Chocolate Chunk Cookie Butters

Cookie Butter Chocolate Chunk Bars with 3 in the center slightly staggered with the rest off to the left side cut off, on the right is 1 spoon with melted chocolate out of frame and underneath is a spoon with cookie butter

Chocolate Chunk Cookie Butters

A spin on the much loved chocolate chip cookie, but much faster and easier. The cookie butter gives a delicate flavor of gingerbread with a caramel accent, that compliments the dark chunks of chocolate resulting in delicious chewy texture, and an abundance of gooey chocolate in every bite. These bars are perfect for those who love chocolate chip cookies with a tasty twist.

Course Dessert

Prep Time 5

Cook Time 25

Resting Time 1 30

Total Time 2

Servings Yield

Calories 475kcal

Author Mara

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.

Notes

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.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition