Biscoff Cookie Bars and the BEST! A rich, Biscoff based cookie dough is baked into the most amazing (and easy) treat that's ready in under 30 minutes. They're thick, chewy, made with a no-chill cookie dough, and perfect for the holiday season!
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These Biscoff Cookie Bars are downright amazing. Thick, chewy cookies, full of spiced Biscoff flavor and texture from crushed up cookies.
This is a simple, quick, 30 minute recipe that adults and kids will all enjoy! Simply mix up the dough, press into the pan, and bake. That's it! Cut, serve, and enjoy all the happy smiles from those you share them with.
You should also check out these Biscoff Cookie Butter Cupcakes for another fun treat!
What is Biscoff Spread? (AKA cookie butter)
Biscoff, also known as Cookie Butter OR Speculoos Butter, is a type of spread that's typically made from ground up spice cookies called Speculoos. The cookies are similar to an American gingerbread cookie, and are baked in many European countries when the winter weather hits.
You can use Biscoff in any way that you would use your favorite nut butter. Spread it over toast, crackers, drizzle over oatmeal, pair with an apple, or just enjoy it by the spoonful.
However, my personal favorite use are these Biscoff blondies!
Why You'll Love This Recipe
- These Biscoff cookie bars are SO simple and quick to make
- They're made in one bowl with pantry staple ingredients
- FULL of delicious cookie butter flavor!
- There's crunchy texture in each bite thanks to crushed up cookies
- Bakes in under 30 minutes
Key Ingredients Needed
*for the full list of ingredients and measurements see recipe card below*
- Butter: I prefer to use salted butter when I bake because I've found that it gives a better, more rounded out flavor overall.
- Biscoff: You can use either crunchy or creamy Biscoff spread- both work!
- Brown sugar: For this recipe I used light brown sugar, but you can use dark if that's all your have on hand. (mind you, the color will be darker than pictured)
- Egg: Take your egg out of the fridge 30-60 minutes before you plan on baking so it's room temperature!
- Vanilla: A little bit of vanilla extract adds a hint of sweetness and floral flavor.
- Flour: I used regular, all purpose flour. Make sure it's a good quality because this is the major structural component of these bars!
- Cornstarch: Cornstarch just helps keep these cookie bars extra soft and chewy.
- Biscoff cookies: I like to add a few crushed cookies to the dough for texture and on top for a little bit of decoration. These are totally optional though!
How To Make Biscoff Cookie Bars
STEP ONE- Preheat oven to 350°F and line a metal 8x8 baking pan with parchment paper.
STEP TWO- In a large mixing bowl, stir together butter, cookie butter, and brown sugar. Mix until well combined.
STEP THREE- Next, mix in egg, milk, and vanilla extract until well combined.
STEP FOUR- Finally, add dry ingredients into the bowl of wet ingredients and gently mix until no traces of flour remain.
STEP FIVE- Lastly, use a rubber spatula to gently fold crushed Biscoff cookies into the dough.
STEP SIX- Put the cookie dough into your parchment lined pan and press into an even layer. Sprinkle a few more crushed cookies on top if desired.
STEP SEVEN- Bake for 23-25 minutes, or until the edges start to turn a light golden brown. Carefully remove from the oven and allow the Biscoff cookies bars to cool completely before cutting into squares.
Serving Suggestions
These cookie butter cookie bars are already quite sweet, so if you're looking for something to tone it down, try drizzling with some melted dark chocolate!
Or, if you want to up the sweet factor, top with a scoop of vanilla ice cream or whipped cream instead.
Storing and Freezing Instructions
STORING- Keep leftover Biscoff cookie bars in an airtight container for up to 4 days.
FREEZING- If you want to freeze the bars for later use, you can totally do that! Just wrap each one individually in plastic wrap and again in aluminum foil. Freeze for up to 2 months, then thaw to room temperature when desired and enjoy!
Expert Baking Tips
- Use room temperature ingredients: For best results, mix up the dough with room temperature ingredients. It comes together quicker and easier!
- Crunchy or Creamy cookie butter: I've used both and in these cookie bars it doesn't matter! Since there's crushed up cookies already in the dough, crunchy spread goes unnoticed.
