Filed Under: Bar Dessert | Dessert

Cookie Butter Stuffed Blondies

Recipe By Tessa Arias
  |  
November 14th, 2018
2.34 from 6 votes
2.34 from 6 votes

Cookie Butter Stuffed Blondies features a butterscotch brownie filled with gooey fudgy Biscoff cookie butter filling for the ultimate sweet treat!  Download my FREE Cookie Customization Guide!

Yield: 9 large or 16 small squares

Prep Time: 20 minutes

Cook: 45 minutes

Tessa's Recipe Rundown...

Taste: Like a cross between cookie butter and butterscotch candy!
Texture: Ultra rich, fudgy, ooey, and gooey with slightly crispy edges.
Ease: Layering the blondie batter and cookie butter filling is slightly awkward, but there’s nothing difficult about this recipe.
Pros: Fun twist on the classic blondie!
Cons: None, except that these might be a little too sweet for some palates.
Would I make this again? Definitely.

A few months ago I moved and found a bunch of items in the back of my pantry that I had completely forgotten about. Darn those small, deep, and dark pantries!!

It kind of felt like finding hidden treasure, though, because one of the items was a big jar of cookie butter! Luckily it hadn’t expired yet either.

Cookie Butter Stuffed Blondies features a butterscotch brownie filled with gooey fudgy Biscoff cookie butter filling for the ultimate sweet treat!

So I made it my mission to find a creative way to use up some of the stuff. My Instagram post for caramel pecan blondies had just gotten a crazy amount of likes so I used that as my inspiration!

So instead of stuffing blondie batter with caramel + pecans, I decided to stuff it would a simply cookie butter fudge. The results were crazy rich, chewy, and fudgy! Just how I love my desserts to be.

Biscoff cookie butter blondie recipe made with brown sugar and filled with flavor!

Cookie Butter Stuffed Blondies Recipe Tips

The Pan

This recipe yields ultra thick and rich blondies, so it’s important to use a pan that conducts heat effectively. Why? Because we want to make sure the blondies cook through completely but remain gooey in the center. We don’t want them totally underbaked in the center. So for that reason I specifically recommend using a heavy duty aluminum baking pan. Glass or ceramic pans will take longer to cook and may result in underbaked centers.

Dark Brown Sugar

Dark brown sugar has more molasses, so it provides a deeper and more complex caramelized sweet flavor and more moisture in these blondies. If you don’t have dark brown sugar, you can also use light brown. Check out my post for how to make your own brown sugar and how to store it to prevent lumps here.

Cookie Butter

Also sold under the name Speculoos Cookie Butter or under the brand Biscoff, this is basically a spread made from grinding up cookies. The taste is kind of like gingerbread. It’s amazing. You can find it at most stores now, including Kroger, Target, Walmart, and Trader Joe’s.

The cookie butter layer is made by creating a basic fudge using cookie butter + sweetened condensed milk. It becomes thick and dough-like, as you can see in the photo below.

Cookie Butter Stuffed Blondies features a butterscotch brownie filled with gooey fudgy Biscoff cookie butter filling for the ultimate sweet treat!

The way we stuff these blondies is by spreading half the blondie batter / dough into the pan and par-baking for 15 minutes. This allows that layer to semi-set. Then you take that thick cookie butter fudge and use your palms to flatten pieces before layering onto the blondie. Lastly, you spread the remaining blondie batter all over the cookie butter. Don’t be afraid to use your hands to really help shape every layer. It might feel and look a little awkward but it’ll all come together once baked!

Serving

This recipe is very rich, so you can absolutely cut smaller squares because you really only need a few bites to be satisfied.

Cookie Butter Stuffed Blondies features a butterscotch brownie filled with gooey fudgy Biscoff cookie butter filling for the ultimate sweet treat!

More Blondie Recipes:

Photos by Ashley McLaughlin. This post contains affiliate links.

