These Cheesecake-Stuffed Caramel Apple Cookies are the ultimate fall treat! Soft and chewy apple-flavored cookies are stuffed with a creamy cheesecake center, drizzled with caramel, and topped with crunchy pecans. Every bite is a perfect combination of sweetness, tanginess, and texture, making these cookies a must-try for the season!
Why You’ll Love This Recipe
- Deliciously unique – A mix of caramel apples and cheesecake in cookie form.
- Perfectly soft and chewy – A melt-in-your-mouth texture with a creamy center.
- Loaded with fall flavors – Apple, caramel, pecans, and warm vanilla make every bite cozy.
- Easy to make ahead – The cheesecake filling can be prepped in advance.
- Crowd-pleaser – Great for parties, bake sales, or cozy fall nights in!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For the Apple 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)
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
For the Toppings:
- ½ cup caramel sauce
- ½ cup chopped pecans
- Diced green apple pieces (optional)
Directions
Prepare the Cheesecake Filling
- In a small bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop teaspoon-sized portions onto a lined baking sheet and freeze for at least 30 minutes.
Make the Cookie Dough
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Mix in the egg, vanilla extract, and apple extract (if using). Add green food coloring for an apple-like hue (optional).
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until fully combined.
Assemble the Cookies
- Scoop out small balls of cookie dough and flatten them slightly.
- Place a frozen cheesecake portion in the center, then wrap and seal the dough around it. Roll into a smooth ball.
- Arrange the dough balls on a lined baking sheet, spacing them apart.
Bake & Cool
- Preheat oven to 350°F (175°C).
- Bake for 10-12 minutes, or until the edges are set but the centers remain soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Top with Caramel & Pecans
- Drizzle warm caramel sauce over each cooled cookie.
- Sprinkle with chopped pecans and diced green apple pieces for extra crunch.
Pro Tip: If you love extra gooey cookies, slightly underbake them and let them finish setting on the baking sheet!
Servings and Timing
- Servings: 12 cookies
- Prep Time: 20 minutes
- Cooking Time: 12 minutes
- Freezing Time: 30 minutes
- Total Time: 1 hour
- Calories per cookie: 250 kcal
Variations
- Use cinnamon sugar – Roll the cookie dough in cinnamon sugar before baking for extra warmth.
- Make them extra gooey – Add caramel bits to the cookie dough for extra caramel flavor.
- Try different nuts – Swap pecans for walnuts or almonds.
- Chocolate drizzle – Drizzle melted white or dark chocolate over the cookies for a fancy touch.
- Skip the green food coloring – If you prefer a more natural look, omit the food coloring.
Storage/Reheating
- Storage: Keep cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing: Store baked cookies in an airtight container in the freezer for up to 2 months. Thaw at room temperature before serving.
- Reheating: Warm cookies in the microwave for 10-15 seconds for a fresh-baked feel.
FAQs
1. Can I use red apples instead of green?
Yes! Green apples add a tangy contrast, but red apples work well for a sweeter flavor.
2. What can I use instead of apple extract?
If you don’t have apple extract, you can add 1 teaspoon of cinnamon for a warm apple pie-like flavor.
3. Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 24 hours or freeze it for later use.
4. Can I use store-bought caramel sauce?
Absolutely! Store-bought caramel sauce makes this recipe quick and easy.
5. How do I keep the cheesecake filling from leaking out?
Make sure the dough completely seals the cheesecake filling before baking.
6. Can I make these cookies gluten-free?
Yes! Use a 1:1 gluten-free flour blend for the best results.
7. Can I substitute pecans with something else?
Of course! Try walnuts, almonds, or skip nuts altogether for a nut-free version.
8. Do I need to chill the cookie dough?
No chilling is required, but freezing the cheesecake filling is essential for easy assembly.
9. How do I make the cookies softer?
Bake them for the lower end of the time range (10 minutes) and let them cool on the baking sheet.
10. What pairs well with these cookies?
They go great with hot apple cider, a pumpkin spice latte, or vanilla ice cream!
Conclusion
These Cheesecake-Stuffed Caramel Apple Cookies are the ultimate fall dessert—soft, chewy, and packed with creamy cheesecake, caramel, and crunchy pecans. Whether you’re baking for a special occasion, a holiday party, or just to satisfy your sweet tooth, these cookies are guaranteed to impress. Try them today and enjoy the perfect bite of fall flavors!
Print
Cheesecake-Stuffed Caramel Apple Cookies
- Total Time: 1 hour (including freezing time)
- Yield: 12 cookies
- Diet: Vegetarian
Description
These Cheesecake-Stuffed Caramel Apple Cookies are a soft, chewy, and indulgent fall treat! Featuring a creamy cheesecake center, apple-flavored cookie dough, and a caramel drizzle with crunchy pecans, these cookies bring the warm flavors of autumn into every bite. Perfect for holiday baking or a cozy sweet treat!
Ingredients
For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
For the Apple 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
For the Toppings:
- ½ cup caramel sauce
- ½ cup chopped pecans
- Diced green apple pieces (optional)
Instructions
1. Prepare the Cheesecake Filling
- In a small bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
- Scoop teaspoon-sized portions onto a lined baking sheet and freeze for at least 30 minutes.
2. Make the Cookie Dough
- In a large bowl, cream together butter and sugar until light and fluffy.
- Mix in egg, vanilla extract, and apple extract (if using). Add green food coloring for an apple-like hue (optional).
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until fully combined.
3. Assemble the Cookies
- Scoop out small balls of cookie dough and flatten them slightly.
- Place a frozen cheesecake portion in the center, then wrap and seal the dough around it. Roll into a smooth ball.
- Arrange dough balls on a lined baking sheet, spacing them apart.
4. Bake & Cool
- Preheat oven to 350°F (175°C).
- Bake for 10-12 minutes, or until edges are set but centers remain soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.
5. Top with Caramel & Pecans
- Drizzle warm caramel sauce over each cooled cookie.
- Sprinkle with chopped pecans and diced green apple pieces for extra crunch.
Notes
- Extra Apple Flavor: Add ½ teaspoon ground cinnamon to the dough for a warm spice kick.
- Nut-Free Version: Skip the pecans and try crushed graham crackers for crunch.
- Salted Caramel Twist: Sprinkle a pinch of flaky sea salt over the caramel drizzle.
- Storage: Store cookies in an airtight container in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Calories: ~250 kcal per cookie
