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. Fabulous! I’m always on the lookout for white chocolate recipes as my mother-in-law is allergic to regular chocolate. These look perfect! I have yet to try the Biscoff cookie spread. Looks like something I need to try!

  2. Sally, I just made these and tried one… they are phenomenal!! So thick, chewy, moist and Biscoffy!! Love them!! My Favorite Top Ten Things to do with Biscoff post is coming up soon and this one is most definitely a favorite. I’ll let you know when I’m posting it.

  3. 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!

    1. Loathing peanut butter? I don’t even know what that’s like. ๐Ÿ˜‰ I’m glad he liked these! Looking forward to the linkback on your blog.

  4. Hey Sally! I just made these blondies tonight and they are sooooooo good! I had a jar of cookie butter sitting in my kitchen cabinet and I finally got to use it! They were so moist and thick. I hope you had an awesome vacation and thanks for this great recipe!

  5. These look delicious, Sally! I definitely need to give the Biscoff/white chocolate combination a try!

  6. Sally, you have answered my biscoff prayers. I would thank you if I werent currently in biscoff rehab.

    However, I did just put these in the oven. There goes that.

  7. Two words…”THE BOMB”…the best blond brownie/blondie concoction ever to come out of our oven. I have made these on THREE separate occasions…and I needed to get back to you to let you know of their perfection. Your detailed instructions were spot-on..and the texture was amazing. The Lotus Biscoff (Speculoos) Spread is luscious, unctuous and does great service to a dessert that SHOULD have a caramel-y, creamy hue and texture.

    You’ve done it again Sally. I need to also add that we have “done” your “THE Chocolate Chip Cookie” again and again …always disappearing as fast as I can make them…and they are THE “house” Chocolate Chip cookie recipe for our tribe…I will never look elsewhere, nor do I feel I will need to…look for a superior recipe…for you have provided it. If your readers are seeking baking brilliance…they need to search no further than your extensive recipe file. Mega-fan I am.

    1. Donna, I’m a mega-fan of you!! This is the best comment ever, you are so sweet! You chose two of my favorite recipes. I love these blondies and those cookies are so good! IT’s amazing when you find that go-to recipe that you can alter with different add-ins, etc. Thanks for reporting back about both! And for reading ๐Ÿ™‚

  8. Hi Reid! The center sank because you underbaked them. But the edges? Well, they are supposed to be harder and chewier. You can always try to cover your blondies with aluminum foil while baking. This will allow for even baking. Love that cookie recipe!

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

    Thank you!

      1. Thank you so much for the quick reply! I am making them to send to a friend who loves white chocolate and Trader Joe’s cookie butter, so this recipe looks perfect for her.

        Do you ever ship baked goods? If you have any packing tips, I’ d appreciate it very much. I am worried about the chocolate chips melting in the hot weather.

        I just made your chocolate chunk cookies today, and they are fantastic! This is the first time I’ve used cornstarch in baking and chilled the dough, and it makes a huge difference. Thank you for all your wonderful recipes.

      2. Hi Sherry! I ship baked goods from time to time. But not really during the hot summer months. I would wrap up two or three of them together tightly and do that for the whole batch. So glad that you love those chocolate chunk cookies! My favorite.

  10. Hi Sally! Just wanted to let you know I made these and wrote about them on my blog today…Thanks for another great recipe (:

  11. Hi! I love your blog and really like how you explain baking and the differences it makes. I’m sure you get 4,031 suggestions/advice so I’m not doing this in a pushy way…but would you consider adding a photo or two of what “just barely mixed dough” would look like? I’m new to baking and absolutely loving it but I don’t know what overmixed dough would look like. Or maybe even a description? If the batter is very thick, and you overmix, does it get thinner? Lots of questions! Sorry! But 3 different opened jars of peanut butter and cookie butter are just dying to be put into blondies, cookies, etc. Definitely using your recipes for all! Thanks so much!

