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With a name like this these cookies have a lot to live up to!  I love Blondies but don’t always want to have a bar cookie.  So I took some of the same flavorings as the bars and made them into a drop cookie.  Normally I use pecans in my Blondies but decided to mix it up and use walnuts instead.  Instant hit with Dan and the guests.

Prep Time: 15 Minutes
Cook Time: 10 Minutes
Total Time: 30 Minutes
Servings: approximately 30 cookies


  • 2 1/4 cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, at room temperature
  • 1/2 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 tablespoon vanilla (yup - tablespoon not teaspoon)
  • 2 large eggs
  • 10 ounce bag of Ghiradelli Caramel Chips
  • 1/2 cup finely diced walnuts


  1. Preheat oven to 375F. Line two baking sheets with parchment paper.

  2. Combine flour, baking soda and salt in a small bowl. Mix well.

  3. In a large mixing bowl cream the butter, white sugar and brown sugar with an electric mixer on medium speed until creamy - about 5 minutes. Scrape down bowl occasionally to make sure the butter is fully incorporated. Add eggs one at a time and beat until thoroughly mixed into the batter. Stir in vanilla.

  4. Add the flour mixture in thirds, beat until just mixed in after each addition - do not overbeat.

  5. Stir in the caramel chips and walnuts.

  6. Drop by rounded tablespoon onto prepared sheets.

  7. Bake fo 9-11 minutes until golden brown. Cool on baking sheets for 5 minutes then transfer to a wire rack to cool.

  8. Repeat with remaining batter.

  9. Enjoy with a glass of milk.

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