Chocolate Chip Cream Cheese Cookie Bars

How do explain how good these are...all I can say is if you don't try anything else I've posted on this blog PLEASE try these!  To Read More, Click On The Recipe Title.


 I made these last night after dinner, I cut them this morning so I could take some to work. While I was cutting I tasted one....I popped one in my mouth, as I started chewing, I stopped and couldn't believe what I was tasting. first you get the little bit of crunch from the cookie, then the creamy cream cheese filling hits your tongue and just when you think it couldn't get any better you get the chocolate which just pops with flavor. This is more than a kicked up cookie bar ,this is heaven in a one inch square. I made the Toll House cookie recipe to make these, although Food on the Food (where the recipe came from), says you can use refrigerated cookie dough to make it easier. This is a recipe that her Great Aunt Dava created. Thank you sooooo much for sharing this masterpiece!!! I'm already thinking about what this would taste like with other cookie dough recipes!! Just think of what you could do with this!!!



Chocolate Chip Cream Cheese Cookie Bars
Food on the Food

2 8-oz. packages cream cheese, room temperature
¾ cup sugar
2 eggs
1 tsp. vanilla
2 18-oz. tubes chocolate chip cookie dough (I made the Toll House Cookie Recipe to make this)
Powdered sugar

Preheat oven to 350°F. Grease a 9 x 13-inch pan.
Slice cookie dough into ¼-inch thick rounds. Arrange closely on bottom of pan, pressing to fill in the gaps. In a large bowl, cream the sugar with the cream cheese until fluffy. Add eggs and vanilla, and mix well. Pour cream cheese mixture over cookie dough. Slice second roll of cookies and place over top of cream cheese.
Bake for 45-50 minutes, until puffed, golden, and center has set. Cool. Cut into 1-inch squares and sprinkle with powdered sugar.

I made the cookie dough , I placed half the dough in a greased 13x9 inch pan then topped it with the cream cheese filling and placed the other half of the dough on top. Baking temperature and time were the same. You can make the homemade dough into 2 logs and refridgerate them to slice as in the recipe above.