These Chocolate Chunk Cookie Butter Bars are soft, chewy and are packed with lots of chocolate chunks and cookie butter. This recipe is super easy to make and the perfect balance of sweet and salty.
Updated November 2020 with process photos, ingredient photos and more information. Updated November 2022 with ingredient notes, expert tips, recipe FAQ, etc.
Chocolate Chunk Cookie Butter Bars combine two of my favorite things: chocolate and cookie butter. While chocolate chip cookies are amazing, sometimes I don’t want to worry about freezing or scooping. Instead, I want something hassle-free and ready as soon as possible for immediate consumption. This Chocolate Chunk Cookie Butter Bars recipe makes tasty chewy, gooey deliciousness in less than an hour!
You will love these bars because they are the perfect balance between rich dark chocolate and warm spices from the cookie butter, finished off with sea salt flakes. It creates an explosion of delicious flavors. These bars are best enjoyed with an extra-tall glass of milk or with a scoop of vanilla ice cream! Don't be surprised if the bars are gone by the end of the day. They. Are. That. Addicting.
If you're looking for even more dessert bars, check out my Lemon Lavender Cookie Bars or Nutella Cookie Butter Oatmeal Bars.
Why You'll Love this Recipe
- Cookie 2x - Cookie butter in a cookie bar
- Loaded with LOTS of gooey chocolate chunks
- The perfect combination of sweet and salty
- Super easy recipe
- Small batch recipe! Makes 9-12 bars depending on how you cut them.
Ingredients Photo
Butter - we use unsalted butter to control the salt levels of the bars.
Egg - An egg adds structure to our cookie base. Make sure it is brought to room temperature.
All-Purpose Flour - I always use all-purpose flour. Just make sure to measure the flour correctly.
Granulated Sugar + Brown Sugar - to give our bars that classic cookie taste. I like dark brown sugar for a more rich caramel flavor.
Salt - A pinch of salt will keep your cookie bars moist and flavorful. Use flaky sea salt on top to make these bars sweet and salty.
Chocolate - I used chocolate chunks which I cut from a chocolate bar for a more rustic look. But you can use normal sized chocolate chips as well. You can use semi-sweet, milk or dark.
Baking Soda - Leavening agent for an extra thick cookie bar.
Cookie Butter - also called Biscoff spread. Has lots of warm delicious spices.
Step-by-Step Process Photos
- Pre-heat oven to 350°F. Line an 8x8 inch baking pan with aluminum foil or parchment paper, spray with cooking spray and set aside. In a microwave-safe bowl, melt butter, for 30 seconds to 1 minute. Allow butter to cool slightly so you do not scramble the egg. Then, in a stand mixer mixing bowl, add slightly cooled melted butter, egg, brown sugar, white, sugar, and beat for about 1 minute.
- Add in cookie butter and mix until combined.
- Add flour, baking soda, and salt mix until just incorporated. It's okay if there are a few streaks of flour.
- Stir in chocolate chunks with spatula or wooden spoon until chocolate is evenly distributed.
- Turn batter out into the prepared pan, smoothing out evenly with spatula. Bake for 25-30 minutes, until center is just set and golden.
- Allow bars to cool in pan for about 20-30 minutes then remove and cool to room temperature. Optional: top with extra melted chocolate and flaky sea salt. Slice and enjoy.
Storage
Store extra bars in an air tight container for about 3-4 days.
Expert Tips
Properly Measure Flour - If you just dip your measuring cup into a bag of flour, chances are you have way too much flour due to packing. I keep a small digital scale to accurately measure flour BUT you can also you the spoon and level method too if you don't have a scale. To do this, use a spoon to fluff up the flour within your flour bag or container. Then use a spoon to scoop the flour into the measuring cup and finally us the straight edge of a knife to level the flour across the measuring cup.
Line the Pan - line the baking pan with parchment paper or Aluminium foil so the bars don't stick to the pan. If using Aluminium foil make sure all aluminum is removed before consuming.
Serve Warm OR Room Temperature - serve cookie bars at room temperature or warm. To warm, microwave one bar for 10-15 seconds. Top with vanilla ice cream for an ultimate treat.
Recipe Notes
The top will be set and golden brown. When a toothpick is inserted into the center of the cookie bars, it will come out clean or with a few crumbs.
Cookie Butter is a spread made from ground-up spice cookies called speculoos, they're the European version of gingerbread cookies. Speculoos are made on and around St. Nicolas Day, and similar to the US, families have different ways of creating their recipes with different spices and in varying shapes and sizes.
Usually, I stock up on Cookie Butter at my local Trader Joes. You can find the closest one to you here! That's where I also buy these jumbo 5lb chocolate bars for $5 each. Perfect for cookies, brownies, and essentially any recipes that call for chocolate.
If you don't have a Trader Joe's in your area. I've also been able to find cookie butter at Target.
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Chocolate Chunk Cookie Butters
Ingredients
- 1 stick unsalted butter
- 1 large egg room temperature
- ¾ cup dark brown sugar packed
- ¼ cup granulated sugar
- 1 and ¼ cups all purpose flour
- ½ cup cookie butter
- ½ teaspoon baking soda
- ⅛ teaspoon kosher salt
- 6 ounces dark chocolate, roughly chopped (I use Trader Joe's Dark Chocolate Pound Plus Bar)
- melted dark chocolate optional
- flaky sea salt optional
Instructions
- Pre-heat oven to 350°F. Line an 8x8 inch baking pan with aluminum foil or parchment paper, spray with cooking spray and set aside. In a microwave-safe bowl, melt butter, for 30 seconds to 1 minute. Allow butter to cool slightly so you do not scramble the egg. Then, in a stand mixer mixing bowl, add slightly cooled melted butter, egg, brown sugar, white, sugar, and beat for about 1 minute.
- Add in cookie butter and mix until combined.
- Add flour, baking soda, and salt mix until just incorporated. It's okay if there are a few streaks of flour.
- Stir in chocolate chunks with spatula or wooden spoon until chocolate is evenly distributed.
- Turn batter out into the prepared pan, smoothing out evenly with spatula. Bake for 25-30 minutes, until center is just set and golden.
- Allow bars to cool in pan for about 20-30 minutes then remove and cool to room temperature. Optional: top with extra melted chocolate and flaky sea salt. Slice and enjoy.
Did you make this recipe? Let me know!