Clotted Cream Cookie Bars (Printable Format)

Buttery, tender bars featuring clotted cream and creamy white chocolate chunks.

# What's Needed:

→ 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 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 - 3.5 oz white chocolate chips or chopped white chocolate

# How To Make It:

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 bars.

# Expert Advice:

01 -
  • They're buttery and tender without being heavy, with a delicate crumb that melts on your tongue.
  • White chocolate chunks add sweetness and a luxurious feel that turns ordinary bars into something memorable.
  • The clotted cream is your secret ingredient—it creates depth that regular butter alone simply cannot achieve.
02 -
  • Room temperature ingredients are non-negotiable here—cold eggs and cold clotted cream will break your emulsion and you'll end up with a grainy texture that no amount of mixing will fix.
  • Baking these just until the edges turn golden is the crucial moment; overbaking by even three minutes turns them from tender bars into something closer to shortbread, which is lovely in its own way but different.
03 -
  • If your clotted cream is thicker than you'd like, let it sit at room temperature for 10-15 minutes to soften slightly—this makes creaming it with butter much easier and more successful.
  • The difference between bars that are just right and ones that are dry comes down to that toothpick test; pull one out at 23 minutes and check the center, because every oven is different and even a few minutes matters.
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