Name: Chocolate Chip Cookie Butter Bars Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 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; 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; Extra mini semi-sweet chocolate chips, for topping; Flaky sea salt, for sprinkling

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Introduction

Chocolate Chip Cookie Butter Bars combine the best of two worlds: classic chocolate chip cookies and creamy Biscoff cookie butter. These bars are rich, buttery, and boast a soft, layered texture that’s perfect for sharing or indulging yourself.

This image shows a large square dessert with two visible layers, cut into smaller square pieces arranged on a round black wire cooling rack placed over white parchment paper. The bottom layer is dark brown and looks dense and fudgy, while the top layer is a light golden brown cookie dough with many small dark chocolate chips scattered throughout, slightly melted and glossy. Some pieces are separated from the main group, showing the thick, soft texture of the bottom layer. Around the dessert, crumbs and chocolate chips are scattered on a white marbled surface. In the top right corner, there is a small white bowl filled with creamy light brown peanut butter, with a spoon resting inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Flaky sea salt, for topping
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

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease and line an 8×8-inch pan with parchment paper, letting the paper hang over the edges for easy removal.
Step 2: For the cookie base, use a hand or stand mixer with a paddle attachment to cream together the room temperature butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Mix in the egg and vanilla extract, followed by the kosher salt and baking powder.
Step 4: Stir in the all-purpose flour using a rubber spatula, mixing by hand until just combined.
Step 5: Before the flour is fully incorporated, fold in the mini chocolate chips. The dough will be thick and dry—continue folding until no dry patches remain.
Step 6: Press half of the dough evenly into the bottom of the prepared pan. If needed, pinch small pieces from the remaining dough to fill any gaps. Set the pan and the remaining dough aside.
Step 7: For the cookie butter layer, whisk together the Biscoff cookie butter and melted butter in a medium bowl until smooth.
Step 8: Add vanilla extract and kosher salt, then mix in the powdered sugar using a rubber spatula.
Step 9: Add the cornstarch and milk to the mixture and combine until the dough reaches a play-doh-like consistency.
Step 10: Press this cookie butter dough evenly over the chocolate chip cookie base in the pan.
Step 11: Crumble the remaining chocolate chip cookie dough over the cookie butter layer, covering as much as possible.
Step 12: Sprinkle additional mini chocolate chips on top and bake for 28 to 32 minutes, until golden brown.
Step 13: When fresh from the oven, gently press down the edges of the bars with the tip of a butter knife to keep the bars level as they cool.
Step 14: Sprinkle with flaky sea salt and let the bars cool in the pan for at least 30 minutes.
Step 15: To serve, run a knife along the edges to release the bars from the pan. Lift them out using the parchment overhang, slice, and enjoy.

Tips & Variations

Use mini chocolate chips to distribute chocolate evenly throughout smaller bites.
Swap Biscoff cookie butter for any favorite flavored cookie butter or nut butter for a different twist.
For extra texture, sprinkle chopped nuts or crushed cookies on top before baking.
Ensure the butter is at room temperature before creaming to achieve a fluffy base dough.

Storage

Store the bars in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To enjoy them softer, warm individual bars slightly in the microwave for 10-15 seconds before eating.

How to Serve

The image shows three stacked chocolate chip cookie bars with a thick and gooey texture. Each bar has a golden brown base layered with melted dark chocolate chips that are slightly melted and scattered throughout. The top layer is crumbly with a mix of lighter and darker golden shades, dotted with melted chocolate bits. The bars are placed on a white marbled surface with a soft focus dark background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these bars gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the baking powder used is gluten-free as well.

Can I freeze these cookie bars?

Absolutely. Wrap the cooled bars tightly in plastic wrap and place them in a freezer-safe container. They can be frozen for up to 3 months. Thaw at room temperature before serving.