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Sugar Cookie Cookie Butter Bars

5 from 1 vote

posted: 04/06/23

This post may contain affiliate links. Please read my disclosure policy
This post may contain affiliate links. Please read my disclosure policy

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.

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.

How to Make Sugar Cookie Cookie Butter Bars

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.

  1. Mix together the dry ingredients for the sugar cookie bar layer. In a large bowl, whisk together the flour, baking powder, and salt.
  2. 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.
  3. Bake the sugar cookie bar layer. See below for suggestions on baking.
  4. 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.
  5. 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.

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.


Cookie Butter Spread

One spoonful, and you won't be able to resist the whole jar!
Product Image
Photo of stacks of Cookie Butter Bars. Jar of cookie butter and a spoon beside stacks of bars.

Cookie Butter Bars Tips and Tricks

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:

  1. Whisk the flour in the container that it is kept in.
  2. Spoon the flour into a dry measuring cup.
  3. Level the flour off with the flat edge of a spatula.
Close up photo of Cookie Butter Bars

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

This is the perfect baking dish for dessert bars. It allows you to cut perfect squares from the whole pan. And these bars will cook perfectly in it.
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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.

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.

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.

Photo of a stack of Cookie Butter Bars with a bite taken out of the top bar.
5 from 1 vote

Sugar Cookie Cookie Butter Bars

Serves: 24 bars
(tap # to scale)
Prep: 25 minutes
Cook: 20 minutes
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.


Sugar Cookie Layer

  • 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

Cookie Butter Layer

  • 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)


Sugar Cookie Layer

  • 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.

Cookie Butter Layer

  • 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.

Chocolate Layer

  • Melt the butter and chocolate together, either over low heat on the stovetop or in the microwave on half power. Once the cookie butter layer is set, spread the chocolate layer over it and let it set for another 30 minutes to an hour.
    8 tablespoons unsalted butter, 1 cup chocolate chips
  • Before cutting the bars, let them come to room temperature. This will prevent the chocolate from cracking and breaking while you slice the bars.
Serving: 1bar Calories: 358kcal (18%) Carbohydrates: 40g (13%) Protein: 3g (6%) Fat: 21g (32%) Saturated Fat: 12g (75%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 55mg (18%) Sodium: 70mg (3%) Potassium: 24mg (1%) Fiber: 1g (4%) Sugar: 27g (30%) Vitamin A: 503IU (10%) Vitamin C: 0.05mg Calcium: 22mg (2%) Iron: 1mg (6%)
Author: Lisa Longley
Course: Dessert
Cuisine: American
Photo of a stack of Cookie Butter Bars with a bite taken out of the top bar.

did you make this

Sugar Cookie Cookie Butter Bars

I’d love to see what you made! Tag me @lisasimplejoy and hashtag it #simplejoyrecipes!


Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

Reader Interactions


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  1. MM says

    I was looking for a recipe to use up some cookie butter I have left and I was glad I had pinned this one awhile ago. (For some reason I feel less guilty about cookie butter when I put it in another recipe rather than eating it straight out of the jar :P ) I halved the recipe and made them in a 9×9 inch pan baked for about 16-17 minutes and they turned out great!

    • Lisa Longley says

      Lol! I’m so glad you liked them! And smart to just halve the recipe too, since this is such a eat the whole pan tiny slice by tiny slice kind of recipe, lol!

  2. Abbey says

    Salted butter or unsalted butter????

    • Lisa Longley says


  3. Katie says

    Would you store these in fridge in making them the day/ night before? Thanks!

    • Lisa Longley says

      They could be left out, unless it is really warm in your house on a hot summer day. Then you might want to refrigerate them so the chocolate on top is firm.

  4. Amy says

    Did you use semi sweet or milk chocolate chips?

    • Lisa Longley says

      I’m a milk chocolate kind of gal, but you could use semi sweet

  5. Lucas says

    These look so good! I’ve been looking for a nice and simple recipe to make as a family!

    • Lisa Longley says

      I hope everyone likes them, Lucas!

  6. Erika says

    For baking the bottom layer, the recipe calls for ‘about 20 minutes’. Is there a test to check when it’s finished cooking, such as the old ‘when a toothpick comes out clean’? I’m asking because mine after 20 minutes still looked a bit jiggly in the center.

    Thanks so much!

    • Lisa Longley says

      Oh Erika, yikes. This post was clearly written long before I knew how to write a good recipe. If it is jiggly in the center it should go back in the oven. The center should look set, and the edges should be lightly golden.

  7. Karen Skinner says

    What if do not have cookie butter. Can something else be substituted?

    • Lisa Longley says

      Sure. Anything that is spreadable will work in its place. But I highly recommend tracking down some cookie butter, it’s amazing.

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5 Secrets to Stress Free Dinners



5 Secrets to Stress Free Dinners