RJ, er, I mean, the kids, love chocolate chip cookies.

Honestly, I can’t remember which, if any, recipes I’ve posted on here but I bet I have tried 25 different types of chocolate chip cookies.


So the other night the kids (wink, wink) were asking for chocolate chip cookies.  I wanted to try something a little different and I stumbled across a recipe for Chocolate Chip Cookie Cheesecake Bars.

Interesting.  Very interesting.

I love chocolate chip cookies.

I love cheesecake.

What’s not to love?

They were a cinch to put together.  I think it’s that whole “plop the dough in the bottom of the pan” thing versus actually scooping out cookies.  I know, I know…insert eye roll.

Cookie Layer:
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
2/3 cup softened butter
1/2 cup sugar
2/3 cup brown sugar
1 egg
2 tsp vanilla
2 cups chocolate chips

Cheesecake Filling:

8 oz softened cream cheese
1/2 cup sugar
1 egg
1 tsp vanilla

You’ll want to preheat the oven to 350.  And actually preheat it because it takes about 5 minutes to throw this recipe together.

Line an 8″ or 9″ square pan with parchment paper or foil and spray with baking spray.

In a separate bowl, whisk together the flour, baking soda and salt.

Add the softened butter, sugar and brown sugar to a stand mixer (I actually used a hand mixer because Caroline wanted to go “old school” for this recipe.  Seriously, her words, not mine.  Insert eye roll.) and cream together.

Add in egg and vanilla.

Slowly add in flour mixture (so you don’t end up totally covered in flour) and mix until just combined.

Fold in chocolate chips.

Plop about 2/3 of the cookie layer in the bottom of the pan.

Next, combine all ingredients for the cheesecake filling and mix until smooth.

Pour over cookie layer.

Use the remaining cookie layer to dot across the top of the cheesecake filling.

Bake for about 40 minutes or until the cheesecake layer is set.  (This took the entire 40 minutes for me, even with the oven on convection.  FYI.)

Let the bars cool and then cut in to squares.