Biscoff Blondies are thick, chewy bars filled with the delicious spices of Biscoff butter. Topped with Biscoff icing and crunchy toffee bits, these treats are irresistible.
Why you'll love this recipe
- This is a chewy, dense bar full of Biscoff spice flavor and toffee crunch.
- The Biscoff icing dries and firms beautifully for stacking and care package mailing.
- These blondies maintain their freshness for at least one week.
Biscoff (cookie butter) fans, are going to love these chewy, spiced Biscoff Blondies. Drizzle on the icing or spread it to cover the whole top. Add a sprinkle of toffee bits for added crunch and warm brown sugar flavor.
If nut allergies keep you from using packaged toffee (Heath baking bits) which contains almonds, homemade toffee bits are easy to make. Try my recipe for nut-free toffee bits.
Ingredients
This is an overview of the ingredients. The full measurements and detailed instructions are in the printable recipe card at the bottom of the page.
- Biscoff butter (cookie butter): Sold in the peanut butter aisle of the supermarket, this sweet, spiced spread is made with speculoos cookies, ginger-cinnamon cookies from the Netherlands. The Trader Joe's brand of cookie butter will also work in this recipe.
- Toffee bits: Packaged toffee bits for baking contain almonds. Homemade crunchy toffe bits can be used for nut free bars.
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- Mix butter, cookie butter (Biscoff butter), brown sugar, eggs, and vanilla until light and fluffy.
- Add the dry ingredients and combine to form a thick dough. Stir in the toffee bits.
- Spread the dough evenly into a parchment lined baking pan. Binder clips are helpful to hold the parchment in place while spreading the dough.
- Bake for 22-24 minutes or until the top is golden and a toothpick inserted into the middle of the blondies comes out clean.
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- Mix together the icing ingredients until smooth and place in a small zip lock bag. Cut off a small piece of a bottom corner of the bag.
- Drizzle the icing over the blondies and sprinkle immediately with toffee bits.
Storage
Store the cookie butter bars at room temperature in between layers of wax paper in an air tight container or wrapped in plastic wrap inside an air tight container for up to one week.
Tips and variations
- White chocolate or semisweet chocolate chips are a delicious add in to these bars. Add ½ cup of chips in addition to the tofee bits.
- The icing can be made thinner for drizzling or thicker for spreading.
- Drizzle the icing from a plastic ziplock bag or from a spoon or fork.
Related recipes
Butterscotch Peanut Bars are chewy bars with a butter cookie base topped with peanuts and butterscotch.
Chocolate Chip Cookie Bars are thick, soft, and chewy.
Biscoff Mug Cake is a one minute microwave cake full of spiced Biscoff flavor.
Biscoff Oatmeal Crunch Cookies are deliciously crisp and crunchy!
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Biscoff Blondies
Ingredients
Batter
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup Biscoff cookie butter smooth or crunchy
- ¼ cup unsalted butter room temperature
- ¾ cup dark brown sugar packed
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ cup toffee bits
Icing
- 2 tablespoons Biscoff cookie butter
- 1 cups confectioners sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 tablespoons toffee bits
Instructions
Bars
- Preheat oven to 350 degrees F. Using non-stick spray, lightly grease a square baking pan, 8" x 8" or 9" x 9". Line the pan with parchment paper with a 2” overhang. Lightly spray over the parchment as well.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt.
- In the bowl of an electric mixer, cream together the Biscoff cookie butter, butter, and brown sugar until combined. Add the eggs and vanilla. Beat until fluffy (about 3 minutes).
- Mix in the flour mixture just until combined.
- Stir in the toffee bits.
- The dough will be thick, almost like cookie dough. Use a spatula to evenly spread and press the dough into the prepared pan.
- Bake for 22-24 minutes or until the top is golden and a toothpick inserted into the middle comes out clean.
- Cool in pan for about 20 minutes then use the parchment overhangs to lift the blondies out of the pan onto a wire rack. Cool completely before icing.
Icing
- In the bowl of an electric mixer combine Biscoff cookie butter, confectioners sugar, ¼ cup milk, and vanilla. Beat until smooth. Add additional milk, as needed, to thin the icing if it's too thick.
- Place the blondies on top of wax paper on a counter or cutting board.
- Drizzle or spread icing then immediately sprinkle with toffee bits.
- Allow the icing to set for at least 1 hour, then move onto cutting board and slice into individual bars.
- Allow icing to harden completely before storing. Store bars at room temperature in between layers of wax paper in an air tight container or wrapped in plastic wrap inside an air tight container for up to one week.
Notes
Nutrition
First Published: March 14, 2013. Last Updated: July 25, 2025. Updated for revised recipe, additional information, improved photographs, and better reader experience.
Shayla
These sound amazing. I appreciate the shelf life also. I love Biscoff. I miss ATA. I was looking for a recipe to use up my Biscoff. For some reason, I feel wrong just eating it out of the jar. Stupid guilt. I will make these.
themondaybox
Shayla, together we can form the guilt-free-closet- Biscoff-with-a-spoon-eaters club! 🙂 I hope you do leave enough in the jar to make these. They are chewy, full of Biscoff flavor, and delicious!
beyondfrosting
Oh yum!! These sound amazing!
themondaybox
Thanks, Julianne! I am addicted to Biscoff and am so happy with how this recipe turned out; chewy and full of cookie butter flavor!
Laurel Heard
I absolutely love reading your posts. At minimum they bring a smile to my lips. More often I find myself chuckling out loud and that's before I even get to your fabulous recipes. Mazel Tov on developing your own creation. It looks like a winning recipe.I'm not familiar with biscoff cookie butter, what is it and where do you buy it? If we don't get to talk soon I just want to wish you and the family and very Joyous Pesach !!!!
-Laurel
themondaybox
Thanks, Laurel! I really appreciate your ongoing support.:)
Cookie butter is addictive so be sure you want to go there. If you are feeling daring, it is in the peanut butter aisle at all the supermarkets with the brand name Biscoff and also at Trader Joe's (Trader Joe's won brand). Happy Passover to you and the "kids"!
Jen
These look amazing, I've not heard of biscoff before don't think they sell it here, I'm off to google it now and see if I can find something similar here in the UK.
themondaybox
Jen, Biscoff is a cookie butter spread from Belgium. It is made from speculoos cookies. It is very popular in the Netherlands and Belgium and now in the US. A blogging friend in France told me she can't get the cookie butter but she can get the cookies. Google or search pinterest for "make your own cookie butter" and you will find lots of easy recipes! Good luck! Let me know how it turns out.
JulieD
I love biscoff anything...woah these look fantastic!!
themondaybox
Thanks, Julie! Good to meet a fellow biscoff fan.:) I love the stuff.
Sally
Wow wow wow!! Biscoff and toffee are two of my favorite things!! 🙂 One of these would go wonderfully with my coffee right about now...
themondaybox
Biscoff and/or toffee seem to be in most of my recipes, Sally! One (or more) of these bars goes quite well with coffee....or tear, or milk, or another cookie bar. 🙂
Tina @ Tina's Chic
These sound delicious! Definitely pinning your recipe to make one day. 🙂
themondaybox
Thanks, Tina! When you bake them, let me know what you think. I hope you'll become addicted. 🙂
Madonna/aka/Ms. Lemon
These look tempting.
themondaybox
Thanks, Madonna. 🙂 Maybe you'll be tempted into making some. I find them addicting!