Speculoos Coffee Cookie Bars — Cookiemas Day 11

♪ On the eleventh day of Cookiemas, I made for you to eat:

coffee speculoos, furikake mac nut, 9 vanillekipferl, 8 ate’s cookies, 7 madeleines, 6 almond cookies,

Shrimp paste PB!

4 Alfajores, calamansi crinkles, ube coconuts

and a choc chip walnut cookie ♪

One more of my well-loved cookie recipes from the days when I sold them.

These bars capture the warm, spiced flavors of speculoos that have grown so popular lately. Instead of shaping the dough into traditional cookies, I baked it in a pan to create dense, chewy bars and finished them with a crunchy speculoos topping.

I stirred crushed speculoos cookies (think Biscoff-style biscuits) into speculoos spread and spooned the mixture over the cooled bars for extra texture and flavor.

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These bars are rich and indulgent—pair them with a bold, bitter coffee to balance the sweetness.

Ingredients

• 2 1/4 cups (270g) all purpose flour
• 1 teaspoon baking soda
• 1 tablespoon corn starch
• 1 teaspoon salt
• 3/4 cup (170g) unsalted butter, melted
• 1 cup (200g) light brown sugar
• 2/3 cup (133g) granulated sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 2 tablespoons instant coffee
• speculoos butter, for spreading on top
• speculoos cookies, crushed for garnish

Directions

1. In a medium bowl, melt the butter. Stir in the vanilla extract and instant coffee until evenly combined. Avoid overmixing so you don’t aerate the butter.

2. Transfer the butter mixture to a large bowl. Add the brown sugar and granulated sugar, then mix. Add the eggs and beat until smooth and well combined.

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3. Add the dry ingredients: flour, baking soda, corn starch, and salt. Mix until a uniform cookie dough forms.

4. Preheat the oven to 350°F. Line a square baking dish with parchment paper, press the dough evenly into the pan, and smooth the top with a spatula.

5. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean and no raw dough clings to it.

6. Remove from the oven and let the bars cool completely. In a small bowl, combine speculoos butter with crushed speculoos cookies. Spread this mixture over the cooled bars, then slice and serve.

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Recipe