Name: Chewy One-Bowl Biscoff Blondies Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 14 Biscoff or Speculoos cookies (whole, for base); 8 Biscoff or Speculoos cookies (chopped, about blueberry-sized pieces); ½ cup unsalted butter, melted (1 stick or 113g); ½ cup Biscoff cookie butter spread (120g); ½ cup packed dark or light brown sugar (100g); ⅓ cup granulated sugar (67g); ½ teaspoon kosher salt; 1 large egg; 1 large egg yolk; 2 teaspoons pure vanilla extract; 1 cup all-purpose flour (125g)

Jump to Recipe· 3.9 from 6 reviews

If you’re craving a rich, sweet treat that’s easy to whip up but delivers a serious flavor punch, this Chewy One-Bowl Biscoff Blondies Recipe is going to be your new best friend. Packed with that unmistakable caramelized spice from Biscoff cookies, these blondies come together in a single bowl, making cleanup a breeze while still giving you gooey, chewy bars with just the right crunch. Perfect for weekend baking marathons, last-minute dessert needs, or sharing with friends, these blondies strike the delicious balance between buttery, sweet, and just a little bit crunchy in every bite.

Ingredients You’ll Need

A clear glass bowl sits in the center on a white marbled surface, with a layer of melted yellow butter topped with a dollop of light brown peanut butter in the middle. Around the bowl, clockwise from the top left, there is a white bowl with white sugar and brown sugar side by side, a white bowl with small pieces of broken cookies, a small clear dish holding an egg yolk, a gray bowl filled with white flour, and a white egg lying on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Gathering straightforward yet impactful ingredients is all you need to nail this recipe. Each element plays a special role, whether it’s creating that lush texture, boosting flavor, or adding color and depth.

Biscoff or Speculoos cookies (22 cookies): These iconic spiced cookies give the blondies their signature flavor and delightful bits of crunch.
Unsalted butter (½ cup, melted): Adds richness and moisture, making the blondies irresistibly chewy.
Biscoff cookie butter spread (½ cup): Infuses the whole batter with deep caramel notes and smooth, indulgent flavor.
Dark or light brown sugar (½ cup, packed): Brings a subtle molasses sweetness and helps with chewiness.
Granulated sugar (⅓ cup): Balances sweetness and aids in creating the perfect texture.
Kosher salt (½ teaspoon): Enhances all the flavors and keeps everything balanced.
Large egg plus 1 large egg yolk: Adds structure while contributing to that dense, chewy finish.
Pure vanilla extract (2 teaspoons): Elevates the flavor profile with warm, sweet notes.
All-purpose flour (1 cup): Provides the essential base and crumb to these blondies.

How to Make Chewy One-Bowl Biscoff Blondies Recipe

Step 1: Prepare your pan and cookies

Start by preheating your oven to 350°F and lining an 8×8 baking pan with parchment or foil, leaving an overhang for easy blondie removal. Chop 8 of your Biscoff cookies into small pieces — about the size of large blueberries — which will add satisfying bursts of texture throughout.

Step 2: Whisk together the wet ingredients

In a large bowl, whisk together the melted unsalted butter and the Biscoff cookie butter spread until smooth and enticingly shiny. This gorgeous mixture is the heart of your blondies, promising rich flavor and chewy indulgence.

Step 3: Sweeten and season the batter

Add the brown sugar, granulated sugar, and kosher salt to your wet mixture, whisking until everything’s fully combined and sweetly balanced.

Step 4: Incorporate eggs and vanilla

Now whisk in the whole egg, egg yolk, and vanilla extract until the batter is uniform and glossy, setting the stage for those decadent blondies to come to life.

Step 5: Mix in the flour and chopped cookies

Add the flour, mixing gently with a spatula until just a few flour streaks remain, then fold in the chopped Biscoff cookie pieces. This thick batter will promise that wonderful chewiness and those iconic cookie surprises in every bite.

Step 6: Bake over a cookie base

Arrange about 14 remaining whole Biscoff cookies evenly on the bottom of your baking pan. This crispy cookie layer under the batter adds incredible texture contrast. Spread the batter evenly on top, and bake for 20-25 minutes, until the edges are set but the center retains a few moist crumbs when tested with a toothpick.

