Description
Indulge in these delightful Cheesecake-Stuffed Caramel Apple Cookies that combine the creamy richness of cheesecake with the sweet, autumnal flavors of caramel and green apple. Each cookie is loaded with a soft cheesecake center wrapped in a tender cookie dough, drizzled with luscious caramel sauce and topped with crunchy pecans and fresh apple pieces for a perfect blend of textures and flavors.
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
- ½ cup caramel sauce
- ½ cup chopped pecans
- Diced green apple pieces (optional)
Instructions
- Prepare Cheesecake Filling: In a small bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Scoop teaspoon-sized portions onto a lined baking sheet and freeze for at least 30 minutes to firm up.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and sugar until the mixture is light and fluffy, which will help create a soft cookie texture.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and optional apple extract to the butter-sugar mixture. Add green food coloring if you want a subtle apple-like green hue to your cookies.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to ensure even distribution of leavening and seasoning.
- Make Cookie Dough: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to form a dough. Avoid overmixing to keep the cookies tender.
- Shape Dough Balls: Scoop small balls of cookie dough and flatten slightly with your hand or a spoon on a clean surface.
- Stuff Cookies: Place one frozen cheesecake portion in the center of each flattened dough piece, then wrap the dough around the cheesecake, sealing completely and rolling into a smooth ball to encase the filling.
- Arrange for Baking: Place the stuffed dough balls on a lined baking sheet, spaced well apart to allow for spreading during baking.
- Preheat Oven: Preheat your oven to 350°F (175°C) to the correct temperature so the cookies bake evenly.
- Bake Cookies: Bake the cookies for 10-12 minutes, or until the edges are set but centers remain soft and slightly underbaked, which ensures a gooey cheesecake center.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack for further cooling to set fully without becoming soggy.
- Add Toppings: Once the cookies are cooled, warm the caramel sauce slightly and drizzle it over each cookie. Finally, sprinkle chopped pecans and diced green apple pieces over the top for an added crunch and fresh apple flavor.
Notes
- Freezing the cheesecake filling before stuffing helps prevent leakage during baking.
- Using green food coloring is optional but gives the cookies a fun apple-like appearance.
- Apple extract enhances the apple flavor but can be omitted if unavailable.
- Ensure cookies cool properly on a wire rack to maintain texture and prevent sogginess.
- Chopped nuts and fresh apple pieces add a pleasant crunch and fresh contrast to the creamy center.
