Cookie Butter Brown Sugar Streusel Bars

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Cookie Butter Brown Sugar Streusel BarsThese easy and fast bars combine three things I love: Cookie Butter, brown sugar, and streusel topping. The bars are soft, tender and moist in the center with lots of chewiness around the edges.

Cookie Butter Brown Sugar Streusel Bars averiecooks.com

Cookie Butter. Brown sugar. Streusel topping.

Three things I love, all rolled into one.

These bars are based on my one-bowl blondie recipe that I’ve relayed and parlayed. It uses melted butter, which means no mixer. They come together in five minutes by hand in one bowl, so you have precisely one item to wash.

Make the bars by melting one stick of butter in a microwave-safe bowl, then add an egg, brown sugar, vanilla, cinnamon, and stir to combine. I used light brown sugar since it’s less robust than dark brown, and I didn’t want to overwhelm that glorious cookie butter flavor. I made sure to use heavy hand when adding the cinnamon and vanilla as I always do; they’re two of my favorites.

Cookie Butter Brown Sugar Streusel Bars averiecooks.com

Then, stir in a heaping one-third cup of Trader Joe’s Smooth Cookie Butter or Creamy Biscoff Spread. Biscoff and Cookie Butter are virtually interchangeable, especially in baking, and Biscoff is available in many grocery stores and big box retailers like Walgreen’s and Wal-Mart. Or you can order Biscoff Spread from Amazon or from Lotus Bakery. No excuses please that you can’t get it.

Or just make your own Homemade Cookie Butter. It’s not exactly-exactly the same as the real thing, but very close. And in these bars, it would be exactly perfect. The Huffington Post wrote an article about this recipe, which was pretty cool.

Cookie Butter averiecooks.com

If you’ve never had Cookie Butter or Biscoff , the easiest way to describe it is to imagine gingerbread cookies, cinnamon, and spices, pulverized into a thick, dense, rich spread. It’s thick like conventional peanut butter, not thin or runny like almond or sunflower seed butter. The flavor is unlike any other spread; so unique and wonderful.

Cookie Butter averiecooks.com

Eyeballing it right out of the jar and into the mixing bowl is fine. I hate to waste precious cookie butter that becomes stuck to the sides of a measuring cup, both wasting it and creating more dishes in the process. A little extra won’t hurt if you eyeball things on the more generous side like I do.

There’s a tiny bit of grittiness from the crushed gingery cookies, which adds to its appeal.

Cookie Butter averiecooks.com

After stirring in the cookie butter, stir in the flour until just combined, and transfer the mixture to a foil-lined 8-by-8-inch pan. The layer won’t be very thick in the pan, but it’s going to be topped with glorious streusel topping.

To make the streusel topping, combine half of one stick of butter, cinnamon and sugars, oats, flour, and either stir it together, cut it together with a pastry cutter, or just use your hands until pea-sized buttery nuggets form. I use my hands because it’s the fastest and in less than a minute, it comes together.

Cookie Butter Brown Sugar Streusel Bars averiecooks.com

Sprinkle the streusel evenly over the batter in the pan. It’ll seem that there’s lots of it, almost too much, but it magically soaks in while the bars bake. Plus, I love streusel topping and can never have too much. I could and do go around picking it off. Case in point, these Mango Muffins with Streusel Topping

Bake the bars for about 30 minutes and until the center is set and the edges have firmed up. The edges are the best clues to the bars being done because it’s hard to really see what’s going on in the center of the pan underneath all that streusel topping. At 29 minutes, I observed edge pieces that were quite firm and crusting over, and knew it was time to pull the pan from the oven.

Once out of the oven, I drizzled two tablespoons melted Cookie Butter over the top of the bars, to add both visual appeal and boost the flavor even more.

Cookie Butter Brown Sugar Streusel Bars averiecooks.com

They’re everything I hoped they’d be, and more. The cinnamon-and-spice quality is definitely present. Cookie butter is full of gingerbread cookies and cinnamon, and since I added to the cinnamon load by adding it to the batter and to the streusel topping, the bars were bursting with a warm, comforting quality.

