Clotted Cream Cookie Bars (Printable Version)

Buttery bars infused with clotted cream and studded with creamy white chocolate chunks.

# Ingredient List:

→ Dairy

01 - 4.2 oz unsalted butter, softened
02 - 4.2 oz clotted cream, room temperature

→ Sugars

03 - 5.3 oz light brown sugar, packed
04 - 1.8 oz granulated sugar

→ Eggs & Flavorings

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

→ Dry Ingredients

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

→ Add-ins

10 - 1 cup white chocolate chips or chopped white chocolate

# How to Make:

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 the 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 the 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 few moist crumbs.
08 - Allow to cool completely in pan before lifting out and cutting into bars.

# Expert Suggestions:

01 -
  • The clotted cream creates a buttery richness that regular butter alone could never achieve, giving these bars an almost impossible tenderness.
  • White chocolate melts into pockets of sweetness throughout, making every bite feel like a small indulgence rather than just a dessert.
  • They're simple enough to throw together on a weeknight but impressive enough to bring to a dinner party without apology.
02 -
  • If you bake these until they look completely done, they'll be dry and crumbly instead of tender and indulgent, so trust the slight wobble in the center and pull them out a minute early if you need to.
  • Room temperature ingredients truly matter when you're working with clotted cream because cold clotted cream won't blend smoothly and will create a grainy, streaky dough instead of a homogeneous one.
03 -
  • If your clotted cream is too thick straight from the fridge, let it sit out for 15 minutes before using it, and if it's still stubborn, gently fold it into the creamed butter and sugar mixture by hand rather than forcing it through the mixer.
  • Invest in a good quality white chocolate because the difference between premium and budget versions is genuinely noticeable, and it's the one ingredient where splurging actually makes a difference in how happy these bars make you.
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