Biscoff are some of my favorite cookies and I decided to kick it up a notch to make Biscoff white chocolate blondes! These bad boys are RICH in flavor and high in sugar content, so be careful around any kids – they’re super addictive! The Biscoff flavor helps cut some of the sweetness of the white chocolate, and you can easily control and adjust how much you’d like. Decorate with some cookies and you’ve got a super decadent dessert perfect for sharing!
Biscoff and White Chocolate Blondies
Ingredients
- 260 g all-purpose flour
- 225 g unsalted butter, room temp
- 150 g white chocolate, roughly chopped
- 110 g granulated sugar
- 110 g light brown sugar
- 100 g Biscoff biscuits
- 3 tbsp Biscoff cookie butter
- 2 large eggs, room temp
- 2 tsp vanilla extract
- 1 tsp salt
Instructions
- Preheat your oven to 340°F. Grease a 9×9 baking pan and then line the inside with parchment paper and set aside.
- Take half of the Biscoff biscuits and break them up into small pieces, reserving 8 biscuits to be placed on top. Optionally, you can break the remaining 8 up as well for a crumbled topping if you prefer that look.
- In the bowl of a stand mixer, add the butter and sugars and cream together on medium high until light and fluffy, ~3 minutes. Add the vanilla and then the eggs, one at a time. Make sure to pause and scrape down the bowl as necessary to make sure everything is getting evenly incorporated. Once everything is added, mix for an additional 1-2 minutes, or until combined.
- In a separate bowl, sift together the flour and salt. Add the dry ingredients to the wet, and gently mix together by hand using a spatula or wooden spoon. Once combined, fold in the chopped white chocolate and the half of the Biscoff biscuits that you crushed. Carefully pour the batter into the prepared baking sheet. It's ok if the batter is a little thick, and scoop it into the pan if necessary, making sure to spread it evenly throughout the pan.
- Add the cookie butter to a small microwave safe bowl and microwave it for just about 15 seconds, just to soften it up. Using a spoon drizzle (or blob) the cookie butter over the top of the batter in the pan, then use a toothpick to swirl the cookie butter into the batter.
- Place the 8 remaining cookies on top of the batter, and bake for 25-30 minutes. The blondies will turn golden, and make sure the middle still has a little wobble to it, you don't want to over bake! A toothpick should still come out with a little bit on it, not clean.
- Once done, remove from the oven and let them cool at room temp for ~20 minutes, and then chill them in the fridge for at least 2 hours. I know they'll smell amazing, but without doing this first they'll be next to impossible to cut!
- Once chilled, remove them from the pan using the parchment paper and cut into 16 squares.
- Enjoy!
