Caramel Apple Cookies Recipe
These easy caramel apple cookies are soft, chewy, and packed with sweet apples, warm spices, and gooey caramel. A delicious fall cookie recipe that’s perfect for cozy baking, holiday cookie trays, and sharing with family and friends.
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 large baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop optional but recommended
Ingredients
- 3.4 oz. (96 - 100 g) dried apple chips
- 2¾ cups (330 g) all purpose flour
- 2 teaspoons apple pie spice
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226 g) cold unsalted butter, sliced
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 22 chewy salted caramel candies
Instructions
- Preheat the oven to 350 F (177 C) for about 20-30 minutes before baking the cookies. Line 1 or 2 large baking sheets with parchment paper.
- Add all but 5 - 6 apple chips into a food processor. The reserved apple chips will be used to top the cookies right out of the oven. Process the dried apple chips until the apples are finely ground. See photo for the best texture. Set aside for now.3.4 oz. (96 - 100 g) dried apple chips
- In a large mixing bowl whisk together the flour, baking powder, baking soda, ground spices, and salt until well combined. Set aside for now.2¾ cups (330 g) all purpose flour, 2 teaspoons apple pie spice, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon salt
- Heat the slices of cold butter in the microwave for 25 seconds. The butter should have slightly melted edges, but should still remain largely in a sliced form. Add the butter to a large mixing bowl of a stand mixer fitted with paddle attachment (or mixing bowl to be mixed with a handheld mixer). Cream the butter with the light brown, granulated sugar and ground apple chips on medium high speed for 3 - 4 minutes.1 cup (226 g) cold unsalted butter, sliced, 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar
- Cream in the egg, egg yolk and vanilla extract until smooth and well combined. Mix the dry ingredients into the wet a little at a time until just combined. I like to do this about ¼ of the dry ingredients at a time.1 large egg, room temperature, 1 large egg yolk, room temperature, 2 teaspoons (10 ml) vanilla extract
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the apple cookie dough and place the cookie dough balls onto the lined baking sheet about 3 inches (8 cm) apart. Top each of the cookie balls with a soft salted caramel candy. Press the caramel into the top until the candy is in line with the top of the surrounding dough. Cover the edges of the caramel candy with dough, but leave the top exposed.22 chewy salted caramel candies
- Bake at 350 F (177 C) for 10 - 12 minutes or until the edges of the cookies are set and the centers are slightly puffed. Cool the caramel apple cookies on the baking sheet for 5 minutes.Within the first few seconds to one minute after pulling the cookies from the oven, reform the edges of the cookie into a round shape and top the gooey caramel with pieces of some of the reserved apple chips. Then transfer to a cooling rack to cool completely to room temperature and enjoy.
Notes
Store: Place the apple caramel cookies in an airtight container. Store at room temperature for up to 5 days. Keep in mind that these cookies taste best when enjoyed within 2 - 3 days of baking.
Tips:
- Give your cookies a “cookie scoot.” Within the first few seconds of removing the cookies from the oven, use a large biscuit or cookie cutter(wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
- If needed, chill the dough. The dough should be easy to scoop but should easily hold the shape of a cookie dough ball. The dough should be soft but not overly sticky. If the dough is too sticky or isn’t holding a ball shape, chill the dough for 30 - 60 minutes.
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