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    Home » Recipes » Brownies and Bars

    Biscoff Blondies (Cookie Butter Blondies)

    by Jolina | Published: March 5, 2018 | Last Updated: April 27, 2023 | 63 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

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    Pin for Biscoff Blondies.
    Pin for White Chocolate Biscoff Blondies.
    Pin for Biscoff Blondies.

    Biscoff blondies are deliciously fudgy, easy to make, and packed with the cookie butter flavor you love. Perfect for lunch boxes, bake sales, potlucks, picnics and more. Check out the recipe with lots of baking tips and FAQs for perfect blondies every time.

    (Looking for other Biscoff recipes? Try Biscoff cake, Biscoff cheesecake and no-bake cookie butter pie.)

    Biscoff blondies on a plate.
    Jump To hide
    Why you’ll love making this recipe
    How to make
    Expert baking tips
    Recipe FAQs
    Biscoff Blondies

    I was today years old when I learned that blondies are not just brownies without chocolate.

    They are an entirely unique class of dessert bars primarily made of vanilla and brown sugar.

    Fun fact: they used to be called molasses brownies then blondie brownies then, finally, the blondies we know and love today (source).

    These blondies are extra special because they’re made with Biscoff cookie butter (read more about it in the FAQs) but you can certainly use your favorite brand of cookie butter, like Trader Joe’s Speculoos Cookie Butter.

    Let’s make some blondies!

    Why you’ll love making this recipe

    Lotus Biscoff blondies with white chocolate.
    • Easy to make. Like brownies, this blondies recipe is simple, straightforward and very forgiving. 
    • Easy to customize. It’s also super easy to customize. You can add chocolate chips, chopped nuts and even Biscoff cookies or biscuits.
    • Ready in 15 minutes. They’re ready in no time and prep time is a breeze too.
    • Perfectly fudgy. These blondies are soft and delightfully fudgy (see tips below on how to avoid a cakey texture).
    • Delicious! Most important of all, they are delicious. If this is your first time baking with Biscoff or cookie butter, get ready to be hooked.

    How to make

    Blondies are as easy to make as brownies, or dare I say even easier!

    Ingredients and baking tools

    Ingredients for Biscoff blondies.
    (Featured products are not sponsored.)

    For these Biscoff blondies, you’ll need pantry staples like all purpose flour, baking powder, baking soda, and eggs. 

     A few notes:

    • Brown sugar — when making blondies, I usually use light brown sugar or demerara sugar because I like the extra caramel notes. You can absolutely use regular brown sugar if that’s what’s available.
    • Biscoff — I most often use Lotus Biscoff spread but have also used Trader Joe’s Speculoos Cookie Butter. Use your favorite brand. If all else fails, you can use peanut butter.
    • White chocolate chips — I use white chocolate chips but you can also use the same amount of white chocolate chunks. I find that white chocolate complements cookie butter so well but you can certainly use dark chocolate or milk chocolate chips instead.

    Most of the time, I don’t use a mixer when making blondies because mixing by hand helps me avoid over-mixing the batter (over-mixing = dry, cakey blondies).

    Other times (like today) I use my stand mixer and that works too. However, I still switch to mixing by hand when I add the flour to avoid over mixing the batter.

    You’ll also need an 8×8 inch baking pan.

    (Got extra ingredients? Make some Biscoff brownies and Biscoff fudge!)

    Step by step instructions

    Preheat your oven to 350F. Line an 8×8 inch baking pan with parchment paper with a slight overhang on each side.

    Dry ingredients in a bowl.

    In a small bowl, add all your dry ingredients.

    Flour mixture in a bowl.

    Whisk until combined. 

    Brown sugar and melted butter in a bowl.

    In a large bowl, stir brown sugar and melted butter…

    Brown sugar mixture in a bowl.

    …until thoroughly combined.

    Eggs added to brown sugar mixture.

    Add eggs.

    Brown sugar mixture with eggs.

    Stir into the butter mixture. 

    Biscoff spread added to batter.

    Then add vanilla extract and Biscoff cookie butter.

    Wet ingredients in a bowl.

    Continue to beat until incorporated.

    Flour mixture added to wet ingredients.

    Using a spatula, fold your flour mixture into your cookie butter mixture a third at a time.

