Get ready for a delicious treat that combines two favorites in one bite: Chocolate Chip Cookie Cheesecake Bars! These are rich, creamy, and oh-so-satisfying. Perfect for parties or a sweet indulgence at home!
Tips for Success
Ensure your cream cheese is softened to room temperature for a silky cheesecake layer. Trust me, this part’s so satisfying!
Why You'll Love Them
The cookie crust and topping provide a delightful crunch that complements the creamy cheesecake filling. You’ve got to try this one!
Ingredients
- For the Cookie Layer:
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- For the Cheesecake Layer:
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- For Assembling:
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Instructions
- Preheat and Prepare:
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Step 1- Preheat the oven: Preheat oven to 325°F. Line a 9x13-inch metal baking pan* with parchment paper, leaving an overhang. Spray with nonstick spray.
- Prepare the Cookie Dough:
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Step 2- Mix Dry Ingredients: In a medium bowl, whisk together the flour, salt, baking soda, and baking powder.
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Step 3- Cream Butter and Sugars: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, dark brown sugar, and granulated sugar until lightened in color and fluffy in texture, about 3 minutes. Scrape down the sides and bottom of the bowl. Beat in the eggs, one at a time, until smooth and creamy. Beat in the vanilla, then scrape down the sides and bottom of the bowl. On low speed, gradually add in the dry ingredients. Fold in chocolate chips with a rubber spatula. Place cookie dough in fridge while you make the cheesecake layer.
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Step 4- Make Ahead Tip: Make ahead: Cover and refrigerate the cookie dough for up to 3 days.
- Prepare the Cheesecake Batter:
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Step 5- Beat Cream Cheese and Sugar: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar, scraping down the sides and bottom of the bowl, until completely smooth and creamy, about 3 minutes. Add the eggs, one at a time, and beat until fully combined. Scrape down the sides and bottom of the bowl. Beat in the vanilla and salt. Set aside.
- Assemble the Bars:
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Step 6- Layer the Dough and Cheesecake: Using a spatula, press about two-thirds of the cookie dough into the bottom of the prepared pan. Pour the cheesecake batter on top. Scoop remaining dough into balls, flatten between your palms, and layer over the cheesecake batter. Don't worry about making it look perfect. Sprinkle the top with 1/4 cup chocolate chips.
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Step 7- Bake: Bake for about 40 to 50 minutes, or until the tops and edges are lightly golden brown.
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Step 8- Cool and Serve: Remove from oven and sprinkle flaky sea salt on top, if desired. Place pan on wire rack and let cool to room temperature. Refrigerate for 3 hours or overnight before cutting and serving.
Nutrition
- Calories: 350, Fat: 20g, Carbs: 40g, Protein: 5g
Cooking techniques
Mixing, baking, and chilling are key techniques in this recipe. Properly creaming the butter and sugars will ensure a light texture, while refrigerating the cookie dough helps in shaping.
Variations or substitutions
Feel free to use different types of chocolate chips, such as white chocolate or milk chocolate, or add nuts for extra crunch!
Storage tips
Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 2 months. Just make sure to wrap them well!
Notes
For an extra treat, try drizzling melted chocolate over the top before serving!
