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. 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

  • 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


  1. Sally! This looks amazing! I wanna ask if I can substitute the white chocolate chips for hershey’s cookies and cream morsels? 🙂 Thanks!

  2. 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.

      1. I just made these this morning in a glass pan. I let them cool for two hours before pulling them out of the pan and cutting into them. They are still quite gooey (like fall apart gooey), and now i’m not sure if it was because I didn’t let them cook long enough (I did 25 min) or if it’s because I didn’t wait the full three hours before digging in. They taste amazing though, like a Momofuku crack pie, but I wish they looked more like your photos. What would you suggest I do differently?

  3. Oh my! I just made these bloodies, they are wonderful! First batch turned hard because I Mixed it too much. Second batch I folded the dry ingredients carefully and they came our perfect! I drizzled the blondies with condensed milk with biscoff mix! Heaven! Thank you!

  4. Hi Sally!
    These look & sound absolutely amazing! I was wondering if it’s possible to bake these in a cupcake or muffin pan?

  5. Hi Sally!

    I love your blog!

    I have been looking for BLONDIE BROWNIE RECIPE to try and this is it! So thanks.

    Unfortunately, I can’t get Biscoff spread or the Trader Joe’s spread. What do you suggest I try? It has to be nut free.


    1. I suggest you make my regular blondies instead– here is that recipe:

      You can leave out the candy bars.

  6. Hi Sally!
    I live in Belgium: the country of biscoff / speculoos (and Belgian chocolate ofcourse)!
    I even got my Australian friends addicted!
    I never baked with the paste though, so I’m definitley going to try this recipe!
    Thank you so much for the recipes and converting them to the metric system.
    Keep on making this great food!

  7. 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!

    1. Hi, may I know what was the amount of reduced sugar that you used? I would like to do the same as I feel that Biscoff spread is already too sweet for me. 

  8. I love blondies more than brownies, too!

    I’m also guilty of eating Biscoff out the jar, hehe 🙂

  9. I made these last week, put some butterscotch chips in too they were too sweet for everybody else but man do I miss them already!

  10. Sally what do you mean by one large egg and one egg yolk like do i use the whole egg everything and then just get out egg yolk without the egg white?

  11. Okay soon I accidentally used egg whites instead of the egg yolks! Any ideas on how to fix this or how it will change the recipe?

  12. Sally! I have gotta say the you are now my go to for all things yummy and delicious! I have made your blueberry swirl cheesecake twice and my family and coworkers loved it so much I thought a fight might break out to see who got to eat the crumbs/ cutting knife. But, I recently discovered the Biscoff spread and I LOVE it! I am super excited to make theses blondies!

    1. So glad to hear about the blueberry cheesecake- and the fight over the crumbs. Ha! Let me know how you like these biscoff blondies.

  13. 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!!

  14. Hi, Sally! I tried this recipe for the first time, and the batter turned into a hard ball, like dough. I tried again, this time using a little bit more butter and folding in the dry ingredients more carefully, but it turned out the same. Any suggestions on how to fix this?

      1. I didn’t alter the recipe, except for putting more butter in the second batch. Both batches turned out a little hard after baking, but I served them at Thanksgiving dinner today, and they were a hit! 🙂

  15. Lookinh at ypur biscoff white chocolate blondies I’m gonna try to make.. Do you cool them in the fridge or just let them sit out?

  16. I wanted a recipe other than a cheesecake to use the remaining cookie butter in the pantry and am so happy I baked these. Oh my heavens! Aside from the deliciousness, the ease in which to make them… Thank you ma’am. 🙂

  17. How would this work in a 9×9 pan? I was going to increase the ingredients by 25% but I’m not so sure about the timing

  18. 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! 

      1. Great Sally thank you so much. I’m working my way through your recipes and trying one out every week lol. Thank you so much Your recipes are the best! 

  19. 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…

  20. Thanks for the recipe. I tried it with double recipe using a 9 x 13 pan, baked for 35mins as said. However, the top layer turned out to be very crunchy and hard. Not sure where went wrong though.

    1. Hi Nathalie! I haven’t personally tried it before so I’m unsure. Worth a shot! I’m sure they’ll be delicious.

  21. 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!

  22. For anyone wondering about the baking time for this in a glass pan. I baked it for an extra 15 minutes, and they turned out perfect.

  23. 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 🙂

1 2 3 4 5

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

With kitchen-tested quality recipes and step-by-step tutorials, my goal is to give you the confidence to bake and cook from scratch.

Recipes You’ll Love



Sally's Baking Challenge

Join the community on the 1st of every month as we tackle a new challenge recipe.

View More

Sally's Cookie Palooza

A tradition since 2013, every December we countdown to Christmas with 10 new cookie recipes in a row!

View More

Sally's Pie Week

The first week of every November is all about Thanksgiving Pies.

View More

My Cookbooks

About Sally

Welcome to my Kitchen!

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