2.34 from 6 votes

How to make
Cookie Butter Stuffed Blondies

Yield: 9 large or 16 small squares
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Cookie Butter Stuffed Blondies features a butterscotch brownie filled with gooey fudgy Biscoff cookie butter filling for the ultimate sweet treat!  Download my FREE Cookie Customization Guide!

Ingredients

  • 2 sticks (227 grams) unsalted butter, melted
  • 1 3/4 cups (350 grams) dark brown sugar
  • 2 large eggs plus 1 egg yolk
  • 1 teaspoon vanilla
  • 1/4 teaspoon fine salt
  • 2 cups (254 grams) all-purpose flour
  • 1 cup (240 grams) cookie butter
  • 2/3 cup (200 grams) sweetened condensed milk

Directions

  1. Preheat the oven to 350°F. Line an 8 by 8-inch heavy duty metal pan with foil or parchment. Spray with nonstick cooking spray.
  2. In a large bowl combine the hot melted butter and sugar with a rubber spatula. Let cool. Add the eggs, egg yolk, and vanilla and stir until combined. Stir in the salt and flour.
  3. Spread half the batter evenly into the prepared pan. Bake for 15 minutes, or until it just begins to set. Keep oven at 350°F.
  4. In a heatproof container, microwave the cookie butter and condensed milk in 20-second bursts, stirring between bursts, until warmed through and well combined.
  5. Spread the cookie butter mixture over the par-baked blondie layer in one even layer. Use your palms to flatten pieces of the cookie butter mixture to layer over the blondie if needed. Spread the remaining blondie batter over the cookie butter layer until it’s completely covered.
  6. Return to the 350°F oven and bake for another 30 minutes, or until golden brown and set. Let cool completely before chopping into bars with a big sharp knife. Wipe the blade with hot water for cleaner slices.
  7. Serve or store in an airtight container at room temperature for up to 3 days. For a more gooey texture, re-warm squares in the microwave for about 15 seconds before serving.
Course: Dessert
Cuisine: American

About Tessa...

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)

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  1. #
    Erin m. — November 14, 2018 at 3:43 pm

    These look amazing!! Can’t wait to make them!

  2. #
    Baby Bleu — December 12, 2018 at 2:28 pm

    These look delicious 🙂

  3. #
    Evy Syartika — April 15, 2019 at 4:13 am

    Hi Tessa,

    I made this today since I really love cookie butter. The problem is the cookie butter filling burst and leak out of the pan in the middle of baking. Please advise what I’d possibly done wrong since it tastes amazing and would like to make it again without the mess.

  4. #
    Nina Stjärnehag — June 8, 2019 at 12:17 pm

    Hi! I live in Sweden where no cookie butter is available, so I wonder if you think it would be possible to use the same technique but with Nutella? I figured since they’re about the same consistency? Thank you for being one of my favourite bloggers btw <3

    • #
      Tessa — June 10, 2019 at 10:33 am

      I haven’t tried with Nutella, but if you give it a shot let us know how it turns out! 🙂

  5. #
    Erika Estrada — July 17, 2019 at 2:47 pm

    These are so delicious, and I love the texture the filling gets after baking. I’m inspired to try this using a hazelnut spread I found, similar to Nutella but no chocolate. It’s just hazelnut. I have no idea what its comparable to, I found it as a shoprite store brand item. Was going to attempt it in these or maybe brownies but afraid it’ll melt into it, rather than stay as a distinct layer. Also, I dont want to smother the flavor, any thoughts? I really cant stand the idea of trying it only to have it be an epic fail. Was also thinking of using a filling of just the spread with powdered sugar, a few tsp./ tbsp.milk and some vanilla,but that seems as though it’ll melt in even easier. Any insight would be greatly appreciated!

  6. #
    Diana — August 20, 2019 at 1:01 pm

    I made these, they didn’t come out right. Followed recipe exactly. Came out more like cake than cookie

  7. #
    Sakeena Abbas — August 28, 2019 at 2:05 am

    Sooo good and rich had to cut into small squares to be safe!

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