Hey there, my friend. This burnt cheese cookie recipe is one you don’t want to miss. The edges are crispy, the middle is chewy, and the cheese? Oh, it’s caramelized to perfection.
The secret? A little trick I’ll show you that makes the cheese melt just right, giving you that golden, toasty finish. Let’s get started.
Utensils You Need
These are the utensils and/or equipment you need to make this recipe:
- Mixing bowl
- Whisk or electric mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Grater (for cheese)
- Cooling rack
Important Info
- Servings: 12 cookies
- Estimated Cost: About $6 for the whole batch
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Calories per Serving: About 180 calories per cookie
- Cook Method: Baking
- Season: All seasons
- Courses: Dessert, Snack
- Cuisine: International
- Diets: Vegetarian
How to Make Burnt Cheese Cookies
Now I am going to tell you what ingredients you need to make this delicacy and how to make it.
Ingredients You Need
- 1 cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup shredded cheddar cheese
Alternative Ingredients
If you do not have the ingredients I listed above, do not worry. You can swap them out for the alternatives below.
| Ingredient | Alternative |
|---|---|
| All-purpose flour | Almond flour (for gluten-free) |
| Unsalted butter | Coconut oil or margarine |
| Brown sugar | Coconut sugar |
| Cheddar cheese | Parmesan or mozzarella |
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix the flour, baking soda, and salt. Set aside.
- In another bowl, whisk the melted butter, brown sugar, and granulated sugar until smooth.
- Add the vanilla extract and egg. Mix well.
- Slowly add the dry ingredients to the wet ingredients. Stir until combined.
- Fold in the shredded cheese. Do not overmix.
- Scoop small dough balls onto the baking sheet, spacing them 2 inches apart.
- Bake for 10–12 minutes or until the edges are crispy and the cheese is golden brown.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Helpful Tips
- If you want extra crispy edges, sprinkle some extra cheese on top before baking.
- For a deeper caramelized cheese flavor, bake for an extra 2 minutes.
- Use freshly shredded cheese for the best melt. Pre-shredded cheese has added starch, which affects texture.
- Store leftover cookies in an airtight container to keep them from getting too hard.
What to Serve with Burnt Cheese Cookies
These cookies are perfect with a cup of hot chocolate, coffee, or even a cold glass of milk. If you love contrast, try them with a drizzle of honey for a sweet and salty twist.
How Do You Serve the Recipe?
Serve these cookies on a small dessert plate with a napkin. If you’re feeling fancy, stack them in a cookie tin for a fun presentation.
Where Do You Serve This Recipe the Most?
This is great for casual gatherings, road trips, and movie nights. It’s also a hit at cheese-tasting parties. The crunchy cheese makes it stand out on a dessert table.
Storage
Short-term Storage (Room Temperature)
- Keep cookies in an airtight container at room temperature.
- Place a paper towel inside the container to absorb any excess moisture.
- They will stay fresh for up to 4 days.
Refrigeration
- If you want them to last longer, store them in an airtight container in the fridge.
- They will stay fresh for up to 10 days.
Freezing
- Place cookies in a freezer-safe bag with parchment paper between layers.
- Freeze for up to 3 months.
- Thaw at room temperature or warm in an oven at 300°F for a few minutes.
Frequently Asked Questions
Can I use pre-shredded cheese?
I wouldn’t recommend it. Pre-shredded cheese contains anti-caking agents that affect how it melts. Freshly shredded cheese works best.
Can I make these cookies without sugar?
Yes, but the texture will change. You can use a sugar substitute like erythritol or monk fruit sweetener.
What’s the best cheese for these cookies?
Cheddar is great because it gives a rich, sharp flavor. Parmesan gives a crispier bite, and mozzarella makes them extra gooey.
Can kids help make this recipe?
Yes. They can mix the ingredients and scoop the dough. Just make sure an adult handles the baking part.
Why are my cookies too soft?
They might need a little more time in the oven. Also, let them cool completely before storing so they don’t get soggy.
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