Soft bakery style cookie bars – loaded with Biscoff cookies and white chocolate chips, with a layer of Biscoff spread in between for a soft flavorful cookie bar. Makes a full sheet pan to serve a crowd, or you can easily half the batch for a smaller 9×13 crowd.
What’s in a Biscoff Cookie Bar
If you haven’t tried Biscoff yet, you are in for a treat! Biscoff is a caramelized biscuit cookie that comes in both a cookie version and a spread (think in the Nutella family). I originally tweaked my Bakery Style Chocolate Chip cookies and loaded it with the spread to create this popular Biscoff Stuffed Cookie Recipe.
That one has become such a crowd favorite, I recently tried to convert it into a sheet pan cookie bar version to feed a crowd. It was perfect! It is way faster than stuffing individual cookies and easily fed a large crowd. Plus, if you’re someone who loves the center of a cookie, then there’s a lot more pieces to choose from in the middle that don’t have that slightly crispier exterior.
How to make Biscoff Cookie Bars
These gourmet cookie bars are easy to make! It’s a decadent, but simple cookie dough recipe that’s loaded with Biscoff cookie pieces and white chocolate chips. This recipe is enough for one half sheet baking pan, which I cut into 40 squares (5 across, 8 down). Half this recipe to make enough for a 9×13 pan (12-16 squares).
Layers of the cookie bars:
1. Layer of cookie dough (loaded with Biscoff cookies and white chocolate chips)
2. Generous spread of Biscoff cookie butter
3. Another layer of loaded cookie dough
4. A drizzle of Biscoff spread drizzled on top
Tips for making cookie bars
- SUNK? If the bars sink in the middle too drastically, it’s an indicator for next time you can bake them a bit longer.
- SERVING: For easy but fresh serving, wait till the bars are cooled, then cut into squares while in the sheet pan. Leave in the sheet pan until ready to serve or display for maximum freshness. Then the sides won’t be sitting out as long and more prone to get dry.
- STORING: These bars store wonderfully. They’ll stay soft for 2-3 days at room temperature. You can also pop in the microwave for a few seconds to freshen up. For longer storage, place pre-cut bars in a ziplock freezer bag and store in the freezer for a few months. Just set out on the counter for few hours to thaw.
- SMALLER CROWD? You can half this batch and make it in a 9×13″ pan. To go even smaller, use the ratios here from my original Biscoff cookie recipe, and it will make a great 9×9″ or 8×8″ pan.
- HELPFUL TOOLS: A few helpful supplies used in this recipe
– Half sheet baking pan
– Offset spatula (my favorite for all things spreading)
– Favorite brand for 9×13 pan if doing a half batch (incredible non-stick brand)
– This is a large batch, so I recommend using a large Kitchen Aid or Bosch Mixer with cookie paddles
Biscoff Stuffed Cookie Bars
Ingredients
- 567 g (2 1/2 cups) unsalted butter, stiff room temperature
- 400 g (2 cups) brown sugar packed if not weighing
- 250 g (1 1/4 cups) granulated sugar
- 5 large eggs
- 2 1/2 tsp vanilla extract
- 810 g (6 3/4 cups) all purpose flour* see flour note
- 60 g (1/2 cup) cornstarch
- 2 1/2 tsp baking soda
- 2 1/2 tsp salt
- 24 Biscoff cookies, roughly broken up
- 20 oz white chocolate chips
- 21 oz (1 1/2 standard jars) Biscoff spread
Instructions
- Preheat oven to 350℉.
- Place butter (cut into chunks) and sugars into a stand mixer and blend well until butter and sugars are fully incorporated.
- Add vanilla. Add eggs one at a time until blended well with the sugar-butter mixture.
- Add the flour, cornstarch, baking soda, and salt. Mix on low until the two are just combined, being careful not to over mix.
- Break up Biscoff cookies into pieces and add to mixture. I do this by placing a couple cookies in my hand at a time and just crunching them with my hand over the bowl of cookie dough, allowing pieces of various sizes. Some will be more like crumbs, and some will be actual small pieces – that's fine. The variety makes it great.
- Add white chocolate chips. Pulse together gently until all mixed in. Again, being careful not to over mix.
- Press HALF of the cookie dough into a half sheet baking pan.TIP: use a flat bottomed measuring cup to press it down to help it become relatively flat and even across the pan.
- Spread one 14 oz jar of Biscoff cookie butter spread on top of the first cookie dough layer. (I didn't need to soften mine extra, but if it's ripping up your cookie dough layer and hard to spread, you can put it in the microwave to soften a tad to make it easier)
- Press the second half of the cookie dough batch on top of the first that is now spread with the cookie butter. To make this easier, I found it helpful to grab a portion of dough and flatten it in between my hands, then placed on top. Continue to do so until the whole sheet pan is evenly covered. (Flatting it first just helps the cookie butter not spread around – especially if you softened it more first)
- Bake for about 18-22 minutes – until the tops are just barely not shiny anymore. It will still be a tad jiggly when you pull it out due to the softened cookie butter stuffed instead. It will set as it cools. TIP: to make ahead – you can also place this sheet pan in the fridge or freezer instead of baking immediately.
- When bars have cooled, heat up about half of a 14 oz jar of Biscoff spread. (no harm in heating up the whole jar – it resets fine.) You can transfer to a drip bottle or use a spoon to drizzle the spread on top of the finished cookie bars.
- Once drizzle is cooled, cut into bars. I cut 8 down, 5 across to get a total of 40 bars. Store at room temperature for a few days or freeze for long term freshness!
