I’m in love with these Biscoff blondies! They’re loaded with white chocolate chunks, crunchy Biscoff cookies, and swirls of cookie butter. This Lotus Biscoff blondies recipe is one of my favorites for when you want a rich, chewy treat with plenty of cookie butter flavor.
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If you love Biscoff, you’ll want to try other recipes that highlight that caramelized, spiced cookie flavor. These blondies combine brown sugar and white chocolate with Biscoff cookie butter and cookie pieces to create a buttery, fudgy bar that’s hard to resist.
Lotus Biscoff Blondies Recipe
These blondies taste like a warm, caramel-vanilla bar studded with white chocolate and crispy Biscoff biscuits. They’re easy to make and perfect for sharing—or keeping all to yourself.
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What is a Biscoff Blondie?
A Biscoff blondie is a vanilla-style dessert bar similar in texture to a brownie but flavored with Biscoff cookie butter and chopped Biscoff biscuits. White chocolate adds creaminess while cookie butter brings that distinctive spiced, caramelized cookie taste.
What is the difference between a brownie and a blondie?
Brownies are chocolate-based, while blondies are their vanilla counterpart. Instead of cocoa or melted chocolate, blondies rely on brown sugar, butter, and vanilla for a rich, caramelized flavor. In this recipe, cookie butter and white chocolate replace the cocoa to create a Biscoff-forward blondie with a tender, chewy crumb.
Ingredients
- Melted butter — salted butter works well; if you use unsalted, increase the salt to ½ teaspoon.
- Cookie butter — Lotus Biscoff cookie butter or another cookie butter of your choice; this is the core flavor.
- Eggs — room temperature, to help the batter emulsify and set.
- Brown sugar — light brown sugar gives a deep, caramel-like sweetness.
- Pure vanilla extract — use a good-quality vanilla for the best flavor.
- Flour — all-purpose flour; measure accurately for consistent results.
- Salt — a pinch brightens and balances the sweetness.
- White chocolate — chopped white baking chocolate or white chocolate chips for creamy pockets throughout.
- Biscoff cookies — roughly broken for crunchy bites and a crumb topping if desired.
Equipment
A 9×9-inch baking pan is ideal for these blondies. You can also use an 8×8-inch pan, though baking time may increase slightly. Standard bowls, a whisk or spatula, and a wire rack are all you need.
Tips and F.A.Q.
Yes. Store blondies in an airtight container at room temperature for up to three days, in the refrigerator for up to a week, or freeze well-wrapped for up to two months.
If Lotus Biscoff isn’t available, use another cookie butter and similar spiced cookies (like speculoos) for a comparable flavor. The blondies will still be delicious.
No. It is often sold as Biscoff cookie butter in many markets and remains widely available.
Biscoff products are made by Lotus Bakeries, a company based in Belgium, and are popular internationally.
More Blondie Recipes You’ll Love
- Banana Blondies
- Raspberry and White Chocolate Blondies
- Gluten-Free Blondies with White Chocolate Chunks
- Pumpkin Blondies with Apple Cider Glaze
📖 Recipe
Biscoff Blondies – Lotus Biscoff Blondies Recipe
Equipment you may need
- 9×9 baking pan
- 8×8 baking dish (optional)
- Mixing bowls
- Measuring cups and spoons
Ingredients
- 6 tablespoons (84 g) salted butter, melted
- ½ cup (118 g) Biscoff cookie butter, divided
- 2 large eggs, room temperature
- ¾ cup (165 g) packed light brown sugar
- 1 teaspoon pure vanilla extract
- 1 cup (125 g) all-purpose flour
- ¼ teaspoon (2 g) salt
- 4 oz. (113 g) white baking chocolate, chopped (or about ¾ cup white chocolate chips), divided
- 8 Biscoff cookies, broken into pieces, plus more for topping
Instructions
- Preheat oven to 350°F. Grease a 9×9 baking pan and line with parchment paper for easy removal.
- In a large bowl, whisk together the brown sugar and melted butter until smooth.
- Whisk in the eggs, one at a time, then add half the cookie butter and the vanilla. Mix until well combined.
- Sift in the flour and salt, then fold with a spatula until just combined.
- Fold in the white chocolate chunks and broken Biscoff cookies.
- Spread the batter evenly in the prepared pan and bake for 28–30 minutes, or until a toothpick inserted into the center comes out mostly clean. Cool in the pan for at least 10 minutes, then remove and cool completely on a wire rack.
- If desired, drizzle the cooled blondies with the remaining melted cookie butter and sprinkle additional crumbled Biscoff cookies on top.
Notes
Butter: You can use melted butter or browned butter for a nuttier flavor. If using unsalted butter, increase the salt to ½ teaspoon.
Nutrition
