Cube of Cheese Cookies Inspired by The Devil Wears Prada
These unique Cube of Cheese Cookies were inspired by The Devil Wears Prada. Ahead of the long-awaited sequel, I wanted to create a special cookie to enjoy with my watch party! The red velvet-style cookie was a no-brainer, and the "cube of cheese" was inspired by Emily. Thick, chewy cookies are studded with white chocolate chips and butterscotch-y Norwegian Brown Cheese, for a cookie that's fashionable, bougie, and easy to make.
Servings: 20 large cookies, approximately
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.
Notes
Red Food Coloring: Be sure to use gel food coloring. Liquid dye adds too much excess liquid to the cookie dough, changing the texture of the cookies. Feel free to skip the dye (no substitutions needed) for cookies that still taste the same and are just a light brown color!
Also, please note that the color will become slightly muted once baked, so don't be afraid of the 1 teaspoon of gel coloring. The cookies won't be as vibrant with less coloring.
Shaping: If you’re a perfectionist like me, immediately out of the oven, run a round cookie cutter (slightly larger in size than the cookies) around the edges of the hot cookies. This pulls their edges in slightly and makes uniform, perfectly round cookies.