Description
These Sugar Cookie Cookie Butter Bars combine a buttery sugar cookie base with a creamy cookie butter layer and a rich chocolate topping. Perfectly balanced with creamy textures and sweet flavors, these bars are an easy-to-make dessert ideal for sharing at parties or enjoying as a delightful treat.
Ingredients
For the Sugar Cookie Layer
- 2 1/2 cups all-purpose flour (300 grams)
- 1/2 teaspoon baking powder (2 grams)
- 1/2 teaspoon salt (3 grams)
- 2 cups sugar (396 grams)
- 16 tablespoons unsalted butter (226.8 grams), room temperature
- 2 teaspoons vanilla extract (9.86 ml)
- 2 large eggs
For the Cookie Butter Layer
- 8 tablespoons unsalted butter (113.4 grams)
- 1 cup cookie butter (240 grams)
- 1/2 cup powdered sugar (113.5 grams)
For the Chocolate Layer
- 8 tablespoons unsalted butter (113.4 grams)
- 1 cup chocolate chips (170 grams)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the sugar cookie base.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later incorporation.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the 16 tablespoons of unsalted butter with 2 cups of sugar for 3 to 6 minutes until the mixture becomes light and fluffy. Add the vanilla extract and eggs, one at a time, mixing for about 30 seconds after each addition to combine well.
- Add Dry Ingredients: Slowly add the flour mixture to the wet ingredients, mixing on low until just incorporated, then increase speed to high briefly. This helps to combine the ingredients while minimizing gluten activation for a tender cookie base.
- Form and Bake Cookie Layer: Press the cookie dough evenly into the bottom of a 9x13 inch baking pan. Bake for about 20 minutes until lightly golden. Let it cool on the counter for 10 minutes, then refrigerate for 30 minutes to firm up.
- Prepare Cookie Butter Layer: Soften 8 tablespoons of butter in the microwave for 30 seconds. Add the cookie butter and microwave again for another 30 seconds at half power. Whisk in the powdered sugar until the layer is smooth and creamy.
- Apply Cookie Butter Layer: Pour and spread the cookie butter mixture evenly over the cooled sugar cookie base. Refrigerate this layer for another 30 minutes to set properly.
- Make Chocolate Layer: Melt the remaining 8 tablespoons of butter together with the chocolate chips either over low heat on the stovetop or in the microwave at half power until smooth.
- Add Chocolate Topping: Spread the melted chocolate mixture evenly over the set cookie butter layer. Refrigerate for 30 minutes to an hour to allow the chocolate topping to harden.
- Serve: Before slicing, allow the bars to come to room temperature to prevent the chocolate from cracking during cutting. Slice into 24 servings and enjoy.
Notes
- Cookie butter is a creamy spread made from ground speculoos cookies; it can be found in many grocery stores or specialty food shops.
- For best results, refrigerate each layer as instructed to ensure clean layering and easier slicing.
- Allowing the bars to come to room temperature before slicing prevents the chocolate layer from cracking.
- Use a sharp knife and wipe it clean between cuts for neat bar slices.
