Introduction Cookie Butter Blondies are a rich, chewy, and indulgent dessert bar that marries the caramelized, spiced flavor of cookie butter with the buttery sweetness of a classic blondie. These bars are soft in the center, slightly crisp around the edges, and packed with deep, warm notes of brown sugar and cinnamon. Perfect for Biscoff lovers, cookie enthusiasts, or anyone craving a quick and crowd-pleasing dessert, Cookie Butter Blondies are incredibly simple to make and require minimal ingredients. Whether served plain, with a scoop of vanilla ice cream, or a drizzle of melted cookie butter on top, these blondies are a guaranteed hit at bake sales, holiday tables, or casual weeknight cravings. Their simplicity belies their decadent flavor, making them one of the easiest ways to impress with minimal effort.
The History of Cookie Butter and Blondies Cookie butter, originally popularized in Europe—especially Belgium and the Netherlands—is a spread made from ground speculoos cookies, oil, and sugar, resulting in a smooth, creamy, spiced paste. Lotus Biscoff is one of the most iconic brands behind this treat, which gained widespread popularity in the U.S. during the early 2010s. Blondies, on the other hand, have a longer history. Often referred to as “blonde brownies,” blondies originated in America in the early 20th century and were created before chocolate brownies became mainstream. They are made with brown sugar instead of cocoa, giving them a butterscotch-like flavor. The combination of cookie butter and blondies is a natural evolution in the baking world, merging two comforting and nostalgic sweets into one ultra-flavorful dessert bar. The result is a dessert that carries the dense, moist texture of a traditional blondie with the spiced, caramelized richness of speculoos cookies.
Ingredients Breakdown Unsalted Butter: Provides richness, moisture, and that signature buttery flavor essential to any blondie. Brown Sugar: Adds sweetness and a deep, molasses-like flavor that complements the spiced notes of cookie butter. Eggs: Bind the ingredients together and contribute to the chewy texture. Vanilla Extract: Enhances the overall flavor with warm, aromatic depth. Cookie Butter: The star ingredient, infusing the bars with warm spice, caramel notes, and a soft texture. All-Purpose Flour: Offers structure and balance to the moisture from the butter and cookie butter. Baking Powder: Adds lift to prevent the bars from becoming too dense. Salt: Balances sweetness and brings out the depth of flavor. Optional Add-ins: White chocolate chips, crushed Biscoff cookies, cinnamon, or a swirl of Nutella can be added for variation.
Step-by-Step Recipe 1. Preheat your oven to 350°F (175°C) and line an 8×8 or 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal. 2. In a saucepan or microwave-safe bowl, melt the butter and let it cool slightly. 3. Whisk in the brown sugar until fully incorporated, followed by the cookie butter, stirring until smooth. 4. Add the eggs and vanilla extract, whisking until the mixture is glossy and uniform. 5. In a separate bowl, whisk together the flour, baking powder, and salt. 6. Gently fold the dry ingredients into the wet mixture until just combined—do not overmix. 7. If using add-ins like white chocolate chips or crushed cookies, fold them in at this stage. 8. Pour the batter into the prepared pan and spread it evenly with a spatula. 9. Optional: dollop extra cookie butter on top and swirl with a knife for added visual appeal and flavor. 10. Bake for 25–30 minutes, or until the edges are set and the center is just slightly soft—it will continue to set as it cools. 11. Allow the blondies to cool completely in the pan before lifting them out and slicing into squares.
Tips for the Perfect Cookie Butter Blondies Do not overbake—take them out when the center is still slightly soft for the best chewy texture. Always use room-temperature eggs to ensure even mixing and prevent the batter from seizing when combined with warm butter. Use a metal pan for even heat distribution; glass pans may require additional baking time. For cleaner slices, chill the blondies for an hour before cutting. Lightly toast crushed Biscoff cookies before sprinkling them on top to enhance their flavor and crunch. If the batter seems too thick, a tablespoon of milk or cream can help loosen it slightly.
