Our Daily Bread

Saturday, June 4, 2011

Mother Load Layered Cookie Bars

These cookies are ABSOLUTELY DELICIOUS! I know I am the Queen of Easy Cooking, but seriously, the time it takes to make these cookies is SO WORTH IT! Since it is a bit time consuming, let me send you right to the source...Mother Load Layered Cookie Bars This is one of my favorite recipes from Picky Palate.

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
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.

*Note: You can layer dough and refrigerate until ready to bake. This is what I did and it worked very nicely.

8 large bars (if you cut off edges), 12 bars (if you keep edges)

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