Addictive Recipes from a Self-Taught Baker

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.

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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. (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.

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

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

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

  6. 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?

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

  9. 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. 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. 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. 

  12. I love blondies more than brownies, too!

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

  13. 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. 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?

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

  16. 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. 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.

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

  19. 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!!

  20. is there a substitute for the biscoff butter.

  21. 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?

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

      • 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. 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?

  23. 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. 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. 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! 

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

      • 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. 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…

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

  29.  I did 25 minutes, let them cool 1.5 hours, tested them and they were raw. I put them back in the oven a full 28 MORE minutes before they were finally done. Just in case that happens to anyone else, it does work to just rebake them after cooling. They continued to rise and the texture was fine.

  30. I made these last night and they are chewy, rich and fabulous!!! I am taking them as a treat for the vet techs at our vet’s office and thought the one pan probably wasn’t enough so have a second pan in the oven right now.

    For the second pan, I added two packets of Starbuck’s Via to the flour mixture and, instead of vanilla, 2 tsp of Kahlua. I confess I tried the smallest smidge of raw dough and they are pretty awesome too! 🙂

    Just wanted to add my modifications to the notes here in case anyone else wants to play with this recipe a bit. I suspect the original recipe – as written – would be good with butterscotch chips too!

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