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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5 from 1 vote

Cookie Butter Brown Sugar Streusel Bars

By Averie Sunshine
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
Servings: 9
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Ingredients  

For the Bars

For the Streusel Topping

  • ¼ cup unsalted butter, half of one stick, softened
  • ½ cup whole rolled old-fashioned oats, not quick cook or instant
  • ¼ 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 

  • 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.
  • 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).
  • 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.
  • 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

Serving: 1, Calories: 343kcal, Carbohydrates: 50g, Protein: 4g, Fat: 14g, Saturated Fat: 5g, Polyunsaturated Fat: 8g, Cholesterol: 36mg, Sodium: 97mg, Fiber: 2g, Sugar: 32g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Do you like Cookie Butter or Biscoff?

Streusel Topping?

Feel free to link to your favorite recipes.

5 from 1 vote (1 rating without comment)

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. 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!

  2. 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!

  3. 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! :)

  4. 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 :)

  5. 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!

  6. 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)

  7. 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!