Ready to level up your dessert game? These Chocolate Chip Cookie Cheesecake Bars are absolutely drool-worthy! Imagine two sweet layers of chocolate chip cookies packed with a rich cheesecake filling. This recipe gives you a full 9×13 pan of pure joy. Ultimate dessert alert, indeed!
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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 affiliate 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 of the refrigerator 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 crust.
🔑 Key to Success #2 – Two Thirds, One Third For the Cookie Dough
Start by pressing two-thirds of the chocolate chip 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.
If you’re pressed for time and don’t want to make homemade chocolate chip cookie dough, you can use two rolls of refrigerated cookie dough in this easy recipe.
This semi-homemade hack is great for busy nights.
🔑 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.
Pour the cheesecake mixture over the bottom layer of cookie dough, trying to cover as much of the cookie crust as you can.
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 batter 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.
📌 Get the Printable Recipe for Chocolate Chip Cheesecake Bars
Save this Chocolate Chip Cheesecake Bars recipe to your favorite Brownies and Bars Pinterest board or your Cheesecake Ideas board.
9×13 Pan Chocolate Chip Cookie Cheesecake Bars Recipe
Ingredients
For the Cookies
- 1 cup butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 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 granulated sugar
- 1 Tbsp vanilla extract
For the Topping
- 1/2 cup semisweet chocolate chips
Instructions
- Preheat oven to 350 degrees F. Grease 9×13-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.
Notes
- Can be served cold or at room temperature.
Equipment
Nutrition
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