Bakery-Style Sugar Cookie Blondie
Turn refrigerated sugar cookie dough into buttery, bakery-style caramel cookie bars with Bequet caramels. Soft, chewy, and completely irresistible.
Ingredients
- 1½ rolls Pillsbury sugar cookie dough
- 1 egg
- ¼ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 2 tablespoon all-purpose flour
- Pinch of salt
Instructions
- Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper and lightly grease.
- In a mixing bowl, combine the cookie dough, egg, peanut butter, flour, vanilla, and salt. Mix until the dough becomes a smooth, thick batter.
- Press half the batter evenly into the prepared pan.
- Top with one pack of Bequet caramels, evenly spaced or gently pressed in.
- Spread remaining batter over the caramels, smoothing the top.
- Bake for 25 minutes, then remove and top with the remaining caramels.
- Return to oven for another 10 minutes, until the edges are golden and the center looks set but still soft.
- Cool completely in the pan before slicing into squares.
Notes
- Can’t find Pillsbury s’mores cookie dough? Use sugar cookie dough and add crushed graham crackers and chocolate chunks.
- Try dipping just half of each cookie in chocolate for a pretty two-tone effect.
- Sprinkle crushed graham cracker crumbs over the chocolate before it sets for a bakery-style finish.
Tried this recipe?Let us know how it was!