While this name is long which is fun in and of itself if I am not mistaken a ‘Blondie’ is the plain dough part of the cookie. So, truth and accuracy in my titling, I believe having ‘butterscotch’ in the name not only sounds more enticing but also speaks to the embellishments.
Once you make these Butterscotch Blondie Coffee Cookie Squares, you are going to have to decide if you hide and keep them to yourself, share only with people you like, or share a little with people you do not like so that you may manipulate them to your will … which, with these, ought to be easy.
Ingredients
- 12 Tablespoons (180 ml) Unsalted Butter, softened
- ¾ cup (180 ml) White Sugar
- ¾ cup (180 ml) Brown Sugar
- 2 Large Eggs
- 5 Tablespoons (75 ml) Strong Coffee or Espresso
- 2 teaspoons (10 ml) Pure Vanilla Extract
- 1½ teaspoons (7.5 ml) Baking Powder
- 2 1/3 cups (650 ml) All-Purpose Flour
- 2 cups (480 ml) Butterscotch Chips
How to Make It
- In a mixing bowl, cream butter and then combine the sugar. It may be necessary to stop mixing and scrape the bottom of the bowl so that butter and sugar are mixed uniformly.
- Beat in eggs, coffee or espresso, and vanilla extract. Follow with the measure of baking powder.
- While mixing, add one cup of flour at a time. Avoid over-mixing the flour; if necessary, stop mixing between making measurements and adding flour.
- Add the butterscotch chips as the last of the flour becomes completely blended. Baking
- Heat oven to 325° F/165° C/Gas Mark 3.
- Using cooking spray or lining with parchment paper, prepare a 9 x 13 inch baking pan. Transfer the dough from mixing the bowl to the center of your pan and spread evenly.
- Place pan in the middle of the oven and bake for 45 minutes.
- When a knife blade or toothpick comes out clean, remove pan from oven and set on a cooling rack.
- Once completely cooled, cut into 32 even pieces. This may be done in the pan. Alternatively, the entire non-cut baked good can be removed from the pan and cut on a cutting board. Store in a tightly sealed container.
