Peppermint Cookie Dough Cheesecake Brownies
Spectacular cheesecake brownie with a lovely peppermint cookie dough from using Andes peppermint baking chips.
Ingredients
BROWNIES:
- 1 cup unsalted butter softened
- 1 cup white sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 tsp. vanilla extract
- 1 tsp. baking soda
- 1/2 tsp. sea salt or kosher salt
- 3 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 10 oz. bag Andes peppermint crunch baking chips
CHEESECAKE FILLING:
- 2 8-oz. pkgs. cream cheese softened
- 2 large eggs
- 2 tsp. vanilla extract
- 1 cup sugar
Instructions
BROWNIES:
- Mix butter, sugars, eggs, vanilla, baking soda and salt with an electric mixer until well-mixed.
- Stir in flour and baking chips.
- Spray 10x15” 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.
CHEESECAKE FILLING:
- Mix cream cheese, eggs, vanilla, and sugar with an electric mixer until smooth.
- Pour over cookie dough crust layer and cover with remaining dough.
Notes
NOTE: This is NOT an easy dough to press into a cookie sheet. You may have to sprinkle your hands and dough with flour in order to get the dough into the pan smoothly.
NOTE: Sometimes the Andes peppermint crunch baking chips can be found at Wal-Mart during December each year. I located these at Cost Plus World Market.
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