Biscoff White Chocolate Blondies.

Buttery, brown sugar blondies flavored with Biscoff spread and full of white chocolate. Quick and easy!

How to make the BEST blondies! The secret is in the Biscoff cookie butter spread!

Have you ever had Biscoff spread before?

Biscoff is a creamy, vegan, nut-free spread with the consistency of peanut butter.  It’s made from Biscoff Cookies. It tastes like spreadable graham crackers with a hint of brown sugar thrown in. And I completely love it!  Trader Joe’s sells a similar spread called Cookie Butter.  My Chocolate Chip Cookie Granola Bars are made from cookie butter/Biscoff.

Biscoff is available at most grocery stores in the peanut butter aisle.

How to make the BEST blondies! The secret is in the Biscoff cookie butter spread!

I promise, I’m not a walking advertisement for Biscoff, but I just love baking with it.  And spreading it on bananas. And combined with Nutella on a piece of toast. And straight out of the jar with a spoon. I know you do that too!

Biscoff pairs wonderfully with white chocolate. Well, let’s be honest. It pairs well with any chocolate.  White chocolate won the battle today, though. I formulated a new blondie recipe that left room for a lot of this creamy spread.  It’s sweetened purely from brown sugar; there is no white sugar in these blondies at all. The blondies are soft and chewy, without a dry crumb in sight.

Last week I posted a recipe for my Chewy Chocolate Chunk Cookies. Many, many readers have written to me how much they love them.  The trick to getting them so chewy?  Using melted butter and adding an extra egg yolk. So, I did the same with these blondies. I used melted butter and one whole egg + 1 egg yolk. Yep, these blondies are the chewiest.

How to make the BEST blondies! The secret is in the Biscoff cookie butter spread!

How to make the BEST blondies! The secret is in the Biscoff cookie butter spread!

Careful not to overbake the blondies. I accidentally left one batch in the oven too long as I went over to the computer to edit photos.  Whoops!  Out came some dry blondies. The trick to having them so soft and moist is the baking time. 25 minutes at 350F.  Make sure you have an oven thermometer to check your oven temperature.  I talked about my oven thermometer woes on Instagram earlier today.

The blondie recipe is all mixed by hand.  There is no mixer required to make these!  That’s another reason why I love to use melted butter in recipes – there is usually no need to pull out your mixer. The batter is quite thick, though.  Consider it your arm muscle workout for the day. And your reward is a biscoff blondie. 😉

I’d workout for a blondie anyday of the week.

How to make the BEST blondies! The secret is in the Biscoff cookie butter spread!

If you like brown sugar, you’ll love these. If you like white chocolate, you’ll love these. If you like blondies, you’ll love these. And if you like Biscoff/cookie butter, you’re definitely going to love these.  They are so easy to make, you’ll think that you’re doing something wrong. I assure you: you’re not.

Fact: I like blondies more than brownies. Must be the hair color.

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Biscoff White Chocolate Blondies

Yield: 16 blondies

Print Recipe

Buttery, brown sugar blondies flavored with Biscoff spread and full of white chocolate. Quick and easy!


  • 1 cup (125g) all-purpose flour (measured correctly)
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 Tablespoons (1/3 cup or 75g) unsalted butter, melted
  • 1 cup (200g) light brown sugar, packed
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup Biscoff spread (or Trader Joe's Cookie Butter)
  • 1 and 1/4 cups (225g) white chocolate chips


  1. Preheat oven to 350°F (177°C). Line the bottom and sides of an 8-inch baking pan with aluminum foil or parchment paper, leaving enough overhang on all sides. Set aside.
  2. In a medium sized bowl, toss together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, stir the melted butter and brown sugar together until combined. Whisk in the egg and egg yolk, then add the vanilla. Stir in the Biscoff spread. Gently fold the dry ingredients into the wet ingredients. Be careful not to overmix, which will result in crumbly, hard blondies. The batter will be very thick. Fold in the white chocolate chips.
  4. Spoon the batter into the prepared baking dish. Bake for 25-26 minutes. The blondies may appear very soft, but they will set up as they cool. Allow the blondies to cool completely- about 3 hours. Lift the foil or parchment out of the pan using the overhang on the sides and cut into bars.
  5. Make ahead tip: These blondies stay fresh at room temperature for 1 week, so you can make them a few days in advance. Blondies freeze well, up to 3 months. Thaw in the refrigerator before serving.

Additional Notes:

What to do with the extra egg white? Make these or these.

Larger batch: recipe can easily be doubled and baked in a 9x13 pan for 35 minutes.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Try my Biscoff White Chocolate Oatmeal Cookies next!

Biscoff White Chocolate Cookies-7

See all white chocolate recipes.

See all biscoff recipes.


175 Responses to “Biscoff White Chocolate Blondies.”

  1. #
    Kristinaposted June 21, 2015 at 7:30 am

    Thank you so much for this recipe! It is the best thing I’ve ever baked!!  Crisp outside, gooey inside….it’s like a giant chewy cookie!!
    I swapped out white chocolate for dark and slightly reduced the sugar amount, only because my sweet tooth is mild.
    I also wanted to thank you for converting the measurements to metric. It’s so hard to find great blogs that do that. A godsend.
    I’ll be trying many more recipes from you!


    • HHlessreplied on October 13th, 2015 at 6:32 am

      Hi, may I know what was the amount of reduced sugar that you used? I would like to do the same as I feel that Biscoff spread is already too sweet for me. 


  2. #
    Marsha @ Marsha's Baking Addictionposted June 28, 2015 at 7:49 pm

    I love blondies more than brownies, too!

    I’m also guilty of eating Biscoff out the jar, hehe :)


  3. #
    Morganposted August 22, 2015 at 10:21 pm

    I made these last week, put some butterscotch chips in too they were too sweet for everybody else but man do I miss them already!


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