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Ever have an idea or inspiration for something that you think will turn out amazing? Then when you try it, it’s a huge failure? Yeah… that’s what happened with the first batch of these cookie butter fluff bars. It was definitely a big fat failure. Another baking disappointment. So then I really had to dig to figure out what I did wrong.
The Inspiration
I get my recipe inspiration from so many different sources. About forty percent comes from watching baking and cooking shows. Another forty percent comes from ingredients I enjoy and creatively try to pair with other tasty things. Ten percent comes from old family recipes.
And then about ten percent comes from family and friends. People tell me things they like and I try to put them into some sort of bake. That’s how these cookie butter fluff bars came about. A good friend of mine and I were at the beach. She was snacking on some cookie butter and breadsticks when she revealed that she loves putting cookie butter with marshmallow fluff.
I was immediately intrigued. Peanut butter and fluff are one of my guilty favorites. And I love s’more cookie bars with their marshmallow fluffy center. But I have never had cookie butter and fluff. So off to the store to buy a jar of cookie butter and a jar of fluff.
So I set about making these bars with one of my cookie recipes and just winging it. I’m not usually a “wing it” kind of person, but I just went for it! Thus, the spectacular failure. Maybe I’ll go less with the wing it philosophy next time.
Suffice it to say, I did just about everything wrong with the first batch. And, since I cannot let things go… I set about making a second batch with a lot more forethought and consideration to each step in the process. In some ways, the more you bake the more instinctual you are about what certain things needed in order for recipes to come out properly.
The tip to getting these bars to bake correctly is to bake each layer with a separate bake time, instead of baking altogether. Since they are so thick, baking each layer helps the bars to bake thoroughly. They still come out gooey and delicious even with this uncommon baking strategy. I have had quite a few amazing compliments on these bars!
There are many types of cookie butter, but this is the link to the kind I used. I definitely recommend it! And this marshmallow fluff is always reliable and tasty! Check them out and give them a try in this recipe or just a cookie butter and marshmallow fluff sandwich! Delicious!
Drink Pairing
I love pairing one of my bakes with a good drink that compliments the flavors. I can honestly say that these cookie bars make me crave a good cup of coffee. They pair perfectly with a lightly sweetened cup of coffee. I love the ease and convenience of ordering delightful coffees from Java Momma, like their Victorian Caramel flavored coffee or their Coffee Couture blend. Try it and see how wonderful fresh roasted to order coffee can be!
So tell me, do you prefer cookie butter and fluff or peanut butter and fluff?? Have you tried cookie butter? What do you think of it?
Cookie Butter Fluff Bars
Ingredients
- 1 cup unsalted butter room temperature
- ½ cup granulated sugar
- 1 cup light brown sugar lightly packed
- 1 ½ tsp salt
- 1 ½ tsp baking soda
- 3 ¼ cup flour, sifted
- 1 tsp vanilla extract
- 2 large eggs
- ½ tsp baking powder
- 12 oz marshmallow fluff
- ½ cup cookie butter
Instructions
- In a stand mixer, cream together butter and sugars.
- Add in vanilla and eggs and mix until just combined.
- Add in cookie butter and incorporate fully.
- In a separate bowl, sift together flour, salt, baking powder, and baking soda.
- Gradually add in flour mixture until fully combined.
- Cover cookie dough and chill in the refrigerator for at least 4 hours or until firm. I definitely recommend chilling it overnight.
- Once dough has been chilled fully, preheat oven to 375°F. Lightly spray a 9×13 baking dish with non-stick spray.
- Press ⅔ of the cold cookie dough in an even layer in the pan. Bake for approximately 12 minutes or until the edges begin to solidify. Leave the remaining ⅓ of cookie dough in the refrigerator.
- Once the first layer is baked allow to cool for a few minutes. Then spoon small portions of marshmallow fluff around the top of the cookie dough.
- Allow fluff to melt for a few minutes before using a spatula to gently spread the fluff into an even layer around the cookie dough. Leave about a half inch border around the edge of the pan.
- Bake these two layers for about five minutes or until fluff begins to toughen slightly.
- Allow the bars to cool slightly and then spoon the remaining ⅓ of cold cookie dough over the top of the fluff in chunks. Try to evenly spread the chunks of dough while allowing some of the fluff to peak through the top layer.
- Bake all three layers together for 15 to 18 minutes or until the top layer of cookie dough is golden brown.
- Allow bars to cool at least 30-60 minutes before cutting into them.
- Cookie bars can be kept in an airtight container at room temperature for 5-6 days.
