Go Back
–+ servings
motherlode layered cookie bars
Print

The Motherload Layered Cookie Bars

These Motherlode Layered Cookie Bars are to die for! 4 layers of your favorite cookie dough baked into a crazy delicious cookie bar.
Course Dessert
Cuisine American
Keyword best cookie bars, best cookie recipe ever, best cookie recipe of all time, best cookies in the world, chocolate chip cookie bars, cookie bar recipe, cookie bars recipe, easy cookie bars
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12

Equipment

  • Oven

Ingredients

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 9x13 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 half for recipe, 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 half for the recipe, 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

Instructions

  • Preheat oven to 350 degrees F.  For Sugar Cookie Dough Layer:  Press sugar cookie dough into bottom of a 9x13 inch baking dish that's been lined foil and sprayed with cooking spray.
  • For Double Chocolate Cookie Dough Layer:  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.
  • For Peanut Butter Cookie Dough Layer:  Place all ingredients into a bowl and mix until combined.  Press over chocolate cookie dough.
  • For Chocolate Chip Cookie Dough Layer:  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.
  • 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.