Clotted Cream Cookie Bars (Printable)

Tender bars infused with clotted cream and creamy white chocolate chunks for a rich treat.

# 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

# Step-by-Step:

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 mixture, mixing just until incorporated.
05 - Gently fold white chocolate chips into dough until evenly distributed.
06 - Spread dough evenly into prepared pan and smooth top with a spatula.
07 - Bake for 23-26 minutes until edges are golden and a toothpick inserted in center comes out with a few moist crumbs.
08 - Allow to cool completely in pan before lifting out and cutting into bars.

# Expert Suggestions:

01 -
  • The clotted cream keeps these bars so tender they practically melt on your tongue, which is the whole point of eating dessert.
  • They're sophisticated enough to serve at tea time but casual enough to grab from your kitchen counter with your bare hands.
  • The white chocolate creates pockets of sweetness without overpowering the buttery, delicate flavor of the base.
02 -
  • Room temperature ingredients are not optional here—cold clotted cream and cold eggs will refuse to blend smoothly with the butter, resulting in a streaky, grainy dough that bakes unevenly.
  • The moment your batter looks mixed is the moment to stop; these bars are tender because you've left the gluten alone, and one extra minute of stirring can undo all that care.
03 -
  • Use a bench scraper or sharp knife dipped in hot water and wiped clean between cuts to get neat, clean bars without dragging crumbs across the surface.
  • If your clotted cream is very thick, let it sit at room temperature for 15 minutes before mixing so it softens and incorporates smoothly into the butter without creating lumps.
Return