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 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!
💗 why you will love these cookie butter blondie bars
- Flavor ~ these biscoff blondie bars are for all the biscoff fans as they are packed with cookie butter spread and biscoff cookies.
- Easy ~ the recipe uses melted butter and requires no dough chilling time. You press the bar cookie dough into a pan and then bake.
- One bowl ~ the quick to make recipe only needs one bowl; less dishes for the win!
- Texture ~ the soft and chewy blondie bars sit atop a crunchy layer of cookies, which makes for the best texture!
🛒 ingredients and substitutions
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
- Butter ~ unsalted is my choice, but if you only have salted just leave out the kosher salt.
- 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.
- Sugars ~ both granulated and brown sugars are used. I like dark brown sugar, but light brown can be used.
- Kosher salt ~ helps to balance the flavors. Use half the amount if you have table salt.
- 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.
- Vanilla ~ pure vanilla extract adds a nice layer of flavor to these easy biscoff blondies.
- 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.
what does biscoff taste like?
The flavor is reminiscent of subtle gingerbread with hints of cinnamon, nutmeg and clove. Biscoff are a buttery, spiced shortbread-like cookie that originated in Europe and have gained a lot of popularity in the U.S. over the past several decades.
Cookie butter has a consistency like peanut butter, but is made from ground up biscoff or speculoos cookies. It is a vegan nut free spread that can be used on pancakes, cookies, waffles, toast or anything you wish. I'm very guilty of eating it from the jar with a spoon!
🥣 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.
are blondies supposed to be gooey?
Yes and no, they should have a soft middle, which gives them their chewy texture. They should not be runny in the middle when tested with a toothpick, but should have a few moist crumbs stuck to the toothpick.
why are my blondies dry?
There are two common reasons for dry blondies. First is adding too much flour {I highly recommend using a kitchen scale for the best baking results}. The second reason is over baking the blondies.
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.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
👩🏻🍳 tips for the best blondie bars
- Don't over bake the biscoff blondies! No one likes a dry blondie. It's better to air on the side of less done than over done. The blondies will firm up and continue to cook as they cool. This is how you will get a fudgy and chewy texture.
- Remember your oven is different than mine and the baking time may be slightly different. I use this oven thermometer to ensure my oven is at the temperature I think it is.
- For less dishes to wash, use a food scale and skip the measuring cups! This is the scale that I use and love.
- If you need to speed up the cooling process, once the blondies have cooled enough that you can pick up the pan with your bare hands, place the pan in the refrigerator to cool completely.
- For the cleanest looking cuts, chill or completely cool the blondies first. Pull the blondies out of the pan with the parchment paper and set them on a solid surface. Then use a sharp knife and wipe it clean between each cut.
- Cookie butter blondies taste best at room temperature, but are quite delicious cold from the refrigerator too!
🫙 how to store
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.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Chewy Biscoff Blondies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
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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
These biscoff blondies look heavenly! My kids especially love biscoff cookies, so I'll have to make a batch for them!
Tasia
Thank you Michelle, I know your boys will devour them!