I found this great cookie dough recipe that, when inserted into a bar, doesn’t bake up in the oven…it keeps its cookie dough consistency.
1/2 cup butter, melted
1/2 cup butter, room temp
1 cup light brown sugar
2 tablespoons milk
1 teaspoon vanilla
pinch of salt
1 cup of flour
1 cup of chocolate chips
1 box of powdered sugar (about 4 cups)
8 oz package of cream cheese, softened
Preheat oven to 350 degrees. Grease (I use Pam) a 9×13″ baking dish.
In a mixing bowl, combine cake mix, 2 eggs and melted butter. Spread in bottom of pan.
In a second large mixing bowl, make your cookie dough layer buy creaming together your butter and brown sugar with an electric mixer. Beat in the milk and vanilla. Slowly beat in salt and flour until a cookie dough forms. Stir in your chocolate chips.
Spread this layer down over your first layer. It’s okay if this layer doesn’t go all the way out to the edges.
Finally, using an electric mixer, beat your powdered sugar, 2 more eggs and cream cheese until smooth. Spread on top of cookie dough mixture.
Bake 35-40 minutes until edges are brown and center set (it will still be slightly wobbly in the middle).
Cool on counter 30 minutes, then refrigerate 2 hours up to 2 days.
I dusted mine with a little extra powdered sugar just before serving.
So good. Really, really, really good!
Happy Father’s Day!