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 refrigerator for one hour before removing cut bars prevents breakage. Refrigerate leftovers (if any!) 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. Via: Big Red Kitchen

 

 

 

 

 

 

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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 refrigerator for one hour before removing
cut bars prevents breakage. Refrigerate leftovers (if any!)

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.
Via: Big Red Kitchen

Kathy Wright Moore shared Cowgirl I Am's photo.