I love Biscoff!

I can’t say enough good things about Biscoff cookies and their fabulous peanut butter like spread.  I was first introduced to these little gems on Delta flights (just achieved silver medallion status, whoop whoop!) and always ask for them on flights.  Then last year I saw an ad in a magazine for Biscoff spread.  I found the deliciousness at Wegmans and was hooked.  It is excellent on graham crackers!

Recently I began to see recipes including this spread on Pinterest and immediately became intrigued.  I pinned cake, cookie and bar recipes to save for later.  I finally got around to trying one this week for our monthly birthday celebration at work.  Although I had to explain to a lot of people what Biscoff was, the blondies I made were a hit.  I will definitely be making these again!

biscoff blondies

Biscoff White Chocolate Chip Blondies

recipe from Picky Palate

Makes 12 servings


1/4 cup unsalted butter

3/4 cup white chocolate chips

1 cup all purpose flour

1/2 cup granulated sugar

1/2 cup white chocolate chips

1/2 teaspoon cinnamon

1/2 teaspoon baking powder

1/2 teaspoon kosher salt

2 eggs

1/2 cup Biscoff Spread


Preheat oven to 350 degrees F. and line an 8×8 inch baking dish with foil sprayed with non-stick cooking spray.

Place butter into a microwave safe bowl and microwave for 30-45 seconds until butter is melted and hot. Add 3/4 cup white chips and let sit for 1 minute. Stir until smooth, if needed place back in microwave for an additional 15-30 seconds to melt through.

Place flour, sugar, cinnamon, baking powder and salt into a large mixing bowl. Stir to combine. Stir in 1/2 cup white chips then add melted butter and chocolate, eggs and biscoff. Stir until well combined. Transfer to prepared baking dish, spreading evenly. Bake for 30-35 minutes, until cooked through. Let cool completely then cut into squares. Serve warm, room temperature or chilled.

*I doubled this recipe and used a 9×13 in baking dish, I had to bake for at least 15 more minutes, to tell if it is set jiggle the pan, if the middle moves bake for a little longer.

About LindsayMargaret

Runner, baker, lover of the outdoors, PR professional living in Washington DC
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