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So quick and easy to make in one bowl, these Biscoff blondies are packed with Biscoff crunch and flavor. Made with cookie butter, chopped Biscoff cookies, and white chocolate chips, these bars are sweet and crunchy heaven!
There is a time for a more involved dessert bar (triple chocolate cheesecake bars anyone?), and there is a time for the simple satisfaction of a one bowl wonder like these Biscoff blondies.
They are so incredibly easy to whip up, you’ll want to make them for every occasion.
Thick and chewy just like the best brownies, these bars are packed with crunchy cookie pieces and infused with even more Biscoff flavor with the addition of cookie butter in the dough.
If you’ve ever been on a plane in the US, there’s a good chance you know about Biscoff cookies. Although they are widely available all over Europe, commercial airlines used to be the only reliable place to get them in the US.
Now you can get Biscoff cookies (and the cookie butter made from them) in most grocery stores in the US or, of course, on Amazon.
What do Biscoff or Speculoos taste like?
Biscoff or speculoos cookies are crisp and crunchy, with a crumbly almost shortbread texture. They are less buttery than shortbread though, and have a distinctive caramelized brown sugar flavor, with the warmth of cinnamon and other spices.
The flavor is also kind of reminiscent of graham crackers, although Biscoff are sweeter with a sandier texture.
Cookie butter, made from Biscoff or speculoos cookies, is a smooth, sweet spread with the consistency of peanut butter. It tastes exactly like Biscoff cookies in a spread form.
Are Biscoff and speculoos the same thing?
Speculoos (in Belgium) or speculaas (in Holland) are generic terms for the same cookie, and Lotus Biscoff are a brand of speculoos cookies.
So if you see speculoos, at Trader Joe’s for instance, rest assured that you are buying the same thing!
Bottom line, if you haven’t tried these cookies, go out and get them stat!
When you’re looking for chewy caramelized flavor, brown sugar is the way to go. That goes for our favorite chocolate chip cookies, and definitely for these blondies!
White Chocolate Chips
I would say that these are optional, although a mix-in of some kind is nice in these bars, for both the texture and visual presentation (they are very “blonde” blondies otherwise!)
If you don’t want the added sweetness of white chocolate, try dark chocolate chips or nuts instead!
Don’t forget to watch the video!
Most of my recipes include a short step-by-step video tutorial. Just scroll down to the recipe card, or use the “Jump to Video” button at the top of the post!
How to Make Biscoff Blondies Step-by-Step
These one bowl wonders are so incredibly easy to whip up, you’ll want to make them for every occasion.
Here’s the step-by-step!
- Preheat the oven to 350F and butter an 8×8 inch baking pan. Chop up your cookies. You will need 1.5 cups of chopped cookies.
Note: If you prefer, you can put the cookies in a large ziplock bag and pound them with something heavy until you get coarse pieces. I prefer the chopping method for the more even-sized pieces (pounding often yields a lot of powder), and to avoid wasting plastic.
- In a large bowl, Whisk together the brown sugar and melted butter until smooth.
- Add the cookie butter, egg, egg yolk, vanilla, and salt and whisk to combine.
- Add the flour.
- Stir until just combined.
6. Add one cup of the chopped cookies and the white chocolate chips.
7. Spread the batter evenly into the prepared pan and sprinkle the remaining 1/2 cup of chopped cookies on top. Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Take care not to over-bake for the best texture!
- Let cool completely before cutting into squares.
How to store blondies
These bars will keep very well in an airtight container for up to 3 days at room temperature. A slice of bread in the container will help keep them from drying out.
Very doubtful they will last that long anyway, but you can also refrigerate them for up to 5 days. I find as a general rule that the fridge can dry out baked goods though, so I prefer to store at room temperature.
Blondies are also good candidates for freezing. Your best bet is to wrap the bars individually in plastic wrap and put them all in a storage container to freeze. They will keep this way for up to 3 months.
Thaw at room temperature or in the microwave.
Tell me what you think!
If you try this recipe, l’d be so grateful if you’d leave a comment and a rating in the recipe card. I love to hear your feedback, and your tips can help other readers too!
- 4 ounces unsalted butter melted
- 1 cup light brown sugar
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla
- 1/2 teaspoon kosher salt
- 1 1/4 cup all-purpose flour
- 1/3 cup Biscoff cookie butter*
- 1 1/2 cups chopped Biscoff cookies* divided
- 1/2 cup white chocolate chips or pecans, walnuts, dark chocolate chips, toffee pieces etc
- Heat the oven to 350F and butter an 8 x 8 inch baking pan.
- In a large bowl, whisk together the melted butter and brown sugar until smooth.
- Add the egg, egg yolk, vanilla, Biscoff cookie butter, and salt and whisk to combine.
- Stir in the flour until just combined.
- Fold in white chocolate chips and 1 cup of the chopped Biscoff cookies. Pour into the prepared pan and spread the thick batter evenly. Sprinkle the top with the remaining 1/2 cup of chopped cookies.
- Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out with moist crumbs. Please don’t overbake!
- Let the blondies cool to room temperature in the pan and cut into bars.