Say hello to my new favourite bars! While these might look like regular blondies, once you take a bite you’ll see there are thick ribbons of cookie butter running through it. In the beginning of quarantine I was making peanut butter blondies non-stop. It was a quick and easy bake, no mixer required, but after awhile I started thinking how could I jazz these up? Then one fateful day when our groceries were delivered (thank you online grocery services) I was told I had a substitute – no nutella, but instead… BISCOFF SPREAD!
Cookie butter, or Biscoff spread, is a super thick and rich spread made from pulverised speculoos biscuits. They’re a caramel biscuit with a bit of spice to them, and absolutely delish. Ok, it definitely isn’t as healthy as any nut butter but these are blondies, I wasn’t exactly creating this recipe with health in mind anyways.
Baking Tips & FAQs
Use high quality chocolate for this recipe! I used chips but you could also get a bar and chop it up. My rule of thumb is if it wasn’t chocolate I would eat on it’s own, I don’t want to bake with it.
The more you mix this dough the drier it will be, which is not what we want if we’re aiming for fudgy, dense blondies
What you want to do is melt your butter in a saucepan, until you start seeing flecks of brown at the bottom. Sometimes it can take awhile, so be patient!
Once you’ve melted your butter and added sugars, let the mix come to room temperature. If you go to the next step too quickly, your chocolate chips will melt in the batter before they’ve gone in the oven!
Chocolate Chip Cookie Butter Blondies
- 9×13 inch baking pan
- 284 grams all purpose flour
- 100 grams granulated sugar
- 200 grams light brown sugar
- 2 eggs
- 1 tbsp vanilla extract
- 170 grams unsalted butter, room temperature
- 1 tsp baking powder
- 1 tsp salt
- 225 grams chocolate chips
- 130 grams cookie butter, melted
- Preheat oven to 350°F/175°C. Grease a 9×13 inch pan and line with parchment paper.
- In a medium bowl whisk the flour and baking powder together.
- In a small saucepan, melt the butter. Let the butter begin to brown, once it gives off a nutty, toasty smell with brown flecks at the bottom, take it off the heat. Add the sugars, vanilla and salt and combine. Let it cool to room temperature.
- Add the eggs and whisk until combined.
- Pour the butter mixture into a large bowl and add the flour mixture. Stir until just combined – don't overmix it! Add the chocolate chips and fold them in.
- Melt your cookie butter in a microwave in short blasts.
- Pour the batter into the prepared pan. Drop 5 large dollops of the melted cookie butter, and use a butter knife to swirl it around the top.
- Bake for 22-25 minutes, until the edges are set and the top is golden. When you insert a toothpick, you should still have a few crumbs. We don't want to overbake it!
- Transfer to a wire rack and let it cool completely. Cut into 24 bars.