Cookie Butter Blondies – The Best Gooey Dessert

Jump to Recipe·Print Recipe

Cookie Butter Blondies have become more than just a dessert—they’re a warm, chewy, crave-worthy experience baked into every bite. If you’re anything like us at CookingFlash, your love for cookies and soft buttery bars has probably led you on a sweet journey to find the perfect recipe. Well, here it is.

At About page , our story started in a tiny home kitchen with a big dream: to turn simple ingredients into unforgettable comfort food. We didn’t set out to create viral recipes or trendy desserts. Instead, we focused on flavor, texture, and that nostalgic feeling a truly perfect bite brings. Cookie Butter Blondies quickly became a favorite. Why? Because they strike the ideal balance between deep caramelized brown sugar notes and that unmistakable spicy-sweet richness of cookie butter. They’re everything you want in a dessert—rich, chewy, just the right amount of gooey—and a little bit indulgent.

If you’ve ever scrolled through Pinterest or TikTok looking for the best blondie recipes, you’ve probably noticed cookie butter popping up everywhere. That’s not by accident. This silky spread, often made from Speculoos or Biscoff cookies, brings a unique flavor profile that peanut butter and chocolate just can’t touch. And when it’s baked into a golden brown blondie? Total magic.

Whether you’ve made blondies before or this is your first dive into dessert-making, this guide is designed to walk you through every step. We’ll cover everything from choosing the right ingredients to baking tips and storage tricks. Plus, if you’re hunting for related treats, don’t miss our Rich Gooey Caramel Brownie Pie—another fan-favorite that pairs beautifully with cookie butter flavor profiles.

Now that you know where we’re coming from, let’s dive into exactly why cookie butter blondies are the most irresistible dessert you’ll ever bake.

Table of Contents

Cookie butter is like peanut butter’s mysterious, spiced cousin—the one that shows up at every holiday party and steals the show. It’s made from crushed spiced cookies, like Biscoff or Speculoos, blended into a thick, creamy spread. The result is a rich, cinnamon-forward flavor with hints of caramel, nutmeg, and gingerbread.

So, why do people love cookie butter so much?
Because it’s deeply comforting, nostalgic, and wildly versatile. You can spread it on toast, stir it into oatmeal, or—like we’re about to do—bake it into unforgettable blondies. It’s that perfect blend of indulgent and cozy.

Its popularity also comes from its distinct profile that’s unlike any other dessert spread. While chocolate is rich and peanut butter is salty-sweet, cookie butter hits a unique note: smooth, warmly spiced, and ultra-buttery. It melts beautifully into baked goods, which is why cookie butter blondies have exploded on TikTok, Pinterest, and every dessert blog worth following.

While peanut butter brings savory depth, cookie butter leans entirely into sweet decadence. Here’s a quick table that breaks it down:

Feature	Peanut Butter	Cookie Butter
Base Ingredient	Peanuts	Spiced Cookies (Biscoff/Speculoos)
Texture	Thick, oily	Creamy, smooth, slightly grainy
Flavor Profile	Nutty, slightly salty	Sweet, cinnamon-spiced, caramel-like
Common Uses	Sandwiches, smoothies, cookies	Blondies, cakes, spreads, frostings
Popularity in Baking	Classic	Trending & Viral

If you’re trying to decide which to bake with, ask yourself: do you want bold and salty, or cozy and sweet? Cookie butter wins for blondies because it melts into the batter and creates that irresistible chewy bite with a spiced warmth.

You might’ve seen cookie butter labeled under different names in stores. That’s because depending on where you are, brands and terms vary. Some of the most popular alternate names include:

Speculoos Spread (common in Europe)
Biscoff Spread (from Lotus, the most famous brand)
Spiced Cookie Spread
Cinnamon Cookie Butter

In baking circles and on social media, the terms are often used interchangeably. Whether the label reads “Speculoos” or “Biscoff,” it’s all cookie butter—and it’s all delicious in blondies.

A blondie is often described as the brownie’s lighter, chewier sibling, but don’t be fooled—they’re not just “brownies without chocolate.” Blondies are made with brown sugar instead of cocoa powder, giving them a deep caramel flavor with rich molasses undertones. They’re buttery, soft in the center, and slightly crisp around the edges.

When you fold cookie butter into the batter, something magical happens. That base blondie flavor—already rich and dense—gets a bold twist of cinnamon and caramelized spice. It’s like combining the warmth of a snickerdoodle with the chewiness of a brownie and the sweet kick of gingerbread.

In short? Cookie butter blondies taste like the holidays in a bite, no matter what season it is.

