Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs, room temperature
2 teaspoons vanilla extract
1 1/2 cups semi-sweet chocolate chips
8 ounces cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla extract
Instructions
Preheat oven to 350°F (175°C)
Line an 8×8-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal.
In a large bowl, whisk together 2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
Add softened butter and sugars, and mix until well combined and crumbly.
Press half of the cookie dough evenly into the bottom of the prepared baking dish.
Set aside about 1/2 cup of cookie dough for the topping.
In a medium bowl, beat cream cheese and 1/4 cup sugar until smooth. Add 1 teaspoon vanilla and mix well.
Spread the cheesecake filling over the cookie base.
Scatter half of the chocolate chips over the filling.
Sprinkle the remaining cookie dough evenly over the cheesecake layer.
Press the remaining chocolate chips into the top cookie layer.
Bake for 25-30 minutes, until the edges are golden and the center is just set.
Cool completely in the pan, then refrigerate for at least 2 hours before cutting into bars.
Notes
For a gluten-free version, substitute all-purpose flour with a good-quality 1:1 gluten-free flour blend.
If cream cheese isn’t available, substitute it with a non-dairy cream cheese alternative for a vegan option.
For best taste and texture, store the bars in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20
- Cook Time: 30
- Category: Chocolate Dessert Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 13g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 3g
- Cholesterol: 35mg