Entertaining + Fun: White Chocolate Snickerdoodle Blondies.

A cross between a chewy blondie and moist butter cake, these blondies are studded with white chocolate chips and ribboned with sweet cinnamon sugar!

Snickerdoodle Blondies with White Chocolate

Here is reason #19834 why I’m crazy…

On top of getting settled, wedding chaos (40 days WHAT), Kevin’s birthday, 100 mile goals, and managing this monster-sized blog, I remade and reshot two recipes over the weekend. Recipes from 2012 when I sort of knew how to work a camera, but not really.

The first recipe are these little cinnamon sugar pumpkin muffins. I make them all the time and finally felt like updating the photos. Maybe because it was 60 degrees outside that early morning and because I’m so excited for the fall (for obvious reasons).

And the second recipe is what you see today. Soft cinnamon-sugar loaded blondies. I decided to repost these because they should not go unnoticed!

Soft cinnamon-sugary Snickerdoodle Blondie Bars!

These blondies are like no other. One of the many reasons why I love them is because of their unparalleled texture. They’re sort of like a cake and sort of like a blondie. Smack dab in the middle of those two heavenly dessert categories.

The edges are chewy and the centers are soft. The white chocolate chips are aplenty and the sticky cinnamon-sugar swirl will make you weak at the knees. I love goodies with sticky, sugary centers. Like this and definitely this. And there’s more cinnamon-sugar goodness on top of the blondies too. No shortage here!

A snickerdoodle can never have enough cinnamon-sugar. Amen.

My original recipe features the white chocolate blondies being glazed, but truthfully… and I can’t believe I’m saying this (??)… they don’t even need the glaze! Feel free to add it, though. The recipe below includes that option. Their delicate softness comes from the creamed butter. It’s creamed until the light ‘n fluffy stage, then combined with a mix of brown and white sugars. I reduced the sugar in the blondie recipe ever so slightly because they truly don’t need it. And I left out the extra egg yolk. The bars taste exactly the same as I remember with these little changes, too.

Kevin, a man who prefers peanut butter, chocolate, more chocolate, s’mores cookie cakes, and anything and everything outrageous – surprisingly loved these! Which is a good thing because I made them on his birthday. After I shot these, I cut them into tiny pieces so we could pick at them all day. I love and hate myself for doing that.

Don’t let their innocence fool you. These white chocolate snickerdoodle blondies should come with a warning label. Something like… warning: you WILL eat the entire pan. Or warning: don’t try these crumbled over vanilla ice cream because you will forget about any other desserts on the planet and only want to eat white chocolate snickerdoodle blondies and ice cream for the rest of your life and maybe even use the heavenly combo as your wedding cake. Reason #19835 why I’m crazy.

NOTE: I’ve made these blondies in 3 different size pans. I have included baking times for each size pan in the recipe below. I like how thick they are when baked in a 9×9 or 11×7 baking pan. They are a tad thinner baked in a 9×13.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