Description
Delightful blondies infused with rich cookie butter and white chocolate, perfect for any occasion.
Ingredients
Scale
- ¾ cup (1½ sticks or 170g) unsalted butter
- ½ cup (140g) Biscoff cookie butter spread
- 1 cup (200g) brown sugar
- ½ cup (100g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 cups (240g) all-purpose flour
- 1¼ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- ⅔ cup (130g) white chocolate chips
- 6–8 Biscoff cookies, broken and crushed
- 2 tablespoons (35g) cookie butter spread
Instructions
- Preheat your oven to 350°F (175°C) and prepare a 9” x 9” baking pan with cooking spray and parchment paper.
- Melt the unsalted butter and let it cool. In a bowl, combine melted butter, Biscoff spread, brown sugar, and granulated sugar. Mix until smooth.
- Beat in eggs one at a time, then add vanilla extract and mix until uniform.
- In a separate bowl, sift together flour, baking powder, salt, and cinnamon. Fold the dry mix into the wet ingredients until just combined, then fold in white chocolate chips.
- Pour the batter into the prepared pan and spread evenly. Top with crushed Biscoff cookies.
- Bake for 30-35 minutes or until edges are golden and a toothpick comes out with moist crumbs.
- Let cool completely. Melt the remaining cookie butter and drizzle over the blondies.
- Lift the blondies out using parchment and cut into 16 squares.
Notes
Let the melted butter cool slightly before mixing to prevent cooking the eggs. Use room temperature eggs for a smoother batter.
- Prep Time: 10
- Cook Time: 35
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg