Description
Delightful cookies blended with soft dough, sweet caramel, and fresh apples, perfect for any occasion.
Ingredients
Scale
- 1 tablespoon unsalted butter
- 2 medium apples, peeled, cored, and finely diced
- 3 tablespoons light brown sugar, packed
- 0.5 teaspoon ground cinnamon
- 1 teaspoon lemon juice
- 0.75 cup unsalted butter, softened
- 0.75 cup light brown sugar, packed
- 0.25 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
- 2.25 cups all-purpose flour, spooned and leveled
- 0.75 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoon fine sea salt
- 20 soft caramels, unwrapped
- 3 tablespoons heavy cream
Instructions
- Make the apple topping: In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the diced apples, along with brown sugar, cinnamon, and lemon juice. Cook while stirring often for 5 to 7 minutes until the apples are just tender. The mixture should look thick and glossy. Remove it from the heat and let it cool to room temperature.
- Prepare the oven and pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set them aside.
- Cream the butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together for 2 to 3 minutes until the mixture is light and creamy.
- Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla extract. Continue mixing until the mixture is smooth and well combined. Don’t forget to scrape down the sides of the bowl if needed.
- Combine dry ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, and salt until they are evenly blended.
- Make the dough: Add the dry ingredients to the wet mixture. Mix on low speed just until a soft dough forms and no dry flour remains. Be careful not to overmix!
- Scoop the cookies: Using a medium cookie scoop or a heaping tablespoon, scoop the dough onto the prepared baking sheets. Space each mound about 2 inches apart.
- Indent and top with apples: Gently flatten each mound of dough and create a shallow indentation in the center. Spoon a small amount of the cooled apple topping into each indentation and press lightly to ensure it sits neatly on top.
- Bake: Bake one sheet at a time for 10 to 12 minutes, or until the edges are lightly golden and the centers look slightly underbaked. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
- Make the caramel drizzle: In a small saucepan or microwave-safe bowl, combine the soft caramels and heavy cream. Heat over low heat or in 20 to 30-second bursts in the microwave, stirring often until completely melted and smooth.
- Drizzle and serve: Drizzle the warm caramel over the cooled cookies. Let the caramel set for a few minutes before serving. Enjoy your cookies! Store any leftovers in an airtight container.
Notes
Choose firm apples like Granny Smith or Honeycrisp for the best results. Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 250
- Sugar: 15g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg