If you are a fan of the nostalgic circus animal cookies of your youth, you will love these Circus Animal Cookie Blondies!
A FUN COLORFUL BLONDIE RECIPE
One of my favorite indulgences (now and when I was younger) are those candy coated circus animal cookies. There's something nostalgic about those pink and white cookies that I still enjoy. Funny enough, they barely look like any recognizable animals at all but I suppose that is half the fun - figuring out what animal they're supposed to represent. Ha! I love creating fun treats with these cookies though! Some recipes that I have on the site include: Circus Animal Krispie Treats and Circus Animal Cookie Balls. If you want to create a fun and easy recipe using a favorite childhood cookie, then you have to try my Circus Animal Cookie Blondie recipe!
FREQUENTLY ASKED QUESTIONS:
Absolutely, you can double this and bake in a 9"x13" bar pan or baking pan.
Yes. They will be larger and more prominent but that's ok! Who doesn't love more sprinkles anyways?
The cornstarch (when added with the flour in cookies or bars) help in producing a lighter and chewier texture. That is exactly how these Circus Animal Cookie Blondies are: light, chewy and delicious.
Absolutely! Just don't add the additional salt that is in the recipe.
You sure can. This blondie recipe will work with pretty much any other type of cookie. Just use roughly the same amount that I use in this recipe.
You can store these in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week. These can also be frozen. Let blondies cool, cut them into squares and then wrap them individually in plastic wrap then place in a freezer bag. Place in the freezer and they will keep for up to 3 months. Let defrost on the countertop.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- unsalted butter
- granulated sugar
- vanilla extract
- all-purpose flour
- baking soda
- circus animal cookies
- rainbow nonpareils
HOW TO MAKE CIRCUS ANIMAL COOKIE BLONDIES:
Preheat the oven to 350F degrees and line a 9”x 9” pan with parchment paper. In a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy.
Add the eggs in one at a time, mixing well in between. Add in the vanilla and mix again.
In a medium sized bowl, whisk together flour, cornstarch, salt, and baking soda.
Slowly add the dry ingredients into the wet ingredients and mix until combined. Add the nonpareils into the dough and mix.
Add in the chopped animal crackers.
Fold in the animal crackers to the dough.
Gently press the dough into the prepared baking pan.
Bake for 25-30 minutes, or until the cake tester comes out clean.
Cut and serve.
WANT MORE DELICIOUS RECIPES? YOU MUST TRY THESE!
- HOMEMADE BUTTER RUM BLONDIES
- MAPLE GLAZED APPLE BLONDIES
- CAKE MIX BLONDIES
- APPLEBEE'S BLONDIES WITH MAPLE BUTTER SAUCE
- LAZY CHOCOLATE CHIP COOKIE BARS
- TIGER BUTTER SUGAR COOKIE BARS
CIRCUS ANIMAL COOKIE BLONDIES
- ½ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 ⅔ cups flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups chopped circus animal cookies
- 2 tablespoons rainbow nonpareils
- Preheat the oven to 350 degrees F and line a 9”x9” pan with parchment paper. In a stand mixer with a paddle attachment, cream together the butter and sugar until light and fluffy.
- Add the eggs in one at a time, mixing well in between. Add in the vanilla and mix again.
- In a medium sized bowl, whisk together flour, cornstarch, salt, and baking soda.
- Slowly add the dry ingredients into the wet ingredients and mix until combined.Add the nonpareils into the dough and mix.
- Add in the chopped animal crackers.
- Fold in the animal crackers to the dough.
- Gently press the dough into the prepared baking pan.
- Bake for 25-30 minutes, or until the cake tester comes out clean.
- You can use rainbow sprinkles in place of the nonpareils.
- These can be frozen, see my tips above.
- You can double this recipe and bake in a 9"x13" bar pan or baking pan.