Cheesecake Chocolate Chip Cookie Bars

What do you get when you take a cold, Northern climate dotted with a small yellow house filled with sick, lethargic kids needing lots of cuddle time from a tired, feeling under-the-weather-herself mommy?

Let me tell you. You get a lot of warm, little bodies snuggling together on the blanket-laden couch drowning their sniffly worries in cheesecake stuffed chocolate chip cookie bars, PBS for Kids, and tissues. Lots of tissues.

It’s been a long week and it’s only Wednesday. I’m off to play nursemaid. But you? You should definitely make these bars. They are amazingly, tremendously, awfully wonderful.

Cheesecake Chocolate Chip Cookie Bars

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Two Years Ago: Hot Chorizo and Cheese Dip
Three Years Ago: The Best Spinach Artichoke Dip

Cheesecake Stuffed Chocolate Chip Cookie Bars

Yield: Makes 20 bars (more if you cut them smaller)

Cheesecake Stuffed Chocolate Chip Cookie Bars

Ingredients

    Chocolate Chip Cookie Layer:
  • 12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 2 1/8 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 2 cups chocolate chips
  • Cheesecake Filling:
  • 8 ounces cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract

Directions

  1. Preheat the oven to 350 degrees F. Line a 9X13-inch pan with aluminum foil and lightly coat the foil with nonstick cooking spray. Set aside.
  2. For the cookie layer whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Add the flour, salt and baking soda, folding into the dough with a rubber spatula; do not overmix. Fold in the chocolate chips until combined. Press half of the dough onto the bottom of the prepared pan. It will be a thin layer, so use lightly moistened hands to press the dough into a thin even layer, filling in any holes with a bit of cookie dough from the bowl.
  3. For the cheesecake filling, mix the cream cheese and powdered sugar together with an electric mixer on medium-high until light and fluffy, 1-2 minutes. Add the egg and vanilla and mix until well combined. Spread the cheesecake filling over the layer of cookie dough in the pan.
  4. Using the remaining cookie dough, flatten tablespoon sized amounts of cookie dough in your hands into flat disc shapes, about 1/8- to 1/4-inch thick. Place these discs over the top of the cheesecake layer, pressing very lightly to adhere them to the cheesecake layer. It's ok if there are small spaces; the entire top doesn't need to be completely covered just make sure it is mostly covered with cookie dough.
  5. Bake the bars for 35-40 minutes until very lightly browned on the edges. Remove to a wire rack to cool completely. Refrigerate until chilled, 1-2 hours. Cut into squares and serve. Store covered in the refrigerator for up to 2 days.
http://www.melskitchencafe.com/cheesecake-stuffed-chocolate-chip-cookie-bars/

Recipe Source: inspired from a recipe at Heat Oven to 350, cookie dough layer from my favorite Thick and Chewy Chocolate Chip Bars

30 Responses to Cheesecake Stuffed Chocolate Chip Cookie Bars

  1. Kim in MD says:

    Oh, Mel…I’m so sorry you and your little ones are all sick. I hope you are all feeling better soon!

    These bars look incredible. I’m going to make them for the Super Bowl on Sunday. I think they will be the perfect sweet treat!

  2. Rachel says:

    I hope everybody feels better soon! My 3yo daughter saw this and said, “I want to eat the computer!” I guess we’ll be trying these soon!

  3. Stacey says:

    Oh my! These look divine!! Sorry to hear you are all feeling low. We had that recently and it was tough — especially since the flu was staggered in our house and the kids were getting better when I wasn’t!

  4. Teresa R. says:

    I hope you and your little ones feel better soon. We’re having huge storms in our area, and I think these cookie bars will make the day so much better. Luckily I have all the ingredients on hand so I won’t have to go out in this weather.

  5. Melody S says:

    Mel, I’m hoping everyone is better quickly. These would make me feel good.

  6. These look heavenly! Hope your family feels better soon!

  7. Jen T says:

    Hope you all get feeling better soon. If I had these bars when I was sick, I would get better really, really soon! Bless you!

  8. Danette says:

    Can’t wait to try these bars! On a different note, I love your share buttons with the cute whisk icon at the bottom of each of your posts. Would you be willing to share how I can do that in Blogger?

