Biscoff White Chocolate Blondies

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

biscoff white chocolate blondies on a wood board

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.

3 images of biscoff white chocolate blondies

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 Chip 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.

stack of biscoff white chocolate blondies

overhead image of biscoff white chocolate blondies

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.

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.

biscoff white chocolate blondies on a blue plate

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.

More blondies to bake:

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stack of biscoff white chocolate blondies on a wood board

Biscoff White Chocolate Blondies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 3 hours, 50 minutes
  • Yield: 16 blondies
  • Category: Bars
  • Method: Baking
  • Cuisine: American


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


  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 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) packed light brown sugar
  • 1 large egg
  • 1 egg yolk
  • 1 teaspoon pure 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.


  1. Make Ahead & Freezing Instructions: 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.
  2. Egg White: What to do with the extra egg white? Make these or these.
  3. Larger Batch: Recipe can easily be doubled and baked in a 9×13 pan for 35 minutes.

Keywords: biscoff white chocolate blondies, white chocolate blondies


Comments are closed.

  1. Jessalyn Schwartz says:

    Would these be good with regular chocolate chips?

    1. Definitely!

  2. Hello Sally! I think i’m going to make this on Saturday, but i do have a question… since i love Biscoff so much, i am wondering if i can increase the amount in the recipe? If so, how much can i add up to this recipe, and what will happen if i add too much Biscoff?!
    Thank you so much!

    1. Hi Emily, You can certainly try to increase the amount but the texture of the blondies might be a bit different. You can also try adding some Biscoff cookie chunks into the batter or pressed on top!

      1. Thank you Sally for replying! I will try adding Biscoff spread and cookies as well : )

  3. Hi Sally,

    Thanks for the recipe. First time to try this last weekend. My daughters love this so much I was lucky to have a slice to taste it!

    Will bake again this coming weekend!

    Thanks again!

    1. You are welcome, Regina! I’m thrilled they were a hit!

  4. Hi! I doubled this recipe and baked it for 35 mins but the edges of the blondie were a bit on the dry side. Is this normal? It’s been a while since I’ve baked a bar so I’m not sure if my oven was running a bit hot. Anyways these are very yummy and so easy to make. I will make them again and probably bake for 33-34 mins.

  5. I just put a pan of these in the oven, mostly to keep myself from eating the batter with a spoon! I also doubled the recipe and will try baking a bit longer; I can’t wait to see how they turn out!

  6. I make these all the time, my best friend is a massive fan. They never turn out wrong and they’re so quick and easy to do! Thank you so much <3

  7. These are great! They taste like those white chocolate macadamia nut cookies from Subway if anybody knows what I’m talking about 🙂

  8. Just made these and could not stop eating them. Recipe was quick and easy. The only thing I would do differently is add less chips and make a bigger batch!

    1. i just made this for my husband and the house smells heavenly, however i tweaked it abit by turning the melted butter into brown butter, oh my nuttiness!! Thanks for the recipe.❤

  9. LOVE them but please can I have the nutritional values? (I’m on WW!!)

    1. I’m unsure of the nutritional info of this recipe, but there are many great online calculators like this one:

  10. I’ve made these so many times and they always taste amazing!
    Would you be able to freeze these though?

    1. I’m thrilled you enjoy them, Rosie! See recipe notes for freezing instructions.

  11. Hi Sally, how many grams of Biscoff spread should I use?

    1. Would also like to know biscoff in grams please.. for me 1/2 cup came to about 130gm (not packed) but would like to be sure ?

  12. hi Sally
    can i use dark brown sugar instead of light brown sugar ?

    1. Definitely! Use the same amount of dark brown sugar as light brown sugar.

  13. Hi Sally, I’d like to add some macadamias to the recipe. Should I reduce the choc chips to half a cup and add half a cup of macadamias, or could I go to to 3/4 cup of each? Thanks!

    1. Trina @ Sally's Baking Addiction says:

      Hi Rebecca! We would stick to 1 1/4 cups total add-ins. You could do 3/4 cup white chocolate chips and 1/2 cup macadamia nuts!

  14. HOLY MOLY!!!! These are fabulous!!

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally