Rich cream cheese cookie bars with buttery golden edges and crunchy toasted pecans in every bite.

Scale

Cream Cheese Cookie Bar Batter:

8 oz cream cheese, softened

1/2 cup unsalted butter, softened

3/4 cup brown sugar, packed

1/4 cup granulated sugar

2 large eggs, room temperature

1 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1 1/2 cups chopped pecans

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1. Preheat oven to 350°F and line a 9×13 pan.

2. Cream butter and cream cheese until smooth.

3. Beat in sugars until fluffy.

4. Add eggs one at a time, then vanilla.

5. Whisk flour, baking powder, and salt.

6. Mix dry ingredients into wet batter.

7. Fold in pecans.

8. Spread batter evenly in pan.

9. Bake 30–35 minutes until golden.

10. Cool completely before slicing.

Toast pecans for deeper flavor.

Do not overbake—centers should stay soft.

Chill before slicing for clean bars.