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. 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!