Fall Apple Cider Cheesecake Cookie Bombs
These apple cider cheesecake cookies are the perfect fall treat. Soft, spiced apple cider cookie dough is filled with a creamy cheesecake center and optionally rolled in cinnamon sugar for a truly irresistible bite. They're a delightful combination of fall flavors and textures that will impress everyone.
Equipment
- Small saucepan
- Medium bowl
- Large bowl
- Electric mixer
- Whisk
- Cookie scoop or tablespoon
- Baking sheets
- Parchment paper or silicone baking mats
- Wire rack
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¾ cup packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup apple cider, reduced to 2 tablespoons
- 8 ounces cream cheese, softened
- ¼ cup granulated sugar for filling
- 1 large egg yolk
- ½ teaspoon vanilla extract for filling
- ¼ cup granulated sugar for coating
- 1 teaspoon ground cinnamon for coating
Instructions
- **Reduce the Apple Cider:** Pour 1/2 cup of apple cider into a small saucepan. Bring to a simmer over medium heat. Continue simmering until the cider has reduced to about 2 tablespoons. This usually takes about 10-15 minutes. Remove from heat and let cool completely before using.
- **Make the Apple Cider Cookie Dough:** In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (3-5 minutes with an electric mixer).
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Stir in the reduced apple cider. The dough will be soft.
- Cover the dough and chill in the refrigerator for at least 30 minutes.
- **Prepare the Cheesecake Filling:** While the dough is chilling, prepare the cheesecake filling. In a medium bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Beat in the egg yolk and vanilla extract until well combined. Set aside.
- **Assemble the Cookies:** Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- In a small bowl, combine the granulated sugar and cinnamon for the optional coating.
- Remove the cookie dough from the refrigerator. Using a cookie scoop or your hands, scoop out about 1 1/2 tablespoons of dough.
- Flatten the dough slightly in your palm.
- Spoon about 1 teaspoon of cheesecake filling into the center of the dough.
- Gently bring the edges of the dough up and around the filling, pinching to seal completely. Roll the cookie gently between your palms to smooth it out.
- If using the cinnamon-sugar coating, roll the cookie in the mixture until it is evenly coated.
- Place the cookies on the prepared baking sheets, leaving about 2 inches between each cookie.
- **Bake and Cool:** Bake for 10-12 minutes, or until the edges are lightly golden brown.
- 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, ensure the butter is softened but not melted. Chilling the dough is essential to prevent excessive spreading. Store cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. For a richer flavor, use brown butter in the cookie dough. You can also add chopped pecans or walnuts to the cookie dough for extra texture. If the dough becomes too sticky while assembling, return it to the refrigerator for a few more minutes to firm up.