Oh, friend, let me tell you about my Caramel Apple Cookies! These aren’t just any cookies; they’re a warm hug on a crisp autumn day. I remember the first time I made them. It was the beginning of fall, the air was turning cooler, and I was craving something comforting. I had some apples from a local orchard, and the idea of combining them with caramel in a cookie just popped into my head.
The first batch? Well, let’s just say they were a bit flat and crispy, not the soft apple cookies I was aiming for! But I’m not one to give up easily. After a few tweaks – and a little help from my mom’s baking wisdom – I finally nailed it. Now, my Caramel Apple Cookies are a family favorite. The kids practically inhale them, and my husband loves them with a cup of coffee in the evening.
What I love most is how easy they are to make, even on a busy weeknight. I usually make a big batch of salted caramel cookies on Sunday to get me through the week, and hide them from the family of course! It’s the perfect way to bring a little bit of fall into our home, no matter the season.
It became a family favorite. This recipe has evolved over the years, and I’m so excited to share it with you. Don’t be intimidated if you’re not a seasoned baker; I promise, this Caramel Apple Cookies recipe is foolproof. I’ll walk you through every step, sharing my little tips and tricks along the way. So, grab your apron, preheat that oven, and let’s get baking some delicious Caramel Apple Cookies!
INGREDIENTS:
Here’s what you’ll need to whip up a batch of these amazing Caramel Apple Cookies. I always use Granny Smith apples for my Caramel Apple Cookies because they have a nice tartness that balances out the sweetness of the caramel.
- 1 cup (2 sticks) unsalted butter, softened: I always use real butter; it makes a difference in the flavor and texture of the cookies.
- ¾ cup granulated sugar: For sweetness and a slightly crisp edge.
- ¾ cup packed light brown sugar: Adds moisture and a chewy texture to the Caramel Apple Cookies.
- 2 large eggs: Use room-temperature eggs for best results; they’ll incorporate more evenly.
- 1 teaspoon vanilla extract: I always splurge on good-quality vanilla; it enhances the flavor of all the other ingredients.
- 2 ¼ cups all-purpose flour: Be careful not to over-measure the flour, or your cookies will be dry.
- 1 teaspoon baking soda: Helps the cookies rise and become light and fluffy.
- 1 teaspoon ground cinnamon: Adds warmth and spice; you could also add a pinch of nutmeg or cloves if you like. These apple cinnamon cookies smell heavenly while they’re baking!
- ½ teaspoon salt: Balances the sweetness and enhances the other flavors.
- 2 cups chopped Granny Smith apples: About 2 medium apples, peeled and diced.
- 1 cup caramel bits: I usually find these in the baking aisle.
- Sea Salt: A sprinkle of sea salt really makes the caramel flavor pop!
When making Caramel Apple Cookies, you can usually find caramel bits in the baking section of your local grocery store, usually near the chocolate chips. If you can’t find them, you can always use caramel candies, but make sure to chop them into small pieces. Also, here’s a Caramel Apple Cookies trick I learned from my mom: toss the chopped apples with a tablespoon of flour before adding them to the dough. This will help prevent them from sinking to the bottom of the cookies.
For a cost-saving tip, try buying apples in bulk during apple season and freezing them for later use. Just peel, chop, and freeze them in a single layer on a baking sheet before transferring them to a freezer bag. As for storing leftover ingredients, keep the butter in the fridge, flour in an airtight container, and apples in the crisper drawer. For more tips on ingredients, check out this link to external site explaining salted caramel apple pie cookies.
HOW TO MAKE – STEP-BY-STEP:
Alright, let’s get to the fun part – making these Caramel Apple Cookies! Don’t worry if your first batch isn’t perfect; even I had my mishaps when I started making Caramel Apple Cookies. Just follow these steps, and you’ll be enjoying warm, gooey cookies in no time.
- Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze. I learned the hard way with Caramel Apple Cookies that parchment paper is your best friend!
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Make sure the butter is softened, or you’ll end up with lumpy dough.
- Beat in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides of the bowl to make sure everything is evenly combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt. This ensures that the dry ingredients are evenly distributed throughout the dough.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, or your Caramel Apple Cookies will be tough.
- Fold in the chopped apples and caramel bits. Gently stir until everything is evenly distributed.
- Drop by rounded tablespoons onto the prepared baking sheets. Leave about 2 inches between cookies to allow for spreading.
- Bake for 10-12 minutes, or until the edges are golden brown. The centers should still be slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This will prevent them from breaking.
- Sprinkle with sea salt.
While the Caramel Apple Cookies are baking, I usually tidy up the kitchen or start on dinner. In my kitchen, Caramel Apple Cookies usually take about 11 minutes to bake, but it depends on your oven. Your Caramel Apple Cookies should smell like warm apples and sweet caramel.
Ahh, there is nothing quite like the smell of apple cinnamon cookies baking in the oven! If you’re in a hurry, you can chill the dough for 30 minutes before baking; this will help prevent the cookies from spreading too much. My kids love helping me make these, especially when it’s time to add the caramel bits! If you love making caramel cookies, be sure to try out this recipe for Caramel Banana Pecan Cake.
