Cookie Butter Blondies

These cookie butter blondies are chewy, gooey and packed full of cookie butter flavor!

I. Love. This. Recipe. Two of my favorite things- cookie butter and blondies- mashed into one magical, marvelous, delicious, gooey treat. Say it with me: Cookie Butter Blondies. The smell from my oven alone is enough to make me weak.

But before we talk about the blondies, let’s talk cookie butter. What is cookie butter anyways? It’s a creamy spread made up of ground up spice cookies. The flavor is reminiscent of gingerbread- sweet, warm, full of spices, and absolutely delicious. You can find it in most grocery stores in the peanut butter aisle. And if you haven’t tried cookie butter before, now is a great time to do so! You won’t be sorry.

Alright back to these cookie butter blondies. These have all the best features of a blondie bar: chewy edges, dense and gooey in the center, and a shiny crackly top. But what makes these extra special and delicious is the cookie butter flavor. Now I could’ve added just the cookie butter to the batter & that would’ve been fine. But I took it two steps further to create a blondie that has THREE elements of cookie butter flavor. It’s a cookie butter triple-threat. I replaced some of the flour with finely processed Lotus Biscoff cookie crumbs, and then placed some whole cookies on top of the batter before baking. The cookies on top not only add more flavor, but also bring some texture and makes them look pretty. You can find Lotus Biscoff cookies at your grocery store, usually near the other packaged cookies!

How many times can I say cookie butter? Biscoff cookie? Blondie? Apparently a lot. But my repetition is only indicative of how much I love these. Experience the cookie butter bliss for yourself and whip these up ASAP!

What you’ll need to bake these blondies:

Butter: Using melted butter makes these blondies especially moist & gooey.

Cookie Butter: For that dreamy cookie butter flavor! Be sure to use creamy cookie butter, not crunchy.

Brown sugar: Loads of brown sugar brings flavor, moisture, & chewiness. Also, the large amount of brown sugar is what creates the sugary, crinkly top.

Eggs: For structure & binding. Using an extra egg yolk adds richness, moisture, & extra chewiness.

Vanilla: For added flavor.

Flour: For structure.

Lotus Biscoff cookie crumbs: I replaced some of the flour in this recipe with finely processed Lotus Biscoff cookie crumbs. This adds even more cookie butter flavor!

Cornstarch: Adds softness and creates a more tender crumb.

Baking powder: For leavening power.

Kosher salt: To balance out all that sweetness! TIP: While I recommend kosher salt, if you don’t have it on hand, use ½ the amount of table salt.

Ground cinnamon: A touch of cinnamon complements the cookie butter flavor and adds a little extra warmth.

Lotus Biscoff cookies for topping and, you guessed it- MORE cookie butter flavor!

FAQs:

Why is this recipe primarily listed in grams? I develop my recipes in grams because weighing your ingredients is the best, most accurate way to bake. Baking is a science and precision is key to success! Measuring cups are not standardized, and what’s more, the way each baker uses them varies drastically, which ultimately gives you inconsistent (and sometimes negative) results. For instance, did you know that scooping flour out of a cannister can give you 50% more flour than what’s called for in the recipe? By weighing your ingredients rather than using measuring cups, you can confidently know that you are using the correct amount of each ingredient, giving you greater success & delicious results. I highly recommend using a kitchen scale, like this one when you bake. Plus, it makes clean up a lot easier!

How will I know these are done baking? You want to be careful not to overbake blondies so that they stay nice and fudgy! You’ll know the blondies are ready to come out of the oven when they’re golden, and the center is set but still ha a little “jiggle” to it. The blondies will continue to set as they cool.

How do you cut them into such neat squares? To make these into neat and tidy bars, it’s important that you let the blondies cool before removing from the pan and slicing into bars. Once cool, I like to use a sharp, serrated knife to cut these. Gently “saw” through the cookies on top, then slice as usual.

A few notes before you bake:

The secret to thicker blondies is all in the technique! You’ll notice that this recipe calls for vigorously whisking the eggs into the butter/ brown sugar mixture. By doing this, you’re whipping air into the batter which will give you a thicker blondie. After you’ve whipped all that air into the mixture, it’s important to be gentle with the batter to avoid knocking all the air out.

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