CHEESECAKE-STUFFED CARAMEL APPLE COOKIES
These cheesecake-stuffed caramel apple cookies are soft, gooey, and filled with a creamy center. With warm cinnamon, sweet apples, and caramel drizzle, they make the perfect cozy fall treat for parties, gifting, or weekend baking.
Ingredients
For the Cheesecake Filling:
- 4 oz cream cheese softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
For the Cookies:
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup finely diced apples peeled
- ½ cup caramel bits or chopped soft caramel candies
For Topping (Optional):
- Extra caramel drizzle
- Cinnamon sugar
Instructions
Make the Cheesecake Filling:
- Mix cream cheese, powdered sugar, and vanilla until smooth. Scoop tiny teaspoon-sized dollops onto a plate and freeze for 20–30 minutes.
Prepare Dry Ingredients:
- Whisk flour, baking soda, cinnamon, nutmeg, and salt in a bowl.
Make the Cookie Dough:
- Beat butter and both sugars until creamy. Add the egg and vanilla. Mix in the dry ingredients until just combined. Fold in apples and caramel bits.
Assemble the Cookies:
- Scoop cookie dough, flatten slightly, place a frozen cheesecake center in the middle, and wrap the dough around it. Roll into a smooth ball.
Bake:
- Place on a parchment-lined tray and bake at 350°F (175°C) for 12–14 minutes or until edges are lightly golden.
Finish:
- Cool slightly, then drizzle with caramel or dust with cinnamon sugar.
Notes
- Make Ahead:
Freeze cheesecake centers in advance. Cookie dough can be refrigerated for up to 24 hours. - Flavor Options:
Swap apples for pears or add a pinch of cloves for stronger fall spice. - Serving Suggestions:
Perfect with hot chocolate, chai, or as a warm dessert topped with vanilla ice cream. - Storage Tips: