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Meet your new favorite dessert bar: Biscoff Blondies! They’re rich, fudgy, and loaded with cookie butter, plus they come together fast with just a handful of ingredients.
I have a serious love for Biscoff cookies and Biscoff cookie butter! It’s one of those flavors that instantly feels cozy. After experimenting with it in everything from a Biscoff cookie latte to Biscoff muddy buddies and even Biscoff cheesecake, I knew it was time to create a blondie version. These bars are the perfect combo of soft, chewy texture with that delicious spiced cookie flavor!
The Biscoff flavor in these blondies is added through the addition of cookie butter and they are topped with actual Biscoff cookies. The Biscoff butter makes the blondies extra fudgy, which I really love. After one bite, you’ll understand why this is one blondie recipe you will be making again and again!
Ingredients Needed for Biscoff Blondies
- Salted Butter: Adds richness and helps create that chewy texture. If using unsalted, add ½ teaspoon salt.
- Brown Sugar & Granulated Sugar: Gives the blondies a deep flavor and adds sweetness!
- Eggs: Provide structure and lift! No baking powder or soda needed here.
- Biscoff Butter: The Biscoff cookie butter lends a fudgy texture and spiced cookie flavor.
- All-Purpose Flour: Creates structure without being too dense.
- Biscoff Cookies: Pressed into the top for crunch and extra Biscoff flavor!
How To Make Easy Biscoff Blondies
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
Step 1 | Cream the Butter & Sugars
Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
Combine the butter and sugars in a large mixing bowl. Use an electric hand mixer to whisk the ingredients together for about 2 minutes, or until smooth and creamy.
Step 2 | Bake the Batter
Add the eggs and whisk for another 1-2 minutes, or until the creamed sugar mixture is light and fluffy. Stir in the Biscoff butter until it is fully incorporated.
Gently whisk in the flour and make sure there are no dry pockets in your blondie batter.
Step 3 | Assemble & Bake
Spread the batter into the prepared baking pan. Press the Biscoff cookies into the top of the batter.
Bake the blondies for 35 minutes.
Let the blondies cool for about 20 minutes in the pan before slicing. Serve and enjoy!
Variations and Substitutions
- Cookie Butter: Swap the Biscoff spread with peanut butter or Nutella for a different flavor twist.
- Cookie Topping: Use cookie butter sandwich cookies instead of classic Biscoff cookies for an even more decadent topping.
- Add-ins: Add white or dark chocolate chips into the batter for extra richness, or sprinkle crushed pretzels on top for a sweet and salty combo.
Recipe Tips
- Soften the butter first. Soft butter creams more easily with the sugar, creating a smooth base for the blondies. Cold butter will give you a lumpy batter.
- Don’t overmix after adding the flour. Overmixing develops too much gluten, which can make the blondies dense instead of chewy.
- Let them cool before slicing. It’s tempting to dig right in, but cooling helps them set so you can cut clean squares!
- Use parchment paper. Lining the pan makes removing and slicing the blondies so much easier, and less messy!
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Biscoff Blondie Bars FAQs
Yes! In fact, I think blondies taste even better the next day. Once baked, let them cool fully, then cover tightly or store in an airtight container. The flavors meld together as they rest, making them richer and more pronounced the next day. They’ll stay fresh on the counter for up to 5 days.
Not in this recipe! The eggs provide all the structure and lift needed, which keeps the blondies chewy rather than cakey. Adding baking soda or baking powder would cause them to puff up too much and lose the classic, dense, fudgy texture we want in blondies.
Yes, this recipe doubles beautifully. Just bake it in a 9×13-inch pan instead of an 8×8-inch pan, and you may need to add about 5–10 minutes of extra baking time. Keep an eye on the center, once it no longer looks glossy and a toothpick comes out with a few moist crumbs (not wet batter), your blondies are ready.
Storage
Storage: Store the blondies in an airtight container at room temperature for up to 5 days. Enjoy a blondie at room temperature or reheat in the microwave for about 10-15 seconds.
Freeze: For longer storage, freeze them for up to 3 months. Just let them cool fully, then pack into a freezer-safe bag or container. Reheat a frozen blondie in the microwave for about 30 seconds, or thaw in the fridge overnight.
What to Serve with Biscoff Blondies
These cookie butter blondies are amazing served simply on their own! To take them up a notch, you can serve them with a scoop of Biscoff ice cream or classic vanilla ice cream. A cup of coffee or a latte (especially my Biscoff cookie butter latte!) would also go great here. If you are serving a crown, try them on a dessert board with fresh berries, whipped cream, and extra Biscoff cookies!
Other Recipes to Try
- Biscoff Cookie Butter Cheesecake Bars
- Pumpkin Coffee Cake
- Cookie Butter Cookies
- Pumpkin Butter
- Gingerbread Cookie Bars
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Biscoff Blondies Recipe
Ingredients
- ½ cup salted butter, softened
- 1 cup light brown sugar
- ½ cup white granulated sugar
- 2 large eggs
- 1 cup biscoff butter
- 2 cups all-purpose flour
- 10-12 biscoff cookies
Instructions
- Preheat the oven to 350°F and line an 8×8 inch baking pan with parchment paper.
- Combine the butter and sugars in a large mixing bowl. Use an electric hand mixer to whisk the ingredients together for about 2 minutes, or until smooth and creamy.
- Add the eggs and whisk for another 1-2 minutes, or until the creamed sugar mixture is light and fluffy. Stir in the biscoff butter until it is fully incorporated.
- Gently whisk in the flour and make sure there are no dry pockets in your blondie batter.
- Spread the batter into the prepared baking pan. Press the biscoff cookies into the top of the batter. Bake the blondies for 35 minutes.
- Let the blondies cool for about 20 minutes in the pan before slicing. Serve and enjoy!
Want to Save this Recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
By submitting this form, you consent to receive emails from Soulfully Made.
Notes
- Letting the blondies cool after they come out of the oven will help make slicing them a lot easier. Slicing straight into hot blondies will leave you with messy cuts.
- The biscoff butter adds to the rich, fudgy texture of these blondies.
- If you are using unsalted butter then you will want to add ½ teaspoon of salt to the batter. You can add it at the same time as the flour.
- There is no need to add any baking powder or baking soda to this recipe. The eggs are going to give the blondies all the rise that they need.
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- You can reheat a frozen blondie in the microwave for about 30 seconds, or you can let the blondies thaw in the fridge.
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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