Chocolate Chip Cookie Butter Bars

These are seriously delicious and worth the effort, 10/10! I used a 9" x 9" pan and it worked just fine, bake time was 27 minutes.

Link to my YouTube of preparation: https://youtu.be/ULwXGzkpLIY

Original recipe credit: https://butternutbakeryblog.com/cookie-butter-bars/

Recipe below contains my modifications.

Ingredients:

for the cookie dough layers--

2 c. (240 g) all-purpose flour

1/2 tsp. salt

1/2 tsp. baking soda

1/2 c. unsalted butter, softened

1 c. sugar

1 large egg

1 tsp. vanilla extract

1 c. mini chocolate chips

cookie butter / middle layer--

1/2 c. cookie butter

1/4 c. unsalted butter, melted

1 tsp. vanilla extract

2 tsp. milk

1/2 tsp. salt

1 1/2 c. powdered sugar

for the chocolate drizzle--

1 T. dark chocolate chips/chunks

2 T. heavy cream

for the cookie butter drizzle--

2 T. cookie butter

1 tsp. powdered sugar

Directions:

1. Heat oven to 350°F. Grease and line an 8" x 8" (or, as I used, 9" x 9") pan with parchment paper.

2. Prepare the cookie dough layer: In a small bowl, combine the flour, salt, and baking soda. Set aside.

3. In the bowl of a stand / electric mixer, cream the butter and sugar.

4. Add the egg and vanilla. Mix until well combined.

5. Slowly mix in the reserved dry ingredients.

6. Use a wooden spoon to mix in the mini chocolate chips by hand. Place dough in fridge.

7. Prepare the cookie butter layer-- in a medium bowl, whisk together the cookie butter and melted butter, followed by the vanilla, salt, and milk.

8. Switch to a wooden spoon. Mix in the powdered sugar 1/2 c. at a time. You may need to use your hands to fully combine by the end. It will be a thick dough/paste consistency.

9. Remove the cookie dough from fridge. Divide in half. Press one half of the dough into the bottom of the prepared pan, in an even layer that reaches the edges of the pan.

10. Using your hands, flatten the cookie butter layer as much as you can, then lay it atop the layer of cookie dough in the pan and press it out to reach the edges / make a second layer.

11. Crumble the other half of the cookie dough atop the cookie butter layer.

12. Transfer to oven and bake for 25-30 min, or until edges are light golden brown (I went 27). Remove from oven and let bars cool in pan completely. Once bars have cooled, use the parchment to lift them out of the pan.

13. Make the drizzles: for the chocolate drizzle, microwave the chocolate chips and heavy cream in a small bowl, 10-15 sec at a time, stirring between each time (watch carefully or you will scorch them!), until smooth consistency is reached. Drizzle across the bars.

14. For the cookie butter drizzle, microwave the cookie butter for 15-30 sec (watch for it to start looking liquid-y). Mix in the powdered sugar. Drizzle across the bars.

15. Cut up and enjoy!