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brown butter maple cheesecake cookies

maple cheesecake cookies
[category] Dessert
[published] December 13, 2024
[PREP] 30 minutes
[COOK] 15 minutes
[TOTAL] 45 minutes
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Ingredients

maple cream cheese

  • 4 oz (113 g) cream cheese, at room temp
  • 2 tablespoons maple syrup
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon vanilla extract

brown butter cookies

  • 1/2 cup (113 g) salted butter
  • 2/3 cup (143 g) brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (195 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 3/4 cup (75 g) graham cracker chunks

Instructions

  1. Preheat the oven to 350F. Begin by browning the butter. Add the butter to a large pan over medium heat. Stir as the butter melts and continue to stir as the butter begins to bubble up. After a couple minutes of bubbling, the butter will begin to foam. Once the foam subsides you'll see flecks of brown at the bottom. Let it cook for about 30 seconds more until you see plenty of brown, then immediately pour the butter into a heat safe bowl. Set the butter in the freezer to cool off slightly.
  2. Add the cream cheese, maple syrup, cinnamon, and vanilla to a medium bowl. Stir until fully combined, about 2 minutes.
  3. Line a plate or small baking sheet with parchment paper. Use two spoons to scoop the cream cheese and drop it onto the lined plate into little chunks. Repeat until all the mixture is used up and transfer the plate to the freezer while you make the dough.
  4. Remove the butter from the freezer -- it should be cool to the touch now. Transfer the butter to a large bowl and add the brown sugar. Use a stand mixer or hand mixer to mix until well combined, about 2 minutes.
  5. Add the egg and vanilla extract and mix until combined, about 1 minute.
  6. Add the flour, baking powder, salt, and cinnamon. Mix on low just until the flour is fully incorporated.
  7. Remove the cream cheese from the freezer. Add the cream cheese chunks and the graham crackers to the bowl. Mix on low until just combined.
  8. Use a large (1/4 cup) cookie scoop to scoop out the dough into balls. Place up to 6 dough balls on a baking sheet lined with parchment paper, equally spaced apart. Transfer to the oven and bake for 8-11 minutes, until the edges are just starting to set.
  9. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy the cookies warm and the cream cheese will be warm and gooey, or enjoy them cold for more of a traditional cheesecake flavor.