Clotted Cream Cookie Bars (Printable Version)

Tender cookie bars infused with clotted cream and white chocolate chunks for a buttery, rich treat.

# Ingredient List:

→ 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

# Steps:

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 in white chocolate chips or chunks.
06 - Spread dough evenly into prepared pan, smoothing top with a spatula.
07 - Bake for 23-26 minutes, or until edges are golden and a toothpick inserted in center comes out with few moist crumbs.
08 - Allow to cool completely in pan before lifting out and cutting into 16 bars.

# Expert Advice:

01 -
  • Luxuriously rich with the distinctive flavor of clotted cream
  • Easy one-bowl method perfect for beginner bakers
  • Soft, chewy texture that's more indulgent than traditional blondies
  • White chocolate chunks add pockets of creamy sweetness
  • Makes 16 generous bars—perfect for sharing or gifting
  • Ready in just 45 minutes from start to finish
02 -
  • For an extra special touch, drizzle with melted white chocolate once cooled
  • Use high-quality white chocolate for the best flavor—avoid chips labeled as "baking chips" which may not melt as smoothly
  • Store in an airtight container at room temperature for up to 4 days
  • These bars can be frozen for up to 3 months—wrap individually in plastic wrap then place in a freezer bag
  • Line the pan so the parchment hangs over the sides, creating "handles" for easy removal
  • Don't overbake—slightly underdone bars will be more fudgy and tender once cooled
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