These Cube of Cheese Cookies were inspired by The Devil Wears Prada, ahead of the long-awaited sequel. Because I can’t wait to see it!
These cookies are my love letter to The Devil Wears Prada; a movie that came out when I was a teenager and its sequel fills me with excitement and, if we’re being totally honest, a little dread (because we’ve waited 20 years – what if it’s awful?!).
I brainstormed ways to turn this movie I’ve loved for two decades into a cookie, and I went through dozens of ideas. I knew it had to be red. And then I remembered Emily’s unhinged pre-Paris diet, and I thought, “It needs to somehow involve cheese!”
Enter Brunost (aka Norwegian brown cheese).
This cookie sounds mildly unhinged on paper, but delivers deeply caramelized, nutty, buttery goodness. Think crisp edges, soft centers, pools of toffee, and cubes of a super-special cheese.
The Brunost is pulling strings like Miranda Priestly in fabulous sunglasses, giving unique, bougie vibes in an easy-to-make, delightfully fashionable cookie form.
PS We can all unanimously agree that Nate sucks and Andie can do better, right? If not, please show yourself out right now 😉
That’s all.
The Flavor Profile (If You’re Nervous About the Cheese Thing)
Let’s address the cheese in the room.
I get it. Cheese in cookies may sound off-putting – but Brunost isn’t your typical cheese! It’s made from caramelized whey, which means it behaves more like a fudge than a cheese. It honestly doesn’t really even count as a cheese. It gives caramel notes and adds complexity, for an ultra-unique cookie.
Typically eaten on top of waffles, Brunost (aka fløtemysost or Gudbrandsdalsost) is popular throughout Scandinavian countries – but in these cookies, it adds almost a salted caramel flavor that’s an utter delight.
How to Incorporate Norwegian Brown Cheese
Chop the Brunost into medium-sized chunks, around the size of a chocolate chip. You want to see and taste the cheese, so they live up to their Cube of Cheese name 😉 Add extra cubes on top of the just-baked cookies as soon as you pull them from the oven for extra prettiness.
Where to Find Brunost?
I found Brunost easily at my local Whole Foods, but most large, nicer grocery stores carry it. It’s most commonly found internationally in a red cube-shaped package under the brand Ski Queen. Feel free to use the salted version, if you can find it, for an even more unique cookie!
If you’re having trouble finding it, check your bougiest grocery store’s fancy cheese section. It won’t be with the pre-shredded cheeses. Alternatively, grab it online here.
The Supporting Actors: Other Important Ingredients Here
Here’s what else makes these Devil Wears Prada Cookies special:
- Cold butter. Starting with cold butter slows down melting in the oven, so your cookies hold their shape longer before spreading, for thicker centers, crisp edges, and no sad puddle cookies.
- Brown sugar. The molasses in brown sugar is hygroscopic, meaning it attracts and holds onto water. This keeps cookies soft and chewy for longer. It also deepens that caramel flavor that plays very nicely with the Brunost.
- Extra egg yolk. Yolks provide fat and emulsifiers, for a thicker, chewier cookie.
- Toffee bits. Toffee helps us double down on the caramelized notes from the Brunost and brown sugar, and adds a delightful added crunch.
Basically, to mis-quote the film, “A million girls would kill for this cookie recipe!”
Why You’ll Love These Cookies:
- Buttery, butterscotch-forward dough
- Just the smallest hint of cocoa (like most red velvet cakes and cookies)
- Subtle nuttiness
- Little bursts of toffee crunch or hints of sweetness from the white chocolate (depending on your chosen mix-in)
- Zero “cheesy” flavor; just pockets of caramelized richness
Kiersten’s Other Cookie Tips
- Measure your flour correctly. Too much flour and you’ll end up with hockey puck cookies. Use a digital scale for precision – it’s my #1 tip for improving your baking!
- Chill the dough for thicker, better flavored cookies. Chilling the dough for 24-48 hours prior to baking makes more deeply flavorful, thicker cookies with the BEST texture.
- Slight underbake = elite texture. Pull them when the edges are set but the centers still look a tiny bit underdone. They’ll finish baking on the pan thanks to residual heat, baking to soft-baked perfection.
Making Ahead & Freezing
You can make this Cube of Cheese Cookie dough ahead of time if needed (I actually recommend it – chilling the dough for 24-48 hours prior to baking improves the cookies in every way!). Simply make the dough, shape them, and cover well with plastic wrap for up to 48 hours. Bake as directed below.
