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Cranberry Toffee Cheesecake Cookies Recipe

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4.1 from 27 reviews

These Cranberry Toffee Cheesecake Cookies combine creamy vanilla bean cheesecake chunks, rich homemade toffee, and tart dried cranberries all baked into a soft brown butter cookie base. A unique and decadent treat perfect for holidays or any special occasion.

Ingredients

Vanilla Bean Cheesecake Chunks

  • 8 oz. Cream Cheese, softened
  • 6.5 oz White Chocolate Chips, melted
  • 1 ½ tsp. Vanilla Bean Paste

Homemade Toffee

  • 1 stick Unsalted American Butter
  • 1 cup Light Brown Sugar
  • 1 tsp. Fine Sea Salt

Brown Butter Cookie Dough Base

  • 1 cup Unsalted Butter
  • 1 Egg
  • 1 Egg Yolk
  • 1 cup Granulated Cane Sugar
  • ½ cup Light Brown Sugar
  • 2 tbsp. Cold Water
  • 1 tsp. Cornstarch
  • 1 tsp. Vanilla Extract
  • ½ tsp. Baking Soda
  • ½ tsp. Fine Sea Salt
  • 2 cups All Purpose Flour
  • ½ cup Dried Cranberries

Instructions

  1. Prepare Vanilla Bean Cheesecake Chunks: Using a stand mixer with the paddle attachment or a large bowl and spatula, combine melted white chocolate, softened cream cheese, and vanilla bean paste. Mix until smooth and well combined. Spread mixture to ¼ inch thickness on a parchment-lined sheet pan. Freeze at least 15 minutes, then slice into 1-inch squares. Set aside.
  2. Make Homemade Toffee: Line a sheet pan with parchment paper. In a heavy-bottom saucepan over medium heat, melt butter, then add brown sugar and salt. Whisk vigorously for 1 minute, then whisk occasionally for 10 minutes to prevent burning, until toffee is glossy and less bubbly. Pour onto prepared pan and spread to 1/8 inch thickness. Cool 15–20 minutes, then break into tiny pieces using a kitchen mallet or rolling pin. Set aside.
  3. Prepare Brown Butter Cookie Dough Base: Preheat oven to 350°F (176°C) and line a large baking sheet with parchment paper. In a saucepan over medium heat, melt butter and cook until brown specks appear and it smells nutty (6-8 minutes). Transfer brown butter to a heat-safe bowl and refrigerate 10–15 minutes to cool.
  4. Mix Cookie Dough: In a large bowl, whisk browned butter, granulated cane sugar, light brown sugar, egg, and egg yolk vigorously for 2 minutes until volume doubles. Add cold water, vanilla extract, cornstarch, baking soda, and salt; mix until combined. Fold in flour just until incorporated, then fold in ¾ of the toffee pieces, cheesecake chunks, and dried cranberries. Reserve remaining pieces for topping.
  5. Shape Cookies: Using a large cookie scoop (~3 tbsp dough), form cookies onto a large plate and top each with reserved toffee, cheesecake chunks, and cranberries. Freeze for 15 minutes to firm up.
  6. Bake Cookies: Place 6–8 cookies evenly spaced on the prepared baking sheet. Bake 10 minutes, then remove and tap cookie tray on stovetop to interrupt baking and help shape cookies; optionally, use a cookie cutter to reshape. Return to oven and bake an additional 2–5 minutes, until centers are set and edges are lightly browned.
  7. Cool Cookies: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat baking steps with remaining dough and enjoy.

Notes

  • Store-bought toffee can substitute homemade toffee to save time without compromising flavor.
  • Freezing the cookie dough before baking helps maintain cookie shape and prevents spreading.
  • Tapping the cookie tray mid-bake helps keep the edges from overcooking and centers soft.
  • Use parchment paper on baking sheets to prevent sticking and allow easier cleanup.
  • Brown butter adds a rich, nutty flavor key to the cookie’s depth.

Find it online: https://flavorspath.com/cranberry-toffee-cheesecake-cookies-recipe/