Print

Brown Butter Rye Cookie Butter Bars

Elaine B.

“Addictive” is how one of our judges described these. A sweet cookie butter filling with a touch of rye and nutty brown-butter, all in a chewy cookie bar with a chocolate glaze on top. This recipe by Elaine B. was the 1st Place winner for the 2024 Holiday Cookie Recipe Contest!
45 min Prep Time
25 min Cook Time
  • Prep Time: 45 min
  • Cook Time: 25 min
  • Servings: 16

Servings: 16

Ingredients

  • Cookie Butter Filling:

  • 1 1/2 cups powdered sugar
  • 1 cup cookie butter
  • 1/2 cup speculoos cookie crumbs (about 7 cookies)
  • 1/4 cup cream cheese, softened
  • 1/4 cup unsalted butter, melted and cooled
  • 3 Tablespoons heavy cream

  • Cookie Dough:

  • 1 cup butter
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup rye flour
  • 1 1/2 cups packed light brown sugar
  • 2 eggs
  • 2 Tablespoons heavy cream
  • 1 teaspoon vanilla extract

  • Glaze:

  • 1 cup milk chocolate chips
  • ⅓ cup sweetened condensed milk
  • 2 heaping tbsp cookie butter

  • Topping:

  • Speculoos cookie crumbs

Instructions

Step 1

In a large bowl, mix all ingredients for cookie butter filling until smooth. Set aside.

Step 2

Heat oven to 350°F. Line a 9x9-inch baking pan with parchment paper, leaving an overhang on the sides.

Step 3

To make the cookie dough, melt butter in a saucepan over medium heat. Cook until the butter foams and steams. Swirl the pan as the foam subsides and closely watch as the butter turns golden brown and solids form. Remove from heat and pour into a heatproof bowl. Let cool completely and resolidify.

Step 4

Whisk flours, baking powder and salt in a medium bowl.

Step 5

Cream together the browned butter and brown sugar in the bowl of a stand mixer fitted with the paddle attachment. Add eggs, cream, and vanilla extract; mix until combined. Add dry ingredients; mix just until just combined.

Step 6

Press half of the dough into the prepared pan. Spread the cookie butter filling evenly over the dough. Crumble the remaining dough over the top, covering the filling.

Step 7

Bake for 25 minutes, until the top is golden brown. Let cool completely.

Step 8

While the cookies are baking make the glaze. Combine all ingredients in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each, until smooth. If the mixture seizes, add hot water a tablespoon at a time until smooth. Pour glaze over cooled bars and refrigerate for 1 hour to set.

Step 9

Once set, dust the top with additional crushed speculoos cookies. Cut into bars and enjoy.