To freeze, portion and shape the cookies and place inside an airtight container. Freeze for up to 1 month. Thaw overnight in the fridge before baking as directed below.
Devil Wears Prada Cookies Frequently Asked Questions
Can I Substitute the Brunost?
Not really. Brunost is adding a very specific caramelized milk and butterscotch flavor that’s unlike any other cheese. If you really don’t trust “cheese cookies”, skip the cheese and add any other mix-in you like (nuts, chocolate chips, etc).
Can I Skip the Red Dye?
Yes! If you aren’t a fan of using red dye, or don’t want to buy any, simply skip it – no substitutions needed. Your cookies will just look like regular chocolate chip cookies instead of fun red thematic cookies, but that’s okay!
I haven’t tried any natural red coloring alternatives, but in my experience, those simply don’t work – but if you’re convinced otherwise, please feel free to experiment!
Can I Make These Cookies Smaller or Larger?
Absolutely – just note that smaller cookies will need less time in the oven and larger cookies will need longer.
How to Prevent Overspread Cookies
This usually happens because the dough was too warm. Cold dough will help prevent spreading.
If your dough was cold when it hit the oven, maybe your baking powder or baking soda has expired. Be sure your leavening agents are still active before using them – expired baking powder/soda cannot do their jobs.
Help, My Cookies Didn’t Spread at All!
Almost every time someone asks this, it’s because too much flour was accidentally added. Use digital kitchen scales to weigh your flour and take your baking to the next level – it’s as simple as that!
More Movie and TV-Themed Sweets:
- Rocky Cookies – Inspired by Project Hail Mary
- “Oh That’s Right, We’re Trash” Cookies – Inspired by Ted (Peacock’s TV Show)
- Chocolate Upside Down Cake – Inspired by Stranger Things
- Interview with the Vampire Cookies – for the AMC series
- Parent Trap Cookies – PB & Oreo cookies inspired by my favorite childhood film!
Cube of Cheese Cookies Inspired by The Devil Wears Prada
Ingredients
- 2 sticks (227 grams) unsalted butter, cold and cubed
- 1 ¼ cup (250 grams) light brown sugar
- ½ cup (100 grams) granulated sugar
- 1 Tablespoon vanilla extract
- 2 large eggs PLUS 1 extra yolk, at room temp
- 1 teaspoon red gel food coloring, see notes
- 2 ¾ cup + 2 Tablespoons (375 grams) all-purpose flour, measured accurately
- 2 Tablespoons (12 grams) cocoa powder, any kind
- ½ teaspoon baking soda
- 1 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (180 grams) white chocolate chips, plus more to top the cookies, optional
- 8 ounces (227 grams) Brunost Cheese aka Norwegian Brown Cheese, cold, cubed
- Flaky sea salt, for topping, optional
Instructions
- Preheat oven to 375°F / 190°C. Line light-colored rimmed baking sheets with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, place the cold, cubed butter, light brown sugar, and granulated sugar. Start mixing on low and slowly increase to medium-high until light, fluffy, and slightly lightened in color – about 5 minutes. Stop once or twice during this time to scrape down the bottom and sides of the bowl to ensure it's well combined.
- Add the eggs, egg yolk, vanilla extract, and gel food coloring. Mix on medium until incorporated, about 1 minute. Scrape down the bottom and sides of the bowl, as well as the paddle attachment.
- Add the flour, baking soda, baking powder, and salt. Mix on low until almost incorporated.
- Add the white chocolate chips and cubed Brunost cheese. Mix on low until just combined.
- Using a large 3-Tablespoon-sized spring-loaded cookie scoop, portion the cookies into balls.
- Optional but Recommended: Place the portioned cookie dough balls on a parchment-lined baking sheet and cover well with plastic wrap. Chill for 24-48 hours, for thicker, chewier cookies with a deeper, richer flavor.
- Bake cookies on prepared pans, spaced at least 2 inches apart, for 9 to 12 minutes, or until set at the edges and just slightly damp looking in the middle.
- While still hot from the oven, top with additional cubes of cheese, white chocolate chips, and flaky sea salt, if desired.
- Allow cookies to cool on baking pans before serving. They may seem a bit greasy at first, but they'll set nicely once cooled.
