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Chewy cookie butter blondies with gooey centers, swirls of creamy Biscoff spread, and crunchy cookie pieces on parchment paper.
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🍪 Cookie Butter Blondies

These chewy cookie butter blondies are packed with rich Biscoff flavor, buttery caramel notes, crunchy cookie pieces, and swirls of creamy cookie butter. With gooey centers and crisp golden edges, these bakery-style blondies are an easy dessert perfect for cookie butter lovers.
Course Bars & Brownies, Cookies, Dessert
Cuisine American
Keyword bakery style blondies, biscoff blondies, biscoff dessert bars, blondie bars, brown sugar blondies, chewy blondies, chewy dessert bars, cookie butter bars, cookie butter blondies, cookie butter dessert, easy blondie recipe, easy dessert recipe, gooey blondies, homemade blondies, lotus biscoff recipe
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Servings 16 blondies
Calories 280kcal
Cost $12 for entire recipe

Equipment

  • 9x9-inch light-colored metal baking pan
  • Parchment paper
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Silicone spatula
  • Measuring cups and spoons
  • Butter knife or skewer
  • Cooling rack

Ingredients

Blondie Batter

  • ¾ cup unsalted butter melted and cooled slightly
  • 1 cup packed light brown sugar
  • ¼ cup granulated sugar
  • 2 large eggs room temperature
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • ½ cup creamy cookie butter
  • 1¾ cups all-purpose flour
  • 2 teaspoons cornstarch
  • ½ teaspoon baking powder
  • ¾ teaspoon fine sea salt
  • ½ teaspoon cinnamon

Mix-Ins

  • ½ cup chopped Biscoff cookies
  • ¼ cup white chocolate chips

Cookie Butter Swirl

  • ¼ cup cookie butter warmed slightly

Instructions

  • Preheat oven to 350°F. Line a 9x9-inch light-colored metal baking pan with parchment paper.
  • In a large bowl, whisk together melted butter, brown sugar, and granulated sugar for 1–2 minutes until glossy and smooth.
  • Add eggs and egg yolk. Whisk until fully incorporated and slightly thickened.
  • Mix in vanilla extract and cookie butter until smooth and creamy.
  • In a separate bowl, whisk together flour, cornstarch, baking powder, salt, and cinnamon.
  • Fold dry ingredients into wet ingredients just until combined. Do not overmix.
  • Fold in chopped Biscoff cookies and white chocolate chips.
  • Spread batter evenly into prepared pan.
  • Drizzle warmed cookie butter over the batter and gently swirl with a knife.
  • Bake for 26–29 minutes or until the edges are deep golden brown and the center still has a slight jiggle.
  • Cool completely before slicing into bars.

Notes

  • Use creamy cookie butter for the smoothest blondie texture and the most even swirl throughout the bars.
  • Slightly underbaking the blondies is the key to achieving gooey centers and chewy bakery-style texture.
  • The blondies will continue to set as they cool, so avoid waiting until the center looks fully baked in the oven.
  • A light-colored metal pan works best for cookie butter blondies because it creates evenly baked centers and crisp caramelized edges.
  • For extra rich flavor, brown the butter before mixing the batter. This adds deep caramel and toffee notes that pair perfectly with Biscoff cookie butter.
  • Chilling the blondies before slicing helps create clean bakery-style squares.
  • Store cookie butter blondies in an airtight container to keep them soft and chewy for several days.
  • For stronger Biscoff flavor, sprinkle extra crushed Biscoff cookies over the top before baking.
  • Warming the cookie butter slightly before swirling makes it easier to create beautiful ribbons throughout the blondies.
  • These chewy cookie butter blondies taste even better the next day as the flavors deepen and the texture becomes even fudgier.