Caramel Apple Cheesecake Cookies

white chocolate caramel apple cookies 1_small

Is it September yet? YES IT IS!

So even though it’s 80 degrees, it’s okay to talk about yummy fall flavors. Because SEPTEMBER, people!

September brings the chaos of school and crazy kid schedules. I feel like the story of my life is waking up and realizing I’m supposed to bring some type of food — somewhere. A teacher breakfast, a church lunch, dinner for a sick friend…you name it, it’s probably on my calendar and I will still forget until three minutes before I need it. And because I’m not super-organized, I’m rarely equipped with all the groceries I need to make something delicious happen that fast.

That was the case with these cookies. I promised dinner for a sweet friend and her family who just had surgery to remove some cancerous spots on her liver and lymph nodes. I knew I was going to make these Easy Baked Chicken Fajitas for them, but I didn’t want to disappoint them by not bringing dessert. Dessert is what I do, and I couldn’t let them down.

I always have cake mixes on hand (I actually like them. Weird, right?), but had never made cookies out of one before. Now, I understand why people do. They are so darn quick. No measuring out flour, sugar, baking soda etc. It’s all just done. Would I use a cake mix every time? No. I like scratch cookies better. But, these were amazing for coming together in about eight minutes.

And, best of all, my friend and her kiddos loved them.

p.s. These are one of the only cookies I know that taste better after they’ve cooled. I sprinkle a little sea salt on mine to combat the sweetness.

Caramel Apple Cheesecake Cookies

Caramel Apple Cheesecake Cookies


1 box Caramel Apple cake mix (both Pillsbury and Duncan Hines make them in the Fall)

1 3.4-ounce box instant cheesecake pudding mix

1/2 cup canola oil

2 eggs

1 cup white chocolate chips, divided

sea salt (optional)


Preheat oven to 350. Line two cookie sheets with silpat or parchment paper. Combine cake mix, pudding mix, oil and eggs in a medium bowl until a dough forms. (If you're using the Duncan Hines mix with the separate caramel, just throw that in too once you've mixed it up.) Stir in 3/4 cup of the white chocolate chips.

Form dough into balls and place 2 inches apart on cookie sheets. Bake for 8 to 10 minutes, or until cookies begin to brown slightly. Remove from oven, and press remaining white chocolate chips into tops (this just makes them look prettier). Sprinkle with sea salt if desired. Cool for 2 minutes and then move to a wire rack.

Makes about 24 cookies.

Adapted from Shake Bake and Party.

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