Clotted Cream Cookie Bars (Print Version)

Tender cookie bars blended with clotted cream and white chocolate for a rich, buttery indulgence.

# Components:

→ Dairy

01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup clotted cream, room temperature

→ Sugars

03 - 3/4 cup light brown sugar, packed
04 - 1/4 cup granulated sugar

→ Eggs & Flavorings

05 - 1 large egg, room temperature
06 - 2 teaspoons pure vanilla extract
07 - 1/2 teaspoon fine sea salt

→ Dry Ingredients

08 - 2 cups all-purpose flour
09 - 1/2 teaspoon baking powder

→ Add-ins

10 - 1 cup white chocolate chips or chopped white chocolate

# Directions:

01 - Preheat oven to 350°F. Line a 9x9 inch baking pan with parchment paper, leaving slight overhang for easy removal.
02 - In a large mixing bowl, cream together softened butter, clotted cream, light brown sugar, and granulated sugar until light and fluffy, approximately 2-3 minutes.
03 - Beat in egg, vanilla extract, and sea salt until thoroughly combined.
04 - Sift together flour and baking powder. Gradually add to wet ingredients, mixing just until incorporated to avoid overworking the dough.
05 - Gently fold in white chocolate chips or chunks until evenly distributed.
06 - Spread dough evenly into prepared pan, smoothing the top with a spatula for uniform baking.
07 - Bake for 23-26 minutes, or until edges are golden and a toothpick inserted in center emerges with a few moist crumbs.
08 - Allow bars to cool completely in pan before lifting out and cutting into 16 equal portions.

# Expert Advice:

01 -
  • These bars have a texture that sits somewhere between a blondie and shortbread, so tender it practically melts on your tongue.
  • The clotted cream adds a subtle richness that makes people ask for the recipe before they even finish the first bite.
  • They come together in less than an hour, making them perfect for when you want to impress without the stress.
02 -
  • The clotted cream must be at room temperature when you cream it with the butter, or it will separate and leave you with a grainy, broken texture instead of that smooth, luxurious base.
  • Do not overbake these bars trying to get a completely clean toothpick, because that's how you end up with dry, cakey disappointment instead of tender, indulgent bliss.
03 -
  • If your clotted cream is too cold from the fridge, leave it out for 30 minutes before using, because room temperature ingredients cream together far more smoothly and evenly.
  • Invest in quality white chocolate if your budget allows, because the difference between good and mediocre white chocolate is enormous in a bar this simple and elegant.
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