Biscoff White Chocolate Blondies

Biscoff blondies. Two words that just sound so good together, don't they? I mean, who wouldn't want a soft, chewy bar with fudgy texture studded with chunks of white chocolate and loaded with the delicious spiciness of Biscoff cookie butter? Trust me, these blondies are amazing and all cookie butter lovers would agree.

Biscoff White Chocolate Blondies are a type of blondie that uses Biscoff cookies in the batter. The cookies are a European cookie, also known as speculoos cookies, that is made from sugar, flour, butter, and spices. They have a rich flavor with a hint of cinnamon. Combined with blondie batter ingredients, these bars are the ultimate treat!

The Biscoff White Chocolate Blondies are made by replacing the traditional chocolate chips with Biscoff cookies and white chocolate chips. This gives the blondies a lighter flavor with a little bit of crunch. The Biscoff cookies also help to keep the blondies moist. If you are looking for a new twist on a classic recipe, then you’ll love these Biscoff White Chocolate Blondies.

WHY WE LOVE THIS BISCOFF WHITE CHOCOLATE BLONDIE RECIPE

• Delicious- This recipe has the perfect combination of sweet and rich flavors. The Biscoff flavour is definitely present in these blondies, but it's not overwhelming. The white chocolate also helps to balance out the sweetness and adds an extra level of richness.
• Perfect texture combination- The Biscoff cookies add a lovely crunch to the soft blondies, and the white chocolate provides a smooth and creamy contrast. The texture is just the right amount of fudgy blondies gooey-ness!
• Easy to make- These gooey blondies are also incredibly easy to make with simple ingredients, so they're perfect for busy weeknights or lazy weekends. 

INGREDIENTS/SHOPPING LIST

• Unsalted butter-melted
• White sugar
• Light brown sugar
• Eggs
• Pure Vanilla extract
• All purpose flour
• White chocolate chips
• Biscoff spread
• Biscoff cookies-chopped

SUBSTITUTIONS AND ADDITIONS

• You can use dark brown sugar: If you don’t have any light brown sugar, you can use dark brown. However, the cookies will be slightly darker in color and will have a slightly more caramel/toffee taste to them.
• Sugar: We used a combination of white and brown sugar as this gives more of a caramel flavor, however, you can use all white sugar if you prefer.
• Chocolate chips: I used white chocolate chips, but you can use milk chocolate chips or semi-sweet chips for this recipe. Chopping a chocolate bar of your choice into small pieces will also work equally as well. White chocolate chunks work well too.
• Use cookie butter: If you can’t find any Biscoff cookie spread, you can use cookie butter from Trader Joes (for example) instead. There are very subtle differences between cookie butter and Biscoff spread.
• Make them salty: I love to sprinkle a bit of flaked sea salt on my baked goods. It really rounds out the flavor and compliments the sweetness. It works especially well with these white chocolate biscoff blondies. It also works well with chocolate brownies.

RECOMMENDED TOOLS TO MAKE THESE EASY BISCOFF BLONDIES

• 8” square pan
• Parchment paper
• Spatula
• Electric mixer
• Mixing bowl
• Measuring cups and spoons

HOW TO MAKE THESE COOKIE BUTTER BLONDIES

These bars are soft, gooey and delicious! They are perfect for get-togethers, potlucks, parties, or just because. Follow the steps below for a real crowd pleaser. 

1. First, preheat the oven to 350℉. Then, line an 8” square pan with parchment paper or aluminum foil, then spray with non-stick cooking spray.
2. In a large mixing bowl, add the melted butter, white sugar and brown sugar. Beat together at high speed until smooth.
3. Add the eggs and vanilla extract and beat on a high speed until fully combined, scraping down the sides of the bowl with a rubber spatula occasionally.
4. Add the flour to the mixing bowl and beat on a low speed until fully combined.
5. Fold the white chocolate chips into the batter. 
6. Next, transfer the blondie mixture into the prepared pan. Use the back of a spoon or off set spatula to spread the mixture evenly.
7. Warm the Biscoff spread for 30 seconds in the microwave then pour it on top of the blondie mixture.
8. Do not mix. Use a knife to gently swirl the Biscoff spread into the blondie mixture.
9. Then, chop the Biscoff cookies and sprinkle them over the top of the mixture. Press them down very gently with your hands.
10. Bake your Biscoff Blondies on the center rack for 30 minutes.
11. Leave the indulgent Biscoff Blondies to completely cool in the pan before turning out and slicing into 12 equal squares.
12. Serve drizzled with warm cookie butter spread and enjoy!

DELICIOUS BISCOFF BLONDIES TIPS 

• Use room temperature ingredients. Let the eggs and butter sit on the counter for about 30-minutes. Room temperature ingredients work best in baking. 
• Don’t pack the flour. Instead, use a spoon to scoop the flour into the measuring cup and then level it off with a butter knife. 
• Do pack your sugar. Unlike flour, you want to use the measuring cup to scoop and pack the sugar down. 
• You can use a hand held electric whisk or stand mixer fitted with the paddle attachment to make this recipe. It can also be mixed by hand (and a little elbow grease!).
• Warm the Biscoff spread. It is much easier to spread. Likewise it’s easier to drizzle on the baked blondies if it’s been warmed up beforehand.

