Monday, March 28, 2011

Motherload Cookie Bars


I saw these cookie bars and new that I had to make them.  I mean who could resist.  There is a sugar cookie layer, double chocolate chip layer, peanut butter layer and lastly a chocolate chip cookie layer. This really is the motherload. 



You need a great big glass of cold milk to wash these outrageous cookie bars down., but they are soooo good.  I found this amazing recipe at Picky Palate.

Motherload Cookie Bars

Layer 1: Sugar Cookie


1 Roll of Pillsbury Sugar Cookie Dough

1. Preheat oven to 350 degrees F. Press sugar cookie dough into bottom of a 9×13 inch baking dish that’s been lined foil and sprayed with cooking spray.

Layer 2: Double Chocolate Chip Cookie

(the recipe below makes double what you’ll need for the bars, use extra for cookies)



1 cup butter

1 cup white sugar

3/4 cup brown sugar

2 eggs

1 tsp. vanilla

1 3/4 cups flour

1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)

2 tsps. baking soda

1/4 tsp. salt

1 1/2 cups chocolate chips


1. In a large bowl, cream together the butter and sugars until light and fluffy. Slowly add eggs and vanilla until well combined.


2. In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients then stir in chips. Layer 1/2 the recipe over sugar cookie layer, pressing gently.



Layer 3: Peanut Butter Cookie

1 Cup creamy peanut butter

1/2 Cup granulated sugar

1 egg

1. Place all ingredients into a bowl and mix until combined. Press over chocolate cookie dough.



Layer 4: Chocolate Chip Cookie



(the recipe below makes double what you’ll need for the bars, use extra for cookies)

2 sticks softened butter

3/4 Cup granulated sugar

3/4 Cup brown sugar

2 eggs

1 Tablespoon pure vanilla

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 bag chocolate chips


1. Make sure oven is preheated to 350 degrees F. In a stand or electric mixer cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Place flour, baking soda and salt into a large bolw; mix to combine. Slowly add to wet ingredients along with chocolate chips. Spoon 1/2 of the dough evenly over peanut butter cookie dough but don’t press, just leave uneven. Bake for 35-45 minutes or until center of dough is cooked mostly through. Edges will be brown. I covered pan with foil during the last 15 minutes of baking.

2. Let cookies cool completely. Lift out of pan with edges of foil. I cut off 1/2 inch edges and just used softer centers, but do as you wish. Edges are crispier. Drizzle top with 1/2 Cup melted chocolate chips if desired.

6 comments:

  1. I don't see how these couldn't be great. My mouth is watering just looking at the screen. Can't wait to try them out. Thanks for posting. Your newest follower.

    helpfuldaddy.bolgspot.com

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  2. Thanks so much for linking up to THIS WEEK’S CRAVINGS.

    We would like to invite you back next Monday for a new theme “Husband’s Cook”; so if you have a post already or want to get your significant other in the kitchen this week, next week’s linky party is gonna be loads of fun, I know I can’t WAIT to see what my “non-cooking husband is gonna make”!

    http://momscrazycooking.blogspot.com/search/label/THIS%20WEEKS%20CRAVINGS

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  3. love me some cookie bars :) this looks seriously great! thanks for sharing, lots of love happening for this and all your posts :)
    -meg
    @ http://clutzycooking.blogspot.com

    ReplyDelete
  4. Living in Australia, I haven't got any idea what the Pillsbury sugar cookie dough is. Is it similar to home made sugar cookies? I seriously need to make this, so I need to know.

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  5. I bet you could use homemade sugar cookie dough. Pillsbury sugar cookie dough is just the brand name of sugar cookie dough already made and prepackaged in the grocery store. Any sugar cookie dough would work I am guessing. Let me know when you make this and how it turned out with another sugar cookie dough substitute.

    ReplyDelete