Cheesecake Stuffed Chocolate Chip Cookie Bars {Foodie Friday}

So currently I'm out of flour, and I'm just sitting here thinking about what I can eat for dessert. Maybe some of these, this, or this. Definitely the last one.

But if you have flour you should definitely make chocolate chip cookie bars stuffed with cream cheese.  Oh my goodness, I'm literally crying inside just looking at them. The base is my favorite chocolate chip cookie recipe. I've literally made it dozens of times and it has never failed me. Never. We already proved chocolate chip cookies plus cream cheese is amazing with these. With these bars you can take bigger bites! Dig in!

One Year Ago: Homemade Croutons
Two Years Ago: Sweet Dinner Rolls

Cheesecake Stuffed Chocolate Chip Cookie Bars

INGREDIENTS

Chocolate Chip Cookie Layer:
• 12 tablespoons butter (1 1/2 sticks), melted and cooled slightly
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 teaspoons vanilla extract
• 2 1/8 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 2 cups chocolate chips
Cheesecake Filling:
• 8 ounces cream cheese, softened
• 1/2 cup powdered sugar
• 1 large egg
• 1/2 teaspoon vanilla extract

DIRECTIONS

1. Preheat the oven to 350 degrees F. Line a 9X13-inch pan with aluminum foil and lightly coat the foil with nonstick cooking spray. Set aside.
2. For the cookie layer whisk the melted butter and sugars in a large bowl until combined. Add the egg, egg yolk, and vanilla and mix well. Add the flour, salt and baking soda, folding into the dough with a rubber spatula; do not overmix. Fold in the chocolate chips until combined. Press half of the dough onto the bottom of the prepared pan. It will be a thin layer, so use lightly moistened hands to press the dough into a thin even layer, filling in any holes with a bit of cookie dough from the bowl.
3. For the cheesecake filling, mix the cream cheese and powdered sugar together with an electric mixer on medium-high until light and fluffy, 1-2 minutes. Add the egg and vanilla and mix until well combined. Spread the cheesecake filling over the layer of cookie dough in the pan.
4. Using the remaining cookie dough, flatten tablespoon sized amounts of cookie dough in your hands into flat disc shapes, about 1/8- to 1/4-inch thick. Place these discs over the top of the cheesecake layer, pressing very lightly to adhere them to the cheesecake layer. It's ok if there are small spaces; the entire top doesn't need to be completely covered just make sure it is mostly covered with cookie dough.
5. Bake the bars for 35-40 minutes until very lightly browned on the edges. Remove to a wire rack to cool completely. Refrigerate until chilled, 1-2 hours. Cut into squares and serve. Store covered in the refrigerator for up to 2 days.

Source: Mel's Kitchen Cafe

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