STORAGE TIPS

• Biscoff Blondies should be stored in an airtight container at room temperature.
• They will stay fresh for at least 3 days. 
• Biscoff Blondies can be frozen for up to 1 month.
• Thaw in the refrigerator overnight. 

BISCOFF BLONDIE RECIPE FREQUENTLY ASKED QUESTIONS

What size pan should I use?

We used an 8” square pan for this recipe which results in thick blondies. You can use a 9” square without having to alter the recipe although your blondies will bake up slightly thinner.

Do you serve Biscoff Blondies warm or cool?

We tend to leave our blondies on the counter overnight after they’ve been baked. This helps them to set up and makes them easier to cut. If you want to eat them sooner, do wait until the pan feels completely cool before attempting to remove them from the pan. You can put them into the fridge to cool to speed the process up a bit.

My blondies are still gooey. Is this normal?

Yes, this is normal. For blondies, we recommend a baking time of 30 minutes. This will give you a slightly gooey middle. Any longer in the oven than 30 minutes and your blondies will turn to the consistency of cake! If you like your blondies really gooey then reduce the baking time to 25 minutes. 

OTHER COOKIE BAR RECIPES YOU MAY ENJOY

• Mr. Rogers and Snickerdoodle Blondies
• Salted Dulce de Leche Cookie Bars
• Golden Oreo Cheesecake Bars
• Lemon Cookie Bars

Print

Biscoff White Chocolate Blondies

Prep Time

15 mins

Cook Time

30 mins

 

These Biscoff Blondies have a delicious caramelized flavor which is further intensified by the Biscoff spread and cookies. The texture is just the right amount of fudgy blondie gooey-ness!

Course: Dessert

Cuisine: American

Keyword: biscoff cookies, biscoff recipes

Servings: 16 squares

Author: Jackie

Ingredients

• ¾ cup unsalted butter melted
• ¾ cup granulated white sugar
• 1 cup light brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 cup white chocolate chips
• 1 cup Biscoff spread plus extra for serving
• 10 Biscoff cookies chopped

Instructions

1. Preheat the oven to 350F and line an 8” square pan with baking parchment.
2. In a large mixing bowl, add the melted butter, white sugar and brown sugar. Beat together on
3. a high speed until smooth.
4. Add the eggs and vanilla extract and beat again on a high speed until fully combined and
5. voluminous.
6. Add the flour to the mixing bowl and beat on a low speed until fully combined.
7. Fold the white chocolate chips into the blondie batter.
8. Transfer the blondie mixture to the prepared 8” baking pan. Use the back of a spoon or off set
9. spatula to spread the mixture evenly.
10. Warm the Biscoff spread for 30 seconds in the microwave then pour it on top of the blondie
11. mixture.
12. Use a knife to gently swirl the Biscoff spread into the blondie mixture.
13. Sprinkle over the chopped Biscoff cookies. Press them down very gently with your hands.
14. Bake in the center of the preheated oven for 30 minutes.
15. Leave the Biscoff Blondies to completely cool in the pan before turning out and slicing into 12
16. equal squares.
17. Serve drizzled with warm Biscoff spread and enjoy!

Recipe Notes

• You can use a hand held electric whisk or stand mixer fitted with the paddle attachment to make this recipe. It can also be mixed by hand (and a little elbow grease!)
• We used a combination of white and brown sugar as this gives more of a caramel flavor, however, you can use all white sugar if you prefer.
• Be sure to measure your flour accurately by spooning it into the cup then levelling off the top with a knife.
• You can use white chocolate chips, milk chocolate chips or semi-sweet chips for this recipe. Chopping a chocolate bar of your choice into small pieces will also work equally as well.
• When adding the Biscoff spread it’s better to warm it up slightly as this makes it much easier to spread. Likewise it’s easier to drizzle on the baked blondies if it’s been warmed up beforehand.
• We used an 8” square pan for this recipe which results in thick blondies. You can use a 9” square without having to alter the recipe although your blondies will bake up slightly thinner.

• For blondies, we recommend a baking time of 30 minutes. This will give you a slightly gooey middle. If you like your blondies really gooey then reduce the baking time to 25 minutes. Any longer in the oven than 30 minutes and your blondies will turn to the consistency of cake!
• We tend to leave our blondies on the counter overnight after they’ve been baked. This helps them to set up and makes them easier to cut. If you want to eat them sooner, do wait until the pan feels completely cool before attempting to remove them from the pan. You can put them into the fridge to cool to speed the process up a bit.
• Storage: Biscoff Blondies should be stored in an airtight container at room temperature where they will stay fresh for at least 3 days. Biscoff Blondies can be frozen for up to 1 month, however, the cookies on top will soften over time.