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
Scale
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
