Gourmet Brown Butter Cheesecake Stuffed Cookies Sprinkled with Cinnamon Sugar and Drizzled with Caramel

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:

1. 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.
2. 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.
3. 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.
4. Sift together the flour, baking soda, cinnamon, and salt. Gently fold these dry ingredients into the wet mixture until just combined.
5. If the dough is too soft, chill it briefly for about 20 minutes. Do not overchill as it can become too hard to handle.
6. 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.
7. Mix the granulated sugar and cinnamon. Roll the filled dough balls in the cinnamon sugar mixture to coat.
8. Space the cookies well apart on a large cookie sheet and bake for 10 minutes, or until the bottoms are golden brown.
9. After baking, reshape the cookies if necessary using a cookie cutter. Allow to cool slightly, then dip the tops into the cinnamon sugar again.
10. Let the cookies cool completely. Drizzle with caramel sauce before serving.

Enjoy!