Cheesecake-Stuffed Caramel Apple Cookies Recipe
If you’re searching for a baked treat that tastes like autumn dreams and looks downright impressive, look no further than Cheesecake-Stuffed Caramel Apple Cookies. These luscious cookies combine crisp tart apples, gooey caramel, and creamy cheesecake filling all wrapped in a soft, cinnamon-kissed cookie shell. Every bite hits that sweet spot of comforting nostalgia and new delight, making them an irresistible dessert for sharing, gifting, or hoarding for yourself with a cozy cup of tea.
Ingredients You’ll Need
There’s magic in the simplicity of these ingredients—each one has a crucial role, from giving the cookies their perfect chew to supplying those iconic fall flavors. Gather up everything on this list and you’re halfway to cookie bliss!
- All-purpose flour: Provides the structure and soft crumb for the cookie dough, making them tender yet sturdy enough to contain that creamy filling.
- Baking soda: Ensures your cookies puff up just the right amount, so they bake up light and fluffy.
- Salt: Balances all the sweetness, enhancing every flavor and keeping things from being cloying.
- Ground cinnamon: Infuses the dough with warm spice, echoing classic apple desserts.
- Unsalted butter (softened): The base for creamy, melt-in-your-mouth texture—you want it soft for easy mixing.
- Light brown sugar (packed): Brings a note of caramel-like depth and moistness to the cookies.
- Granulated sugar: Adds pure sweetness and helps the cookies spread just right during baking.
- Large egg: Provides richness and binds the dough, keeping it held together with each bite.
- Vanilla extract: Accents the sweet elements, rounding out flavors both in the dough and cheesecake filling.
- Diced tart apple (peeled): The star addition for texture, juiciness, and that classic caramel apple tang.
- Caramel bits: Tiny pockets of gooey caramel that melt into swirls of deliciousness.
- Cream cheese (softened): Forms the rich, tangy cheesecake center that surprises with each bite.
- Powdered sugar: Sweetens the cheesecake filling and creates a perfectly smooth, fluffy texture.
How to Make Cheesecake-Stuffed Caramel Apple Cookies
Step 1: Prepare the Cheesecake Filling
Starting with the luscious heart of these cookies, beat together softened cream cheese, powdered sugar, and a splash of vanilla until smooth and creamy. This filling will give you that unmistakable cheesecake tang hiding inside each cookie. Drop teaspoon-sized portions onto a plate and freeze for about 30 minutes—this little trick makes stuffing a breeze and keeps the filling from oozing out while baking.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together your flour, baking soda, salt, and cinnamon. This blend creates a perfectly balanced base for the cookies—cinnamon brings warmth while salt brightens the flavor. Set this aside until you’re ready to bring everything together.
Step 3: Cream the Wet Ingredients
In a large mixing bowl, cream the softened butter with brown sugar and granulated sugar until the mixture is light, fluffy, and irresistible. This step is key for getting those cookies to bake up soft and chewy. Add the egg and vanilla extract, mixing just until smooth and fully combined—don’t overmix, you want cookies not cake!
Step 4: Combine Wet and Dry Ingredients
Gradually add the dry mixture into the wet, stirring until just combined. You want everything incorporated, but as soon as there’s no more visible flour, stop mixing. Now gently fold in the diced apples and those dreamy caramel bits—each one is a tiny pocket of joy in the final cookie.
Step 5: Stuff and Shape the Cookies
Scoop out about two tablespoons of dough and flatten it slightly in your hand. Grab a frozen cheesecake ball and place it right in the center. Wrap the dough around, sealing the filling inside—this is your moment to create a perfect little dough cocoon. Place each cookie on your prepared baking sheet, giving them space to spread.
Step 6: Bake to Perfection
Slide those beauties into your preheated 350°F oven and bake for 12 to 14 minutes, or until the edges turn a lovely golden brown. The centers may look just a tad soft, but that’s exactly what you want for ultra-soft cookies once they cool. After baking, let them cool on the sheet for 10 minutes—they’ll set up just right and reveal their surprise centers when bitten into.
How to Serve Cheesecake-Stuffed Caramel Apple Cookies
Garnishes
A warm drizzle of caramel sauce takes these cookies completely over the top. Sprinkle a pinch of flaky sea salt for a fancy, bakery-worthy finish, or add a dash of cinnamon sugar for an extra cozy touch. These Cheesecake-Stuffed Caramel Apple Cookies are utterly irresistible with a little extra flourish!
