Cheesecake Chocolate Chip Cookie Bars

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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Peanut Butter Chocolate Chip Cookies

brought over from my posts at Sweet Sista’…

I try a lot of recipes (no surprise there, right?), but I don’t repeat a lot of them. For one, there’s just too many new ones to try, and often I like the finished product, but I’m content to leave it in the past and search for the next great thing. It happens with dinner and dessert recipes alike. Thank goodness for an in house taste tester (i.e. that very easy-to-please husband of mine) who doesn’t mind trying new things for dinner on a very regular basis.

When I find a recipe that is just too good to eat once, well, than it’s a keeper. It becomes part of what’s in the back of my mind when it comes to making dinner or a sweet treat.

Well, my friends, I share with you here my most recent keeper. These peanut butter cookies have a great texture and they’re doubly peanut buttery with the peanut butter and peanut butter chips. You could even make it a triple by using crunchy peanut butter. That’s my plan for the next time I make them.
These are just a little bit crisp on the outside, and almost cakey on the inside. I’m a pretty tough, discriminating judge of new cookie recipes. It’s not just about taste. The texture and appearance have to win me over too.
Just one thing: plan on a purpose for these little wonders. Save yourself a few (or freeze for later!) but I can guarantee that you’ll just keep going back for one more (or two, or three…) if they’re around.

Oh, and that taste tester I was telling you about…the same one who doesn’t get excited at ALL when peanut butter and chocolate come together to make a treat…well, he loved them. They’re that good.

Rolled in sugar and baked to perfection!

Peanut Butter Cookies
Adapted from the Magnolia Bakery Cookbook

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth or chunky, it’s up to you!)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. Place sprinkling sugar — the remaining tablespoon — on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crisss-cross pattern (I used the back of a small offset spatula to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

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