Cookie Butter Blondies

Cookie Butter Blondies (Biscoff Blondies)

There is something about cookie butter that instantly makes a dessert feel warm, cozy, and bakery-worthy. These Cookie Butter Blondies are soft, chewy, rich, and layered with spiced caramel notes from crushed Biscoff cookies and creamy cookie butter.

They bake up thick and fudgy in the center with perfectly golden edges, and the pools of white chocolate melt into every bite. If you love brown sugar blondies but want something a little more elevated, this recipe is it.

And the best part? No mixer required.

Why You’ll Love These Blondies

• Ultra chewy texture with fudgy centers

• Loaded with cookie butter flavor

• White chocolate balances the warm spice

• Crunchy cookie topping for bakery-style texture

• Simple ingredients, minimal prep

These are perfect for fall gatherings, holiday trays, or honestly just a Tuesday night craving.

Ingredients You’ll Need

• Salted butter

• Brown sugar

• Biscoff cookie butter

• Eggs

• Vanilla extract

• All-purpose flour

• White chocolate chips

• Biscoff cookies (crushed + broken for topping)

• Baking powder

• Salt

(Full measurements are in the recipe card below.)

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How to Make Cookie Butter Blondies

Preheat your oven to 350°F and line a 9x9 pan with parchment paper.

Melt the butter and let it cool slightly while you crush most of the Biscoff cookies for the filling. Break the remaining cookies into larger chunks for topping.

In a mixing bowl, combine the melted butter and brown sugar until smooth. Stir in the cookie butter until fully incorporated.

Add the eggs and vanilla and mix just until combined.

Fold in the flour, baking powder, and salt. Be careful not to overmix — once a few streaks of flour remain, add the crushed cookies and white chocolate chips and gently fold them in.

Spread the batter into your prepared pan. Add four small dollops of cookie butter on top and gently smooth them into the surface.

Bake for 30–35 minutes, until the edges are golden brown and the center is just set.

As soon as they come out of the oven, press the broken cookie pieces on top and sprinkle a few extra white chocolate chips if desired for that bakery-style finish.

Allow to cool before slicing for clean, perfect squares.

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Tips for the Best Blondies

• Do not overbake. Slightly underbaked blondies = fudgy centers.

• Let the butter cool slightly before mixing to avoid scrambling the eggs.

• For clean slices, allow the blondies to cool completely.

• Add extra white chocolate chips on top right after baking for that melty, picture-perfect look.

• If you love thicker blondies, chill the batter for 30 minutes before baking.

Storage

Store in an airtight container at room temperature for up to 4 days. These also freeze beautifully, wrap tightly, and freeze for up to 2 months.

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If you make these blondies, I’d love to hear what your thoughts below :)

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Cookie Butter Blondies

Yield: 16

Author: Jaegar Desjardin

Prep time: 15 MinCook time: 30 MinTotal time: 45 Min

These Cookie Butter Blondies are soft, chewy, and packed with warm spiced flavor in every bite. Made with creamy cookie butter and baked to golden perfection, they’re rich, fudgy, and completely irresistible.

Ingredients

• 1/2 cup Salted Butter (1 stick), melted
• 1 cup Brown Sugar
• 1/3 cup Biscoff Cookie Butter + 4 tablespoons (see recipe)
• 2 Eggs (room temperature)
• 1 tbsp Vanilla Extract
• 1 cup of All-Purpose Flour
• 1 cup White Chocolate Chips
• 12 Biscoff Cookies (8 crushed for filling, roughly 1 cup, and 4 broken cookies for topping)
• 1/4 tsp of Baking Powder
• 1/2 tsp Salt

Instructions

1. Preheat the oven to 350 degrees and line a 9x9 pan with parchment paper.
2. Melt the ½ cup of butter and allow it to cool slightly. While the butter cools, crush 8 of the Biscoff Cookies and set aside. Then take the additional 4 Biscoff cookies, break those by hand to have bigger broken chunks for topping, and set those aside.
3. Add the melted butter and brown sugar to a mixing bowl and mix with a spatula until combined. Next, add the 1/3 cup of cookie butter and incorperate them into the sugar mixture.
4. Add the eggs and vanilla extract and mix until just combined.
5. Use a spatula to scrape down the sides and add the flour, baking powder, and salt. Fold the ingredients together without overmixing. When only a few streaks of flour are visible, add the crushed Biscoff cookies and white chocolate chips and incorporate them into the dough.
6. Add the batter to the baking pan. With a small cookie scoop (1 tablespoon), add 4 separate dollops sporadically on top and gently smooth the dollops.
7. Bake for 30-35 minutes or until the edges are golden brown. When out of the oven, carefully add broken Biscoff Cookies to the top and optional extra white chocolate chips. Allow to cool before serving.

Equipment

1. 9x9 baking pan
2. Parchment paper
3. Wire rack
4. Spatula
5. Bowl