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Irresistible Cookie Butter Blondies Recipe

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4.1 from 22 reviews

These Irresistible Cookie Butter Blondies combine rich cookie butter with chewy blondie texture, white chocolate chips, and crunchy Biscoff cookie pieces for the ultimate decadent dessert perfect for any occasion.

  • Total Time: 40 minutes
  • Yield: 16 blondies

Ingredients

Blondie Batter

  • 3/4 cup Unsalted Butter, measured solid then melted
  • 1/4 cup Cookie Butter, rough measurement then melted for 10-20 seconds
  • 1 1/4 cup Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 tsp Vanilla Extract
  • 1 3/4 cup All-purpose Flour, spooned into measuring cup and leveled
  • 1/2 tsp Baking Powder
  • 1/2 tsp Salt, kosher, flaked, or sea salt
  • 1/3 cup White Chocolate Chips

Decoration

  • 1/4 cup Cookie Butter, small dollops scattered over batter
  • 6 Biscoff Cookies, broken into pieces

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9-inch square baking pan with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Wet Ingredients: In a large bowl, combine the granulated sugar with the melted unsalted butter and melted cookie butter. Beat in the eggs and vanilla extract until fully combined and smooth.
  3. Add Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the wet mixture. Stir gently until just blended, taking care not to overmix.
  4. Incorporate White Chocolate Chips: Fold in the white chocolate chips evenly throughout the batter to provide pockets of sweet creaminess.
  5. Transfer and Spread Batter: Pour the batter into the prepared baking pan. Use a knife or rubber spatula to spread it evenly ensuring a uniform bake.
  6. Add Cookie Butter Dollops and Swirl: Place small teaspoon-sized dollops of cookie butter scattered over the batter. Use a knife or spoon to gently swirl the cookie butter into the blondie batter for marbled effect.
  7. Top with Biscoff Cookies: Sprinkle broken pieces of Biscoff cookies over the surface to add crunchy texture and extra flavor.
  8. Bake the Blondies: Bake in the preheated oven for 30 to 35 minutes or until the top is set and golden brown but still slightly soft in the center when tested.
  9. Cool and Serve: Allow the blondies to cool completely in the baking pan on a wire rack. Once cooled, transfer to a cutting board, slice into 16 pieces, and enjoy your delicious treat!

Notes

  • If you don’t have cookie butter, you can make your own by blending Biscoff or ginger cookies with butter until creamy.
  • To make this recipe gluten-free, use gluten-free ginger cookies and cookie butter along with a 1:1 gluten-free flour blend.
  • Store blondies in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
  • Blondies freeze well for up to 3 months. After cooling, double-wrap in plastic wrap or aluminum foil and thaw overnight at room temperature before serving.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/irresistible-cookie-butter-blondies-recipe/