Chewy Toffee Cookie Butter Blondies studded with homemade toffee bits, swirled with creamy cookie butter and lightly scented with cinnamon! A delicious treat perfect for any occasion!
These Toffee Cookie Butter Blondies are INSANE! I developed them on a whim after I made my Salted Toffee Espresso Blondies. I had some leftover homemade toffee bits and didn't want it to go to waste, so I decided to pair it with some Biscoff cookie butter.
I was completely blown away by the incredible flavors and I know you will be too! The addition of ground cinnamon brings out all the warm spices of the cookie butter and the cookie butter highlights all the caramel flavors of the the salted toffee bits. A perfect symphony of flavors and a winning combo you are going to love!
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♡ Why You Will Love These Toffee Cookie Butter Blondies
- The aroma. Your kitchen will smell like heaven!
- The best texture. The blondies are chewy and gooey and then you get bits of crisp caramelized toffee. So good! For more easy blondie recipes, be sure to check out my Brown Butter Bourbon Blondies and White Chocolate and Raspberry Blondies!
- SO easy to make. No electric mixer needed. You’ll only need a bowl and a whisk to make the blondies.
- Homemade toffee bits. You only need 3 ingredients and 10 minutes to make toffee bits. You can make it ahead and store in your cupboard for up to 2 weeks or in the freezer for 2 months. The recipe can be found here in my Salted Toffee Espresso Blondies.
- Cinnamon. I'm one of those people who can eat cinnamon all year long, but it's especially perfect for the holiday season. The cinnamon really ties all the flavors together in these blondies. If you're looking for more cinnamon recipes, check out my Apple Cider Donut Cake, Nutella Cinnamon Rolls, or Cinnamon Apple Babka.
What is Cookie Butter?
If you've never had cookie butter before, you are missing out. Cookie butter is a thick and creamy spread made from finely ground Belgian speculoos spice cookies, sugar and oil. The flavor is remencient of gingerbread, with notes of cinnamon, nutmeg and other warm spices. It's absolutely delicious!
You can find both smooth and chunky cookie butter online or at most grocery stores. Biscoff is the most notable brand, however, other brands make cookie butter as well.
Ingredient Notes
Here are some notes about all the ingredients used in these Cookie Butter Blondies. Quantities and full instructions are in the recipe card below!
- Flour - We'll be using all-purpose flour for these cookie butter blondies.
- Cinnamon - Compliments the flavor of the toffee bits and cookie butter.
- Salt - Enhances all the flavors.
- Unsalted Butter - We'll be using melted butter to get that irresistible chewy texture.
- Brown Sugar - I'm using light brown sugar, but you can use dark brown sugar.
- Egg + Yolk - Will help the batter emulsify and the extra egg yolk will make these blondies extra chewy.
- Vanilla - For flavor. You can use vanilla paste or vanilla extract.
- Salted Toffee Bits - Toffee adds so much flavor. We're making homemade toffee bits, but you can use store-bought toffee.
- Cookie Butter - I'm using Biscoff cookie butter, but you can use any brand.
*See recipe card for quantities.
Step-By-Step Instructions
Here are step-by-step photos and instructions on how to make these Cookie Butter Blondies! Please find detailed instructions in the recipe card at the end of this post.
Step 1. Make Homemade Toffee - You can find the recipe in my Salted Toffee Espresso Blondies.
Step 2. Combine Dry Ingredients - In a small bowl, combine all-purpose flour, cinnamon and salt. Set aside.
Step 3. Combine Butter & Sugar - In a large mixing bowl, add the hot melted butter and brown sugar. Whisk well until combined. Then allow to cool slightly for about 5 minutes.
Step 4. Add 1 whole egg, 1 yolk (save the egg white for another use) and vanilla and whisk until emulsified.
Step 5. Combine Wet & Dry Ingredients - Sift flour mixture into wet ingredients and mix until there are very few flour streaks left. Do not overmix.
Step 6. Add Toffee - Gently fold in salted toffee bits.
