These Biscoff blondies are simple to make and a cookie butter lover’s dream. An easy, one-bowl recipe produces fudgy blondies with a chewy texture stuffed with crunchy Biscoff cookies, white chocolate chunks, and creamy cookie butter.
Gooey Biscoff blondies are so delicious and will remind you a little bit of brownies because of their chewiness. They make the ultimate treat for dessert, but the crunchy Biscoff cookies taste good with a cup of coffee too.
If you like blondie recipes, be sure to try my blueberry lemon blondies, and strawberry lemon blondies. These ingredients are light and fresh, perfect for the warmer months. Need to use up your leftover chocolate? Go with white chocolate cranberry cookies or copycat Starbucks cranberry bliss bars.
- butter – we used unsalted.
- sugar – white sugar.
- light brown sugar – be sure to pack it in the measuring cup.
- pure vanilla extract – rounds out all of the flavors.
- eggs – let them come to room temperature before using so that they combine evenly with the other ingredients.
- salt – you may want to omit the salt if you are using salted butter.
- flour – all-purpose flour gives a nice chewy texture.
- baking powder – be sure it has not expired. This helps the cookie bars to rise.
- Biscoff cookies – Lotus Biscoff biscuits are great, but you can use your favorite brand.
- white chocolate – these will be chopped into chunks, you can also use white chocolate chips.
- Biscoff (cookie butter) – the star ingredient that adds tons of flavor and is responsible for the fudgy texture.
For a complete list of ingredients and their measurements, please refer to the printable recipe card 📋 at the bottom of the post.
Drizzle more cookie butter over the top if desired.
Square baking pan – we used an 8×8 glass dish.
Variations and Substitutions
- Dairy Free – swap the butter out for a vegan variety of butter.
- White chocolate chips – instead of bar chocolate, use chocolate chips instead.
- Nutty – replace part of the chocolate with your favorite kind of nuts.
PREP: Line an 8×8 glass baking dish with a piece of parchment paper and preheat the oven to 350 degrees.
Step 1: In a large bowl, whisk the melted butter together with the sugars. Add the eggs and vanilla, and mix until fully combined.
Step 2: Mix in the dry ingredients just until incorporated. Scrape down the sides of the bowl as needed.
Step 3: Break the Lotus Biscoff cookies into chunks. Fold the cookies and the white chocolate into the wet ingredients using a rubber spatula.
Step 4: Pour half of the blondie batter into the prepared baking pan.
Pro Tip: Melting the cookie butter makes it easier to spread.
Step 5: Microwave the spread for 15 seconds, or until it’s pourable.
Step 6: Pour the Biscoff cookie butter spread over the bottom layer of the blondies. Top with the remaining batter.
Step 7: Gently press the remaining cookies on top, along with the chocolate, if desired. Bake for 35-40 minutes or until the buttery bars are golden brown across the top. Allow the blondies to cool.
SLICE: Lift the blondies out of the pan by the edges of the parchment paper. Slice into bars and serve.
Recipe Tips for Biscoff Blondie Recipes
- If you add the chocolate chunks to the top of the blondies, they will toast a little while baking. You can also wait until they come out of the oven and sprinkle some over the top so they will stay white, but still melt.
- Be sure to measure the flour accurately. Too much flour will lead to dry Lotus blondies.
- Do not over-mix the batter. Mix just until the ingredients are incorporated.
- As the blondies cool, they will firm up. The center should not be wet, but you don’t want to overbake them.
Lotus Biscoff cookies are made with natural ingredients with no added flavors or colors.
Keep the bars in an airtight container for 3-5 days on the countertop.
To freeze, wrap them tightly in a layer of plastic wrap, followed by aluminum foil, and place them in a freezer bag for up to 2 months. Thaw in the fridge before serving.
Cookie butter is a spread made from ground-up cookies, often flavored with cinnamon and other spices. It has a similar consistency to peanut butter or Nutella and can be used in similar ways, such as on toast, as a dip for fruit, or as an ingredient in baking. The most common cookies used to make cookie butter are speculoos cookies, a type of spiced shortbread cookie that originated in Belgium.
If you try this Biscoff Blondies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
- ¼ teaspoon salt
- 1 cup all-purpose flour
- ½ teaspoons baking powder
- 10 Biscoff cookies
- 4 oz. bar of white chocolate roughly chopped
- ½ cup Biscoff cookie butter
- Preheat the oven to 350°F. Line an 8×8 glass baking dish with parchment paper and set it aside.
- In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar.
- Add vanilla extract and eggs and continue whisking until fully combined.
- Add the salt, flour, and baking powder to the butter/egg mixture and stir just until incorporated.
- Chop or break the Biscoff cookies into chunks. Add cookie pieces and white chocolate into the blondie batter and stir briefly to distribute. (Reserve a few pieces of chocolate and cookie chunks for the top of the blondies, if desired.)
- Spread HALF of the batter into the prepared baking dish.
- Microwave the Biscoff cookie butter for 15 seconds until it is pourable. Pour over the bottom layer of blondies. Top with the remaining blondie batter.
- Press additional cookie pieces and/or white chocolate across the top.
- Bake blondies for 35-40 minutes or until they are golden brown across the top and a knife inserted in the center comes out clean or with a few crumbs clinging. The center should not be wet.
- When blondies are cooled completely, lift from the baking dish by pulling the overhang of the parchment paper liner. Cut into bars and serve.