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
Shaily says
I was visiting my boyfriends family last weekend made these to take over there.. As soon as I got they were gone in about 5 minutes! They were such I made a second batch that same day! Thanks for the amazing recipe! Looks like I’ll be making these a lot from now on :)
ChelseaLynn says
I made these and the sugar cookie part came out really soft and dough almost like it wasn’t cooked enough. Is that normal?
Hi ChelseaLynn! Mine came out soft, but firmed up as it was refrigerated, definitely didn’t have an undercooked taste to it.
Shelly says
It seems like there must be a typo in the topping. 1/2 cup of butter and 1 cup chocolate chips? It seems like that would just taste like butter. A couple of tbsp of butter should do it so the chocolate will set.
I can’t wait to try these, and yes, I will eat the whole pan myself!
Hi Shelly! Nope, not a typo :) The topping does have a very rich and creamy texture to it, but sets perfectly. I hope you like them!
Leigh says
I found my way to your blog looking for a recipe for something with Buffalo chicken. Typically me, I wound up on the Cookie Butter page. OMG. I cannot wait to make these!!!
Hahahahaha! I’m to blame for many people becoming Cookie Butter addicts, Leigh. In fact just this morning I told my husband, “I need to go to Trader Joe’s and pick up more Cookie Butter.” He objected to my use of the word “need” . . . it’s like he doesn’t know me at all! :)
Rochelle says
Does the butter need to be salted or unsalted?
Unsalted :)
Maria das Neves says
Gente sou brasileira e amei esse doce.
Estou usando o Google para traduzir , de modo perdoar os erros . Fico feliz em ouvir que você gostou !