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Chewy Biscoff Cookie Butter Blondies

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Indulge in these chewy, decadent blondies that combine the flavors of Biscoff cookie butter and crushed Biscoff cookies for a delightful treat.

Ingredients

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  • 1/2 cup Unsalted Butter, melted
  • 1 cup Light Brown Sugar
  • 1/4 cup Granulated Sugar
  • 1 Large Egg
  • 1 Egg Yolk
  • 1 teaspoon Vanilla Extract
  • 1 cup All-Purpose Flour
  • 1/2 cup Biscoff Cookie Butter (Smooth)
  • 1/2 cup Biscoff Cookies, crushed
  • 1/4 teaspoon Salt
  • 1 teaspoon Baking Powder

Instructions

  1. Prepare the Baking Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch square baking pan with parchment paper, allowing an overhang on two sides for easy removal later. Lightly grease any exposed parchment and pan edges.
  2. Melt the Butter: In a medium microwave-safe bowl or a small saucepan, melt the unsalted butter until smooth. Set it aside to cool slightly.
  3. Combine Sugars and Butter: In a large mixing bowl, combine the cooled melted butter with the light brown sugar and granulated sugar. Whisk vigorously for 1-2 minutes until the mixture is well combined and slightly lighter in color.
  4. Add Eggs and Vanilla: Add the large egg, extra egg yolk, and vanilla extract to the sugar-butter mixture. Whisk again for about a minute until the mixture is glossy and thoroughly combined.
  5. Incorporate Biscoff Cookie Butter: Add 1/2 cup of the smooth Biscoff cookie butter to the wet ingredients. Whisk until it is fully incorporated and the mixture is smooth and uniform.
  6. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined and lump-free.
  7. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing with a rubber spatula or wooden spoon until just combined. Be careful not to overmix; a few streaks of flour are fine.
  8. Add Crushed Biscoff Cookies: Gently fold in 1/2 cup of the crushed Biscoff cookies into the batter.
  9. Pour into the Baking Pan: Pour the blondie batter into your prepared 8×8 inch baking pan. Use your spatula to spread it evenly into all corners.
  10. Swirl and Garnish: Dollop the remaining 2 tablespoons of Biscoff cookie butter over the top of the batter. Using a knife or a skewer, gently swirl the cookie butter into the batter for a beautiful marbled effect. Sprinkle the remaining 2 tablespoons of crushed Biscoff cookies evenly over the top.
  11. Bake: Bake for 28-32 minutes. The edges should appear set and lightly golden brown, but the center should still look slightly soft and fudgy. A toothpick inserted into the center should come out with moist crumbs, not wet batter.
  12. Cool Completely: Allow them to cool completely in the pan on a wire rack for at least 2-3 hours. They will continue to set as they cool.
  13. Slice and Enjoy: Once completely cool, use the parchment paper overhang to lift the blondies out of the pan. Slice them into your desired squares.

Notes

For a more indulgent treat, serve warm with vanilla ice cream. Store leftovers in an airtight container for up to 4 days at room temperature.

Nutrition

Find it online: https://ameliasweets.com/2026/05/31/chewy-biscoff-cookie-butter-blondies/

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