Chocolate Chip Cookie Butter Bars Recipe

I absolutely love sharing this Chocolate Chip Cookie Butter Bars Recipe with you because it combines two of my favorite things: rich chocolate chips and the irresistible, creamy goodness of cookie butter. Every bite feels like a perfect balance of buttery, sweet, and slightly salty flavors with a texture that’s both chewy and melt-in-your-mouth smooth. It’s one of those recipes I find myself reaching for when I want to impress friends or just treat myself to something truly special without spending hours in the kitchen.

Why You’ll Love This Chocolate Chip Cookie Butter Bars Recipe

What really draws me to this dessert is the way the flavors harmonize so effortlessly. The chocolate chip cookie base is classic comfort food at its best—soft, buttery, and studded with melty mini chocolate chips that add those bursts of cocoa delight. Then there’s the cookie butter layer, which adds a creamy, spiced richness that’s unexpected but so satisfying. The little sprinkle of flaky sea salt on top doesn’t just add a pretty finishing touch; it perfectly lifts and balances the sweetness, making each bite truly addictive.

I also love how approachable this recipe is. Despite tasting fancy and indulgent, it uses simple pantry staples and straightforward steps that anyone can follow. No complicated techniques or fancy tools are needed. Plus, it’s the kind of treat that suits all kinds of occasions—whether it’s a cozy weekend dessert, a special homemade gift, or a crowd-pleasing party snack. To me, this Chocolate Chip Cookie Butter Bars Recipe is the perfect blend of comfort and wow factor that I’m thrilled to share with you.

Ingredients You’ll Need

Every ingredient here is carefully chosen to contribute to the cookies’ irresistibly tender crumb, luscious flavor layers, and that perfect balance of chew and softness. Don’t overlook the little touches like the vanilla and flaky sea salt—they really elevate the whole dessert.

• Unsalted butter (room temp): Provides a creamy richness and helps with that tender texture in the dough.
• Granulated sugar: Adds sweetness and helps create a slight crisp on the cookie edges.
• Light brown sugar (packed): Infuses a subtle molasses flavor and contributes chewiness.
• Large egg: Binds the ingredients together while adding moisture for a soft crumb.
• Vanilla extract: Enhances all the flavors with its warm, aromatic depth.
• Kosher salt: Balances sweetness and highlights the cookie butter’s spice.
• Baking powder: Adds a gentle lift for a light, tender texture.
• All-purpose flour: The foundation of the cookie dough, giving structure and balance.
• Mini semi-sweet chocolate chips: Melty pockets of chocolate that add rich bursts of flavor.
• Biscoff creamy cookie butter: The star ingredient that brings that unique buttery, spiced flavor and creamy texture.
• Powdered sugar: Helps create the thick, play-doh-like cookie butter layer.
• Cornstarch: Adds structure and prevents the cookie butter layer from getting too soft.
• Milk: Just a touch to bring the cookie butter dough together smoothly.
• Flaky sea salt (for topping): The finishing touch that brings out the dessert’s complexity and balances sweetness.

Directions

Step 1: Preheat your oven to 350°F and prepare an 8×8-inch baking pan by greasing it and lining it with parchment paper. I like to let the parchment hang over the edges so it’s easy to lift the bars out once baked.

Step 2: To make the cookie base, start by creaming the room temperature butter with both sugars using a hand mixer or stand mixer fitted with a paddle attachment. Beat until the mixture is light and fluffy—this usually takes about 3 to 4 minutes and is crucial for that perfect texture.

Step 3: Add the egg and vanilla extract to the creamed butter and sugar, mixing until fully combined. Then, mix in the kosher salt and baking powder for flavor and leavening.

Step 4: Gradually add the flour to your wet mixture. I always recommend switching to a rubber spatula at this point and folding the dough by hand. This helps you avoid over-mixing and keeps the cookies tender. The dough will seem thick and dry at first.

Step 5: Just before the flour is completely incorporated, fold in the mini chocolate chips. Make sure to work in any dry patches—this dough can be dense but it comes together nicely.

Step 6: Take about half of the cookie dough and press it evenly into the bottom of your prepared pan. If you notice any gaps, grab small pinches from the remaining dough to fill them in. The layer will be thin but that’s perfect for this recipe. Set the pan and leftover dough aside.

Step 7: In a separate bowl, combine the cookie butter with melted butter, whisking until smooth. Next, add vanilla and salt and continue whisking. Then switch to your spatula and incorporate powdered sugar. The mixture will look thick and dry—this is when you add cornstarch and milk to get a play-doh-like consistency.

Step 8: Spread the cookie butter dough evenly over the cookie base layer in your pan. Take the remaining chocolate chip dough, crumble it over the cookie butter layer as best you can, and press gently to cover as much as possible.

Step 9: Sprinkle an extra handful of mini chocolate chips on top and pop the pan into your preheated oven. Bake for 28 to 32 minutes or until the top is golden brown and the edges are set.

Step 10: When the bars come out of the oven, immediately use the tip of a butter knife to gently press down the edges that may have risen more than the center. This helps ensure the bars cool evenly and look perfect.

Step 11: Sprinkle flaky sea salt over the warm bars and let them cool in the pan for at least 30 minutes before slicing. To cut them cleanly, run a knife along the edges first, then lift out the entire slab using the parchment edges and slice into squares.

