Chocolate Chip Cream Cheese Bars

  I don’t think that I have ever purchased a roll of cookie dough. Ever.  Guess I am an old fashioned girl. If I want cookies, I want homemade ones.  But when I found a random recipe using a roll of cookie dough, which just so happened to be on sale AND I had a coupon for….I knew I needed to try it.

  These come together so easily, it almost feels like you aren’t really baking!  And it only makes a 9×9, which means it doesn’t linger in your fridge days after you have got your fill of it.

Chocolate Chip Cream Cheese Bars

(click title for easy printable)

Chocolate Chip Cream Cheese Bars with text


  • 8 ounces, weight Cream Cheese, Softened
  • ½ cups Sugar
  • 1 whole Egg
  • 1 package (16.5 Oz) Refrigerated Chocolate Chip Cookie Dough Roll

Set cookie dough out to soften about 15 minutes ahead of time. Preheat oven to 350*.
In a small bowl, beat cream cheese, sugar and egg until smooth.
In an un-greased 9 inch square pan, press half of the cookie dough into the bottom of your pan. {flour your fingers if necessary}
Spread cream cheese mixture onto dough layer. Top with blobs of remaining cookie dough.
Bake for 35-40 minutes, or until golden brown. Cool 30 minutes, then refrigerate 2 hours before serving.
It’ll be hard to wait, but do it, they are so much better set up!




Deep South Gooey Butter Bars

  Every household needs a couple “Go To” recipes. You know for those, “Come and bring a Dessert” kind of events.  The Deep South Gooey Butter Bars that I am sharing today, are my #1 pick, pictured down by the recipe, followed VERY closely by these…….

 Can’t Leave ‘Em Alone Bars.

Can't Leave Em Alone Bars

Deep South Gooey Butter Bars

{click for easy printable}


  • 1 box Yellow Cake Mix (dry)
  • ½ cups Melted Butter
  • 2 whole Eggs Beaten
  • 8 ounces, weight Cream Cheese, softened
  • 3-½ cups Powdered Sugar
  • 2 whole Eggs Beaten

  Mix dry yellow cake mix, melted butter and 2 eggs well. {It will be thick and sticky.} Pat into the bottom of a sprayed 9×13 pan.
  Mix softened cream cheese, powdered sugar and 2 beaten eggs together. Spread over cake mix layer.
  Bake at 350* for 35-40 minutes. Eat warm or room temperature.



Buckeye Cookie Bars

Quick note:  For those that have been following 4 little Fergusons from the beginning, you know I post Monday – Friday at 8 am.  Due to the 125ish or so of you coming to visit every morning before 8, I figured I owed you an earlier post time.  Soo, I will now be posting M-F at 7 am! 🙂 Have a great one! Thanks for starting your day with us! 

This recipe comes from a friend and former neighbor.  If you like crumbly chocolate and silky peanut butter, than THESE are the Bar for YOU!

Buckeye Cookie Bars

(click to be taken to TK for easy printing)

Buckeye Cookie Bars collage


  • 1 package Chocolate Cake Mix
  • ¼ cups Oil
  • 1 whole Egg
  • 1 cup Chopped Cashews
  • 14 ounces, fluid Sweetened, Condensed Milk
  • ½ cups Creamy Peanut Butter

Preheat oven to 350*. In a large mixing bowl, combine cake mix, oil and egg. Beat until crumbly. Stir in chopped cashews by hand. Press crumb mixture into bottom of greased 9 x 13 pan, being sure to leave out 1 1/2 cups for the top.
In a medium mixing bowl, combine peanut butter and sweetened condensed milk until smooth. Spread over crust and top with remaining crumbles.
Bake for 25-30 minutes. Cool then cut into bars.

Dig in!  Dale says you HAVE to have a cold glass of Farm fresh milk to go with these.  Don’t tell him I said so, but I am pretty sure store-bought milk will do in a pinch! 🙂


Be sure to head to Post 2 for today. Pinterested: Making A Sock Bun.