These delicious blondies made with Biscoff spread and cookies are a delightful treat!
Learn how to make easy Biscoff blondies for any holiday gathering-they’re sweet, lightly spiced, and perfect for a crowd!
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Have you ever had Lotus Biscoff cookies before? If so, you know how delicious they are!
They’re the perfect balance of sweetness and warm spices, a type of Belgian cookie known as speculoos. While there are various brands of speculoos cookies, Lotus Biscoff biscuits are a brand that can commonly be found in American grocery stores.
Trader Joe’s has their own speculoos cookies, and Aldi sells some around the holidays, too.
These sweet spiced cookies are delicious on their own (or with a cup of coffee), but they’re also amazing when incorporated into other desserts!
Because I love making Biscoff muffins and Biscoff fudge around the holidays, I thought I’d make some Biscoff blondies, too!
Blondies Made with Biscoff
In addition to Biscoff cookies, the company also makes Biscoff spread, a smooth cookie butter (similar to the consistency of peanut butter) with all of the flavor of the little biscuits.
For my Biscoff blondie recipe, I decided to add both Lotus Biscoff spread AND cookies to the blondie batter, then add some more chopped cookies on top. You know, for good measure. 😉
The result is a soft and chewy blondie that’s filled with plenty of Biscoff flavor! These are the ultimate treat for the cookie butter lovers in your life!
More Easy Holiday Recipes:
How to Make Easy Biscoff Blondies
It’s easier than you think to make these delicious little treats! They make a fabulous addition to a holiday cookie tray, or you can wrap them in some pretty packaging for a fantastic edible Christmas gift.
Ingredients You’ll Need:
- Unsalted butter
- Light brown sugar
- Granulated sugar
- Biscoff spread
- Eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Biscoff cookies
How to Make it:
(Printable recipe card is located below)
Cream butter and sugars. To start, you’ll use an electric mixer to combine softened butter, brown sugar, and white sugar in a large mixing bowl.
Add Biscoff cookie butter. Once that’s nice and creamy, add in your Biscoff spread. Mix just until incorporated and smooth.
Add eggs and vanilla. Add the egg and egg yolk, followed by vanilla extract. Mix just until everything is combined, scraping down the sides of the bowl as needed.
Combine dry ingredients. In a separate bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
With the mixer on low speed, gradually add these dry ingredients to the wet ingredients in the large bowl. Don’t overmix here–just until a soft dough forms.
Add Biscoff cookies. Next, you’ll chop up some Biscoff biscuits and add the pieces to the batter, mixing just until incorporated.
Prepare to bake. Press the batter evenly into a prepared pan (I find this is easiest to do with my fingers rather than a rubber spatula). Chop up a few more cookies and add the pieces to the top of the batter, pressing them lightly into the batter.
Bake. Bake at 350F for about 26-32 minutes of baking time, just until the center is set and the edges is golden-brown. This will help them maintain a slightly fudgy texture that keeps the blondies soft and chewy.
Cool. It’s important to let your cookie butter blondies cool completely in the pan before you slice and serve.
Notes and Adaptations:
- Leftovers can be stored in an airtight container at room temperature.
- Feel free to warm up some Biscoff cookie butter spread and drizzle it over the cooled blondies, if you’d like! You could even drizzle with caramel sauce for some caramel flavor.
- You can also add some white chocolate chunks or white chocolate chips to the batter for additional sweetness.
- Baked goods like these blondie recipes are perfect for gift-giving around the holidays!
Biscoff Blondies
Soft and chewy Biscoff blondies are such a delicious dessert! The perfect balance of sweetness and warm spices make them great for the holidays.
Ingredients
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar, lightly packed
- 1/2 cup granulated sugar
- 3/4 cup Biscoff spread
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 10 Biscoff cookies, divided
Instructions
- Preheat oven to 350F and grease a 9x13" baking pan.
- In the bowl of a stand mixer fitted with a paddle attachment (or in a large mixing bowl with an electric hand mixer), combine butter, brown sugar, and granulated sugar. Mix on medium speed until light and fluffy.
- Add Biscoff spread and mix to combine.
- Add egg, egg yolk, and vanilla extract, and mix to combine.
- In a separate mixing bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- With the mixer on low speed, gradually add the flour mixture to the wet ingredients, mixing just until a soft dough forms.
- Chop 7 of the Biscoff cookies and add the pieces to the batter. With the mixer on low speed, mix just until incorporated.
- Press batter evenly into prepared pan (I find this easiest to do with my fingers).
- Chop remaining 3 Biscoff cookies and sprinkle over the top of the batter, using your fingers to press them lightly into the batter.
- Bake for 26-32 minutes, or until center is just set.
- Let cool in pan for at least 2 hours before cutting and serving.
Notes
- If you don't have Biscoff cookies, any brand of speculoos cookies will work.
Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 190Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 33mgSodium: 137mgCarbohydrates: 27gFiber: 0gSugar: 15gProtein: 2g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
Be sure to save this to your holiday desserts board on Pinterest!
