Cranberry Toffee Cheesecake Cookies
Celebrate the holidays with these Cranberry Toffee Cheesecake Cookies, a festive Christmas cookie recipe featuring crunchy toffee pieces, creamy vanilla bean cheesecake-white chocolate bites, and a chewy NYC-style cookie base. Perfect for cookie boxes and holiday parties, these decadent cheesecake cranberry cookies deliver sweet, tart, and buttery flavors in every bite!
Ingredients you’ll need:
- cream cheese
- white chocolate
- vanilla bean paste
- butter
- light brown sugar
- salt
- eggs
- granulated cane sugar
- cornstarch
- vanilla
- baking soda
- dried cranberries
- flour
How to Store Homemade Cookies:
Room Temperature
- Most cookies store best in an airtight container at room temp for 1-2 days, then the fridge for 2-3 days.
- Keep soft cookies separate from crunchy cookies—otherwise textures can change.
Refrigerator
- Generally not recommended unless the cookies have perishable fillings (cream cheese, custard, curd, etc.).
- Store in an airtight container for 3–4 days, and bring to room temp before serving.
Freezer
- Most cookies freeze beautifully. Freeze them in a single layer until solid, then transfer to a freezer bag or container.
- They’ll keep for 2–3 months.
- Thaw at room temperature or warm gently in the oven for a just-baked feel.
Other Christmas cookie recipes:
- fudgy flourless brownie cookies
- christmas slice & bake cookies
- brown butter sourdough chocolate chunk cookies: santa’s hat version
- soft cheesecake gingerbread cookies
- salted caramel soft gingerbread cookies
- browned butter blueberry white chocolate chunk cookies
- citrusy earl grey white chocolate chunk cookies
- (nyc bakery style) browned butter chocolate chunk cookies
- browned butter earl grey sugar cookies
Bake with me!
Cranberry Toffee Cheesecake Cookies
Servings: 10 to 12 large cookies
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 1/8” 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 3/4th 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!
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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Can I use all brown sugar for the cookie base?
Hi Lauren! Can I swap the flour with gluten-free glour?
Hi Kit! I don’t work much with GF flours so I don’t want to make a bad suggestion; however, I have tried baking with Bob’s Red Mill GF flours and they work awesome!
Could I add oatmeal to this recipe? If so, what would the measurement look like, 1 cup?
Hi Emma! I think that sounds sooo delicious! 1 cup oatmeal would be perfect! I would also suggest reducing the flour by 1/3 cup and underbaking them 1-2 minutes to help them not puff up
Hi if using store bought toffee, how much do you think we should use? Also if making these ahead of time for cookie boxes, can I store the dough frozen and bake day of from the freezer? Or would you recommend another way. Thank you!
Hi Stephanie! I would say about 1 to 1.5 cups of storebosugh toffee, just make sure you chop it well!