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.
Servings Prep Time
24 10minutes
Cook Time
20-22minutes
Servings Prep Time
24 10minutes
Cook Time
20-22minutes
Ingredients
Cookie Butter Blondies
White Chocolate Cream Cheese Frosting
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.

Share this: