Biscoff White Chocolate Blondies

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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 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.

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.

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.

More blondies to bake:

Biscoff White Chocolate Blondies

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

Ingredients:

  • 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

Directions:

  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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213 Comments

  1. Yum, these look beautiful as usual! We don’t actually get Biscoff in Canada, so maybe I’ll try them with good ol’ PB? Sounds yummy!

  2. Hey Sally! OMG this is totally the recipe I need right now! I have a whole jar of Trader Joe’s cookie butter sitting in the kitchen cabinet! I need to try these soon, thanks Sally!

  3. Don’t hate me, but I have never had Biscoff! I know! This is so crazy, but I just have not gotten around to trying it yet. None of the grocery stores around here have it and I keep forgetting to order it from amazon, but my gosh I want these blondies!! They look so doughy and good! I am in love! I need some Biscoff in my life! LOL

    P.S I am pretty sure I have that same cutting board. I use it ALL the time and love it! I order my from amazon (A.K.A my very favorite store).

    1. Amazon is my favorite too lol. And the next time you are on it – promise me you’ll order biscoff! It’s worth it my friend. Trust me.

  4. Sally! Sometimes I seriously think we’re twins. When I was in NY visiting my family a couple weeks ago, I baked biscoff white chocolate chip blondies (mine used melted browned butter though and oats though). I didn’t photograph them for the blog but I have the recipe written down, so I’ll have to compare mine to yours… which look delicious!

    1. Oh Liz, that’s so ironic. Honestly – we are the same person sometimes with what we love to eat and what we make. Craziness, I tell ya.

  5. I wish we had this mystery Biscoff here in Canada! Looks like so much fun to bake with. I have yet to make a blondie (total chocolate fanatic). You’re right, I think it might be the hair colour 😉

    1. Haha! Well, Katy – I think you’d adore these blondies. You could use peanut butter instead of the biscoff, too. Or even Nutella!

  6. Omg, I love Biscoff!! Tried it about two months ago and have already gone thru three jars! Love it on toast 🙂
    Will definitely need to make these!!

    1. It’s the best on toast, Terry! I agree with you. You should try it in blondies next – out of this world!

  7. Of COURSE I eat Biscoff spread straight out of the jar with a spoon – as if there was any question. 😉

    Love how simple these are, and for such a lovely, chewy tender result – perfect for a long lazy weekend ahead!

  8. Sally your blondies look wonderful and I love Biscoff/cookie butter (make my own!) and I love white chocolate. A match made in heaven with these blondies!

    I have umpteen recipes for blondies on my site – they are my absolute fave bar to make. And I know the recipe by heart. And I adapt it all the time with various add-ins or tweak the ratios slightly to make more of a cookie-bar than a blondie-bar. Subtle differences that most people probably don’t even notice. Lol

    I could go for one of these right now! Everything is better with Biscoff & white choc involved!

    1. Subtle differences that only you and I would notice! I have to try baking these blondies as cooke bars one time. Or even my brown butter blondies as cookie bars. That would be so good!

    1. You have to promise me you’ll try biscoff sometime, Mary Frances! It’s delicious. Especially baked into blondies and cookies!

  9. I’ve had a Biscoff blondie on my to-do list. I will get it baked soon, because these just look gooey and incredible!!

    1. Erin – you would love biscoff! It seems like we love a lot of the same things, so trut me. Biscoff is worth picking up!

  10. I’m happy you did a brief description on the Biscoff thing…bcz, I must be living in the dark. But have never tried it. (Does it count that I’ve seen it in my favorite isle…the PB area?) This recipe is amazing.
    Btw, made some more of your red velvet brownies tonight to leave out for the milk man for his breakfast! (They are so good!…I think I have your recipe memorized!)

    1. That’s so sweet of you, Gloria – to make them for the milkman! A lot of folks haven’t heard of or seen Biscoff before. But it’s so good! If you see it at the store next time, you have to try it!

  11. I definitely ate peanut butter straight out of the jar as a kid… I grabbed the “adult” spoons (they were bigger than the “kiddie” ones!), scooped out as much as I possibly could, and ran out of the kitchen with my PB Spoon before Mom could catch me. I must have eaten 3-4 tablespoons at a time!

    I haven’t tried Biscoff spread yet, but it sounds really deadly… And delicious!

    1. I still eat peanut butter straight out of the jar! Usually at night on the couch, I scrape bit by bit off the top mindlessly. My favorite nighttime snack! And I do it with biscoff too. You’d love it Amy!

      1. I have no doubt that I would! But I already nibble on dark chocolate every time I walk near the kitchen, so somehow adding another vice to the pantry doesn’t seem like the best idea… But what’s life without a little extra sweetness? 🙂

    1. It’s actually one of the first times I’ve paired biscoff and white chocolate together. It was a great decision! Thanks Julianne!

  12. Perfect timing, Sally! 😉 I have a bunch of jars of Biscoff that I bought at a low, low price (unfortunately, I think that means the store is going to stop carrying it…so I stocked up!), plus two more eggs in my carton. I’m with you; I like blondies much more than brownies (though my hair color is somewhere in the middle, so that data point doesn’t match yours :D), and of course, anything with white chocolate is fine with me! These look perfectly chewy and your white-chocolate chips are pretty much the whitest I’ve ever seen! Gorgeous! 😉

    1. Biscoff on sale sounds dangerous to me! It’s like having Nutella on sale or something. I hope they don’t discontinue it for your sake, Caley! You’d love these. Let me know if you make them sometime!

  13. My favorite way to eat Biscoff is straight out of the jar with a spoon. No dippers or other ingredients required! It’s *that* good. I’m still amazed that there are some people who have never tried it! These blondies look fantastic!! I love that you used your melted butter and extra egg yolk trick in this recipe to make them extra chewy. Love, love, love! And the white chocolate mixed in? Sounds phenomenal! Can’t wait to try these. 🙂

    1. Thanks Elaine! I’ve discovered that blondies can be extra chewy using the same tricks from making cookies. You’d love these!

  14. Hi Sally! Thanks for your reply and for a great selection of goodies to try! My three sons are delighted with all of your recipes that I’ve made. Have you ever made chocolate pastry successfully? I’m keen to try it – do you have any thoughts?

    1. Hi Sue – I haven’t made chocoate pastry in some time. And there isn’t a recipe on my blog. I can’t even remember when I last made one or what I actually DID make of it. 🙁

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