Cheesecake Chocolate Chip Cookie Bars

If you’ve been to my site before then you would know just how much my family loooooves DESSERTS. It’s by far, our favorite thing to make. We all love trying out new recipe, bringing them to family functions and then getting everyone’s opinions on them. If we love it, then we are sure to add it to the family favorites collection. If we didn’t, it’s gets tossed. Simple as that.

This next recipe was one made by my sister, Kellyn. She saw the words Cheesecake, Chocolate Chip Cookies, and Bars in the title and knew she had to try it. We were so glad she did because they were simply amazing!! If you look at the ingredients you’ll see that it has butter, cream cheese, chocolate chips, caramel bits, and Toffee bits. Seriously?!? How could a recipe with all of that be bad?


Here are the Cheesecake Chocolate Chip Cookie Bars…

Cheesecake Chocolate Chip Cookie Bars - Gooey and delicious! { }

Don’t they look scrumptious?! Oh, what I would do for a square of this gooey goodness right now….

Cheesecake Chocolate Chip Cookie Bars
  • 1 cup unsalted butter softened
  • 1 cup brown sugar
  • ½ cup granulated sugar
  • 2 tsp. vanilla extract
  • ¾ tsp. salt
  • 1 egg
  • 1 tsp. baking soda
  • 2 cups all purpose flour
  • ⅔ cups chocolate chips
  • ⅓ cup caramel bits
  • ½ cup ToffeeBits
  • 1 8 oz. bar cream cheese
  • ½ cup sugar
  • 1 egg
  • ½ tsp. vanilla extract
  1. Preheat oven to 350 degrees. Line a 9 x 13 pan with parchment paper. Set aside.
  2. Cream together the butter, sugars, salt and vanilla. Beat in the egg, then the baking soda and flour until it is well mixed.
  3. Stir in the chocolate chips, caramel bits and toffee pieces.
  4. Divide mixture in half. Using your fingers, spread half of the dough evenly into the prepared pan. Bake for 5 minutes.
  5. Mix together the cream cheese and white sugar until creamy. Beat in the egg and vanilla. Mix until completely smooth.
  6. Pour and spread cheesecake layer over the pressed cookie dough layer.
  7. Using your hands, press pieces of the remaining dough into flat discs. Lay on top of the cheesecake layer, leaving a bit of the cheesecake peeking through.
  8. Bake for 20 - 30 minutes or until the bars are cooked through and top is lightly brown. Enjoy warm with a cold glass of milk!

Gooey Cheesecake Chocolate Chip Cookie Bars with caramel bits and toffeeCheesecake  Chocolate Chip Cookie BarsThese Cheesecake Chocolate Chip Cookie Bars are SO good!! { }

{Recipe adapted from HERE.}

I love that this picture captures all of it’s gooey goodness and yummy-ness!!

Can’t wait to try these out myself. :)

For more Dessert Bars be sure to check out:

Cookie Bars aka Pan Chewies - our go-to dessert when company comes!

Cookie Bars Recipe


Almond Toffee Bars


M&M Chocolate Bars

For all Desserts go HERE, and for all recipes go HERE.


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  1. 1

    these sound so delicious!!!
    capturing joy with kristen duke recently posted..How to Take your Own Family PicturesMy Profile

  2. 3

    Thank you so much for finding these fun treats!
    maddiemalone recently posted..canada goose ontario parka tanMy Profile

  3. 5

    These look positively delicious! Is it okay to link to your chocolate recipes on my blog once in awhile (with proper recognition, of course) as I recently started to blog about chocolate, too? (also home decor, family lifestyle). I cannot wait to make this. I’m printing the recipe now. Thanks!
    Dana@chocolateandsunshine recently posted..Sunshine Moment/Autumn Walk “Video”My Profile

  4. 7

    We call our version of these “Elephant Bars,” mainly because if you eat too many of them you’ll be as big as an elephant.

  5. 9

    Hi! Im just wondering, suppose i dont have toffee and caramel bits, would it still taste good??? I’d really love to try it out without those two for now because I cant go out to get some from the store.

  6. 10

    Should you refrigerate if you don’t plan in consuming immediately 😉

  7. 12
    kelly hernandez :

    I made these bars and although they were delicious, they were too buttery. The bottom of the bars never browned and were very greasy feeling. I ended up cutting them and then placing on paper towels to try to remove some of the butter. Did I do something wrong? I think the next time I will try to cut the amount of butter from 2 sticks to 1. I hope this doesn’t mess it up. The flavor was great, though.

    • 13

      I had the same problem… Mine also didn’t cook all the way the first go, so with how runny it was and all the butter at the bottom it was just a pudding rather than a bar. Once I put it back in the oven for another 10 – 15 min it was fine, but the edges were too brown for my liking. Fantastic recipe though, definitely saving it!

  8. 14

    I guess my oven sucks because I pulled it out @ 25 min and it was still a soup, after putting it back in for a total of 35-40 min it was freaking fantastic! My fiance and I like them better cold than hot though, the cheesecake has an ice cream feel to it Mmmm- definitely making this one regularly now, thanks for sharing!!

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