This easy recipe for Biscoff Blondies is made using Lotus Biscoff biscuits, white chocolate chips, and a buttery base featuring cookie butter. The perfect indulgent treat for any occasion!
These easy Biscoff Blondies are my new favorite treat! Made with creamy cookie butter, crushed Biscoff cookies, and real butter, these are definitely a crowd-pleaser.
If you've ever had a jar of cookie butter in your cupboard you know how tempting it is to eat the entire jar with a spoon and a glass of milk! Instead, you can turn that jar into these decadent Lotus blondies so that you can enjoy them with your friends and family (and claim dibs on any leftover cookies).
While I do recommend that you use Lotus Biscoff cookie butter and cookies, Trader Joe's or generic brands work just as well!
Reasons to Love This Recipe:
- It's a great way to use your Biscoff cookie butter to bake up something delicious!
- They have a rich, buttery base packed with Biscoff flavor, featuring chunks of white chocolate and crunchy Biscoff cookies on top of the blondies.
- It's easy to find all of the ingredients in grocery stores - no obscure ingredients necessary!
- They are the ultimate treat for any time of year: birthday parties, BBQs, holidays, and more.
Ingredients
- Cookie butter: I recommend using Biscoff brand cookie butter, but generic or alternative brands work well too!
- Lotus Biscoff Cookies/Biscuits: These are a brand name of speculoos cookies (but you can use whatever brand you like). They are crushed and added to the top of the cookie butter blondies. In the UK and Australia they are known as Lotus Biscoff biscuits.
- Butter: This should be softened to room temperature. If you are using unsalted butter add ¼ teaspoon of salt to the batter.
- Brown Sugar: This adds a chewy texture and a rich flavor.
- White chocolate chips: The mild flavor of white chocolate is the perfect complement to the rich flavor of the Biscoff blondies.
- Eggs: You will need 1 egg, plus 1 egg yolk for richness.
- Flour: All-purpose flour works perfectly for this recipe!
- Vanilla
- Baking powder
Check the recipe card for a full list of ingredients and the quantities needed.
Metric Measurements: For measurements in metric, be sure to toggle over to the metric option in the recipe card.
How to Make Biscoff Blondies
This Biscoff blondie recipe is SO easy to make, and you're going to love the results. Just a quick mix and this delicious treat is ready for baking!
Step one: Add the softened butter and brown sugar to a large bowl and cream them together using an electric mixer.
Step two: Add the eggs, cookie butter, and vanilla.
Step three: Beat well until well combined, scraping down the sides of the bowl as needed.
Step four: Add the flour, baking powder, and white chocolate chips to a small bowl and stir to combine.
Step five: Add the dry ingredients to the cookie butter blondie batter, a little at a time.
Step six: Fold in the dry ingredients, just until incorporated - don't overmix!
Step seven: Spread the cookie butter blondie batter into an 8X8" baking dish that has been lined with overlapping pieces of parchment paper.
Step eight: Sprinkle the crushed Biscoff cookies on top, and press them into the batter super gently by using the bottom of your palm.
Step nine: Bake in a 350ºF (177ºC) oven for 30-35 minutes, or a toothpick comes out clean when inserted into the middle.
Slicing and Serving
Allow the blondies to cool in the pan until room temperature - about 1-2 hours. Then remove them gently from the pan and slice into 9 bars. Serve immediately, or store in an airtight container for later!
Storing and Freezing
Biscoff blondie bars keep really well even at room temperature, staying fresh for 3-4 days when stored in an airtight container. For longer storage keep them in the refrigerator (5 days) or in the freezer (up to 3 months.
To freeze: Wrap blondies individually and place in a freezer bag. Label and seal. Freeze for 3+ months, and thaw before serving.
Troubleshooting
If you follow the instructions carefully, you should have no problems recreating this delicious Biscoff blondies recipe. Here are a few common problems when baking blondies, and how they can be avoided net time.
- Crumbly texture: Overmixing the batter or using too much flour can result in a dry or crumbly texture. To avoid this, don't overmix the batter when combining the wet and dry ingredients. Mix until just combined - it's okay if there are a few small lumps. Additionally, measure the flour accurately: lightly scoop it into the measuring cup and level it off using a butter knife.
