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
HeatOvenTo350 Published 04/30/2011

Cheesecake Chocolate Chip Cookie Bars


  • 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


  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

21 Click For Comments:

These are so delicious! I shared your recipe on my blog :)


I made these and brought some into work...people RAVED. One girl told me that it tasted like a 80 year old grandmother who has baked her whole life made them! They are absolutely amazing.

That's wonderful! I'm so happy to hear they were such a hit.

You know, I've never had them last long enough to freeze, but since both chocolate chip cookies and cheesecake both freeze well I'm going to guess yes.

They sound really good. i am going to make them this sunday when we bake are other cookies we are going to bake.

Did you spray the pan with cooking spray?

Do you think you could decorate these bars with some sort of frosting like you would a chocolate chip cookie cake?

Sure, that would be a great idea! Some of the cheesecake layer does show through a little bit on the top layer so you'd probably want to pick a bright color for the frosting instead of cream so that it stands out. You'll have to reply back with a picture if you decide to do it. I'd love to see!

Why the vinegar? What does it do?

Is it possible your sheet pan is 13 x 18? I've been looking for a 12 x 17, and can't find one. Maybe you're measuring the bottom and the manufacturers measure the top? I may have to resort to either an 11 x 17 or a 13 x 18. If you're sure yours is a 12 x 17, which would you suggest I use - 11 x 17 or 13 x 18?

Thank you for your help! I'm planning to make several batches for a bake sale, and I want to get it right the first time!

I'm sorry, I might have been measuring wrong. I'd go with the 13x18 pan. Whenever I cook this in my sheet pan it gets full almost to the point of overflowing. If you are doing several batches I would maybe try 3 or 3 1/2 batches of filling for 2 sheet pans and/or cutting back a little on the cooke dough to make sure it doesn't

These look and sound delicious! I'm going shopping today and choc chips and cream cheese are now on my list! :) Thank you!

Someone has taken your photo on Pinterest. http://pinterest.com/pin/260434790924797788/ Just wanted to let you know.

Thank you for letting me know, April. I'll contact them but in my experience, they usually don't respond.

Cannot wait to try them! So m uch easier than sheets of my fave Cc cookie recipe for guests/gathering. Thks so much.

They will audio fantastic. i am going to make them this kind of sunday whenever
we prepare is also cookies we're going to bake.
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In instruction one you said to mix the sugars and the vanilla and egg.
Then in instruction 2, you said to add sugar vanilla and egg. I want to make these and can't wait to, but I want them to come out right. I would like some clarity on where to put the egg, sugar and vanilla, please help. Thanks

Step one makes the cookie dough. You can combine the ingredients to it and set it aside. The ingredients for the cream cheese filling are listed after the cookie dough ingredients. Combine those (1 package cream cheese, 1/2 cup sugar, egg, 1/2 tsp vanilla extract) for the middle cheesecake layer.

Hope that helps!

Just wanted to say how awesome these are! I'm in college, and I've made them twice for get-togethers, and they've been a hit :)

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