Chocolate Chip Cookie Cheesecake Bars

Okay, friends, let’s talk about something truly decadent. What is the best of both worlds? The comforting, familiar flavor of chocolate chip cookies and the rich, creamy indulgence of vanilla. I’m talking about Chocolate Chip Cookie Cheesecake Bars, and let me tell you, these are a must try. Think of them as the cooler cousin of your average cookie bar. I need something sweet, but I also want to impress. They’re that perfect kind of dessert. When I made these last night, they vanished faster than I could blink!

What is Chocolate Chip Cookie Cheesecake?

Chocolate Chip Cookie Cheesecake Bars are exactly what they sound like – a delightful hybrid! Imagine a buttery, slightly chewy chocolate chip cookie base, but instead of just topping it with sugar. Is there a thick layer of cheesecake filling? What is a cheesecake made with chocolate chip cookie crust? Easy serving (and easier sneaking! What is the best part? What are some ways to make a cheesecake that’s much easier to bake than ice cream? What is the best batch of cookies? Think of it as the ultimate dessert mashup. A slice of happiness in every bite. Is there any special occasion to make these? Sometimes a Tuesday night just calls for some cookie cheesecake magic.

Why you’ll love this recipe?

How do I start with this recipe?flavorIs this world out of the world? What’s not to like about chocolate chip cookies? What’s your favorite flavor explosion? What are some of the best bars in the world?simpleWhat is a cheesecake? What is a fairly straightforward process? How do you make a cheesecake from scratch?ingredientsAre relatively inexpensive. You probably already have most of them in your pantry and fridge! What I love about this recipe is its simplicity.versatilityCan you serve these bars as a decadent dessert after dinner? ), or enjoy them as a special treat with your afternoon coffee. They’re also great for making ahead of time, which is a lifesaver when you are entertaining. Is it better to make a Chocolate Chip Cookie instead of making plain chocolate chips? Is there a Who can resist the allure of a cookie-cheesecake hybrid? Chocolate Chip Cookie Cheesecake Bars always disappear FAST in my house! I often make double batch because everyone asks for them.

How do you make chocolate chip cookie cheesecake bars?

Quick Overview

How do you make chocolate chip cookie cheesecake bars? How do I make Chocolate Chip Cookie Dough? What is the best way to make a cheesecake filling? Spread that glorious filling over the cookie base, bake until golden and set, let it cool, and then serve. What is the best part? ) slice and serve. The whole process takes a little time but most of it is hands-off baking time, which means you can bake it yourself. How do you relax while your kitchen fills with the most incredible aroma? What are the best results you’ve had with minimal effort?

Ingredients

For the Chocolate Chip Cookie Base: For a chocolate chip cookie base: for chocolate
* 1 cup (2 sticks) unsalted butter, Softened – Make sure it’s truly softened for easy creaming. * 34 cup granulated sugar * 2 large eggs * 1 teaspoon vanilla extract – 1 cup per tablespoon. Is vanilla extract a bad thing? * 2 14 cups all-purpose flour * 1 teaspoon baking soda * 3 cups chocolate chips – Is it worth it? What would be a good mix of semi-sweet and milk chocolate?

What is the cheesecake filling?
* 2 (8-ounce) packages of Cream Cheese, softened – Super important that this is soften, otherwise this will not be a good cheese. If you get lumps, you’ * 34 cup granulated sugar * 2 large eggs * 1 teaspoon vanilla extract

Optional Glaze:
* 1/2 cup powdered sugar * 1-2 tablespoons milk * 1/4 teaspoon vanilla extract

How do I follow

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch Baking Pan. If you want to remove a large piece of paper, you can line it with parchment paper. What is the best thing about parchment paper? I’ve skipped this step before and regretted it every single time.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. What is the best way to whisk baking soda and salt together? How do you bake cookies?

