CHOCOLATE CHIP CHEESECAKE BARS
I hope everyone has been having a good week. We’ve had our dog, Bailey, for just over a year now. My kitchen has an island with high barstools and Bailey has just figured out how to effortlessly hop onto the barstool and then proceed up onto the island. On the first few attempts, I was completely shocked and she looked so stinking cute, I didn’t actually reprimand her.
Needless to say, she snuck up on the island Saturday when no one was watching and ended up eating three pieces of bacon before my daughter, Nicole, caught her red handed in the act. From what we’ve seen, she can figure out how to get up but can’t manage to get herself down. We’re trying really hard to discourage her new antics in order to 1) avoid her getting hurt and 2) prevent her from eating our food. She made at least five attempts on Saturday, but only one attempt on Sunday so we’re making some progress.
I’ve been experimenting with a lot of cheesecakes lately and thought I’d venture out to something else this week, but desserts with a cheesecake base just keep seem to be calling my name. I’ve made brownies with cheesecake and chocolate chip cookie bars with a caramel base, but I haven’t posted a chocolate chip cookie with a cream cheese yet and thought this would be a great time.
You start this dessert by making a traditional chocolate chip cookie batter. This cookie recipe is very similar to the Toll House cookie recipe, yet it has a little more brown sugar versus granulated sugar, and a little more flour. In a large bowl, cream together the softened butter and both sugars on medium speed for at least three minutes.
Ingredients
For the chocolate chip cookies:
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temp
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups semisweet chocolate chips
For the cream cheese filling:
8 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg, room temp
1 tsp vanilla extract
Instructions
Preheat oven to 350 degrees F. Line 9 x 13 inch baking dish with parchment paper.
2. In large bowl, cream together butter and both sugars with electric mixer on medium speed for 3 minutes.
..............................................
for full instruction pleaese : www.beckysbakingdelights.com
Needless to say, she snuck up on the island Saturday when no one was watching and ended up eating three pieces of bacon before my daughter, Nicole, caught her red handed in the act. From what we’ve seen, she can figure out how to get up but can’t manage to get herself down. We’re trying really hard to discourage her new antics in order to 1) avoid her getting hurt and 2) prevent her from eating our food. She made at least five attempts on Saturday, but only one attempt on Sunday so we’re making some progress.
I’ve been experimenting with a lot of cheesecakes lately and thought I’d venture out to something else this week, but desserts with a cheesecake base just keep seem to be calling my name. I’ve made brownies with cheesecake and chocolate chip cookie bars with a caramel base, but I haven’t posted a chocolate chip cookie with a cream cheese yet and thought this would be a great time.
You start this dessert by making a traditional chocolate chip cookie batter. This cookie recipe is very similar to the Toll House cookie recipe, yet it has a little more brown sugar versus granulated sugar, and a little more flour. In a large bowl, cream together the softened butter and both sugars on medium speed for at least three minutes.
Ingredients
For the chocolate chip cookies:
1 cup unsalted butter, softened
1 cup light brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temp
1 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
2 cups semisweet chocolate chips
For the cream cheese filling:
8 oz cream cheese, softened
1/2 cup granulated sugar
1 large egg, room temp
1 tsp vanilla extract
Instructions
Preheat oven to 350 degrees F. Line 9 x 13 inch baking dish with parchment paper.
2. In large bowl, cream together butter and both sugars with electric mixer on medium speed for 3 minutes.
..............................................
for full instruction pleaese : www.beckysbakingdelights.com
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