Description
Enjoy the taste of fall with these Caramel Apple Cookies! Soft and chewy, they’re filled with diced apples, rich caramel bits, and a touch of cinnamon, making them a delightful treat for any occasion.
Ingredients
Scale
- 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)
Instructions
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the diced apples, caramel bits, and nuts (if using).
- If adding oats, fold them in at this stage.
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container.
- Refrigerate the dough for at least 30 minutes (up to 2 hours for enhanced flavor).
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- 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.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- 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 the caramel over the cooled cookies using a spoon or piping bag.
Notes
- For a nut-free version, simply omit the pecans or walnuts.
- Feel free to adjust the amount of cinnamon to your taste.
- These cookies can be stored in an airtight container for up to a week.
- Prep Time: 30 minutes
- Cook Time: 12 minutes