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    You are here: Home / Dessert / Cookie Butter Chocolate Chunk Blondies

    LAST UPDATED: January 22, 2022 • FIRST PUBLISHED: December 13, 2017

    Cookie Butter Chocolate Chunk Blondies

    Jump to Recipe Print Recipe

    Sweet, cinnamony cookie butter and dark chocolate chunks come together to create these decadent vegan cookie butter blondies.

    Chocolate Chunk Cookie Butter Blondies and a Cup of Tea with a Lit Christmas Tree in the Background

    "What is this?"

    "Don't go near that. That is some messed up stuff. Cookie butter."

    "Wait...what? Cookie butter? Why would you buy us some messed up stuff?"

    That would be the exchange between my husband and I after he discovered our first ever jar of cookie butter in the pantry. If you aren't familiar with cookie butter, I'd imagine you are having a similar reaction right now. Totally justifiable.

    Chocolate Chunk Cookie Butter Blondies and a Doily on a Distressed Surface

    Have you guys tried cookie butter? Have you heard of it? I'm still grappling with the fact that this stuff actually exists. My first cookie butter experience started at Trader Joe's. I don't know what kind of mood I must have been in on that day, but when I saw a jar labeled "Cookie Butter" on the shelf, I grabbed it.

    Upon first inspection I noted that it was made in the Netherlands. Of course. I should have known. A few years ago at this time I was in the Netherlands for work. I wasn't eating cookie butter, but do you know what I was eating? Chocolate sprinkles for breakfast.

    The breakfast bar at my hotel had at least five different varieties of chocolate sprinkles to put on your toast. So, of course you can count on the Dutch to create something called cookie butter. Butter made from ground up cookies. I bet someone in Amsterdam is eating a cookie butter and chocolate sprinkle sandwich for breakfast right now. It's probably an American who thinks he's gone to heaven.

    Close Up of a Hand Holding a Chocolate Chunk Cookie Butter Blondie, with Christmas Lights in the Background

    Anyhow, I finally got said jar of cookie butter home for a taste. Guess what it tastes like? Butter made of cookies. Messed up. Don't crack open a jar of this stuff on the munchies.

    That first jar of cookie butter is long gone and I waited quite some time before buying it again. In fact, I waited until I had a recipe idea so that I'd use as much of it up as possible. Better yet, a recipe idea for Christmas cookies. Use it up on something and get it out of the house.

    Close Up of Three Chocolate Chunk Cookie Butter Blondies

    My idea was to sub cookie butter in a peanut butter blondie recipe, and then veganize it. Guess what? It worked out great. Rich, buttery, slightly cinnamony and chocolaty messed up goodness. In fact, these blondies are just as messed up (in the same good way) as the cookie butter that gave birth to their existence. Like I said, get them out of the house.

    This time around I didn't make it to Trader Joe's. Fortunately, Wegman's had jars of Speculoos butter, the Belgian version of cookie butter. (I've never been to Belgium. Is chocolate for breakfast a thing there too?) Tastewise, I can't tell the difference, so pick your favorite or most readily available cookie butter and make these deliciously messed up blondies.

    Chocolate Chunk Cookie Butter Blondies
    4.34 from 3 votes
    Print

    Cookie Butter Chocolate Chunk Blondies

    Sweet, cinnamony cookie butter and dark chocolate chunks come together to create these decadent vegan cookie butter blondies.

    Course Dessert
    Cuisine American
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 16
    Calories 325 kcal
    Author Alissa

    Ingredients

    • ¼ cup + 2 tablespoons unflavored soy or almond milk
    • 2 tablespoons ground flaxseed
    • 10 tablespoons vegan butter
    • 1 cup organic brown sugar
    • 1 cup smooth cookie butter
    • 2 teaspoons vanilla extract
    • 2 cups all-purpose flour
    • ½ teaspoon salt
    • 2 teaspoons baking powder
    • 1 teaspoon ground cinnamon
    • 1 (10 ounce) bag vegan chocolate chips or chunks

    Instructions

    1. Whisk together milk and flax seeds and allow mixture to sit for at least ten minutes. You can prepare the rest of your ingredients in the meantime.
    2. Preheat the oven to 325°. Spray or lightly oil a 9x9 or 9x13 inch baking pan.