Coupled with vanilla, and the depth of flavor from the all-brown sugar sweetened batter that takes on caramel tones while baking, the flavor combination is just heaven sent. If Cookie Butter could get any better, pairing it with extra cinnamon, vanilla, and brown sugar is how.

There’s also plenty to chew on. Mono-textured desserts like custards and puddings are usually too blah for me. I like to sink my teeth into things, and these bars are just that. The streusel topping crisps up and adds so much texture to an otherwise soft and smooth bar. The bars require some serious chewing and chomping as well as some dental floss later on to get all that texture out from your teeth.

Cookie Butter Brown Sugar Streusel Bars averiecooks.com

The underside and the edges baked up extra-chewy, which was a pleasant surprise. I didn’t even use bread flour, which makes things chewier than all-purpose. The interior of the bars are dense, tender, moist, soft, and just melt in your mouth. The top streusel layer protected the interior from the oven’s heat, so it stayed wonderfully soft and moist. The brown sugar caramelizes while baking and adds so much caramely depth of flavor.

There are no chemical leaveners used in this recipe; no baking powder or soda, so the bars stay flat, dense, and are not at all cakey. I dislike cakey blondies or brownies. If these were brownies, they’d be the super dense, fudgy variety, with zero amount of cakiness.

Cookie Butter Brown Sugar Streusel Bars averiecooks.com

I make so many desserts and although we always enjoy them well enough, but not every single thing is earth-shattering, and doesn’t get my family oohing and ahhing. These, however, were oohed and ahhed about plenty.

The recipe makes just 9 squares, which is what I typically yield from my 8×8 pan recipes, and those 9 pieces went quickly. Gone in 24 hours.

I want one more bite.

Cookie Butter Brown Sugar Streusel Bars averiecooks.com

Cookie Butter Brown Sugar Streusel Bars - Have Cookie Butter/Biscoff you don't know what to do with? Make these brown sugar, buttery, streusel-topped easy one bowl-bars!

Cookie Butter Brown Sugar Streusel Bars - These easy and fast bars combine three things I love: Cookie Butter, brown sugar, and streusel topping. The bars are soft, tender and moist in the center with lots of chewiness around the edges.

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Yield: 9

Cookie Butter Brown Sugar Streusel Bars

Cookie Butter Brown Sugar Streusel Bars

These easy and fast bars combine three things I love: Cookie Butter, brown sugar, and streusel topping. The bars are soft, tender and moist in the center with lots of chewiness around the edges. The streusel topping adds tons of texture to the smooth Cookie Butter and brown sugar interior. The flavors of cinnamon-and-sugar, and gingerbread cookies (that's what Cookie Butter is made from) are very pronounced in these soft, chewy, caramely bars.If Cookie Butter could get any better, pairing it with cinnamon, vanilla, and brown sugar is how.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

For the Bars

  • 1/2 cup (1 stick) unsalted butter, melted you could also use browned butter
  • 1 large egg
  • 1 cup brown sugar, packed (I used light; dark may be used for more robust flavor)
  • 2 teaspoons vanilla extract
  • 2 teaspoons cinnamon
  • heaping 1/3 cup smooth Cookie Butter (or creamy Biscoff; peanut butter will lend a different flavor but may be substituted; or use Homemade Cookie Butter
  • 3/4 cup all-purpose flour
  • pinch salt, optional and to taste

For the Streusel Topping

  • 1/4 cup unsalted butter (half of one stick), softened
  • 1/2 cup whole rolled old-fashioned oats (not quick cook or instant)
  • 1/4 cup brown sugar, packed (I used light; dark may be used for more robust flavor)
  • 2 tablespoons granulated sugar
  • 2 tablespoons all-purpose flour
  • 1+ teaspoon cinnamon, to taste (I used 2 teaspoons, add to taste)
  • 2 tablespoons Cookie Butter, melted for final drizzle after baking

