Easy Cinnamon Sugar Biscoff Blondies

These quick and easy Biscoff blondies are a sweet, delicious treat you won't be able to get enough of! Mix them up in one bowl, bake, and enjoy. If you love Biscoff cookies and cookie butter like I do, this blondie recipe is for you.

This cinnamon-y, cookie-butter-filled treat is perfect for any season and situation. Want to try another blondie recipe? Check out my white chocolate espresso blondies.

Why You'll Love This Recipe

• One bowl, no fuss: Mix, pour, and bake — the easiest cozy dessert.
• Loaded with Biscoff: A whole container of cookie butter makes them rich and caramelized.
• Thick and chewy: A cinnamon-sugar top and gooey center make every square irresistible.
• Year-round treat: Great with iced coffee in summer or à la mode in winter, like my Biscoff overnight oats all year long.
• Endlessly customizable: Add white chocolate chips or crushed Biscoff cookies for extra texture, like my snickerdoodle cookie bars.

Ingredients You'll Need

• butter: Melted, for a rich, chewy base.
• eggs + egg yolk: The extra yolk adds richness and chew.
• brown sugar + granulated sugar: Brown sugar brings that caramelized, gooey texture.
• vanilla: Rounds out the flavor.
• Biscoff cookie butter: The star — a whole container of that sweet, spiced flavor.
• all-purpose flour + baking powder + salt: The structure and balance.
• cinnamon sugar (for topping): The sparkly, spiced finish.
• chopped Biscoff cookies : For extra texture.

See recipe card for quantities.

Easy Substitutions & Variations

• Dairy-free: Use a plant-based butter (it's often salted, so cut the added salt in half if you're sensitive).
• Crunchy: Add chopped Biscoff cookies to the batter before baking (honestly, not optional; this is so good).
• White chocolate: Stir in ½ cup of white chocolate chips before baking.
• À la mode: Serve warm with a scoop of ice cream.
• More bars to bake: Try my brownie crumb bars or apple pie crumble bars for another easy pan dessert.

How to Make Cinnamon Sugar Biscoff Blondies

Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.

1. Step 1: Mix the wet ingredients in a medium mixing bowl.

2. Add dry ingredients and chopped biscoff cookies. Mix until combined. The batter will be very thick.

3. Step 3: Transfer batter to a prepared 8x8 baking dish.

4. Step 4: Sprinkle with a cinnamon sugar mixture (optional). Bake at 350F for 35-40 minutes or until the center is set and no longer jiggles when you lightly move the dish.

Weigh your ingredients! Using a kitchen scale ensures your measurements are accurate, which is key for getting consistent results in baking. It takes the guesswork out of measuring and helps your recipes turn out exactly as intended every time.

Expert Tips

1. Line the pan with parchment. Once cooled, lift the whole slab out by the parchment for easy, clean squares.
2. Cool the melted butter. Adding hot butter can scramble the eggs — let it cool slightly first.
3. Choose your texture with the timer. Bake 25–30 minutes for a softer, gooey center, or 35–40 minutes for firm-but-chewy (my favorite).
4. Watch the jiggle. Pull them when the center is just set and no longer jiggles much when you wiggle the dish.
5. Don't skip the cinnamon sugar top. It gives that sparkly, spiced finish that makes them special.

What Makes This Recipe Special?

These blondies are all about Biscoff. A whole container of cookie butter makes them deeply rich, caramelized, and spiced, while the cinnamon-sugar top adds a sparkly, snickerdoodle-like finish. The extra egg yolk and plenty of brown sugar keep the centers gooey and chewy — everything a blondie should be, in one bowl and one pan.

They're also incredibly versatile. Add white chocolate or crushed Biscoff cookies, serve them warm with ice cream, or enjoy them plain with coffee. They're the kind of easy, crowd-pleasing bar I reach for right alongside my fudgy sourdough brownies, blueberry crumb bars, strawberry rhubarb crumb bars, and fresh lemon crumb bars — and their cinnamon-sugar flavor pairs beautifully with my sourdough snickerdoodle cookies.

