Sugar Cookie Cookie Butter Bars

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.

Photo of a stack of Cookie Butter Bars with a bite taken out of the top bar. - 3

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.

Overhead photo of a baking dish of Cookie Butter Bars recipe - 4

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.

Photo of chocolate layer being poured onto pan of Cookie Butter Bars recipe. - 5

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.

Photo of stacks of Cookie Butter Bars. Jar of cookie butter and a spoon beside stacks of bars. - 6

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.

Close up photo of Cookie Butter Bars - 7

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.

Close up photo of a stack of Cookie Butter Bars. - 8

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.

Pizookie
Chocolate Chess Pie
Death By Chocolate Brownies

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.

Instagram
Facebook
Youtube
Newsletter

Ingredients

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

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

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.

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.