Caramel Cheesecake Stuffed Chocolate Chip Cookie Bars
What do you get when you combine three of the best flavors into one dessert? Caramel Cheesecake Stuffed Chocolate Chip Cookie Bars!
One of my most-loved bar cookies in the history of ever is an innocent little recipe posted way back in the dark ages (ahem, 2013) that involves two of my favorite things: cheesecake and cookie dough.
Fast forward several years. After making and posting these salted caramel brown butter chocolate chip bars, I couldn’t get the idea of combining the gloriousness of both recipes into one.
Enter the ultimate mashup: caramel cheesecake stuffed chocolate chip cookie bars.
Whoa-good doesn’t even begin to describe the deliciousness of these bars. I didn’t even brown the butter and they were incredible. {My reasons for not doing so: too lazy, it’s summer break, kids everywhere, sometimes you just have to be a cookie bar slacker.} But can you even imagine the amped up caramel flavor explosion if you were to brown the butter first?
The top shelf of cookie dough gets all crackly and kind of flaky and lovely after baking. It’s one of my favorite parts of these bars.
The quick step-by-step
Despite the four rather intense layers, these bars come together super fast.
1) Make yourself some basic but delicious cookie dough. No mixer required (thank you, almighty melted butter). Spread half in the bottom of a 9X13-inch pan.
2) Melt soft caramels (please for the love of Pete unwrap them first) with a little bit of cream in the microwave and spread over the cookie dough.
3) Mix together a quick cheesecake batter and slather that on the caramel.
You can see what’s about to happen here right? THE BEST COOKIE BARS ON THE PLANET ARE ABOUT TO BE STARING YOU IN THE FACE. Prepare your self-control; prepare yourself.
5) Flatten the rest of the cookie dough and jigsaw piece it across the cheesecake. Don’t strive for perfection here. It’s futile and unneeded.
6) Bake those bars until golden and set. Let them cool. Refrigerate (don’t skip this…they are SO much better chilled). Cut into squares. Take a deep breath. Eat just one. Walk away. Laugh hilariously at the big fat joke you almost played on yourself. Return and eat a couple more just to make sure they taste ok.
In the interest of full disclosure, I probably over baked the bars (right there, just above) by a few minutes. The outer edges are a little too brown for my liking. So watch yours a little more closely than I watch mine. The good news is, they still taste dangerously amazing even with a tiny bit of over browning.
These special cookie bars are soft and decadent. Rich and chewy. Each flavor is solidly present without overpowering the other layers. And they actually benefit from being made ahead of time (overnight) and chilled, so go ahead and capitalize on that for a great make-ahead dessert.
You cannot go wrong with a fantastic cookie bar. For at-home enjoyment or for sharing with others. You just can’t. And sometimes simple is the way to go. But every once in a while, you gotta just hit it out of the park. Go big or go home. Earn some serious rock star points.
When you decide that time is now, these caramel cheesecake stuffed chocolate chip cookie bars will be waiting for you.
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Two Years Ago: Easy Peanut Butter Fudge Bars
Three Years Ago: BBQ Chicken Salad Cilantro Lime Rice Bowls
Four Years Ago: Soft and Chewy 7-Layer Cookies {Not Bars…Cookies!}
Five Years Ago: Mandarin Broccoli Salad
Six Years Ago: The Best Lemon Bars
Seven Years Ago: Make-Ahead Sausage and Egg Breakfast Bake
Eight Years Ago: Blueberry Fool
Caramel Cheesecake Stuffed Chocolate Chip Cookie Bars
Ingredients
Chocolate Chip Cookie Dough:
- 1 cup (227 g) salted butter, melted and cooled slightly
- 1 ⅓ cups (283 g) lightly packed brown sugar
- ⅔ cup (141 g) granulated sugar
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups (391 g) all-purpose flour
- 2 cups (340 g) chocolate chips
Caramel:
- 11 to 14 ounces (312 to 397 g) soft caramels, unwrapped
- 1 tablespoon cream
Cheesecake:
- 8 ounces (227 g) cream cheese, softened
- ½ cup (57 g) powdered sugar
- 1 large egg
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line a 9X13-inch pan with aluminum foil or parchment paper (helps with cleanup), and lightly coat with nonstick cooking spray. Set aside.
- For the cookie dough, in a large bowl, add the melted butter, brown sugar, granulated sugar, baking soda and salt. Stir together until well-combined. Add the eggs and vanilla and mix well.
- Stir in the flour and chocolate chips and mix until combined and no dry streaks remain. Press half of the dough evenly on the bottom of the prepared pan.
- For the caramel, combine the soft caramels and cream in a microwave-safe bowl and microwave for 1-minute intervals at 50% power, stirring in between until melted and smooth. Drizzle the warm caramel over the cookie dough and spread into an even layer.
- For the cheesecake filling, in a medium bowl, add the cream cheese and powdered sugar and mix with an electric mixer (stand mixer or handheld) on medium-high speed until light and fluffy, 1-2 minutes. Add the egg and vanilla and mix until evenly combined, scraping down the sides of the bowl as needed. Spread the cheesecake filling evenly over the caramel layer.
