Name: Cookie Butter Blondies
Prep time: 15 min
Cook time: 32 min
Total time: 47 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/4 teaspoon baking soda; 1 teaspoon salt; 3/4 cup salted butter, chilled (to be melted); 1 cup light brown sugar, packed; 1/2 cup granulated sugar; 2 large eggs, lightly beaten; 2 teaspoons vanilla extract; 1/2 cup Biscoff cookie butter spread (room temperature if possible); 2 teaspoons butter (for greasing the pan)

Jump to Recipe

Creamy, caramel-kissed, and outrageously comforting — these Cookie Butter Blondies hit every sweet spot. They bake up with a golden top and a tender, chewy center that tastes like a cross between a buttery blondie and a spice cookie spread folded into every bite. Fun fact: cookie butter (hello Biscoff) started as a way to enjoy cookie flavor in a spreadable form, and once you try it melted into a blondie batter, there’s no going back.

This recipe is special because it’s simple, quick to put together, and wildly family-friendly. You’ll be mixing in one bowl, popping a pan in the oven, and before you know it the house smells like a bakery. If you love cookies with a gooey center, you might also enjoy this crunchy-sweet take found in Air Fryer Peanut Butter Cookies for a different texture and flavor profile — they’re a fun contrast to the blondie’s cakier chew. Ready to make your kitchen smell amazing? Let’s get baking.

What is Cookie Butter Blondies?

What’s in a name? Cookie Butter Blondies are basically blondies — the lighter, vanilla-forward cousins of brownies — with a generous swirl of cookie butter folded into the batter. Curious why we call them that? Imagine a blondie wearing a crunchy cookie’s cozy sweater: that’s this treat. Why the playful name? Maybe someone once proclaimed “the way to a man’s heart is through his stomach.” while sneaking a second piece — and the name stuck. If you like sweet experiments that taste familiar but exciting, these blondies are a must-try. Give them a go and see how quickly they disappear.

Why You’ll Love This

Main highlight: The cookie butter creates pockets of caramelized spice and ultra-creamy texture that make every square irresistibly rich without being heavy. You get a butter-forward blondie with an aromatic cookie-spread twist.
Cost-saving benefits: Making these at home is far cheaper than buying specialty bakery bars. One jar of cookie butter goes a long way and keeps you from splurging on single-serving treats.
Flavorful toppings and add-ins: A light dusting of powdered sugar, a drizzle of extra cookie butter, or a sprinkle of crushed cookies adds contrast and depth, elevating a simple batter into a showstopper.

If you love the nutty richness of other cookie-forward bakes, you might enjoy exploring Brown Butter Bourbon Pecan Chocolate Chunk Cookies for a grown-up, boozy twist that pairs well with coffee. Now go bake a pan and treat your household to something unexpectedly delicious.

How to Make:

Quick Overview

This recipe is wonderfully straightforward: one bowl, simple whisking, and a 32-minute bake. The result is a tender blondie with a slightly crisp edge and creamy pockets from the cookie butter. Prep takes about 10–15 minutes and baking about 32 minutes. The standout element is the swirl of Biscoff cookie butter that melts into the batter and bakes into caramelized ribbons.

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
3/4 cup salted butter, chilled (you will melt this)
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 eggs, lightly beaten
2 teaspoons vanilla extract
1/2 cup Biscoff cookie butter spread (room temperature if possible)
2 teaspoons butter (for greasing the pan)

