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.
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.
Cookie Butter Stuffed Blondies Recipe Tips
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.
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.
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.
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.
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.
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.
In a heatproof container, microwave the cookie butter and condensed milk in 20-second bursts, stirring between bursts, until warmed through and well combined.
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.
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.
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.
If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
Recipe byTessa Arias
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!)
As a trained chef and cookbook author, I share trusted baking recipes your friends & family will love alongside insights into the science of sweets. I help take the luck out of baking so you *always* have delicious results! Learn more here.
Order your Ultimate Cookie Handbook Hardcopy!
Over 200 pages with 50+ cookie recipes that'll make you a COOKIE PRO. Discover how to turn your biggest cookie flops into WINS by mastering the sweet science of baking. Even learn how to customize your own recipes! Beautiful, hardcopy, full color, photos of every recipe so you know EXACTLY how your cookies should look. Order now to have the book delivered to your doorstep!
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. You’ll get all the latest recipes, videos, kitchen tips and tricks AND my *free* Cookie Customization Guide (because I am the Cookie Queen)!