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The Motherlode Layered Cookie Bars!

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Good Thursday folks!

I know this cookie should absolutely be illegal, but let me tell you it is so much fun!  Just imagine all of your favorite cookies layered into one bar of fabulousness!  Now, don’t go and eat this on a regular basis, but do bring it to your next party or gathering and watch them disappear!

At first glance it may look like a lot to prepare, but each cookie dough can be made in under 10 minutes, so don’t be turned off by the steps below.  I like to make the cookie dough in advance and have it in the refrigerator ready to go.

See the picture below for all the incredible cookie layers.  The pictures speak for themselves, so I can leave now!  Enjoy.




The Mother Load Layered 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.

*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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192 Responses | Comments RSS

  1. 151
    Carolyn says:

    A friend’s college student is home for the weekend. I think I have to send him back with a load of Lode. He’ll be the Big Man On Campus for sure!!

  2. 152

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  3. 153
    Amanda says:

    Those look so yummy. I need to make this!

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    Kathy says:

    These look delicious and absolutely sinful! Can’t wait to try.

  8. 158
    Connie says:

    I have got to give these a try. My husband would love them!


  9. 159
    Critemeister says:

    So, i live in Sweden and they don’t sell “Pillsbury Sugar Cookie Dough” here.
    What is it? How do i make me some? Link to a recipe or atleast an explanation of what it is would be great.
    Looks so good, i have to make me some

  10. 160

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    Carolyn Childs says:

    A family friend is being deployed to Afghanistan. He had some of these two years ago before joining the Army, and has requested a batch before he leaves. They’re THAT good. Hope they go through the mail all right from California to Georgia in July!

  12. 162
    Kate says:

    I think I just gained weight by looking at that! I will have to make someday though, looks glorious!!!!!!!!!!!!!!!!

  13. 163
    Lisa says:

    These look fantastic, im going to try them NOW!

    Is the peanut butter layer really just PB, sugar and eggs? No flour, baking soda, etc?

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  15. 165
    Katie Sears says:

    In the recipe above, it does not show any flour, shortening, etc. in the peanut butter cookie recipe, only peanut butter sugar and an egg. That can’t be correct, can it? Also, what are you to do with the half recipes of the chocolate chocolate chip and chocolate chip recipes? If you only use half of them, why not just make half? Or is there something missing in the copy on my page?

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  20. 170
    Elaine says:

    IDK, is it just me? Am I missing something here? The photo shows four DIFFERENT layers. But the recipe is for two similar layers of chocolate chip cookie? What happened to the chocolate cookie layer? Thanks!

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    This might be a silly question, but would this be safe to ship? Or, should it be kept refrigerated?

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    Emma Rose says:

    For the sugar cookie layer, can I use homemade sugar cookie dough? I live in Germany and things like pre-made cookie dough aren’t sold here.

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    Cathe Mcgowan says:

    Is the peanut butter layer cloudless? Just 3 ingredients?

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Jenny Flake

Welcome to Picky Palate, my online kitchen! You'll usually find me with a cookie in one hand and a salad in the other. It's all about the balance :) The recipes you'll see are my creations. The Picky Palate Cookbook is now available. Enjoy!



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