This easy Biscoff Blondies recipe is made with Lotus Biscoff biscuits, creamy cookie butter, white chocolate chips, and a rich buttery blondie base. They are chewy, sweet, full of warm caramelized cookie flavor, and perfect for sharing at parties, holidays, bake sales, or as a simple weekend dessert.
These Biscoff Blondies are soft, chewy, and packed with the unmistakable flavor of cookie butter. The batter is made with real butter, brown sugar, vanilla, and Biscoff spread, then folded with white chocolate chips and finished with crushed Biscoff cookies on top.
If you have ever opened a jar of cookie butter, you already know how tempting it is to eat it straight from the spoon. This recipe turns that irresistible spread into a tray of bakery-style blondies that are easy to slice, serve, and share. They are rich enough for a special occasion but simple enough to make whenever a sweet craving hits.
Lotus Biscoff cookie butter and biscuits give the most classic flavor, but another speculoos cookie butter or similar brand can also work well. The result is a buttery dessert bar with chewy edges, a tender center, and a crunchy cookie topping.
Reasons to Love This Recipe:
- It is a delicious way to bake with Biscoff cookie butter instead of eating it straight from the jar.
- The blondies have a rich, chewy base with plenty of warm cookie butter flavor.
- White chocolate chips add sweetness and a creamy contrast to the spiced Biscoff flavor.
- Crushed Biscoff cookies on top give the bars a simple but eye-catching finish.
- The ingredients are easy to find in most grocery stores, with no complicated or unusual additions.
- They are ideal for birthdays, barbecues, holiday dessert trays, potlucks, or everyday baking.
Ingredients
- Cookie butter: Biscoff brand cookie butter is recommended for the most recognizable flavor, but another cookie butter can be used if that is what you have.
- Lotus Biscoff cookies or biscuits: These are crushed and sprinkled over the top of the batter before baking. They add flavor, texture, and a pretty finish.
- Butter: Use softened butter so it creams smoothly with the brown sugar. If using unsalted butter, add ¼ teaspoon of salt to the batter.
- Brown sugar: Brown sugar gives blondies their chewy texture and deep, caramel-like sweetness.
- White chocolate chips: White chocolate pairs beautifully with the rich, spiced flavor of Biscoff.
- Eggs: This recipe uses 1 whole egg plus 1 egg yolk for extra richness.
- Flour: All-purpose flour works perfectly for the blondie base.
- Vanilla: Vanilla extract rounds out the flavor.
- Baking powder: A small amount helps give the blondies the right texture.
Check the recipe card below for the full ingredient list and exact quantities.
Metric Measurements: If you prefer to bake by weight, use the metric option in the recipe card where available.
How to Make Biscoff Blondies
This Biscoff blondie recipe is simple to prepare. Mix the buttery cookie batter, spread it into the pan, top it with crushed biscuits, and bake until golden and chewy.
Step one: Add the softened butter and brown sugar to a large mixing bowl. Cream them together with an electric mixer until smooth and well combined.
Step two: Add the egg, egg yolk, cookie butter, and vanilla extract to the bowl.
Step three: Beat until the mixture is creamy and fully combined, scraping down the sides of the bowl as needed.
Step four: In a separate small bowl, stir together the flour, baking powder, and white chocolate chips.
Step five: Add the dry ingredients to the cookie butter batter a little at a time.
Step six: Fold gently until the flour is just incorporated. Avoid overmixing, as this can make the blondies dense.
Step seven: Spread the batter evenly into an 8X8-inch baking dish lined with overlapping pieces of parchment paper.
Step eight: Sprinkle the crushed Biscoff cookies over the top. Press them in very gently with your palm so they stick to the batter.
Step nine: Bake in a 350ºF (177ºC) oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Slicing and Serving
Let the blondies cool in the pan until they reach room temperature, about 1-2 hours. Cooling helps them set properly and makes clean slicing easier. Once cooled, lift them out using the parchment paper and cut into 9 squares. Serve right away, or store them in an airtight container for later.
