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INGREDIENTS

Servings
  • 9 oz. unsalted butter, room temperature
  • 8 oz. brown sugar
  • 5 oz. granulated sugar
  • 6 oz. whole eggs
  • 2 tsp. vanilla extract
  • 15 oz. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 8-1/4 oz. Chunky CHIPS AHOY! Cookies, chopped into medium pieces, divided
  • 5-3/4 oz. semi-sweet chocolate chunks, divided
  • 16 oz. caramel sauce

NUTRITION FACTS

Nutritional facts are based on a single serving
Calories 470
Total fat 22g
Saturated fat 12g
Trans fat 0.5g
Cholesterol 75mg
Sodium 320mg
Carbohydrate 67g
Dietary fiber 2g
Sugars 38g
Protein 5g
Calcium 2%DV
Iron 15%DV

DIRECTIONS

  1. Spray  insides of sixteen 3-inch diameter by 2-inch high ring molds with nonstick cooking spray. Place on parchment paper-lined full sheet pan.
  2. Beat  butter and sugars with electric mixer fitted with paddle attachment on medium speed until creamy. Scrape side of bowl. Gradually add eggs and vanilla, mixing well after each addition. Stir in combined dry ingredients until well blended, scraping side of bowl occasionally. Stir in 4-1/4 oz. cookie pieces and 1-3/4 oz. chocolate chunks.
  3. Portion  3 oz. dough into each ring, pressing down lightly. Sprinkle tops evenly with combined remaining cookie pieces and chocolate chunks.
  4. Bake  in 350°F standard oven 22 to 25 min. or until desired doneness. Cool in pan on wire rack 5 min. Gently run metal spatula around edge to release blondies. Cool completely on rack.
  5. Plate  1 blondie per serving. Drizzle with 1 oz. caramel sauce.
  6. Serving Suggestion:

    Serve each blondie with #16 scoop of vanilla ice cream.

    Variation:

    Add cookie pieces to batter instead of sprinkling over the top before baking.

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