Of all the cookie bar recipes that I have made, this peanut butter chocolate chip cheesecake has got to be my favorite. I love peanut butter and I love cheesecake so it was a total win for me and my taste buds. Add some chocolate chips and it’s a keeper! Do you have a favorite cookie bar recipe? If so, please tell me about it in the comments. Maybe I will feature your recipe here on Recipe Roost. You could be famous! 🙂
Check out what my pals over at Folk Lore had to say about this recipe:
I can attest it is a big Yum! I’m not a fan of cheesecake but a huge fan of chocolate chip cookies. This reminds me of chocolate chips cookies on steroids.
This cookie bar recipe made me sing, “Celebrate.” I was dancing around my kitchen singing into the mop handle. It was a sight to see!
Ingredients
1 stick butter, unsalted (1/2 cup), softened
½ cup white sugar
⅓ cup packed brown sugar
½ cup peanut butter
1 egg
1 cup flour
1 teaspoon baking soda
½ teaspoon salt (less if you don’t like salty/sweet)
½ cup rolled oats
2 cups chocolate chips
8 ounces cream cheese, softened
⅓ cup sugar
1 egg
½ teaspoon vanilla
Instructions
Make the cookie dough: Preheat oven to 325 degrees. Cream the butter, sugars, and peanut butter until smooth and fluffy. Add the egg and beat until incorporated. In a separate bowl, mix the flour, baking soda, and salt. Slowly add the flour mixture in with the butter and sugar, mixing well after each addition. Stir in the oats and chocolate chips.
Make the cheesecake filling: Cream the cream cheese, egg, sugar, and vanilla until smooth.
Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough.
Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer.
Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until tops is lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.
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Quick Tip: Enjoy these cookie bars warm or cold.
Thank you to Folk Lore for this great recipe.
