Peanut butter chocolate chip cookie cheesecake

Peanut butter chocolate chip cookie cheesecake

 I know it. The name is way too long. But I can’t think straight or see straight or do anything normal right now, except I can see the fridge, and I’m thinking there are maybe three left in there right now? Given my current state, it is for surely necessary to list every yummy layer of this creamy crumbly peanut buttery cookie bar in its name. A heaping scoop of peanut butter, a whole lotta chocolate chip cookie, and obvi the cheesecake?

These peanut butter chocolate chip cookie cheesecake are just as extreme as they sound. For true dessert lovers! Super yummy!

INGREDIENTS

• 1 stick butter, unsalted (1/2 cup), softened
• 1/2 cup white sugar
• 1/3 cup packed brown sugar
• 1/2 cup peanut butter
• 1 egg
• 1 cup flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt (less if you don’t like salty/sweet)
• 1/2 cup rolled oats
• 2 cups chocolate chips
• 8 ounces cream cheese, softened
• 1/3 cup sugar
• 1 egg
• 1/2 teaspoon vanilla

INSTRUCTIONS

1. Make the cookie dough: Preheat oven to 325 degrees. Cream the butter, sugars, and peanut butter until smooth and fluffy. Add the egg and beat until incorporated. In a separate bowl, mix the flour, baking soda, and salt. Slowly add the flour mixture in with the butter and sugar, mixing well after each addition. Stir in the oats and chocolate chips.
2. Make the cheesecake filling: Cream the cream cheese, egg, sugar, and vanilla until smooth.
3. Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough. Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer.
4. Cover with foil and bake for 20 minutes; remove foil and bake for another 15-20 minutes, or until tops is lightly browned and cheesecake layer is set. Serve warm or cold and store leftover in refrigerator.