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Cranberry Toffee Cheesecake Cookies with twisted elix'r BUBBL'R

Cranberry Toffee Cheesecake Cookies

Prep Time 25 minutes
Cook Time 30 minutes
Chill Time 15 minutes
Total Time 1 hour 10 minutes
Servings 12 large cookies
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Ingredients
  

For the Vanilla Bean Cheesecake Chunks

  • 8 oz. cream cheese softened
  • 6.5 oz. white chocolate chips melted
  • 1 ½ tsp. vanilla bean paste

For the Homemade Toffee

  • *Substitute with store-bought toffee, if desired to save time.
  • 1 stick unsalted American butter
  • 1 cup light brown sugar
  • 1 tsp. fine sea salt

For the 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
 

For the Vanilla Bean Cheesecake Chunks

  • Using either a stand mixer with the paddle attachment or a large bowl to mix by spatula, combine the melted white chocolate, softened cream cheese, and vanilla bean paste. Mix until smooth and well-combined.
  • Spread out to ¼” on a sheet pan lined with parchment paper.
  • Place in the freezer as you prep the toffee and cookie dough, at least 15 minutes.
  • Slice into 1” squares before adding to the cookie dough.

For the Homemade Toffee

  • Prepared a sheet pan with parchment paper.
  • Add the butter to a heavy bottom saucepan over medium heat. Once melted, add the brown sugar and salt. Whisk vigorously for 1 minute.
  • Whisk occasionally over the next 10 minutes to prevent any burning. The toffee should be glossy and less bubbly.
  • Pour on the prepared pan to spread out with a spatula to ⅛” thick.
  • Let cool for 15-20 minutes before using a kitchen mallet or rolling pin to break up into tiny pieces.

For the Brown Butter Cookie Dough Base

  • Preheat oven to 350F. Line a large baking pan with parchment paper.
  • Add the butter to a saucepan over medium heat. Stir until brown specks form at the bottom and it starts to smell nutty, about 6-8 minutes. Pour in a heat-safe measuring cup or bowl to place in the fridge for 10-15 minutes.
  • In a large bowl, add the browned butter, granulated cane sugar, brown sugar, egg, and egg yolk. Whisk vigorously for 2 minutes until doubled in volume. 
  • Add the cold water, vanilla, cornstarch, baking soda, and salt. Mix until well combined.
  • Add the flour and mix with a spatula just until combined.
  • Add ¾ of the toffee, cheesecake chunks, and dried cranberries. Save the remaining for topping. Fold just until combined.
  • Using a large cookie scooper, about 3 tbsp dough per cookie, scoop each individual cookie onto a large plate. Top with the remaining fixings.
  • Place in the freezer for 15 minutes.
  • Baking in batches of 6-8 cookies at a time, evenly distribute on the prepared pan.
  • Bake for 10 minutes, then take out to tap the cookie tray on the stovetop to interrupt the baking process. If desired, use a large cookie cutter to help re-shape the cookies.
  • Add back to the oven for another 2-5 minutes, just until centers are set and edges begin to brown. Let cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Repeat with remaining cookie dough to enjoy!