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. With one bowl an a whisk, this recipe is incredibly easy to make and perfect for satisfying your sweet cravings in no time.
The famous Biscoff cookies you love when you fly are now available at grocery stores! So why not turn them into delicious blondies! Imagine a dense, chewy, and slightly gooey bar cookie with a sweet, buttery taste enhanced by the unique flavor of Biscoff. Yes please!
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What Does Biscoff Taste Like?
Biscoff cookies and Biscoff cookie butter, also known as Speculoos in some regions, have a unique and distinctive flavor. Lotus (brand) cookie butter is a sweet, creamy spread. Both tastes somewhere between gingerbread and caramel.
The cookies themselves are crispy with a slightly caramelized texture, while the spread is creamy and smooth with a consistency similar to peanut butter. Both the cookies and the spread have a sweet, buttery flavor with hints of caramel and a subtle spiciness from a blend of cinnamon, nutmeg, cloves, ginger, and sometimes cardamom.
Why You'll Love Them
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!
Cookie butter is 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 either located in the deli/bakery section or in the cookie and peanut butter section, respectively.
If you love cookies, then try my Blueberry Muffin Mix Cookies!
Want more? Take a look at these rich and decadent brownie/blondies recipes. I hope you find more inspiration from these tasty treasures -- happy baking!
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.
Flour and eggs - for binding all the ingredients together. Use all-purpose flour and large eggs.
Ingredient Substitutions and Additions
This recipe contains no chocolate; however, you could add ½ cup white chocolate chips for added richness.
We love maple extract in these blondies, however, a great substitute is vanilla extract.
If you can't find Lotus Biscoff Cookie Butter in your grocery store, you can always order Cookie Butter online. Or you can substitute with Trader Joe's Speculoos.
How to Make Biscoff Blondies
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.
Baking Tips
One important thing to remember when it comes to baking is to properly measure your ingredients! No ingredient should be a "heaping" measurement unless it's specified in the recipe. Here are some general guidelines:
For the flour, use a measuring cup specifically for dry ingredients. Spoon the flour into a 1-cup measuring cup slightly overfilling it. Then use the back of a knife to level it off.
For the brown sugar, spoon it into the measuring cup (or measuring spoon) then use the back of the spoon to lightly pack the sugar down until the measuring cup is full.
For the cookie butter, choose the correct measuring cup and spray it lightly with non-stick spray (this keeps the cookie butter from sticking, making it easier to remove), then spoon the cookie butter into the measuring cup until it's full but not overfilled.
For the maple extract, use an actual measuring spoon and not a spoon from your utensil drawer (yes, I know but it makes a difference). Fill the measuring spoon to the top!
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 teaspoonful 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.
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Recipe
Biscoff Blondies
Ingredients
BLONDIES
- 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!
TOPPING
- 6 Biscoff cookies, rough chopped not crushed!
- 1 tablespoon Butter
DRIZZLE
- ½ cup Biscoff cookie butter
- 3 tablespoons Light brown sugar
Instructions
BLONDIES
- 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.
TOPPING
- 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.
DRIZZLE
- 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!
Notes
Nutrition
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.
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