Small Batch Biscoff Cookie Butter Blondies
These small batch blondies are a delightful combination of chewy texture and rich Biscoff cookie flavor, perfect for a cozy treat without a lot of leftovers.
Servings: 4 pieces
Calories: 200kcal
Ingredients
Wet Ingredients
- 6 tablespoons unsalted butter, melted and slightly cooled Should be warm, not hot.
- 1/3 cup creamy Biscoff cookie butter
- 1/4 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg Room temperature.
- 1 large egg yolk Room temperature.
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 cup all-purpose flour Spoon and leveled (about 120 g).
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 2 tablespoons Biscoff cookie butter For swirling on top.
- Optional: 1/2 cup white chocolate chips For extra creaminess.
- Optional: 2–3 pieces Biscoff cookies, roughly crushed For topping.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving a little overhang, or use a 9 by 5 inch loaf pan for extra-thick blondies.
- In a medium bowl, whisk the melted butter, 1/3 cup cookie butter, brown sugar, and granulated sugar until smooth and glossy. Whisk in the egg, egg yolk, and vanilla until shiny and combined.
- Sprinkle the flour, baking powder, and salt over the bowl. Use a spatula to gently fold until no dry streaks remain. If using white chocolate chips, fold them in now.
Baking
- Spread the thick batter in the lined pan. Warm the extra 2 tablespoons cookie butter in the microwave for 10 to 15 seconds until loosened. Dollop over the batter and swirl with a butter knife. Sprinkle crushed cookies on top if you like.
- Bake 20 to 24 minutes in the 8-inch pan or 18 to 22 minutes in a loaf pan. The edges should be set and golden, and the center should look slightly underbaked.
- Let the blondies cool in the pan for at least 30 minutes for clean cuts. Lift out with the parchment, then slice into neat squares.
Notes
For thicker blondies, use a loaf pan. Don't overbake to keep the gooey middle.