snickerdoodle blondies.

Snickerdoodle cookies have never been a favorite of mine. Don't get me wrong- they are good but I would choose a chocolate chip cookie over a snickerdoodle cookie on any given day. 

These snickerdoodle bars are different. A million times better than the cookie version. I am talking crazy addictive. 

You can probably tell from the picture how gooey, dense, and moist they are. The white chocolate chips perfectly accompany the cinnamon-sugar mixture. Look for the recipe below- you don't wanna miss out on these yummies!

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snickerdoodle blondies from rumbly in my tumbly

Ingredients:
1/2 cup butter
1 cup sugar
1/4 tsp salt
1 large egg
1 1/2 tsp vanilla extract
1 cup all purpose flour
1 tbsp sugar + 1 tsp ground cinnamon
A couple good sized handfuls white chocolate chips, optional but recommended ;)

Directions:

1. Preheat oven to 350F. Line an 8×8-inch baking pan with parchment paper.  This recipe doubles easily and well in a 9×13 baking dish.
2. In a large bowl, cream together butter and sugar until light. 
3. Beat in salt, egg and vanilla extract until well combined. Add in flour and stir until no streaks of dry ingredients remain. Stir in white chocolate chips.
4. Pour dough into prepared baking dish and smooth it into an even layer- You will probably have to wash your hands and use your fingers to pat it down evenly.
5. Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon. Sprinkle dough evenly with cinnamon sugar mixture.
6. Bake for about 20-30 minutes, until bars are set and the edges are just very lightly browned. Do not overbake or they won't be soft and chewy. Cool in the pan before slicing.