CHOCOLATE-CREAM CHEESE-PEANUT BUTTER BARS (COOKIE MIX)
Make and share this Chocolate-Cream Cheese-Peanut Butter Bars (Cookie Mix) recipe from Food.com.
Provided by Juenessa
Categories Bar Cookie
Time 1h5m
Yield 36 bars
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Spray bottom only of 13x9-inch pan with cooking spray.
- In large bowl, stir cookie base and topping ingredients until soft dough forms.
- Shape 6 (1-inch) balls of dough.
- On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
- Then with the remaining cookie dough, press into 9 X 13 inch pan.
- Bake cookies and base 10 to 12 minutes or until edges are light golden brown.
- Cool 10 minutes.
- Reserve the 6 cookies for topping.
- In small microwavable bowl, microwave chocolate chips and butter uncovered on high 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth.
- Spread evenly over bars.
- Refrigerate until firm, about 30 minutes.
- In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended.
- Beat on high speed about 2 minutes or until light and fluffy.
- Spread over chocolate layer.
- Crush reserved cookies; sprinkle over cream cheese layer.
- Press in lightly.
- Refrigerate until set, about 30 minutes.
- For bars, cut into 9 rows by 4 rows.
- Store covered in refrigerator.
Nutrition Facts : Calories 185.7, Fat 13.6, SaturatedFat 5.5, Cholesterol 24.4, Sodium 108.3, Carbohydrate 14.6, Fiber 0.8, Sugar 6.1, Protein 3.3
CHOCOLATE-CREAM CHEESE-PEANUT BUTTER BARS
Prize-Winning Recipe 2006! Surprise! Baked and crumbled cookies top a fluffy, light cream cheese layer in favorite-flavored cookie bars.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 36
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. In large bowl, stir cookie base and topping ingredients until soft dough forms. Shape 6 (1-inch) balls of dough. On ungreased cookie sheet, place balls 2 inches apart; flatten in crisscross pattern with fork.
- Press remaining dough in pan. Bake cookies and base 10 to 12 minutes or until edges are light golden brown. Cool 10 minutes. Reserve cookies for topping.
- In small microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and stirred smooth. Spread evenly over bars. Refrigerate until firm, about 30 minutes.
- In medium bowl, beat cream cheese, peanut butter, powdered sugar and whipping cream with electric mixer on low speed until blended. Beat on high speed about 2 minutes or until light and fluffy. Spread over chocolate layer.
- Crush reserved cookies; sprinkle over cream cheese layer. Press in lightly. Refrigerate until set, about 30 minutes. For bars, cut into 9 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 20 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 125 mg, Sugar 12 g, TransFat 0 g
PEANUT BUTTER & CHOCOLATE CHIP CREAM CHEESE COOKIES
Make and share this Peanut Butter & Chocolate Chip Cream Cheese Cookies recipe from Food.com.
Provided by CutiePi69
Categories Dessert
Time 2h27m
Yield 20 Cookies, 5-10 serving(s)
Number Of Ingredients 5
Steps:
- Beat sugar, cream cheese and vanilla together until smooth and creamy.
- Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough. Pinch together seams on pre-cut crescents if necessary.
- Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.
- Sprinkle your chips on top of cream cheese - press them in lightly to aid in rolling.
- Roll the crescent sheet up tightly and wrap in cling wrap.
- Place in freezer for at least 2 hours it won't get really solid as the cream cheese mix won't freeze hard.
- When chilled preheat oven to 350°.
- Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).
- Slice the crescent roll into 1/4" slices. They won't keep the precise round shape, but that is fine!
- Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.
- Cool on the parchment paper or wire rack.
Nutrition Facts : Calories 554.4, Fat 27.4, SaturatedFat 13.2, Cholesterol 84.3, Sodium 522, Carbohydrate 62.6, Fiber 3.8, Sugar 27.6, Protein 13.8
PEANUT BUTTER CREAM CHEESE COOKIES
This is a delicious way of enjoying a thick, moist peanut butter cookie. I always double the batch. They are gone so quickly! Enjoy!
Provided by Cassie *
Categories Cookies
Time 25m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350 degree F.
- 2. Cream the cream cheese, peanut butter, sugars, and vanilla.
- 3. Add in eggs one at a time.
- 4. In a medium bowl, mix together flour, salt, and soda.
- 5. Mix into wet ingredients. Let chill 1 hour.
- 6. Scoop 1 heaping tablespoon of dough onto sprayed cookie sheets. Bake for 8-10 minutes, or until edges are golden brown. Let cool on cookie sheets for 5 minutes before transferring to a wire cooling rack.
- 7. I melted some peanut butter chips, and chocolate chips and drizzled over some of the cookies, just to give them a bit of color. I have added chocolate chips to these cookies before.
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