This Trader Joe’s Cookie Butter Blondies recipe is a chewy, fudgy, and incredibly decadent treat, which is a perfect homemade copycat using the store’s most iconic ingredients. Featuring a rich brown butter base, deep pools of dark chocolate, and a gooey swirl of Speculoos Cookie Butter, this is the ultimate bar dessert, ready in about 45 minutes.
Jump to RecipeTrader Joe’s Cookie Butter Blondies Ingredients
- 1 cup (2 sticks) Trader Joe’s Cultured Salted Butter
- 1 ¼ cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs + 1 egg yolk, at room temperature
- 2 teaspoons Trader Joe’s Pure Bourbon Vanilla Extract
- 2 ¼ cups Trader Joe’s All-Purpose Flour
- 2 teaspoons cornstarch
- ½ teaspoon baking powder
- 1 teaspoon salt
- 1 cup chopped Trader Joe’s Pound Plus 72% Dark Chocolate
- ½ cup Trader Joe’s Speculoos Cookie Butter
- Trader Joe’s Flaky Sea Salt, for sprinkling
How To Make Trader Joe’s Cookie Butter Blondies
- Prep Oven and Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch metal baking pan with parchment paper, leaving an overhang on the two long sides to act as handles.
- Melt Butter and Mix Wet Ingredients: In a large bowl, melt the butter. Whisk in the brown sugar and granulated sugar until well combined. Add the eggs, egg yolk, and vanilla extract and stir until the mixture is glossy and completely combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, cornstarch, baking powder, and salt.
- Finish the Batter: Gradually stir the dry ingredients into the wet ingredients with a spatula until just combined. Be careful not to overmix. Fold in the chopped dark chocolate chunks.
- Assemble and Swirl: Spread the blondie batter evenly into the prepared pan. Gently warm the Cookie Butter in a small microwave-safe bowl for 15-20 seconds until it is soft and pourable. Drop spoonfuls of the warm Cookie Butter over the batter, then use a butter knife to gently swirl it through the batter a few times.
- Bake and Cool: Sprinkle the top with a pinch of flaky sea salt. Bake for 25-30 minutes. The blondies are done when the edges are set and a toothpick inserted into the center comes out with a few fudgy crumbs attached, not wet batter.
- Cool Completely: Let the blondies cool completely in the pan on a wire rack. This is a crucial step. Once cooled, use the parchment paper handles to lift the entire slab out of the pan. Slice into squares and enjoy.
Recipe Tips
- How to get perfectly fudgy, not cakey, blondies? The most important secret is to not over-bake them! Pull the blondies from the oven when the center still looks a little soft and underdone. They will finish setting up from the residual heat of the pan as they cool, resulting in a perfectly dense and fudgy texture.
- Why use room temperature eggs? Using room temperature eggs and an extra egg yolk is a key baker’s trick. They emulsify better into the batter, which creates a chewier, richer, and more uniform texture in the final blondie.
- How to get a perfect cookie butter swirl? Gently warming the cookie butter in the microwave for a few seconds makes it much easier to dollop and swirl into the thick batter without overmixing.
- Why let them cool completely? This is a non-negotiable step for fudgy blondies. If you try to slice them while they are still warm, they will be a gooey mess and will fall apart. Cooling them completely allows the center to set up properly for clean, neat slices.
What To Serve With Cookie Butter Blondies
These are an incredibly rich and decadent treat that are perfect on their own. They are the ultimate indulgent snack, served with:
- A tall, cold glass of milk (or Trader Joe’s Oat Beverage).
- A hot cup of coffee or tea.
- A scoop of Trader Joe’s French Vanilla Ice Cream for a truly decadent dessert.
How To Store Cookie Butter Blondies
- Room Temperature: Store the cooled and cut blondies in an airtight container at room temperature. They will stay fresh and fudgy for up to 4 days.
- Freeze: These blondies freeze exceptionally well. Wrap individual squares in plastic wrap and store them in a freezer-safe bag for up to 3 months.
Cookie Butter Blondies Nutrition Facts
- Serving: 1 blondie
- Calories: 370kcal
- Carbohydrates: 46g
- Protein: 4g
- Fat: 20g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A blondie is essentially a “blonde” brownie. It has the same dense, fudgy, and chewy texture as a brownie, but it is made with brown sugar and vanilla for a rich, butterscotch-like flavor, instead of cocoa or melted chocolate in the base.
You can, but it will no longer be a Cookie Butter blondie and the flavor will be very different. If you were to use peanut butter, be sure to use a smooth, commercial brand, not a natural one that separates.
A cakey blondie is almost always the result of over-baking or over-mixing the batter after the flour has been added. For a fudgy texture, pull them from the oven when a toothpick still has moist crumbs, and mix the batter only until you no longer see streaks of dry flour.
Try More Recipes:
Trader Joe’s Cookie Butter Blondies Recipe
Course: DessertCuisine: AmericanDifficulty: Easy24
servings15
minutes30
minutes370
kcalAn easy, one-bowl recipe for incredibly fudgy and chewy blondies, packed with dark chocolate chunks and a rich, gooey swirl of Trader Joe’s famous Speculoos Cookie Butter.
Ingredients
1 cup melted butter
1 ¼ cup brown sugar & ½ cup granulated sugar
2 large eggs + 1 egg yolk
2 tsp vanilla extract
2 ¼ cups all-purpose flour
2 tsp cornstarch, ½ tsp baking powder, 1 tsp salt
1 cup chopped Trader Joe’s Pound Plus Dark Chocolate
½ cup Trader Joe’s Speculoos Cookie Butter
Flaky sea salt, for sprinkling
Directions
- Preheat oven to 350°F and line a 9×13-inch pan with a parchment sling.
- In a large bowl, whisk the melted butter with both sugars. Whisk in the eggs, yolk, and vanilla.
- In a separate bowl, whisk the flour, cornstarch, baking powder, and salt.
- Gently stir the dry ingredients into the wet until just combined. Fold in the chocolate chunks.
- Spread the batter in the prepared pan. Dollop with slightly warmed Cookie Butter and gently swirl it through with a knife.
- Sprinkle with flaky sea salt. Bake for 25-30 minutes until the edges are set and a toothpick has moist crumbs.
- Cool completely in the pan before lifting out and slicing.
Notes
- Don’t Overbake: The most important tip is to pull the blondies from the oven when the center still looks slightly underdone. This is the non-negotiable secret to a fudgy, not cakey, texture.
- Don’t Overmix: To keep the blondies tender and chewy, mix the flour in only until you no longer see dry streaks.
- Use a Parchment Sling: Lining the pan with parchment paper that has an overhang on the sides makes it incredibly easy to lift the entire cooled slab out for clean, neat slicing.
- Warm the Cookie Butter: For a beautiful swirl, gently warm the cookie butter in the microwave for 15 seconds. This makes it pourable and easy to marble through the thick batter without overmixing.
