Description
Delicious Peanut Butter Chocolate Chip Cookie Cheesecake Bars featuring a rich peanut butter cookie base, creamy cheesecake layer, and topped with crumbled cookie dough and chocolate chips. Perfect for dessert lovers who enjoy a delightful combination of textures and flavors in every bite.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 cup creamy peanut butter
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
Cheesecake Layer
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Prepare the Pan and Oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, creamy peanut butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs and vanilla extract until fully incorporated. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and mix until combined. Fold in the semi-sweet chocolate chips carefully to distribute evenly.
- Set Aside Topping Dough: Reserve about 1 1/2 cups of the cookie dough for the topping and set it aside.
- Form the Cookie Base: Press the remaining cookie dough evenly into the bottom of the prepared parchment-lined baking pan, creating a solid base layer.
- Prepare the Cheesecake Layer: In a medium bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the egg and vanilla extract and mix until well combined with no lumps.
- Assemble Layers: Pour the cheesecake mixture evenly over the cookie base in the pan, spreading it out gently for an even layer.
- Add Cookie Topping: Crumble the reserved cookie dough over the cheesecake layer in chunks to create a textured topping.
- Bake: Place the pan in the preheated oven and bake for 30–35 minutes, or until the top is golden and the cheesecake center is just set (slightly jiggly but not liquid).
- Cool and Chill: Remove from the oven and allow to cool completely at room temperature. Once cooled, refrigerate the bars for at least 2 hours to firm up before slicing.
- Serve: Use the parchment paper overhang to lift the bars from the pan, slice into 16 bars, and serve chilled or at room temperature.
Notes
- For extra texture, add chopped peanuts to the cookie dough.
- Bars can be made a day ahead and stored chilled in an airtight container.
- Using mini chocolate chips will result in more even chocolate distribution throughout the bars.
