Description
Delicious caramel apple cookies featuring tender chunks of firm apples infused with cinnamon and brown sugar, baked into soft, buttery cookie dough and topped with a rich salted caramel sauce. Perfect for fall or any time you crave a sweet treat with a fruity twist.
Ingredients
Units
Scale
Apple Mixture:
- 2 cups (200g) diced peeled firm tart apples (about 2 apples cut into 1/4-1/2 inch cubes; Granny Smith or Honey Crisp preferred)
- 2 tablespoons (30g) packed dark brown sugar
- 1/4 teaspoon ground cinnamon
Cookie Dough:
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (110g) packed dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 large egg at room temperature
- 1 1/3 cups (190g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 recipe Rich Salted Caramel Sauce (for drizzling)
Instructions
- Prepare apple mixture: In a small frying pan, combine diced apples, dark brown sugar, and cinnamon. Cook over medium heat, stirring frequently, for about 5 minutes until apples soften slightly yet retain their shape. Transfer to a clean bowl and let cool completely.
- Make cookie dough: In a large bowl, beat softened butter, both sugars, and vanilla extract with an electric mixer on medium speed for 1-2 minutes until pale and fluffy. Beat in the egg until fully combined.
- Combine dry ingredients: In a separate medium bowl, whisk together flour, baking soda, and salt. Gradually add this mixture to the butter mixture, folding gently until mostly incorporated.
- Incorporate apple mixture: Fold half of the cooled apple mixture gently into the dough. Then add the remaining apples and fold again carefully, avoiding any liquid from the apples. If dough is very soft, refrigerate for 20 minutes to firm up.
- Preheat oven and prepare pans: Heat oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Shape and bake cookies: Using a medium spring-loaded ice cream scoop or two large spoons, drop mounds of dough onto the baking sheets, spacing them evenly. Bake for 12-16 minutes, depending on cookie size, until edges and bottoms are browned and tops are lightly golden. Larger cookies take about 16 minutes.
- Cool and serve: Let cookies cool on baking sheets for 2 minutes, then transfer to wire racks to cool completely. Drizzle with rich salted caramel sauce before serving. Enjoy!
Notes
- Use firm apples like Granny Smith or Honey Crisp to maintain shape in cookies.
- Do not overcook apples in the mixture; they should soften but not become mushy.
- Do not add the liquid that comes out of the cooked apples into the dough to avoid sogginess.
- If dough is too soft to handle, refrigerate for 20 minutes before baking.
- Adjust baking time according to cookie size for best results.
Nutrition
- Serving Size: 1 cookie (approximate)
- Calories: 190
- Sugar: 14g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 25mg
