Description
Indulge in these rich and decadent Brown Butter Chocolate Chip Cookie Cheesecake Bars, featuring a nutty brown butter cookie base layered with a creamy cheesecake filling, all baked to perfection with melty chocolate chips and a beautiful marbled topping.
Ingredients
Scale
Brown Butter 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 the unsalted butter in a saucepan over medium heat, swirling occasionally until it foams and turns a rich golden brown with a nutty aroma, about 5 to 7 minutes. Remove from heat and allow it to cool slightly before using to preserve the flavor and avoid cooking the other ingredients.
- Prepare the Cookie Dough: In a mixing bowl, combine the cooled brown butter with granulated sugar, brown sugar, and vanilla extract. Beat until the mixture is creamy and smooth. Add baking soda and salt, then gradually mix in the all-purpose flour until just combined. Gently fold in the chocolate chips to distribute them evenly throughout the dough.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with powdered sugar and the large egg until the mixture is completely smooth and creamy, ensuring there are no lumps to create a silky filling.
- Assemble the Bars: Line a baking pan with parchment paper. Press half of the cookie dough evenly into the bottom of the pan to form the base layer. Pour the cheesecake filling over the dough, spreading it carefully and evenly to prevent blending. Crumble or gently spread the remaining cookie dough over the cheesecake layer for a marbled effect.
- Bake to Perfection: Preheat your oven to 325°F (163°C). Bake the assembled bars for 35 to 40 minutes, or until the cheesecake filling is set but still slightly jiggly and the edges of the cookie dough are golden brown. Let the bars cool completely in the pan before slicing into 16 servings for the best texture and flavor.
Notes
- Make sure the butter is browned but not burnt to achieve a deep nutty flavor.
- Use room temperature cream cheese for a smooth cheesecake filling.
- Do not overmix the cheesecake filling to avoid cracking during baking.
- Allow the bars to cool completely to set properly before slicing.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
