Animal Cookie Blondies

Give us a nostalgic dessert that reminds us of the best part of our middle school lunches, and, well…we’ll probably try to eat the whole recipe. Luckily, these pink and white animal cookie blondies are so easy to make—less than ten ingredients, 35 minutes!—that you can make a double batch and still have time to catch the latest season of Yellowstone (or, you know, a rerun of Seinfeld).

Brown Butter Snickerdoodle Blondies

182 calories

9g fat

23g carbs

2g protein

15g sugars

1 stick unsalted butter

1 cup light brown sugar

½ teaspoon kosher salt

1 teaspoon vanilla extract

1 large egg

1 cup all-purpose flour

1½ cups pink and white animal cookies, roughly chopped, plus more to garnish

¼ cup rainbow nonpareils

1. Preheat the oven to 350°F. Lightly spray an 8-inch baking dish with nonstick spray.

2. In a small skillet over medium heat, melt the butter, swirling frequently until the milk solids are deep golden brown and it smells nutty, about 5 minutes. Immediately remove from the heat and transfer to a large bowl.

3. To the large bowl, add the brown sugar, salt, vanilla and egg, mixing until well combined. Stir in the flour, followed by the animal cookies and rainbow sprinkles. Transfer the batter to the prepared baking dish and coax into the corners of the pan.

4. Bake until the blondies are golden at the edges and just set in the middle, 20 to 25 minutes. Cool completely in the pan before slicing and serving. The blondies will keep in an airtight container at room temperature for up to 5 days.