Description
Delight in these soft and chewy Caramel Apple Cookies, featuring a perfect blend of cinnamon-spiced apples, rich caramel bits, and a buttery cookie base. A cozy fall treat that balances sweetness with a hint of tart apple, ideal for dessert or snack time.
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
Add-ins
- 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). Line a baking sheet with parchment paper to ensure the cookies bake evenly and don’t stick.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then, add the egg and vanilla extract, beating them into the mixture until well combined.
- 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 spice.
- Mix Dough: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Gently fold in the finely chopped apples and caramel bits, reserving the caramel sauce if you plan to drizzle later.
- Bake Cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about two inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, until the cookie edges turn golden and the centers are set but still soft.
- Cool and Add Caramel Drizzle: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely. If using melted caramel sauce, drizzle it artistically over the cooled cookies for an extra touch of sweetness and shine.
Notes
- Use Granny Smith apples for a tart contrast to the sweet caramel and sugar.
- Make sure the butter is softened but not melted for proper creaming.
- Do not overmix the dough to keep cookies tender and soft.
- Allow cookies to cool completely before drizzling caramel sauce to prevent it from melting off.
- Store cookies in an airtight container at room temperature for up to 3 days.
