Salted Cookie Butter Blondies

Easy blondies are filled with loads of Cookie Butter (or Biscoff Spread) and chocolate chips then a generous sprinkle of Sea Salt. These Salted Cookie Butter Blondies are sweet and salty- the perfect afternoon treat or homemade cookie present! 

At the beginning of the year, I made these Cookie Butter Sea Salt Chocolate Chip Cookies and they were deeeeelicious. Loved every single bite, I ate half the batch myself. And since then I have made them a few times, still eating half the batch!

You know where I am going, you saw the title, I made them into blondies. Because blondies are easy and I  LO LO LO LO VE them.. just like the Ashlee Simpson song. And these are probably one of my most favorite blondies ever so chewy, moist, chocolatey, sweet but salty, cookie butter-y, basically, I fell in love at first bite.

Not going to lie that happens a lot with me and food but for now these are my new favorite!! Can't wait to make them again- I only shared them at one location of my work so maybe I need to make them again to share at the other? Excuses... LOL

My sister fell in LOVE with these as well, she had some at home and when she saw I took them to work she came in and grabbed a bunch and hid them from the other staff for her secret stash... that must say something right?!

The beauty of blondies is how easy they are. One bowl. I hate dishes, so blondies often win in my house!

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• Ingredients
• Instructions
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Ingredients

For this easy blondie recipe you'll need:

• Butter. You can use unsalted or salted butter. I prefer salted. It just needs to be melted.
• Light Brown Sugar. Using all brown sugar gives us the classic blondie flavor and texture.
• Large Eggs. You will need one whole egg and one egg yolk. The extra egg yolks provides extra moisture and fat for a rich and chewy blondie.
• Cookie Butter. The star of the show! You will whisk some cookie butter into the cookie base then you will also use some cookie butter swirled in the middle of the bars for the ultimate cookie butter flavor.
• All-Purpose Flour. Make sure you measure your flour properly, too much or too little can ruin your bars!
• Cornstarch. This little star helps tenderize the bars and keep them soft!
• Baking Soda. This helps lift the bars while they bake.
• Baking Powder. This is also a chemical leavening agent that will help the bars rise as they bake up.
• Salt. Just a little bit is needed.
• Chocolate Chips. I like to use a combination of milk chocolate and dark chocolate. I also prefer to use Callebaut Milk Chocolate Callets instead of regular chocolate chips.
• Sea Salt. To top the bars I use a finishing sea salt like Maldon Sea Salt, it has larger flakes.

Baking is a science and to really achieve the best results I highly recommend investing in a kitchen scale. This OXO Kitchen Scale is the one I use and is also the number one recommended kitchen scale by Cook's Illustrated. Think about it -what one person scoops into a "cup" is completely different from what someone else scoops!

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Another cookie butter recipe we love is this cookie butter banana bread!

Instructions

Preheat oven to 350F/180C and line a square 8-inch baking pan with foil then spray with non-stick cooking spray.

In a medium bowl whisk together the flour, baking soda, baking powder, cornstarch, and salt.

In a large bowl combine melted butter and sugar.

Then mix in the egg and egg yolk, mix until fully incorporated.

Mix in cookie butter, whisk until fully combined.

Then fold in the dry ingredients, once almost combined mix in the chocolate chips.

Pour half of the batter into the prepared pan then scoop the remaining, 2oz (¼ cup) of cookie butter into the prepared pan and use a knife to swirl it around. I used my 0.5 tablespoon scoop.

Add the remaining cookie dough and spread it into an even layer.

Add sea salt in a heavy sprinkling on bake for 24-29 minutes until set and golden brown. If you insert a toothpick it should come out with no wet crumbs. Let cool for at least thirty minutes before slicing, store leftovers in an air-tight container. 

Not gonna lie to you, one of these warmed up and served with a big scoop of vanilla ice cream is unreal.

More cookie butter recipes

Cookie butter cheesecake is absolutely creamy and dreamy.

For breakfast try out this cookie butter granola recipe.

I love pumpkin all year round and this pumpkin cookie butter bread is to die for!

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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This recipe was originally published on September 27, 2013 as of March 20, 2022 the recipe and photos have been updated.