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Biscoff Cookie Bars

overhead photo of biscoff cookie bars cut into squares.
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5 from 1 review

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!

Ingredients

Units Scale
  • 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
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 9 crushed Biscoff cookies- divided

Instructions

  1. Preheat the oven to 350°F and line a metal 8x8 baking pan with parchment paper.
  2. In a large mixing bowl, add softened butter, cookie butter, and brown sugar. Using a wooden spoon or hand mixer, mix until well combined.
  3. Next, add the egg, milk, and vanilla extract. Again, mix until well combined.
  4. 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.
  5. Lastly, use a rubber spatula to gently fold 7 crushed Biscoff cookies into the dough.
  6. 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.
  7. 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.

Find it online: https://www.coleinthekitchen.com/biscoff-cookie-bars/