Cheesecake Cookie Bars

My friend Dawn does not cook. I think I saw her boil water once. But that’s alright since Dawn always takes me to great crepe, sushi, and frozen yogurt places. We even drove to Rhode Island to get Rita’s Water Ice once. She knows where the good stuff is. Months ago, when she msg’d me saying she explained she cooked 2 things over the weekend, so I was very impressed. One of which was a recipe for these layered cookie bars that are comprised of cookie dough, a cream cheese mixture, and another layer of cookie dough.

Price calls there ‘Ta-dah Cookies’. Why? Well I showed Price the instructions that Dawn wrote, which included “bake and then cut into small pieces, ta dah!” So they are Ta-dah cookies in out house. And let me tell you, it was pretty damn funny to hear Price complain that I brought the pan into work the first time saying “I only got one Ta-Dah cookie!”

I have made these 2x and had very delicious cookies each time. However, the first time I made these I thought I would do myself a favor by lining the bottom of the pan with parchment… DON’T! The bottom layer of cookies stuck to the paper and would not come off. So I had crumbly bars that tasted great, but looked crappy. Follow the recipe as is and the bars will set perfectly.

Cheesecake Cookie Bars

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Preheat oven to 350. Grease a 9 x13 baking pan.

Using half the cookie dough, evenly coat the bottom of the pan. It is easiest to break off small sections of dough, flatten in your hands and then put into pan to create bottom layer.

Combine the cream cheese, eggs, vanilla extract, and sugar. Beat until well incorporated.

Pour the cream cheese mixture over the cookie dough layer.

Take the remaining cookie dough and flatten that to cover the top of the cream cheese mixture. Gently lay the cookie layer on top, do not mash into cream cheese mixture.

Bake for 30-35 minutes, or until top layer is golden and the center of pan is beginning to set. Let cool for 20 minutes prior to cutting into 24 even pieces.

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