Peanut Butter Chocolate Chip Cookie Dough Cheesecake Bars

2014-01-10
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INGREDIENTS

Peanut Butter Chocolate Chip Cookie Layer:
½ cup butter, at room temperature
½ cup peanut butter, I used Jif
1 cup brown sugar, lightly packed
2 large eggs
1 tsp. vanilla bean paste (or extract)
1 ½ cups all-purpose flour
1 cup mini chocolate chips plus ¼ cup for top
12  full size peanut butter cups (I went with Reese’s)

Cheesecake Layer:
16 oz. cream cheese, room temperature
2/3 cup granulated sugar
2 large eggs
1 tsp. vanilla bean paste (or extract)
¼ cup mini peanut butter cups

Spray and 9-x-13-inch pan with baking spray. Create a sling by lining the pan with parchment paper so that there is a one inch overhang on each side. Cover parchment with bake spray. Heat oven to 375 degrees F.

Cookie Layer:
Using a stand mixer with a paddle attachment cream together the butter and peanut butter.

Add in brown sugar and mix to combine.

Add in eggs and vanilla extract and mix to combine.

Add in flour and mix on low to combine.

Add in 1 cup of mini chocolate chips and fold to combine. Pour mixture into pan; set aside.

To make cheesecake:

Add all ingredients in a bowl and beat until blended. Set aside.

To make the bars:
Press 3/4 of cookie mixture into pan (you might have to use your hands a little).

Place peanut butter cups on top of cookie dough doing 4 rows of 3 peanut butter cups.

Pour cheesecake mixture on top.

Crumble remaining cookie dough sprinkle on top of cheesecake layer along with remaining ¼ cup of chocolate chips and mini peanut butter cups all over top.

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Transfer pan to oven and bake for about 30-40 minutes at 375 degrees F. Remove from oven set on wire rack to cool.

Once cool place in fridge for at least an hour. You will want to cut when refrigerated but these are best served at room temperature so take them out for 15 minutes before serving.

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