Blondie Cookies are a tasty treat.  These chewy cookies are loaded with  butterscotch chips and white chocolate chips.  They make a great chewy, flavourful snack.

This recipe yields 43 cookies when using a one tablespoon scoop.

These soft, chewy cookies would make a great addition to any dessert tray.

Every bite of these decadent cookies is loaded with texture and taste to please your palate.

 

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

The first thing I did to make Blondie Cookies was to measure some Bob’s Red Mill Gluten Free All Purpose Flour, baking powder and salt into a large mixing bowl.

Then I stirred the ingredients together and left a well in the center; you could also use a whisk.  I set the bowl aside.

Next I dumped some butter and butterscotch chips into a large microwaveable bowl or measuring cup.

I put the measuring cup into the microwave on low.  I used 20 second intervals, stirring in between.

I did this until the butterscotch mixture was smooth.  I quickly stirred in some vanilla extract.

Then I dumped in some granulated sugar and brown sugar.

Once the sugars were incorporated I added in 4 eggs, in two additions.  I beat the eggs well after each addition.

Next I stirred in some almond milk.

Then I scraped the butterscotch mixture into the dry ingredients that I had prepared earlier.

I stirred the cookie dough until it was just combined.  It will be like a sticky brownie batter.

Then I dumped in some white chocolate chips.

I folded the ingredients into the batter.  It will be a bit of a workout.  This recipe would also be great for a stand mixer!

Next I lined a cookie sheet with parchment paper and sprayed it lightly with cooking spray.

I used a one tbsp scoop to transfer the cookie batter to the cookie sheet.  I was sure to leave some space for spreading.

Then I placed the cookie sheet in a preheated 350F oven for 10 – 12 minutes or until the cookies were set around the edges.

Once the cookies were set around the edges I removed them from the oven.

Then I immediately pressed some more butterscotch and white chips into the warm cookies.  This step is optional.

I allowed the cookies to cool slightly before I transferred them to a cooling rack to cool completely.

Serve them up for dessert or with a cup of tea.

The soft blondie texture of these rich flavourful cookies will make it difficult to eat just one!

Enjoy every bite of these Blondie Cookies.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Cookies Recipes You Will Enjoy…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these Blondie Cookies:

• 4 cups Bob’s Red Mill Gluten Free All Purpose Flour
• 2 tsp baking powder
• 3/4 tsp salt
• 1 1/2 cups butterscotch chips
• 1/4 cup butter
• 2 tsp vanilla extract
• 1 cup granulated sugar
• 3/4 cup brown sugar
• 4 eggs, large
• 1/4 cup almond milk
• 1 1/2 cups white chocolate chips
• Optional:
• More butterscotch chips and white chocolate chips to press into warm cookies

How to Make Blondie Cookies:

1. Preheat oven to 350F and line a cookie sheet with parchment paper. Lightly spray with cooking spray.
2. Measure the gluten free flour, baking powder, and salt into a large bowl.  Whisk or stir until combined leaving a well in center. Set aside.
3. Dump the butter and butterscotch chips into a large microwave safe bowl.
4. Heat butter and butterscotch chips on low power for 20 second intervals, mixing well in between and until mixture is smooth.
5. Stir vanilla extract into melted butterscotch.
6. Stir in both sugars until well combined.
7. Beat in eggs two at a time.
8. Stir in the almond milk.
9. Add the butterscotch mixture into the large bowl with the dry ingredients.  Stir until just combined.
10. Fold in the white chocolate chips. Stir until just combined.
11. Scoop the batter onto the prepared cookie sheet with a 1 tbsp scoop.  Leave a bit of space for the dough to spread out.
12. Bake in the preheated 350F oven for 10 – 12 minutes or until set around the edges.
13. Remove from oven and immediately press more butterscotch chips and white chocolate chips into warm cookies if desired.
14. Allow cookies to cool on pan for a few minutes before transferring to a cooling rack to cool completely.
15. Serve and enjoy!

FAQS:

How do I store blondie cookies?

Storing blondie cookies properly helps maintain their freshness and texture. Here’s how you can store them:

1. Room Temperature: If you plan to consume the blondie cookies within a few days, you can store them in an airtight container at room temperature. Make sure the container is sealed well to prevent moisture from getting in, which could make the cookies soggy. They should stay fresh for up to 3-4 days at room temperature.
2. Refrigeration: If you want to extend the shelf life of the blondie cookies, you can store them in the refrigerator. Again, use an airtight container or wrap them tightly in plastic wrap or foil to prevent them from drying out or absorbing any odors from the fridge. Stored this way, blondies can last for up to a week or slightly longer.

Always let the blondie cookies cool completely before storing them to prevent condensation from forming inside the container, which can make them mushy. Additionally, if you’re storing them with other baked goods, make sure those items won’t transfer flavors or odors to the blondies.

Can I freeze blondie cookies?

Yes, you can freeze blondie cookies! Freezing them can be a convenient way to preserve them for later enjoyment. Here’s a simple guide on how to freeze and thaw blondie cookies:

Freezing Blondie Cookies:

1. Cooling: Allow the blondie cookies to cool completely at room temperature before freezing. If they are warm, condensation can form in the packaging, leading to soggy cookies.
2. Wrap individually: Once cooled, wrap each blondie cookie individually in plastic wrap or aluminum foil. This helps prevent freezer burn and keeps them fresh.
3. Storage container: Place the individually wrapped blondie cookies in an airtight container or freezer bag. Make sure to remove as much air as possible from the bag before sealing it.
4. Labeling: Label the container or bag with the date of freezing to keep track of freshness.
5. Freeze: Place the container or bag of wrapped cookies in the freezer. Try to lay them flat to prevent them from sticking together.

Thawing Blondie Cookies:

1. Thaw in the refrigerator: When you’re ready to enjoy the blondie cookies, remove them from the freezer and let them thaw in the refrigerator overnight. This gradual thawing helps maintain their texture.
2. Room temperature thawing: If you prefer to thaw them quickly, you can leave the individually wrapped blondie cookies at room temperature for about 1-2 hours until they are fully thawed.
3. Reheating (optional): If desired, you can reheat the thawed blondie cookies in the microwave for a few seconds or in a preheated oven at a low temperature (around 300°F or 150°C) for a few minutes to freshen them up before serving.

By following these steps, you can freeze and thaw blondie cookies without compromising their taste and texture. Enjoy your homemade treats whenever you crave them!