Clotted Cream Cookie Bars (Print version)

Tender bars blended with clotted cream and creamy white chocolate chunks, perfect for indulgent moments.

# What You Need:

→ 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

# 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 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 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 16 bars.

# Expert tips:

01 -
  • These bars taste indulgent and buttery without feeling heavy, because clotted cream brings this subtle tanginess that makes you want another piece.
  • White chocolate melts into tender pockets throughout, so every bite feels a little bit luxurious without trying too hard.
  • They come together in under an hour from start to finish, which means you can satisfy a baking craving on a random Tuesday without overthinking it.
02 -
  • Room temperature ingredients are not a suggestion—when butter is too cold or the egg straight from the fridge, the mixture doesn't cream properly and you end up with dense, grainy bars instead of tender ones.
  • The baking time range is real because every oven is different, so start checking at 23 minutes rather than waiting the full 26, especially if your oven runs hot like mine does.
03 -
  • Chopping your own white chocolate from a larger bar gives you better control over chunk size and often tastes better than pre-made chips, plus there's something satisfying about doing it yourself.
  • If your kitchen is warm, chill the dough for 15 minutes before spreading it into the pan—it'll be easier to work with and more likely to bake evenly without spreading too much at the edges.
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