Extra GOOEY Chocolate Chunk Cookie Butter Bars! Aka what to do with that random jar of cookie butter you have in your pantry. These are super gooey and loaded with flavor!
Cookie Butter Bars
Hello and Happy Friday! Today we’re baking with cookie butter. Are you familiar with it?
For the past few years it’s been pretty popular in the “foodie” world, but I must confess, I just jumped on the bandwagon last month. I spotted it while browsing the aisles at Trader Joe’s and caved out of curiosity. Best impulse buy ever! Cookie butter is absolutely DELICIOUS! Inspired by speculoos spread, cookie butter has a rich and creamy consistency similar to peanut butter, but that’s where the similarities end. Flavor wise, it tastes just like gingerbread cookies!
Moral of the story? Cookie butter is wildly addicting and I implore you to indulge in a jar ASAP.
Suffice it to say, it wasn’t long before I was back at the store buying more cookie butter. And while I could go on happily eating cookie butter straight from the container with a spoon, I decided instead to do my dang job and create a recipe for you!
Which brings us to today’s treat: Gooey Chocolate Chunk Cookie Butter Bars!
It took me quite a few attempts to get this recipe just right. The first time I made these bars they came out way too flat; the second time they were too dry; and the third time they were too heavy with oil and sugar. But I was determined, and after a few more tries, finally nailed the taste and texture I was dreaming of. These gooey chocolate chunk cookie butter bars are:
- As the title suggests, VERY GOOEY. Slicing them will be a little messy. I find the messier desserts in life to be some of the most satisfying. Serve with napkins and a smile. No one I know has ever complained of a gooey cookie bar 😉
- Rich in flavor! Between the spiced cookie butter, a touch of cinnamon, brown sugar, and molasses, these gooey chocolate chunk cookie butter bars are anything but dull.
- Crunchy at the edges! YES. While I knew I wanted the center of this treat to be ultra gooey, I also wanted to contrast that texture with some crunch.
- Loaded with chocolate!!! I suggest adding 4 ounces of chopped chocolate to the batter, but if you really want to go all out, add another 2 ounces of chopped chocolate chunks to the top of the cookie bars right when they come out of the oven.
Tips and Tricks for Recipe Success:
- You will need cookie butter for this recipe! You can buy it at Trader Joe’s or online here (but it’s cheaper to buy it from the store). I have not tested this recipe with homemade cookie butter, nor have I tested it with peanut butter, so I cannot say how it will turn out if you choose to make those changes.
- The batter for this recipe is VERY thick! I suggest folding the flour into the batter with a wooden spoon – or a very strong spatula – and and mixing it just until the flour disappears. Also, don’t be tempted to add more liquid! I tested this recipe a few times with more liquid – which made it much easier to mix – but the results were very disappointing. The batter will come together; just be patient and mix slowly.
- Since the batter thick, you’ll need to press it into the pan. You can do this with your hands (I like to wrap my hand in a piece of saran wrap first so nothing sticks) or with a spatula.
- Don’t skip the salt! These bars are VERY sweet, so the salt is essential in balancing out the flavor. For those who enjoy a sweet and salty treat, sprinkle on some flaky sea salt right before serving. It’s so good!
- Be sure to cool the cookie butter bars in the pan for 1 hour! Seriously, set a timer.
- Finally – and I’m sorry if I’m being repetitive but I want to make sure you’re making the right dessert – these bars are very GOOEY. Meaning they won’t slice into pretty, perfect bars. They’ll be a little messy and a LOT delicious. If you’re looking for a more uniform cookie bar, I suggest these or these.
Gooey chocolate chunk cookie butter bar nirvana… you in?!
If you try this recipe for Gooey Chocolate Chunk Cookie Butter Bars, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day ♥
More Cookie Bars Recipes:
- The Best Oatmeal Cookie Bars
- Soft and Chewy M&M Cookie Bars
- Baileys Irish Cream Chocolate Chip Cookie Bars
- White Chocolate Macadamia Nut Cookie Bars
- Easy Chocolate Chip Cookie Bars
Gooey Chocolate Chunk Cookie Butter Bars
Ingredients
- 1 cup creamy cookie butter
- 1/2 cup light brown sugar, packed
- 1/3 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 large egg plus one egg yolk
- 1/4 cup molasses (not black strap)
- 1 cup plus 1 tablespoon all-purpose flour (not packed!)
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 4 ounces semi-sweet chocolate, chopped into chunks
Optional:
- 2 ounces semi sweet chocolate, chopped into chunks, for topping the bars with after they've been baked
- Flaky sea salt, for sprinkling
Instructions
- Preheat oven to 350 degrees (F). Line an 8x8 inch baking pan with parchment paper or tin foil, and spray well with non-stick baking spray. Set aside.
- In the bowl of a stand mixer fitted with paddle attachment, beat the cookie butter on medium-high until smooth and creamy; about 2 minutes. Add in both sugars and vanilla and continue beating for another 2 to 3 minutes, scraping down the sides of the bowl as needed. Beat in the egg and egg yolk. then beat in the molasses. Turn mixer off. Add in the flour, cinnamon, and salt. Turn mixer on low speed and beat just until combined. This shouldn't take longer than a minute! The batter will be VERY THICK. Don't be tempted to add more liquid - it will come together as it bakes. Fold in the chocolate chunks, mixing just until combined.
- Scrape the batter into the prepared pan and press it down into an even layer. Bake for 30 to 32 minutes. Place the pan of cookie butter bars on a cooling rack and cool IN THE PAN for at least 1 hour before slicing. If you'd like to add extra chocolate chunks to the top, add then right when the cookie bars come out of the oven.
Notes
Karen says
Could I chill these (or briefly freeze) to harden them up before cutting? Then let them come to room temp to be gooey again? I do this with another recipe and it works great. So they look pretty, but are still super gooey. Let me know if this would work.
bakerbynature says
Hi Karen! That sounds like a great idea. I haven’t tried it myself (yet!), but I think it could work. If you do try it, please let us know how it turns out. Best – Ashley
Kayle (The Cooking Actress) says
OH MY GOD. So much good happening right here. I haven’t had cookie butter in way too long (that crazy hubby of mine isn’t a fan) and I really think I need to fix that and make these!
Happy Room says
These look divine and your photos are gorgeous too.
bakerbynature says
Thanks so much 🙂
Staucia Kosoff says
Is there really no baking powder or baking soda? I’m hoping not since I’m about to put this in the oven.
bakerbynature says
That’s correct! How did they turn out?
Batul says
Can we use honey instead of molasses?
Megan says
Does the chocolate cool and harden later on? For instance, if I ate it the next day after leaving it out at room temperature, would the bar still be gooey or would the chocolate solidify?
Json Formatter says
This look yummy!!!
Erin M. says
These look awesome and I’m definitely giving them a try this weekend!
Jane says
It seems I found something to please the family this weekend. Thanks for Happy Friday )
Mona says
Hi, plz help me on this. What is the substitute for creamy cookie butter? Never heard before.
Thanks
bakerbynature says
Hi Mona. I don’t have a substitute for cookie butter for this recipe, but I have included a link to where you can buy it in the post.
Nik Ratih says
Hi Mona, plis check Pinterest and there’s you can find any diy cookies butter…
Emily says
A substitute for cookie butter could be lotus biscuit spread, this is what i would use i am from England so I’m not sue if you will have it.
Fariha says
If you live in Pakistan, it is easily available in super stores