Biscoff Blondies are rich, buttery, and make a delicious summer treat! You only need one bowl, 8 ingredients, and less than one hour to make these incredible cookie butter blondies. With four layers of batter, biscuits and creamy Biscoff spread these are one decadent dessert!
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Biscoff Blondies are one of the best desserts I've made recently! They're buttery, rich, sweet, and full of warm spicy flavor.
I used the base recipe of my white chocolate raspberry blondies and added a 2 layers of crunchy Lotus Biscoff Biscuits and a middle layer of creamy cookie butter. Like I said before, they're definitely decadent, but oh so delicious.
All you need to do is freeze your cookie butter, grab a bowl and whip up the batter, layer everything in your pan, and bake. They're simple, sweet, and make an incredible anytime treat!
For a chocolatey twist, try these Biscoff BROWNIES or definitely make these Cookie Butter Cupcakes!!
What Is Cookie Butter?
Biscoff Spread (AKA Cookie Butter) is actually a peanut butter-like spread that is made from ground up Biscoff biscuits.
It has hints of warm cinnamon, nutmeg, and ginger and can be used in sandwiches, a dip for apples, or even in a dessert like these blondies!
Why You'll Love These Biscoff Blondies
- Made in one bowl, so there's minimal dishes
- 4 layers of goodness that make for one decadent treat!
- Simple and quick, these Biscoff blondies are done in about 55 minutes
- Full of warm spice flavors like cinnamon, ginger, and nutmeg
- Enjoyed by all- kids AND adults go crazy for them
Key Ingredients Needed
*the full list of ingredients and measurements can be found in the recipe card below*
Flour: This recipe is made with all purpose flour, but you can substitute it with a gluten free flour blend that contains xanthan gum.
Brown Sugar: For this recipe I used light brown sugar. You can use dark brown sugar but keep in mind that the color of your treat will be different.
Eggs: When baking, unless otherwise specified, always use large eggs. It's also best it they're room temperature so that they combine smoother into the batter.
Butter: I like to you salted butter when I bake to keep the sweetness levels balanced. You can use unsalted if that's all you have though!
Biscoff: For these blondies you need both the Biscoff spread and the Lotus Biscoff Biscuits.
Salt: These cookie butter blondies can be SWEET. So I like to add a small amount of salt to combat the sweetness and keep them balanced in flavor.
Step By Step Instructions
STEP ONE: Take a sheet of parchment paper and use a pencil to trace the bottom of an 8x8 metal baking pan onto the paper. Flip the parchment over and evenly spread the Biscoff cookie butter into a square matching the shape you traced. Place into the freezer for at least 20 minutes before making the blondie batter.
STEP TWO: Preheat your oven to 350°F and line an 8x8 metal baking pan with parchment paper.
STEP THREE: In a large mixing bowl stir together melted butter, brown sugar, eggs, and vanilla extract, mixing until well combined.
STEP FOUR: To the wet ingredients, add in the flour, baking powder, and salt. Use a rubber spatula to gently fold the ingredients in until just combined.
STEP FIVE: Pour half of the blondie batter into the pan, place 8 Biscoff cookies on top of the batter, then take your cookie butter square out of the freezer and place it on top. Pour over remaining batter and spread it into an even layer.
STEP SIX: Again, place 8 more Biscoff cookies in 2 rows of 4 on top of the batter. Bake for 26-30 minutes, then carefully remove from the oven and allow to cool completely before cutting into squares.
Expert Blondie Baking Tips
- Freeze your spread: In order to get that perfect square of Biscoff spread, you need to freeze it for at least 20-30 minutes. You'll know it's done when you can peel it off the parchment paper in one piece.
- Room temperature ingredients: Except for the melted butter (and Biscoff square) everything else should be at room temperature for the best results.
- Layer evenly: Take your time, don't rush. Evenly spread the batter, place the biscuits in rows, gently peel the cookie butter, just take your time!
- Don't over bake: Cookie butter blondies are meant to be gooey, so don't over bake! Bake them until golden brown and a toothpick inserted into the center comes out clean.
