Description
These cookie butter blondies are chewy, gooey and packed full of cookie butter flavor!
Ingredients
Scale
- 226 gm (1 cup) unsalted butter, melted & slightly cooled
- 80 gm (1/3 cup) creamy cookie butter
- 300 gm (1 1/4 cups, firmly packed) light brown sugar
- 2 large eggs + 1 large egg yolk, at room temperature
- 1 1/2 teaspoons vanilla extract
- 250 gm (2 cups, spoon & leveled) all-purpose flour
- 30 gm (1/4 cup, spoon & leveled) finely processed Lotus Biscoff cookie crumbs (*about 4–5 Lotus Biscoff cookies)
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- Additional Lotus Biscoff cookies for topping
Instructions
- Preheat the oven to 350°F. Spray a 9×9″ baking pan with non-stick spray. Line the pan with parchment paper, allowing excess paper to hang over two sides.
- In the bowl of a stand mixer fitted with the whisk attachment, whisk the melted butter, cookie butter, and brown sugar on medium-high speed until fully combined and slightly thickened, about 2 minutes.
- Add the eggs and egg yolk, one at a time, being sure that each is fully incorporated before adding the next. Increase the mixer to high speed and whisk until the mixture is pale and thickened, about 3 minutes. Whisk in the vanilla.
- In a separate bowl, combine the flour, Biscoff cookie crumbs, cornstarch, baking powder, kosher salt, and ground cinnamon.
- Switch to the paddle attachment on your stand mixer. Add the flour mixture to the batter in 2 additions, mixing on low speed until the ingredients are just combined after each addition. Be careful not to overmix.
- Pour the batter into the prepared pan and gently smooth into an even layer, then top with additional Biscoff cookies. Bake for 25 to 30 minutes, until golden brown and the center is set but still has the slightest “jiggle”. Allow to cool before removing and cutting into squares.
Notes
Storage: Store in an airtight container at room temperature for up to 5 days.