Cookie Butter Blondies

Warning: these blondies are amazing.  Normally, I try to reserve some self-control when it comes to eating what I’ve baked.  With these blondies around, my willpower seems to go missing.

Honestly, the first time I made them, I picked at them until a whole row was polished off.  It takes everything I have to resist making that a common occurrence.

This was one of those rare recipes that essentially turned out perfect from the start.  That alone should have been a sign that I was in trouble.  The nuttiness of brown butter, deep flavor of brown sugar, and irresistible taste of Biscoff cookies combine to create pure magic.  Once you top that with a white chocolate cream cheese frosting and some crushed cookies, you’re basically venturing into the territory of the Dark Arts.  These should be illegal.  Luckily, they aren’t, and you should definitely bake a pan of these as soon as you possibly can.  Just note–it might take all of your energy to keep from eating these blondies until they’re gone!

Somehow, the real beauty about these blondies is just how easy they are to make.  Whisk together brown butter, cookie butter, and brown sugar until everything is completely combined.  Add in your eggs and vanilla, then your dry ingredients, and you’re ready to bake!  Once they come out of the oven, you spread a thin layer of cookie butter over the top and leave the blondies to cool while you prepare the frosting.  Even with the cooling time, these babies can be done in less than an hour.

Inspired by Belgium’s favorite coffee treat and America’s popular mid-flight snack–(Biscoff cookies have been served on planes since mid-1986!)–these blondies take the popular cookie up a notch to create something irresistible from something that was already hard to resist in the first place.

Trust me–this is a recipe you’ll want to keep around for every occasion!

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Cookie Butter Blondies

Dense with a light cream cheese frosting on top, chewy, and full of Biscoff cookie flavor, it'll be hard to resist eating the whole tray of blondies in one go. Yields 24 blondies.

Course

Dessert

Prep Time

10 minutes

Cook Time

20-22 minutes

Servings

Ingredients

Cookie Butter Blondies

• 3/4 cup brown butter
• 3/4 + 1/4 cup cookie butter
• 1 1/2 cups light brown sugar
• 2 eggs large
• 1 1/2 Tbsp vanilla extract
• 2 cups flour
• 1/4 tsp salt
• 1 tsp baking powder

White Chocolate Cream Cheese Frosting

• 1/2 cup butter softened
• 4 oz cream cheese softened
• 1 tsp vanilla extract
• 2 oz white chocolate melted
• 2 cups powdered sugar
• 1 Tbsp meringue powder or corn starch (optional)
• 5-7 Biscoff cookies crushed

Course Dessert Prep Time 10 minutes Cook Time 20-22 minutes Servings Ingredients Cookie Butter Blondies 3/4 cup brown butter 3/4 + 1/4 cup cookie butter 1 1/2 cups light brown sugar 2 eggs large 1 1/2 Tbsp vanilla extract 2 cups flour 1/4 tsp salt 1 tsp baking powder White Chocolate Cream Cheese Frosting 1/2 cup butter softened 4 oz cream cheese softened 1 tsp vanilla extract 2 oz white chocolate melted 2 cups powdered sugar 1 Tbsp meringue powder or corn starch (optional) 5-7 Biscoff cookies crushed

Instructions

Cookie Butter Blondies

1. Preheat the oven to 350°F and line a 9"x13" pan with parchment paper. Set aside.
2. Brown the butter: Cut your butter evenly into cubes and line them on the bottom of a medium saucepan. Over medium heat, melt the butter. Allow it to bubble and foam for about five minutes, stirring occasionally with a spatula to keep the heat evenly distributed and to keep the milk solids from sticking to the bottom of the pan. After five minutes, remove the pan from the heat and swirl for 15 seconds. It should start to smell a bit nutty and the color of the butter will be noticeably darker. Add 3/4 cup of cookie butter and stir until melted. Transfer to a large mixing bowl
3. With a whisk, mix together your brown butter, cookie butter, and sugar until combined. Add in the eggs, one at a time, and vanilla until thoroughly mixed. Stir in your dry ingredients. This might take some muscle, but whisk until everything is combined.
4. Pour your blondie mix into your prepared pan. The batter will be thick. Using your a spatula or your hands, push the batter to the edges until it evenly fills the pan.
5. Bake 20-22 minutes. The center will still wobble just a little bit. It's better to slightly under-bake the blondies than it is to over-bake them--you don't want them to come out dry!
6. Using a spatula, spread the other 1/4 cup of cookie butter over the top of the blondies. I like to do this while they're still warm so the cookie butter melts with the heat from the blondies, however, it might make them cave in a bit. If you don't want to spread it on right away, warm up the cookie butter and spread it on once the blondies have cooled.

White Chocolate Cream Cheese Frosting

1. Using a stand mixer with a whisk attachment or a hand mixer, cream together the softened butter and cream cheese until light and fluffy. Add the vanilla extract, melted white chocolate, and powdered sugar. I like to add 1 Tbsp of meringue powder to stabilize the frosting and keep it from getting too soft. (You can also do this with up to 1 Tbsp of corn starch if you don't want to buy meringue powder).
2. Spread the frosting over your cooled blondies. Top with crumbled Biscoff cookies.

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