These blondies are like no other. One of the many reasons why I love them is because of their unparalleled texture. They’re sort of like a cake and sort of like a blondie. Smack dab in the middle of those two heavenly dessert categories. The edges are chewy and the centers are soft. The white chocolate chips are aplenty and the sticky cinnamon-sugar swirl will make you weak at the knees. I love goodies with sticky, sugary centers. And if you love these blondies, you’ll also enjoy my Biscoff white chocolate blondies! Don’t let their innocence fool you. These white chocolate snickerdoodle blondies should come with a warning label. Something like… warning: you WILL eat the entire pan. Or warning: don’t try these crumbled over vanilla ice cream because you will forget about any other desserts on the planet and only want to eat white chocolate snickerdoodle blondies and ice cream for the rest of your life. NOTE: I’ve made these blondies in 3 different size pans. I have included baking times for each size pan in the recipe below. I like how thick they are when baked in a 9-inch square or 11×7-inch baking pan. They are a little thinner baked in a 9×13-inch. And if snickerdoodles are your thing, don’t sleep on these recipes: classic snickerdoodles (a no chill recipe), caramel snickerdoodles, white chocolate chai snickerdoodles, and maple pecan snickerdoodles. Oh, and don’t forget snickerdoodle cupcakes and snickerdoodle cake! Let me know what you try!
