Description
Deliciously rich and indulgent Chocolate Chip Cookie Butter Bars featuring a buttery chocolate chip cookie base layered with creamy Biscoff cookie butter dough, topped with crumbled cookie dough, extra chocolate chips, and a sprinkle of flaky sea salt. Perfectly balanced sweet and salty flavors make these bars an irresistible treat for any occasion.
Ingredients
Cookie Base
- 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 Dough
- 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
- Flaky sea salt, for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking pan and line it with parchment paper, allowing the paper to hang over the sides for easy removal later.
- Make the Cookie Base Dough: Using a hand or stand mixer with the paddle attachment, beat together the room temperature butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. Add in the egg and vanilla extract and mix well. Then, incorporate the kosher salt and baking powder.
- Add Dry Ingredients: Pour in the all-purpose flour and switch to folding by hand with a rubber spatula, mixing until the flour is mostly combined. Just before fully combined, fold in the mini chocolate chips evenly into the dough. The dough will be thick and dry but ensure all dry patches are worked in thoroughly.
- Press Cookie Base Layer: Take half of the cookie dough and press it evenly into the bottom of the prepared 8×8 pan, forming a thin, uniform layer. If needed, use small pinches from the remaining dough to fill any gaps. Set the pan aside along with the remaining dough.
- Prepare Cookie Butter Dough: In a medium bowl, whisk together the creamy Biscoff cookie butter and melted butter until smooth. Add vanilla extract and kosher salt, mixing well. Using a rubber spatula, mix in the powdered sugar. It will be thick and dry at this point. Stir in the cornstarch and milk to achieve a play-doh like consistency.
- Layer Cookie Butter Dough: Press the cookie butter dough evenly over the chocolate chip cookie base layer in the baking pan.
- Add Cookie Dough Crumble Topping: Crumble the remaining chocolate chip cookie dough over the cookie butter layer as evenly as possible. Sprinkle additional mini chocolate chips on top for an extra chocolatey finish.
- Bake the Bars: Place the pan in the oven and bake for 28 to 32 minutes until the top is golden brown and set.
- Press Edges After Baking: When just out of the oven, use the tip of a butter knife to gently press down the golden brown edges to ensure the bars cool evenly and flat, as the center tends to sink more than the edges.
- Add Final Topping and Cool: Sprinkle flaky sea salt on the warm bars and allow them to cool completely for at least 30 minutes in the pan.
- Slice and Serve: To remove from the pan, run a knife around the edges to loosen any sticking, then lift the bars out using the parchment paper overhang. Slice into 16 bars and enjoy!
Notes
- Make sure the butter is at room temperature before mixing to achieve the best creamy texture.
- Allowing the bars to cool completely is important for clean slicing and proper texture.
- Using flaky sea salt on top enhances the flavor by balancing sweetness with a touch of saltiness.
- Mini chocolate chips are preferred for even distribution throughout the bars.
- If the dough feels too thick after adding powdered sugar, gradually add milk to reach the desired consistency.
- Store bars in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
