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

2 eggs

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!