- Take the remaining cookie dough and flatten into disc shapes, about 1/8- to 1/4-inch thick. Place the flattened cookie dough over the top of 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.
- Bake the bars for 35-40 minutes until lightly browned on the edges and mostly set throughout. Remove to a wire rack to cool completely. Refrigerate bars until well chilled, 2-3 hours (these bars taste even better the next day after chilling). Cut into squares and serve. Store covered in the refrigerator for up to a week or freeze for several months.
Notes
Recommended Products
Recipe Source: Mel’s Kitchen Cafe
How much butter would I need if I’m browning it?
The same amount as called for in the recipe.
It is SO GOOD
I have not made this yet, but my friend did and I loved it! I was wondering if you have a recipe for whole made caramel on your site that you would recommend instead of the store bought ones? Thanks Mel!
Here you go! https://www.melskitchencafe.com/how-to-make-the-best-homemade-caramels-of-your-life/
These are amazing! I sent some with my husband to work and he called later saying it was an emergency: I needed to bring more immediately because they were all gone and people were angry at him-lol
Seriously, everyone says it’s the best dessert they’ve tasted! You are truly a dessert genius!
This recipe made my tastebuds go crazy. I have already declared this is the official thing I will bring to every future potluck event once those are safe again. This was the perfect treat to round out Easter today. Thank you for this amazing combination and sharing this with us.
Hi if I’m gonna make this a couple weeks before serving it do I need to do anything differently or just put them in the freezer until ready to use. Thanks
You can bake them, let them cool, cut them into squares and then freeze them.
Best dessert so far of the COVID-19 phenomenon! I may even like them more than double dark chocolate chocolate chip cookies. We double-teamed these and whipped them right up. Not quite as labor intensive as they sounded. Worth the effort!
CARAMEL CHEESECAKE STUFFED CHOCOLATE CHIP COOKIE BARS
I really loved your recipe and I tried at my home too. It really gives me a huge hit. Everyone in my family liked this.
Can we add dry fruits in this?
A complete winner!! I’ve made them twice since the 4th of July. Received rave reviews from everyone that tried them. Thanks for making me look like a rock star (once again)!!!
Thank you for letting me know that, Jenn!
I came to you site looking for a different recipe and saw this one. I had all of the ingredients so I decided to make them. OMG!!!!!! I am so glad I made them. I browned the butter as suggested. I took them to a picnic and they were gone before dinner. Everyone loved them. I am going to a pool party this week and will probably take them there also.
So happy to hear this, Patricia! Hope they are a hit at the pool party this week, too. 🙂
Hello Mel and thank you for this wonderful idea! I made these cookie bars a few days ago for my guests with kids and they turned out dangerously delicious! These are probably the best, thorough recipe, with the most seductive results! Everyone loved it and I had so many requests for the recipe. Pinned!
Thank you, Annette!
These were fantastic! Thanks for all your amazing recipes! You always make me look so good when I use your recipes!
Thanks, Lindsay! I’m so happy you liked these!
I made these for our 4th of July gathering and they were a huge hit! I can’t believe what difference chilling the bars makes. Don’t forget or neglect that step!
Thank you, Mel, for yet another outstanding recipe! I appreciate you 🙂
You are so right! That chilling step is key! Thanks for letting me know what you thought, Katy!
Another delicious recipe! Thanks Mel!
Thanks, Traci!
Made these and didn’t like them at all. Too sweet and the combination of flavors didn’t work for me.
Sorry these didn’t work out for you, Katie.
OHHHH….. I learned about browned butter when I first made your Magical Layered Brownies. So, so, so good! This looks like a great go-to recipe for all sorts of occasions. Thanks for sharing! Happy 4th!
Happy 4th to you, too, Amy!
I have a 10 ounce jar of Trader Joe’s fleur de self caramel sauce in my pantry. Could I cheat and use this instead and will 10 ounces be enough caramel?
I think caramel sauce will be too thin for this recipe – and because of that the caramel layer won’t be as prominent of a flavor.
I had everything for these on hand so I whipped them up this morning. Delicious! Definitely a winner. Thanks to your tips I browned the butter and did not overbake. They are perfect.
You are the best, Tami. Thanks for making them so quickly AND reporting back.
By cream do you mean heavy whipping cream or what? Thanks!!
Yes, heavy whipping cream or regular whipping cream will work.
Today is my birthday, and this feels like a present just for me! Off to make them now for my birthday dessert. Thank you!
Happiest of birthdays, Karalee!!
i have all the chocolate chip cookies and cream cheese left over from a church fundraiser..im gonna use them as a layer for this cheesecake ..my 50 plus years of cooking says it will work…of course ,butter…will make and let you know.
These look ooey gooey and fabulous Mel!!
Oh my! I have to make these. Such a brilliant idea Mel ❤️
What are you doing to us recent healthy goal makers??? These look amazing and a must have for 4th of July knock your socks off contribution!
Haha, sorry about that, Jenny! Can’t keep up with everyone and their healthy mid-year resolutions! 🙂
I made 2 batches of these for our family reunion. They are mind/tastebuds blowing. So much flavor, perfect texture. Not a single one left. Thank you!!!
That’s what I love to hear. Thank you, Jenny!