Biscoff Chocolate Chip Cookie Squares
I often share more, let's just say, involved.. recipes here on the blog, but if that's not your cup of tea (haha, I totally get it), you're in for a treat with this one.
Biscoff Chocolate Chip Bars are super simple to make, but also deliver a delicious payoff.
The star of the show? Biscoff, a beloved European biscuit spread made from speculoos cookies. Its rich caramelized flavor and silky texture add a unique and indulgent twist to the classic chocolate chip cookie. And for me, Biscoff exudes a cozy wintertime vibe, making it the perfect choice for holiday treats.
Even better, there’s no need for complex ingredients or a lengthy process. With just a handful of pantry staples and a small chunk of your precious time, you'll have a batch of chewy, gooey, and utterly irresistible Biscoff Chocolate Chip Cookie Squares ready to savor.
Equipment:
8” x 8” baking pan
Hand or stand mixer with paddle attachment
Large bowl (if not using stand mixer)
Small bowl or pan (for melting biscoff)
Prep
Bring butter to room temp
Melt biscoff
Line pan with parchment paper (if using)
Notes:
Salt- Diamond Crystal Kosher is my preference, but if you use Morton or table salt, reduce the amount by half as Diamond is less salty than the two.
Sugar-If you want to make sure it’s vegan, use organic as it does not use bone char (yes, it’s as bad as it sounds) in the processing like conventional sugar typically does.
Butter- Unsalted butter is preferred, but If you can only find salted vegan butter, that’s ok, just reduce the salt amount a bit (try ¼ teaspoon). The amount of salt in salted butter varies, though, so you may have to play around with it. If you can’t get your hands on vegan butter, you could probably use all oil in this recipe too, but I have not tried it. The amount would probably be less than the amount for the butter. If you try it, let me know if it works.
Oil- Serves as our egg replacer and helps to add a little additional moisture to the cookie dough.
Measuring- Listen… just go ahead and get a scale! They’re cheap and the most accurate for baking. I use them to develop my recipes and do the best I can to convert from weighted measurements to cups out of courtesy to those who don’t have one, but trust me, if you like to bake- get one. It will be the best $20 dollars you spend to improve your recipes. Otherwise, make sure that you use the scoop and level method to measure out your flour to avoid using more than the recipe calls for.
T= tablespoon tsp= teaspoon C= cup g= gram ml= milliliter pinch= around 1/8 of a teaspoon
INGREDIENTS:
150 g (¾ C) light brown sugar
100 g (½ C) granulated or caster sugar
227 g (1 C, 2 sticks) unsalted vegan butter (room temp, preferably unsalted)
30 g (2 T) neutral oil
1 T vanilla extract or paste
240 g (2 C ) all purpose flour
½ tsp. baking soda
½ tsp. baking powder
1 ½ tsp. Kosher salt (I use Diamond Crystal-use half if using Morton or table salt )
180 g (¾ C) Biscoff spread (melted ), plus more if you want to drizzle on top
8-10 oz chocolate chips (vegan-friendly)
DIRECTIONS:
Preheat Oven 375° F / 190° C
Line an 8x8 pan with parchment paper (you can use a little butter to help “glue” it down) or smear butter on the bottom and sides of your pan if you want to skip the parchment paper altogether.
Heat the Biscoff spread in the microwave or in a saucepan until just melted (for me, it’s around 30-40 seconds on high in the microwave). Stir to make sure there are no lumps, then set aside.
In a large bowl, or the bowl of your stand mixer, add the room temp butter and use a hand mixer (or stand mixer with paddle attachment) to soften (30-60 seconds on medium speed).
Add in both sugars and continue to beat on medium-high speed until mixture is pale and well combined.
Add both the vanilla and oil, then mix again just until incorporated into the mixture.
Next add in the flour,baking soda and baking powder, along with the salt to the wet mixture and mix on medium speed until just combined. Make sure there are no dry spots.
Add in chocolate chips, wafers, or chopped chocolate bar and lightly mix by hand with a spatula.
Next, add half of the cookie dough to your prepared pan to cover the bottom.
Pour the melted Biscoff spread over top and spread with a spatula to coat evenly
Add the rest of the cookie dough on top of the spread and smooth to cover (it’s ok if the dough doesn’t completely cover the biscoff- the cookies will spread to cover in the oven).
If you’d like, you can sprinkle a few more chocolate chips on top
Place the pan on to the middle rack of a preheated oven set to 375° F/ 190° C and bake for 20-25 minutes or until the top is golden brown and the center is set *try not to over cook if you like a softer cookie. The dough will firm up more after it has time to cool on the counter. *
When done, remove the pan from the oven and place on a rack to cool for about 10 minutes. If you are using parchment paper, you can use it to remove the cookie bar out of the pan. Then let the cookie cool further on the rack on top of the parchment paper. Alternatively, if you skipped the parchment paper, let the cookie cool in the pan for 20-30 minutes (unless of course, you want to eat it when the chocolate is ooey and gooey).
Once the cookie has cooled, slice and serve. Or serve warm with a scoop of vanilla ice cream or a drizzle of more melted biscoff.
Enjoy!
Storage and Use
Store cookie bars in an air-tight container and keep at room temperature. Heat up in the oven for 5-10 minutes at 350° F if you like a gooier cookie!
