Description

Delight in the ultimate comfort treat with these Gooey Cookie Butter S’mores Blondies. Featuring a buttery blondie base swirled with creamy cookie butter, layered with melty chocolate bars and topped with fluffy marshmallow fluff, these bars offer a perfect balance of rich sweetness and gooey textures. Ideal for dessert lovers seeking a nostalgic campfire flavor in an irresistibly soft blondie.

Ingredients

Scale

Blondie Batter

6 oz unsalted butter, melted
150 grams (3/4 cup) brown sugar
1 large egg, at room temperature
2 tsp vanilla extract
156 grams (1 1/4 cup) all-purpose flour
100 grams (1 cup) graham cracker crumbs, ground fine
1/2 tsp baking soda
1/2 tsp salt

Layers and Toppings

3 large chocolate bars (e.g., Cadbury’s Dairy Milk)
4 oz (1/2 cup) cookie butter (Trader Joe’s or Biscoff spread)
1 7-oz container marshmallow fluff

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (180°C). Line a 9×9-inch baking pan with parchment paper or aluminum foil, leaving an overhang on the sides for easy removal, then set aside.
Mix Blondie Batter: In a large bowl, combine the melted butter and brown sugar. Whisk in the egg and vanilla extract until smooth. Add the all-purpose flour, graham cracker crumbs, baking soda, and salt. Mix just until combined, being careful not to overmix.
Assemble Bottom Layer: Press half of the blondie batter evenly into the prepared baking pan.
Add Cookie Butter Swirls: Drop about half of the cookie butter in 9 dollops over the batter. Using a knife, swirl the cookie butter into the batter gently to create marbled pockets.
Layer Chocolate Bars: Break the chocolate bars into pieces to evenly cover the batter. Press them gently into the surface to create an even chocolate layer.
Add Marshmallow Topping: Spread all of the marshmallow fluff evenly on top of the chocolate layer. Dollop the remaining cookie butter on top and swirl it gently into the marshmallow fluff for an extra gooey texture.
Cover with Remaining Batter: Take the remaining blondie batter and press it between your hands into a disc shape. Place this disc over the marshmallow layer, pressing it gently to cover the marshmallows completely.
Bake: Bake in the preheated oven for 30 minutes until the blondies are golden and set. Avoid underbaking to prevent an overly gooey mess.
Cool Completely: Allow the blondies to cool completely in the pan before lifting them out using the foil or parchment overhang. This helps the layers set and makes slicing easier.

Notes

If you prefer a less sweet dessert, reduce the brown sugar by 2 tablespoons.
Use a sturdy spatula or thick knife to swirl the cookie butter gently, avoiding overmixing the batter.
Allow the blondies to cool fully; warm bars will be too soft to cut cleanly due to the marshmallow fluff.
Substitute gluten-free flour blend 1:1 for all-purpose flour to make this recipe gluten free.
For easier transfer, use foil instead of parchment paper to line the pan.
Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to one week.

Nutrition

Serving Size: 1 bar (assuming 16 bars)
Calories: 320 kcal
Sugar: 25 g
Sodium: 150 mg
Fat: 18 g
Saturated Fat: 10 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 1 g
Protein: 3 g
Cholesterol: 45 mg