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–+ servings
A stack of blondies filled with white chocolate chips.

Biscoff Blondies

Print Recipe
This easy recipe for Biscoff Blondies is made using Lotus Biscoff biscuits, white chocolate chips, and a buttery base featuring cookie butter
Course Dessert
Cuisine American, British
Prep Time 15 minutes
Cook Time 35 minutes
Cooling time 1 hour
Total Time 1 hour 50 minutes
Servings 9 blondies
Calories 382
Author Dorothy Bigelow

Equipment

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
US Customary - Metric

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.
    A bowl with brown sugar and softened butter.
  • 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.
    Mixing together creamed butter and sugar with eggs and cookie butter.
  • Add the flour, baking powder, and white chocolate chips to a small bowl and stir well.
    Whisking together flour, white chocolate chips, and baking powder.
  • Add the dry ingredients to the blondie batter a little at a time, mixing after each addition. Stir just until combined - do not overmix!
    Adding flour to blondie batter.
  • Spread the cookie butter batter into the bottom of the prepared baking dish, smoothing it into an even layer.
    An 8X8 baking pan filled with blondie batter.
  • Sprinkle the crushed Biscoff cookies on top, pressing them in very gently.
    Topping a pan of blondies with biscoff cookies.
  • 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!
    Biscoff blondies cut into squares, topped with biscoff cookies.

Video

Notes

Storing: Biscoff blondies will keep in an airtight container at room temperature for 3-4 days, or in the fridge for up to 5 days. Blondies also freeze well - just wrap them individually in plastic wrap, place in a freezer bag, and freeze for up to 3 months. 

Nutrition

Calories: 382kcal | Carbohydrates: 48g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 146mg | Potassium: 87mg | Fiber: 1g | Sugar: 29g | Vitamin A: 254IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 1mg