Description
makes 30 squares
Ingredients
Scale
Base
- 1 box yellow cake mix
- 1/2 cup butter, melted
- 1 egg
Cookie Dough Filling
- 1/2 cup butter, room temperature
- 1 cup light brown sugar
- 2 Tbsp milk
- 1 tsp vanilla
- 1/2 tsp kosher salt
- 1 cup flour
- 1 cup chocolate chips
Top Layer
- 8 oz cream cheese, room temperature
- 1/3 cup light brown sugar
- 1 tsp vanilla
- 2 eggs
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 325°
Base
- Line 9×13 pan with foil and spray with cooking spray.
- In bowl of stand mixer combine cake mix, egg and melted butter until a thick dough forms.
- Press this into your prepared pan.
Cookie Dough Filling
- Cream butter and sugar together until combined. Add milk and vanilla, mixing until smooth. Beat in salt and flour until dough forms. Stir in chocolate chips.
- Spread the cookie dough on top of cake base to about 1/2 inch from the edge.
Top layer
- In bowl of stand mixer beat cream cheese and brown sugar until smooth. Add in eggs and vanilla, mixing until combined and smooth, scraping sides as needed.
- Beat in powdered sugar until there are no lumps.
- Pour this over the cookie dough layer.
- Place 9×13 pan on top of a cookie sheet and place in oven on middle rack. Bake foe 30-35 minutes until edges are light golden brown and center is almost set. It will be little “jiggly”.
- Allow to cool on a wire rack for 30 minutes and then transfer to the refrigerator to chill completely, at least 2 hours.
- When chilled dust with powdered sugar and cut into squares.
Notes
store airtight in the refrigerator for up to 5 days.
