(photos updated June 2017)
These easy cookie bars are one of my favorite desserts to make. I have been making them for as long as I can remember. The layers of cookie dough and cheesecake are always a big hit when we bring them to dinner parties.
When I first started making them, I used refrigerated cookie dough. Ok, if I’m being honest, I still make them that way when I’m in a hurry.
But there are those times when you just want a homemade cookie layer in your life, so I made this batch with homemade dough.
One of my favorite ways to make these fun bars during the summer is to add some citrus love to the cheesecake. These key lime cheesecake cookie bars with sprinkles are so fun for summer picnics.
Over the top and crazy fun desserts are just how I roll because I can’t say no to fun combos. But sometimes plain and simple has to happen. My kids devoured this pan of chocolate chip cheesecake cookie bars in no time at all. They kept going to the fridge to grab another piece and saying how delicious and amazing these treats were.
Really? I bake a bunch of fun things like these chocolate Nutella bars all the time and the one thing that gets the rave reviews are the simple ones. Maybe I should take that in to consideration the next time I head to the kitchen…
A creamy layer of cheesecake and a chewy cookie crust will have you reaching for more of these Chocolate Chip Cheesecake Cookie Bars in a hurry.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup vegetable shortening
- 1/2 cup sugar
- 1 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups flour
- 1 cup dark chocolate chips
- 1 cup chocolate chunks
- 1 - 8 ounce cream cheese, softened
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 Tablespoon flour
Instructions
- Preheat the oven to 350 degrees. Spray an 8x8 pan with nonstick spray.
- Beat the butter, shortening, and sugars until fluffy. Add the eggs and vanilla and beat again.
- Stir together the baking soda, salt, and flour. Slowly beat into the butter mixture until a soft dough comes together.
- Stir in the chocolate chips and chunks gently. Press half the cookie dough in the bottom of the prepared pan.
- Beat the cream cheese, sugar, and vanilla until creamy. Add the egg and flour and mix again. Pour on top of the cookie dough in the pan.
- Crumble the remaining dough on top of the cheesecake gently. Bake for 42-44 minutes. Remove and cool for one hour on the counter. Refrigerate until chilled completely. Cut into 16 squares.
Notes
* You can also use an 18 ounce roll of refrigerated cookie dough in place of the homemade dough. Bake for 35-40 minutes.
- Chewy Snickerdoodle Cookie Bars from Belly Full
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Melissa J Cornell says
I made this for Christmas, and it was gone in minutes..if that. Very Easy and very good!!