Caramel Apple Cookies
As the cool autumn air arrives and the leaves start to change color, it's the perfect time to enjoy a warm, homemade treat that feels like fall. Meet Caramel Apple Cookies—a delicious mix of sweet caramel and spiced apples in a soft, chewy cookie. Imagine biting into a cookie that tastes like apple pie with a touch of rich, salted caramel. These cookies are a favorite for the fall season, bringing together the best flavors of autumn.
Ingredients
- 2 cups 200g diced peeled firm tart apples
- 2 tablespoons 30g packed dark brown sugar
- ¼ teaspoon ground cinnamon
Cookie dough:
- ½ cup 113g unsalted butter softened
- ½ cup 110g packed dark brown sugar
- ¼ cup 50g granulated sugar
- 1 teaspoon 5ml pure vanilla extract
- 1 large egg at room temperature
- 1 ⅓ cups 190g all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
Apple Mixture
- Making apple mixture is very easy. Only in three simple steps will the apple mixture be ready.
- Peel the apple and dice it into chunks about ¼ inch to ½ inch in size.
- The second step is to cook the apples with cinnamon and sugar in a frying pan for about 5 minutes. Make sure the apples soften but remain firm in the center.
- The final and simplest step is to pour the apple mixture into a bowl and let it cool completely.
Cookie Dough
- Mix the butter and sugars. In a large bowl, beat the butter with both sugars on medium speed for 2 minutes until the mixture is smooth and well combined, but not yet pale and fluffy.
- Add the egg and vanilla extract, mixing until fully combined. Scrape down the sides of the bowl as necessary.
- In a medium bowl, whisk together the flour, baking soda, and salt until evenly mixed. Gradually add this to the butter mixture, folding in with a spatula until just combined.
Add the apple mixture
- Add half of the apples to the cookie dough and gently fold them using a spatula. Repeat with the remaining apples, being careful not to over-mix to avoid making the dough too wet.
- If your dough seems too soft, put the bowl in the refrigerator to chill while you preheat the oven. This step can be skipped if the dough is firm enough.
- Set your oven to 350°F and allow it to preheat. Prepare 2 large baking sheets by lining them with parchment paper.
- Use a medium spring-loaded ice cream scoop or two large spoons to drop mounds of dough onto the prepared baking sheets, making 12-15 cookies.
- If making 12 larger cookies, they will need closer to 16 minutes. Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to a wire rack to cool completely. Finish with a drizzle of salted caramel sauce and enjoy!