Wow! These chocolate chip cheesecake cookie dough bars are so easy to make and they taste like a dessert dream come true!
Take a look at what my friend Erin from the Making Memories With Your Kids food blog had to say about this magnificent recipe:
The winning bidder for April’s auction picked out these Chocolate Chip Cookie Dough Cheesecake Bars for her dessert. (I give them 4 choices and the winner gets to pick what they want.) Cool, right? I kind of thought so. It’s no where near the money maker I had hoped it would be. But… it’s a start. Every penny counts, right? So we’re now $35 closer to our Peru adventure. These cookie bars did not disappoint! They looked amazing and tasted even better!
I hope you were able to meet your goal, Erin! Thank you for this amazing recipe.
Ingredients
For the Crust
1 1/2 cups cookie crumbs (I used 1/2 graham cracker crumbs and 1/2 shortbread cookie crumbs)
6 tablespoons Kerrygold butter, melted
3/4 cup mini chocolate chips
For the Cheesecake Filling
8 ounces Philadelphia cream cheese, softened
1/4 cup Domino sugar
1 egg
1 teaspoon McCormick vanilla
For the Cookie Dough Layer
5 tablespoons butter, at room temperature
1/4 cup brown sugar
1/4 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt (just a pinch)
3/4 cup Gold Medal all-purpose flour
1 cup regular sized chocolate chips or mini chips
Candy melts or chocolate chips (for drizzle)
Instructions
Preheat oven to 325 degrees, line a square 8×8 or 9×9 pan with parchment paper. Lightly spray with cooking spray.
For your crust, combine cookie crumbs and melted butter. Stir in chocolate chips. Press cookie mixture into bottom and up sides of prepared pan. Bake for 6 minutes. remove from oven and let cool.
Cream cream cheese, add in sugar, egg and vanilla, cream again till smooth. Spread cream cheese mixture over crust.
For your cookie dough topping, Cream butter, add in sugars, cream again. Add in vanilla, then salt and flour. The dough will be crumbly. Stir in chocolate chips. Crumble cookie dough mixture over cream cheese layer.
Bake in preheated oven for 25-30 minutes. Just until the edges of your crust start to turn golden and when you shake the pan, the cream cheese layer is firm, not woobly. Let cool completely before cutting.
For an extra layer of yummy, drizzle some melted chocolate chips across the top.
Store in the refrigerator for up to 3 days.
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Quick Tip: I like to eat these chocolate chip cheesecake cookie dough bars with a glass of milk.
Recipe and image courtesy of Making Memories With Your Kids.
