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To make these caramel apple cheesecake cookies, gather these key items: - 1 cup unsalted butter, softened - 1 cup cream cheese, softened - 1 cup granulated sugar - 1 cup brown sugar, packed - 1 large egg - 1 teaspoon vanilla extract - 2 ½ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 teaspoon ground cinnamon - 1 cup diced Granny Smith apples - 1 cup caramel sauce, divided (plus extra for drizzling) - ½ cup chopped pecans or walnuts (optional) These ingredients create a rich, soft cookie with a burst of apple flavor and sweet caramel. You can add a few optional ingredients to customize your cookies: - ½ cup chopped pecans or walnuts for a nutty crunch - 1 teaspoon of nutmeg for extra warmth - A pinch of sea salt on top for added contrast These options let you play with flavors and textures, making each batch unique. You can swap some ingredients if needed: - Use light cream cheese for a lower-fat version. - Substitute coconut oil for butter if you want a dairy-free cookie. - Try using gluten-free flour for a gluten-free treat. These substitutions can help you adjust the recipe to fit your diet or preferences. Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, mix the softened butter and cream cheese. Add the granulated sugar and brown sugar. Beat until the mixture is light and fluffy. This step helps create a soft texture in your cookies. Next, crack in one large egg and add one teaspoon of vanilla extract. Mix these in until everything is well combined. In a separate bowl, whisk together 2 ½ cups of all-purpose flour, one teaspoon of baking soda, ½ teaspoon of baking powder, ½ teaspoon of salt, and one teaspoon of ground cinnamon. Slowly add the dry mix to the wet mix. Stir until just combined; don’t overmix. Gently fold in one cup of diced Granny Smith apples and ½ cup of caramel sauce. If you like, add ½ cup of chopped pecans or walnuts. This adds a nice crunch. The dough should feel thick and slightly sticky. Scoop tablespoon-sized portions of dough onto the prepared baking sheets. Space them about 2 inches apart. This allows room for spreading while baking. Bake the cookies for 12-15 minutes. Watch for lightly golden edges and soft centers. When done, remove them from the oven and cool on the baking sheets for about 5 minutes. After that, transfer the cookies to a wire rack. Let them cool completely before adding the caramel drizzle. Cooling them properly keeps them soft and chewy. Once your cookies are cool, it’s time to drizzle extra caramel sauce on top. Use the remaining caramel sauce from the recipe for this step. Drizzling adds a sweet finish and makes them look appealing. If you want, sprinkle some chopped nuts over the caramel drizzle for extra flair. Enjoy the cookies fresh or share them with friends and family for a sweet treat! To make soft and chewy cookies, start with room temperature butter and cream cheese. This helps blend them well, creating a rich dough. Use a mix of granulated and brown sugar. Brown sugar adds moisture and chewiness. Don't overmix the dough; mix until just combined. This keeps the cookies soft. Bake them until the edges are lightly golden. The centers may look under-cooked, but they will firm up as they cool. Accurate measuring is key to great cookies. Use dry measuring cups for flour and sugar. Level off the ingredient with a straight edge. For sticky items like brown sugar, pack it tightly into the cup. Use liquid measuring cups for wet ingredients. Pour in the liquid and check at eye level. This ensures you have the right amount. Remember to spoon flour into the cup instead of scooping. This prevents too much flour, which can make cookies dry. Presentation makes cookies even more tempting. Arrange the cookies on a pretty plate. Stack them in layers or fan them out. Drizzle extra caramel sauce over the top for a sweet touch. Add a sprinkle of chopped nuts for crunch and color. You can also place a few apple slices beside the cookies. This adds a nice pop of color and ties in the apple flavor. Enjoy serving these cookies at a gathering or as a special treat! {{image_2}} You can change the nuts in your caramel apple cheesecake cookies. Pecans and walnuts fit nicely. They add crunch and flavor. If you want more variety, try almonds or hazelnuts. Dried fruits also work well. You can add raisins or cranberries for a sweet twist. These choices make the cookies more fun and tasty. Making these cookies gluten-free is easy. Swap the all-purpose flour for a gluten-free blend. Check the blend has a good texture for cookies. For vegan cookies, use plant-based butter and cream cheese. Replace the egg with a flaxseed or chia seed mix. This adaption keeps the cookies soft and chewy. You still get the yummy caramel and apple flavor. You can spice up your cookies with seasonal flavors. Add a pinch of nutmeg or ginger for a warm taste. Pumpkin spice is great in fall. For winter, consider adding a bit of cardamom. These spices bring out the apple and caramel flavors. You can even add a splash of maple syrup for extra sweetness. Try these ideas to make your cookies fit any season. To keep your caramel apple cheesecake cookies fresh, start by letting them cool completely. Once cooled, place them in an airtight container. This helps keep them soft and chewy. I like to add a slice of bread in the container. The bread adds moisture, keeping the cookies from drying out. If you want to save some cookies for later, freezing is a great idea. You can freeze the cookies either baked or unbaked. For baked cookies, let them cool, then wrap them tightly in plastic wrap. Place them in a freezer-safe bag. For unbaked dough, scoop the dough onto a baking sheet and freeze until firm. Then, transfer the dough balls to a bag. You can bake them directly from the freezer. Just add a couple of minutes to the baking time. Choosing the right container is key to keeping your cookies fresh. Use airtight containers made of plastic or glass. Make sure they are clean and dry before adding your cookies. You can also use cookie tins for a fun touch. Just line the tin with parchment paper to keep the cookies from sticking. Storing them this way ensures you enjoy every bite of your delicious treats! Yes, you can use different apples. I prefer Granny Smith for their tartness. They balance well with the sweet caramel. Other good choices are Honeycrisp or Fuji. Just make sure to chop them small. This helps them mix well in the dough. These cookies last about a week at room temperature. Store them in an airtight container. If you want them to last longer, try freezing them. They freeze well for about three months. Just thaw them before serving for the best taste. These cookies pair nicely with vanilla ice cream. A warm cup of cider or coffee also works. You can even serve them with extra caramel sauce for dipping. A sprinkle of chopped nuts can add a nice crunch to your dessert spread. You learned about key ingredients and how to mix them for great cookies. I shared tips for soft, chewy results and fun variations to try. Storing your cookies right keeps them fresh longer. Remember, you can always adapt flavors and ingredients to match your taste. Enjoying these cookies with friends or family can make any day special. Baking is fun, and I hope you feel ready to dive in!

