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Creamy Caramel Apple Cheesecake Snickerdoodle Cookies

caramel apple cheesecake snickerdoodle cookies - featured image
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Warm, pillowy snickerdoodle cookies cradle a rich cheesecake center, topped with gooey caramel and tart apple bits. This easy fall treat combines classic comfort with a wow-factor twist, perfect for gatherings or cozy nights in.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar (for filling)
  • 1 teaspoon vanilla extract (for filling)
  • 1 tablespoon all-purpose flour (for filling)
  • Pinch of salt (for filling)
  • 1 medium apple, peeled, cored, and diced small (Honeycrisp or Granny Smith)
  • 1/2 cup caramel sauce
  • 1/2 teaspoon cinnamon (for topping)
  • 1/4 cup granulated sugar (for coating)
  • 1 tablespoon ground cinnamon (for coating)

Instructions

  1. Prepare the cheesecake filling: In a medium bowl, beat cream cheese until smooth. Add sugar, vanilla extract, flour, and a pinch of salt. Beat until creamy and thick (about 2 minutes). Cover and chill in the fridge.
  2. Make the snickerdoodle dough: In a large bowl, whisk together flour, cream of tartar, baking soda, and salt. In another bowl, cream butter and sugar until light and fluffy (2-3 minutes). Add eggs and vanilla, mixing until smooth. Gradually stir dry ingredients into wet, mixing just until combined. Chill if dough is too soft.
  3. Prepare the cinnamon sugar coating: In a small bowl, mix sugar and cinnamon for rolling.
  4. Shape the cookies: Scoop about 2 tablespoons of dough and flatten in your palm. Add 1 teaspoon chilled cheesecake filling and a pinch of diced apple. Fold edges up and around the filling, sealing gently. Roll into a ball and coat in cinnamon sugar mixture. Repeat with remaining dough and filling.
  5. Bake: Preheat oven to 350°F (175°C). Arrange cookies 2 inches apart on lined baking sheets. Bake for 12-14 minutes, until edges are set and tops are crackly.
  6. Add caramel apple topping: While cookies are warm, drizzle each with about 1 teaspoon caramel sauce. Sprinkle with diced apples and a dash of cinnamon. Let cool 10 minutes on the pan, then transfer to wire racks.
  7. Cool & serve: Let cookies cool completely before storing. Enjoy warm for extra gooey filling.

Notes

Chill the cheesecake filling for easier shaping and less leakage. Seal dough tightly around filling to prevent leaks. Use tart apples like Granny Smith for best flavor. For gluten-free or dairy-free, substitute appropriate flour and dairy alternatives. Cookies can be frozen after baking or as unbaked dough balls. Optional: Add sea salt or nuts for extra flavor.

Nutrition

Keywords: caramel apple cookies, snickerdoodle cheesecake cookies, fall dessert, easy cookie recipe, autumn baking, caramel apple, snickerdoodle, cheesecake filling, holiday cookies, cinnamon sugar cookies

Find it online: https://jodierecipes.com/creamy-caramel-apple-cheesecake-snickerdoodle-cookies-recipe-easy-fall-treat/