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.

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

Biscoff White Chocolate Blondies

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.

Recipe 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.

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© 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.


  1. Yey! Two great things about this recipe on is ive finally clicked that the ellusive biscoff the blogging world chats about is not only available here (in a different name) but I also had it in the cupboard! I was looking for a white chocolate blondie recipe for my boyfriend’s son and my first stop, as always, was your site….I left work on time and got baking as soon as I got home ..weve just tried them ( in anticipation of him visiting at the weekend) they are amazing! Thanks so much! Xxx

  2. I’m from England so I’ve never had biscoff or blondies before, but this recipe looks so good, I persuaded my cousins in NY to send me some biscoff, can’t wait to get baking!

  3. These were fantastic!! They turned out pretty well! (although it sank a little bit from the edges when I removed it from the oven, because I just dropped it all of a sudden in the rack, did not hold the pan very well, it was hot haha). But it looked gorgeous and smells great. I am still waiting for 2 hrs to cool it down but I couldn’t help myself, I sliced a bit from the crusty edges. Yummy!!

    By the way, have you ever done this with the crunchy type of Biscoff? I love the Crunchy Biscoff because it’s great straight out of the jar (that is how I mostly consume my Biscoff, with just a spoon haha) but I wouldn’t want to risk it in the batter. The batter may be affected by the cookie bits.

    Thank you thank you for this recipe! I love it!

    • Hey Cara! I am so glad that you love these blondies. They are one of my favorite “bar” cookie recipes to make. And they’re easy.

      You must try these with crunchy biscoff. I use it all the time to make these!

  4. Hi Sally!

    I tried making these just now… just took them out of the oven after 20 minutes and they smelt burnt! not too sure how its gonna turn out since I’m waiting for the 3 hour cool off. My question is (since I’m still new to my oven), I was told my oven has settings for either fan grill or fan bake. Should I have adjusted the baking time/temperature for this recipe? and which should I be baking with… fan grill or fan bake??

    Thank you so much!!!

    • Hi Amy – it sounds like your oven is a convection oven. Turn the oven to fan bake and turn the temperature down by 25 degrees. That should help.

  5. Hi Sally, I made these with the Jif Chocolate Peanut butter mint spread as I didn’t have Biscoff or TJ cookie butter on had. I only got one small piece from the 8*8 pan! This recipe is just amazing….and I am notorious for disastrous baking adventures! Thank you so much for a fool proof recipe!!!!

  6. Sally thank you so much for this awesome recipe! Made these today, I thought they were yummy BUT WAY WAY WAY too sweet! And I only put 150 gramms of sugar instead of 200g… Next time I’ll only put 50g. Thank you so much anyway though everyone loved them! So fudgy! <3 gooey 😀

  7. I am obsessed with Biscoff! I need to try this recipe asap. Do you recommend letting the blondies cool completely in the pan or take it out with a “parchment sling” and let it cool on a wire rack?

    • Truthfully, either would be just fine Nancy! I’ve done both ways and notice no difference at all.

      • Thank! You’re right- I tried both ways (because there’s no such thing as too much) and I wasn’t able to tell a difference. Absolutely delicious!

  8. Made a vegan version of these today! I used a flax egg (1 tbsp ground flax, 3 tbsp water) and coconut oil. I also cut the sugar in half and used mini semi-sweet chocolate chips (about 3/4 cup or so). I had to add a bit of extra liquid (a few tablespoons of water, in addition to the 3 tbsp from the flax egg) to get it mixed together, but SO GOOD! I can’t even explain how good they are. I actually closed my eyes during my first bite to savor the flavor, if that makes sense. Wherever I go next that I can bring a dessert along with me to share, this will be it. Everyone should get the chance to eat these blondes. Cannot get over how good they are. I could eat the entire pan, I swear.

  9. I have never been enchanted with the idea of blondes and have never actually had one…but I AM enchanted with the Biscoff and decided it was time to give blondes a whirl. Because of their graham cracker like taste, I have decided to leave out the white chocolate chips, bake halfway, then top with mini marshmallows and broken up Hershey bars before completing the baking. Waiting for preheat now and so excited! S’more blondes…may be the start of my own blondie infatuation!

  10. Autocorrected “blondies” into “blondes” but I am sure you caught that! Waiting for them to cool. I have always hoarded my Biscoff, but I let the kids lick off spoons today…I will have to find a better hiding place!

