Ok, I admit I’m trying to use up the rest of my Andes Peppermint Crunch Baking Chips. And, since they are so cheerful with their pretty pink color what better time to use them up than in Valentine’s Day goodies, right? So I’m rolling out these marvelous cheesecake bars just in time for Valentine’s Day celebrations.
These amazing bars are a combination of my niece, Heather’s BEST Chocolate Chip Cookie recipe and my good friend, Mimi Pownall’s Chocolate Chip Cookie Dough Cheesecake Bars. I used the chocolate chip cookie dough recipe minus the chocolate chips and substituted the peppermint chips instead. Then I basically followed the cookie dough cheesecake bar recipe by using the cheesecake filling. This bar, then, has a sweet cheesecake layer sandwiched between a delectable peppermint chip cookie dough crust and topping. These adorable cheesecake bars are as pleasing to the palate as they are to the eye.
I love the versatility of this recipe. I’ve made it with so many different combinations. Use whatever cookie dough you want, add whatever chip, fruit, nut, or candy you want to the cookie dough, then add the cream cheese layer and crumble reserved cookie dough over top. It turns out wonderfully every time! The beautiful fragrance of peppermint permeating my house was awesome. Yes, I know, I’m a smell person. I love beautiful fragrances–whether from perfume or cooking or flowers.
Peppermint Cookie Dough Cheesecake Bars are really fairly easy to make too. You can have the whole recipe out of the oven in about an hour’s time including preparation. It’s a lovely, elegant dessert that your family will love–especially in time for Valentine’s Day. If you like peppermint you will really enjoy this dessert. If you struggle finding the peppermint baking chips try Amazon or Andes, or substitute Creme de Menthe baking chips instead. But there is something especially pretty about the pink peppermint chips for Valentine’s Day.
So, if you haven’t made any goodie for Valentine’s Day yet, why not consider this amazing Peppermint Cookie Dough Cheesecake Bars recipe. You’ll be so glad you did!
Don’t these Peppermint Cookie Dough Cheesecake Bars look marvelous?
Rich, decadent cheesecake filling is sandwiched between a scrumptious peppermint chip cookie dough. Oh, my!
Here’s a tray of these amazing goodies. These are great for holiday baking or Valentine’s Day.
These lovely bars are so pretty in pink!
Take a tray of these jewels out to your office and you’ll be lucky if you get one bite!
Here’s what I did.
Soften butter in large mixing bowl. I used a regular chocolate chip cookie dough for this part and substituted Andes peppermint crunch baking chips for the chocolate chips in the cookie dough.
Add sugar.
Add brown sugar.
Add eggs.
Add vanilla.
Add baking soda and salt.
Mix all the ingredients together with an electric mixer.
Add UNBLEACHED all-purpose flour. (Bleached flour toughens cookies).
Here’s the package of Andes Peppermint Crunch baking chips that I used. These are relatively easy to purchase in November and December and I stocked up so I would be able to make things for the holidays and Valentine’s Day.
Add the peppermint crunch baking chips to batter.
Stir all the ingredients together with a wooden spoon. Using an electric mixer at this point toughens cookies.
In a separate bowl, soften cream cheese.
Add eggs.
Add vanilla.
Add sugar.
Mix cream cheese ingredients together with an electric mixer.
Spray 10×15″ jelly roll pan with cooking spray.
Press about 1/2 to 2/3 of the cookie dough into the pan for the crust layer.
I sprinkled the ingredients with a little flour so the dough didn’t stick to my hands when pressing into the pan.
Spread cream cheese layer over top of crust layer.
Here the cream cheese is spread over the entirety of the crust.
Crumble the remaining cookie dough over top of the cheesecake layer.
I made one of these with chocolate cookie dough and creme de menthe baking chips as well.
Bake at 350 for 35-40 minutes or until toothpick inserted in center comes out clean.
Allow the bars to cool completely. Then cut into 48 bars.
