I get a plethora of cookbooks for Christmas. I love them and ask for them every year. My Amazon Wish List is full of them for sure.
One of my favorite cookbooks that I got this past year is Blue Ribbon Baking from a Redneck Kitchen by France Bryson. It's full of delicious sounding recipes and this Cheesecake Chocolate Chip Cookie Bar is one of them.
These cookie bars would be perfect for family gatherings and picnics where you have a crowd to feed. We really enjoyed these and I really really like the cookie dough. I may even start making just cookies out of this dough. Mmmm, so good.
Quick note: I was not compensated in any way for this post. I just like this cookbook and wanted to share the recipe here on the ol' blog. :)
Cheesecake Chocolate Chip Cookie Bars
3/4 cup butter, melted
1 cup firmly packed brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
2 1/8 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz bag of chocolate chips
For the cheesecake filling:
1 (8oz.) pkg. cream cheese, softened
1/2 cup powdered sugar
1 large egg
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees. Prepare a 9x13 baking pan with non-stick spray. Set aside.
In a large mixing bowl, whisk together the butter, brown sugar, and granulated sugar. Add the egg, egg yolk, and vanilla extract and mix well. With a rubber spatula fold in the flour, salt, and baking soda and be careful not to overmix. Fold in the chocolate chips until combined.
Using lightly moistened hands (I just dipped my hands in water), press half the cookie dough evenly onto the bottom of the prepared pan; it will be a thin layer. Fill in any holes with additional cookie dough.
For the filling: Using an electric mixer, beat the cream cheese and powdered sugar on med-high speed until light and fluffy, 1-2 minutes. Add the egg and vanilla extract and mix until well combined. Spread the cheesecake filling over the layer of the cookie dough that's in the pan.
Again, using lightly moistened hands, flatten tablespoon-sized balls of the remaining cookie dough into flat rounds that are about 1/8-1/4 inch thick. Arrange these rounds over the top of the cheesecake layers, pressing very lightly to adhere them to the cheesecake layer. If there's small open spaces, don't worry.
Bake until very lightly browned on the edges, around 30-35 minutes. Let cool completely on a wire rack. Refrigerate until chilled, 1-2 hours. Cut into squares and store in an airtight container in the fridge.
Makes 12 bars.