Chewy one-bowl biscoff blondies have cookie butter spread and biscoff cookie pieces in the blondie bars, which are baked on top of a layer of biscoff cookies. This easy recipe is perfect for biscoff and speculoos fans!
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Biscoff blondies are perfect for biscoff and/or cookie butter spread lovers! The simple one-bowl blondie recipe gets baked over a layer of biscoff cookies. While the chewy blondie bars are packed with cookie butter spread and chopped biscoff or speculoos cookies.
I know you are a busy baker, so I created this recipe to be quick and uncomplicated much like my raspberry blondies, strawberry blondies, peanut butter blondies or browned butter blondies.
This recipe marks my 20th biscoff or cookie butter recipe on two sugar bugs. Given that these are some of my most popular recipes, I know you love this flavor too!
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🛒 key ingredient notes and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Cookie butter ~ I used the creamy or smooth version; if you prefer crunchy cookie butter, that can be substituted. Lotus biscoff spread or Trader Joe's speculoos cookie butter are what I used to test this tray bake recipe.
- Egg + extra yolk ~ one large egg and one large egg yolk is needed. The extra yolk helps to add a little more moisture since cookie butter is a little drier than say peanut butter. I prefer it room temperature, but it isn't going to make or break the recipe if it's cold from the fridge.
- All-purpose flour ~ use your favorite brand and be sure to measure correctly. If you need gluten free bar cookies a 1 to 1 gluten free flour blend will also work. I like King Arthur or Bob's Red Mill.
- Biscoff cookies ~ you need 22 cookies for this recipe. Eight of the cookies will get chopped and added to the dough and the other 14 get layered on the bottom of the cookie bars. If you can't find biscoff cookies; speculoos cookies or gingersnaps could also be used.
🥣 how to make easy biscoff blondies
Preheat oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper or aluminum foil. Leave a little overhang so you can easily pull the bars out to cut them.
Chop 8 of the Biscoff cookies into small pieces {about the size of large blueberries}.
In a medium to large bowl, whisk melted butter and cookie butter until smooth.
It may take a couple minutes for the cookie butter spread to fully mix in.
Then add the brown sugar, granulated sugar and kosher salt and whisk until combined.
Add the egg, egg yolk and vanilla and whisk until thoroughly combined. Scrape the bowl.
Now add the flour and mix into the wet ingredients with a spatula until some flour remains. Then add in the 8 chopped Biscoff cookies and mix until just combined.
Lay Biscoff cookies {about 14 cookies} in an even layer on the bottom of the prepared pan.
Then spread the batter evenly over the cookies. An off-set spatula works well.
Bake until edges are set and a toothpick inserted in the center comes out with just a few moist crumbs.
If desired, lightly melt about 1-2 tablespoons of cookie butter and drizzle it over the top of the cooled blondies.
💬 frequently asked questions
where do I find biscoff spread?
Many retailers carry Lotus Biscoff spread and cookies. I usually buy it at Target, but Walmart and Kroger also carry it. Cookie butter spread can be found in the bakery section or near the peanut butter. Trader Joe's also carries their brand, Speculoos Cookie Butter and Speculoos Cookies. It is also available on Amazon.com.
can I use a 9x9 baking pan?
Yes, just know that you will need a few more biscoff cookies to line the bottom of the pan and that the biscoff blondies will be thinner. They will also take less time to bake.
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📖 recipe
Chewy One-Bowl Biscoff Blondies
Chewy one-bowl biscoff blondies have cookie butter spread and biscoff cookie pieces in the blondie bars, which are baked on top of a layer of biscoff cookies.
I highly recommend using weight {metric} measurements when available for more accuracy and the best results.
Ingredients
- 22 Biscoff or Speculoos cookies, divided
- ½ cup unsalted butter, melted (1 stick or 113g)
- ½ cup biscoff cookie butter spread* (120g)
- ½ cup packed dark or light brown sugar (100g)
- ⅓ cup granulated sugar (67g)
- ½ teaspoon kosher salt
- 1 large egg + 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 cup all-purpose flour (125g)
Instructions
- Preheat oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper or aluminum foil. Leave a little overhang so you can easily pull the bars out to cut them.
- Chop 8 of the Biscoff cookies into small pieces (about the size of large blueberries).
- In a medium to large bowl, whisk melted butter (½ cup/113g) and cookie butter (½ cup/120g) until smooth. Then add the brown sugar (½ cup/100g), granulated sugar (⅓ cup/67g) and kosher salt (½ teaspoon) and whisk until combined. Add the egg (1 large), egg yolk and vanilla (2 teaspoons) and whisk until thoroughly combined. Scrape the bowl.
- Now add the flour (1 cup/125g) and mix into the wet ingredients with a spatula until some flour remains. Then add in the 8 chopped Biscoff cookies and mix until just combined. The batter is very thick.
- Lay Biscoff cookies (about 14 cookies) in an even layer on the bottom of the prepared pan. Then spread the batter evenly over the cookies. Bake about 20-25 minutes, until edges are set and a toothpick inserted in the center comes out with just a few moist crumbs.
- Let the bars cool sitting in the pan on a wire cooling rack, this will take 1-2 hours depending on the temperature in your kitchen. You can speed the process up by placing the pan in the refrigerator once it's cool enough to pick up with bare hands. I also find chilled cookie bars cut into nicer slices, but I prefer eating them at room temperature.
- If desired, lightly melt about 1-2 tablespoons of cookie butter and drizzle it over the top of the cooled blondies. Cut into desired size and enjoy!
Notes
*Use a processed cookie butter, like Biscoff spread or Trader Joe's cookie butter. I tested this recipe with both creamy and crunchy cookie butter so use your favorite.
Biscoff blondies can be stored in an airtight container at room temperature for 3-4 days or covered in the refrigerator for up to one week. They also freeze well for up to 3 months. Allow to defrost before serving.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 249Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 106mgCarbohydrates: 32gFiber: 0gSugar: 20gProtein: 3g
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Michelle says
These biscoff blondies look heavenly! My kids especially love biscoff cookies, so I'll have to make a batch for them!
Tasia says
Thank you Michelle, I know your boys will devour them!