Sunday, October 4, 2009

The Motherload Layered Cookie Bars

This looked amazing and I had to try it. It was pretty good. Some liked it more than others but it is definetly worth posting. It looks like a lot of work but it really wasn't that bad. I just made each layer in order and cooked it up. Or do like Picky Palate suggests and make it over time and refrigerate the doughs until you are ready to put it together.

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 butter1 cup white sugar3/4 cup brown sugar2 eggs1 tsp. vanilla1 3/4 cups flour1 1/4 cups cocoa powder (I used Hershey’s Dark Chocolate Cocoa Powder)2 tsps. baking soda1/4 tsp. salt1 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)

6 comments:

Lisa said...

i was lucky enough to try one of these babies. i really thought they might be gross because of the richness. i was wrong. i loved them. the flavors all combined together were heaven.

Karey said...

I'm jealous that you got to try it. I agree. I wasn't sure if it would be good or WAY TOO MUCH. Maybe I'll have to try it.

Scott / Lori said...

You are ambitious to try these Tawnie! They look really good and fancy, perfect for a special occasion treat.

Kristi said...

Thanks for sending one of these up for us. I expected more from them. They were probably a lot better when they were more fresh. You made them look beautiful. Maybe I will try them next time I have a hankering for cookies.

Tawnie said...

For the record, I was one who did not care so much for this but was encouraged by some who loved it, to share it. Although, it was fun to make with all it's layers.

Leslie said...

i SERIOUSLY don't know if i could handle those. one bite and i would truly be in overload. :)
they look tasty though.