Double Chocolate Cookie Bars with Peanut Butter Cream Cheese Topping
I’ve teamed up with Betty Crocker® and created a delicious (and easy to make) dessert just in time for Mother’s Day!
Servings 12 bars
Calories 275kcal
Ingredients
- 1 package Betty Crocker® Double Chocolate Chunk Cookie Mix
- ¼ cup vegetable oil
- 2 tablespoon water
- 2 eggs divided
- Cooking spray
- 2 8 oz. packages of cream cheese room temperature
- ½ cup granulated sugar
- 1 cup whipped peanut butter
Instructions
- Preheat oven to 350 degrees Fahrenheit. Spray cooking spray on a 13x9 baking dish and set to the side.
- Make cookie dough according to package using the vegetable oil, water, and 1 egg. Spread the cookie dough in a 13x9 baking dish.
- In a stand mixer, cream the room temperature cream cheese, granulated sugar, peanut butter and 1 egg, until well incorporated (2 minutes on low to medium speed). Make sure you scrape the sides and bottom of the bowl as you go. Pour the peanut butter cream cheese mixture on top of the cookie dough. Bake in the oven at 350 degrees Fahrenheit for 25 minutes.
- Let the cookie bars cool for 30 minutes then stick in the refrigerator for at least one hour before cutting.
Nutrition
Calories: 275kcal | Carbohydrates: 17g | Protein: 8g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 53mg | Sodium: 203mg | Potassium: 187mg | Fiber: 1g | Sugar: 11g | Vitamin A: 357IU | Calcium: 35mg | Iron: 1mg