Let’s go ahead and combine two of my favorites today: chocolate chip cookies and cheesecake. With the help of refrigerated cookie dough, you have an incredibly easy and delicious dessert in no time at all.
So let’s talk about these cookie bars. I’m kind of in love with cookie bars in general. They are so much easier to make than actual cookies! No scooping and batch baking – everything happens at once. These bars do need to cool to allow the cheesecake layer to set up, but boy are they worth the wait!
I’m not sure there are two things in my life that I love more than chocolate chip cookies and cheesecake… Straight up awesome.
Prep time
Cook time
Total time
Author: Trish - Mom On Timeout
Recipe type: Dessert
Serves: 16 bars
Ingredients
- 1 18 oz roll refrigerated chocolate chip cookie dough
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 egg, room temperature
- ½ tsp vanilla extract
Instructions
- Preheat oven to 350 F.
- Line a 9-inch square baking dish with parchment paper or non-stick foil. Set aside.
- Spread a little more than half of the cookie dough onto the bottom of the baking dish and press down firmly creating an even layer.
- Using a stand mixer or hand held mixer, beat the cream cheese until light and fluffy.
- Add in the sugar and beat until combined.
- Beat in the egg and vanilla extract until smooth.
- Pour the cheesecake filling over the top of the cookie dough base.
- Crumble the remaining cookie dough over the top.
- Bake for 30 to 35 minutes.
- Let cool completely before cutting into bars.
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