I know how much everyone loves Biscoff. And these Biscoff cookie butter bars are super soft, chewy, gooey, with that unmistakable yummy cookie butter flavour coming through in every bite. And the white chocolate chips just melt right into it.
What makes these so good is how the melted butter and cookie butter combine to make a really rich, almost fudge-like base. The batter is actually quite sticky – not like regular cookie dough at all – but that’s the secret to the incredible chewiness.
These are seriously one of my favourite things to make when I need a quick sweet treat or something easy to bring to a potluck. They come together so fast, and everyone always asks for the recipe.
Why you’ll love these biscoff cookie butter bars
- Super chewy texture: These chewy biscoff bars are truly soft and gooey, not dry or cakey at all.
- Fellow Biscoff lovers: You get that warm, spiced cookie butter taste woven all through the bar.
- No mixer needed: You can make these homemade cookie butter dessert bars with just a couple of bowls and a whisk!
Ingredients
- Unsalted butter, melted
- Cookie butter (such as Biscoff spread), crunchy or smooth
- Light brown sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Ground cinnamon
- Salt
- Baking powder
- Baking soda
- Biscoff cookies
- White chocolate chips
*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*
Equipment
- Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
- Large and small mixing bowls
- Measuring cups and spoons
- Whisk
- 8×8 inch (20×20 cm) baking pan
- Rubber spatula or wooden spoon
- Parchment paper
- Wire cooling rack
Tips for making biscoff cookie butter bars
Don’t worry about sticky batter: It’s totally normal for the batter for these gooey biscoff cookie bars from scratch to be very sticky. It’s not like typical cookie dough, so just use your rubber spatula to spread it evenly into your prepared pan.
Press in your toppings: For the best cookie butter white chocolate chip bars, gently place a piece of parchment paper over the sprinkled chopped Biscoff cookies and white chocolate chips, then press them down with your hands. This helps them stay nestled nicely in the batter while baking.
Absorb extra grease: If your quick biscoff blondie bars recipe seems a bit greasy after cooling for about 15 minutes, carefully lift them out of the pan with the parchment and place them on a stack of paper towels. This simple trick helps absorb any excess butter, giving you the best cookie butter bars for home bakers.
Biscoff Cookie Butter Bars FAQs
Can I use smooth or crunchy cookie butter?
Either works perfectly for this easy biscoff cookie butter bars recipe. The texture of the cookie butter won’t change the final bar’s chewiness too much, so just use whichever you have on hand or prefer.
How do I know when they’re baked enough?
Look for the edges to be golden brown, and a toothpick inserted into the centre should come out with moist crumbs, not wet batter. Overbaking can make these beginner-friendly biscoff cookie butter squares dry, so keep an eye on them.
How should I store these bars?
Once completely cooled, store the bars in an airtight container at room temperature. They’ll stay soft and chewy for about 3-4 days.
Can I swap out the white chocolate chips?
Yes, absolutely! You could use milk chocolate chips, dark chocolate chunks, or even some chopped pecans or walnuts if you’re feeling adventurous.
Make sure to tag me @theflournook on social media and leave a review below if you make these biscoff cookie butter bars. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above.
Happy baking!
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Cookie Butter Bars
- Total Time: 50 minutes
- Yield: 16 bars 1x
Description
Ingredients
- 1/2 cup (113 grams) unsalted butter, melted
- 1/2 cup (130 grams) cookie butter (such as Biscoff spread), crunchy or smooth
- 1/2 cup (100 grams) packed light brown sugar
- 1 large (50 grams) egg
- 1 teaspoon (5 ml) vanilla extract
- 1 cup (120 grams) all-purpose flour
- 1 teaspoon (2 grams) ground cinnamon
- 1/2 teaspoon (3 grams) salt
- 1/2 teaspoon (2 grams) baking powder
- 1/4 teaspoon (1 gram) baking soda
- 8–12 Biscoff cookies, roughly chopped
- 1/3 cup (60 grams) white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- Line an 8×8 inch (20×20 cm) baking pan with parchment paper, allowing some overhang on two sides to create “handles” for easy removal later.
- In a large mixing bowl, combine the melted butter, cookie butter, and packed light brown sugar. Whisk them together until the mixture is smooth and well combined.
- Add the egg and vanilla extract to the bowl. Whisk until they are fully incorporated into the butter mixture.
- In a separate small bowl, whisk together the all-purpose flour, ground cinnamon, salt, baking powder, and baking soda.
- Add the dry ingredient mixture to the wet ingredients in the large bowl. Mix with your spatula until just combined and smooth. Be careful not to overmix! The batter will be quite sticky, not like traditional cookie dough.
- Transfer the sticky batter into your prepared baking pan. Use your spatula to spread it evenly into all corners of the pan.
- Sprinkle the roughly chopped Biscoff cookies and white chocolate chips evenly over the top of the batter.
- Place a fresh piece of parchment paper over the sprinkled cookies and chocolate chips. Gently press them about halfway into the batter using your hands or the bottom of a flat glass. This helps them stay nestled in the bars.
- Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs (not wet batter).
- Let the bars cool completely in the pan on a wire rack.
- (Optional grease absorption step): If the bars seem greasy after cooling for about 15 minutes, carefully lift the parchment paper with the bars out of the pan. Place the parchment and bars onto a stack of paper towels. Return the bars (still on parchment and paper towels) back into the baking pan to cool completely. The paper towels will absorb any excess butter.
- Once completely cool, use the parchment paper overhang to lift the bars out of the pan. Cut them into squares and enjoy!
Notes
- Don’t be alarmed by the batter’s stickiness! It’s super gooey and not like regular cookie dough at all. Your trusty spatula is the best tool for spreading it evenly in the pan.
- That little step of pressing down the Biscoff cookies and white chocolate chips with parchment paper really makes a difference. It ensures they’re nestled nicely into the bars and don’t just fall off the top.
- The optional grease absorption step might sound a bit extra, but it’s a lifesaver! Cookie butter and melted butter make for a rich, delicious bar, but sometimes they can be a tad greasy. A few paper towels are a simple trick for a perfectly satisfying, less oily bite.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Bars
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