Cream Cheese Chocolate Chip Squares are the ultimate cookie bar that you need to make this holiday season! It’s what you get when you cross a Cream Cheese Brownie with a Chocolate Chip Cookie! They are more-ish and would make a great addition to any festivities this fall and winter.
As we’re heading into the second week of November, I’m starting to think ahead to the Holiday season and Cookies! If you’re a regular reader, you will probably know I love Christmas baking and have over 70 cookie recipes here on the website. So, I think now it’s time to add a few new things before the holiday season starts. It might be a little early for most, but for those avid holiday bakers out there, let’s dive right in!
What Are These Cookie Bars Like
- Difficulty – This recipe is pretty easy to make. But they do take time. There are two layers and the bars have to be baked in two different stages. Total time is about 1 hour.
- Taste – This is where a chocolate chip cookie meets a cream cheese filling. They are decadent, dense, sweet and a little over the top! Perfect for the Holidays.
- Serving – This recipe will make 25 dense little cookie bars. You can cut them bigger if you prefer. I find that cutting them small is the perfect size as these are very decadent and rich little cookie bars.
Ingredients To Make The Cream Cheese Chocolate Chip Squares
These cookies are made in two separate layers. Below, I’ll explain the ingredients for each layer.
For the cookie layer:
- Butter – Unsalted butter at room temperature.
- Sugar – This recipe uses a mix of granulated white sugar and brown sugar.
- Flour – All purpose flour works great for baking cookies.
- Baking soda – This is the leavening agent to help the cookies rise.
- Salt – Enhances the flavours in the cookie bars.
- Vanilla extract – Vanilla adds a lot of flavour to the cookie bars.
- Eggs – This recipes uses large eggs at room temperature.
- Chocolate chips – I used semi sweet chocolate chips.
Cream Cheese Layer:
- Cream cheese – Softened cream cheese at room temperature.
- Sugar – Granulated white sugar.
- Vanilla extract – Vanilla adds flavour to the cream cheese filling.
- Egg – I always use large eggs at room temperature for baking.
NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.
Instructions
- Prepare pan – Grease and line with parchment paper an 8 x 8 inch baking dish. Set aside. Preheat oven to 350 degrees F.
- Combine dry ingredients – In a medium bowl, combine flour, baking soda and salt. Set aside.
- Make cookie dough – In a large mixing bowl beat the butter on high speed for a minute or so. Add the brown sugar, granulated sugar, eggs and vanilla. Beat until mixture is combined, scraping sides of bowl occasionally. Stir in flour mixture until combined. Fold most of the chocolate chips. Leave a couple of tablespoons of chocolate chips for the top.
- Bake cookie dough layer – Press about 3/4 of the cookie dough mixture into the bottom of the pan. Press it in as flat and evenly as you can. Bake in the preheated oven for about 10 minutes. Remove from oven and leave to cool.
- Make cream cheese layer – In a medium mixing bowl, add the cream cheese and beat on high speed until smooth. Now add the egg, sugar, and vanilla. Continue to mix this on high speed until a smooth consistency forms.
- Finish baking cookie bars – Pour the cream cheese mixture over the cooled cookie dough. Spoon over remaining cookie dough. Sprinkle remaining chocolate chips. Bake for about 30 minutes or until a toothpick inserted comes out clean.
- Cool – Leave in pan to cool completely. Cut into 25 squares.
- Serving/storage – Will keep in an airtight container in the fridge for about 5 days. Can be stored in the freezer.
Recipe Tips
- Use room temperature ingredients – Room temperature eggs and butter work best for baking cakes. Make sure to take your ingredients out of the fridge at least 30 – 40 minutes before using.
- Measure ingredients correctly – I like to weigh my ingredients (in the recipe card, the ingredients can be converted to metric with the click of a button). You get exact measurements every single time.
- Don’t over mix the batter – After adding the flour, just stir until combined. If you overmix, you will risk the cookies drying out when baking. To have a denser cookie, just fold the flour in until combined.
- Use parchment paper – To get the bars out of the pan easily, I recommend lining it with parchment paper before baking.
