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Gluten-Free Brown Butter Cheesecake Stuffed Cookie
A warm rich cookie you won't soon forget
brown butter
Chocolate chip cookies are a classic comfort food, and like many, I have fond childhood memories of them. After transitioning to gluten-free baking, perfecting a chocolate chip cookie recipe became a personal goal, and this brown butter version, with its cheesecake filling, has consistently been a crowd-pleaser.
The key to its appeal lies in the brown butter. This simple technique adds a nutty, caramel-like richness that elevates the standard chocolate chip cookie. While it requires an extra step, the depth of flavor it provides is significant.
The cheesecake filling offers a delightful contrast to the rich cookie, with its tangy, creamy texture. This balance of flavors and textures is what makes this cookie unique.
Creating these stuffed cookies does require some attention to detail, from browning the butter to preparing the cheesecake filling. It’s important to ensure the cookie dough is sturdy enough to hold the filling without overwhelming it, and that the cheesecake remains smooth.
The resulting cookies offer a well-balanced combination of flavors: the nutty notes of brown butter, the sweetness of chocolate, and the tanginess of cheesecake. This recipe is an invitation to create something special, regardless of your baking experience.
Whether you’re a novice or an experienced baker, this recipe offers a rewarding baking experience and a delicious final product.
Gluten-Free Brown Butter Cheesecake Stuffed Cookies
This recipe is where it all started- I hope you love it as much as we have loved developing the recipe.
Prep Time: 30 minutes Cook Time: 12-15 minutes Total Time: 24 hours Yield: 12 Cookies
Cookie Dough
Ingredients
Wet Ingredients
- Brown Butter: 128g
- Granulated Sugar: 38g
- Brown Sugar: 113g
- Vanilla Extract: 8g
- Egg: 1
Dry Ingredients
- Gluten-Free Flour Blend:
- 210g total flour blend
- 105g white rice flour
- 45g brown rice flour
- 33g potato starch
- 33g tapioca starch
- 3/4 tsp xanthan gum
- Baking Soda: 3/8 tsp (2g)
- Baking Powder: 3/4 tsp (2g)
- Salt: 3/8tsp (2g)
Filling
- 1 block cream cheese
- 60-100g of sugar depending on your sweetness desire
- 1tsp vanilla extract
Instructions
Prep Work:
Make the Cheesecake Filling:
- In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop teaspoon-sized portions onto a parchment-lined baking sheet.
- Freeze for at least 3 hours, or until solid.
Brown the Butter:
- In a saucepan over medium heat, melt the butter, stirring frequently.
- Cook until it turns golden brown and smells nutty, then remove from heat.
- Pour into a heat-safe bowl and let cool to room temperature (about 15–20 minutes).
Cookie Dough:
- In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until combined.
- Add the egg and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until fully combined.
- Fold in the chocolate chips.
- Cover and chill the dough for 3–8 hours before stuffing.
Assemble the Cookies
- Once the dough is chilled, scoop about 60g (2 tbsp) of dough for each cookie.
- Flatten each portion slightly and place a frozen cheesecake piece in the center.
- Wrap the dough around it, sealing completely.
- Place stuffed cookies on a parchment-lined tray and chill overnight (or at least 12 hours).
Assembling and Baking:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Place chilled cookie dough balls 3 inches apart on the baking sheet.
- Bake for 12–14 minutes, or until golden brown but slightly soft in the center.
- Let cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack.
