White chocolate cookie dough blondies (modified from Cookie Dough Lover's Cookbook)
Makes 16 blondies, or more if you cut them smaller
For the blondies:
  • 5 ounces white chocolate, chopped
  • ⅓ cup unsalted butter, cut into pieces
  • ¼ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 2 eggs
  • 1 tsp vanilla extract or paste (I LOVE vanilla bean paste so I added this option)
  • 1 cup all-purpose flour
  • ¼ tsp baking powder
  • ¼ tsp salt
For the cookie dough:
  • ¼ cup unsalted butter at room temperature
  • 2 tsp granulated sugar
  • ¼ cup light brown sugar, packed
  • 1 TBSP milk or cream
  • ½ tsp vanilla extract or paste
  • ½ cup all-purpose flour
  • ⅛ tsp salt
  • ⅓ cup of mini white chocolate chips (or if using macadamia nuts, use ¼ cup chocolate chips and ¼ cup nuts)
For the topping
  • 2 ounces white chocolate melted
To make the blondies:
  1. Preheat oven to 350 degrees F. Line the bottom of an 8x8 pan with parchment paper, leaving a slight overhang of paper on two sides. Rub butter over the parchment paper.
  2. Melt chocolate and butter. I did this in the microwave (30 second intervals at 50% power and stir in between), but you can also use a double boiler.
  3. Remove from heat and stir in granulated and brown sugars. The batter should cool to just above room temperature by now.
  4. Whisk in eggs and vanilla until smooth. Then add the flour, baking powder, and salt. Stir until all the dry ingredients are incorporated.
  5. Pour into the pan. Bake 25-30 minutes until the top is golden and a toothpick inserted in the center comes out clean. Move to a wire rack to cool completely.
To make the cookie dough:
  1. While the blondies are cooling, beat the butter and sugars in an electric mixer until light and fluffy, about 2-3 minutes.
  2. Add the milk and vanilla and mix well.
  3. Add the flour and salt and mix until incorporated.
  4. Stir in the white chocolate chips and macadamia nuts (if you are using them).
  5. Spread the dough over the top of the blondies, and drizzle the melted chocolate over the dough.
To serve:
  1. Remove blondies from pan by taking the edges of the parchment paper and lifting out of the pan.
  2. Place on a cutting board and use a large knife to cut 2-inch squares.You may need to trim the edges first to make the blondies nice and even.
  3. Blondies can be stored in an airtight container in the refrigerator for up to 3 days (but they won't last that long!).
Recipe by It's Always Someone's Birthday at http://www.itsalwayssomeonesbirthday.com/2016/03/hoppy-easter-what-better-way-to-celebrate-than-cookie-dough-blondies.html