- Allow to cool completely – I strongly recommend allowing these to cool completely before cutting. If you cut them while they are still warm, they risk falling apart.
Substitutions
- Chocolate chips – You can use milk chocolate chips, white chocolate chips, dark chocolate chips or even butterscotch chips for these cookie bars.
- Pan size – I used an 8 x 8 inch baking pan. You could use a large cookie sheet. Just keep in mind they will be much flatter and will bake much quicker.
Serving and Storage
- Serving – These are best served after they cool down completely and set. They go great on their own or you can serve them with fresh whipped cream or ice cream.
- Storage
- Store in the fridge – These are best kept in the fridge in an airtight container. They will keep for about five days and they will still be moist and not dry.
- Store in the freezer – Store them in a freezer proof container and they will store in there for about a month. To defrost, just take them out and let them defrost naturally.
Frequently Asked Questions
Do you refrigerate cookies with cream cheese?
Yes, it’s best to refrigerate cookies that contain a high percentage of cream cheese for optimal freshness and taste.
What is a cookie bar?
Cookie bars are made from a cookie dough that’s pressed into a baking pan. When baked, they are cut into squares. They generally will have a chewy cookie like texture.
What’s the difference between a cookie bar and a bar or square?
Generally a cookie bar is simply made from cookie dough and the dough is pressed into a baking pan. It’s usually one layer. A bar or a square often consists of several layers with different consistencies and flavours like my Apple Pie Crumble Bars.
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Chewy Chocolate Chip Cookies
Sometimes, you just can't beat a good old fashioned Chewy Chocolate Chip Cookie! An all time favourite in my house and a recipe that spans more than 30 years old! If you're looking for a no fail cookie, make this one!
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Chocolate Chip Cookie Recipe with Cream Cheese
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Cream Cheese Chocolate Chip Squares
I combined two of my kids' favourites and came up with these. It's what you get when you cross a Cream Cheese Brownie with a Chocolate Chip Cookie! They are more-ish and would make a great addition to any festivities this December.
Servings: 25 squares
Calories: 246kcal
Ingredients
For the cookie layer:
- 1 Cup butter
- 3/4 Cup brown sugar
- 1/2 Cup white granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 Cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 1/2 Cups chocolate chips
Cream Cheese Layer:
- 8 Ounces cream cheese full fat kind
- 1/3 Cup white sugar
- 1/2 teaspoon vanilla extract
- 1 egg large
Instructions
- Grease and line with parchment paper an 8 x 8 inch baking dish. Set aside. Preheat oven to 350 degrees F.
- In a medium bowl, combine flour, baking soda and salt. Set aside.
- In a large mixing bowl beat the butter on high speed for a minute or so. Add the brown sugar, granulated sugar, eggs and vanilla. Beat until mixture is combined, scraping sides of bowl occasionally. Stir in flour mixture until combined. Fold most of the chocolate chips. Leave a couple of tablespoons of chocolate chips for the top.
- Press about 3/4 of the cookie dough mixture into the bottom of the pan. Press it in as flat and evenly as you can. Bake in the preheated oven for about 10 minutes. Remove from oven and leave to cool.
- In a medium mixing bowl, add the cream cheese and beat on high speed until smooth. Now add the egg, sugar, and vanilla. Continue to mix this on high speed until a smooth consistency forms.
- Pour the cream cheese mixture over the cooled cookie dough. Spoon over remaining cookie dough. Sprinkle remaining chocolate chips. Bake for about 30 minutes or until a toothpick inserted comes out clean.
- Leave in pan to cool completely. Cut into 25 squares.
- Will keep in an airtight container in the fridge for about 5 days. Can be stored in the freezer.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Cream Cheese Chocolate Chip Squares
Amount Per Serving (1 cookie)
Calories 246
Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g50%
Cholesterol 51mg17%
Sodium 201mg9%
Potassium 41mg1%
Carbohydrates 29g10%
Fiber 1g4%
Sugar 20g22%
Protein 3g6%
Vitamin A 401IU8%
Vitamin C 1mg1%
Calcium 34mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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