    3. In a small saucepan over medium-low heat, heat the margarine and brown sugar, stirring frequently just until the margarine melts. Remove the saucepan from the heat and stir in the cookie butter, vanilla and flax seed mixture. If you have trouble getting the cookie butter to melt you can place the pan back over heat.

    4. In a large mixing bowl, stir together the flour, salt, baking powder and cinnamon. Add the melted butter mixture and mix just until blended. The batter will be very thick. Fold in the chocolate chips.

    5. Spread the mixture evenly in baking pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

    Nutrition Facts
    Cookie Butter Chocolate Chunk Blondies
    Amount Per Serving
    Calories 325 Calories from Fat 154
    % Daily Value*
    Fat 17.1g26%
    Saturated Fat 5.1g26%
    Sodium 164mg7%
    Potassium 111mg3%
    Carbohydrates 41.2g14%
    Fiber 0.9g4%
    Sugar 23.3g26%
    Protein 3.7g7%
    Vitamin A 450IU9%
    Calcium 30mg3%
    * Percent Daily Values are based on a 2000 calorie diet.
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    About Alissa Saenz

    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors! You can read more about me here.

    I'd love to connect with you on Facebook, Instagram, or Pinterest.

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    Reader Interactions

    Comments

    1. Connie says

      December 16, 2013 at 7:17 pm

      Oh jeeze. I love the idea of this, but generally I eat the Speculoos butter straight up with a spoon. I don't think I'd have any left to bake with.

      Reply
      • Alissa Saenz says

        December 16, 2013 at 10:16 pm

        Yeah, that's a problem I tend to have with cookie butter as well. That little jar in the photo had just a bit more in it than the recipe calls for...I really had to keep it together in order to not have to run out and buy another jar :)

        Reply
    2. Caitlin says

      December 16, 2013 at 7:34 pm

      Be still my heart! I need these right now. Just added them to our Holiday Baking list (yes it's official!).

      Reply
      • Alissa Saenz says

        December 16, 2013 at 10:18 pm

        Yay!!! That's awesome and I'm totally honored! Enjoy :)

        Reply
    3. Dina says

      December 18, 2013 at 2:54 pm

      they look yummy!

      Reply
      • Alissa Saenz says

        December 18, 2013 at 6:50 pm

        Thank you!! They tasted yummy too :)

        Reply
    4. Joey says

      November 18, 2014 at 12:37 pm

      5 stars
      These are THE best blondies, hands down. I make a batch nearly every weekend so that I can eat a few squares (ok... several) squares a day!! Speculoos usually disappears quite quickly in this house so I always have jars and jars just so I know I can make these!!

      Reply
      • Alissa Saenz says

        November 19, 2014 at 10:02 pm

        Awesome! It's been a while since I made a batch of these (I would totally be eating several a day as well), but I'm getting ready to start my holiday baking and they're number 1 on my list. Sounds like you're digging them just as much as I did - glad to hear it! Thanks Joey!!

