Instant Pot Biscoff Cookie Blondies

Name: Instant Pot Biscoff Cookie Blondies
Prep time: 12 min
Cook time: 16 min
Total time: 28 min
Yield: 9 servings
Cuisine: Belgian-American
Ingredients: 4 oz (113 g) unsalted butter, softened to room temperature; ¾ cup (165 g) packed light brown sugar; ¼ cup (50 g) granulated sugar; 1 large (50 g) large eggs, room temperature; ½ tsp (2½ ml) vanilla extract; ¾ cup (90 g) all-purpose flour; ½ tsp (2½ g) baking powder; ¼ tsp (1½ g) kosher salt; 10 cookies (100 g) Biscoff cookies (Lotus Biscoff), crushed into coarse crumbs; 3 tbsp (45 g) Biscoff spread

From the MyKitchenBank Kitchen

Rich, fudgy blondies infused with Biscoff cookie flavor, made conveniently in an Instant Pot. Crushed Biscoff cookies mixed into a brown sugar batter create pockets of spiced caramel flavor, while a Biscoff spread swirl adds creamy richness. The pressure cooking method creates incredibly moist, tender bars in under 30 minutes total.

Prep: 12 min
Cook: 16 min
Wait: 5 min
Total: 33 min
Makes: 9 blondies (3×3-inch / 7.5×7.5 cm squares)

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Steps

Before you start

Use a 7-inch (18 cm) round cake pan or 6×6-inch (15×15 cm) square pan that fits inside your Instant Pot
Have all ingredients at room temperature for even mixing
Fill the Instant Pot with 1 cup (240 ml) water and place the trivet inside before starting