Instructions

  1. For the Bars - Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside. In a large microwave safe bowl, melt 1/2 cup butter, about 1 minute. Allow the butter to cool momentarily so you don't scramble the egg. Add the egg, 1 cup brown sugar, vanilla, 2 teaspoons cinnamon, and whisk or stir until smooth. Add the heaping 1/3 cup Cookie Butter, and stir to incorporate. Add the flour, optional salt, and stir until just combined; don't overmix. Pour batter into prepared pan, smoothing the top lightly with a spatula; set pan aside.
  2. For the Streusel Topping - In the same bowl you made the batter in (provided you scraped it fairly clean with a spatula), add all the streusel ingredients except the 2 tablespoons cookie butter for final drizzle post-baking, and work the mixture with a spoon, a pastry cutter, or your hands until small pebbles form. Sprinkle topping evenly over base layer (it looks like there's quite a bit, but it seeps in during baking).
  3. Bake for about 30 minutes, or until center is set and not jiggly; and the edges are set and have pulled away slightly from sides of pan. It will be hard to determine how set the center is because it's hard to see what's going on underneath the streusel topping and edges are the best clues. I baked for 29 minutes, at which point most edges were quite firm, crusted over, and the corners were crisping. Testing for doneness in the center with a toothpick is another clue; toothpick should come out mostly clean.
  4. After bars emerge from the oven, heat 2 tablespoons of Cookie Butter in the microwave to melt, about 15 seconds. Immediately and evenly drizzle Cookie Butter over the top. Allow bars to cool in pan for at least 30 minutes before slicing and serving. Store bars in an airtight container for up to 1 week at room temperature, or up to 3 months in the freezer.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 343Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 36mgSodium: 97mgCarbohydrates: 50gFiber: 2gSugar: 32gProtein: 4g

Related Recipes:

Biscoff Marshmallow Chocolate Bars (no-bake) – Fast, easy, and 5 minutes to make. A twist on the bars my grandma used to make with pink and green marshmallows and peanut butter. These use regular marshmallows, graham crackers, and it’s glued together with a melted Biscoff-chocoalte mixture

Biscoff Marshmallow Chocolate Bars

Caramel Peanut Butter & Jelly Bars (GF with Vegan adaptation) – The base and the top streusel layer are one in the same, a major time-saver. PB & J, brown sugar and oats, with caramel sauce baked right in

Caramel Peanut Butter & Jelly Bars

Cookie Butter Funfetti Triple Chip Bars – An easy bar that pairs Cookie Butter with melted sweetened condensed milk. The sweet sauce is drizzled over the top of the cake-bars before baking

Cookie Butter Funfetti Triple Chip Bars

Brown Sugar Maple Cookies – Buttery, very flavorful, soft and chewy. The brown sugar takes on caramel tones while baking, giving the cookies great richness and depth of flavor

Stacked Brown Sugar Maple Cookies

Chocolate Banana and Biscoff Graham Bars – Bananas and chocolate are a great pairing and adding Biscoff before baking it all into a melted and gooey layered bar is a great way to use those ripe bananas

Chocolate Banana and Biscoff Graham Bars

Peanut Butter and Jelly Blondies – The blondies have peanut butter mixed into the dough, and peanut butter is swirled on top. They were the springboard for today’s recipe, although they use PB rather than cookie butter, but the ratios and principles are similar

Three stacked Peanut Butter and Jelly Blondies

Browned Butter Caramel and Butterscotch Bars – Dark brown sugar, butterscotch and oodles of caramel combine in these dense, rich, robustly-flavored and easy bars

Browned Butter Caramel and Butterscotch Bars

Cinnamon Roll Coffee Cake with Cream Cheese Glaze – The flavor of cinnamon rolls with none of the work or long waiting time. There’s a thick layer of streusel topping baked right in to this easy cake

Cinnamon Roll Coffee Cake with Cream Cheese Glaze on cake stand

Do you like Cookie Butter or Biscoff?

Streusel Topping?

Feel free to link to your favorite recipes.



About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Comments

  1. I actually bought these at a community bake sale, and they were so delicious I had to find the recipe to make them again myself! I’ve been trying hard not to eat them all in one sitting! Just awesome, and something pretty different from all the brownies and chocolate chip cookie recipes out there!

    1. I am glad that you love these bars! And yes, these are very different than many of the other brownies and bars out there!

  2. I found these when googling recipes using cookie butter. They are literally the best things I have ever tasted! I’ve made them twice in the last 2 weeks!

    1. Glad they are literally the best things you’ve ever tasted! I made these a few years ago when cookie butter was all the rage (sort of like an Instant Pot now…lol) and glad that the google search pulled this up!

