biscoff swirled blondies

Name: Biscoff Swirled Blondies
Prep time: 20 min
Cook time: 29 min
Total time: 49 min
Ingredients: 1 cup salted butter, melted (226 grams); 1/3 cup cookie butter; 1 and 2/3 cup light brown sugar, packed; 1 large egg; 1 large egg yolk; 1 tsp vanilla extract; 2 cups all-purpose flour; 1/4 tsp cinnamon; 1/4 tsp salt; 1/2 tsp baking powder; 1/2 cup biscoff cookie crumbs, plus additional cookies for topping (6-7 cookies); 1/2 cup cookie butter, for topping

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Biscoff Blondies are thick and chewy, with cookie butter and biscoff crumbs baked into the fudgy blondies, and cookie butter swirled on top. Whip up this easy one-bowl recipe in no time and fall into cookie butter lover’s heaven!

A close-up of a blondie poking up from a row of them, with the fudgy insides visible and cookie butter pools on top.

Published October 2022. Updated May 2022.

Why you’ll love these Biscoff Blondies:

Cookie Butter – Cookie butter is mixed into the batter and swireld on top of the blondies – the baked cookie butter blondies have heavenly melted pools of cookie butter on top!
Biscoff Cookie Crumbs – Lotus Biscoff cookie crumbs are mixed into the blondie batter and sprinkled on top for maximum biscoff flavor.
Thick & Chewy Blondies – These blondies bake to chewy perfection, with a fudgy texture. They’re buttery, and oh-so-delicious!

A tower of cookie buter blondies drizzled with more cookie butter.

Ingredient Overview:

Cookie Butter – Lotus Biscoff spread (also called cookie butter), is made by Biscoff, but you can of course use any brand you like (Trader Joe’s makes a great one!).
Biscoff Cookie Crumbs – Lotus Biscoff Biscuits (cookies) are a classic. You can find these near the cookies in most grocery stores. They’re sometimes called speculoos cookies.
Butter – I always use salted buter for the best flavor, but feel free to use unsalted butter if you prefer.
Flour – All-purpose flour (plain flour) is the way to go here! No need for cake flour or anything special.
Vanilla extract – Be sure to use real vanilla extract for the best results.
Cinnamon – A hint of cinnamon pairs so well with the warm flavor of the cookie butter.

Ingredient Substitutions:

Dairy-free – Use your favorite dairy-free butter to make this biscoff blondie recipe dairy-free.
Gluten-free – I haven’t tried it but I think these blondies could work well with a gluten-free 1:1 all-purpose flour.

How to Make this Biscoff Blondie Recipe Step-by-Step:

Step 1: Make the Blondie Batter. In a large mixing bowl, whisk together the wet ingredients – the melted butter and cookie butter. Whisk in the sugar, egg, egg yolk, and vanilla extract. Add the dry ingredients and cookie butter crumbs and fold in with a rubber spatula until combined. The dough will have a thick consistency.

Step 2: Press the dough into a 9×9 ceramic pan and sprinkle biscoff cookie pieces on top.

Two images: one of the blondie batter, and one of it in the pan.

Step 3: Swirl & Bake. Swirl dollops of cookie butter onto the top of the blondies, add a few more cookie pieces if desired, and follow the baking time in the full recipe card below for best results.

Two images: one of the unbaked pan of blondies, and one of the baked pan.

The cookie butter swirls melt into luscious pools on top of the blondies – you must dig in to these while they’re warm from the oven! It’s the ultimate treat for cookie butter lovers.

Expert Success Tips:

Don’t Over Bake – Don’t over bake your blondies or they will become dry, instead of being nice and chewy & buttery. Follow the bake time and cues in the recipe card below. A slight wobble in the center when they come out is normal, as long as the edges appear set.

FAQs:

Can I make this recipe ahead?

I think these are best when they’re just a few hours out of the oven because they’re still warm and a little gooey. But, leftovers can be reheated in the microwave to get back some of gooey texture.

What does cookie butter taste like?

Biscoff cookies and cookie butter have a warm, cozy flavor thanks to spices like cinnamon. They are a must-try!

Is cookie butter vegan?

Biscoff’s website says their cookie butter is vegan.

Can I freeze biscoff blondies?

Baked and cooled blondies can be sliced and stored in an airtight container in the freezer for 1-2 months. Wrap sliced blondies in plastic wrap in pairs of 2. Thaw in the fridge overnight.

A close-up of a blondie with cookie pieces and cookie butter pools on top.

Recipe Variations:

Gingersnaps – Try crushed gingersnap cookies in place of the biscoff cookies if you’d like.
Nut Butter – I believe this recipe would work with another nut butter, like peanut butter, if you can’t find cookie butter.
Biscoff Cookie Butter Alternatives – Use any brand of cookie butter you like. You could also try these with another nut butter, if desired.
White Chocolate Chips – Add white chocolate chunks or chips if you’d like.

Cookie butter blondies on a light surface with bottles of milk nearby.

Serving + Storing this Recipe:

Let the blondies cool 1-2 hours at room temp in the baking dish on a wire rack, then slice and serve! I like them best while they’re warm from the oven (gooey blondies!!) but leftovers can be stored in an airtight container or tin at room temperature for 4-5 days, and can be reheated if desired.

Special Tools:

(The links below are affiliate links, which means I earn a small commission if you make a purchase using that link.)

Oven Thermometer – Always make sure your oven is running at the correct temperature to avoid failed bakes. An oven thermometer is priceless for all bakers!
9×9 Pan – I use a ceramic 9×9 baking pan for all my brownie and bar recipes – the exact one I have is from Crate & Barrel and is a few years old, but here’s a similar one!

A stack of cookie butter blondies with cookie buter dripping down.

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