Biscoff Blondies

Biscoff Blondies are rich, chewy dessert bars loaded with caramelized cookie butter flavor. They combine the soft, dense texture of a blondie with the unmistakable taste of Biscoff spread and crushed Lotus Biscoff cookies for a truly addictive treat that’s as easy to make as it is to eat.

Why You’ll Love This Recipe

I love how these blondies take basic ingredients and turn them into something irresistibly indulgent. The Biscoff spread gives a deep caramel, almost spiced flavor that pairs beautifully with the brown sugar in the blondie base. They’re gooey in the middle, slightly crisp on the edges, and filled with warm, comforting notes. Whether I bake them for a crowd or just to satisfy a craving, they always disappear fast.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Salt

• Unsalted butter, melted

• Brown sugar

• Granulated sugar

• Biscoff cookie butter spread

• Eggs

• Vanilla extract

• Crushed Lotus Biscoff cookies

• Optional: white chocolate chips or chunks

directions

1. I start by preheating the oven to 350°F (175°C) and lining a square baking pan with parchment paper.

2. In a bowl, I whisk together the flour, baking powder, and salt.

3. In another bowl, I mix the melted butter with brown sugar and granulated sugar until well combined. Then I stir in the Biscoff spread, eggs, and vanilla extract until smooth.

4. I gently fold the dry ingredients into the wet mixture, making sure not to overmix.

5. I stir in some crushed Biscoff cookies and, if I’m using them, a handful of white chocolate chips for extra sweetness.

6. I pour the batter into the prepared pan, smoothing the top, and sprinkle a few extra crushed cookies on top for texture.

7. I bake for 25–30 minutes, until the edges are golden and the center is set but still slightly soft.

8. I let the blondies cool completely in the pan before slicing—they firm up as they cool and taste even better the next day.

Servings and timing

This recipe makes about 16 blondies. It takes 15 minutes to prep and 25–30 minutes to bake, with additional time for cooling. I usually give them at least 30 minutes to set before cutting into bars.

Variations

Sometimes I swirl extra Biscoff spread on top before baking for a marbled look. I’ve also added cinnamon chips, chopped pecans, or drizzled melted white chocolate over the cooled bars. For a vegan version, I use plant-based butter and egg replacers—it still turns out chewy and flavorful.

storage/reheating

I store these blondies in an airtight container at room temperature for up to 4 days. If I want to keep them longer, I freeze them—wrapped tightly—for up to a month. To reheat, I pop a piece in the microwave for 10–15 seconds to bring back that warm, gooey texture.

FAQs

Can I use smooth or crunchy Biscoff spread?

I’ve used both, and they each work great. Smooth gives a more uniform texture, while crunchy adds bits of cookie for extra bite.

How do I know when they’re done baking?

I look for golden edges and a slightly soft center. They firm up as they cool, so I avoid overbaking to keep them chewy.

Can I double the recipe?

Yes, I double it and bake it in a 9×13-inch pan. I just keep an eye on the baking time—it may need an extra 5–10 minutes.

Do I need to refrigerate them?

Not unless I want a firmer texture. I usually keep them at room temperature, but they also taste great cold or even straight from the fridge.

Can I make them gluten-free?

I’ve made them with a 1:1 gluten-free baking flour and gluten-free cookie butter. The texture is slightly different but still soft and delicious.

Conclusion

Biscoff Blondies are one of those treats I make when I want something rich, easy, and packed with flavor. The cookie butter brings a deep caramelized taste that elevates the classic blondie, and the bits of Biscoff cookie throughout add the perfect crunch. Whether I’m baking for guests or just myself, these bars never last long.

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