Description
These Caramel Apple Cookies are a delightful fall treat combining soft, chewy cookies loaded with fresh diced apples, warm cinnamon, and sweet caramel bits. Perfectly spiced and finished with a luscious homemade caramel drizzle, they are an irresistible dessert for the autumn season.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup diced apples (about 2 medium apples)
- 1 cup caramel bits or soft caramel candies, chopped
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup rolled oats (optional)
Caramel Drizzle
- 1 cup caramel bits
- 2 tablespoons heavy cream
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated. Stir in the vanilla extract until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture. Mix gently until just combined to avoid overworking the dough.
- Fold in Mix-Ins: Fold diced apples, caramel bits, and nuts (if using) carefully into the dough for even distribution.
- Add Oats (Optional): If desired, fold in rolled oats at this stage to add texture and a hint of chewiness.
- Chill Dough: Cover the mixing bowl with plastic wrap or transfer dough to an airtight container and refrigerate for at least 30 minutes, or up to 2 hours to enhance flavor and dough firmness.
- Preheat Oven: Heat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Shape Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet leaving about 2 inches of space between each cookie for spreading.
- Bake: Bake cookies in the preheated oven for 10-12 minutes until the edges turn lightly golden. The centers may remain slightly underbaked, which helps keep them soft.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Caramel Drizzle: In a small saucepan over low heat, melt 1 cup of caramel bits with 2 tablespoons of heavy cream, stirring continuously until smooth. Remove from heat and let cool slightly.
- Drizzle Caramel: Using a spoon or piping bag, drizzle the warm caramel sauce over the cooled cookies to finish.
Notes
- Refrigerating the dough helps the cookies hold their shape and enhances flavor.
- Use fresh, crisp apples for best texture and taste.
- Optional nuts and oats add texture but can be omitted for a simpler cookie.
- Ensure caramel drizzle is cool enough to not melt the cookies but still pourable.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