Buttery, Chewy, and Soft: The Signature Texture

Texture is everything when it comes to blondies. A perfect cookie butter blondie should be:

Crispy on the top edges
Golden and glossy on top
Soft and chewy in the center
Just gooey enough to melt in your mouth without falling apart

That’s achieved through a balance of ingredients—especially dark brown sugar and melted butter. The melted butter helps the cookie butter melt into the mix, while dark brown sugar keeps the interior soft. Adding broken Speculoos or Biscoff cookies on top gives every bite a delightful crunch and just a touch of crumble.

Want to elevate it further? Let them cool and firm in the fridge for 30–45 minutes after baking. Trust us—it’s worth the wait for that perfect chewy square.

People often wonder: Can you combine chocolate with cookie butter in blondies? Absolutely—and it’s a winning move.

The warmth of cookie butter pairs beautifully with chocolate chunks, white chocolate chips, or even cocoa swirl. You can stir in chopped dark chocolate, layer Nutella for a marbled look, or sprinkle chocolate chips on top before baking.

Here’s a quick variation tip:

Chocolate Cookie Butter Blondies Recipe Twist
Add ½ cup chocolate chips (white, milk, or dark) directly into the batter before baking. For a more intense twist, melt ¼ cup of dark chocolate and swirl it across the top of the batter before baking.

The rich, chewy texture of cookie butter blondies

The secret to unforgettable cookie butter blondies isn’t complicated—it’s about using the right ingredients in just the right balance. This dessert doesn’t rely on frosting or fillings. Instead, it shines through richness, spice, and chew.

Here’s exactly what you need to create the perfect batch:

½ cup (110g) melted unsalted butter – for softness, moisture, and that irresistible melt-in-your-mouth feel
½ cup (150g) creamy cookie butter – the star that transforms a basic blondie into something unforgettable
1 cup (185g) dark brown sugar – gives deep caramel flavor and the signature chew
1 large egg – adds structure and keeps the center perfectly fudgy
2 teaspoons vanilla extract – brings out the warm tones of the cookie butter
1½ cups (200g) all-purpose flour – a reliable base that supports thick, dense bars
½ teaspoon cinnamon – enhances the spiced cookie flavor in every bite
¼ teaspoon salt – essential to balance out the sweet and add depth
6–8 crushed Biscoff or Speculoos cookies – the crunchy finishing touch baked right on top

This exact combination creates cookie butter blondies that are soft in the center, crisp around the edges, and filled with bold, buttery spice throughout. From the first stir to the final bite, the rich aroma of cinnamon and brown sugar makes it clear—this isn’t your average blondie.

Adding crushed Speculoos cookies (aka Lotus Biscoff) on top of your blondie batter isn’t just a garnish—it’s what makes this recipe unforgettable.

These thin, crispy spiced cookies are the exact ingredient cookie butter is made from. So when you crumble them onto the batter, you’re basically doubling the flavor hit. During baking, the cookies toast beautifully and form a caramelized crunch that pairs perfectly with the chewy base.

Here’s why they matter:

Texture boost: The top turns golden and crisp
Flavor match: They mirror the cookie butter flavor for extra intensity
Visual appeal: The rustic topping looks homemade and bakery-quality

Want to level it up? Stir a few crumbles directly into the dough for a surprise crunch in every bite.

No one should miss out on cookie butter blondies, even if they follow a special diet. With a few smart swaps, you can easily make this recipe work for vegan or gluten-free eaters—without sacrificing taste or texture.

Ingredient	Vegan Option	Gluten-Free Option
Butter	Vegan butter or melted coconut oil	—
Egg	1 flax egg (1 tbsp ground flax + 3 tbsp water)	—
All-purpose flour	—	Gluten-free all-purpose flour blend
Cookie butter	Biscoff (already vegan) or any dairy-free brand	Check labels for gluten-friendly brands
Speculoos cookies	Vegan ginger cookies	GF ginger snaps or cinnamon cookies

The texture may shift slightly with substitutions, but the flavor payoff will still be full-bodied and rich. Just make sure to chill the blondies well before slicing—especially with gluten-free flour, which tends to bake softer.

If you’ve been craving a soft, chewy dessert that’s equal parts comfort and indulgence, then these cookie butter blondies are your new go-to. One bowl, simple steps, and a flavor so rich, you’ll wonder why you ever baked anything else.

This is not just another blondie—it’s a full-blown celebration of cookie butter in every gooey square.

