Biscoff Cookie Butter Blondies Recipe

Introduction

Biscoff Blondies are a delightful twist on the classic blondie, packed with chunks of crunchy Biscoff cookies and swirls of creamy cookie butter. Topped with white chocolate, they offer a perfect balance of sweetness and texture that’s sure to satisfy any sweet tooth.

Ingredients

• ½ cup unsalted butter (melted)
• ½ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• ¼ teaspoon salt
• 1 cup all-purpose flour
• ½ teaspoon baking powder
• 10 Biscoff cookies
• 4 oz. bar of white chocolate (roughly chopped)
• ½ cup Biscoff (cookie butter)

Instructions

1. Step 1: Preheat the oven to 350°F. Line an 8×8-inch glass baking dish with parchment paper and set aside.
2. Step 2: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until combined.
3. Step 3: Add vanilla extract and eggs; continue whisking until the mixture is smooth and fully combined.
4. Step 4: Stir in salt, flour, and baking powder just until incorporated—avoid overmixing.
5. Step 5: Chop or break the Biscoff cookies into chunks. Fold the cookie pieces and white chocolate into the blondie batter, reserving a few pieces for topping if desired.
6. Step 6: Spread half of the batter evenly into the prepared baking dish.
7. Step 7: Microwave the Biscoff cookie butter for about 15 seconds until pourable. Drizzle it evenly over the bottom layer of batter.
8. Step 8: Top with the remaining batter and press additional cookie pieces and white chocolate on top for added texture.
9. Step 9: Bake for 35 to 40 minutes, or until the top is golden brown and a knife inserted in the center comes out clean or with a few crumbs clinging. The center should not be wet.
10. Step 10: Let the blondies cool completely, then lift them out using the parchment paper edges. Cut into bars and serve.

Tips & Variations

• For extra fudgy blondies, slightly underbake by a couple of minutes and allow them to set as they cool.
• Try swapping white chocolate for dark or milk chocolate chunks for a different flavor profile.
• Use crunchy Biscoff cookie butter for added texture in the middle layer.

Storage

Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat briefly in the microwave to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie instead of Biscoff?

Yes, you can substitute with other spiced or cinnamon-flavored cookies, but Biscoff gives a unique flavor that pairs beautifully with white chocolate.

How do I know when the blondies are done?

The blondies are done when the top is golden brown and a knife inserted near the center comes out clean or with just a few moist crumbs. The center should be set but still moist, not wet or runny.

Biscoff Cookie Butter Blondies Recipe

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★★★★★

4.4 from 131 reviews

These Biscoff Blondies are a decadent treat combining buttery blondie batter with chunks of crunchy Biscoff cookies and creamy white chocolate. Swirled with luscious Biscoff cookie butter, they bake into gooey, golden bars perfect for satisfying your sweet tooth.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 35-40 minutes
• Total Time: 50-55 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Blondie Batter

• ½ cup unsalted butter (melted)
• ½ cup granulated sugar
• ¾ cup packed light brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• ¼ teaspoon salt
• 1 cup all-purpose flour
• ½ teaspoon baking powder

Mix-ins and Topping

• 10 Biscoff cookies, chopped into chunks
• 4 oz bar of white chocolate, roughly chopped
• ½ cup Biscoff cookie butter

Instructions

1. Preheat and prepare baking dish: Preheat the oven to 350°F (177°C). Line an 8×8 inch glass baking dish with parchment paper, allowing an overhang for easy removal later, and set aside.
2. Mix wet ingredients: In a large mixing bowl, whisk together the melted unsalted butter, granulated sugar, and light brown sugar until smooth and combined.
3. Add eggs and vanilla: Whisk in the vanilla extract and eggs until fully incorporated and the mixture is homogenous.
4. Incorporate dry ingredients: Add the salt, all-purpose flour, and baking powder to the wet mixture. Stir gently just until everything is combined to avoid overmixing.
5. Add cookie and chocolate chunks: Fold in the chopped Biscoff cookies and white chocolate pieces gently, keeping some chunks aside for topping if desired.
6. Layer the batter: Spread half of the blondie batter evenly into the prepared baking dish, smoothing the surface.
7. Swirl Biscoff cookie butter: Microwave the Biscoff cookie butter for about 15 seconds until pourable. Drizzle this evenly over the bottom layer of blondie batter in the baking dish.
8. Top with remaining batter: Spoon and spread the remaining blondie batter on top of the cookie butter layer, then press the reserved cookie and chocolate chunks gently onto the surface for added texture.
9. Bake blondies: Bake in the preheated oven for 35-40 minutes or until the tops are golden brown and a knife inserted into the center comes out clean or with only a few moist crumbs. The center should not be wet or raw.
10. Cool and serve: Allow the blondies to cool completely in the baking dish. Using the parchment overhang, lift the blondies out and transfer to a cutting board. Cut into bars and serve.

Notes

• For best texture, avoid overmixing the batter once flour is added.
• If white chocolate chunks are too large, chop smaller to ensure even melting.
• Biscoff cookie chunks add a delightful crunch; feel free to reserve more for topping.
• Cooling completely is crucial for clean slicing and maintaining shape.
• Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for extended freshness.

Keywords: Biscoff blondies, white chocolate blondies, cookie butter dessert, easy blondie recipe, baked bars