Irresistible Cookie Butter Blondies {Extra thick!}
Thick. Chewy. Delicious. My Irresistible Cookie Butter Blondies are the ultimate blend of rich cookie butter and the best chewy blondie you have ever eaten! Loaded with cookie butter, white chocolate chips, and crunchy Biscoff cookie pieces, these blondies are the perfect treat for your next summer picnic!
What is cookie butter?
Cookie butter is a spread made from cookies, oil, and sugar. Typically found in your local store near the peanut butter and nut butters section, cookie butter is a sweet and cinnomon-y treat that can be spread on bread, over ice cream, used in desserts, or eaten straight from the jar!
Can I use any sized pan to make this recipe?
This recipe is made with an 9″ x 9″ baking pan and the resulting blondies are thick and gooey. If you are looking for a thinner blondie with more crispy edges, use a 9″x13″ baking pan and bake the brownies for 25-30 minutes. Enjoy!
Can I make this recipe gluten free?
Sadly, quite a few ingredients in this recipe contain gluten, including Biscoff (or other speculoos cookies typically used) and cookie butter. Should you want to make these blondies regardless, all-purpose flour can be substituted 1:1 with your favourite gluten-free flour mix.
To make this recipe you will need:
- Butter – unsalted, measured solid then melted
- Cookie Butter – such as Biscoff cookie butter, this can be measured by eye!
- Sugar – granulated sugar
- Flour – all-purpose flour, measured by scooping flour into measuring cup and levelling it off
- Eggs – large, room temperature
- Biscoff cookies – Or your favourite cinnamon or ginger cookies such as speculoos cookies
- White Chocolate – mini chocolate chips or roughly chopped pieces
Let’s make my Irresistible Cookie Butter Blondies!
Preheat your oven to 350°F. Line an 9-inch square baking pan with parchment paper.
In a large bowl, mix sugar with melted butter and melted cookie butter. Beat in the egg and vanilla. Mix to combine.
Add flour, baking powder, and salt, mix until just blended.
Fold in white chocolate chips/pieces.
Transfer the batter to your prepared pan. Spread evenly with a knife/rubber spatula.
Place 1 tsp dollops of cookie butter in scatters over the blondie pan. Use a knife or spoon to swirl the cookie butter into the cookie dough.
Add broken pieces of biscoff cookies onto surface of blondies.
Bake blondies for 30-35 minutes or until the top is set and firm to the touch.
Allow to cool in baking pan.
Transfer to a cutting board, cut, and enjoy!
Also check out:
No-Bake Cheesecake Bites
Zesty Lemon Blueberry Blondies
Gooey S’mores Brownies
Irresistible Cookie Butter Blondies
Ingredients
Blondie Batter
- 3/4 cup Unsalted Butter measured solid, then melted
- 1/4 cup Cookie Butter rough measurement, then melted for 10-20s
- 1 1/4 cup Granulated Sugar
- 2 Egg large, room temperature
- 1 tsp Vanilla Extract
- 1 3/4 cup All-purpose Flour spoon flour into the measuring cup, levelling off the top with knife
- 1/2 tsp Baking Powder
- 1/2 tsp Salt Kosher, flaked, sea salt
- 1/3 cup White Chocolate Chips
Decoration
- 1/4 cup Cookie Butter small dollops, scattered over blondie batter
- 6 Biscoff Cookies Broken
Instructions
- Preheat your oven to 350°F. Line an 9-inch square baking pan with parchment paper.
- In a large bowl, mix sugar with melted butter and melted cookie butter. Beat in the egg and vanilla. Mix to combine.
- Add flour, baking powder, and salt, mix until just blended.
- Fold in white chocolate chips/pieces.
- Transfer the batter to your prepared pan. Spread evenly with a knife/rubber spatula.
- Place 1 tsp dollops of cookie butter in scatters over the blondie pan. Use a knife or spoon to swirl the cookie butter into the cookie dough.
- Add broken pieces of biscoff cookies onto surface of blondies.
- Bake blondies for 30-35 minutes or until the top is set and golden brown.
- Allow to cool in baking pan.
- Transfer to a cutting board, cut, and enjoy!
Video
Notes
- Don’t have cookie butter? No worries! You can make cookie butter by blending biscoff/ginger cookies with butter until a creamy paste forms.
- To make this recipe gluten-free – use gluten-free ginger cookies and cookie butter, as well as 1:1 gluten-free flour mix!
- These blondies can be stored in an airtight container at room temperature for 3 days, in the fridge for 1 week
- These blondies can be frozen for up to 3 months! After they are completely cooled, double-wrap them plastic wrap or aluminum foil. Be sure to thaw overnight on the countertop before serving.