Let’s gather what you need:

½ cup (110g) unsalted butter, melted for that ultra-moist texture
½ cup (150g) cookie butter, creamy and spiced to anchor the flavor
1 cup (185g) dark brown sugar, for that deep caramel chew
1 large egg, the glue that brings everything together
2 teaspoons vanilla extract, to enhance sweetness and warmth
1½ cups (200g) all-purpose flour, for a sturdy but soft base
½ teaspoon cinnamon, to double down on cozy cookie spice
¼ teaspoon salt, because every sweet needs a little contrast
6–8 crushed Speculoos or Biscoff cookies, for a crispy top layer

Step 1: Prepare your pan
Set your oven to 350°F. Line an 8×8 baking pan with parchment paper, letting the edges hang over for easy lifting later. Grease lightly to avoid sticking.

Step 2: Mix the base
In a large bowl, stir together melted butter, cookie butter, and dark brown sugar. Use a sturdy spatula and take your time—it might feel thick at first, but it’ll come together. The mix should be glossy and smooth.

Step 3: Add the wet ingredients
Crack in the egg and pour in the vanilla extract. Stir until the mixture is fully blended. At this point, it will smell like the inside of a bakery. And that’s before it hits the oven.

Step 4: Fold in the dry ingredients
Toss in the flour, cinnamon, and salt. Stir just until you get a thick, cookie dough-like consistency. Don’t overmix—you want tender bars, not tough ones.

Step 5: Spread and sprinkle
Press the dough evenly into the baking pan. Use clean fingers or the back of a spoon. Then scatter the crushed Biscoff or Speculoos cookies over the top and press them in gently.

Step 6: Bake until golden
Bake for 25–30 minutes. The top should look set and slightly crackled, and a toothpick in the center should come out with a few moist crumbs—but not wet. The edges will darken to a golden caramel.

Step 7: Cool for clean cuts
Let the blondies rest in the pan for 20 minutes. Then place them in the fridge for 30–45 minutes. Skipping this will leave you with a gooey mess—delicious, yes, but impossible to slice cleanly.

Step 8: Slice and serve
Use the parchment to lift your blondies out. Slice into squares—9 for big portions, 12 if you’re sharing (or pretending to). Every bar should have a buttery bottom, chewy middle, and cookie-crunch top.

You might be familiar with Sally’s Baking Addiction’s cookie butter blondies, which are popular for a reason. But here’s how our version stacks up with some major upgrades:

Element	Sally’s Blondies	Our Version at CookingFlash
Texture	Soft and light	Thick, chewy, bakery-style
Flavor intensity	Mild cookie butter flavor	Bold, deeply spiced and buttery
Topping	Optional	Biscoff cookie crumble—required
Instructions	Straightforward	Enhanced for clean cuts + chill method
Overall Satisfaction	Classic	Richer, gooier, more memorable

While Sally’s version leans classic, ours is designed for real cookie butter lovers. From the thick dough to the crunchy top, we don’t hold back on flavor or texture.

Let’s settle it—cookie butter blondies and cookie butter brownies may share one iconic ingredient, but they couldn’t be more different.

While brownies are all about that deep, chocolatey richness, cookie butter blondies focus on a soft, chewy base infused with cinnamon-spiced sweetness and buttery caramel notes. In other words, brownies hit you with bold cocoa, but blondies let the cookie butter flavor shine.

And that’s exactly what makes blondies the perfect match for cookie butter. They give the spread room to do what it does best—fill each bite with warm, nostalgic sweetness.

If you’ve ever asked whether cookie butter works better in brownies or blondies, here’s your answer: for flavor impact, texture, and uniqueness, cookie butter blondies take the crown.

Level Up Your Blondies with Mix-In Magic

Once you’ve nailed the classic recipe, it’s time to play. One of the best things about cookie butter blondies is how well they adapt to other flavors and textures. Whether you’re aiming for crunchy, creamy, or a flavor contrast, these mix-ins will take your blondies from everyday treat to bake-sale legend.

Top mix-ins to try:

Add-In	Why It Works	Pro Tip
White chocolate chips	Boosts the creamy, sweet flavor	Add to warm dough so they melt slightly
Dark chocolate chunks	Adds richness and contrast	Sprinkle on top for a bakery-style finish
Chopped walnuts	Brings nutty crunch to balance the sweetness	Toast before adding for extra depth
Toffee bits	Creates a caramel crunch with each bite	Use sparingly—they’re potent
Sea salt flakes	Balances the sweetness with a hint of savoriness	Add right after baking

These simple additions can give your cookie butter blondies a totally new personality. Whether you want texture, color, or a new twist on flavor, they’re all fair game.

Want to go bold? Add chocolate. The combination of chocolate and cookie butter is rich, decadent, and borderline addictive.

