February 3, 2010
Super Bowl Sunday is only 4 days away, and you know what that means. Good grub, and lots of it. What are you bringing to the party?
I’ve got three recipes to try. One dessert, one dip and one appetizer. Over the next three days I will share each of these recipes with you. Feel free to give them a try! I’d love to hear what you and your friends thought of them. Especially if I mess up and/or ruin a recipe, which I often do. *sigh* I figure between all of us, someone’s got to get it right :)
And yes, that is what it looks like. Four types of cookie layered on top of one another and drizzled in chocolate. I’ve been looking for a reason to justify baking these diet demons, and I think the SuperBowl is the perfect excuse opportunity. And the best part? You don’t have to make all the dough from scratch!
Motherload Cookie Bars
Layer 1: Sugar Cookie
- 1 Roll of Pillsbury Sugar Cookie Dough
Preheat oven to 350 degrees F. Line 9″x13″ pan with foil and spray with cooking spray. Press sugar cookie dough evenly into pan.
Layer 2: Double Chocolate Chip Cookie
- 1/2 cup butter
- 1/2 cup white sugar
- 6 Tbsp. packed brown sugar
- 1 egg
- 1/2 tsp. vanilla
- 3/4 cup plus 2 Tbsp. flour
- 1/2 cup plus 2 Tbsp. cocoa powder
- 1 tsp. baking soda
- 1/8 tsp. salt
- 3/4 cup chocolate chips
In a large bowl (Nesting Bowl?), cream together the butter and sugars until light and fluffy. Slowly add egg and vanilla until well combined.
In another bowl, combine the flour, cocoa, baking soda and salt. Slowly add to wet ingredients. Stir in chips (Switchit Spoon?). Layer 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
- 1 stick softened butter
- 1/4 cup plus 2 Tbsp.granulated sugar
- 1/4 cup plus 2 Tbsp. packed brown sugar
- 1 egg
- 1/2 Tbsp. pure vanilla
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 bag chocolate chips plus more for drizzling
Cream the butter and sugars until well combined. Beat in eggs and vanilla until combined. Combine flour, baking soda and salt in separate bowl (SleekStor Measuing Cups?). Slowly add to wet ingredients along with chocolate chips. Spoon 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. Monica of Lick the Bowl Good recommends covering the pan with foil during the last 15 minutes of baking.
Let cookies cool completely. Lift out of pan with edges of foil. Drizzle top with 1/2 cup melted chocolate chips if desired. (optional)
NOTE: You can layer dough and refrigerate until ready to bake.
And that’s that! Be on the lookout next week for photos of my attempt at baking these suckers.