Cookie Butter Blondies

January 23, 2017
5 Ratings
Photo by Posie Harwood
  • Makes one 9-inch square pan
Author Notes

Cookie butter—an addictive spread made from spiced speculaas cookies—makes these blondies (adapted from the Biscoff recipe archives) tender and dense with a nuttiness that reminds me a little of almond butter. Feel free to use any kind of chocolate you like; chopped toasted nuts (like pistachios) would also be really good. —Posie (Harwood) Brien

What You'll Need
  • 10 tablespoons (1 1/4 sticks) butter
  • 1 1/2 cups light brown sugar
  • 2 eggs, plus 1 egg yolk
  • 1/2 cup cookie butter
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon salt
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1 cup chocolate chips (I use a mix of semisweet and white chocolate, but any type works)
  1. Preheat your oven to 325°F. Grease a 9-inch square (or an 8-inch square) baking pan and line the pan with parchment paper or foil.
  2. Melt the butter, and set aside to cool slightly (it doesn't need to cool fully, it just shouldn't be hot).
  3. In a large bowl or a stand mixer, combine the melted butter, sugar, eggs and egg yolk, cookie butter, vanilla, and salt. Mix until smooth and well-combined (if your cookie butter is very thick and stiff, it helps to heat it for a few seconds in the microwave so it's easier to incorporate).
  4. Add the flour and baking powder and mix until just combined. Mix in the chocolate chips.
  5. Pour the batter into your prepared pan and smooth the top. Bake for 30 minutes (if using an 9-inch square pan) or 40 minutes (if using an 8-inch square pan). The bars should start to brown on the edges and a tester inserted in the center should come out clean, or with just a few moist crumbs clinging to it.
  6. Remove from the oven and let cool fully before lifting out of the pan and slicing.

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3 Reviews

[email protected] June 15, 2021
These were amazing! I had no idea what cookie butter was until I made this but afterwards I couldn't stop snacking on the rest of the jar.
CBMillet January 14, 2018
These were terrific. I used 8x8 pan and had to bake them slightly longer than suggested.
Jo February 2, 2017
Not usually a blondie person, but these were so good I made them twice in the last week!