Biscoff Cookie Bars
Deliciously decadent Biscoff cookie bars, filled with Biscoff spread and studded with chocolate chips. They’re super easy and quick to whip up with a no-chill dough, perfect for the holiday season, bake sales, or as a delicious dessert. It has a delicious mix of crispy edges and soft, chewy middle pieces.
The cookie dough top is decorated with Biscoff cookie pieces, and after baking, it’s drizzled with more Biscoff spread. This recipe made Biscoff cookie butter cookies but the brand of cookie butter used doesn’t matter as long as it’s made from speculoos cookies. This brings the perfect amount of sweetness and spice to the cookies. You can use a crunchy or smooth spread.
Many grocery stores sell it or look for it online. The creamy spread used in this recipe is Lotus Biscoff cookie butter. You could also use other brands, like Trader Joe’s and Walmart’s speculoos cookie butter.
I use it in these cookie butter brownies and cookie butter ice cream too!
Ingredients
Find the full measurements for these Biscoff cookie butter bars in the printable recipe card at the bottom of this post. Here is a rundown of what you will need.
- Butter. This can be salted or unsalted butter. This butter will be browned in a pan before using to brown the milk solids. This gives a deep caramel flavor to the cookie dough.
- Light brown sugar and granulated sugar. A brown and white sugar mix brings the right amount of moisture and chewiness to the cookie bars, with crisp edges.
- Biscoff cookie spread. This goes into the dough, and a little extra can also be drizzled over the baked cookie bars. It will stiffen again as the cookies cool to room temperature.
- Large egg
- Vanilla extract or vanilla paste. I love using vanilla paste in my cookies.
- All-purpose flour.
- Cinnamon – This enhances the speculoos flavor.
- Baking soda.
- Salt.
- Chocolate chips or chop up a bar of semi-sweet chocolate into chunks. You could also use white chocolate chips or milk chocolate.
- Biscoff cookies for topping.
Method
Preheat the oven to 350°F (180°C). Line an 8×8-inch (20x20cm) baking pan with parchment paper.
Melt butter in a medium saucepan, then cook it for 3-4 minutes until the milk solids have caramelized and the butter smells nutty. Pour it into a large mixing bowl and cool down for around 5 minutes.
Whisk together the flour, baking soda, cinnamon, and salt in a small bowl.
When the melted butter is still a little warm to the touch, whisk in the cookie butter spread.
Then add the brown sugar, granulated sugar, vanilla, and egg and whisk to combine.
Tip the dry ingredients into the butter mixture and fold them with a rubber spatula or wooden spoon until nearly combined.
There should still be flour streaks remaining.
If the cookie dough is still very warm due to the butter, let it cool a bit more before adding the chocolate so it doesn’t melt into the dough.
Add in the chocolate and continue stirring until combined.
Tip the cookie dough into the prepared pan and spread it out in an even layer with an offset spatula or the back of a spoon.
Press a few pieces of broken Biscoff cookies into the top of the dough.
Bake the cookie bars on the middle rack of the oven for around 22-25 minutes until the edges are browned and the top is set and light golden brown but still a bit soft in the middle.
How fast it bakes will depend on your oven.
Serving
Let the cookie bar cool in the tin for 15 minutes before removing the cookie slab from the pan and letting it cool completely on a wire rack. Use the parchment paper to lift the cookies out. The cookies will be quite soft while still warm but firm as they cool to room temperature.
Optional: Warm some cookie butter in the microwave so it is pourable, then drizzle this over the cookie bars.
To serve, slice the cookies into individual cookies with a sharp knife. Slice four rows horizontally and four rows vertically to create 16 pieces.
Storing
Store leftover bars in an airtight container for up to 5 days. The dough can also be frozen for future cookies.
Press it into the lined pan and freeze until stiff. Remove it from the pan and wrap it in plastic wrap or place it in an airtight container and freeze for up to 3 months.
When ready to bake, place the frozen cookie slab into the pan lined with parchment paper. It can be baked from frozen but may need an extra minute or two of baking time.
Happy baking!
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- Chocolate-Filled Cookies (With Chocolate Ganache)
- Biscoff Milkshake
- The Best Cinnamon Babka
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Biscoff Cookie Bars
Deliciously decadent Biscoff cookie bars, filled with Biscoff spread and studded with chocolate chips.
Ingredients
- 170g (¾ cup) unsalted butter
- 188g (1 ½ cups*) all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 100g (½ cup) biscoff cookie butter spread, plus more for topping
- 100g (½ cup, packed) soft brown sugar
- 50g (¼ cup) granulated sugar
- 1 large egg
- 1 teaspoon vanilla paste or extract
- 130g (3/4 cup) semi-sweet chocolate chips
- Biscoff cookies for topping (optional)
Instructions
- Preheat the oven to 350°F (180°C). Line an 8x8-inch (20x20cm) baking pan with parchment paper. Leave an overhang so you can lift the cookie bar out after baking.
- Melt butter in a medium saucepan, then cook it for 3-4 minutes until the milk solids have caramelized, and the butter smells nutty. Pour it into a large mixing bowl and cool down for around 5 minutes.
- Whisk the flour, baking soda, cinnamon, and salt in a small bowl.
- When the melted butter is still a little warm to the touch, whisk in the cookie butter spread. Then add the brown sugar, granulated sugar, vanilla, and egg and whisk to combine.
- Tip the dry ingredients into the butter mixture and fold them with a rubber spatula or wooden spoon until nearly combined. There should still be flour streaks remaining.
- If the cookie dough is still very warm due to the butter, let it cool a bit more before adding the chocolate so it doesn't melt into the dough. Add in the chocolate and continue stirring until combined.
- Tip the cookie dough into the prepared pan and spread it into an even layer with an offset spatula or the back of a spoon.
- Press a few pieces of broken Biscoff cookies into the top of the dough.
- Bake the cookie bars on the middle rack of the oven for around 22-25 minutes until the edges are browned, and the top is set and light golden brown but still a bit soft in the middle. How fast it bakes will depend on your oven.
- Let the cookie bar cool in the tin for 15 minutes before removing the cookie slab from the pan and letting it cool completely on a wire rack. Use the parchment paper to lift the cookies out. The cookies will be quite soft while still warm but firm as they cool to room temperature.
- Optional: Warm some cookie butter in the microwave for 10 secondss so it is pourable, then drizzle this over the cookie bars.
- To serve, slice the cookies into individual cookies with a sharp knife. Slice four rows horizontally and four rows vertically to create 16 pieces.
Notes
*The cup sizes given are US-sized cups. Note that these are smaller than metric cups. For best results use a kitchen scale.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 236Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 34mgSodium: 116mgCarbohydrates: 27gFiber: 1gSugar: 15gProtein: 2g
This is an informational estimate only. I am not a certified Dietitian or Nutritionist
