Biscoff Blondies with White Chocolate Recipe

If you’re craving something rich, chewy, and irresistibly flavorful, then you’re in for a treat with this Biscoff Blondies with White Chocolate Recipe. I absolutely love how the warm, caramel-like notes from the Biscoff cookie butter blend perfectly with the sweet white chocolate chips—creating a dessert that’s comfy, nostalgic, and downright addictive. Trust me, once you bake these blondies, you’ll be sneaking bites before they even cool!

this Recipe

Ingredients You’ll Need

The magic behind these blondies is in the blend of cookie butter and white chocolate. These rich, buttery flavors come alive when combined with just the right amount of brown sugar and cinnamon. You’ll want to pick a good quality Biscoff cookie spread – the flavor really shines through and makes all the difference.

• Unsalted Butter: Use real butter for that rich, creamy texture that makes blondies so luscious.
• Biscoff Cookie Butter Spread: This is the star ingredient—adds distinct caramel and cinnamon notes.
• Brown Sugar: Adds moisture and deep molasses flavor; I like dark brown for more richness.
• Granulated Sugar: Balances sweetness and helps with the structure.
• Large Eggs: Make sure they’re at room temperature for better blending and rise.
• Vanilla Extract: Enhances flavor—don’t skip it, or your blondies will feel incomplete.
• All-purpose Flour: Provides structure; spoon and level for accuracy to avoid dense blondies.
• Baking Powder: Gives a slight lift so blondies stay tender but not cakey.
• Salt: Balances the sweetness and boosts flavors.
• Cinnamon: Adds warmth that complements the Biscoff cookie butter perfectly.
• White Chocolate Chips: Melty bits of heavenly sweetness that your taste buds will adore.
• Biscoff Cookies (for topping): Crushed on top for extra crunch and that iconic Biscoff flavor.
• Cookie Butter Spread (for drizzle): Melted and drizzled on top to amp up that cookie butter goodness.

Variations

While I adore these Biscoff blondies as-is, I’ve found a few ways to mix them up depending on what mood I’m in or who I’m baking for. Feel free to adjust and make the recipe your own—baking should be fun, right?

• Nutty Twist: I’ve tossed in chopped pecans or walnuts for a crunchy contrast that adds great texture and a toasty flavor.
• Chocolate Swirl: Mixing in a few tablespoons of Nutella or swirling melted Biscoff cookie butter inside the batter amps up the indulgence.
• Dairy-Free Option: Swap the butter for coconut oil and opt for dairy-free white chocolate to make these suitable for sensitive tummies.
• Spice It Up: If you want a cozy hint, add a pinch of nutmeg or ginger to deepen those warm flavors.

How to Make Biscoff Blondies with White Chocolate Recipe

Step 1: Prep Your Pan and Ingredients

Start by preheating your oven to 350°F—and don’t skip lining your 9×9 inch pan with parchment paper. I like to leave plenty of overhang so I can lift the blondies out easily when they’re baked. Lightly grease the parchment to keep everything smooth. This small step makes cutting and clean-up way easier later.

Step 2: Melt Butter and Mix Sugars

Melt your unsalted butter in a saucepan or microwave, then let it cool just a bit—hot butter can scramble your eggs if you add it too soon. Toss the melted butter, Biscoff cookie butter spread, brown sugar, and granulated sugar into a large bowl. Whisk until the mixture looks smooth and glossy. You’ll see the sugars start to dissolve into the butter, which helps with that chewy texture we’re aiming for.

Step 3: Add Eggs and Vanilla

Next, add your room-temperature eggs one at a time along with the vanilla extract—this helps the batter emulsify, resulting in a better crumb. Whisk for about 30 seconds, just until combined, making sure not to overbeat which could make the blondies tough.

Step 4: Stir in Dry Ingredients and White Chocolate

In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon. Gradually fold this into your wet mixture with a spatula, mixing until you only see a few streaks of flour left. Overmixing here is a common mistake—it develops gluten and ruins the tender texture. The final touch in this step is folding in the white chocolate chips, saving you from that sad first bite without any chocolate!

Step 5: Bake with Crushed Biscoff Cookies on Top

Pour the batter evenly into your prepared pan and smooth it out with an offset spatula. Sprinkle broken Biscoff cookie pieces on top—this adds a delightful crunch and amps up the Biscoff flavor. Bake for 30 to 35 minutes, until the edges turn golden and a toothpick inserted in the center comes out with moist crumbs, but no wet batter. I always keep an eye on the timing because ovens vary, and you want that perfect chewy center without overbaking.

Step 6: Cool and Drizzle Cookie Butter

Once out of the oven, let the blondies cool completely in the pan—this helps them set and makes cutting easier. While waiting, melt the remaining 2 tablespoons of cookie butter and drizzle it over the top. This final touch not only looks incredible but adds another layer of gooey, spicy sweetness that I can’t help but smack my lips over.

How to Serve Biscoff Blondies with White Chocolate Recipe

Garnishes

I actually love adding a little sprinkle of flaky sea salt on top after drizzling the cookie butter—trust me, it sends the flavors into overdrive. A few extra whole Biscoff cookies on the side also make a pretty garnish and hint at what’s inside these blondies.

Side Dishes

These blondies are a dessert on their own, but paired with a scoop of vanilla ice cream or a dollop of freshly whipped cream, they become next-level indulgence. I’ve also served them alongside a cup of coffee or chai for the perfect afternoon pick-me-up.

Creative Ways to Present

At the last family gathering, I cut these blondies into bite-sized squares and skewered them on pretty sticks—everyone loved these “blondie pops” and they were devoured in minutes. You can also layer them in a dessert trifle with whipped cream and crumbled Biscoff for a show-stopping presentation.

Make Ahead and Storage

Storing Leftovers

Once your blondies have cooled, I store them in an airtight container at room temperature. They stay wonderfully soft and chewy for up to 3 days—though honestly, they rarely last that long in my house!

Freezing

I’ve frozen leftover blondies a couple of times with great results. Just wrap individual squares in plastic wrap and place them in a freezer bag. They thaw quickly at room temperature, making it easy to enjoy a treat anytime.

Reheating

To revive leftovers, pop a blondie in the microwave for about 10-15 seconds or warm it gently in a low oven. This brings back that melty, fresh-baked feel the way I love.

FAQs

Final Thoughts

This Biscoff Blondies with White Chocolate Recipe has quickly become one of my favorite go-to treats when I want something special but easy. The way those buttery, spiced Biscoff flavors mingle with creamy white chocolate chips just makes me smile every single time. I can’t wait for you to try making them yourself—you’ll love how they bring a little lovely warmth and sweetness to any occasion, just like they do for me and my family.

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