Biscoff Cookie Butter White Chocolate Chip Blondies

Name: Biscoff Cookie Butter White Chocolate Chip Blondies
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 12 servings
Ingredients: 1/2 cup snickerdoodle or vanilla protein powder (62g); 3/4 cup all-purpose flour (90g); 1/4 cup granular sweetener (48g); 2 Tbsp brown sugar alternative (24g); 1/2 baking powder; 1/4 baking soda; 1/8 tsp salt; 1/2 cup plain nonfat Greek yogurt (112g); 1/2 cup unsweetened applesauce (122g); 1 tsp pure vanilla extract; 2 Tbsp light butter (28g); 2 Tbsp peanut butter chips (30g); 2 Tbsp white chocolate chips (30g); 6 Biscoff cookies (47g); 3 Tbsp Biscoff cookie butter spread (45g)

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings
12 servings
Calories
127 kcal
Course
Dessert
Cuisine
International

Biscoff Cookie Butter White Chocolate Chip Blondies

Heidi Hunt

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Sweet, smooth cookie butter swirled in a delicious, moist blondie with silky white chocolate melted throughout....say no more!! These lightened up Biscoff Cookie Butter White Chocolate Chip Blondies need no introduction. They are absolute FIRE and just 127 calories. So what are you waiting for, let's get to baking!! 😍

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Ingredients

Servings

1/2 cup snickerdoodle or vanilla protein powder (62g)
3/4 cup all-purpose flour (90g)
1/4 cup granular sweetener (48g) I used Swerve
2 Tbsp brown sugar alternative (24g) I used Swerve
1/2 baking powder
1/4 baking soda
1/8 tsp salt
1/2 cup plain nonfat Greek yogurt (112g)
1/2 cup unsweetened applesauce (122g)
1 tsp pure vanilla extract
2 Tbsp light butter (28g) softened
2 Tbsp peanut butter chips (30g) melted
2 Tbsp white chocolate chips (30g)
6 Biscoff cookies (47g) divided
3 Tbsp Biscoff cookie butter spread (45g)

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Instructions

Preheat the oven to 325°F. Line a 8×8-inch baking dish with parchment paper and/or spray with non-stick cooking spray.
In a large bowl, add the protein powder, flour, sweetener, brown sugar, baking powder, baking soda, and salt. Stir dry ingredients until they are mixed well. Then add the yogurt, applesauce, vanilla, butter and melted peanut butter chips. Using a hand mixer, mix to combine.
Crush 4 of the Biscoff cookies into a mixture of crumbs and tiny cookie pieces. Fold in the crushed cookies and white chocolate chips, then pour the batter into the prepared dish.
Add small dollops of the cookie butter on top and use a toothpick or knife to make swirls/spread the cookie butter around. Crush the remaining two Biscoff cookies and sprinkle evenly over top.
Bake for 30 minutes, or until a toothpick inserted in the center comes out mostly clean.
Let blondies col in the pan for 15 minutes. If you wish to eat warm, cut into bars. If you prefer them cold, go ahead and store them in the fridge, covered, and cut into bars when you are ready to eat. They will be easier to cut the longer they have set.

Notes

Tips For The Best Blondies:
These blondies are best the next day, chilled, after the texture has set and the flavors have come together overnight. Keep stored in an airtight container in the fridge.
Let chill over night. For the best results, make the blondies and let them sit in the fridge overnight. They are good after they’ve cooled off from the oven, but I promise you they are 10x better when they are chilled and the flavors have had time to come together.
Don’t over-bake. These blondies actually still bake some when you remove them from the oven. I recommend taking them out when the edges are set and a toothpick inserted in the center comes out mostly clean. This will result in the most gooey texture! Baking until the toothpick comes out totally clean will result in a more cakey blondie, which is not what we’re going for.

Nutrition Information

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Serving 1blondie (51g) Calories 127kcal (6%) Carbohydrates 15.1g (5%) Protein 6.6g (13%) Fat 4.5g (7%) Saturated Fat 1.9g (10%) Fiber 0.5g (2%) Sugar 6.6g (13%)