Dive into the world of Biscoff with these Biscoff Blondies, a chewy, buttery, delight that brings the unique caramelized flavor of Biscoff cookies into every bite. These blondies are not just soft and delicious; they’re packed with an irresistible Biscoff punch that makes them a perfect dessert for gatherings, special occasions, or as a comforting treat to enjoy at home.

There’s something about Biscoff cookies that always brings a smile to my face – thi-er distinct, spicy-sweet flavor makes them perfect for more than just an in flight treat. Inspired by the beloved treat, I’ve developed a blondie recipe that doubles down on the Biscoff goodness. These blondies incorporate both Biscoff cookie butter and crushed Biscoff cookies, creating a dessert that’s a dream come true for any Biscoff enthusiast.

These bars are one of my top five simple desserts to make. You have to try my other 4: Chocolate Chip Cookies, Sugar Cookie Bars, Chewy Double Chocolate Brownies and Double Peanut Butter Bars.

biscoff blondies

The Chemistry of Biscoff Blondies

The magic of these Biscoff Blondies lies in the combination of rich ingredients that meld together under heat. The foundation is built on unsalted butter and Biscoff cookie butter, both contributing to the moist, chewy texture. When heated, these fats blend seamlessly with sugars, creating a tender crumb through the Maillard reaction, which gives these blondies their golden-brown color and enhances their flavors. The inclusion of eggs binds the mixture, adding structure and richness, while the cream of tartar provides a slight tang and helps stabilize the batter’s pH level.

Can I substitute Biscoff cookie butter with something else?

Biscoff cookie butter is unique in flavor, but in a pinch, you could use peanut butter or almond butter for a different take on these blondies.

How do I know when the blondies are perfectly baked?

The blondies are done when the edges are set and slightly pulled away from the pan sides. When a toothpick is inserted in the center, a few moist crumbs should come out with it.

biscoff blondies

Why use both brown sugar and granulated sugar?

Brown sugar adds moisture and a rich flavor due to its molasses content, while granulated sugar helps create a crisp edge and fine crumb.

What’s the best way to store Biscoff blondies?

Keep them in an airtight container at room temperature for up to 3 days to maintain their chewy texture.

biscoff blondies

What is in Biscoff Blondies?

Unsalted Butter

It is always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough or batter and it will result in an overly salted treat.

Butter adds fats to your dough or batter which helps with moistness, flavor and texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.

When baking with butter the temperature is important. If the butter is too warm your treat will melt down too fast and overspread in the oven, leaving you with a greasy, flat mess. If your butter is too cold it will have the opposite problem and not melt down enough, leaving your treat too thick.

Biscoff Butter

Provides a rich, creamy base for the blondies.

Brown Sugar

Is granulated sugar with a little molasses mixed in. Molasses is a somewhat smoky flavored natural sweetener, which makes brown sugar a bit sweeter than granulated sugar. Brown sugar draws more moisture into your treat, keeping it softer for longer. It’s also more acidic, which means it will help activate your baking soda.

Granulated Sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter. It helps add moisture to your treat and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.

Vanilla Extract

When using pure vanilla extract, as opposed to imitation flavoring, it will add the deep rich flavor that everybody wants in a treat.


Adds both a protein (egg whites) and fat (egg yolks). The egg whites help with rising because, when foamed, little air pockets get trapped inside the egg white mixture. The water content in egg whites encourages steam while baking, which helps with gluten formation, resulting in nice and thick treats. Egg yolks have emulsifying properties that bring batters and doughs together and help them from collapsing. Unless otherwise specified, always use large eggs.

All-purpose Flour

Builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It’s exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods.

Fine Sea Salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so it melts down at the right speed in the heat of the oven. If you use larger granule salt, it will not melt down fully when baked and will leave salt crystals throughout your treat, making it crunch like you dropped it into sand.

Cream of Tartar

Stabilizes the egg whites, ensuring they hold their structure when whipped.

Biscoff Cookies

Add a delightful crunch and intensify the Biscoff flavor.

biscoff blondies

Storage Tips

Store the blondies in an airtight container at room temperature to keep them chewy and moist for up to 3 days. For longer storage, refrigerate them for up to a week.

Freezing Options

Biscoff Blondies freeze well. Wrap individual squares in plastic wrap and place them in a zipper bag. Freeze for up to 3 months. Thaw at room temperature when ready to enjoy.

Making Ahead

Prepare the batter ahead of time, spread it into the baking pan, cover, and refrigerate overnight. When ready to bake, let the pan sit at room temperature while you preheat the oven, then bake as directed.

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biscoff blondies

Why make Biscoff Blondies?

Each blondie is dense and chewy, with rich swirls of cookie butter and crunchy pieces of Biscoff cookies throughout. They are perfect for a picnic, or after dinner dessert.

Recipes You May Love

Biscoff Blondies

5 from 3 votes
Author: Madison Reid
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 16
These chewy Biscoff blondies are soft and delicious, PACKED with Biscoff flavor.


  • 1 cup unsalted butter
  • 1 cup Biscoff cookie butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 tsp fine sea salt
  • 1 tsp cream of tartar
  • 1 cup crushed Biscoff cookies


  • Preheat your oven to 350 degrees
  • In a standing mixer combine the butter, Biscoff butter, brown sugar and granulated sugar. Mix until combined, then turn the speed of the mixer up to high and whip for 1-2 minutes.
  • Add the vanilla and eggs, stir until combined.
  • Add the flour, salt & cream of tartar. Mix until the dough forms.
  • Pour the crushed Biscoff cookies into the mixture and fold in
  • Spread the batter out onto a sprayed 9×13 pan
  • Bake for 30 minutes.
  • Remove and allow to cool for 10 minutes before slicing.


Calories: 422kcal Carbohydrates: 48g Protein: 4g Fat: 24g Saturated Fat: 10g Polyunsaturated Fat: 1g Monounsaturated Fat: 3g Trans Fat: 0.5g Cholesterol: 51mg Sodium: 159mg Potassium: 78mg Fiber: 0.4g Sugar: 30g Vitamin A: 384IU Calcium: 20mg Iron: 1mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.

biscoff blondies