Description
Indulge in these delightful apple cheesecake cookies, featuring a soft, chewy cookie base swirled with creamy cheesecake filling and chunks of tender, spiced apples. Perfect for any occasion!
Ingredients
Scale
- For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For the Cheesecake Swirl:
- 4 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1/2 teaspoon vanilla extract
- For the Apple Filling:
- 1 medium apple (like Honeycrisp or Gala), peeled, cored, and finely diced
- 1 tablespoon granulated sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Instructions
- Prepare the Apple Filling: In a small bowl, combine the diced apple, 1 tablespoon granulated sugar, cinnamon, and nutmeg. Stir to coat the apples evenly. Set aside.
- Make the Cookie Dough: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Make the Cheesecake Swirl: In a medium bowl, beat the softened cream cheese and 1/4 cup granulated sugar until smooth. Stir in 1/2 teaspoon vanilla extract.
- Assemble the Cookies: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between cookies.
- Dollop about 1 teaspoon of the cheesecake mixture onto each cookie dough ball.
- Gently swirl the cheesecake mixture into the cookie dough using a toothpick or the tip of a knife.
- Spoon about 1 teaspoon of the prepared apple filling onto the center of each cookie.
- Using a toothpick, gently swirl the apple filling into the cookie dough and cheesecake mixture.
- Bake: Bake for 12-14 minutes, or until the edges are golden brown and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For best results, do not overmix the cookie dough.
- Chill the dough for at least 30 minutes before baking for chewier cookies.
- Feel free to add a sprinkle of cinnamon sugar on top before baking for extra flavor.
- These cookies store well in an airtight container at room temperature for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 9g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg