These delicious chocolate chip cookie bars looked so yummy that I had to include them tonight! Yes, that’s a cheesecake layer in the chocolate chip cookie bars. Does it look delicious? It is. Believe me. They’re every bit as satisfying as they look.
I love bar cookies. They are easy enough to make. You can’t mess up when you cut them. And they are easy to hold in your hand.
Anyone that has read my blog longer than 5 minutes already know I am known for my cheesecakes.
These bars will not disappoint anyone that grabs a bar from the counter. Be rady with a double batch so you are sure to get one too!
Cheesecake Chocolate Chip Cookie Bars
- 1/2 cup unsalted butter
- 1/2 cup butter flavored vegetable shortening
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 3/4 teaspoons salt
- 1 tablespoon cider vinegar
- 1 large egg
- 1 teaspoon baking soda
- 2 cups all purpose flour
- 2 cups semi-sweet chocolate chips
- 1 package 8 oz cream cheese, at room temp
- 1/2 cup sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- In a large mixing bowl, cream together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda and flour. Stir in the chocolate chips. Divide the dough into two equal portions and set aside.
- In a medium mixing bowl cream the cream cheese with the sugar until thoroughly combined. Beat in the egg and vanilla.
- In a 9×13 pan, spread 1/2 of the cookie dough mixture evenly across the bottom. (This is somewhat tricky to do. I find it easier to add dollops of cookie dough throughout the pan and then spread all the dollops together. Spread the cream cheese mixture on the top of the cookie dough. With the remaining cookie dough, flatten chunks of dough between your hands into discs, and then place on top of the cream cheese mixture. (The dough discs don’t have to touch, just place them near each other so they cover the surface as well as possible.)
- Bake at 350 for 35-45 minutes, or until the top is brown and cooked through. Cool completely and store in the refrigerator.
- To make in a sheet pan 12×17 double the recipe. Shorten the cook time.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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