Created on October 5th, 2025 at 02:20 pm
Biscoff blondies combine the rich taste of cookie butter with a chewy, sweet base. They are a perfect treat for cookie lovers. Whether you enjoy them with coffee or as a snack, these blondies are sure to please.
Why You’ll Love This
These blondies are quick and easy to make. They have a wonderful, unique flavor thanks to Biscoff cookie spread and cookies. Plus, with white chocolate chips mixed in, every bite is a delightful surprise. Ideal for parties or a cozy night in, they are bound to become a favorite.
Recipe Time
Prep Time: 15 minutes
Cook Time: 30-35 minutes
Total Time: 45-50 minutes
Kitchen Tools You’ll Need
- 9” x 9” square baking pan
- Mixing bowls
- Whisk
- Spatula
- Parchment paper
How to Make It
Making Biscoff blondies is simple. Start by preparing your baking pan and melting your butter. Mix your ingredients in one bowl, pour the batter into the pan, and bake until golden brown. Once cooled, add a drizzle of cookie butter for an extra treat.
Ingredients
- ¾ cup (1½ sticks or 170g) unsalted butter
- ½ cup (140g) cookie butter spread (I used Biscoff brand)
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ⅔ cup (130g) white chocolate chips
- 6-8 Biscoff cookies
- 2 Tablespoons (35g) cookie butter spread
Directions
Preheat oven to 350°F. Lightly grease a 9” x 9” square pan with cooking spray and line it with parchment paper, leaving an overhang on all four sides. Melt the butter and allow it to cool slightly. In a large mixing bowl, add the melted butter, cookie butter spread, brown sugar, and granulated sugar. Whisk well until combined. Add the eggs and vanilla, mixing for about 30 seconds. Stir in the flour, baking powder, salt, and cinnamon until a few streaks of flour remain. Fold in the white chocolate chips.
Pour the batter into the prepared pan and spread it evenly with an offset spatula. Top with broken and crushed Biscoff cookie pieces. Bake for 30-35 minutes, or until the center is just set and the edges are golden brown. A toothpick inserted should come out with a few moist crumbs, but not wet batter. Allow the blondies to cool. Melt the 2 Tablespoons of cookie butter spread and drizzle it over the top. Cut into 16 equal squares, serve, and enjoy!
How to Serve This Recipe
Serve these blondies warm or at room temperature. They pair wonderfully with a cup of coffee or a scoop of vanilla ice cream.
How to Store This Recipe
Store leftover blondies in an airtight container at room temperature for up to five days. For longer storage, keep them in the fridge or freeze for up to three months.
Tips for Success
- Make sure the butter is slightly cooled before mixing to avoid cooking the eggs.
- Do not overmix the batter; a few streaks of flour are fine.
- Allow the blondies to cool completely before cutting for neat squares.
- Drizzling extra cookie butter on top is a tasty touch.
Variation
This recipe is already complete, but you can experiment by adding nuts or using dark chocolate chips instead of white.
FAQs
Can I use other types of cookie butter?
Yes, you can use any brand of cookie butter you like.
How can I know if they are done baking?
A toothpick should come out with a few moist crumbs. If it’s wet, bake for a few more minutes.
Can I add nuts to the blondies?
Absolutely! Chopped nuts like pecans or walnuts can add a great crunch.
