Description
Sweet meets savory in these cheesecake-stuffed caramel apple cookies, blending creamy cheesecake centers with gooey caramel and tender apple chunks. Homemade comfort wraps around classic flavors, inviting you to indulge in a delightful dessert experience with each warm, irresistible bite.
Ingredients
Scale
Filling:
- 4 ounces (113 grams) cream cheese (softened)
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Dry Ingredients:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
Wet Ingredients and Mix-Ins:
- ½ cup (1 stick or 113 grams) unsalted butter (softened)
- ½ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup diced apple (peeled & finely chopped)
- ½ cup caramel bits or soft caramels (chopped)
- ¼ cup caramel sauce (for drizzling)
- ¼ teaspoon sea salt (optional, for salted caramel flavor)
Instructions
- Craft a silky, smooth cheesecake filling by blending cream cheese with powdered sugar and vanilla until perfectly uniform. Carefully form petite dollops onto a parchment-lined surface, then transfer to the freezer for half an hour until solidified.
- In a spacious mixing vessel, whip butter with brown and granulated sugars until airy and voluminous. Incorporate egg and vanilla, ensuring thorough integration. Separately, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg through gentle whisking.
- Merge dry ingredients into the butter mixture, stirring minimally to prevent overworking the dough. Gently fold in freshly diced apples and caramel fragments until evenly distributed.
- Warm the oven to 350F (175C) and prepare a baking sheet with parchment paper. Extract a tablespoon of cookie dough, creating a gentle indentation. Nestle the frozen cheesecake dollop into the center.
- Carefully envelop the cheesecake center with another tablespoon of dough, meticulously sealing the edges to prevent leakage. Position cookies with ample spacing to allow proper expansion.
- Bake until edges transform to a golden hue and centers appear set, approximately 12-15 minutes. Allow cookies to rest briefly on the baking sheet before transferring to a cooling rack.
- Complete the indulgent treat by drizzling with warm caramel sauce and optional sea salt sprinkle for a luxurious finishing touch.
Notes
- Chill the cheesecake filling thoroughly to prevent melting during baking and ensure a perfect gooey center that doesn’t leak out.
- Use cold cream cheese and butter for a more stable filling that maintains its shape inside the cookie.
- Dice apples small and pat them dry to prevent excess moisture from making the cookies soggy and compromising the texture.
- Opt for firm baking apples like Granny Smith or Honeycrisp to maintain structure and provide a slight tartness that balances the sweet caramel and cheesecake.
- For gluten-free variations, substitute all-purpose flour with a 1:1 gluten-free baking blend and ensure all other ingredients are certified gluten-free.
- Make ahead and freeze unbaked cookies for up to 2 months, allowing you to have fresh-baked treats ready anytime without full preparation.
- Control caramel intensity by using less caramel bits or choosing between soft caramel pieces or harder caramel chunks for different texture experiences.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 210
- Sugar: 14 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg