These peanut butter chocolate chip cookie cheesecake bars are just as extreme as they sound. SO GOOD.
Peanut Butter Chocolate Chip Cookie Cheesecake Bars
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Just made these today and I’m sorry (but not really sorry) to say about half the pan is already gone! So delicious!!!!
Allyson
First of all, hi.
Second of all, help.
Thirdly, put one of these cookie cheesecake bars in your mouth asap.
Peanut butter chocolate chip cookie cheesecake bars. I know it. The name is way too long. But I can’t think straight or see straight or do anything normal right now, except I can see the fridge, and I’m thinking there are maybe three bars left in there right now?
Given my current state, it is for surely necessary to list every yummy layer of this creamy crumbly peanut buttery cookie bar in its name. A heaping scoop of peanut butter, a whole lotta chocolate chip cookie, and the cheesecake? GAH.
Here, have another one.
These bars did a little number on me.
A little number I like to call didn’t-eat-any-real-food-all-day. Like how-is-half-the-pan-gone-already, and I’ll-just-even-out-this-row, and maybe-my-neighbor-doesn’t-need-all-four-of-those.
You know those dessert bars that you make with full intentions to bring to chess club or soap making class, but then you find yourself washing out the empty pan and realizing that you never really shared them? At. All? That’s these and that person is me.
I’m sure you can do better, though, and I’m sure your “friends” will love these. WINK WINK.
Let’s Make Some Gooey Cheesecake Bars
First up: press your dough into the bottom of a pan (I’m using a 9×13-ish pan here, but a square pan also works for even thicker bars).
Now: cheesecake layer.
Now: little flattened bits of cookie dough on top. And bake.
Annnnd you did it.
May your journey to these peanut butter chocolate chip cookie cheesecake bars be a delicious one.
Check Out Our Video For How To Make Cookie Cheesecake Bars:
Click here to see the step-by-step web story instructions for this recipe!
More Chocolate Desserts To Love:
- Raw Salted Chocolate Snack Bars (made with simple, clean ingredients)
- The Best Soft Chocolate Chip Cookies (ultra thick and super soft)
- Mocha Peanut Butter Pie (so much YUM, it’s a must-make!)
- Almond Butter Cups (so creamy, so rich, SO GOOD!)
Peanut Butter Chocolate Chip Cookie Cheesecake Bars
- Total Time: 1 hour
- Yield: 20 1x
Description
These peanut butter chocolate chip cookie cheesecake bars are just as extreme as they sound. For true dessert lovers! Super yummy!
Ingredients
Scale
- 1 stick butter, unsalted (1/2 cup), softened
- 1/2 cup white sugar
- 1/3 cup packed brown sugar
- 1/2 cup peanut butter
- 1 egg
- 1 cup flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt (less if you don’t like salty/sweet)
- 1/2 cup rolled oats
- 2 cups chocolate chips
- 8 ounces cream cheese, softened
- 1/3 cup sugar
- 1 egg
- 1/2 teaspoon vanilla
Instructions
- Make the cookie dough: Preheat oven to 325 degrees. Cream the butter, sugars, and peanut butter until smooth and fluffy. Add the egg and beat until incorporated. In a separate bowl, mix the flour, baking soda, and salt. Slowly add the flour mixture in with the butter and sugar, mixing well after each addition. Stir in the oats and chocolate chips.
- Make the cheesecake filling: Cream the cream cheese, egg, sugar, and vanilla until smooth.
- Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough. Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer.
- Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until tops is lightly browned and cheesecake layer is set. Serve warm or cold and store leftover bars in refrigerator.
Equipment
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Notes
You can also use a 9×13 pan for less thick, less intense, but still delicious bars!
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Dessert
- Method: Bake
- Cuisine: American
Keywords: cheesecake bars, chocolate chip cookie bars, dessert bars
One More Thing!
This recipe is part of our collection of favorite peanut butter recipes. Check it out!
July 2, 2020
Nice to meet you!
I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.
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These bars are delicious! I’d like to make another batch and freeze for an upcoming event…can we think of any reason why they won’t freeze/thaw well?
I’d think they would freeze just fine!
Really good! Made it when we had company over and it was a big hit
What do I substitute if I don’t want peanut butter in it? Not peanut butter friendly. Any ideas?
You could try another nut butter, or some sun butter!
So delicious. I used a springform pan and added about 1/3 cup peanut butter to the cream cheese mixture. Will definitely make again – my new favorite dessert.
