Description
Delight in these rich and creamy Peanut Butter Chocolate Chip Cookie Cheesecake Bars, combining a buttery cookie crust with a smooth peanut butter cheesecake layer, studded with melty chocolate chips and topped with crumbled cookie dough. Perfect for gatherings or a decadent treat anytime.
Ingredients
Scale
Cookie Dough
- 1 package (16 oz) refrigerated cookie dough
Cheesecake Filling
- 8 oz cream cheese, softened
- 1 cup peanut butter
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Topping
- 1 cup chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for baking.
- Prepare Cookie Crust: Break the refrigerated cookie dough into small pieces and press half of it evenly into the bottom of a greased 9×13 inch baking pan, forming the crust base.
- Make Cheesecake Filling: In a large mixing bowl, combine the softened cream cheese and peanut butter and beat until smooth and creamy. Add the brown sugar, granulated sugar, eggs one at a time, and vanilla extract, mixing well after each addition to achieve a smooth batter.
- Assemble Bars: Pour the cheesecake mixture evenly over the cookie crust layer in the baking pan. Sprinkle the chocolate chips uniformly on top of the cheesecake filling.
- Add Remaining Cookie Dough: Crumble the remaining half of the cookie dough over the chocolate chips, distributing it evenly across the surface.
- Bake: Place the pan in the preheated oven and bake for 25-30 minutes until the top is golden and the filling is set but still slightly jiggly in the center.
- Cool and Chill: Allow the bars to cool at room temperature to firm up, then refrigerate for at least 2 hours before cutting into squares, which helps the cheesecake layer set perfectly.
Notes
- Use full-fat cream cheese for best texture and flavor.
- Ensure ingredients like cream cheese and peanut butter are softened to make mixing easier.
- Refrigerate bars well before cutting to prevent crumbling.
- Store leftovers refrigerated in an airtight container for up to 4 days.
- Can substitute chocolate chips with peanut butter chips or a mix for variation.
