These Cookie Butter Chocolate Chunk Bars are soft, chewy, and packed with flavour. If you enjoy warm spices like cinnamon and the caramel-ginger notes of gingersnap cookies, this recipe is for you. Dense and richly spiced, they’re studded with generous chocolate chunks for a gooey, indulgent bite. Serve them as a snack, dessert, or even a cosy breakfast treat alongside coffee or tea.
I first discovered Biscoff cookie butter while travelling in the Netherlands and remember spreading it on toast—its texture and creaminess reminded me instantly of peanut butter. Back home in Canada, I searched everywhere for jars of cookie butter so I could experiment with baking ideas I’d been dreaming about. After some searching, I finally found it in a local European grocery store and immediately began testing recipes.
These cookie butter chocolate chunk bars are one of those successful experiments. They highlight the distinctive caramelized, gingerbread-like Speculoos flavour and combine it with warm spices and melty chocolate. The result is a dense, chewy bar with an unmistakable cookie-butter backbone and chocolate pockets that melt into the batter as the bars bake.
The recipe is straightforward and forgiving: mix the cookie butter with brown sugar, add eggs, vanilla, and a touch of molasses for depth, then fold in flour, cinnamon and chocolate chunks. Press the batter into a square pan and bake until set but still slightly gooey in the center. For best results, let the bars cool briefly so they hold together when sliced. Add a few extra chocolate chunks on top right after removing from the oven to achieve that glossy, melted finish.
What is Cookie Butter?
Cookie butter is a creamy spread made from ground spice cookies. Often called Speculoos or Biscoff spread, it combines the flavours of caramelized sugar, warm spices and a hint of gingerbread into a smooth, spreadable paste with a texture similar to peanut butter or Nutella. Cookie butter works beautifully on toast, pancakes, waffles, crepes, or as an ingredient in baked goods.
The cookies used to make cookie butter—Speculoos—are thin, spiced biscuits traditionally enjoyed with tea during the holidays in parts of Europe. Their caramelized, spiced profile makes for a unique and versatile spread. Like other shelf-stable nut butters and chocolate spreads, cookie butter is typically stored in the pantry until opened.
Other recipes to try
-
Peanut Butter Banana Oatmeal Chocolate Chip Bars -
No-Churn 5-Ingredient Biscoff Ice Cream
-
Strawberry Cottage Cheese Muffins
-
White Chocolate Macadamia Nut Cookies
PS: If you enjoyed this recipe, please leave a star review below. I also post new recipes and behind-the-scenes baking content on social channels—follow along to get more ideas and tips for baking with cookie butter and other flavours you love.
Gooey Cookie Butter Chocolate Chunk Bars
Ania
Loaded with cookie butter and generous chocolate chunks, these bars are sweet, warmly spiced, and satisfyingly gooey. They are easy to make and perfect for sharing or packing in lunches. If you have a jar of cookie butter, this recipe is a great way to use it.
Ingredients
- 1 cup cookie butter
- 1/2 cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs, room temperature
- 1/4 cup molasses
- 1 cup + 2 tbsp all-purpose flour
- 2 tsp ground cinnamon
- 1/2 cup chocolate chunks
Instructions
- Preheat the oven to 350°F (175°C). Line a square baking pan (8×8 or 9×9) with parchment paper and set aside.
- Place the cookie butter in a mixing bowl and beat on medium speed for 2–3 minutes until smooth and slightly aerated.
- Add the light brown sugar and continue mixing until combined.
- Add the vanilla and eggs and mix on medium speed. Scrape the sides of the bowl with a spatula as needed to ensure even mixing.
- Mix in the molasses on low speed; the mixture will be smooth and slightly oily in texture. Turn the mixer off.
- Add the flour and cinnamon and mix on low speed until just combined. The dough should be thick and cohesive—avoid overmixing.
- Fold in the chocolate chunks with a wooden spoon or spatula, distributing them evenly through the batter.
- Transfer the batter to the prepared pan and press it into an even layer. Bake for 28–30 minutes, until the edges are set and the center is still slightly soft. For a glossy, melty topping, press a few extra chocolate chunks onto the warm surface as soon as the bars come out of the oven.
- Allow the bars to cool in the pan until they are firm enough to slice cleanly. Cut into 9 squares and enjoy. Store leftovers in an airtight container at room temperature for several days, or refrigerated for longer freshness.
Equipment
