Apple Pie Cheesecake Cookies
There's something incredibly comforting about the smell of freshly baked cookies wafting through the house, especially when those cookies combine the classic flavors of apple pie and creamy cheesecake. Imagine biting into a soft, chewy cookie filled with sweet apple pie filling and a luscious cream cheese center. That's exactly what these apple pie cheesecake cookies deliver!
Equipment
- Mixing bowl
- baking sheet
- Parchment paper
Ingredients
For the Cookie Dough
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1 cup apple pie filling chopped
For the Cream Cheese Filling
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 3: Beat in the eggs one at a time, then stir in the vanilla extract.
- Step 4: In another bowl, combine the all-purpose flour, baking soda, salt, ground cinnamon, and ground nutmeg.
- Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Step 6: Fold in the chopped apple pie filling, making sure it's evenly distributed.
- Step 7: In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Step 8: Drop a tablespoon of cookie dough onto a baking sheet lined with parchment paper. Make a small indentation in the center of each cookie.
- Step 9: Fill the indentation with a teaspoon of the cream cheese mixture.
- Step 10: Bake for 12-15 minutes or until the edges are lightly golden.
- Step 11: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze them for up to three months. Just make sure to layer them with parchment paper to prevent sticking!