- Cookies on top: For extra pizzaz, I like to sprinkle a few pieces of crushed Biscoff cookies on top before baking.
- Don't over bake: You want these bars to be ooey and gooey, so make sure not to over bake! I found that the 25 minute mark was perfect.
- Bake in a metal pan: Much like brownies, these cookie bars do better in a metal pan because it conducts heat much more efficiently.
- Use an oven thermometer: Oven temperatures can vary greatly, so I recommend using a thermometer to ensure you're baking at the correct temperature.
FAQs
If they're dry, then most likely you over baked them or mismeasured the flour. Try taking them out of the oven when the edges are light brown because the residual heat from the pan will continue cooking them!
Also, use a scale to measure the flour, it's much more accurate.
If you'd like to, try folding in dark chocolate chips when you do the crushed cookies!
Unfortunately Biscoff is NOT gluten free and it's a key element of these cookie bars.
You can substitute the cookie butter with peanut butter however, if you'd prefer a gluten free alternative! Swap the all purpose flour with a gluten free flour blend that contains xanthan gum and you're good!
a quick note about baking in grams...
You may notice that most of my newer recipes are listed in grams instead of cups. That's because it's really the most accurate way to measure and bake exceptional treats every time with little room for error.
While the recipe card does have an option for you to switch from Metric measurements to US measurements, I personally have not tested the switch. I recommend purchasing a $10 scale from Amazon and simplifying your life!
Related Biscoff Recipes You'll Love!
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Biscoff Cookie Bars
Biscoff Cookie Bars and the BEST! A rich, Biscoff based cookie dough is baked into the most amazing (and easy) treat that's ready in under 30 minutes. They're thick, chewy, made with a no-chill cookie dough, and perfect for the holiday season!
- Prep Time: 5 minutes
- Cook Time: 23 Minutes
- Total Time: 28 minutes
- Yield: 9-16 Servings 1x
- Category: Cookies
- Method: Baking
- Cuisine: American
Ingredients
- 113g (1 stick) room temperature butter- salted or unsalted works
- 200g Biscoff spread
- 180g brown sugar (light or dark)
- 1 large egg- room temperature
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 140g all purpose flour
- 20g cornstarch
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 9 crushed Biscoff cookies- divided
Instructions
- Preheat the oven to 350°F and line a metal 8x8 baking pan with parchment paper.
- In a large mixing bowl, add softened butter, cookie butter, and brown sugar. Using a wooden spoon or hand mixer, mix until well combined.
- Next, add the egg, milk, and vanilla extract. Again, mix until well combined.
- Then, add the flour, cornstarch, baking powder, baking soda, and salt into the bowl of wet ingredients and gently mix until no traces of flour remain.
- Lastly, use a rubber spatula to gently fold 7 crushed Biscoff cookies into the dough.
- Put the cookie dough into your parchment lined pan and use an offset spatula to press into an even layer. Sprinkle the 3 remaining crushed cookies on top if desired.
- Bake for 23-25 minutes, or until the edges start to turn a light golden brown. Carefully remove from the oven and allow the Biscoff cookies bars to cool completely before cutting into squares.
Notes
-
- Use room temperature ingredients: For best results, mix up the dough with room temperature ingredients. It comes together quicker and easier!
-
- Crunchy or Creamy cookie butter: I've used both and in these cookie bars it doesn't matter! Since there's crushed up cookies already in the dough, crunchy spread goes unnoticed.
-
- Cookies on top: For extra pizzaz, I like to sprinkle a few pieces of crushed Biscoff cookies on top before baking.
-
- Don't over bake: You want these bars to be ooey and gooey, so make sure not to over bake! I found that the 25 minute mark was perfect.
-
- Bake in a metal pan: Much like brownies, these cookie bars do better in a metal pan because it conducts heat much more efficiently.
-
- Use an oven thermometer: Oven temperatures can vary greatly, so I recommend using a thermometer to ensure you're baking at the correct temperature.
- Storing: Keep leftover cookie bars in an airtight container at room temperature for up to 4 days.
Keywords: Biscoff cookie bars, cookie butter bars, cookie bars with biscoff
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