Soft, chewy, and layered with indulgence, these Chocolate Chip Cookie Butter Bars are the perfect treat for anyone craving buttery richness with a hint of spiced creaminess.
Each bar delivers a soft chocolate chip cookie bite with a smooth, decadent cookie butter center—melty, sweet, and impossible to resist.
What You’ll Need for Chocolate Chip Cookie Butter Bars
- Unsalted butter – Adds rich, creamy flavor and keeps the cookie base soft with a slight crisp on the edges.
- Granulated & light brown sugar – The blend of sugars gives the perfect balance of sweetness and chewiness.
- Egg – Binds the dough and adds structure while maintaining that tender cookie bar texture.
- Vanilla extract – Enhances the sweetness and brings warmth to every layer.
- All-purpose flour – The backbone of the cookie dough, holding everything together with just the right bite.
- Mini semi-sweet chocolate chips – Melt into gooey pools throughout the bars and add a burst of chocolate in every bite.
- Biscoff creamy cookie butter – The star of the show—smooth, spiced, and lusciously rich, nestled between two cookie layers.
- Powdered sugar & cornstarch – Help form the cookie butter dough, giving it a silky yet moldable consistency.
- Milk – Loosens the dough just enough to spread easily, without making it too soft.
Let’s Bake! How to Make These Cookie Butter Bars
Start by whipping up a soft chocolate chip cookie dough base—rich with butter, sweetened with two sugars, and speckled with chocolate chips.
Press half the dough into a parchment-lined square pan, creating a thin foundation. Next, make the cookie butter dough: a simple blend of melted butter, cookie butter, vanilla, and powdered sugar that sets up to a pliable, spreadable layer.
Spread this cookie butter dough evenly over the cookie base. Then crumble the remaining chocolate chip dough over the top, letting it peek through for that craggy, bakery-style look.
After a quick bake, gently press the edges down to flatten the top—this simple trick ensures even, picture-perfect bars once they cool. Finish with flaky sea salt for a final pop of flavor and texture.
Sweet Tips & Delicious Variations
For an extra gooey center, pull the bars out of the oven just as the tops turn golden, allowing them to finish setting as they cool. Don’t skip the step of pressing down the edges post-bake—this gives you a flatter surface and better texture all around.
Want a nutty twist? Swirl in a few spoonfuls of peanut butter with the cookie butter layer. Or, for a spicy kick, sprinkle cinnamon into the cookie dough for a warm, cozy finish. Mini white chocolate chips also make a great addition for added sweetness.
Keeping Cookie Bars Fresh and Fabulous
These bars store beautifully. Once fully cooled, keep them in an airtight container at room temperature for up to 4 days. For longer storage, wrap each bar individually and freeze for up to a month.
To reheat, pop a bar in the microwave for about 10 seconds to bring back that gooey center and melty chocolate magic. Just don’t skip the sprinkle of flaky salt on top—it’s the finishing touch that makes all the difference.
Chocolate Chip Cookie Butter Bars
Ingredients
Cookie Butter Dough
- 1 cup 100g powdered sugar
- 2 tsp milk
- 2 tbsp cornstarch
- 1/4 cup 55g unsalted butter, melted
- 1/2 tsp kosher salt
- 1/2 cup 120g Biscoff creamy cookie butter
- 1 tsp vanilla extract
Chocolate Chip Cookie Butter Bars
- 1/4 cup 55g light brown sugar, packed
- 1/2 tsp kosher salt
- 1/2 cup 110g unsalted butter, room temperature
- 1/2 tsp baking powder
- 2 cups 264g all-purpose flour
- 1 tsp vanilla extract
- Flaky sea salt for topping
- 1 large egg
- 1 cup 170g mini semi-sweet chocolate chips, plus more for topping
- 1/2 cup 100g granulated sugar
Instructions
- Preheat the oven to 350°F and prepare an 8×8-inch baking pan by greasing it and lining it with parchment paper, ensuring the paper overhangs on the sides for easy removal.
- Begin with the cookie dough base by creaming together the room-temperature butter, granulated sugar, and brown sugar using a hand or stand mixer fitted with a paddle attachment until the mixture is fluffy and light.
- Incorporate the egg and vanilla extract, followed by the salt and baking powder, mixing until combined.
- Add the flour and gently fold it in with a rubber spatula. Before the flour is completely incorporated, stir in the mini chocolate chips and continue folding until no dry patches remain. The dough will be thick but cohesive.
- Press half of this dough evenly into the bottom of the prepared pan to form a thin base layer. If necessary, use small amounts from the remaining dough to patch any sparse areas. Set aside both the pan and the leftover dough.
- To make the cookie butter layer, whisk the melted butter with the cookie butter until smooth in a medium bowl. Add the vanilla extract and salt and whisk again.
- Stir in the powdered sugar using a rubber spatula. The mixture will be quite stiff, so blend in the cornstarch and milk until it reaches a pliable, dough-like consistency.
- Spread this cookie butter mixture evenly over the cookie dough layer in the pan.
- Crumble the reserved cookie dough over the top, doing your best to cover the filling. Finish by scattering a few extra chocolate chips on top.
- Bake for 28–32 minutes, until the edges are golden brown. Immediately after removing from the oven, press the edges down gently using the tip of a butter knife to prevent uneven settling during cooling.
- Sprinkle the top with flaky sea salt and allow the bars to cool in the pan for at least 30 minutes.
- Run a knife along the edges to loosen any stuck areas, lift the bars out using the parchment overhang, slice, and serve.
