Gooey Chocolate Chunk Cookie Butter Bars

If you’re on the hunt for a dessert that will make your taste buds dance with joy, look no further than these Gooey Chocolate Chunk Cookie Butter Bars. Combining the irresistible flavors of creamy cookie butter, rich chocolate chunks, and a hint of cinnamon, these bars are a decadent treat that’s perfect for any occasion. The gooey center and chewy edges create a delightful texture that will have everyone reaching for seconds. Whether you’re making them for a party, a cozy night in, or just because, these bars are sure to impress.

Why This Gooey Chocolate Chunk Cookie Butter Bars Stands Out

These Gooey Chocolate Chunk Cookie Butter Bars are not just another dessert; they are a celebration of flavor and texture. The cookie butter lends a unique creaminess that infuses every bite with a subtle sweetness, while the semi-sweet chocolate chunks provide delightful pockets of richness. Each bar is topped with an extra sprinkle of chocolate and a dash of flaky sea salt, creating a perfect balance of sweet and salty. Plus, they are super easy to make and require minimal effort, making them a go-to recipe for bakers of all skill levels.

The Essentials

• 1 cup creamy cookie butter
• 1/2 cup light brown sugar, packed
• 1/3 cup granulated sugar
• 1 tablespoon vanilla extract
• 1 large egg plus 1 egg yolk
• 1/4 cup molasses (not black strap)
• 1 cup plus 1 tablespoon all-purpose flour (not packed!)
• 1 and 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 4 ounces semi-sweet chocolate, chopped into chunks
• 2 ounces semi-sweet chocolate, chopped into chunks, for topping
• Flaky sea salt, for sprinkling

Must-Have Equipment

• Mixing bowls: For combining your ingredients smoothly.
• Whisk: To ensure everything is well-mixed and airy.
• 9×9-inch baking pan: Perfect size for thick bars.
• Parchment paper: For easy removal and clean-up.
• Spatula: To spread the batter evenly.

Gooey Chocolate Chunk Cookie Butter Bars, Made Easy

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper, leaving some overhang for easy removal later.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, combine the creamy cookie butter, light brown sugar, granulated sugar, and vanilla extract. Mix until well combined. Add in the egg, egg yolk, and molasses, whisking until the mixture is smooth and creamy.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, ground cinnamon, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.

Step 4: Fold in the Chocolate

Gently fold in the chopped semi-sweet chocolate chunks until evenly distributed throughout the batter.

Step 5: Bake the Bars

Spread the batter evenly in the prepared baking pan. Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out with a few moist crumbs.

Step 6: Add Toppings

Remove the bars from the oven and immediately sprinkle the remaining chocolate chunks on top. Allow the bars to cool in the pan for about 10 minutes before sprinkling with flaky sea salt.

Step 7: Cool and Slice

Using the parchment overhang, lift the bars out of the pan and let them cool completely on a wire rack. Once cooled, slice into squares and enjoy!

How to Make It Lighter

• Substitute cookie butter with a lighter nut butter, like almond butter.
• Use coconut sugar instead of granulated sugar for a lower glycemic index.
• Replace molasses with a sugar-free syrup for fewer calories.
• Use whole wheat flour instead of all-purpose flour for added fiber.

Errors to Dodge

• Overmixing: Mix the batter just until combined; overmixing can lead to tough bars.
• Skipping the Parchment: Don’t skip lining the pan, or you’ll have a hard time removing the bars.
• Not Measuring Flour Correctly: Always spoon and level flour rather than scooping directly from the bag.
• Baking Too Long: Keep an eye on the bars; they should be slightly gooey in the center for that perfect texture.

Storage Pro Tips

To keep your Gooey Chocolate Chunk Cookie Butter Bars fresh and delicious, store them in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week. You can also freeze these bars! Wrap them tightly in plastic wrap and then in aluminum foil. When you’re ready to enjoy, thaw them at room temperature or warm them in the microwave for a few seconds. They taste divine when slightly warmed.

Helpful Q&A

Can I use crunchy cookie butter instead of creamy?

Absolutely! Using crunchy cookie butter will add an extra texture to the bars, making them even more delightful.

What can I substitute for the egg in this recipe?

You can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water), or 1/4 cup applesauce as a substitute for a vegan option.

How do I know when the bars are done baking?

The edges should be golden brown, and a toothpick inserted into the center should come out with a few moist crumbs, but not wet batter.

Can I add nuts or other mix-ins?

Definitely! Feel free to add chopped nuts, dried fruit, or even a swirl of caramel for an extra indulgent treat.

Weekend Projects

• Best Chocolate Chip Cookies
• Easy Chocolate Cake
• Vegan Brownies
• Soft Batch Chocolate Chip Cookies

Hungry for More?

If you enjoyed these Gooey Chocolate Chunk Cookie Butter Bars, you’ll want to check out more of our dessert recipes. From decadent cakes to chewy cookies and everything in between, there’s a world of flavors waiting for you to explore. Each recipe is designed to bring joy and satisfaction with every bite, just like these bars.

With just the right amount of gooeyness and a rich chocolate flavor, these bars are a dessert lover’s dream. They’re perfect for sharing or savoring on your own—either way, you won’t be able to resist going back for more!