Brown Butter Chocolate Chip Cookie Cheesecake Bars
These Brown Butter Chocolate Chip Cookie Cheesecake Bars combine a nutty cookie base with a rich, creamy cheesecake layer and melty chocolate chips. Perfect for holidays, dessert tables, or anytime you want a crowd-pleasing treat!
Equipment
- Saucepan
- Mixing Bowls
- Hand mixer or whisk
- 9x13 Baking Pan
- Parchment Paper
- Spatula
- Measuring Cups and Spoons
Ingredients
Cookie Base
- 1 cup Unsalted Butter browned
- 0.75 cup Granulated Sugar
- 0.75 cup Brown Sugar packed
- 1 teaspoon Vanilla Extract pure
- 1 teaspoon Baking Soda
- 0.5 teaspoon Salt
- 2.5 cups All-Purpose Flour
- 1.5 cups Chocolate Chips semisweet or preferred variety
Cheesecake Filling
- 16 oz Cream Cheese softened, full-fat preferred
- 0.75 cup Powdered Sugar
- 1 Egg large
Instructions
- Melt butter in a saucepan over medium heat. Swirl occasionally until the butter foams and turns golden brown with a nutty aroma (about 5–7 minutes). Remove from heat and let cool slightly.
- In a large bowl, mix the cooled brown butter with granulated sugar, brown sugar, and vanilla extract until smooth and well combined.
- Add baking soda and salt to the mixture. Slowly mix in the flour until a soft dough forms. Fold in chocolate chips gently to avoid overmixing.
- In a separate bowl, beat softened cream cheese until smooth. Add powdered sugar and egg, mixing until fully incorporated and creamy.
- Line a 9x13 baking pan with parchment paper. Press half of the cookie dough evenly into the bottom to create the crust layer.
- Pour the cheesecake filling over the crust and spread it evenly with a spatula. Crumble or gently press the remaining cookie dough over the cheesecake layer.
- Bake in a preheated 325°F (163°C) oven for 35–40 minutes, or until the edges are golden and the cheesecake center is just set with a slight jiggle.
- Let the bars cool completely in the pan before cutting. For cleaner slices, chill for at least 60 minutes in the fridge.