Drumroll please.
And now for your viewing pleasure, some delectable, homemade, cookie goodness on a sexy plate. Yes, plates can be sexy.

I am thankful for my-
  • Family (who make me laugh, teach me something new everyday, and fill each day with love)
  • Friends (who remind me that each person who comes into my life to stay is a gift)
  • Job (in a time where work is scarce I have a job where I want to learn and grow)
  • House (I have nice landlords, a killer proximity to the beach, and only a stones throw from my in-laws)
  • Car (I can escape a tsunami)
  • Butt (it's big, sexy, and there's plenty of it to kiss)

I'm also thankful for this recipe:

Peanut Butter Chocolate Chip Cookie Cheesecake Bars from Pinch of Yum.

They are (in the words of my future sister-in-law) AMAZEBALLS.

I made them this morning and all is right with the world now.

Unfortunately (I say "unfortunately" because I think you should go by the book for all first-time recipes) I made a couple changes, only because I'm broke ass and didn't have everything on hand at the time. I didn't have oatmeal so I just used more flour and it worked fine. Also, I used a teaspoon of coffee extract instead of vanilla. The world did not end. The yummy goodness was still present. Maybe even in greater quantity.

PB & Chocolate Cheesecake Bars
Ingredients for Cookie
  • 1 stick unsalted stick of butter, softened
  • 1/2 cup white sugar
  • 1/3 cup packed brown sugar
  • 1/2 cup peanut butter
  • 1 egg
  • 1 1/2 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips
Ingredients for Cheesecake Filling
  • 8 ounces cream cheese, softened
  • 1/3 cup sugar
  • 1 egg
  • 1/2 tsp coffee extract
  1. Preheat oven to 325 degrees
  2. Make the cookie dough by beating the butter, sugars, and peanut butter until smooth. Beat in the egg. In another bowl, mix the flour, baking soda, and salt. Slowly add that in with the butter and sugar, mixing well. Stir in the chocolate chips.
  3. To make the cheesecake filling mix together the cream cheese, egg, sugar, and coffee extract until smooth.
  4. Press half of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough. Flatten the remaining dough to the size of the pan on wax paper and transfer it over the cheesecake layer.
  5. Cover with foil and bake for 20 minutes. Remove foil and bake another 15-20 minutes, or until top is golden and cheesecake layer is set. 
  6. Cut into squares and serve warm or cold. Store leftover bars in refrigerator.

Thank you Pinch of Yum for giving me an excuse to go shopping after increasing my dress size.


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