Chocolate Chip Cookie Cheesecake Bars
These easy chocolate chip cream cheese cookies bars are made with simple and cheap ingredients, great for crowds, and much less hassle compared to traditional cookies.
Servings: 24 bars
Ingredients
DOUGH
- 3/4 cup butter
- 3/4 cup sugar
- 1/3 cup brown sugar
- 1 egg
- 1 1/2 tsp. vanilla
- 1 1/2 cup flour
- 1 tsp. salt
- 3/4 tsp. baking soda
- 12 oz. chocolate chips
FILLING
- 16 oz. cream cheese room temperature
- 1/2 cup sugar
- 2 eggs
- 1 tsp. vanilla
Instructions
- Using an electric mixer, cream the butter, sugar and brown sugar; beat in the egg and vanilla.
- Add the flour, salt and baking soda and mix until thoroughly combined. Fold in the chocolate chips.
- Set aside 1/3 of the dough for topping. Press the remaining dough into a greased 9×13 pan. (If dough wants to stick to your hands/spatula try making them a little damp with water or coat them lightly with butter or oil.)
- Bake at 350 degrees for 8 minutes.
- Meanwhile, make the filling by beating the cream cheese and sugar until smooth. Add eggs and vanilla and mix well.
- Spread the cream cheese filling over the crust. Then drop teaspoonfuls of the reserved dough over the filling.
- Bake at 350 for 40 minutes or until the top is lightly golden brown. Cool completely, then refrigerate for at least 3 hours before cutting and serving. Store in the fridge.
Notes
Cream Cheese. If not at room temperature, you may find it harder to blend the cream cheese mixture totally smooth. Also, full-fat cream cheese will produce the creamiest results.
Storing & Freezing. Can be made ahead- they store well for 2 to 3 days in the refrigerator or freeze for up to 2 months after they have been baked and cooled completely. If freezing, defrost overnight in the fridge before eating.