Step 3: Mix Wet Ingredients

In a large bowl, cream together the softened butter, granulated sugar, and Brown Sugar until light. Set aside. Beat the eggs one at a time, then stir in the vanilla extract. Make sure the butter is properly softened but not melted – this is crucial for getting the right consistency. What is cookie texture? If your butter is too cold, it won’t cream properly, and if it’s melted, your cookies will be flat.

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. How do you not overmix? If you overmix the flour, the gluten will develop, resulting in tough cookies. What is the best way to stir in chocolate chips?

Step 5: Prepare Filling

In a separate large bowl, beat the Cream Cheese and granulated sugar until smooth and creamy. Set aside. Beat the eggs one at a time, then stir in the vanilla extract. Again, make sure the cream cheese is properly softened. If it’s not, you’ll end up with lumps in your cheesecake filling, which is definitely not what we’re talking about.

Step 6: Layer & Swirl

Press the Chocolate Chip Cookie Dough evenly into the prepared baking pan. What is the best cheesecake filling for cookie dough? If you want to get fancy, you can swirl the cheesecake filling into the cookie dough with a knife or pastry cutter. What creates a marble effect? I usually pour it on and call it a day, but the swirling does look pretty!

Step 7: Bake

If you like cheesecake, bake for 30-35 minutes, or until the edges are golden brown. Is there a slight jiggle in the center? How do you keep a close eye on your ovens – they can vary, and you don’t want to over bake them. I always check my phone after 30 minutes, and then add a few more minutes if needed. The toothpick test doesn’t really work with cheesecake, so look for that slight jiggle.

Step 8: Cool & Glaze

How do I slice a bar? If you try to slice them while they’re still warm, they will be too soft and gooey. Once cooled, you can drizzle with a simple powdered sugar glaze, if desired. To make the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. How much milk should I add to my diet? The glaze is optional, but it adds a nice touch of sweetness and makes the bars look even. Is more irres I’ve also used chocolate ganache instead of the glaze – that’s pretty amazing too!

Step 9: Slice & Serve

Slice the bars into squares and serve. I like to keep these in the fridge for at least an hour before serving. I usually pop them in a glass. Is it safe to eat these straight from the fridge? What is better than a chocolate chip cookie cheesecake bar?

What should I serve it with?

Chocolate Chip Cookie Cheesecake Bars are pretty amazing all on their own, but they can also be used in a salad or dessert. Can be paired with a variety of other treats and beverages to create the perfect dessert experience.For Breakfast:What are some good ways to serve a small square of coffee with latte? What’s a good way to start the day? I like to add a little extra cookie on top for presentation.For Brunch:Serve these bars alongside a selection of fruit platters and brunch cocktails, like mimosas or gin. The sweetness of the bars complements the tartness of fruit and the bubbly drinks.As Dessert:After a delicious meal, these bars are the perfect sweet ending. Serve with a scoop of vanilla ice cream or whipped cream. What are some good ways to serve caramel sauce or chocolate sauce? What is a good dessert wine for adults?For Cozy Snacks:What are some good bars to serve with a glass of milk or herbal tea? What are some good movies to watch with friends? My family likes to eat chips straight from the fridge after dinner, with a big glass of water. I’ve been known to sneak one or two! ) as a late-night treat. Don’t judge!

How do I make chocolate chip cookie cheesecake bars?

How do I make sure my Chocolate Chip Cookie Cheesecake Bars are perfect every time? What are some of my top tips?Butter & Cream Cheese Prep: What are some of the bestMake sure both butter and cream cheese are properly softened. What is the best way to get a smooth and creamy texture? If they’re too cold, they won’t cream properly, and you’ll end up with lumps in your batter. I usually take them out of the fridge about an hour before baking.Mixing Advice:Be careful not to overmix the cookie dough or the cheesecake filling. Overmixing can develop the gluten in the flour, resulting in tough cookies. For the cheesecake filling, overmixing can incorporate too much air, which can cause it to be too thick. Can crack during baking? Mix until just combined.Chocolate Chips: What is your choiceWhat is the best chocolate flavor? I like to use semi-sweet and milk chocolate chips, but you can use your favorite. Can you experiment with different types of chocolate chips, like dark chocolate or white chocolate?Oven Positioning: Bake the bars in the center rack of your oven for even baking. If the top of the bars starts to brown too quickly, you can tent them with foil to prevent burning.

Baking Tips: Don’t overbake the bars! Overbaking will result in dry, crumbly cookies and a tough cheesecake filling. The bars are done when the edges are golden brown and the cheesecake filling is set, with just a slight jiggle in the center.

Cooling is Key: Let the bars cool completely in the pan before slicing. This is important! If you try to slice them while they’re still warm, they’ll be too soft and gooey. I usually let them cool at room temperature for an hour or two, then pop them in the fridge to chill completely before slicing.

I’ve learned these tips from years of making these bars, and they’ve made all the difference! Trust me, following these tips will help you achieve cookie cheesecake perfection.

Storing and Reheating Tips

These Chocolate Chip Cookie Cheesecake Bars are great for making ahead of time, as they store well in the fridge or freezer.

Room Temperature: You can store these bars at room temperature for up to 2 days, but they’re best stored in the fridge. Make sure to cover them tightly to prevent them from drying out.

Refrigerator Storage: Store the bars in an airtight container in the refrigerator for up to 5 days. They’ll stay fresh and delicious.

Freezer Instructions: For longer storage, you can freeze these bars. Wrap them individually in plastic wrap, then place them in a freezer-safe container or bag. They can be frozen for up to 2 months.

Glaze Timing Advice: If you plan to freeze the bars, it’s best to add the glaze after thawing, as the glaze can become sticky when frozen.

To thaw frozen bars, simply transfer them to the refrigerator overnight or let them thaw at room temperature for a few hours. They’ll taste just as good as the day you made them! My secret is to always have a stash of these in the freezer for when those dessert cravings hit!

Frequently Asked Questions

Can I make this gluten-free?

Yes, you can! Substitute the all-purpose flour with a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum or add it separately (about 1/2 teaspoon per cup of flour). The texture might be slightly different, but it will still be delicious. I’ve tested this with Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour and it worked great!

Do I need to peel the zucchini?

Nope, you don’t need to peel the zucchini! The skin is perfectly edible and adds a bit of extra texture and nutrients. Just make sure to wash the zucchini thoroughly before grating it.

Can I make this as muffins instead?

While this is not the recipie for the muffins here is a thought: Yes, you can adapt this recipe to make muffins. Fill muffin cups about 2/3 full and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

How can I adjust the sweetness level?

If you prefer a less sweet treat, you can reduce the amount of sugar in the cookie dough and cheesecake filling by about 1/4 cup each. You can also use a natural sweetener like maple syrup or honey in place of some of the sugar. Just keep in mind that this might affect the texture slightly.

What can I use instead of the glaze?

If you don’t want to use a glaze, you can simply dust the bars with powdered sugar before serving. You can also drizzle them with melted chocolate or caramel sauce. Or, you can skip the topping altogether and enjoy them plain! They’re delicious any way you slice them.

Final Thoughts

These Chocolate Chip Cookie Cheesecake Bars are truly a dessert masterpiece. They’re easy to make, incredibly delicious, and always a crowd-pleaser. The combination of the buttery chocolate chip cookie base and the creamy cheesecake filling is simply irresistible. And the fact that they can be made ahead of time and stored in the fridge or freezer makes them perfect for entertaining or for satisfying those late-night sweet cravings.

If you love these bars, you might also enjoy my other cookie bar recipes, like my Peanut Butter Cookie Bars or my Oatmeal Chocolate Chip Cookie Bars. They’re all equally delicious and easy to make!

So, what are you waiting for? Give these Chocolate Chip Cookie Cheesecake Bars a try! I promise, you won’t be disappointed. And if you do make them, be sure to let me know how they turned out in the comments below. I can’t wait to hear from you! Happy baking!