Chocolate Chip Cookie/Cheesecake Bars
Ingredients:
2 18-20 oz rolls of premixed chocolate chip cookie dough (Pilsbury, Toll House or your favorite)
2 8 oz pkg. cream cheese (softened)
1 egg
1 cup sugar
1 tsp. vanilla
Preparation:
Preheat oven to 350.
Place 1 roll of cookie dough in the bottom of a greased 9 x 13 pan. Bake for 10 minutes. Beat egg, softened cream cheese, vanilla and sugar until smooth. Pour over bake cookie layer. Cover with the other roll of chocolate chip cookie dough. Bake an additional 35 minutes. Cut. Cool. Serve.
Notes:
It is much easier to spread cookie dough across the bottom of the pan if they are frozen and cut into 1/2 inch slices. It is almost impossible to get the top layer of cookies on without this technique.
Be sure to score (cut) as soon as they come out of the oven. They fall apart if you wait to cut once they cool. Make cuts. Leave in the pan while cooling. Cut them small. Approximately 3 inches by 1-2 inches.
They are extremely rich and a small piece goes a long way.
2 18-20 oz rolls of premixed chocolate chip cookie dough (Pilsbury, Toll House or your favorite)
2 8 oz pkg. cream cheese (softened)
1 egg
1 cup sugar
1 tsp. vanilla
Preparation:
Preheat oven to 350.
Place 1 roll of cookie dough in the bottom of a greased 9 x 13 pan. Bake for 10 minutes. Beat egg, softened cream cheese, vanilla and sugar until smooth. Pour over bake cookie layer. Cover with the other roll of chocolate chip cookie dough. Bake an additional 35 minutes. Cut. Cool. Serve.
Notes:
It is much easier to spread cookie dough across the bottom of the pan if they are frozen and cut into 1/2 inch slices. It is almost impossible to get the top layer of cookies on without this technique.
Be sure to score (cut) as soon as they come out of the oven. They fall apart if you wait to cut once they cool. Make cuts. Leave in the pan while cooling. Cut them small. Approximately 3 inches by 1-2 inches.
They are extremely rich and a small piece goes a long way.
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