Biscoff Blondies with White Chocolate

Biscoff Blondies with White Chocolate

I’m in love with these Biscoff blondies! They’re full of white chocolate chunks, Biscoff cookies, and cookie butter! This Lotus Biscoff blondies recipe is one of my favorite Biscoff recipes! And for more Biscoff goodness, try my Biscoff Cheesecake or my No-Churn Blackberry Cheesecake Ice Cream with Biscoff Cookie Swirl!

biscoff blondies
biscoff blondies

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Lotus Biscoff Blondies Recipe

My love for Biscoff knows no bounds! I recently made this incredible Biscoff cheesecake, filled with Biscoff cookies and creamy Biscoff cookie butter, and it satisfied my speculoos craving for a while. But just a few weeks later and here I am, with these amazing Biscoff blondies! They’re filled with Biscoff cookie butter, brown sugar, and plenty of chunks of white chocolate. If you’re a blondie lover like me, you’ll ADORE these!

What is the difference between a brownie and a blondie?

A blondie is simply a vanilla version of a brownie — so instead of making it with cocoa powder or melted chocolate, we’re making this Biscoff blondies with white chocolate, brown sugar, and Biscoff cookie butter. We’ll still end up with a deliciously rich, chewy, and fudgy bars, full of amazing Biscoff flavor.

biscoff blondies
Biscoff Blondies – What You’ll Need


  • melted butter – I typically use salted butter, but if you only have unsalted butter, that’s fine — just increase the salt to 1/2 teaspoon.
  • cookie butter – This is the key to that delicious Biscoff flavor in these blondies! Get a jar of Biscoff cookie butter or or cookie butter of your choice.
  • eggs – room temperature
  • brown sugar – using brown sugar – packed
  • pure vanilla extract – be sure to use a high-quality pure vanilla extract. Or better yet, check out my post on how to make vanilla extract at home with just 2 ingredients!
  • flour – we’ll use all-purpose flour for these Biscoff blondies. Be sure you are measuring your flour correctly, or do what I do and use a kitchen scale.
  • salt – adding a bit of salt helps to bring out these flavors and balance the sweetness a bit.
  • white chocolate – I like to chop up a bar of white baking chocolate, but you can also use white chocolate chips.
  • Biscoff cookies – we’ll crumble up a few cookies for a little texture in these blondies! Bonus: you can munch on the Biscoff cookies while the blondies are baking!


You’ll need a 9×9 baking pan for this Biscoff blondies recipe — here’s the one I use. You could also use an 8×8 pan but the blondies would take a bit longer to bake. Other than that, this is a pretty simple recipe, so you’ll just need standard baking tools like a whisk or mixing bowl!

Tips and F.A.Q.

Can you put blondies in the fridge?

Sure — these Biscoff blondies will stay fresh for up to three days at room temperature in an airtight container or in the fridge for up to a week.Biscoff Blondies

What if I can’t find Biscoff spread or cookies?

No worries — you can any cookie butter you like in the blondies, and you can either omit the Biscoff cookies or or use any Speculoos cookies you like! I haven’t tried this recipe with other types of cookies, but if you do, let me know how they taste!

Is Biscoff Spread discontinued?

No, but I have seen it marketed in the U.S. as Biscoff Cookie Butter. I found mine at online Target!

Is Biscoff a British thing?

Actually, Lotus Bakeries, which makes Biscoff cookies, cookie butter, and ice cream, is a Belgium-based company. But their products are popular all over the world!

More Recipes You’ll Love

biscoff blondies

Biscoff Blondies with Cookie Butter

Print Pin Recipe Rate Recipe
Biscoff blondies with white chocolate and full of Biscoff cookies and cookie butter! This Lotus Biscoff blondies recipe is one of my favorite Biscoff recipes!
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Dessert, Snack
Cuisine :American, Belgian, British
Servings: 16 blondies
Recipe Source: Chenée Lewis

Equipment you may need



  • Preheat oven to 350°F. Grease a 9×9 baking pan and line with parchment paper for easy removal of the blondies.
  • In a large bowl, whisk together brown sugar and melted butter.
  • Whisk in eggs, one at a time, then cookie butter and vanilla. Whisk until well combined.
  • Sift in flour and salt and fold with a rubber spatula until just combined.
  • Fold in white chocolate chunks and broken Biscoff cookies.
  • Spread mixture in prepared pan and bake in preheated oven for 28-30 minutes, or until a toothpick in the center of the pan comes out mostly clean. Allow to cool in pan for at least 10 minutes before removing from pan and cooling completely on a wire rack.
  • If desired, drizzle cooled blondies with melted cookie butter and crumbled Biscoff cookies.


Butter: I’ve tried this Biscoff blondies recipe with melted butter and with browned butter, and I love it both ways! If you’re using unsalted butter, increase salt to ½ teaspoon.
Nutrition Disclaimer
Tags: biscoff blondie, biscoff blondies, biscoff cookie butter bars, lotus blondie, lotus blondies, speculoos blondies
Did you try this recipe? Rate it below!I can’t wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!


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