Description
These Caramel Apple Cookies are a perfect fall treat combining soft diced apples and rich caramel bits in a spiced cookie base. With a hint of cinnamon, optional nuts, and a luscious caramel drizzle, these cookies are irresistibly chewy and full of sweet autumn flavors.
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 light and fluffy, about 2-3 minutes, ensuring a smooth base for your cookie dough.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to fully incorporate, then stir in the vanilla extract to add depth of flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, salt, and ground cinnamon until evenly combined.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing and tough cookies.
- Fold in Add-ins: Fold in the diced apples, caramel bits, and nuts if using to distribute them evenly throughout the dough.
- Add Oats (Optional): If desired, fold in the rolled oats now to add texture and heartiness to the cookies.
- Chill Dough: Cover the bowl with plastic wrap or transfer the dough to an airtight container and refrigerate for at least 30 minutes, up to 2 hours, to let flavors meld and dough firm up.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Scoop Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the baking sheet, spacing them about 2 inches apart to prevent spreading into each other.
- Bake Cookies: Bake for 10-12 minutes until the edges are lightly golden. The centers will look slightly underbaked for a soft texture.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes to firm up, then transfer to a wire rack to cool completely before decorating.
- Melt Caramel Drizzle: In a small saucepan over low heat, melt 1 cup of caramel bits with 2 tablespoons heavy cream, stirring continuously until smooth and creamy.
- Cool Caramel: Remove the caramel from heat and let it cool slightly so it thickens enough to drizzle without running excessively.
- Drizzle Over Cookies: Using a spoon or piping bag, drizzle the warmed caramel over the cooled cookies for a luscious finishing touch.
Notes
- Diced apples should be fresh and firm to maintain texture during baking.
- Optional nuts can be omitted or substituted with your favorite varieties like almonds or hazelnuts.
- Chilling the dough helps prevent the cookies from spreading too much while baking.
- Use parchment paper for easy cleanup and to keep cookies from sticking to the pan.
- If you prefer, you can also add a pinch of nutmeg for extra warm spice flavor.
- Store cookies in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week.
