First I mixed up the wet ingredients, added the dry ingredients (including the chocolate chips) and kept stirring until it formed a uniform dough.
When making brownies or blondies I always use wax paper and lightly grease it so when the blondies are done they are easy to remove and slice up. I used a little less than half of the batter and spread it as evenly as I could in an 8×8 Pyrex baking dish. If the batter is sticking to your spatula you can wet it with a little bit of water and that will help with spreading it out.
After I got that bottom half of the dough spread I chose my cookies and pressed them into the batter one by one. I tried to space them evenly so I could slice them in a way that each blondie would have a whole cookie inside. Pressing the cookies into the dough means you won’t have to work as hard to cover them up when you add the remaining batter.
Pop the pan into a 350 degree oven for just about 30 minutes and you’ll have perfectly golden brown blondies with the holy grail of cookies inside. The wax paper will make them easy to pop right out of the baking dish so they can cool on a wire rack or your counter top.
Take these to a party and you’ll almost certainly be asked to bring them next time…sure beats assembling a lasagna!