  9. Mel says:

    Hi Danette – it’s actually not something you can just put in with a widget. I had to have it specially coded and inserted into the back end files of my website. Sorry it’s not easier!

  10. Mickie says:

    I have these chilling in the fridge right now. They smell SO GOOD I am tempted to eat them warm. Can’t WAIT for my husband to get home for lunch so we can eat them! Thank you so much for the recipe Mel! I hope you and your family are feeling better soon.

  11. Kim says:

    I think I might just have to try my hand at these. Wishing I had some cream cheese in the house…

  12. Amanda E says:

    Definitely doing these tomorrow :) Thanks again!

  13. Deb says:

    Unlike Mickie, I did not have the willpower to wait, we ate them warm. And I’m not sorry :) They are amazing. Super easy to put together and really tasty! I hope you and your family get better soon so you can enjoy more of these

  14. Amanda says:

    I shared this on Facebook saying that if anyone was in the mood for baking that I would like some and my visiting teacher actually made them for me!! I felt like a brat but they are so delicious! I’m so glad she took pity on a whiny pregnant lady :)

  15. Alisha says:

    Saw this post and promptly made them for an after-school treat. With the chaos of the day, however, they were just coming out of the oven (instead of the fridge) when the kiddos got home. Luckily, they did not complain about the experiment of tasting them before and after chilling. Question: in all seriousness – how do you make treats for your family and stay thin? I need to know the secret. I am really overweight and struggle with feeling like I just can’t have treats in the house, but still want to be the Mom who bakes for her kids periodically. I know there needs to be a balance — how do you create that?

  16. Yep, these look pretty amazing. I don’t need any more cookies in my life, but it looks like I will have to make these… :)

  17. Sam says:

    I can’t wait to try these this weekend!

  18. Kathy says:

    I made these yesterday for our youth group last night. They were so good the teens were fighting over who got the last piece! I will definitely make these again!

  19. These sound so unbelievably delicious. Awesome recipe!

  20. Michelle R says:

    Well, since I’ve seen this recipe twice from two different sources in two different days, I took it as a sign. Yum!

  21. Stephanie B says:

    So good! But for us it definitely needed to be followed up with a glass of milk.

  22. […] —SOURCE— slightly adapted from Mel’s Kitchen Cafe […]

  23. Juli in VA says:

    Made these for SupberBowl as dessert. MMMMMM MMMMMM! So good! Easy to put together…had the kiddos help me! Super yum!

  24. […] Even though this ended up being very messy, she had so much fun! Here we were making Cheesecake Stuffed Chocolate Chip Cookie Bars. […]

  25. Britni says:

    just tried making these, they are in the oven now! Had some issues with the dough not being “doughy”. It was very hard to deal with, anyone have an issue with this???

  26. […] The cookie bar part of the recipe is adapted from America’s Test Kitchen, so you can’t go wrong with that. I found this recipe on MelsKitchenCafe. ♥ […]

  27. […] Adapted from Mel’s Kitchen.  […]

  28. Emily says:

    Just got these into the oven. The dough came together super easily but it was so messy pressing it into the pan and then trying to drop it on top of the cheesecake layer. I think next time I may chill the cookie dough before trying to spread it. Or at least while I’m making the cheesecake layer then hopefully the top crust would be less messy.

  29. Stephanie says:

    I made these last night and brought some into work this morning for a Friday treat. They are SOOOO tasty. I’ll admit, like others, I couldn’t wait for them to cool last night and tried a bite warm. While still crazy delicious, after they are cold they are SOOOO much better, but I always feel that way about cheesecake, it HAS to be cold.

    Thanks for the recipe! As always you never steer me wrong.

  30. Connie T. says:

    Ohhhhh… These sound delicious! What could be better than anything cheesecake and chocolate?
    Just went to the kitchen to peer into the baking supplies cabinet…
    Brown sugar… Check!
    Chocolate chips… Check!
    Flour, vanilla, rest of ingredients… Check!
    Looking in the fridge now.
    Eggs… Check!
    Cream cheese… Check!
    Yay! I have what I need! Guess what I’m gonna do now? LOL! Can’t wait to taste!! :)

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