Print

Brown Butter Chocolate Chip Cookie Cheesecake Bars

Brown Butter Chocolate Chip Cookie Cheesecake Bars
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Indulge in Brown Butter Chocolate Chip Cookie Cheesecake Bars, a decadent dessert combining the nutty richness of browned butter with gooey chocolate chips and a creamy cheesecake layer. This easy-to-make treat blends crispy cookie edges with a smooth cheesecake center, perfect for sharing at parties or enjoying as a satisfying snack.

Ingredients

Scale

Cookie Base

  • 1 cup unsalted butter (browned)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups chocolate chips

Cheesecake Filling

  • 16 oz cream cheese (room temperature)
  • 2/3 cup granulated sugar
  • 1/2 cup sour cream or Greek yogurt
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions

  1. Brown the Butter: Melt the unsalted butter in a saucepan over medium heat, swirling frequently until it turns golden brown and releases a nutty aroma. Remove from heat and let it cool slightly. This builds a rich flavor foundation for the cookie layer.
  2. Prepare the Cookie Dough: In a mixing bowl, combine the browned butter with granulated and brown sugars, whisking until smooth and creamy. Add eggs and vanilla extract, mixing well. In a separate bowl, whisk flour, baking soda, and salt, then gradually fold into wet ingredients. Stir in chocolate chips to complete the cookie dough.
  3. Make the Cheesecake Filling: Beat the room temperature cream cheese until smooth. Add sugar, sour cream or Greek yogurt, eggs, and vanilla extract, mixing until fully combined and creamy to create the cheesecake center.
  4. Assemble the Bars: Press half of the cookie dough into a lined baking pan forming an even base. Spread the cheesecake mixture gently over this layer. Crumble the remaining cookie dough evenly on top to create a textured topping.
  5. Bake and Cool: Bake in a preheated oven at 325°F (163°C) for 40 to 45 minutes, until the cheesecake filling is set but slightly jiggly in the center. Allow to cool completely before slicing to let layers firm up.

Notes

  • Let the browned butter cool slightly to prevent cooking the eggs during mixing.
  • Use cream cheese at room temperature for a smooth, lump-free cheesecake layer.
  • Do not overbake; remove when cheesecake is set but still a bit jiggly to retain moisture.
  • Line baking pan with parchment paper for easy removal and clean slices.
  • Chill bars for several hours before slicing to achieve neat, clean cuts.

Nutrition

Find it online: https://amandafood.com/brown-butter-chocolate-chip-cookie-cheesecake-bars/