Biscoff Chocolate Chip Cookie Bars
Servings 24 bars
Ingredients
- 1 cup butter, melted and cooled slightly (227 grams)
- 1 cup packed brown sugar (200 grams)
- ½ cup granulated sugar (100 grams)
- 2 large eggs
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2 cups all purpose flour (250 grams)
- 1 ½ cups old fashioned rolled oats (120 grams)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup semisweet chocolate chips (170 grams)
- ¾ cup creamy Biscoff cookie butter, warmed until pourable (180 grams)
- 6 Biscoff cookies roughly crushed
Instructions
- Preheat the oven to 350°F. Line a 9x13 inch pan with parchment paper, leaving an overhang on two sides.
- Whisk melted butter with brown sugar and granulated sugar until smooth. Whisk in the eggs, egg yolk, and vanilla.
- Stir in the flour, oats, baking soda, baking powder, salt, and cinnamon until just combined. Fold in chocolate chips.
- Press about two thirds of the dough into the pan in an even layer. Spoon the warmed Biscoff over the dough. Drop the remaining dough on top in spoonfuls, and gently spread it on top of the Biscoff. Scatter the crushed Biscoff cookies over the top.
- Bake for 28-32 minutes, until the edges are set and golden and the center looks slightly underdone. Cool completely in the pan, at least 1 hour, before lifting out and cutting into 24 bars.
Notes
To warm the Biscoff cookie butter, heat it in the microwave for 10-20 seconds until pourable but not hot.
You can freeze these bars. Wrap cut bars individually and freeze for up to 2 months.
