Every now and then it does a soul good to just indulge…whether it’s a good book, a new pair of shoes (yay!) or a super scrumptious dessert. These cookie bars play the part of “super scrumptious dessert” perfectly. They have all of the fabulous flavors of two of my favorite things~cheesecake and chocolate chip cookies. The great thing about this recipe is that these bars taste just like the traditional chocolate chip cheesecake version, only these are way easier. They are a chocolatey, gooey, cream cheesey combination of what I think is the best darned bar I’ve had in a long time. I tried to shorten the name, but I couldn’t take one word out without feeling there would be something missing. So, they all stayed, and they are what they are. And just little bit of brutal honesty… I could have eaten the entire pan by myself, but I’m just not that kind of wife~mom, so I shared~perhaps a bit reluctantly~and my soul is happy for the indulgence. That being said, I still think a new pair of shoes may be needed required.
Sláinte!
| Servings | Prep Time |
| 1 9x9 pan | 15 Minutes |
| Cook Time | Passive Time |
| 40 Minutes | 70 Minutes |
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These bars are so much easier and quicker to make than a regular cheesecake, and they taste every bit as delicious (if not better) than their big sister.
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- 8 ounce light cream cheese, softened
- 1/2 cup white sugar
- 1 teaspoon Penzey's pure vanilla extract (imitation is fine also)
- 1 egg
- Preheat oven to 350 degrees
- Line a 9x9 pan with foil or parchment paper, and lightly spray with cooking spray.
- In medium bowl, whisk flour, baking soda and salt. Set aside.
- In large bowl, whisk together white sugar and brown sugar, add butter and cream until light and fluffy. Add egg and vanilla and cream until mixed well.
- Add flour mixture and mix until incorporated.
- Fold in chocolate chips. Press about 2/3 of cookie dough into prepared pan and press with fingers until evenly distributed.
- In small bowl, combine cream cheese, sugar, vanilla and egg, beat until blended.
- Spread filling over cookie dough, crumble remaining cookie dough over cream cheese mixture.
- Bake for 40 minutes or until golden brown on top, and cheesecake filling has set.
- Let cool for 10 minutes, then chill for one hour before slicing (or you can be a heathen like myself and dive right in to them while they are still warm!).
Recipe adapted from Eating On A Dime
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