This is one of my all-time favorite recipes. It's easy to make (we all know how much I like that) and it's just different enough from your average chocolate chip cookie that it's fun to take to potlucks or over to a friend's for a treat. Did I mention it's amazingly delicious and addicting?
I have to deviate from the norm a little here, too. I LOVE the flour mix I've developed and use it in absolutely everything. But I bought a bag of Cup4Cup GF flour blend on sale a while back and have found that it works incredibly well for cookies. So that's what I use. I still use my flour for everything else but darn it, Cup4Cup turns out a fantastic cookie. If you don't have any on hand, you can try this substitute from Gluten-Free on a Shoestring.
COOKIE CHEESECAKE BARS
*gluten free *soy free *oat free
Pantry to Table in: 45 minutes+coolingCheesecake Ingredients:
Makes: 24 bars
Makes: 24 bars
8 oz cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla
Chocolate Chip Cookie Ingredients:
1/2 cup butter, softened
1/2 cup brown sugar
1/4 cup white sugar
1 tsp vanilla
1 3/4-2 cups Cup4Cup gluten free flour
1 tsp baking soda
1/4 tsp salt
1 cup chocolate chips-any variety
- Combine all cheesecake ingredients in a KitchenAid stand mixer (or use hand mixer if you don't have one) and use whisk attachment to blend for 2 minutes until smooth. Remove to another small bowl and set aside. Scrape out the bowl well, but there's no need to wash before mixing your cookies. See, easy!
- Mix butter and sugars in KitchenAid bowl until creamy.
- Add vanilla and egg and mix well.
- Add flour (starting with 1 3/4 cup), soda, and salt and mix for 1 minute. Add more flour if needed to make a slightly sticky cookie dough.
- Add chocolate chips and mix just enough to combine.
- Preheat oven to 350.
- Spray 13x9" pan with cooking spray
- Grease your hands and spread a thin layer (about 1/4") of cookie dough on bottom of prepared pan.
- Spread cheesecake layer over cookie dough.
- Crumble most of remaining dough over the top. I flatten random pieces and lay it over the top since the dough is a little sticky. Just be sure the pieces aren't any thicker than the bottom layer.
- There should be enough dough leftover to make about 6 cookies. Shape dough into 1" balls and bake on greased cookie sheet for 6-8 minutes, just until bottoms start to turn a golden brown.
- Bake cookie cheesecake for 30-40 minutes, until knife inserted in center comes out fairly clean and cheesecake appears done. Let cool thoroughly before cutting. Store in the fridge. I usually make these the day before and store them in the fridge until serving.
- Cut into small squares. I cut 6 rows lengthwise and then 4 the other way. Enjoy!