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Chocolate Chip Cookie Cheesecake Bars combine two layers of chocolate chip cookies with a thick and creamy cheesecake filling for the ultimate dessert bars. This recipe makes a full 9×13 pan of cookie bars.
We love these Chocolate Chip Cookie Cheesecake bars because they combine two of our favorite treats – chocolate chip cookies and cheesecake.
Who doesn’t love that?
Since this recipe makes a full 9×13-inch pan of cookie bars, you’ll have plenty to share with family and friends.
These cookie bars are the perfect dessert for your next potluck.
You will have people asking for this recipe left and right!
Disclosure – I may get a small commission for purchases made through links in this post.
Key to Success #1 – Soften the Butter and Cream Cheese
Our Chocolate Chip Cookie Cheesecake bars start off with a traditional chocolate chip cookie recipe that is based on our Rainy Day Chocolate Chip Cookies.
To make a great chocolate chip cookie, you need to start with softened butter.
Not melted butter. Softened butter.
The best way to soften butter is to leave it out on the countertop for at least 30 minutes.
And while you’re softening the butter, go ahead and set out the cream cheese too.
It’ll make the cheesecake much easier to mix up.
If you are in a rush, you can soften the butter in the microwave.
Microwave the cold butter on the defrost setting for 20-30 seconds.
Use your electric mixer to cream the butter and sugar together until the mixture is light and fluffy.
This is the key to a great cookie.
Key to Success #2 – Two Thirds, One Third For the Cookie Dough
Start by pressing two-thirds of the cookie dough into the bottom of a greased 9×13-inch baking pan.
It doesn’t have to be exact. You can definitely eyeball it.
All of the cookie dough will eventually end up in the pan so don’t worry about adding too much or too little in the bottom layer.
Press the cookie dough into the bottom of the pan so that it is covered well.
Do your best to press the dough to the edges of the pan in all directions so that you will have a complete cookie on the bottom of the pan.
Key to Success #3 – Use Granulated Sugar in the Cheesecake
The secret to a nice, thick cheesecake layer is to use granulated sugar.
The cheesecake uses two 8-ounce blocks of cream cheese, granulated sugar, and a little bit of vanilla for extra flavor.
Since you’ve allowed the cream cheese to soften to room temperature per Key to Success #1, it will be easy to mix up the cheesecake.
Use an electric mixer to cream together the cream cheese and the sugar until the mixture is thick and smooth.
When smooth, stir in the vanilla for a boost of flavor.
Spread the cheesecake mixture over the bottom layer of cookie dough.
Try to cover as much of the cookie layer with cheesecake as possible.
Finally, use a small cookie scoop or a small spoon to place dollops of cookie dough all over the cheesecake layer.
You do not have to spread the cookie dough around.
It will spread on its own as it bakes.
And you want some of the cheesecake layer to peek through in the finished bars to show the delicious layers.
Finally, sprinkle a handful of chocolate chips over the top of the bars for extra texture.
Save this Chocolate Chip Cookie Cheesecake Bars recipe to your favorite Brownies and Bars board or your Cheesecake Ideas board.
For the Cookies
- 1 cup butter, softened
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp baking soda
- 1 tsp salt
- 2 1/4 cups all-purpose flour
- 1 1/2 cups semisweet chocolate chips
For the Cheesecake
- 16 oz cream cheese
- 1 cup sugar
- 1 Tbsp vanilla extract
For the Topping
- 1/2 cup semisweet chocolate chips
- Preheat oven to 350 degrees F. Grease 9x13-inch baking dish.
- In a large mixing bowl using an electric mixer, cream together butter, sugar, and brown sugar until light and fluff.
- Add eggs and vanilla. Mix in baking soda, salt, and flour just until combined.
- Stir in chocolate chips.
- Spread 2/3 of the cookie dough into the bottom of the baking pan.
- In a medium mixing bowl using an electric mixer, beat together cream cheese, sugar, and vanilla extract until the mixture is smooth.
- Spread the cream cheese mixture over the cookie dough in the baking pan.
- Drop the additional cookie dough by spoonfuls over the cream cheese layer in the baking pan. Do not spread.
- Sprinkle an additional 1/2 cup of chocolate chips over the top.
- Bake uncovered for 35-40 minutes until filling is set and the top is golden brown.
- Cool completely before cutting into squares.
- Can be served cold or at room temperature.
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OXO Good Grips Small Cookie Scoop
Sunbeam / Oster 115969-001-000 4 Quart Glass Bowl fits models 2370 and 2371
KitchenAid KHMB732VB Cordless Hand Mixer, 7 Speed, Blue Velvet
Sunbeam 115969-000 Glass Bowl 2 Quart
USA Pan Bakeware Rectangular Cake Pan, 9 x 13 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 333Total Fat: 19gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 55mgSodium: 279mgCarbohydrates: 40gFiber: 1gSugar: 29gProtein: 4g
Nutrition Information Provided For Educational and Informational Purposes Only.