Blondies Made with Chunky CHIPS AHOY! Cookies



16 (3 oz. each)
  • 9 oz.unsalted butter, room temperature
  • 8 oz.brown sugar
  • 5 oz.granulated sugar
  • 6 oz.wholeeggs
  • 2 tsp.vanilla extract
  • 15 oz.all-purpose flour
  • 1 tsp.baking soda
  • 1 tsp.salt
  • 8¼ oz.Chunky CHIPS AHOY! Cookies, chopped into medium pieces, divided
  • 5¾ oz.semi-sweet chocolate chunks, divided
  • 16 oz.caramel sauce

Nutrition per serving

Calories470 Total fat22 gSaturated fat12 gTrans fat0.5 gCholesterol75 mgSodium320 mgCarbohydrate67 gDietary fiber2 gTotal Sugars38 gProtein5 gVitamin A8 %DVVitamin C0 %DVCalcium2 %DVIron15 %DV

Spray insides of sixteen 3-inch diameter by 2-inch high ring molds with nonstick cooking spray. Place on parchment paper-lined full sheet pan.

Beat butter and sugars with electric mixer fitted with paddle attachment on medium speed until creamy. Scrape side of bowl. Gradually add eggs and vanilla, mixing well after each addition. Stir in combined dry ingredients until well blended, scraping side of bowl occasionally. Stir in 4-1/4 oz. cookie pieces and 1-3/4 oz. chocolate chunks.

Portion 3 oz. dough into each ring, pressing down lightly. Sprinkle tops evenly with combined remaining cookie pieces and chocolate chunks.

Bake in 350°F standard oven 22 to 25 min. or until desired doneness. Cool in pan on wire rack 5 min. Gently run metal spatula around edge to release blondies. Cool completely on rack.

Plate 1 blondie per serving. Drizzle with 1 oz. caramel sauce.


Serving Suggestion:

Serve each blondie with #16 scoop of vanilla ice cream.


Add cookie pieces to batter instead of sprinkling over the top before baking.

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