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Nutter Butter Butterscotch Blondies

These Nutter Butter Butterscotch Blondies are a nostalgic treat! Rich blondies packed with creamy butterscotch and crunchy Nutter Butter cookies.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Blondies, Butterscotch, Cookies
Servings: 12 servings

Ingredients

  • 2 cups brown sugar
  • 1/2 cup butter softened
  • 2 eggs
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 cups flour
  • 1/2 cup butterscotch chips
  • 1 bag peanut butter chips divided (about 2 cups)
  • 14 Nutter Butter cookies coarsely chopped
  • Sprinkles any color

Instructions

  • Preheat your oven to 350°F (175°C). This ensures that your blondies bake evenly.
  • Line a 9x13 inch baking pan with parchment paper, leaving some overhang for easy removal later. Lightly grease the parchment for added non-stick assurance.
  • In a large mixing bowl, cream together the softened butter and brown sugar using a whisk or electric mixer until the mixture is light and fluffy.
  • Add the eggs and vanilla extract to the butter and sugar mixture. Beat until fully combined and smooth.
  • In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  • Gently fold in the butterscotch chips, half of the peanut butter chips, and the coarsely chopped Nutter Butter cookies. Be careful not to overmix.
  • Pour the blondie batter into the prepared baking pan and spread it evenly using a spatula. Sprinkle the remaining peanut butter chips on top, followed by a handful of sprinkles for an extra festive touch.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the blondies soft and chewy.
  • Once baked, remove the pan from the oven and allow the blondies to cool in the pan for about 10 minutes. Use the parchment overhang to lift the blondies out of the pan and onto a cutting board. Let them cool completely before slicing into squares.

Equipment

  • Mixing Bowls
  • Whisk
  • 9x13-inch baking pan
  • Parchment Paper
  • Spatula

Notes

  • Don’t overmix the batter after adding the flour to prevent tough blondies.
  • Be cautious with baking time; every oven is different.
  • Allow the blondies to cool completely before slicing to maintain structure.
  • Store in an airtight container to keep them soft.