    1. Hi Jamie Lee! Thanks for the suggestion. To avoid overmixing, just mix the dry and wet ingredients together until *just* mixed. No more. Once all the flour is mixed in, stop stirring. That is what I mean. Enjoy!

  12. Thank you SO MUCH for this recipe! I had heard of cookie butter online and thought, “Ooh, cookie dough in a jar, me want!” Sadly, after buying some from Trader Joe’s, I found out not only did it taste nothing like cookie dough, but that I actually detested it (it tasted like smooth and creamy vomit to me, if you’ll excuse the imagery). After adding a bunch of butter, sugar, and chocolate chips, however, my goodness was it good! Gone in a few days, with my family helping. From now on, this will be my go-to recipe for yummifying any such misguided peanut butter-related purchase.

    1. cookie dough in a jar sounds pretty good to me! But yes, cookie butter is much different. And I love it in these blondies too!

  13. 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!

  14. I am not a huge fan of Biscoff by itself however I can see it work wonderfully added in recipes such as this one. As I was reading I envisioned Nutella swirls or dollops added to top and baked in. Perhaps cream cheese and Nutella mixture. You left us with an awesome canvas to let our foodie minds go wild.

  15. Yey! Two great things about this recipe on is ive finally clicked that the ellusive biscoff the blogging world chats about is not only available here (in a different name) but I also had it in the cupboard! I was looking for a white chocolate blondie recipe for my boyfriend’s son and my first stop, as always, was your site….I left work on time and got baking as soon as I got home ..weve just tried them ( in anticipation of him visiting at the weekend) they are amazing! Thanks so much! Xxx

  16. I’m from England so I’ve never had biscoff or blondies before, but this recipe looks so good, I persuaded my cousins in NY to send me some biscoff, can’t wait to get baking!

  17. 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!

  18. Hi Sally!

    I tried making these just now… just took them out of the oven after 20 minutes and they smelt burnt! not too sure how its gonna turn out since I’m waiting for the 3 hour cool off. My question is (since I’m still new to my oven), I was told my oven has settings for either fan grill or fan bake. Should I have adjusted the baking time/temperature for this recipe? and which should I be baking with… fan grill or fan bake??

    Thank you so much!!!

    1. Hi Amy – it sounds like your oven is a convection oven. Turn the oven to fan bake and turn the temperature down by 25 degrees. That should help.

  19. Hi Sally, I made these with the Jif Chocolate Peanut butter mint spread as I didn’t have Biscoff or TJ cookie butter on had. I only got one small piece from the 8*8 pan! This recipe is just amazing….and I am notorious for disastrous baking adventures! Thank you so much for a fool proof recipe!!!!

  20. Sally thank you so much for this awesome recipe! Made these today, I thought they were yummy BUT WAY WAY WAY too sweet! And I only put 150 gramms of sugar instead of 200g… Next time I’ll only put 50g. Thank you so much anyway though everyone loved them! So fudgy! <3 gooey ๐Ÿ˜€

  21. I am obsessed with Biscoff! I need to try this recipe asap. Do you recommend letting the blondies cool completely in the pan or take it out with a “parchment sling” and let it cool on a wire rack?

      1. Thank! You’re right- I tried both ways (because there’s no such thing as too much) and I wasn’t able to tell a difference. Absolutely delicious!

  22. 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.

  23. I have never been enchanted with the idea of blondes and have never actually had one…but I AM enchanted with the Biscoff and decided it was time to give blondes a whirl. Because of their graham cracker like taste, I have decided to leave out the white chocolate chips, bake halfway, then top with mini marshmallows and broken up Hershey bars before completing the baking. Waiting for preheat now and so excited! S’more blondes…may be the start of my own blondie infatuation!

  24. Autocorrected “blondies” into “blondes” but I am sure you caught that! Waiting for them to cool. I have always hoarded my Biscoff, but I let the kids lick off spoons today…I will have to find a better hiding place!

  25. (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?


    1. 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.

  26. 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.

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