It takes something very special for me to leave a comment. These are absolutely delicious. My friends and family enjoyed them. The pan got eaten in no time. I will make them again! I’d you are hesitant about trying this recipe, don’t be! Make them, I promise you will not be disappointed!
Really good! Made it when we had company over and it was a big hit
I made these last night, I wasn’t so crazy about them straight out of the oven, but after a night in the fridge, OMG the best ever! I did not add the oats to the bottom 2/3 layer, but added a bit to the remaining 1/3 top layer. Thank you for sharing this delicious recipe!
For the flour, are you using all purpose or self rising?
How long is everyone cooking these?
At 47 minutes at 350, the top was browned and the cheesecake was set on the top, but when my daughter cut into them, the cheesecake was liquidy and the bottom dough was raw at the corner. I just put it back in the oven, covered again. I am using an 8×8 Pyrex dish, but I didn’t think the cooking times would be that far off.
Are the instructions for baking them in a 9×13?
I had the same issue. It was in the oven almost twice as long as called for and I’m still not sure if it’s fully baked. Tastes good, but very gooey in the dough. I also used 1.5 cups of choc chips instead of 2, and I think I could have lowered it to 1 cup to taste the PB a little more
I am not a huge chocolate fan so I agree about cutting down the chocolate. The chocolate overpowers the peanut butter. I cooked mine in an 8 inch pan for probably an hour total after doing 5 minute increments. I did read after the fact to increase the cooking temp 25 degrees and then lower the cook time, but it was too late.
We used a 9-inch square baking dish.
I am thinking of trying this recipe in a 9 x 13 pan. Has anyone made it that way, and if so, how was it?
I’m afraid if I make these once it will be all I make and eat for awhile. I’m still gonna go for it though because not making them is a worse idea.
I really enjoyed these bars and so did everyone I shared them am with. I do have a question though. I don’t feel that the rolled oats add to the bar, can I leave them out or can I process them first so that they aren’t as obvious in the bars? Thanks
Oh, but if you leave the oatmeal in, you can claim these are ‘granola’ bars! 🤣
Great question. We haven’t tried omitting the oats, but we think it’s worth a try! You could certainly process them first as well.
Omg! These are incredible! Chocolate and peanut butter are a match made in heaven. Dark chocolate chips were used. This is a fantastic dessert to bring to a potluck! It’s best served cold with a scoop of my husband’s homemade ice cream…
Delicious! Have made twice. May I suggest the addition of whole or coarsely chopped cocktail peanuts? I’m eating them both right now and it’s excellent combo.
Hello! These look perfect! Quick question, is there any way I could make this ahead, then cook it the day of? could I refrigerate it after its assembled (and still raw,) or should I refrigerate the different components and assemble/bake the day off, or…? Thanks!
Hi Hosanna! We think it’d be fine to assemble the bars ahead of time and bake the day of!
Omg! These are amazing! Can’t go wrong with chocolate and peanut butter.. I used dark chocolate chips. Definitely a great dessert to bring to a potluck! Taste best cold with some of my hubby’s home made ice cream…
I made the Peanut Butter Chocolate Chip Cheesecake bars in an 8X8 glass dish. Cooked them 20 minutes covered and then another 20 minutes uncovered. They were still raw, so raised the temp to 350 degrees and cooked them another 10 minutes. Not sure why took so long
I had the same issue and did the same for them to cook through. Guessing my oven is not running hot enough.
Could you sub gluten free flour without sacrificing the taste? And could you use natural peanut butter (no sugar added)?
I just made this yesterday. So delish!!!! 🥰🥰🥰
Hi Rachel! We haven’t tried substituting with gluten free flour, but we think it’d work okay. Natural peanut butter will work just fine!
Please state if the sugar is confectioner’s or granulated. Makes A HUGE DIFFERENCE.
Hi Greg! We used granulated sugar.
Made them into muffins! Absolutely delicious!
Thanks for the recipe!
These are to die for! The 9×9 pan makes a thick moist bar that earned great raves from my family! This recipe is a keeper – Thanks
The clarification on sugar for the cream cheese filling would be helpful
I made these two days ago and they’re already almost gone, help! LOL. Going to make another pan and double it, and this time mix in some butterscotch chips w/ the semi-sweet. So good!
Glad to hear it!
As someone who loves peanut butter and chocolate (Although I do like a higher PB to chocolate ratio) , these look delicious!
Yummy.