    Biscoff blondies batter in a bowl.

    Do not over mix.

    White chocolate chips in a bowl.

    Fold in white chocolate chips.

    White chocolate Biscoff blondie batter.

    Note that the batter is going to be thick and sticky.

    Biscoff white chocolate blondies batter in a pan.

    Transfer and evenly spread the batter into your prepared pan.

    Freshly baked white chocolate cookie butter blondies in a pan.

    Bake for 15 minutes or just when they are beginning to set at the edges and peel away from the sides of the pan. Allow to cool completely before cutting into squares. 

    Expert baking tips

    Easy, right? Here are more tips for perfect Biscoff blondies every time.

    • Use room temperature ingredients. Room temperature ingredients are easier to incorporate and help you avoid over-mixing the batter.
    • Measure flour correctly. Adding too much flour would lead to dry, cakey blondies so it’s important to put in the correct amount. I always use a kitchen scale when baking and it has helped me improve as a baker tremendously!
    • Don’t over-mix batter. Over-mixing can lead to cakey blondies too. So ensure you stir only just until the flour is combined into the wet ingredients.
    • Bake at the correct temperature. It’s also very important to bake at the correct temperature. Some ovens run hot, some are too cool. I use an oven thermometer to make sure my oven is at the correct temperature at all times.
    • Allow the blondies to cool. While it may be tempting to dig right in (and nothing’s wrong with that!), it’s best to allow the blondies to cool completely before slicing for those nice, neat squares. And remember that you’re taking the blondies out of the oven a little underbaked so give them a chance to continue to cook and set in the pan.

    Recipe FAQs

    Biscoff white chocolate blondies on a wooden platter.
    What is Biscoff?


    Speculoos is a thin and crunchy Belgian cookie (biscuit) with a very unique taste — it has hints of caramel and warm spices. It’s great to snack on and also often paired with coffee.

    So when Speculoos was marketed to North America, it became Biscoff which means, quite simply, biscuit + coffee.

    Lotus is one of the companies that sell them and according to their website, Biscoff spread was born because people had a habit of putting the cookie on their bread. So why not create a spread specifically? Find the full fun story here.

    Why do my blondies look under-baked?


    Like brownies, it is always better to under-bake than over-bake blondies to get that nice gooey and fudgy texture.

    Don’t worry, they will continue to cook in the pan as they cool.

    This is not to say you should take them out raw, though. 

    If the batter is still very runny in the middle but getting brown on the edges, cover loosely with aluminum foil and bake some more.

    Why are my blondies cakey?


    Cakey and dry blondies can be the result of:

    – Too much flour
    – Over-mixing
    – Over-baking

    So ensure you’re adding the right amount of flour (I recommend a kitchen scale), avoid over-mixing and ensure you’re baking at the correct temperature.

    How do I store blondies?


    I store my Biscoff blondies in an airtight container on the counter for 1-2 days, then I transfer them to the fridge. They should last for a week.

    You can wait for them to come down to room temperature before serving but I personally love them chilled.

    Happy baking!

    Did you make this Biscoff blondie recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!

    You can also find me on Pinterest, Twitter and YouTube.

    Biscoff blondies on a plate.

    Biscoff Blondies

    Author: Jolina
    Biscoff blondies are deliciously fudgy, easy to make, and packed with the cookie butter flavor you love.
    5 from 55 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 15 minutes mins
    Total Time 30 minutes mins
    Course Dessert, Snack
    Cuisine North American
    Servings 16 squares
    Calories 201 kcal

    Equipment

    • Mixing Bowls
    • Measuring Spoons
    • 8×8 Baking Pan

    Ingredients
     
     

    • 1 cup + 2 tbsp all purpose flour
    • ½ tsp baking powder
    • ⅛ tsp baking soda
    • ½ tsp salt
    • ¾ cup brown sugar packed
    • ⅓ cup unsalted butter melted and slightly cooled
    • 1 piece large egg room temperature
    • 1 piece egg yolk from a large egg room temperature
    • 1 tsp vanilla extract
    • 5 oz Biscoff spread or any cookie butter spread brand roughly a heaping ½ cup
    • 5 oz white chocolate chips roughly 1 cup

