Description
These Caramel Apple Cookies are the perfect fall treat, combining soft diced apples, sweet caramel bits, and warm cinnamon spice in every bite. With a buttery cookie base and optional nuts and oats for added texture, these cookies are irresistibly delicious and finished with a drizzle of creamy caramel sauce for an extra indulgent touch.
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 the mixture is light and fluffy, which should take about 2 to 3 minutes using an electric mixer.
- Add Eggs and Vanilla: Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla extract to combine.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon until evenly blended.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overmixing and tough cookies.
- Add Mix-ins: Gently fold in the diced apples, caramel bits, and nuts if using, ensuring even distribution without damaging the apples.
- Optional Oats: If including oats for added texture, fold them in carefully at this stage.
- Chill Dough: Cover the bowl with plastic wrap or transfer the dough to an airtight container and refrigerate for at least 30 minutes or up to 2 hours to allow flavors to meld and dough to firm up.
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper for easy cookie removal.
- Shape Cookies: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
- Bake: Bake the cookies for 10 to 12 minutes, until the edges turn lightly golden while the centers remain slightly soft and underbaked for a chewy texture.
- Cool Cookies: Remove from the oven and 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 the mixture is smooth and creamy. Remove from heat and allow to cool slightly.
- Drizzle Caramel: Use a spoon or piping bag to drizzle the warm caramel sauce over the cooled cookies, adding a luscious finishing touch.
Notes
- Chilling the dough helps enhance flavor and prevents excessive spreading while baking.
- Use firm, crisp apples like Granny Smith or Honeycrisp for best texture that holds up in the cookie.
- For a nut-free version, simply omit the nuts.
- The caramel drizzle can be made ahead and refrigerated; gently rewarm before using.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Optional oats add a nice chewiness and rustic flavor to the cookies.
