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Cookie Dough Brownie and Cheesecake Bars #Creative Cookie Exchange


For the brownies

  • 1 1/4 sticks butter
  • 1 1/4 cups sugar
  • 1 C unsweetened cocoa powder
  • 1/2 tsp salt
  • 1 tsp pure vanilla extract
  • 2 large eggs
  • 1/2 cup all-purpose flour

For the cheesecake layer

  • 16 oz cream cheese at room temperature
  • 1/2 C sugar
  • 2 large eggs
  • 1/4 tsp salt

For Cookie dough

  • ¼ C unsalted butter at room temperature
  • 1/2 cup brown sugar packed
  • a pinch of baking powder
  • 1/4 tsp salt
  • 1 tbs vanilla extract
  • 2 tbs milk
  • 3/4 C all purpose flour
  • 1/2 C semisweet chocolate chips


Make the Brownies

  1. Preheat the oven to 325°F. Line the bottom and sides of an 8×8-inch square baking pan with parchment paper, leaving an overhang.
  2. Melt the butter then add sugar, cocoa, and salt. Mix until the mixture is smooth. It will look gritty and thick. Allow to cool before adding the eggs.
  3. Once the mixture is cool to touch, stir in the vanilla. Add the eggs one at a time, stirring after each addition. Mix until the batter looks shiny then add the flour and stir until the flour is completely mixed in. Do not over mix.
  4. Spread the brownie batter into the pan and bake for 12 – 15 minutes. You want to remove it before they are completely done as they will bake again with the rest of the ingredients.
  5. Remove and let cool for about 30 minutes to an hour.

Make the cookie dough

  1. Beat the butter, brown sugar, baking powder, salt, vanilla, and milk in the stand mixer. Once the mixture is fluffy, stop the mixer and gradually add the flour and mix with a spatula until combined. Add in the chocolate chips. Mix and remove from the mixer, set aside in another bowl.

The cheesecake layer

  1. Clean and dry the mixer bowl and then add cream cheese and sugar and using a paddle attachment, mix until well combined and smooth. Add in the salt and beat in the eggs one at a time and combine until just mixed in completely.
  2. Pour this over the now cooled brownie. Spread the cookie dough batter on top the cheesecake. You could alternately scoop out small cookies from the dough and place them on the cheese layer like I did.
  3. Bake at 325°F for 40 to 50 minutes. The cheesecake will set and cookie dough will look a light brown. Allow to come to room temperature before letting it cool in the fridge overnight or at least a few hours. Cut into desired shapes.