Viral Biscoff Cookie Butter Blondies

Serves 6 · 15 min prep · 25 min cook

Ingredients

• 1/2 cup unsalted butter
• 3/4 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 cup Biscoff cookie butter (smooth)
• 1/2 cup crushed Biscoff cookies
• 1/3 cup white chocolate chips

Instructions

1. 1Preheat the oven to 350°F and line an 8-inch square metal pan with parchment paper, leaving overhang on two sides for easy lifting.
2. 2Melt the butter in a medium saucepan over medium heat until fully liquid and just foamy, about 2 minutes; remove from heat and let cool 3 minutes so it doesn’t scramble the egg.
3. 3Whisk the brown sugar and granulated sugar into the warm butter until the mixture looks glossy and no dry sugar pockets remain.
4. 4Beat in the egg and vanilla until the batter turns thick and ribbon-like, about 45 seconds of vigorous whisking.
5. 5In a small bowl stir together flour, baking powder, and salt; fold the dry mix into the wet ingredients with a spatula just until no flour streaks show—do not overmix.
6. 6Warm the cookie butter in the microwave 15–20 seconds until pourable; swirl half of it through the batter in thick ribbons, then fold in half the crushed cookies and all the white chocolate chips.
7. 7Scrape the batter into the prepared pan and smooth the top; dollop the remaining cookie butter on top and swirl gently with a knife, then sprinkle the rest of the crushed cookies over everything.
8. 8Bake 22–26 minutes until the edges are deep golden and set but the center still looks slightly soft and underdone when the pan is gently shaken.
9. 9Cool completely in the pan on a wire rack at least 1 hour so the blondies firm up; lift out with the parchment and cut into 6 generous squares.
10. 10Serve at room temperature or slightly warm with a tiny extra drizzle of melted cookie butter if desired.