First of all, hi.
Second of all, help.
Thirdly, put one of these cookie cheesecake bars in your mouth asap.
Peanut butter chocolate chip cookie cheesecake bars. I know it. The name is way too long. But I can’t think straight or see straight or do anything normal right now, except I can see the fridge, and I’m thinking there are maybe three bars left in there right now?
Given my current state, it is for surely necessary to list every yummy layer of this creamy crumbly peanut buttery cookie bar in its name. A heaping scoop of peanut butter, a whole lotta chocolate chip cookie, and the cheesecake? GAH.
Here, have another one.
These bars did a little number on me.
A little number I like to call didn’t-eat-any-real-food-all-day. Like how-is-half-the-pan-gone-already, and I’ll-just-even-out-this-row, and maybe-my-neighbor-doesn’t-need-all-four-of-those.
You know those dessert bars that you make with full intentions to bring to chess club or soap making class, but then you find yourself washing out the empty pan and realizing that you never really shared them? At. All? That’s these and that person is me.
I’m sure you can do better, though, and I’m sure your “friends” will love these. WINK WINK.
Let’s Make Some Gooey Cheesecake Bars
First up: press your dough into the bottom of a pan (I’m using a 9×13-ish pan here, but a square pan also works for even thicker bars).
Now: cheesecake layer.
Now: little flattened bits of cookie dough on top. And bake.
Annnnd you did it.
May your journey to these peanut butter chocolate chip cookie cheesecake bars be a delicious one.
Check Out Our Video For How To Make Cookie Cheesecake Bars:
More Chocolate Desserts To Love:
- Raw Salted Chocolate Snack Bars (made with simple, clean ingredients)
- The Best Soft Chocolate Chip Cookies (ultra thick and super soft)
- Mocha Peanut Butter Pie (so much YUM, it’s a must-make!)
- Almond Butter Cups (so creamy, so rich, SO GOOD!)
Peanut Butter Chocolate Chip Cookie Cheesecake Bars
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 20 1x
Description
These peanut butter chocolate chip cookie cheesecake bars are just as extreme as they sound. For true dessert lovers! Super yummy!
Ingredients
- 1 stick butter, unsalted (1/2 cup), softened
- 1/2 cup white sugar
- 1/3 cup packed brown sugar
- 1/2 cup peanut butter
- 1 egg
- 1 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt (less if you don’t like salty/sweet)
- 1/2 cup rolled oats
- 2 cups chocolate chips
- 8 ounces cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
Instructions
- Make the cookie dough: Preheat oven to 325 degrees. Cream the butter, sugars, and peanut butter until smooth and fluffy. Add the egg and beat until incorporated. In a separate bowl, mix the flour, baking soda, and salt. Slowly add the flour mixture in with the butter and sugar, mixing well after each addition. Stir in the oats and chocolate chips.
- Make the cheesecake filling: Cream the cream cheese, egg, sugar, and vanilla until smooth.
- Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough. Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer.
- Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until tops is lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.
Equipment
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Notes
You can also use a 9×13 pan for less thick, less intense, but still delicious bars!
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: cheesecake bars, chocolate chip cookie bars, dessert bars
One More Thing!
This recipe is part of our collection of favorite peanut butter recipes. Check it out!
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These are to die for! The 9×9 pan makes a thick moist bar that earned great raves from my family! This recipe is a keeper – Thanks
The clarification on sugar for the cream cheese filling would be helpful
I made these two days ago and they’re already almost gone, help! LOL. Going to make another pan and double it, and this time mix in some butterscotch chips w/ the semi-sweet. So good!
Glad to hear it!
As someone who loves peanut butter and chocolate (Although I do like a higher PB to chocolate ratio) , these look delicious!
Yummy.
I love when something this easy to make is also this yummy! These were a hit. Just made them over the weekend and my nephew already wants them again for his bday this weekend.
Thank you for the great recipe.
“Serves 20” – or 1 with a big appetite! 😀
Can you freeze these?
These looked yummilicious! Want to give this recipe a try. I have 2 quick questions.
1. How much of butter in weight for the dough?
2. Any substitution for chocolate chips? Can I avoid chocolate chips?
Thank you so much in advance.
The butter should be 4 ounces, and you can definitely omit the chocolate chips!
Hi Jenna. Thank you for your reply. The oven temperature is 350 degree Fahrenheit. Correct?
how does it taste if the nuts are mixed with chocolate chips and cheese. really I’m curious about the taste.
I will make it at home soon.
thank you for inspiring
This is just too good!
One of my other all-time favorite (to share) baked goods is one of your recipes (Peanut butter blondies with oreos), so I decided to give this one a try. SO GOOD! Even my husband liked them and he is not a sweets eater. I do wonder if you think I could make them without the peanut butter (sub regular butter) for someone with a nut allergy?
We’re guessing that would work! Let us know how things turn out. 🙂
Did you make the cream cheese? Mind to share a recipe for it? Thanks!
We just used a package of cream cheese from the grocery store to make the cheesecake layer here. 🙂
I am about to make these and I didn’t see that you sprayed or lined the pan so I just want to double check!
You can definitely spray the pan with non-stick cooking spray if you’d prefer or line the pan with parchment paper – either option would work. 🙂
OMG! These are my new favorite! These were so easy to make and so delicious. I made them a couple of weekends ago and am still thinking about them.
With the peanut butter can you use crunchy peanut butter? And does it have to be the drippy kind or can you use natural peanut butter?
So glad you enjoyed these bars, Holly!
i dont have an electrical mixer of any kind, could I just hand mix everything?
That could work – you might just have to beat things a bit longer.
These. are. too. good. I think I need (want) a batch of them in my house at all times. I have a family member who is sensitive to texture and didn’t like the oatmeal bits. Can I omit them or blend into smaller pieces before adding? Or will that ruin the recipe? Thanks!
You could try blending them to smaller bits.
I’m confused. This recipe has brown sugar and the blog says all recipes are sugar free. Any suggestions on how to make sugar free?
Hi, Shachi! Not all of our recipes on Pinch of Yum are sugar free actually, though we do have lots that are that you can find here. For this particular recipe, sugar is really needed and we wouldn’t recommend omitting it.
There’s no one to share with right now and it’s simultaneously the best and the worst. Not being able to get cheesecake out of my house has been the worst part of social distancing for me. (Besides, ya know, the death and economic collapse). Anyway, this recipe looks ridiculous, and I love it.
These are soooo yummy! 5 stars for sure.
🎉
Oh yum.. that looks sooo good.
If you use a 9×13 pan, how long do you bake?
Thank you
We haven’t tested this out in a 9×13 pan yet, but we’d guess it wouldn’t need as much time in the oven. We’d suggest starting with 15 minutes covered with foil and 10-15 minutes with the foil off.
This looks so yummy!!!
Enjoy!
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