There’s something about the phrase “cookie butter bars” that makes you think, “That might just solve all my problems.” It’s like, why stick with just cookies when you can have chewy squares full of that sweet, Biscoff goodness? You deserve this—adulting is hard enough.
These cookie butter bars have chewy textures, just the right amount of sweetness, and a lot of cookie butter flavour. Any brand will do, but let’s be real, you can’t go wrong with Biscoff.
They’re quick to make, and even quicker to eat, because you probably won't be able to resist sneaking a few extra while they're still cooling.
Biscoff cookies actually originated in Belgium as “speculoos”. My first introduction to them, probably like with most people, was on a flight to Florida as a kid. I didn’t fly often back then so I spent most of my adult life thinking about that mystery cookie. Anyways, some genius decided to grind them into a spread and market it to Biscoff lovers like me. Now, you can combine it with simple ingredients to whip up these bars in no time.
Kitchen equipment for this recipe
- Mixing bowls
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Parchment paper
- 8×8 inch baking pan
- Spatula
- Wire rack
Ingredients for Cookie Butter Bars 🍪
Honestly if you’re a casual baker, you can probably find all of these ingredients in your pantry, making it a pretty easy recipe to whip up when you’re craving something sweet and chewy:
- Unsalted butter: Because if you’re using salted, rethink your life choices.
- Cookie butter: I used the crunchy Biscoff spread but you can use any cookie butter, or even peanut butter
- Light brown sugar: Adds that nice caramelized sweetness.
- Egg: Large, to hold things together.
- Vanilla extract: Makes everything taste better.
- Flour: All purpose
- Ground cinnamon: Brings a little spice.
- Salt, baking powder, baking soda: Keeps it all balanced and rising properly.
- Biscoff cookies: Because the bars alone aren’t enough.
- White chocolate chips: For those who want some extra sweetness.
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
How to make Cookie Butter Bars 🍪
1. Preheat your oven to 350°F (175°C). Prepare a 8×8 inch baking pan with parchment paper with over hang.
2. In a large bowl, combine the melted butter, cookie butter, and brown sugar until smooth.
3. Mix in the egg and vanilla extract.
4. Then, combine flour, cinnamon, salt, baking powder and baking soda into the bowl and mix until just combined and smooth.
5. Transfer the batter into the baking pan. Keep in mind the batter will be sticky and nothing like cookie dough! Use a spatula to evenly distribute the batter in the pan.
6. Sprinkle the biscoff cookies and white chocolate chips onto the batter. Using a piece of parchment paper, gently press the cookies and chocolate chips into the batter until they are about half way in.
7. Bake for 25-30 minutes or until golden brown. Cool in the pan on the wire rack.
8. (Optional) Since we’re using a lot of butter, these cookies can be greasy. To combat this, once the cookies have cooled for 15 minutes, I removed the parchment paper and place the cookie sheet onto paper towels and placed it back into the baking pan to cool completely while the paper towel absorbed the excess butter.
9. Cut into bars and enjoy with a cold glass of milk! 🙂
Tips for successful Cookie Butter Bars ✨
Don’t overmix: Stop as soon as everything is combined.
Parchment paper is key: Makes it easier to lift the bars out of the pan.
Press just enough: Lightly press the cookie pieces and chocolate chips in place.
Golden brown is the goal: Once they’re set and slightly soft, you’re good.
Paper towel absorption: Paper towels will help soak up any excess butter.
Frequently asked questions 🤔
Can I use another cookie butter? Yes, any brand will work, even peanut butter would work well.
Why are my bars crumbling? You might be cutting them too early. Let them cool completely first.
Why is the batter so sticky? Cookie butter is naturally sticky. Use a spatula or parchment to help spread it out.
So, if you’re craving cookie butter and need a simple fix, these cookie butter bars have you covered. They’ll make you wonder why you ever ate plain old cookies in the first place! Tag me on Instagram or Tiktok or DM me a photo if you make this recipe!
More like this
Biscoff Streusel Banana Muffins: turn those overripe bananas into these soft muffins!
Biscoff Mocha Cake: ich taste of coffee meets the delicious caramelized flavour of Biscoff
Biscoff Gingerbread Cookies: warm gingerbread spices, a gooey Biscoff spread centre, and a sweet crunch from crushed Biscoff cookies
Cookie Butter Bars
- Total Time: 50 minutes
Description
Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup cookie butter, use any, I used crunchy biscoff spread
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 8–12 biscoff cookies roughly chopped
- 1/4 – 1/2 cup white chocolate chips
Instructions
-
Preheat your oven to 350°F (175°C). Prepare a 8×8 inch baking pan with parchment paper with over hang.
-
In a large bowl, combine the melted butter, cookie butter, and brown sugar until smooth.
-
Mix in the egg and vanilla extract.
-
Then, combine flour, cinnamon, salt, baking powder and baking soda into the bowl and mix until just combined and smooth.
-
Transfer the batter into the baking pan. Keep in mind the batter will be sticky and nothing like cookie dough! Use a spatula to evenly distribute the batter in the pan.
-
Sprinkle the biscoff cookies and white chocolate chips onto the batter. Using a piece of parchment paper, gently press the cookies and chocolate chips into the batter until they are about half way in.
-
Bake for 25-30 minutes or until golden brown. Cool in the pan on the wire rack.
-
(Optional) Since we’re using a lot of butter, these cookies can be greasy. To combat this, once the cookies have cooled for 15 minutes, I removed the parchment paper and place the cookie sheet onto paper towels and placed it back into the baking pan to cool completely while the paper towel absorbed the excess butter.
-
Cut into bars and enjoy with a cold glass of milk! 🙂
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Bars
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