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One-Bowl Biscoff Cookie Butter Blondies

By Marley Goldin

on June 21, 2024

5 from 1 vote

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These easy one-bowl Biscoff Blondies takes classic blondies and swirls in a generous amount of cookie butter for that classic Biscoff taste in every single bite.

If you love Biscoff cookie butter, you’re going to be obsessed with these Biscoff Blondies! All the flavor you expect from Biscoff, but in a fudgy, chewy, buttery baked square.

The flavor is generously swirled into the chewy treat with a cracking crinkly top for a symphony of textures to sink your teeth into.

Plus, this blondie recipe is super easy to make, requiring just one bowl and 8 ingredients to whip up. Something that, as a busy mom who loves to bake, I appreciate so much!

P.S. If you love blondies, check out my Brownie Blondies next!

Cookie butter swirled blondies stacked atop one another with a package of biscoff cookies behind it.

Cookie Butter Blondies Ingredient Highlights

Unsalted butter is preferred, though you can easily use salted butter and omit the added salt. Either way, make sure your butter is softened! For more info, check out How to Quickly and Easily Soften Butter.

I prefer dark brown sugar in these blondies with Biscoff for a little more depth of flavor, but light brown sugar totally works, too.

overhead view of all ingredients for Biscoff Blondies - vanilla extract, baking powder, brown sugar, Biscoff cookie butter, butter, egg, flour, salt

Biscoff Blondies with Cookie Butter Swirl Tips and Tricks

How to Make Biscoff Blondies

My favorite way to line my baking pan is with parchment paper and a pair of scissors. Grab a piece of parchment paper that is about 2 inches longer than your pan on all four sides.

Place your pan centered on top of the parchment paper and use scissors to cut out all four corners as pictured below.

Now you can easily slide the shaped parchment paper into your pan. The paper also makes your brownies super easy to remove from the pan, the flaps working as makeshift handles to lift the brownies out.

If you would rather just grease your pan than line it, you certainly can. Use butter, oil, or nonstick spray generously on the bottom and sides of the pan.

This simple one-bowl baking recipe is so easy but does require you to add the ingredients in a specific order for best results. Start with the butter and sugar.

Cream the butter and sugar with a hand mixer on high until it’s smooth and aerated. Be patient here, it could take 3-5 minutes!

Next, add the egg and vanilla extract and mix again until well-combined. Don’t overmix here. Finally, add the flour, baking powder, and salt and mix one last time until you have a smooth and sticky batter.

When measuring your cookie butter, assess the consistency. You want it smooth and a little bit loose, so that you can easily pour it over your blondie batter. If it seems a little too thick, you can microwave it to loosen it up! 10-25 seconds should do it.

Add the blondie batter to your prepped pan and use a spatula to smooth it out. Then, pour the cookie butter over your blondie batter, zigzagging it across the top.

Next, take a knife and swirl the cookie butter into the batter, distributing it throughout so you get the Biscoff taste in every bite. Finally, bake it on the top rack of the oven!

As your blondies cool, they will continue to cook. Allow them to cool completely (or as long as you can be patient). Then, use a sharp knife to cut your blondies.

You can cut them into 9 or 12 squares, whichever you prefer.

Cutting parchment paper to fit snuggly inside baking pan. — Get a piece of parchment paper that’s about 2 inches larger than the pan on every side.

Pan lined with parchment paper to bake blondies in. — Cut the corners out and slide the paper into the pan.

Butter and sugar creamed together until smooth and aerated. — Strat by creaming the butter and sugar together.

Base of blondie batter consisting of butter, sugar, eggs, and vanilla extract. — Add the eggs and vanilla extract next.

Blondie batter before swirling in Biscoff cookie butter. — Finally, add the flour, baking powder, and salt.

Biscoff cookie butter in a measuring cup heated up in the microwave to make it easier to pour. — Loosen your cookie butter by microwaving it for 10-25 seconds.

Blondie batter smoothed out in a lined pan. — Smooth the blondie batter out in the prepped pan.

Blondie batter with cookie butter poured atop in swirls. — Pour the cookie butter over top in a zigzag.

Biscoff cookie butter swirled into blondie batter. — Use a knife to swirl the cookie butter into the blondies.

Biscoff blondies fresh out of the oven. — Bake on the top rack.

Biscoff blondies cooled and out of the pan sliced into equal squares.

How I Store Biscoff Blondies

Keep your one-bowl blondies in an airtight container or cover them to keep them fresh. At room temperature, these delicious squares will stay delicious for 3-4 days. In the fridge, they’ll last up to a week!

If you want to extend the life of your blondies, you can freeze them in an airtight container for up to 4 months. Just make sure to allow them to thaw at room temperature before biting into them.

Cookie butter blondies sliced and placed over Biscoff cookies.

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