Clotted Cream Cookie Bars (Print Version)

Tender cookie bars with clotted cream and creamy white chocolate chunks, perfect for a rich dessert.

# 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 and 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 well combined.
04 - Sift together flour and baking powder. Gradually add to wet ingredients, mixing just until incorporated.
05 - Gently fold white chocolate chips or chunks into dough.
06 - Spread dough evenly into prepared pan, smoothing the top with a spatula.
07 - Bake for 23-26 minutes, or until edges are golden and a toothpick inserted in center comes out with a few moist crumbs.
08 - Allow bars to cool completely in pan before lifting out and cutting into individual portions.

# Expert Advice:

01 -
  • Clotted cream adds a subtle richness and tender crumb that regular butter alone simply cannot achieve.
  • They're impossibly easy to make but taste like you've spent hours fussing over them.
  • White chocolate melts into pockets of sweetness that feel like little discoveries with each bite.
02 -
  • Room temperature ingredients are non-negotiable here—cold eggs and cold clotted cream will cause the mixture to break, resulting in a grainy texture rather than that silky batter.
  • Resist the urge to bake them until a toothpick comes out clean; bars should be slightly underbaked in the center because they continue cooking as they cool.
03 -
  • Always use parchment paper with slight overhang—it makes removal effortless and prevents you from accidentally breaking the edges while trying to wrestle them out.
  • If you find your oven runs hot, start checking at 20 minutes rather than waiting the full 23 to avoid overbaking.
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