Mother Lode Layered Cookie Bars

Adapted for clarity from Picky Palate

Layer 1: Sugar Cookie

1 Roll of Pillsbury Sugar Cookie Dough

Preheat oven to 350°F.  Press sugar cookie dough into bottom of a 9”x13” baking pan that's been lined with foil and sprayed with cooking spray.

Layer 2: Double Chocolate Chip Cookie*

1 cup butter

1 cup white sugar

¾ cup brown sugar

2 eggs

1 tsp. vanilla

cups flour

1 ¼ cups cocoa powder

2 tsps. baking soda

¼ tsp. salt

1 1/2 cups chocolate chips

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 over sugar cookie layer, pressing gently.

Layer 3: Peanut Butter Cookie

1 cup creamy peanut butter

½ c. granulated sugar

1 egg

Place all ingredients into a bowl and mix until combined.  Layer over chocolate cookie dough.

Layer 4:  Chocolate Chip Cookie*

2 sticks softened butter

¾ c. granulated sugar

¾ c. brown sugar

2 eggs

1 Tablespoon pure vanilla

2½ c. flour

1 tsp. baking soda

½ tsp. salt

1 12-oz. bag chocolate chips


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 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 ½” edges and just used softer centers, but do as you wish.  Edges are crispier.  Drizzle top with ½ cup melted chocolate chips if desired.


*This recipe makes more dough than you will probably need for the bars. Save any extra for baking as cookies.