Description
Indulge in these delicious Brown Butter Chocolate Chip Cookie Cheesecake Bars, featuring a rich nutty flavor from browned butter combined with a creamy cheesecake layer and studded with gooey chocolate chips. Perfectly baked to achieve a marbled effect of cookie and cheesecake in every bar, they make an irresistible dessert for any occasion.
Ingredients
Scale
Brown Butter Cookie Dough
- 1 cup unsalted butter (browned)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar, packed
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 1/2 cups all-purpose flour
- 1 1/2 cups chocolate chips
Cheesecake Filling
- 16 oz (2 packages) cream cheese, softened
- 3/4 cup powdered sugar
- 1 large egg
Instructions
- Brown the Butter: Melt unsalted butter in a saucepan over medium heat, swirling occasionally. Continue cooking for 5 to 7 minutes until the butter foams and turns golden brown with a nutty aroma. Remove from heat and let cool slightly before using.
- Prepare Cookie Dough: In a mixing bowl, combine the cooled browned butter with granulated sugar, brown sugar, and vanilla extract. Mix until creamy and smooth. Add baking soda and salt, then gradually incorporate the all-purpose flour. Fold in the chocolate chips gently to distribute evenly.
- Make Cheesecake Filling: In a separate bowl, beat softened cream cheese with powdered sugar and egg until the mixture is completely smooth and creamy, ensuring no lumps remain.
- Assemble the Bars: Press half of the cookie dough evenly into a parchment-lined baking pan to form the base layer. Pour the cheesecake filling over the base layer and spread carefully to avoid mixing the layers. Crumble or gently spread the remaining cookie dough over the cheesecake layer to create a marbled effect.
- Bake: Place the baking pan in a preheated oven at 325°F (163°C) and bake for 35 to 40 minutes until the cheesecake layer is set but still slightly jiggly and the edges of the cookie dough are golden brown. Remove and allow to cool completely before slicing into 16 bars.
Notes
- Be sure to brown the butter carefully to avoid burning; watch closely as it can go from browned to burnt quickly.
- Let the brown butter cool slightly before mixing with sugars to prevent melting the sugars and affecting texture.
- Use softened cream cheese for a smooth cheesecake layer to avoid lumps in the filling.
- Allow bars to cool completely for clean slicing and best texture.
- Store bars in an airtight container in the refrigerator for up to 5 days.
