Prep 20 mins
Cook 40 mins
I have not tried this recipe yet. I found it in Cooking Pleasures, and I need a safe place to keep it. "The cookie dough stays soft, even after baking."
- 354.88 ml graham cracker crumbs
- 73.94 ml butter, melted
- 177.44 ml miniature semisweet chocolate chips
- 283.49 g cream cheese, softened
- 59.14 ml sugar
- 1 egg, room temperature
- 4.92 ml vanilla extract
- 73.94 ml butter, softened
- 59.14 ml brown sugar, packed
- 44.37 ml sugar
- 4.92 ml vanilla extract
- 0.25 ml salt
- 118.29 ml all-purpose flour
- 236.59 ml semi-sweet chocolate chips
- 59.14 ml semi-sweet chocolate chips, melted
- Heat the oven to 350ºF.
- Line a 9x9-inch baking pan with foil, leaving extra foil extending over the edges.
- Spray the foil with nonstick cooking spray.
- In a medium bowl, stir together graham cracker crumbs and melted butter until crumbs are moistened.
- Stir in the miniature chocolate chips.
- Press into the bottom and 1-inch up the sides of the pan.
- Bake for 6 min or until set, and cool on a wire rack.
- Decrease oven to 325ºF.
- In a large bowl, beat the cream cheese and 1/4 cup sugar at low speed until smooth.
- Beat in the egg and 1 tsp vanilla until just blended.
- Pour the filling into the prepared crust.
- In the same large bowl, beat 5 Tbs butter, brown sugar, 3 Tbs sugar, 1 tsp vanilla and salt at medium speed for 1 min or until blended.
- Beat in the flour at low speed just until incorporated.
- Stir in 1 cup of chocolate chips by hand.
- Drop teaspoonfuls of the dough over the filling.
- Bake for 30-35 min or until the top feels dry and looks set when shaken gently.
- Cool completely on a wire rack.
- Dip a fork into the melted chocolate chips and drizzle over the top of the bars.
- Let stand until set.
- Using the foil edges, lift bars from the pan; peel away the foil.
- Cut into 16 pieces and serve at room temperature.
- Cover and refrigerate any leftovers.
Yummy!!! I made these for my fiancé for his birthday and they were a huge hit! I did use a little less graham cracker than suggested and also baked the crust for about 10 mins instead of 6. Also I added about 10 mins to the final baking time so that the cookie topping wasn't so gooey, I wanted it to have a little crunch. The recipe says to serve at room temp but we all agreed they were much better refrigerated and served cold. If you love cheesecake and chocolate chip cookies you can't go wrong with this recipe. I'll definitely be making again!
Yummy, gooey delight! Super easy to make and very good. Thanks!
These tasted good - how can you go wrong with chocolate and cream cheese??! However, the crust was pretty thick and didn't stay together when the bars are cut. I gave it 3 stars because of that - hard to serve if they fall apart.