These crazy good Cookie Butter Bars are a cross between my Mint Chocolate Brownies and my Sugar Cookie Bars. They will absolutely blow your mind.
When I first started blogging, I fell in love with cookie butter. Like. I fell hard. I suddenly wanted to turn everything I could into cookie butter. And at the top of that list was a bar recipe.
I took my Sugar Cookie recipe that had been so popular and made that the base. And then I used the techniques in my mom’s Mint Brownies to make the second and third layers. When I tasted the result, I almost passed out from joy.
In remaking these for new photos, my youngest took a bite, looked at me, and said, “Mom, why are these so good?”
I responded, “Butter.”
Nathan, who doesn’t even like cookie butter, is obsessed with these. They are way too good to be legal.
How to Make Sugar Cookie Cookie Butter Bars
This is just a brief overview of this amazing bar recipe. For the full recipe with all of the measurements and ingredients, see the recipe card at the bottom of the post.
- Mix together the dry ingredients for the sugar cookie bar layer. In a large bowl, whisk together the flour, baking powder, and salt.
- Cream the butter and sugar for the sugar cookie bar layer. In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugar (alternatively use a hand mixer in a large bowl). Once creamed, add in the eggs and vanilla.
- Bake the sugar cookie bar layer. See below for suggestions on baking.
- Make the cookie butter layer. Combine softened butter, cookie butter, and powdered sugar until smooth. Spread this over the baked and cooled sugar cookie layer.
- Make the chocolate layer. Melt chocolate and butter together to make the chocolate layer. Pour over the set and cooled cookie butter layer. Allow the chocolate to set before slicing.
What is Cookie Butter
Cookie butter is a spread made from Speculoos cookies and can be found at Trader Joe’s. It also can be known as Biscoff spread made from Biscoff cookies. It has a subtle cinnamon flavor and is smooth and delicious. It is my absolute weakness; I want to live in a calorie-free world where I can eat it by the spoonful.
Cookie Butter Bars Tips and Tricks
These are great pointers that are helpful for any baking recipe.
- Measure the flour correctly. This is the first step for any baking recipe. You can find more detailed instructions below.
- Ensure that your baking powder is fresh. To test that, drop a little in some water. It should bubble immediately. Most baking powder needs to be replaced every six months. Note that baking powder should be used and you should not substitute with baking soda. They aren’t interchangeable.
- Have your butter at room temperature for the sugar cookie layer. Room temperature butter will feel cold to the touch. You will be able to easily dent it, without pushing your finger all the way through. Room temperature butter creams beautifully with sugar, creating pockets of air that makes for light and delicious baked goods.
- Do not overcook your chocolate. When chocolate gets overheated, it can seize and will create a grainy texture. Use low heat to melt the butter and chocolate together.
How to Measure Flour for Baked Goods
When flour is measured incorrectly, it can get packed and result in more flour than your recipe calls for. This can lead to cookies that won’t spread and cake that is dry. To measure flour:
- Whisk the flour in the container that it is kept in.
- Spoon the flour into a dry measuring cup.
- Level the flour off with the flat edge of a spatula.
Best Pan for Bar Recipes
This pan is a workhorse! It’s my very favorite for baking bars. You can’t beat those crisp edges on bars. I like to cut a piece of parchment paper that runs the length of the pan, and a second piece of parchment paper that runs the width. The two together will allow you to pull the bars right out of the pan when they are finished and cut 24 even-sized bars.
My Favorite 9×13 Baking Dish
Storing and Freezing
These bars store perfectly in an airtight container for up to two weeks. As with all recipes, use your best discretion when it comes to leftovers.
These sugar cookie bars also freeze amazingly well. Place them in a single layer and freeze them for a few hours. Then transfer them to an airtight container and store them in the freezer for up to three months.
Other Decadent Desserts
It is absolutely true that these bars are rich and delicious. Perfect for a once-in-a-while treat. Here are some other great desserts.
If you like these Sugar Cookie Cookie Butter Bars or any of my other recipes, please leave me a comment and let me know what you think.
