COOKIES ON A CLOUD: A BIRTHDAY RECIPE

My birthday is this weekend, and so I’m sharing a favorite cookie bar recipe with you. Ohmygoodness these are so good. You can say you’re not really into chocolate chip cookies, and you can claim you don’t like cheesecake, and unless you are allergic to either of these things, I’m willing to bet a whole lot that you still love these.

I need to be completely transparent about two things before you read on.

One: this is a dessert recipe. It is not proteinified or macro-friendly. I am sharing this recipe as it is one of favorites that I think you deserve to know about, too. And two: I’m breaking all the rules of blogging and social media and all the things in that I do not have a picture of this cookie bar. I know, I know, this makes it hard to not have a visual to compare your finished product to. The last time I made these they were devoured before I captured them, so I’ll edit this post when a photo is available. For now, trust me that they are a layer of cheesecake-y cloud sandwiched between layers of chocolate chip cookies and they are absolutely delightful.

PREP TIME: 10 minutes  |  COOK TIME: 40 minutes  |  MAKES: 24-30 servings

WHAT YOU NEED:

Cookie Layers

• 1 stick (1 cup) of Crisco, butter flavored

• ¾ cup packed brown sugar

• ¼ cup sugar

• 2 eggs

• 1 package (3.4 oz) instant vanilla pudding

• 1 tsp baking soda

• ½ tsp salt

• 1 tsp vanilla extract

• 2 ¼ cups flour

• 2 cups chocolate chips

Cheesecake Layer

• 8 oz. cream cheese (softened)

• ¼ cup sour cream

• 1 egg

• ¼ cup powdered sugar

• 1 tsp vanilla extract

WHAT TO DO:

1. Preheat oven to 325°F. Line an 8x8 pan with parchment paper and set aside.

2. Prepare the cookie dough by creaming together the Crisco, brown sugar, and sugar. Then add 2 eggs and mix well. Stir in the vanilla pudding and vanilla extract. In a separate bowl, mix together baking soda, salt, and flour. Then stir the dry ingredients into the wet and mix well.

3. Press half of your cookie dough into the prepared pan – try to get this layer as even as possible. Then sprinkle 1 cup of chocolate chips to evenly cover the dough.

4. Prepare the cheesecake batter by mixing together the cream cheese, sour cream, egg, powdered sugar, and vanilla extract into a bowl until creamy. (Do not over-mix!)

5. Pour the cheesecake batter over the dough and chocolate chips and use a spatula to spread evenly.

6. Place the remaining cookie dough over the cheesecake layer, completely covering it. (I find it easiest to take scoops of about a tablespoon at a time, flatten into a disc, and lay flat, and continue until you have a complete layer over the cheesecake mixture.)

7. Bake for 35-40 minutes. The center of the cookie should be set and golden.

8. Allow bars to cool in pan, and then refrigerate for 3-4 hours (or overnight if you’ve got the time!) before slicing into bars.

9. Cookie bars can be served chilled or room temperature, but should be stored in the refrigerator.

NOTES:

• Using a 9x9 pan is also an option. Cookies won’t be as gooey, and be sure to check the bars every few minutes after 35 minutes of baking!

• Both regular and mini chocolate chips work for this recipe.

• I know 3-4 hours of chilling seems like a lot, but please trust me here! This will allow the bars to be totally set and to slice easily.

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YOUR NEXT STEP

Looking for the balance that exists in enjoying cookies like this without shame or guilt? At Front Porch Nutrition, I coach real people through real-life nutrition — thinking through what your wants, needs, and goals are, and working together to make changes that last not just in the moment, but for the long haul. Get started with 1:1 nutrition coaching today!