Description
Indulge in these Peanut Butter Chocolate Chip Cookie Cheesecake Bars that combine the rich, creamy texture of cheesecake with the chewy, nutty goodness of peanut butter chocolate chip cookies. Perfectly balanced with a marbled cookie topping, these bars offer a delightful treat for any occasion, made with accessible ingredients and straightforward steps.
Ingredients
Scale
Cookie Base
- 1/2 cup peanut butter
- 1/4 cup coconut oil or butter, melted
- 1/2 cup brown sugar or coconut sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour (or oat flour for gluten-free)
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup mini chocolate chips
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/4 cup Greek yogurt or sour cream
- 1/4 cup sugar (or granulated sweetener of choice)
- 1 egg
- 1 tsp vanilla extract
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal later.
- Make cookie dough mixture: In a mixing bowl, combine peanut butter, melted coconut oil or butter, brown sugar, and vanilla extract. Stir until smooth and well blended.
- Add dry ingredients to dough: Add flour, baking soda, and salt to the peanut butter mixture. Mix until a dough forms, then gently fold in the mini chocolate chips.
- Press half the dough: Press half of the cookie dough evenly into the bottom of the prepared baking pan. Set aside the remaining dough for topping.
- Prepare cheesecake filling: In a separate bowl, beat together cream cheese, Greek yogurt or sour cream, sugar, egg, and vanilla extract until creamy and smooth.
- Layer cheesecake filling: Spread the cheesecake mixture evenly over the cookie dough base in the pan.
- Add cookie topping: Crumble the reserved cookie dough over the cheesecake layer, leaving some gaps to create a marbled effect.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the edges are set but the center remains slightly jiggly to ensure a creamy texture.
- Cool and chill: Remove from the oven and cool completely at room temperature, then chill in the refrigerator for at least 2 hours before slicing into bars for clean cuts and optimal texture.
Notes
- For a gluten-free version, substitute all-purpose flour with oat flour.
- You can use coconut sugar instead of brown sugar for a paleo-friendly alternative.
- Be sure to soften the cream cheese before mixing to avoid lumps.
- Press cookie dough evenly to ensure consistent thickness in bars.
- Chilling the bars well before slicing helps achieve clean slices and a better texture.
- Store bars in the refrigerator for up to 5 days.
- Mini chocolate chips distribute better in the dough than regular chips for a more even chocolate experience.
