Description
Delightfully soft and chewy Caramel Apple Cookies combine the warmth of cinnamon-spiced apples with luscious caramel bits, baked to golden perfection for a sweet treat that’s perfect for fall or any time you crave a comforting dessert.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
Mix-ins and Toppings
- 1 cup finely chopped apple (such as Granny Smith)
- 1/2 cup caramel bits (or melted caramel sauce for drizzling)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then, beat in the egg and vanilla extract until everything is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and ground cinnamon to evenly distribute the leavening agents and spices.
- Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing carefully until just combined to avoid overmixing. Fold in the finely chopped apples and caramel bits carefully to disperse them evenly through the dough. Save the melted caramel sauce if using for a drizzle later.
- Bake Cookies: Using a tablespoon, scoop portions of dough onto the prepared baking sheet, spacing each about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the cookie edges turn golden and the centers are set but still soft.
- Cool and Add Caramel Drizzle: Let the cookies cool on the baking sheet for several minutes, then transfer them to a wire rack to cool completely. If desired, drizzle melted caramel sauce over the cooled cookies to add an extra layer of sweetness and indulgence.
Notes
- Use Granny Smith apples for a tart contrast that balances the sweetness of caramel.
- Do not overmix the dough to keep the cookies tender and chewy.
- Chill the dough for 30 minutes if you prefer thicker cookies.
- For an extra touch, sprinkle a pinch of sea salt on the caramel drizzle before it sets.
- Store cookies in an airtight container at room temperature for up to 5 days.