- Cool completely: Since they are gooey, and if you want clean cuts, you have to let them cool fully before cutting into squares
Frequently Asked Questions
I've been able to consistently find it in the peanut butter aisle in my local grocery store. If it's not there, you can always order it from Amazon.
Blondies are meant to be ooey gooey, however not raw. If you find that your blondies are still raw in the middle, then they're not fully cooked. If they're just gooey, that's ok because that's how they're supposed to be!
You can try making them gluten free by substituting the all purpose flour with a 1:1 gluten free all purpose flour and eliminating the Lotus Biscoff cookies entirely.
You can also make these dairy free by substituting the butter with your favorite vegan butter sticks.
The edges will start to turn golden brown and the middle will be shiny and jiggle ever so lightly.
You can also poke a toothpick into the center and if it comes out with just a few moist crumbs you know your blondies are done.
Storing and Freezing Instructions
STORING: You can store any leftover blondies in an airtight container at room temperature for up to 3 days. These can also be stored in the fridge for up to 1 week.
FREEZING: If you want to, you can also freeze a few so you can have a delicious cookie butter blondie any time the craving hits. Wrap each one individually in plastic wrap, then again in aluminum foil. Freeze for up to 2 months, then thaw to room temperature before enjoying.
A quick note about baking in grams...
You may notice that most of my newer recipes are listed in grams instead of cups. That's because it's really the most accurate way to measure and bake exceptional treats every time with little room for error.
I do try and include cup measurements, but I highly suggest investing in a $10 kitchen scale. It's really worth it!
Did you make this recipe? If so, I would really appreciate you leaving a comment and star rating down below!
Additionally, stay connected with me on Instagram, Pinterest, or Facebook!
PrintBiscoff Blondies
Biscoff Blondies are rich, buttery, and make a delicious summer treat! You only need one bowl, 8 ingredients, and less than one hour to make these incredible cookie butter blondies. With four layers of batter, biscuits and creamy Biscoff spread these are one decadent dessert!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Total Time: 55 minutes
- Yield: 12 1x
- Category: Blondies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 150g Biscoff spread
- 113g butter- melted
- 250g light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 180g all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- 16 Biscoff Lotus biscuits
Instructions
- Take a sheet of parchment paper and use a pencil to trace the bottom of an 8x8 metal baking pan onto the paper. Flip the parchment over and evenly spread the Biscoff cookie butter into a square matching the shape you traced. Place into the freezer for at least 20 minutes before making the blondie batter.
- Preheat your oven to 350°F and line an 8x8 metal baking pan with parchment paper.
- In a large mixing bowl, stir together melted butter, brown sugar, eggs, and vanilla extract until well combined.
- To the wet ingredients, add in the flour, baking powder, and salt and gently fold in until just combined.
- Pour half of the blondie batter into the bottom of your prepared pan and spread it out into an even layer. Line 8 Biscoff Lotus Biscuits on top of the batter and then carefully lay your square of frozen cookie butter on top. Pour the remaining blondie batter over top of your middle layers and again, spread into an even layer to cover.
- Place the 8 remaining Biscuits on the top and bake in the preheated oven for 26-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Let the cookie butter blondies cool completely before cutting into squares and serving.
Notes
- Freeze your spread: In order to get that perfect square of Biscoff spread, you need to freeze it for at least 20-30 minutes. You'll know it's done when you can peel it off the parchment paper in one piece.
- Room temperature ingredients: Except for the melted butter (and Biscoff square) everything else should be at room temperature for the best results.
- Layer evenly: Take your time, don't rush. Evenly spread the batter, place the biscuits in rows, gently peel the cookie butter, just take your time!
- Don't over bake: Cookie butter blondies are meant to be gooey, so don't over bake! Bake them until golden brown and a toothpick inserted into the center comes out clean.
- Cool completely: Since they are gooey, and if you want clean cuts, you have to let them cool fully before cutting into squares
- Storing: Keep leftovers in an airtight container at room temperature for up to 3 days or in the fridge for 1 week
Shelly says
10/10 recommend everyone to make these!