Ingredients
Cookie Bars
- 1 cup unsalted butter, softened
- ⅓ cup cookie butter (such as Biscoff)
- 1⅓ cups granulated sugar
- 2 small eggs
- 1½ teaspoons pure vanilla extract
- 4 cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon salt
Frosting
- ⅔ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon pure vanilla extract
- Sprinkles, as desired
Instructions
- Prepare to bake: Preheat your oven to 350˚F (175˚C). Line an 8x8-inch baking dish with parchment paper covering the bottom and sides to ensure easy removal later, then set aside.
- Mix the wet ingredients: In the bowl of a stand mixer, cream together the softened unsalted butter, cookie butter, and granulated sugar on medium speed for 2-3 minutes until the mixture is light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract to combine thoroughly.
- Add the dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gently fold this dry mixture into the wet ingredient mixture using a rubber spatula, mixing just until combined to form a thick dough.
- Bake: Transfer the cookie dough evenly to the prepared baking dish. Use a spatula to press and smooth out the surface so it is level. Bake in the preheated oven for 20-25 minutes until the dough looks pale and slightly set but not browned. Remove from the oven and allow it to cool completely in the baking dish.
- Make the frosting: While the cookie base cools, beat the softened butter in a stand mixer fitted with a paddle attachment at medium speed for about 1½ to 2 minutes until smooth and fluffy. Scrape down the bowl as needed. Gradually add the powdered sugar, beating until fully incorporated. Add the milk and vanilla extract and continue beating until the frosting is well combined and creamy.
- Assemble, chill, and serve: Spread the prepared frosting evenly over the cooled cookie base. Decorate with sprinkles to your liking. Refrigerate the assembled bars for 10-15 minutes to set the frosting before cutting into squares. Serve chilled or at room temperature.
Notes
- Ensure the cookie bars are completely cool before frosting to prevent melting.
- Parchment paper lining is key for easy removal and clean edges.
- You can substitute cookie butter with peanut butter for a different flavor twist.
- Store leftover bars in an airtight container in the fridge for up to 5 days.
- For thicker bars, use a smaller baking dish or double the recipe.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
