Cookie Butter Blondies
Creamy, caramel-kissed, and outrageously comforting, these Cookie Butter Blondies hit every sweet spot.
Servings: 9 servings
Equipment
- Mixing Bowl
- Baking Pan
- Whisk
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 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
Instructions
- 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 the flour, baking powder, baking soda, and salt. Set the dry mix aside.
- In a large microwavable bowl, melt the salted butter in 20–30 second bursts, stirring between bursts until fully melted. Allow it to cool for a minute.
- Add the light brown sugar and granulated sugar to the melted butter. Stir thoroughly until the sugars are well incorporated and slightly dissolved.
- Add the eggs and 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 the 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.
Notes
Store cooled blondies in an airtight container at room temperature for up to 3 days. For longer keeping, refrigerate for up to 7 days.