Biscoff Chocolate Chip Cookie Bars
Cookie bars with loads of semi-sweet chocolate chips, Lotus cookie pieces and Biscoff cookie butter swirled throughout. They are chewy, gooey and OH so decadent, perfect for any cookie butter lover in your life.
It’s no secret cookie butter is all the rave and Biscoff is on the top of the list. It’s creamy and sweet and seems to make a great addition to any dessert recipe. Well, this recipe is no exception. It starts with a chocolate chip cookie base and Lotus cookies pieces added to the dough then dollops of cookie butter swirled throughout the dough, making theseBiscoff chocolate chip cookie bars a perfect treat.
What is Biscoff Anyway?
Well, Biscoff cookie butter (brand widely available), is similar to a peanut butter but made from speculoos cookie crumbs. Speculoos are buttery, spice-flavoured cookies that are similar to gingersnaps. These speculoos cookies are grind up and with the addition of sugar and vegetable oil are turned into a thick, smooth and creamy spread.
This spread can be use on bread/toast, biscuits, crackers or even just eat out of jar with a spoon. Fair warning it is highly addictive.
Cookie Bar Ingredients
- Butter- unsalted melted butter
- Sugar- both brown and white sugar
- Egg- just one to bring everything together
- Vanilla- always a must
- Baking soda- make sure it’s fresh
- Flour- All-purpose here
- Biscoff Lotus cookies- I add crushed Lotus cookies pieces to the dough for some texture
- Cookie Butter- I used Biscoff but you can use and cookie butter you have
- Salt- to balance out the sweet
- Semi-Sweet Chocolate Chips- Yes, a must for me I love chocolate chips, but you may omit them or replace with white chocolate chips
Making These Biscoff Chocolate Chip Cookie Bars
These bars come together very easily and will be en joying in no time at all.
- First and foremost, preheat your oven to 350F and line an 8×8 or 9×9 baking pan with parchment paper.
- With a stand mixer, mix the butter and both sugars for a few minutes, then add in the egg and vanilla and mix for another minute.
- Add in the dry your dry ingredients until just combined.
- Fold in the Biscoff cookie pieces and chocolate chips until combined.
- Press dough into prepared pan and add dollops of Biscoff cookie butter on top of dough and make swirls throughout the dough.
- Place in oven and bake for 20-25 mins until edges are golden brown in colour.
Storing Tips
These Biscoff chocolate chip cookie bars keep well on the counter in an airtight container for 3 days or in the fridge for up to a week. You can also slice them and wrap them individually and freeze for up to 2 months. Just take out, them thaw and enjoy. I recommend warming them up in the microwave for a few seconds. YUM!
So, I hope you give this recipe a try and don’t forget to rate this recipe.
Happy Baking,
XOXO Mari!
Biscoff Chocolate Chip Cookie Bars
Ingredients
- ½ cup of melted (but not hot) unsalted butter
- ¾ cup of brown sugar
- ¼ cup of granulated sugar
- 1 large egg (room temp.)
- 1 tsp of vanilla extract
- 1 tsp of salt
- ½ tsp of baking soda
- 1 cup of Lotus Biscoff pieces plus, extra to top off before baking
- 2 cups of (AP) flour
- 1 cup of Biscoff spread slightly warm
- 1 cup of semi-sweet chocolate chips plus, extra for top of dough
Instructions
- Preheat oven to 350°F and line a 8×8 or 9×9 square baking pan with parchment paper so the ends hang over the sides of pan and set aside
- In a bowl whisk together flour, salt and baking soda and set aside
- With your mixer cream together butter and both sugars on med-high until light and fluffy about 5 mins.
- Add in egg and vanilla and mix
- Combine your dry ingredients to your wet on low speed and mix just until combined.
- Gently fold in your chocolate chips and Biscoff pieces
- Press into prepared pan and then add dollops of Biscoff spread over top of dough and make swirls with a knife
- Bake for 20-25 mins until edges golden brown in colour but still a little jiggle in middle it will continue to bake while cooling so you don't want to over bake it.
- Remove from oven and let cool in pan for 15 mins before removing from pan and transferring onto a cooling rack to cool for another 25 mins before cutting into.