Step 7. Spread blondie batter into a prepared 8x8 inch (20x20 cm) square pan that has been lined with parchment paper.
Then swirl 1-teaspoon dollops (16 total) of cookie butter into the batter.
Step 8. Top with extra toffee bits.
Step 9. Bake - Bake at 350º (180ºC) for 18 to 21 minutes. Do not overbake. Cool completely, slice and enjoy!
💡Tip
To make clean slices, make sure your cookie butter blondies are completely cooled! Slice into the blondies and wipe down your knife after each cut.
Substitutions
- Toffee Bits - You can easily substitute for store-bought toffee bits. If you're not a huge fan of toffee, you can try soft caramel candy pieces or omit completely.
- Brown Sugar - I'm using light brown sugar, but you can substitute for dark brown sugar or a combination of the two.
- Cookie Butter - I'm using Biscoff Cookie Butter, which can be found at most grocery stores or online, but you can use any brand. Trader Joe's make a great version. You can also replace with Nutella, peanut butter or almond butter.
Variations
- Add Chocolate - You can add dark, semi-sweet, milk or white chocolate chips to the blondie batter.
- Add Nuts - You can add pecans, almonds, walnuts, macadamias, or pistachios.
- Other Add-Ins - You can add Biscoff Lotus Cookies (speculoos) , Oreos or Golden Oreos into the blondie batter. You can also add butterscotch chips, sprinkles, peanut butter cups, rolos, twix or snickers.
- Make it Gluten-Free - Those with gluten sensitivities can use a 1-to-1 cup gluten-free flour blend.
Key Equipment
- 8x8 Inch (20x20 cm) Square or Round Pan
- Small Saucepan or Pot - For making the homemade toffee bits.
- Thermometer - Super helpful to have when making the toffee.
- Bowls
- Whisk + Spatula
- Cooling Rack
Storage
- Room Temperature - Store in an airtight container on the counter for 3 to 4 days!
- Refrigerator – Store in an airtight container in the fridge for about 1 week. Allow to come to room temperature before serving or eat it straight out of the fridge.
- Freezer – Store the cooled pieces in a freezer tight bag for up to 2 months. Set on the counter and let it come to room temperature before serving. It should take about 45 minutes, depending on how large the pieces are.
💡 Expert Tips
Use a kitchen scale to weigh all your ingredients. Baking in grams is the best and most accurate way to bake! All my recipes include gram conversions based on King Arthur’s Weight Chart.
If you are not using a kitchen scale, measure your flour correctly. Fluff and aerate your flour first, then spoon into your measuring cup and finally level off with the back of a butter knife. Do not pack it in as it will add too much flour.
Don't skip the cinnamon! The cinnamon brings out all the warm spices from the Biscoff Cookie Butter.
Do not overbake. Your baking time can vary depending on your oven. We want these blondies to be soft and gooey so err on the side of underbaking them slightly. It’s ready when the edges are slightly golden and the middle is shiny and slightly puffy. A toothpick inserted into the center should come out with a few moist crumbs.
Bake in a metal pan. For best results, use a metal pan. Glass or ceramic pans won't bake as evenly and takes longer.
Line your pan with parchment paper. For easy removal, lightly butter your pan, then line it with a parchment paper sling with a 1-inch overhang. The butter will help the paper adhere as you press it to the bottom and sides of the pan.
Cool completely before serving. For clean squares, allow blondies to cool completely before slicing and wipe down the blade of the knife after each cut.
FAQ
Although you don't need to because the toffee bits add nutty, caramel flavor, you certainly can! Increase the butter to 10 tablespoons (141 grams). The reason why you should increase the butter quantity is because butter contains some water. When it cooks, the water evaporates leaving you with less volume. You can see how to make brown butter in my Brown Butter Bourbon Blondies.
Cookie butter is a thick and creamy spread made from ground Belgian speculoos spice cookies, sugar and fat. You can find both smooth and chunky cookie butter online or at most grocery stores. Biscoff is the most notable brand, however, other brand make cookie butter as well.
More Biscoff Recipes
♡ Did you try this recipe?
