Saturday, October 3, 2009

Mother Load Cookie Bars

I found the recipe for these cookie bars on a blog and tried them out this week. Imagine all your favorite cookies in one bar and that's what these are!
I took them to a church meeting and everyone loved them. So will you!


Mother Load Cookie Bars

Layer 1: Sugar Cookie

1 Roll of Pillsbury Sugar Cookie Dough

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. (I found it helped to break the dough up and let it warm up just a little before trying to spread it in the pan)

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

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

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

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

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 bowl; 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.

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.

This recipe was created by Jenny at The Picky Palate. We rate it a 1o.



6 comments:

Jennifer said...

Sounds like I need to attend more church meetings.
Smiles!

Kathy said...

Serious cookie going on there! Wow, I got 3 cavities just reading the recipe! : )

Bonnie said...

I can feel my hips expanding and I haven't even taken a bite !! Not to worry though ... it won't stop me from trying them !!

Pat said...

I want to skip the entire baking process and just eat them!

MansTouch said...

Thanks for sharing your recipe, it seems very delightful. I'll definitely try this at home.
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Paris Cooking Classes

Debbie said...

Yum! I definitely will be giving these a try. I would like to invite you to join me at Dining With Debbie for my weekly blog event called Crock Pot Wednesday. There are some good things going on there:) Mister Linky is usually up by Monday evening so come check it out.