Cherry Bakewell Cookie Bars

These Cherry Bakewell Cookie Bars are the perfect infusion of a chocolate chip cookie and a cherry bakwell tart, all in a convenient bar form. A chewy white chocolate chip cookie dough packed with glace cherries and almonds, you’ll be as addicted as I am!

These Cherry Bakewell Cookie Bars are off the chain! Yeah, I know I always big up my recipes but my word are these little almondy squares good. They’re the perfect mix between a blondie, cookie and a Mr Kipling Cherry Bakewell (IYKYK!!).

Why you’re going to love these Cherry Bakewell Bars:

  • Super fast to whip up from scratch, 5 minutes mixing and boom.
  • Incredibly simple to make, perfect for little hands to get involved.
  • Delicious and bursting with cherry and almond flavour.
  • Customisable, swap out the flavourings for any number of yummy combinations.
  • The perfect thing to bake for a gift, package them up and let the compliments roll in.

More delicious bar recipes:

Chocolate Chip S’more Cookie Bars // Lemon Curd Crumble Bars // Pumpkin Pie Bars // Peanut Butter Breakfast Bars // S’mores Bars

Here’s what you’re going to need:

  • Unsalted Butter – You’re melting the butter so fridge cold is fine for this recipe.
  • Dark Brown Sugar – I prefer to use dark brown sugar as it gives a deep caramel flavour and a delicious chewy texture to the cookie bars. You can use light brown in place if you prefer amore subtle flavour.
  • Eggs – Always large, always free range.
  • Almond Extract – For that traditional Bakewell flavour I prefer to use an extract over ground almonds. It makes these cookie bars taste just like a Bakewell Tart.
  • Plain Flour – Also known as self raising flour.
  • Baking Soda – For a little bit of lift.
  • White Chocolate Chips – You can use chunks or a bar of white chocolate, chopped if you prefer.
  • Glace Cherries – Candied cherries work perfectly in this recipe, I wouldn’t use fresh cherries here. We’re going full steam ahead.

Tips for making Cherry Bakewell Cookie Bars:

  • Can these be made Gluten Free? – Of course, just use a gluten free variety of plain flour, Doves Gluten Free Blend is my favourite here.
  • Can I use baking spread instead of butter? – Absolutely, I make these cookie bars with baking spread all of the time.
  • Can I use fresh cherries? – I don’t see why not but I whole heartedly recommend sticking with the glace cherries here. Fresh cherries could leach extra moisture into the dough and change the texture.
  • Can I freeze these cookie bars? – Yes! Wrap the whole slab or individual bars in a double layer of cling film and freeze for up to 3 month.
  • How long will these bars last? – Stored at room temperature in an airtight tin these bars will keep for up to 5 days.

How do I know when these bars are done?

As I’ve stated in my recipes many times all ovens are different. These cookie bars took 23 minutes in my oven (I like them rather underdone, leave them longer if you’d like them more crisp) but I’d start keeping an eye on them at around 20 minutes to make sure they’re done to perfection. You’ll know they’re ready when there are no more ‘wet’ patches on top of the cookie dough, you want the whole top layer to be golden brown and dry to the touch.

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Cherry Bakewell Cookie Bars

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5 from 1 review

  • Author: Katie
  • Total Time: 35 minutes
  • Yield: 16 squares 1x


Cherry Bakewell Cookie Bars are the perfect infusion of a chocolate chip cookie and a cherry bakwell tart, all in a convenient bar form.


Units Scale
  • 170g butter, softened
  • 280g dark brown sugar
  • 1 large, free range egg
  • 400g plain flour
  • 1.5tsp baking powder
  • 1tsp almond extract
  • 250g white chocolate chips
  • 200g glace cherries, halved
  • 50g white chocolate, melted (see tip above)


  1. Preheat the oven to 175C and grease and line a 9×9 square baking tin.
  2. In the bowl of an electric mixer add the butter, sugar and almond extract, mix for 3-5 minutes until light and fluffy. Add the eggs in one at a time, scraping down the bowl between each addition.
  3. Add the flour, baking powder, chocolate chips and cherries to the bowl and mix until just combined and a thick dough has formed.
  4. Press the dough into the prepared tin using lightly floured hands and bake for 25 minutes until golden brown.
  5. Allow the cookie bars to cool in the tin for 15 minutes before removing to a wire rack to cool completely. Cut into 16 squares and drizzle with melted white chocolate.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Brownies and Bars
  • Method: Baking
  • Cuisine: British

1 Comment

  1. Nicole
    March 28, 2024 / 9:32 pm

    These are perfect for the Easter table. Love that you are able to freeze them for later.

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