Biscoff Chocolate Chip Cookie Bars
A chocolate chip cookie bar with swirls of Biscoff spread throughout and pieces of Lotus Biscoff cookies makes one chewy treat.
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 8x8 or 9x9 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.
Notes
Make sure it is completely cooled before cutting into to get clean cut sides (I prefer warm myself) I recommend even putting it in fridge for 20 mins.
These keep well in fridge for up to a week in airtight container and in freezer up to two months.