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.)
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
- 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
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.
In a small bowl, add all your dry ingredients.
Whisk until combined.
In a large bowl, stir brown sugar and melted butter…
…until thoroughly combined.
Add eggs.
Stir into the butter mixture.
Then add vanilla extract and Biscoff cookie butter.
Continue to beat until incorporated.
Using a spatula, fold your flour mixture into your cookie butter mixture a third at a time.
Do not over mix.
Fold in white chocolate chips.
Note that the batter is going to be thick and sticky.
Transfer and evenly spread the batter into your prepared 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
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.
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.
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.
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
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.
- In a large bowl, beat brown sugar and melted butter until thoroughly combined.
- Add the egg and egg yolk and stir into the butter mixture until incorporated.
- Then add vanilla and Biscoff cookie butter. Continue to beat until smooth and incorporated.
- Using a spatula, fold your flour mixture into your cookie butter mixture a third at a time. Do not over mix.
- Fold in white chocolate chips. Note that the batter is going to be thick and sticky.
- 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.
- Allow to cool completely before cutting into squares.
Video
Notes
- I use light brown or demerara sugar when making Biscoff blondies but you can use regular brown sugar as well.
- 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.
- 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.
- Check out the post for more tips, FAQs and step-by-step photos.
Nutrition
Nutritional information are estimates only.
CourtneyLynne
Omg! Trader Joe’s cookie butter is an obsession of mine!!! Stuff is beyond delicious! I will definitely be trying out this blondie
Kweni
Why is cookie butter so delicious and addictive? I can’t stop eating it from a spoon. This recipe is makes it even better.
Jolina
Me too haha. It’s just soooo good 🙂
Denise
I can totally understand hoarding TJ’s cookie butter! I love that you put this together in a blondie recipe. You come. up with crazy good sweet recipes!
Marielle Altenor
So yummy! These cookies look so chewy and delicious! Especially with the white chocolate chips.
Nancy
I am going to have to try these, they made my tummy growl the second I saw them. I can’t wait to make them.
Nadine
I tried these the first time you shared the recipe and they were a hit with the kids. Have been many requests since. Figure I’d let you know this has become one of my kids favrites! Thank you!! Love the new video too.
Jolina
So happy to hear that Nadine! Thanks! It’s a favourite in our home too 🙂
Julie
Oh wow! These look amazing! I need to try these this upcoming weekend.
Tracie
If I could keep cookie butter long enough to make these I know my family would love them. I will save the recipe for when I go back to Trader Joes. Maybe if I come in and make them right when I get home from TJ’s that will work.
Jolina
LOL that’s the trick isn’t it? How not to eat the cookie butter long enough to make blondies haha.
Michelle
I love brownies, and I love cookie butter. This is so a match made in heaven for me. They look fantastic!
Gloria
I so wish they would open a Trader Joes in Canada. So many great things there. It would be easier than crossing the border for sure. These sounds and look wonderful. I love butterscotch, so these are calling my name. A great afternoon treat with coffee or tea.
Jolina
Right?? One time at the border the guy looked at us weird when we declared we only bought TJ stuff. I can’t be the only Canadian doing it…LOL!
Jeanine
Yum! These look delicious. I can’t eat them until my pregnancy is over but this is a keeper for after baby arrives what a delicious treat they’ll be!
Wendy
These are just mouth watering to look at! I appreciate the video as well. I do love butterscotch flavor in general and white chocolate-yum!
Sydney
I wanted to make these with Trader Joe’s pumpkin cookie butter, but couldn’t get there. Instead, I subbed 5 TBL pumpkin butter for the regular butter and they were amazing! I suspect you could also use canned pumpkin or pie filling. Just the right amount of pumpkin flavor to make these taste like fall! Thanks for the great recipe. Definitely a keeper!
Jolina
That sounds delicious! Now you gave me a new TJ goal – get to the pumpkin butter before they are gone 🙂 Glad you liked it Sydney!
Thalia
oh gosh these photos look good! any blondie has me drooling. they are my favourite baked goods ever.
Jolina
Thanks Thalia! I’m a lemon dessert fan but I must say blondies are a close close second 🙂 Thanks for passing by!
Vanessa
I am one of those weird creatures who don’t love chocolate. White chocolate is fine! and so these blondies are excatly what I need
Jolina
Me too! I mean I like chocolate but I don’t love it. I actually do prefer white chocolate, which my boss constantly reminds me is not real chocolate. I annoy her constantly too by insisting it is haha. Try these blondies Vanessa, I think you will really like it 🙂