Variations and Customizations White Chocolate Chunk Blondies: Add ½ cup of white chocolate chunks for extra sweetness and creamy texture. Nutty Cookie Butter Blondies: Fold in chopped pecans, walnuts, or almonds for crunch and depth. Chocolate Swirl Blondies: Swirl in melted dark or milk chocolate with the cookie butter on top. Stuffed Blondies: Press a small Biscoff cookie into the center of each blondie square before baking for a hidden surprise. Vegan Version: Use plant-based butter and egg replacer, and ensure your cookie butter is dairy-free. Gluten-Free Option: Substitute with a 1:1 gluten-free flour blend designed for baking. Spiced Blondies: Add ½ teaspoon of cinnamon and a pinch of nutmeg to enhance the warm flavor profile. Frosted Blondies: Once baked and cooled, frost with a cookie butter glaze made by mixing cookie butter with powdered sugar and milk.
Health Considerations and Nutritional Value While Cookie Butter Blondies are undeniably delicious, they are also quite rich and indulgent, with high amounts of sugar, fat, and calories. A single blondie square (assuming 16 pieces from an 8×8 pan) contains an estimated 180–220 calories, 10–12 grams of fat, and 14–18 grams of sugar, depending on the specific recipe and any add-ins. Cookie butter itself is made from crushed cookies and oil, meaning it’s not particularly nutrient-dense. These blondies contain minimal fiber and protein, though using whole wheat flour can improve the fiber content slightly. For a lighter version, you can reduce the sugar by 25% without dramatically affecting texture or use applesauce to replace some of the butter. While not suitable for low-carb or diabetic diets, these blondies are safe for nut-free environments, provided the cookie butter brand used is free from cross-contamination. As always, moderation is key when enjoying rich, dessert-style baked goods.
FAQ Can I double the recipe? Yes, simply double all ingredients and bake in a 9×13-inch pan, adjusting baking time by 5–10 minutes as needed. Can I freeze Cookie Butter Blondies? Absolutely. Wrap individual bars tightly and freeze for up to 2 months. Thaw at room temperature before serving. How should I store them? Store in an airtight container at room temperature for up to 4 days or refrigerate for a slightly firmer texture. Can I use crunchy cookie butter? Yes, crunchy cookie butter adds great texture and works well in this recipe. Do I need to refrigerate the dough before baking? No chilling is necessary, which makes this recipe quicker than cookies. Can I substitute cookie butter with peanut butter? Yes, but it will completely change the flavor. For the true speculoos taste, stick with cookie butter.
Cookie Butter Blondies
Ingredients
- ½ cup 110g unsalted butter, melted
- ½ cup 150g cookie butter*
- 1 cup 185g dark brown sugar, packed
- 1 large egg
- 2 teaspoons vanilla extract
- 1½ cups 200g all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 to 8 speculoos cookies such as Lotus Biscoff, roughly broken into pieces
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8-inch baking pan. Line it with parchment paper, leaving some overhang on the sides to make lifting the bars out easier once baked.
- In a large mixing bowl, combine the melted butter, cookie butter, and brown sugar using a rubber spatula. Since cookie butter can be thick, you may need to press and fold the mixture until everything is well incorporated.
- Stir in the egg and vanilla extract until the mixture is smooth and fully blended.
- Add the flour, cinnamon, and salt, and mix until a soft dough forms. The texture should resemble buttery cookie dough.
- Transfer the dough into your prepared pan and press it down evenly, making sure it reaches all corners and has a smooth, level surface. Sprinkle the crumbled speculoos cookies over the top and gently press them in.
- Bake for 25 to 30 minutes, or until the center looks matte and is no longer sticky to the touch. The bars won’t rise much, and the cookies on top should take on a deep caramel color.
- Allow the bars to cool in the pan at room temperature for about 20 minutes, then transfer the pan to the refrigerator for 30 to 45 minutes. This chilling step is important—it helps the bars firm up, as they’ll be too soft to slice cleanly straight out of the oven.
- Once fully cooled and set, lift the bars out of the pan using the parchment overhang, slice into squares, and enjoy. The result should be rich, buttery, and wonderfully chewy.