Description
These Cheesecake-Stuffed Caramel Apple Cookies combine soft, buttery cookie dough with a luscious cheesecake filling, topped with a sweet apple glaze, crunchy pecans, and a rich caramel drizzle. Perfect for fall gatherings or any time you crave a decadent, fruity dessert with a creamy surprise inside.
Ingredients
Scale
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
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
Apple Glaze & 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 together the softened cream cheese, 1/4 cup granulated sugar, and 1 teaspoon vanilla extract until the mixture is smooth and creamy. Scoop teaspoon-sized portions onto a parchment-lined baking sheet and freeze them for 30 minutes to firm up.
- Make the Cookie Dough: In a large mixing bowl, beat the softened butter and 1 1/2 cups granulated sugar until fluffy and light. Add the 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 add the dry ingredients to the wet mixture, mixing just until combined. Chill the dough in the refrigerator for 15-20 minutes to make it easier to handle.
- Assemble the Cookies: Preheat the oven to 350°F (175°C). Take about 2 tablespoons of the chilled cookie dough and flatten it in your hand. Place one frozen cheesecake ball in the center and carefully fold the dough around it, sealing completely. Roll gently into a smooth ball and place on a baking sheet lined with parchment paper. Repeat the process with the remaining dough and cheesecake balls.
- Bake the Cookies: Bake the assembled cookies in the preheated oven for 12-14 minutes, or until the edges are golden brown. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Add the Toppings: While the cookies cool, prepare the apple glaze by whisking together 1 1/2 cups powdered sugar, 3 tablespoons apple juice or cider, and 2-3 drops green food coloring (if using) until smooth. Spread the glaze evenly over the cooled cookies, then sprinkle with chopped pecans and drizzle with caramel sauce.
- Serve and Enjoy: Allow the glazed cookies to set for 10-15 minutes so the glaze firms up before serving. Enjoy these gooey, creamy caramel apple delights fresh!
Notes
- For best results, make sure the cream cheese is fully softened before mixing.
- Freezing the cheesecake filling helps maintain its shape inside the cookie during baking.
- Chilling the cookie dough makes it easier to handle and helps prevent spreading.
- The green food coloring in the glaze is optional but adds a festive touch.
- Store cookies in an airtight container at room temperature for up to 3 days.
- You can substitute pecans with walnuts or omit nuts for a nut-free version.
- Leftover caramel sauce can be warmed slightly for drizzling on ice cream or other desserts.
