introduction
These Biscoff Blondies Chewy Cookie Butter Dessert Bars are golden, gooey, and packed with cozy cookie butter flavor — the kind of recipe that fills the kitchen with a warm, cinnamon-spiced aroma and instantly earns a spot on your weekly baking rotation. This chewy dessert bar is perfect for bake sales, lunchbox treats, or an indulgent afternoon pick-me-up. If you love chewy cookies with irresistible mix-ins, try chewy oatmeal raisin cookies for another comforting option.
Why You’ll Love This Biscoff Blondies Chewy Cookie Butter Dessert Bars
- Deep caramelized flavor from brown sugar plus creamy cookie butter swirls.
- Chewy, slightly fudgy texture — not cakey.
- Quick to mix and easy to bake in one pan.
- Crowd-pleaser for kids, parties, or holiday cookie trays.
- Make-ahead friendly: stores well for several days and freezes beautifully.
Ingredients Needed :
Batter & wet ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Dry ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins & toppings
- 1 cup Biscoff cookie butter
- 1/2 cup Biscoff cookies, crushed (plus extra for topping)
- Sea salt, for sprinkling
Step-by-Step Instructions :
- Preheat your oven to 350°F (175°C) and grease or line a 9×13 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until the mixture is smooth and well combined.
- Add the eggs one at a time, whisking until fully incorporated after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients using a spatula or wooden spoon until just combined. Be careful not to overmix.
- Gently fold in the Biscoff cookie butter until the batter is smooth. You can leave some swirls of cookie butter for a marbled effect. Fold the crushed Biscoff cookies into the batter, reserving a handful for topping later.
- Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the reserved crushed Biscoff cookies on top. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Once baked, remove from the oven and sprinkle a pinch of sea salt over the top while it is still warm. Allow the blondies to cool in the pan for about 15 minutes, then lift them out using the parchment paper overhang and transfer to a wire rack to cool completely before cutting into squares.
Serving Suggestions Biscoff Blondies Chewy Cookie Butter Dessert Bars
- Serve slightly warm with a scoop of vanilla ice cream for an indulgent dessert.
- Cut into small squares for a party platter or bake sale.
- Pair with coffee or chai for a cozy afternoon treat.
- Pack into lunchboxes with a piece of fruit for a sweet finish.
Tips for Success Biscoff Blondies Chewy Cookie Butter Dessert Bars
- Measure flour correctly: spoon into the cup and level off to avoid dry, crumbly blondies.
- Don’t overmix once the flour is added — overworking develops gluten and makes them cakey.
- Watch the bake time; remove when a few moist crumbs cling to a toothpick for that chewy center.
- Keep some cookie butter swirls for a marbled top — they look gorgeous and add pockets of extra flavor.
- Let them cool fully before slicing to get neat, clean squares.
variation
- Chocolate Chip Biscoff: Fold in 3/4 cup chocolate chips for melty chocolate pockets.
- Peanut Butter Swirl: Swap half the cookie butter for peanut butter for a nutty twist.
- Gluten-Free: Use a 1:1 gluten-free flour blend and bake the same way, checking texture.
FAQs
Q: How do I store these blondies?
A: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze individual squares for longer storage.
Q: Can I make these in an 8×8 pan instead?
A: Yes — baking time will increase slightly. Check at 30 minutes and add time as needed until the center has a few moist crumbs on a toothpick.
Q: Can I use crunchy Biscoff or another cookie butter?
A: Yes, both crunchy or smooth Biscoff work. Other cookie butters (like speculoos alternatives) will also work but may change the flavor slightly.
Q: Why did my blondies turn out dry?
A: Likely overbaked or too much flour. Measure carefully and pull them from the oven when the center still has moist crumbs.
Q: Can I swirl extra cookie butter on top before baking?
A: Absolutely — extra swirls on top create a lovely marbled pattern and add more gooey pockets of flavor.
Ingredients
Batter & wet ingredients
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Dry ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Mix-ins & toppings
- 1 cup Biscoff cookie butter
- 1/2 cup Biscoff cookies, crushed Plus extra for topping
- to taste Sea salt For sprinkling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease or line a 9×13 inch baking pan with parchment paper, allowing some overhang for easy removal.
- In a large mixing bowl, combine the melted butter, brown sugar, and granulated sugar. Whisk until the mixture is smooth and well combined.
- Add the eggs one at a time, whisking until fully incorporated after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients using a spatula or wooden spoon until just combined. Be careful not to overmix.
- Gently fold in the Biscoff cookie butter until the batter is smooth, leaving some swirls for a marbled effect. Fold the crushed Biscoff cookies into the batter, reserving a handful for topping.
- Pour the batter into the prepared baking pan, spreading it evenly. Sprinkle the reserved crushed Biscoff cookies on top.
- Bake in the preheated oven for 25-30 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Once baked, remove from the oven and sprinkle a pinch of sea salt over the top while it is still warm. Allow the blondies to cool in the pan for about 15 minutes, then lift them out using the parchment paper overhang and transfer to a wire rack to cool completely before cutting into squares.
