Brown Butter Snickerdoodle Cobbler (Print Version)
Golden snickerdoodle cobbler with rich brown butter, cinnamon, and melty cream cheese throughout.
# Ingredients:
→ Snickerdoodle Cobbler Base
01 -
1/3 cup salted butter
02 -
3/4 cup milk
03 -
2 teaspoons vanilla extract
04 -
1 1/2 cups granulated sugar
05 -
1 1/2 cups all-purpose flour
06 -
2 1/4 teaspoons baking powder
07 -
3/4 teaspoon salt
08 -
2 teaspoons ground cinnamon
09 -
1 1/2 cups brown sugar (light or dark)
10 -
1 1/2 cups hot water
11 -
6 ounces cream cheese, cut into chunks
→ Cinnamon Sugar Topping
12 -
1/4 cup granulated sugar
13 -
1/2 teaspoon ground cinnamon
→ For Serving
14 -
Vanilla ice cream
# Steps:
01 -
Preheat oven to 350°F. Place the butter in a saucepan over medium-high heat and stir constantly until melted and golden brown, about 5 to 8 minutes. Pour the browned butter into a 9x13-inch baking pan and set aside.
02 -
In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and ground cinnamon until well blended.
03 -
In a large bowl, whisk together milk, vanilla extract, and granulated sugar until dissolved.
04 -
Add the flour mixture to the milk mixture and use a wooden spoon or spatula to mix until just combined. Gently spoon the batter over the browned butter in the baking pan without stirring.
05 -
Distribute cream cheese chunks evenly over the surface of the batter. Sprinkle brown sugar over the entire surface.
06 -
Carefully pour hot water evenly over the batter and brown sugar. Do not mix. Transfer the pan to the oven and bake at 350°F for 35 to 45 minutes, until golden brown and mostly set with a gooey bottom.
07 -
While the cobbler bakes, stir together granulated sugar and ground cinnamon for the topping in a small bowl.
08 -
Remove the pan from the oven and immediately sprinkle the cinnamon sugar mixture over the warm cobbler. Allow to cool slightly. Serve warm with scoops of vanilla ice cream.
# Notes:
01 -
Use room temperature ingredients for optimal batter texture.