More fun with cookie dough! Last week I made a double batch of Toll House’s Choc-Oat-Chip Cookies. Two dozen cookies were baked up immediately for my kids’ school lunches, five dozen cookie dough balls were made up and frozen for future use, three of which were used for the Cookie Dough Cupcakes last Friday, and last but not least, I put aside three cups of cookie dough to make Cream Cheese Cookie Bars. These cookie bars are a popular treat in our home. The recipe is so simple, it may be good for beginner bakers as the little ones will surely love pressing cookie dough into the baking dish. The bars are also great for potlucks and usually bring many recipe requests. Make some this week with your favorite cookie dough. I think the possibilities may be endless.
Cream Cheese Cookie Bars
1- 8 ounce brick cream cheese
1/3 cup sugar
1 t. vanilla
1 egg
3 cups chocolate chip cookie dough
Preheat oven to 350°. Using a hand mixer or a stand mixer, mix the first four ingredients until light and fluffy, about 2 minutes on med-high speed. Into an 8×8 inch greased baking dish, evenly press 2 cups cookie dough. Pour cream cheese mixture over top and spread to edges of dish. Break the remaining dough into small pieces and sprinkle over top of cream cheese mixture. Lower oven heat to 325° and bake bars for 35-40 minutes or until tester comes out (almost) clean. Let cool completely out on the counter before cutting into 16 equal pieces. Chilling in the refrigerater for one hour before removing cut bars prevents breakage. Refrigerate leftovers (if any!)
Note- I baked my bars for about 38 minutes. Although the tester came out with a little cream cheese mixture on it, I still removed the bars from the oven and they set up nicely once they cooled. I did this to avoid overcooked edges.
Robin Sue
19 Comments
I am impressed that the cookie dough actually makes it to the freezer. I don’t think I would have such will power.
eat!- Oh wait I forgot to blog about the dozen frozen cookies I snarfed down while hiding out in my pantry so the kids wouldn’t catch me!
This looks like HEAVEN! And I can feel my hips widening just by looking. Do you think you can swing by NY next week with some of these for me???
PS. I TOTALLY hide and eat things I don’t think my kids should eat! Bad mommy!
Nicole-What I wouldn’t give to get to NY…Hope you have a great time!
Oh, darn that looks wicked good! I need more photos.
~ingrid
robin sue! you are an evil woman with magical talent.
let's open that bakery…..
This dough looks amazing, gooey and I absolutely need a piece of this right now!!!
What a very good sight. Lots of stuff thats really appealing.
Next time I make this I will take out the egg in the cream cheese part. It makes it taste too eggy.
What would happen if the egg was removed?
The cream cheese may not set up?
If I double this will I be able to put it in a 9 x 13 pan? I’m sure it would require a longer period time in the oven.
Yes it would require a bit more time. Enjoy!
So where do I find the recipe for this cookie dough? do you have it in the measurements needs to make 3 cups of the dough needed for this recipe?
Use 3 cups of your favorite cookie dough. I like Toll House’s recipe. Enjoy!
have it in the iven now with oatmeal choc chip cookie dough can’t wait to try it!
could i make it in advance? have you ever? how much? should i freeze or just keep in fridge?
Sure you can. Up to 3 days, and wrap tightly and store in the fridge. Or freeze for up to three months. Enjoy!