Apple Cheesecake Cookie Cups are a cream cheese infused sugar cookie full of cinnamon and apples. This is the perfect easy cookie recipe for fall and apple season!
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It’s apple season! Apple Hill outside Sacramento is now open for business although I won’t be going until it cools down quite a bit. There’s nothing like going apple picking, cider drinking, and pie eating when it’s 90°F. What I love most about apple season is that apple prices drop and there are a ton more options at the store. In California we can get good apples all year long, of course, but in the fall they taste so much better.
Apple season is the perfect time to make all the apple types of desserts, like dump cake or pie or pie bars or cookies. It’s also the time I buy gallons of cider to make quick bread loaves and cakes (and, yes, even pie!) As you can see, I’m in love with all things apple. And now I’m in love with Apple Cheesecake Cookie Cups! These little bites of heaven are a brown sugar cookie that’s tender and soft and full of diced apples and cinnamon. Dusted with some powdered sugar they’re the perfect cookie for fall, especially if you’ve gone apple picking.
These are called cheesecake cookies because I made them with a combination of butter and cream cheese. I’ve only ever made cream cheese cookies once before and it was so long ago all I remembered was that they were good. You guys, they’re better than good. The cream cheese makes them softer and fluffier and adds that telltale tang to the cookie flavor. With the apples and brown sugar, these taste like a nice bite of apple cheesecake! If you’ve never tried substituting some of the butter in a cookie recipe with cream cheese, you must try it.
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