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The Best Christmas Cookie Bars
Looking for a new and unique Christmas cookie idea?! Try these m&m cookie cheesecake bars to impress your guests! They are so easy and everyone loves them.
What ingredients will I need to make these Christmas cookie bars?
- Package of refrigerated chocolate chip cookie dough
- Christmas mix M&Ms
- Cream cheese
- Granulated sugar
- Brown sugar
- Salt
- Egg
- Vanilla extract
Enjoy! And have a merry Christmas!
Christmas M&M Cookie Cheesecake Bars
Servings 9
Ingredients
- 1 16 ounce package of refrigerated chocolate chip cookie dough
- 1 cup Christmas mix M&Ms divided
- 8 ounces cream cheese room temperature
- ⅓ cup granulated sugar
- 2 tablespoons brown sugar
- ¼ teaspoon salt
- 1 large egg room temperature
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line the bottom and sides of an 8×8-inch baking pan with parchment paper.
- Break up the cookie dough into pieces and add it to a medium bowl. Add ¾ cup of the M&Ms and combine with the cookie dough.
- Add half of the cookie dough to the bottom of the prepared baking pan and flatten into an even layer.
- In a medium bowl, beat the cream cheese, sugars, and salt with an electric mixer until smooth and creamy. Add the egg and vanilla and beat on low until just combined.
- Spread the cheesecake mixture over the cookie dough and smooth it into an even layer.
- Break the remaining cookie dough into small pieces, lightly flatten it, and place it over the cheesecake layer.
- Gently press the remaining M&Ms into the top layer of cookie dough.
- Bake for 35-40 minutes or until the edges are golden and the cheesecake layer is set.
- Allow the cookie to cool in the pan to room temperature before refrigerating for at least two hours.
- Once the cookie has chilled, remove them from the pan, slice into bars, and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- The cookie bars can be frozen for up to two months. Wrap each bar in plastic or foil and store in an airtight container. Thaw the cookie bars in the refrigerator.
- Ensure the cream cheese and egg are at room temperature. This will help them mix smoother with the other ingredients and avoid a lumpy cheesecake filling.
- Use the brick-style cream cheese, not the whipped kind that comes in tubs.
- Do not over-mix the cheesecake filling when adding the egg and vanilla. Mix only until the egg is combined. Overmixing can add air to the mixture, which may cause the cheesecake layer to crack.
- Feel free to use homemade chocolate chip cookie dough instead of the store-bought one. You will want a cookie dough recipe that yields 24 (2-inch) cookies.
- This recipe can be made without the M&Ms.
- If you prefer a thinner cookie bar, make these in a 9×9 inch pan and reduce the bake time by 5 minutes.
- Ensure you allow the cookie to cool to room temperature before placing it in the refrigerator to set. If you put the pan in the fridge while it is still warm, condensation will form on the cheesecake layer, resulting in an unpleasant sticky texture.
