Introduction

Biscoff Blondies are a decadent twist on classic blondies, featuring the irresistible caramelized flavor of Biscoff cookies and creamy white chocolate. These rich, chewy bars are perfect for satisfying your sweet tooth with a unique, spiced cookie butter swirl.

The image shows a stack of three square dessert bars on a stack of white plates, placed on a white marbled surface. Each dessert bar has multiple visible layers: the bottom layer is a golden-brown baked base with a dense texture, above it there is a gooey caramel and cream cheese layer with swirls of light beige and white, interspersed with darker brown cookie pieces. On top, a layer of whole rectangular golden-brown cookies with distinct imprint patterns is partially embedded into the dessert, adding a rough and crumbly texture. The bars have a slightly crumbly edge, with some crumbs scattered around. The overall look is rich and textured with warm brown and cream colors. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter (melted)
½ cup granulated sugar
¾ cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
¼ teaspoon salt
1 cup all-purpose flour
½ teaspoon baking powder
10 Biscoff cookies
4 oz. bar of white chocolate (roughly chopped)
½ cup Biscoff cookie butter

Instructions

Step 1: Preheat the oven to 350°F. Line an 8×8-inch glass baking dish with parchment paper and set it aside.
Step 2: In a large mixing bowl, whisk together the melted butter, granulated sugar, and brown sugar until smooth.
Step 3: Add the vanilla extract and eggs, continuing to whisk until fully combined and glossy.
Step 4: Add the salt, flour, and baking powder to the wet mixture. Stir gently just until the ingredients are incorporated.
Step 5: Chop or break the Biscoff cookies into chunks. Fold the cookie pieces and roughly chopped white chocolate into the batter. Reserve a few pieces for topping if desired.
Step 6: Spread half of the batter evenly into the prepared baking dish.
Step 7: Microwave the Biscoff cookie butter for 15 seconds until it becomes pourable. Drizzle this over the bottom layer of batter.
Step 8: Spread the remaining blondie batter over the cookie butter layer. Press the reserved cookie pieces and white chocolate chunks on top.
Step 9: Bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean or with a few moist crumbs. The center should not be wet.
Step 10: Allow the blondies to cool completely. Use the parchment paper overhang to lift them from the pan, then cut into bars and serve.

Tips & Variations

For an extra gooey texture, slightly underbake the blondies by a few minutes and let them cool in the pan.
Substitute crunchy Biscoff cookies for smooth ones if you prefer more texture.
Add nuts like chopped pecans or walnuts for added crunch and flavor.
Use dark chocolate chunks in place of white chocolate for a richer, more intense taste.

Storage

Store leftover blondies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week, or freeze tightly wrapped for up to 3 months. To reheat, warm briefly in the microwave or let them come to room temperature before serving.

How to Serve

There is a stack of three dessert bars on two white plates. Each bar has multiple layers: the top layer is light golden brown with parts of a cookie visible, the middle layer is soft and gooey with a cream layer mixed with melted caramel color, and the bottom layer is thick and has more cookie pieces. The texture looks moist and soft with bits of cookie crumb stuck around. Around the plate are a few light brown cookies matching the bars, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different size baking dish?

Yes, but baking time may vary. A larger dish will produce thinner blondies, which will bake faster. Check for doneness starting at 25 minutes if using a larger pan.

What can I substitute for Biscoff cookie butter?

If you don’t have Biscoff cookie butter, you can try a smooth peanut butter or almond butter, but keep in mind this will change the flavor profile of the blondies.