Description
Delightful Cheesecake-Stuffed Caramel Apple Cookies combine a soft cream cheese center with a spiced apple-flavored cookie dough, drizzled with rich caramel sauce and topped with crunchy pecans and fresh green apple pieces. These uniquely stuffed cookies offer a perfect balance of creamy, sweet, and slightly tart flavors ideal for fall and holiday treats.
Ingredients
Scale
Cheesecake Filling
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Cookie Dough
- ½ cup unsalted butter, softened
- ¾ cup sugar
- 1 egg
- 1 tsp vanilla extract
- ½ tsp apple extract (optional)
- Green food coloring (optional, for apple-like hue)
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
Toppings and Garnishes
- ½ cup caramel sauce
- ½ cup chopped pecans
- Diced green apple pieces (optional)
Instructions
- Prepare Cheesecake Filling: In a small bowl, combine the softened cream cheese, powdered sugar, and vanilla extract, mixing until the mixture is smooth and creamy.
- Freeze Filling Portions: Scoop teaspoon-sized portions of the cheesecake mixture onto a lined baking sheet and place it in the freezer for at least 30 minutes to firm up.
- Cream Butter and Sugar: In a large bowl, beat together the softened butter and sugar until the mixture is light and fluffy, indicating air has been incorporated.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and apple extract if using. Add green food coloring if desired to give the dough an apple-like hue, and mix well.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt ensuring even distribution.
- Form Dough: Gradually incorporate the dry ingredients into the wet mixture, mixing until a uniform dough forms.
- Shape Dough Balls: Scoop small balls of cookie dough and flatten each slightly to prepare for stuffing.
- Stuff with Cheesecake: Place a frozen cheesecake portion in the center of each flattened dough ball, then carefully fold the dough to wrap and seal the filling inside, rolling it into a smooth ball.
- Arrange for Baking: Place the stuffed dough balls on a lined baking sheet spaced apart to allow for spreading.
- Preheat Oven: Heat the oven to 350°F (175°C) to prepare for baking the cookies.
- Bake Cookies: Bake the stuffed cookies for 10-12 minutes until the edges are set but the centers remain soft and chewy.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Drizzle Caramel: Warm the caramel sauce slightly and drizzle it over each cooled cookie for added sweetness and a glossy finish.
- Add Toppings: Sprinkle the drizzled cookies with chopped pecans and optional diced green apple pieces to provide crunch and fresh flavor.
Notes
- Freezing the cheesecake filling is essential to prevent it from leaking out during baking.
- Green food coloring and apple extract are optional but enhance the apple-themed appearance and flavor.
- Use a gentle folding technique to seal the dough fully around the cheesecake to avoid leaks.
- Allow cookies to cool slightly before drizzling caramel to prevent it from melting the cookies.
- Diced green apples add a fresh crunch but can be omitted if not preferred.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
