Crunchy Cookie Butter Blondies

11 Apr

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I have a confession.  I have NO willpower.  There was a giant bag of mini eggs sitting in the cupboard and I could not leave them alone.  I tried.  I tried everything.  I moved them, I pretended they weren’t there, calling my name.  I thought about the amount of calories I was inhaling.  There was nothing I could do, I was broken under the incredible force of the delicious, mouth watering, crunchy, chocolatey mini egg.

Crunchy Cookie Butter Collage

Finally I had to beg Mr. to finish them before I needed to be rolled out the front door.  It’s almost embarrassing, almost but I don’t think I’ve ever met anyone who can resist the power of the Mini Egg.  Thank goodness I only by them once a year.

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Another thing I have absolutely no resistance to is Cookie Butter.  I eat it by the spoonful.  I don’t even pretend to put it on anything. Just straight from the jar.  I have bought so many jars with the intention of baking something and then before I could do anything with it I was at the bottom of the jar.

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Finally, I bought a jar of crunchy Cookie Butter and decided to make these fabulous blondies with it before I had a chance to consume the entire jar, yet again.  I also added crushed cookies to the blondies to give them a little extra flavor and to play off the crunchy factor.
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Then I had to add these to the list of things I am powerless against.  The list is getting long, very, very long.

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Crunchy Cookie Butter Blondies

In a medium sauce pan melt butter and brown sugar together.

Crunchy Cookie Butter Blondies

Add in your cookie butter and stir until combined.

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Add in your eggs and vanilla. Stir just until the egg is incorporated.

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In another large bowl whisk together all your dry ingredients.

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Add your wet ingredients to your dry.

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Then add in your cookie crumbs.

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Fold everything together until no flour streaks remain.

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Put in your prepared pan and push down evenly.

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Bake at 350 F for 20-25 minutes.

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Cookie Butter Blondies

Yield: One 9x13 inch pan


  • 1/2 c butter
  • 2 c packed light brown sugar
  • 1/2 c Cookie Butter or Biscoff
  • 2 eggs - room temp
  • 1 tsp vanilla
  • 2 1/4 c all purpose flour
  • 10 Biscoff (Speculoos) Cookies - crushed
  • 1 tsp baking powder
  • 1 tbs cinnamon
  • 1/2 tsp salt


  1. Preheat oven to 350 F. Line an 9x13 baking pan with parchment paper. Set aside.
  2. In a medium sauce pan melt butter and brown sugar together over medium heat. Once melted stir in Cookie Butter. Remove from heat and set aside.
  3. In a large bowl whisk together flour, baking powder and salt. Set aside.
  4. Add your eggs to butter/sugar/cookie butter mixture and stir just until combined then add in your vanilla.
  5. Add you wet mixture and crushed cookies into your dry mixture. Fold wet mixture into dry until no flour streaks remain.
  6. Pour batter into prepared pan and bake for 25-30 minutes until a toothpick inserted into the centre comes out slightly crumby. You don't want to overbake.
  7. Wait until completely cooled to cut. (ya right)
  8. Enjoy.
  9. Adapted from Two Peas and Their Pod


2 Responses to “Crunchy Cookie Butter Blondies”

  1. Rosie @ Blueberry Kitchen April 14, 2013 at 4:39 am #

    Oh yum, your blondies look so delicious!

  2. ATasteOfMadness April 14, 2013 at 12:49 pm #

    I do the EXACT same thing. That’s why I didn’t buy mini eggs this year, no matter how cheap they were after Easter :p
    Now these blondies look delicious! I definitely need to make this soon!

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