Step 1

Preheat your oven to 350 degrees Fahrenheit. Line a 9-inch square baking pan with parchment paper and set it aside.

Step 2

Add the cream cheese and sugar to a small bowl (or the bowl of your stand mixer). Use a hand mixer (or your paddle attachment) to beat the ingredients until smooth. Then gently mix in the egg until it is fully incorporated. It will be a very pale yellow color. Set aside.

Step 3

Open the package of cookie dough and divide it in half.

Step 4

Take one half of the cookie dough and crumble it into the prepared 9-inch baking dish. Use your hands or a spatula to press the cookie dough evenly into the bottom of the dish.

Step 5

Spread the cream cheese mixture evenly over the top of the cookie dough.

Step 6

Crumble the remaining cookie dough over the cream cheese mixture.

Step 7

Bake for 30-35 minutes. It’s ready when the cookie dough is golden brown and firm to the touch. The cream cheese mixture should be set, soft but not runny.

Step 8

Let it cool for 30 minutes at room temperature. Then, put it into the fridge, baking dish and all.

Step 9

Refrigerate for at least 2 hours. Ideally, it should cool for 6-8 hours.

Step 10

When it’s time to serve, cut it into 16 bars and enjoy!