Cheesecake meets chocolate chip cookie. The result is a perfect marriage.
I’ve made these more times than I can count now because they get eaten so quickly that I haven’t had a chance to catch them for a picture before they’re gone! But this is actually a good thing because they’re so good, they’re worthy of making time and time again. If the this dessert hybrid speaks to you, then I honestly recommend doubling the recipe and baking it in a 9×13-inch pan for 40 minutes. Your neighbors may thank you.
While the recipe requires you to make two desserts (cheesecake filling and chocolate chip cookie dough), it’s actually really quick. The cookie dough gets spread in the bottom of a pan (cookie bars are always so much quicker than cookies), then topped with the cheesecake, and then the remaining cookie dough gets imperfectly dotted over the cream cheese layer. To top it off, a few chocolate chips get sprinkled on for garnish. The cookie layers are chewy and delicious, and the cheesecake layer is creamy and tangy.
Enjoy these, perhaps at your next picnic, as our final days of summer wind down. Also, give these a try: Cream Cheese Chocolate Chip Cookies and Chocolate Chip Cookie Bars. Fabien thinks they look kind of like a wild animal print. I agree. Remember these too? Marbled (Penguin) Cupcakes and Polka Dot Bread.
A Bee Bakes 