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Cheesecake-Stuffed Caramel Apple Cookies

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These Cheesecake-Stuffed Caramel Apple Cookies are soft, chewy, and bursting with fall flavors! Each cookie is filled with a creamy cheesecake center, spiced apple bits, and a gooey caramel drizzle. They’re perfect for holidays, special occasions, or just a cozy sweet treat! 🍏🍪✨

Ingredients

Scale

For the Cheesecake Filling:

  • 4 oz cream cheese (softened)
  • 2 tbsp powdered sugar
  • 1/2 tsp vanilla extract

For the Cookie Dough:

  • 1/2 cup (1 stick) unsalted butter (softened)
  • 1/2 cup brown sugar (packed)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup diced apple (peeled & finely chopped)
  • 1/2 cup caramel bits or soft caramels (chopped)

For the Topping:

  • 1/4 cup caramel sauce (for drizzling)
  • 1/4 tsp sea salt (optional, for salted caramel flavor)

Instructions

Step 1: Make the Cheesecake Filling

  1. In a small bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.
  2. Scoop 1/2 teaspoon-sized dollops onto a parchment-lined plate and freeze for 30 minutes until firm.

Step 2: Make the Cookie Dough

  1. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  2. Add egg and vanilla extract, mixing until combined.
  3. In a separate bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  4. Gradually add dry ingredients to wet ingredients, mixing until just combined.
  5. Fold in diced apples and caramel bits.

Step 3: Assemble the Cookies

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Scoop 1 tablespoon of cookie dough, flatten slightly, and place a frozen cheesecake dollop in the center.
  3. Cover with another tablespoon of dough, sealing the edges to completely encase the filling.
  4. Place cookies 2 inches apart on the baking sheet.

Step 4: Bake & Drizzle

  1. Bake for 12-15 minutes, or until the edges are golden and set.
  2. Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  3. Drizzle with warm caramel sauce and sprinkle with sea salt (optional).

Notes

  • Storage: Keep in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.
  • Baking Tip: Freezing the cheesecake filling prevents it from melting too quickly while baking.
  • Extra Apple Flavor: Use apple pie spice instead of cinnamon and nutmeg.
  • Gluten-Free Option: Swap all-purpose flour for 1:1 gluten-free baking flour.

Find it online: https://ukfinda.com/cheesecake-stuffed-caramel-apple-cookies/