  3. I made these once exactly as the recipe is written, and they vanished within hours! Delicious. Today, I went to make them again. I kept getting distracted by my 3 little kids, and ended up forgetting to add the flour!! I checked on them at 25 minutes and wondered why they were behaving weirdly. I let them go another 10 minutes, for a total of 35 minutes. It wasn’t until they were sitting there cooling that I realized my mistake! Well, let me tell you- the results were actually really awesome! Almost like a baklava texture. They are pretty oily, but I cut them and then set them on paper towels and that helped. Next time I’ll kick my little distractions out of the kitchen, and stick with the original version… but for now, I’m thoroughly enjoying my “cookie butter baklava” for dinner :)

    1. I have made things like that before that turns out to be a very happy accident! Glad your cookie butter baklava is what’s for dinner :)

  4. In case anyone is wondering, I found out today that these bars are FABULOUS made with Trader Joe’s pumpkin pie spice cookie butter!

  5. Thank you for sharing this recipe! I’ve made it 3 times now! Thank you for posting many sweets recipes that do not require a stand or handheld mixer :-)

    1. Thanks for trying the recipe and I’m glad it came out great for you! I love recipes that are no-mixer! Not having the extra dishes to do is key :)

  6. Will earth balance sub ok for the butter? 1 to 1 or should it be adjusted at all? Just going dairy free for my breast feeding baby and hoping to find some sweet treats.

    1. You know I haven’t tried the recipe any way other than the way I wrote it, so your best bet is to just play around on your own and hopefully things will work out ok.

  7. Hello I love your website and you have given me so many new recipes to try! I have a question though, you specify not to use quick oats for the streusel. I assume that is because they cook much faster than traditional oats. But looking in my cupboard that’s all I have.

    1. I would not use them because they act like flour, not like oats, and the streusel will be too flour-ey I imagine. You can try it but I haven’t and probably wouldn’t….good luck!

  8. I made your Cookie Butter and while I absolutely adore it, I need to cook something else with it, so I can stop eating it out of the container every time I open the fridge! These look yummy! I will be trying them this weekend for our church Christmas Coffee Shoppe dessert potluck! I have lost track of how many of your recipes I have tried now, but they have all been delicious!

    1. I know how it is to want to eat it out of the jar! So glad you’re enjoying it and I think it’ll be perfect in these bars! Thanks for your support and trying so many of my recipes!

    1. It would depend on if it’s runny or thicker – if it has the consistency of storebought CB or PB, then yes. If it’s thin and drippy and runny like some homemade nut butters can be, then I’d say no.

  9. I made these with peanut butter, but I added a teaspoon of ginger to the batter, and I drizzled it with 2 tablespoons peanut butter + 2 teaspoons maple syrup + 1/4 teaspoon ginger. I think the ginger really gave it a nice spice flavor, hopefully similar to cookie butter (I haven’t actually tried cookie butter so I don’t really know).

    For some reason my streusel was all falling off, so the second time I made them I halved the streusel ingredients and pressed them down instead of just sprinkling. Not so streuselish anymore, but still delicious, and the halving of the streusel ingredients really helped the flavor of the bars beneath come through better!

    Delicious recipe, and thanks for sharing!

    1. Glad you enjoyed the recipe and maybe the reason your streusel wasn’t sticking was because you used PB rather than using CB – could be the difference in textures, who knows, that contributed to how it was sticking on or not. But glad you make it work and are enjoying the bars!

  10. I did a quick Pinterest search this morning for recipes that used cookie butter, and this one popped up. I knew right away I just had to try it. I am in looooooooooooove! Let me tell you, this could seriously be the best thing I’ve ever tasted!!! It is absolutely delicious and so easy to make. Love love love them!!!

    1. Thanks for the great comment, Tara, and for LMK how you found me and the recipe – glad you’re a big fan of the bars!

  11. Hi Averie!

    I just wanted to mention I had made these a couple of days ago. (Along with your flourless peanut butter cookies). Everyone seemed to like them. I love the chewy bar part.

    You are a baking genius. You make these so gooey-and that’s prolly the best part. I hate dry baked goods.

    Take it easy.