    Instructions
     

    • Preheat oven to 350F. Line an 8×8 inch baking pan with parchment paper with slight overhang on each side. Set aside.
    • In a small bowl, whisk flour, baking powder, baking soda and salt. Set aside.
      Flour mixture in a bowl.
    • In a large bowl, beat brown sugar and melted butter until thoroughly combined.
      Brown sugar mixture in a bowl.
    • Add the egg and egg yolk and stir into the butter mixture until incorporated.
      Brown sugar mixture with eggs.
    • Then add vanilla and Biscoff cookie butter. Continue to beat until smooth and incorporated.
      Wet ingredients in a bowl.
    • Using a spatula, fold your flour mixture into your cookie butter mixture a third at a time. Do not over mix.
      Flour mixture added to wet ingredients.
    • Fold in white chocolate chips. Note that the batter is going to be thick and sticky.
      White chocolate chips in a bowl.
    • Transfer and evenly spread the batter into your prepared pan and bake for 15 minutes or just until they begin to set at the edges and peel away from the sides of the pan.
      Biscoff white chocolate blondies batter in a pan.
    • Allow to cool completely before cutting into squares.
      Freshly baked white chocolate cookie butter blondies in a pan.

    Video

    Notes

    1. I use light brown or demerara sugar when making Biscoff blondies but you can use regular brown sugar as well.
    2. When you take out the blondies from the oven, they will look underdone and when you touch the top, it will be very soft. This is OK. They will continue to set – but remain soft and fudgy – as they cool.
    3. If the batter is still very runny in the middle but getting brown on the edges, cover loosely with aluminum foil and bake some more. 
    4. Check out the post for more tips, FAQs and step-by-step photos.

    Nutrition

    Calories: 201kcalCarbohydrates: 25gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 34mgSodium: 96mgPotassium: 62mgFiber: 0.2gSugar: 17gVitamin A: 152IUVitamin C: 0.04mgCalcium: 33mgIron: 1mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

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    Reader Interactions

    Comments

    1. Susan

      June 18, 2023 at 1:01 am

      5 stars
      My kids love these. Always get requests so I have a stash of Biscoff in the house. It’s a keeper.

      Reply
      • Jolina

        June 19, 2023 at 10:59 am

        A great idea to always have Biscoff in the house 🙂

        Reply
    2. Issa

      June 10, 2023 at 10:25 am

      We don’t have Biscoff here. Can I use peanut butter?

      Reply
      • Jolina

        June 16, 2023 at 8:31 am

        Hi Issa, yes you can though the flavor will be quite different.

        Reply
    3. Krissy

      June 04, 2023 at 8:58 am

      5 stars
      Hi Jolina, I’ve been making your blondies recipe for a while and noticed you changed the name of it I’m happy it’s the same one LOL. In fact I made it again today. Just wanted to send a note to say it’s a hit with my kids every time. Thanks!

      Reply
      • Jolina

        June 06, 2023 at 8:58 am

        Happy to hear that Krissy! I’m sorry about the confusion lol. I updated the post and added shiny new pictures 🙂 but yes it’s the same yummy blondies.

        Reply
    4. Odette

      June 04, 2019 at 7:21 am

      5 stars
      My son can eat a jar of TJ cookie butter by himself so he was ectstatic when he came home to these one day. It’s a tad too sweet for me but according to him they are delicious and thats what matters though next time I may need to cut down on the sugar.. Thank you for the recipe.

      Reply
      • Jolina

        June 10, 2019 at 4:24 pm

        You’re welcome Odette! Glad your son liked them 🙂

        Reply
    5. Laura

      March 16, 2018 at 9:19 am

      4 stars
      This is delicious! I over baked mine the edges were a little tough so I will bake them for less time next time. And less white chocolate chips too they were on the sweet side for the husband.

      Reply
      • Jolina

        March 26, 2018 at 9:00 pm

        Glad you liked them Laura! I sometimes overbake these too so I tend to watch them like a hawk 🙂

        Reply
    6. Marisa Franca

      March 10, 2018 at 8:07 am

      I’ve never tasted cookie butter — I’ve been afraid to since I would end up eating it right out of the jar. Nutella is bad enough but this would be much worse. Your blondies look absolutely irresistible. I’ll have to make up a batch once I get home.

      Reply
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    4.99 from 55 votes (49 ratings without comment)

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