and freeze for 3-6 months.
  • This recipe can also be doubled and baked in a 9x13 pan.  The baking time for a double batch will be about 22-25 minutes.
Keyword Biscoff, Blondies, Chocolate Chip, Cookie Butter, High Altitude
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