Biscoff White Chocolate 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.ย 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. ๐Ÿ˜‰

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

  • 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 350ยฐF (177ยฐC).ย 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.ย 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 theseย orย 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


  1. Oh dear, oh dear. Whhhhyyyy have I still not tried anything with biscoff? These look amazing, Sally! I would definitely love these to be my first “dive in” to the stuff. Great recipe!

  2. 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.

  3. I have an entire unopened container of TJ’s cookie butter that is screaming to be used. Looks like I found my recipe! ๐Ÿ™‚

  4. These look amazing. I’ve never tried biscoff spread – I wish it were soy-free too! But, love that it is vegan.

  5. Sally, I think you’ve outdone yourself once again! These look amazing. I must admit, I haven’t tried the creamy Biscoff yet, only the crunchy kind, and it is so addicting!! Thanks for sharing this recipe; I can’t wait to try it!! (:

  6. I have never incorporated Biscoff into bars, but I just don’t know why not?? I am sure that white chocolate is a perfect complimentary flavor to Biscoff spread!

  7. I am all over this idea! Combining my favorite things all in one pan! And then straight into my mouth! YUM!

  8. I saw this Biscoff spread the other day and was just thinking of what to make with it!! Cannot wait! Thanks for the recipe!

  9. These just look obscenely delicious! I don’t have Biscoff, however, I DO have Trader Joe’s version (Speculoos)… ohhhh yeah. These are gonna happen in my kitchen SOON!

  10. Woah!!! I’ve only recently discovered Biscoff spread and I’m now totally and utterly in love with it and want to use it in everything! Need these in my life ๐Ÿ™‚

  11. These look so amazing and a great treat for the kids! Love the idea of using the biscoff spread. Nice!

  12. You had me at biscoff! Now can you please send over a dozen of these? I haven’t had dessert all day!

  13. Sooo don’t judge me but I’ve never had biscoff. :O I want to but I just keep forgetting to buy it. But PB that tastes like cookies? Count me in! Especially in blondies – Sally these look so dense and delicious I wish I could swipe one off the screen. ๐Ÿ™‚

  14. Girl! You are a baking rock star. These bars look chewy and packed full of biscoff spread.

  15. Oh, Biscoff. And blondies. My love for them is undeniable and will last until the end of time. There’s something so AMAZING about how buttery and brown sugary a blondie is. I can’t stop at one! These look AWESOME! I wonder how amazing they’d taste with crunchy Biscoff ๐Ÿ™‚

  16. Sally, you’ve done it again!! When it comes to Biscoff, I think we must be soul mates because I can’t get enough of this stuff either. Occasionally, I even eat it for breakfast on toast. I’m planning to do a post on my blog titled “Top Ten Things to do with Biscoff Spread and with your permission, I would love to feature these Biscoff White Chocolate Blondies as one of the top ten.

      1. Excellent, Thanks Sally! It should be sometime in the next week. I’ll let you know when it’s been posted.

  17. Good gosh, girl! This recipe of yours for Blondies is totally off-the-chain! (Your blog has me up past my bedtime, LOL!) They look so moist and I just adore TJs Cookie Butter and Biscoff! (Posted Cookie Butter Snickerdoodles earlier this year.) That is the typical problem with Blondies, isn’t it? They tend to dry out so easily and crumble. You’ve done your troubleshooting with melted butter and the extra egg yolk! I swear by melted butter and two eggs with two egg yolks in my chocolate chip cookie recipe. It’s the best way to obtain extra moisture and richness! Pinning! xo

    1. Thank you for pinning! And yes, drying out is a common problem for blondies. But luckily, we can avoid that here! Thanks Stacy, have a nice weekend!

  18. Perfection timing Sally!!..My husband JUST requested a blonde brownie (I’ve made a version for years using an old Betty Crocker recipe)…but the Biscoff must send these to another level …a superior one!..Question…I have had many “hit & misses” regarding the husband’s quirky “stamp of approval” regarding blondies…Are blondies generally more “cakey” then say a “blond brownie”?…He WANTS the texture (dense..chewy) of a brownie..but the lighter hued…brown sugar/caramel -ish flavor …

    I had a previous “major fail” and produced a too light “cakey” version …as well as another fail which created a HARD top crust and gooey interior with an “air gap” between top crust and center….The taste was good…but the texture was sooo disappointing…I have been baking for over 30 years….and any insight into the blondie enigma would make my day!

    I am going to try this spectacular-looking variant of the blonde brownie/blondie as speculoos spread is easy to obtain here in France…Thank you for your consistent creativity and sharing it so generously!

    1. Hi Donna – yes, blondies should be dense and chewy, comparable to a brownie’s texture. I do not like cakey blondies! These are super chewy and dense. And very soft! I think these will be a winner, for sure. ๐Ÿ™‚ Hope you both enjoy them!

      1. Thanks so much for the ultra-rapid response!!!…Rushing…and I DO mean RUSHING out to get the much-loved Lotus Speculoos Spread…I’ll keep you posted on the results of my attempt at your marvelous Biscoff White Chocolate Blondie!

  19. I definitely eat cookie butter right out of the jar with a spoon : ) So good. Or swirled into oatmeal! And now I need to make some blondies – I bet it goes perfectly with the white chocolate!

  20. I have got to try biscoff! I see it everywhere since joining These look soooo good. ๐Ÿ™‚
    Hope you have a lovely birthday weekend!

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

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Iโ€™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