Biscoff Blondies are thick, chewy bars packed with the warm spiced flavor of Biscoff cookie butter. Finished with a silky Biscoff icing and a sprinkle of crunchy toffee bits, these blondies are perfect for gifting, packing in lunchboxes, or enjoying with a cup of coffee.
Why you’ll love this recipe
- Dense, chewy bars that showcase the caramelized spice of Biscoff cookie butter and a satisfying toffee crunch.
- The cookie butter icing sets firm, making these blondies easy to stack and ideal for care packages or shipping.
- When stored properly, they stay fresh and soft for about one week.
If you love cookie butter, these blondies deliver that spiced, biscuity flavor in every bite. You can drizzle the icing for a pretty finish or spread it over the whole pan for thicker topping. A scattering of toffee bits brightens the texture and adds buttery-sweet crunch.
If you need a nut-free option, many store-bought toffee bits contain almonds. Homemade nut-free toffee bits are simple to make and work beautifully in this recipe.
Ingredients
This section summarizes the ingredients. The full measurements and step-by-step directions are included in the printable recipe card below.
- Biscoff cookie butter: A spiced, spreadable paste made from speculoos cookies. Use smooth or crunchy, depending on your texture preference.
- Toffee bits: Provide crunchy, buttery pops in the bars. If store-bought bits contain nuts, substitute with homemade nut-free toffee pieces.
- All-purpose flour, baking powder, baking soda, ground cinnamon, salt, unsalted butter, dark brown sugar, an egg plus an extra yolk, vanilla extract, confectioners’ sugar and milk for the icing.
Instructions
Overview of the method—see the recipe card below for exact quantities and detailed steps.
- Preheat the oven to 350°F. Line an 8″ or 9″ square pan with parchment, leaving a 2″ overhang, and lightly grease the pan and parchment.
- Whisk the flour, baking powder, baking soda, cinnamon, and salt in a medium bowl.
- Cream together the Biscoff cookie butter, room-temperature butter, and dark brown sugar until combined. Add the egg, extra yolk, and vanilla; beat until fluffy.
- Fold in the flour mixture until just combined, then stir in the toffee bits. The batter will be thick—similar to cookie dough.
- Use a spatula to press the batter evenly into the prepared pan and bake 22–24 minutes, until the top is golden and a toothpick inserted into the center comes out clean.
- Cool the blondies in the pan for about 20 minutes, then lift them out using the parchment overhang and transfer to a wire rack to cool completely before icing.
- Make the icing by beating together Biscoff cookie butter, confectioners’ sugar, milk, and vanilla until smooth. Add more milk, a teaspoon at a time, if you need a thinner consistency for drizzling.
- Place the cooled blondies on wax paper. Drizzle or spread the icing over the top, then immediately sprinkle additional toffee bits so they adhere.
- Let the icing set for at least one hour, or until firm, before cutting into bars.
Storage
Store the blondie bars at room temperature in an airtight container. Layer pieces with wax paper or wrap each bar in plastic wrap to prevent sticking. They stay best for up to one week.
Tips and variations
- Add ½ cup white or semisweet chocolate chips along with the toffee bits for extra richness.
- Adjust icing thickness by adding more or less milk—thinner for a drizzle, thicker for spreading.
- Use a small zip-top bag with the corner snipped to pipe a neat zigzag of icing, or drizzle using a spoon or fork for a rustic look.
Related recipes
Butterscotch Peanut Bars are chewy bars with a buttery base topped with peanuts and butterscotch.
Chocolate Chip Cookie Bars are thick, soft, and incredibly chewy.
Biscoff Mug Cake is a single-serve microwave cake infused with spiced cookie butter flavor.
Biscoff Oatmeal Crunch Cookies are crisp, crunchy cookies with a nice toffee bite.
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Biscoff Blondies
Ingredients
Batter
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- ½ cup Biscoff cookie butter smooth or crunchy
- ¼ cup unsalted butter room temperature
- ¾ cup dark brown sugar packed
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ½ cup toffee bits
Icing
- 2 tablespoons Biscoff cookie butter
- 1 cups confectioners sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 2 tablespoons toffee bits
Instructions
Bars
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Preheat oven to 350°F. Lightly grease an 8″ or 9″ square pan, line with parchment leaving a 2″ overhang, and lightly spray the parchment.
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Whisk together flour, baking powder, baking soda, cinnamon, and salt.
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Cream Biscoff cookie butter, butter, and brown sugar until combined. Add eggs and vanilla and beat until fluffy, about 3 minutes.
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Mix in the dry ingredients until just combined, then stir in toffee bits.
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Spread the thick batter evenly in the prepared pan and bake 22–24 minutes until golden and set in the center.
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Cool in the pan about 20 minutes, lift out using the parchment overhang, and cool completely before icing.
Icing
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Combine Biscoff cookie butter, confectioners’ sugar, ¼ cup milk, and vanilla in a mixer bowl and beat until smooth. Add more milk to thin if needed.
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Place the cooled blondies on wax paper, drizzle or spread the icing, then immediately sprinkle with toffee bits.
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Allow the icing to set at least one hour before slicing. Store bars at room temperature between layers of wax paper in an airtight container for up to one week.
Notes
Wrap bars individually in plastic wrap and place in an airtight container or zip-top bag when mailing to protect them during transit.
Nutrition
First Published: March 14, 2013. Last Updated: July 25, 2025. Updated for revised recipe, additional information, improved photographs, and better reader experience.