Print

Gooey Caramel Apple Pie Cheesecake Stuffed Cookies

caramel apple pie cheesecake stuffed cookies - featured image
Print Recipe

These cookies combine the best of fall desserts—spiced apple pie filling, creamy cheesecake, and gooey caramel—stuffed inside soft, chewy cookie dough. Perfect for gatherings, gifting, or cozy afternoons, they’re easy to customize and guaranteed to impress.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 medium apples, peeled and diced (about 2 cups)
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg (optional)
  • 1 tsp cornstarch
  • 2 tsp lemon juice
  • 4 oz cream cheese, softened
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/2 cup caramel candies or sauce
  • Pinch sea salt (optional)

Instructions

  1. Prepare the apple pie filling: In a small saucepan, melt 2 tbsp butter over medium heat. Add diced apples, 2 tbsp brown sugar, 1 tsp cinnamon, 1/4 tsp nutmeg, and 2 tsp lemon juice. Stir frequently for 5-6 minutes until apples soften and mixture thickens. Sprinkle in 1 tsp cornstarch, stir, and cook another 2 minutes until glossy and jammy. Remove from heat and let cool completely.
  2. Make the cheesecake filling: In a small bowl, beat 4 oz cream cheese, 1/4 cup powdered sugar, and 1/2 tsp vanilla extract until smooth. Chill in the fridge.
  3. Mix the cookie dough: In a large bowl, cream together 1 cup butter, 1 cup light brown sugar, and 1/2 cup granulated sugar until light and fluffy (2-3 minutes). Add 2 eggs and 2 tsp vanilla extract, mixing until combined. In a separate bowl, whisk together 2 1/2 cups flour, 1 tsp baking soda, and 1/2 tsp salt. Gradually add dry ingredients to wet, mixing gently.
  4. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  5. Assemble the cookies: Scoop tablespoon-sized balls of dough (about 2 tbsp each) and flatten slightly. Add a small spoonful of cooled apple pie filling and a dollop of cheesecake mixture to the center. Top with another flattened ball of dough, pinching edges to seal. Roll gently into a ball and place on baking sheet, spacing 2 inches apart.
  6. Bake for 12-14 minutes, until edges are golden and centers are just set. Cookies will look slightly underbaked in the middle.
  7. While cookies are still warm, drizzle with caramel sauce (about 1/2 tsp per cookie) and sprinkle with sea salt if desired.
  8. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve slightly warm for maximum gooeyness.

Notes

Chill apple and cheesecake fillings before assembling to prevent melting. Pinch dough edges tightly to seal in filling. For gluten-free or dairy-free options, substitute flour and cream cheese as needed. If cookies spread too much, chill assembled cookies before baking. Enjoy slightly warm for best texture.

Nutrition

Keywords: caramel apple cookies, cheesecake stuffed cookies, fall dessert, apple pie cookies, easy cookie recipe, autumn baking, stuffed cookies, caramel cookies

Find it online: https://tomyumy.com/gooey-caramel-apple-pie-cheesecake-stuffed-cookies-easy-fall-dessert-recipe/