Biscoff Blondies

Cookie butter meets blondies in these soft and chewy Biscoff Blondies, sprinkled with white chocolate throughout. They are sweet, spiced, and indulgent.

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Biscoff Blondies are made with creamy cookie butter spread, crunchy Biscoff cookies, and studded with white chocolate chips. Their thick, soft, and chewy texture pairs perfectly with the flavors of the cookie butter.

Why You’ll Love These

  • Quick & Easy – The batter comes together quickly and the blondies can be done in under an hour.
  • One Bowl – This recipe is all made in one bowl – fewer dishes are always a win!
  • Thick & Chewy – The perfect fudgy, dense, and chewy blondie texture.
  • Cookie Butter – A mixture of cookie butter spread and Biscoff cookies give these blondies the best flavor.

How to Make Biscoff Blondies

Make the blondie batter

The batter starts by combining melted butter, cookie butter spread, granulated sugar, and brown sugar. The melted butter and brown sugar both help give the blondies their classic chewy texture. Add eggs and vanilla extract, followed by the dry ingredients. Finish the blondie batter with white chocolate chips.

Add to pan

Pour the batter into a 9”x9” baking pan that is lined with parchment paper. I like to create a sling with the parchment that goes up the sides of the pan so the blondies can easily be lifted out of the pan. Use an offset spatula to evenly smooth out the batter in the pan.

Top with cookies

Crush Biscoff cookies into pieces and lightly pressed into the top of the biscoff blondie batter. This gives the blondies a nice crunch and shows off the flavor of the blondie.


The blondies bake at 350°F for 30-35 minutes. The blondies should be slightly soft and gooey so be sure not to overbake the blondies. A toothpick inserted into the middle should come out with a few wet crumbs, not wet batter but not completely clean.

Drizzle cookie butter

Once the blondies are out of the oven, drizzle more melted cookie butter spread over the top. Cut into squares and enjoy!

Blondie FAQs

What is Biscoff?

Biscoff is a popular brand of cookie butter spread, made with ground Biscoff cookies which have a unique cinnamon-spiced, caramelized flavor. Other brands make their own cookie butter spread, such as Trader Joe’s Speculoos Cookie Butter. These spreads are all very similar with a creamy peanut-butter-like consistency. The flavors of the cookie butter perfectly complement desserts, like my Mini Biscoff Cheesecakes.

What is the best way to store the blondies?

Store the biscoff blondies in an airtight container or zip-top bag at room temperature for up to 3 days.

Can I freeze the blondies?

Yes, blondies freeze very well! Store the cooled blondies in a zip-top bag or airtight container in a single layer. To thaw, pull from the freezer the night before or several hours before serving and allow to come to room temperature.

What size pan is best?

I prefer to use a 9”x9 square metal baking pan. You can use an 8”x8” pan but the blondies will be thicker and will need more baking time. I recommend using a metal pan, as it will distribute the heat better and help the blondies bake more evenly than a glass or ceramic pan.

How do I know if the blondies are done baking?

The blondies should be golden around the outer edges and just set in the center. Blondies are meant to be chewy and slightly gooey in the middle so be careful not to overbake them. A toothpick inserted should come out with a few moist crumbs, but not wet batter.

Baking Tip: Weigh Your Ingredients!

I highly recommend using a kitchen scale to weigh your ingredients rather than using measuring cups because it is the most accurate way to bake. Weighing your ingredients will give you more consistent results with your recipes and a better success rate, every time. Using a scale also saves you dishes which means easier cleanup! I provide gram measurements in all my recipes and this is the scale I love to use.

More Blondie Recipes You’ll Love

If you make this recipe and love it, be sure to leave a comment below. Happy baking!

Biscoff Blondies

Cookie butter meets blondies in these soft and chewy Biscoff Blondies, sprinkled with white chocolate throughout. They are sweet, spiced, and indulgent.
Author: Rachel
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Yield 16 servings


For the Blondies

  • ¾ cup (1½ sticks or 170g) unsalted butter
  • ½ cup (140g cookie) butter spread , I used Biscoff brand
  • 1 cup (200g) brown sugar
  • ½ cup (100g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 2 cups (240g) all-purpose flour
  • teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon
  • cup (130g) white chocolate chips

For Toppings

  • 6-8 Biscoff cookies
  • 2 Tablespoons (35g) cookie butter spread


  • Preheat oven to 350°F. Lightly grease a 9” x 9” square pan with cooking spray and line the pan with parchment paper to create a sling, with an overhang on all four sides.
  • Melt the butter and allow it to cool slightly. In a large mixing bowl, add the melted butter, cookie butter spread, brown sugar, and granulated sugar. Whisk well until combined.
  • Add in the eggs and vanilla, and mix together, for about 30 seconds. Add the flour, baking powder, salt, and cinnamon and mix with a spatula until only a few streaks of flour remain. Fold in the white chocolate chips.
  • Pour the batter into the prepared pan and spread it evenly with an offset spatula. Top with broken and crushed Biscoff cookie pieces. Bake for 30-35 minutes, or until the center is just set and the edges are golden brown. A toothpick inserted should come out with a few moist crumbs, but not wet batter.
  • Allow the blondies to cool. Melt the 2 Tablespoons cookie butter spread and drizzle it over the top of the blondies. Cut into 16 equal squares, serve, and enjoy!
Did you make this recipe?Be sure to tag @sweetkitchencravings on Instagram!


I’m Rachel

I’m the dessert lover, recipe developer, and content creator behind Sweet Kitchen Cravings. Here you’ll find classic yet special recipes that are sure to impress your loved ones!

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  1. My understanding of true blondies is that they typically only use brown sugar and no white — how would the texture of this bake be affected if I used only brown sugar (as in, 300gr brown sugar instead of 200 brown + 100 white)?

    1. Hi Lyn, you could definitely swap out the granulated sugar for brown sugar instead. I’m not sure it would be very noticeable in this recipe but typically brown sugar adds more chewiness and molasses flavor.