Servings and Timing

This recipe makes 16 generous bars, perfect for sharing or enjoying over a few days. Prep time is about 20 minutes, with around 30 minutes of active mixing and assembling. Baking takes roughly 30 minutes, and I always recommend letting these bars cool for at least 30 minutes to set properly. All told, you’re looking at approximately 1 hour and 20 minutes from start to finish, which is so worth it for a dessert this delicious.

How to Serve This Chocolate Chip Cookie Butter Bars Recipe

I love serving these bars slightly warm or at room temperature so you can really enjoy the soft, gooey layers without being too melty. They’re fantastic on their own for a quick snack, but if you want to get creative, try pairing them with a dollop of whipped cream or a scoop of vanilla ice cream—trust me, it elevates the experience to almost magical levels. If you’re serving these at a party, consider plating them on a beautiful wooden board and sprinkling extra mini chocolate chips and flaky sea salt on top for an inviting look.

For a special touch, I also like to drizzle some melted caramel or even a little chocolate ganache over the bars before slicing—it makes them look indulgent while adding a new dimension of flavor. As for drinks, these bars come alive when paired with a cup of strong coffee or a rich hot chocolate. For grown-up gatherings, a glass of tawny port or a creamy dessert wine complements the warm spices from the cookie butter and the chocolate beautifully.

These bars make an incredible treat for family dinners, holiday dessert tables, potluck gatherings, or even a casual weeknight dessert when you want something homemade and comforting. Because they hold their shape well once cooled, you can slice them into neat squares or smaller bite-sized pieces to suit your occasion.

Variations

I always encourage experimenting with this Chocolate Chip Cookie Butter Bars Recipe because it’s incredibly versatile. If you want to swap out the all-purpose flour for a gluten-free blend, these bars still come out delicious though the texture is slightly different—still soft and flavorful. For a vegan version, I’ve had great success using vegan butter and a flax egg instead of a large egg. The cookie butter layer stays luscious, and the bars maintain their chewy appeal.

To change up the flavor, try adding chopped nuts like pecans or walnuts to the cookie dough for extra crunch. You can also mix in white chocolate chips or dark chocolate chunks instead of (or along with) the semi-sweet chips for a different chocolate experience. If you’re feeling adventurous, sprinkle some ground cinnamon or a pinch of cayenne in the cookie butter layer to add warmth or a touch of heat.

Another method I sometimes use is turning these into mini muffin-sized bars by pressing the layers into a lined mini muffin tin and adjusting the baking time to around 18–20 minutes. This creates perfect single-serve bites that are great for lunchboxes or on-the-go snacking.

Storage and Reheating

Storing Leftovers

Once fully cooled, I store the bars in an airtight container at room temperature, layered between sheets of parchment paper to avoid sticking. They keep beautifully for up to 4 days this way, maintaining their chewy texture and flavor. You can also keep them in the refrigerator if your kitchen is warm; just bring them back to room temperature before enjoying for the best taste.

Freezing

This recipe freezes wonderfully if you want to plan ahead. I recommend cutting the bars into individual squares before freezing, then wrapping each piece tightly in plastic wrap followed by a layer of aluminum foil or placing them in a freezer-safe container. They stay good frozen for up to 3 months. When you’re ready to enjoy, just thaw at room temperature or gently warm them up in the microwave for 15 to 20 seconds.

Reheating

The best way to reheat these bars is to microwave them for short bursts—about 10 to 15 seconds—to warm them without melting your chocolate chips too much or drying out the cookie layers. If you prefer, you can also warm a single piece in a toaster oven at 300°F for about 5 minutes. I avoid reheating too long as that can cause the bars to become hard or crumbly. Warm and slightly soft bars taste heavenly and almost freshly baked!

FAQs

Can I use crunchy cookie butter instead of creamy for this recipe?

While creamy cookie butter works best for achieving that smooth, spreadable layer, you can use crunchy cookie butter if you prefer a bit of texture. Just be aware it might create a slightly less even layer, but it adds a delightful crunch that some people really enjoy.

What if I don’t have cornstarch? Can I skip it?

Cornstarch helps the cookie butter layer hold its shape and prevents it from becoming too soft or greasy. If you don’t have any, you can try substituting with an equal amount of arrowroot powder or even a little extra powdered sugar, though the texture might vary slightly.

Is it possible to make these bars nut-free?

Absolutely! The recipe itself is naturally nut-free as long as you use cookie butter that doesn’t contain nuts (like the classic Biscoff brand). Just double-check your cookie butter ingredient list to be sure, and avoid adding any nuts to the dough if you have allergies.

Can I double the recipe to bake in a larger pan?

Yes, doubling the ingredients to bake in a 9×13-inch pan works well. Just keep an eye on the baking time—you’ll likely need to add about 5 to 8 extra minutes. Make sure to test doneness by checking that the top is golden brown and a toothpick inserted comes out mostly clean.

How thick will these bars be when baked?

The base cookie layer is intentionally thin, with the cookie butter layer adding a creamy middle and crumbled dough topping. Altogether, the bars end up about an inch thick, perfect for sturdy, chewy bites packed with flavor and texture.

Conclusion

I cannot recommend this Chocolate Chip Cookie Butter Bars Recipe enough if you’re looking for a dessert that’s rich, comforting, and surprisingly simple to make. It’s one of those treats I keep coming back to, whether I’m baking for loved ones or indulging in a little self-care. The combination of chocolate chip cookies and luscious cookie butter makes for a bar that’s unforgettable—and I’m so excited for you to bake, share, and enjoy it just as much as I do!

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