Irresistible Cookie Butter Blondies
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!
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
Sofia’s Tips:
- 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.
Tried this recipe?Let us know how it was!