Babka Cookies

Every year I try to share a new and exciting cookie recipe for you for the holiday season. This year, I wanted to take the classic babka recipe, that we all know and love, and turn it into the ultimate cookie. That’s where these Babka Cookies come into the picture. Instead of spending hours making a yeasted dough and filling it and twisting and baking and glazing and waiting, why not just make a batch of these cookies? The flavors are all there and the best part is that it’s in cookie form! You can’t ever go wrong with cookies. If you’re still planning out your cookie exchange recipe this year, you don’t need to plan anymore because this one is it. This is the way to go. It’s a brown butter brown sugar cookie base, swirls with a chocolate spread and topped with a delicious streusel. If you close your eyes and eat these cookies, you’d think you were eating babka…a thin chewy, slightly crisp piece of babka. 

Let’s talk about browned butter. If you’ve never done it, you’ve been missing out and I demand that you try it out right away because the flavor will blow your mind. It’s the process of melting butter slowly and allowing the milk solids to brown. It gives desserts the best flavor. To do this, you place the butter in a saucepan and set over medium-low heat. Cook until melted through and the butter has turned golden and is just beginning to brown. Transfer to a bowl, along with all the browned bottom bits and place in the fridge until somewhat firm, about 30 minutes.

**Note: You can do this for so many recipes, especially cookies and cakes, but one of my all time favorites is to use it to make rice cereal treats. It’s so simple but changes it completely!**

Babka usually has a chocolate filling that you spread onto the dough and roll it up before cutting and twisting. I wanted to recreate that chocolate spread for these cookies. Meanwhile, to make the filling, combine the sugar, cream, salt, cinnamon, chocolate, butter, and vanilla in a double boiler. Set over moderate heat and cook, stirring often, until melted through and smooth. 

Remove from the heat and stir in the finely crushed graham cracker crumbs; set aside to cool to room temperature. The mixture will thicken slightly as it cools, allowing it to be the perfect consistency. 

**Note: I’m using graham cracker crumbs because I happened to have some on hand, but you can also use finely crushed chocolate wafers or cookies. I like adding it to the chocolate because it gives it a nice texture and helps it thicken.** 

To make the cookies, in a medium bowl, sift or whisk together the flour, baking powder, baking soda, salt and ground cinnamon. Set aside.

In a separate bowl, cream together the chilled browned butter and brown sugar until light and fluffy, about 3 to 5 minutes.

**Tip: It’s simple enough that you can do this all by hand, but if you don’t want to work up a sweat, then you can most definitely use a mixer and let it do all the work for you!**

Beat in the large egg and vanilla extract, and stir until well-combined, making sure to scrape the bottom and sides of the bowl with a rubber spatula to fully incorporate. 

Stir in the dry ingredients from earlier, taking careful note not to over-mix or over-work the mixture too much or else you’ll end up with tough dry cookies. 

Dollop in the cooled chocolate filling and slightly swirl it into the dough so you end up with streaks of chocolate throughout the brown butter cookie dough. Chill for 30 minutes.

**Note: You want to make sure not to mix the chocolate in too much or else it’ll incorporate into the batter and it won’t create those swirls we’re looking for.**

To make the topping, in a bowl, combine the flour, sugar, cocoa powder, and salt. Add the butter and stir until crumbly. Stir in the chocolate chips.

**Tip: You can make the topping a few days in advance and keep it in the fridge until ready to use. I also make this topping and keep it in the freezer for months. It’s great on so many different desserts and you never know when you’ll need it!**

Using a small cookie scooper, scoop out six cookies on each prepared baking sheet. Flatten them out slightly with the palm of your hand (note too much). Sprinkle a bit of the topping on each, and bake until golden brown, about 10 to 12 minutes.

Remove from the oven and let cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely. Repeat with the remaining dough. Waiting for them to cool before eating will be the hardest part of this recipe, but I know you have it in you.

If you have any leftovers, you can wrap them in plastic wrap and keep at room temperature for up to 3 days. They’re perfect for the holidays. If you want to make them a bit smaller for a cookie exchange, just use a small scoop or eye ball about 2 teaspoons of dough for each cookie. They’ll bake up in less time!

If you want to skip the browning butter step, you definitely can and just use regular softened unsalted butter, but if you’re going to skip any step, don’t let it be that one. It really changes the entire taste and flavor of the cookie!

I hope you’ll keep these cookies in mind this holiday season. They’re some of the best cookies I’ve ever eaten, and I’m not just saying that because they’re my cookies. I honestly think so! And while these have a few more steps than other cookies, I think they’re worth every little bit of that extra effort. If you give them a try, let me know what you think below!

Babka Cookies

These chocolate brown butter Babka Cookies are swirled with chocolate and sprinkled with a delicious streusel topping. They taste just like classic babka!

Servings 1 1/2 dozen

Prep Time 50 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 10 minutes mins

Ingredients

Cookie Dough:

• ¾ cups 1 1/2 sticks unsalted butter, softened
• 1 1/2 cups all-purpose flour sifted
• ¾ teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1/4 teaspoon ground cinnamon
• ½ cup plus 2 tablespoons light brown sugar packed
• 1 large egg
• 1 ½ teaspoons vanilla extract

Chocolate Filling:

• 2 tablespoons granulated sugar
• 3 tablespoons heavy cream
• Pinch kosher salt
• 1/2 teaspoon ground cinnamon
• 2 ounces dark chocolate coarsely chopped
• 2 tablespoons unsalted butter diced and at room temperature
• 1/2 teaspoon vanilla extract
• 1/2 cup finely ground graham cracker crumbs or chocolate cookie crumbs

Topping:

• 1/4 cup all-purpose flour
• 1 1/2 tablespoons granulated sugar
• 1/4 teaspoon kosher salt
• 2 tablespoons unsalted butter melted
• 1/4 cup mini semisweet chocolate chips

Instructions

• Place the butter in a saucepan and set over medium-low heat. Cook until melted through and the butter has turned golden and is just beginning to brown. Transfer to a bowl, along with all the browned bottom bits and place in the fridge until somewhat firm, about 30 minutes.
• Meanwhile, to make the filling, combine the sugar, cream, salt, cinnamon, chocolate, butter, and vanilla in a double boiler. Set over moderate heat and cook, stirring often, until melted through and smooth. Remove from the heat and stir in the crumbs; set aside to cool.
• Preheat oven to 350°F and line two baking sheets with parchment paper.
• To make the cookies, in a medium bowl, stir together the flour, baking powder, baking soda, salt and cinnamon. Set aside. In a separate bowl, cream together the chilled browned butter and brown sugar until light and fluffy. Beat in the egg and vanilla and stir until well-combined. Stir in the dry ingredients. Dollop in the cooled chocolate filling and slightly swirl it into the dough. Chill for 30 minutes.
• To make the topping, in a bowl, combine the flour, sugar, and salt. Add the butter and stir until crumbly. Stir in the chocolate chips.
• Using a small cookie scooper, scoop out six cookies on each prepared baking sheet. Flatten them out slightly with the palm of your hand. Sprinkle a bit of the topping on each, and bake until golden brown, about 10 to 12 minutes. Remove from the oven and let cool on the baking sheets for 10 minutes before transferring to wire racks to cool completely. Repeat with the remaining dough. Enjoy!

Author: The Candid Appetite