Peanut Butter Chocolate Chip Cookie Cheesecake Bars Recipe
If you’re searching for a dessert that truly delivers on decadence, you have to try these Peanut Butter Chocolate Chip Cookie Cheesecake Bars. Imagine a rich peanut butter cookie base, creamy cheesecake center, and gooey chocolate chips all layered in one bite-sized bar—every element perfectly complements the next. Whether you’re baking for a potluck, a family get-together, or just because you crave something special, these bars are a crowd-pleaser that always disappear fast. Trust me, one batch of Peanut Butter Chocolate Chip Cookie Cheesecake Bars is never enough!
Ingredients You’ll Need
These bars come together with a handful of familiar pantry staples, but each ingredient plays a starring role in creating the ultimate treat. From the buttery cookie dough to the luscious cheesecake layer, every component brings out the best flavors and textures, making Peanut Butter Chocolate Chip Cookie Cheesecake Bars impossible to resist.
- Unsalted butter (1/2 cup, softened): Gives the cookie layer its rich, melt-in-your-mouth texture and ensures a tender crumb.
- Creamy peanut butter (1/2 cup): Adds that unmistakable nutty flavor that pairs beautifully with chocolate and cheesecake.
- Brown sugar (1/2 cup): Brings warmth and chewiness to the cookie base, plus a hint of caramel flavor.
- Granulated sugar (1/4 cup + 1/4 cup): Sweetens both the cookie and cheesecake layers to perfection.
- Large eggs (2, divided): Bind and enrich both the cookie dough and the cheesecake filling for structure and creaminess.
- Vanilla extract (1 teaspoon + 1/2 teaspoon): Infuses a cozy aroma and depth into every bite.
- All-purpose flour (1 cup): Provides the foundation for the cookie base, resulting in bars that are sturdy yet soft.
- Baking soda (1/2 teaspoon): Helps the cookie layer rise just enough for that classic cookie texture.
- Salt (1/4 teaspoon): Balances the sweetness and intensifies both the peanut butter and chocolate flavors.
- Mini or regular chocolate chips (3/4 cup): Stud the bars with gooey chocolate in every bite—mini chips disperse more evenly, but regular work too!
- Cream cheese (8 oz, softened): The star of the cheesecake layer, making it creamy, tangy, and utterly irresistible.
How to Make Peanut Butter Chocolate Chip Cookie Cheesecake Bars
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it. This simple step ensures your bars come out easily and stay in perfect squares—no sticking or crumbling!
Step 2: Make the Peanut Butter Cookie Dough
In a large mixing bowl, cream together the softened butter, creamy peanut butter, brown sugar, and granulated sugar until the mixture is light and fluffy. Beat in one large egg and the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients into the wet mixture, stirring until just combined. Gently fold in the chocolate chips. The dough should be soft and easy to work with—don’t overmix!
Step 3: Layer the Cookie Base
Take about two-thirds of your cookie dough and press it evenly into the bottom of your prepared pan. Use your fingers or the back of a spoon—it doesn’t have to be perfect, just try to create an even layer that reaches the edges.
Step 4: Whip Up the Cheesecake Layer
In a medium bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the remaining egg and vanilla extract, mixing until the cheesecake batter is silky and well-combined. Pour this luscious mixture over your cookie base and gently spread it to the corners with a spatula.
Step 5: Add the Cookie Topping
With the rest of your cookie dough, drop small spoonfuls all over the cheesecake layer. Gently press them down just a bit—it’s totally fine if some of the cheesecake peeks through. This creates those beautiful, irresistible cookie patches on top!
Step 6: Bake to Perfection
Slide your pan into the oven and bake for 30–35 minutes, or until the top is a light golden brown and the center is just set. The aroma will fill your kitchen and you’ll know something wonderful is happening!
Step 7: Cool and Chill
This is the hardest part: wait for your bars to cool completely at room temperature, then transfer them to the fridge to chill for at least 2 hours. This step sets the cheesecake layer and makes slicing so much easier (and prettier!).
How to Serve Peanut Butter Chocolate Chip Cookie Cheesecake Bars
Garnishes
For a special touch, try sprinkling extra mini chocolate chips or a drizzle of melted peanut butter over the top just before serving. A light dusting of powdered sugar or a dollop of whipped cream can make each bar look bakery-worthy and even more tempting.