    1. Thanks for trying them, glad they were loved by all, and thank you as always for the compliments & trying so many of my recipes!

    1. Thanks for trying them! That’s great that you made a half batch in a loaf pan. I need to do that more often. I don’t ‘need’ more than that anyway. I always use 8×8 or 9×9 pans (never 9×13) but even the 8×8 is more than we need sometimes!

      Glad you devoured them! :)

  12. I just made this today. I make my own PB at home, so I used it in place of the cookie butter. It tasted a like a PB coffee cake in a bar form.. I had to quickly cut them up and put them in the freezer. it will keep me from eating them too fast. I have never used PB and cinnamon together before. Oddly, it tastes wonderful to me! I have an Austrian background, so coffee cake is popular in my family. I will be trying your coffee cake recipe next.. please don’t tell my great grandma!

    1. Thanks for trying these bars and so glad you liked them. I love PB + cinnamon together. Such a good combo! Enjoy the coffee cake & if you make it, please LMK! And I won’t tell your great grandma :)

  13. Do you think the recipe would work, doubled and baked in a 9×13 pan? Or am I safer just making two 8×8 batches?

    [I’m planning a surprise party for a friend and your site is the best inspiration for dessert ever. Everything I’ve ever made from your recipes has been DELICIOUS. The only problem is reining myself in…not sure we need twenty different kinds of cookies/bars/deliciousness…] :)

    1. You could probably do that or you could likely make the same recipe without changing anything in a 9×9 for slightly thinner bars and could probably get 16 out of the pan. Or double and make in a 9×13

      LMK what you end up doing, trying, and how things go over! Thanks for the nice compliments about my site and recipes!

  14. How in the name of all things Holy did I miss this recipe??? It looks amazing!

    Thanks for linking up to What’s Cookin’ Wednesday!

    1. Trust me, I miss recipes all the time and I’m like where was I (and it’s on blogs I read and that are in my Reader…I swear I hit “clear all” a little too fast sometimes…lol)

  15. You are making way too many super yummy recipes! I’m a Biscoff nut and these are calling my name. And so glad you didn’t add leavening. These bars so don’t need it.

    1. Blech to leavening in brownies or blondies (and the less in cookies the better for me). Cakey texture is no bueno!

  16. Love how moist and chewy the bars look, with a little crunch from the streusel this sounds soo amazing!

  17. Oh MAN! The timing! Just last Friday I allowed myself to buy a jar of TJ’s cookie butter for the first time in about a year (they just debuted a CRUNCHY version, so I had to)…but by Sunday night, it was gone. Now this! Guess I’ll have to go pick up another jar…darn. ;)

    1. Oh too ironic! Yes, I’ve seen their crunchy and b/c Im not normally drawn to crunchy nut butters, I havent bought it but can imagine it being wonderful with the crunchy cookies in it!

  18. You had me at cookie butter. These are happening. Soon. In fact, I think I might be a little obsessed. ;)

  19. These look YUM!!! If I can get my hands on some more cookie butter (Amazon won’t deliver it to Australia, and no one stocks it here in any version) I will definitely be baking these! Streusel + Biscoff sounds ridiculously good to me. :-)

    1. Maybe you could make the homemade version like I linked to? It would work out really well for the bars since you have no other option anyway!

  20. That homemade cookie butter is on my list for this weekend, Averie, and now I’m so glad I was already planning to make a batch!

    1. And I just posted a new nut butter recipe. While you have your food proc dirty, you can make both :) LMK how it goes!

  21. I need these in my life as soon as possible. Preferably this second. I pinned them but let’s be real – I’m leaving the recipe up until I get hungry and desperate enough to go get all the ingredients. It’ll be soon.

  22. I still avoid that stuff like the plague because I know I would have ZERO willpower around it. But, I’m drooling here.

  23. Your site is just killing me. I better take up yoga, because I want to make everything you post!

  24. Averie, these look out of this world! I love the idea of using brown sugar with cookie butter. I bet those flavors go so well together. Yum!

  25. Seriously these are sooo gorgeous! They should be outlawed but I am so glad that they aren’t! Yum.

  26. You make a ton of drool worthy treats, but these might be my favorites so far. I am picking up a jar of biscoff and making these asap!

