These extra chewy Biscoff blondies, filled with rich Biscoff cookie butter, are the ultimate treat for all the Lotus cookie lovers out there!
You might also like Nutter Butter Brownies, Peanut Butter Nutella Cookies, and Snickerdoodle Cookies.
Jump To
Biscoff Blondies
If you’ve ever had 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.
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 baked goods!
Why You’ll Love These Blondies
- From start to finish, it takes less than an hour to make
- Make it with regular butter or brown butter for an even richer flavor
- Stays fresh and soft for several days
- Add mix-ins like white chocolate chunks, crushed Biscoff cookies, or nuts
Recipe Ingredients
Let's get down to the basics! Here are the simple ingredients you need to whip up these tasty Biscoff blondies:
Butter: I like to use salted butter in this recipe, but unsalted butter works as well. If you use unsalted, I recommend adding an extra 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.
Cookie butter: The creamy cookie butter is the star of this recipe. I use Lotus Biscoff cookie butter, but any speculoos-style version will work just fine.
A full ingredient list with exact amounts can be found in the recipe card below.
Mix-ins & Toppings
If you want to take these Biscoff blondies to the next level, try incorporating a variety of mix-ins or toppings. Here are some ideas you can try:
- Crushed Biscoff cookie pieces
- Chocolate chips
- Butterscotch chips
- White chocolate chips
- Chopped nuts
- Candied nuts
- Toffee bits
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 we 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 low medium 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 Biscoff Blondies
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 the “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 5 minutes until the mixture is pale in color and the texture is light and fluffy.
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” metal square baking pan by lining it with a piece of parchment paper. Leave some excess parchment hanging over the sides of the pan for easy removal after baking.
Pour the batter into the prepared pan and smooth it with a rubber spatula. Place them in the oven to bake for 25-30 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 10-15 minutes. Then, remove them from the pan, cut them into squares, and serve!
Expert Tips
Use room temperature ingredients (as specified). All of the ingredients in this recipe should be at room temperature except for the melted brown butter. Room-temperature ingredients blend more easily than cold ones for an even, uniform batter.
Accurately measure the flour. 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).
Don't overmix the batter. Mix the ingredients just until they are fully combined to avoid dense, hard 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.
How to Store Blondies
These Biscoff blondies will stay super soft and chewy for about 3-4 days. Be sure to store them in an airtight container or sealed plastic bag.
Store these cookie butter bars in the freezer for up to 3 months to keep them fresh even longer. Just set them on the counter to thaw when you are ready to enjoy them again.
FAQ’s
Yes! Speculoos cookie butter works great as a substitute for Biscoff. They have a very similar flavor and texture, so the swap won’t change much.
Yes, you can skip the browning step if you’d like and just use the same amount of melted butter. However, you will lose out on some of the rich flavor. Either way, these Biscoff blondies are amazingly delicious!
It’s a common belief that blondies are the same as brownies without the cocoa. However, even though they have some similarities, they are pretty different in taste and texture.
Most blondies are more comparable to super thick and chewy cookie bars. Blondies may have a gooey texture in the center while brownies tend to have a more fudgy texture.
Blondies are pretty well-known for their thick, chewy, and gooey center. That being said, if your blondies are overly gooey in the center, they may be underbaked. They are done baking when the middle of the blondies is almost fully set and the edges are slightly golden brown.
Belgian brown sugar gives the crunchy Biscoff cookies a sweet caramel flavor. The cookies are also packed with the flavor of warm spices like nutmeg and ginger with a hint of cinnamon.
Yes, you can store these Lotus Biscoff blondies in the freezer for up to 3 months. Be sure to store them in a well-sealed plastic freezer-safe bag or container. Thaw the blondies to room temperature before serving.
More Easy Dessert Bars
If you tried these Biscoff Blondies or any other recipe on our blog, please leave a 🌟 star rating and let us know how it went in the 📝 comments below.
Recipe
Biscoff Blondies
November 17, 2022Equipment
- Skillet or saucepan
Ingredients
- 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 baking powder
- 1 teaspoon salt
Instructions
- Preheat the oven to 350°F. Prepare an 8”x 8” square metal pan 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 5 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 25-30 minutes until the edges are lightly golden brown and the center is almost fully set.
- Let the blondies cool in the pan for 10-15 minutes. Remove from the pan, cut into squares and serve!
Notes
- 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/ceramic pan may affect the outcome.
- Store in a sealed bag or container for up to 4 days. Freeze for longer storage,
- Try this recipe with mix-ins like chopped nuts, chocolate chips, or toffee bits.
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Hannah says
I did everything like the recipe called for and the batter came out like it was supposed to according to pictures on the page but the middle of the bar is complete goop, it absolutely refuses to set up and I even baked it for over 40 mins just to see if it would at all since the edges did. So I’m calling this a failure for me😭
Mallory Morgan & Marissa Hercules says
Hi Hannah, I’m so sorry to hear that! These should bake through in about 25 minutes, so if they didn’t, sometimes oven temp, pan size, or even a thicker batter—like if the recipe was doubled—can cause issues. I know how disappointing that can be! I’d love to help troubleshoot if you want to share more details! 💛
Jessica says
I just had the same thing happen to me, cooked for 40 minutes and it was so crisp/almost burnt on top but straight goo on the inside. Delicious goo though! I used a ceramic pan instead of metal so maybe that’s where I went wrong
Mallory & Marissa says
Hi Jessica, Thanks so much for trying the recipe! Ceramic pans can definitely cause that gooey center — they retain heat differently than metal, so the blondies take longer to bake and sometimes don’t set up quite the same. I’d recommend using a light-colored metal pan next time. That should help them bake through more evenly!
Kayla says
Should I double this to bake in a 13 x 9 pan?
Mallory Tolbert & Marissa Hercules says
Hi Kayla,
If you’re doubling the recipe, a 9x13 pan will likely work. The blondies will probably be a little thicker and may require 5-10 extra minutes in the oven.
thecurlyspoon says
1 tsp of baking powder. 🙂
nancy says
i love Biscoffs and this blondie recipe with biscoffs is so tasty!!
Katie says
These are an absolute dream! These cookie butter blondies are a new favorite!
Shelby says
The chewy texture of these makes me come back for more every single time!