Side Dishes
Serve these cookies with a scoop of vanilla ice cream for a classic dessert pairing, or set out a platter alongside sliced fresh apples for a fun fall-themed spread. A mug of hot spiced cider or coffee is a dreamy match for their sweet and tangy flavors.
Creative Ways to Present
Turn these cookies into a show-stopping gift by stacking them in a clear cellophane bag, tied with a rustic ribbon and a cinnamon stick. For parties, arrange Cheesecake-Stuffed Caramel Apple Cookies on a decorative platter with real apple slices interspersed, or skewer them on sticks for an adorable take on caramel apples.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container in the refrigerator—they’ll stay soft and delicious for up to five days. The cheesecake center actually gets richer and creamier as the cookies rest; if you like them extra cold, they’re fantastic straight from the fridge!
Freezing
Want to enjoy Cheesecake-Stuffed Caramel Apple Cookies weeks from now? Freeze fully baked cookies in a single layer on a tray, then transfer to a zip-top bag with parchment between layers. You can also freeze unbaked, filled dough balls; bake straight from the freezer, adding an extra couple minutes to the bake time!
Reheating
For that melty, gooey effect, pop a cookie in the microwave for 10–15 seconds before serving. If you’ve frozen the cookies, let them thaw at room temperature or give them a gentle warmup in a 300°F oven for 5 minutes to restore their softness and release that lovely caramel aroma.
FAQs
Can I use a different type Dessert
Absolutely! While tart apples like Granny Smith offer great flavor contrast, feel free to use Honeycrisp, Fuji, or even Pink Lady. Just be sure to use a variety that holds its shape when baked.
What’s the best way to prevent the cheesecake filling from leaking?
Freezing the filling before stuffing is key, and make sure the dough fully encases the cheesecake center with no cracks. Pinch any seams closed firmly, and don’t skimp on chilling that filling!
Can I make Cheesecake-Stuffed Caramel Apple Cookies gluten-free?
Yes! Substitute a good gluten-free all-purpose flour blend (with xanthan gum, if possible) in equal measure. Keep an eye on the texture as gluten-free doughs can spread differently, but the results are still fantastic.
Why are my cookies spreading too much?
If your dough was too warm or overly soft, the cookies will spread further in the oven. You can chill the assembled dough balls for 10–15 minutes before baking, which helps them keep their beautiful, thick shape.
Can I skip the caramel bits?
While caramel bits create those gooey, decadent pockets, you can leave them out if needed—maybe add extra apple for a fruitier version, or swap in white chocolate chips for a new twist!
Final Thoughts
These Cheesecake-Stuffed Caramel Apple Cookies are more than just a bake; they’re a little adventure at your kitchen table, and a surefire way to wow anyone lucky enough to have a bite. Try them out and let each warm, gooey, cinnamon-spiced bite transport you to your happiest fall memories—trust me, you’ll be making them on repeat!
Print
Cheesecake-Stuffed Caramel Apple Cookies Recipe
- Total Time: 44 minutes plus chilling time
- Yield: 18 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of caramel apple goodness and creamy cheesecake with these Cheesecake-Stuffed Caramel Apple Cookies. A delightful treat for fall or any time of the year!
Ingredients
Cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 3/4 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup diced tart apple, peeled
- 1 cup caramel bits
Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Prepare cheesecake filling: In a small bowl, beat cream cheese, powdered sugar, and vanilla until smooth. Scoop teaspoon-sized portions onto a plate, freeze for 30 minutes until firm.
- Prepare cookie dough: In a medium bowl, whisk flour, baking soda, salt, and cinnamon. In a large mixing bowl, cream butter, brown sugar, and granulated sugar until light and fluffy. Beat in egg and vanilla until smooth. Gradually add dry ingredients, mixing until just combined. Fold in diced apple and caramel bits.
- Assemble cookies: Scoop 2 tablespoons of dough, flatten slightly, place a frozen cheesecake ball in the center, then wrap dough around it and seal. Place on prepared sheets 2 inches apart.
- Bake: Bake for 12–14 minutes or until edges are golden. Cool for 10 minutes before serving.
Notes
- Chilling the cheesecake filling makes stuffing much easier.
- For extra gooey caramel flavor, drizzle baked cookies with warm caramel sauce.
- Prep Time: 30 minutes plus chilling time
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 19 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 30 mg
