Biscoff Cookie Butter White Chocolate Chip Blondies
User Reviews
5
2 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
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Servings
12 servings
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Calories
127 kcal
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Course
Dessert
-
Cuisine
International
Biscoff Cookie Butter White Chocolate Chip Blondies
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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
- 1/2 cup protein powder snickerdoodle or vanilla flavor, 62g
- 3/4 cup all-purpose flour 90g
- 1/4 cup sweetener I used Swerve, granular, 48g
- 2 Tbsp brown sugar alternative I used Swerve, 24g
- 1/2 baking powder
- 1/4 baking soda
- 1/8 tsp salt
- 1/2 cup Greek yogurt plain nonfat, (112g
- 1/2 cup applesauce unsweetened, (122g
- 1 tsp vanilla extract pure
- 2 Tbsp butter softened, light, 28g
- 2 Tbsp peanut butter chips melted, 30g
- 2 Tbsp white chocolate chips 30g
- 6 Biscoff cookies divided, 47g
- 3 Tbsp Biscoff cookie butter 45g, spread
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
Show Details
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%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 127 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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