SaveSave I took my Sugar Cookie recipe that had been so popular and made that the base. And then I used the techniques in my mom’s Mint Brownies to make the second and third layers. When I tasted the result, I almost passed out from joy. In remaking these for new photos, my youngest took a bite, looked at me, and said, “Mom, why are these so good?” I responded, “Butter.” Nathan, who doesn’t even like cookie butter, is obsessed with these. They are way too good to be legal.
Measure the flour correctly. This is the first step for any baking recipe. You can find more detailed instructions below.Ensure that your baking powder is fresh. To test that, drop a little in some water. It should bubble immediately. Most baking powder needs to be replaced every six months. Note that baking powder should be used and you should not substitute with baking soda. They aren’t interchangeable.Have your butter at room temperature for the sugar cookie layer. Room temperature butter will feel cold to the touch. You will be able to easily dent it, without pushing your finger all the way through. Room temperature butter creams beautifully with sugar, creating pockets of air that makes for light and delicious baked goods.Do not overcook your chocolate. When chocolate gets overheated, it can seize and will create a grainy texture. Use low heat to melt the butter and chocolate together.
These sugar cookie bars also freeze amazingly well. Place them in a single layer and freeze them for a few hours. Then transfer them to an airtight container and store them in the freezer for up to three months.
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If you like these Sugar Cookie Cookie Butter Bars or any of my other recipes, please leave me a comment and let me know what you think.
