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Biscoff Blondies

These chewy Biscoff Blondies are packed with cookie butter, warm cinnamon, and chopped Biscoff cookies. A cookie butter topping and crushed cookies add even more spiced cookie flavor to every square.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 16 Blondies
Calories: 350kcal
Author: Wendy

Equipment

  • 9x9-inch baking pan
  • Parchment Paper
  • Measuring cups
  • Measuring spoons
  • Large Mixing Bowl
  • Medium Mixing Bowl
  • whisk
  • Rubber Spatula
  • Toothpick
  • small microwave safe bowl
  • knife

Ingredients

  • 1 cup unsalted butter melted and slightly cooled
  • 1 cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup Biscoff cookie butter
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 12 Biscoff cookies roughly chopped

Instructions

  • Preheat the oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides to help lift out the blondies.
  • In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
  • Add the eggs and vanilla extract. Whisk until well combined.
  • Stir in the Biscoff cookie butter until smooth.
  • In a separate mixing bowl, whisk together the flour, baking powder, salt, and cinnamon.
  • Gradually stir the dry ingredients into the wet ingredients just until combined. Avoid overmixing.
  • Gently fold in the chopped Biscoff cookies.
  • Spread the batter evenly in the prepared baking pan.
  • Bake for 25–30 minutes, until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking to keep the center soft and chewy.
  • Let the blondies cool completely in the pan.
  • Place the cookie butter for the topping in a small microwave-safe bowl. Microwave for 15–20 seconds, or just until loose enough to spread or drizzle.
  • Spread or drizzle the warmed cookie butter over the cooled blondies. Sprinkle with the crushed Biscoff cookies.
  • Allow the topping to set. Use the parchment paper overhang to lift the blondies out of the pan, then slice into 16 squares.

Nutrition

Serving: 1Serving | Calories: 350kcal | Carbohydrates: 43g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 51mg | Sodium: 139mg | Potassium: 54mg | Fiber: 1g | Sugar: 25g | Vitamin A: 391IU | Vitamin C: 0.01mg | Calcium: 37mg | Iron: 1mg