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)
Helpful Notes for Perfect Biscoff Chocolate Chip Cookie Bars:
Salt: I prefer Diamond Crystal kosher salt because it’s less salty than Morton or table salt. If you’re using Morton or table salt, reduce the amount by half to avoid oversalting.
Sugar: For a vegan-friendly option, choose organic sugar. Organic sugars don’t use bone char in processing, unlike conventional sugars.
Butter: Unsalted vegan butter works best. If you only have salted vegan butter, reduce the added salt to about ¼ teaspoon. Salted butter varies in salt content, so adjust as needed. You can also try substituting oil for the butter (though it may require a little less), but this hasn’t been tested—let me know if you try it!
Oil: The oil acts as an egg replacer, adding moisture to keep the cookie dough soft and rich.
Measuring: For best results, use a kitchen scale to measure ingredients accurately. I develop my recipes by weight and provide cup conversions for convenience, but a scale is a worthwhile $20 investment. If measuring by cup, use the scoop and level method to avoid over-measuring flour.
Brown Sugar: Soft brown sugar blends better with butter. If your brown sugar has hardened, soften it by microwaving with a damp paper towel for 15-20 seconds.
Chilling the Dough (Optional): For thicker, chewier bars, chill the dough for 20-30 minutes before baking. This reduces spreading and intensifies flavor.
Parchment Paper Tip: When using parchment paper, fold the corners to create a snug fit in your pan. This prevents batter from seeping underneath and simplifies cleanup.
Chocolate Chips: For gooey chocolate pools, try chopped chocolate or wafers instead of chips, as chips are designed to hold their shape while baking.
Storage: Keep leftover bars in an airtight container at room temperature for up to three days or refrigerate for up to a week. For a fresh-baked taste, warm them in the microwave for a few seconds before serving.
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
Prep the Pan: Line an 8x8 pan with parchment paper (a little butter underneath can help hold it down), or grease the bottom and sides if you’re skipping parchment.
Melt the Biscoff Spread: Heat Biscoff in the microwave for about 30-40 seconds or until melted. Stir to ensure it’s smooth, then set aside.
Cream the Butter and Sugars: In a large bowl (or the bowl of a stand mixer), beat the room-temperature butter for about 30-60 seconds until softened. Add both sugars and continue to beat on medium-high until pale and fluffy.
Add Vanilla and Oil: Mix in the vanilla and oil until just incorporated.
Combine Dry Ingredients: Add flour, baking soda, baking powder, and salt to the wet mixture. Mix on medium speed until just combined—be careful not to overmix.
Fold in Chocolate Chips: Add chocolate chips, mixing gently with a spatula.
Layer the Dough and Biscoff: Press half of the cookie dough into the bottom of your prepared pan. Spread the melted Biscoff over the dough, then top with the remaining cookie dough, smoothing to cover (it’s okay if it doesn’t fully cover; it will spread while baking).
Bake: Sprinkle extra chocolate chips on top if you like, then bake at 375°F (190°C) for 20-25 minutes, or until the top is golden and the center is set. Avoid overbaking if you prefer a softer texture.
Cool and Serve: Allow the pan to cool on a rack for 10 minutes. If using parchment, lift the bars out of the pan to finish cooling. If not, let them cool in the pan for 20-30 minutes (or dive in while they’re warm and gooey!).
Slice and Enjoy: Serve as-is or warm with a scoop of vanilla ice cream or extra melted Biscoff drizzle. 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!