How to make blondies and chocolate sandwich cookies at home

Dig into these bite-sized chocolate-centric treats with these easy and crowd-pleasing dessert recipes.

The yin to brownies' yang, blondies are sold at many stores for a pretty penny, but they are not the same as fresh ones out of your oven.

What you need:

Makes 24 6.5 centimetre (2 1/2 inch) square blondies

• 175 g (3/4 c) butter, softened
• 350 g (1 1/2 c) sugar
• 3 eggs
• 10 ml (2 tsp) vanilla extract
• 400 g (1 3/4 c) all-purpose flour
• 5 ml (1 tsp) baking powder
• 2 ml (1/2 tsp) salt
• 500 g (2 c) coarsely chopped walnuts or pecansWhat to do:

  1. Preheat the oven to 175°C (350°F). Line a 33 x 23 x 5 centimetres (13 x 9 x 2 inch) baking pan with foil. Lightly grease and flour the foil.

  2. In a large bowl with an electric mixer on medium speed, cream the butter for two minutes. Add the sugar and beat for two minutes longer. Add the eggs and beat well; beat in the vanilla.

  3. Using a wooden spoon, gradually add the flour, baking powder and salt to the creamed mixture and stir until all the ingredients are well blended. Stir in the nuts. Pour the batter into the prepared pan. Bake the blondies until a toothpick inserted in the centre comes out clean, about 35 minutes. Remove the baking pan to a wire rack and let the blondies cool before cutting.

Try making your own version of this popular store-bought cookie. For a flavour sensation, replace the vanilla in the filling with one millilitre (1/4 teaspoon) peppermint extract.

What you need:

Makes five dozen sandwich cookies

• 175 g (3/4 c) butter, softened
• 250 g (1 c) sugar
• 1 egg
• 2 ml (1/2 tsp) vanilla extract
• 500 g (2 c) all-purpose flour
• 175 g (3/4 c) cocoa powder
• 5 ml (1 tsp) baking powder
• 2 ml (1/2 tsp) baking soda
• 2 ml (1/2 tsp) salt
• 50 g (1/4 c) milkFilling:
• 45 ml (3 tbsp) butter, softened
• 350 g (1 1/2 c) confectioner's sugar
• 15 ml (1 tbsp) milk
• 5 ml (1 tsp) vanilla extractWhat to do:

  1. In a large bowl, combine the butter and sugar and beat until they are well creamed. Add the egg and vanilla, and beat until all the ingredients are well blended.

  2. In a small bowl, combine the flour, cocoa powder, baking powder, baking soda and salt. Add the flour mixture and the milk, alternating, to the creamed mixture, and beat until each addition is well blended.

  3. Divide the dough in half. Shape each dough half into a 25 centimetre (10 1/2 inch) long roll. Wrap each dough roll in plastic wrap and refrigerate 12 hours or overnight.

  4. Preheat the oven to 160°C (325°F); lightly grease two or more baking sheets. Unwrap one dough roll and, using a sharp knife, cut the dough into three millimetre (1/8 inch) thick slices. Arrange the dough slices on the prepared cookie sheets, spacing them five centimetres (two inches) apart. Bake until the edges of the cookies are set, nine to 11 minutes. Transfer the cookies to wire racks to cool completely.

  5. Prepare the filling: In a medium bowl, combine all the ingredients and, using an electric mixer, beat until smooth.

  6. Using a knife or spatula, spread about five millilitres (one teaspoon) of the filling on one cookie; top with a second cookie. Repeat with the remaining cookies and filling.