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
Scale
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
