Caramel Apple Cheesecake Stuffed Cookies

Cookies and cheesecake are great on their own, so why wouldn’t they be great combined? Spoiler alert: they are! These cookies have graham cracker crumbs and cinnamon in the dough to mimic the taste of cheesecake crust and the filling is made with cream cheese, caramel, and spiced cooked apples. All the goodness of cheesecake, but no fork needed.

Prepare the Filling

Add finely diced apples, water, apple pie spice, and brown sugar to a small saucepan and bring to a boil. Reduce to a simmer and cook until the liquid has evaporated, stirring occasionally. Transfer to a bowl to cool to room temperature and set aside.

In a medium bowl, mix together softened cream cheese, caramel, and powdered sugar until fully combined and smooth. Stir in the cooked apples.

Place dollops of the filling mixture (about 2 teaspoons each) on parchment or wax paper and transfer to the freezer until solid. Alternatively, you can use a small silicone candy mold to help portion the filling.

Make the Cookie Dough

In a medium bowl, whisk together flour, graham cracker crumbs, baking powder, baking soda, cinnamon, and salt. Set aside.

In a large bowl using a handheld or stand mixer fitted with a paddle attachment, mix together softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy. Add one egg and vanilla extract and mix until fully combined.

Add the dry ingredients to the wet ingredients and mix until just combined.

Assemble the Cookies

Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.

On a clean work surface, roll the cookie dough into balls about 2 tablespoons each and then flatten into circle like in the left image below.

Place a frozen dollop of filling in the center of each dough circle and use your hands to wrap the dough around the filling so it is fully encased on all sides. Place the filled dough balls on the prepared baking sheets at least 2 inches apart.

Bake the Cookies

Bake at 350°F for 15-17 minutes until the cookies are golden brown around the edges and just starting to crack on top. Allow the cookies to cool on the pan for 5-10 minutes before removing.

Serve warm or at room temperature if you want a more liquid filling or refrigerate for at least 1 hour for a set filling. Store leftovers in an airtight container in the refrigerator for 3-5 days or freeze for up to 3 months.

Yield: 18-20

Author: Laura's Bake Lab

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Caramel Apple Cheesecake Stuffed Cookies

A graham cracker and cinnamon flavored sugar cookie surrounding a caramel apple and cream cheese filling.

Prep time: 30 MinCook time: 15 MinInactive time: 1 HourTotal time: 1 H & 45 M

Ingredients

Filling

• 3 apples, chopped into small cubes
• 1/4 cup water
• 1 tsp apple pie spice blend (see notes)
• 1 Tbsp brown sugar
• 8 oz cream cheese, soft
• 2 Tbsp salted caramel sauce (see notes)
• 1/3 cup powdered sugar

Cookies

• 2 cups all purpose flour
• 3/4 cup graham cracker crumbs
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 3/4 cup unsalted butter, softened to room temperature
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 egg, room temperature
• 1 tsp vanilla extract

Instructions

Prepare the Filling

1. Add the chopped apples, water, apple pie spice, and brown sugar to a small saucepan. Bring to a boil and then reduce to a simmer. Cook until the liquid has evaporated, stirring occasionally. Transfer to a bowl to cool to room temperature and set aside.
2. In a medium bowl, mix together the softened cream cheese, caramel, and powdered sugar until fully combined in and smooth. Stir in the cooked apples.
3. Place dollops of the filling (about 2 teaspoons each) on parchment or wax paper and transfer to the freezer until solid. Alternatively, you can use a small silicone candy mold.

Prepare the Cookie Dough

1. In a medium bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, cinnamon, and salt. Set aside.
2. In a large bowl using a handheld or stand mixer fitted with a paddle attachment, mix together the softened butter, brown sugar, and granulated sugar on medium speed until light and fluffy.
3. Add the egg and vanilla and mix until fully combined.
4. Add the dry ingredients to the wet ingredients and mix until just combined.

Assemble and Bake the Cookies

1. Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone baking mats.
2. On a clean work surface, roll the cookie dough into balls about 2 tablespoons each and then flatten into circles.
3. Place a frozen dollop of filling in the center of each dough circle and use your hands to wrap the dough around the filling so it is fully encased on all sides. Place the filled dough balls on the prepared baking sheets at least 2 inches apart.
4. Bake for 15-17 minutes until the cookies are golden brown around the edges and just starting to crack on top. Allow the cookies to cool on the pan for 5-10 minutes before removing.
5. Serve warm or at room temperature if you want a more liquid filling or refrigerate for at least 1 hour for a set filling.

Notes

• Storage Instructions: Store in an airtight container in the refrigerator for 3-5 days or freeze for up to 3 months.
• Apple Pie Spice: You can use a store bought apple pie spice blend or make your own by mixing 2 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1/4 tsp ground allspice, and 1/4 tsp ground cloves. You will have extra.
• Caramel Sauce: If you are not using salted caramel sauce, add a pinch of salt to your filling mixture.

https://www.laurasbakelab.com/blog/caramel-apple-cheesecake-stuffed-cookies

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