Description
Caramel apple cookies are a delightful fusion of two classic fall flavors—sweet caramel and tart apples—encased in a soft, chewy cookie. Perfect for autumn gatherings, cozy evenings, or holiday gifts, these cookies bring the essence of caramel apples into a warm, baked treat. Each bite combines the crisp freshness of apples with the rich, buttery flavor of caramel, spiced with cinnamon and nutmeg to enhance the seasonal taste.
Ingredients
- 1 large egg, at room temperature
- ½ cup (110g) dark brown sugar, packed
- 2 cups (200g) firm tart apples, peeled and diced
- ¼ tsp ground cinnamon
- ½ tsp salt
- 1 tsp (5ml) pure vanilla extract
- ½ cup (113g) unsalted butter, softened
- ¼ cup (50g) granulated sugar
- ½ tsp baking soda
- 2 tbsp (30g) dark brown sugar, packed
- 1⅓ cups (190g) all-purpose flour
Instructions
Begin by making the apple mixture. In a small pan, combine the diced apples with dark brown sugar and cinnamon. Cook over medium heat, stirring often, for about 5 minutes until the apples soften slightly but keep their shape. Remove from heat and let the mixture cool completely in a separate bowl.
For the cookie dough, use an electric mixer to cream together the softened butter, both sugars, and vanilla extract for 1-2 minutes until fluffy and light. Add in the egg and mix until well incorporated.
In another bowl, whisk together the flour, baking soda, and salt. Slowly fold this dry mixture into the butter and sugar blend until mostly combined.
Gently fold in half of the cooled apple mixture into the dough, using just enough force to combine it. Then, fold in the remaining apples, but avoid adding any of the juices that may have released. If your dough feels too soft, refrigerate for about 20 minutes.
Preheat your oven to 350°F and line two large baking sheets with parchment paper. Scoop out dough mounds using a medium ice cream scoop or two spoons, placing them evenly on the sheets. This recipe yields about 12-15 cookies.
Bake for 12-16 minutes, depending on the size of your cookies, until they turn golden around the edges and lightly on top. Larger cookies may need closer to 16 minutes. Let them cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely. Drizzle with caramel sauce for an extra touch of sweetness and enjoy!
Notes
- Apple Type:
For best results, use firm, tart apples like Granny Smith or Honeycrisp. These apples provide the ideal balance of sweetness and acidity while maintaining their texture during baking. - Caramel:
You can use store-bought caramel squares, cut into small pieces, or make your own homemade caramel sauce for a richer flavor. A thicker caramel sauce works better than a thin one to prevent the cookies from becoming too soft or sticky. - Moisture Control:
Apples contain a lot of moisture, which can make the dough too wet. Be sure to dry the apple pieces with a paper towel before adding them to the dough to avoid soggy cookies. - Chilling the Dough:
If you find the dough too soft, chill it in the fridge for 30 minutes before baking. This helps the cookies hold their shape better and prevents excessive spreading. - Cookie Texture:
For softer, chewier cookies, bake for slightly less time (around 10 minutes). For crispier edges, bake the full time until golden brown (about 12 minutes). - Add-Ins:
Feel free to mix in chopped nuts (like pecans or walnuts) for added texture, or add oats to create a more hearty cookie. - Storage:
Store cookies in an airtight container for up to 3 days at room temperature, or freeze for up to 3 months. Warm them briefly before serving for the best flavor and texture.