Clotted Cream Cookie Bars (Printable)

Tender, buttery bars with clotted cream and white chocolate chunks for a rich, indulgent flavor experience.

# What You'll 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 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 white chocolate chips or chunks into 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 the center comes out with a few moist crumbs.
08 - Allow to cool completely in the pan before lifting out and cutting into 16 bars.

# Expert Advice:

01 -
  • They're ridiculously tender without being cake-like, with a subtle tang from the clotted cream that makes white chocolate taste even creamier.
  • One batch disappears faster than you'd expect, and friends always ask for the secret ingredient when they can't quite name that flavor.
02 -
  • The bars will seem soft when you first pull them from the oven, but they continue to set as they cool—resist the urge to overbake or you'll lose that tender texture that makes these special.
  • If your clotted cream is cold or very thick, let it sit out for 15 minutes and stir it smooth before creaming; lumpy clotted cream won't distribute evenly and you'll get pockets of unevenness in your bars.
03 -
  • If you can't find clotted cream, don't make these with Greek yogurt or cream cheese as a substitute—they'll change the texture completely, and you'll lose what makes these special.
  • Chopping your own white chocolate from a bar instead of using chips means a more luxurious melt and a more sophisticated feel in your mouth, though either works perfectly well for flavor.
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