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.
Print This Recipe
Prep Time:
15 Minutes
Cook Time:
10 Minutes
Total Time:
30 Minutes
Servings: approximately 30 cookies
Ingredients:
- 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
Instructions:
-
Preheat oven to 375F. Line two baking sheets with parchment paper.
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Combine flour, baking soda and salt in a small bowl. Mix well.
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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.
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Add the flour mixture in thirds, beat until just mixed in after each addition - do not overbeat.
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Stir in the caramel chips and walnuts.
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Drop by rounded tablespoon onto prepared sheets.
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Bake fo 9-11 minutes until golden brown. Cool on baking sheets for 5 minutes then transfer to a wire rack to cool.
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Repeat with remaining batter.
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Enjoy with a glass of milk.