  11. (Sung to the tune of that oldie “I’m a Believer”)

    Then I took a taste
    I’m a blondie believer!
    None will go to waste,
    Back off, they’re all mine!

    ‘Cause I’m in love (ooh-ooh)
    A blondie believer
    Sweet craving reliever,
    Glad that I tried!

    Seriously Sally, I’m going to have to try all the blondies! Could I double the recipe, put half in the pan, lay down a layer of peanut butter or marshmallow cups and put the rest of the batter on? I know they would be ridiculously thick…any idea what to do with baking time?


    • Yes, your layered blondes sound delicious Deb! I’m unsure of the baking time if you double the recipe. I know I’ve done it before – forgot to write the time down. 40+ minutes, I believe. Give or take.

  12. So bummed out! I made a double batch and they definitely did not look like your pictures. The top collapsed and left a large crack near the edges and the center seemed under cooked. Maybe I’ll try a single batch next time.

  13. Sally! This looks amazing! I wanna ask if I can substitute the white chocolate chips for hershey’s cookies and cream morsels? 🙂 Thanks!

  14. Hi, can I substitute almond butter for the biscoff spread? Thanks x

  15. Made these yesterday and they were AMAZING!!!!!! thanks for the recipe…

  16. Great recipe! I love Biscoff 🙂
    One question-If I am using a glass pan, does the baking time/temperature change?

    • Hi Ria! The oven temperature will not change, but the blondies may need an extra few minutes in the oven if using a glass pan.

      • I just made these this morning in a glass pan. I let them cool for two hours before pulling them out of the pan and cutting into them. They are still quite gooey (like fall apart gooey), and now i’m not sure if it was because I didn’t let them cook long enough (I did 25 min) or if it’s because I didn’t wait the full three hours before digging in. They taste amazing though, like a Momofuku crack pie, but I wish they looked more like your photos. What would you suggest I do differently?

  17. Oh my! I just made these bloodies, they are wonderful! First batch turned hard because I Mixed it too much. Second batch I folded the dry ingredients carefully and they came our perfect! I drizzled the blondies with condensed milk with biscoff mix! Heaven! Thank you!

  18. Hi Sally!
    These look & sound absolutely amazing! I was wondering if it’s possible to bake these in a cupcake or muffin pan?

  19. Hi Sally!

    I love your blog!

    I have been looking for BLONDIE BROWNIE RECIPE to try and this is it! So thanks.

    Unfortunately, I can’t get Biscoff spread or the Trader Joe’s spread. What do you suggest I try? It has to be nut free.


  20. Hi Sally!
    I live in Belgium: the country of biscoff / speculoos (and Belgian chocolate ofcourse)!
    I even got my Australian friends addicted!
    I never baked with the paste though, so I’m definitley going to try this recipe!
    Thank you so much for the recipes and converting them to the metric system.
    Keep on making this great food!

  21. 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!

    • 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. 

  22. I love blondies more than brownies, too!

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

  23. 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!

  24. Sally what do you mean by one large egg and one egg yolk like do i use the whole egg everything and then just get out egg yolk without the egg white?

  25. Hi! I doubled the recipe and baked for 35 minutes but they were very soupy in the middle! Any suggestions?? 

  26. Okay soon I accidentally used egg whites instead of the egg yolks! Any ideas on how to fix this or how it will change the recipe?

  27. Sally! I have gotta say the you are now my go to for all things yummy and delicious! I have made your blueberry swirl cheesecake twice and my family and coworkers loved it so much I thought a fight might break out to see who got to eat the crumbs/ cutting knife. But, I recently discovered the Biscoff spread and I LOVE it! I am super excited to make theses blondies!

    • So glad to hear about the blueberry cheesecake- and the fight over the crumbs. Ha! Let me know how you like these biscoff blondies.

  28. Holy balls these are good!  I’ll be trying more of your recipes ASAP!!  Thank you. 

  29. Hey Sally!
    I’m going on a trip this weekend and I’m thinking of making these blondies to munch on while away. I only have an 8×10 inch baking pan, do you have any recommendations on the baking time? 
    I’m really looking forward to making these, they sound amazing!!

  30. is there a substitute for the biscoff butter.

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