APPLE PIE CHEESECAKE COOKIES
Apple pie cheesecake cookies combine buttery cookie dough with creamy cheesecake filling and sweet apple pie topping. These soft, rich cookies taste like fall in every bite—perfect for holidays, parties, or cozy nights in.
Ingredients
For the Cookie Dough:
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cinnamon
- ¼ teaspoon salt
For the Cheesecake Filling:
- 6 oz cream cheese softened
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
For the Apple Pie Topping:
- 1 ½ cups peeled and diced apples like Granny Smith
- 2 tablespoons butter
- 2 tablespoons brown sugar
- ½ teaspoon cinnamon
- 1 teaspoon cornstarch + 1 tablespoon water for thickening
Instructions
Prepare the Filling:
- In a bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop 1-teaspoon portions onto a baking sheet lined with parchment. Freeze for 30 minutes.
Make the Apple Pie Topping:
- Cook apples, butter, brown sugar, and cinnamon in a saucepan over medium heat until softened. Stir in cornstarch slurry and cook until thickened. Cool completely.
Make the Cookie Dough:
- Cream butter and sugars until fluffy. Beat in egg and vanilla. Mix in flour, baking soda, cinnamon, and salt until a dough forms. Chill dough for 30 minutes.
Assemble the Cookies:
- Scoop 1 ½ tablespoons of dough and flatten. Place a frozen cheesecake ball in the center and cover with another flattened dough round. Seal edges. Top each with a spoonful of cooled apple pie mixture.
Bake:
- Place cookies on a parchment-lined tray and bake at 350°F (175°C) for 12–14 minutes or until edges are golden. Cool on the tray for 5 minutes, then transfer to a rack.
Notes
- Make Ahead: Cookie dough and cheesecake filling can be made a day ahead. Store filling frozen until ready to bake.
- Customizing the Flavor: Add a pinch of nutmeg or a drizzle of caramel for a bakery-style touch.
- Serving Suggestions: Serve warm with vanilla ice cream or cool with coffee for a cozy dessert.
- Allergy-Friendly Options: Use dairy-free cream cheese and plant-based butter for a lactose-free version.
- Storage Tips: Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.