These warmly spiced cookie butter blondies are speckled with white chocolate chips. Try them if you're looking for a little something different!
It's Wednesday of #BackToSchoolTreats week, and today I'm sharing a sweet little dessert. I try to pack my son a balanced, healthy lunch each day. We rotate through cheese quesadillas, pasta, and cracker stackers, each with a side of fruit and a serving of veggies.
But I always pack him a little something sweet as well. Believe it or not, he's not a huge fan of chocolate. He'll eat a little chocolate ice cream, and a few chocolate candies, but other than that, he'll pass on chocolate treats like cookies and brownies.
On the one hand, that means more chocolate for me. On the other hand, well, more chocolate for me means more inches on my hips when I bake chocolate goodies at home. I've tried quite a few things to see what treats he does like, and I've come to find out, he prefers fruity candy and spiced treats. Must have been all those pumpkin things I ate while I was pregnant with him!
What is cookie butter?
Cookie butter is the generic name of Biscoff. Biscoff is a spread with a consistency like peanut butter. It's made by grinding up a variety of Dutch cookies called speculoos. Speculoos are like spiced shortbread. The ground cookies are blended with oils to reach a spreadable consistency. It's sold near the peanut butter in most major grocery stores.
How to make blondies
Like brownies, these blondies are very easy to make. They don't even require a mixer, although it does make it easier since this batter is very stiff. The batter is blended using the cookie method, where the fat and sugar is blended together, then the egg is added, then the dry ingredients, and finally any mix-ins, if using any.
I put white chocolate chips into my cookie butter blondies, though you could also use semisweet chocolate chips, butterscotch chips, mini marshmallows, caramel bits, chopped nuts or crushed speculoos cookies.
Baking these for about 25 minutes will leave them just a smidge underdone, meaning they'll have a gooey, but not raw, middle. That's how I love my brownies, and these are no different!
After baking the blondies, once they cool to room temperature, they can be wrapped in plastic wrap and stored at room temperature. The entire uncut bar can be wrapped, or you can wrap them individually, making it easy to tuck one into your child's lunchbox. Wrapped well, they will keep for about two weeks at room temperature.
- ½ cup (4 oz) unsalted butter, softened
- ½ cup cookie butter spread
- 1 cup light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp cinnamon
- ¼ tsp salt
- 6 oz white chocolate chips
- Preheat oven to 350 degrees F. Line a 9x9 baking pan with tinfoil, letting two inches hang over opposite sides. Spray with nonstick spray.
- In a large mixing bowl, beat together the softened butter, cookie butter and brown sugar.
- Beat in the egg and vanilla.
- In another bowl, stir together the flour, cinnamon and salt. Mix into the blondie batter.
- Stir in the white chocolate chips.
- Spread the batter in the prepared pan, using an offset spatula to smooth the batter into an even layer.
- Bake for 22 to 25 minutes.
- Cool in the pan on a wire rack for 20 minutes, then use the tinfoil overhang to lift the blondies out of the pan. Cool to room temperature on the wire rack. Then cut into 16 squares. Wrap squares in plastic wrap and store at room temperature if not serving immediately.
Variations: substitute 1 cup of mini marshmallows or 1 cup of crushed speculoos cookies instead of white chocolate chips.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 197Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 15mgSodium: 76mgCarbohydrates: 30gFiber: 1gSugar: 19gProtein: 2g
I am not a certified nutritionist. This nutrition information is automatically calculated by third party software and is meant as a guideline only.
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