Description
Delight in these Cheesecake Stuffed Caramel Apple Cookies, a perfect fall dessert blending soft apples, gooey caramel, and a creamy cheesecake center inside a tender cinnamon-spiced cookie dough. These stuffed cookies offer a harmonious mix of textures and flavors that are sure to impress.
Ingredients
Scale
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/4 teaspoon vanilla extract
Cookie Dough
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1 cup peeled, finely diced apple (such as Granny Smith or Honeycrisp)
- 1/2 cup soft caramel bits or chopped caramels
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking the cookies.
- Make the Cheesecake Filling: In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until completely smooth. Use a spoon to scoop small teaspoons of this mixture onto a plate and freeze them for 20–30 minutes until firm.
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg and vanilla extract and beat well until fully incorporated. In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add these dry ingredients to the wet ingredients, mixing until a dough forms.
- Add Fruit and Caramel: Gently fold the finely diced apples and caramel bits into the dough, ensuring even distribution without overmixing.
- Assemble the Cookies: Scoop about 1 1/2 tablespoons of dough and flatten it gently in your hand. Place a frozen cheesecake filling dollop in the center, then top with another tablespoon of dough. Seal the edges well to encase the cheesecake filling completely.
- Bake: Place assembled cookies on the prepared baking sheet, spacing them appropriately. Bake in the preheated oven for 11–13 minutes, or until the edges turn golden and the centers are soft.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If your dough feels too sticky to work with, chill it in the refrigerator for easier handling.
- Because of the cheesecake filling, store the cookies in the refrigerator to keep them fresh and safe to eat.
- Remove chilled cookies from the fridge and bring them to room temperature before serving for the best texture and flavor experience.
