Caramel apples are a fall favorite, and now you can enjoy them in a soft, chewy cookie form! These Caramel Apple Cookies feature warm, spiced flavors with chunks of tart apple and gooey caramel bits baked right in. They’re the perfect treat for autumn gatherings or simply for indulging in a cozy fall snack.
Ingredients:
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 large Granny Smith apple, peeled and diced
- ¾ cup caramel bits (or chopped soft caramel candies)
Instructions:
- Prepare the Apple:
- Peel and finely dice the apple into small chunks. Set aside for later.
- Preheat the Oven:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream the Butter and Sugars:
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla:
- Beat in the eggs, one at a time, then add the vanilla extract. Mix until fully combined.
- Mix the Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
- Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in Apples and Caramel:
- Gently fold in the diced apples and caramel bits until evenly distributed throughout the dough.
- Shape the Cookies:
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake:
- Bake for 12-14 minutes, or until the edges are golden and the centers are just set. The cookies should be soft in the middle.
- Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Helpful Tips:
- Use Tart Apples: Granny Smith apples are ideal for this recipe because their tartness balances the sweetness of the caramel. If you prefer a sweeter apple, try using Honeycrisp or Gala.
- Caramel Bits: If you can’t find caramel bits, you can use soft caramel candies chopped into small pieces. Just make sure to spread them evenly throughout the dough to avoid large pockets of melted caramel.
- Chill the Dough: If your dough feels too soft or sticky, you can refrigerate it for 15-20 minutes before baking. This helps prevent the cookies from spreading too much in the oven.
Substitutions/Variations:
- Add Nuts: For extra crunch, fold in ½ cup of chopped pecans or walnuts along with the apples and caramel.
- Salted Caramel: To enhance the caramel flavor, you can sprinkle a pinch of flaky sea salt over the tops of the cookies right after baking.
- Apple Pie Spice: Swap the cinnamon and nutmeg for 1½ teaspoons of apple pie spice for a more concentrated fall flavor.
Frequently Asked Questions:
- Can I use caramel sauce instead of caramel bits? Caramel sauce isn’t recommended for this recipe as it can melt too much during baking. Stick with caramel bits or chopped soft caramels to keep the caramel gooey inside the cookie.
- How do I store these cookies? Store the cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week.
- Can I freeze these cookies? Yes! You can freeze the unbaked cookie dough by scooping it into balls and freezing on a baking sheet. Once frozen, transfer the dough balls to a zip-top bag and freeze for up to 3 months. When ready to bake, thaw the dough balls in the fridge overnight or bake from frozen, adding an extra minute or two to the bake time.
Storage Instructions:
- Room Temperature: Store cookies in an airtight container at room temperature for 3 days. Keep a slice of bread in the container to help maintain their softness.
- Refrigeration: These cookies can be stored in the refrigerator for up to 5 days. Warm them up in the microwave for a few seconds to bring back the gooey caramel texture.
- Freezing: Both the baked cookies and the unbaked dough freeze well. To freeze baked cookies, place them in an airtight container and freeze for up to 3 months. Thaw at room temperature before serving.
More Relevant Recipes:
- Apple Cider Cookies: Another fall favorite, these cookies feature the warm, spicy flavors of apple cider in every bite.
- Caramel Apple Cheesecake Bars: If you love the combination of apples and caramel, try these indulgent cheesecake bars with a shortbread crust and caramel drizzle.
- Spiced Pear Crumble Cookies: For a twist on fruit-filled cookies, try these pear crumble cookies with a buttery streusel topping.
These Caramel Apple Cookies bring together the best flavors of fall with their combination of tart apples, warm spices, and sweet caramel. Whether you enjoy them as a snack or a dessert, they’re sure to be a hit during the autumn season!