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Finding the perfect cookie that satisfies your sweet tooth without being too fussy can feel impossible sometimes. You want something that tastes like your favorite dessert but bakes up easily on a busy afternoon, and it gets even trickier when you’re trying to please both kids and adults with different taste preferences.
Thankfully, these blondie cookies hit all the right notes: they’re chewy and sweet like classic blondies, simple enough to whip up on a whim, and completely customizable with whatever mix-ins you have sitting in your pantry.
Why You’ll Love These Blondie Cookies
- Quick and easy – These cookies come together in under 30 minutes, making them perfect for when you need a sweet treat fast or want to whip up something for unexpected guests.
- Soft and chewy texture – The secret ingredient of pudding mix keeps these cookies incredibly moist and gives them that perfect blondie-like texture that’s way better than regular cookies.
- Loaded with goodies – Every bite is packed with crunchy walnuts and sweet white chocolate morsels, so you get different flavors and textures in each cookie.
- Simple pantry ingredients – You probably have most of these ingredients sitting in your kitchen right now, so no special shopping trip required.
- Perfect for sharing – This recipe makes plenty of cookies, so they’re great for bake sales, potlucks, or just having around when friends drop by.
What Kind of Butter Should I Use?
For blondie cookies, you’ll want to use regular salted or unsalted butter – either one works perfectly fine since we’re adding salt separately in the recipe. The key is making sure your butter is properly softened, which means it should give slightly when you press it but not be melted or too warm. You can tell it’s ready when you can easily press your finger into it without it being mushy. If you forgot to take your butter out ahead of time, you can cut it into small cubes and let it sit at room temperature for about 30 minutes, or grate it with a cheese grater for quicker softening.
Options for Substitutions
These blondie cookies are pretty forgiving when it comes to swaps, so here’s what you can change up:
- Butter: You can substitute with margarine or even coconut oil (make sure it’s softened to room temperature). The cookies might have a slightly different texture, but they’ll still be delicious.
- Vanilla pudding mix: This is what gives these cookies their special texture, so I wouldn’t skip it. But if you can’t find vanilla, try butterscotch or white chocolate pudding mix for a fun twist.
- Brown sugar: In a pinch, you can use all white sugar, but you’ll lose some of that rich molasses flavor that makes blondies special. If you only have white sugar, add 1 tablespoon of molasses to get closer to the original taste.
- Walnuts: Not a walnut fan? Try pecans, almonds, or even skip the nuts entirely. You could also add extra chocolate chips to make up for the missing volume.
- White chocolate morsels: Feel free to use milk chocolate chips, dark chocolate, butterscotch chips, or even dried cranberries for a different flavor profile.
- Vegetable oil: You can replace this with melted butter or even applesauce if you want to cut back on fat slightly.
Watch Out for These Mistakes While Baking
The biggest mistake when making blondie cookies is overbaking them, which turns these naturally soft and chewy treats into hard, dry disappointments – pull them from the oven when the edges are just set but the centers still look slightly underbaked.
Another common error is not properly creaming the butter and sugars together for at least 3-4 minutes, which creates the light, fluffy texture that makes blondies so irresistible.
Don’t skip chilling your dough for 30 minutes before baking, as this prevents the cookies from spreading too much and helps them hold their shape better.
Finally, resist the urge to press down on the cookies while they’re baking – let them spread naturally, and always use parchment paper or a silicone mat to prevent sticking and ensure even browning.
What to Serve With Blondie Cookies?
These soft, chewy blondie cookies are perfect on their own, but they’re even better with a cold glass of milk for dunking. I love serving them alongside vanilla ice cream for an easy dessert that feels a bit more special, especially when the cookies are still slightly warm from the oven. Coffee or hot chocolate also pairs really well with these sweet treats, making them great for afternoon snacks or after-dinner desserts. You can even crumble them over yogurt or oatmeal for a fun breakfast twist, or pack them up for picnics and lunchboxes since they travel so well.
Storage Instructions
Store: These blondie cookies stay soft and chewy when kept in an airtight container at room temperature for up to a week. I like to toss a slice of bread in the container to help keep them extra moist. They’re perfect for packing in lunch boxes or grabbing as a quick snack!
Freeze: You can freeze these cookies for up to 3 months in a freezer-safe container or bag. I love making a double batch and stashing some away for unexpected guests or when I need a quick dessert. Just layer them between parchment paper to prevent sticking.
Enjoy: Frozen cookies taste great straight from the freezer, or you can let them thaw at room temperature for about 10 minutes. If you want them warm and gooey again, pop them in the microwave for just 10-15 seconds. The white morsels get perfectly melty!
Preparation Time | 15-20 minutes |
Cooking Time | 11-12 minutes |
Total Time | 26-32 minutes |
Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2800-3200
- Protein: 30-40 g
- Fat: 180-200 g
- Carbohydrates: 350-400 g
Ingredients
For the dough:
- 1 cup unsalted butter, softened (2 sticks)
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 tsp pure vanilla extract
- 1 tsp vegetable oil
- 1 box (3 oz) vanilla cook & serve pudding mix (dry powder only)
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
For folding in:
- 1 cup walnuts, chopped
- 1 cup white baking chips or milk chocolate chips
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature when you’re ready to bake the cookies.
Step 2: Cream the Butters and Sugars
- 1 cup unsalted butter, softened (2 sticks)
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar.
Beat the mixture together until it becomes light and fluffy, ensuring the sugars are well incorporated into the butter.
Step 3: Add Wet Ingredients
- 2 large eggs
- 1/2 tsp pure vanilla extract
- 1 tsp vegetable oil
Add the eggs, pure vanilla extract, and vegetable oil to the creamed butter and sugar mixture.
Mix everything together until smooth and fully combined.
This step creates the base for your cookie dough.
Step 4: Incorporate Pudding Mix
- 1 box (3 oz) vanilla cook & serve pudding mix (dry powder only)
Add the dry vanilla cook & serve pudding mix powder to the wet mixture.
Mix on high speed until the pudding mix is fully incorporated and the mixture looks light and fluffy.
I like how pudding mix keeps cookies soft!
Step 5: Prepare and Combine Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp baking soda
In a separate bowl, sift together the all-purpose flour, salt, baking powder, and baking soda.
Gradually add this flour mixture to the pudding mixture from Step 4, mixing well until everything is just combined and forms a soft dough.
Step 6: Fold in Walnuts and Chocolate Chips
- 1 cup walnuts, chopped
- 1 cup white baking chips or milk chocolate chips
Gently fold the chopped walnuts and your choice of chocolate chips (white baking chips or milk chocolate chips) into the dough.
Stir until evenly distributed throughout the dough.
For extra crunch, I sometimes toast the walnuts first for a few minutes.
Step 7: Portion and Bake Cookies
Using a cookie scoop or spoon, drop the cookie dough onto a cookie sheet, spacing each about 1 inch apart.
Bake in the preheated oven (from Step 1) for 11 to 12 minutes, or until the bottoms of the cookies are a light golden brown.
Step 8: Cool Cookies Before Serving
Take the cookies out of the oven and allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
I usually sneak one while they’re still a little warm—it’s the best!