Here’s a close up so you can see the texture of the bars. That thick ooey, gooey cheesecake layer is divine!
Here’s another one so you can see the top of the bar. Loads of sweet peppermint crunch baking chips are in every bite. Yummy!
Here’s the pan after I started cutting into these bars. I’m telling you the smell of peppermint was so strong in my kitchen. I just loved it.
Here’s another look at some of the bars.
These bars are so pretty. They are great to take for holiday parties including Christmas, New Year’s or Valentine’s Day.
Here’s a stack of these amazing Peppermint Cookie Dough Cheesecake Bars.
Hopefully this close up will give you an idea about the texture of this delicious bar-type cookie.
You can see the thick cheesecake layer in the middle of these tasty treats.
These elegant cheesecake bars are as wonderful to the palate as they are lovely to look upon.
These festive bars are a quick and easy recipe for holiday baking. You can have these baked and ready to serve in about an hour.
Here’s the recipe.
PEPPERMINT COOKIE DOUGH CHEESECAKE BARS
(Recipe inspired from my niece, Heather’s Best Chocolate Chip Cookies and Mimi Pownall’s Chocolate Chip Cookie Dough Cheesecake Bars)
1 cup butter, softened
1 cup white sugar
1 cup brown sugar
2 eggs
2 tsp. vanilla
1 tsp. baking soda
½ tsp. kosher salt
3 ½ cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
10-oz. bag Andes Peppermint Crunch baking chips
Mix butter, sugars, eggs, vanilla, baking soda and salt with an electric mixer until well-mixed. Stir in flour and baking chips. Spray 10×15” jelly-roll pan with cooking spray. Press about ½ to 2/3 of the cookie dough into the pan. I sprinkle a little flour over the top to prevent my hands from sticking as I press the mixture into the pan. Spread cream cheese filling over top of peppermint cookie dough layer. Crumble remaining cookie dough over top of the cream cheese layer. Bake at 350° for about 35-40 minutes, or until toothpick inserted in center comes out clean. Yields: 48.
CREAM CHEESE FILLING:
2 8-oz. pkg. cream cheese, softened
2 eggs
2 tsp. vanilla
1 cup sugar
Mix cream cheese, eggs, vanilla, and sugar with an electric mixer until smooth. Pour over cookie dough crust layer and cover with remaining dough.
Okay, are you ready to sample one of these fabulous cheesecake bars yet?
Peppermint Cookie Dough Cheesecake Bars are everything you could ask for in a cookie–sweet, great texture, pleasing to the eye, wonderful peppermint flavor. It’s marvelous!
Such a luscious, rich bar-type cookie.
Once you start eating these it’s very hard to stop!
Grab one! Go ahead–take a bite. Enjoy!
You may also like these recipes:
Double Chocolate Peppermint Crunch Cookies
Chocolate Chip Cookie Dough Cheesecake Bars
Creme de Menthe Cookie Dough Cheesecake Brownies
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MMMMMMM…there goes the cheesecake again. I sure wish I was your neighbor.
Yeah, I’ll need to ship you a care package!!!
OH, I would love that.
Did I read somewhere on your blog that you’re serving in the military overseas? Or do I have you confused with someone else? I’d love to send something if that’s the case — for you & your comrades.
Sent from my iPhone
I am not in the military, but I work for a contractor that is employed by the military. I am currently working in Afghanistan.
Can you get “care/cookie” packages there?
Yes, If you email me, I will send you my address. Liz (At) LizForAday (d o T) com.
What are some of your favorite kinds of cookies? I will have to try to figure out something that will ship well for long distances, won’t crush too easily and isn’t super gooey.
I don’t if I have a favorite. I will say that I don’t like coconut. But that is about it. Thanks Teresa. You are so awesome.
Teresa, these are amazing
Thanks.
These look beyond amazing. I’m practically drooling.
They are beyond amazing! I made a Red Velvet one today! Talk about drooling!
Yu-yu-yu-yum!