Snickerdoodles are my husband's favorite cookies but I don't make them very often because to be honest, I'm too lazy to roll them up and then roll them in cinnamon-sugar. Yep, I'm super-duper lazy. One day, I was feeling guilty about this and decided I would try to find something with the same flavors, but a lot less effort. I came across these delicious Snickerdoodle Blondies on Brown Eyed Baker (one of my favorite blogs). I've made them several times with a few minor tweaks and they always get rave reviews.
Recently I picked up a bag of Hershey's cinnamon chips and I instantly knew that they would be the perfect addition to Snickerdoodle Blondies. These are super easy to whip up, I only use one bowl. The original recipe calls for a 9 x 13 inch pan but I usually use two 8-inch square pans so that I can give one away or freeze it for another day. That's right, these freeze well too!
Start out by creaming together 2 sticks of butter and 2 cups of brown sugar until it is light and fluffy. Then add in a couple of eggs and a good splash of vanilla. Beat it all together.
Dump in some flour, baking powder, cinnamon, and a little salt. Before you turn your mixer on, wrap it in plastic wrap so you don't make a mess (my favorite little kitchen tip). Turn the mixer on low until everything is combined.
Stir in some cinnamon chips, making sure to scrape the bottom of the bowl in case any part of your dough isn't thoroughly combined.
Spread the batter into your pans (sprayed with cooking spray). It is really thick so you will need to use your spatula to spread it around.
Now for the finishing touch, you are going to top these little beauties with cinnamon-sugar. I have an empty spice jar that I washed out and filled with cinnamon-sugar. That way I'm always ready to make a piece of cinnamon toast. Take your shaker and just shake, shake, shake until the top is totally covered with cinnamon-sugar. If you don't have some ready to go, just mix together some cinnamon and sugar and sprinkle it all over the top.
Bake at 350 for 20-30 minutes or until the top springs back lightly when pressed. Let these cool completely before cutting if you want nice, neat bars. If you just can't wait because the delicious scent of cinnamon and sugar has been wafting through your kitchen, at least let them cool off enough that you won't burn your tongue and then eat it over a plate because they won't be firm enough yet.
The cinnamon chips add that extra layer of cinnamon-goodness to these blondies. The topping gives a nice little crunch but the bars themselves are soft and chewy. You'll forget all about snickerdoodle cookies once you sink your teeth into these blondies. You're welcome! ;)
Snickerdoodle Cinnamon Chip Blondies
- 2 sticks butter, at room temperature
- 2 cups brown sugar
- 2 eggs
- 1 tbls. vanilla
- 2 2/3 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 1/2 cups cinnamon chips
- 2 tbls. sugar and 2 tsp. cinnamon for the topping
- Preheat oven to 350 and spray 2 8-inch square or one 9 x 13 baking pans.
- Cream butter and sugar on medium-high speed until light and fluffy.
- Beat in the eggs and vanilla until well combined.
- Add in flour, baking powder, salt, and cinnamon. Wrap your mixer with plastic wrap and beat on low until combined.
- Stir in cinnamon chips.
- Spread batter into pans using your spatula to make it as even as possible.
- Combine the 2 tbls. sugar and 2 tsp. cinnamon and sprinkle all over the top of the blondies.
- Bake for about 30 minutes or until the top springs back when lightly pressed. Cool completely before cutting.