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Chocolate Chip Cookie Butter Bars Recipe

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4 from 11 reviews

These indulgent Chocolate Chip Cookie Butter Bars combine a classic chocolate chip cookie base with a luscious layer of creamy Biscoff cookie butter, topped with crumbled cookie dough and extra chocolate chips. Finished with a sprinkle of flaky sea salt, these bars offer a perfect balance of sweet, salty, and buttery flavors in every bite. Ideal for sharing or satisfying your dessert cravings, they bake to a golden perfection with a soft, chewy texture that melts in your mouth.

  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings

Ingredients

Chocolate Chip Cookie Dough

  • 1/2 cup (110g) unsalted butter, room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (55g) light brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1/2 tsp baking powder
  • 2 cups (264g) all-purpose flour
  • 1 cup (170g) mini semi-sweet chocolate chips, plus more for topping

Cookie Butter Layer

  • 1/2 cup (120g) Biscoff creamy cookie butter
  • 1/4 cup (55g) unsalted butter, melted
  • 1 tsp vanilla extract
  • 1/2 tsp kosher salt
  • 1 cup (100g) powdered sugar
  • 2 tbsp cornstarch
  • 2 tsp milk

Topping

  • Additional mini semi-sweet chocolate chips for topping
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan with parchment paper, allowing the paper to hang over the sides for easy removal.
  2. Make Cookie Dough Base: Using a hand or stand mixer fitted with a paddle attachment, cream together the room temperature butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until combined. Incorporate the kosher salt and baking powder, blending well.
  3. Add Flour and Chocolate Chips: Gradually add the all-purpose flour and switch to a rubber spatula to fold it in by hand just before fully combined. Fold in the mini semi-sweet chocolate chips until evenly distributed. The dough will be thick and dry, but continue folding until all dry patches are mixed in.
  4. Press Base Layer: Take half of the cookie dough and press it evenly into the bottom of the prepared 8×8 pan, forming a very thin layer. If needed, pinch small bits from the remaining dough to fill in any gaps. Set aside the pan and remaining cookie dough.
  5. Prepare Cookie Butter Layer: In a medium bowl, whisk together the Biscoff creamy cookie butter and melted butter until smooth. Stir in vanilla extract and kosher salt. Using a rubber spatula, mix in powdered sugar; the mixture will be thick and dry. Add cornstarch and milk, then mix until the dough reaches a play-doh-like consistency.
  6. Layer Cookie Butter Dough: Press the cookie butter dough evenly over the cookie dough base in the pan, creating a uniform layer.
  7. Top with Crumbled Cookie Dough: Crumble the remaining chocolate chip cookie dough over the cookie butter layer, covering as much surface as possible. Sprinkle additional mini chocolate chips on top for extra texture and flavor.
  8. Bake: Bake in the preheated oven for 28 to 32 minutes, until the top turns golden brown and set.
  9. Press Edges: Immediately upon removing from the oven, use the tip of a butter knife to gently press down the cooked edges. This helps ensure the bars cool evenly and remain level as the center cools and sinks slightly.
  10. Add Final Touch and Cool: Sprinkle the bars with flaky sea salt and allow them to cool in the pan for at least 30 minutes.
  11. Slice and Serve: Run a knife along the edges of the bars to loosen them from the pan, lift the bars out using the parchment overhang, slice into 16 servings, and enjoy!

Notes

  • Make sure the butter for the cookie dough is at room temperature for easier creaming.
  • The cookie butter dough layer will be quite thick—don’t worry, this creates the rich, creamy texture.
  • Pressing the edges immediately after baking prevents the bars from cooling unevenly and helps keep a uniform thickness.
  • If you don’t have mini chocolate chips, regular-sized chips can be roughly chopped and used as a substitute.
  • Store bars in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • For even easier removal, allow the bars to cool completely before slicing.
  • Author: Olivia
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://iamstarved.com/chocolate-chip-cookie-butter-bars-recipe/