Sugar Cookie Cookie Butter Bars
Ingredients
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
Cookie Butter Layer
- 8 tablespoons unsalted butter (113.4 grams)
- 1 cup cookie butter (240 grams) read what cookie butter is here
- 1/2 cup powdered sugar (113.5 grams)
Chocolate Layer
- 8 tablespoons unsalted butter (113.4 grams)
- 1 cup chocolate chips (170 grams)
Instructions
Sugar Cookie Layer
- Preheat the oven to 350 degrees Fahrenheit.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.2 1/2 cups all-purpose flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt
- In the bowl of a stand mixer with the paddle attachment (or in a large bowl with a hand mixer), cream the butter and sugar together for about 3 to 6 minutes, until it is light and fluffy. Then add the vanilla and one egg at a time, combining for about thirty seconds after each addition.2 cups sugar, 16 tablespoons unsalted butter, 2 teaspoons vanilla extract, 2 large eggs
- Add the flour mixture. Turn the mixer on low. As soon as the flour has begun to incorporate, turn the mixer on high. The goal here is to combine the flour with as little mixing as possible to not activate the gluten.
- Press the cookie dough into the bottom of a 9×13 inch pan and bake for about 20 minutes. Let it cool on the counter for about 10 minutes, and then put it in the refrigerator for a half hour.
Cookie Butter Layer
- Soften the butter in the microwave for about thirty seconds. Add the cookie butter and put it back in the microwave for another 30 seconds at half power. Whisk in the powdered sugar until it is smooth.8 tablespoons unsalted butter, 1 cup cookie butter, 1/2 cup powdered sugar
- Pour it over the cooled (it does not have to be completely cooled) sugar cookie layer, and spread it until it is even. Put it back in the refrigerator for another 30 minutes.
Chocolate Layer
- Melt the butter and chocolate together, either over low heat on the stovetop or in the microwave on half power. Once the cookie butter layer is set, spread the chocolate layer over it and let it set for another 30 minutes to an hour.8 tablespoons unsalted butter, 1 cup chocolate chips
- Before cutting the bars, let them come to room temperature. This will prevent the chocolate from cracking and breaking while you slice the bars.
did you make this
Sugar Cookie Cookie Butter Bars
Brittany B says
These look amazing! Pinned them for sure!
Amy of While Wearing Heels says
YELLOW CAR! One point. Delicious sugar cookie butter bars…1 millions points. YUM!
Lisa Longley says
Amy, it got so bad that I started texting pictures of yellow cars to my husband while he was at work, LOL!
Tara @ Suburble says
Butterrrrrr…… That’s the stuff.
But, what on earth is Cookie Butter? By the sounds of it, I am sure that I would love it.
Lisa Longley says
Tara, it’s this amazing butter made from cookies!! Like make peanut butter, but take out the peanuts and add cookies instead! :O You can buy it (as “Cookie Butter”) from Trader Joe’s or (as “Biscoff Spread”) from Walmart and Target!
Terri Hoppe says
I have never heard of cookie butter either. I will have to look for it the next time I am in Walmart.
Julie says
Lisa, I LOVE these! I might have to make a batch of these to take to work one day. I wouldn’t be able to keep them at my house. I might eat too many of them!
Julie @ This Gal Cooks
Sarah says
You are quickly becoming one talented dessert blogger! We, sadly, play the “dead deer” game on the way to and from Illinois. But in my defense, there is not much to do on that stretch of 90! BOR-ING. The husbands are always the car game cheaters, aren’t they?!?
Lisa Longley says
OMG. Just laughed so hard I spit out my breakfast! LOL. That is AWESOME Sarah. You are a mom of boys, that is for sure. Totally something we would have done in my family growing up. :)
Elizabeth Waterson says
These look delightful! And yes I want to hide the evidence of stuffing my face in my belly
Lisa Longley says
There really isn’t a better place to hide evidence!! :)
Hayley @ The Domestic Rebel says
OH MAH GOD, Lisa. These bars are ridiculous. And I think I automatically lost eleven thousand cool points for scratching my screen and trying to sniff it.
Lisa Longley says
Well it’s a good thing you have so many cool points to spare, Hayley!
Carrian Cheney says
HAHA, I love your yellow car story. I could seriously picture it all going down. Oh man, kids are the best. These look awesome too!
Lisa Longley says
Lol, thanks! :)
FrugalFoodieMama says
Annnndddd… I just bought a new jar of cookie butter- perfect! :)
TheTastyFork says
I’ve been looking for a really really really good reason to dive in and buy cookie butter from TJ’s. I think you’re given me the PERFECT reason!