Chewy, buttery, and absolutely loaded with caramelized cookie flavor, these Biscoff Blondies are a total crowd-pleaser! Using irresistible Biscoff cookie butter and a generous sprinkle of white chocolate chips and cookie crumbles, this easy one-pan treat is pure comfort. Whether you’re a longtime fan of Biscoff or just discovering its magic, this simple recipe comes together faster than you’d imagine and is guaranteed to leave everyone reaching for seconds—all while filling your kitchen with the sweetest, most mouthwatering aroma.

Ingredients You’ll Need

The magic of Biscoff Blondies is all about the harmony of a few classic pantry staples, each playing an important role. Every ingredient brings its own character—tenderness, richness, a pop of creamy vanilla, or little crunches of cookie—coming together for pure bliss in every bite.

Unsalted butter: Creates the classic blondie chew with a rich, buttery base perfect for carrying flavors.
Biscoff cookie butter: The star of the show; imparts deep caramel notes and irresistible sweetness to the blondies.
Brown sugar: Adds extra moisture, chewiness, and that signature, deep molasses flavor.
Large eggs: Bind everything together while making the blondies soft but not cakey.
Vanilla extract: Brings out all the warm, toasty undertones and boosts the flavor of the cookie butter.
All-purpose flour: The foundation, giving the blondies their tender structure.
Baking powder: A little lift for the perfect thickness—not too dense, not too cakey.
Salt: Enhances every sweet note and ensures the flavor pops, never tasting flat.
White chocolate chips: Melty, pockets of creamy sweetness that pair beautifully with cookie butter.
Crushed Biscoff cookies: For extra texture and that unmistakable Biscoff cookie crunch in every bite.

How to Make Biscoff Blondies

Step 1: Prep Your Pan and Preheat

Start by preheating your oven to 350°F (175°C). While it heats up, either grease a 9×9-inch square baking pan with butter or nonstick spray or line it with parchment paper for super easy lifting later.

Step 2: Gently Melt the Butters

In a medium saucepan over low heat, combine the unsalted butter and Biscoff cookie butter. Stir gently until both are smoothly melted together, making sure not to let them bubble or burn—just a glossy, perfectly blended mixture.

Step 3: Allow to Cool Briefly

Take the pan off the heat and let the buttery blend sit for about 5 minutes. This helps prevent accidentally scrambling your eggs later and keeps the batter smooth.

Step 4: Whisk in Brown Sugar

Add all the brown sugar to the warm butter mixture. Whisk until you have a thick, luxurious caramel-like base that will infuse every Biscoff Blondie with rich flavor.

Step 5: Mix in the Eggs

Crack the eggs right into the saucepan and whisk until completely incorporated. Your batter should look glossy and uniform, with no traces of egg.

Step 6: Add Vanilla

Pour in the vanilla extract and stir to distribute that fragrant, bakery-fresh aroma throughout the mix.

Step 7: Sift Dry Ingredients

In a separate large bowl, sift together your flour, baking powder, and salt. Sifting lets them blend evenly and keeps your blondies light and tender—not lumpy.

Step 8: Combine Wet and Dry Mixtures

Gradually stir the dry ingredients into the wet mixture using a spatula or sturdy spoon. Go slow and mix just until combined—overmixing can make the Biscoff Blondies tough instead of soft and fudgy.

Step 9: Fold in Mix-ins

Now for the fun: gently fold in the white chocolate chips and crushed Biscoff cookies. Fold just until everything looks evenly spread through the batter for blondies packed with texture and flavor.

Step 10: Spread and Smooth

Scoop the finished batter into your prepared pan and use a spatula to spread it evenly, making sure it reaches all four corners and sits in a nice, even layer.

Step 11: Bake to Perfection

Slide the pan into the hot oven and bake for 25 to 30 minutes. The Biscoff Blondies are ready when the edges are golden and a toothpick inserted in the center comes out mostly clean, with just a few moist crumbs sticking to it.

Step 12: Cool in Pan

Let the blondies cool in the pan for about 10 minutes on a wire rack—this helps them finish setting and makes them easier to slice later.

Step 13: Slice and Enjoy

Carefully lift the Biscoff Blondies from the pan if you used parchment, or run a knife around the edges and lift with a spatula. Cool completely, then slice into squares and savor every gooey, buttery bite!

How to Serve Biscoff Blondies

Garnishes

Dress up your Biscoff Blondies with an extra sprinkle of crushed Biscoff cookies or a drizzle of warm, melted Biscoff spread for full-on decadence. If you’re feeling fancy, a dusting of powdered sugar or a dollop of whipped cream sends them over the top.

Side Dishes

Serve these blondies alongside a scoop of vanilla ice cream or a glass of cold milk for an irresistible, nostalgic combo. A hot mug of coffee or chai also brings out those toasty, caramel notes perfectly—making every bite feel extra special.

Creative Ways to Present

Biscoff Blondies make a gorgeous addition to dessert platters or sweet brunch spreads; stack them on a cake stand for an effortless centerpiece. For a cute party twist, cut them into small bites and skewer with cocktail picks, or sandwich a scoop of ice cream between two mini blondie squares.

Make Ahead and Storage

Storing Leftovers

To keep your Biscoff Blondies perfectly soft and chewy, store them in an airtight container at room temperature for up to four days. If your kitchen is warm or humid, a cool pantry spot works best, so they don’t dry out or get sticky.

Freezing

Biscoff Blondies freeze beautifully! Wrap individual squares tightly in plastic wrap, then place in a freezer bag or airtight container. They’ll stay fresh for up to two months—just let them thaw at room temperature, and the flavor is just as dreamy as day one.

Reheating

If you love that warm, gooey-from-the-oven taste, pop a blondie square into the microwave for 10 to 15 seconds. The white chocolate gets melty, and the cookie butter aroma fills the air all over again.

FAQs

Can I use crunchy Biscoff spread instead of smooth?

Absolutely! Crunchy Biscoff spread adds little bits of cookie for even more texture and makes your Biscoff Blondies extra special.

What can I use if I don’t have white chocolate chips?

You can swap in milk or dark chocolate chips, or leave them out for a more classic blondie flavor focused on the cookie butter goodness.

How do I know when my blondies are done baking?

Check doneness by inserting a toothpick in the center—it should come out mostly clean with a few moist crumbs. The edges should be golden and the top set but not hard.

Can I double this recipe for a crowd?

Yes! Double all the ingredients and bake in a 9×13-inch pan. You may need to add 5-10 minutes to the bake time, but keep an eye on them after the 30-minute mark.

Can I add nuts or other mix-ins?

Absolutely—chopped pecans, walnuts, or even a few toffee bits are wonderful in Biscoff Blondies. Just keep extra mix-ins to about 1/2 cup to avoid making the batter too heavy.

Final Thoughts

There’s a reason why Biscoff Blondies are always the first treat to disappear—they’re buttery, packed with caramel flavor, and irresistibly easy to make. If you haven’t tried this recipe yet, I promise it will quickly become a go-to any time you need a bit of baked comfort. Grab a jar of cookie butter and give these blondies a spot on your kitchen counter!