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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. While you’re there, grab a jar of peanut butter and make my peanut butter cookies next!

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 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

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.

And after you finish off the pan of these blondies (I know you will!), give these dark chocolate cranberry blondies a try next.

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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 1x
  • 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. 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

Reader Questions and Reviews

  1. I came home from work and made these immediately – your blog really brings out my need for instant gratification. They were spectacular!!!!

  2. Oh. My. Gosh Sally! I made these last night, and they are absolutely fabulous! When I first came across these on your blog, I knew I had to make them for my husband. He travels a LOT for work, and eats Biscoff cookies very frequently. I made him try just the biscoff spread at first, and he was very sceptical when he saw the spoonful of spread because he loathes peanut butter (completely crazy, right??!). He was very intrigued after trying it! I followed your recipe, including the baking time, to a T (even though they looked too doughy when I pulled them out). They were perfect! Thank you so very much for such a fabulous recipe! I will definitely have to blog about these myself!

  3. Sally,
    Is it okay to make these with Trader Joe’s “crunchy” cookie butter? They were out of the smooth type.

    Thank you!

  4. Hi Sally. I just took the blondies out of the oven and went back to look at your recipe to see how long they should cool. My son said, “seriously? There’s no way we can wait 3 hours!!” We may have to cut off just a small corner to taste and let the rest cool so that they’ll cut nicely!

    Thanks for sharing your great recipes!

  5. 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!

    1. 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!

  6. 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.

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

    1. 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.

  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. 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!

  10. 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!!

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

  11. 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! 

  12. 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…

  13. 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!

  14. Sally, I just made these and they were TO DIE FOR! Can you please develop more recipes with Biscoff?? I’m gonna make your Biscoff oatmeal cookies next 🙂

  15. Hello Sally! Can I make this blondie without the cookie butter? Currently don’t have it here in the Philippines 🙁 would it still work?

  16. 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!

  17. 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!

  18. 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

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

  20. 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!

  21. 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:

  22. 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.

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

  23. 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. 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!

  24. What would you recommend as a sub if I don’t love white chocolate? Butterscotch maybe? Regular chocolate doesn’t seem quite right!

    1. Butterscotch chips would be delicious in these blondies, Kristin!

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