Biscoff White Chocolate Blondies

You’ll also love my white chocolate snickerdoodle 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. 

More blondies to bake:

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.

Did you make a recipe?

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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. Deb on March 22, 2014 at 6:40 pm

    (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?


    • Sally on March 23, 2014 at 11:57 am

      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.

  2. Susan on March 22, 2014 at 10:39 pm

    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.

  3. Kyuhyunwifey on July 29, 2014 at 12:02 am

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

    • Sally on July 29, 2014 at 2:31 pm


  4. Elizabeth on August 30, 2014 at 1:11 pm

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

    • Sally on August 30, 2014 at 2:17 pm


  5. Jaqui on September 7, 2014 at 10:47 am

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

  6. Ria on October 6, 2014 at 8:55 am

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

    • Sally on October 12, 2014 at 8:42 pm

      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.

      • Whitney on May 17, 2016 at 3:21 pm

        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?

  7. Nina on October 25, 2014 at 4:37 pm

    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!

  8. Molly on January 6, 2015 at 11:37 am

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

    • Sally on January 6, 2015 at 5:26 pm

      Absolutely! I am unsure of the bake time.

  9. Sally on February 16, 2015 at 8:44 pm

    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.


  10. Jolien on April 8, 2015 at 12:39 pm

    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!

  11. Kristina on 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!

    • HHless on October 13, 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. 

  12. Marsha @ Marsha's Baking Addiction on 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 🙂

  13. Morgan on 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!

  14. Chelsea on December 1, 2015 at 5:02 pm

    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?

    • Sally on December 1, 2015 at 5:54 pm

      1 whole egg plus a 2nd egg yolk.

  15. Jessica on March 10, 2016 at 7:09 pm

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

  16. Jessica on March 10, 2016 at 7:16 pm

    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?

  17. Gabrielle on March 15, 2016 at 12:48 pm

    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!

    • Sally on March 15, 2016 at 5:31 pm

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

  18. Tami on March 17, 2016 at 10:29 pm

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

  19. Linda on April 27, 2016 at 5:34 pm

    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!!

    • Sally on April 28, 2016 at 1:54 pm

      Hi Linda! The bars will be a little thin in a larger pan and the bake time will be only a few minutes less.

  20. marilyn follis on July 15, 2016 at 10:37 pm

    is there a substitute for the biscoff butter.

  21. Molly on November 23, 2016 at 12:05 pm

    Hi, Sally! I tried this recipe for the first time, and the batter turned into a hard ball, like dough. I tried again, this time using a little bit more butter and folding in the dry ingredients more carefully, but it turned out the same. Any suggestions on how to fix this?

    • Sally on November 23, 2016 at 5:01 pm

      Did you alter the recipe at all? Did you bake them? How did they taste?

      • Molly on November 24, 2016 at 1:31 pm

        I didn’t alter the recipe, except for putting more butter in the second batch. Both batches turned out a little hard after baking, but I served them at Thanksgiving dinner today, and they were a hit! 🙂

  22. Desire on March 30, 2017 at 3:02 pm

    Lookinh at ypur biscoff white chocolate blondies I’m gonna try to make.. Do you cool them in the fridge or just let them sit out?

    • Sally on March 30, 2017 at 3:39 pm

      Either works, I usually let them sit out.

  23. Harriet O'NEIL on April 16, 2017 at 9:46 pm

    I wanted a recipe other than a cheesecake to use the remaining cookie butter in the pantry and am so happy I baked these. Oh my heavens! Aside from the deliciousness, the ease in which to make them… Thank you ma’am. 🙂

  24. Mia on April 24, 2017 at 6:12 pm

    How would this work in a 9×9 pan? I was going to increase the ingredients by 25% but I’m not so sure about the timing

  25. Holly on July 19, 2017 at 6:53 am

    Hi Sally I was just wondering how much Biscoff spread you need in grams? I can only find peanut butter on the master chart which says 1/2 a cup would be equal to 135 grams. So would the biscoff amount to the same with it having a similar texture? 
    I’m really looking forward to making these since I love both biscoff and white chocolate! 

    • Sally on July 19, 2017 at 10:28 am

      Same amount in grams as the PB 🙂 Pretty identical weight.

      • Holly on July 19, 2017 at 11:48 am

        Great Sally thank you so much. I’m working my way through your recipes and trying one out every week lol. Thank you so much Your recipes are the best! 

  26. Dee on August 29, 2017 at 11:47 pm

    Hi Sally,

    Could I brown the butter and use it in this recipe instead? Or will it affect the outcome? I really love the rich nutty flavour that browned butter lends to a blondie…

    • Sally on August 30, 2017 at 11:55 am

      Sure can!

  27. Amanda on November 22, 2017 at 1:25 pm

    Thanks for the recipe. I tried it with double recipe using a 9 x 13 pan, baked for 35mins as said. However, the top layer turned out to be very crunchy and hard. Not sure where went wrong though.

  28. Jess on December 20, 2017 at 1:29 pm

    Hi! Could you use a glass dish to bake these in or would that cause a problem with the baking? Thanks!

  29. Nathalie Lax on May 15, 2018 at 4:03 pm

    Hi Sally do you think I could use dulce de leche instead of biscoff?

    • Sally on May 16, 2018 at 9:42 am

      Hi Nathalie! I haven’t personally tried it before so I’m unsure. Worth a shot! I’m sure they’ll be delicious.

  30. Meg on August 11, 2018 at 11:06 pm

    I just made these and they turned out perfectly. I pressed frozen raspberries into the top before baking, and the sourness works perfectly with the sweetness of the blondie. Provided I can always find speculoos spread here in Australia, this recipe will become a high rotation number!

    • Sally on August 13, 2018 at 1:45 pm

      These sound delicious with raspberries!



  1. Nathalie Lax on May 15, 2018 at 4:03 pm

    Hi Sally do you think I could use dulce de leche instead of biscoff?

    • Sally on May 16, 2018 at 9:42 am

      Hi Nathalie! I haven’t personally tried it before so I’m unsure. Worth a shot! I’m sure they’ll be delicious.

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