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- 2 ½ cups all-purpose flour - ¾ cup unsalted butter, softened - 1 cup brown sugar, packed - ½ cup granulated sugar - 1 large egg - 1 tsp vanilla extract - 1 tsp baking soda - 1 tsp baking powder - ½ tsp salt - 8 oz cream cheese, softened - ½ cup powdered sugar - 1 tsp vanilla extract - 1 large apple (Granny Smith or Honeycrisp) - 2 tbsp unsalted butter - ¼ cup brown sugar - ¼ tsp cinnamon - 1 tbsp lemon juice - ½ cup caramel sauce (store-bought or homemade) The cookie ingredients create a soft and rich base. The butter adds creaminess, while the sugars give sweetness. The combination of baking soda and baking powder helps the cookies rise. For the cheesecake filling, use softened cream cheese for a smooth texture. Powdered sugar will sweeten and add airiness. The vanilla extract enhances the flavor beautifully. The caramel apple filling brings the magic. Choose a Granny Smith or Honeycrisp apple for the best taste. The butter helps cook the apple, while brown sugar and cinnamon create warmth. Lemon juice adds brightness, and caramel sauce gives a luscious finish. This mix of flavors makes each bite a sweet delight. You get the taste of creamy cheesecake, fresh apples, and rich caramel. - Step 1: Melt 2 tablespoons of unsalted butter in a skillet over medium heat. - Step 2: Add 1 diced apple, ¼ cup brown sugar, ¼ teaspoon cinnamon, and 1 tablespoon lemon juice. Cook for 5-7 minutes. Stir often until apples are tender. - Step 3: Remove from heat and stir in ½ cup caramel sauce. Let cool. - Step 1: In a mixing bowl, combine 8 ounces of softened cream cheese, ½ cup powdered sugar, and 1 teaspoon vanilla extract. - Step 2: Mix until the mixture is smooth and creamy. Set aside. - Step 1: In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, and ½ teaspoon salt. - Step 2: In another bowl, cream ¾ cup softened butter with 1 cup brown sugar and ½ cup granulated sugar until fluffy. Add 1 large egg and 1 teaspoon vanilla extract. Mix well. - Step 3: Gradually add the dry ingredients to the butter mix. Stir until just combined. - Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. - Step 2: Take a ball of cookie dough (about 1.5 tablespoons). Flatten it in your palm. Put about a teaspoon of cheesecake filling in the center. Top with 1 tablespoon of caramel apple filling. - Step 3: Fold the edges over the filling and roll it into a ball. Place on baking sheets, spaced 2 inches apart. - Step 1: Bake for 10-12 minutes, or until the edges are golden. - Step 2: Cool for 5 minutes on the baking sheet, then transfer to a wire rack to cool completely. - Step 1: Drizzle extra caramel sauce over the cooled cookies before serving, if desired. - Use room temperature ingredients. This helps the butter mix well. - Don’t overmix the dough. This keeps your cookies soft and chewy. - Adjust baking time for desired softness. Bake longer for crisp cookies, shorter for soft ones. - Explore adding nuts or additional spices. Walnuts or pecans add crunch. Cinnamon or nutmeg can boost warmth. - Experiment with different apple varieties. Try sweet Honeycrisp or tart Granny Smith for unique tastes. - Use a proper measuring scoop for cookie dough. This ensures even sizes and baking. - Ensure filling doesn’t overflow after rolling. Seal the edges well to keep the filling inside. {{image_2}} To make these cookies gluten-free, use a gluten-free flour blend instead of all-purpose flour. Look for blends that include xanthan gum for binding. You may need to adjust the liquid slightly to get the right dough texture. For a vegan version, swap out the butter for coconut oil or a vegan butter substitute. Use a flax egg, made by mixing one tablespoon of ground flaxseed with three tablespoons of water, instead of the egg. Replace cream cheese with a plant-based cream cheese and use almond milk in the cheesecake filling for similar flavors. You can try using chocolate ganache or pumpkin puree instead of the cheesecake filling. For a fruity twist, consider using diced peaches or pears in the caramel filling. Each option offers a unique taste that pairs well with the cookie base. To keep your cookies fresh, store them in an airtight container. This helps lock in moisture and flavor. I recommend using a glass or plastic container with a tight lid. You can also place parchment paper between layers to prevent sticking. For best results, keep them at room temperature. You can freeze both the unbaked dough and baked cookies. For unbaked dough, scoop the cookie balls onto a baking sheet. Freeze them for about an hour, then transfer to a freezer bag. Seal the bag tightly. For baked cookies, let them cool completely. Place in an airtight container, or wrap each cookie in plastic wrap before freezing. To thaw, simply take out the frozen cookies and let them sit at room temperature for a few hours. If you freeze the dough, bake from frozen. Just add a couple of extra minutes to the baking time for the best results. When stored at room temperature, these cookies stay fresh for about a week. Look for signs like a hard texture or a dry taste, which mean the cookies have gone stale. If they lose their soft bite or flavor, it’s time to toss them out. Yes, you can make the cookie dough ahead of time. It’s easy! Just follow these steps: - After mixing the dough, cover it tightly with plastic wrap. - Place it in the fridge for up to 48 hours. - If you want to store it longer, freeze it. - To freeze, scoop the dough into balls and place them on a baking sheet. Freeze until solid, then store in an airtight container. - When ready to bake, just thaw the dough in the fridge overnight. To stop the filling from leaking, you need to seal those cookie edges well. Here are some tips: - Use enough cookie dough to cover the filling completely. - Press the edges of the dough together firmly. - Crimp the edges with a fork for a tighter seal. - If you notice any cracks, patch them with a small piece of dough. - Handle the cookies gently when placing them on the baking sheet. These cookies taste great with some tasty sides! Here are a few ideas: - Pair with a warm cup of spiced apple cider for a cozy treat. - Serve alongside vanilla ice cream for a creamy contrast. - A drizzle of extra caramel sauce brings out the flavors. - Try them with coffee or tea for a delightful snack. Enjoy making and sharing these treats! These cookies combine sweet, creamy, and tart all in one bite. You’ve learned the ingredients for the cookie, cheesecake filling, and caramel apple filling. I shared step-by-step instructions to guide you through the process. Remember to perfect your cookie texture and storage tips for freshness. Feel free to explore variations like gluten-free or vegan options. Now, get baking and enjoy this tasty treat!