Storing and Freezing
Biscoff blondie bars store well at room temperature. Keep them in an airtight container for 3-4 days. For slightly longer storage, refrigerate them for up to 5 days. They can also be frozen for up to 3 months.
To freeze: Wrap the blondies individually and place them in a freezer bag. Seal, label, and freeze. Thaw before serving.
Troubleshooting
If your blondies do not turn out exactly as expected, the issue is usually related to measuring, mixing, or baking time. These simple tips can help you get the best texture next time.
- Crumbly texture: Too much flour or overmixing can make blondies dry. Measure the flour carefully by lightly spooning it into the measuring cup and leveling it off. Mix only until the dry ingredients disappear.
- Too dense: Dense blondies can happen if the batter is overmixed after the flour is added. Use a gentle hand and stop mixing as soon as the batter comes together.
- Overbaked: Blondies can overbake quickly. Start checking them a few minutes before the suggested baking time ends. The top should be golden, the edges slightly crinkly, and a toothpick should come out clean or with a few moist crumbs.
Variations and Substitutions
Without white chocolate chips: If you prefer a deeper, richer flavor, try using butterscotch chips instead.
Without chocolate: If you do not want to use chocolate or baking chips, leave them out or replace them with chopped nuts.
Recipe FAQ’s
Yes. If you forgot to soften the butter, melted butter can be used. Let it cool slightly after melting, then mix it well with the brown sugar before adding the eggs.
Brown sugar is best because it gives blondies their chewy texture and rich flavor. If you use white sugar, the bars may be firmer, less moist, and more cookie-like.
Expert Baking Tips
- Do not overmix: Once the flour is added, mix gently and only until combined. Overmixing can develop gluten and make the blondies dense.
- Measure accurately: Level the flour, pack the brown sugar, and use exactly 1 whole egg plus 1 egg yolk. Small measurement changes can affect the final texture.
- Use parchment paper: Lining the pan with overlapping parchment makes it much easier to lift the cooled blondies out cleanly.
- Check with a toothpick: The blondies may look slightly soft in the center, but a toothpick will help you know when they are done. If it comes out clean or with a few moist crumbs, remove the pan from the oven.
More Delicious Desserts
- Fruity Pebbles treats
- Dulce de leche mousse
- No bake chocolate chip cheesecake
- Famous chocolate wafer icebox cake
- Lazy cheesecake salad
If you loved this recipe for Biscoff Blondies, leave a review or comment and share how they turned out.
Biscoff Blondies
Equipment
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8X8 Baking Pan (20X20 cm)
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Stand mixer or hand mixer
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Parchment paper
Ingredients
- ⅓ cup butter softened
- ⅔ cup packed brown sugar
- 1 large egg plus 1 egg yolk
- ½ cup cookie butter Lotus brand preferred
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup white chocolate chips
- ½ cup crushed Biscoff cookies
Instructions
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Preheat the oven to 350ºF (177ºC). Line an 8X8-inch (20X20 cm) baking dish with overlapping pieces of parchment paper.
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Add the softened butter and brown sugar to a large mixing bowl. Beat for 1-2 minutes, or until creamed together.
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Add the egg, egg yolk, cookie butter, and vanilla extract. Beat until smooth, scraping down the bowl as needed.
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In a small bowl, stir together the flour, baking powder, and white chocolate chips.
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Add the dry ingredients to the blondie batter a little at a time. Stir just until combined, being careful not to overmix.
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Spread the batter evenly into the prepared baking dish.
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Sprinkle the crushed Biscoff cookies over the top and press them in gently.
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Bake for 30-35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
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Cool at room temperature for 1-2 hours before slicing.
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Cut into 9 squares, serve, and enjoy.
Notes
Nutrition
| Carbohydrates: 48g
| Protein: 4g
| Fat: 19g
| Sugar: 29g
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