If you dream of desserts that combine the soft chew of a cookie with the creamy tang of cheesecake, prepare to fall head over heels for Peanut Butter Chocolate Chip Cookie Cheesecake Bars. These layered bars strike the perfect harmony between salty-sweet peanut butter, melty chocolate chips, and the silkiness of a classic cheesecake. Each bite is a little celebration, making these bars the ultimate treat for casual gatherings, family bake sales, or late-night cravings that only a truly decadent dessert can cure.
Ingredients You’ll Need
The ingredient list for Peanut Butter Chocolate Chip Cookie Cheesecake Bars may look classic, but each item is absolutely essential for building those glorious layers and achieving that melt-in-your-mouth richness. These simple staples come together in extraordinary ways, giving you decadent flavor, chewy bite, creamy swirls, and pockets of chocolate in every bar.
- Unsalted butter (1 cup, softened): Gives the cookie layer its rich, tender crumb—be sure your butter is fully softened for easy mixing.
- Creamy peanut butter (1 cup): Delivers that iconic nutty flavor and beautifully chewy texture; don’t substitute with natural peanut butter for best results.
- Brown sugar (1 cup, packed): Adds moisture and a subtle caramel note that pairs perfectly with peanut butter.
- Granulated sugar (1/2 cup for dough + 1/4 cup for cheesecake): Sweetens both the cookie and cheesecake layers just right.
- Large eggs (2 for cookie, 1 for cheesecake): Bind everything together and create that signature chewy bite and creamy swirl.
- Vanilla extract (2 teaspoons for cookie, 1/2 teaspoon for cheesecake): Lends a warm, bakery-style aroma and rounds out flavors.
- All-purpose flour (2 1/4 cups): The backbone of the dough—measured accurately for the perfect bar texture.
- Baking soda (1/2 teaspoon): Gives lift to the cookie portion so it’s light and tender.
- Salt (1/2 teaspoon): Balances the sweetness and makes the peanut butter and chocolate shine.
- Semi-sweet chocolate chips (1 1/2 cups): Studs the bars with pockets of chocolate—feel free to use mini chips for even distribution.
- Cream cheese (8 oz, softened): Forms the dreamy cheesecake layer; make sure it’s room temp for easy blending.
How to Make Peanut Butter Chocolate Chip Cookie Cheesecake Bars
Step 1: Prepare the Pan and Preheat
Set yourself up for easy bar removal later by lining a 9×13-inch baking pan with parchment paper, leaving a little overhang on the sides. Preheat your oven to 350°F (175°C). This way, the moment your dough is ready, you’re all set!
Step 2: Make the Cookie Dough
In a large bowl, cream together the softened butter, creamy peanut butter, brown sugar, and 1/2 cup of granulated sugar until the mixture is light, fluffy, and irresistible. Then beat in the eggs one at a time, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into your wet mixture. Stir in the chocolate chips for that final burst of chocolatey goodness. Don’t forget to set aside about 1 1/2 cups of this dough for your topping later!
Step 3: Press In the Cookie Base
Using clean hands or a spatula, press the remaining cookie dough evenly into the bottom of your prepared pan. Take your time to get a nice, even layer—this is the sturdy, chewy base that holds everything together.
Step 4: Whip Up the Cheesecake Layer
In a clean bowl, beat the softened cream cheese with 1/4 cup granulated sugar until silky smooth and lump-free. Crack in the egg and pour in the vanilla extract, then mix again until your cheesecake filling is creamy and uniform. Pour this luscious mixture evenly over the pressed cookie dough and smooth out the top with a spatula.
Step 5: Add the Cookie Crumble Topping
Take the reserved cookie dough and crumble it in chunks over the cheesecake layer. These pockets bake up lightly golden and create a beautiful marbled effect that looks as good as it tastes.
Step 6: Bake
Slide your pan into the preheated oven and bake for 30–35 minutes, until the top is golden and the center looks just set—don’t worry if it jiggles ever so slightly, it will firm up as it cools. Your kitchen will smell absolutely incredible at this point!
Step 7: Cool and Chill
Let the bars cool completely on a wire rack, then transfer the whole pan to the fridge and chill for at least 2 hours. This makes slicing into neat, gorgeous bars a (literal) piece of cake. When ready, lift them from the pan using the parchment overhang and cut into squares.
How to Serve Peanut Butter Chocolate Chip Cookie Cheesecake Bars
Garnishes
Dress up your Peanut Butter Chocolate Chip Cookie Cheesecake Bars with a light dusting of powdered sugar, a drizzle of melted chocolate, or a scattering of chopped roasted peanuts for extra crunch and color. Fresh raspberries or a swirl of whipped cream bring a burst of brightness and contrast beautifully with the rich layers.
