Prep Time40m
Yield 16 bars

INGREDIENTS

CHOCOLATE CHIP

1 package PillsburyChocolate Chip Cookie Mix

1/2 cup butter, softened

1 egg

Cheesecake

8 ounces cream cheese, softened

1/3 cup sugar

1 egg

1/2 teaspoon vanilla extract

1/2 teaspoon salt

1 tablespoon flour

Chocolate chips, for garnish
SUGAR
Sugar Cookie

1 package Pillsbury Sugar Cookie Mix

1/2 package butter, softened

1 egg

Cheesecake Filling

1/2 cup butter cream cheese, softened

1/3 cup sugar

1 egg

1/2 teaspoon vanilla extract

1/2 teaspoon salt

1 tablespoon flour

1 tablespoon flour

PEANUT BUTTER
Peanut Butter Cookie

1 package Pillsbury Peanut Butter Cookie Mix

3 tablespoons vegetable oil

1 tablespoon water

1 egg

Cheesecake Filling

8 ounces cream cheese, softened

1/3 cup sugar

1 egg

1/2 teaspoon vanilla extract

1/2 teaspoon salt

1 tablespoon flour

Peanut butter chips, for garnish

PREPARATION DIRECTIONS

CHOCOLATE CHIP

Step 1

Preheat oven to 350ºF. Line an 8-by-8-inch baking pan with parchment.

Step 2

Cookie: Mix together Pillsbury Chocolate Chip Cookie Mix, butter, and egg in a bowl until well-combined. Press two-thirds of the dough into the pan in an even layer, and reserve the rest of the dough.

Step 3

Cheesecake: Beat cream cheese, sugar, and egg with a hand mixer until smooth. Add in vanilla, salt, and flour and beat again. Pour cheesecake filling over the cookie layer and smooth with a spatula.

Step 4

Sprinkle the reserved cookie dough on top of the cheesecake filling. Scatter chocolate chips on top.

Step 5

Bake for 30 minutes, until the top is golden brown. Remove from oven and let cool completely. Refrigerate for 2–3 hours (until chilled) before slicing and serving.

SUGAR

Step 1

Preheat oven to 350ºF. Line an 8-by-8-inch baking pan with parchment.

Step 2

Cookie: Mix together Pillsbury Sugar Cookie Mix, butter, and egg in a bowl until well-combined. Press two-thirds of the dough into the pan in an even layer, and reserve the rest of the dough.

Step 3

Cheesecake: Beat cream cheese, sugar, and egg with a hand mixer until smooth. Add in vanilla, salt, and flour and beat again. Pour cheesecake filling over the cookie layer and smooth with a spatula.

Step 4

Sprinkle the reserved cookie dough on top of the cheesecake filling.

Step 5

Bake for 30 minutes, until the top is golden brown. Remove from oven and let cool completely. Refrigerate for 2–3 hours (until chilled) before slicing and serving.

Step 6

Bake for 30 minutes, until the top is golden brown. Remove from oven and let cool completely. Refrigerate for 2–3 hours (until chilled) before slicing and serving.

PEANUT BUTTER

Step 1

Preheat oven to 350ºF. Line an 8-by-8-inch baking pan with parchment.

Step 2

Cookie: Mix together Pillsbury Peanut Butter Cookie Mix, vegetable oil, water, and egg in a bowl until well-combined. Press two-thirds of the dough into the pan in an even layer, and reserve the rest of the dough.

Step 3

Cheesecake: Beat cream cheese, sugar, and egg with a hand mixer until smooth. Add in vanilla, salt, and flour and beat again. Pour cheesecake filling over the cookie layer and smooth with a spatula.

Step 4

Sprinkle the reserved cookie dough on top of the cheesecake filling. Scatter peanut butter chips on top.

Step 5

Bake for 30 minutes, until the top is golden brown. Remove from oven and let cool completely. Refrigerate for 2–3 hours (until chilled) before slicing and serving.

Nutritional Information Per Serving

Calories (Calories from Fat ), Total Fat g (Saturated Fat g, Trans Fat g), Cholesterol mg, Sodium mg, Total Carbohydrate g (Dietary Fiber g, Sugars g), Protein g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.

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