Serves 20
60 min
Peanut Butter Chocolate Chip Cookie Cheesecake Bars
Recipe GLPR76c94d98c02e99
These decadent bars combine a soft peanut butter chocolate chip cookie base with a creamy cheesecake layer on top, creating the perfect balance of rich and indulgent flavors. The cookie dough cradles a smooth cheesecake filling and is topped with crumbled or layered cookie dough for a delightful texture contrast. Perfect for any occasion, these bars are best served warm or cold.
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Ingredients
1 stick unsalted butter, softened
1/2 cup white sugar
1/3 cup packed brown sugar
1/2 cup peanut butter
1 large egg, for dough
1 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup rolled oats
2 cups chocolate chips
8 ounces cream cheese, softened
1/3 cup sugar for cheesecake layer
1 large egg, for cheesecake
1/2 teaspoon vanilla extract
Directions
Preheat your oven to 325°F (165°C). Line a 9-inch square baking dish with parchment paper for easy removal, or lightly grease it.
In a large mixing bowl, combine the softened butter, white sugar, and packed brown sugar. Beat on medium speed until the mixture becomes light, fluffy, and pale, about 2-3 minutes.
Add the peanut butter to the creamed mixture and beat until fully incorporated and smooth.
Add 1 egg to the peanut butter mixture and beat until completely incorporated.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the flour mixture to the wet ingredients, mixing on low speed after each addition until just combined.
Fold in the rolled oats and chocolate chips using a spatula or wooden spoon until evenly distributed.
Press half to two-thirds of the cookie dough firmly into the bottom of the prepared baking dish, creating an even layer.
In a separate bowl, beat together the softened cream cheese and 1/3 cup sugar until smooth and creamy, about 2 minutes.
Add the remaining egg and vanilla extract to the cream cheese mixture, beating until fully combined and smooth.
Pour the cheesecake filling evenly over the cookie dough base.
Crumble the remaining cookie dough into small pieces and scatter them evenly over the cheesecake layer, or roll it into a thin sheet and place it whole over the filling.
Cover the baking dish loosely with foil and bake for 20 minutes.
Remove the foil and bake for an additional 15-20 minutes, until the top is lightly browned and the cheesecake layer is set (it should not jiggle when gently shaken).
Remove from the oven and let cool to room temperature, then refrigerate for at least 2 hours before cutting into bars.
Cut into 20 bars and serve cold or at room temperature. Store leftovers in an airtight container in the refrigerator for up to 5 days.
