I’m seriously addicted to Cookie Butter, and so is my extended family – so when I needed a last-minute dessert with the family, I had a stroke of genius … and Cookie Butter Blondies were born.
These babies take my ridiculously easy 1-bowl Blondies and swirl in pure Cookie Butter straight from the jar, for an utterly heavenly treat that’s ready in just 35 minutes.
These Cookie Butter Blondies use pantry staples and are sure to become a dessert your friends and family will request again and again.
And if you love cookie butter as much as I do, you’ll LOVE my Biscoff Double Chocolate Chip Cookies too!
Tips and tricks below for the perfect Blondies with a shiny, crinkly crust and a gooey, chewy center.
My #1 Tip: Use The Right Baking Pan
Be sure to use a light-colored metal baking pan. Don’t use a glass or silicone baking pan – that will cause gummy, weirdly textured blondies. This is my go-to pan for blondies, brownies, and more.
I’ve only tested this recipe using an 8-inch pan, so I can’t say for certain whether a larger or smaller pan will work – just note that if you try, your bake time will be longer for a smaller pan or shorter for a larger pan, to account for the thicker/thinner batter.
My #2 Tip: Weigh Your Ingredients!
It’s the #1 way to improve your baking!! I have included cup measurements in the full recipe, but I really recommend weighing your ingredients for best results and to avoid dry, hard blondies.
The Eggs
Don’t skip the extra egg yolk! That extra fat + protein helps create chewy, rich blondies. Use large eggs (around 55-60 grams in shell). Separate the egg when cold, then bring to room temperature. When adding the eggs to the batter, whisk well for about a minute; this helps develop that pretty, shiny crust on top!
The Sugar
I love the flavor and moisture light brown sugar provides here. I don’t recommend using regular granulated sugar instead, as the flavors won’t be as rich. Feel free to use dark brown sugar instead, if preferred, but note that your blondies will be a softer.
The Cookie Butter
I used Trader Joe’s Cookie Butter, and I haven’t tested Biscoff or any other brands – but any brand should work just fine here.
How to Tell When Blondies are Baked
Overbaking is one of the biggest mistakes you can make when making blondies, so err on the side of underbaking here. Cookie Butter Blondies are done when they’re lightly golden brown on top, appear set, and a toothpick inserted in the center just comes out clean or with a few moist crumbs attached.
More Cool Weather Recipes to Try:
Cookie Butter Blondies
Ingredients
- 113 grams (1 stick) unsalted butter, cubed
- 200 grams (1 cup) light brown sugar
- 1 large egg + 1 large egg yolk, separated when cold, then brought to room temperature (do not skip the extra yolk)
- 1 ½ teaspoons vanilla extract
- 130 grams (1 cup) all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 100 grams Cookie Butter, (I used Trader Joe's)
Instructions
- Preheat oven to 350°F / 175°C. Line an 8 by 8-inch light-colored metal baking pan with parchment paper or non-stick foil. Secure with binder clips and set aside.
- In a large mixing bowl, melt the butter. Add the brown sugar and whisk to combine. Set aside to cool slightly, about 5 minutes.
- To the cooled butter mixture, add the egg, egg yolk, and vanilla. Whisk vigorously to combine well, about 1 minute.
- Add the flour, baking powder, and salt, and stir until just combined. Do not overmix. Batter will be fairly thick.
- Transfer the batter to the prepared baking pan and spread evenly.
- Dollop the Cookie Butter evenly across the top. With the tip of a knife, carefully swirl the Cookie Butter into the batter. Smooth out the top of the batter.
- Bake for 24-30 minutes, or until the edges are light golden brown and a toothpick inserted in the center comes out clean or with just a few moist crumbs attached. Do not overbake. Allow to cool completely in the pan before slicing and serving.
