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Sugar Cookie Cookie Butter Bars

5 from 1 vote
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posted: 04/06/23

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

TOP PICK

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.

TOP PICK

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.
Product Image

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.

Ingredients

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)

Instructions

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

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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.

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  1. Heather Kinnaird says

    I have yet to try cookie butter, but these look So good I’m going to have to try it soon

    • Lisa Longley says

      Oh. Heather. YOU HAVE TO BUY SOME! Now!!!!

  2. Cathy says

    WOW!! AHOOOGA!!! (Roger Rabbit Eyes!) These look amazing!

    I am so glad I found your blog via Six Sisters hop! New follower! =)

    Cathy
    http://apeekintomyparadise.blogspot.com

  3. Doe Smith says

    From Canada our Wal-Mart has no Cookie Butter, never heard of it, and Target just opened but provinces away. Is there something else I could use. Love your recipes BTW.
    Hugs, Doe

    • Lisa Longley says

      Thank you so much Doe! I would either suggest using Peanut Butter (it will be different, but very yummy!!) or you could always make your own Cookie Butter! Here is a great recipe from Something Swanky, I would maybe just sub in some ginger snaps for the Oreos http://www.somethingswanky.com/oreo-butter-kiss-cookies/

    • Vanessa says

      I found it at No Frills and Loblaws grocery stores. I am in Ontario.

  4. Kim Kinney says

    Made this last night…probably the naughtiest dessert I’ve ever made. It’s so hard to stop eating!

    • Lisa Longley says

      Kim, this is maybe my favorite comment so far on this post! And I totally agree. I usually send off the desserts I make for the blog with my husband for coworkers or with my son for his teachers, but this one I totally kept a ton for myself and just sliced off a little bit each night for like a week. :)

  5. Mary Brandyberry says

    You have totally enamored yourself to me with your yellow car story! We have played that game – but only with yellow cars – with our kids for years! I know exactly where all the Penske lots are and that usually guarantees me the win on those trips!

    These bars look amazing. Usually cookie butter is reserved for apple dipping in my house – I have to temper the bad with a bit of good! But we are harvesting right now and I am going to make these despite there being a POUND of butter in the recipe. My hard working guys deserve some decadence!

    • Lisa Longley says

      What a sweet comment, Mary, thank you!! I am going to have to do a google search for Penske lots, lol!

  6. Jamie says

    I’m making these tonight, only with peanut butter! Excited to eat them!

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