Ingredients
Scale
- For the Cheesecake Filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- For the Cookie Dough:
- 1 cup apple cider (reduced to 1/4 cup)
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- For the Topping:
- 1/4 cup caramel sauce
- Optional: Flaky sea salt
Instructions
- Step 1: Reduce the Apple Cider – Pour 1 cup of apple cider into a small saucepan over medium heat. Simmer the liquid until it reduces to about 1/4 cup. This process takes about 10 to 15 minutes. This step is crucial because it concentrates the flavor without adding too much moisture to the dough. Let the reduction cool completely before using.
- Step 2: Prepare the Cheesecake Filling – In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth. Line a plate with parchment paper and drop small teaspoons of the mixture onto the plate (about 18 dollops). Place the plate in the freezer for at least 20 minutes to firm up. This makes them easier to stuff into the dough.
- Step 3: Cream the Butter and Sugars – In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Add the egg, vanilla extract, and the cooled apple cider reduction. Mix until well combined and smooth.
- Step 4: Combine Dry Ingredients – In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
- Step 5: Assemble and Stuff the Cookies – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Take a tablespoon of cookie dough and flatten it in your palm. Place one frozen cheesecake dollop in the center and wrap the dough around it, pinching the edges to seal. Roll it into a smooth ball and place it on the baking sheet.
- Step 6: Bake the Cookies – Bake the cookies for 10 to 12 minutes. The edges should be set and lightly golden, but the centers should still look slightly soft. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Step 7: Drizzle and Finish – Once the cookies are cool, warm your caramel sauce slightly so it is easy to pour. Drizzle the caramel over the tops of the cookies in a zigzag pattern. For a gourmet touch, sprinkle a tiny pinch of flaky sea salt over the wet caramel.
- Cook Time: 42 minutes