Get ready to satisfy your sweet tooth with these irresistible chocolate chip cookie blondies. These delicious bar cookies are the perfect sweet treat, boasting a soft and gooey center with thick, baked crunchy edges. And, since these blondies are so easy to customize with seasonal M&M’s, they’re an excellent festive dessert option for almost any occasion.

Earlier this week, I mentioned to B.O.B. Bob that I was considering joining this week’s “Best Blondie Recipes” event. Not just to join in the fun or to force myself into posting a recipe when it would be so much easier to sit on the couch watching Hallmark while munching on yet another batch of Gluten-Free Sweet & Salty Baked Spicy Rice Chex, but because, after over 10 years of blogging, I have yet to share an actual blondie recipe. I know, right? The insanity. To think, that for the past 10 years, I’ve missed out on this sweet, buttery, gooey in the center, crunchy on the edges, easy-to-make, sinfully delicious dessert treat. After this traditional chocolate chip version, I’m all fired up to experiment with different varieties. I feel like a maple or lemon version should be up next, what do y’all think?

Ingredients:

• 1 Cup Unsalted Butter
• 1 Cup Granulated Sugar
• 1/3 Cup Light Brown Sugar, Packed
• 1/4 Teaspoon Kosher Salt
• 1 Tablespoon Vanilla
• 2 Eggs
• 1 1/4 Cups All-Purpose Flour
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Cup M&M’s (Divided)
• 1/3 Cup Miniature Semi-Sweet Chocolate Chips (Divided)

Directions:

1. Preheat oven to 350 degrees. Line an 8×8 glass or ceramic baking dish with parchment paper; set aside.
2. Place the butter in a medium-sized pot over medium heat. When the butter is melted, add the granulated and light brown sugar. Whisk to combine for 1 minute.
3. Remove the pot from the heat and allow to rest for 5 minutes.
4. Add the vanilla and eggs; whisk to combine for 1 minute. Add the flour, baking powder, and baking soda; stir to combine with a silicone spatula.
5. Allow to rest for 10 minutes.
6. Gently fold the M&M’s and chocolate chips into the blondie batter, using a silicone spatula. Reserve a few of the M&M’s and chocolate chips for decoration.
7. Spread the batter out evenly in the parchment paper-lined baking dish. Sprinkle the reserved M&M’s and chocolate chips on top of the batter.
8. Bake for 40 minutes.
9. Allow to cool for at least 30 minutes before cutting into squares.

Suggestions:

• Make sure to allow the melted butter and sugar mixture time to rest before adding the vanilla and eggs. This will prevent the eggs from curdling.
• Allowing the batter to rest before adding the M&M’s and chocolate chips will ensure that they don’t melt immediately into the batter.
• I used red M&M’s in this recipe because I had some still hanging around from Christmas and thought they would look festive for Valentine’s Day. Feel free to use whichever M&M’s you have on hand.
• These blondies will puff up as they bake. After removing them from the oven, the center of the blondies will deflate. This will result in a thin chewy blondie center and thick crunchy blondie edges.

Improvements:

• Replace the traditional M&M’s in this recipe with Peanut M&M’s or specialty M&M’s.
• Replace the miniature chocolate chips with white chocolate chips.
• Fold a 1/2 Cup of finely chopped pecans or walnuts into the blondie batter.
• If you are a huge fan of blondies, make sure to check out these Pot O’ Gold Butterscotch Carmelitas.

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Yum

Chocolate Chip Cookie Blondies with M&M’s

Ingredients:

• 1 Cup Unsalted Butter
• 1 Cup Granulated Sugar
• 1/3 Cup Light Brown Sugar, Packed
• 1/4 Teaspoon Kosher Salt
• 1 Tablespoon Vanilla
• 2 Eggs
• 1 1/4 Cups All-Purpose Flour
• 1 Teaspoon Baking Powder
• 1/2 Teaspoon Baking Soda
• 1/2 Cup M&M's (Divided)
• 1/3 Cup Miniature Semi-Sweet Chocolate Chips (Divided)

Directions:

1. Preheat oven to 350 degrees. Line an 8x8 glass or ceramic baking dish with parchment paper; set aside.
2. Place the butter in a medium-sized pot over medium heat. When the butter is melted, add the granulated and light brown sugar. Whisk to combine for 1 minute.
3. Remove the pot from the heat and allow to rest for 5 minutes.
4. Add the vanilla and eggs; whisk to combine for 1 minute. Add the flour, baking powder, and baking soda; stir to combine with a silicone spatula.
5. Allow to rest for 10 minutes.
6. Gently fold the M&M's and chocolate chips into the blondie batter, using a silicone spatula. Reserve a few of the M&M's and chocolate chips for decoration.
7. Spread the batter out evenly in the parchment paper-lined baking dish. Sprinkle the reserved M&M's and chocolate chips on top of the batter.
8. Bake for 40 minutes.
9. Allow to cool for at least 30 minutes before cutting into squares.

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Please make sure to check out the other great From Our Dinner Table “Best Blondie Recipes” below. A huge thanks to A Kitchen Hoor’s Adventures for hosting this From Our Dinner Table group event.

• Brown Butter Blondies from Hezzi-D’s Recipe Box
• Butterscotch Chip Blondies from Palatable Pastime
• Chocolate Chip Cookie Blondies with M&M’s from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Chocolate Chip Marble Squares from Karen’s Kitchen Stories
• Oatmeal M&M Blondies from Art of Natural Living
• White Chocolate Macadamia Blondies from That Recipe