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Have you ever heard of this thing called Cookie Butter? Otherwise known possibly as Speculoos or Biscoff spread? I think it's sort of new. Or maybe a resurgence of an old thing, made new again. Whatever the case may be in terms of its timeline, the fact is this: it's made from those Biscoff type cookies that they apparently serve on Delta airlines. Or used to serve? To be honest, I haven't been on a Delta flight in more than 10 years so I don't know!
Speculoos Cookie Butter Blondies
(via Two Peas and Their Pod)
1/4 cup unsalted butter
1 cup light brown sugar
1/4 cup Biscoff Spread
1 large egg
1/2 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup white chocolate chips
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Lists
Speculoos Cookie Butter Blondies
Have you ever heard of this thing called Cookie Butter? Otherwise known possibly as Speculoos or Biscoff spread? I think it's sort of new. Or maybe a resurgence of an old thing, made new again. Whatever the case may be in terms of its timeline, the fact is this: it's made from those Biscoff type cookies that they apparently serve on Delta airlines. Or used to serve? To be honest, I haven't been on a Delta flight in more than 10 years so I don't know!
The spread has a slight cinnamon-y taste to it. You can use it to spread on crackers or those thin ginger molasses cookies, or you can bake it into stuff much like you would peanut butter.
Can I tell you a secret? I thought I was going to love this spread. Something called Cookie Butter can only be a wonderful thing, right? Well... honesty time: I like peanut butter better! I think if this tasted like chocolate chip cookie dough, I would lose my mind, but as it is, it's only okay. You can totally disagree with me on this! Maybe I just don't have enough of a fond memory of those cookies, because to be honest, I don't remember them at all!
Oh well. It's still fun to bake new things. I will say that I think the original recipe asked you to bake these for too long. Mine came out a little dry. That's why I've got the 20-25 minute recommendation on the below recipe. Start low and go higher if you think it needs it, but since the dough is dark to begin with, you're not going to get a huge brown around the edges effect. Also? I hate hard edges on brownies and blondies and bars in general, so don't overbake these unless you like that.
(via Two Peas and Their Pod)
1/4 cup unsalted butter
1 cup light brown sugar
1/4 cup Biscoff Spread
1 large egg
1/2 teaspoon vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup white chocolate chips
Preheat the oven to 350°F. Grease an 8x8 pan and set aside.
In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the Speculoos Spread, stir until creamy and combined. Set mixture aside to cool.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Add the egg to the Speculoos mixture and stir until smooth. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir until batter is smooth. Fold in white chocolate chips.
Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Bake for 20-25 minutes. Remove blondies from oven and place them on a wire rack to cool. Once cooled, cut into squares and serve.
In photos:
In a saucepan over medium heat, melt the butter and brown sugar, stirring constantly until smooth. Remove from the heat, and stir in the Speculoos Spread, stir until creamy and combined. Set mixture aside to cool.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
Add the egg to the Speculoos mixture and stir until smooth. Add the vanilla extract and stir to combine. Pour the mixture into the prepared dry ingredients, and stir until batter is smooth. Fold in white chocolate chips.
Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. Bake for 20-25 minutes. Remove blondies from oven and place them on a wire rack to cool. Once cooled, cut into squares and serve.
In photos:
Melting brown sugar and butter.
Add the Speculoos cookie butter.
Whisk together your dry ingredients. Flour, baking powder, soda, salt, cinnamon.
Add the egg and the vanilla to the wet ingredients.
Add the wet ingredients into your prepared dry ones. Sticky!
Fold in your white chocolate chips.
Press that into your prepared pan. Tip: use a rubber spatula!
Bake it at 350 for 20-25 minutes. Don't overbake.
Cut it up into squares!
Have yourself a little square. Or two. Or more. I won't judge.
- Butterscotch Marshmallow Blondies
Let me tell you about these bars. They are sa-weet! Holy cow they are sweet! Like, whoa, I can feel the sugar in my teeth when I take a bite. Which isn't necessarily a bad thing, I suppose, but just be aware you are in for some suga' suga'...
- Brown Sugar Cookies
I love a good chocolate chip cookie, but I confess my favorite part of a chocolate chip cookie is not the chocolate chips. It's the actual cookie itself. And the dough? Forget about those chocolate chips altogether, just let me eat the dough plain....
- Nutella Swirl Peanut Butter Chip Blondies
Can I tell you something? A secret? Super top secret? I'm not a huge brownie fan. Whoa whoa whoa, I know! Don't get me wrong, sometimes a warm brownie sounds delightful, and it's at those times that you pull out a box mix and forget...
- Peanut Butter Chocolate Chip Cookies
These cookies are a staple of mine that I bust out whenever I feel like a quick batch of cookies. Except that I always forget that they're not necessarily as quick as you'd like, because you do have to refrigerate the dough for 1-3 hours. Details,...
- Chewy Chocolate Chip Cookies
Chocolate chip cookies are a go to cookie for virtually any occasion, and I have been trying to hunt down a recipe that knocks my socks off for a while. I'll probably post each time I try a new recipe, because while these ones were good, they weren't...