These Biscoff Blondies are loaded with classic Biscoff cookies (in the middle and on top!). Cookie butter provides warm spicy flavor and a super creamy texture. An added cookie butter drizzle on top at the end will send you over the edge lol.
The famous Biscoff cookies you love when you fly are now available at grocery stores! So why not turn them into delicious blondies!
Why You'll Love These
These Biscoff Blondies are make-ahead, freezer friendly. Just thaw and eat! The cookie topping remains crispy after thawing so it's just like fresh made!
The cookie butter makes them ooey gooey in the middle, and the chopped cookies in the topping gives them a nice crispy texture. It's the best of both worlds. Serve with a glass of ice cold milk - Yum!
Lotus (brand) cookie butter is a sweet, creamy spread that tastes somewhere between gingerbread and caramel. It's made with...you guessed it!
It's spreadable just like peanut butter but it's not located in the same section of the grocery store as peanut butter. The Biscoff cookies and the Biscoff cookie butter are usually located in the Deli/Bakery section.
If you love cookies, then try my Blueberry Muffin Mix Cookies!
What Goes in Them
Lotus Biscoff cookies - you'll need 14 cookies.
Biscoff cookie butter - creates the creamy filling and makes the fancy drizzle at the end. Sometimes referred to as Lotus Biscoff spread.
Butter - use the real stuff. I use salted butter for this recipe but unsalted will work if that's all you have.
Light brown sugar - gives the blondies a caramel-like flavor.
Maple extract - I love the maple flavor this extract provides; it goes well with the molasses flavor of the light brown sugar. However, a great substiture is vanilla extract.
Flour and eggs - for binding all the ingredients together. Use all-purpose flour and large eggs.
How to Make Them
Here's a quick summary of the directions; please use the recipe card below when making these Biscoff Blondies.
(1) With a whisk, combine the first 6 ingredients in one mixing bowl. Then fold in the chopped cookies.
(2) Transfer batter to the prepared baking pan. Top with chopped cookies.
(3) Bake per the recipe card directions.
(4) After the blondies have cooled, drizzle them with the melted cookie butter and brown sugar mixture.
Frequently Asked Questions
Yes, these freeze very well! Wrapped completely cooled brownies in tin foil, then place inside a large ziplock bag (or other freezer-friendly container). Write the date on the package and use within 3 months. When ready to enjoy them, allow them to thaw on the countertop. They'll thaw quicker when you remove them from the container and unwrap them.
You can use your leftover Biscoff butter to spread on toast or a bagel. Sometimes if all you want is a little treat, you can grab a teasponful and eat it plain. It's that good!
No, just store it in your pantry (room temperature is fine).
They will stay fresh for up to 3 days when stored in an airtight container on your countertop.
My top 3 tips for the best Biscoff Blondies results!
If you can't find Lotus Biscoff Cookie Butter in your grocery store, you can always order it online. Or you can substitute with Trader Joe's Speculoos.
This recipe contains no chocolale; however, you could add ½ cup white chocolate chips for added richness.
If you use a different size/shape pan, you'll most likely need to adjust the bake time.
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If you tried this recipe, please let me know by leaving a comment! I'd love to hear from you.
- 6 tablespoons Butter
- 1 cup Light brown sugar, packed
- 1 teaspoon Maple extract (or vanilla extract)
- 2 Large eggs
- ⅓ cup Biscoff cookie butter
- 1 cup All-purpose flour
- 8 Biscoff cookies, rough chopped not crushed!
- 6 Biscoff cookies, rough chopped not crushed!
- 1 tablespoon Butter
- ½ cup Biscoff cookie butter
- 3 tablespoons Light brown sugar
- Preheat oven to 350F. Spray 8" x 8" pan with non-stick spray. Be sure to spray the sides, too.
- Place 6 tablespoons of butter in a large glass mixing bowl. Place bowl in microwave and heat on high for 45-60 seconds to melt the butter.
- Remove the bowl from the microwave and add the brown sugar. Stir well with a whisk.
- Add the maple extract (or vanilla extract) and eggs. Whisk for 30 seconds and then add the Biscoff cookie butter. Whisk again until smooth, about 30 seconds.
- Add the flour and mix well with a spoon for about a minute. The mixture will be thick!
- With a spatula, gently fold in the 8 chopped cookies, then spread the batter evenly into the pan.
- Place the 6 chopped cookies in a small bowl and add 1 tablespoon of melted butter. Lightly mix (do not overmix!). Sprinkle on top of the batter and bake for 20 minutes. A toothpick inserted into the batter should come out fairly clean (no wet batter stuck to it). Let blondies cool for 30 minutes then add cookie butter drizzle topping.
- Mix ½ cup Biscoff cookie butter with 3 tablespoons of light brown sugar. Microwave for 30 seconds. Stir and drizzle over blondies.
- NOTE: the blondies will become more chewy and dense when they are completely cooled off. Enjoy!
Nutritional information is provided as a courtesy to my readers. I'm not a nutritionist and I don't guarantee the accuracy of this data. The data may differ according to the brands I used versus the brands you use. To calculate the data yourself using your brands, try using an online nutrition calculator or app.