And in my continuing saga of baking pan issues, I bring you Volume III: Chocolate Cream Cheese Sugar Cookie Bars.
This is a Hershey's recipe that combines a sugar cookie crust with a cakier chocolate cheesecake-like topping. And although I never met a cheesecake I didn't like, I actually prefer mine with a cookie crust rather than graham crackers -- so this is right up my alley.
Unlike actual cheesecake, this is a very forgiving recipe. Very, very forgiving.
Chocolate Cream Cheese Sugar Cookie Bars
Makes 16
1. Preheat oven to 350 degrees.
2. Spread prepared sugar cookie dough in a 9" square baking pan.***
3. Using a mixer, beat cream cheese and butter until light and fluffy. Add cocoa and sugar, and mix. Add egg and vanilla, and beat until smooth.
4. Spread cream cheese mixture over cookie batter.
* I could only find a 17.5-oz. package.
** My package had different instructions for preparing the dough for drop cookies versus roll-out cookies. I just threw in what I thought would make a good hybrid of the two.
*** I do not own a 9"square baking pan. I used an 8" square baking pan, instead.
***** I remembered to do this the first night. But then I accidentally left them on the counter for a few days. Nobody died.
