Description
These Brown Butter Chocolate Chip Cookie Cheesecake Bars combine the rich, nutty flavor of browned butter with gooey chocolate chip cookie layers and a creamy cheesecake filling. Easy to make and perfect for dessert lovers, these bars feature a marbled cookie and cheesecake design baked to golden perfection.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (browned)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 1/2 cups chocolate chips
Cheesecake Filling
- 16 oz (2 packages) cream cheese, softened
- 3/4 cup powdered sugar
- 1 large egg
Instructions
- Brown the Butter: Melt unsalted butter in a saucepan over medium heat, swirling occasionally. Cook until the butter foams and turns a golden brown color with a nutty aroma, about 5 to 7 minutes. Remove from heat and let it cool slightly.
- Prepare the Cookie Dough: In a mixing bowl, combine the cooled browned butter with granulated sugar, brown sugar, and vanilla extract. Mix until creamy and smooth. Add baking soda and salt, then gradually stir in all-purpose flour. Fold in the chocolate chips gently to ensure even distribution.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with powdered sugar and one large egg until completely smooth and creamy, with no lumps.
- Assemble the Bars: Line a baking pan with parchment paper. Press half of the cookie dough evenly into the pan to create the base layer. Pour the cheesecake filling over the cookie dough, spreading it carefully to keep the layers distinct. Crumble or gently spread the remaining cookie dough on top for a marbled effect.
- Bake to Perfection: Preheat your oven to 325°F (163°C). Bake the assembled bars for 35 to 40 minutes, until the cheesecake layer is set but slightly jiggly and the edges of the cookie dough are golden brown. Allow the bars to cool completely before slicing into 16 servings.
Notes
- Make sure the browned butter is cooled slightly to avoid cooking the eggs in the dough.
- Cream cheese should be softened to room temperature for easy mixing and a smooth cheesecake filling.
- Use parchment paper to line the baking pan for easy removal of the bars.
- The cheesecake layer should be slightly jiggly when done to ensure a creamy texture.
- Bars are best served chilled or at room temperature and can be stored in the refrigerator for up to 5 days.
