Cheesecake Chocolate Chip Cookie Bars

Yes, that's a cheesecake layer in the chocolate chip cookie bars. 

Does it look delicious? 

It is. Believe me. 

Like the stuffed bell peppers, this is a recipe that my mom and I made together when she was visiting.

Unlike the stuffed bell peppers, this isn't healthy at all. 

I think they balance each other out, though.

Except that I eat them in equal proportions.

You should, too. They're every bit as delicious as they look. 

Cheesecake Chocolate Chip Cookie Bars

By HeatOvenTo350 Published 04/30/2011

Ingredients

• 1/2 cup unsalted butter
• 1/2 cup butter flavored vegetable shortening
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 3/4 teaspoons salt
• 1 tablespoon cider vinegar
• 1 large egg
• 1 teaspoon baking soda
• 2 cups all purpose flour
• 2 cups semi-sweet chocolate chips
• 1 package (8 oz) cream cheese, at room temp
• 1/2 cup sugar
• 1 egg
• 1/2 teaspoon vanilla extract

Instructions

1. In a large mixing bowl, 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.
2. In a medium mixing bowl cream the cream cheese with the sugar until thoroughly combined. Beat in the egg and vanilla.
3. In a 9x13 pan, spread 1/2 of the cookie dough mixture evenly across the bottom. (This is somewhat tricky to do. I find it easier to add dollops of cookie dough throughout the pan and then spread all the dollops together. 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.)
4. Bake at 350 for 35-45 minutes, or until the top is brown and cooked through. Cool completely and store in the refrigerator.

(To make this in a sheet pan like pictured in this post, double the recipe and press into a 12x17" sheet pan. The cooking time is slightly shorter.)

Yield: 20 servings
Prep Time: 20 min
Cook time: 45 min

Recipe source: adapted from King Arthur Flour and my mom's friend Jill

Posted in: Dessert