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Chocolate Chip Cookie Butter Bars

Rich, indulgent, and brimming with melty chocolate and luscious cookie butter, these bars are layered to perfection—featuring a tender chocolate chip cookie base, a soft, creamy cookie butter filling, and a crumbled cookie dough topping. Finished with a sprinkle of sea salt, they deliver a satisfying contrast of flavors and textures in every bite.
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Total Time 1 hour 20 minutes

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.