Description
These Cheesecake-Stuffed Caramel Apple Cookies are soft, chewy, and bursting with fall flavors! Each cookie is filled with a creamy cheesecake center, spiced apple bits, and a gooey caramel drizzle. They’re perfect for holidays, special occasions, or just a cozy sweet treat! 🍏🍪✨
Ingredients
Scale
For the Cheesecake Filling:
- 4 oz cream cheese (softened)
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
For the Cookie Dough:
- 1/2 cup (1 stick) unsalted butter (softened)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 cup diced apple (peeled & finely chopped)
- 1/2 cup caramel bits or soft caramels (chopped)
For the Topping:
- 1/4 cup caramel sauce (for drizzling)
- 1/4 tsp sea salt (optional, for salted caramel flavor)
Instructions
Step 1: Make the Cheesecake Filling
- In a small bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop 1/2 teaspoon-sized dollops onto a parchment-lined plate and freeze for 30 minutes until firm.
Step 2: Make the Cookie Dough
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add egg and vanilla extract, mixing until combined.
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in diced apples and caramel bits.
Step 3: Assemble the Cookies
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop 1 tablespoon of cookie dough, flatten slightly, and place a frozen cheesecake dollop in the center.
- Cover with another tablespoon of dough, sealing the edges to completely encase the filling.
- Place cookies 2 inches apart on the baking sheet.
Step 4: Bake & Drizzle
- Bake for 12-15 minutes, or until the edges are golden and set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
- Drizzle with warm caramel sauce and sprinkle with sea salt (optional).
Notes
- Storage: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
- Baking Tip: Freezing the cheesecake filling prevents it from melting too quickly while baking.
- Extra Apple Flavor: Use apple pie spice instead of cinnamon and nutmeg.
- Gluten-Free Option: Swap all-purpose flour for 1:1 gluten-free baking flour.