Chocolate Chip Cookie Butter Bars
Total Time
1 hour 20 minutes
Prep Time
20 minutes
Cook Time
30 minutes
Rating
4.5 out of 5 stars
(2)
Ingredients
16 bars
- 1/2 cup (110g) unsalted butter, room temp
- 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
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Preparation
Step 1
Preheat oven to 350F and grease and line an 8×8 pan with parchment paper. Allow the paper to hang over the sides for easy removal.
Step 2
Using a hand or stand mixer with the paddle attachment, mix together the butter and sugars until light and fluffy for the cookie base.
Step 3
Mix in the egg and vanilla, followed by the salt and baking powder.
Step 4
Pour in the flour and switch to a rubber spatula to mix in the flour by hand.
Step 5
Just before the flour is fully combined, pour in the chocolate chips and continue to fold by hand. The dough will appear very thick and dry, but it will come together.
Step 6
Take half of the dough and press it into the bottom of the 8×8 pan. It will be a very thin layer. If half of the dough isn’t enough, grab little pinches of the other half to fill in any gaps. Set the pan and additional dough aside.
Step 7
In a medium bowl, whisk together the cookie butter and melted butter for the cookie butter dough.
Step 8
Once smooth, whisk in the vanilla and salt.
Step 9
Switch to a rubber spatula and mix in the powdered sugar. It will appear very thick and dry, so at this point, mix in the cornstarch and milk. The dough should be similar to a play-doh consistency.
Step 10
Press the cookie butter dough into an even layer on top of the chocolate chip cookie dough.
Step 11
Crumble the remaining chocolate chip cookie dough on top, making sure to cover as much of the cookie butter layer as possible.
Step 12
Sprinkle with a handful of more chocolate chips and bake for 28-32 minutes.
Step 13
When it’s fresh from the oven, use the tip of a butter knife to press down the golden brown edges. This ensures the bars cool nice and level.
Step 14
Top with a sprinkle of flaky sea salt and allow the bars to cool for at least 30 minutes.
Step 15
To slice, run a knife along the edges of the bars to release them from the pan. Then lift the bars out, slice, and enjoy!
Step 16
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Chef's notes
Use room temperature unsalted butter and egg for the cookie dough to ensure it creams well with the sugars for a light and fluffy texture.
Mix the cookie dough just until combined to make sure it’s not overworked. Cookie dough that is mixed too much will lead to a tougher texture.
For a soft, gooey texture, very lightly underbake the bars by checking them a few minutes before the timer goes off.
Stir the chocolate chips into the dough by hand to prevent over mixing and to distribute them evenly.
Let the bars cool completely in the pan before slicing to ensure they set properly and don’t fall apart.
If the cookie butter is too thick to spread, mix in a little bit of milk at a time to achieve the correct consistency.
You can use a stand mixer or an electric hand mixer to make this recipe.