    1. I wish we did too! We could have chit-chat & meetups! Over cookie bars (or wine!) xoxo

  27. I think I’m the last food blogger in the universe left who hasn’t tried cookie butter! I can imagine how awesome it must taste though based on your description, AND how awesome these bars have gotta be!

    1. You’re not! I got a few comments in this post from others who haven’t tried it either :)

  28. OK. Now THIS is my kind of bar. Seriously. I love the streusel topping and the granola like flavors, plus, that they are a bar with drizzle and all the different textures and flavors – perfect. I am wondering, would I be able to make these substituting the cookie butter for sunflower butter? Seraphim has a sensitivity to peanuts, unfortunately! Seems like sunflower butter is runnier…think it would have an effect on the bars?

    1. sunflower butter is runnier than cookie butter..in a recipe like this, you’ll be okay by bumping up the flour amount just slightly if necessary; I used 3/4 cup. You’d likely need 1 cup. Give or take! Enjoy and LMK how it goes!

      As a note – In commercially made cookie butter though (TJs of Biscoff) – I don’t believe they include any peanuts whatsoever (in my homemade version, yes) but not in the storebought. Then again, I have not studied the labels for traces but by and large, no significant peanut usage to my knowledge! Keep me posted!

      1. Good to know about the TJ’s version not having peanuts. I just clicked on your link for your own cookie butter and saw that it had peanuts. As I have never had the TJ’s brand, I wasn’t sure. I am definitely making these and will absolutely let you know how they turn out for us! :-)

  29. Do I like cookie butter or Biscoff spread? Hell yeah! Love them both, but TJ’s brand may be slightly better. So far I’ve only tried the smooth kind but am dying to try the crunchy.

    These bars look amazing. They may be my new favorite recipe on your site!

  30. Oh my god. These are a MUST MAKE Averie!! The brown sugar (love!), the streusel (everything is better with streusel), the cookie butter (!!!), the texture, the caramelization (not a word), the moistness, the chewiness, softness, thickness – I think you just created a perfect dessert bar! I am in love with them and I know you must have thought of me making these. All that brown sugar. :) These are gorgeous, too! Beautiful photos too! You outdid yourself!

    1. caramelization (not a word) <-- It's a word! http://www.merriam-webster.com/dictionary/caramelization

      And it’s a perfect word for what happens to the interior of the bars. Sally you’d love these. They are brown and rich, the streusel, the cookie butter, the high degree of chew factor and texture! I loved them! The photos were interesting b/c it was almost TOO bright the day I took them but things seemed to mostly work out :)

  31. You make so many delicious looking desserts, I just want to spend a week making them all…. if only my bank account and waist could afford it! The next time I have a dessert day this might be what I make.

    1. I make sure to cook with things that are quite commonly found. I’d estimate that this entire pan of bars cost me maybe…$3 bucks to make. Probably less. A little sugar, an egg, oatmeal, flour, a bit of butter…nothing too expensive. Trust me, I don’t have money for $20 threads of saffron:)

  32. Oh dear, I’m definitely a sucker for struesel topping! I’m always very heavy handed with the cinnamon and vanilla too. I hate putting a definite measurement on them in my recipes because I know that I prefer sometimes double or triple the amount, but not all people like that … but I adore them!

    1. I’m with you! I assign values, but with cinnamon and vanilla…definitely more is better for me :)

  33. OMG, the density in these bars is really tempting! Love cookie butter treats and these are on my list now :) Pinning! PS: I just wonder if there is any difference in taste between Biscoff and TJ cookie butter….

    1. For the most part, I find them to be very, very close. Especially in baking, interchangeable when they’re melted and baked into something with many other ingredients! thanks for the Pin and after your Biscoff Muddies, I thought you’d like these!

  34. Woah do these look good – I love all the things going on in these dessert bars. I bet the streusel on top lends a wonderful textural pop. And the dessert bars underneath – gah, I could just eat the whole pan. Lovely!

  35. I love your love of cinnamon (and cookie butter!). Not sure how you keep coming up with new ways to use both, but keep the recipes coming! :D

    1. Thanks for the Pin, too! I have to come up with new ways to use C.B. in recipes or else I just eat it from the jar :)

  36. I can’t decide which I like better, I always stock up on cookie butter/ biscoff whether I am at TJS or World Market. These blondies OH MA GAAW!! THey look so moist, I can just imagine myself picking at them straight from the oven.

