Cookie. Butter. Cookie butter! Have you discovered the tastiness that is cookie butter? It’s crushed up Belgian cookies whipped into a butter. It’s so good. On waffles. On pretzels. Strait from the jar in the middle of the night… wait, what? That never happened. I… okay, fine. It might have happened. One time.
*ahem* Anyway. I had never baked with cookie butter until I discovered this blondie recipe, which is from the amazing and adorable Jenny Flake of Picky Palate — her blog is phenomenal and she has a cookbook coming out. So excited for her!
I had my first blondie at a very young age. My dad’s worked in the hotel business for years — and I remember when I was about 5 or 6, as a special treat, my dad took me down to the kitchen of the hotel he was working at — and he fixed me a blondie with vanilla ice cream and butterscotch syrup. I remember feeling so special and loving that blondie a la mode, as I gobbled it up in the hotel kitchen. Blondies are a totally nostalgic experience for me. I adore them.
This blondie recipe is a little decadent and completely delicious. If you’re looking for a flip on the good old’ brownie, this is it. And a perfect way to brighten up your Monday. Let’s get to it.
White Chocolate Biscoff Blondies
Recipe via Picky Palate
Makes 12 bars
You will need:
1/4 c. (1/2 stick) unsalted butter
1 and 1/4 c. white chocolate chips
1 c. all-purpose flour
1/2 c. sugar
1/2 t. cinnamon
1/2 t. baking powder
1/2 t. salt
1/2 c. Biscoff spread (aka cookie butter — you can find this by the peanut butter and Nutella at the grocery store)
1. Preheat oven to 350 degrees. Line a 9×13″ baking pan with foil and spray with cooking spray. Set aside.
2. Melt butter over medium heat in a small saucepan. Once it’s melted, remove from heat and pour in 3/4 c. of the white chocolate chips. Let stand for 1 minute, then whisk together until smooth.
3. In a large bowl, mix flour, sugar, salt, baking powder, and cinnamon.
4. Add in eggs, Biscoff spread, and melted butter mixture. Mix well.
5. Fold in the remaining 1/2 c. of white chocolate chips, then pour into prepared baking dish.
6. Bake for 25 to 30 minutes (if using a square pan, like an 8×8″, increase the baking time by about 5 minutes, or until a skewer inserted in the center comes out clean). Let cool completely and slice into bars.
Bars will keep, in an airtight container at room temperature, for up to 4 days.
POST EDIT: Trader Joe’s also has their own version of cookie butter. Thanks for the head’s up, Marie!
Love your Blog Stephi!! The p icture of you and Dave is SO cute.. sure brings back memories!
Tried to say everything that you bake looks way delightful!!
Thanks, aunt Judy! Love you!
Oh my GOODNESS…these have me drooling on my keyboard!
My tummy is gluten free but my mind is toying with taking a belly ache for the team! Everything here looks delicious and I appreciate the personal pics and stories. They make me nostalgic ❤ Lol!
Thanks, Angelina! I’ll be sure and make some more GF goodies ASAP!
Trader Joes sells their own cookie butter too now. Just in case anyone else has trouble finding Biscoff.
Awesome! Thank you so much for the tip!