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Biscoff Stuffed Cookie Bars

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 9x13 crowd.
Prep Time: 40 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 40 bars
Author: Lori Vaughn

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!

Notes

Flour note: brand of flour and humidity have an impact on the amount of flour you use in baking. If the dough feels pretty wet and very sticky still, add additional flour (about 1-2 tbsp at a time) until you get a soft, but together, cookie dough.