The Best Cookie Butter Dessert
If you’ve ever had Lotus Biscoff cookies, you know just how delicious and incredibly addicting they are. Now, imagine their sweet spiced flavor in a creamy cookie butter spread, and you’re in heaven. Needless to say, the addition of Biscoff cookie butter to pretty much any dessert will only make it better.
This post contains affiliate links. See full disclosure here.
What is Cookie Butter?
Cookie butter is a super creamy spread made from spiced, caramelized shortbread cookies (e.g. Lotus Biscoff or Speculoos cookies) that originated in Europe. These cookies are thin, crispy, and infused with various spices including cinnamon, ginger, and nutmeg.
The cookies are ground into a thick paste to make cookie butter. It has a smooth and creamy texture similar to that of peanut butter. Cookie butter can even be used as a substitute for peanut butter in a lot of recipes!
What are Blondies?
Blondies are essentially super thick and chewy cookie bars. Many people consider them to be the opposite of a brownie since they aren’t made with cocoa powder. However, the texture of a blondie is much more similar to that of a cookie bar rather than a brownie.
What makes these Biscoff blondies so special is that they are made with brown butter. Brown butter contributes more complexity to the flavor profile of these blondies by adding hints of caramel and a warm, rich, nuttiness.
Why You’ll Love This Recipe
These Biscoff brown butter blondies are the ultimate dessert bars! In addition to being extra gooey, chewy, and delicious, they are extremely simple to mix up with just 8 ingredients. Here are a few more reasons to love this cookie butter blondie recipe!
- From start to finish it takes less than an hour to make
- It’s made with brown butter for an even richer flavor
- They stay fresh and soft for several days in a sealed container
- You can add mix-ins like chocolate chips, crushed Biscoff cookies, or chopped nuts
- It’s easy to make but never fails to impress!
Butter: I like to use salted butter in this recipe but unsalted butter works as well. If you use unsalted, I recommend adding an additional pinch of salt to the batter.
Brown sugar: I usually make these Biscoff blondie bars with light brown sugar. You can use dark brown sugar for a stronger molasses flavor.
Eggs: Be sure to use room-temperature eggs in this recipe. This ensures they mix into the batter evenly.
Pure vanilla extract: The vanilla extract enhances the hints of caramel and nutty flavors.
Cookie butter: The creamy cookie butter is the star of this recipe. I use Lotus Biscoff cookie butter in this recipe but Speculoos cookie butter also works here.
All-purpose flour: The flour provides structure to ensure your blondies are the perfect texture.
Baking powder: The baking powder is necessary to prevent your blondies from being flat and dense.
Salt: The salt enhances all of the other flavors in these blondie bars.
How to Brown Butter
The process of browning butter may seem a bit intimidating but it’s actually pretty simple! There are a few different ways to brown butter but I prefer the stovetop method. All you need is a medium saucepan or skillet pan.
Add the cold butter to the pan and place it over medium-low heat until it turns golden brown and gives off a warm nutty aroma. This process will take about 5-7 minutes. Be sure to stir the butter frequently to prevent it from burning to the pan.
Initially, the butter will melt and then begin to foam up. Be sure to continue stirring and checking the color beneath the foam because it will turn very quickly. Keep a close eye on it and remove it from the heat as soon as the color starts to darken.
As it cools, the foam will go down, leaving you with perfectly golden brown butter. Set the butter aside to cool for 5 minutes before adding it to the blondie batter.
How To Make This Recipe
Making The Batter
For this recipe, I like to use my KitchenAid stand mixer, but an electric hand mixer works too. Follow the steps below for the best chewy Biscoff cookie butter blondies.
Before getting started, make sure your ingredients are at room temperature. The only exception is the brown butter which is added while it’s still very warm.
Start by browning the butter in a skillet or saucepan until golden brown with a warm nutty smell, about 5-7 minutes. (See “How to Brown Butter'' section above for detailed instructions.) Once it’s done, remove the butter from the heat and set it aside to cool for 5 minutes.
Next, add the butter and brown sugar to a large mixing bowl and mix until combined. Beat in the eggs and the vanilla extract. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Then, continue to mix on medium-high speed for 2-3 minutes until the mixture is pale in color and the texture is light and airy.
Add in the cookie butter and mix until it’s fully combined, scraping down the bowl as needed. Finally, add the flour, baking powder, and salt to the batter.
