Of all the cookie bar recipes that I have made, peanut butter cheesecake has got to be my favorite. I love peanut butter and I love cheesecake so it was a total win for me and my taste buds. Do you have a favorite cookie bar recipe? If so, please tell me about it in the comments. Maybe I will feature your recipe here on Recipe Roost. You could be famous! 🙂
This cookie bar recipe made me sing, “Celebrate.” I was dancing around my kitchen singing into the mop handle. it was a sight to see!
Ingredients
16-ounce roll Pillsbury peanut butter cookie dough
8-ounce Philadelphia cream cheese, softened
⅓ cup Eagle Brand sweetened condensed milk
1 Eggland’s Best egg
1 teaspoon McCormick vanilla
1 cup Toll House peanut butter chips
Instructions
Grease an 8×8 pan and set aside.
In mixing bowl, place softened cream cheese, egg, vanilla, and sweetened condensed milk. Beat until smooth and creamy. Stir in peanut butter chips.
Pat half of cookie dough into bottom of greased 8×8 pan (Wet your hands and it will be easier). Pour cheesecake mixture over this.
Break up remaining cookie dough and scatter on top of cheesecake mixture in pan.
Bake at 350 for 35-40 minutes, or until lightly browned on top.
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Quick Tip: Enjoy these cookie bars warm or cold.
IN THIS RECIPE DO YOU USE THE INGREDIENTS ON THE BOX OF CAKE MIX OR JUST THE PUMPKIN? NI AM THINKING JUST THE PUMPKIN.