Directions

Preheat your oven to 350 degrees F (175 degrees C). Grease an 8×8-inch or 9×9-inch baking pan with 2 teaspoons of butter and line it with parchment paper, leaving an overhang for easy removal.
In a medium bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1 teaspoon salt. Set the dry mix aside.
In a large microwavable bowl, melt 3/4 cup of salted butter in 20–30 second bursts, stirring between bursts until fully melted. Allow it to cool for a minute.
Add 1 cup light brown sugar (packed) and 1/2 cup granulated sugar to the melted butter. Stir thoroughly until the sugars are well incorporated and slightly dissolved.
Add the 2 eggs, lightly beaten, and 2 teaspoons vanilla extract to the butter-sugar mixture. Whisk until smooth and slightly glossy.
Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to keep the blondies tender.
Gently fold in 1/2 cup Biscoff cookie butter spread. You can stir it in to fully incorporate or leave gentle ribbons of cookie butter for pockets of flavor.
Spread the batter evenly into the prepared pan, smoothing the top with a spatula. If you left ribbons of cookie butter, swirl lightly with a knife for a marbled effect.
Bake in the preheated oven for about 32 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs (not wet batter).
Cool completely in the pan on a wire rack. Use the parchment paper overhang to lift the blondies out and transfer to a cutting board. Cut into squares and garnish with powdered sugar if desired.

Cookie Butter Blondies

What to Serve With

A dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert pairing.
Warm salted caramel sauce or chocolate ganache drizzled over squares for special occasions.
A bright cup of coffee or espresso to cut through the sweetness, or a creamy chai latte to amplify the spiced cookie notes.
Fresh berries or a simple fruit salad to add a refreshing contrast to the rich blondie.

Top Tips for Perfecting

Ingredient substitutions: Swap salted butter for unsalted plus a pinch more salt if needed. For a nut-free version, ensure your cookie butter and equipment are nut-free.
Texture control: Slightly underbake by 1–2 minutes for an extra gooey center. Bake a few minutes longer for a firmer, cake-like bar.
Flavor boosts: Add a pinch of cinnamon or a teaspoon of espresso powder to deepen the flavor. Stir in 1/2 cup chopped toasted nuts or chocolate chips for textural contrast.
Common mistakes to avoid: Don’t overmix once the flour is added — that leads to dense blondies. Let the pan cool completely before slicing to get clean edges.
Tip for ribbons: If your cookie butter is very stiff, microwave it for 10–15 seconds to soften before folding into the batter.

Storing and Reheating Tips

Refrigeration: Store cooled blondies in an airtight container at room temperature for up to 3 days. For longer keeping, refrigerate for up to 7 days.
Freezing: Wrap individual squares tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm briefly in the microwave.
Shelf life: Best enjoyed within the first 3 days for optimal texture and flavor.
Reheating: Warm a square in the microwave for 10–15 seconds to revive that just-baked softness. For a slightly crisp top, warm in a 300°F oven for 5–7 minutes.

FAQs

Can I use crunchy cookie butter instead of smooth?
Yes. Crunchy cookie butter will add extra texture from cookie bits. If it’s very chunky, soften slightly in the microwave before folding in.

Can I make these in a larger or smaller pan?
Yes. In a 9×13-inch pan, bake for 20–25 minutes and check for doneness earlier. For a smaller pan, expect a thicker bar and add a few minutes of baking time.

Are these blondies gluten-free?
Not as written. To make them gluten-free, substitute a 1:1 gluten-free flour blend and check binding — you may need a teaspoon of xanthan gum depending on your blend.

Can I use margarine or a butter substitute?
Butter gives the best flavor. Margarine can work but expect a slightly different texture and less rich taste.

How do I prevent the cookie butter from sinking?
Slightly warming the cookie butter makes it easier to incorporate and keeps it distributed. You can also swirl it on top after spreading batter to keep ribbons visible.

Can I double the recipe?
Yes. Double the ingredients and bake in a 9×13-inch pan. Check for doneness starting around 25 minutes.

Conclusion

These Cookie Butter Blondies are a fast, delightful way to bring bakery-style treats into your kitchen with minimal fuss — perfect for sharing with family, friends, or anyone who appreciates a gooey, buttery square. They’re easy enough for a weekday bake and special enough for company. If you want a reference for a slightly different texture and flavor profile, check out Soft & Chewy Cookie Butter Blondies | Butternut Bakery for another take on this crowd-pleasing bake. Give them a try, slice generously, and watch them disappear.