Caramel Apple Cheesecake Cookies

Indulge in the ultimate treat with these Caramel Apple Cheesecake Cookies that perfectly blend creamy cheesecake, fresh apples, and rich caramel. This easy recipe will guide you through crafting 24 delicious cookies that are sure to impress. Perfect for dessert tables, parties, or cozy gatherings, these cookies are a must-try! Click to explore the full recipe and create a delightful dessert everyone will love.
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Ingredients
  

1 cup unsalted butter, softened

1 cup cream cheese, softened

1 cup granulated sugar

1 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon salt

1 teaspoon ground cinnamon

1 cup diced apples (preferably Granny Smith)

1 cup caramel sauce, divided (plus extra for drizzling)

½ cup chopped pecans or walnuts (optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, beat the softened butter, cream cheese, granulated sugar, and brown sugar together until the mixture is light and fluffy.

      Add the egg and vanilla extract, mixing until well combined.

        In a separate bowl, whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Slowly incorporate the dry ingredients into the wet ingredients until just combined.

          Gently fold in the diced apples, ½ cup of caramel sauce, and nuts (if using) into the cookie dough.

            Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

              Bake for 12-15 minutes, or until the edges are lightly golden and the centers are still soft. Remove from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

                Once cooled, drizzle the remaining caramel sauce over the cookies for an extra touch of sweetness.

                  Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 24 cookies

                    - Presentation Tips: Arrange the cookies on a decorative plate and garnish with a sprinkle of chopped nuts and a drizzle of caramel sauce for a beautiful dessert display. Enjoy!