Cheesecake Stuffed Chocolate Chip Cookie Bars
Deliciously soft and chewy chocolate chip cookie bars that are filled with a sweet cream cheese centre. Two irresistible dessert recipes combined into one!
Servings: 16 bars
Calories: 279kcal
Ingredients
For the Cookie
- 2 cups (250g) plain/all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter melted
- ½ cup (100g) light brown sugar
- ¼ cup (50g) caster/granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup (175g) chocolate chips
For the Cheesecake
- 8 oz (226g) cream cheese softened
- ½ cup (100g) caster/granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons (25g) plain/all-purpose flour
Instructions
For the Cookie
- Preheat the oven to 180C/350F/Gas 4. Line an 8x8-inch square baking pan with parchment paper and set aside.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl, whisk together the butter and sugars until combined. Add the egg and vanilla, and whisk until combined.
- Add the dry ingredients and mix until just combined. Fold in the chocolate chips.
- Press half of the dough into the prepared pan.
For the Cheesecake
- In a medium bowl, mix together the cream cheese and sugar until smooth and combined.
- Add the egg, vanilla, and flour, and mix until completely combined.
- Spread the cream cheese mixture into the prepared pan, and smooth out the top.
- Place flattened out pieces of the remaining dough evenly on top.
- Bake for 35 - 40 minutes or until golden brown on top. Allow to cool completely in the pan on a wire rack.
- TIP: For clean, neat slices, place the pan in the freezer for 1 hour before cutting into bars.
Video
Notes
Bars stay fresh, stored in an airtight container, in the fridge for up to 1 week. They also freeze well for up to 3 months. Thaw overnight in the fridge before serving.