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To make Biscoff Cookie Butter Blondies, you need some simple ingredients. Here’s what you need: - 1 cup unsalted butter, melted - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1 cup Biscoff cookie butter - 2 large eggs - 2 teaspoons vanilla extract - 2 cups all-purpose flour - 1/2 teaspoon baking powder - 1/4 teaspoon salt - 1 cup crushed Biscoff cookies (plus extra for topping) - 1/2 cup white chocolate chips (optional) I love using these ingredients because they create such a rich, sweet treat. The Biscoff cookie butter gives a unique flavor. It’s creamy and smooth, making these blondies so special. The crushed cookies add a nice crunch that pairs well with the soft texture of the blondies. When you gather your ingredients, make sure they are fresh for the best taste. This recipe is perfect for when you want to impress friends or just enjoy a sweet snack at home. {{ingredient_image_1}} - Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper. Leave some paper hanging over the sides for easy removal. - In a large bowl, mix the melted butter, brown sugar, and granulated sugar. Whisk until it is smooth and well combined. - Stir in the Biscoff cookie butter. Add the eggs and vanilla extract next. Mix until the batter is creamy and smooth. - In another bowl, combine the all-purpose flour, baking powder, and salt. Gradually add this dry mix to the wet mix. Stir until just combined. Be careful not to overmix. - Fold in the crushed Biscoff cookies and white chocolate chips if you want. Make sure they are evenly spread in the batter. - Pour the batter into the prepared baking pan. Spread it evenly. Sprinkle extra crushed Biscoff cookies on top for a nice crunch. - Bake in the oven for 25-30 minutes. The edges should look golden brown. A toothpick inserted in the center should come out with a few moist crumbs. - Let the blondies cool in the pan for about 10 minutes. Then, move them to a wire rack to cool completely. How to avoid overmixing Overmixing can ruin your blondies. When you mix the dry and wet ingredients, stop as soon as they combine. Some lumps are okay. This keeps your blondies soft and chewy. Use a gentle hand to fold in the crushed Biscoff cookies and chocolate chips. Ensuring the perfect bake time Watch your blondies closely while they bake. Start checking at 25 minutes. Insert a toothpick in the center. If it comes out with a few moist crumbs, they are done. If the toothpick is wet, bake for a few more minutes. This way, you’ll avoid dry blondies. Serving suggestions Cut your blondies into neat squares. Serve them on a bright, fun plate. This makes them look extra inviting. A drizzle of warm Biscoff cookie butter on top adds a rich touch. Creative garnishing ideas For a special finish, add whole Biscoff cookies on top. You can also sprinkle some crushed cookies for crunch. This adds a splash of color and texture. A scoop of vanilla ice cream on the side is a delightful bonus! Pro Tips Use Room Temperature Eggs: Using eggs that are at room temperature helps the batter mix more evenly, resulting in a better texture for your blondies. Don’t Overmix: When combining the dry and wet ingredients, mix until just combined. Overmixing can lead to dense blondies instead of soft and chewy ones. Cool Completely: Allowing the blondies to cool completely before cutting ensures cleaner edges and prevents them from falling apart. Experiment with Mix-Ins: Feel free to customize your blondies by adding nuts, caramel bits, or different types of chocolate chips for a unique twist! {{image_2}} You can change up your Biscoff Cookie Butter Blondies in fun ways. Adding mix-ins can give your blondies a new twist. Here are some ideas: - Nuts: Try adding chopped walnuts or pecans for crunch. - Chocolate: You can mix in dark chocolate chips or even milk chocolate. You can also swap out the cookie butter. Each type brings its own flavor: - Speculoos Cookie Butter: This has a spiced flavor. - Peanut Butter: This adds a nutty taste that pairs well with Biscoff. Making these blondies fit different diets is easy. For gluten-free options, use a gluten-free flour blend. This keeps the texture nice while making it safe for gluten-free eaters. If you want to make these blondies vegan, you can replace the eggs and butter: - Eggs: Use a flax egg. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for 5 minutes. - Butter: Replace with coconut oil or a vegan butter. These swaps will keep your blondies tasty and suitable for everyone! To keep your Biscoff cookie butter blondies fresh, store them in an airtight container. This will help maintain their moist texture and rich flavor. Here are some tips: - Let the blondies cool completely before storing. - Cut them into squares for easy serving. - Layer them with parchment paper if stacking. For the best results, use a glass or plastic container. Avoid metal containers, as they can alter the taste of the blondies. Freezing blondies is a great way to keep them for later. Here’s how to do it: - Wrap each blondie in plastic wrap. - Place the wrapped blondies in a freezer-safe bag. - Label the bag with the date for easy tracking. To thaw, simply take out a blondie and let it sit at room temperature. For a warm treat, you can heat it in the microwave for a few seconds. Enjoy the rich, buttery flavor, even after freezing! How long do Biscoff Cookie Butter Blondies last? Biscoff Cookie Butter Blondies stay fresh for about a week. Store them in an airtight container at room temperature. You can also refrigerate them for extra freshness. Just let them come to room temperature before serving. Can I use crunchy Biscoff cookie butter? Yes, you can use crunchy Biscoff cookie butter! It adds a nice texture to the blondies. Just remember that the flavor will be just as delicious, but the texture will change slightly. What can I substitute for Biscoff cookies? If you don’t have Biscoff cookies, you can use graham crackers or vanilla wafers. Both options work well and still give a sweet touch. You can also crush up other cookies you like to use as a substitute. What to do if your blondies are too dry or too gooey? If your blondies are too dry, try adding a bit more butter next time. You can also bake them for a shorter time if they seem dry after cooling. If they are too gooey, your oven may be too hot. Bake them longer, checking every few minutes. How to fix blondies that didn't rise properly? If your blondies didn’t rise, check your baking powder. It should be fresh, or your blondies won't rise. Also, make sure you mixed the batter well, but don’t overmix, as this can also flatten them. You’ve now learned how to make delicious Biscoff Cookie Butter blondies. We covered all the ingredients, steps, tips, and variations for your baking adventure. Remember, crafting these treats should be fun, so don’t stress. Enjoy trying different flavors or dietary changes. Keep them fresh with proper storage methods. If you follow these steps, you'll impress your friends and family. Happy baking!

Biscoff Cookie Butter Blondies

Delicious blondies made with Biscoff cookie butter and crushed Biscoff cookies, perfect for a sweet treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 1 2 granulated sugar
  • 1 cup Biscoff cookie butter
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 2 baking powder
  • 1 4 salt
  • 1 cup Biscoff cookies, crushed
  • 1 2 white chocolate chips (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan or line it with parchment paper, leaving some overhang for easy removal.
  • In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and well combined.
  • Stir in the Biscoff cookie butter until fully incorporated, followed by the eggs and vanilla extract. Mix until the batter is creamy and smooth.
  • In a separate bowl, combine the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix.
  • Fold in the crushed Biscoff cookies and white chocolate chips, if using, until evenly distributed.
  • Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle additional crushed Biscoff cookies on top for an extra crunch.
  • Bake in the preheated oven for 25-30 minutes or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.
  • Allow the blondies to cool in the pan for about 10 minutes before transferring them to a wire rack to cool completely.

Notes

Cut the blondies into squares and serve on a colorful plate. Drizzle some extra Biscoff cookie butter over the top for an indulgent finish, and garnish with whole Biscoff cookies for a stylish touch!
Keyword Biscoff, blondies, cookie butter, dessert