Brown Butter Pecan Cheesecake Cookies

These taste like butter pecan ice cream in cookie form — rich brown butter flavor, toasted pecans, soft centers, and creamy cheesecake filling.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place cream cheese, powdered sugar, and vanilla into a bowl. Mix until smooth.

Step 2

Scoop 1–1½ tsp portions onto parchment paper lined cookie sheet. Freeze for 30 - 45 minutes.

Step 3

Melt butter in a saucepan over medium heat. Cook until it foams and develops golden-brown bits on the bottom. It should smell nutty and caramel-like. Remove from heat immediately. Cool about 20–30 minutes.

Step 4

Preheat oven to 350°F. Toast pecans for 6 - 8 minutes. Let cool, then chop.

Step 5

In a medium bowl, whisk together flour, cornstarch, baking soda, and salt.

Step 6

In a large bowl, mix browned butter with granulated and brown sugars. Add eggs and vanilla. Then mix in the dry ingredients.

Step 7

Fold in pecans and optional mix-ins.

Step 8

The dough will be softer than normal cookie dough. Chill at least 1 hour.

Step 9

Scoop about 2½ tbsp of dough (about 60 g), then flatten it into a disk. Place frozen cheesecake filling in the center of the disk. Then, wrap dough completely around it.

Step 10

Roll gently into a ball. (If dough becomes too soft refrigerate 15–20 minutes.) Space cookies 2.5 to 3 inches apart.

Step 11

Bake at 350°F for 10 – 12 minutes on the center rack. Bake until edges are lightly golden and centers still look slightly underdone. Let rest on pan 10 minutes.