Cookie Butter Blondies (Edit recipe)

Thick, fudgy, chewy, and irresistible! These cookie butter (biscoff) blondies are easy to make and ready in under 1 hour. I’m telling you these are the best blondies!

10 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	350
Fat:	17 g
Carbohydrates:	44 g
Protein:	9 g
Cholesterol:	35 g
Sodium:	123 mg
Fiber:	1 g
Sugars:	25 g
Calculated per serving.

by The Jo Baker

View original recipe

Serves: 9

Ingredients

1.5 cups All Purpose Flour
1 tsp Baking Powder
0.25 tsp Kosher Salt
0.66 cups Unsalted Butter
0.5 cup Granulated White Sugar
0.5 cup Light Brown Sugar
2 whole Eggs
1 tsp Pure Vanilla Extract
0.33 cup Lotus Biscoff Cookie Butter (Creamy)
3.5 oz Dark Chocolate

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F.
Line an 8-inch square baking pan with parchment paper, and let the excess hang over the sides to form a sling, so you can easily lift the blondie.
In a medium bowl, combine, and sift together the all-purpose flour, baking powder, and salt.
Then, melt the butter in a medium saucepan over medium heat, remove from heat at once, and let it cool for a few minutes.
In the bowl of your stand mixer or a large mixing bowl, beat the melted butter, granulated sugar, and brown sugar on medium speed for about 3 minutes.
Then, gradually add in the biscoff spread, eggs, and vanilla extract. Beat until well combined.
Lower the mixer speed to medium-low speed and gradually add all the dry ingredients (all-purpose flour, bread flour, baking powder, salt) just until combined and no clumps of flour remain. Remove the bowl from the mixer, then fold in the chocolate chunks by using a rubber spatula.
Pour the blondie batter into the prepared baking pan, spread evenly, then top with biscoff cookies. Bake for about 25 minutes or until the edges are firm and golden. The middle will still be slightly wobbly, but they will continue to cook and set as they cool!
Cool in pan for at least 15 minutes, then transfer to a cooling rack and let it cool completely. Once the blondies are cool, cut into 9 squares or 16 squares for a smaller portion, and enjoy!