Here’s how to turn your batch into chocolate cookie butter blondies:

Mix in ½ cup of semi-sweet or dark chocolate chips
Melt ¼ cup of chocolate and swirl it over the batter before baking
Replace ¼ cup of flour with cocoa powder for a deeper chocolate base

The result is a dessert bar that’s gooey, rich, and visually stunning. Plus, the chocolate actually enhances the cookie butter flavor—it doesn’t hide it.

These are especially popular for parties and gifts. Cut them into smaller squares, and you’ve got the ultimate sweet bite.

If you’re planning to share your blondies (or at least show them off online), you can style them in creative ways that don’t just taste good—they turn heads.

Try these easy tricks:

Drizzle warmed cookie butter over the bars before slicing
Sprinkle crushed cookies or cinnamon sugar on top before baking
Serve with a scoop of ice cream for the ultimate dessert plate
Stack and wrap with parchment and twine for homemade holiday gifts

Presentation goes a long way, especially when you’re baking something as rich and buttery as cookie butter blondies.

Once you’ve had a bite of warm, gooey cookie butter blondies, it’s tough not to fall completely in love with cookie butter. And honestly, why stop at blondies? This magic spread, with its deep spiced flavor and velvety texture, is made for dessert creativity.

Cookie butter isn’t just a one-trick pony. From cakes and bars to dips and frozen treats, there’s an entire lineup of delicious possibilities—all starring your new favorite ingredient.

Let’s explore some mouthwatering cookie butter dessert recipes that go beyond blondies but bring the same comforting, bold flavor you can’t get enough of.

Whether you’re planning your next baking project or just looking for something sweet to whip up on a whim, these are the most talked-about cookie butter recipes home bakers keep coming back to:

Cookie Butter Swirl Brownies – chocolatey, fudgy, and laced with cookie butter ribbons
Biscoff Cheesecake Cups – no-bake, creamy layers of cheesecake and cookie butter on a cookie crust
Cookie Butter Cupcakes – moist vanilla cupcakes topped with fluffy cookie butter frosting
Cookie Butter Truffles – bite-sized and dipped in chocolate, perfect for gifting
Biscoff Ice Cream Sandwiches – vanilla bean ice cream between two soft-baked cookie butter blondies (yes, blondies again!)

These desserts combine rich textures with irresistible flavor. Each one delivers the signature warmth and spice you love in cookie butter blondies, but in a totally new form.

Yes, you can actually make cookie butter at home. It’s quick, easy, and perfect if your jar runs low or if you’re a DIY baker who loves starting from scratch.

Here’s how to do it:

Homemade Cookie Butter Recipe

You’ll Need:

2 cups crushed Speculoos or Biscoff cookies
2 tbsp brown sugar
¼ tsp cinnamon
1 tsp vanilla extract
⅓ cup sweetened condensed milk or dairy-free alternative
2 tbsp neutral oil (like canola or coconut)

Steps:

Pulse the cookies in a food processor until very fine.
Add sugar, cinnamon, vanilla, milk, and oil.
Blend until smooth and creamy. Adjust liquid if too thick.
Store in a sealed jar in the fridge for up to 2 weeks.

Now you’ve got homemade cookie butter—perfect for your next batch of cookie butter blondies or spooning straight from the jar (no judgment).

If you’re looking to impress at a bake sale, holiday gathering, or just want to send some edible love to friends and family, cookie butter desserts make unforgettable gifts. Here are a few fun ideas:

Mini cookie butter blondies baked in cupcake liners for perfect portions
Cookie butter snack jars layered with granola, nuts, and chocolate chips
Holiday bark made with melted cookie butter and white chocolate, sprinkled with crushed cookies
Cookie butter sandwich cookies with a smooth filling between spiced shortbread rounds

These treats are easy to make in batches, package beautifully, and always get rave reviews. A batch of warm cookie butter blondies wrapped in parchment paper? That’s a gift anyone would be thrilled to get.

A twist on cookie butter blondies with chocolate and sea salt

Tips for Perfect Blondies Every Time

You’ve got the ingredients. You’ve got the recipe. But even the best cookie butter blondies can fall flat without the right technique. Whether you’re baking your first batch or your fiftieth, a few expert tricks can take your bars from good to bakery-level amazing.

These tips are simple, effective, and make all the difference in getting that golden crust, chewy middle, and picture-perfect slice every single time.

