Compost Cookie Butterscotch Blondies

Chewy blondies filled with pretzels, potato chips, graham crackers, and oats, and swirled with a nutty brown butter butterscotch. Inspired by the famous MilkBar Compost Cookies.

These butterscotch blondies are chewy, oooey gooey, and full of salty sweet flavors. Filled with pretzels, potato chips, graham crackers, and chocolate, they have a new cohesive flavor in every bite. Plus, the slight addition of coffee grounds in the batter gives them a slight nuttiness and really amps up the chocolate chip flavor. The brown butter butterscotch is completely optional, but highly recommended. The caramelization it gives to the top of the blondies adds a beautiful golden hue, nuttiness, sweetness, and a crispy topping. You will be the star of any bake sale with these.

Butterscotch 101:

I know that you’re thinking, home made butterscotch, this is tagged as a beginner baking recipe. It may sound a bit daunting, but it only takes three ingredients and two steps. Start by browning the butter. It’s a simple way to add nutty rich flavors to any dish. Once the butter browns, stir in the brown sugar and heavy cream and stir rapidly for roughly 3-4 minutes. Allow all the ingredients to fully incorporate, its okay if it remains a little grainy. Transfer to a heatproof bowl to let cool. If you have a bit extra, it stays good for one week in the fridge and can be used on ice cream, in cookies, or even on it’s own.

The Butterscotch Blondie Process:

These butterscotch blondies come together in just two bowls. Start by mixing the melted butter with both the brown and white sugar.

Then add in the eggs, one at a time. It may sound tedious but eggs need to be at room temperature to avoid any curdling. Once the vanilla is added, the wet ingredients are complete.

The dry ingredients use both baking powder and soda, powder so they puff up and soda to keep them dense. Be sure not to over mix the flour in or else the blondies will be very very tough. Finally add in all the coarsely chopped mix-ins, it’s okay if you don’t have them all. Spread the dough into your prepared baking dish. I like to top mine with more chopped pretzels and potato chips to make them extra pretty, then I swirl in the butterscotch, and bake them. It’s easy to under and over bake these so keep a close eye on them, you want a toothpick to just come out clean. That’s the whole recipe, serve warm or cold and enjoy!

Common Compost Cookie Blondie Questions

If you tried this recipe, feel free to give it a comment and review. It helps more people see my blog and recipes and I appreciate it so much! And if you get a good pic, share on IG and tag me @dishingwith.delaney, it makes my day seeing what you all create in the kitchen!

Compost Cookie Inspired Butterscotch Blondies

• Author: dishingwithdelaney
• Prep Time: 20
• Cook Time: 30
• Total Time: 50
• Yield: 16 squares 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Print Recipe

---

Description

Chewy blondies filled with pretzels, potato chips, graham crackers, and oats, and swirled with a nutty brown butter butterscotch. Inspired by the famous MilkBar Compost Cookies.

---

Ingredients

Scale 1x2x3x

Blondies:

• 1 1/2 sticks melted and cooled butter (170 grams)
• 3/4 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all purpose flour (180 grams)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 teaspoon coffee grounds
• 1/2 cup old fashioned oats
• 1/3 cup chopped pretzels + more for topping
• 1/3 cup coarsely crushed potato chips + more for topping
• 1/3 cup chopped graham crackers + more for topping
• 1/2 cup semi sweet chocolate chips

Butterscotch:

• 4 tablespoons unsalted butter
• 3/4 cup brown sugar
• 1/4 cup heavy cream
• 1 teaspoon salt

---

Instructions

Butterscotch:

1. In a small saucepan, melt butter for 5 minutes on low heat until it turns to a dark amber color.
2. Then add in the brown sugar and heavy cream and stir vigorous on low heat until the brown sugar has fully combined into the butter (it may still be a little grainy).
3. Pour into a heat safe bowl, stir in the salt, and let cool.

Blondies

1. Line a 8×8 baking tin with parchment, leaving overhang on either side. Preheat your oven to 350ºF.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until the granules of sugar are fully dispersed into the butter. It will still be very grainy and thick
3. Then add in the eggs one at a time, whisking the first egg in completely until adding the second. Then whisk in the vanilla.
4. In a separate small bowl, whisk the flour, baking powder, baking soda, salt, and coffee grounds together.
5. Pour the dry ingredients into the butter mixture and mix with a large spatula until no streaks of flour remain.
6. Dump in the oats, pretzels, potato chips, graham crackers, and chocolate chips and fold to fully combine.
7. Pour the “batter” (it’s somewhere between a batter and a dough) into your prepared tin and smooth the top with an offset spatula.
8. Add more pretzels, potato chips, and graham crackers to the top of the batter. Drizzle the cooled butterscotch on the top and swirl it in slightly.
9. Bake for 30-40 minutes at 350ºF until dark golden on the top and a toothpick comes out with only a few crumbs.
10. Cut into either 9 or 16 squares and enjoy!

---

---

Nutrition

• Serving Size: 1 blondie
• Calories: 300
• Sugar: 29.4g
• Sodium: 279.2mg
• Fat: 14.3g
• Carbohydrates: 41.2g
• Protein: 2.9g
• Cholesterol: 55.8mg

Keywords: blondies, compost cookies, brownies, butterscotch