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Easy Biscoff Blondies Recipe - Cookie Butter Bar Heaven

These Irresistible Biscoff Blondies combine buttery brown sugar, creamy cookie butter, and white chocolate chunks for a rich, chewy, golden bar that melts in your mouth. Perfectly balanced between gooey and crisp, these blondies are the ultimate cookie butter dessert—easy to make and impossible to resist.
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Prep Time 15 minutes
Servings: 16 blondies
Course: Bars, Biscoff, Cookie Butter, Dessert
Cuisine: American
Calories: 230
Ingredients Method Notes

Ingredients
  

Essential Ingredients:
  • ¾ cup unsalted butter or use salted butter and reduce salt by ¼ teaspoon
  • ½ cup Biscoff cookie butter smooth or crunchy
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 large eggs room temperature
  • 2 cups all-purpose flour
  • 1¼ teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • ⅔ cup white chocolate chips or chopped white chocolate
Optional Enhancements:
  • Crushed Biscoff cookies for topping
  • Extra cookie butter for swirling
  • A pinch of vanilla extract

Method
 

  1. Prepare the Pan: Preheat oven to 350°F (175°C). Line a 9"x9" pan with parchment paper and lightly grease for easy removal.
  2. Mix the Base: Melt butter and whisk together with Biscoff cookie butter until smooth. Add brown sugar and granulated sugar; mix until glossy and combined.
  3. Add Eggs: Beat in eggs one at a time, mixing well after each addition for a smooth, rich batter.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, salt, and cinnamon. Gently fold into wet ingredients until just combined—do not overmix.
  5. Add White Chocolate: Fold in white chocolate chips evenly throughout the batter.
  6. Bake: Spread batter evenly into the prepared pan. Top with crushed Biscoff cookies if desired. Bake 30–35 minutes, until edges are golden and center is slightly soft.
  7. Cool Completely: Allow blondies to cool fully for at least 3 hours before slicing for clean, firm squares.

Notes

For extra gooey texture, slightly underbake the blondies. They firm up beautifully once cooled. Add a swirl of melted Biscoff cookie butter on top before baking for bakery-style presentation.