    1. They were beyond moist – so good! I find C.B./Biscoff to be pretty interchangeable. Especially in baking when they’re melted and baked into something with many other ingredients!

  37. You describe these so thoroughly that I think I’d be craving them even without your wonderful photos. I know I am the last hold out on the planet…I’ve never tasted this spread! You’ve really made the case for me that I need to get myself to TJs today. These bars look and sound spectacular.

    1. Oh Sue if you’ve never had it, you’re in for a real treat. You’re going to love it!

  38. I live in Holland and speculoos spread is very popular here but no one seems to actually bake other treats with it. Definitely making these bars sometime soon, yum!

  39. I can totally see why these would get oohs and aaahs! They sound amazing. I love TJ’s cookie butter!

  40. I love the idea of only having one bowl to clean up at the end. Dishes are definitely my LEAST favourite part of baking. This makes it simple and fun. But now what do you do to keep yourself busy when the cookies are in the oven…? :)

  41. Love one bowl desserts – especially those containing Biscoff spread. We have a snow day here today so I might have to make these bars!

  42. These look AWESOME. Everything is better with cookie butter, and the streusel topping on these sends it over the top. And always my favorite part – only one bowl to clean!!! :)

  43. Cinnamon, spice, vanilla? How can you possibly go wrong there? And add in some “butter”? I need to be sure to eat breakfast before opening your blog posts ;-)

  44. Streusel is my FAVORITE of all time! Growing up my mom use to have starter on the counter (you know the one that a friend gives you and you feed it, it multiplies and then you give it to more friends) and she use to make the most Delicious Amish Friendship Bread (it had a streusel topping). I love it so, I mean I pretty much could eat an entire bowl of just the topping.

    I happen to have everything on hand to make these, which I plan on making in the next day or two! :) I am running a marathon in less than two weeks and I can almost guarantee one of these will be in my fuel belt to eat along the way!

    Thanks for the recipe!

    1. Please LMK if you try them and I’d love to have a starter and make Amish Friendship Bread – something I need to try my hand at!

      1. I’ll let you know when I make them! And I am happy to email you the recipe for the starter I have. Unfortunately, I don’t have attribution for is since it was just scrawled on an index card and passed along with a cup of the starter. I am sure you have some amazing and tasty variations on the original! :-)

  45. I have yet to bake anything with cookie butter though I have a zillion and one ideas in the works. My little guy was asking for blondies the other day so I will have to try these for him! Thanks Averie!

    1. I love making blondies using 1 stick melted butter, 1 cup brown sugar, 1 egg, 1 tbsp vanilla with 1 cup flour stirred in. Bake in an 8×8 for 20-25 mins, and whatever other add-in’s along the way from choc chips to raisins to M&M’s to coconut to PB you want to use, go for it!

  46. These sound so freaking fabulous! I like cookie butter AND Biscoff for different reasons, but they are both super delicious.

  47. Streusel and cookie butter in one bar–and the bar layer looks so gooey! Streusel is my favorite topping for apple pie, muffins/coffee cake. Our 6 inches of snow came a day later than originally predicted, but it makes me want to stay in all day and bake! I’d love to make some of everything you’ve posted this week and then take it into work tomorrow!

    1. Same here, streusel is my favourite topping for Apple pie& co. My mum used to make one with storebought crust. She just grated the apples on it, topped it with TONS of super-simple streusel and popped it in the oven. She was a busy mama, and this a simple reciepe, but it tasted better than the complicate ones to me..

      1. My mom did the same with apples ans also with peaches or seasonal fresh fruit. The simple things are the best!

  48. The streusel topping is definitely what captured my attention. I love the texture change compared to the bar–the sweet crumbles! The gooey-ish center in these pictures is making me drool too. They look fantastic!

  49. Ohhhh! I always wondered where the gritty texture in the cookie butter came from. Now I know! I actually haven’t bought it before, so I didn’t have a package to read the information from. I’ve tasted it in various dishes (most recently from a food truck), but never had it at home. Thanks!