Please consider leaving a 5-star rating and review below. This provides helpful feedback to myself and other readers. Thank you so much!
📖 Recipe
Toffee Cookie Butter Blondies
- Total Time: 1 Hour
- Yield: 16 Pieces
Description
Chewy Toffee Cookie Butter Blondies studded with homemade toffee bits, swirled with creamy cookie butter and lightly scented with cinnamon! A delicious treat perfect for any occasion!
Ingredients
Toffee Cookie Butter Blondies
- 1 ¼ Cup (150g) All-Purpose Flour
- ½ Teaspoon Cinnamon
- ½ Teaspoon Fine Salt
- ½ Cup (113g) Unsalted Butter, melted
- ¾ Cup + 2 Tablespoon (175g) Light or Dark Brown Sugar, packed
- 1 Whole Large Egg + 1 Large Yolk, room temp
- 1 Teaspoon Vanilla Paste or Extract
- ½ Cup (78g) Homemade Toffee Bits (or store-bought)
- ⅓ Cup (96g) Cookie Butter
- Flaky Sea Salt as garnish
Instructions
- Make Toffee Bits - Please see the recipe and instructions here in my Salted Toffee Espresso Blondies.
- Prep Oven & Baking Pan - Place a rack in the center of the oven and preheat it to 350ºF (180ºC). Then prepare an 8x8 inch (20x20cm) square pan by buttering and lining with parchment paper, leaving an overhang for easy removal. Set aside.
- Combine Butter & Brown Sugar - Melt butter in the microwave or a small saucepan. Transfer hot melted butter into a large mixing bowl along with the brown sugar and whisk until well combined. Let cool slightly for 5 minutes.
- Combine Dry Ingredients - Meanwhile, in a small mixing bowl, combine all-purpose flour, ground cinnamon and fine salt. Set aside.
- Combine Wet Ingredients - Once the butter/sugar mixture has cooled slightly (it should be lukewarm and not too hot), add 1 whole egg, 1 yolk and vanilla and whisk until emulsified.
- Add Dry Ingredients - Sift in the dry ingredients and mix until there are very few flour streaks left. Do not overmix.
- Fold in Toffee - Add toffee bits and gently fold into the batter. Reserve some toffee bits to add on top.
- Transfer & Swirl - Spread the blondie batter into your prepared pan. Then add about 16 dollops (1 teaspoon dollops) of cookie butter on top and swirl it throughout the batter with a butter knife.
- Bake - Sprinkle the reserved toffee pieces on top of the batter. Bake for 18 to 21 minutes. It’s ready when the edges are golden and the middle is slightly puffy and shiny. A toothpick inserted into the center should come out with a few moist crumbs. Do not overbake!
- Cool & Serve - Set on a wire rack and allow to cool completely in the pan, before cutting into small pieces. It should take about 2 hours or so. Top with flaky sea salt, cut into 16 equal pieces or 1-inch bites (2.5cm) and enjoy!!
Notes
Toffee Storage - You won't need to use the whole batch as it makes about 1 cup. Save the leftover toffee bits in an airtight container in a cool and dry place, like your cupboard for up to 2 weeks or in the freezer for up to 2 months. Use it in cookies, brownies, ice cream and more.
Blondies Storage - Store in an airtight container on the counter for 3 to 4 days! Store in an airtight container in the fridge for about 1 week. Allow to come to room temperature before serving or eat it straight out of the fridge. To freeze, store cooled pieces in a freezer tight bag for up to 2 months. Set on the counter and let it come to room temperature before serving. It should take about 45 minutes, depending on how large the pieces are.
- Prep Time: 30
- Cook Time: 10 Mins for toffee/ 18 to 21 Mins for Blondies
Teena says
This recipe was super easy and fast! I'd never had cookie butter before but I'm now obsessed and want it with everything. The edges of these blondies were crispy, sweet, buttery, salty. The perfect combination!
Lisa says
Yay! Isn't cookie butter the best? I too am obsessed! Thank you so much for trying this recipe and for your wonderful review!! ♡