Are you familiar with cookie butter? It’s quite brilliant actually.
It is similar to peanut butter which is peanuts that have been ground up until becoming butter. Cookie butter is cookies that have been ground up until becoming butter. So you use ground up cookies in your cookies or bars or on a piece of toast or even just on a spoon. Sounds good, huh?
It is.
Biscoff cookie butter is made from Biscoff cookies, and it sort of tastes like graham crackers, only better. The ingredients on the package include wheat flour, brown sugar, and cinnamon. The cookies are crunchy with a bit of warm spice. 
Biscoff cookie butter is sold in jars in crunchy or creamy, similar to peanut butter, and it is found at the store with the peanut butter and
jelly, usually on the top shelf at my store. Trader Joe’s also sells their own version which is simply called “Cookie Butter.” I have never used the Trader Joe’s version before because I was aware of Biscoff cookie butter before we ever had a Trader Joe’s in Colorado Springs. I would guess that it would work the same, but I do not know for sure.
I have been making these blondies for a few years, and they are always a hit and often a new experience for people. Though it has become more popular in recent years, many people have still never heard of Biscoff or cookie butter. The white chocolate is lovely paired with the Biscoff spice. The blondies have a slightly crisp exterior and a soft interior.
As with peanut butter, there are cookie butter cookies, pies, cakes, and desserts. I tried a Biscoff oatmeal cookie recipe around Christmas for the first time, and it was a smash hit immediately. I want to try it a few more times before I share it here. In the meantime, I hope you enjoy these Biscoff blondies.
Biscoff {Cookie Butter} Blondies
*This recipe makes a 9 x 13 pan. If you want a smaller batch, the ingredients can easily be halved for an 8 x 8 or 9 x9 pan instead.
Ingredients:
- 1/2 cup (4 ounces) unsalted butter
- 1 and 1/2 cups white chocolate chips to be melted
- 2 cups flour
- 1 cup white sugar
- 1 cup white chocolate chips
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 4 eggs, beaten
- 1 cup (9 and 1/2 ounces) Biscoff spread, creamy or crunchy (I used creamy)
Instructions:
- Preheat oven to 350 degrees. LIne a 9 x 13 pan with foil or parchment and spray lightly with cooking spray.
- Place butter into a microwave safe bowl and melt butter in the microwave. Add 1 and 1/2 cups white chocolate chips to hot butter immediately and stir to coat. Let sit for a minute to melt and then stir until smooth and combined. If chips are not melted yet, put the bowl back into the microwave and heat in small intervals at reduced power until chips can be stirred smooth. (20-25 seconds at 50-60% power.)
- In a separate large mixing bowl, add flour, sugar, cinnamon, baking powder, and salt and stir to combine. Add the 1 cup of unmelted white chocolate chips and stir.
- Beat 4 eggs in a separate small bowl and add to the mixing bowl and stir. Add in Biscoff spread and melted white chocolate and stir well until combined and ingredients are evenly distributed.
- Dump dough into the prepared baking pan and press until even.
- Bake for 30-35 minutes until lightly browned and cooked through. Let cool and then cut into squares.
Source: Picky Palate
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