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- 1 cup unsalted butter, softened to room temperature - 1 cup tightly packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon fine salt - 1 teaspoon ground cinnamon - 1 cup diced Granny Smith apples, peeled - 1/2 cup cream cheese, softened - 1/4 cup powdered sugar - 1/4 cup caramel sauce (plus extra for drizzling on top) - Chopped pecans for crunch - Different apple varieties for unique tastes - A pinch of nutmeg for warmth - Dairy-free cream cheese for a lighter option First, you must set your oven to 350°F (175°C). This heat helps the cookies bake evenly. Next, line two baking sheets with parchment paper. This step makes sure your cookies do not stick. In a large bowl, beat 1 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Use an electric mixer on medium speed. Mix for about 3-4 minutes until it is light and fluffy. Now, add 2 large eggs, one at a time. Mix well after each egg. Pour in 1 teaspoon of pure vanilla extract and blend everything together. In another bowl, whisk 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. Slowly add this mix to the wet dough. Use a spatula to combine gently. Do not overmix, or your cookies may be tough. Take a clean bowl and add 1/2 cup of softened cream cheese, 1/4 cup of powdered sugar, and 1/4 cup of caramel sauce. Mix using a hand mixer or spatula until the filling is smooth. Now, fold in 1 cup of diced Granny Smith apples. Make sure the apples are evenly mixed throughout the filling. To create the cookies, take about 2 tablespoons of cookie dough. Flatten it in your palm. Put about 1 tablespoon of the apple-cream cheese filling in the center. Fold the cookie dough around the filling, sealing it well. Form a smooth ball. Repeat this for all your dough and filling. Space the cookie balls about 2 inches apart on the baking sheets. Bake them in your preheated oven for 12-15 minutes. The edges should look lightly golden, and the centers should be set but still soft. Once you take the cookies out of the oven, let them cool on the baking sheets for about 5 minutes. Then, move them to a wire rack to cool fully. After they have cooled, drizzle extra caramel sauce over the tops. This adds a lovely touch and extra sweetness that everyone will love. To get a great texture, make sure your butter is soft. It should easily blend with sugars. When mixing, beat until light and fluffy. This step helps air get into the dough. Also, be careful not to overmix when you add the flour. Overmixing can make your cookies tough. Just mix until you see no dry flour. You can prepare the cookie dough in advance. Just wrap it tightly in plastic wrap. Store it in the fridge for up to three days. You can even freeze the dough for up to two months. When you are ready to bake, let it thaw overnight in the fridge. This way, you can enjoy fresh cookies anytime. These cookies pair well with warm drinks. Try them with hot apple cider or chai tea. For a fun twist, serve with vanilla ice cream. The warm cookies and cold ice cream create a delightful contrast. You can also drizzle extra caramel on top for an elegant touch. Add chopped nuts for extra crunch and flavor. {{image_4}} You can switch up apple types for your cookies. Granny Smith apples give a nice tartness. Honeycrisp apples add more sweetness and crunch. Fuji apples are sweet and juicy. Try mixing a few types for more flavor. Each apple brings its own twist to the cookies. Spices can make your cookies even better. A dash of nutmeg adds warmth. You can also try allspice for a unique taste. For extra zing, add a hint of ginger. These spices will complement the apple and caramel flavors. Experiment with your favorite spices to find what you like best. You can make these cookies gluten-free easily. Use a gluten-free flour blend instead of all-purpose flour. For a dairy-free option, swap cream cheese with a dairy-free cream cheese. Also, use vegan butter instead of regular butter. These swaps let everyone enjoy these tasty treats. To keep your caramel apple cheesecake stuffed cookies fresh, store them in an airtight container. This will help maintain their soft texture. Place a piece of wax paper between layers if you stack them. This step prevents sticking and keeps them looking nice. Store the cookies at room temperature for the best taste. You can freeze both unbaked cookie dough and baked cookies. For unbaked dough, scoop the dough into balls, then freeze them on a baking sheet. Once frozen, transfer the balls to a freezer bag. This way, you can bake fresh cookies anytime. For baked cookies, let them cool completely, then wrap them tightly in plastic wrap. Place them in a freezer bag, and they will stay fresh for later enjoyment. When stored properly, these cookies last about a week at room temperature. If frozen, the unbaked dough can last up to three months. Baked cookies can also last around two months in the freezer. For the best taste, enjoy them sooner rather than later. You can use mascarpone cheese instead of cream cheese. It has a creamy texture and rich flavor. If you want a lighter option, try Greek yogurt. It adds some tang but keeps it creamy. Yes, you can add nuts! Chopped pecans or walnuts work great. They add a nice crunch and flavor. Just mix them in with the cream cheese filling. Look for light golden edges on your cookies. The centers should look set but soft. If they look shiny or wet, they need more time. Check them closely around the 12-minute mark. You can find pre-made cookies at local bakeries. Some grocery stores may carry them too. Check specialty shops or online retailers for a wider selection. This blog post covered the ingredients, instructions, and storage tips for making cookies. I shared variations for flavor and options for different diets. Perfect texture and pairings enhance your experience. Storing tips help keep cookies fresh longer. Enjoy baking these delicious treats, and don't hesitate to get creative with flavors!

Caramel Apple cheesecake Stuffed Cookies

Indulge in the ultimate dessert with these Caramel Apple Cheesecake Stuffed Cookies! Soft, sweet cookie dough encases a delicious filling of cream cheese, diced apples, and rich caramel. Perfect for any occasion, these cookies are sure to impress family and friends. Ready to elevate your dessert game? Click through to explore the full recipe and treat yourself to this delightful combination of flavors!
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Ingredients
  

1 cup unsalted butter, softened to room temperature

1 cup tightly packed brown sugar

1/2 cup granulated sugar

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

1 teaspoon ground cinnamon

1 cup diced Granny Smith apples, peeled

1/2 cup cream cheese, softened

1/4 cup powdered sugar

1/4 cup caramel sauce (plus extra for drizzling on top)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.

    Make the Cookie Dough: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.

      Incorporate Eggs and Vanilla: Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then stir in the pure vanilla extract until everything is well blended.

        Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, fine salt, and ground cinnamon. Gradually add this dry mixture to the wet ingredients, mixing gently with a spatula until just combined—be careful not to overmix.

          Prepare the Filling: In another clean bowl, combine the softened cream cheese, powdered sugar, and caramel sauce. Using a hand mixer or a spatula, mix until the filling is smooth and creamy. Gently fold in the diced apples, ensuring they are evenly distributed throughout the filling.

            Assemble the Cookies: Take about 2 tablespoons of cookie dough and flatten it slightly in your palm. Place about 1 tablespoon of the apple-cream cheese filling in the center. Fold the cookie dough around the filling, sealing it completely and forming a smooth ball. Repeat this process until all the dough and filling have been used.

              Bake the Cookies: Space the stuffed cookie balls approximately 2 inches apart on the prepared baking sheets. Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the centers look set but soft.

                Cooldown: After baking, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes. Then transfer them to a wire rack to cool completely.

                  Drizzle with Caramel: Once cooled, generously drizzle additional caramel sauce over the tops of the cookies, adding a beautiful touch and a hint of extra sweetness.

                    - Servierempfehlungen: For an elegant presentation, stack the cookies in a tiered dessert stand or arrange them on a decorative plate. Sprinkle some chopped pecans on top for added crunch and flavor.

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