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Take a look at that: cheesecake sandwiched perfectly between two layers of cookie.

The result? Well, it’s just a bit of deliciousness that takes on a mean addiction.  Just eating one to sample was nearly impossible.

I’ve done the cheesecake and chocolate chip cookie combination before.  This recipe, however is far more focused on the cookie with a little bit of cheesecake.  I like that.  Wait, I liked the other one too.

What can I say? It’s just a good combination.

Make a double batch and really spread some holiday sweetness to those you love!

Cheesecake Chocolate Chip Cookie Bars
adapted from King Arthur Flour

printer friendly version

Chocolate chip cookie layer:
1/2 cup unsalted butter, softened
1/2 cup butter flavored vegetable shortening
1 cups brown sugar
1/2 cup granulated sugar
2 teaspoon vanilla extract
3/4 teaspoon salt
1 tablespoon apple cider vinegar
1 egg
1 teaspoon baking soda
2 cups all-purpose flour
2 cups semisweet chocolate chips

Cheesecake layer:

1 package (8 oz) cream cheese, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla

Heat oven to 350. Cream together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda and flour. Stir in the chocolate chips. Divide the dough into two equal portions and set aside.

In a medium mixing bowl cream the cream cheese with the sugar until thoroughly combined. Beat in the egg and vanilla.

In a 9×13 pan, spread 1/2 of the cookie dough mixture evenly across the bottom.
* This is a tricky step.  Be patient with the process.  It’s not like you’re pouring cake batter in.  Remember, this is cookie dough…and the chocolate chips are no help when it comes to spreading the dough out.

Spread the cream cheese mixture on the top of the cookie dough. With the remaining cookie dough, flatten chunks of dough between your hands into discs, and then place on top of the cream cheese mixture. The dough discs don’t have to touch, just place them near each other so they cover the surface as well as possible.

Bake for 30-40 minutes, until the top is brown and cooked through. Cool completely and store in the refrigerator.  Cut into bars and enjoy!

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