Love cookie butter? These Biscoff blondies are thick and chewy, studded with white chocolate chunks and chopped Lotus Biscoff cookies, with swirls and pools of Biscoff spread throughout. Quick, easy and utterly delicious.
I adore Biscoff — whether straight from the jar, drizzled over ice cream, folded into cookies, or baked into brownies. These Biscoff blondies deliver all that spiced, caramelized cookie flavor in a buttery blondie bar. They have a tender, chewy crumb with melted white chocolate pockets, crunchy chopped speculoos (Lotus) cookies, and generous ribbons of cookie butter for sticky, cinnamon-sugary bites.
If you haven’t tried Biscoff cookie butter, it’s a spread with the texture of peanut butter or Nutella but made from crushed speculoos cookies, so it’s nut-free. The taste is reminiscent of graham crackers with warm notes of cinnamon and brown sugar. Lotus is a well-known brand of speculoos cookies, and their Biscoff spread is a popular cookie-butter product used here.
Making Biscoff Blondies
This recipe is very simple and doesn’t require a mixer — everything is mixed by hand in a bowl.
- Preheat the oven to 350°F (180°C) and prepare an 8×8 inch (20×20 cm) pan. Lightly grease, then line with parchment or foil, leaving an overhang on two sides so you can lift the bars out to cool and slice neatly.
- In a large bowl, whisk together the melted butter, brown sugar and granulated sugar until the butter no longer appears separate from the sugar.
- Whisk in the egg, the extra egg yolk, and the vanilla. The extra yolk gives the bars a chewier texture.
- Add the flour and salt, stirring until there are no visible streaks or lumps of flour. You can use a whisk, rubber spatula, or wooden spoon for this step.
- Fold in the white chocolate chunks (or chips) and the chopped speculoos/Lotus cookies.
To assemble:
- Spread about half of the batter into the prepared pan and smooth into an even layer.
- Warm the Biscoff spread slightly — about 30 seconds on medium power in the microwave — and stir until pourable.
- Drizzle or spoon the warmed cookie butter over the batter. It doesn’t need to be even; aim for larger dollops and thinner drizzles for swirls and pockets of flavor.
- Drop the remaining batter over the top in spoonfuls and gently spread into an even layer. If some cookie butter mixes into the top layer, that’s fine — it creates marbling and extra pockets of flavor.
Bake in the center of the preheated oven for about 25–28 minutes. Baking time will vary slightly depending on your oven and how gooey you like the blondies; remove them when the top looks set but still tender in the center. Allow the bars to cool in the pan. When cooled, use the parchment overhang to lift the slab onto a cutting board and slice with a sharp knife.
If you like, drizzle additional warmed Biscoff over the cut bars for extra shine and flavor. These blondies are wonderful warm with a scoop of ice cream and another spoonful of warmed cookie butter.
Thick, chewy, and packed with white chocolate, chopped speculoos cookies and cookie butter, these Biscoff blondies are an addictive treat for anyone who loves cookie butter.
Biscoff Blondies
Equipment
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8×8 inch (20×20 cm) pan
Ingredients
- 2/3 cup unsalted butter (151 grams), melted and cooled slightly
- 1/2 cup brown sugar (105 grams)
- 1/2 cup granulated sugar (100 grams)
- 1 1/2 cup all-purpose flour (188 grams)
- 1/4 teaspoon salt
- 1 large egg
- 1 large egg yolk, discard the white
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips (about 90 grams), or white chocolate chunks
- 1/2 cup chopped speculoos cookies, AKA Lotus Biscoff Cookies — about 5 cookies
- 1/2 cup Biscoff cookie butter spread
Instructions
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Preheat the oven to 350°F (180°C). Lightly grease an 8×8 inch pan and line with parchment or foil, leaving an overhang for lifting the bars out later.
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In a large bowl, whisk together the melted butter, brown sugar and granulated sugar until the butter no longer looks separate.
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Whisk in the egg, extra egg yolk and vanilla until the mixture is smooth and no bits of egg remain.
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Add the flour and salt, then mix until incorporated. A rubber spatula or wooden spoon works well.
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Stir in the white chocolate and chopped speculoos cookies.
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Spread half the batter into the pan. Heat the Biscoff spread about 30 seconds in the microwave and stir until pourable. Pour and drizzle the Biscoff over the batter, then drop spoonfuls of the remaining batter on top and smooth into an even layer. Some blending of the layers is fine — aim for even thickness.
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Bake for about 25–28 minutes, or until the top looks set. Remove from the oven and let cool in the pan. When cool, lift the blondies out with the parchment overhang and slice with a sharp knife.
Notes
- Biscoff Cookie Butter: Any cookie-butter brand will work.
- Storage: Store baked and cooled blondies in an airtight container at room temperature for up to 4 days.
- Nutrition: Nutrition details are estimates based on 12 servings.