Have you tried Starbucks new cookie butter bar?? More importantly, have you tried cookie butter? The cookie butter bar is pretty new, so I'll forgive you if you haven't. Cookie butter, however, has been around for years. So we'll be needing to have a serious talk if you haven't yet had the magic that is cookies ground up into a life changing spread.
One of my coworkers at the bakery bought me a cookie butter bar with my coffee the other day (awwww) and said that I should try to recreate them for her. So obviously I did just that.
I have to say, most of Starbucks pastry offerings are far from a 10/10. But whoever thought up these bars is pure genius. The crust is ground up biscoff cookies, which are the cookies that cookie butter is made from. They have a cinnamony/gingersnappy/graham cracker thing going on that I can't quite articulate and also can't stop being in love with. So think graham crust but then multiply your excitement by like 1,000. That's this crust. I made mine a little thicker than the original because it's the very best part, in my opinion. The middle layer is cookie butter thickened up with a little powdered sugar so it doesn't melt all over the place. Kind of like peanut butter cup filling, but made from cookies. The top layer is a tangy, creamy, super vanilla-y cream cheese frosting sprinkled with some more cookie crumbs. I also added a little bit more frosting than the original bar. Because frosting is life, let's all agree on that.
Not only are these bars unbelievably delicious, they are also so easy. If you have 15 minutes to bake the crust, and a little bit of time (and self control) to chill them before cutting, you are on your way to cookie butter bar magic.
Cookie Butter Bars
Makes an 8x8 pan
| Ingredients |
For the crust:
- 1 package Biscoff cookies (8.8oz)
- 2 tbsp. brown sugar
- 6 tbsp. melted butter
For the filling:
- 1 14oz. jar cookie butter
- 1/4 cup powdered sugar
For the frosting;
- 8 oz. cream cheese, room temperature
- 4 tbsp. butter, room temperature
- 2 cups powdered sugar
- 2 tsp. vanilla
| Instructions |
- Preheat oven to 350. Line an 8x8 baking pan with parchment paper, leaving an overhang on two sides.
- Pulse biscoff cookies and brown sugar in a food processor until finely ground. Stir the melted butter into the crumbs until they are moistened and begin to clump together. Transfer crust to the prepared baking pan and press firmly into an even layer. Bake 12-15 minutes, until golden brown.
- Meanwhile, beat cookie butter and powdered sugar in a stand mixer for 2 minutes. It will lighten in color slightly. Spread the cookie butter filling onto the crust using a small spatula. Place the pan in the freezer for at least 30 minutes. This will help the top be firm enough so that you can spread the frosting without mixing the two together.
- To make the frosting, beat the cream cheese and butter until smooth. Add the powdered sugar and beat on medium speed until fluffy, 2-3 minutes. Beat in the vanilla.
- Spread the frosting in an even layer on top of the chilled bar. Place in the refrigerator (or freezer, if you're in a hurry) and chill for at least 2 hours, for easy cutting. To cut the bars, pull up on the parchment overhangs to release the bar from the pan. Use a sharp knife to cut into long rectangles. Store in the refrigerator.