Description
Indulge in these delightful Cheesecake-Stuffed Caramel Apple Cookies, featuring a rich cream cheese filling encased in soft, buttery apple-flavored cookie dough. Topped with a sweet apple glaze, chopped pecans, and a drizzle of luscious caramel sauce, these treats combine creamy, fruity, and nutty flavors perfect for any occasion.
Ingredients
Scale
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Apple Glaze and Toppings
- 1 1/2 cups powdered sugar
- 3 tablespoons apple juice or cider
- 2-3 drops green food coloring (optional)
- 1/2 cup chopped pecans
- 1/4 cup caramel sauce
Instructions
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese with 1/4 cup granulated sugar and 1 teaspoon vanilla extract until the mixture is smooth and creamy. Using a teaspoon, scoop out small portions onto a parchment-lined baking sheet. Freeze these cheesecake balls for 30 minutes to firm up before using.
- Make the Cookie Dough: In a large bowl, beat the softened butter and 1 1/2 cups granulated sugar until light and fluffy. Add eggs one at a time, mixing well after each addition, then stir in 2 teaspoons vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture to form a dough. Chill the dough in the refrigerator for 15-20 minutes to make it easier to handle.
- Assemble the Cookies: Preheat your oven to 350°F (175°C). Take about 2 tablespoons of cookie dough and flatten it in your palm. Place a frozen cheesecake ball in the center, then fold the dough around it completely, rolling it into a ball. Repeat this process for all cookies and place them spaced on a baking sheet lined with parchment paper.
- Bake the Cookies: Bake the assembled cookies in the preheated oven for 12-14 minutes, or until the edges turn golden brown. Remove the cookies and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Add the Toppings: Prepare the apple glaze by whisking together the powdered sugar, apple juice or cider, and green food coloring until smooth. Spread the glaze evenly over the cooled cookies. Immediately sprinkle the chopped pecans on top and drizzle with caramel sauce to finish.
- Serve and Enjoy: Let the cookies set for 10-15 minutes to allow the glaze to firm up. Serve and enjoy these rich, flavorful cheesecake-stuffed caramel apple cookies with a glass of milk or your favorite hot beverage.
Notes
- Freezing the cheesecake filling helps prevent it from melting during baking.
- Chilling the cookie dough makes it easier to handle and helps the cookies maintain their shape.
- You can substitute apple juice with apple cider for a more intense flavor.
- Green food coloring is optional and mainly for a festive appearance.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