Step 7: Cool and optionally drizzle with cookie butter

Allow the blondies to cool completely in the pan on a wire rack for 1-2 hours; chilling in the fridge after they’ve cooled can help achieve cleaner slices and intensify their texture. For a finishing touch, melt 1-2 tablespoons of cookie butter and drizzle it artistically over the top—you’re in for a showstopper!

How to Serve Chewy One-Bowl Biscoff Blondies Recipe

The image shows a stack of three thick square bars with two visible layers: a darker, crumbly brown base layer and a lighter, smooth brown top layer with a slightly glossy texture. The bars are set on a white marbled surface with some small crumbs scattered around. In the foreground to the left, there is a small clear bowl filled with a thick brown spread that matches the top layer of the bars. More bars can be seen in the blurred background, and there is a soft, light gray background behind everything. The photo taken with an iphone --ar 4:5 --v 7

Garnishes

While these blondies are incredible on their own, a sprinkle of crushed Biscoff cookies or a light drizzle of melted Biscoff cookie butter adds a bit of sparkle and even more depth. For a touch of elegance, a dusting of powdered sugar or a few flakes of sea salt can elevate the presentation and flavor.

Side Dishes

Naturally, these blondies pair beautifully with a scoop of vanilla or cinnamon ice cream for a warm-and-cold contrast that’s simply irresistible. A cup of robust coffee or chai latte complements the Biscoff spice perfectly, turning an ordinary snack break into a cozy moment.

Creative Ways to Present

Feeling festive? Cut the blondies into bite-sized squares and serve on skewers with fresh berries for colorful, crowd-pleasing dessert bites. Or layer pieces with whipped cream and sliced bananas to create an indulgent trifle that will wow guests and family alike.

Make Ahead and Storage

Storing Leftovers

Store leftover blondies tightly wrapped in plastic wrap or in an airtight container at room temperature. They’ll keep their perfect chewy texture for about 3-4 days, making them a convenient treat to enjoy throughout the week.

Freezing

You can freeze these blondies for up to 3 months by wrapping them well in plastic and then foil to prevent freezer burn. When you’re ready, thaw at room temperature or in the refrigerator overnight for best results.

Reheating

Warm your blondies gently in the microwave for 10-15 seconds or until just slightly soft and gooey again. This quick reheating brings back their fresh-baked charm and melts the cookie butter drizzle nicely if you added one.

FAQs

Can I use regular peanut butter instead of Biscoff cookie butter?

While peanut butter will add creaminess, it won’t replicate the unique spice and caramel flavor that Biscoff brings. The charm of this recipe is really in that Biscoff twist, so if possible, stick to cookie butter or Speculoos spread for an authentic taste.

Do I have to chop the cookies, or can I leave them whole?

Chopping some cookies into small pieces ensures you get sweet, crunchy pockets inside the blondies, which complement the chewy batter beautifully. Leaving them all whole would mean fewer bursts of texture in every bite.

Is there a gluten-free alternative for this recipe?

Absolutely! You can substitute the all-purpose flour with a quality gluten-free blend suited for baking. Just be sure the blend contains xanthan gum or a similar binder to maintain the chewy texture.

Can I make these blondies vegan?

With some adjustments like replacing butter with vegan butter, using flax or chia eggs instead of real eggs, and ensuring your Biscoff spread is vegan-friendly, you could definitely create a vegan version. The texture might differ slightly but still delicious!

Why do you bake the batter on top of whole cookies in the pan?

The layer of whole cookies on the bottom creates a crisp, buttery base that contrasts with the chewy, tender blondies on top. It’s a simple trick that adds extra texture and flavor dimension without extra effort.

Final Thoughts

I can’t recommend enough giving this Chewy One-Bowl Biscoff Blondies Recipe a try—it’s such a satisfying blend of buttery, chewy, and cozy flavors that feels like a warm hug in dessert form. Whether you’re a seasoned baker or just want an easy, crowd-pleasing treat, these blondies are bound to become a fast favorite you’ll want to make over and over again.