THE BEST CHOCOLATE CHIP COOKIE CHEESECAKE BARS

These chewy chocolate chip cookie bars are really popular on the blog (and in my family). They are easy to make, taste amazing and are just like described, chewy! I have been looking for a great chocolate chip cheesecake bar recipe for a while now. I have tried a few and they weren’t bad but they weren’t just right. I googled looking for “the best” and noticed this one was pretty much the same as the chocolate chip cookie bars on my blog! I still made mine in a 9×13″ pan & they were plenty thick enough. The sour cream mixed with the cream cheese is just what I was looking for. Not too sweet since you are sandwiching the cheesecake between sweet, chocolate chip cookie dough! These were a big hit at our Super Bowl Party, try them out! They really are the best!

INGREDIENTS

• 2⅛ cups flour
• ½ teaspoon salt
• ½ teaspoon baking soda
• 12 tablespoons butter (1½ sticks), melted and cooled slightly
• 1 cup light brown sugar
• ½ cup sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 cups milk chocolate chips (divided)
• For the cheesecake layer:
• 8 ounces cream cheese, softened
• ¼ cup sour cream
• ¼ cup powdered sugar
• 2 teaspoons clear vanilla extract
• 1 egg

INSTRUCTIONS

1. Preheat the oven to 325 degrees. Spray a 9X13-inch baking pan with cooking spray then line with parchment paper.
2. Mix the flour, salt, and baking soda together in medium bowl then set aside.
3. Whisk the melted butter and sugars in a large bowl until combined.
4. Add the egg, egg yolk, and vanilla mixing well. Using a rubber spatula, fold the dry ingredients into the egg mixture until just combined; do not overmix.
5. Press half of the cookie dough into the prepared pan.
6. Sprinkle half the chocolate chips on top of the dough then press them in slightly. Stir the rest of the chocolate chips into the remaining cookie dough and set aside.
7. FOR THE CHEESECAKE LAYER: Beat all the ingredients together until smooth. Spread over the cookie dough & chocolate chip layer. Drop the remaining cookie dough in small pieces all over till mostly covered. Press down slightly.
8. Bake for 30-35 minuets or until the top of the bars are light golden brown, slightly firm to the touch, cheesecake looks set and edges start pulling away from sides of pan.
9. Place on a wire rack to cool to room temperature. Then let them chill in the fridge for about 3 hours.
10. Remove the bars from the pan by lifting on the parchment paper and transfer them to a cutting board. Cut into desired size squares or rectangles.
11. Serve cold or room temperature.
12. Store in the fridge.

for complete decorations please clikck : bakedinaz.com/2016/02/the-best-chocolate-chip-cookie-cheesecake-bars.html

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