Side Dishes
These bars are rich and satisfying all on their own, but they pair wonderfully with a tall glass of cold milk, a mug of hot coffee, or even a scoop of vanilla ice cream if you’re feeling extra indulgent. For a party, serve them alongside fresh berries to balance the sweetness and add a burst of color.
Creative Ways to Present
Cut your Peanut Butter Chocolate Chip Cookie Cheesecake Bars into fun shapes with cookie cutters for parties, or serve them stacked on a tiered dessert stand for a stunning centerpiece. For a casual gathering, wrap each bar in parchment and tie with twine for a cute, portable treat.
Make Ahead and Storage
Storing Leftovers
Store any leftover bars in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to 4 days—though they almost never last that long in my house!
Freezing
These bars freeze beautifully. To freeze, place them in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container with parchment between layers to prevent sticking. They’ll keep for up to 2 months—just thaw in the fridge overnight before serving.
Reheating
If you love your bars warm, pop them in the microwave for 10–15 seconds. The chocolate gets melty again, and the cheesecake layer softens slightly for a fresh-from-the-oven experience. Just be sure not to overheat so the cheesecake stays creamy.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter will add a little extra texture and nutty crunch to the cookie layers. Just make sure to mix it in well so the dough holds together.
Do I need to use parchment paper?
Parchment paper makes it much easier to lift the bars out of the pan and slice them cleanly, but if you’re in a pinch, a good greasing with butter or nonstick spray will also work.
Can I double the recipe for a larger crowd?
Yes! Simply double all the ingredients and bake in a 9×13-inch pan. You may need to add a few extra minutes to the baking time, so keep an eye on the top for that golden finish.
Can I make Peanut Butter Chocolate Chip Cookie Cheesecake Bars gluten-free?
You sure can! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Just check that your other ingredients (like chocolate chips) are gluten-free as well.
What’s the best way to get clean slices?
For neat, bakery-style bars, let them chill completely, then use a sharp knife and wipe it clean between cuts. This keeps the layers tidy and prevents smearing.
Final Thoughts
There’s something truly special about sharing a plate of homemade Peanut Butter Chocolate Chip Cookie Cheesecake Bars with friends and family. They’re comfort food at its finest—playful, nostalgic, and guaranteed to make any occasion sweeter. Give this recipe a try and see just how quickly they disappear from the dessert table!
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Peanut Butter Chocolate Chip Cookie Cheesecake Bars Recipe
- Total Time: 55 minutes (plus at least 2 hours chilling)
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
These Peanut Butter Chocolate Chip Cookie Cheesecake Bars combine a rich, creamy cheesecake layer sandwiched between a peanut butter cookie base and topping loaded with chocolate chips. Perfectly balanced sweet and nutty flavors make these bars an irresistible dessert treat.
Ingredients
For the cookie base and topping:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup mini or regular chocolate chips
For the cheesecake layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper or lightly grease it to prevent sticking.
- Make the cookie dough: In a large bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt, then gradually incorporate these dry ingredients into the wet mixture until just combined. Fold in the chocolate chips gently.
- Form the cookie base: Press about two-thirds of the cookie dough evenly into the bottom of the prepared baking pan to create the base layer.
- Prepare the cheesecake layer: In a medium bowl, beat the softened cream cheese and sugar until smooth. Add the egg and vanilla extract and continue mixing until creamy and fully combined.
- Add cheesecake layer: Pour the cheesecake mixture evenly over the cookie base in the pan, spreading it out smoothly.
- Top with remaining cookie dough: Drop small spoonfuls of the remaining cookie dough over the cheesecake layer, gently pressing down so that some cheesecake peeks through but the dough mostly covers it.
- Bake: Place the pan in the oven and bake for 30 to 35 minutes, or until the top layer is lightly golden and the center is just set but not jiggly.
- Cool and chill: Allow the bars to cool completely at room temperature. Then chill them in the refrigerator for at least 2 hours to set thoroughly before slicing into 16 bars.
Notes
- These bars can be prepared up to two days in advance and stored in the refrigerator wrapped well.
- For clean, neat slices, wipe your knife clean after each cut.
- You can substitute mini chocolate chips with regular chocolate chips if preferred.
- Ensure the cream cheese is softened for a smooth cheesecake layer.
- Use parchment paper in the pan for easier removal of bars.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 270
- Sugar: 19g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg
