Filed Under: Bar Dessert | Dessert

Cookie Butter Stuffed Blondies

Recipe By Tessa Arias
November 14th, 2018
5 from 9 votes
5 from 9 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!


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.

5 from 9 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!


  • 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


  1. Preheat the oven to 350ยฐF. 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 350ยฐF.
  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 itโ€™s completely covered.
  6. Return to the 350ยฐF 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

Tessa Arias

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!)

Find Tessa on  

Leave a Comment & Rating

Add a Review or Question

*Please select a rating to complete your comment.

Recipe Rating

  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 ๐Ÿ™‚

  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 Iโ€™d possibly done wrong since it tastes amazing and would like to make it again without the mess.

    • #
      Laura — January 14, 2021 at 11:52 am

      I am thinking of making this and my plan was to lay out a layer of cookie butter on wax paper and then freeze. After baking the blondie first layer for 15 minutes I was going to put the frozen cookie butter layer on top. Then the second blondie layer and bake.

      • #
        Nick — March 26, 2021 at 6:08 am

        did you ???? did you freeze a layer instead?

        • #
          Laura — March 26, 2021 at 6:12 am

          I did freeze the middle layer and it turned out great. It was easy to put the middle layer on and then top with the remaining blondie batter and place back in the oven.

  4. #
    Nina Stjรคrnehag — 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 theyโ€™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! ๐Ÿ™‚

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

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

  7. #
    Janet — October 20, 2019 at 11:48 am

    We loved this recipe!

  8. #
    Steph — October 20, 2019 at 1:08 pm

    I’m from the UK and never heard of Cookie butter, or at least not biscoff spread that is cookie butter flavoured. Would regular biscoff spread work the same ? And if so, is it the smooth version or does the crunchy version work just as well?

    Either way, the pictures of this look incredible !!

  9. #
    Sara Cunha — December 18, 2019 at 12:26 am

    Really really REALLY good recipe! Simple and so delicious!
    Could be done with nuttella, peanut butter or tahini. Anyway, with biscoff is just the best!
    Thank you for sharing your recipes!

  10. #
    Melisa — August 26, 2020 at 4:09 pm

    I made this today and I was disappointed in the consistency. The cookie butter center was totally raw despite baking for for 40mins.

  11. #
    Laura — February 9, 2021 at 2:53 pm

    These are amazing. I have never made blondies before but I love cookie butter, so I wanted to try these. To make it easier to place the cookie butter layer on, I made it first into the shape of my pan on a piece of parchment paper. Then I put it in the freezer for about an hour. After I baked my first layer I was able to just pop on the cookie butter layer easily. I let this cool in the pan for around 2 hours after cooking. Then I cut it into small squares.

    The center is mushy, but that is how it is supposed to be (I noticed someone commented that it wasn’t “cooked”). I had no issues cutting and everything remained intact. I think waiting for them to cool is the key. These tasted great and everyone said I need to make again. Wonderful recipe and very easy. Quick to make too.

    • #
      Tessa — February 10, 2021 at 2:05 pm

      So glad you enjoyed these blondies!

  12. #
    Tamara Lavoie — May 14, 2021 at 11:45 pm

    So, so delicious!!! However, my cookie butter fudge wasn’t doughy and didn’t resemble the picture above. It was just…very thick liquid? It poured and smoothed on top of the blondie layer like a dream, but when I covered it with the top blondie layer, it got mixed in even when I was very careful spreading the blondie layer on top of it. Once the blondie was ready to eat, the cookie butter layer is gooey and not fudgy.

    Any suggestions? I also…cheated…and microwaved the cookie butter in 1 20-sec burst, then 1 40-sec burst, then 1 15-sec burst – could this have affected the consistency? Thanks so much!

    • #
      Tessa — May 17, 2021 at 3:15 pm

      It is definitely possible your cookie butter/condensed milk mixture just got too hot in the microwave. I’d recommend doing the 20 second bursts so you can keep a closer eye on the temp. I’m so glad they still turned out delicious for you! ๐Ÿ™‚

  13. #
    Sandy — August 25, 2021 at 6:29 am

    I followed the recipe exactly as stated and they turned out well! They were a hit at my husbands work! Next time I make these I might reduce the amount of filling made as it was just too much in the center that I threw away some of the filling spilling out. Wondering if I could do this with Nutella next

    • #
      Emily — August 25, 2021 at 7:38 am

      So happy they were such a hit, Sandy! Let us know how it goes with Nutella, we haven’t tried that! ๐Ÿ™‚

Join the Handle the Heat Community

Cookie Customization Chart
Do you want a more delicious life?
Instead of digging through cookbooks and magazines and searching the internet for amazing recipes, subscribe to Handle the Heat to receive new recipe posts delivered straight to your email inbox. Youโ€™ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!
As Seen On....
NPR People Time Glamour Readers Digest The Huffington Post BuzzFeed