Description
These Caramel Apple Cookies are a delightful fall treat bursting with warm cinnamon-spiced apples and gooey caramel bits, enhanced with optional crunchy nuts and oats for texture. Perfectly soft and chewy with a luscious caramel drizzle, they’re an irresistible seasonal dessert.
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 to 3 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon to evenly distribute the leavening and spices.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough.
- Fold in Mix-Ins: Gently fold in the diced apples, caramel bits, and optional nuts, ensuring they are evenly distributed throughout the dough.
- Add Oats (Optional): If using, fold in the rolled oats to add extra texture and heartiness.
- Chill Dough: Cover the bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 30 minutes, or up to 2 hours for enhanced flavor and easier handling.
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
- Portion Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the baking sheet, leaving about 2 inches of space between cookies to allow for spreading.
- Bake Cookies: Bake for 10 to 12 minutes, or until the edges turn lightly golden. The centers may appear slightly underbaked, which is perfect for a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Caramel Drizzle: In a small saucepan over low heat, melt 1 cup of caramel bits with 2 tablespoons of heavy cream, stirring continuously until smooth and fluid.
- Cool Caramel: Remove the caramel from heat and let it cool slightly so it thickens but remains pourable.
- Drizzle Caramel: Drizzle the warm caramel over the cooled cookies using a spoon or piping bag for a beautiful and tasty finishing touch.
Notes
- Refrigerating the dough helps to firm it up and meld the flavors, making the cookies easier to handle and enhancing taste.
- Diced apples can be peeled or unpeeled based on your preference, but firmer apple varieties like Granny Smith or Fuji hold up best during baking.
- Caramel bits can be substituted with chopped soft caramel candies if desired.
- Oats and nuts add texture but are optional; omit if you prefer a smoother cookie.
- Store cookies in an airtight container at room temperature for up to 4 days, or freeze for longer storage.
- For a dairy-free version, substitute butter with vegan butter and heavy cream with coconut cream.
