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Biscoff Cookie Bars

3.21 from 478 votes
These cookie bars are soft, chewy, and layered with chocolate and Biscoff cookie butter for an explosion of flavor. Add a sprinkle of flaky sea salt for the ultimate sweet and salty treat.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 16 bars
Course: Dessert
Ingredients Method

Ingredients
  

  • 2 1/4 cups (281 g) all-purpose flour (measured correctly*)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 tsp (5 g) cornstarch
  • 3/4 cup (1 1/2 sticks [169 g]) vegan butter, slightly softened*
  • 1/3 cup (73 g) packed light brown sugar
  • 3/4 cup (150 g) granulated sugar
  • 3 tbsp (45 ml) non-dairy milk
  • 2 tsp (10 ml) pure vanilla extract
  • 1 1/2 cup (255 g) vegan chocolate chips, separated
  • 1 cup (250 g) Biscoff cookie butter, melted
  • Flaky sea salt (optional)

Method
 

  1. Preheat the oven to 350°F (180°C) and line a 9"x9" pan with parchment paper.
  2. Add the flour, baking soda, salt, and cornstarch to a medium mixing bowl and whisk until combined. Set aside.
  3. Add the butter, brown sugar, and sugar to a large mixing bowl or bowl of a stand mixer fitted with the paddle attachment. Beat until light and fluffy, about two minutes. Add the milk and vanilla and beat again until creamy.
  4. Add the dry mixture to the wet and mix until just combined.
  5. Gently press half of the cookie dough evenly into the pan. Bake for 10 minutes.
  6. Sprinkle 1 cup (170 g) of the chocolate chips evenly overtop. Pour the melted cookie butter evenly over the chocolate chips. Flatten out pieces of the remaining cookie dough and evenly place on top, covering as much of the cookie butter as you can.
  7. Top with the remaining 1/2 cup (85 g) chocolate chips and gently press in. Sprinkle sea salt on top, if desired.
  8. Bake in the preheated oven for 18-22 minutes, until lightly golden-brown. Remove from the oven and sprinkle more sea salt on top.
  9. Allow to cool completely, then slice into 16 even bars. Enjoy!