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Cookie Dough


  • 2 ounces cream cheese, room temperature
  • ½ cup powdered sugar
  • ¼ cup milk


Cookie Dough

  1. Step 1
    Preheat oven to 350°F. Line a baking sheet with parchment pape

  2. Step 2
    In large mixing bowl, combine butter, shortening and cream cheese. Using a mixer, beat on medium until it all comes together.

  3. Step 3
    Add in the sugar and beat until light and fluffy (approximately 1-2 minutes). Add in the egg, 1/4 cup of apple butter, and vanilla. Beat again.

  4. Step 4
    Add in the flour, baking powder and toffee bits and beat until all of the flour is worked into the dough.

  5. Step 5
    Roll dough into 1 1/2-2 inch balls and place on prepared baking sheet.

  6. Step 6
    Press finger into center of each cookie. Spread the indent out so it's an even circle (about the width of your thumb).

  7. Step 7
    Using the remaining 3/4 cup of apple butter, fill centers of the cookies

  8. Step 8
    Bake for 15 minutes until browned. Let cool 5 minutes. Transfer to a wire rack to cool completely.


  1. Step 1
    In a mixing bowl, beat together cream cheese and powdered sugar. (It will be very thick) Add in the milk 1 TBSP at a time and beat until incorporated. Add more milk until a thin glaze consistency.

  2. Step 2
    Put glaze into a disposable piping bag or a sandwich bag. Cut a small corner of the sandwich bag or a small hole in the piping bag. With even pressure, pipe the topping over cookies moving back and forth to get a drizzled effect.

  3. Step 3
    Store cookies in an airtight container.

Serving Suggestion

Instead of the cream cheese drizzle, try using jarred caramel topping.

What others are saying about this recipe

  1. Margie lower says:

    I haven’t made these yet , but they sound awesome….. so I definitely will be trying them . Thank you .

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