Let me tell you something guys.  I have an awesome mom.



And an fabulous second, Puerto Rican mom.  Here we are just after my college graduation. I am amazingly lucky to have these two women in my life–a very loving thank you to them, and all the moms out there, for everything you do!


Ok, now before I get too sentimental, let’s keep things moving (cough cough).  My mom came up this past Mother’s Day weekend to spend time with us, as well as help us pack.  She steps through the door, laden with empty boxes and freshly baked cookies, sweeps into the kitchen and starts packing the fine china without missing a beat. My dad was visiting this weekend too, and I would be remiss if I did not mention his phenomenal box-transporting skills.  It’s kind of funny that we hosted both my parents for the first time during the last weekend we’ll ever spend at this house.


Thanks to their help, as well as Luke’s and my own efforts, we got so much done, and it is such a load off my mind as we move into our final days at this house.  Luckily, we were also able to go out to dinner with Luke’s parents Saturday night to celebrate Mother’s Day as well.  It was definitely a great weekend; a good balance of work and enjoyment.


But now we get all serious.  Tomorrow we pack the pod in our driveway and Wednesday, we move in with Luke’s parents.  Cue the dramatic musical flare up and fake thunder and lightning.  (Just kidding.)

And now that my kitchen is 99.4% packed, I made sure we’d have a little something to nibble on to keep us going through the final days. (Since Luke already ate all the cookies my mom brought…)


These bars are simple and amazingly delicious– chocolate chip peanut butter cookie dough sandwiching a sweet, vanilla cheesecake filling.  Am I right?


Bring it on Monday, I’m ready!

Two Years Ago: Dulce de Leche Brownies

One Year Ago: Cookie Dough Creme Brulee

Peanut Butter Chocolate Chip Cookie Cheesecake Bars

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: Makes one 9x9" pan, about 12 servings


  • ½ cup (1 stick) unsalted butter, softened
  • ½ cup sugar
  • ? cup packed brown sugar
  • ½ cup smooth peanut butter
  • 1 large egg
  • 1 cup all-purpose flour
  • ½ tsp salt
  • ½ cup rolled oats
  • 2 cups chocolate chips
  • 8 ounces cream cheese, softened
  • ? cup sugar
  • 1 large egg
  • ½ tsp vanilla extract


  1. Preheat oven to 350 degrees and grease a 9x9” baking pan and set aside. First, make the cookie dough. In a large bowl, cream the butter, sugars, and peanut butter until smooth and fluffy. Add the egg and beat until incorporated. In a medium bowl, mix together the flour, baking soda, and salt. Slowly add the flour mixture into the peanut butter mixture, and mix well to combine. Stir in the oats and chocolate chips.
  2. Next, make the cheesecake filling. In the same bowl you used for the dry ingredients, cream the cream cheese, egg, sugar, and vanilla until smooth.
  3. Press about 2/3 of the cookie dough in the bottom of your prepared baking dish. Pour the cheesecake filling over the dough, then drop dollops of the remaining dough over top.
  4. Cover with foil and bake for 10 minutes, then remove foil and bake for another 15-20 minutes, or until the top is lightly browned and the cheesecake layer is set. Serve warm or cold and store leftover bars in an air-tight container in the refrigerator.

Adapted from the wonderful Pinch of Yum

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