Biscoff Blondies FAQ

Cinnamon Sugar Biscoff Blondies Troubleshooting Guide

Storage

• Store at room temperature in an airtight container for 3–5 days.
• Freeze for 3–6 months.

Other Brownies and Blondies to Consider

Cinnamon Sugar Biscoff Blondies

Audrey Grubb

These quick and easy biscoff blondies are a sweet, delicious treat that you will love. Easily mix this recipe up in one bowl, bake, and enjoy.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dessert, Snack

Cuisine American

Servings 9 Blondies

Calories 700 kcal

Equipment

• ▢
  Small mixing bowl
• ▢
  Medium mixing bowl
• ▢
  Whisk
• ▢
  Spatula or large spoon
• ▢
  Parchment Paper
• ▢
  8x8 inch pan

Ingredients

  

1x2x3x

• ▢ 195 g unsalted butter melted and cooled
• ▢ 240 g creamy Biscoff cookie butter
• ▢ 200 g light brown sugar
• ▢ 50 g granulated sugar
• ▢ 2 large eggs + 1 egg yolk
• ▢ 2 teaspoons vanilla
• ▢ 270 g all-purpose flour
• ▢ 1 teaspoon cinnamon
• ▢ ½ teaspoon baking powder
• ▢ 1 teaspoon salt
• ▢ 80 –100g chopped Biscoff cookies
• ▢ 60 –80g extra Biscoff cookie butter for swirling
• ▢ cinnamon sugar + flaky salt for topping

Instructions

 

• Prep the pan. Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the parchment.
• Melt the butter. Melt the butter in a large microwave-safe bowl or saucepan. Let it cool for 5–10 minutes so it is warm, but not hot.
  195 g unsalted butter
• Mix the wet ingredients. Add the Biscoff cookie butter, light brown sugar, and granulated sugar to the melted butter. Whisk until smooth and glossy. Add the eggs, egg yolk, and vanilla extract, then whisk until fully combined.
  240 g creamy Biscoff cookie butter, 200 g light brown sugar, 50 g granulated sugar, 2 large eggs + 1 egg yolk, 2 teaspoons vanilla
• Add the dry ingredients. Add the flour, cinnamon, baking powder, and salt. Fold together with a rubber spatula until just combined. Do not overmix.
  270 g all-purpose flour, 1 teaspoon cinnamon, ½ teaspoon baking powder, 1 teaspoon salt
• Fold in the cookies. Gently fold in the chopped Biscoff cookies, saving a small handful for topping if desired.
  80 –100g chopped Biscoff cookies
• Assemble the blondies. Spread the batter evenly into the prepared pan. Warm the extra Biscoff cookie butter for 10–15 seconds, just until drizzleable. Dollop it over the top of the batter, then use a butter knife to gently swirl it in. Sprinkle with the reserved chopped cookies and cinnamon sugar.
  60 –80g extra Biscoff cookie butter for swirling, cinnamon sugar + flaky salt for topping
• Bake. Bake for 30–34 minutes, or until the edges are set, the top looks slightly crackly, and the center no longer looks wet. A toothpick inserted into the center should come out with a few moist crumbs, not wet batter.
• Finish and cool. Sprinkle with flaky salt, if using. Let the blondies cool completely in the pan before lifting them out and slicing. For the cleanest cuts, chill them for 30–60 minutes before slicing.

Notes

Tip: Line your baking dish with parchment paper for easy cleanup! Once the espresso blondies have cooled in their dish, remove the whole thing by lifting it by the parchment paper. Then you can easily cut it into neat squares before serving or storing.

Storage: Store at room temperature for 3-5 days in an airtight container. They can be frozen for 3-6 months.

*For blondies with a softer interior, bake them for 25-30 mins. For firm but chewy blondies (my favorite) do closer to 35-40 minutes. I like to take them out when the center is just set and no longer jiggles much when you wiggle the dish.

Nutrition

Calories: 700kcalCarbohydrates: 88gProtein: 7gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 103mgSodium: 312mgPotassium: 139mgFiber: 1gSugar: 60gVitamin A: 636IUVitamin C: 0.1mgCalcium: 89mgIron: 2mg

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