What is cookie butter and how is it made?

Cookie butter is a creamy spread made from ground speculoos cookies, which are lightly spiced, buttery European biscuits. The cookies are finely crushed and blended with oils and sometimes sugar to create a smooth, spreadable texture similar to peanut butter. Its flavor is warm and spiced, reminiscent of gingerbread without the molasses taste, making it a unique ingredient for desserts like blondies.

Where can I buy cookie butter for baking blondies?

Cookie butter is widely available in many grocery stores. Popular options include Trader Joe’s cookie butter varieties and Lotus Biscoff cookie butter, which you can usually find near the peanut butter section. If your local store doesn’t carry it, you can also find it online through major retailers.

Can I substitute other cookies on top of Cookie Butter Chocolate Chip Blondies?

Yes, you can use different types of cookies as toppings if you can’t find Biscoff or want to try another flavor. Firm cookies like gingersnaps work well because they provide a crunchy texture that holds up when broken. Avoid soft cookies that might become soggy on the blondies.

Does cookie butter contain gluten or dairy?

Yes, most cookie butters contain gluten and dairy because they are made from speculoos cookies, which include wheat and milk ingredients. Therefore, Cookie Butter Chocolate Chip Blondies made with traditional cookie butter are not suitable for gluten-free or dairy-free diets.

How do Cookie Butter Chocolate Chip Blondies differ from regular chocolate chip blondies?

Cookie Butter Chocolate Chip Blondies include cookie butter in the batter or as a topping, adding a rich, spiced flavor and creamy texture that regular chocolate chip blondies lack. This ingredient introduces a unique warm spice note and a slightly caramelized taste, making the blondies more aromatic and moist.

Cookie Butter Chocolate Chip Blondies Recipe With Soft Texture

Ingredients

– 1/2 cup unsalted butter, melted

– 1/2 cup speculoos spread (cookie butter)

– 1 cup dark brown sugar

– 1 large egg

– 2 teaspoons vanilla extract

– 1 1/2 cups all-purpose flour

– 1/2 teaspoon cinnamon

– 1/4 teaspoon salt

– 6 to 8 speculoos cookies for topping

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Instructions

1-Preheat oven to 350°F (175°C). Grease and line an 8×8 inch baking pan with parchment paper, leaving overhang on edges.

2-In a large bowl, thoroughly mix melted butter, speculoos spread, and dark brown sugar; press and spread to combine the thick spread.

3-Add the egg and vanilla extract; mix until fully combined.

4-Add the flour, cinnamon, and salt; stir until the mixture resembles a thick, buttery cookie dough.

5-Press the dough evenly into the prepared pan, reaching all corners. Press the broken speculoos cookie pieces onto the top.

6-Bake for 25 to 30 minutes, or until the center is dull and no longer sticky to the touch. The blondies will not rise much, and the cookies will darken to a caramel color.

7-Let cool at room temperature for 20 minutes. Then, refrigerate for 30 to 45 minutes to firm up before slicing.

8-Slice and serve.

Last Step:

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Notes

🍫 Use dark brown sugar for richer, chewier blondies.
❄️ Chill before slicing to prevent gooey texture and for cleaner cuts.
🥡 Store in airtight container; can be kept at room temperature or refrigerated depending on desired texture.

Author: Brandi Oshea
Prep Time: 15 minutes
Chilling Time: 30 to 45 minutes
Cook Time: 25 to 30 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 blondie