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.
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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
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.
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.
More Blondie Recipes:
Photos by Ashley McLaughlin. This post contains affiliate links.
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Cookie Butter Stuffed Blondies
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
Instructions
- 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.
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!
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! 🙂
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.
So glad you enjoyed these blondies!
I made this today and I was disappointed in the consistency. The cookie butter center was totally raw despite baking for for 40mins.
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!
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 !!
We loved this recipe!
Sooo good and rich had to cut into small squares to be safe!
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!
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
I haven’t tried with Nutella, but if you give it a shot let us know how it turns out! 🙂
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.
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.
did you ???? did you freeze a layer instead?
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.
These look delicious 🙂
These look amazing!! Can’t wait to make them!