Monday, October 31, 2011
chocolate-chip cheesecake cookie bars
Oh my-lanta. I figured it was about time I evened out the recipe playing field here. The granola bars, chia-seed pudding, and pumpkin-pie oatmeal are all delicious, but they aren't this. These chocolate-chip cheesecake cookie bars are something completely decadent, delicious, and undeniably indulgent... and this is exactly why you NEED to make them.
Chocolate chip cookies hugging a cheesecake filling. Cripsy bits on the edges, chewy all throughout, and the tang of rich cheesecake in-between. This is literally the last remaining bite from my house. I had to put it in a Ziplock bag and mark "DO NOT EAT" just until I could take a picture of it. Writing this post makes me want to bake them all over again. I will do to restrain myself, but there are no guarantees...
I stumbled across this recipe here. Of course, I made the teeniest changes by adding a smidge more salt in the cookie-dough, switching out the full-fat cream cheese, and decreasing the sugar in the cheesecake filling. I think the result was a great balance of sweet cookie dough, but not overly sweet cheesecake filling.
Chocolate-Chip Cookie Layer
1c unsalted butter
1c brown sugar
1Tbl apple cider vinegar
1tsp baking soda
2c semisweet chocolate chips
1 8oz pkg of cream cheese ( I used the 1/3 less fat variety)
1. Cream together butter, sugar, vanilla, salt, vinegar, and eggs. Then add in the baking soda and flour. Stir in chocolate chips.
2. In a separate bowl, mix the cream cheese, sugar, egg, and vanilla.
3. Spread 1/2 of your cookie dough evenly across the bottom of a 9x13 pan. Then spread all of your cream cheese mixture on top of that. With your remaining cookie dough, dollop blobs (technical terms) across the top of the cheesecake layer. They will spread out as it bakes, so just evenly cover your pan.
4. Bake at 350 for 40-minutes. The edges and top will be brown. Let them cool (this may be impossible), and then cut and eat. Yum. with a glass of cold milk.