Description
Delightful apple pie cheesecake cookies blend classic dessert flavors into irresistible handheld treats. Sweet cinnamon-spiced apples and creamy cheesecake merge perfectly, offering a delectable experience you’ll savor with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups all-purpose flour
- 1 large egg
- 4 ounces (113 grams) cream cheese (softened)
- 1 medium apple (peeled, cored, and diced)
Sugars and Sweeteners:
- ½ cup granulated sugar
- ¼ cup light brown sugar (packed)
- ¼ cup powdered sugar
- 2 tablespoons granulated sugar
Fats and Flavoring:
- ½ cup unsalted butter (softened)
- 1 tablespoon unsalted butter
- 1 teaspoon vanilla extract
- ½ teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg (optional)
Instructions
- Craft the foundational cookie dough by vigorously blending softened butter with both granulated and brown sugars until the mixture achieves a whipped, airy consistency. Incorporate the egg and vanilla extract, ensuring a thorough and smooth integration.
- Separately combine flour, baking powder, and salt. Gradually fold these dry ingredients into the butter mixture, gently working until a cohesive, soft dough emerges.
- Transfer dollops of dough onto a parchment-lined baking sheet, maintaining adequate spacing. Create a gentle indentation in the center of each cookie using your thumb or a rounded utensil.
- Whip cream cheese with powdered sugar and vanilla until achieving a silky, luxurious texture. Carefully pipe or spoon this delicate cheesecake filling into the prepared cookie wells.
- In a skillet, transform diced apples with butter, sugar, cinnamon, and nutmeg. Sauté the mixture, stirring periodically, until the apples become tender and caramelized. Allow the mixture to cool slightly before application.
- Lavishly top each cookie with the warm, spiced apple mixture, ensuring an even distribution across the cheesecake filling.
- Position the adorned cookies in a preheated oven at 350F (175C). Bake until the edges turn a golden brown and the centers appear completely set, approximately 12-15 minutes.
- After removing from the oven, allow the cookies to rest on the baking sheet for a brief 5-minute cooling period. Subsequently, transfer to a wire rack to complete the cooling process, enabling the cookies to firm and develop their final texture.
Notes
- Softening butter at room temperature helps create a smoother, more even cookie dough that blends ingredients more easily.
- Use a light hand when mixing dry ingredients to prevent overworking the dough, which can make cookies tough and dense.
- Create uniform cookie sizes by using a cookie scoop or tablespoon measure for consistent baking and appearance.
- Choose firm, tart apples like Granny Smith for the best balance of sweetness and texture in the apple pie topping.
- Chill the cheesecake filling for 15-20 minutes before piping to make it easier to handle and more stable.
- For a gluten-free version, substitute all-purpose flour with a 1:1 gluten-free baking blend to maintain the cookie’s texture.
- Reduce sugar content by using a sugar substitute or cutting the amount by one-third for a less sweet treat.
- Store cookies in an airtight container in the refrigerator for up to 3-4 days to maintain freshness and prevent the cheesecake filling from spoiling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 157
- Sugar: 9 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 24 mg