- Too dense: Using too much baking powder or overmixing can result in dense blondies. To prevent this, follow the recipe instructions and measure the baking powder accurately. After adding the dry ingredients, be cautious not to overmix the batter, as it can cause excessive gluten development and create a dense texture.
- Overbaked: Blondies can go from perfectly golden to overbaked fairly quickly. To prevent this, it's important to closely monitor them while baking. Begin checking for doneness a few minutes before the suggested baking time. Look for a golden brown top and slightly crinkly edges. Insert a toothpick into the center, and if it comes out with a few moist crumbs, the blondies are done. Avoid leaving them in the oven for an extended period.
Variations and Substitutions
Without White Chocolate Chips: If you really like a rich flavor, try substituting the white chocolate chips for butterscotch chips.
Without chocolate: If you don't want to include any sort of chocolate or baking chip, either leave them out or substitute them for chopped nuts.
Recipe FAQ's
If you forgot to take your butter out to soften, you can use melted butter for your blondies instead. Just make sure to allow the butter to cool after melting, and then incorporate it well with the sugar before adding the eggs.
Blondies traditionally use brown sugar to create a dense, chewy, molasses-y baked treat. If you don't have any brown sugar on hand you can make your own by blending together white sugar and a small amount of molasses. If you just want to substitute the white sugar you can give it a try, but the blondies will be more crisp and less moist (more like a firm cookie).
Expert Baking Tips
- Don't overmix: If you mix the batter too much after adding the flour you can begin to build the gluten structure, which can create a dense end result. Instead, use a gentle hand, and mix just until combined.
- Measure correctly: Take care to follow the measurements correctly. For example: level off the measuring cup of flour, use packed brown sugar, and use the correct amount of eggs (1 whole egg + 1 egg yolk - discard or use the remaining egg white in another recipe).
- Test with a toothpick: It can be hard to know when baked goods are cooked through, especially in the case of bars which can look underdone in the middle, despite being cooked through. Use a toothpick or a cake tester to insert into the middle. If the toothpick is clean when you withdraw it (or it has just a few moist crumbs), your treats are fully baked and ready to come out of the oven.
More Delicious Desserts
- Fruity Pebbles treats
- Dulce de leche mousse
- No bake chocolate chip cheesecake
- Famous chocolate wafer icebox cake
- Lazy cheesecake salad
If you loved this recipe for Biscoff Blondies, let me know by leaving a 5-star review in the recipe card or comment below! You can also tag me on Instagram @dashfordinner.
Biscoff Blondies
Equipment
- 8X8 Baking Pan (20X20 cm)
- Stand mixer or hand mixer
Ingredients
- ⅓ cup butter softened
- ⅔ cup packed brown sugar
- 1 large egg + 1 egg yolk
- ½ cup cookie butter Lotus brand preferred
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ cup white chocolate chips
- ½ cup crushed Biscoff cookies
Instructions
- Preheat the oven to 350ºF (177ºC) and line an 8X8" (20X20cm) baking dish with overlapping pieces of parchment paper.
- Add the softened butter and brown sugar to a large mixing bowl and beat them until creamed together - approximately 1-2 minutes. An electric or stand mixer works best.
- Add the egg, egg yolk, cookie butter, and vanilla extract to the bowl and beat again until well combined, scraping down the sides of the bowl as needed. Set aside.
- Add the flour, baking powder, and white chocolate chips to a small bowl and stir well.
- Add the dry ingredients to the blondie batter a little at a time, mixing after each addition. Stir just until combined - do not overmix!
- Spread the cookie butter batter into the bottom of the prepared baking dish, smoothing it into an even layer.
- Sprinkle the crushed Biscoff cookies on top, pressing them in very gently.
- Bake for 30-35 minutes, or until a toothpick inserted into the middle comes out clean. They should be golden brown with crinkly edges.
- Allow the blondies to cool at room temperature before slicing - about 1-2 hours.
- Slice into squares, serve and enjoy!
Video
Notes
Nutrition
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