Snickerdoodles are awesome. But what do you do when you need to make a lot but don’t have the time to make individual cookies?
Make blondies, my friend.
These are packed with all the Snickerdoodle flavor you know and love, all in a convenient new shape. The cinnamon chips add a potent oomph of flavor that takes these to a whole new level.
Oh yeah. These are chewy, dense, and all kinds of amazing.
I’d like to tell you how long these keep fresh, but I don’t know. My husband took them to work and they just kinda vanished. I take that as a good sign.
Modified from Can’t Stay Out of the Kitchen.
Bready or Not: Snickerdoodle Blondies
These luscious, dense, and chewy Snickerdoodle Blondies are faster to make than the cookie version and perfect for any cinnamon craving.
Ingredients
- 1 cup unsalted butter 2 sticks, room temperature
- 2 cups brown sugar packed
- 1 Tablespoon vanilla extract
- 2 eggs room temperature
- 2 2/3 cup all-purpose flour
- 1 tsp kosher salt
- 1/4 tsp ground nutmeg
- 1/2 tsp cream of tartar
- 1 tsp cinnamon
- 2 tsp baking powder
- 10 oz Hershey’s cinnamon chips 1 bag
Topping:
- 2 Tablespoons turbinado or other raw sugar
- pinch nutmeg
- 2 tsp cinnamon
Instructions
- Prepare a 9x13 pan by lining it with aluminum foil and applying nonstick spray. Preheat oven at 350-degrees.
- In a large bowl, cream together the butter, brown sugar, and vanilla extract. Add the eggs one at a time.
- In a separate bowl, sift together the dry ingredients: flour, salt, nutmeg, cream of tartar, cinnamon, and baking powder. Gradually add the dry mix into the large bowl. Once everything is mixed, add the bag of cinnamon chips.
- Evenly spread the dough into the prepared pan. In a small bowl, mix the turbinado sugar, nutmeg, and cinnamon. Sprinkle the topping mix over the dough.
- Bake for 30 to 40 minutes, until toothpick inserted in center comes out clean. Cool completely. Use the foil to lift out the contents and cut into bars. Store at room temperature.
- OM NOM NOM!
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