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- Chocolate Chip Cookie Cheesecake Bars
They were great when they first came out of the oven but after they cooled became super hard even though I had put them in a tightly sealed tupperware! I wonder what I did wrong? Lulu, It sounds like you over-baked them; maybe added too much flour or maybe the temperature on the oven is a little off?
These would be better to add less than more flour, so when making them next time, I would use a tablespoon less and underbake them. Hopefully this will work for you?
Chocolate Chip Cookie Bars (in 8x8 pan) - Dessert for Two
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Pin Share Yum These soft, thick, buttery, moist, cinnamon-sugar Snickerdoodle Cookie Bars are to die for! Very few ingredients and super easy to make! Author: Kim Lange.
Instructions Preheat oven to F. IIn a large bowl, using mixer, cream together butter and sugar until pale and light. And in salt, egg and vanilla extract and beat until well combined.
Add in flour and stir until no streaks of dry ingredients remain. Scoop thick dough into prepared pan and smooth it into an even layer. Stir together remaining 1 tbsp sugar and 1 tsp ground cinnamon. Sprinkle dough evenly with cinnamon sugar mixture. Bake for about 30 minutes, until bars are set and the edges are just very lightly browned.
Don't overbake! You want the cookies to be soft and moist.
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Cool in the pan before slicing. Store in sealed container to stay fresh! Meredith collects data to deliver the best content, services, and personalized digital ads.
Chocolate Chip Cookie Cheesecake Bars