Caramel Apple Cheesecake Stuffed Cookies

Indulge in the perfect autumn treat with these Caramel Apple Cheesecake Stuffed Cookies! Soft, chewy cookies filled with a rich cheesecake center and a gooey caramel apple filling create a delightful flavor explosion. Whether you're baking for a cozy evening or a special gathering, these cookies are sure to impress. Click through to explore the full recipe and bring this scrumptious dessert to your kitchen today!
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Ingredients
  

For the Cookies:

2 ½ cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt

¾ cup unsalted butter, softened

1 cup brown sugar, packed

½ cup granulated sugar

1 large egg

1 tsp vanilla extract

For the Cheesecake Filling:

8 oz cream cheese, softened

½ cup powdered sugar

1 tsp vanilla extract

For the Caramel Apple Filling:

1 large apple, peeled, cored, and diced (Granny Smith or Honeycrisp)

2 tbsp unsalted butter

¼ cup brown sugar

¼ tsp cinnamon

1 tbsp lemon juice

½ cup caramel sauce (store-bought or homemade)

Instructions
 

Prepare the Caramel Apple Filling: In a skillet over medium heat, melt the butter. Add the diced apple, brown sugar, cinnamon, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the apples are tender. Remove from heat and stir in the caramel sauce. Set aside to cool.

    Make the Cheesecake Filling: In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Mix until smooth and creamy. Set aside.

      Prepare the Cookie Dough: In a large bowl, whisk together the flour, baking soda, baking powder, and salt. In a separate bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.

        Gradually add the dry ingredients to the butter mixture, mixing until just combined.

          Assemble the Cookies: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

            Take a small ball of cookie dough (about 1.5 tablespoons) and flatten it in your palm. Place about a teaspoon of the cheesecake filling in the center and top with a tablespoon of the caramel apple filling. Fold the edges of the cookie dough over the filling and roll into a ball.

              Place the cookie balls on the prepared baking sheets, spaced about 2 inches apart.

                Bake for 10-12 minutes, or until the edges are just lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                  Garnish: Drizzle extra caramel sauce over the cooled cookies before serving, if desired.

                    Prep Time, Total Time, Servings: 30 min | 1 hr | 24 cookies