Clotted Cream Cookie Bars (Printable)

Tender, buttery bars infused with clotted cream and studded with creamy white chocolate chunks.

# Ingredient List:

→ Dairy

01 - 1/2 cup (120g) unsalted butter, softened
02 - 1/2 cup (120g) clotted cream, room temperature

→ Sugars

03 - 3/4 cup (150g) light brown sugar, packed
04 - 1/4 cup (50g) 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 (250g) all-purpose flour
09 - 1/2 teaspoon baking powder

→ Add-ins

10 - 1 cup (150g) white chocolate chips or chopped white chocolate

# Steps:

01 - Preheat oven to 350°F (175°C). Line a 9x9 inch baking pan with parchment paper, allowing 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 thoroughly combined.
04 - Sift together flour and baking powder. Gradually add to wet ingredients, mixing until just incorporated.
05 - Gently fold white chocolate chips or chunks into the batter.
06 - Spread dough evenly into prepared pan and smooth the 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 bars to cool completely in the pan before removing and cutting into 16 bars.

# Expert Advice:

01 -
  • Luxurious clotted cream creates an incredibly tender, moist texture unlike any other cookie bar
  • Simple one-bowl method makes these easy enough for beginners yet impressive for experienced bakers
  • Ready in just 45 minutes from start to finish, perfect for last-minute entertaining
  • White chocolate adds creamy sweetness that complements the rich clotted cream beautifully
  • British-inspired treat that brings afternoon tea elegance to everyday baking
02 -
  • Use high-quality clotted cream for the best flavor—look for brands with minimal additives
  • Line your pan with parchment in both directions for the easiest removal and cleanest cuts
  • Slightly underbake rather than overbake to maintain that tender, fudgy center
  • Store in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months
  • For perfectly even bars, chill the baked slab for 30 minutes before cutting with a sharp, clean knife
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