You’re going to love these Biscoff Cookie Bars, loaded with crushed Lotus cookies and Lotus cookie butter flavor! Dessert never tasted better!
Whenever I fly, I secretly hope they’ll hand out Biscoff cookies as a snack. Most of the time, I’m disappointed and instead get a packet of pretzels. No, thanks! But every once in awhile, they give me the good stuff and I can’t help but smile from ear to ear! I’ve been blogging for over eleven years (11 years, people!) and I’m ashamed to say that I haven’t yet shared a dessert that includes the incredible and notable Biscoff cookie. What is wrong with me?!
But today that all changes. The world will thank me and you will thank me when you’ve made these phenomenal cookie bars. I’m a huge fan of the cookie bar. There’s no rolling out individual cookie balls and baking several sheets of them. Nope, just press the dough into the pan and bake in one go! It couldn’t be easier! And you’ve still got incredibly soft cookie squares that will send your taste bud sensations through the roof!
If you love cookie bars, you need to also try these Peanut Butter Mallow Bars, these Gooey S’mores Cookie Bars, and these Gooey Chocolate Chip Cookie Bars! You can’t go wrong with any of them!
Until last November, I had no clue that there was such a thing as Biscoff Cookie Butter. Hello amazing! Where has this been all my life? My brother-in-law used it in a dessert for Thanksgiving and since then, it’s all I can think about! I knew when I combined the cookie butter and the actual cookies in one cookie bar dessert, it was bound to be amazing! My family devoured these in no time at all!
A few tips: As with all cookies, the cookie bar is no different in that baking time is critical. You want to bake them just until they’re set and no longer jiggly, but not long enough that they start to brown. If they’re brown on top, they’re probably going to be dry inside. And no one likes a dry cookie! 20 minutes should do the trick, but set the timer for about 16 or 17 minutes and check every minute until they’re done. That’s how to ensure the perfect bake time!
It’s super important to cream the butter and sugars together well before adding the other ingredients. This affects the texture of the end result. You’ll want to set the mixer to a high speed and then let it do its thing until the batter lightens in color and is fluffy and well combined. This takes about two minutes. Don’t short yourself on this step or the cookies won’t be as tasty.
After they’re done baking and have mostly cooled, drizzle cookie butter on top. You’ll need to first heat it in a bowl in the microwave for just under 30 seconds so it’s thin enough to drizzle. Then let it set up completely before slicing and serving.
Biscoff cookies are slightly cinnamon-y with a sweet, buttery, rich flavor and a delightful crunch. I believe they were always meant to be included in a dessert such as today’s delectable recipe. I can’t wait for you to try them! I certainly can’t wait to make them again! I just need to run to the store and stock up on the ingredients first! This one’s not just for the holidays! I don’t know about you, but I love to enjoy these cookies all year round!
Christine of I Dig Pinterest
Yields Makes one 9"x13" pan
Save RecipeIngredients
- 1 c. salted butter, softened
- 1 c. light brown sugar, packed
- 1/2 c. granulated sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 3/4 c. Lotus Biscoff Cookie Butter (creamy variety)
- 2 1/4 c. all-purpose flour
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 10 Lotus Biscoff Cookies, coarsely chopped
- Topping:
- 6 Biscoff Cookies, coarsely chopped
- 1/4 c. Lotus Biscoff Cookie Butter (creamy variety)
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease a 9"x13" pan.
- In the bowl of an electric mixer, cream together butter, brown sugar, and granulated sugar until it lightens in color and is light and fluffy (about 2 minutes). Scrape down the sides of the bowl with a spatula in between.
- Add eggs, vanilla and Biscoff cookie butter and mix until completely combined, scraping down the sides of the bowl with a spatula in between.
- In a separate bowl, whisk together flour, baking powder, baking soda and salt.
- Add the flour mixture to the wet mixture and mix just until combined.
- Add the 10 coarsely chopped Biscoff cookies and quickly mix just until combined.
- Press the dough into the prepared pan.
- Press 6 more coarsely chopped Biscoff cookies into the top of the dough before baking.
- Bake for approximately 20 minutes, or just until set, but not browning. Set the timer for about 17 minutes and check every minute so you don't over bake them. I baked mine for 20 minutes and that was perfect for my oven, but all ovens vary.
- Allow them to cool completely, then heat 1/4 c. Biscoff cookie butter in a microwave-safe bowl in the microwave for about 25 seconds, or just until thin enough to drizzle, then drizzle it over the top of the cooled bars.
- Allow the cookie butter to set completely, then slice and serve.
For all other cookie bar recipes, go HERE and for all other cookie recipes, go HERE.
