There’s something absolutely magical about the combination of creamy cheesecake and sweet, crunchy apples, especially when it’s all wrapped up in a warm cookie! I remember the first time I made these cheesecake stuffed caramel apple cookies; the aroma wafted through my kitchen and brought my family running. It was a crisp fall afternoon, and as the leaves turned golden, I just knew I had to bake something special. The moment I took the first bite, I was in love! The sweetness of the caramel drizzled on top just takes these cookies to a whole other level. Trust me, once you try these, you’ll be reaching for seconds!
Ingredients List
- 1 cup unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 apple, peeled and diced
- 1/2 cup caramel sauce
How to Prepare Instructions
- First things first, preheat your oven to 350°F (175°C). I always find it helpful to get that warming up while I prepare the dough!
- In a large mixing bowl, cream together the softened butter, packed brown sugar, and granulated sugar until it’s light and fluffy. This usually takes about 2-3 minutes with a hand mixer.
- Next, add in the eggs and vanilla extract. Mix well until everything is beautifully combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step is key for even distribution of the leavening agents!
- Now, gradually add the dry ingredients to your wet mixture. Don’t rush this part; mix just until combined to keep those cookies tender.
- In another bowl, beat the softened cream cheese with the powdered sugar until smooth and creamy. This is your delightful cheesecake filling!
- Gently fold in the diced apple into the cookie dough—this adds that yummy fruity texture.
- Now, it’s time for the fun part! Take a small portion of your cookie dough, flatten it slightly, and place a spoonful of the cream cheese mixture in the center. Enclose the dough around the filling, rolling it into a ball.
- Place these on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake for 12-15 minutes until the edges are just golden. Keep an eye on them; you want that perfect soft center!
- Once baked, drizzle warm caramel sauce over the cookies while they’re still on the baking sheet. Let them cool slightly before transferring to a wire rack. Enjoy the heavenly smell!
FAQ Section
Can I use a different type of cheese for the filling? Absolutely! If you want a twist, mascarpone cheese works beautifully as a substitute for cream cheese. It’ll give your cookies a lighter texture.
What if I don’t have caramel sauce? No worries! You can melt some caramel candies with a splash of milk, or even use chocolate sauce for a different flavor profile.
How do I store leftover cookies? Keep your cheesecake stuffed caramel apple cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can refrigerate them for about a week.
Can I freeze these cookies? Yes! Just make sure to wrap them well in plastic wrap and store in a freezer bag. They’ll be good for up to 2 months. Thaw them at room temperature before enjoying!
Why You’ll Love This Recipe
- Quick and easy to make, perfect for busy days!
- Delicious flavor combinations of creamy cheesecake, sweet apples, and rich caramel.
- Ideal for fall gatherings, potlucks, or cozy nights in.
- A true crowd-pleaser that will have everyone asking for the recipe!
- Soft, chewy cookies with a delightful surprise inside.
Tips for Success
To ensure your cheesecake stuffed caramel apple cookies turn out perfectly every time, here are my top tips! First, don’t skip chilling the dough for about 30 minutes before baking; it makes it so much easier to handle and helps the cookies maintain their shape. Trust me, it’s worth the wait!
Next, when it comes to apples, I highly recommend using tart varieties like Granny Smith. They balance the sweetness of the caramel and cream cheese beautifully. Also, make sure you don’t overbake the cookies; they should be just golden around the edges but still soft in the center. If they look slightly underbaked, that’s okay—they’ll firm up as they cool!
Finally, don’t forget to drizzle that warm caramel right after they come out of the oven for that extra touch of indulgence. You’ll be so glad you did!
Nutritional Information Section
Keep in mind that nutrition can vary based on the specific ingredients and brands you use. On average, each cheesecake stuffed caramel apple cookie contains approximately 200 calories, 10g of fat, 2g of protein, and 25g of carbohydrates. With 12g of sugar and 150mg of sodium, they’re a delightful treat to indulge in without too much guilt!
Storage & Reheating Instructions
To keep your cheesecake stuffed caramel apple cookies fresh and delicious, store them in an airtight container at room temperature for up to 3 days. If you want to extend their shelf life, pop them in the fridge, where they’ll stay good for about a week. Just make sure they’re fully cooled before sealing them up!
When you’re ready to enjoy them again, you can gently reheat the cookies in the microwave for about 10-15 seconds. This will warm them up and soften the cheesecake filling, making them taste almost like they just came out of the oven. Yum!
Serving Suggestions
These cheesecake stuffed caramel apple cookies are delightful on their own, but you can elevate your dessert experience even further! I love pairing them with a warm cup of spiced apple cider or a cozy vanilla chai latte for that perfect fall vibe. If you’re feeling indulgent, serve them alongside a scoop of vanilla ice cream—just imagine the creamy goodness melting into the warm cookie! It’s pure bliss!
For more information on the benefits of apples, check out this Healthline article.
Print
Cheesecake Stuffed Caramel Apple Cookies: 5 Reasons You’ll Love Them
- Total Time: 45 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies filled with cheesecake and topped with caramel and apples.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1 apple, peeled and diced
- 1/2 cup caramel sauce
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, cream butter, brown sugar, and granulated sugar.
- Add eggs and vanilla, mix well.
- In another bowl, whisk flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients.
- In a separate bowl, mix cream cheese and powdered sugar until smooth.
- Fold in diced apple into the cookie dough.
- Take a portion of dough, add cream cheese mixture, and form into a ball.
- Place on a baking sheet and bake for 12-15 minutes.
- Drizzle caramel sauce over warm cookies before serving.
Notes
- Store cookies in an airtight container.
- Use tart apples for a balanced flavor.
- Chill dough for 30 minutes for better handling.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cheesecake stuffed caramel apple cookies
