Select Print Page

print recipe header

Cheescake Cookie Squares

Prep:
0 min
Cooking:
0 min
Yields:
These cookies are a little rich and kid-friendly to make. My 13 year old daughter has been doing some cooking this summer and this is one of her favorites!

Ingredients

2 rolls of Toll House refrigerated chocolate chip cookie dough
1 pound cream cheese
2 eggs
1/2 cup sugar
1 1/2 teaspoons vanilla extract

Directions

Preheat oven to 350 degrees. Cut one roll of cookie dough into 1/4"- thick slices. {Keep the other roll of dough refrigerated}. Place the slices in an ungreased 9" x 13" pan, about 3 slices in each row, spacing them enough to cover the entire pan. Cut a piece of waxed paper long enough to cover the entire pan and cover cookie slices. Press down on the waxed paper so that so all the slices spread enough to meet each other, and cover the entire bottom of the pan. Remove the waxed paper. In a bowl, blend together the cream cheese, eggs, sugar, and vanilla, until smooth. Spread the cream cheese mixture evenly over the pressed cookie dough. Take the remaining roll of cookie dough out of the refrigerator and slice into 1/4"- thick slices. Place the slices on top of the cream cheese mixture, spacing them as close together as possible while still covering the whole top {there will be spaces}. Bake at 350 degrees for 35 to 40 minutes. The top cookie dough may turn brown before it is done, so cover with tin foil. Makes about 24 squares.