Chocolate Chip
1/2 cup butter, softened ……………………….. 1/2 cup sugar
3/4 cup brown sugar ………………………..….. 1 egg
1 tsp vanilla extract ………………………..…… 1/2 tsp. caramel extract
1/2 tsp salt...………………………………………….9-12 Oreos
1 tsp baking powder ………………………...….. 1-1/2 cups flour
1 cup semi-sweet or mini-morsel chocolate chips
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Preheat oven to 350. Generously spray an 8×8 or 9×9 pan with non-stick baking spray; set aside.
Cream butter and sugars together until light and fluffy. Add egg and vanilla; mix until combined. Mix in flour, salt, and baking powder until all flour is blended into the dough. Fold in chocolate chips. Press half the dough into bottom of pan. Lay cookies on dough and press down. Press remaining dough on top of cookies. (The whole top may not be covered. Just make each cookie is encased in dough.)
Bake for 17-22 minutes or until golden and a toothpick comes out clean. Cool 15 minutes before cutting. If desired, brush warm blondies with glaze ~ can also put sprinkles on top.
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Optional GLAZE: 1/2 cup powdered sugar ~ whisk in milk, or flavored liquid coffee creamer (I like caramel) (1 tsp at a time) until spreading consistency.
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PEANUT BUTTER:
2/3 cup soft butter ……………………………….. 1 cup packed brown sugar (I use dark)
1/2 cup granulated sugar………………………. 3/4 cup peanut butter (smooth, crunchy or combination)
1 teaspoon vanilla extract……………………… 2 eggs
1-3/4 cups all-purpose flour…………………….1 teaspoon baking powder
1/3 cup cream …………………………………….... 6 oz. white chocolate or peanut butter chips (opt)
16-24 Oreo cookies
Preheat oven to 325. Spray 9” square baking dish for thicker bars, or a 9x13 baking dish for thinner bars, with non-stick baking spray and set aside.
Cream butter, sugars, peanut butter, and vanilla. Add eggs one at a time, beating until well mixed. Add flour and baking powder; mix with an electric mixer or stir with a wooden spoon just until all flour is incorporated. Add cream and stir until incorporated. Batter should be thick but spreadable.
Spread half the batter in prepared pan; layer Oreos evenly over batter; press down (if adding chips, layer on top of Oreos); and top with remaining half of batter.
Bake for 28-35 minutes, depending on the size of your pan (less time for a rectangle, more time for a square). Spread with glaze, if desired.
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