Hi! Jamie here. I’m back for a holiday season of cookies, Christmas music, and lying on the couch watching TV. If you haven’t guessed by now, my mom is kinda crazy about cookies—especially during the holidays. Although I beg her every year not to bake 36 dozen cookies—I eat so many of them—she somehow turns it around and gets me to bake cookies, too. Yup, I’ve caught the baking bug.
We recently had our annual cookie exchange party last week, and, being the ridiculously hyper competitive person I am, I set out to bake the best cookie. Yes, only I would try to make a fun get together an intense competition. I’m just as crazy as my mom. I choose to blame her.
Anyways, as I was looking around for the best cookie recipe, my eyes were drawn to the THREE huge purple books that my mom had sitting on our coffee table. Yes, you guessed it, they were Dorie Greenspan’s cookie books. And no, it isn’t unusual that my mom has multiple copies of the same book, especially when they are Dorie Greenspan’s. I swear she is OBSESSED with that lady. So, I decided to rifle through the book to find the best recipe. I LOVE everything coconut, so, naturally I flipped to the back of the book to find all the recipes with coconut in them. I was surprised to find a recipe for blondies. Dorie adds sweetened coconut, chopped pecans, and chocolate chips to these classic bar cookies, and she bakes them in muffin tins. Intrigued, I set to work. I substituted unsweetened coconut for the sweetened and added a bit more sugar. I also did half mini semi-sweet chocolate chips and half toffee bits, for a little extra sweetness to make up for the unsweetened coconut.
Of course, as soon as I started scooping the cookies into mini muffin tins, my mom came over and FREAKED out over the size. Apparently Dorie’s mini muffin tins were bigger than normal mini muffin tins. I didn’t want to redo them, so I just tossed the pan into the oven, used regular tins with the leftover dough, and waited. I pulled them out in 15 min…I was scared that I would over bake them in the mini tin! I’m sure glad I did, too. The blondies came out incredibly gooey and chewy on the bottom, but had a nice crunch on top. Perfect. I sprinkled mini chocolate chips on the tops because they started to sink and then threw on some red and green sprinkles to make them really festive. They are sweet, and the nuts and coconut give it a great texture without overpowering the blondie flavor. The recipe makes about 30 mini blondies, so I would recommend doubling the recipe if you have a lot of people over. There is a great article on Kitcn that covers these delicious blondies made 3 different ways. Check it out!
Dories Blondies blew all the other cookies out of the water, of course. I mean, we all saw that coming.
- 1/2 cup coarsely chopped pecans, toasted
- 2 ounces best-quality milk chocolate, finely chopped
- 1/3 cup shredded sweetened coconut
- 8 tablespoons (4 ounces) unsalted butter, cut into chunks, at room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1/4 teaspoon fine salt
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- Arrange a rack in the middle of the oven and heat to 325°F. Butter or spray a 24-well mini-muffin tin.
- Stir the pecans, chocolate, and coconut together in a medium bowl; set aside.
- Place the butter, brown sugar, granulated sugar, and salt in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. (Alternatively, use a large bowl and electric hand mixer.) Add the egg and beat on low, scraping the bowl as needed, until you have a smooth, creamy mixture. Beat in the vanilla.
- Turn the mixer off, add the flour all at once, and pulse a few times to start incorporating it. Mix on low speed until the flour is almost fully blended into the dough. Add the pecan mixture, mixing just until they're evenly distributed; if you'd like, you can do the last few turns by hand with a sturdy rubber spatula.
- Using a small cookie scoop, scoop out level portions of dough or use a teaspoon to make rounded spoonfuls and place one in each mini-muffin well. When each well has dough (you will use about half the dough), press each mound of dough down very lightly with moistened fingertips.
- Bake until the cookies are firmly set around the edges and golden-brown in the center, 14 to 16 minutes. A tester inserted in the center of a blondie should come out clean.
- Place the tin on a cooling rack and let the blondies rest for 3 minutes. Unmold the blondies either by turning the tin over and rapping them against the counter or popping the blondies out with table knife. Transfer the blondies to the rack and and let cool to room temperature, about 10 minutes.
- Let the mini-muffin tin cool and and repeat baking the remaining dough.
- Recipe Notes
- Make ahead: You can scoop the dough out onto a lined baking sheet, pat it down, freeze until firm, and then pack the pucks in an airtight container and freeze for up to 2 months. Leave the pucks at room temperature while you heat the oven before baking.
- Storage: The blondies are best eaten soon after they're baked, but they can be kept in a covered container at room temperature for up to 1 day. They can also be frozen, wrapped airtight, for up to 2 months.
Hi Claire J