Description
These Cheesecake-Stuffed Caramel Apple Cookies are the perfect fall treat! Soft, chewy cookies filled with a rich cheesecake filling and topped with caramelized apples. A warm, decadent dessert that’s sure to impress!
Ingredients
Scale
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 teaspoon cornstarch (for chewy texture)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon sour cream (optional, for tanginess)
For the Caramel Apples:
- 2 medium apples (such as Honeycrisp or Granny Smith), peeled, cored, and chopped into small cubes
- 2 tablespoons butter
- 1/4 cup brown sugar, packed
- 1/2 teaspoon cinnamon
- Pinch of salt
- 1 tablespoon heavy cream (optional, for extra richness)
For Topping:
- 1/4 cup caramel sauce (store-bought or homemade)
- A pinch of cinnamon sugar (optional, for sprinkling)
Instructions
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Prepare the Caramel Apples:
- In a medium skillet over medium heat, melt 2 tablespoons of butter. Add the chopped apples, brown sugar, cinnamon, and a pinch of salt. Cook, stirring occasionally, for about 5-7 minutes, until the apples soften and the mixture becomes syrupy. Add 1 tablespoon of heavy cream if desired, and cook for an additional 1-2 minutes until thickened. Remove from heat and set aside to cool.
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Make the Cheesecake Filling:
- In a medium bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and sour cream (if using). Mix until smooth and creamy. Set aside.
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Prepare the Cookie Dough:
- In a large bowl, cream together the softened butter and brown sugar until light and fluffy. Add the vanilla extract and eggs, one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, salt, and cornstarch. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
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Assemble the Cookies:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Scoop out a tablespoon of cookie dough and flatten it slightly in the palm of your hand. Place a teaspoon of the cheesecake filling in the center, then top with a teaspoon of the caramel apple mixture. Use another tablespoon of dough to cover the filling and seal the edges, shaping the dough into a ball. Place the stuffed dough balls on the prepared baking sheet, spacing them about 2 inches apart.
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Bake the Cookies:
- Bake the cookies for 10-12 minutes or until the edges are golden brown and the center is set. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Add the Finishing Touches:
- Once the cookies have cooled, drizzle them with caramel sauce and sprinkle a pinch of cinnamon sugar over the top for added flavor and sweetness.
Notes
- If the cheesecake filling is too soft, chill it in the fridge for 30 minutes before assembling the cookies to make it easier to handle.
- You can use other types of apples, but firmer varieties like Honeycrisp or Granny Smith hold up best in the caramelization process.
- For a bit of crunch, you can also sprinkle some chopped nuts (like pecans or walnuts) on top of the caramel apple filling before sealing the cookies.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Cookies, Fall Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250 kcal
- Sugar: 22g
- Sodium: 120mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg