Chocolate Chip Cookie Butter Bars
Decadent cookie bars infused with chocolate and cookie butter flavors.
Equipment
- 8x8 inch baking pan Greased and lined with parchment for easy removal.
Ingredients
Main Ingredients
- 0.5 cup unsalted butter, room temperature
- 0.5 cup granulated sugar
- 0.25 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 0.5 tsp kosher salt
- 0.5 tsp baking powder
- 2 cups all-purpose flour
- 1 cup mini semi-sweet chocolate chips plus more for topping
- 0.5 cup Biscoff creamy cookie butter
- 0.25 cup unsalted butter, melted
- 1 tsp vanilla extract
- 0.5 tsp kosher salt
- 1 cup powdered sugar
- 2 tbsp cornstarch
- 2 tsp milk
Instructions
- Preheat your oven to 350°F (175°C). Grease and line an 8x8 inch pan with parchment paper, allowing the paper to hang over the sides for easy removal later.
- In a mixing bowl, use a hand or stand mixer with the paddle attachment to cream together the room temperature butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- Add in the egg and vanilla extract, mixing until well combined. Then, sprinkle in the kosher salt and baking powder, and mix again.
- Gradually add the all-purpose flour to the mixture, switching to a rubber spatula to fold it in by hand. Just before the flour is fully incorporated, add the mini chocolate chips and continue folding until the dough comes together. It will be thick and may seem dry, but keep mixing until no dry patches remain.
- Take half of the cookie dough and press it evenly into the bottom of the prepared 8x8 pan. If needed, pinch off small amounts from the remaining dough to fill in any gaps.
- In a separate medium bowl, whisk together the cookie butter and melted butter until smooth. Then, whisk in the vanilla extract and kosher salt.
- Switch to a rubber spatula and mix in the powdered sugar. The mixture will be thick; add the cornstarch and milk to achieve a play-dough-like consistency.
- Press the cookie butter mixture evenly over the layer of chocolate chip cookie dough in the pan.
- Crumble the remaining chocolate chip cookie dough over the top, covering as much of the cookie butter layer as possible. Sprinkle additional chocolate chips on top.
- Bake in the preheated oven for 28-32 minutes, or until golden brown. When you take it out, use the tip of a butter knife to gently press down the edges to ensure the bars cool evenly.
- Sprinkle with flaky sea salt and let the bars cool in the pan for at least 30 minutes.
- To slice, run a knife along the edges to release the bars from the pan. Lift them out using the parchment paper, slice into squares, and enjoy!
Notes
For a fun twist, try adding nuts or different types of chocolate chips to the dough. These bars can be stored in an airtight container for up to a week.