SERVING:
Now that you’ve baked these delectable Caramel Apple Cookies, it’s time to enjoy them! My family loves our Caramel Apple Cookies when I serve them warm with a scoop of vanilla ice cream. The combination of the warm, gooey cookie and the cold, creamy ice cream is simply divine. It’s a simple yet satisfying dessert that everyone loves.
Some go-to side dishes that pair well with Caramel Apple Cookies include a warm glass of milk, a cup of hot coffee, or even a scoop of cinnamon ice cream. The milk complements the sweetness of the cookies, while the coffee adds a touch of bitterness that balances out the flavors. This Caramel Apple Cookies is perfect for fall gatherings, holiday parties, or even just a cozy night in. I love to serve them at Thanksgiving alongside pumpkin pie and apple crisp. For presentation, I like to arrange the cookies on a pretty platter and dust them with a little powdered sugar.
If you have extra Caramel Apple Cookies, you can store them in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage; just wrap them individually in plastic wrap and then place them in a freezer bag. For a seasonal variation, try adding a sprinkle of chopped pecans or walnuts to the dough. My friends always ask for this Caramel Apple Cookies recipe whenever I make them! I think these salted caramel cookies are perfect anytime.
FAQs:
I’ve been making these Caramel Apple Cookies for years, and I’ve heard just about every question imaginable. Here are some of the most common ones, along with my tried-and-true answers.
Q: My Caramel Apple Cookies are flat and spread too much. What did I do wrong?
A: You know what I do when my Caramel Apple Cookies spread too much? It usually means the butter was too soft or the oven wasn’t hot enough. Make sure your butter is softened but not melted, and double-check your oven temperature. Also, chilling the dough for 30 minutes before baking can help prevent spreading.
Q: Can I use a different type of apple?
A: Absolutely! While I prefer Granny Smith apples for their tartness, you can use any type of apple you like. Honeycrisp, Fuji, or Gala apples would all be delicious in these Caramel Apple Cookies.
Q: Can I make these Caramel Apple Cookies ahead of time?
A: Yes, you can! The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Just bring it to room temperature before baking. You can also bake the cookies ahead of time and store them in an airtight container at room temperature for up to 3 days.
Q: My caramel bits melted and created a sticky mess. How can I prevent this?
A: This happened to me the first time I made salted caramel cookies! To prevent the caramel bits from melting too much, try freezing them for 15 minutes before adding them to the dough. Also, make sure your oven temperature is accurate.
Q: Can I add nuts to these Caramel Apple Cookies?
A: Absolutely! Chopped pecans, walnuts, or almonds would all be delicious additions to these cookies. Just add about ½ cup of chopped nuts to the dough along with the apples and caramel bits.
Q: My family doesn’t like cinnamon. Can I leave it out?
A: Of course! You can adjust the spices to your liking. If you don’t like cinnamon, you can leave it out altogether or substitute it with another spice, such as nutmeg or cloves. It is a recipe for apple cinnamon cookies afterall.
Q: Can I make these Caramel Apple Cookies gluten-free?
A: Yes, you can! Simply substitute the all-purpose flour with a gluten-free all-purpose flour blend. You may need to add a little extra liquid to the dough to compensate for the lack of gluten.
Hopefully, that helps! I’ve learned so much from making these cookies over the years, and I’m always happy to share my experiences with you. If you love this recipe, you’ll also enjoy this recipe for Chocolate Caramel Dump Cake. You can also learn more about cooking apples in baking with this article on Bon Appetit about Caramel Apple Cookies.
My Final Thoughts:
These Caramel Apple Cookies hold a special place in my heart because they remind me of fall, family, and cozy nights in. They’re the perfect treat to share with loved ones, and they always bring a smile to everyone’s face. And while you may find other apple dessert recipes out there, trust me, this Caramel Apple Cookies recipe is the one you’ll come back to time and time again.
My Caramel Apple Cookies Pro Tips:
- Don’t overmix the dough: Overmixing will result in tough cookies.
- Use room-temperature ingredients: This will help everything incorporate more evenly.
- Chill the dough: Chilling the dough for 30 minutes before baking will prevent the cookies from spreading too much.
Some Caramel Apple Cookies variations I’ve tried include adding a drizzle of melted white chocolate, sprinkling the cookies with chopped toffee bits, or using a different type of apple. My husband loves the version with pecans and a drizzle of white chocolate, while the kids prefer the classic recipe with just apples and caramel. Experiment with different variations and find your family’s favorite! Try a salted caramel apple pie cookies recipe!
I hope you enjoy making these Caramel Apple Cookies as much as I do. Remember, baking is all about having fun and experimenting, so don’t be afraid to get creative and make this recipe your own. I have no doubt you will. I think this one is quite similar to pineapple condensed milk cake, they are both equally simple and delicious. Enjoy!
Caramel Apple Cookies
These Caramel Apple Cookies are soft, chewy, and packed with chunks of sweet apple and gooey caramel. A perfect fall treat that combines the best of apple pie and caramel candies in cookie form!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: About 24 cookies
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 medium apple, peeled and diced
- 1/2 cup caramel bits or chopped caramels
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the diced apple and caramel bits.
- Drop rounded tablespoons of dough onto the prepared baking sheet.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an extra touch, drizzle melted caramel over the cooled cookies.