Prepare to indulge in a batch of exquisite brown butter cheesecake-stuffed cookies, each offering a decadent fusion of flavors and textures. These cookies feature a rich, nutty brown butter base, encasing a creamy cheesecake filling, all enveloped in a delightful cinnamon sugar coating. The addition of a caramel drizzle introduces a sweet and luxurious finish, making these cookies a perfect treat for any dessert aficionado.
Why You'll Love This:
The combination of brown butter and cheesecake transforms these cookies into an upscale bakery-style treat, far surpassing ordinary cookies. The brown butter adds a deep, caramelized flavor that pairs beautifully with the sweet and tangy cheesecake center. The final touch of cinnamon sugar and caramel drizzle not only enhances the flavor but also adds a satisfying texture contrast that is absolutely irresistible.
Perfect Occasion:
These cookies are perfect for special occasions such as holiday gatherings, sophisticated tea parties, or as a thoughtful homemade gift. Their elegant appearance and sumptuous taste make them ideal for impressing guests or treating someone special. They also make for a delightful baking project on a leisurely weekend, filling your home with the warm aromas of cinnamon and caramel.
Decoration Tips:
To further elevate the visual appeal of these cookies, consider adding a sprinkle of flaky sea salt on top of the caramel drizzle for a gourmet touch. You can also use decorative cookie cutters to shape the cookies before baking for festive or themed events. For an extra glossy finish, brush a light coating of syrup on the cookies just after baking to make them shine.
Ingredients:
- Cookie Dough:
- 1/2 cup unsalted brown butter
- 1/2 cup + 1 tablespoon packed brown sugar
- 3 tablespoons sugar
- 1 large egg, room temperature
- 1/2 teaspoon vanilla extract
- 1 1/3 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Cheesecake Filling:
- 3 oz cream cheese, room temperature
- 1 1/2 tablespoons sugar
- 1/4 teaspoon vanilla extract
- Cinnamon Sugar:
- 1/2 cup granulated sugar
- 4 teaspoons cinnamon
- Additional:
- Store-bought caramel sauce for drizzling
Instructions:
- Start by preparing the cheesecake filling: Beat the cream cheese with sugar and vanilla in a mixer until smooth, about 2-3 minutes. Scoop 1/2 tablespoon dollops onto parchment paper and freeze for 30-60 minutes.
- For the brown butter: Cut butter into cubes and melt in a saucepan over medium heat until it turns golden brown. Let it foam but keep stirring. Once browned, remove from heat and let cool in a heat-safe bowl.
- Preheat your oven to 350°F (177°C). In a large bowl, whisk together the cooled brown butter and sugars. Add the egg and vanilla, mixing well.
- Sift together the flour, baking soda, cinnamon, and salt. Gently fold these dry ingredients into the wet mixture until just combined.
- If the dough is too soft, chill it briefly for about 20 minutes. Do not overchill as it can become too hard to handle.
- Shape the dough into balls using 1/4 cup measurements or a regular ice cream scoop. Flatten each ball, add a dollop of the cheesecake filling in the center, and wrap the dough around it, completely enclosing the filling.
- Mix the granulated sugar and cinnamon. Roll the filled dough balls in the cinnamon sugar mixture to coat.
- Space the cookies well apart on a large cookie sheet and bake for 10 minutes, or until the bottoms are golden brown.
- After baking, reshape the cookies if necessary using a cookie cutter. Allow to cool slightly, then dip the tops into the cinnamon sugar again.
- Let the cookies cool completely. Drizzle with caramel sauce before serving.
Enjoy!
