Print

Brown Butter Cream Cheese Snickerdoodle Cobbler

A close-up of a square slice of brown butter cream cheese snickerdoodle cobbler with layers of cake, cream cheese filling, and cinnamon topping.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this layered dessert featuring a rich brown butter snickerdoodle base, a creamy center, and a cinnamon-spiced topping. This recipe delivers a gourmet cookie bar experience.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons ground cinnamon, divided
  • 1 cup granulated sugar, divided
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Melt the butter in a saucepan over medium heat. Continue cooking, stirring occasionally, until the butter foams, then brown bits form at the bottom and it smells nutty. Immediately pour the brown butter into a heatproof bowl to cool slightly. You need 1/2 cup of cooled brown butter for the dough.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and 1 teaspoon of the cinnamon. Set aside.
  3. In a large bowl, beat the cooled brown butter, 1 cup granulated sugar, and brown sugar until creamy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. For the cream cheese layer, beat the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth.
  6. Preheat your oven to 350 degrees F. Grease and line a 9×13 inch baking pan with parchment paper, leaving an overhang for easy removal.
  7. Press two-thirds of the snickerdoodle dough evenly into the bottom of the prepared pan.
  8. Spread the cream cheese mixture over the dough layer. Drop small spoonfuls of the remaining one-third of the dough over the cream cheese layer.
  9. In a small bowl, mix the remaining 1/2 teaspoon of cinnamon with 1 tablespoon of granulated sugar. Sprinkle this mixture evenly over the top of the cobbler.
  10. Bake for 30 to 35 minutes, or until the edges are set and the center is mostly firm.
  11. Let the cobbler cool completely on a wire rack before cutting into squares.

Notes

  • To speed up the cooling of the brown butter, place the bowl containing the melted butter over an ice bath for a few minutes.
  • For a cleaner cut, chill the cooled cobbler in the refrigerator for at least one hour before slicing.
  • If you want a more pronounced cinnamon flavor, sprinkle a light dusting of cinnamon sugar over the top halfway through baking.

Nutrition

Find it online: https://kingscook.com/brown-butter-cream-cheese-snickerdoodle-cobbler/