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Cookie Butter Blondies Recipe

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3.9 from 61 reviews

  • Author: Sara
  • Total Time: 40-45 minutes
  • Yield: 16 servings

Description

These Irresistible Cookie Butter Blondies are a decadent treat combining the rich flavors of creamy cookie butter, buttery blondie batter, and white chocolate chips, topped with crunchy Biscoff cookie pieces. Perfectly baked to a golden finish, they offer a deliciously soft and chewy texture with swirls of cookie butter throughout, making them a must-try dessert for cookie butter lovers.

Ingredients

Wet Ingredients

  • 3/4 cup Unsalted Butter (measured solid, then melted)
  • 1/4 cup Cookie Butter (rough measurement, then melted for 10-20 seconds)
  • 2 Large Eggs (room temperature)
  • 1 tsp Vanilla Extract

Dry Ingredients

  • 1 1/4 cup All-purpose Flour (spooned into measuring cup, leveled off)
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt (Kosher, flaked sea salt)
  • 1 1/4 cup Granulated Sugar

Add-ins and Toppings

  • 1/3 cup White Chocolate Chips
  • 1/4 cup Cookie Butter (small dollops scattered over the blondie batter)
  • 6 Biscoff Cookies (broken into pieces)

Instructions

  1. Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper to prevent sticking and make removal easier.
  2. Mix wet ingredients: In a large bowl, combine the granulated sugar with melted unsalted butter and melted cookie butter, mixing thoroughly. Beat in the eggs and vanilla extract until fully incorporated and smooth.
  3. Add dry ingredients: Add the all-purpose flour, baking powder, and salt to the wet mixture. Stir gently until just blended, being careful not to overmix to keep a tender texture.
  4. Fold in white chocolate chips: Carefully fold the white chocolate chips into the batter ensuring even distribution while maintaining batter consistency.
  5. Transfer batter to pan: Pour and spread the batter evenly into the prepared baking pan using a knife or rubber spatula, smoothing the surface.
  6. Add cookie butter dollops and swirl: Place small teaspoon-sized dollops of cookie butter scattered across the blondie batter. Using a knife or spoon, swirl the cookie butter gently into the dough to create marbled pockets of flavor.
  7. Top with broken cookies: Sprinkle broken pieces of Biscoff cookies evenly across the surface, adding a crunchy texture and enhancing the cookie butter flavor.
  8. Bake the blondies: Bake in the preheated oven for 30-35 minutes or until the top is set, golden brown, and a toothpick inserted near the center comes out with a few moist crumbs.
  9. Cool in pan: Remove the blondies from the oven and allow them to cool completely in the baking pan to set and firm up before cutting.
  10. Cut and serve: Once cooled, transfer the blondies onto a cutting board, cut into 16 squares, and enjoy this rich, buttery, and flavorful dessert.

Notes

  • Make sure the eggs are at room temperature to ensure smooth mixing and better texture.
  • Be careful not to overmix the batter after adding the flour to prevent tough blondies.
  • For easier removal, use parchment paper with overhang on the sides of the pan.
  • You can substitute white chocolate chips with milk or dark chocolate chips if preferred.
  • Store blondies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
  • Prep Time: 10 minutes
  • Cook Time: 30-35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/cookie-butter-blondies-recipe/