Blueberry Crumble Cookie Cobbler Bars
Ingredients
Scale
Cookie Bars
- 1 package Pillsbury Big Cookies Blueberry Crumble cookie dough
- 1/3 cup white chocolate chips (optional, but adds another level of sweetness)
- 1/2 cup fresh or frozen blueberries
Cinnamon Crumble
- 3 tablespoons butter, melted
- 1/3 cup brown sugar
- 1/3 cup flour
- 1/2 teaspoon cinnamon
- Pinch of salt
Vanilla Glaze Drizzle- optional
- 1 cup powdered sugar
- 1 1/2 to 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- Tiny pinch of salt
Instructions
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper.
- Press the cookie dough evenly into the pan. If the dough gets sticky, lightly spray your hands with nonstick spray or use parchment to press it down.
- Sprinkle the white chocolate chips over the dough, then scatter the blueberries across the top. Gently press the blueberries slightly into the dough so they bake into the bars.
- In a small bowl, stir together the melted butter, brown sugar, flour, cinnamon, and salt until a soft crumble forms. Sprinkle the crumble evenly over the top.
- Bake for 25 to 30 minutes, or until the edges are golden and the center looks set but still slightly soft.
- Let the bars cool for at least 20 minutes before slicing so they stay gooey while holding their shape.
Vanilla Glaze Drizzle- optional
- Whisk everything together until smooth and drizzleable. If needed, add another tiny splash of milk.
- Drizzle over the bars once they have cooled slightly so the glaze melts in just a little while still staying pretty on top.