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!
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And for more Biscoff goodness, try my Biscoff Cheesecake or my No-Churn Blackberry Cheesecake Ice Cream with Biscoff Cookie Swirl, or my collection of 40 Biscoff Recipes You Need to Try!
Lotus Biscoff Blondies Recipe
My love for Biscoff knows no bounds! You know my Biscoff Brownies, made with with Biscoff cookies and creamy Biscoff cookie butter, perfect for satisfying your cookie butter cravings.
But if that's not enough, here are these amazing Lotus 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!
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What is a Biscoff Blondie?
A Biscoff blondie is a white chocolate dessert bar that's similar to a brownie or a cookie bar, with Lotus Biscoff spread in the batter and melted on top, and crunchy pieces of Biscoff biscuits throughout.
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 like with my Mini Egg Brownies or my Dairy Free Brownies, 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.
Ingredients
- melted butter - I typically use salted butter, but if you only have unsalted butter, that's fine -- just increase the salt to ½ 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 light brown sugar gives our blondie batter amazing sweet flavor!
- 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 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 too -- the Biscoff crumbs add a little texture in these blondies! Bonus: you can munch on the Biscoff cookies while the blondies are baking!
Equipment
You'll need a 9x9 baking pan for this Biscoff and white chocolate blondies recipe -- here's the one I use. You could also use an 8x8 cake 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.
Sure -- these 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, or they do well with storage in the freezer for up to two months wrapped well in aluminum foil and plastic wrap.
No worries -- if you can't find Lotus Biscoff spread, you can use 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!
No, but I have seen it marketed in the U.S. as Biscoff Cookie Butter. I found mine online at Target!
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 Blondie Recipes You'll Love
- Banana Blondies
- Raspberry and White Chocolate Blondies
- Gluten-Free Blondies with White Chocolate Chunks
- Pumpkin Blondies with Apple Cider Glaze
📖 Recipe
Equipment you may need
Ingredients
- 6 tablespoon (84 g) salted butter - melted
- ½ cup (118 g) Biscoff cookie butter - or cookie butter of your choice - divided
- 2 large eggs - room temperature
- ¾ cup (165 g) brown sugar - packed
- 1 teaspoon (5 ml) pure vanilla extract
- 1 cup (125 g) all-purpose flour
- ¼ teaspoon (2 g) salt
- 4 oz. (113 g) white baking chocolate - (or about ¾ cup white chocolate chips), chopped and divided
- 8 Biscoff cookies - broken into pieces - plus more for topping
Instructions
- Preheat oven to 350°F. Grease a 9x9 baking pan and line with parchment paper for easy removal of the blondies.
- In a large bowl, whisk together brown sugar and melted butter.¾ cup brown sugar, 6 tablespoon salted butter
- Whisk in eggs, one at a time, then cookie butter and vanilla. Whisk until well combined.½ cup Biscoff cookie butter, 2 large eggs, 1 teaspoon pure vanilla extract
- Sift in flour and salt and fold with a rubber spatula until just combined.1 cup all-purpose flour, ¼ teaspoon salt
- Fold in white chocolate chunks and broken Biscoff cookies.4 oz. white baking chocolate, 8 Biscoff cookies - broken into pieces
- 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.
Video
Notes
Nutrition
Last Updated on May 20, 2025 by Chenée Lewis
TAYLER ROSS says
These are the BEST blondies I've ever had! I'm obsessed with cookie butter and these are the best way to enjoy it!
Chenée Lewis says
Me too! I can't get enough of it!
Suja md says
Outstanding recipe thanks so much! tasted so much good!
Chenée Lewis says
You're so welcome!
Sharon Chen says
Biscoff is one of my faves! And in a blondie!?!? Match made in heaven!
Kate says
I had a hard time waiting for them to cool completely before cutting. They were too tempting! They came out great and I am already thinking of making another batch!
Chenée Lewis says
Glad to hear it! 🙂