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    • Mallory Vorwerk

      chocolate chip cookie dough cheesecake bites

    • Krista Chance

      Chocolate chip cookie cheesecake bars :-)

    • Jennie De Bray

      chocolate chip cheesecake cookies: Preheat the oven to 325 F. Spray mini-cheesecake pan with cooking spray (you can also use a muffin pan with cupcake liners). Set aside.Mix the melted butter, sugar and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom and going up the sides of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Leave your oven on while you prepare the dough.While the crust is cooling, prepare the chocolate chip cookie dough. In a large bowl with an electric mixer, beat butter, brown sugar, granulated sugar, salt and vanilla until smooth and thoroughly combined, about 1 minute. Stir in the flour a little bit at a time, on low-speed, and mix until just incorporated. Add the chocolate chips and blend in with a spoon. Set aside.In another bowl, using a mixer, cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low-speed just until incorporated. Pour the cheesecake batter into the prepared crust.Using your hand, form round teaspoon-sized clumps, and distribute the cookie dough onto the top of the cheesecake batter.Bake for about 25 minutes, until the top (cookie dough) feels dry. Since cooking times vary with different ovens, I’d recommend checking them at 20 minutes.Move pan to a cooling rack and allow to cool completely.Remove mini-cheesecakes by pushing up on the bottom of pan. *Chill in refrigerator overnight or for at least a couple of hours.

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