Description
Delightfully soft and chewy apple cinnamon cookies drizzled with luscious caramel sauce, perfect for a cozy treat. These cookies combine warm spices, fresh diced apples, and a sweet caramel finish for a perfect balance of flavors.
Ingredients
Scale
Cookie Dough
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup diced apple (about 1 medium apple, peeled and cored)
Caramel Drizzle
- ½ cup caramel sauce (store-bought or homemade)
- 1 tablespoon heavy cream (optional, for a thinner drizzle)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract, mixing until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the diced apples.
- Chill the Dough: Cover the dough and refrigerate for 30 minutes to help prevent spreading during baking.
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Bake: Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing each about 2 inches apart. Bake for 12–15 minutes, or until the edges are lightly golden. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Add the Caramel Drizzle: In a small bowl, mix caramel sauce with heavy cream if using, to achieve a thinner drizzle consistency. Drizzle the caramel evenly over the cooled cookies before serving.
Notes
- For best results, peel and core the apple before dicing to ensure a tender texture in the cookies.
- Chilling the dough is crucial to prevent excessive spreading; don’t skip this step.
- Use parchment paper or a silicone mat to avoid sticking and for easy cleanup.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- For a homemade caramel sauce, simmer sugar and butter with cream until thickened, then cool before use.
