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Creme de Menthe Cookie Dough Cheesecake Brownies

Teresa Ambra
Fabulous dessert brownie with a minty chocolatey flavor from Andes Creme de Menthe Baking Chips and a luscious cheesecake filling. Great for holiday baking.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Cookies, Brownies and Bars
Cuisine American
Servings 48

Ingredients
  

CREME DE MENTHE BROWNIES:

  • 1 1/2 cups Land ‘O Lakes unsalted butter softened
  • 1 cup brown sugar packed
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 tsp. vanilla extract
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 cup cocoa
  • 4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
  • 2 10-oz. pkgs. Andes Crème de Menthe Baking Chips

CHEESECAKE FILLING:

  • 2 8-oz. pkgs. cream cheese softened
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 cup sugar

Instructions
 

CREME DE MENTHE BROWNIES:

  • Mix butter, sugars, eggs, vanilla, baking soda and salt with an electric mixer until smooth.
  • Add flour, cocoa and 1 1/2 bags baking chips.
  • Stir with a wooden spoon until all the ingredients are incorporated.
  • Spray an 11"x17” jelly-roll pan with cooking spray.
  • Spread about 2/3 of the cookie dough into the prepared pan.
  • Spread cream cheese filling over top.
  • Crumble remaining cookie dough over top of the cream cheese filling.
  • Sprinkle remaining half bag of Creme de Menthe baking chips on top.
  • Bake at 350° for about 35-40 minutes or until a toothpick inserted in the center comes out clean.
  • Cool.
  • Cut into 48 bars.

CHEESECAKE FILLING:

  • Mix cream cheese, eggs, vanilla, and sugar with an electric mixer until smooth.
  • Pour over top of cookie dough layer in jelly-roll pan.
  • Top with remaining cookie dough.

Notes

© Can’t Stay Out of the Kitchen
Keyword Andes Creme de Menthe baking chips, brownie, cheesecake, chocolate, chocolate dessert, cookie, dessert
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