1
Prepare the pan and Instant Pot
- Line a 7-inch (18 cm) round cake pan or 6×6-inch (15×15 cm) square pan with parchment paper, allowing overhang on all sides for easy removal.
- Fill your Instant Pot with 1 cup (240 ml) water and place the metal trivet inside.
- Close the lid loosely so steam can escape as the pot preheats.
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Tip: Overhang parchment makes lifting the blondies out much easier after cooking.
2
Crush the Biscoff cookies
- Place 10 Biscoff cookies (about 100 g) in a food processor and pulse 8–10 times until you have coarse, chunky crumbs roughly the size of small peas.
- Alternatively, place cookies in a zip-top bag and crush them with a rolling pin, aiming for coarse, uneven pieces.
- Set aside 3 tbsp (30 g) of the crumbs for topping; reserve the rest for the batter.
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Ready when: Crumbs range from fine dust to pea-sized pieces
Tip: Don't overprocess; you want texture, not a fine powder.
3
Cream butter and sugars
- In a medium mixing bowl, whisk together 4 oz (113 g) softened butter, 0.75 cup (165 g) packed light brown sugar, and 0.25 cup (50 g) granulated sugar.
- Whisk vigorously for 1–2 minutes until the mixture is pale, light, and fluffy.
- This aerates the batter for a tender crumb.
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Ready when: Mixture is visibly lighter in color and increased in volume
Tip: Use softened, not melted, butter so you can properly aerate the mixture.
4
Add egg and vanilla
- Add 1 large room-temperature egg and 0.5 tsp (2.5 ml) vanilla extract to the butter mixture.
- Whisk vigorously for 1 minute until fully combined and the mixture is pale and emulsified.
- The egg acts as a binder and adds moisture.
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Ready when: Mixture is smooth, homogeneous, and slightly thickened
Tip: Don't skip the room-temperature egg; cold eggs can cause the batter to separate.
5
Combine dry ingredients
- In a separate small bowl, whisk together 0.75 cup (90 g) all-purpose flour, 0.5 tsp (2.5 g) baking powder, and 0.25 tsp (1.5 g) kosher salt.
- Set aside.
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Ready when: Flour mixture is evenly combined with no visible streaks
6
Fold in flour and cookies
- Add the dry ingredients to the wet mixture and fold gently with a rubber spatula until just combined, about 8–10 folds.
- Fold in the crushed Biscoff crumbs (reserving the 3 tbsp for topping) until evenly distributed.
- Do not overmix; a few streaks of flour are okay.
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Ready when: Batter is cohesive with no visible pockets of flour; cookie crumbs are evenly scattered
Tip: Overmixing develops gluten and can lead to tough, dense blondies.
7
Spread batter and add swirl
- Transfer the batter to the prepared pan and spread it evenly with a spatula, pressing gently into the corners.
- Dollop 3 tbsp (45 g) Biscoff spread in small spoonfuls across the top—about 4–5 dollops arranged in a grid pattern.
- Using a toothpick or knife, gently swirl the spread into the batter in a figure-8 or spiral pattern, being careful not to fully blend it; you want distinct ribbons of flavor.
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Ready when: Batter is level and Biscoff spread forms visible swirls throughout
Tip: Light swirling preserves pockets of Biscoff flavor; heavy swirling makes it uniform and less interesting.
8
Sprinkle and load into Instant Pot
- Sprinkle the reserved 3 tbsp (30 g) crushed Biscoff cookie crumbs evenly over the top of the batter.
- Carefully lower the pan onto the trivet using a foil sling (fold two long pieces of foil and crisscross under the pan) or by holding both sides with oven mitts.
- The pan should sit flat on the trivet, away from the walls of the pot.
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Ready when: Pan is centered and stable on the trivet
Tip: A foil sling prevents burns and makes removal much easier—don't skip it.
9
Pressure cook the blondies
- Close the Instant Pot lid and set the valve to "Sealing." Press the "Pressure Cook" or "Manual" button and set the time for 16 minutes at high pressure.
- The pot will take about 2–3 minutes to come to pressure before the timer starts.
- Once the timer beeps, let the pressure release naturally for 5 minutes, then carefully quick-release any remaining pressure by moving the valve to "Venting."
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Ready when: Pressure pin drops, indicating pressure is released; blondies are set but still moist when tested with a toothpick
Tip: Natural pressure release for 5 minutes prevents the blondies from deflating or becoming tough. Do not skip this step.
10
Cool and remove from pan
- Carefully open the lid away from your face to release residual steam.
- Using the foil sling, gently lift the pan out of the Instant Pot and set it on a wire rack to cool for 10 minutes.
- The blondies will firm up as they cool but remain fudgy.
- Once cool enough to handle, gently peel away the parchment paper and transfer the entire blondie slab to the rack, or leave it on the parchment.
- Cool for another 15–20 minutes until room temperature.
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Ready when: Blondies are firm enough to handle without breaking; toothpick inserted in center comes out with a few moist crumbs
Tip: Cooling is critical—cutting too soon will result in a crumbly mess. Let them set completely.
11
Cut and serve
- Once fully cooled, use a sharp, dry knife to cut the blondie slab into 9 equal pieces (3×3 grid for square pan, or 3 wedges per "ring" for round pan).
- Wipe the knife between cuts for clean edges.
- Serve at room temperature or gently warm in a microwave for 10–15 seconds for a fudgier texture.
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Ready when: Blondies are sliced into distinct, clean pieces
Tip: A hot, wet knife wiped dry between cuts yields the cleanest edges.

Good to know

Tips

The Instant Pot's moist heat environment prevents these blondies from drying out, creating a fudgier texture than conventional oven baking. The 16-minute cook time is non-negotiable—undercooking leaves raw batter near the edges, while overcooking dries them out.
For a less sweet bar, reduce brown sugar by 2 tbsp (20 g) and use just 2 tbsp (30 g) Biscoff spread instead of 3 tbsp. The cookies provide plenty of sweetness.
If you don't have a foil sling, carefully lower the pan using tongs or silicone tongs, but a sling prevents burns and makes removal foolproof.
Biscoff spread can separate and become very soft if overheated. Chill it for 10 minutes before using if it seems too loose.

Make ahead

Bake up to 2 days ahead. Store in an airtight container at room temperature.

Storage & reheating

Room temperature (airtight container): up to 3 days. Refrigerator (airtight container): up to 5 days; warm gently before serving. Freezer (airtight container or wrapped individually): up to 1 month. Thaw at room temperature for 1 hour or microwave for 20–30 seconds.

Substitutions

Biscoff spread → creamy peanut butter or almond butter. Swap for a 1:1 amount by volume for a different spiced-caramel flavor.
Biscoff cookies (Lotus Biscoff) → Lotus Biscoff Thins or homemade spiced cookie crumbs. Use any thin, crisp spiced cookie crushed to the same texture.
all-purpose flour → cake flour or pastry flour. Use 0.75 cup (68 g) cake flour for an even more tender, delicate crumb.
vanilla extract → almond extract or omit entirely. Almond extract adds nuttiness; omitting it lets the Biscoff flavor shine through.