Even experienced bakers run into trouble now and then. Here are the top mistakes to avoid when making cookie butter blondies, and how to fix them fast:

Mistake	What Happens	Fix It This Way
Overbaking	Dry, crumbly blondies	Remove from oven when center looks set
Skipping the chill	Bars fall apart when cutting	Chill in fridge for 30–45 minutes
Under-mixing the wet ingredients	Grainy or separated texture	Mix until smooth before adding flour
Overmixing after adding flour	Tough, dense bars	Stir just until combined
Using cold ingredients	Batter won’t blend evenly	Use room-temp egg and cookie butter

Cookie butter is a unique ingredient—it’s thicker than nut butters and adds moisture. That means small missteps can shift the final texture. Following a few basic rules helps every batch stay soft, sweet, and chewy with just the right bite.

Storage Tips to Keep Blondies Fresh

Once you’ve baked the perfect tray of cookie butter blondies, the next step is storing them correctly. Whether you’re saving some for later or preparing ahead for a party, you want them to stay fresh and chewy—not dry or crumbly.

Here’s how:

Room temperature: Store in an airtight container for up to 3 days
Fridge: Keeps them firm and flavorful for up to 1 week
Freezer: Wrap tightly in plastic, then place in a freezer-safe bag for up to 3 months

To enjoy from the freezer, thaw at room temperature or microwave for 15–20 seconds for a just-baked texture.

Want a pro tip? Add a slice of bread to the container if storing at room temp. It helps maintain moisture without affecting flavor.

Make-Ahead Tips and Serving Ideas

Planning ahead? Cookie butter blondies are the perfect make-ahead dessert. Here’s how to prep smarter:

Make the dough in advance and chill for up to 2 days before baking
Bake and freeze a full tray, then slice later when ready to serve
Double the recipe and use a 9×13 pan for a crowd-pleasing batch

And when you’re ready to serve, think beyond the plain square:

Top with a scoop of vanilla or cinnamon ice cream
Drizzle extra warmed cookie butter over the top
Sprinkle sea salt for a gourmet touch
Serve slightly warm with coffee or chai for the perfect afternoon pick-me-up

There’s a reason cookie butter blondies have become the internet’s favorite dessert bar—they’re simple to make, bursting with nostalgic flavor, and endlessly customizable. Whether you stick to the original recipe or experiment with chocolate swirls, crunchy mix-ins, or layered toppings, these blondies deliver every single time.

What makes them so special? It’s the combo of textures and flavors: the chewiness from brown sugar and butter, the warmth of cinnamon, the depth of the cookie butter itself, and that perfect cookie crumble on top. From weeknight cravings to holiday dessert trays, they fit every moment.

More importantly, cookie butter blondies are the kind of treat that feels homemade, heartfelt, and absolutely unforgettable. They’re perfect for gifting, sharing, or hiding in the back of your fridge so you don’t have to share.

Now that you’ve seen all the ways to bake, style, store, and reimagine them—what are you waiting for?

Get that jar of cookie butter out and start baking. Tray this :Applesauce Cake

What Kind of Dessert Is a Blondie?

A blondie is often described as a brownie without chocolate—but that’s selling it short. Blondies have their own unique charm. Instead of cocoa, they use brown sugar, butter, and vanilla to create a dense, chewy, caramel-like bar.
When you add cookie butter to that base? Game over. Cookie butter blondies become their own flavor experience: rich, spiced, and gooey, with a depth that’s impossible to forget.
So while blondies live in the same family as brownies, they stand out with their own personality—especially when cookie butter joins the party.

Are Cookie Butter Blondies Good for Parties or Gifts?

Absolutely. In fact, cookie butter blondies might be the best dessert to bring to a gathering. Here’s why:
They’re sturdy – perfect for stacking, wrapping, and transporting
They slice cleanly – which means less mess and prettier presentation
They’re unique – not everyone has had them, so they’re a guaranteed hit
They hold up well – even at room temp for hours
Want to turn them into a thoughtful edible gift? Cut into small squares, stack three or four in a parchment bundle, and tie with twine. You’ll look like a pro baker, even if this is your first batch.

Can I Use Crunchy Cookie Butter or Only Creamy?

You can absolutely use crunchy cookie butter in your blondies—it just depends on your texture preference.
Creamy cookie butter melts more smoothly into the batter, creating a soft, uniform texture throughout the bars. It’s the classic choice and works well for that buttery blondie feel.
Crunchy cookie butter, on the other hand, brings tiny bits of crushed cookies into the mix, which adds subtle texture and a little extra cookie punch in every bite.
If you’re all about that cookie crunch, give the crunchy version a try. Or mix both! Half creamy in the batter, and a drizzle of crunchy on top after baking? Next-level move.

Table of Contents

Buttery, Chewy, and Soft: The Signature Texture

Cookie Butter Blondies You’ll Regret Not Making Sooner – Easy & Epic

Description

Ingredients

Instructions