        Reply
    5. Meaghan Garick says

      November 25, 2014 at 8:02 am

      " I bet someone in Amsterdam is eating a cookie butter and chocolate sprinkle sandwich for breakfast right now. It’s probably an American who thinks he’s gone to heaven."

      hilarious! delicious, the recipe and your writing! :)

      Reply
      • Alissa Saenz says

        November 26, 2014 at 8:57 pm

        Haha! Thanks Meaghan! I'm always happy to hear that someone gets a kick out of my silliness. :)

        Reply
    6. Kai says

      August 11, 2016 at 9:45 pm

      Hi, been searching the web for vegan recipes and ecstatic to find your site. Speculoos is hard to find here in my country, but I am so ready to order it online seeing your photos. Planning to send them out as gifts and surprise people that it is vegan, haha! I was just wondering about the sugars in this though, will cutting down the sugar to about 3/4 cup affect the texture? Also, could I use muscovado with this instead of brown sugar? And since I am sending them out as gifts, how long do these lasts in room temp or in a fridge? Thanks in advance for your reply. :)

      Reply
      • Alissa Saenz says

        August 13, 2016 at 9:32 pm

        Hi Kai! Glad you're enjoying the site! I've only tested out the version of the recipe posted, but my instinct tells me that cutting the sugar to 3/4 cup and swapping out muscovado (or most types of granulated sugar for that matter) would work just fine. I've kept them around for five days or so at room temp. Please let me know how it works out if you give it try. I'd be a bit nervous about sticking them in the fridge though, as it always seems to dry out baked goods. Good luck, and I hope everyone enjoys them! :)

        Reply
        • Kai says

          August 17, 2016 at 5:02 am

          You are a blessing! I reduced the sugar and added a drizzle using the cookie butter and pinch of sea salt on top. Got raves from my friends. My first batch got a bit hard, I had to lessen the baking time since I was using a partitioned brownie pan. Still, it was, as you described it, heavenly! Thank you so much! :)

          Reply
          • Alissa Saenz says

            August 18, 2016 at 9:59 am

            Yay! Glad you enjoyed them! Thanks so much for letting me know. :)

            Reply
    7. Neta Livne says

      December 14, 2017 at 4:04 am

      5 stars
      I just love blondies, Thank you for a great recipe!!

      Reply
      • Alissa Saenz says

        December 15, 2017 at 9:09 am

        Thanks Neta!!

        Reply
    8. Jennfier says

      February 14, 2018 at 9:10 am

      can you tell me what size pan you used to make these? 9x13 and 9x9 would yield very different results and I want mine to look like yours :) planning on making this weekend.

      thank you!

      Reply
      • Alissa Saenz says

        February 14, 2018 at 8:25 pm

        Hi Jennifer! I used a 9 x 9 pan for the batch in the photos. Enjoy!!

        Reply
        • Jennifer says

          February 18, 2018 at 3:42 pm

          Thank you! They are amazing. Might be a new favorite blondie recipe. I used vegan butterscotch chips and pecans because I was not in the mood for chocolate. I might try with peanut butter or sun butter and chocolate chips next time! I made in my 9x9 pan and came out nice and thick like i wanted but also might try them thinner in the 9x13 next time.

          Reply
          • Alissa Saenz says

            February 21, 2018 at 4:54 pm

            I'm so glad you enjoyed them!! Thanks Jennifer! :)

            Reply
    9. elinor says

      February 26, 2018 at 7:22 pm

      do you know if i can sub flaxseeds for something else? i like abroad and they're a little hard to find here. is it used as an egg replacer? could i use banana or apple sauce instead? and if so what portions? thanks!

      Reply
      • Alissa Saenz says

        February 28, 2018 at 3:55 pm

        Hmmm...have you ever cooked with aquafaba? It's the liquid you get when you drain a can of chickpeas, and it makes a great egg replacer. I think that would be your best bet, and I'd say use 1/4 cup. Applesauce or banana might work (also 1/4 cup), but I'd cut back on the brown sugar by a couple of tablespoons if you use one of those.

        Reply
    10. Ali says

      February 23, 2020 at 2:53 pm

      3 stars
      Flavor on point, but texture lacking unfortunately, extremely greasy and didn’t hold together. Do you use the spoon and level method for dry ingredients? I converted to grams which should have been fine but it wasn’t serveable.. any suggestions?

      Reply

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    Hi, I'm Alissa! I'm a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

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