Cookie dough. Wonderful, wonderful cookie dough. Is there anything better? I have fond memories of licking the cookie dough off the beaters when I was a kid. Then an ice cream made near us was recalled because of bad eggs, and everyone became much more aware of the danger of salmonella. So for a while there was no cookie dough in my life.
Looking back on it, I would have been OK with spinning the salmonella roulette wheel. Because, come on, cookie dough! 😄
Then some beautiful, beautiful human being who I could kiss invented a magical concoction called eggless cookie dough. And all was right with the world again. ✌️
Are you infatuated with cookie dough like I am? When I was a kid my two favorite Blizzard flavors at Dairy Queen (Minnesota, ya’ll) were Oreo cookie (or Hydrox, back then), and cookie dough. And I was very deliberate when eating a cookie dough Blizzard. I’d save a lot of the cookie dough bits for the bottom, that way the whole bottom of the shake was a dough party. That’s how little kids DO IT.
My favorite cheesecake also happens to be cookie dough cheesecake. I’ve never been to a Cheesecake Factory (can you believe it?), but when I get there you can be sure what I’ll order.
Since my favorite cheesecake is cookie dough, and since my fascination with cookie dough in general seems to be ever growing, why not celebrate by making cookie dough cheesecake bars? Bars are so down-home. So comforting. And sometimes making a huge cheesecake can be an Everest-like feat. Sometimes you just want your cheesecake now! So dig in, all. These are crazy soft, rich, and good. If you are particularly awesome, you might top with vanilla ice cream. But as LeVar Burton used to say on Reading Rainbow, you don’t have to take my word for it. 😉
- For cookie dough:
- 2⅛ cups flour
- ½ tsp kosher salt
- ½ tsp baking soda
- 12 tbsp unsalted butter, melted, and cooled slightly
- 1 cup light brown sugar
- ½ cup sugar
- 1 large egg
- 1 large egg yolk
- 2 tsp vanilla
- 2 cups semi-sweet chocolate chips, divided
- For cheesecake layer:
- 8 oz cream cheese, softened
- ¼ cup sour cream
- ¼ cup powdered sugar
- 2 tsp vanilla
- 1 large egg
- Preheat oven to 350 degrees F. Spray a 9x13 pan with cooking spray and set aside.
- In a medium bowl, combine flour, salt, and baking soda. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, mix together butter and sugars until well combined.
- Add in the egg, egg yolk, and vanilla. Mix well, scraping down the bowl if you have to.
- Turn the mixer off and mix in the dry ingredients with a wooden spoon until just combined.
- Press half of the cookie dough into your prepared pan.
- Sprinkle 1 cup of the chocolate chips over the cookie dough layer, pressing them into the dough slightly.
- Since you will need the mixing bowl for the cheesecake layer, place the remaining cookie dough into another bowl. Add the remaining 1 cup of chocolate chips to this cookie dough and mix until combined.
- Clean the mixing bowl and paddle attachment.
- In your electric mixer, make the cheesecake layer by adding all of the ingredients and blending on medium speed until combined and smooth.
- Pour the cheesecake layer into your pan over the cookie dough layer. Spread in a nice, even layer.
- Dot the cheesecake layer with hunks of remaining cookie dough, scattering them evenly all over, and pressing them into the cheesecake layer slightly.
- Bake for 30-35 minutes, or until bars are lightly golden brown and slightly firm to the touch.
- Cool to room temperature, then place in the fridge and allow to chill for 3 hours before serving.
- Store in fridge.