Side Dishes
Set off the decadent bars with some lighter flavors—try serving with a simple green apple or pear salad, vanilla yogurt, or a big bowl of fresh berries. For a party spread, a scoop of vanilla or chocolate ice cream alongside your bars is always a showstopper!
Creative Ways to Present
For an extra fun twist, cut the bars into bite-sized squares and skewer them with cocktail picks for easy party snacking. Stack a few bars and tie with bakery twine for charming edible gifts, or layer on a platter with alternating rows of cookies and fresh fruit for a striking dessert board. The Peanut Butter Chocolate Chip Cookie Cheesecake Bars truly steal the spotlight wherever they go!
Make Ahead and Storage
Storing Leftovers
Store any leftover bars in an airtight container in the refrigerator for up to 4 days. The chilled bars keep their structure and flavor perfectly, making them easy to enjoy over several days—or to sneak a square when a craving strikes.
Freezing
Peanut Butter Chocolate Chip Cookie Cheesecake Bars freeze beautifully. After chilling and cutting, wrap individual bars tightly in plastic wrap and then foil, or place them in a freezer-safe container. They’ll stay fresh for up to 2 months—just let them thaw in the fridge overnight before serving for best taste and texture.
Reheating
These bars are typically enjoyed chilled or at room temperature, but if you fancy a softer, just-baked bite, microwave individual bars for about 10–15 seconds. The chocolate chips get a little melty and the peanut butter aroma comes alive again—sheer heaven!
FAQs
Can I use natural peanut butter in this recipe?
For best results, stick to classic creamy peanut butter rather than natural varieties, as the oil separation in natural peanut butter can change the dough’s consistency and affect the final texture of your Peanut Butter Chocolate Chip Cookie Cheesecake Bars.
How do I prevent the cheesecake layer from cracking?
Let the bars cool gradually at room temperature before transferring them to the refrigerator. Chilling them too quickly can cause small cracks, but don’t worry—even if a crack appears, the crumbly cookie topping is very forgiving and hides imperfections beautifully!
What if I don’t have a 9×13-inch pan?
If you use a smaller pan, the bars will be thicker and may need a bit more baking time. Keep an eye on the top for a golden hue and check the center for doneness by giving the pan a gentle jiggle. A 9×9-inch pan will work in a pinch—just be ready for some seriously thick bars!
Can I add other mix-ins or toppings?
Absolutely! Chopped peanuts, white chocolate chips, or even toffee bits can be folded into the dough or sprinkled on the cheesecake layer. You can really have fun and make these bars your own.
Do the bars need to be refrigerated after baking?
Yes, because of the cheesecake layer, these should be stored in the fridge. Chilling also makes for cleaner slices and intensifies the rich peanut butter and chocolate flavors in each Peanut Butter Chocolate Chip Cookie Cheesecake Bar.
Final Thoughts
There’s something truly magical about the combination of peanut butter, chocolate, and creamy cheesecake, and these Peanut Butter Chocolate Chip Cookie Cheesecake Bars prove it in every bite. Whether you’re baking for friends or treating yourself, I promise this irresistible dessert will hit all the right notes—try them soon and don’t be surprised if they disappear in a flash!
Print
Peanut Butter Chocolate Chip Cookie Cheesecake Bars Recipe
- Total Time: 55 minutes (plus chilling time)
- Yield: 16 bars 1x
- Diet: Vegetarian
Description
Indulge in the decadent flavors of peanut butter, chocolate chip cookie, and cheesecake all in one delightful dessert with these Peanut Butter Chocolate Chip Cookie Cheesecake Bars.
Ingredients
For the cookie layer:
- 1 cup unsalted butter (softened)
- 1 cup creamy peanut butter
- 1 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
For the cheesecake layer:
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line a 9×13-inch baking pan with parchment paper.
- Make the cookie layer: Cream together butter, peanut butter, sugars, eggs, and vanilla. Mix in dry ingredients and chocolate chips. Press most of the dough into the pan.
- Prepare the cheesecake layer: Beat cream cheese and sugar, add egg and vanilla. Pour over cookie base.
- Assemble and bake: Crumble reserved dough on top. Bake for 30–35 minutes until set. Cool, then refrigerate.
Notes
- For added crunch, mix chopped peanuts into the dough.
- Bars can be made ahead and chilled overnight.
- Consider using mini chocolate chips for better distribution.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 370
- Sugar: 24g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 55mg
