Ingredients
Scale
- 2 ½ cups all-purpose flour (for a gluten-free option, try a 1-to-1 gluten-free baking flour)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup peeled and finely chopped apples (I like using Granny Smith for their tartness)
- ½ cup caramel sauce (store-bought or homemade, your call!)
- 8 ounces cream cheese, softened (you can substitute with Neufchâtel for lower fat)
- ¼ cup powdered sugar
- 1 teaspoon lemon juice (to brighten the cheesecake filling)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Having everything ready before you mix helps me stay calm amid the kitchen chaos.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. This mix of dry ingredients will give your cookies that perfect balance of spice and structure.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy—about 3 to 4 minutes. I find this step key for soft, tender cookies, so don’t rush it!
- Add the egg and vanilla extract to the butter mixture, beating until fully combined.
- Slowly incorporate the dry ingredients into the wet, mixing just until combined. Overmixing can make cookies tough, a mistake I’ve learned to avoid after many batches!
- Gently fold in the chopped apples, making sure they’re evenly distributed but not smashed.
- In a separate small bowl, beat the softened cream cheese, powdered sugar, and lemon juice until smooth and creamy. This cheesecake filling is the heart of our cookies—keep it chilled until ready to use.
- To assemble, scoop about 2 tablespoons of cookie dough and flatten it into a disc in your palm. Spoon approximately 1 tablespoon of the cream cheese filling onto the center, then drizzle about 1 teaspoon of caramel sauce over the filling.
- Carefully fold the dough around the filling, sealing it completely and rolling it gently into a ball. This step takes a little patience but trust me—it’s worth it when you get that gooey surprise inside each cookie.
- Place the stuffed dough balls onto your prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 12-14 minutes, or until the edges are golden but the centers still look soft. They’ll firm up as they cool, so be gentle when moving them off the trays.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. This resting time helps the filling set just right.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International