Mix just until the dry ingredients are incorporated, taking care not to overmix the batter. The final texture will be somewhere between a batter and a dough.
Baking & Serving
Preheat the oven to 350°F. Prepare an 8”x 8” square metal pan by lining it with parchment paper. Leave some excess parchment hanging over the sides of the pan for easy removal after baking.
Pour the batter into the pan and smooth it with a rubber spatula. Place them in the oven to bake for 22-25 minutes. Remove them from the oven when the edges are lightly golden brown and the center is almost fully set.
Let the blondies cool in the pan for 5-10 minutes. Then, remove them from the pan, cut them into squares, and serve!
Tips & Tricks
Use room temperature ingredients (as specified): All of the ingredients in this recipe should be at room temperature with the exception of the melted brown butter. Room-temperature ingredients blend together more easily than cold ones for an even, uniform batter.
Accurately measure the flour: The easiest way to measure flour accurately is to use the spoon and level method. Use a spoon to fluff the flour and scoop it into the measuring cup before leveling it off with the back of a knife (or other straight edge). Avoid shaking or tapping the measuring cup to even the top as this will pack down the flour.
Don't overmix the batter: When making this blondie batter, mix the ingredients just until they are fully combined to avoid overmixing. Overmixed batter will result in dense, tough blondies.
Don’t overbake the blondies: Be sure to take the blondies out when they are still a bit gooey in the center with slightly golden edges. If you leave them in the oven too long, they will be harder and less chewy.
Optional Mix-ins & Toppings
If you want to take these Biscoff cookie butter bars to the next level, try incorporating a variety of mix-ins or toppings. Here are some ideas you can try:
- Crushed Biscoff cookies pieces
- Chocolate chips
- Butterscotch chips
- Chopped nuts
- Candied nuts
- Toffee bits
How to Store Blondies
These Biscoff blondies will stay super soft and chewy for about 4-5 days. Be sure to store them in a well-sealed bag or container.
To keep these cookie butter bars fresh even longer, store them in the freezer for up to 3 months. Just set them on the counter to thaw when you are ready to enjoy them again.
Get Free Recipes and Discount Codes Sent Right to Your Inbox!
As a subscriber of The Curly Spoon, you’ll get new recipes sent right to your inbox along with discount codes for some of our favorite products. Sign up now!
Extra Chewy Biscoff Cookie Butter BlondiesNovember 17, 2022
- Skillet or saucepan
- Square 8"x 8" metal pan
- ¾ cup butter
- 1½ cups brown sugar packed
- 2 eggs room temperature
- 1 tablespoon pure vanilla extract
- ½ cup cookie butter
- 2 cups all-purpose flour
- 1 teaspoon salt
- Preheat the oven to 350°F. Prepare an 8”x 8” square metal with parchment paper. Leave excess hanging over the sides of the pan for easy removal after baking.
- Melt the butter in a saucepan over medium low heat until it turns golden brown with a nutty smell (5-7 minutes), stirring frequently. It may foam up slightly. Keep stirring and checking the color. Once it starts to brown, it will turn quickly so remove from heat as soon as it starts to darken. Set aside to cool for 5 minutes.
- Combine the butter and brown sugar in a large mixing bowl. Beat in the eggs and the vanilla extract, scraping down the sides of the bowl as needed. Continue to mix on medium high speed for 2-3 minutes until the mixture light, airy, and pale in color.
- Mix in the cookie butter, scraping down the bowl as needed. Add in the flour, baking powder, and salt. Mix just until the dry ingredients are incorporated without overmixing. The texture will be between a batter and a dough.
- Pour the batter into the pan and smooth it with a rubber spatula. Bake for 22-25 minutes until the edges are lightly golden brown and the center is almost fully set.
- Let the blondies cool in the pan for 5-10 minutes. Remove from the pan, cut into squares and serve!
- You can substitute the brown butter with the same amount melted butter if desired. This will make the flavor of the blondies a little less rich.
- Speculoos cookie butter can be used in place of Biscoff if needed.
- Use room temperature ingredients (except the butter).
- Use a metal pan for this blondie recipe. Using a glass pan may alter the outcome.
- Store in a sealed bag or container for up to 5 days. Freeze for longer storage,
- Try this recipe with mix-ins like chopped nuts, chocolate chips, or toffee bits.